04/09/08 Chicken with Tomatoes, Onions and Mushrooms from OreganoFromItaly.com

"Quando il gatto non c', i topi ballano." (When the cat is missing, the mice dance. When the cat's away, the mice will play.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Penne alla Griglia con Pomodori e Melanzane
  -Grigliate di Pizza con Salsiccia Piccante
  -Pollo con Pomodori, Cipolle e Funghi

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

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Yours Truly,              
Angela Reina       

 Recipe: Penne alla Griglia con Pomodori e Melanzane

Penne alla Griglia con Pomodori e Melanzane
Penne with Grilled Tomatoes and Eggplant


One 1-lb eggplant, trimmed, cut crosswise into 1/2-inch thick rounds
1 lb tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces Penne pasta

1/4 cup chopped fresh Italian parsley
2 tablespoons extra virgin olive oil
1 large garlic clove, pressed
1/4 cup freshly grated Pecorino Romano cheese (about 1 ounce)


Prepare barbecue (medium heat).

Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper.

Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.

Cut eggplant into 1/2-inch-wide strips.

Cut tomatoes into 1-inch pieces.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.

Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese.

Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.) Makes 4 servings.

That's it!

 Recipe: Grigliate di Pizza con Salsiccia Piccante

Grigliate di Pizza con Salsiccia Piccante
Grilled Pizza with Spicy Italian Sausage


For the Dough:
1 cup warm water (105F to 115F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons extra virgin olive oil
3 cups (or more) all purpose flour
1 and 1/2 teaspoons salt
1 tablespoon chopped fresh rosemary


Combine water and sugar in a food processor.

Sprinkle yeast over; let stand until foamy, about 10 minutes.

Add olive oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.

Turn dough out onto floured work surface.

Sprinkle with rosemary.

Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.

Lightly oil large bowl.

Add dough; turn to coat with olive oil. Cover bowl with plastic, then towel.

Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.

Punch down dough.

Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces.

Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.

For the Toppings:
3/4 cup extra virgin olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary

1 lb spicy Italian sausages
2 yellow or red bell peppers, cored, lengthwise
1 large red onion, peeled, cut through root end into 1/2-inch thick wedges


Whisk first 4 ingredients in medium bowl.

Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.

Prepare barbecue (medium heat).

Arrange sausages, peppers and onion on baking sheet.

Brush with some of vinaigrette. Sprinkle with salt and pepper.

Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.

Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.

For the Final Preparation:
2 cups grated mozzarella cheese
1/2 cup freshly grated Parmigiano cheese
2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
4 plum tomatoes, halved, seeded, chopped
3/4 cup chopped green onion tops


Add coals to barbecue if necessary.

Place 2 dough rounds on grill.

Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.

Turn rounds over. Grill 1 minute.

Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.

Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmigiano cheese.

Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 and 1/2 teaspoons vinaigrette.

Using large metal spatula, return 2 pizzas to grill.

Close grill or cover pizzas loosely with foil.

Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for transfer to plates.

Repeat grilling for remaining 2 pizzas. Makes four 8-inch pizzas.

That's it!

 Recipe: Pollo con Pomodori, Cipolle e Funghi

Pollo con Pomodori, Cipolle e Funghi
Chicken with Tomatoes, Onions and Mushrooms


One 3 and 3/4-lb chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon extra virgin olive oil
1 lb mushrooms, trimmed
2 cups chopped seeded tomatoes
1 and 1/2 cups dry white wine
1 10-ounce container pearl onions, blanched 1 minute, peeled
Chopped fresh Italian parsley


Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess.

Melt butter with olive oil in heavy large pot over medium-high heat.

Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl.

Add mushrooms to pot; saute until golden, about 5 minutes.

Stir in tomatoes, wine and onions.

Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.

Uncover pot and simmer until chicken is cooked through, about 10 minutes longer.

Season with salt and pepper. Transfer to serving bowl.

Sprinkle with parsley. Makes 4 servings.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and 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:

Disappointed Lover Castrates Man For Not Leaving Wife

Genoa - March 5, 2008 - The frustrated lover of an Italian man castrated him in a fit of rage sparked by his refusal to leave his wife, Italian police said.

The unidentified man, a 40-year-old professional, rushed to an ER in this northwestern city with his right testicle "hanging by a thread," doctors said. Doctors were unable to save the testicle and are now working on the other one, which is in a "grave" condition after losing "copious" amounts of blood.

Deep knife wounds were found on the man's scrotum. The man initially said he had had an "accident" but eventually admitted his lover had taken a knife to him in a "fit of jealous rage".

In a separate case in the northern city of Parma, a wife bit off a piece of her estranged husband's penis after pretending to agree to make-up sex.

"Oh, porca di quella troja, it's hanging by a thread..." Italian women are beautifully dangerous. Ever watch a nature film when they show a coyote eat his own leg off to escape a trap? Start chewing...

"When she punches you eye like a big pizza pie"
"That's amore"

"When her knife seems to shine like you've had too much wine"
"That's amore"

"When you cry down the street with blood at your feet"
"You're in love"

And how the hell do you "pretend to agree to make-up sex"? The only explanation could be Giuseppe did not forgive and forget, was too lazy to take off his underwear and used his finger instead.

"Mamma Mia!" Nothing like going home to the same person everyday for the rest of your life.

"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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