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 10/25/11 Shells with Cream, Peas, Parsley and Mint

"Non č tutto oro quello che luccica." (All that glitters is not gold.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Shells with Cream, Peas, Parsley and Mint
  -Sausages with Caramelized Onions and Radicchio
  -Roast Chicken with White Beans

"Buongiorno..." Thanks again for finding the time to read your recipe newsletter! Hope there's a recipe that captures your interest. Enjoy the autumn season and this week's recipes!

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


 Italian cookies for your Thanksgiving

Italian Thanksgiving? According to the fine pilgrim tradition, our Italian ancestors went over to the New World, America, celebrated and gave thanks for their new found fortune, freedom and prosperity. However, they were very reluctant to give up the traditions of their own, that is why they still serve manicotti, lasagna or stuffed shells prior to the turkey. Afterwards, they topped off the feast with fine Italian pastries and cookies with espresso.

Why not order a scrumptious batch of Italian cookies for your Thanksgiving feast? They're perfect to adorn any Thanksgiving table and delicious to enjoy.

If you would like to order in time for the Holiday, please keep in mind the following deadline: All Thanksgiving orders must be placed by Thursday morning, November 10, at noon EDT. Click here to order!


 Recipe: Shells with Cream, Peas, Parsley and Mint

Shells with Cream, Peas, Parsley and Mint
Conchigli con Panna, Piselli, Prezzemolo e Menta

Ingredients:

One 16-ounce package large shell pasta or elbow pasta
1 and 1/4 cups heavy whipping cream
One 16-ounce package frozen petite peas (not thawed)
2 and 1/4 cups freshly grated Parmigiano cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh parsley, divided

Directions:

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

Drain, reserving 1/2 cup pasta cooking liquid.

Return pasta to pot.

Meanwhile, bring cream to simmer in large skillet over medium-high heat.

Add peas and simmer just until heated through, 1 to 2 minutes.

Add 2 and 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute.

Stir in mint and 1/4 cup parsley.

Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry.

Season to taste with salt and pepper.

Transfer to bowl.

Sprinkle with remaining parsley.

Serve, passing additional Parmigiano cheese alongside. Serves 6 to 8.

That's it!

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 Recipe: Sausages with Caramelized Onions and Radicchio

Sausages with Caramelized Onions and Radicchio
Salsicce con Cipolle Caramellate e Radicchio

Ingredients:

1 tablespoon butter
2 teaspoons extra virgin olive oil, divided
2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 and 1/2 cups)
2 large heads of radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
3 tablespoons balsamic vinegar
4 fully cooked sausages (about 3 ounces each)

Directions:

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat.

Add red onions and cook until soft and golden brown, stirring often, about 25 minutes.

Add radicchio and saute until wilted, about 2 minutes.

Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute.

Season to taste with salt and pepper.

Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat.

Add sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

Serve onion-radicchio mixture alongside sausages. Serves 4.

That's it!

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 Recipe: Roast Chicken with White Beans

Roast Chicken with White Beans
Pollo Arrosto con Fagioli Bianchi

Ingredients:

2 cups dried cannellini (white kidney beans; about 1 pound)

2 tablespoons extra virgin olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta, chopped
1 leek (white part only), cut into 1/2-inch cubes
1 small onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
6 cups chicken broth
One 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary

2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel

Directions:

Place beans in large saucepan.

Add enough water to cover by 4 inches.

Let stand overnight.

Preheat oven to 350°F.

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

Sprinkle chicken with salt and pepper.

Working in batches, cook chicken until golden brown, about 7 minutes per side.

Transfer chicken to large plate.

Add pancetta and next 6 ingredients to same pot.

Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes.

Add garlic; stir 1 minute.

Add tomato paste; stir 2 minutes.

Add flour; stir 1 minute.

Add wine and simmer 1 minute.

Drain beans.

Add beans to pot; stir to combine.

Add broth; season with salt and pepper.

Place rosemary sprig and chicken atop bean mixture.

Cover pot; transfer to oven.

Braise until chicken and beans are very tender, about 1 hour.

Transfer chicken to plate.

Season beans with salt and pepper.

Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl.

Divide beans among 6 shallow bowls.

Top each with chicken.

Sprinkle each with parsley mixture and serve. Makes 6 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:

President of Rome's Retailing Association Among Dozens Arrested For Tax Evasion

Rome - June 14, 2011 - The president of the retailing association in the Italian capital, Confcommercio, was among over 40 people arrested on Tuesday for alleged tax evasion.

Cesare Pambianchi and 14 other people were detained in prison and 27 put under house arrest in the operation, during which police raided hundreds of companies.

As well as tax evasion, the suspects face charges including money laundering and embezzlement.

Tuesday's operation was part of a probe by Rome prosecutors into an alleged international association involving the owners of various companies and groups who dodged taxes to the value of 550 million euros.

Sixty-five-year-old Pambianchi is accused evading tax on over 300,000 euros of consultancy fees.

"I am displeased. I hope Pambianchi will be able to prove his innocence," commented Rome's mayor, Gianni Alemanno.

Confcommercio issued a statement expressing "full solidarity" and "esteem and faith" in Pambianchi.

"In the hope that Rome prosecutors shed full light on this matter, we repeat that the accusations leveled against president Pambianchi concern his business activities alone and in no way regards Rome's Confcommercio," the statement said.

Pambianchi in 1996 founded the company Profit S.p.A. which currently employs 450 people and owns 20 sports centers and several health farms. He is also a member of the board of directors of Aeroporti di Roma and the Fiera di Roma permanent trade fair.

Look, Italians are not what you would call passionate planners. Forecasting what we will be doing a year therefore, is a game for idiots. Many of us wake up with no idea what awaits us by pasta time:
"Ragazzi, let's get nothing done and onwards to the next cigarette!"

And tell an Italian that the only certainties in life are death and taxes and he'll throw a few Euros at you, thanking you for the wonderful laugh and making his day.

According to statistics, a 1/3 of Italians are semi illiterate. We can't do simple tasks like buying shoes that fit and have very little notion of history and science. But tax evasion is a way of life Italians plan very carefully. We'll go into a cave with goat milk and bread and meditate before we figure out how to pull it off.

According to the latest figures available from the "Agenzia delle Entrate", an equivalent of the Inland Revenue or IRS, more than 124 billion Euros ($181 billion USD), is evaded every year by Italians. For example:

The owner of five Ferraris...that claims an income of 1,000 Euros ($1,460 USD) a month.
A restaurant owner purchases a 750,000 Euro ($1,095,000 USD) home...but declares zero income.
An owner of a large property portfolio...never files tax returns.

Makes you want to run over your accountant with your car, doesn't it?

And believe us, there are Italians hard at work resolving the immortality problem:

"I said I want a 99 year lease on the store front. Of course, everything in cash."
"Don't worry about me. Cazzo, I'll be back to renew."

"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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