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 11/27/07 Limoncello Zabaglione from CookiesFromItaly.com

"Il primo amore non si scorda mai." (You never forget your first love.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Mozzarella Impanata
  -Crostata di Ricotta, Mandorla e Arancia
  -Limoncello Zabaglione

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

Arrivederci!

Yours Truly,              
Adriana Ciccarello       


 Cookies for Christmas

Cookies have always played an important part in Italian cuisine, whether you have them for breakfast with a cappuccino, or nibbled with a quick cup of espresso at a mid-morning or afternoon break. It is at holiday time however, particularly Christmas, when cookies truly shine.

In almost any Italian home, whether it be in Italy, or in North America, most families treat themselves to traditional cookies each Christmas, and often these cookies are from recipes that have been handed down through their families for generations.

If you are interested in ordering your own Italian cookie tray this Holiday season for your family or close friends, you might be interested in the following deadline: All orders must be placed by Wednesday morning, December 12, at noon EST. Click here to order!


 Recipe: Mozzarella Impanata

Mozzarella Impanata

Ingredients:

12 ounces of fresh mozzarella
2 eggs beaten
1/2 cup of extra-virgin olive oil
2 cups of Italian style bread crumbs
1 cup of flour
1 tsp of dried oregano
1 tsp of garlic powder
2 tsp of fresh flat leaf parsley
10 sprigs of fresh basil
1 teaspoon of fresh crushed black pepper
Salt to taste

Directions:

Slice the mozzarella cheese into 1/2 inch slices.

In a small bowl beat eggs.

Mix in salt and pepper to flour.

Mix in garlic powder and parsley to bread crumbs.

Coat each slice of cheese with the flour mixture.

Dip into the beaten eggs.

Coat with the bread crumbs.

Heat olive oil in a large frying pan. Fry cheese around two minutes on each side. Drain on a paper towel.

Serve topped with your favorite marinara sauce. Sprinkle some dried oregano on top. Garnish with fresh basil. Serves 4.

That's it!


 Recipe: Crostata di Ricotta, Mandorla e Arancia

Crostata di Ricotta, Mandorla e Arancia
Orange Ricotta Almond Tart

Ingredients:

For the tart:
1 and 1/2 cups (6 oz) blanched slivered almonds
6 large eggs
1 and 1/2 lbs well drained ricotta cheese (3 cups)
1/2 cup sugar
Grated zest of 2 large oranges
1/4 cup orange liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg

For the topping:
Zest of 3 large oranges
1 cup water
1 cup sugar
1/2 cup (4 oz) Creme Fraiche liquor
Fresh mint leaves for garnish

Directions:

Pre-heat oven to 350 F.

Spread almonds on a cookie sheet and bake until light brown. Remove and set on a rack to cool.

Reduce oven temperature to 325 F.

Grind almonds into a fine meal in a bowl or food processor.

Add the eggs, ricotta, sugar, orange zest, orange liquor, vanilla and nutmeg. Process until well mixed, smooth, and fluffy.

Butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate (you could also use a a tart pan with a removable bottom).

Pour the batter into the dish, filling almost to the top of the pan. Transfer to the oven and bake for 1 hour. The tart will puff up while baking. Remove and place on a rack to cool for 1 hour. Set aside and refrigerate for at least 1 hour.

For the topping, peel the zest from the oranges and cut into long, very thin strips. Be careful to remove only the peel and not the white pith underneath.

Combine the water and sugar in a small saucepan. Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour. If syrup becomes too dry add a little more water. Turn off heat and add cinnamon stick. Set aside.

Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup. Reserve syrup and set aside.

Place 1 tablespoon of sugar on a piece of waxed paper.

Place the zest on the sugar an toss well to coat with sugar.

Place orange rind on the top of the tart and distribute evenly over the tart.

To serve, cut the tart into wedges. Place on serving plates, top with a dollop of Creme Frauche, and drizzle a teaspoon of the reserved syrup on top.

Garnish with mint leaves. Serves 6.

That's it!


 Recipe: Limoncello Zabaglione

Limoncello Zabaglione

Ingredients:

24 raspberries
5 large egg yolks
1 large egg
1/2 cup of sugar
1 cup of Limoncello
1/4 cup of heavy whipping cream

Directions:

Place 4 raspberries in 6 dessert glasses.

Bring water to a boil in the bottom of a double boiler.

Place the yolks, egg and sugar on the top double boiler. Whisk for about 3 minutes.

Bring water to a simmer. Place the egg mixture over the water. Whish for about 10 minutes.

Add the Limoncello and the cream and whisk 10 more minutes. Remove the bowl from the heat and cool down

Spoon the zabaglione over the berries. Chill and serve. Serves 6 people.

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:

Monument To The Ugly

Rome - September 9 - A monument to ugly people is set to be unveiled in Italy.

The World Association of Ugly People (Club dei Brutti), founded in Italy which now has branches all over the world, has announced the monument will be in the northern town of Piobbico.

The "Club dei Brutti" is an organization dedicated to fighting for the recognition of ugly people, in a society that places a high value on physical beauty,

The monument, which will depict an unknown person looking at their own reflection in the mirror, will be unveiled during the annual meeting of the association on Sunday, September 9.

Telesforo Lacobelli, the ugly president of the Association, said: "The motto of our association is that a person is what he is and not what he looks like.

"Hence our monument. It is not a monument to a good looking film star or dashing war hero, but to a person who is just as beautiful but only on the inside."

"Ma, porca di quella troja, quanto sei brutto!"

It's very curious that the club's emblem is the head of a wild boar. We think it's trying to state that, basically, men are disgusting wild pigs. And it really doesn't matter whether you're good-looking or not.

The club's crest features a reclining man smoking a pipe with the slogan: "Ugliness is a virtue, beauty is slavery." They should have featured an arguing Napoletano with his shirt half-buttoned drinking a cheap glass of wine with the slogan: "Beauty is slavery but ugliness is the result of evolution jumping into the Vesuvius Volcano."

In 2003, it had 20,000 members around the world. The World Association of Ugly People club campaigns against discrimination in the workplace based on looks. It attempts to make society more aware of ugly people's problems. It also helps people overcome their phobias and, in some cases, to find partners.

Society should stop discriminating and be more aware that Sicilians that look like they were fed with a slingshot instead of breast-fed and Pugliese that look like advertisements for hard liquor are human beings with feelings.

"It is not a monument to a good looking film star or dashing war hero, but to a person who is just as beautiful but only on the inside." We think what he's trying to say is, he wants a world where everyone can afford facelifts.

"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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