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 03/13/13 Spring Pea Frittata

"Addio, cesare, quelli che stanno per morire ti salutano." (Goodbye Caesar, those who are about to die, salute you.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Cream of Pea and Mint
  -Spring Pea Frittata
  -Escarole Stuffed Pizza

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Angela Reina       


 Recipe: Cream of Pea and Mint

Cream of Pea and Mint
Crema di Piselli e Menta

Ingredients:

3 cups (360 grams) frozen green peas
2 large potatoes, peeled and chopped
1 and 1/2 liters chicken stock
1/2 cup (125 ml) single cream
1 tablespoon chopped mint
Sea salt
Fresh black pepper

Directions:

Place the peas, potato and chicken stock in a saucepan over medium-high heat and bring to a boil.

Cover and cook for about 10 minutes or until the potatoes are tender.

Roughly blend the soup and return to the saucepan over medium heat.

Add the cream, mint, salt and fresh pepper and heat until hot. Serves 4.

That's it!

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 Recipe: Spring Pea Frittata

Spring Pea Frittata
Frittata di Piselli di Primavera

Ingredients:

6 large eggs
2 tablespoons extra virgin olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh spring peas, blanched and drained
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt
Freshly ground black pepper to taste
2 ounces salted ricotta cheese, crumbled (or fresh ricotta or goat cheese)

Directions:

Preheat oven to 425F.

Heat the olive oil in a large ovenproof saute pan over medium heat.

Add the leek and saute until soft.

Add the peas and cook for about 2 to 3 minutes more.

In a medium bowl, beat the eggs with 1 tablespoon water.

Add the eggs and half the mint to the pan.

Season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom.

When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta cheese and transfer the pan to the oven.

Bake until puffed, golden, and set, 8 to 10 minutes.

Remove and allow to cool slightly.

Garnish with the remaining mint to taste and serve. Makes 6 servings.

That's it!

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 Recipe: Escarole Stuffed Pizza

Escarole Stuffed Pizza
Pizza Ripiene di Scarola

Ingredients:

3 lb escarole (about 3 heads),
1 lb pizza dough at room temperature
6 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
10 oz chilled Italian Fontina (or mozzarella) cheese, coarsely grated (2 cups)

Directions:

Discard the tough outer ribs of the escarole heads and thinly slice the leaves.

Put oven rack in lowest position and preheat oven to 500F.

Lightly oil a 9-inch round metal cake pan (2 inches deep).

Cook escarole in a 6 to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes.

Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking.

Drain again and press gently to remove excess water.

Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.

Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom.

Brush with 1 tablespoon of olive oil and prick all over with a fork.

Bake until golden, 8 to 10 minutes.

Let crust stand in pan on a rack.

Meanwhile, heat 1/4 cup olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

Saute garlic, stirring occasionally, until golden, about 30 seconds.

Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute, stirring, until escarole is coated with the oil, about 4 minutes.

Transfer to a large shallow bowl to cool slightly, about 15 minutes.

Stir in Fontina cheese.

Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge.

Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks).

Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary).

Press edges to seal.

Brush top with remaining tablespoon of olive oil and bake until golden brown, 15 to 20 minutes.

Run a sharp thin knife around edge of pan.

Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack.

Turn pizza right side up and cool 15 minutes before serving.

Slide pizza onto a cutting board and cut into wedges. Makes 4 (main course) 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:

Italy Vows To Eliminate American Squirrels

Genova - May 12, 2012 - Italy is waging war on a group of American invaders that are threatening the existence of their European peers.

American grey squirrels, which were first introduced into Europe in 1948, have thrived in the parks of the northeastern region of Liguria since the 1960s.

With 10-inch-long bodies, equally long tails and a weight that can reach 21 oz, American grey squirrels are bigger than European red squirrels. These strong Americans invaders steal the Europeans’ food and carry diseases that are lethal to locals.

To defend the indigenous squirrel population, Liguria, Piemonte and Lombardia regions, as well as the Italian Environment ministry, have launched a project aimed at uprooting the estimated 300 American grey squirrels living in the Levante Genovese Park.

The cost of the war against American squirrels, nearly 2 million euros, is partially covered by the European Union.

This squirrel war has its ‘general,’ Andrea Balduzzi, a professor of natural sciences at the University of Genoa.

At dawn, the professor and his student troops go after the invaders, armed with traps and cages. Once caught, the animals are transferred to vets to be sterilized before being released in natural parks.

And squirrels caught outside the park are executed by euthanasia.

It's amazing the brilliance that could cross the minds of some Italian lawmakers. There could be just one valid explanation: Ventilation.
In other words, there was no fresh air in that room and the lawmakers got dizzy.

A helpful and common cure would be to open a window or go for a walk in the park. We would suggest the lovely Levante Genovese Park.
Don't worry about the squirrels. Just ignore them and they'll ignore you.

And did you know Italians have a couple of things in common with squirrels?

- Squirrels in general are found on every continent except Antarctica and Australia.
From 1861 to 1985, more than 26 million Italians left Italy to seek a better life. Yes, they are found on every continent including Antarctica where it is easier to reason with the seals than the Calabrese.

- Squirrels eyes are positioned in such a way that they can see some things behind them.
The eyes of most Italian state employees are also positioned in a way that they can see work that needs to be done behind them. So they avoid it and disappear just as quickly and quietly as a squirrel can.

And you would think Italy would have become accustomed to getting invaded by now.

- 1072: The Normans conquered Sicily, Calabria and Napoli, and establish a kingdom over Southern Italy.
Not one peep from Northern Italy. In their defense, it's difficult to condemn an invasion and show outrage when you have a smile on your face.

- 1796-1800: Napoleon conquers northern Italy, ends Milano's occupation by Austria, ends Genova's independence and annexes Piedmont, Tuscany and the Papal state to France. Took the 'Mona Lisa' and hung it in his bedroom.
Southern Italy: "Burns, doesn't it? Vaffanculo and welcome to the club."

- 2012: 1000 shipments of pureed tomatoes weighing 200 kg invade Italy from China every day, destined for the Italian market to be sold as if it were 'Made In Italy'.
As you can see, we need a EU project aimed at uprooting the disease carrying, lawmaking population responsible for this.
We need to go track them down with cages and traps, have them sterilized by vets and make sure there is enough Italian Chinese marinara sauce for their linguine.

"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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