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 09/02/14 Shrimp Risotto

"Chi la sera i pasti gli ha fatti, sta a gli altri a lavar i piatti." (If one cooks the meal then the others wash up.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Roast Zucchine
  -Prosciutto Omelette
  -Shrimp Risotto

"Un abbraccio per te!" THANK YOU for all that you do. It means the world to us! Live for today...for tomorrow is always the busiest day of the week.

Arrivederci and grazie again!

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 (18.50 - 19.00 U.S. Dollars) + Shipping.

Example Order: One order to anywhere in the USA costs 14.49 Euro plus 8.70 Euro for Global Priority Mail shipping (10-12 days) for a total of 23.19 Euro (29.75 - 30.25 U.S. Dollars).


 Recipe: Roast Zucchine

Roast Zucchine
Zucchine Arrosto

Ingredients:

8 zucchine, thickly sliced lengthways
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 garlic cloves, thinly sliced
2 tablespoons fresh flat-leaf parsley, chopped
6 fresh basil leaves, chopped
Salt and pepper

Directions:

Preheat the oven to 220?C (425?F) Gas Mark 7.

Place the zucchine in a roasting tin.

Add the olive oil.

Toss to coat and roast for about 22-25 minutes, turning occasionally.

Make a layer of some of the zucchine slices on a serving dish.

Sprinkle with some of the garlic, parsley and basil.

Season with salt and pepper.

Drizzle with olive oil.

Continue making layers until all the ingredients are used.

Set aside in a cool place for about 1 hour for the flavors to mix before serving. Serves 4.

That's it!

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 Recipe: Prosciutto Omelette

Prosciutto Omelette
Frittata al Prosciutto

Ingredients:

6 eggs
4 oz (120 grams) cooked prosciutto, chopped
1 fresh flat-leaf parsley sprig, chopped
1 tablespoon Parmigiano cheese, freshly grated
2 tablespoons double cream
1 oz (25 grams) butter
Salt and pepper

Directions:

Lightly beat the eggs and stir in the prosciutto, parsley, Parmigiano cheese and cream.

Season lightly with salt and pepper.

Melt the butter in a frying pan.

Pour in the mixture and cook until golden brown on both sides.

Serve hot. Serves 4.

That's it!

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 Recipe: Shrimp Risotto

Shrimp Risotto
Risotto Con Gamberi

Ingredients:

11 oz (300 grams) large raw shrimp
12 oz (350 grams) risotto rice
1 onion
2 cloves
1 celery heart
1 carrot
3 oz (80 grams) butter
Salt

Directions:

Bring 1 and 3/4 pints (1 liter) salted water to a boil.

Add the shrimp and cook for 2-3 minutes.

Remove with a slotted spoon and peel and devein when cool enough to handle, reserving the shells.

Crush the shells in a mortar with a pestle.

Place the onion with the cloves and add to the shrimp cooking liquid with the celery and carrot.

Bring to a boil and simmer for about 30 minutes.

Remove and discard the cloves.

Transfer the contents of the pan to a food processor.

Add the crushed shells and process to a puree.

Melt 2 oz (50 grams) of the butter in a saucepan.

Stir in the rice and cook, stirring, until the grains are coated in butter.

Add a ladleful of the puree and cook, stirring, until it has been absorbed.

Continue adding the puree, a ladleful at a time, and stirring until each addition has been absorbed (18-20 minutes).

Melt the remaining butter in a frying pan.

Add the shrimp and cook, stirring occasionally, for 4-5 minutes.

When the rice is tender transfer to a warm serving dish.

Arrange the shrimp around the risotto 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:

Italian Tax Chief: "I Think Italians Are Evading, But I Don't Really Know"

Rome - October 7, 2013 - The chief of the national inland revenue agency told radio listeners that he believes tax evasion for economic survival exists in Italy and added that if taxes were lowered the country would see less cheating.

When asked whether evasion for economic survival exists, Revenue Agency Director Attilio Befera responded, '"I believe so, but I don't really know, not being an evader (myself)'".

"There are various kinds of evasion. We try to tackle all of them with maximum intensity. In Italy, one must pay taxes, and if it weren't for (tax-collection agency) Equitalia, no one would pay,'' Befera said.

Befera also admitted that fewer taxes would lead to less evasion.

"Without a doubt. There would be less evasion (than now happens) due to lack of liquidity," he said. Nevertheless, Befera said tax evaders should not be treated leniently. "It is a fact that a tax cheat is a parasite on society," Befera declared.

Befera complained that, despite progress toward stamping out the problem, "evasion is still part of the Italian culture, and it must change. Evasion is not shrewdness. We have to teach this to new generations".

When it comes down to money we Italians love talking about...as long as it's someone else's (preferably another Italian). But when it comes to giving out numbers to our own wealth, we are not going to be so liberal with the info.

Why the secrecy? Well, there are several reasons why we don't like to talk about money:

1) We have to always be on the lookout for who might be listening.
2) We fear destiny...which shouldn't be tempted.
3) We fear other Italians...who shouldn't be provoked.
4) And we fear Italy's tax authorities, especially when we declare laughably low incomes.

So, when it comes to money, the golden rule is very simple: speak quietly, deal in cash, and miscalculate on the side of caution.

Look, our hesitation on Italian tax matters is infamous. Whispering your income in a caffe' could attract more attention than double parking your mule outside. The sentiments that motivate the rest of the world to pay their taxes are obligation, habit and mistrust. Hmmm...that won't cut it here in Italy. No-no, we need much more convincing.

For example, take the United States: if an American declares a low income he could become shunned from society or looked down upon. When an Italian in Italy does so, 6 neighbors would come over to ask how he pulled it off, 4 relatives will get offended for not being consulted beforehand, 17 more would despise him in silence and one might tip off the authorities...but only if he is 100% sure it can be done in complete anonymity (after all, you don't want to risk your hard earned reputation of being known as "such a lovely person who minds his own business").

We evade taxes because we find a moral justification in doing so. Of course, the Italian state helps with its ludicrous and grotesque fiscal regulations and tax pressure. So, the Italian taxpayer has a whole arsenal of excuses: wasted public money, Mafia, state privileges for politicians' families, friends, lovers, whores, etc.

With all this evidence at hand, the Italian tax evader turns into Yul Brynner in the "King of Siam" and conducts his own defense, assisted by his accountant and the bank friend which supply him with regulatory, practical and psychological support.

Like a speeding sign, we Italians will decide when the general rule is applicable to our special case (and we consider 99.8% of our cases as being "special"). The same is for our taxes. We are our OWN tax authorities and almost always honorably decide not to collect.

"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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