01/22/14 Rack of Pork Stuffed with Sausage |
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"Avere l'acquolina in bocca." (Having water in your mouth. It refers to a mouth watering from seeing something delicious to eat.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Leek, Mushroom and Asparagus Frittata
-Rack of Pork Stuffed with Sausage
-Chocolate Hazelnut and Vanilla Cheesecake
"Ciao a tutti!" "GRAZIE!" THANK YOU for all that you do. It means the world to us! Don't change so people will like you. Be yourself and the right people will love the real you.
Thanks again for reading!
Yours Truly,
Angela Reina
Recipe: Leek, Mushroom and Asparagus Frittata |
Leek, Mushroom and Asparagus Frittata
Frittata di Porri, Funghi e Asparagi
Ingredients:
8 large 3 eggs
1 cup chopped leeks (white and pale green parts only)
One 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
2 tablespoons (1/4 stick) butter
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmigiano cheese
Directions:
Preheat broiler.
Melt butter in heavy broiler proof 10-inch diameter nonstick skillet over medium heat.
Add leeks and saute 4 minutes.
Add asparagus and shiitake mushrooms.
Sprinkle lightly with salt, and saute until tender, about 5-6 minutes.
Whisk in eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
Add egg mixture to skillet.
Fold gently to combine.
Cook until almost set.
Sprinkle remaining 1/4 cup Fontina cheese and Parmigiano cheese over.
Broil until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.
Cut into wedges and serve. Makes 4 servings.
That's it!
Recipe: Rack of Pork Stuffed with Sausage |
Rack of Pork Stuffed with Sausage
Maiale Farcito con Salsiccia
Ingredients:
1 (6-pound) bone-in pork loin roast
1 pound Italian sausages (about 6), casings discarded
6 scallions, chopped (1 cup)
2 celery ribs, chopped (1 cup)
1 cup plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
20 brine-cured black olives
Directions:
Preheat oven to 500?F with rack in middle.
Partially cut roast away from bones to create a flap for stuffing, allowing meat to be returned to bone.
Rub pork inside and out with 1 and 1/2 teaspoons salt and 1/2 teaspoon pepper.
Rub outside with 1 teaspoon olive oil.
Place sage, sausages and scallions, inside flap and tie roast with string.
Place roast, bone side down, in a large roasting pan with celery and olives.
Pour in wine and remaining cup olive oil.
Roast 20 minutes, then reduce heat to 325?F and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into center of meat registers 155?F, about 2 hours more.
Let stand 15 minutes.
Serve with pan juices. Makes 8 to 10 servings.
That's it!
Recipe: Chocolate Hazelnut and Vanilla Cheesecake |
Chocolate Hazelnut and Vanilla Cheesecake
Torta di Cioccolata al Forno con Vaniglia e Nocciola
Ingredients:
For the Crust:
1/4 pound wheat meal crackers finely crushed (about 1 cup)
1 ounce fine-quality bittersweet chocolate, grated
1/2 stick unsalted butter, melted
For the Filling:
1/2 pound fine-quality bittersweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 pound 2 ounce cream cheese, at room temperature
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
2 large eggs
2/3 cup superfine granulated sugar
1 cup hazelnuts (4 1/2 ounces), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
Directions:
Prepare the Crust:
Combine all ingredients, then press onto bottom of a springform pan.
Prepare the Filling:
Preheat oven to 325?F with rack in middle.
Melt chocolate with butter.
Remove from heat and whisk in cream cheese until smooth.
Whisk in sour cream and vanilla.
Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency.
Stir in chocolate mixture and nuts.
Pour filling into crust and bake 1 and 1/2 hours.
Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.) Makes 6 to 10 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, a sample of today's edition:
Italian Tax Chief: "I Think Italians Are Evading, But I Don't Really Know"
Rome - October 7, 2013 - The chief of the national inland revenue agency told radio listeners that he believes tax evasion for economic survival exists in Italy and added that if taxes were lowered the country would see less cheating.
When asked whether evasion for economic survival exists, Revenue Agency Director Attilio Befera responded, '"I believe so, but I don't really know, not being an evader (myself)'".
"There are various kinds of evasion. We try to tackle all of them with maximum intensity. In Italy, one must pay taxes, and if it weren't for (tax-collection agency) Equitalia, no one would pay,'' Befera said.
Befera also admitted that fewer taxes would lead to less evasion.
"Without a doubt. There would be less evasion (than now happens) due to lack of liquidity," he said. Nevertheless, Befera said tax evaders should not be treated leniently. "It is a fact that a tax cheat is a parasite on society," Befera declared.
Befera complained that, despite progress toward stamping out the problem, "evasion is still part of the Italian culture, and it must change. Evasion is not shrewdness. We have to teach this to new generations".
When it comes down to money we Italians love talking about...as long as it's someone else's (preferably another Italian). But when it comes to giving out numbers to our own wealth, we are not going to be so liberal with the info.
Why the secrecy? Well, there are several reasons why we don't like to talk about money:
1) We have to always be on the lookout for who might be listening.
So, when it comes to money, the golden rule is very simple: speak quietly, deal in cash, and miscalculate on the side of caution.
Look, our hesitation on Italian tax matters is infamous. Whispering your income in a caffe' could attract more attention than double parking your mule outside. The sentiments that motivate the rest of the world to pay their taxes are obligation, habit and mistrust. Hmmm...that won't cut it here in Italy. No-no, we need much more convincing.
For example, take the United States: if an American declares a low income he could become shunned from society or looked down upon. When an Italian in Italy does so, 6 neighbors would come over to ask how he pulled it off, 4 relatives will get offended for not being consulted beforehand, 17 more would despise him in silence and one might tip off the authorities...but only if he is 100% sure it can be done in complete anonymity (after all, you don't want to risk your hard earned reputation of being known as "such a lovely person who minds his own business").
We evade taxes because we find a moral justification in doing so. Of course, the Italian state helps with its ludicrous and grotesque fiscal regulations and tax pressure. So, the Italian taxpayer has a whole arsenal of excuses: wasted public money, Mafia, state privileges for politicians' families, friends, lovers, whores, etc.
With all this evidence at hand, the Italian tax evader turns into Yul Brynner in the "King of Siam" and conducts his own defense, assisted by his accountant and the bank friend which supply him with regulatory, practical and psychological support.
Like a speeding sign, we Italians will decide when the general rule is applicable to our special case (and we consider 99.8% of our cases as being "special"). The same is for our taxes. We are our OWN tax authorities and almost always honorably decide not to collect.
2) We fear destiny...which shouldn't be tempted.
3) We fear other Italians...who shouldn't be provoked.
4) And we fear Italy's tax authorities, especially when we declare laughably low incomes.
"Only In Italy" Subscribe for free and day in and day out, 5 days a week, you'll have laughter, tears and intelligent commentary all blaring at you from your stupid little monitor. Click Here to Subscribe!
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