08/21/07 Gelato Tiramisu from

"Tanto va la gatta al lardo che ci lascia lo zampino." (The pitcher goes so often to the well that it leaves its handle.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Insalata di Patate con Acciughe
  -Torta di Carote
  -Gelato Tiramisu

Enjoy the recipes, the rest of your summer and the complimentary news article report from "Only In".

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Santo Trio

"Santo Trio" 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, coconut, amaretto, lemon, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.
900 grams (2 lbs.) is only 14.49 Euro ($19.50-$20.00) + Shipping.

Example Order: One order to anywhere in the USA costs 14.49 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 23.19 Euro ($31.25-$31.75 U.S. Dollars).

 Recipe: Insalata di Patate con Acciughe

Insalata di Patate con Acciughe
Potato and Anchovy Salad


4 large potatoes
4 cloves garlic
4 anchovy filets
1 teaspoon dried oregano
1/4 cup capers
1/2 cup chopped parsley
Extra virgin olive oil as needed
Ground black pepper


Mince the garlic, capers and anchovies. Chop the parsley.

Place the ingredients in a small bowl and add oregano. Bathe the mixture in olive oil and set aside.

Wash and peel the potatoes and place them in a pot of boiling salted water over moderate heat for 15 - 20 minutes or until thoroughly cooked, but still firm. When they are done, rinse the potatoes in cold water, then strain and pat dry with a towel.

Slice the potatoes in half lengthwise, then into 1/2 inch pieces and put them in a large mixing bowl.

Pour the mixture of garlic, capers, anchovies and parsley over the potatoes, add a few twists of ground black pepper, then toss the salad.

Drizzle more olive oil on the salad if desired. Serves 2-3.

That's it!

 Recipe: Torta di Carote

Torta di Carote
Carrot Cake


1 tablespoon butter
5 eggs, whites and yolks separated
1 cup (180 grams) sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
Pinch of salt
12 oz (350 grams) tender carrots, finely grated
1/2 lb (200 grams) almonds, peeled and finely grated
3/4 cup (100 grams) corn starch


Preheat oven 370 F (190C).

Butter a 9 inch (24 cm) non-stick ring form pan, and line with a disk of buttered parchment paper.

Beat the egg whites until stiff.

Combine gradually 1/2 cup of sugar.

In a bowl put the egg yolks and the rest of the sugar. Whisk vigorously, then combine lemon rind, lemon juice, orange extract and pinch of salt.

Combine carrots and almond. Sift in the corn starch.

Add part of the egg whites, and mix using a large spoon with a top to bottom movement. Repeat until all the egg whites are fully combined.

Pour the batter into the pan. Level the surface with a spatula.

Bake for about 35-40 minutes, or until a toothpick inserted in the cake will appear to be dry. Serves 6-8.

That's it!

 Recipe: Gelato Tiramisu

Gelato Tiramisu
Tiramisu Ice Cream


For the coffee dip:
1 cup (240 cc) espresso coffee
2 teaspoons sugar

For the zabaglione gelato:
4 egg yolks
1/2 cup (100 grams) sugar
1/2 cup (120 cc) Marsala wine
1 1/2 cups (360 cc) whole milk
1/2 cup (120 cc) heavy whipping cream

For the base:
12 savoiardi (ladyfinger cookies)
Semi-sweet chocolate shaving for topping


Prepare a strong espresso coffee, about 1 cup (240 cc). Dissolve 2 teaspoons of sugar in it, when the coffee is still hot. Let the coffee cool to room temperature. Place in the refrigerator for about 2 hours or until cold.

Preparing the zabaglione:
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy.

Beat in the sugar and the Marsala wine.

Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before boiling point, when small bubbles appear. Turn heat off and set aside to cool while preparing the milk mixture.

Preparing the gelato:
In a saucepan over medium heat combine cream and milk. Heat until bubbles appear around the edge of the pan.

Stir the milk-cream into the zabaglione. Cool this mixture to room temperature. Place the pan onto a bowl filled with ice and water if necessary. When the mixture is lukewarm, place in the refrigerator for about 2-3 hours or until cold.

When the zabaglione mixture is cold transfer it to a ice cream maker and follow the ice cream machine instructions. Transfer to a container and place in the freezer until ready to assemble the tiramisu.

To assemble the Tiramisu gelato:
Assemble the Tiramisu only few minutes before serving it. Remember, home made ice cream melts faster than industrial ice cream. Prepare the tiramisu in individual cups or glasses.

For each cup:
Break 3 ladyfingers in two.
Dip 3 pieces in the cold coffee and place in the bottom of the cup.
Top with 1 generous scoop of ice cream.
Place on top 3 more ladyfinger pieces, dipped in coffee.
Top with 1 more scoop of ice cream.
Top with chocolate shavings.
Decorate with chocolate or wafer cookies.

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:

Delegates Organize and Attend Laziness Conference

Rome - August 8 - The pressures and rhythms of modern life often prompt people to seek new ways of unwinding; a course of yoga, a massage or a long stroll.

In Italy, though, a group of people are this weekend proposing a different approach to the problem. Their answer; simply do nothing.

The first National Convention of the Idle is taking place in a village near the Swiss border. Organizers say they hope the whole concept of idleness can be re-evaluated.

According to one of the organizers, comic actor and writer Gianni Fantoni, idleness is not a vice but a sign of intelligence, as idle people find smart ways of getting the same results with less effort. He says it is also an elixir of long life in a world of deadlines.

Compulsory siesta

Italy's lazybones will gather, if they can be bothered, in the mountain village of Champoluc, where they can comfortably arrive by cable car.

The event will include an exhibition of idleness through the ages, and a display of objects that reduce effort to a minimum, a dinner suit with shoes and socks incorporated, a rubbish bin with a chute attached, a mould to make snowballs without freezing your fingers and, almost a symbol of the movement, a hammock.

Participants have been promised that the seminar on idleness will last less than half an hour, a long siesta is obligatory and they will receive tips on perfecting laziness.

The organizers will also present a series of 10 commandments on how to avoid effort. These include letting others always make the first move, remembering that exercise is for other people, and never, ever volunteering for anything.

Underground motto: "Let's get nothing done and onward to the next cigarette."

9 proverbs written by lazy Italians:

"Chi ha fretta vada piano." Make haste slowly.

"Chi non fa, non falla." Those who do nothing, make no mistakes.

"Chi va piano va sano e va lontano." He who goes slowly goes far and surely.

"Il tempo viene per chi sa aspettare." All things come to those who wait.

"La gatta frettolosa fece i gattini ciechi." The hasty cat gave birth to blind kittens. Haste makes waste.

"Meglio tardi, che mai." Better late than never.

"Non destare il cane che dorme." Let sleeping dogs lie.

"Quando la pera matura, casca da s." All things happen in their own good time.

"Roma non fu fatta in un giorno." Rome wasn't built in a day.

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