02/27/08 Mixed Herb Pesto from OreganoFromItaly.com

"L'abito non fa il monaco." (The outfit does not make the monk. Clothes do not make the man.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Pesto di Erbe Miste
  -Penne con Arugula e Pomodori
  -Pollo alla Toscana con Insalata di Fagioli

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

Thanks again for subscribing!

Yours Truly,              
Angela Reina       

 Recipe: Pesto di Erbe Miste

Pesto di Erbe Miste
Mixed Herb Pesto


1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/2 cup packed fresh basil leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh tarragon leaves
1/2 cup freshly grated Parmigiano cheese (about 1 1/2 ounces)
1/3 cup extra virgin olive oil
1/4 cups walnuts, toasted golden brown and cooled
1 tablespoon balsamic vinegar


In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 3/4 cup.

That's it!

 Recipe: Penne con Arugula e Pomodori

Penne con Arugula e Pomodori
Penne with Arugula and Tomatoes


2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 and 1/2 lbs tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces penne, rigatoni or fusilli pasta
6 ounces arugula (about 6 bunches), tough stems trimmed, leaves coarsely chopped
3/4 cup freshly grated Pecorino Romano cheese


Heat olive oil in large nonstick skillet over medium heat. Add onion and saute until tender, about 5 minutes.

Add garlic and saute 1 minute.

Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.

Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve. Serves 6.

That's it!

 Recipe: Pollo alla Toscana con Insalata di Fagioli

Pollo alla Toscana con Insalata di Fagioli
Tuscan Chicken With Bean Salad


One 4 to 4 and 1/2-lb chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 and 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
Three 15-ounce cans cannellini (white kidney beans), rinsed, drained


Arrange chicken in 12 x 9 x 2-inch baking dish.

Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken.

Mix lemon juice, 2 tablespoons olive oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.

Preheat oven to 350 F.

Place cannellini beans in large skillet.

Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons olive oil and 1 tablespoon rosemary. Season with salt and pepper.

Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes.

Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.

Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes.

Spoon salad onto platter. Top with chicken and pan juices. Serves 4.

That's it!

Submit Your Thoughts


 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:

Stallone Prefers To Die In Italy

Los Angeles - February 22, 2008 - Hollywood strongman Silvester Stallone says he wants to die in Italy.

"I'm immensely proud of my Italian origins and I'll be happy, one day, to live in Italy and die there," Stallone, 61, told a pre-Oscar Italo-American movie gathering here. The Rocky and Rambo star added: "I love stories that have to do with mythology and I think Italians create mythology and never lose their enthusiasm for life".

"You (Italians) are always capable of surprising yourselves and with the belief in 'domani' (tomorrow) you always find a solution".

On screen, Stallone said he believed he got his "intensity" from Italian actors. Stallone's father Frank was a hairdresser from a village near Bari in southeastern Italy.

Stallone visited Italy earlier this month on a promo tour for 'John Rambo', the fourth and possibly final film in the Rambo series which opens in Italy on Friday.

Rocky Balboa: "Nothing hits harder than life."
"Si. Vaffanculo, Rocky!"

What an honor, Silvester. We'll name a town after you and make you a pizza as soon as your plane lands at Fiumicino.

What better place to retire and live out your golden years after a full life of making great films and bench pressing? After all, you need to rest. Some jackass convinced you to bring back Rocky at age 60.

"You (Italians) are always capable of surprising yourselves and with the belief in 'domani' (tomorrow) you always find a solution". That's true, Sly. We surprised our pants off when we left a million tons of garbage scattered all over the Campania Region. We believe we'll find a solution 'domani' so, we'll avoid that region today.

Maybe, Rambo can give us a hand by working a garbage truck and flame thrower.

Stallone: "The only happy artist is a dead artist, because only then you can't change. After I die, I'll probably come back as a paintbrush." Luck won't punch you in the face twice, Sly. You'll be a brush painting a chicken shed in your father's old village.

"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!

 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!

 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
 Only In Italy.com

 Read Past Issues
 What's New?
 Order Our Oregano!
 People are Talking!
 History of Oregano
 Uses of Oregano
 Tour Our Oregano Farm
 Customer Service
 Our Certification
 About Angela
 Our Privacy Policy

 Submit Your Thoughts
 Email Angela

 Subscribe to the OreganoFromItaly.com feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Antipasto di Verona
 Bucatini in Salsa Bianca
 Gnocchi di Ricotta
 Linguine ai Ricci di Mare
 Mousse di Cioccolato
 Peperoni Ripieni
 Risotto con le Cozze
 Trippa alla Romana

 More Recipes!

Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From Italy.com
 Cookies From Italy.com
 Only In Italy.com


Copyright 2000-2007 FromItaly di Ciccarello. ISSN: 1724-7977. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.