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 09/04/07 Tagliatelle alla Bolognese from CookiesFromItaly.com

"Cambiano i suonatori ma la musica sempre quella." (The melody's changed but the song remains the same.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Cozze al Posillipo
  -Tagliatelle alla Bolognese
  -Bistecca alla Pizzaiola

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       


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 Recipe: Cozze al Posillipo

Cozze al Posillipo
Mussels Posillipo

Ingredients:

2 teaspoons extra virgin olive oil
2 dozen mussels washed thoroughly
1 cup dry white wine
2 cups marinara sauce
1 cup of fish stock

Directions:

In a large pot heat the olive oil over medium high heat.

Add the mussels. Pour in white wine, add the marinara sauce, and fish stock.

Cook covered until mussels open.

Transfer mussels to serving plates, pour sauce over and serve. Serves 2.

That's it!


 Recipe: Tagliatelle alla Bolognese

Tagliatelle alla Bolognese

For this ragu we use even parts beef, pork, and veal for the meat, but it can also be prepared using all beef or 2 parts beef to one part pork if you like. This recipe makes more sauce than you will need for the pasta. The remaining sauce can be frozen to use later, allowing you to have a dish usually reserved for the weekend any time.

Ingredients:

3 tablespoons extra virgin olive oil
1 lb ground chuck
1 lb ground pork
1 lb ground veal
1/4 lb pancetta, chopped coarsely
1 small onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
6 tablespoons good quality tomato paste
6 cups hot meat broth
1/2 cup heavy cream
Salt and pepper to taste
1 lb fresh Tagliatelle pasta

Directions:

In a large deep saute pan, heat the olive oil over medium-high heat. Add beef, pork, veal and pancetta and cook until all the meat is lightly browned.

Drain the excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.

Stir in the tomato paste, turn the heat to high and add one cup of the hot meat broth. Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.

Add the cream and simmer for 5 minutes. Season with salt and pepper to taste.

Bring a pot of generously salted water to a boil, add the Tagliatelle and cook until 'al dente'.

Strain the pasta, toss with the bolognese sauce in a large bowl and serve. Serves 4.

That's it!


 Recipe: Bistecca alla Pizzaiola

Bistecca alla Pizzaiola
Steak Pizzaiola

Ingredients:

4 boneless shell steaks
1/4 cup extra virgin olive oil
1 large green pepper and 1 large red pepper sliced and seeds removed
1 lb of mushrooms sliced
4 cups marinara Sauce
1 cup of chicken or beef stock
Salt and pepper to taste

Directions:

Cook the steaks until rare on a grill or broiler,

While the steaks are cooking heat olive oil in a large saute pan over medium heat. Add peppers and mushrooms and saute for 2-3 minutes.

Drain the olive oil, place the steaks in a pan and season with salt and pepper.

Add marinara sauce and stock and simmer for 5-6 minutes.

Bring the steaks to serving plates, cook sauce for 2 more minutes to reduce then pour sauce over steaks and serve. Serves 4.

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:

Paraplegic In Wheelchair Asked for License and Registration

Venice - September 28 - An elderly Italian wheelchair user has been told to register his vehicle as a car and get a licence plate so he can use it on the street.

Pietro Matiz, an 81-year-old paraplegic, was stopped by traffic police for driving too fast along Venice's famed Lido.

"They said I was endangering pedestrians because my chair goes at nine km per hour when it should have a top speed of six," Matiz told reporters.

"I feel like I'm under house arrest now I can't use it".

"The situation is all the more absurd because the law on these new wheelchairs came out in 2005 and they haven't done a thing even though they knew it would cause problems".

"I phoned a handicap helpline and they said the transport ministry had to talk to the health ministry before anything could be done".

"In the meantime I'm stuck in the house with my allegedly souped-up chair in the garage".

"Troppo veloce?! Prendimi un bicchiere d'acqua, impiegato statale!" "Too fast?! Get me a glass of water, you civil servant!"

It's no secret that Venice is notoriously inaccessible to the handicapped, particularly, to those in wheelchairs:

- Avoid "Piazza San Marco" at high tide otherwise, you'll risk drowning.

- Have to get to the other side of the lagoon? Try hailing down a gondola in a wheelchair.

- Avoid the sharp turns otherwise, you'll wind up in a canal.

- The maintenance on wheelchairs is overwhelming. Rust and short circuits are the main problems caused by the constant Venice floods.

And now, you run the risk of being clocked on radar from the compassionate Polizia. How silly! How stupid!

Next time, why not impound the wheelchair and make him crawl down to the station?

It's a good thing Pietro is not quadriplegic. He can give a backhand to the face next time he's pulled over for doing 3 km over the handicapped speed limit.

"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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