04/02/13 Eggplant Caprese with Grilled Tomato and Basil |
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"Andare in brodo di giuggiole." (To get really excited about something.) Welcome to another recipe edition from Adriana's Italian Bakery!
This week's Italian recipes:
-White Meat Sauce
-Chicken Liver Crostini
-Eggplant Caprese with Grilled Tomato and Basil
"Buon weekend" Everyone here at our little bakery is thankful for the joy you're giving us with helping out in your kitchen. We'll always be on that journey to find you more and more great traditional and modern Italian recipes. Please share this newsletter if you feel it's useful. Until the next time, "ciao!"
Arrivederci and grazie again!
Yours Truly,
Adriana Ciccarello
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Recipe: White Meat Sauce |
White Meat Sauce
Ragu Bianco
Ingredients:
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Meat Sauce:
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 oz (50 grams) pancetta, diced
14 oz (400 grams) mixed minced beef and pork
2 tablespoons extra virgin olive oil
2 oz (50 grams) butter
3 and 1/2 fl oz (100 ml) white wine
7 fl oz (200 ml) Chicken stock
2-3 tablespoons double cream (optional)
Salt
Directions:
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.
When the fat has solidified on the surface, remove and throw it away.
Prepare the Meat Sauce:
Heat the olive oil and butter in a shallow saucepan.
Add the pancetta, onion, celery, and carrot and cook over a low heat for about 5 minutes until softened.
Increase the heat to high, add the meat and mix well.
Cook, stirring frequently, until browned.
Add the wine and cook until it has evaporated.
Season to taste with salt and add a ladleful of the chicken stock.
Lower the heat and cook for 1 and 1/2 hours, adding more stock as the sauce begins to dry out.
Finally, stir in the cream. Serves 4-6.
Note: For all types of pasta.
That's it!
Recipe: Chicken Liver Crostini |
Chicken Liver Crostini
Crostini Con Fegatini di Pollo
Ingredients:
6 chicken livers, trimmed
1 carrot, chopped
1/2 onion, chopped
1 celery stick, chopped
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
3 and 1/2 fl oz (100 ml) dry white wine
2 egg yolks
Juice of 1 lemon, strained
4-6 wholemeal bread slices, lightly toasted
1 tablespoon capers, for garnishing
Salt and pepper
Directions:
Heat the olive oil in a frying pan.
Add the carrot, onion and celery and cook over a low heat, stirring occasionally, for about 5 minutes.
Dip the chicken livers into the vinegar.
Pat dry with kitchen paper and add to pan.
Pour in the wine and season with salt and pepper.
Cook, stirring frequently, until browned.
Remove the chicken livers from the pan and finely chop.
Return them to the pan and cook for a further 2 minutes.
Beat together the egg yolks and lemon juice in a bowl.
Remove the pan from the heat and stir in the egg yolk mixture.
Spread on slices of lightly toasted bread and garnish with the capers.
Serve immediately. Serves 4-6.
That's it!
Recipe: Eggplant Caprese with Grilled Tomato and Basil |
Eggplant Caprese with Grilled Tomato and Basil
Melanzane Caprese con Pomodori Grigliati e Basilico
Ingredients:
One (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch thick rounds
Extra virgin olive oil (for grilling)
1 large plum tomato (about 4 ounces)
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
Two (7 to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes, thinly sliced
Directions:
Prepare barbecue (medium heat).
Arrange eggplant slices on baking sheet.
Brush both sides with olive oil and sprinkle with salt and pepper.
Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes.
Transfer to foil-lined baking sheet.
Grill plum tomato until skin is charred and split, turning often, about 5 minutes.
Transfer to sheet with eggplant and cool.
Core plum tomato.
Place in blender.
Add chopped basil, vinegar, and 1/4 cup olive oil.
Blend until smooth.
Season with salt and pepper.
Transfer to small bowl.
Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter.
Sprinkle with salt and pepper.
Drizzle salad with dressing and garnish with basil sprigs. Makes 6 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:
Special Italian Company To Continue Oil Imports From Iran...Because It's Special
Rome - March 25, 2012 - Italy's biggest oil company, Eni, obtained a special exemption from oil sanctions against Iran, which enables it to continue receiving Iranian crude despite the EU oil embargos on Tehran, an official said.
The company's CEO Paolo Scaroni told reporters on Friday that the company has obtained a special exemption from the sanctions which enables it to continue receiving Iranian crude despite the EU oil embargo on Iran.
"The amount is in a range of 1.0-1.4 billion USD," he was quoted by a national paper as saying.
Scaroni added that Eni was exempt from the embargo since it was the subject of a "special rule" granted by both the United States and the EU based on which the oil it receives from Iran is considered as the payment for the investments it has already carried out.
He stated that under the agreement, Eni will receive about 10,000 barrels per day of crude oil from Iran.
"The loss of Iranian imports can be painful for the Italian refining sector, which has been traditionally heavily dependent on Russian Urals crude and Iranian oil," Scaroni said.
Italy's crude imports from Iran accounted for 13.7 percent of the country's total oil imports last year, when Iran was Italy's fourth-biggest oil supplier, according to data from the country's oil refining industry body, Unione Petrolifera.
After months of debates, the EU member states eventually reached an agreement in their meeting on January 23 to sanction oil imports from Iran and freeze the assets of Iran's Central Bank within the EU.
Don't you love the way we can get away with just about everything? "Si", we're special.
There's no doubt the USA and the European Union express anger behind our backs on a daily basis with our incompetence, jealousies, ignorance and unwillingness to do our part of the work. But we put on that smirk, lay on the charm, bring out the dish of antipasto with a bottle of Chianti and all is forgotten.
It's like falling in love with a prostitute. "Porca puttana", it's annoying and irritating, but it's almost impossible to get away from her. "Si", she's special.
Have you ever had to deal with our magnificent race? Of course you have otherwise, you wouldn't be reading this moronic newsletter. We know exactly how you feel.
Italians observe, reflect, choose, change their minds, choose again, eliminate, accept, whine, and protest...while the rest of Europe just smiles. EU leaders take advantage of the moment to ask themselves what the meaning of life is and check to see if the financial markets are holding out. "Si", we're special.
It's called "clientelismo", our beloved disciples. The culture of looking after your friends and family, and keeping outsiders out of the loop.
Go ahead, go get Kissinger to help intermediate...and we'll continue swinging that hula hoop around for another half an hour. "Si", we're special.
"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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