10/14/14 Cream Of Chicory Soup

"I frutti proibiti sono i pi?dolci." (Forbidden fruit is sweetest. Illicit love affairs generate great pleasure.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Cream Of Chicory Soup
  -Orecchiette with Turnip Tops
  -Salt Cod Au Gratin

"Buon Autunno!" How is your fall season coming along? Everyone here at our little bakery is thankful for the experience you're giving us with helping out in your kitchen. We'll always be on that journey to find you more and more great traditional and modern Italian recipes. Please share this newsletter if you feel like it. Until next week...

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Cream Of Chicory Soup

Cream Of Chicory Soup
Crema Di Cicoria


For the Meat Stock
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped

For the Soup:
3 and 1/2 oz (100 grams) shelled peas
1 lb 2 oz (500 grams) chicory, chopped
18 fl oz (500 ml) milk
2 oz (50 grams) plain flour
3 oz (80 grams) butter
1 tablespoon chopped fresh flat-leaf parsley
Salt and pepper
Parmigiano cheese, freshly grated, for serving


Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.

Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Soup:
Bring the stock to a boil in a saucepan.

Melt 1 oz (25 grams) of the butter in another pan.

Add the peas, cover and cook over a low heat for about 5 minutes.

Season with salt.

Pour in the stock and cook for about 20 minutes.

Melt the remaining butter in another saucepan.

Stir in the flour.

Gradually stir in the milk.

Cook, stirring constantly, until thickened.

Season with salt and pepper.

Add the chicory, cover and cook over a low heat for about 15-18 minutes.

Transfer to a food processor and process to a puree.

Pour into a soup tureen and sprinkle with the parsley.

Serve with Parmigiano cheese. Serves 4.

That's it!

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 Recipe: Orecchiette with Turnip Tops

Orecchiette with Turnip Tops
Orecchiette con Cime Di Rapa


14 oz (400 grams) turnip tops, chopped
Extra virgin olive oil for drizzling
12 and 1/2 oz (360 grams) Orecchiette pasta
Salt and pepper


Cook the Orecchiette pasta in a large pan of salted, boiling water for about 10 minutes until 'al dente'.

Add the turnip tops and cook for another 5 minutes until tender.


Transfer to a warm serving dish.

Drizzle with plenty of olive oil.

Season with pepper. Serves 4.

That's it!

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 Recipe: Salt Cod Au Gratin

Salt Cod Au Gratin
Baccala Al Gratin


l and 3/4 lbs (800 grams) salt cod, soaked and drained
1 onion, chopped
4 canned anchovy fillets in oil, drained
7 tablespoons extra virgin olive oil
2 garlic cloves
1 and 3/4 pints (1 liter) milk
1 fresh flat-leaf parsley sprig, chopped
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper


Preheat the oven to 18O?C (350?F) Gas Mark 4.

Slice the salt cod into fairly large pieces and remove the skin and bones.

Heat 4 tablespoons of the olive oil in a roasting tin.

Add the onion and garlic.

Cook over a low heat, stirring occasionally, for about 5 minutes.

Add the salt cod and cook until golden brown on both sides.

Pour in the milk.

Season with salt and pepper.

Cover the tin with foil.

Transfer to the oven and bake for about 2 hours or until the milk has completely absorbed.

Preheat the grill.

Place the anchovy fillets and the remaining olive oil in a small saucepan and cook over a low heat, mashing with a wooden spoon until the anchovies have almost completely disintegrated.

Spoon the anchovy sauce over the salt cod.

Sprinkle with the parsley and mix gently.

Sprinkle with the Parmigiano cheese and grill until golden brown. 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:

25% of Italian students: "Seriously, We're Just About Done With Religion Class"

Genova - October 8, 2013 - Religion class in school is useless, said about 25% of students surveyed in a study.

In fact, an entire class at a school in Genoa asked to be exempt from taking the religious studies course, says a survey conducted by

Some students also complained that the course was a waste of tax money and one in four students said they treated the hour devoted to religious class as a free period.

The study also found that three in every five students said that religious class time was usually spent discussing such ethical issues as suicide, abortion and euthanasia.

"Porca l'oca," what a coincidence! We were just saying 25% of Italian students in general are useless. "Si si," simply useless...

In (rare) defense of Italy's public school system, we're having a hard time giving an Italian crap about the complaints of Italian students. Could be because they're young and free...and we're miserable.

The problem here is not so much the waste of tax money (as if these mules knew what taxes are)...but what the one in four students are up to during that free period. But can you believe the nerve of these "rompicoglioni?" Those tax dollars are going towards property damage that constantly occurs during that religion class.

As Italy's Oscar Wilde once said (he was Italian, wasn't he?), "You can never be overdressed or overeducated." So, dress up, stay off the streets, go to religion class and accept it at face value as we did back in the old Catholic school days. If you can't then don't get offended if miserable Italians insist that Siegfried and Roy should be commissioned to clean up the Italian public school system.

On the other hand, in the defense of the students (deep breath here...), we can understand your frustrations up to a certain point. There is too much time wasted on, for example, watching movies during lesson hours. It would be logical if the films were related to the lesson's topic or if they were discussed later on. But they usually serve to kill time if, for example, there is no substitute teacher.

Furthermore, we are well aware that your reference to wasted tax money is the rhetoric result of families badgering you into selecting a political party at the age of 5.

And speaking of your families...the discussion of skipping religion class isn't going to fly at home, especially the ones where mothers are sticking coins under a statue of the Virgin Mother. After all, it's hard to express your opinions and rationale at the dinner table while avoiding getting interrupted every 8 seconds.

"...three in every five students said that religious class time was usually spent discussing such ethical issues as suicide, abortion and euthanasia."

"Mamma mia," what entertaining conversation pieces for the after school playground. We think a more educational and fascinating ethical issue would be the Vatican financing the construction of the Watergate Hotel and apartment complex in Washington DC.

"Eh, excuse me, professore. Has the Church decided when the beatification process for Nixon will begin?"

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