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 11/24/15 Farfalle with Wild Mushroom, Sausage and Tomato Sauce

"Lu vino fa sango e la fatica fa jetta lu sango." (Wine makes blood and tiredness makes one lose blood. Wine makes one healthy, and hard work makes one unhealthy.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Cranberry Bean Soup
  -Pappardelle with Radicchio
  -Farfalle with Wild Mushroom, Sausage and Tomato Sauce

"Buona sera, cari amici!" THANK YOU for all that you do and for keeping us company. It means the world to us! Live for today...for tomorrow is always the busiest day of the week.

Arrivederci and grazie again!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Sicilian Orange Almond Cookies

"Sicilian Orange" Almond Cookies: A soft and chewy Italian almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds with bits of candied Sicilian oranges, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.

900 grams (2 lbs.) is only 14.49 Euro (15.25 - 15.75 U.S. Dollars) + Shipping.

Example Order: One order to anywhere in the USA costs 14.49 Euro plus 8.70 Euro for Global Priority Mail shipping (8-11 days) for a total of 23.19 Euro (24.25 - 24.75 U.S. Dollars).


 Recipe: Cranberry Bean Soup

Cranberry Bean Soup
Zuppa di Fagioli Borlotti

Ingredients:

2 cups dried cranberry beans, soaked overnight
2 small yellow onions, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
1 and 1/2 lbs plum tomatoes, peeled, seeded, and chopped
4 tbsp extra-virgin olive oil
5 cloves garlic, peeled and minced
3 tbsp finely chopped fresh parsley
3 tbsp finely chopped fresh basil
1 bay leaf
3 fresh sage leaves, chopped
Salt and freshly ground black pepper

Directions:

Heat olive oil in a large pot over medium-low heat.

Add onions, carrots, and celery and cook until vegetables are soft, about 15-18 minutes.

Add garlic and 1 tbsp each of parsley and basil.

Cook for about 10 minutes.

Add tomatoes.

Cook for an additional 10 minutes.

Add beans, 4 cups water, bay leaf, and sage.

Simmer soup over medium heat (adding water if necessary) until beans are very tender, about 1 and 1/2 hours.

Add remaining parsley and basil.

Season with salt and pepper, and serve. Serves 6.

That's it!

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 Recipe: Pappardelle with Radicchio

Pappardelle with Radicchio
Pappardelle con Radicchio

Ingredients:

2 heads of chioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
1/4 lb pancetta, julienned
3 tbsp extra-virgin olive oil
1 lb Pappardelle pasta
Freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Directions:

Core and then julienne the chioggia or treviso radicchio.

Heat olive oil in a large skillet over medium heat.

Add pancetta and brown, stirring occasionally, for 5-10 minutes.

Reduce heat to medium-low and add onions.

Season with salt and pepper and cook, stirring occasionally, until onions are golden brown, about 30 minutes.

Cook Pappardelle in a large pot of salted water until 'al dente', about 8-9 minutes.

Drain pasta and reserve 1/2 cup cooking water.

Add radicchio to onions and pancetta and cook, stirring, until radicchio is wilted, about 3-4 minutes.

Add pasta and reserved cooking water.

Mix well.

Season with salt and pepper.

Serve topped with freshly grated Parmigiano-Reggiano cheese. Serves 4.

That's it!

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 Recipe: Farfalle with Wild Mushroom, Sausage and Tomato Sauce

Farfalle with Wild Mushroom, Sausage and Tomato Sauce
Farfalle con Salsa di Funghi Selvatici, Salsiccie e Pomodoro

Ingredients:

1/2 lb wild mushrooms, trimmed and coarsely chopped
1/2 lb sweet Italian sausage
1 medium yellow onion, peeled and chopped
3 cloves garlic, peeled and minced
3 lb plum tomatoes, peeled, seeded, and chopped
4 tbsp extra-virgin olive oil
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
1 lb Farfalle pasta
Salt and freshly ground black pepper

Directions:

Heat 2 tbsp olive oil in a medium skillet over medium-high heat.

Add sausage and cook, browning on all sides, for about 15 minutes.

Remove sausage, cut into large pieces, and set aside.

Add mushrooms to skillet and saute until golden brown, about 1?2 minutes.

Remove mushrooms from pan and set aside with sausage.

Reduce heat to medium-low.

