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 03/04/09 Linguine with Sardines and Parsley from OreganoFromItaly.com

"A chi dai il dito si prende anche il braccio." (Give them a finger and they'll take an arm. Give them an inch and they'll take a mile.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Caper and Parsley Sauce
  -Linguine with Sardines and Parsley
  -Pork Scaloppine with Sun-Dried Tomatoes and Rosemary

We sincerely hope all our subscribers and their families enjoy their recipes.

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Caper and Parsley Sauce

Caper and Parsley Sauce
Salsa Verde

Ingredients:

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Directions:

If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain.

In a food processor combine all ingredients except vinegar and finely chop.

Salsa verde may be prepared up to this point 1 day ahead and chilled, covered.

Bring salsa verde to room temperature before proceeding.

Just before serving, stir in vinegar. Makes 2/3 cup.

That's it!

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 Recipe: Linguine with Sardines and Parsley

Linguine with Sardines and Parsley
Linguine con le Sarde e Prezzemolo

Ingredients:

8 ounces linguine
One 3 and 3/4-ounce can small sardines packed in olive oil, drained,1 tablespoon oil reserved
2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1 and 1/2 cups dry white wine
2/3 cup chopped Italian parsley

Lemon wedges

Directions:

Cook pasta in large pot of boiling salted water until 'al dente'.

Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat.

Add garlic and saute 1 minute.

Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes.

Remove skillet from heat.

Mix parsley into wine sauce.

Pour 1/3 cup sauce into small bowl and reserve.

Drain pasta.

Add to skillet and toss over low heat to coat with sauce.

Season pasta to taste with salt and pepper.

Divide pasta between 2 plates.

Top with sardines and reserved 1/3 cup sauce.

Serve with lemon wedges. Serves 2, can be doubled.

That's it!

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 Recipe: Pork Scaloppine with Sun-Dried Tomatoes and Rosemary

Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
Scaloppine di Maiale con Pomodori Secchi e Rosmarino

Ingredients:

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons extra virgin olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup unsalted chicken broth
1/4 teaspoon minced fresh rosemary

Directions:

Cut tenderloin into 1-inch-thick pieces.

Place 1 piece between 2 sheets of waxed paper.

Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.

Place sun-dried tomatoes in small bowl.

Add enough boiling water to cover tomatoes.

Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.

Heat olive oil in heavy large skillet over medium-high heat.

Add pork in batches and fry until just cooked, turning once, about 4 minutes.

Transfer pork to plate; cover with foil and keep warm.

Add garlic to skillet and saute 1 minute.

Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes.

Mix in rosemary and tomatoes.

Pour tomato mixture over pork and serve. Makes 2 servings.

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:

Court: Telling Your Mate to Drop Dead Isn't a Crime

Rome - December 23, 2008 - Couples who regularly tell each other to 'drop dead' during arguments cannot then be prosecuted for making threats, Italy's supreme court ruled on Tuesday.

Judges at the Cassation Court said that 28-year-old Roberto R. was not guilty of threatening behavior after his former girlfriend, Marcella S., reported him for repeatedly telling her to drop dead during fiery bust-ups.

The court ruled that such phrases "belonged to the habitual language of both the ex-lovers in the course of their frequent arguments" and had lost their ability to arouse fear.

Oh good. What a relief. Now we can get back to waking up early and going to our lovely jobs without having our "coglioni" broken even further.

It's safe to say the lyrics to "Volare" can also be added to the so-called "habitual language of lovers in the course of frequent arguments":

Volare oh, oh!
Cantare... oh, oh, oh, oh!

Nel blu, dipinto di blu, felice di stare lassł.
How difficult it is to keep a pair of socks together with you.

E volavo, volavo felice piu in alto del sole ed ancora piu su,
Oh, what it's like to be with a woman whose ass hangs like Tiramisu.

Volare oh, oh!
Cantare... oh, oh, oh, oh!

Ma tutti i sogni nell'alba svaniscon perchč,
He's got one of those toupees that's allergic to his head.

Ma io continuo a sognare negli occhi tuoi belli,
He is getting as inappropriate as his fat belly.

Volare oh, oh!
Cazzo, I have to get away from you... oh, oh, oh, oh!

"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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