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 09/14/10 Sweet and Sour Zucchini

"Moglie e buoi dei paesi tuoi." (Marry a woman from your own neighborhood.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Sweet and Sour Zucchini
  -Penne with Mushrooms and Prosciutto
  -Braised Pork With Rosemary

Hugs to you from all at our little bakery. Enjoy this week's recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Buccellati

"Italian Buccellati" A soft and chewy fig cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural figs, almonds, the freshest farm eggs, milk, flour and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 10.49 Euro ($13.50-$14.00) + Shipping.

Example Order: One order to anywhere in the USA costs 10.49 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 19.19 Euro ($23.75-$24.25 U.S. Dollars).


 Recipe: Sweet and Sour Zucchini

Sweet and Sour Zucchini
Zucchini Agrodolce

Ingredients:

1 oz (25 grams) sultanas
2 salted anchovies,
3/4 oz (20 grams) pine nuts
2 tablespoons extra virgin olive oil
6 zucchini, sliced
1 garlic clove, chopped
3 and 1/2 fl oz (100 ml) white wine vinegar
1/2 tablespoon sugar
Salt

Directions:

Remove the heads from the salted anchovies, clean and filet them and then soak in cold water for 10 minutes and drain.

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

Put the sultanas in a bowl, add hot water to cover and set aside to soak.

Chop the anchovy fillets.

Spread out the pine nuts on a baking sheet and toast lightly in the oven for 5 minutes.

Heat the olive oil in a frying pan, add the zucchini and garlic and cook over a high heat, stirring frequently, for 5 minutes.

Drain the sultanas and squeeze out the excess liquid.

Lower the heat, add the sultanas, pine nuts, vinegar and sugar to the pan and season with salt.

Mix well and cook for a few minutes, then add the anchovies.

Cook for 5-10 minutes more, then serve warm. Serves 4.

That's it!

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 Recipe: Penne with Mushrooms and Prosciutto

Penne with Mushrooms and Prosciutto
Penne con Funghi e Prosciutto

Ingredients:

1 tbs unsalted butter
1 tbs flour
1 cup chicken broth
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbs extra virgin olive oil
3 tbs unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb Penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbs minced parsley leaves
Salt

Directions:

In a 1 and 1/2 quart saucepan, melt 1 tbs butter over low heat.

When butter begins to froth, add the flour.

Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden.

Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg.

Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes.

Cover saucepan and set white sauce aside.

In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbs butter.

Add scallions and cook, stirring constantly, until barely tender, about 1 minute.

Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute.

Add mushrooms, turn heat to medium-high and cook, stirring, until mushrooms just begin to expel their juices, about 1 minute.

Season with salt and pepper.

Pour white sauce over mushroom mixture and blend well.

Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes.

Remove from heat.

Cook pasta in 6 quarts boiling water with 1 tbs salt until 'al dente'.

Drain in a colander, transfer to a bowl containing 1 tbs softened butter and toss quickly.

Mix 3/4 of the sauce and Parmigiano cheese with pasta.

Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese. Serves 4-6.

That's it!

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 Recipe: Braised Pork With Rosemary

Braised Pork With Rosemary
Arrosto Con Il Rosmarino

Ingredients:

Needles from 1-2 rosemary sprigs
2 and 1/4 lbs (1 kg) loin of pork, boned
1 oz (25 grams) butter
6 tablespoons extra virgin olive oil
1 garlic clove, crushed
1/2 onion, chopped
6 fl oz (175 ml) dry white wine
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper

Directions:

Push half the rosemary needles into the meat and tie neatly with kitchen string.

Heat the butter and 4 tablespoons of the olive oil in a pan, add the pork and cook, turning frequently, until golden brown all over.

Add the garlic, onion and remaining rosemary, then pour in the wine and cook until evaporated.

Season, cover and simmer for about 1 and 1/2 hours.

Remove the pork from the pan and leave to stand for 10 minutes, then untie, carve into fairly thick slices and place on a warm serving dish.

Meanwhile, stir the vinegar, the remaining olive oil, the mustard and a pinch of pepper into the cooking juices.

Pour into a sauce boat and serve with the meat. Serves 6.

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:

Tax Police Investigating Expensive Italian Beaches

Rome - August 9, 2010 - Tax police this summer stepped up their inspections on bathing establishments and port facilities in their effort to uncover undeclared income, the national tax collection agency said on Monday.

The inspections are being carried out along the coasts of both northern and southern Italy with particular attention paid to the more popular tourist resorts, from the Amalfi coast to south to Sicily and up to Venice Lido.

The finance guard as so far discovered luxury bathing establishments operated by companies claiming to be non-profit organizations and berths in port facilities rented out at prices far above what was declared in receipts, if the income was declared at all.

The Finance Guard has also inspected restaurants, bars, discos and other activities catering to the tourist and have uncovered not only undeclared income but also employees without proper working papers or working under the table.

A total of 25,000 inspections are expected to be carried out this summer.

"Vaffanculo", I just want a simple lounge chair and umbrella...and I don't give Sardinian rat's ass that the sand has been filtered for my safety and comfort.

We can't believe people’s audacity that they think Italians are willing to pay these exorbitant prices.
And what do you do once you're forced to pay? Pretend that you're happy?
It can be the sunniest day of the year on that beach but you'll still have that dark cloud over your head.

Take a look at the average prices for a day at the beach for four:

- Entrance fee: 28.75 Euros
- 1 sun bed: 7.70 Euros
- 1 lounge chair: 6.10 Euros
- Umbrella: 7.30 Euros
- 4 small sandwiches, 1 bottle water, 2 coffees: 23.50 Euros
- Book, magazine, newspapers: 6 Euros
- 4 gelatos: 10.60 Euros
- Parking: 5.50 Euros

TOTAL: 95.40 Euros ($121 USD) "Cazzo!"

Look at Paraggi near the famous city of Portofino. You can choose between a few square meters of free but disgusting beach or pay 110 Euros ($140 USD) for two sun beds at the beach club where the water is disgusting anyway.

Throwing away 110 Euros for an umbrella, cabin and wifi for a day at Paraggi's "Bagni Fiore" club allows the status-conscious ignoramuses to bathe in view of the seafront villa owned by Dolce and Gabbana. We for one would be willing to pay this hefty price if it includes seeing Dolce making love to Gabbana in front of the villa.

Like all beach clubs in Italy, the high-end operations occupy public land, paying an often tiny fee to the state for use of the beach but justifying their high prices with luxury services. At clubs in "Forte dei Marmi", where an umbrella for a season can cost 14,000 Euros ($18,000 USD) with personal trainers prowling among the deck chairs.

"Signore, buon giorno and welcome to 'Forte dei Marmi'.
Prego, may I be of any assistance?"

"Si, how about putting on a hula-hoop and swinging it around for us for a half an hour...right after you remove the pristine sand from the crevices of our asses. Grazie."

"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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