European Stars And Stripes (Newspaper) - July 22, 1988, Darmstadt, Hesse                                Teopesto heal a wounded spirit Naples women s club Cookbook by Alba Bragoli Mediterranean Bureau the american women s club of Naples Italy has concocted a recipe to heal wounded  25 years to uncounted thousands of sailors and their families the Naples Uso has been a familiar spot in an unfamiliar location a place to relax a source of information a Point of Contact Between the italian and the american communities. Then came the april 14 terrorist bombing of the Uso s Fleet Center in Naples which killed five people injured 17 others and wrecked the organization s largest facility in the Mediterranean. It was a Clear attempt to Deal a fatal blow to the spirit of America s Goodwill said Shirley Lewis president of the Naples american women s club. Our motto is to keep the spirit of America alive wherever we May be living. We just could t stand by and watch it  the feeling was shared by the entire Community italians and americans alike who have rallied around the Uso. From the very moment of the attack the first words from everyone were what can we do for you How can we help?1 " said Jodi Martino the Uso s Mediterranean Fleet director of operations. The show of sympathy was overwhelming and it was a great help in easing our  what Lewis offered was t just words but tangible help. As americans living abroad we know firsthand the importance of the Uso s Mission to military personnel and their families Lewis said. Sympathy is Fine and necessary but i knew the members of the club would want to demonstrate support for the Uso in a Concrete manner. And the most Concrete Way i could think of was to raise Money to help rebuild the Uso  Lewis knew that rebuilding the Uso would require some pretty sizable contributions. If her club was going to help it would take a lot More than passing the hat at their monthly Coffee. One Way our club had raised Money in the past was by Selling an american in Naples a Cookbook compiled by our members Lewis said. The first edition had completely sold out. As a matter of fact i was forever running into people asking me for a copy. Shirley Lewis seated president of Naples american women s club with Judy Perkins left and Alicia Gomez. So i thought Why not think big if the Cookbook had done so Well locally with the right marketing it certainly had the potential for making some real Money in a wider  with some Quick calculations Lewis estimated that if the club could sell 3,000 cookbooks at $10, the project would Clear somewhere around $18,000, a sizable donation. Lewis moved immediately to get her idea approved by the club s members. I could t wait around for the next meeting. I wanted to get the Ball rolling Lewis said. In Italy everything is More difficult. It takes hours or Days to do what would take minutes in the states. Very few people have phones Here so i roamed around the Exchange and the commissary and whatever Board members i met i told them. The support flowed. Within hours i had the number of votes i needed to run with  Lewis then presented the idea to Dimartino. I thought it was very generous of the american women s club. They were the very first to come Forward with such an offer. Their idea was like a seed of Hope that grew and grew Dimartino said. It s going to take quite a bit of Money to rebuild. Depending on the location it May take As much As $100,000. But since Shirley Lewis came to see me we be had other amazing shows of support. Ships and other Uso councils have been very generous. So far aside from what we Hope to get from the Cookbook we have collected Over $20,000." the Uso world Headquarters in Washington d.c., is publicizing the Cookbook stateside in order to gain National attention and sales Uso world president Charles Hagel who visited the destroyed Naples facility in May is a Strong supporter of the Cookbook project. Hagel said that country singers Lee Greenwood and Naomi and Wynonna Judd who entertained troups on Uso Tours last year Are helping to advertise the Book on television in the . We sincerely Hope that Many will buy the Cookbook. Every Purchase brings us closer to reopening the Naples Center Hagel said during his Naples visit. The Cookbook with about 500 recipes is divided into six sections appetizers beverages soups and salads breads and Rolls main dishes and desserts. In addition to Many traditional recipes the Book also contains a Section on International cuisine including British French mexican italian Middle Eastern foods from the provinces of Italy Lazio Carciofi Alia Romana artichokes Cristini Alia pro Vatura bread cheese skewers Gnocchi Salti Bocca veal with Ham and