<?xml version="1.0" encoding="iso-8859-1" ?>
<rss version="2.0">
<channel>
<title>Blog | Port City Pasta</title>
<copyright>Copyright (c) 2010 portcitypasta.com</copyright>
<link>http://portcitypasta.com/blog</link>
<description>Blog Page Feed</description>
<language>en-us</language> 
<lastBuildDate>Fri, 27 Jan 2012 12:42:49 -0800</lastBuildDate>
<item>
 <title>The origin of Ciao</title>
 <link>http://portcitypasta.com/blog/the_origin_of_ciao.en</link>
 <pubDate>Fri, 27 Jan 2012 12:42:49 -0800</pubDate>
 <description><![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.]]></description>
</item>

<item>
 <title>Study confirms health benefits of Pecorino Romano Cheese</title>
 <link>http://portcitypasta.com/blog/study_confirms_health_benefits_of_pecorino_romano_cheese.en</link>
 <pubDate>Fri, 27 Jan 2012 12:42:49 -0800</pubDate>
 <description><![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.]]></description>
</item>

<item>
 <title>Osso Bucco</title>
 <link>http://portcitypasta.com/blog/osso_bucco.en</link>
 <pubDate>Fri, 27 Jan 2012 12:42:49 -0800</pubDate>
 <description><![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>]]></description>
</item>

<item>
 <title>Oven Baked Polenta</title>
 <link>http://portcitypasta.com/blog/oven_baked_polenta.en</link>
 <pubDate>Fri, 27 Jan 2012 12:42:49 -0800</pubDate>
 <description><![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>]]></description>
</item>
</channel>
</rss>
