10/11/11 Chicken Breasts In Vinegar

"Non destare il cane che dorme." (Let sleeping dogs lie.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Mussels Marinara
  -Penne Arrabbiata
  -Chicken Breasts In Vinegar

"Buon giorno!" Thanks for everything you're doing and my bakery staff and I will continue to find recipes to be helpful in your kitchen. Please share this newsletter, if you find it useful. Enjoy the autumn season and this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Dolce per La Festa

"Dolce per La Festa: This gift of great Sicilian taste is sure to please. Our cookie tray is filled with a scrumptious assortment of our best selling Italian and Sicilian cookies arranged on a golden cookie tray (Santo Trio Almond, Sicilian Orange Almond, Pistachio, Amarena, Buccellati and Sesame Seed Cookies). No preservatives, additives, artificial colors, nor flavors. Serves 9-13.

1700 grams (3.75 lbs.) is only 27.49 Euro ($37.50-$38.00) + Shipping.

Example Order: One order to anywhere in the USA costs 27.49 Euro plus 16.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 44.19 Euro ($60.50-$61.00 U.S. Dollars).

 Recipe: Mussels Marinara

Mussels Marinara
Cozze Alla Marinara


3 and 1/4 lbs (1.5 kg) mussels, scrubbed and with beards removed
3 tablespoons finely chopped fresh flat-leaf parsley


Place the mussels in a pan over a high heat with plenty of pepper (without water) and cook for about 5-6 minutes until they open.

Get rid of any that remain closed.

Drain, reserving the cooking juices and place in a deep serving dish.

Strain the cooking juices thorough a muslin lined sieve into a bowl.

Stir in the parsley.

Pour the sauce over the mussels and serve. Serves 4.

That's it!

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 Recipe: Penne Arrabbiata

Penne Arrabbiata


1 lb 2 oz (500 grams) canned chopped tomatoes, drained
1/2 fresh chilli, seeded and chopped
2 garlic cloves
6 tablespoons extra virgin olive oil
12 oz (350 grams) Penne pasta
1 tablespoon chopped fresh flat-leaf parsley


Heat the olive oil in a frying pan.

Add the garlic cloves and chilli and cook until the garlic turns brown.

Remove the garlic cloves from the pan.

Add the tomatoes to the pan.

Season with salt and cook for about 15-17 minutes.

Cook the Penne pasta in a large pan of salted, boiling water until 'al dente'.

Drain and pour into the frying pan.

Toss over a high heat for a several minutes.

Transfer to a warm serving dish and sprinkle with the parsley. Serves 4.

That's it!

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 Recipe: Chicken Breasts In Vinegar

Chicken Breasts In Vinegar
Petti di Pollo All'Aceto


4 boneless and skinless chicken breast portions
2 shallots, chopped
3 oz (80 grams) butter
12 fl oz (350 ml) white wine vinegar
Salt and pepper


Lightly pound the chicken breasts with a meat mallet.

Heat 2 oz (50 grams) of the butter in a pan.

Add the chicken and cook over a medium heat, turning occasionally, until browned on both sides.

Season with salt and pepper.

Lower the heat, cover and cook for about 20 minutes until tender and the chicken is cooked through.

Heat half the remaining butter in a small frying pan.

Add the shallots and cook over a low heat, stirring occasionally, for about 8-9 minutes until slightly golden.

Pour in the wine vinegar and cook until reduced by half.

Remove the pan from the heat and stir in the remaining butter.

Place the chicken breasts on a warm serving dish, and pour the shallot sauce on top. Serves 4.

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:

Italy Producing Wine 24/7, Non-Stop

Rome - June 13, 2011 - Italy last year overtook France to become the world's biggest wine producer and data for this year show a surge in Italian wine exports, the Coldiretti farmers' union reported.

Citing data from the European Union, Coldiretti said the last harvest produced 49.6 million hectoliters of wine in Italy compared to 46.2 million hectoliters in France.

"It is with great pride that we can say we are the world's leading wine producer, having surpassed France not only in value but also in volume," Italian Agriculture Minister Saverio Romano said.

"This benchmark is also thanks to the excellent performance our wines are having abroad, with a 31% increase in exports to the United States in the first two months of 2011," he added.

"We are also first for quality, with over 60% of the wine we produce bottled with recognized denomination of origin labels. But we can even do better, we must do better," Romano said.

Italy had surpassed France in the past for bulk unbottled wine production, much of which was exported to France where it was used to blend more famous bottled wines like Beaujolais.

Italy overtook France also for the production of sparkling wines with 4.2 million hectoliters of Prosecco and spumante bottled compared to four million hectoliters for French Champagne.

It wasn't tough to overtake France (even for Italy). After all, we're talking about a country whose greatest contribution to cuisine was the souffle...or the flat cake; something puffed up with a lot of hot air and full of fattening crap.

Sometimes ideas or stories take on lives of their own, and some Italian-wine lovers become unconscious and moronic believers in what are the wine equivalent of urban legends. But don't worry, our disciples, we're here to help your loved ones or arrogant friends make less of fools of themselves.

Here are some examples of those myths:

1) Chianti is a cheap wine in straw packaging.

Some very fine Chianti wines have always existed, but they used to represent a tiny minority of all Chianti. Now the red-checkered-tableclothed tables have changed course, taken Fettuccine Alfredo off their embarrassing menus, and offer a majority of Chianti wines of high quality. Chianti Classico, the type of Chianti most commonly found outside of Italy, is particularly ok. Prices have risen with the quality, and now you can easily find $25-$30 bottles of Chianti Classico in decent wine shops. Inexpensive and crappy $10 bottles of Chianti do still exist including some in the ridiculous and flammable straw packaging, but the category as a whole has moved uptown.

2) Italy's best wines are all red.

It's ok, it's an understandable misunderstanding. After all, Italy makes about twice as much red wine as white wine, and most of Italy's most famous wines, Barolo, Brunello di Montalcino, and so forth are red. But certain parts of Italy definitely have what it takes to make fine white wines, and producers in those areas are doing just that. When the Campania region is not juggling a decade-old garbage crisis and the Camorra Mafia, it's producing two terrific whites, Greco di Tufo and Fiano di Avellino.

3) Italian wines should be enjoyed with just Italian food.

Eh, no. Any time you drink the wine of a particular wine region with the food of the same region, the combination is usually suitable and melodic. In the case of Italian food, no wines taste better than Italian wines...even if you drink a hearty wine of the poor and corrupt South with a dish that's typical of a racist Northern region. Luckily, Italy's wines are incredibly food-friendly that their pairing talent extends far beyond the prejudice Italian kitchen.

"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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