01/13/10 Rosemary and Cheese Rolls

"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


For the Chicken Stock:
1 chicken or boiling poultry, 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
Salt and pepper


Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.

Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.

Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.

When the fat has solidified on the surface, remove and throw it away.

Prepare the Marsala Sauce:
Melt the butter in a saucepan and stir in the flour.

Cook, stirring constantly, until the sauce is lightly browned.

Stir in the chicken stock, a little at a time, and bring to a boil, stirring constantly.

Lower the heat and continue cooking until it is reduced by a half.

Season with salt and pepper to taste.

Pour in the Marsala wine, bring to a boil and turn off the heat so that the wine's aroma is not lost. Serves 4.

Note: Perfect for ham or sauteed chicken fillets.

That's it!

Printer Friendly Version

 Recipe: Rosemary and Cheese Rolls

Rosemary and Cheese Rolls
Panini al Formaggio e Rosmarino


3 and 1/2 fl oz (100 ml) whole 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
2 and 3/4 oz (70 grams) mild provolone cheese, grated
Extra virgin olive oil, for greasing
2 and 1/2 tablespoons fresh rosemary, finely chopped
3 tablespoons double cream
1 oz (25 grams) pancetta, cut into strips


Pour the milk into a small saucepan, add 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 10 minutes until it's 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 mix the dry ingredients.

Knead thoroughly, then shape into a ball.

Oil a clean bowl, place the dough in it and cover with some oiled cling film.

Set aside in a warm place until it has 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 180C (350F) Gas Mark 4.

Flatten the rolls slightly with your hand and bake for 15 minutes.

Prepare the Filling:
Heat the provolone cheese, 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 200C (400F) Gas Mark 6.

Cut off the tops of the rolls and hollow out the soft bread filling without breaking the crust.

Fill the hollows with the cheese mixture and replace the tops.

Reheat in the oven for just a few minutes. Serves 6.

That's it!

Printer Friendly Version

 Recipe: Steak with Mushrooms

Steak with Mushrooms
Bistecche Ai Funghi


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


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!

Printer Friendly Version :: Submit Your Thoughts


 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:

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."

"And tell your father I want to speak to him."

"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!

 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!

 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!
 Only In Italy.com

 Read Past Issues
 What's New?
 Order Our Oregano!
 People are Talking!
 History of Oregano
 Uses of Oregano
 Tour Our Oregano Farm
 Customer Service
 Our Certification
 About Angela
 Our Privacy Policy

 Submit Your Thoughts
 Email Angela

 Subscribe to the OreganoFromItaly.com feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Follow Angela on FB:

 Char and Potato Pie
 Cream of Spinach Soup
 Garlic Bread with Pecorino Romano Butter
 Lemon Gnocchi with Spinach and Peas
 Milk and Onion Soup
 Palermo Sweet Fig and Nut Cake
 Penne with Herbs, Zucchini and Goat Cheese
 Peppers Stuffed with Bread
 Red Onion Crostini
 Shrimp Risotto
 Tuna Fish Tomato Sauce
 Zuppa Inglese

 More Recipes!

Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From Italy.com
 Cookies From Italy.com
 Only In Italy.com


Copyright 2000-2009 FromItaly di Ciccarello. ISSN: 1724-7977. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.