02/17/09 Linguine with Shrimp and Asparagus from CookiesFromItaly.com |
 Save 50-60% with handcrafted Italian sterling silver directly from the factory in Italy. Caterina Collezione has been setting a "sterling" table since 1972 and has created a collection of Italian sterling that is second to none. For Italian sterling flatware, tableware, and giftware, Caterina Collezione is the place for selection, quality and service.
"I will definitely be showing off my table/silver over the holiday period and beyond." Wynta D. (Bossier City, Louisiana) Take a look at our grand catalog and you'll find that perfect and unexpected wedding and anniversary gift characterized by the respect of traditional Italian artisanship! Only at SilverFromItaly.com! |
"Chi non beve in compagnia o è un ladro o è una spia" (Who doesn't drink in company is either a thief or a spy.) Welcome to another recipe edition from Adriana's Italian Bakery!
This week's Italian recipes:
-Warm Escarole Salad with Shiitake Mushrooms and Pancetta
-Spinach and Bread Gnocchi
-Linguine with Shrimp and Asparagus
All of us at the bakery here at Santo Stefano Quisquina sincerely hope you enjoy your recipes!
Arrivederci e a presto!
Yours Truly,
Adriana Ciccarello
Cookie of the Week: Whole Pistachio Cookies |
"Whole Pistachio" Cookies: Dedicated to pistachio lovers! A soft and chewy pistachio cookie made from whole pistachios, egg whites from the freshest farm eggs, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. 900 grams (2 lbs.) Serves 5-7.
900 grams (2 lbs.) is only 20.49 Euro ($26.00-$26.50) + Shipping.
Example Order: One order to anywhere in the USA costs 20.49 Euro plus 8.70 Euro for Global Priority Mail shipping (7-9 days) for a total of 29.19 Euro ($37.25-$37.75 U.S. Dollars).
Recipe: Warm Escarole Salad with Shiitake Mushrooms and Pancetta |
Warm Escarole Salad with Shiitake Mushrooms and Pancetta
Insalata di Scarola con Funghi Shiitake e Pancetta
Ingredients:
5 tablespoons extra virgin olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
One 1/4-inch-thick slice pancetta, chopped
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 tablespoon brandy
1 large head escarole, cut into 1-inch pieces
Directions:
Heat 1 tablespoon olive oil in heavy medium skillet over medium-high heat.
Add mushrooms and saute until tender, about 2 minutes.
Sprinkle with salt and pepper.
Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
Heat 1 tablespoon olive oil in same skillet over medium-high heat.
Add pancetta and saute until crisp, about 2 minutes.
Remove skillet from heat.
Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
Carefully whisk vinegar into drippings in same skillet.
Bring to simmer over medium heat, scraping up any browned bits.
Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons olive oil, then brandy. Bring to simmer.
Place escarole in large bowl; pour warm vinaigrette over. Toss to coat.
Mix in reserved mushrooms and pancetta. Season with salt and pepper.
That's it!
Recipe: Spinach and Bread Gnocchi |
Spinach and Bread Gnocchi
Gnocchi Di Spinaci e Pane
Ingredients:
12 oz (350 grams) day-old bread
7 fl oz (200 ml) milk
1 and 1/2 lbs (675 grams) spinach
3 and 1/2 oz (100 grams) butter
3 oz (80 grams) Parmigiano cheese, freshly grated
1 egg
3 and 1/2 oz (100 grams) plain flour, plus extra for dusting
Salt
Directions:
Tear the bread into pieces, place in a large bowl, add the milk and leave until it has been completely absorbed.
Meanwhile, cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes until tender.
Drain, squeezing out as much liquid as possible, and chop.
Melt 3/4 oz (20 grams) of the butter in a frying pan, add the spinach and 1 and 1/2 oz (40 grams) of the Parmigiano cheese and cook, stirring frequently, for 5 minutes.
Remove the pan from the heat and stir into the bowl of bread, then stir in the egg and flour.
Make long rolls with the mixture, cut them into pieces the same length, dust lightly with flour and shake off any excess.
Bring a large pan of lightly salted water to the boil, add the gnocchi, and when they rise to the surface remove with a slotted spoon.
Meanwhile, melt the remaining butter.
Drain the gnocchi well, arrange on a warm serving dish and pour the melted butter over them.
Sprinkle with the remaining Parmigiano cheese, mix gently and serve. Serves 4.
That's it!
