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 01/16/13 Clams in Broth

"Lontani dagli occhi, lontani dal cuore." (Far from the eyes, far from the heart.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Stracciatella Soup with Spinach
  -Clams in Broth
  -Turkey Tonnato

"Buongiorno!" All of us down at the farm are thankful for your participation with us through this newsletter. Remember, life is a bit sweeter when you're laughing at home with the right company.

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Yours Truly,              
Angela Reina       


 Recipe: Stracciatella Soup with Spinach

Stracciatella Soup with Spinach
Zuppa di Stracciatella con Spinaci

Ingredients:

Extra-virgin olive oil for brushing bread
2 cups water
3 cups chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper plus additional for serving
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano cheese (about 1/2 cup) plus additional for serving
2 large eggs, beaten
1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds

Directions:

Put oven rack in lower third of oven and preheat oven to 400F.

Brush cut sides of baguette with olive oil.

Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.

Meanwhile, heat water with broth, salt, and pepper in a 2 to 2 and 1/2-quart saucepan over moderate heat until hot.

Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.

Add beaten eggs in a slow, steady stream, stirring constantly.

Serve with freshly ground pepper and a slice of toasted baguette in the soup. Makes 6 servings.

That's it!

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 Recipe: Clams in Broth

Clams in Broth
Vongole in Brodo

Ingredients:

1 cup extra-virgin olive oil, plus extra for bread
2 and 1/2 garlic cloves, thinly sliced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 and 1/2 teaspoons red pepper flakes
6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed
1 and 1/4 cup white wine
1 tablespoon fresh thyme leaves
2 loaves rustic Italian bread, sliced into 1-inch-thick pieces
1/2 cup extra-virgin olive oil
1/4 cup fresh flat-leaf parsley, coarsely chopped

Directions:

In 5 to 6-quart heavy pot over moderate heat, heat olive oil until hot but not smoking.

Add garlic and saute until golden brown, about three minutes.

Add salt, pepper, and pepper flakes, and saute until fragrant, about 1 minute.

Increase heat to moderately high and add clams, white wine, 1 and 1/4 cups water, and thyme.

Cover and bring to a boil.

Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes.

Discard clams that do not open after 8 minutes.

While clams cook, prepare bread by preheating the grill (high heat).

Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.)

Keep warm.

When clams are cooked, stir in parsley.

Serve clams with grilled bread. Makes 10 servings.

That's it!

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 Recipe: Turkey Tonnato

Turkey Tonnato
Tonnato di Tacchino

Ingredients:

For the Turkey:
3 tablespoons black-olive tapenade
1 tablespoon finely grated fresh lemon zest
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (4 to 4 and 1/2-lbs) boneless turkey breast half with skin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine

For the Sauce:
1 (6-oz) can chunk light tuna in olive oil (do not drain)
1/2 cup extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste

Garnishes: lemon wedges; capers; chopped fresh flat-leaf parsley

Directions:

Prepare the Turkey:
Put oven rack in middle position and preheat oven to 350F.

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

Arrange turkey, skin side up, on a work surface with the narrower, pointed end nearest you.

Determine which long side of the breast is thickest.

Starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from the other side.

Open breast like a book.

Season breast with 1 teaspoon salt and 1/2 teaspoon pepper.

Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides.

Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast).

Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string.

Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total.

Transfer to a 13 by 9-inch roasting pan and add wine to pan.

Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160F, about 1 hour.

Transfer roast to a platter to cool, reserving pan juices.

Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

Prepare the Sauce:
Puree tuna (including its oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth.

Transfer to a bowl and season with salt and pepper.

Cover bowl with plastic wrap and chill until cold, about 1 hour.

Cut chilled turkey roast into 1/4-inch thick slices, discarding strings, then top with chilled sauce.

Bring turkey and sauce to room temperature, about 1 hour.

Serve with lemon wedges, capers, and parsley. Makes 6 to 8 (main-course) 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:

Daddy To Continue Paying Allowances To Unenergetic 41-Year-Old Child

Venice - March 23, 2012 - Italy's top appeals court has ordered a separated husband to keep paying towards the upkeep of his unemployed 41-year-old daughter.

The Cassation Court, whose rulings set precedents, reversed a 2006 lower appeals court sentence that the man could stop the payments, saying "separated parents' obligation (to pay) persists until they can prove children are economically independent".

 

All of us on the news staff are in our late 30's and 40's and we're proud to state none of us have the "coglioni" to demand allowances from our parents. Why risk a slap hard enough to straighten out our crooked teeth?

We have no idea who she is, but do you have an image of her burning in your mind as we do (or the slap for the crooked teeth)?

Are you picturing a woman who:

1) set back the Women’s Movement 47 years?
2) sets low personal standards and then consistently fails to achieve them?
3) basically paces herself like a slug?
4) gets sore from making an espresso and says, "Mamma mia, I have to go lie down"?

And could you believe this middle-aged Italian child could ever be economically independent? Oh, she would be an extraordinary asset at your company. However, we hardly think being able to dial a phone upside down should be considered a job qualification.

You know, we still can't understand how that Cassation Court reasons. The irony is that Italy, with our 150-200,000 laws, is as a result almost LAWLESS! If you live in a country with so many laws like ours, they can do anything for you. You can twirl them, mix them and rewrite them. Italian laws are like stupid playing cards. You simply have to shuffle them and lay them out to satisfy yourself.

Oh, but the poor "figlio di puttana". You have to feel for the father.
This is a man who was dealt the two of spades, 3 jokers and a losing lottery card. The "povero disgraziato"...

"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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