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"Cuor forte rompe cattiva sorte." (Nothing is impossible to a willing heart.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Bread Crumb, Parmigiano Cheese and Nutmeg Soup
  -Orecchiette Carbonara with Leeks
  -Chicken Breast Rolls With Prosciutto and Cheese

"Ciao!" We THANK YOU for all that you do. It means the world to us! Enjoy this week's recipes.

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Yours Truly,              
Angela Reina       

Bread Crumb, Parmigiano Cheese and Nutmeg Soup
Passatelli in Brodo

Ingredients:

10 to 12 cups meat broth
3/4 cup freshly grated Parmigiano cheese
1/2 cup fine, dry unflavored bread crumbs
1/2 teaspoon freshly grated nutmeg
2 large eggs
Additional Parmigiano cheese

Directions:

Prepare meat broth.

On a pastry board or in a large bowl, combine 3/4 cup Parmigiano cheese, bread crumbs and nutmeg.

Mix well.

Add eggs.

Mix ingredients thoroughly and work into a ball.

Dough should be smooth and pliable.

Bring broth to a boil in a large saucepan.

Put dough into a ricer or food mill and rice directly into broth.

Reduce heat.

Simmer 1 to 2 minutes.

Serve hot with Parmigiano cheese. Makes 6 to 8 servings.

That's it!

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Orecchiette Carbonara with Leeks
Orecchiette Alla Carbonara Con Porri

Ingredients:

4 pancetta slices, diced
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces
10 ounces Orecchiette (little ear-shaped pasta)
2 large eggs, room temperature
1/2 cup freshly grated Parmigiano cheese plus additional for serving
1 tablespoon chopped fresh Italian parsley

Directions:

Cook pancetta in large skillet over medium heat until crisp, about 8 minutes.

Using slotted spoon, transfer bacon to paper towel to drain.

Pour off all but 2 tablespoons fat from skillet if necessary.

Add leeks and saute over medium heat until tender, about 6 minutes.

Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmigiano cheese in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.

Add pasta to leeks in skillet and stir to heat.

Remove skillet from heat.

Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.

Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten.

Stir in pancetta and parsley.

Serve pasta, passing additional cheese separately. Makes 4 servings.

That's it!

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Chicken Breast Rolls With Prosciutto and Cheese
Involtini di Pollo con Prosciutto e Formaggio

Ingredients:

3 whole chicken breasts
6 slices (about 1/4 pound) prosciutto
6 slices (about 2 ounces) Italian Fontina cheese, or 6 tablespoons Parmigiano cheese
3 fresh sage leaves
1 cup all-purpose flour
1 cup milk
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 chicken bouillon cube, crushed
1 cup dry white wine
Salt and freshly ground pepper to taste
1/3 cup whipping cream

Directions:

Skin, bone and split chicken breasts.

Put 1 slice prosciutto, 1 slice Fontina cheese or 1 tablespoon Parmigiano cheese, and half a sage leaf on each breast.

Roll up chicken breasts and secure with wooden toothpicks.

Spread flour on aluminum foil.

Dip chicken breasts in milk, then roll in flour to coat.

Melt butter with olive oil in a large skillet.

When butter foams, add chicken breasts.

Cook over medium heat until golden on all sides.

Add bouillon cube and 1/2 cup of the wine to chicken.

Season with salt and pepper and cook until wine is reduced by half.

Add remaining wine.

Cover skillet and reduce heat.

Simmer 15 to 20 minutes or until chicken is tender.

Turn chicken several times during cooking.

Add a little more wine if sauce looks too dry.

Place chicken on a warm platter.

Increase heat and add cream.

Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.

Taste and adjust sauce for seasoning, then spoon over chicken.

Serve immediately. Makes 4 servings.

That's it!

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Dolce per la Festa! This gift of great Sicilian taste is sure to please. Our cookie tray is filled with a scrumptious assortment of our best selling Italian and Sicilian cookies arranged on a golden cookie tray (Santo Trio Almond, Sicilian Orange Almond, Pistachio, Amarena, Buccellati and Sesame Seed Cookies). No preservatives, additives, artificial colors, or flavors. "My mouth is already watering... Last time, I was bringing some to party, but due to weather, it was rescheduled for a month later... I froze the cookies and took them out the day of the party. The cookies never made to dessert time... Everyone kept sneaking into the kitchen to steal them and by the time dinner was over...no more cookies! Thanks for making such a great product." Michele N. (Howell, New Jersey) Come visit the bakery at CookiesFromItaly.com!

"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:

Clocks in Sicily Running Too Fast For Comfort

Messina - June 11, 2011 - For over a week digital clocks and watches in Sicily are complicating their owners by running more than 15 minutes fast, local media said.

The mysterious time changes caught the attention of two young locals, who set up a Facebook page calling for those affected to come forward.

One of the young men, Francesco Nicosia, told French online magazine Rue89 "I realized something was wrong when I started getting to work earlier. After some investigation I noticed that I wasn't the only one who was on time, which is quite rare here in Sicily."

Explanations involving aliens, poltergeists, volcanic activity on Mount Etna and solar explosions have been put forward. Among the most credible explanations is electrical disturbance caused by underwater cables.

Aliens? "Oh, minchia, where?!"
Poltergeist? "Porca puttana, they're here..."

Believe us, there is nothing more entertaining than watching Sicilians who pace themselves like slugs, get to work 15 minutes early, and think they've entered the Twilight Zone.

"Explanations involving aliens, poltergeists, volcanic activity on Mount Etna and solar explosions..." Is it a coincidence these explanations are also used as excuses by Sicilians for taking the day off?

"...clocks and watches in Sicily are complicating their owners by running more than 15 minutes fast." Yes, complications. You can't have Sicilians showing up early at their public state office jobs. What will the citizens think? It's already inspiring enough watching them work...sort of like watching the making of "Fantasia".

Ah, la Sicilia (like other Southern Italian regions), where 3 employees are hired for each public service job. The first guy, Moe, complains all day about how a solar explosion got him out of bed early. Larry's job is to watch Moe do a half-ass job while Curly stands around with that blank look on his face.

"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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Recipes

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 Couscous with Vegetables
 Gnocchi with Mushroom Sauce
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 Orecchiette with Red-Wine Veal Sauce
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 Porcini Mushrooms with Tarragon
 Rigatoni with Braised Lamb Ragu
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