12/26/07 Almond Lemon Cake from

"A chi dai il dito si prende anche il braccio." (Give them a finger and they'll take an arm.) Welcome to another recipe edition from Adriana's Italian Bakery!

This week's Italian recipes:
  -Sugo di Pomodori e Peperoni
  -Torta al Yogurt
  -Torta Alle Mandorle e Limoni

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


Yours Truly,              
Adriana Ciccarello       

 Cookie of the Week: Santo Trio

"Santo Trio" 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, coconut, amaretto, lemon, 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 ($20.75-$21.25) + Shipping.

Example Order: One order to anywhere in the USA costs 14.49 Euro plus 8.70 Euro for Global Priority Mail shipping (7-8 days) for a total of 23.19 Euro ($33.25-$33.75 U.S. Dollars).

 Recipe: Sugo di Pomodori e Peperoni

Sugo di Pomodori e Peperoni
Tomato Sauce with Peppers


3 cloves garlic - chopped fine
28 oz tomato sauce or pureed tomatoes
12 oz roasted red peppers
1 tbl drained capers
2 fillets anchovy
3 tbl chopped parsley
1 tsp oregano
2 lg black olives
4 tbl extra virgin olive oil
Salt and pepper


Finely chop the garlic and saute it until it is golden brown in the olive oil. Add the tomato sauce and cook until the mixture is heated (approximately 10 minutes).

In the meantime, chop the roasted peppers and black olives and mash the anchovies.

Add the peppers, capers, parsley, anchovies, oregano and olives. Let the sauce simmer for an additional 20 minutes.

Serve over your favorite pasta with Parmigiano cheese.

That's it!

 Recipe: Torta al Yogurt

Torta al Yogurt
Yogurt Pie


1 pint (500 ml) heavy cream
1 pint (500 ml) whole vanilla flavored thick and creamy yogurt
1/2 cup (100 grams) sugar
2 sheets fish gelatin, or commercially prepared unflavored gelatin (about 20 grams, or 3/4 ounce)
Nutella and milk for topping


Gently warm the cream, add the sugar to it, and stir until it dissolves.

In the meantime, wad up the sheets of fish gelatin and soften them in a quarter cup or so of warm water. When it has softened, shake off excess water, add it to the warmed cream, and mix gently; it will easily dissolve.

If you use commercially prepared unflavored gelatin, follow the directions on the package -- moisten it if need be, or add it directly to the cream. Again, stir gently until it has dissolved.

Stir the yogurt into the cream, pour the cream into the pan (it should be about an inch, or 2.5 cm deep), and chill the dessert in the refrigerator. It could take several hours to set.

While it's chilling, make a chocolaty syrup by dissolving several tablespoons of Nutella (chocolate-hazelnut cream) in a little milk -- exactly how much milk you add will depend upon your taste, but the syrup should not be too runny. Pour it over the pie and continue chilling it for at least another hour.

Note: You could also add some chopped fruit of the same kind you're using in the topping to the yogurt mixture, or use a flavored yogurt. Serves 6.

That's it!

 Recipe: Torta Alle Mandorle e Limoni

Torta Alle Mandorle e Limoni
Almond Lemon Cake


3 lemons
3/4 lb (300 grams) finely ground almonds, or 3/4 lb (300 grams) blanched peeled almonds
1 and 1/4 cups (250 grams) sugar
6 eggs, separated and whites whipped to firm peaks
2 teaspoons baking powder
Confectioner's sugar


Wash and scrub the lemons well and gently boil them for an hour. The water will be pale yellow and quite bitter.

Drain the lemons and let cool.

Trim away the stem buttons, and cut them in half width-wise, across the sections. Scoop out and discard the seeds.

Coarsely chop the lemons (skin and all), and put them through a food processor, once with a coarse disk and then with a fine disk. And then, scoop up everything and put it though a wire mesh strainer by rubbing the lemon paste against the mesh with a wooden spoon. The process takes a while, but gives you a fine-grained lemon cream you won't get with a blender.

While you are putting the lemons through the sieve, preheat your oven to 360 F (180 C).

It is preferable if you have ground almonds. Otherwise, divide your blanched peeled almonds into three batches and whir them in your blender until they are powdered. Combine the batches and set them aside.

Soak a sheet of oven parchment, crumple it, wring it out, and use it to line a 9-inch (22 cm) spring pan.

Beat the yolks and sugar in a medium bowl until they are pale yellow and frothy looking, and then beat in the lemon and the powdered almonds. Whip the whites to firm peaks. Fold the beaten whites into the lemon mixture, working the baking powder in too, and pour the batter into the pan.

Bake the cake for about 1 hour, or until a toothpick comes out a bit sticky but dry. Careful, keep an eye on it for the last few minutes, because it can brown suddenly.

When it is done, open the spring pan, remove the sides, and let the cake cool briefly on the base of the pan before dusting it with the confectioner's sugar. 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:

Venice Waterbus Service Off Limits To Tourists

Venice - January 21, 2008 - A new waterbus service reserved for Venetians only started plying up and down the Grand Canal on Monday, allowing residents to avoid bustling groups of tourists.

The number 3 'vaporetto' line, from the main station to St Mark's Square, has been introduced a week ahead of the Venice carnival, when thousands of tourists are expected to pour into the lagoon city. One of the first passengers on the No.3 was Mayor Massimo Cacciari, who said the initiative would help eliminate the riotous stampedes of tourists and residents during rush hour on the Grand Canal.

There were a few protests earlier this month when it was announced that Venetians were to get their own waterbuses, run for them by crews sporting a distinctive blue rosette on their uniforms.

One local consumers' association compared the 'residents only' rule to the apartheid of "1960s Alabama". Critics also said that launching an untested system just before Carnival, when the entire transport network was under maximum strain, was "incomprehensible".

But generally, residents seemed happy at the innovation, which will put an extra seven boats on Venice's main waterway.

Francesco Trevis, head of a St Mark's Square residents' association, said: "For us workers and residents, not having to stand in queues with tourists for half an hour is certainly positive. They have time to waste. For us it means getting to work every day".

Alabama? Oh, "porca di quella troja", how did the notion of apartheid seep into a lagoon city?

It appears that tourists who spend thousands of hard earned currencies and walk around ankle-deep in water did not read the fine print on their Venice tour guide books where it states that Mayor Massimo Jefferson Davis had declared the city an independent lagoon confederacy:

"In the name of the greatest Italians that ever floated down these canals, I draw the line in the water and toss the gauntlet before the feet of tyranny and I say: Segregation now, segregation tomorrow, segregation for ever."

What if Rosa Parks were alive today to visit the sinking city? Would she have been arrested for refusing to give up her seat for a Venetian? Would she have been told to "go to the back of the vaporetto"?

Italy desperately needs an Italian Martin Luther King Jr to march in support of civil rights for Venice tourists. What a great dream it would be to eat a gelato while riding a fully integrated water bus.

"We are on the move now ... and no wave of racism or a lagoon can stop us."

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