08/05/14 Crab Souffle

"Chi va a letto senza cena tutta la notte si dimena." (He who goes to bed without eating will regret it throughout the night.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Crab Souffle
  -Fettuccine In White Sauce
  -Baked Grouper

"Abbracci e baci per tutti!" Thank you for finding those precious minutes for our bakery family. Postpone the worries and the drama for life (and the summer season) is too short. Cook slowly, laugh out loud, live truly and try to forgive quickly.

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Whole Pistachio Cookies

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 Recipe: Crab Souffle

Crab Souffle
Souffle Di Granchio


For the Veloute Sauce:
18 fl oz (500 ml) meat, fish or vegetable stock
1 and 1/2 oz (40 grams) plain flour
1 and 1/2 oz (40 grams) butter
Salt and pepper

For the Souffle:
7 oz (200 grams) crab meat, drained and flaked
1 red pepper, halved, seeded and diced
4 eggs, separated
1 oz (25 grams) butter, plus extra for greasing
1 tablespoon vermouth
Salt and pepper


Prepare the Veloute Sauce:
Melt the butter in a saucepan over a low heat.

Sprinkle in the flour and stir until the mixture becomes brown and smooth.

Gradually stir in the stock, a little at a time.

Bring to the boil and cook, stirring frequently, for about 14-16 minutes.

Season with salt and pepper to taste.

Prepare the Souffle:
Preheat the oven to 200?C (400?F) Gas Mark 6.

Grease a souffle dish with butter.

Melt the butter in a pan.

Add the pepper and cook over a low heat, stirring occasionally, until softened.

Transfer to a food processor and process to a puree.

Sprinkle the crab meat with the vermouth and set aside.

Beat the egg yolks into the veloute sauce one at a time.

Then stir in the crab meat and red pepper puree.

Season with salt and pepper.

Stiffly whisk the egg whites and pour in.

Spoon into the prepared dish and bake for about 20-22 minutes.

Lower the oven temperature to 180?C (350?F) Gas Mark 4 and bake for another 5 minutes.

Serve immediately. Serves 4.

That's it!

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 Recipe: Fettuccine In White Sauce

Fettuccine In White Sauce
Fettuccine In Salsa Bianca


For the Fresh Pasta Dough:
7 oz (200 grams) plain flour, (Italian type "00" is great, plus extra for dusting
2 eggs, lightly beaten

For the Sauce:
4 tablespoons double cream
2 oz (50 grams) butter
3 oz (80 grams) Parmigiano cheese, freshly grated
Salt and pepper


Prepare the Fresh Pasta Dough:
Sift the flour and a pinch of salt into a mound on a work surface.

Make a well in the center and add the eggs.

Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour.

Shape the dough into a ball and let it rest for about 15-20 minutes.

Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out the lasagne, or the preferred pasta.

Prepare the Sauce:
Roll out the pasta dough into a sheet.

Fold over and cut into fettuccine shape.

Melt the butter in a small saucepan over a low heat.

Add half the Parmigiano cheese and a little pepper.

Cook the fettuccine in a large pan of salted, boiling water for 2-3 minutes until 'al dente'.


Return to the pan.

Toss with the cream and remaining Parmigiano cheese.

Transfer to a warm serving dish.

Add the Parmigiano cheese and melted butter mixture.

Season with pepper and serve. Serves 4.

That's it!

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 Recipe: Baked Grouper

Baked Grouper
Cernia Al Forno


2 and 1/4 lb (1 kg) grouper, fins trimmed and cleaned
2 tablespoons capers, drained and rinsed
3 tablespoons extra virgin olive oil, plus extra for brushing
6 fl oz (175 ml) white wine
Juice of 1/2 lemon, strained
1 fresh red chilli, seeded and chopped
Salt and pepper


Preheat the oven to 180?C (350?F) Gas Mark 4.

Brush an ovenproof dish with olive oil.

Season the fish inside and out with salt and pepper.

Place the fish in the dish.

Brush with the olive oil.

Pour in the wine and lemon juice.

Bake for 15 minutes.

Add the capers and chilli.

Continue to cook, basting occasionally, for another 30 minutes until cooked through.

Transfer to a warm dish.

