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 08/05/08 Baked Endive with Pancetta and Parmigiano Cheese from CookiesFromItaly.com

"Chi s'occupa coi i suoi propri affari, va continuare per cent'anni." (Whoever occupies himself with his own affairs will live a hundred years.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Indivia al Forno con Pancetta e Parmigiano
  -Fettuccine con Salsa di Pomodoro e Salsiccia
  -Arista di Maiale Stile Toscano

Enjoy the recipes and the rest of the summer season!

Arrivederci!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Traditional Almond Cookies

"Traditional" Almond Cookies: A soft and chewy Italian almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.
900 grams (2 lbs.) is only 13.99 Euro ($20.25-$20.75) + Shipping.

Example Order: One order to anywhere in the USA costs 13.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 22.69 Euro ($33.00-$33.50 U.S. Dollars).


 Recipe: Indivia al Forno con Pancetta e Parmigiano

Indivia al Forno con Pancetta e Parmigiano
Baked Endive with Pancetta and Parmigiano Cheese

Ingredients:

2 tablespoons fresh lemon juice
8 small heads Belgian endive
5 ounces pancetta, finely chopped

3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 and 1/2 cups whole milk
1/4 teaspoon ground nutmeg
3/4 cup grated Gruyère cheese

1/3 cup fresh breadcrumbs
1/3 cup freshly grated Parmigiano cheese

Directions:

Bring large pot of salted water to boil.

Mix in lemon juice.

Add endive and boil until crisp-tender, about 10 minutes. Drain.

Transfer to bowl of ice water; cool. Drain.

Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)

Preheat oven to 375° F.

Butter 11 x 7 x 2-inch glass baking dish.

Saute pancetta in medium skillet over medium heat until crisp, about 4 minutes.

Using slotted spoon, transfer pancetta to bowl.

Melt butter in heavy medium saucepan over medium-low heat.

Add flour and whisk 2 minutes.

Gradually whisk in milk. Bring to boil, whisking until sauce is smooth.

Add nutmeg.

Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes.

Mix in Gruyère cheese.

Stir in pancetta. Season with salt and pepper.

Pour 1/3 of the sauce into prepared baking dish.

Arrange endive atop sauce. Spoon remaining sauce over.

Sprinkle with breadcrumbs and Parmigiano cheese. Bake until endive is tender, about 25 minutes. Makes 8 servings.

That's it!


 Recipe: Fettuccine con Salsa di Pomodoro e Salsiccia

Fettuccine con Salsa di Pomodoro e Salsiccia
Fettuccine with Creamy Tomato and Sausage Sauce

Ingredients:

2 tablespoons extra virgin olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 lb sweet Italian sausages, casings removed
1 cup whipping cream
29 ounces diced tomatoes in juice
1 tablespoon dried sage
1/2 teaspoon dried crushed red pepper
3/4 lb fettuccine pasta

1/2 cup grated Parmigiano cheese

Directions:

Heat olive oil in heavy large pot over medium-high heat.

Add shallots and garlic and saute until beginning to soften, about 3 minutes.

Add sausages and saute until no longer pink, breaking up with back of fork, about 5 minutes.

Add cream; simmer 5 minutes.

Add tomatoes with juices, sage and crushed red pepper.

Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce.

Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.

Season with salt and pepper.

Transfer to bowl; sprinkle with cheese and serve. Makes 6 servings.

That's it!


 Recipe: Arista di Maiale Stile Toscano

Arista di Maiale Stile Toscano
Tuscan Style Pork Roast

Ingredients:

6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
1 (4 and 1/2 to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

Directions:

Mince together garlic and rosemary.

Stir together with sea salt in a small bowl and season with pepper.

Rub 1 tablespoon garlic mixture all over pork.

Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end.

Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon.

Marinate at room temperature 30 minutes.

Preheat oven to 350° F.

Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155° F, about 2 hours.

Let pork stand, loosely covered, 20 minutes.

Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs. Makes 6 servings.

