07/09/13 Sirloin Steak with Herbs and Peperonata |
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"Chi mangia sulo s'affoga." (He who eats alone suffocates.) Welcome to another recipe edition from Adriana's Italian Bakery!
This week's Italian recipes:
-Pizza Dough Naples-Style
-Penne Bolognese
-Sirloin Steak with Herbs and Peperonata
"Un abbraccio a tutti!" Thanks for reading your new recipes! I look forward to connecting further in the coming days. Enjoy the hot summer days and warm nights in great company.
Arrivederci and grazie again!
Yours Truly,
Adriana Ciccarello
Cookie of the Week: Traditional Almond Cookies |
"Traditional" 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, the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.
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Recipe: Pizza Dough Naples-Style |
Pizza Dough Naples-Style
Pasta Da Pizza Napolitano
Ingredients:
2 tbsp sugar (7/8 oz)
1 tbsp extra virgin olive oil, plus more (1/2 oz)
1/2 tsp active dry yeast
5 and 1/2 cups "00" flour (1 lb 12 oz)
2 tbsp kosher salt (3/4 oz)
Directions:
Combine sugar, olive oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook.
Let sit until foamy, about 8-10 minutes.
Mix flour and salt in a bowl.
With motor running, slowly add flour mixture.
Mix until a smooth dough forms, about 8-10 minutes.
Transfer dough to a greased baking sheet.
Cover with plastic wrap.
Let sit at room temperature 1 hour.
Divide dough into 4 balls.
Transfer to a greased 9 inch by 13 inch dish.
Brush tops with olive oil.
Cover with plastic wrap.
Refrigerate for 48 hours. Makes four 12 oz balls.
That's it!
Recipe: Penne Bolognese |
Penne Bolognese
Penne alla Bolognese
Ingredients:
1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
1/2 tsp crushed red chile flakes
1/2 lb ground veal
1/4 lb ground pork
Kosher salt and freshly ground black pepper, to taste
2 tbsp tomato paste
1/2 cup dry red wine
One (28-oz.) can whole peeled tomatoes in juice, crushed by hand
10 fresh basil leaves, roughly chopped
2 sprigs fresh thyme
1 bay leaf
1 lb dried Penne Rigate or ziti
Grated Parmigiano cheese
Directions:
Heat olive oil in an 8-qt saucepan over medium-high heat.
Add garlic, carrots, celery, onions, and chile flakes, and cook until golden, 8 to 10 minutes.
Add veal, pork, salt and pepper.
Cook, stirring and breaking up meat, until meat is browned, about 7-8 minutes.
Add tomato paste and cook, stirring, until browned, about 2 minutes.
Add wine and cook until reduced by half, about 3 minutes.
Add tomatoes, basil, thyme, and bay leaf.
Simmer, stirring occasionally, until sauce is thick, about 6 minutes more.
Bring a large pot of salted water to a boil over high heat.
Add penne and cook until 'al dente', about 8 minutes.
Drain, reserving 1/2 cup pasta water.
Toss pasta with sauce and reserved water.
Serve with grated Parmigiano cheese. Serves 6 to 8.
That's it!
Recipe: Sirloin Steak with Herbs and Peperonata |
Sirloin Steak with Herbs and Peperonata
Bistecca di Manzo con Erbe e Peperonata
Ingredients:
For the Peperonata:
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (4 large), cut lengthwise into 1/2-inch wide strips
3 tablespoons extra-virgin olive oil
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
For the Sirloin Steak:
1 (3 to 3 and 1/4 pound) top sirloin steak, 2 to 2 and 1/2 inches thick
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 and 1/2 teaspoons coarse kosher salt
Extra-virgin olive oil (for drizzling)
Directions:
Prepare the Peperonata:
Heat olive oil in heavy large pot over medium heat.
Add onions.
Saute until almost tender, about 5-6 minutes.
Mix in bell peppers and crushed red pepper.
Sprinkle lightly with coarse kosher salt.
Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 30-35 minutes.
Stir in red wine vinegar, capers, oregano, and thyme.
Increase heat to medium.
Stir uncovered 3 minutes.
Season peperonata to taste with coarse salt and pepper.
Transfer peperonata to bowl and cool to room temperature.
Prepare the Sirloin Steak:
Mix oregano, thyme, pepper, and salt in small bowl.
Sprinkle evenly over both sides of steak.
Place on large plate.
Cover and refrigerate at least 4 hours and up to 6 hours.
Let stand at room temperature 1 hour before grilling.
Prepare barbecue (medium-high heat).
Drizzle both sides of steak lightly with olive oil.
Grill steak to desired doneness (about 15 minutes per side for medium-rare, or 17 minutes per side for medium).
Transfer steak to cutting board.
Let rest 5 minutes.
Cut steak crosswise into 1/4 - to 1/3-inch thick slices.
Arrange steak slices on platter.
Surround with peperonata and serve. Makes 6 to 8 servings.
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:
A Fed Up Italy Tells Catholic Church To Pay Up
Rome - February 24, 2012 - Crisis-hit Italy on Friday adopted a draft bill to scrap a controversial tax exemption for Catholic Church property in a move that could raise an extra 600 million Euros ($808M USD) a year.
The law now allows businesses operating out of Church property such as hotels and restaurants not to pay property tax as long as the building also has some religious function, such as a chapel or an adjoining monastery.
The government promised this month to remove the exemption following an outcry among many Italians who are already hard pressed by an austerity drive that has raised taxes and slashed budgets to avoid bankruptcy.
Property that is exclusively for non-commercial use such as churches will continue to be exempt from tax.
The European Commission had opened an investigation into the loophole in 2010 on suspicion of anti-competitive behavior.
The Italian Catholic Church considered separate from the Vatican state, which has sovereignty owns around 100,000 properties worth 9.0 billion euros including churches, schools, universities and hospitals.
It also owns properties mainly aimed at tourists such as the French restaurant "Eau Vive" and the four-star hotel "Ponte Sisto" in Rome.
This is dedicated to any of you who work hard for a living.
100,000 properties = 9 billion Euros (12 billion USD) = Tax "figlio di puttana" free!
That's "location, location, location, 'Fanculo" for you!
In many parts of Italy, a child's first confession is now celebrated and the Church cashes in. Parents film the kid as he walks to the confessional and have a feast afterwards to celebrate his acquittal. All that's missing is his standing on a table and reciting the confessed sins to the invited guests.
As if that wasn't bad enough, parents have transformed a child?s 1st communion into a costly mini matrimony (with 300 ungrateful relatives and friends invited).
French restaurant "Eau Vive": Fine French cuisine prepared and served by a lay sisterhood of missionary Christians from five continents who dress in traditional costumes.
The Holy menu
Pumpkin soup: 6 Euros ($8 USD)
Would you believe they offer no discounts or an after-dinner drink on the house for ex-altar boys or customers who suffered physical and psychological beatings as students in Catholic schools?
Mixed salad: 6 Euros ($8 USD)
Tenderloin of beef, Gorgonzola cheese, potato croquettes: 26 Euros ($34 USD)
Fillet of salmon (frozen, not fresh), mushrooms, rice, broccoli: 19 Euros ($25 USD)
"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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