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"A caval donato non si guarda in bocca." (Never look a gift horse in the mouth.) Welcome to another recipe edition from Angela's Organic Oregano Farm! This week's Italian recipes:
"Ciao!" 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 smell scrumptious. Please share this newsletter, if you found it useful. Enjoy this week's recipes. Thanks again for subscribing! Yours Truly,
Tomato Bruschetta
Ingredients: Directions: Toast the slices of bread on both sides on a barbecue or under the grill. Rub them with garlic while they are still hot and place them back under the grill for a moment. Arrange the tomatoes on the bread. Season with salt and pepper. Drizzle with olive oil. Serves 4. That's it!
Fried Radicchio
Ingredients: Directions: Prepare the batter by sifting the flour with a pinch of salt into a bowl. Break the egg into the middle and add the tablespoon of olive oil. Mix thoroughly with a wooden spoon to prevent lumps from forming. Stir in the beer. Cover and leave to stand for at about 30 minutes. Stiffly whisk the egg white in a grease-free bowl. Add into the batter. Remove the largest outer leaves individually from the radicchio and cut the hearts into thin wedges. Heat the olive oil for deep-frying in a large pan. Immerse each leaf in the batter and fry in the hot oil, turning frequently so that it browns evenly. Repeat with the radicchio wedges. Drain on kitchen paper, sprinkle with salt and serve immediately. Serves 4. That's it!
Slow-Roasted Lamb Shoulder with Pancetta
Ingredients: Directions: Place garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan. Preheat oven to 300°F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170°F, about 5 hours. Transfer to platter; let rest 15 minutes. Cut lamb crosswise into 1/2-inch thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb. Makes 8 servings. That's it! Printer Friendly Version :: Submit Your Thoughts
"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: Clocks in Sicily Running Too Fast For Comfort
Aliens? "Oh, minchia, where?!"
Believe us, there is nothing more entertaining than watching Sicilians who pace themselves like slugs, get to work 15 minutes early, and think they've entered the Twilight Zone.
"Explanations involving aliens, poltergeists, volcanic activity on Mount Etna and solar explosions..." Is it a coincidence these explanations are also used as excuses by Sicilians for taking the day off?
"...clocks and watches in Sicily are complicating their owners by running more than 15 minutes fast." Yes, complications. You can't have Sicilians showing up early at their public state office jobs. What will the citizens think? It's already inspiring enough watching them work...sort of like watching the making of "Fantasia".
Ah, la Sicilia (like other Southern Italian regions), where 3 employees are hired for each public service job. The first guy, Moe, complains all day about how a solar explosion got him out of bed early. Larry's job is to watch Moe do a half-ass job while Curly stands around with that blank look on his face.
"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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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
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