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 03/07/12 Leg of Lamb with Pancetta and Vegetables

"E' meglio esser invidiato che compassionato." (It is better to be envied than pitied.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Grilled Porcini Mushroom Caps
  -Eggs alla Diavola
  -Leg of Lamb with Pancetta and Vegetables

"Salve a tutti!" A quick note of thanks for being a part of our growing recipe community. We're over 5,500 members now. Remember, you started it. Hope you have a great weekend. Enjoy the recipes.

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Grilled Porcini Mushroom Caps

Grilled Porcini Mushroom Caps
Porcini alla Griglia

Ingredients:

1 and 1/2 pounds fresh Porcini mushrooms, or portabella mushrooms
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat leaf Italian parsley, combined with 1 small garlic clove, finely minced

Directions:

Preheat grill or an outdoor barbecue.

Remove stalks of mushrooms and dark gills and discard.

Clean mushrooms thoroughly with a damp towel.

Brush mushroom caps on both sides with olive oil and season generously with salt and pepper.

Place caps on hot grill and cook, turning them a few times and brushing them with olive oil, until they are tender, approximately 7 to 8 minutes.

Place caps on individual serving dishes, sprinkle them with parsley and garlic and drizzle with a bit more olive oil.

Serve hot. Makes 4 servings.

That's it!

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 Recipe: Eggs alla Diavola

Eggs alla Diavola
Uova alla Diavola

Ingredients:

2 cups plain prepared tomato sauce
3 tablespoons butter
1 tablespoon extra virgin olive oil
2 medium onions, thinly sliced
Salt and freshly ground pepper to taste
6 large eggs
8 tablespoons freshly grated Parmigiano cheese

Directions:

Melt butter with olive oil in a large skillet over medium heat.

When butter foams, add onions.

Saute until pale yellow.

Add tomato sauce and season with salt and pepper.

Break eggs into skillet and cook about 1 minute.

Spoon a generous tablespoon of Parmigiano cheese over each egg.

Cover skillet and reduce heat.

Simmer 5 to 6 minutes or until eggs are firm and cheese is melted.

Place 2 eggs on each of 3 serving plates.

Spoon tomato sauce around eggs.

Serve immediately. Makes 3 servings.

That's it!

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 Recipe: Leg of Lamb with Pancetta and Vegetables

Leg of Lamb with Pancetta and Vegetables
Cosciotto d'Agnello alla Pancetta e Verdura

Ingredients:

3 to 4 tablespoons extra virgin olive oil
1 (4 to 5-pound) leg of lamb
Salt and freshly ground pepper to taste
1/4 pound pancetta, cut into 4 slices and diced
1 medium onion, sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine
One (28-ounce) can crushed Italian-style or whole tomatoes
3 tablespoons chopped parsley
2 garlic cloves, chopped
Water, if needed

Directions:

Heat olive oil in a large heavy casserole.

Season lamb with salt and pepper and place in casserole.

Brown lamb on all sides over medium heat.

Remove lamb from casserole.

Add pancetta, onion, carrots and celery to casserole.

Saute until lightly browned.

Return lamb to casserole.

Increase heat and add wine.

Cook until wine is reduced by half.

Stir in tomatoes and cover casserole.

Cook over medium-low heat 2 to 2 and 1/2 hours or until tender.

Stir sauce frequently and use to baste lamb.

Add parsley and garlic during last 5 minutes of cooking. If sauce becomes too thick, add a little water.

Place lamb on a cutting board and cool 5 minutes.

Keep sauce warm.

Slice lamb and arrange on a warm platter.

Taste and adjust sauce for seasoning, then spoon over meat.

Serve immediately. Makes 6 to 8 servings.

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:

A Fed Up Italy Tells Catholic Church To Pay Up

Rome - February 24, 2012 - Crisis-hit Italy on Friday adopted a draft bill to scrap a controversial tax exemption for Catholic Church property in a move that could raise an extra 600 million Euros ($808M USD) a year.

The law now allows businesses operating out of Church property such as hotels and restaurants not to pay property tax as long as the building also has some religious function, such as a chapel or an adjoining monastery.

The government promised this month to remove the exemption following an outcry among many Italians who are already hard pressed by an austerity drive that has raised taxes and slashed budgets to avoid bankruptcy.

Property that is exclusively for non-commercial use such as churches will continue to be exempt from tax.

The European Commission had opened an investigation into the loophole in 2010 on suspicion of anti-competitive behavior.

The Italian Catholic Church considered separate from the Vatican state, which has sovereignty owns around 100,000 properties worth 9.0 billion euros including churches, schools, universities and hospitals.

It also owns properties mainly aimed at tourists such as the French restaurant "Eau Vive" and the four-star hotel "Ponte Sisto" in Rome.

This is dedicated to any of you who work hard for a living.
100,000 properties = 9 billion Euros (12 billion USD) = Tax "figlio di puttana" free!

That's "location, location, location, 'Fanculo" for you!

In many parts of Italy, a child's first confession is now celebrated and the Church cashes in. Parents film the kid as he walks to the confessional and have a feast afterwards to celebrate his acquittal. All that's missing is his standing on a table and reciting the confessed sins to the invited guests.

As if that wasn't bad enough, parents have transformed a child’s 1st communion into a costly mini matrimony (with 300 ungrateful relatives and friends invited).

French restaurant "Eau Vive": Fine French cuisine prepared and served by a lay sisterhood of missionary Christians from five continents who dress in traditional costumes.

The Holy menu click to take a look: click to take a look:

Pumpkin soup: 6 Euros ($8 USD)
Mixed salad: 6 Euros ($8 USD)
Tenderloin of beef, Gorgonzola cheese, potato croquettes: 26 Euros ($34 USD)
Fillet of salmon (frozen, not fresh), mushrooms, rice, broccoli: 19 Euros ($25 USD)

Would you believe they offer no discounts or an after-dinner drink on the house for ex-altar boys or customers who suffered physical and psychological beatings as students in Catholic schools?

"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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