02/19/14 Breast of Veal Stuffed with Chard and Mushrooms

"Chi mangia sulo s'affoga." (He who eats alone suffocates.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
  -Shell Pasta with Peas, Asparagus and Prosciutto
  -Breast of Veal Stuffed with Chard and Mushrooms

"Buon weekend!" Thanks for reading! We appreciate your stopping by for a moment on your busy day to take a look at what Italian recipe could light up your kitchen with wonderful sights and aromas.

Thanks again for reading!

Yours Truly,              
Angela Reina       

 Recipe: Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
Zuppa di Pesce con Pomodori e Salsa di Peperoni Rossi e Aglio


For the Soup:
2 and 1/2 pounds lingcod fillets, cut into 1 and 1/2-inch pieces
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch thick rounds
1 large red-skinned potato, quartered
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock
1 large pinch of saffron threads
2 tablespoons extra-virgin olive oil
1 cup chopped fresh Italian parsley
Two 3-inch-long strips orange peel

For the Rouille:
1 red bell pepper
6 tablespoons extra-virgin olive oil
3 garlic cloves
1 French-bread baguette, cut into 1/4-inch thick rounds


Prepare the Soup:
Heat olive oil in large pot over medium heat.

Add onion and fennel.

Saute until onion is translucent, 8-10 minutes.

Add stock, parsley and peel.

Bring to a boil.

Reduce heat.

Cover and simmer until fennel is tender, about 5 minutes.

Add tomatoes, sliced potatoes, quartered potato and saffron.

Cover partially.

Simmer until potatoes are tender, about 12 minutes.

Remove from heat.

Remove quartered potato from soup.

Cool slightly.

Peel potato.

Transfer to processor.

Prepare the Rouille:
Char bell pepper over gas flame or in broiler until blackened on all sides.

Enclose pepper in paper bag 10 minutes.

Peel and seed pepper.


Transfer bell pepper to processor with potato.

Add 2 tablespoons oil and garlic.

Process until smooth.

With machine running, gradually blend in 4 tablespoons olive oil.

Season with salt.

Preheat broiler.

Arrange bread rounds on baking sheet.

Broil until crisp, about 2 minutes.

Add fish to soup.

Simmer until fish is just opaque in center, about 5 minutes.

Spoon rouille onto 12 to 16 toasts.

Ladle soup into bowls.

Top each with 2 toasts.

Pass remaining toasts and rouille. Serves 6-8.

That's it!

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 Recipe: Shell Pasta with Peas, Asparagus and Prosciutto

Shell Pasta with Peas, Asparagus and Prosciutto
Conchiglie con Piselli, Asparagi e Prosciutto


1/2 pound spring onions or green onions (dark green parts discarded)
1 and 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods)
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch wide slices
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch wide strips
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons minced shallot
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 cup finely grated Parmigiano cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
Coarse kosher salt


Take the onions cut the white parts into 1/4-inch thick slices and the pale green parts cut into 1/2-inch thick slices.

Melt the butter with 2 tablespoons of olive oil in a heavy large skillet over medium heat.

Add the onions and shallot.

Sprinkle with coarse salt and pepper.

Saute until tender (do not brown), about 8-10 minutes.

Add the wine.

Increase the heat to medium-high and simmer until liquid is reduced to a glaze, about 3-4 minutes.

Add the broth and bring to a simmer.

Set aside.

Cook asparagus in a large pot of boiling salted water until just tender, 2 to 5 minutes, depending on thickness of the asparagus.

Using a skimmer or slotted spoon, transfer to a large bowl of ice water.

Return water to a boil.

Add the peas and cook until just tender, about 2-3 minutes.

Using a skimmer, transfer to a bowl with asparagus.

Drain vegetables.

Return the water in the pot to a boil.

Cook the pasta until it is 'al dente', stirring occasionally.

Drain, reserving 1 cup of the pasta cooking water.

Reheat the onion mixture.

Add the lettuce and stir just until wilted, about 1 minute.

Add the drained asparagus and peas.

Stir until heated through.

Add the pasta, 1 cup of Parmigiano cheese, and parsley to a skillet with the vegetables.

Toss, adding the reserved pasta cooking liquid by 1/4 cupfuls if dry.

Season with salt and pepper.

Transfer the pasta to a large shallow bowl.

Sprinkle prosciutto all over.

Drizzle with the olive oil.

Serve, passing more cheese alongside. Makes 6 to 8 servings.

That's it!

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 Recipe: Breast of Veal Stuffed with Chard and Mushrooms

Breast of Veal Stuffed with Chard and Mushrooms
Petto di Vitello Farcito con Bietola e Funghi


For the Stuffing:
1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped
2 cups chopped leeks (white and pale-green parts only)
2 cups chopped onions
1 pound crimini (baby bella) mushrooms, trimmed, finely chopped
2 ounces dried Porcini mushrooms
3 tablespoons extra virgin olive oil
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes day-old white bread
1 cup finely grated Parmigiano cheese
2 eggs, whisked to blend
6 garlic cloves, chopped
Kosher salt
Freshly ground black pepper

For the Roast:
One 4-6-pound trimmed boneless veal breast, halved crosswise into two 12 x 8-inch pieces
2 cups finely sliced leeks (white and pale-green parts only)
2 cups finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped onion
2 cups dry white wine
1 cup (or more) chicken broth
8 teaspoons sweet paprika, divided
2 tablespoons kosher salt plus more for seasoning
5 teaspoons chopped fresh sage, divided
4 teaspoons freshly ground black pepper plus more for seasoning
1 teaspoon ground cardamom
2 tablespoons extra virgin olive oil


Prepare the Stuffing:
Place dried Porcini in a 2-cup measuring cup.