Add remaining 2 tbsp olive oil and onions, and cook, stirring occasionally, until onions are soft, about 20-22 minutes.

Add garlic and cook for 2 minutes more.

Increase heat to medium and add tomatoes.

Season with salt and pepper, and cook, stirring occasionally, until tomato juices have evaporated, about 15-18 minutes.

Stir reserved sausage and mushrooms into sauce and cook for 10 minutes.

Add basil and parsley.

Season with salt and pepper.

Cook Farfalle pasta in a large pot of boiling salted water until 'al dente', about 10 minutes.

Drain.

Toss with sauce, 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:

5 reasons why Italians aren't hopping with joy over release of aid workers kidnapped in Syria

Rome - January 16, 2015 - Reports that Italy paid up to 12M Euros ($10.5M) to secure the release of two young Italian women who had been held hostage by Islamic militants in Syria for months prompted rage on Friday.

Vanessa Marzullo and Greta Ramelli, who were working on humanitarian projects, were flown home to Italy after being kidnapped six months ago by an Al-Qaeda affiliate in Syria.

The Italian media, quoting tweets by Syrian rebels, said their release was secured after the Italian government paid 12M Euros to their captors.

Italian authorities would neither confirm nor deny that a ransom was paid.

Italy's foreign minister said the country was opposed to the payment of ransoms for hostages, but did not clearly deny that money had exchanged hands in this case.

"We are against paying ransoms and we take part alongside other countries in multilateral efforts to combat the phenomenon of kidnapping," Paolo Gentiloni said in an ambiguously-worded statement to the Parliament.

He said the reports of Rome paying up to 12M Euros for the two Italian women were based on "unfounded rumors".

"As far as Italians taken hostage are concerned, our priority is always the protection of the lives and physical integrity of our fellow citizens," the minister said.

Ms. Ramelli, 20, and Ms. Marzullo, 21, had only been in Syria a few days when they were kidnapped last summer.

Italy, along with France and Spain, has a long track record of paying ransoms to secure the release of its citizens if they are kidnapped.

Britain and the United States have long argued that paying such ransoms only encourages militant and terrorist groups to kidnap more victims, and helps finance terrorism.

"Mamma mia", thank God you're okay! You brave, compassionate, naive nincompoops.

Ladies and gentlemen, we present to you today's silly young Italian hippies. Isn't it entertaining they think they can go on jolly adventures anywhere in the world to spread peace and love Italian style with impunity?

Well, it wasn't to us Italians when we found out we had to foot the bill to get Feather and Flower home. Ah, we're so fed up about this. Look...

1) Italy has a history of paying ransoms for just about every one of its citizens that has been kidnapped abroad. That's why we're hunted down like prized deer in these upside down countries. These fanatics can hear the word "ciao" muttered miles away and cash registers go off in their heads.

2) If you're lucky to be a freed hostage chances are you going to look emaciated and be whisked away in an ambulance once your plane lands at the airport. Someone explain...how is it that these two individuals looked like they went on a "kebab" eating binge in Syria? They have bigger pot bellies than we do.

3) Greta (unattractive one on the right) worked for the Red Cross, doing volunteer work in Zambia and India. If you were already doing humanitarian work, why did you leave it? Imagine the reasoning: "Red Cross...I can't waste my energy on their petty poverty and hunger issues. I've got to start my own ONLUS association, get to Syria and STOP THE BULLETS!"

So, how do you explain that they're wrong? Eh? Italians think they're NEVER wrong!

It's not the same as you being wrong or I being wrong. When Italians think they're wrong...they seriously believe the planet makes a little less sense.

4) Want to help refugees? What about the refugee problem we have right here in Italy! You have to see what the hell goes on down here in Sicily during the summers. Not a day goes by when a refugee doesn't wash up on the beach, come up to you and beg for some of your baked eggplant parmigiana, a cup of espresso and some spare change so that he can grab a bus to the nearest consulate and demand political asylum.

5) There is a pizza maker in Bologna, Mohammed Yaser Tayeb, Syrian origin, who is being investigated for helping these two get into Syria. This guy was crafty enough to escape from Syria, convince some Bologna pizzeria he could make pizzas and persuade a couple of hippies to go and help rebels in his country.

We're in the hole for 12 million...and there's a retarded pizza connection we need answers to.

"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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