01/13/10 Rosemary and Cheese Rolls |
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"A rubar poco si va in galera, a rubar tanto si fa carriera." (Steal a little, go to jail; steal a lot, make a career of it.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Marsala Sauce
-Rosemary and Cheese Rolls
-Steak with Mushrooms
All of us at the farm sincerely hope you'll enjoy your recipes with good health and happiness!
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Marsala Sauce |
Marsala Sauce
Salsa al Marsala
Ingredients:
For the Chicken Stock:
1 chicken or boiling fowl, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Marsala Sauce:
3 oz (80 grams) butter
1 oz (25 grams) plain flour
3 tablespoons Marsala wine
1 black truffle (optional), thinly sliced
Salt and pepper
Directions:
Prepare the Chicken Stock:
Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to the boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally skimming off any unwanted residue that rises to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface, remove and discard it.
Note: It is best to use a boiling fowl, if you can find one, as it produces a more delicate flavor than a chicken and is less likely to be intensively raised.
Prepare the Marsala Sauce:
Melt the butter in a saucepan and stir in the flour.
Cook, stirring constantly, until lightly browned.
Stir in the stock, a little at a time, and bring to the boil, stirring constantly.
Lower the heat and continue cooking until reduced by half.
Season to taste with salt and pepper.
Pour in the Marsala, bring to the boil and turn off the heat so that the wines aroma is not lost.
If using, stir in the black truffle. Perfect for smoked ham, kidneys or sauteed chicken fillets. Serves 4.
That's it!
Recipe: Rosemary and Cheese Rolls |
Rosemary and Cheese Rolls
Panini al Rosmarino e Formaggio
Ingredients:
3 and 1/2 fl oz (100 ml) milk
1 and 1/2 oz (40 grams) butter
1/2 oz (15 grams) dried yeast
11 oz (300 grams) plain flour, plus extra for dusting
Vegetable oil, for greasing
2 and 1/2 tablespoons finely chopped fresh rosemary
2 and 3/4 oz (70 grams) mild provolone cheese, grated
3 tablespoons double cream
1 oz (25 grams) smoked pancetta, cut into strips
Salt
Directions:
Pour the milk into a small saucepan, add the butter and set over a low heat.
When the butter has melted, remove the pan from the heat, stir well and set aside to cool to lukewarm.
Sprinkle the yeast over the milk mixture and set aside for about 10 minutes until frothy.
Sift the flour and a pinch of salt into a bowl and make a well in the center.
Stir the yeast mixture, pour into the well and, using your fingers, gradually incorporate the dry ingredients.
Knead thoroughly, then shape into a ball.
Oil a clean bowl, place the dough in it and cover with oiled cling film.
Set aside in a warm place until doubled in volume.
Turn out on to a lightly floured surface and knead again, gradually kneading in the rosemary.
Divide the mixture into six pieces and shape into balls.
Place on a baking sheet and leave to rise for about 1 hour.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Flatten the rolls slightly with your hand and bake for 15 minutes.
Prepare the Filling:
Heat the provolone, cream and pancetta in a small pan over a low heat.
When the rolls are cooked, remove them from the oven and increase the oven temperature to 200°C (400°F) Gas Mark 6.
Cut off the tops of the rolls and hollow out the soft crumb without breaking the crust.
Fill the hollows with the cheese mixture and replace the tops.
Reheat in the oven for a few minutes. Serves 6.
That's it!
Recipe: Steak with Mushrooms |
Steak with Mushrooms
Bistecche Ai Funghi
Ingredients:
2 oz (50 grams) butter
1 shallot, finely chopped
9 oz (250 grams) mushrooms, sliced
5 tablespoons dry white wine
1 tablespoon tomato puree
3 tablespoons extra virgin olive oil
4 thick bread slices, crusts removed
4 fillet steaks
1 fresh flat-leaf parsley sprig, chopped
Salt
Directions:
Melt halt the butter in a pan, add the shallot and cook over a low heat, stirring occasionally, for 5 minutes.
Add the mushrooms, mix well, then add the wine and cook until it has evaporated.
Mix the tomato puree with 3 tablespoons warm water, add the mixture to the pan and season lightly with salt.
Cover and cook until the sauce is reduced by half.
Heat the olive oil in a frying pan, add the slices of bread and cook until brown on both sides.
Remove with a fish slice and drain on kitchen paper.
Melt the remaining butter in another frying pan, add the steaks and cook for 2-3 minutes on each side.
Season lightly with salt, place a steak on each slice of bread, spoon the mushroom sauce over them and sprinkle with the parsley. Serves 4.
That's it!
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Man Goes Back To Bed After Roof Caves In
Campobasso - January 9, 2009 - An elderly Italian man whose roof fell in during the night dusted himself off and curled back up in bed, authorities in this southern village said Friday.
Called in by neighbors Friday morning, fire workers climbed over rubble to find the man sound asleep. The mayor said the house was so badly damaged it would probably have to be knocked down.
The man, who was said to be fine after his night in the freezing cold, will be found temporary lodging.
"Porca di quella vacca", I'm telling you the comedy doesn't stop coming from this country. And for our next song and dance...
This is what happens from eating too many pears and scamorza cheese in Campobasso.
"The mayor said the house was so badly damaged it would probably have to be knocked down." Imagine the argument that followed:
"Eh?! Temporary what?! Vaffanculo! Who said?! I'll call my "muratore" (bricklayer) tomorrow morning and have him fix the roof in two days...and it will be better than yours! I have to go now and lock my house."
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