05/11/11 Zabaglione Gelato

"Quando finisce la partita, i pedoni, le torri, i cavalli, i vescovi, i due re e le due regine tutti vanno nello stesso scatolo" (When the chess game is over, the pawns, rooks, knights, bishops, kings, and queens all go back into the same box.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Roasted Red Bell Peppers
  -Fettuccine with Artichokes
  -Zabaglione Gelato

All of us at the farm are grateful for your participation with us through this newsletter. Thanks for everything you're doing and we'll continue to find recipes to help your kitchen shine. Please share this newsletter, if you found it useful. Enjoy this week's recipes.

Thanks again for subscribing!

Yours Truly,              
Angela Reina       

 Recipe: Roasted Red Bell Peppers

Roasted Red Bell Peppers
Peperoni Rossi Arrostiti


5 red bell peppers
2 small garlic cloves, very thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon finely chopped fresh oregano
3/4 teaspoon coarse sea salt (preferably Sicilian)
1/4 teaspoon black pepper


Prepare grill for cooking.

Lay bell peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.

Transfer to a bowl, then cover and let steam 10 minutes.

Peel and seed peppers (reserving juices), then cut into 1/4-inch thick strips.

Stir together peppers (with their juices), garlic, olive oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature. Makes 10 servings.

Note: If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. If you're unable to grill outdoors, peppers can be broiled on rack of a broiler pan about 2 inches from heat 10 to 20 minutes.

That's it!

Printer Friendly Version

 Recipe: Fettuccine with Artichokes

Fettuccine with Artichokes
Fettuccine con Carciofi


1 lemon, halved
3 large artichokes

6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine pasta

3/4 cup freshly grated Parmigiano cheese (about 2 and 1/2 ounces), divided


Fill large bowl with cold water.

Squeeze juice from lemon halves into water; add lemon halves.

Working with 1 artichoke at a time, cut off stem from artichoke.

Using small knife, peel stem, then slice into 1/4-inch thick rounds.

Drop stem slices into lemon water.

Pull off leaves from artichoke and discard.

Using spoon, scoop out choke.

Thinly slice artichoke bottom.

Drop artichoke slices into lemon water.

Repeat with remaining artichokes.

Heat olive oil in heavy large skillet over medium heat.

Add garlic; saute 1 minute.

Drain artichoke pieces; add to skillet.

Saute until artichokes are soft and beginning to turn golden, about 20 minutes.

Add wine; reduce heat to medium-low, cover, and simmer 3 minutes.

Stir in 1 and 1/2 tablespoons parsley; simmer 1 minute.

Discard garlic. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1 cup pasta cooking liquid.

Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry.

Season to taste with salt and pepper.

Transfer to bowl.

Sprinkle with remaining cheese and 1 and 1/2 tablespoons parsley and serve. Makes 6 servings.

That's it!

Printer Friendly Version

 Recipe: Zabaglione Gelato

Zabaglione Gelato


4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala wine
2 tablespoons dark rum
1 teaspoon vanilla extract


Whisk yolks and sugar in medium bowl until thick, about 2 minutes.

Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.

Gradually whisk hot milk mixture into yolk mixture; return to saucepan.

Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170F, about 6 minutes.

Immediately pour custard through sieve set over another medium bowl.

Stir Marsala wine, rum, and vanilla into custard.

Cover; refrigerate at least 3 hours.

Process custard in ice cream maker.

Transfer gelato to container.

Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.) Makes about 3 and 1/2 cups.

That's it!

Printer Friendly Version :: Submit Your Thoughts


 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:

Pope: "Clean Out All the Trash...Not Only From The Streets

Vatican City - November 3, 2010 - Pope Benedict XVI took the Naples garbage crisis as his cue for a Wednesday general audience sermon where he urged faithful to "clean out the trash from our consciences and souls".

"We need to let Jesus into our consciences so they are illuminated and cleaned," said the pontiff.

"Trash is not just in the streets...only the power and light of the Lord signals the right path".

"Let us be illuminated and cleaned in order to learn the true life".

We couldn't agree more. In many parts of Southern Italy, a child’s first confession is now celebrated. Parents film the little weenie as he walks to the confessional to clean out the trash from his conscience and have a feast afterwards to celebrate his acquittal. All that’s missing is his standing on a table and reciting the confessed sins to the invited guests.

Dear Lord,

Help me to consider the feelings of Napolitani, even if most of them are full of crap and immobile from liquor.
Help me to take things more seriously, especially when I witness Sicilians with nothing fighting over nothing.
Give me patience when my Uncle Vincenzo talks about his bad childhood and why, during World War II, he had to pick bugs off my father just to eat.
Help me to take responsibility for the consequences of my actions, even though they're usually the fault of the "figli di puttana" who are governing in Rome.
Keep me open to free speech, even though I would gladly give up it up just to prevent Sicilians from expressing their pearls of wisdom.
Give me patience, even when the employees at my local post office pace themselves like slugs.

Grazie, Lord.

"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!

 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!

 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
 Only In Italy.com

 Read Past Issues
 What's New?
 Order Our Oregano!
 People are Talking!
 History of Oregano
 Uses of Oregano
 Tour Our Oregano Farm
 Customer Service
 Our Certification
 About Angela
 Our Privacy Policy

 Submit Your Thoughts
 Email Angela

 Subscribe to the OreganoFromItaly.com feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Follow Angela on FB:

 Baked Polenta with Garlic
 Cauliflower and Lamb Pie
 Couscous with Vegetables
 Gnocchi with Mushroom Sauce
 Marbled Ring Cake
 Orecchiette with Red-Wine Veal Sauce
 Penne with Artichokes
 Porcini Mushrooms with Tarragon
 Rigatoni with Braised Lamb Ragu
 Sausage and Cheese Manicotti
 Spaghetti with Tuna & Fennel
 Veal Bocconcini with Porcini and Rosemary

 More Recipes!

Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From Italy.com
 Cookies From Italy.com
 Only In Italy.com


Copyright 2000-2011 FromItaly di Ciccarello. ISSN: 1724-7977. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.