Spoon the sauce over the fish and serve. Serves 4.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates & 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:

Cheese Maker Gives His Buffalo Luxury Treatment

Capaccio - October 6, 2013 - A line forms for rubdowns as jazz piano plays out of the speakers at the exclusive Tenuta Vannulo dairy farm in southern Italy.

Some of the best buffalo mozzarella in the world starts with pamper treatment. Ducky, Sweety and Lady walk over to the sound system, attracted to the smooth Keith Jarrett tunes .

"The music helps them produce more milk because the animal feels more relaxed," said Valentina Michelucci, a stable hand, who said she wants to try out some disco hits too. "They're very curious when they hear it."

The half-ton black water buffaloes spend their days relaxing on rubber mattresses, munching on organic hay or looking forward to showers of a cooling mist from overhead pipes.

When they feel the urge, they walk into a special pen for automatic milking by a unique machine that knows the exact shape of each udder thanks to a code emitted by the electronic collars each buffalo is fitted with.

Or they can head to large round brushes that twist into action when the animals come into contact with them, providing them with a back and shoulder massage.

"Animals have to be treated well to produce stress-free milk," said Antonio Palmieri, owner of the 200-hectare farm.

"They can't speak for themselves, so it's up to us to understand how they want to be cared for," he said, sitting in a garden next to his three stables, which house 500 buffaloes.

The farm sells around 300 kg of mozzarella per day at 13 Euros a kilo ($8 USD a pound).

There is a catch: If you want it, you have to drive to the farm, 50 km south of Salerno, to buy it, as Palmieri does not bother with distribution. Around 45,000 customers visited the on-site farm shop in August alone.

A workshop on the farm even produces buffalo-leather handbags and belts, and Palmieri said he plans to open a restaurant serving up buffalo steaks.

"The well-being of animals is an important issue," said Sardo, a cheese expert, although he admitted that the link between better treatment and tastier milk is scientifically "difficult to prove."

The delicious result is a tough sell for the diet-conscious. Fresh buffalo milk is about 8 percent fat...more than twice as much as cow's milk.

"Oh, che bello!" See what happens when you give "amore" to milk producing animals? $8 a lovely pound...

It works. We keep a lovely pet goat roaming behind the office that produces fresh milk for us on a daily basis. "Ah, Madonna!" Nothing like a cappuccino every morning with freshly milked milk to start off a lazy day of writing. By the way, milking a goat is great for relieving stress and taking the edge off. We highly recommend it. (Let's see CNN or BBC match this.)

"Animals have to be treated well to produce stress-free milk...". Italian families and relatives who are reading this (you know who you are) should pay particular attention. Similar pamper treatment in the home would help relieve the stress that's murdering us on a daily basis. Like water buffalo, we can't (or we're not allowed to) speak for ourselves, so it's up to you to understand how we want to be cared for. Jazz piano music and rotating brushes for back and shoulder massages would certainly be a start for all of us to get along a little better.

Your helpful buffalo mozzarella tips (per your request):

1. Buffalo mozzarella isn't packaged like other cheeses. It comes either in a plastic container or bag filled with something watery. That's whey, by the way. It's important because the mozzarella needs to be kept moist, so don't dump it down the sink. Just drop the cheese back in it, and put it in the fridge.

Whey, by the way, can be used for many other uses, such as a hair product (shampoo, rinse, or gel). Recommend it to a family member or relative for their next dream date or public engagement. It's sure to be a topic of discussion.

2. Buffalo mozzarella should be eaten immediately. As soon as it is exposed to air, the taste immediately starts to break down. Those annoying Italian food connoisseurs that always and some how wind up in YOUR kitchen claim they can tell the difference between mozzarella that was opened last night versus 15 minutes ago.

The solution is to enjoy the scrumptious mozzarella for yourself...and offer the connoisseur a cup of American coffee with Stella D'Oro cookies in a drafty kitchen (works quite well).

3. Top-quality buffalo mozzarella should never be used for pizzas. The delicate flavors and texture will be drowned out or ruined by the other ingredients.

Enjoy the mozzarella on its own with your family on the next holiday lunch (of course, if you've made peace with the family). You will laugh, you will cry, you'll feel 5 years older, you'll lose money and you'll increase your IQ by 20 points. All in one lunch!

PS: "Porca oca," amazing how Italian families, one way or another, can find their way into a completely non-related story. There's something to be said for it.

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