Sage Spaghetti a a Matriciano Matrice style Umbria Spaghetti at Tartufo Nero Spaghetti with Black truffles umbrian chocolates marches Brodetto fish Stew Trippa Alia Marchigiano tripe Marche style h Tuscany Fagioli Nel fiasco White Beans Olive Oil pan Forte Christmas cake Steak florentine Emilia Romagna pan Etta Parmesan cheese prosciutto Ragu bolognese meat sauce Tortellini veal Scal Lopini Liguria Burnida genoese fish Stew pesto sauce Ravioli Veneto Bacalia Salt cod pasta e Fagioli pasta and Beans radicchio Risi e Bisi Rice with peas Lombardy Gorgonzola minestrone All milanese Oss Buco stewed veal Shin panettone risotto vitello Nonnato cold veal with tuna fish sauce Piedmont Bagna cauda garlic Anchovy dip Fontina cheese Grissino bread Sticks polenta White truffles Zagaglione Piedmont Man Venice Turin Cag Plarl Mediterranean a "-,.,.,. Tunisia -. Chicago Tribune map by David a Arntz Campagnia Mozzarella Parmigiana i Mela Zane eggplant Parmesan pizza Spaghetti Abruzzi Molise Maccheroni Alia chitarra matchstick noodles Parrozzo Almond and chocolate cake Pecorino scamorza cheese Sicily Francini Diriso Fried Rice pasta con be Sarde pasta with sardines Cacciata sicilian bread pie Tonno All cipo Llata tuna and onions Basilicata Baccala Ai Peperoni Salt cod with hot peppers sop pressatto Basilicata sausage Calabria Sagna Chine calabrian lasagna Sarde All Olio e oregano sardines with Olive Oil and oregano Apulia Bocco Notti baked Sweet Ravioli rec Rhiette pasta shells panzarotto Fried Ravioli pol i Arri Ciati curled octopus Sardinia Cala Maretti Ritieni stuffed baby squid terminus Sardinia macaroons Porceddu Arrostuto roast suckling pig Southeast asian and Spanish. The Cookbook also features a spice and herbs guide and helpful Kitchen hints. This Cookbook in t just a Way to help a Good cause it s a great Little Cookbook Lewis said. The women who donated the recipes have lived in Many countries and some have done a lot of entertaining. The recipes Are creative but reasonably simple. All have been thoroughly tested and Many have become the favourites of family and  during the past month Lewis also sent out press releases to magazines and american television stations. Her efforts Are beginning to pay off. So far we be had Over 500 orders and More coming in every Day Lewis said. This will pay for the initial Cost of printing. Then Well move into the profit. If we get More than 3,000 orders Well be More than glad to  for a copy of the Cookbook Send a $10 tax deductible donation to Uso Cookbook Box 34 Asa Fpo new York 09521. Here Are three Sample recipes from the an american in Naples Cookbook. Salade Verte lettuce butter spinach leaves watercress Romaine lettuce Chicory dandelion leaves Salt and Pepper Vinaigrette 1 Tablespoon vinegar Salt and Pepper a Teaspoon Dijon style Mustard 3 Tablespoons vegetable Oil a Clove garlic optional 1 shallot chopped optional 1 Teaspoon Parsley optional fresh chives optional Page 14 the stars and stripes carefully Wash salad greens. Tear do not Cut into pieces and dry thoroughly. To give a hint of flavor rub a Cut Clove of garlic around the salad bowl before adding greens. Just before serving add Vinaigrette to Saiad greens. Toss Well. Taste for seasoning add Salt and Pepper if desired. Serve immediately. Makes 4 to 6 Servings. Vinaigrette whisk vinegar or Lemon juice with Salt Pepper Mustard and any optional ingredients. Gradually whisk in Oil until slightly thickened. Whisk vigorously before serving. Makes 1a cup. Alicia Gomez mexican Corn bread 1 17 of can Cream style Corn 1 cup buttermilk1 /2 cup vegetable Oil 2 eggs beaten a Box Corn bread mix 1 4 of can Green chillies chopped 1 1/2 cups Sharp Cheddar cheese Combine first 4 ingredients. Stir in Corn bread mix. Pour 1/2 of Batter in greased 9-Inch pan. Sprinkle Green chillies and a of cheese Over All. Pour rest of Batter in and Sprinkle with rest of cheese. Bake at 350� for 45 minutes. Judy Perkins pumpkin bread 2 cups no. 1 can pumpkin 4 eggs 1 cup vegetable Oil a cup water 31/2 cups flour 3 cups sugar 1 Tablespoon pumpkin pie spice 2 Teaspoons soda 1 /2 Teaspoons Salt Combine pumpkin eggs Oil and water. Mix Well. Add dry ingredients and mix Well. Bake in two greased and floured 9x5 Inch loaf pans. Bake at 350� for 1 hour. Shirley Lewis Friday july 22,1987 Bojoh Demers United press International o one s saying pasta in t great and no one s saying it in t one of the most versatile foods Man has Ever enjoyed. But in the fashionable kitchens of Northern Italy it s really Rice that rules. Then As now from Milan to Venice and Torino to Como the pasta that introduces or accompanies every main dish to the South is quietly but almost invariably displaced by a steaming