02/19/08 Neapolitan Biscotti from CookiesFromItaly.com |
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"Val pił la pratica della grammatica." (Experience is more important than theory.) Welcome to another recipe edition from Adriana's Italian Bakery!
This week's Italian recipes:
-Frittata con Ricotta Salata, Cipolle Verde e Prezzemolo
-Pesce Spada con Salsa Salmoriglio
-Napoletana Biscotti
Enjoy the recipes and the complimentary news article report from "Only In Italy.com".
Arrivederci!
Yours Truly,
Adriana Ciccarello
Cookie of the Week: Buccellati |
"Italian Buccellati" A soft and chewy fig cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural figs, almonds, the freshest farm eggs, milk, flour and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 5-7.
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Recipe: Frittata con Ricotta Salata, Cipolle Verde e Prezzemolo |
Frittata con Ricotta Salata, Cipolle Verde e Prezzemolo
Frittata with Ricotta Salata, Green Onions and Parsley
Ingredients:
3 tablespoons extra virgin olive oil
1 bunch green onions, chopped
8 large eggs
6 ounces ricotta salata cut into small cubes
1/2 cup chopped fresh Italian parsley
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Heat 1 tablespoon olive oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and saute until tender, about 3 minutes.
Transfer to large bowl and cool.
Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.
Preheat broiler. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly.
Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low.
Cover and cook until frittata is almost set, about 8 minutes.
Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes.
Slide frittata onto plate. Cut into wedges. Serve warm or at room temperature. Serves 6.
That's it!
Recipe: Pesce Spada con Salsa Salmoriglio |
Pesce Spada con Salsa Salmoriglio
Swordfish with Salmoriglio Sauce
Ingredients:
Six 6-ounce swordfish fillets, each about 1 inch thick
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons hot water
6 tablespoons chopped fresh parsley
2 large garlic cloves, finely chopped
1 tablespoon dried oregano
Directions:
Prepare barbecue (medium-high heat) or preheat broiler.
Whisk olive oil in top of double boiler over simmering water until heated through.
Gradually whisk in fresh lemon juice, then 2 tablespoons hot water.
Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently.
Season sauce to taste with salt and pepper. Remove sauce from over simmering water.
Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper.
Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over and serve. Serves 6.
That's it!
Recipe: Napoletana Biscotti |
Napoletana Biscotti
Neapolitan Biscotti
Ingredients:
1 and 1/2 cups whole almonds
2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon finely grated orange peel
Directions:
Position rack in center of oven and preheat to 350° F.
Line large baking sheet with foil. Butter foil.
Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon.
Whisk honey, oil, egg, yolk and orange peel in small bowl to blend.
Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften).
Turn out dough onto lightly floured work surface.
Add remaining 3/4 cup almonds and knead to distribute evenly.
Divide dough in half. Roll each half into 12-inch-long, 2-inch-wide log.
Place logs on prepared sheet, spacing 4 inches apart.
Bake until firm to touch and dark brown (logs may crack), about 40 minutes.
Cool logs on sheet on rack 15 minutes.
Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-inch-thick slices.
Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes.
Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.) Makes about 4 dozen.
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:
Italian Fascist Leader Runs Language School
London - February 29 2008 - A popular language college in London is controlled by the leader of an Italian neo-fascist party who has links to the British National party, news agencies have learned.
CL English Language, a college in west London that teaches hundreds of foreign students each year, is controlled by Roberto Fiore, leader of Forza Nuova, an extreme right-wing party.
Fiore, who once said he was happy to be described as a neo-fascist and who is an old friend and mentor of Nick Griffin, leader of the BNP, was appointed as a director of the college more than two years ago and became sole director in August last year.
Many of the students, who pay up to 30 pounds an hour for tuition, are Italian, while others are from Africa, the far east and eastern Europe. None of those interviewed outside the college last week were aware of Fiore's involvement. Staff at the college have said there are usually more than 100 students there at any one time. Despite its size, however, its latest accounts show that it recorded a profit of just 2,214 pounds during 2006, and 1,821 pounds the year before.
Fiore arrived in Britain in October 1980 as a 21-year-old fugitive from the Italian police, who wanted to question him about the Bologna train station bombing two months earlier in which 85 people were killed and more than 200 injured.
He was reputed to be a member of the extreme right-wing organization the "Armed Revolutionary Nuclei", several of whose members were subsequently convicted of mass murder. After being arrested by Scotland Yard officers the following year, Fiore was brought before Bow Street court, but the authorities in Rome failed to secure his extradition.
In Rome, meanwhile, he was cleared of involvement in the bombing, but was convicted of subversive association and jailed for nine years, reduced to five-and-a-half on appeal. The jail term was eventually "timed out" under Italy's statute of limitation laws, and Fiore was able to return to his homeland in April 1999.
He had already founded Forza Nuova, an anti-immigration party committed to revoking laws that ban the recreation of the fascist party. A year after his return he was quoted as saying: "If you call me a neo-fascist I won't kick up a fuss."
"Repeat: The book is on the totalitarian table." That's some school. You have a neofascist fighting for an authoritarian political ideology and foreign students fighting the English language!
Roberto has been a busy little Italian bee since his teens. As a leader of "Terza Posizione", Roberto became a wanted man in Italy after the 1980 bombing of the Bologna train station. This status was increased in 1985 when a Rome court declared that "Terza Posizione" was simply a cover movement for the "Armed Revolutionary Nuclei", the terror group blamed on the attack and linked with the "Propaganda Due-Organisation". As a result of constantly playing terror group musical chairs, Roberto became dizzy, expatriated to the United Kingdom and went into hiding...along with the money of the movement.
Roberto controls "CL English Language"; a college in west London that teaches hundreds of immigrants and foreigners.
Roberto: "If you call me a neo-fascist I won't kick up a fuss."
Roberto founded "Forza Nuova"; an Italian, anti-immigration, neo-fascist party.
That's the same as a vegetarian who grows fruits, vegetables and presses his own olive oil but has a pig farm hidden away on the hills.
How about if we call you a jackass and kick you in the fascist ass?
"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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