06/28/05 Ragu di Carne alla Fiorentina from OreganoFromItaly.com

"Buon Giorno e Buon Estate! Tanti saluti da Angela e staff!" Welcome to another recipe edition from Angela's Oregano Farm!

This week's Italian recipes:
  -Salsa di Burro e Salvia
  -Ragu di Carne alla Fiorentina

Some subscribers have asked for more Italian sauce recipes so we were more than happy to feature two for this edition. Give them a try!

We hope you enjoy the recipes in this week's issue and the complimentary news article report from "Only In Italy.com".

Thanks again for subscribing!

Yours Truly,              
Angela Reina       

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 Recipe: Salsa di Burro e Salvia

Salsa di Burro e Salvia
Butter and Sage Sauce


100 grams butter
Bunch of fresh sage leaves
80 grams grated Parmigiano cheese
Black pepper


Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan cheese.

This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmigiano cheese.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

That's it!

 Recipe: Ragu di Carne alla Fiorentina

Ragu di Carne alla Fiorentina
Fiorentine Meat Sauce


One onion
One carrot
One stick of celery parsley
4 tbsp extra-virgin olive oil
300 grams minced meat
100 grams chicken or rabbit livers
One glass red wine
700 grams tomatoes


Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat.

Add the minced meat (do not use meat which is too lean!) and the washed and cleaned livers, finely chopped.

Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan.

When the sauce has become golden brown in color, add the wine and leave to evaporate. Lower the heat and add the peeled and pureed tomatoes. Cook over a low heat for half an hour and taste for salt.

You could serve this sauce with "peperoncino" pepper.

The method I have described here produces a fairly liquid, but very light sauce. If you prefer it thicker, simply cook it for two hours instead: this produces an entirely different consistency and flavor.

That's it!

 Recipe: Zuccotto

Refrigeration time: 6 hours.


400 grams sponge cake
500 ml whipping cream
Icing sugar
Maraschino liqueur
100 grams dark chocolate
50 grams chocolate chips
50 grams candied lime and orange peels.


Cut 3/4 of the sponge cake into rectangles and use to line a pudding bowl. Brush the pieces of sponge with the liqueur. Whip the cream and sweeten with the icing sugar.

Melt the chocolate over a *bain-marie; when it has cooled, add half the whipped cream, mix together and then pour into the pudding bowl; smooth the surface.

Stir the chocolate and mixed candied peels into the remaining whipped cream and pour into the pudding bowl. Now cover the open top of the bowl with the remaining pieces of sponge cake and seal with a sheet of greaseproof paper. Leave in the fridge for six hours.

To remove the zuccotto from the bowl before serving, dip it into hot water for a few minutes, then cover with a flat serving dish and turn upside down.

The best wine to accompany this sweet is a good Vin Santo.

*Bain-marie or Mary's bath is a method utilized to slowly warm or convey uniform temperature to a liquid or solid substance, by submerging the container into a larger one with boiling or near boiling water.

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:

Fertility Doctor: 'Three Cloned Babies Born'.

AP - Rome - May 6 - A controversial Italian fertility doctor says three cloned babies have been born, but offered no evidence or details about the alleged births.

Dr Severino Antinori was asked at a press conference about his claims in late 2002 and 2003 that he knew of three women who were carrying cloned babies. Antinori has refused to detail his role in the cases, saying only that he had given a "cultural and scientific contribution" to a consortium of scientists involved in the pregnancies.

Asked yesterday about the status of the three pregnancies, Antinori said: "I know that three went well."

He said three babies had been created by "nuclear transfer", a term he said he preferred to use instead of cloning, which he said had acquired negative connotations. "I confirm this fact exists," he said.

Citing legal and other reasons, he refused to provide further details about the babies, such as where and when they were born and who performed the procedures.

Antinori, who runs a private fertility clinic in Rome, first made headlines in 1994 by helping a post-menopausal 63-year-old woman become pregnant with donor eggs and hormones.

He has said in the past he aimed to be the first to produce a baby cloned from an adult. Members of the scientific establishment have said they don't believe he is technically capable of it, though, and a recent Italian law has made cloning attempts in Italy illegal.

Antinori spoke at a press conference before a conference in Rome on reproductive medicine.

"Che testa di cazzo!" This is what Italian science has accomplished!

Here are some very important questions we're going to submit to Dr. Antinori that we're sure our readers would like to know the answers to:

1.) Can a 63-year-old mother breast feed?
2.) How many Italian models would have to be cloned before one would finally say yes to a date?
3.) Would cloning lead to the birth of more Italian political parties seeing that 42 is not enough?
4.) Instead of cloning, could we get an unlikable pain in the ass out of our lives by "nuclear transfer"?

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