01/23/13 Cheese, Zucchini and Wild Mushroom Frittata

"Ad ogni uccello suo nido bello." (Every bird loves its own nest.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Oven Roasted Carrots
  -Deviled Eggs with Prosciutto
  -Cheese, Zucchini and Wild Mushroom Frittata

"Buona sera!" Thanks for reading! We appreciate you stopping for a moment in your busy day to take a look at what Italian recipe could light up your kitchen with wonderful sights and aromas.

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Yours Truly,              
Angela Reina       

 Recipe: Oven Roasted Carrots

Oven Roasted Carrots
Carote Arrosto Al Forno


2 lbs carrots, trimmed and peeled
1/2 tsp ground nutmeg
Balsamic vinegar
Coarse sea salt
Fresh black pepper
Extra virgin olive oil
Roughly chopped parsley, for garnish (optional)


Preheat oven to 425F.

Cut the carrots into bite-size chunks.

Place the carrots on a rimmed baking sheet.

Sprinkle with nutmeg.

Splash on some balsamic vinegar, sea salt, black pepper and olive oil.

Toss the ingredients together with clean hands.

Spread the carrots in a single layer on the baking sheet.

Roast in the oven at 425F for 25 minutes.

Serve hot. Serves 4.

That's it!

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 Recipe: Deviled Eggs with Prosciutto

Deviled Eggs with Prosciutto
Uova alla Diavola con Prosciutto


10 large eggs
1 ounce prosciutto, torn into 20 pieces
1/4 cup plus 1 tablespoon mayonnaise
3 cornichons, minced
2 tablespoons goat cheese, at room temperature
2 teaspoons Dijon mustard
1 and 1/2 teaspoons minced shallot
2 teaspoons snipped chives
Kosher salt
Freshly ground pepper


In a large saucepan, cover the eggs with cold water and bring to a boil over high heat.

Remove from the heat and let the eggs stand in the hot water for 10 minutes.

Transfer the eggs to an ice water bath until chilled, about 5 minutes.

In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives.

Peel the eggs and halve them lengthwise.

Add the yolks to the bowl, mix until smooth and season with salt and pepper.

Set the egg whites on a serving platter.

Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites or spoon in the filling with a teaspoon.

Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve. Makes 20 deviled eggs.

That's it!

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 Recipe: Cheese, Zucchini and Wild Mushroom Frittata

Cheese, Zucchini and Wild Mushroom Frittata
Frittata di Formaggio, Zucchine e Funghi Selvatici


12 large egg whites
6 large egg yolks
2-3 ounces goat cheese, crumbled
3 tablespoons milk
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons extra virgin olive oil, divided
1 small onion, minced
1 clove garlic, minced
4 ounces wild mushrooms (ex. shitake and oyster)
1 small zucchini, chopped


Position an oven rack 6 inches from the broiler element in your oven.

Whisk the egg whites, eggs yolks, goat cheese, milk, parsley, lemon zest, salt, and pepper together in a bowl.

Heat 2 tablespoons of olive oil in a 10 or 12-inch stainless steel skillet over medium-high heat until it begins to gleam.

Add the onion and cook until soft, about 5 minutes.

Add the garlic, stir, and cook for another minute.

Add the mushrooms.

Cook the mushrooms until they are mostly cooked and deep brown, 5 to 10 minutes.

Add the zucchini and cook and saute for another 2-3 minutes.

Remove the veggies from the pan, place on a plate, and set aside.

Wipe out the pan with a paper towel.

Add 2 teaspoons of olive oil to the skillet and place over high heat.

Swirl the olive oil over the bottom and sides of the pan so it is thoroughly coated.

Pour the egg mixture into the pan and immediately swirl the pan so that a crust forms in the surface of the skillet.

Distribute the vegetables evenly over the frittata (no need to stir them).

Cook until the bottom is lightly browned, 1 to 2 minutes.

Transfer the skillet to the oven and broil until the frittata has risen and the surface is puffed and spotted brown, 3 to 4 minutes.

Take the skillet out of the oven and let stand until the eggs in the very center are cooked and moist, but not runny, 1 to 3 minutes.

Loosen the frittata all along the edges with a spatula and slide onto a serving platter. Serves 6.

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:

Police Preparing For Battle Against Gladiators

Rome - March 29, 2012 - Rome's costumed gladiators and centurions are about to be driven away from the Colosseum, the city announced Thursday.

"Because they're illegal," said councilor for commerce Davide Bordoni.

Starting Friday, the city is launching a task force to keep the impersonators in leather tunics and armor from asking money from tourists for posing for pictures.

The crackdown was ordered by Archeology Superintendent Maria Rosa Barbera, who also ordered licensed vendors to distance themselves from the monument during the Easter season.

The centurions and gladiators are still allowed to work elsewhere in Rome such as along the road leading up to the Colosseum, the Trevi Fountain or in the Renaissance Piazza Navona where they are a mainstay.

While the performers say they only ask for small tips, police say they can take home as much as 200 Euros ($260 USD) per day, income for which they allegedly never pay taxes.

Over the years, the city has gone back and forth on enforcing its policy against the fake warriors.

In 2003, 25 performers protested for months and even scaled the Colosseum when the city refused to authorize work permits in the area.

The spat ended when the council decided they could return to the ancient site, agreeing that their trade was "akin to that of traditional traveling minstrels".

"Per favore", who are the cops kidding?

These so-called "Gladiators" are to be avoided!
How can we make it more clear to you, folks?

To the unsuspecting tourist (and your pinhead traveling companions), they are like Disney characters you see at Disneyland who invite you to take a photograph with them. But this is where the similarities end. These are not nice people. They are ruthless men who look like they should be doing ads for liquor...hard liquor.

They never discuss money until after the photograph, and depending on how much of a pinhead they think you are. If they hear, "Oh, babe, we have got to get an Instagram shot with him", in any language, be ready to shell out 50 Euros for that shot with your own camera.

"In 2003, 25 performers protested for months and even scaled the Colosseum when the city refused to authorize work permits in the area." How do you obtain a work permit for legally shaking down tourists while dressed like someone who skins varmints? How silly. How stupid.

These are individuals who should have been forced to come down from the Colosseum by bow and arrow.

"While the performers say they only ask for small tips, police say they can take home as much as 200 Euros ($260 USD) per day, income for which they allegedly never pay taxes." "Si", it always starts with a small tip. Sounds like that gas attendant who pumps your gas, cleans your windshield, gets that small tip...and takes it a bit further.

"Check the oil? How about I check that oil for you, Signore?"

"Porco cazzo, no! Did I say you could check the oil, you grandissimo figlio di puttana?
I said put in some gas. I'll tell you if I need the oil checked, you bastardo."

"Besides, I know you're going to lie to me!"

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