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 09/16/14 Fig Tart

"Chi la vuole cotta e chi la vuole cruda." (Some want it cooked and some want it raw. Different strokes for different folks.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Pumpkin and Artichoke Risotto
  -Yogurt Biscotti
  -Fig Tart

"Un caloroso saluto!" Everyone here at our little bakery is thankful for the experience you're giving us with helping out in your kitchen. We'll always be on that journey to find you more and more great traditional and modern Italian recipes. Please share this newsletter if you feel like it. Enjoy these last few weeks of great mild weather!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Traditional Almond Cookies

"Traditional" 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, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 13.99 Euro (17.75 - 18.25 U.S. Dollars) + Shipping.

Example Order: One order to anywhere in the USA costs 13.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-10 days) for a total of 22.69 Euro (29.00 - 29.50 U.S. Dollars).


 Recipe: Pumpkin and Artichoke Risotto

Pumpkin and Artichoke Risotto
Risotto Con Zucca e Carciofi

Ingredients:

For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Risotto:
7 oz (200 grams) pumpkin flesh, chopped
3 globe artichokes
12 oz (350 grams) risotto rice
1 and 1/2 oz (40 grams) butter
Salt and pepper
Parmigiano cheese, freshly grated, to serve

Directions:

Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Risotto:
Melt half the butter in a saucepan.

Add the pumpkin and cook, stirring occasionally, for about 5 minutes.

Season with salt.

Stir in 5 tablespoons water and simmer for about 20-25 minutes.

Break off the artichoke stems and discard the outer coarse leaves and the chokes.

Cut into thin wedges.

Add to the pan and cook for another 15 minutes.

Bring the vegetable stock to a boil in another pan.

Mash the pumpkin with a fork.

Stir in the rice.

Season with salt and pepper.

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

Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed, about 18-22 minutes.

When the rice is tender, stir in the remaining butter and serve with Parmigiano cheese. Serves 4.

That's it!

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 Recipe: Yogurt Biscotti

Yogurt Biscotti
Biscotti Allo Yogurt

Ingredients:

4 fl oz (120 ml) full-fat natural yogurt
4 eggs
7 oz (200 grams) superfine sugar
6 oz (175 grams) plain flour, plus extra for dusting
Unsalted butter, for greasing

Directions:

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

Grease a baking sheet with butter and dust lightly with flour.

Beat the eggs with the sugar in a bowl until light and fluffy.

Beat in the yogurt.

Sift in the flour, stirring constantly until evenly combined and smooth.

Spoon small heaps of the mixture on to the prepared baking sheet and bake for 15 minutes.

Remove from the oven and cool on a wire rack. Serves 6.

That's it!

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 Recipe: Fig Tart

Fig Tart
Crostata Di Fichi

Ingredients:

For the Shortcut Pastry:
7 oz (200 grams) plain flour, plus extra for dusting
2 egg yolks
3 and 1/2 oz (100 grams) unsalted butter, softened and cut into pieces
3 and 1/2 oz (100 grams) caster or superfine sugar
2 teaspoons lemon rind, grated
Salt

For the Tart:
14 oz (400 grams) ripe green figs
2 oz (50 grams) plum jam
12 fl oz (350 ml) rum
2 oz (50 grams) caster or superfine sugar
Unsalted butter, for greasing
Plain flour, for dusting

Directions:

Prepare the Shortcut Pastry:
Sift the sugar and flour together into a mound.

Make a well in the center.

Add the egg yolks, butter, lemon rind and a pinch of salt.

Mix thoroughly and knead briefly.

Wrap the pastry in cling film.

Chill in the refrigerator for about an hour.

Prepare the Tart:
Cut the figs into quarters without peeling, and place into a bowl.

Sprinkle with the sugar and half the rum.

Set aside for about an hour.

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

Grease a tart tin with butter.

Roll out two-thirds of the pastry into a round on a lightly floured surface and line in the prepared tart tin.

Prick the base with a fork.

Cover with foil and fill with baking beans.

Bake tor about 20 minutes.

Remove from the oven but do not turn it off.

Remove the foil and beans and leave to cool.

Drain the figs and arrange them on the base of the tart case.

Mix together the jam and remaining rum in a small saucepan.

Heat gently, stirring frequently, until smooth.

Gently pour the mixture over the figs.

Shape the remaining pastry into very thin rolls and arrange in a lattice over the tart and as piping around the edge, pressing gently to seal.

Bake for about 10 minutes.

Remove from the oven and leave to cool. 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:

Italian With ZERO Income Found Driving A Ferrari

Vercelli - October 4, 2013 - Italian police stopped a distinguished and educated businessman from Liguria who had not declared his income for years at the wheel of a Ferrari.

The man had not signed any car rental documents for the Ferrari F430 Scuderia super car, worth more than 120,000 Euros ($160,000 USD), police said.

Police also discovered that the owner of the car rental company was also completely unknown to Italian tax authorities.

In Italy this is who we call a discreet "testa di minchia". One who reminds us of Liberace saying, "I don't want anyone noticing my clothes".

Italy's tax evasion fun facts:

- An estimated 285 billion Euros ($385 billion USD) remained unpaid in 2012. That's 18% of GDP.
Death may be certain in Italy...but taxes are another "minestrone".

- According to gov't stats, 1.6 million Italians work in bars, hotels and restaurants; one million are on the books while the other 600,000 are hidden. But no one knows where they're hiding; in tents in the restaurant parking lots, under the bar counter...

- 1 out of every four helicopters are owned by Italians who declare less than 20,000 Euros ($27,000 USD) a year.
These are the "figli di puttane" you'll often see landing on the rooftops of soup kitchens.

- The percentage of medical doctors in the province of Caserta that do not issue invoices or receipts is...100%.
They're unable to type them out...because they have no keyboards. That's why we call them "Doctors Without Keyboards". It's a well known humanitarian organization "del cazzo".

A category of professionals that deserve a standing ovation. Thank you, doctors.
And the kick in the "coglioni" is idiot candy stripers declare more in their taxes.

"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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