Add boiling water to cover.

Let soak for about 30 minutes.

Using a slotted spoon, transfer mushrooms to a work surface.

Reserve soaking liquid.

Chop mushrooms. Reserve.

Cook the chard in a large pot of boiling salted water for about 5 minutes.

Transfer to a large bowl of ice water to cool.


Squeeze out liquid.

Heat olive oil in a large skillet over medium heat.

Add leeks, onions, garlic, and a pinch each of salt and pepper.

Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

Add chopped crimini mushrooms, sage, and half of chopped Porcini mushrooms.

Cook, uncovered and stirring occasionally, until crimini are soft, about 5-6 minutes.

Place bread cubes in a large bowl.

Add mushroom mixture with any liquid from pan and chard.

Stir to combine.

Stir in Parmigiano cheese.

Season with salt and pepper.

Prepare the Roast:
Preheat oven to 325?F.

Combine 6 teaspoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl.

Place veal breasts on a work surface and pound thickest part of veal with a meat mallet into even thickness.

Rub spice mix all over.

Spread 1 and 1/2 cups stuffing over each, leaving a 1-inch border on all sides. (Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting).

Roll veal into cylinders and tie crosswise with kitchen twine at 1-inch intervals.

Heat olive oil in a heavy pot large enough to hold both veal breasts over medium-high heat.

Add veal to pot and cook until browned on all sides, about 5-7 minutes.

Transfer veal to a large plate.

Add remaining reserved Porcini mushrooms from stuffing, leeks, carrots, celery, and onion to pot.

Add remaining 2 teaspoons paprika and 1 teaspoon sage.

Season with salt and pepper and stir to coat.

Add wine, broth, and any remaining Porcini soaking liquid.

Boil for 2 minutes.

Add veal.

Cover, transfer to oven, and cook, basting and rotating veal every hour, until very tender, 2 and a 1/2 to 3 hours, depending on thickness of veal.

Transfer veal breasts to a carving board.

Tent loosely with foil.

Spoon fat from surface of sauce.

Strain sauce into a saucepan.

Transfer vegetables to a blender.

Puree until smooth, adding some sauce as necessary.

Add 2 cups pureed vegetables to sauce in pan.

Simmer over medium-high heat until reduced to 4 cups, 8-10 minutes.

Season to taste with salt and pepper.

Set aside 3 cups for veal and reserve the remaining 1 cup sauce for another use.

Slice veal into 3/4-inch to 1-inch thick slices and serve with sauce.

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:

Vatican Gets Art Show Shut Down...So, There

Rome - October 2, 2013 - A gallery in Rome has removed photos of same-sex couples kissing in churches after the Vatican threatened legal action.

The photos were covered after Orquin received a letter from the Vatican threatening legal action over the series.

Vicariate spokesman Claudio Tanturri told a local paper the photos infringed upon "the advancement of man in the particular place for the expression of faith."

"Italian constitutional law safeguards an individual's religious feeling and the function of places of worship. Therefore photos that are not suitable and do not conform to the spirituality of the place offend and infringe upon the advancement of man in the particular place for the expression of faith."

"I didn't do it to provoke the Church, I did it to demonstrate a union between God and two people," Orquin said in defense of his work.

After receiving the letter and speaking with lawyers, Orquin covered the photos for "security reasons." Orquin, who is openly gay himself and has lived in Rome for nearly eight years, said he finds Italy to be "a very homophobic country".

Until the gallery's lawyers and the Vatican come to an agreement over the series, they will remain covered. Orquin has heard from many organizations around the world saying they would gladly show his art and take on the Church's threats.

Oh, they're going to drag this out until someone passes out from heat frustration.

"Scassapalle", it's just an art show in Rome. In this day and age, why does the Church still react to events like this like a deer caught in headlights?

Quite frankly, linguine overcooked by just 1 minute should be considered more scandalous and upsetting. It brings down the sauce, grated cheese, wine, lunch, company, mood, life, etc. See what we mean? Priorities, folks. Notice we just made you forget about some art show somewhere.

Regardless, we're here to help the Vatican again. Really.... Therefore, we suggest it should also look into shutting down "Free Sundays" at the Vatican Museums.

On the last Sunday of every month Vatican entrance is free.
Ah, we know. What incredible kindness!
Which cardinal should we thank for this? "Grazie!"

Normally, there are 2-3 hour waits on Sundays. But there are horror stories of tourists waiting up to 4 hours and never getting in on Free Sundays. Aside from the waiting, if you do get in, you have to make a mad dash through the maze of rooms in order to get to the overcrowded, hot and sweaty Sistine Chapel...because the museums close at 2 PM on Sundays! "Che palle!"

"Orquin, who is openly gay himself and has lived in Rome for nearly eight years, said he finds Italy to be a very homophobic country." Unfortunately, he is right. Most of us in Southern Italy have no patience for gay men...for the simple fact that they're all damn good looking and can basically have any woman they desire.

Gays make it hard on the egos of ugly Italian men who should only be observed through a long range telescope.

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