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<title>Blog | Port City Pasta</title>
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			<updated>2012-01-27T12:42:49-08:00</updated>

<entry>
	<title type="text">The origin of Ciao</title>
		<link rel="alternate" type="text/html" href="http://portcitypasta.com/blog/the_origin_of_ciao.en" />
				<author>
					<name>Port City Pasta</name>
					<uri>http://portcitypasta.com</uri>
				</author>
				<id>The_origin_of_Ciao</id>
				<published>2012-01-27T12:42:49-08:00</published>
				<updated>2012-01-27T12:42:49-08:00</updated>
				<content type="html"><![CDATA[At one time the word SHIAVO(servent) was used as a greeting to show great respect. I AM YOUR SERVENT then , in the northeastern regions of Italy.&nbsp; SHIAVO was abbreviated first to S-CIAO the finally to CIAO.]]></content>
</entry>

<entry>
	<title type="text">Study confirms health benefits of Pecorino Romano Cheese</title>
		<link rel="alternate" type="text/html" href="http://portcitypasta.com/blog/study_confirms_health_benefits_of_pecorino_romano_cheese.en" />
				<author>
					<name>Port City Pasta</name>
					<uri>http://portcitypasta.com</uri>
				</author>
				<id>Study_confirms_health_benefits_of_Pecorino_Romano_Cheese</id>
				<published>2012-01-27T12:42:49-08:00</published>
				<updated>2012-01-27T12:42:49-08:00</updated>
				<content type="html"><![CDATA[Study reveals small amounts protect against arteriosclerosis and contains anti- inflammatory and cancer-fighting properies. (from l'italo-americano)<br /><br />New York-The universities of Sassari and Cagliari (Sardinia-Italy). In conjuction with a team of doctors from the United States announced earlier this year the results of a six-year long research study confirming that Pecorino cheese contains high amounts of CLA (conjugated Linoleic Acid) an&nbsp;Omega-6 polyunsaturated fatty acid naturally found in certain food groups, and which shows bioactive properties for humans.]]></content>
</entry>

<entry>
	<title type="text">Osso Bucco</title>
		<link rel="alternate" type="text/html" href="http://portcitypasta.com/blog/osso_bucco.en" />
				<author>
					<name>Port City Pasta</name>
					<uri>http://portcitypasta.com</uri>
				</author>
				<id>Osso_Bucco</id>
				<published>2012-01-27T12:42:49-08:00</published>
				<updated>2012-01-27T12:42:49-08:00</updated>
				<content type="html"><![CDATA[INGREDIENTS
&nbsp;
1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
1/2 cup diced carrot (1/4 inch cubes)
1/2 cup diced celery (1/4 inch cubes)
1 medium onion, diced (1/4 inch pieces)
2 Tbsp (about 4 cloves) chopped garlic
3-4 sprigs fresh thyme ( or 1 tsp. dried)
1 cup dry white wine
1-2 cups chicken or veal stock
flour for dusting the meat before browning
Salt and pepper
&nbsp;
GREMOLATA
2 Tbsp Minced flat (Italian ) parsley
1 Tbsp grated lemon zest
2 cloves garlic, crushed and minced
&nbsp;
METHOD
&nbsp;
Preheat oven to 325 deg F
&nbsp;
Heat a dutch oven on the stove top over medium heat for about five minutes.  Add pancetta to pan, co ... <a href="http://portcitypasta.com/blog/osso_bucco.en">read more</a>]]></content>
</entry>

<entry>
	<title type="text">Oven Baked Polenta</title>
		<link rel="alternate" type="text/html" href="http://portcitypasta.com/blog/oven_baked_polenta.en" />
				<author>
					<name>Port City Pasta</name>
					<uri>http://portcitypasta.com</uri>
				</author>
				<id>Oven_Baked_Polenta</id>
				<published>2012-01-27T12:42:49-08:00</published>
				<updated>2012-01-27T12:42:49-08:00</updated>
				<content type="html"><![CDATA[Have you always dreaded the thought of cooking polenta?  Stirring  1/16th of your life away to only result in a gooey mess?  If this is  you, then give OVEN BAKED POLENTA a try. &nbsp; Polenta is really versatile, a delicious base flavor that can be built upon in countless ways: &nbsp; 1 cup Lampo imported Italian polenta from Port City Pasta (shameless) &nbsp; 3 cup good chicken or veg stock (or 1-1/2 cups each) &nbsp; 1/4 cup dry white wine or sherry &nbsp; 1 tsp salt &nbsp; 2 Tbl of a flavorful olive oil &nbsp; Preheat oven to 350F, and coat an 8&Prime; baking dish with cooking  spray.   Add all ingredient to the baking dish and gently stir to  combine.  Bake uncovered for 50 minutes.  Run a fork through the  polenta, smooth with a spatu ... <a href="http://portcitypasta.com/blog/oven_baked_polenta.en">read more</a>]]></content>
</entry>
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