02/10/10 Veal Cutlet Bolognese

"Al contadino non far sapere quanto buono il formaggio con le pere." (Don't let the farmer know how good cheese is with pears.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Lamb Meatballs with Eggplant
  -Cream of Ricotta and Vegetable Soup
  -Veal Cutlet Bolognese

Best wishes to you in whatever you want to try today!

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Yours Truly,              
Angela Reina       

 Recipe: Lamb Meatballs with Eggplant

Lamb Meatballs with Eggplant
Polpette alle Melanzane e Agnello


2 eggplants
1 lb and 2 oz (500 grams) lean minced lamb
Pinch of dried oregano
2 egg yolks
1 fresh flat-leaf parsley sprig, chopped
4 tablespoons extra virgin olive oil
Salt and pepper


Preheat the oven to 180C (350F) Gas Mark 4.

Wrap the eggplants in foil, place on a baking sheet and bake for about 30 minutes.

Unwrap the eggplants and leave to cool slightly, then cut them in half and scoop out the flesh with a teaspoon.

Mix together the lamb, eggplant flesh, oregano, egg yolks and parsley in a bowl and season with salt and pepper.

Shape the mixture into small meatballs.

Heat the olive oil in a frying pan, add the meatballs and cook over a medium heat, stirring frequently, until golden brown all over.

Transfer to a warm serving dish. Serves 4.

That's it!

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 Recipe: Cream of Ricotta and Vegetable Soup

Cream of Ricotta and Vegetable Soup
Crema di Ricotta e Verdure


2 small potatoes, diced
2 lettuces, finely chopped
3 and 1/2 oz (100 grams) spinach, finely chopped
2 leeks, white parts only, finely chopped
7 oz (200 grams) ricotta cheese
2 tablespoons extra virgin olive oil
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper


Put the potatoes, lettuces, spinach and leeks into a pan, pour in 1 and 3/4 pints (1 liter) water, bring to the boil and season with salt and pepper.

Lower the heat to medium, cover and simmer for about 30 minutes.

Remove the pan from the heat, transfer the mixture to a food processor and process until smooth, then pour back into the pan.

Press the ricotta through a sieve, stir into the pan and set over a medium-low heat.

When the soup is heated through, pour it into a tureen and add the olive oil.

Sprinkle with the parsley and serve. Serves 4.

That's it!

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 Recipe: Veal Cutlet Bolognese

Veal Cutlet Bolognese
Cotolette alla Bolognese


For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped

For the Veal Cutlet:
1 egg
3 oz (80 grams) breadcrumbs
4 veal slices
3 oz (80 grams) butter
4 prosciutto slices
3 and 1/2 oz (100 grams) Grana Padano cheese, shaved
1 small black truffle, sliced
1 oz (25 grams) butter
Salt and pepper


Prepare Clarified Butter:
Put the butter in the top of a double boiler or a heatproof bowl and set over barely simmering water.

Heat for 1 hour.

At this point, the water content of the butter will have evaporated and the casein will be deposited on the bottom in a hazelnut-color layer.

Line a strainer with muslin and pour the liquid through.

Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.

Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours.

Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and discard.

Prepare the Veal Cutlet:
Beat the egg with a pinch of salt and a pinch of pepper in a shallow dish.

Spread out the breadcrumbs in another shallow dish.

Pound the veal until even with a meat mallet, dip in the beaten egg and then in the breadcrumbs.

Melt the butter in a frying pan, add the veal and cook until golden brown on both sides.

Put a slice of prosciutto, Grana Padano shavings and 2-3 slices of truffle on each slice.

Pour in the stock, cover and cook until the prosciutto and cheese are translucent.

Just before serving, coat the veal slices with the clarified butter. Serves 4.

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:

40 Dead In Italy Hunting Accidents

Rome - February 9, 2009 - Some 41 people died and 85 were wounded in hunting accidents during the five-month season that just ended, the Italian Association for Hunting Victims (AVC) said Monday.

There were 86 casualties among hunters, AVC said: 24 dead and 62 wounded between the start of September and the end of January. Civilian casualties were 40: 17 dead and 23 wounded. Tuscany had the highest number of deaths, 17, followed by Sardinia with 12 and Veneto with ten, AVC said.

"Ciao Giuseppe! What did you shoot today?"
"Ah, Vincenzo! It took a while but I finally caught that swine that gives all those free eggplants and escarole to my wife."

Unfortunately, hunting is legal in Italy and the arrogant mules that make up the pro-hunting lobby have managed to overcome all efforts to have it banned.

About 70% of Italian hunters are concentrated in the central and northern areas of the country with Tuscany, Umbria and Sardinia being the most popular regions. "What minchioni!" Is anyone reading this stupid newsletter? Will someone explain to these people about the wonderful world of pottery class and scrapbooking?

But here is the kick in the "coglioni"... Game is public property and you can hunt in most places provided you're at least 100 meters (328 ft) from a house and don't damage crops.

"Civilian casualties were 40: 17 dead and 23 wounded." When you read a statistic like this you begin to realize, if you're a short little fatso who puts on a brown jacket and wanders off to pick daisies, you could be mistaken for a wild boar.

"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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