03/24/10 Chicken With Garlic

" la gaia pioggerella a far crescer l'erba bella." (It's the merry drizzle that makes grass grow fine.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Eggs With Vinegar
  -Genovese Pesto Minestrone
  -Chicken With Garlic

The ear tests words as the palate tastes food. Enjoy your recipes.

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Yours Truly,              
Angela Reina       

 Recipe: Eggs With Vinegar

Eggs With Vinegar
Uova Fritte All'Aceto


3 and 1/2 oz (100 grams) butter
8 eggs
4 tablespoons white wine vinegar
4 fresh sage leaves, chopped
1 fresh flat-leaf parsley sprig, chopped


Melt 2 oz (50 grams) of the butter in a frying pan and break in one egg at a time.

Season lightly with salt and fry for a few minutes.

Transfer to a warm serving dish.

Melt the remaining butter in the same pan.

When it starts to brown, sprinkle in the vinegar, add the sage and parsley and cook for a few minutes, then pour the sauce over the eggs. Serves 4.

That's it!

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 Recipe: Genovese Pesto Minestrone

Genovese Pesto Minestrone
Minestrone alla Genovese con Pesto


For the Pesto:
25-30 fresh basil leaves
1 and 1/2 oz (40 grams) pine (pinoli) nuts
3 and 1/2 oz (100 ml) extra virgin olive oil
1 oz (25 grams) Parmigiano cheese, freshly grated
1 oz (25 grams) Pecorino cheese, freshly grated

For the Soup:
1/2 oz (15 grams) dried mushrooms
3 and 1/2 oz (100 grams) shelled broad beans
1/2 cabbage, shredded
7 oz (200 grams) string beans, cut into short lengths
3 zucchini, chopped
1 eggplant, chopped
3 tomatoes, chopped
3 tablespoons extra virgin olive oil
3 oz (80 grams) any short pasta
Parmigiano cheese, freshly grated, for serving


Prepare the Pesto:
Put the basil leaves in a food processor with the olive oil, pine nuts and a pinch of salt.

Process briefly at medium speed.

Add the two grated cheeses and process again. Serves 4.

Prepare the Soup:
Place the dried mushrooms in a bowl, add hot water to cover and set aside to soak for about 20 minutes, then drain and chop.

Place the mushrooms, broad beans, cabbage, string beans, eggplant, tomatoes, zucchini, and a pinch of salt into a saucepan.

Pour in 3 and 1/2 pints (2 liters) of water and the olive oil and bring to a boil.

Lower the heat and simmer for about 2 hours.

Add the short pasta and cook until 'al dente'.

Remove from the heat and stir in the pesto.

Ladle into a soup bowl and serve very hot with grated Parmigiano cheese.

Just before serving, drizzle with olive oil. Serves 4-6.

That's it!

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 Recipe: Chicken With Garlic

Chicken With Garlic
Pollo All'Aglio


1 oz (25 grams) butter
2 tablespoons extra virgin olive oil
1 chicken, cut into pieces
1 garlic bulb, separated into unpeeled cloves
5 tablespoons dry white wine
Salt and pepper


Heat the butter and olive oil in a saucepan, add the chicken and cook, stirring and turning frequently, for about 15 minutes until golden brown all over.

Add the garlic cloves and cook until the papery skins have turned golden brown, then season well with salt and pepper.

Pour in the wine and cook until it has evaporated, then cover the pan and simmer over a low heat for 30 minutes until tender and cooked through.

Remove the lid, increase the heat and cook the sauce has thickened slightly.

Remove the garlic and place chicken on a warm serving dish. Serves 4.

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:

Rome Gives Buggy Horses a Better Life

Rome - February 22, 2010 - The horses that pull Rome's tourist buggies will never again face grueling uphill climbs, according to a new set of rules which came into effect on Monday.

The new regulations were adopted after a series of accidents over the past few years, which have seen horses maimed in the line of duty.

In addition to limiting the horse's work-day to a maximum of eight hours with mandatory breaks during the hottest hours of the day, the city ordinance mandates regular check-ups by city-approved veterinarians. Carriage drivers will also be required to display license plates, that can be used to report mistreatment of the animals.

However, the buggies will continue to operate on the heavily trafficked streets of the historic center, one of the main bones of contention between the drivers and animal rights' activists. While city officials said the measure marked a clean compromise, the head of one of Italy's leading animal rights groups, Animalist Italiani, said he wasn't satisfied.

"We're not going to stop lobbying until we get them off the streets for good," said Walter Coporale.

"It simply isn't conceivable for horses to be carting people around in 2010," he said.

Coporale said the city ought to have limited the carriages to shady park trails or helped buggy drivers replace them with electric-powered vintage cars. Both ideas have been discussed by the city council, but neither one found much appeal among the carriage drivers. Failing that, he said "the important thing is to make sure horses are protected by same legal status that dogs and cats have".

At present, horses are classified under Italian law as livestock, which puts them in the same category of animal treatment as sheep and cattle. The buggy drivers, however, have argued that they treat their animals "like family" and rejected the notion that their time-honored line of work was necessarily inhumane. The dispute over tourist buggies came to a head after a pair of accidents in 2008, which saw two horses seriously injured on the job.

That summer, a horse collapsed from exhaustion on Rome's glamorous Via Veneto while hauling a carriage uphill under the sweltering summer sun. Then in the fall, a horse had to be put to sleep before a crowd of horrified onlookers after it slipped near the Colosseum and broke its leg. As a first response to the outcry over the accidents, the city council last July set up a emergency veterinary response team for injured cart horses.

The service consists of an on-call veterinarian and horse ambulance capable of transporting the animal to the ''emergency room'' at an equine clinic run by the Italian mounted police.

FACT: Not many tourists are aware the Roman horse-drawn carriages (called "Botticelle") are not a tradition of public transportation. In fact, the "Botticelli" owe their name to "barrels": the carriage pulled by animals in the 1800’s was used solely for transporting goods, or barrels in this case.

So, there was never a "tradition" of tourist transportation as misleadingly the jackass full of crap and immobile from liquor driving the carriage wants the tourist to believe.

The carriage driver who has more food caught in his teeth than the horse eats the entire day is only interested in making the most profit from this activity and therefore does not care about the well-being of the animal. He also is not subject, like other workers (rat-bastard taxi drivers, son-of-a-bitch gondoliers) to any official price list, being able to make money at will and come to ask even $300 per trip, all while not paying taxes to the state as there are no price regulations or receipts.

So, if you have to succumb to the desire of being driven around the Roman capital by carriage for an insufferable price, save the poor animal from its agony and kindly ask the driver to have it substituted with a couple of nauseating, repugnant, stinking, and obnoxious gladiators who stand all day in front of the Coliseum and berate you for that $10 photo pose with them.

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