Note: Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and reports on funny but true news items from legitimate Italian news resources in Italy. Each story is slapped with our wild, often ironic, and sometimes rather opinionated comments. And now, for your reading pleasure:

Dermatologist: Suntanning Helps Prevent Cancer

Rome - July 16, 2008 - A leading Italian dermatologist said sunbathing for up to two hours a day could cut the risk of developing certain cancers by up to 50%.

Patrizio Mulas, the president of the Italian Hospital Dermatology Association (Adoi), said people should not be afraid of soaking up rays since exposure to the sun is crucial to the body's generation of Vitamin D.

"The summer is the perfect time to enjoy the benefits of the sun, and sometimes an exaggerated fear of developing skin cancer risks doing more harm than good," Mulas said.

"Constant exposure for two hours reduces the risk of developing prostate, breast and colon cancer by up to 50%," he claimed.

Mulas explained that Vitamin D deficiency dramatically increases the risk of developing the three types of cancer.

"Vitamin D also protects against infectious, autoimmune and cardiovascular diseases," he added.

Mulas said that the body's need for Vitamin D changes with age, and that while 200-400 units suffice for the under-50s, people over 70 require at least 600 units a day.

"A good diet and exposure to the sun, even just ten minutes' walk a day, will provide 400-600 units of Vitamin D, which is sufficient for a healthy young person," he said.

An hour of "total body" sun is meanwhile beneficial for post-menopausal women to combat osteoporosis and prevent breast and colon cancers, Mulas said. He nevertheless urged sunbathers to avoid the early afternoon when the sun is at its strongest and said people with fair skin should always wear adequate protection.

But sun worshippers were better off than people who use artificial lamps, Mulas added.

"Although sun lamps can provide a certain dose of Vitamin D, the lack of control over exposure means the risk of skin cancer is increased".

Mulas said people who were unable to soak up the sunshine should make sure their diets were rich in Vitamin-D foods such as eggs, butter, liver and fish rich in Omega-3.

"Oh cacchio", as if we didn't have enough unemployed sun-worshipping Italians at the beach.

Why is that you never see a pale or sunburnt Italian? Simple. Every Italian goes to the beach in the summer, and each has a perfect tan from day one. During the month of June Italians must become closet sunbathers, spending hours meticulously applying tanning creams, or lying on sun beds morning, noon and afternoon.

The June detail is important, for no one goes to the beach until July or August. Don't even think about stepping foot in the ocean in September.

Italians, especially the more cocky, ignorant, presumptuous ones, believe contact with water outside July and August will result in a potentially fatal chill. But then Italians are almost cat-like and jackass-like in their aversion to water or rather their aversion to anything that will disturb their haircuts and chest hair (men) or the carefully applied make-up (women).

They simply move many of their incredibly insignificant day and night habits to the beach and resist anything but partial immersion. Therefore, you'll see Italians dabbling knee-deep, wondering up and down and talking (often on a cell phone) in a watery parody of the evening "passeggiata". The pace will be slug-like, the hand gestures very annoying, nervous and frantic.

Another remarkable reason for the lack of Italians in any given stretch of sea is that an unbelievable number cannot swim. (Let's see Dr. Patrizio try to explain this funny phenomenon.)

In addition to jewellery, women on the beach will be wearing very expensive bikinis, the designer and price of which will be known by every other woman on the beach. Many men, of course, will be providing entertainment to the women by displaying stomachs which have reached maximum density and wearing the tiny Speedo-like briefs that only Italians under 22 can get away with.

And, of course, who can forget the expensive sunglasses?

"Cornuti disgraziati", then there's the noise!

The chances are that any given family or group will have at least two radios or portable CD players. These will be carefully positioned and the most infernal racket will then begin. Cazzo, but no one complains. Cazzo, again, no one would ever think to complain. But worse will follow, because the most colossal and moronic argument will erupt about who is going to listen to what and when.

After lunch everyone has a nap in the shade, then someone is sent to the "chiosco" for ridiculously overpriced gelato. At 8pm people start packing up and trekking back to their villas and apartments to shower before the inevitable zombie crawl later in the evening.

"Only In Italy" Subscribe today and you'll discover why the last improvements to Italy were made by Julius Caesar and why it's been downhill ever since!  Click Here to Subscribe!



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