Recipe: Linguine with Shrimp and Asparagus |
Linguine with Shrimp and Asparagus
Linguine con Gamberetti e Asparagi
Ingredients:
1/4 cup (1/2 stick) butter
1 lb uncooked medium shrimp, peeled, deveined
1 cup sliced shallots (about 3 large shallots)
16 asparagus spears, trimmed, cut into 1-inch pieces
1 lb plum tomatoes, peeled, seeded, chopped
1 cup whipping cream
1/2 cup vodka
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
12 ounces linguine
1/4 cup thinly sliced fresh basil
Directions:
Melt 1/4 cup butter in large skillet over medium-high heat.
Add shrimp; saute until opaque in center, about 2 minutes.
Using slotted spoon, transfer shrimp to bowl.
Add shallots and asparagus to saucepan; saute until shallots are tender and slightly brown, about 3 minutes.
Add plum tomatoes, cream, vodka and sun-dried tomatoes.
Simmer until tomatoes are tender, about 4 minutes.
Add shrimp; toss to coat.
Meanwhile, cook linguine in large pot of boiling salted water until 'al dente'.
Drain well, reserving 1/2 cup cooking liquid.
Return pasta and reserved cooking liquid to pot.
Add sauce; toss to coat.
Season with salt and pepper.
Transfer to serving dish.
Sprinkle with basil and serve. Makes 4 servings.
That's it!
Printer Friendly Version :: Submit Your Thoughts
 The unique gift for the chef in your life who has everything in the kitchen. Angela's Italian Organic Oregano! Angela's oregano's pungent, spicy flavor makes it a perfect match for your tomato sauces, eggplant, seafood and grilled meats. One order contains 7 bags of beautifully bunched organic oregano, still on their small branches, for a total of over 195 grams (over 7 ounces).
"I love this excellent oregano. The best I have ever used! Taste, aroma, careful and attractive packaging--everything a person like me who enjoys good cooking and eating appreciates. I'm into my second order and share with only my closest loved ones! Will certainly order again." Barbara C. (LaGrange Park, Illinois) Visit OreganoFromItaly.com and give it a try for your next Italian recipe! |
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:
Court: Telling Your Mate to Drop Dead Isn't a Crime
Rome - December 23, 2008 - Couples who regularly tell each other to 'drop dead' during arguments cannot then be prosecuted for making threats, Italy's supreme court ruled on Tuesday.
Judges at the Cassation Court said that 28-year-old Roberto R. was not guilty of threatening behavior after his former girlfriend, Marcella S., reported him for repeatedly telling her to drop dead during fiery bust-ups.
The court ruled that such phrases "belonged to the habitual language of both the ex-lovers in the course of their frequent arguments" and had lost their ability to arouse fear.
Oh good. What a relief. Now we can get back to waking up early and going to our lovely jobs without having our "coglioni" broken even further.
It's safe to say the lyrics to "Volare" can also be added to the so-called "habitual language of lovers in the course of frequent arguments":
Volare oh, oh!
Nel blu, dipinto di blu, felice di stare lassù.
E volavo, volavo felice piu in alto del sole ed ancora piu su,
Volare oh, oh!
Ma tutti i sogni nell'alba svaniscon perchè,
Ma io continuo a sognare negli occhi tuoi belli,
Volare oh, oh!
Cazzo, I have to get away from you... oh, oh, oh, oh!
Cantare... oh, oh, oh, oh!
How difficult it is to keep a pair of socks together with you.
Oh, what it's like to be with a woman whose ass hangs like Tiramisu.
Cantare... oh, oh, oh, oh!
He's got one of those toupees that's allergic to his head.
He is getting as inappropriate as his fat belly.
"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!
|
SilverFromItaly.com
Read Past Issues
What's New?
Our Cookies
Order Our Cookies!
People are Talking!
Try Our Almonds!
Tour Our Bakery
Shipping
About Adriana
Customer Service
Italian Sources
Our Privacy Policy
Submit Your Thoughts
Email Adriana
Subscribe!
Follow Adriana on FB:
Chocolate Hazelnut Pudding
Ginger Biscotti with Pistachios
Involtini di Pesce Spada
Risotto Salsiccia e Funghi
Spicy Marinated Mozzarella with Oregano and Capers
Stuffed Peppers
Tonno con Aglio, Pomodori, Capperi e Basilico
Torta di Noci
Torte di Tiramisu
Veal Piccata
Zabaglione
Zuppa Toscana
Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?
Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:
Silver From Italy.com
Oregano From Italy.com
Only In Italy.com
Copyright ©2000-2009 FromItaly di Ciccarello. ISSN: 1724-7985. All Rights Reserved. Please read our Privacy Policy
This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.