11/30/06 Linguine con le Sarde in Zafferano from

"Buon Giorno e bentornati!" Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Zuppa alla Stracciatella con Spinaci
  -Linguine con le Sarde in Zafferano
  -Chicken Scaloppini with Oregano

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

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       

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 Recipe: Zuppa alla Stracciatella con Spinaci

Zuppa alla Stracciatella con Spinaci
Spinach and Egg Drop Soup


1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin olive oil
2 cups water
3 cups chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano cheese (about 1/2 cup)
2 large eggs, beaten


Put oven rack in lower third of oven and preheat oven to 400F.

Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.

Meanwhile, heat water with broth, salt, and pepper in a 2 to 2 1/2 quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.

Add beaten eggs in a slow, steady stream, stirring constantly.

Serve with freshly ground pepper and a slice of toasted baguette in the soup. Serves 6.

That's it!

 Recipe: Linguine con le Sarde in Zafferano

Linguine con le Sarde in Zafferano
Linguine with Sardines and Saffron


320 grams Linguine
12 sardines
2 garlic cloves
2 tbsp flat leaf parsley leaves
2 dried chillies
1/2 tsp saffron threads
Extra-virgin olive oil
50 grams pine nuts
50 grams raisins
1 lemon


Fillet the sardines. Peel and finely slice the garlic. Chop the parsley and crumble the chillies. Sprinkle the saffron threads over three tablespoons of hot water and let stand for 20 minutes. Soak the raisins in warm water for 20 minutes. Cut the lemon into quarters.

Heat three tablespoons of olive oil in a heavy-bottomed pan, and fry the garlic and parsley. Add the sardine fillets in one layer and fry gently for two minutes or until cooked through, spooning over the garlic and parsley. Season.

In a separate frying pan, brown the pine nuts.

Cook the linguine in boiling salted water until al dente, then drain and return to the pot. Drain the raisins and add to the pasta with the saffron. Toss to combine. Add the sardines and juices from the pan, and check the seasoning. Scatter over the pine nuts.

Serve drizzled with extra-virgin olive oil and lemon. Serves 4.

That's it!

 Recipe: Chicken Scaloppini with Oregano

Chicken Scaloppini with Oregano


6 skinless and boneless chicken breasts
3 tablespoons flour
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 tablespoon oregano
1/2 cup dry white wine
Salt and pepper to taste


Flatten chicken breasts and dust with flour.

Place the olive oil and butter in a pan over a medium heat.

Add chicken. Cook for 3 minutes on each side.

Sprinkle with the oregano, salt and pepper to taste.

Pour in wine and cook until the wine has almost completely evaporated

Transfer to a serving platter. 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:

Italy Announces Pizza-Making Guidelines

Associated Press - Rome - Alessandra Rizzo - May 26 - Pizza-makers beware! Italy has outlined specific guidelines to protect the real Neapolitan pizza from bogus copies.

The regulations by the Agriculture Ministry touch on everything from size to ingredients to the type of oven. They will enable rule-abiding restaurants in Italy to get a special label attesting that real pizza can be eaten there.

But the initiative is broader, part of Italy's efforts to protect its cuisine across the European Union, although it was not immediately clear what steps would be taken in Brussels for enforcement.

The guidelines, eight articles printed Tuesday in the country's Official Gazette, rule that real Neapolitan pizza must be round, no more than 14 inches in diameter, no thicker than 0.1 inches in the middle and with a crust of about 0.8 inches.

"The texture must be soft, elastic, easily foldable," the guidelines said.

The norms specify what kind of flour, yeast, tomatoes, oil must be used in the real pizza.

They recognize only three types of real Neapolitan pizza: Marinara, with garlic and oregano; Margherita, with mozzarella cheese from the southern Apennines and basil; extra-Margherita, which requires fresh tomatoes, basil and buffalo mozzarella from Campania, the region that includes pizza's hometown, Naples.

The dough must be rolled out manually, and do not even think about electric ovens: the real pizza is only baked in wooden ovens that can reach the required temperature of 905 degrees Fahrenheit.

The regulations were approved after surveying pizza-makers in Naples and surrounding areas. Restaurants that abide by those rules will get a label saying that their pizza is a Guaranteed Traditional Specialty.

"These norms protect one of the most ancient and most important gastronomic traditions," said the president of a pizza-makers' association, Antonio Pace, also the owner of one of Naples' oldest pizza restaurants.

"We don't want the others not to make pizza, only we want them to make it as we make it "as it should be done," he said Wednesday.

The ANSA news agency estimated that out of 23,000 pizza restaurants in Italy which ANSA said make 56 million pizzas each week about 200 would seek the tag immediately. But Pace said he expects the vast majority of restaurants to adjust to the laid-out rules to get the label.

Financial daily Il Sole 24 Ore, which like many other Italian papers devoted a front-page story Wednesday to the pizza rules, described the move as "an act of love, but a desperate one."

"Pizza is now a stateless, boundless, flag-less food," it said.

"Sta mingia!" Isn't it amazing the amount of free time the Agriculture Ministry of Italy has?

Of course the Italian government can worry about the prevention of listeria, e coli, salmonella and botulism but why bother? What is more important is that real pizza has to be ROUND!

So, according to these new guidelines, 98% of the entire world has eaten fake pizza or bread with tomato sauce and melted cheese on it. This is not fair and, as a consumer, you deserve your money back!

The next time you eat at your favorite Italian pizzeria or restaurant, take a ruler with you and measure your pizza. If you find that your pizza is not 14 inches in diameter, thicker than 0.1 inches in the middle and cooked in a gas oven then complain to the manager and demand that you not pay for the meal! Accuse the establishment of false advertising and fraud.

Then ask for dessert and after dinner drinks on the house.

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