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 10/26/10 Spaghetti with Sauce alla Sofia Loren

"La gatta frettolosa fece i gattini ciechi." (The hurried cat produced blind kittens. Haste makes waste.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Cream of Chickpeas Soup
  -Spaghetti with Sauce alla Sofia Loren
  -Mushroom Tortelloni

A warm and heartfelt "buon giorno" to all our much appreciated readers! Enjoy this week's recipes!

Arrivederci e grazie!

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, you top 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 Saturday morning, November 13, at noon EST. Click here to order!


 Recipe: Cream of Chickpeas Soup

Cream of Chickpeas Soup
Crema Ai Ceci

Ingredients:

7 oz (200 grams) chickpeas, soaked overnight in cold water to cover and drained
2 oz (50 grams) Fontina cheese, grated
1 onion, sliced
2 tablespoons extra virgin olive oil
1 garlic clove
1 fresh rosemary sprig
3 bread slices, toasted
Salt and pepper

Directions:

Place the chickpeas in a saucepan with 2 and 1/2 pints (1.5 liters) of cold water and the onion.

Bring to a boil, cover and cook over a medium heat for about 2 hours.

Transfer the soup to a food processor and process it to a puree.

Heat the olive oil in a pan, add the garlic and rosemary and cook for a few minutes.

Season with salt and pepper.

Remove and get rid of the garlic and rosemary and pour the flavored oil on to the chickpea puree.

Ladle into individual soup flame-proof plates and place the bread toast on top.

Sprinkle with the Fontina cheese and melt the cheese under a grill. Serves 4.

That's it!

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 Recipe: Spaghetti with Sauce alla Sofia Loren

Spaghetti with Sauce alla Sofia Loren
Spaghetti Con Salsa alla Sofia Loren

Ingredients:

2 garlic cloves
1 and 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced (1 and 1/2 cups)
4 anchovy fillets, rinsed, patted dry, and chopped
1/3 cup brine-cured green olives, pitted
2 teaspoons drained bottled capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 1 teaspoon extra virgin olive oil
1 lb spaghetti

Directions:

With a food processor running, drop in garlic and finely chop.

Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped.

With motor running, add 1/2 cup olive oil, blending until incorporated.

Cook pasta in a 6 to 8-quart pot of boiling until 'al dente'.

Drain well in a colander, then return to pot and toss with remaining 1 teaspoon olive oil.

Transfer pasta to a large serving bowl, then pour sauce over top and toss well.

Serve immediately. Makes 6 servings.

That's it!

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 Recipe: Mushroom Tortelloni

Mushroom Tortelloni
Tortelloni di Funghi

Ingredients:

For the Fresh Pasta Dough:
7 oz (200 grams) plain flour, (Italian type "00" is great, plus extra for dusting
2 eggs, lightly beaten
Salt

For the Filling:
11 oz (300 grams) porcini mushrooms, thinly sliced
9 oz (250 grams) ricotta cheese, crumbled
1 small onion, chopped
2 oz (50 grams) Parmigiano cheese, freshly grated, plus extra to serve
1 fresh flat-leaf parsley sprig, chopped
1 and 1/2 oz (40 grams) butter
4 tablespoons extra virgin olive oil
9 fresh sage leaves
Salt and pepper

Directions:

Prepare the Fresh Pasta Dough:
Sift the flour and a pinch of salt into a mound on a work surface.

Make a well in the center and add the eggs.

Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour.

Shape the dough into a ball and let it rest for about 15-20 minutes.

Roll out the pasta dough on a lightly floured surface to make a thin sheet and cut out 2-inch (5-cm) squares.

Prepare the Filling:
Prepare the pasta dough and leave to rest covered with a damp tea towel for 30 minutes.

Heat the olive oil in a saucepan.

Add the onion and porcini mushrooms and cook over a low heat, stirring occasionally, for 5 minutes.

Season with salt and cook for another 15 minutes.

Transfer the mixture to a food processor.

Add the ricotta, Parmigiano cheese and parsley and process to a puree.

Season with salt and pepper to taste.

Put a little ricotta mixture into the center of each square.

Fold the squares corner to corner into triangles.

Wrap each triangle around your index finger, press the points together and gently push the rest of the dough backwards to make the classic tortellini shape.

Melt the butter in a large frying pan.

Add the sage leaves and cook for a few minutes.

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

Drain, add to the frying pan and stir over a high heat.

Transfer to a warm serving dish, sprinkle with Parmigiano cheese and serve. 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:

Phony Palermo Dentists Caught After Cops Pose As Patients

Palermo - September 9, 2010 - Italian police posed as patients to discover a ring of seven false dentists in and around Palermo.

As soon as the bogus dentists asked them to "open wide" the cops took out their badges and booked them, police said Thursday.

The Carabinieri discovered the self-styled dentists' real qualifications. Six of the seven had diplomas as dental technicians while a seventh only had a middle-school graduation certificate.

Dozens of cases of unqualified dentists are discovered in Italy every year.

Why did you pull out a nose hair instead of the bad tooth, you "imbecile incapace"?

FACT (our readers should be sitting down for this): One in five Italian dentists is unqualified, along with an estimated 10,000-15,000 Italian doctors that are roaming our streets. They included fake doctors, dentists and even a few fake nurses who couldn't make it in their previous careers as 'escorts'.

According to police stats, every year about 1,000 people have been convicted of the offence. How about taking a wild guess at what the fine is:

A) 51,600 Euros ($ 67,000 USD)
B) 5,160 Euros ($ 6,700 USD)
C) 516 Euros ($ 670 USD)

For those who chose "C", congratulations, you're brighter than you think. 516 Euros...makes you want to smash your lunch over your head, doesn't it?

Most phoney, rat-bastard dentists will laugh in your face when they are finally caught. They'll just pay the 516 Euros, change premises and start all over again. One "dentista bastardo" discovered in Rome was a plumber who had been filling and extracting teeth for 20 years.

"Signora, I'm going to say it again. It doesn't make a difference. To fill your cavity and unclog your toilet is going to cost the same. No-no, there is no discount or package deal."

"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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