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 10/06/09 Orange Ricotta Fritters

"Meglio l'uovo oggi che la gallina domani." (Better an egg today than a chick tomorrow) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Roasted Potatoes with Anchovies and Lemons
  -Roast Chicken with Spicy Herbed Olive Paste
  -Orange Ricotta Fritters

"Auguri e saluti" to all our readers. Enjoy this week's recipes!

Arrivederci e a presto!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Sicilian Orange Almond Cookies

"Sicilian Orange" 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 with bits of candied Sicilian oranges, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 14.49 Euro ($21.00-$21.50) + Shipping.

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 Recipe: Roasted Potatoes with Anchovies and Lemons

Roasted Potatoes with Anchovies and Lemons
Patate Arrosto con Acciughe e Limoni

Ingredients:

2 lb small (2-inch) white boiling potatoes, quartered
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 and 1/2 tablespoons minced anchovy fillets
1 and 1/2 tablespoons fresh lemon juice
1 and 1/2 tablespoons finely chopped garlic (3 large cloves)
1/3 cup chopped fresh flat-leaf parsley

Directions:

Preheat oven to 450F.

Toss potatoes with salt, pepper, and 2 tablespoons olive oil in a large shallow baking pan (1 inch deep).

Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.

While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon olive oil.

Turn potatoes over and roast in lower third of oven 10 minutes more.

Toss potatoes with garlic and roast 5 minutes.

Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm. Makes 4 to 6 servings.

That's it!

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 Recipe: Roast Chicken with Spicy Herbed Olive Paste

Roast Chicken with Spicy Herbed Olive Paste
Arrosto di Pollo con Olivada Piccante

Ingredients:

1 and 1/2 cups pitted Kalamata olives (about 8 ounces)
4 teaspoons finely chopped fresh rosemary
2 garlic cloves
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
One 7 lb roasting chicken

1/3 cup dry white wine
2/3 cup (about) chicken broth

Directions:

Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor.

Blend until olives and garlic are chopped finely.

With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olive paste can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)

Position rack in bottom third of oven and preheat to 425F.

Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks.

Spread olive paste as evenly as possible over meat under loosened skin.

Rub outside of chicken with remaining 1 tablespoon olive oil.

Fold wing tips under; tie legs together loosely to hold shape.

Place chicken on rack set in roasting pan.

Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180F, about 1 hour 20 minutes.

Using carving fork, tilt chicken to empty juices from cavity into pan.

Place chicken on platter; tent loosely with foil.

Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top.

Add wine and enough broth to juices to measure 1 and 1/3 cups.

Pour liquid back into same roasting pan.

Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes.

Season sauce with salt and pepper; pour into gravy boat.

Serve chicken with sauce. Makes 6 servings.

That's it!

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 Recipe: Orange Ricotta Fritters

Orange Ricotta Fritters
Frittelle di Ricotta e Arancia

Ingredients:

1 large egg
3 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 teaspoon fresh orange juice
1/2 cup whole-milk ricotta
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup extra virgin olive oil
Confectioners sugar for dusting

Directions:

Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined.

Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.

Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes.

Transfer with a slotted spoon to paper towels to drain and cool slightly.

Dust fritters with confectioners sugar and serve immediately. Makes 2 to 4 servings.

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:

Alitalia Airline Suffered From Snobbery

Rome - December 30, 2008 - Italy's state airline Alitalia went bankrupt because it suffered from "illusions of grandeur" and acted way beyond its means, according to the carrier's government-appointed administrator.

"Alitalia was much too big and costly for the amount of revenue it was capable of generating," Augusto Fantozzi said in an interview.

"Alitalia paid three times as much for everything. If a crew had to be picked up three cars were sent, on the grounds that one could get a flat tire and another suffer engine failure. A total waste of money," he added.

Fantozzi admitted that Alitalia's unions complicated his efforts to sell the airline's flight operations, after it was declared bankrupt in August, because they were "more interested in a power play".

"The unions were playing games, some agreeing to conditions for a sale while others held out for better conditions," he explained.

"The pilots made the biggest mistake. They could have seen their professionalism rewarded but preferred to lock horns in a power struggle, a battle to see who was stronger than whom. This instead of making a case of how indispensable they were," Fantozzi added. The ANPAC pilots union, he observed, "was its own worst enemy".

Now that Alitalia's flight division has been sold to Compagnia Aerea Italiana (CAI), a group of private Italian investors, Fantozzi is now left with the task of selling or liquidating Alitalia's other assets. The administrator admitted that the airline's debts were far greater than the value of its assets and recalled that its accounts were the subject of several judicial investigations.

"Debts total some 3.2 billion euros. Aside from what we get from CAI (1.052 billion euros), we can count on the revenue from the sale of the cargo business, maintenance services and call centers... for a total of some 500-700 million euros," Fantozzi said.

"Then we have land at (Rome's) Fiumicino airport and five or six apartments around the world," he added.

It may take as much as seven years to totally liquidate the national carrier, "although I hope to take care of the lion's share long before then," Fantozzi said. As far as his own compensation was concerned, Fantozzi said "I'm not greedy but I'm no fool either and I have no intention of working for free".

In regard to the controversial figure of 15 million euros cited by the press, Fantozzi said "it could be that but it could also be less. The amount will take into consideration how much debt there was, what the value of the assets were and how much I am able to recover. The premier's office must still decide how much I get".

"Cacchio", is this the 16th or 17th act of a "coglione" busting opera that appears to go on and on with no singing fat lady in view?

Would you consider Alitalia a airline? Of course not!
It was more like a state-run welfare operation managed by pizza makers.

Alitalia is a case study in how crappy and incompetent management, short-sighted unions, and self serving whore politicians can work in harmony to sink a major so-called company. Here's how it's done:

First, run the airline in such a way that it won't possibly make any money. Start with the classics like lost luggage and canceling overbooked flights.

Then bring in a new and overpaid pizza management team that proposes (sensibly) big cuts in Alitalia's bloated and inexperienced employee ranks (example: Hire 3 employees for each service job; one to do half the job and the other two on standby in case of death or disease).

Watch unions bare their cavity-ridden fangs by threatening strikes and leaning on politicians, until the government caves in and writes Alitalia a big check to keep the brothel going without job cuts (example: 100 flights were scrapped on December 22 and another 40 on December 23, 2008 as the extremely selfish employees decided to walk off the job and take out their frustrations on innocent passengers).

Rinse and repeat annually for 20 years!

"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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