Mound of Flavoured Short grained Rice. With the sudden popularity of risotto in italian restaurants in the United states Home Cooks Are getting around to knowing the dish Well and attempting it in their kitchens. Classically speaking there Are four Basic elements in every risotto recipe whether it states the sequence clearly or not. They Are condiment this refers to the same Root word that produces condiments in English the selection of items that gives a dish its personality. Most often prepared before the Rice is cooked these ingredients can be added at the beginning Middle or end of the process. Soffritti some Cooks might know this word from latin american cookery where it usually Means a seasoning blend used to coat meats. In Northern Italy it Means a combination of butter or Oil and finely minced onion sauteed for a few minutes in a heavy pot. Riso the word translates simply As Rice but for True risotto a bit More discrimination is necessary. Short grained italian rices like arborio via Lone Nano and Carnaroli Are Best suited with arborio being the most widely distributed in the United states. Brodo simply this Means Broth. However in Italy it is less often a True Broth taken from the preparation of another dish the French pot a Feu for instance As it is a Stock made from meat Chicken or fish Bones and other ingredients. Here Are two recipes that instruct on what making risotto is All about simple risotto with porcini a variety of wild mushroom from Campagnola restaurant in new York and chef Andrea Hellrigl s intriguing risotto with Rabbit herbs and vegetables adapted for the new Book risotto by Judith Barrett and Norma Wasserman. Risotto with porcini 1 onion chopped 2 cups arborio Rice 2/3 Tablespoon Olive Oil 1 handful dried porcini 4 cups Chicken Stock a cup Parmesan cheese 1 Pinch Saffron 1 Pinch of Salt freshly ground Black Pepper to taste set dried porcini in a bowl of water and let soak for five minutes to rehydrate. Saute the onion in the Olive Oil in a nonstick pan use a wooden Spatula to stir. Add the Rice Saffron Salt and Pepper. Stir regularly with the Spatula until the Rice is thoroughly coated. Pour the Chicken Stock Over the Rice. Stir Over medium heat for 10 minutes then add the porcini and stir for 10 minutes More. Add the Parmesan cheese and mix thoroughly. Put the risotto in a bowl pack it Down to Mold then turn upside Down onto a serving plate. Serves 4 As a main dish. Risotto with Rabbit herbs and vegetables condiments 1 Small Rabbit approximately 3 pounds1 /2 cup Virgin Olive Oil 1 Teaspoon finely minced garlic 1 Teaspoon finely chopped fresh Rosemary 1 cup dry White wine Viz cup Rabbit or meat Broth Salt and freshly ground Black Pepper 4 Tablespoons finely diced blanched Carrot 4 Tablespoons fresh shelled peas or defrosted Frozen peas not cooked 4 Tablespoons chopped fresh tomatoes peeled and seeded 4 Tablespoons finely diced Zucchini 4-5 Basil leaves Cut into matchsticks 4 Tablespoons unsalted butter 4 Tablespoons grated Parmesan cheese Soffritti 2 Tablespoons unsalted butter 1 Teaspoon finely minced shallots Riso 11/z cups arborio Rice Brodo 5 cups Rabbit or Basic meat Broth preheat the oven to 450 degrees. Bone the Rabbit and clean away the hard skin you should have % to 1 Pound of Rabbit meat. Cut into Small . Marinate the Rabbit in 1/4 cup of the Olive Oil minced garlic and Rosemary for 2 to 3 hours. Make a Strong Broth with the Rabbit Bones and scraps omit this if you Are using prepared meat Broth heat a Small roasting pan and add the Rabbit along with its marinade. Place in a hot oven and roast to a dark Brown. Do not allow the meat to get too Brown. Add the White wine and Broth continuing to roast until the liquids Are reduced by about three fourths and the meat is very tender. In a Skillet heat the remaining 1/4 cup Olive Oil and add the diced vegetables. Saute quickly 2 to 3 minutes season with Salt and Pepper then add the Basil. Set aside. Prepare the Soffritti heating the butter in a heavy 4-quart casserole Over moderate heat. Add the shallots and saute until they begin to soften for about 1 to 2 minutes being careful not to Brown them. Add the Rice and using a wooden spoon stir for 1 minute making sure All the grains Are Well coated. Begin to add the simmering Broth Viz cup at a time stirring frequently. Wait until each addition is almost completely absorbed before adding the next Viz cup. Stir frequently to prevent sticking. After approximately 18 minutes when the Rice is tender but still firm add the diced Rabbit and the vegetables. Turn off the heat and add the remaining condiments butter and Parmesan and stir to Combine with Rice. Stir immediately. Serves 4. The stars and stripes Page 15