11/07/05 Ciuppin from

"Un caloroso benvenuti e cordiali saluti da Italia!" Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Capellini with Parsley Cream Sauce
  -Penne alla Cipolla

You'll love the "Ciuppin" soup stew! It's delicious, hearty and perfect for the cold winter days that will soon be upon us. Enjoy the complimentary news article report from "Only In".

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       

 Impt: Thanksgiving and Christmas Ordering Deadlines

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Thanksgiving Orders: All orders must be placed by Saturday evening, November 12, at midnight EST.

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All orders must be placed by Saturday evening, December 10, at midnight EST.

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All orders must be placed by Thursday, December 15, at midnight, Greenwich time.

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 Recipe: Ciuppin



3 lbs mixed fish, including eel, gronghi (salt water eel), star gazer, octopus or squid, calamari, bream, piper fish, scorpion fish, and whatever else your fish market has that looks good)
1 onion, finely sliced
1/2 a celery rib, minced
1 small bunch parsley, minced
2 cloves garlic, minced
A pinch of oregano
1/4 cup extra virgin olive oil
4 tomatoes, blanched, peeled, seeded and crushed by hand
1 cup dry white wine such as Vermentino or Cinque Terre (it should not be oaked)
Salt and freshly ground pepper
Slices of toasted Italian bread
A little more minced parsley.


Clean the fish, filet them to bone them, and chop them, keeping heads and tails. In the meantime, sauté the minced herbs in the oil in a large, preferably earthenware pot. As soon as the onion has lightly browned stir in the wine and simmer until it evaporates.

Add the tomatoes and simmer covered, stirring occasionally, for about a half hour.

Add the fish, season to taste with salt and pepper, and continue simmering over a very low flame until the fish falls completely apart, about 2 hours. Should the soup look like it's drying out, sprinkle in some boiling water (have a small pot handy on the stove).

Put the soup through a food mill, and then a strainer to remove all the bones and scales. Return it to the fire and heat it through while you are toasting the bread.

Line the bowls with the bread, ladle the ciuppin over it, dust them with the last of the minced parsley, and serve.

Serve it in soup bowls, over slices of toasted bread.

That's it!

 Recipe: Capellini with Parsley Cream Sauce

Capellini with Parsley Cream Sauce


14 ounces (340 g) capellini
An onion, minced
A bunch of parsley, with the prettiest sprigs set aside and the remainder minced
1/2 cup dry white wine
1/3 cup heavy cream
Salt and white pepper to taste
Grated Parmigiano


Set pasta water to heat, salt it when it reaches a boil, and cook the pasta.

Wilt the onion in a pan with a little water and the wine, then blend the mixture with the cream and check seasoning.

Heat the cream and add the minced parsley, timing things so you reach this step when the pasta is ready to be drained.

Drain the pasta, stir the sauce into it, garnish with the reserved parsley sprigs, and serve with grated Parmigiano on the side.

That's it!

 Recipe: Penne alla Cipolla

Penne alla Cipolla
Penne with Onions


1 lb (400 grams) penne
1 lb (400 grams) shredded onions
4/5 cup unsalted butter
2 tablespoons olive oil
A ladle of good beef broth
1 cup dry white wine
Salt and pepper


Heat the butter and oil and sauté the onions; once they have wilted stir in the wine and cook until it evaporates, then add the broth, check seasoning, and simmer until done over a gentle flame.

In the meantime, bring pasta water to a boil, salt it, and cook the penne.

Drain the pasta, turn it out into a bowl, pour the sauce over it, and serve. Serves 6.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and 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:

Turn Off, Don't Tune In and Live Longer.

MILAN - Reuters - September 20 - Turning off the television and tuning into a more active lifestyle will boost life expectancy, Italy's Health Minister Girolamo Sirchia has said.

"Abolish the television and you will have a longer and healthier life," he was quoted on Monday by Ansa news agency as telling a conference of elderly people in Milan.

"Don't give in to the couch-potato life of television because it's unhealthy," he added.

It's not the first time Sirchia has come out with unconventional advice for the elderly. At the start of the summer he raised eyebrows when he suggested pensioners head to supermarkets to escape the heat.

"Madonna mia!" The Health Minister has finally lost his Italian marbles!

What are the Italian elderly supposed to do without the power of the "clicker" in their hands? Not utter a sound and stare at each other without changing the expressions on their faces?

Girolamo obviously doesn't understand that the Italian television is one of the five secret rules for a happy Italian marriage:

o Leave the TV on at all times,
o Argue about money,
o Never go to bed happy,
o Criticize each other's weight,
o And leave the door open when you go to the bathroom (especially when it's number "two").

"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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