02/20/08 Sicilian Fish Stew from OreganoFromItaly.com

"Tutte le strade portano a Roma." (All roads lead to Rome.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Pasta con Aragosta, Pomodori e Erbe
  -Linguine con Pesto, Patate e Fagiolini
  -Stufato di Pesce Siciliana

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

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Yours Truly,              
Angela Reina       

 Recipe: Pasta con Aragosta, Pomodori e Erbe

Pasta con Aragosta, Pomodori e Erbe
Pasta with Lobster, Tomatoes and Herbs


1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 and 1/4 lbs each)

3 tablespoons extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
1 and 1/2 teaspoons minced fresh mint
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
1/3 cup whipping cream

1 lb pasta (such as linguine or fettuccine)


Chop tomatoes.

Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces.

Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley (greenish part); finely chop.

Heat olive oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Saute until onion is soft, about 10 minutes.

Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.

Using slotted spoon, remove lobster tail pieces and claw meat and reserve.

Add cream to sauce. Simmer 20 minutes.

Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.

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

Drain pasta and return to pot.

Add lobster and sauce and toss to coat. Divide among plates. Serves 6.

That's it!

 Recipe: Linguine con Pesto, Patate e Fagiolini

Linguine con Pesto, Patate e Fagiolini
Linguine with Pesto, Potatoes and Green Beans


1 cup packed fresh basil leaves (about 2 bunches)
1/2 cup extra virgin olive oil
6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce)
6 tablespoons freshly grated Parmigiano cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 and 1/2 teaspoons minced garlic

2 medium russet potatoes (about 3/4 lb), peeled, cut into 1/2-inch cubes
6 ounces green beans, trimmed, cut into 3-inch lengths
1 lb trenette pasta or linguine

Additional freshly grated Pecorino Romano cheese


Finely grind basil, olive oil, 6 tablespoons each of Romano and Parmigiano cheeses, toasted pine nuts and minced garlic in processor.

Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes.

Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes.

Using slotted spoon, transfer to bowl with potatoes.

Cook pasta in same pot until tender (al dente).

Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.

Whisk reserved 1/2 cup cooking liquid into pesto.

Add pesto to pasta mixture and toss thoroughly to coat.

Transfer pasta to large platter. Serve, passing additional Pecorino Romano cheese separately. Serves 4.

That's it!

 Recipe: Stufato di Pesce Siciliana

Stufato di Pesce Siciliana
Sicilian Fish Stew


6 tablespoons extra virgin olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato (about 1 medium)
1 and 1/3 cups cold water
2/3 cup dry white wine
2 lbs mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces


Heat olive oil in heavy large pot or Dutch oven over medium-high heat.

Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes.

Add tomato and cook 2 minutes longer. Add 1 and 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes.

Season stew to taste with salt and pepper. Ladle into bowls and serve. Serves 4.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and 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:

Sicilian Counterfeiters Build Phoney Ferraris

Milan - February 28, 2008 - Italian financial police have busted a ring of counterfeiters who built fake Ferraris and sold them for as little as $30,000 a car, officials said Thursday.

Authorities have confiscated 14 fake Ferrari Modena 360s, seven sold and seven under construction, in an operation reaching from Palermo to Milan, said Guido Geremia, head of the Palermo unit that led the investigation.

Investigators do not know how many of the cars have been sold in the past but Geremia said the buyers knew the cars were fakes and were clearly seeking to impress unknowing neighbors with the sleek-bodied speed machines.

"That is the only reason," he said.

Eight people are under investigation, authorities said. The ring used mostly Pontiacs as their base, but also Mercedes and Toyotas, building a copy of a Ferrari body over the original car's engine.

"It was done very well. They were very skilled," Geremia said.

The financial police, who lead Italy's fight against the counterfeiters who cash in on the country's reputation for quality in everything from handbags to prosciutto, launched the Ferrari investigation six months ago. Geremia said they were helped by Internet sites where the cars were offered up for sale.

The 360 Modena went out of production in 2004, and was priced at the time at $215,000, said Ferrari spokeswoman Mariella Mengozzi. The current suggested retail price by Italy's consumer auto magazine for a 2004 model is around $150,000.

Mengozzi said it is not the first time the Ferrari brand has been copied and that the automaker, which is owned by the Fiat Group, monitors Web sites for evidence of fakes.

"Ferrari is a product that maintains its value over time and of course we try to protect our clients who buy the real thing," Mengozzi said.

"Ferrari Modena?"
"No...Ferrari Pontiaca."

These Sicilian Ferraris were built so well they would have made Enzo Ferrari take off those sunglasses glued to his face.

The famous symbol of the Ferrari race team is a black prancing stallion on a yellow shield, usually with the letters S F (for Scuderia Ferrari), with three stripes of green, white and red (the Italian national colors) at the top. The symbol on the Palermo Pontiac Ferrari is a tired brown mule with stomach problems on a yellow shield with the letters V F (for Vaffanculo).

"Guido Geremia, head of the Palermo unit that led the investigation, said the buyers knew the cars were fakes and were clearly seeking to impress unknowing neighbors with the sleek-bodied speed machines." Obviously, Guido must be a miserably married man for one drives a phony Ferrari to impress unknowing phony women. Besides, the name Guido alone tells me you're driving a Ferrari that gets excellent gas mileage.

Phony Ferrari
+ phony money
+ phony banker
+ phony villa
+ phony hair
+ phony Armani clothes
+ phony friend who flies around in a helicopter
+ phony girlfriend
+ phony breasts
= Sicilian circus is in town

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