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 09/28/10 Potato Gnocchi With Shrimp Scampi

"Chi si alza sara abbassato, chi si abbassa sara inalzato." (Those who have airs will be laid low, those who lower themselves will be raised.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Potato Gnocchi With Shrimp Scampi
  -Veal Escalopes With Marsala
  -Semolino Cake

Everyone at our little bakery sends you our best regards and best wishes for a happy and healthy autumn season. Please enjoy this week's recipes!

Arrivederci e grazie!

Yours Truly,              
Adriana Ciccarello       


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 Recipe: Potato Gnocchi With Shrimp Scampi

Potato Gnocchi With Shrimp Scampi
Gnocchi Di Patate Con Gli Scampi

Ingredients:

For the Gnocchi:
2 and 1/4 lbs (1 kg) potatoes
7 oz (200 grams) plain flour
1 egg, lightly beaten
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt

For the Sauce:
14 oz (400 grams) large shrimp, peeled and chopped
7 oz (200 grams) tomatoes, peeled and diced
3 and 1/2 fl oz (100 ml) double cream
4 tablespoons extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
4 tablespoons dry white wine
Salt and pepper

Directions:

Prepare the Gnocchi:
Cook the potatoes in lightly salted, boiling water for about 25 minutes until tender.

Mash with a potato masher while still hot.

Add the flour, egg, Parmigiano cheese and a pinch of salt and knead to a soft, elastic dough.

Divide into several pieces and shape into long rolls about 2/3 inch (1.5 cm) in diameter.

Cut into 3/4 inch (2 cm) lengths and press them gently against the underside of a grater.

Prepare the Sauce:
Heat the olive oil in a frying pan.

Add the shrimp and parsley and cook for 2 minutes.

Splash with the wine and cook until it has evaporated.

Stir in the cream and tomatoes.

Cook for about 5 minutes, then remove from the heat.

Meanwhile, bring a large pan of lightly salted water to a boil.

Add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.

Place the gnocchi on a warm serving dish and pour the shrimp sauce over them. Serves 4.

That's it!

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 Recipe: Veal Escalopes With Marsala

Veal Escalopes With Marsala
Piccata Al Marsala

Ingredients:

1 lb and 2 oz (500 grams) veal escalopes
Plain flour, for dusting
3 oz (80 grams) butter
8 fl oz (250 ml) dry Marsala wine
Salt

Directions:

Dust the veal escalopes with flour.

Melt the butter in a large frying pan, and when it turns hazel add the veal and cook over a high heat for about 5 minutes on each side.

Lower the heat, season with salt to taste and cook for a few more minutes more, then remove from the pan and keep warm.

Pour in the Marsala wine and cook over a low heat, scraping up the sediment from the base of the pan with a wooden spoon.

Place the escalopes on a warm serving dish and spoon the sauce over them. Serves 4.

That's it!

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 Recipe: Semolino Cake

Semolino Cake
Torta Al Semolino

Ingredients:

2/3 cup (130 grams) fine semolina
4 and 1/4 cups (1 liter) milk
2/3 cup (130 grams) sugar
3 and 1/2 oz (100 grams) whole blanched almonds
1 and 1/2 tbs (20 grams) unsalted butter
4 eggs
Grated zest of 1 lemon
1 tsp (5 ml) pure almond extract
1 pinch of salt
Confectioners' sugar (for dusting)

Directions:

Grind the almonds together with the sugar until very fine and set aside.

Bring the milk to a boil with a pinch of salt and the lemon zest, then slowly add the semolina, whisking constantly to prevent lumps.

Cook the semolina for about 8 minutes, on low heat, stirring constantly.

Add the almond-sugar mixture and cook for 1 more minute.

Add the butter and stir until well mixed.

Take off the heat, mix in the almond extract and set aside to cool.

Dust with confectioners' sugar. Serves 4-6.

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:

Rome Is World's Sexiest City

Rome is up there with Paris, St Petersburg, London, Havana and, perhaps surprisingly, the demure British city of Bath in the Sunday Times Travel Magazine’s list of the world’s sexiest cities.

Rome has "frothing fountains, cobbled piazzas and enough energy to launch a rocket" and is one of the "raunchiest" cities on earth. The article suggests some sensual activities for travelers to do in Rome and none of them take place in the bedroom. If you're planning a visit to Rome, we recommend Rome Urban Adventures which organizes guided tours to help you discover the best of Rome in a fun and informative way.

Meanwhile, in a list published by the Economist, Milan comes in as Italy’s most expensive city and the twelfth most expensive city in the world. Top of this list is Paris, followed by Tokyo, Oslo and Frankfurt.

Remember, when thou art at Rome, do as they do at Rome! Start with the way you dress:

- On the whole, Romans dress far nicer than most of the world. They may not have a pot to 'pee-pee' in but they're fashion conscious. So, if you show a bit of respect for their culture, they will most certainly treat you better.

- The nicer you look, the better table they will give you. The better the service will be and the level of respect you will receive. And as a result, the rat bastard, "coglioni" restaurant owners won't inflate your bill by 25-300%.

- Guys, no tank tops. "Porca vacca", NO TANK TOPS! You wouldn't want the beggars and homeless giving you spare change.

- No ill fitting clothes, no stupid "3 wolves howling at the moon" T-shirts, and leave your prized NASCAR hat at home.

- No shorts. "Cazzo", NO ONE wears shorts. Young Italian girls sometimes do, but they usually opt for the very short skirts instead (after all, it's a sexy city).

- No flip flops, "per favore". There's no beach at the Vatican.

- NO NO NO white socks under pants. "'Fanculo", otherwise, Romans will mistake you for a slow adult.

"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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