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 01/02/13 Sausages with White Beans in Tomato Sauce

"Riempi il bicchiere quando vuoto, vuota il bicchiere quando pieno, non lo lasciar mai vuoto, non lo lasciar mai pieno." (Fill your glass when it is empty, empty it when it is full, never leave it empty, never leave it full.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Braised Carrots with Sage
  -Sausages with White Beans in Tomato Sauce
  -Calamari and Clam Seafood Stew with Salsa Verde

"Buongiorno!" Everyone down at the farm sends you thanks for your participation with us through our newsletter and for your patience during our 6-month hiatus. Thanks for who you are and everything you're doing. Give us a few more days and we will find you some more scrumptious Italian recipes. Promise! See you soon.

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Braised Carrots with Sage

Braised Carrots with Sage
Carote Brasate con Salvia

Ingredients:

2 lb carrots, cut diagonally into 1 and 1/2-inch long pieces
20 fresh sage leaves, rinsed and thoroughly dried
3 tablespoons extra-virgin olive oil
1 cup chicken stock or broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Heat olive oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking.

Fry sage leaves, stirring, until just crisp, 1 to 2 minutes.

Transfer with a slotted spoon to paper towels to drain.

Add carrots to olive oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes.

Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes.

Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes.

Season with salt and pepper.

Serve carrots sprinkled with sage leaves. Makes 6 servings.

That's it!

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 Recipe: Sausages with White Beans in Tomato Sauce

Sausages with White Beans in Tomato Sauce
Salsicce con Fagioli Bianchi in Salsa di Pomodoro

Ingredients:

6 whole sweet Italian sausages (about 1 and 1/4 pounds)
6 cups cooked white beans with 1/2 cup reserved cooking liquid
One 14 to 15-ounce can plum tomatoes in juice; tomatoes chopped, juice reserved
2 tablespoons extra virgin olive oil
4 garlic cloves, peeled, crushed
2 large fresh sage sprigs
1 cup (or more) water

Directions:

Heat olive oil in large skillet over medium heat.

Add garlic.

Saute garlic until golden, about 2 minutes.

Add sausages.

Saute until browned, about 5 minutes.

Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage.

Simmer 5 minutes.

Add beans and 1 cup water.

Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes.

Uncover and simmer until sauce thickens, if desired.

Season with salt and pepper. Makes 4 to 6 servings.

That's it!

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 Recipe: Calamari and Clam Seafood Stew with Salsa Verde

Calamari and Clam Seafood Stew with Salsa Verde
Calamari e Vongole Stufato con Salsa Verde

Ingredients:

For the Salsa Verde:
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon whole grain Dijon mustard
1/2 cup extra-virgin olive oil

For the Seafood Stew:
One 2 and 1/4 to 2 and 1/2-pound whole striped bass
16 Manila clams, scrubbed
4 ounces cleaned squid (bodies cut into 1/2-inch wide rings, tentacles halved)
20 large brine-cured green olives
5 cups water
5 tablespoons extra-virgin olive oil
1 and 2/3 cups chopped red onion
1 and 2/3 cups chopped fresh fennel bulb
2 garlic cloves, thinly sliced
1/2 teaspoon (scant) dried crushed red pepper
1/4 cup tomato paste

Eight 1/2-inch-thick slices country bread

Directions:

Prepare the Salsa Verde:
Combine all herbs in medium bowl.

Whisk in vinegar and mustard.

Gradually whisk in olive oil.

Season salsa verde to taste with salt and pepper.

Cover and let stand at room temperature until ready to use, up to 2 hours.

Prepare the Seafood Stew:
Scale, gut, and bone the striped bass.

Remove the head.

Skin the fillets and cut into 1-inch cubes.

Save all the bones, skin, and head for the broth.

Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat.

Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes.

Strain broth into bowl.

Heat olive oil in heavy large pot over medium-low heat.

Add onion, fennel, and garlic.

Saute until very soft but not brown, about 25 minutes.

Mix in crushed red pepper; stir 1 minute.

Add tomato paste and stir until beginning to darken, about 5 minutes.

Add broth and olives and bring to simmer.

Add all fish and seafood.

Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open).

Season seafood stew to taste with salt and pepper.

Toast bread.

Cut each slice in half.

Place 2 bread halves in each of 4 shallow bowls.

Ladle stew over bread, dividing equally.

Drizzle stew with salsa verde.

Serve, passing remaining bread and salsa verde separately. 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:

30 Phoney Invalids Arrested In Naples

Naples - March 01, 2012 - Italian police on Thursday arrested 30 people in Naples accused of claiming false invalidity benefits since 2004 to the tune of more than four million euros.

Police said another 47 people were under investigation in the case.

Judges have ordered assets of the alleged culprits to be seized to help pay back the money.

 

Eh?! Just 30? What a "cazzata"! It can't be!
Add a couple of zeros and you'll still be way off!

And to have gotten away with this since 2004? What's going on here? The Naples police crack teams don't know how this monkey business starts? You get one Napolitano who cashes in on the benefits, brags to everyone on his street and before you know it, a mysterious endemic breaks out among a dozen Napolitani.

"'Fanculo", you could throw a rock and hit 7 deaf, blind and cripple suspects. That's Napolitana reality, folks.

Example: A fat Napolitano who claims to be blind does not make sense.
He's blind...but he's finding his way to the refrigerator and cooking the 5 course Napolitani meals. Come on, your honor, it's easy to see right through them. Instead of his nose growing, his stomach grew. Sort of like Pinocchio gone haywire.

Most of these Napolitani who are convicted for crimes are guilty of something. Yes, sometimes, we convict them for the wrong crimes but, "porca Eva", believe us. They're guilty of something!

You're not going to find the Napolitano Ironside here where someone confesses:
Suspect: "Per favore, please, I swear I did not commit this crime."
Ironside: "Yeah, but you committed plenty of other crimes, didn't you?"
Suspect: "Well, 'si'...you got me there.

"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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