09/24/13 Fettuccine with Artichokes and Chicken

"L'appetito vien mangiando." An appetite comes by eating. The more you get the more you want.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Sauteed Brussels Sprouts and Shallots
  -Penne with Broccoli Rabe, Walnuts, and Pecorino Cheese
  -Fettuccine with Artichokes and Chicken

"Buongiorno..." Thank you for finding those precious minutes for our bakery family and recipes. Postpone the worries and the drama for life is too short. Cook slowly, laugh out loud, live truly and try to forgive quickly.

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Almonds and Amarena Cookies

"Almonds and Amarena Cookies: A cookie that has started a trend here in Sicily! They are round cookie almond balls made exclusively from our own home grown natural almonds, the freshest farm eggs, an amarena cherry center, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 15.99 Euro (21.50 - 22.00 U.S. Dollars) + Shipping.

Example Order: One order to anywhere in the USA costs 15.99 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 24.69 Euro (33.25 - 33.75 U.S. Dollars).

 Recipe: Sauteed Brussels Sprouts and Shallots

Sauteed Brussels Sprouts and Shallots
Cavoletti e Scalogni Saltate


1 and 3/4 pounds brussels sprouts, outer leaves removed
2 tablespoons (1/4 stick) butter
3 tablespoons extra virgin olive oil
12 medium shallots, thinly sliced (about 2 cups)
6 garlic cloves, thinly sliced
4 tablespoons pine nuts, toasted, divided
2 tablespoons fresh lemon juice


Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk.


Melt butter with olive oil in large pot over medium heat.

Add shallots.

Saute until almost translucent, about 3-4 minutes.

Add garlic.

Stir 1 minute.

Add brussels sprouts.

Increase heat to medium-high and saute until tender, about 8-10 minutes.

Stir in 3 tablespoons pine nuts and lemon juice.

Season with salt and pepper.

Transfer to bowl.

Sprinkle with remaining 1 tablespoon pine nuts and serve. Makes 8 servings.

That's it!

Printer Friendly Version

 Recipe: Penne with Broccoli Rabe, Walnuts, and Pecorino Cheese

Penne with Broccoli Rabe, Walnuts, and Pecorino Cheese
Penne con Broccoli Rabe, Noci e Pecorino


1/4 cup olive oil
2 and 1/2 cups chopped leeks (white and pale green parts only, about 2 large)
2 large bunches broccoli rabe, stemmed, coarsely chopped
4 garlic cloves, peeled
3/4 cup vegetable broth
1/3 cup creme frache or whipping cream
1 tablespoon finely grated lemon peel
1 cup grated Pecorino Romano cheese, divided

1 pound Penne pasta
1 and 1/2 cups walnut halves, toasted


Heat olive oil in heavy large skillet over medium-high heat.

Add leeks and saute until golden and soft, about 5 minutes.

Add broccoli rabe and saute, tossing with tongs, until slightly softened and bright green, about 3-4 minutes.

Add garlic and stir 1 minute.

Stir in broth, creme frache, and lemon peel, then 1/3 cup cheese.

Season to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1 cup pasta cooking liquid.

Return pasta to pot.

Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed.

Divide pasta among bowls.

Serve, passing remaining cheese separately. Makes 4 servings.

That's it!

Printer Friendly Version

 Recipe: Fettuccine with Artichokes and Chicken

Fettuccine with Artichokes and Chicken
Fettuccine con Carciofi e Pollo


Juice of 1 lemon
15 baby artichokes (about 2 lbs)
3 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
2 dried mushrooms, such as Porcini, chopped (about 1/8 oz)
1 small carrot, finely chopped
Kosher salt
Freshly ground black pepper, to taste
3 boneless, skinless chicken thighs (about 1 lb), cut into 1-inch chunks
1 tbsp tomato paste
1/4 cup white wine vinegar
4 tbsp chopped tarragon leaves
3 cups chicken broth
1 lb dried fettuccine pasta
3/4 cup grated Parmigiano cheese


Stir lemon juice into a medium bowl filled with water.

Trim away tough outer leaves of the artichokes to expose their tender, pale green interior.

Put trimmed artichokes into lemon water.

Set aside.

