11/13/13 Chicken Breasts Stuffed with Artichokes, Fontina Cheese and Sundried Tomatoes

"Spuntare come funghi." (A chicken that doesn't peck has pecked already. If you snack before lunch or dinner time, you won't be as hungry to eat later on.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Cabbage and Rice Minestrone
  -Tagliatelle With Spinach
  -Chicken Breasts Stuffed with Artichokes, Fontina Cheese and Sundried Tomatoes

"Buona sera..." Everyone up at the busy farm sends you thanks for your participation with us through our newsletter. Thanks for everything you're doing and we will continue to find you more Italian recipes for your kitchen. Please share this newsletter if you found it useful.

Thanks again for reading!

Yours Truly,              
Angela Reina       

 Recipe: Cabbage and Rice Minestrone

Cabbage and Rice Minestrone
Minestrone di Verza e Riso


1 lb 5 oz (600 grams) Savoy cabbage, cut into strips
3 and 1/2 oz (100 grams) long grain rice
1 thick prosciutto slice, chopped
2 leeks, trimmed and chopped
2 tomatoes, peeled, seeded and coarsely chopped
4 tablespoons extra virgin olive oil
1 fresh rosemary sprig
1 tablespoon Parmigiano cheese, freshly grated
Salt and pepper


Heat 1 tablespoon of the olive oil in a saucepan with 3 and 1/2 oz (100 ml) of water.

Add the leeks, rosemary and prosciutto and cook over a low heat for about 10-12 minutes until the leeks have softened.

Add the tomatoes.

Season with salt and pepper and cook for another 10 minutes.

Stir in the cabbage, add 1 and 3/4 pints (1 liter) of warm water.

Increase the heat to medium and simmer for 15 minutes.

Bring to a boil.

Add the rice and stir and cook for about 18-20 minutes until tender.

Ladle into a soup tureen.

Stir in the remaining olive oil and the Parmigiano cheese and serve. Serves 4-6.

That's it!

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 Recipe: Tagliatelle With Spinach

Tagliatelle With Spinach
Tagliatelle Con Spinaci


1 and 1/2 lbs (675 grams) spinach
7 fl oz (200 ml) double cream
1 onion, finely chopped
2 and 1/2 oz (65 grams) butter, plus extra for greasing
10 oz (275 grams) fresh Tagliatelle pasta
4 oz (120 grams) Parmigiano cheese, freshly grated
Salt and pepper


Preheat the oven to 200?C (400?F) Gas Mark 6.

Grease an ovenproof dish with butter.

Cook the spinach, in just the water clinging to the leaves after washing, for about 5-6 minutes.

Drain and chop.

Heat half the butter in a saucepan.

Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the spinach and cook for a few more minutes.

Season with salt and pepper.

Sprinkle with half the Parmigiano cheese.

Cook the tagliatelle pasta in a large pan of salted, boiling water for 2-4 minutes until 'al dente'.


Return to the pan and toss with the remaining butter.

Make layers of tagliatelle pasta, most of the remaining Parmigiano cheese and the spinach in the prepared dish, ending with a layer of spinach.

Pour the cream sauce on top.

Sprinkle with the rest of the Parmigiano cheese and bake for 10 minutes until golden and bubbling. Serves 4.

That's it!

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 Recipe: Chicken Breasts Stuffed with Artichokes, Fontina Cheese and Sundried Tomatoes

Chicken Breasts Stuffed with Artichokes, Fontina Cheese and Sundried Tomatoes
Petti di Pollo Farcito con Carciofi, Fontina e Pomodori Secchi


Four 5-ounce skinless boneless chicken breast halves
1 cup grated Fontina cheese
One 12-ounce jar marinated artichokes, drained, coarsely chopped
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon dried basil


Preheat oven to 375?F.

Mix basil, artichokes, Fontina cheese and tomatoes in medium bowl.

Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch long slit horizontally into 1 side of chicken breast.

Move knife back and forth in slit to form pocket.

Divide 1 cup cheese mixture among the chicken pockets.

Press edges to seal.

Sprinkle chicken with salt and pepper.

Heat olive oil in heavy large ovenproof skillet over high heat.

Add chicken.

Cook 2 minutes.

Turn chicken over.

Transfer skillet to oven.

Bake until cooked through, about 10-12 minutes. Makes 4 servings.

That's it!

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 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:

40% of Italy's Youth Is Home Scratching Themselves And Staring At Walls

Rome - October 1, 2013 - While Euro zone unemployment maintained a steady 12% in August, Italy's jobless rate rose from 12.1% to 12.2%. But it was youth unemployment that took the worst hit in the Euro zone's third largest economy, reaching a new all-time high of 40.1% from 39.7% in July.

The rise comes at a time of political instability in Italy. The Italian center-right party, headed by Berlusconi, pulled out of Prime Minister Enrico Letto's coalition government on Sept. 28 after five months of shaky cooperation.

Italy's coalition government has been particularly unstable since Berlusconi's tax fraud conviction was upheld by a top Italian court on Aug. 1.

In addition to its high levels of youth unemployment, Italy is also struggling to manage a two-year-long recession and a two trillion Euro ($2.7 trillion) public debt.

Youth unemployment is a huge problem in Italy and we know that it's not just about numbers. It's about the lives, career aspirations and futures of hundreds of thousands of so-called hard-working young Italians. They say it's a complex problem...but whose fault is it? You know we have to give the blame to someone.

Politics: Should the Italian government do more to encourage businesses to hire young people, by offering tax breaks, for example? And the answer: "Well, it's my firm opinion that the unemployment problem should be apprehended in its entirety, and the authenticity of the outcome is a reality."

Suddenly afterwards, you get that far away look on their faces.
Their energy drips and their minds...float away.
We think it has something to do with the way they absorb food.
See? Now you know why they need that 3 hour afternoon siesta to recuperate.
Unfortunately, these characters are going to stick with us until retirement...unless we do something physical to them first.

Parents: Could the expectations and demands of most Italian parents be irrational? That's the idea you get when they start discussing the merits of their children as if they were some baron or artist from the Renaissance period.

"Our Leonardo has already blossomed into a very important person and should be acknowledged so in the workforce. So, when the perfect career opportunity arises, he will receive our blessings to pursue it."

Don't mistake these Italian parents as being rude. They're just treating you as insignificant. Just lean back and enjoy, and know one day Leonardo and company will wake up and realize they're caught in the Twilight Zone.

"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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 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!
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