12/21/11 Tagliolini with Sole and Lemon |
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"I mendicanti non hanno diritto a scelta." (Beggers can't be choosers.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Penne with Prosciutto, Peas and Cream
-Tagliolini with Sole and Lemon
-Risotto with Fresh Herbs
"Ciao Ciao!" Thanks again for finding the precious time to read your recipe newsletter from Sicily! I look forward to connecting further in the coming days. Enjoy this week's recipes.
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Penne with Prosciutto, Peas and Cream |
Penne with Prosciutto, Peas and Cream
Penne con Prosciutto, Piselli e Panna
Ingredients:
1 cup shelled fresh green peas or thawed frozen peas
3 tablespoons butter
1/3 cup very finely minced shallot or yellow onion
2 or 3 thick slices (1/4 pound) prosciutto, cut into strips and diced
3/4 cup heavy cream
1/2 cup chicken broth
Salt to taste
1 pound Penne pasta
1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
If using fresh peas, drop them into a small saucepan of salted boiling water, and cook until peas are tender but still a bit firm. Drain and set aside.
Melt butter in a large skillet over medium heat.
When butter foams, add shallot or onion.
Cook, stirring occasionally, until shallot is light golden and soft, about 5 minutes.
Add prosciutto and stir 1 to 2 minutes.
Add peas, stir once or twice, then add cream and broth.
Season with salt.
As soon as cream comes to a boil, reduce heat and let sauce bubble gently until it has a medium-thick consistency, 3 to 5 minutes.
Taste, adjust seasoning and turn heat off.
Meanwhile, cook pasta uncovered in plenty of boiling salted water until 'al dente'.
Drain pasta and place in skillet with sauce.
Add a small handful of Parmigiano cheese and mix over medium heat until pasta and sauce are well combined. Add some more broth or cream if sauce seems a bit dry.
Taste, adjust seasoning and serve with remaining Parmigiano cheese. Makes 4 to 6 servings.
That's it!
Recipe: Tagliolini with Sole and Lemon |
Tagliolini with Sole and Lemon
Tagliolini con Sugo di Sogliola e Limone
Ingredients:
1/3 cup extra virgin olive oil
2 garlic cloves, peeled
3/4 pound (about 1/2 inch thick) filet of sole, diced
1/2 cup dry white wine
Grated zest of 1 lemon
Salt and freshly ground pepper to taste
1 tablespoon butter
1/3 cup loosely packed marjoram leaves or 1 to 2 tablespoons chopped fresh flat-leaf Italian parsley
1 pound imported Tagliolini pasta
Directions:
Heat olive oil in a large skillet over medium heat.
Add garlic and cook until golden brown on all sides.
Discard garlic and add sole.
Cook, stirring, until sole is light golden and fish juices have thickened, about 2 minutes.
Increase heat to high and add wine.
Stir until wine is almost all reduced.
Add lemon zest, and season with salt and just a bit of pepper.
Reduce heat to medium and cook, stirring occasionally, until liquid in skillet has a medium-thick consistency, 3 to 4 minutes.
Add butter, marjoram or parsley, stir once or twice and turn heat off.
Meanwhile bring a large pot of water to a boil.
Add 1 tablespoon of salt and pasta.
Cook, uncovered, over high heat, until pasta is 'al dente'.
Scoop up and reserve about 1 cup of pasta cooking water.
Drain pasta and add it to sauce.
Stir quickly over medium heat until pasta and sauce are well combined.
Add some of reserved pasta water if pasta seems a bit dry.
Taste, adjust seasoning and serve. Makes 4 to 6 servings.
That's it!
Recipe: Risotto with Fresh Herbs |
Risotto with Fresh Herbs
Risotto alle Erbe Aromatiche
Ingredients:
5 to 6 cups vegetable broth, or 3 cups chicken broth mixed with 3 cups water
3 tablespoons extra-virgin olive oil
1/2 cup finely minced shallots or yellow onion
2 cups Arborio rice
1 cup dry white wine
2 to 3 tablespoons finely chopped mixed herbs (parsley, marjoram, basil, mint)
1 tablespoon butter
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Heat vegetable broth in a medium saucepan and keep warm over low heat.
Heat olive oil in a large skillet over medium heat.
Add shallots and cook, stirring, until shallots are pale yellow and soft, 5 to 6 minutes.
Add rice and stir quickly for a minute or two or until rice is translucent and is well coated with savory base.
Stir in 1/2 cup of wine and keep stirring until it is almost all reduced.
Stir in remaining wine and cook in same manner.
Add 1/2 cup of simmering broth or just enough to barely cover rice.
Cook, stirring, until broth has been absorbed almost completely.
Continue cooking and stirring rice in this manner adding broth 1/2 cup or so at a time, about 18 minutes. At this point rice should be tender but still a bit firm to the bite.
When last addition of broth is almost all reduced, add fresh herbs, butter and Parmigiano cheese.
Stir quickly until butter and cheese are melted and rice has a moist, creamy consistency. If risotto seems a bit dry, stir in a little more broth.
Taste, adjust seasoning and serve. Makes 4 to 6 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:
Traditional Jackass Ride Could Be Replaced By Parade
Como - September 8, 2010 - A traditional donkey ride called off last week after protests from animal lovers could be replaced by a parade of the jockeys dressed as donkeys, Italy's Anti-Vivisection League (LAV) said Wednesday.
LAV said holding the parade with the jockeys would be a "suitable" way to uphold tradition in the small town of Fenegro' near Lake Como.
In the event, which dates back to the Middle Ages, donkeys are ridden through the town's narrow streets, often getting hurt in the process, in the pursuit of a Palio (flag) like the more famous one contested in Siena.
Organizers canceled the Fenegro' Palio last Saturday at the last minute after a LAV complaint led to the local health authority withdrawing its veterinarian approval certificate.
Horses are often hurt and have to be put down in Siena's bareback Palio but animal rights activists appear to have little chance of getting it stopped given its worldwide appeal.
"Cavolo!" What a tragedy. You know, when I'm not visiting the incredibly entertaining town of Fenegro', I'm usually home occupied with phone, gas and electric bills.
Don't get us wrong, we're all for keeping with the wonderful traditions that our beautiful Italy is famous for...but some have to be let go and die! This tradition which dates back to the Middle Ages is one of them. "Che se ne frega?" Back then Italians had lots of free time and no shoes. We're positive some drunk in the local tavern must have come up with this brilliant game.
"Minchia, I just thought of a great event we can hold! Paolo, I'm quivering! Listen to this...first, we'll need a few jackasses and a flag..."
By the way, the other chivalrous games the citizens of Fenegro' will be holding during the festival is the famous "rolling a hoop down the street with a stick" and the "pushing a wheelbarrow with a haystack". What extraordinary entertainment. They're a step away from the "passing mozzarella balls back and forth from between their butt cheeks" game.
For any of our readers who will be witness to this incredible festival, don't forget to find time to head north and visit Laglio (just 30 minutes away) where you can rent a row boat, go out to the front of George Clooney's villa, and take a bath in the toxic lake where George probably spit in.
"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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