Heat the olive oil in a dutch oven over medium-high heat.

Add the garlic, mushrooms, and carrots and cook, stirring frequently, until soft, about 8-10 minutes.

Season the chicken with salt and pepper.

Increase heat to high and add the chicken and tomato paste.

Cook, stirring occasionally, until chicken is lightly browned, about 5-6 minutes.

Add the vinegar and cook, stirring constantly, until liquid has evaporated, about 1-2 minutes.

Drain the artichokes and add them, along with 2 tbsp tarragon and the chicken broth, to the pot.

Bring broth to a boil and reduce heat to medium-low.

Simmer until chicken and artichokes are very tender and the broth has reduced by half, about 40 minutes.

Season with salt and pepper and set sauce aside.

Bring a pot of salted water to a boil over high heat.

Add pasta and cook until 'al dente', about 7-8 minutes.

Reserve 1 cup pasta water.

Drain pasta and transfer to pot with artichoke and chicken sauce.

Set over high heat.

Bring sauce to a boil.

Stir in 1/2 cup Parmigiano cheese and cook, tossing occasionally with tongs, until sauce thickens and clings to pasta, about 2 minutes (if the sauce is too dry, pour in a little pasta water).

Add remaining tarragon and season with salt and pepper.

Transfer pasta to 4 bowls and sprinkle with remaining Parmigiano cheese. Serves 4.

That's it!

Printer Friendly Version :: Submit Your Thoughts


 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:

1 In 4 Italian Families Feel Spanking Helps Teach A Lesson

Rome - March 27, 2012 - More than one in four Italian parents discipline their children with a spanking, a study by Save the Children said Tuesday.

The same study, which was carried out by the Ipsos research group, said most families prefer verbal reprimands and dialogue to corporal punishment.

Exasperation was the most commonly cited motive for spanking.

Parenting alla Italiana

Discipline is mistakenly thought of as punishment for misbehavior but in actuality it offers both the Italian parent and child the space to learn together. The parent appears to learn how the child learns, the child becomes more and more aware of what is and is not acceptable in his screwy and absurd environment.

Example: It is NOT acceptable to speak to relatives your family doesn't speak to.

However, this research cannot be considered complete for Italy is a diverse country. There are differences between regions, economic groups and neighbors.

Example: A typical family from Bolzano will implement calm, pastoral and diplomatic reasoning when disciplining a child. A family from Palermo believes a day long beating from each member of the immediate family while the mother beats her breast and weeps in front of a makeshift shrine in her bedroom is the only proven method that will help the child understand and accept "their" values of life.

There is the physical discipline...and then there is the mental:

1. Being constantly reprimanded by your grandfather because you have so-called everything in life while, during the war, he had to pick bugs off his brother just to eat.

2. Every Sunday afternoon of your childhood was spent visiting your grandparents and the ungrateful extended family members who should thank Jesus, Joseph and Mary every day they were granted the honor of marrying into the Family.

3. You thought women's nylons were supposed to be worn rolled to the ankles.

4. Every meal had to be eaten with a sizable chunk of bread in your left hand so you didn't complain 4 hours later that you were still hungry.

"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!

 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!

 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
 Only In

 Read Past Issues
 What's New?
 Our Cookies
 Order Our Cookies!
 People are Talking!
 Try Our Almonds!
 Tour Our Bakery
 About Adriana
 Customer Service
 Italian Sources
 Our Privacy Policy

 Submit Your Thoughts
 Email Adriana

 Subscribe to the feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Follow Adriana on FB:

 Angel Cake
 Beetroot with Bechamel Sauce
 Chicken Breasts with Prosciutto and Sage
 Chocolate Crepes
 Fava Bean Soup
 Grilled Striped Bass with Lemon and Fennel
 Recipe for Milanese Osso Buco
 Pasta with Sausage, Eggplant and Basil
 Risotto with Cauliflower and Leeks
 Spaghetti with Garlic and Arugula
 Tomatoes Au Gratin
 Winter Tomato Sauce

 More Recipes!

Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From
 Oregano From
 Only In


Copyright ?2000-2013 FromItaly di Ciccarello. ISSN: 1724-7985. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.