09/23/08 Peach and Mascarpone Tart from

"Donne e motori, gioie e dolori." (Women and motors, joy and pain.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Pizza alla Provenzale
  -Spaghetti Frittata
  -Crostata di Pesche e Mascarpone

We hope all our subscribers will have a happy and productive autumn season. Enjoy the recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Pizza alla Provenzale

Pizza alla Provenzale


About a lb (500 grams) pizza dough, divided into 2 pieces if you're making regular-sized pizzas
About a lb (500 grams) white onions, sliced
4 whole salted anchovies, boned and rinsed, or 8 anchovy filets, rinsed
Pitted black olives
Extra virgin olive oil


Pull the dough into one large or two smaller disks and let it rest.

In the meantime simmer the sliced onions in a little water, with a pinch of salt, until they begin to break up, about 20 minutes.

Let them cool, and when you can handle them spread them over the dough.

Lay the anchovy fillets out in a diamond pattern over the onions and put a black olive in the center of each diamond.

Sprinkle a little more olive oil over the pizzas and bake them for a half hour at 450 F (225 C.) or 3-5 minutes in a pizza oven.

Makes 2 pizzas (or one large one).

That's it!

 Recipe: Spaghetti Frittata

Spaghetti Frittata
Spaghetti Omelette


2/3 lb (300 grams) spaghetti
2/3 lb (300 grams) chopped tomatoes (canned will be fine)
1/2 lb (220 grams) mozzarella
4 eggs
5-6 basil leaves
4 sprigs parsley, minced
1/4 lb (100 grams) spicy Italian sausage
1/2 cup mixed freshly grated Parmigiano and Pecorino Romano cheese
A clove of garlic, peeled and crushed
5 tablespoons extra virgin olive oil
Salt and pepper to taste


Set pasta water to boil, and while it's heating heat 3 tablespoons of olive oil in a pot; add the garlic, and when it has become golden add the tomatoes.

Season to taste with salt and pepper, and simmer for 10 minutes.

Then add the basil.

In the meantime, slice the mozzarella cheese and drain it well.

Peel the casing from the sausage and slice it too.

By now the pasta water should be boiling; salt it and cook the spaghetti.

Beat the eggs in a large bowl and add to them the parsley and half the cheese mixture; season with salt and pepper to taste.

Drain the pasta, run it under cold water to cool the strands, and combine them with the egg mixture.

Heat the remaining olive oil in a large non-stick skillet, spread half the pasta mixture over it, and then spread the tomatoes, cheese, and sausage over the pasta.

Cover the tomato mixture with the remaining pasta, cover the skillet with a lid that doesn't have a lip, and cook for 5-6 minutes over a low flame, or until a crust has formed at the bottom of the frittata.

To turn the frittata, grip the handle of the skillet with one hand, and hold the lid firmly against the skillet with your other hand, using a potholder lest you burn yourself.

Lift everything, and flip the skillet and lid; the frittata should come free from the skillet, resting with the unbrowned side down on the lid.

Turn the skillet right side up, slide the frittata into it, and return it to the fire to brown the other side. Serves 4-6.

That's it!

 Recipe: Crostata di Pesche e Mascarpone

Crostata di Pesche e Mascarpone
Peach and Mascarpone Tart


For the Pastry:
5 oz (150 grams) plain white flour
2 oz (50 grams) icing sugar
3 tablespoons (45 ml) ground almonds
1/2 teaspoon (2.5 ml) baking powder
Pinch of salt
4 oz (125 grams) chilled unsalted butter
1 egg, beaten

For the Filling:
8 oz (250 grams) mascarpone cheese
2 oz (50 grams) icing sugar
Grated zest of 1 orange
1 teaspoon (5 ml) vanilla extract
4 fl. oz (125 grams) heavy or double cream
4 large, ripe peaches
3 tablespoons (45 ml) apricot preserve


Prepare the Pastry:
Mix together the flour, icing sugar, almonds, baking powder and salt in a large bowl.

Rub in the butter until the mixture resembles fine breadcrumbs.

Add the egg and mix to form a smooth dough.

On a lightly floured surface, roll out the dough and use to line a 9.5 inch (24 cm) loose-bottomed tin.

Chill in the fridge for 30 minutes.

Preheat the oven to 350 F. (180 C.).

Line the pastry case with greaseproof paper and weigh down with a heavy canned object.

Bake in the oven for 15-20 minutes until the sides of the pastry are crisp.

Remove the lining and canned object and return to the oven for a further 5 minutes until golden brown. Leave to cool.

Prepare the Filling:
Mix the mascarpone cheese, icing sugar, orange zest and vanilla extract in a bowl.

Whip the cream until it just holds its shape, then fold into the mascarpone cheese mixture.

Peel, stone and thinly slice the peaches.

Spread the filling mixture in the pastry case and top with peach slices.

Melt the apricot conserve and brush over the peach slices to glaze.

Chill in the fridge for 1 hour before serving. Serves 8.

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:

Pope Prays for Alitalia Airline To Survive

Friday - September 15, 2008 - Pope Benedict told the official in charge of the latest faltering rescue bid for Alitalia on Friday that he has been praying for the Italian airline.

Asked by Alitalia's bankruptcy boss to say a "special prayer" for the loss-making airline, which has already defied two rescue attempts and now risks being liquidated, Benedict replied: "I have been praying for you for some time."

Bankruptcy commissioner Augusto Fantozzi met the pope at Rome's airport just before the pontiff boarded an Alitalia flight to France for a pilgrimage to Lourdes, whose spring waters are believed by Catholics to have healing powers.

The German-born pope, like pontiffs before him, always uses planes laid on by Alitalia for his trips abroad.

Prime Minister Silvio Berlusconi, fulfilling an election promise, has rallied Italian businesses to rescue the airline, which has not made a profit since 1999.

Here we go again..."Nel nome del Padre, Figlio e Spirito Santo."

- May "Saint Joseph of Cupertino", the patron saint of air travelers, bless all who have flown with this airline with the same love and care that discourteous, disrespectful, ill-bred, ill-mannered, impolite, uncivil, ignorant Alitalia employees gave.

- May "Saint Matthew", the patron saint of accountants, bless the Alitalia accountants who happily pay the CEO an annual salary of 2,700,000 Euros (4 million USD) and nervously calculate the 83,000 Euros (121,000 USD) the airline loses an hour.

- May "Saint Bernardine of Siena", the patron saint of advertising, bless Alitalia marketing for it's brilliance and vivid imagination in trying to lure travelers with gangster-like fares.

- May "Saint Joseph", the patron saint of workers, bless the hardworking 20,575 Alitalia employees who do the work of 4000.

"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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