05/06/09 Skillet Poached Eggs with Prosciutto from OreganoFromItaly.com

"Tempo, marito e figli vengono come li pigli." (Weather, husbands, and sons come as you take them.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Skillet Poached Eggs with Prosciutto
  -Roasted Peppers with Parsley and Black Olives
  -Veal Scaloppine with Eggplant and Mushrooms

We sincerely hope all our subscribers and their families enjoy their recipes.

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Yours Truly,              
Angela Reina       

 Recipe: Skillet Poached Eggs with Prosciutto

Skillet Poached Eggs with Prosciutto
Uova Cotto in Bianco con Prosciutto


1 cup finely chopped green onion tops
1/2 cup extra-virgin olive oil
1/4 cup minced fresh Italian parsley
1/2 teaspoon coarse salt

Four 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches
3 ounces Arugula leaves (about 4 cups)
8 thin slices prosciutto (about 4 ounces)
8 large eggs

Fresh Italian parsley sprigs


Finely chop the green onion tops by first cutting them lengthwise into long, thin strips.

Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Lightly toast 4 sourdough bread slices.

Spread each with 1 tablespoon green onion oil.

Arrange 1/4 of arugula on each bread slice.

Top each with 2 slices prosciutto.

Transfer 1 prepared bread slice to each of 4 plates.

Divide remaining green onion oil equally among four 1 and 1/4-cup custard cups or ramekins.

Using pastry brush, spread green onion oil over inside of each cup to coat (most of mixture will fall back to bottom of cup). This will keep the eggs from sticking, making them easier to unmold later.

Break open 2 eggs into each prepared cup.

Place cups in large skillet.

Pour enough water into skillet to reach halfway up sides of cups.

Set skillet over medium-high heat and bring water to simmer.

Reduce heat to medium-low.

Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.

Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water.

Cut around eggs to loosen.

Turn 2 eggs out onto each prepared bread slice.

Garnish with Italian parsley sprigs. Makes 4 servings.

That's it!

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 Recipe: Roasted Peppers with Parsley and Black Olives

Roasted Peppers with Parsley and Black Olives
Peperoni Arrosto con Prezzemolo e Olive Nere


8 large red bell peppers, or a mixture of red, yellow, and orange bell peppers
Extra-virgin olive oil
1/4 lb sharp-flavored black olives, pitted and sliced
2 tablespoons roughly chopped fresh Italian parsley


Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400F.

Roast them until they are charred all over and tender inside, turning them frequently to ensure that they blacken evenly, about 30 minutes in the oven, but less time by the other methods.

When the peppers are cool enough to handle, peel off the skins using your fingertips, cut the peppers in half, and remove and discard the stems, ribs, and seeds. (Do not do this under running water; it will wash away some of the delicious smoky flavor.)

Cut the roasted, peeled, and seeded peppers into long strips about 3/4 inch wide.

Arrange them on a plate.

Drizzle lightly with olive oil and strew with olives and parsley. Serve at room temperature. Makes 6-8 servings.

That's it!

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 Recipe: Veal Scaloppine with Eggplant and Mushrooms

Veal Scaloppine with Eggplant and Mushrooms
Scaloppine di Vitello con Melanzane e Funghi


1 lb eggplant, cut crosswise into 1/4-inch-thick slices
4 tablespoons extra virgin olive oil
1 cup all purpose flour
12 2-ounce slices veal top round, pounded to 1/4-inch thickness
2 tablespoons (1/4 stick) butter
4 ounces button mushrooms, sliced (about 1 and 1/2 cups)
1 cup whipping cream
1/4 cup Madeira
1 tablespoon porcini powder

2 tablespoons chopped fresh Italian parsley


Place eggplant on 2 large baking sheets.

Sprinkle with salt. Let stand 20 minutes.

Rinse under running water and pat dry.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

Working in batches, saute eggplant until crisp-tender, about 2 minutes per side.

Arrange decoratively on large platter.

Place flour on plate.

Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.

Sprinkle veal slices with salt and pepper; dredge veal in flour.

Working in batches, saute veal until brown, about 1 minute per side. Transfer to plate.

Melt butter in same skillet over medium-high heat.

Add sliced mushrooms and saute until brown, about 3 minutes.

Stir in cream, Madeira, and porcini powder.

Simmer until sauce thickens slightly, about 2 minutes.

Add veal to skillet.

Simmer until veal is heated through and coated with sauce, about 2 minutes.

Season with salt and pepper.

Arrange veal in center of platter with eggplant.

Spoon sauce over veal. Sprinkle with parsley and serve. Makes 6 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:

The Little Civil Service Minister's Crackdown On Lazy Italians a Huge Success

Rome - January 12, 2008 - A crackdown on absenteeism among public sector workers has proven hugely successful and could raise Italy's GDP by a percentage point, Civil Service Minister Renato Brunetta said on Monday.

"Absenteeism has plunged by 45%," Brunetta told a TV interviewer, stressing that "this means that we have some 100,000 more workers showing up every day".

"You can see the difference in schools, in hospitals, in (public) offices....but this is still not enough".

"I'm not taking a swipe at public workers. In fact, I would like them to take pride in their work, have them say: 'as a public worker I'm playing a fundamental role"'.

His comments came amid a flap over a remark made during the weekend that public workers were ashamed of their jobs, unlike workers at Ferrari.

"If someone is a teacher, a bureaucrat or clerk at the land registry office they're ashamed to say what job they do. Instead, if he can tell his son 'I'm a lathe turner at Ferrari, he does so with a smile, with pride and dignity".

The comments sparked an uproar in the center-left opposition and Communist Refoundation Party leader Paolo Ferrero urged him to quit.

According to Brunetta, if productivity increases by 20-40%, GDP would grow by a percentage point and "do its bit to help Italy overcome the credit crisis". The minister says his drive to increase the presence of staff in public offices means more service and a better quality of performance, with fewer queues and more offices open.

Brunetta's campaign against the so-called 'fannulloni', or slackers, has made him one of the most popular ministers in the center-right government led by Silvio Berlusconi. His crackdown followed publicity over public sector workers who were taking unnecessary sick leave, getting colleagues to clock on and off for them, or arriving at the office to stamp their own cards before leaving again.

The minister has also announced plans to introduce a reward system which will be based on how effectively workers do their job as well as the number of days they turn up for work. He has also set up badge-swipe turnstiles at the premier's office.

(20 phone rings later) "Ma porca vacca...customer service, who is it now?!"

Their motto: "Let's get nothing done and onward to the next cigarette."

"Absenteeism has plunged by 45%...this means that we have some 100,000 more workers showing up every day". Meanwhile, office supply thefts, sabotage, blackmail and extortion have increased by 45%. Nothing more dangerous like forcing 100,000 spiteful and vengeful Italians back to work.

"You can see the difference in schools, in hospitals, in (public) offices....but this is still not enough". Oh si! They work quite well, when under constant supervision and cornered like a rat in a trap.

And when one calls these toll-free numbers for public assistance and guidance and is fortunate to have someone answers, it's hard to get any coherent information. It would be helpful if they stop eating while talking. "Mamma mia", you can actually hear little chunks of food flying out of their mouths and into the little holes of the receiver.

The "little minister who could" should introduce a reward system for workers who do their job as well as the number of days they turn up for work. Start with the following incredibly competent public employees:

Absenteeism from Italian Parliament:

Gold Medal: Berlusconi 98.5%
Silver Medal: Verdini 93.8%
Bronze Medal: Pezzella 92.5%

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