03/05/08 Osso Buco with Mushroom Sauce from OreganoFromItaly.com

"Chi la sera i pasti gli ha fatti, sta a gli altri a lavar i piatti." (If one cooks the meal then the others wash up.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Scampi con Prosciutto
  -Linguine con Vongole e Arugula
  -Osso Buco con Salsa di Funghi

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

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Yours Truly,              
Angela Reina       

 Recipe: Scampi con Prosciutto

Scampi con Prosciutto
Prosciutto Wrapped Scampi


12 uncooked jumbo shrimp, peeled deveined
3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half
1/2 cup dry white wine
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 tablespoons minced Italian parsley
Lemon wedges


Combine shrimp, wine, olive oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.

Preheat broiler. Drain shrimp, reserving marinade.

Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broilerproof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.

Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes.

Sprinkle with parsley. Serve with lemon wedges. Servings: 4 Appetizer servings.

That's it!

 Recipe: Linguine con Vongole e Arugula

Linguine con Vongole e Arugula
Linguine with Clams and Arugula


4 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
3 large garlic cloves, minced
24 small fresh clams (such as Manila or littleneck), scrubbed
1 cup chopped seeded peeled tomatoes
6 tablespoons dry white wine
1/2 lb linguine
1 cup (packed) chopped Arugula


Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shallots and garlic; saute until translucent, about 2 minutes.

Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes.

Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.

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

Drain pasta. Add to skillet.

Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.

Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons olive oil. Serves 2.

That's it!

 Recipe: Osso Buco con Salsa di Funghi

Osso Buco con Salsa di Funghi
Osso Buco with Mushroom Sauce


Six to eight 2-inch-thick veal shanks (5 lbs total), each tied securely with kitchen string to keep meat attached to bone
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 and 1/2 lbs onion, sliced thin
2 celery ribs, sliced thin
1/2 lb fresh cremini or white mushrooms, tough stem ends trimmed
1/2 lb fresh shiitake mushrooms, stems discarded
1/2 lb fresh Portobello mushrooms, stems discarded
3/4 teaspoon dried thyme, crumbled
1/2 cup dry vermouth or dry white wine
1 tablespoon fresh lemon juice
1/2 to 3/4 cup water
1 to 2 tablespoons balsamic vinegar, or to taste
1/4 cup fresh parsley leaves, washed well, spun dry, and minced

Accompaniment: cooked couscous


Preheat oven to 275 F.

In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden.

Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)

Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid.

Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.

Transfer shanks to a platter and keep warm.

Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency.

Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.

Arrange shanks on couscous and spoon sauce over them. Serves 6.

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:

What To Do With Galileo's Remains?

Florence - February 25, 2008 - The Renaissance genius Galileo Galilei is once again at the center of a row between Church and science more than 360 years after his death. Italian researchers want to exhume his body for DNA tests to find the cause of the blindness that afflicted him.

They also want to confirm whether the body that shares his grave is that of Galileo's beloved daughter.

Galileo fell foul of the religious authorities of the day when he argued that the Earth revolved around the Sun.

For that he was accused of heresy and condemned to see out his life under house arrest at his villa in the hills outside Florence.

Researchers in Florence want to exhume the two bodies from the city's Basilica of the Holy Cross but the rector of the basilica is having none of it describing the plan as disrespectful.

For his part, the man leading the bid to exhume the remains, Prof Paulo Galluzzi, says the tests could prove if the other body is that of Galileo's daughter, Sister Maria Celeste.

Her letters to her father sustained him in later life and formed the basis of a bestselling book a few years ago.

To locate the remains of someone who played an important part in the life of one of history's greatest scientists is a serious, humanitarian task, Prof Galluzzi told news reporters.

Galileo Galilei: "I have never met a man so ignorant that I couldn't learn something from him." Well, Gal, prepare yourself. You are soon going to meet tomb raider, Prof. Galluzzi, who is very curious about your eye problems.

Gal was known to be the first European to observe and analyze sunspots. I guess it never occurred to "Indiana Galluzzi" that this could lead to blindness. He should put down the crowbar and stare at the sun for a while. Something will come to him.

And why would the church want to exhume Gal? To look at the smile on his face from the last laugh? For the past 360 years the church suffered constant public ridicule from the scientific fact that the sun (not the Vatican) is at the center of the universe and the Earth revolves around it.

Fact: On 31 October 1992, Pope John Paul II expressed regret for how the Galileo affair was handled, and officially admitted that the Earth was not stationary, as the result of serious back pedaling and a study conducted by the Pontifical Council for Culture.

The council figured it would be less expensive and time consuming to just admit Gal was right rather than shoot a pontifical satellite into space.

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