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 03/18/09 Linguine with Red Peppers, Green Onions and Pine Nuts from OreganoFromItaly.com

"Del male non fare e paura non avere." (Do no evil and have no fear.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Polenta with Fontina and Thyme
  -Sausage, Cheese and Basil Lasagna
  -Linguine with Red Peppers, Green Onions and Pine Nuts

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

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Polenta with Fontina and Thyme

Polenta with Fontina and Thyme
Polenta con Fontina e Timo

Ingredients:

5 cups chicken broth
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1 cup polenta (coarse cornmeal)
1 cup (packed) grated Fontina cheese (about 4 ounces)
1/4 cup freshly grated Parmigiano cheese (about 1 ounce)

Directions:

Bring broth, thyme and garlic to boil in heavy large saucepan.

Gradually whisk in polenta.

Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes.

Add cheeses. Stir until melted.

Season with salt and pepper.

Transfer to bowl and serve. Makes 4 servings.

That's it!

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 Recipe: Sausage, Cheese and Basil Lasagna

Sausage, Cheese and Basil Lasagna
Lasagne con Salsiccia, Formaggio e Basilico

Ingredients:

For the Sauce:
2 tablespoons extra olive oil
1 lb spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
One 28-ounce can crushed tomatoes with added puree
One 14 and 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)

For the Filling:
1 and 1/2 cups (packed) fresh basil leaves
One 15-ounce container plus 1 cup part-skim ricotta cheese
1 and 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmigiano cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Lasagna:
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmigiano cheese (about 3 ounces)
Nonstick olive oil spray

Directions:

For the Sauce:
Heat olive oil in heavy large pot over medium-high heat.

Add sausages, onion, garlic, oregano and crushed red pepper and saute until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes.

Add crushed tomatoes and diced tomatoes with juices.

Bring sauce to boil.

Reduce heat to medium and simmer 5 minutes to blend flavors.

Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)

For the Filling:
Using on/off turns, chop fresh basil leaves finely in processor.

Add ricotta, mozzarella, Parmigiano cheese, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Using on/off turns, process filling until just blended and texture is still chunky.

For the Lasagna:
Preheat oven to 375F.

Spread 1 and 1/4 cups sauce in 13 x 9 x 2-inch glass baking dish.

Arrange 3 noodles on sauce.

Drop 1 and 1/2 cups filling over noodles, then spread evenly to cover.

Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmigiano cheese.

Repeat layering of sauce, noodles, filling and cheeses 2 more times.

Top with remaining 3 noodles.

Spoon remaining sauce atop noodles.

Sprinkle with remaining cheeses.

Spray large piece of foil with nonstick olive oil spray.

Cover lasagna with foil, sprayed side down.

Bake lasagna 40 minutes.

Carefully uncover. Increase oven temperature to 400F.

Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes.

Transfer to work surface; let stand 15 minutes before serving. 6 to 8 servings.

That's it!

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 Recipe: Linguine with Red Peppers, Green Onions and Pine Nuts

Linguine with Red Peppers, Green Onions and Pine Nuts
Linguine con Peperoni Rossi, Cipolle Verdi e Pinoli

Ingredients:

1 tablespoon extra virgin olive oil
2 red bell peppers, cut into strips
6 green onions, cut into thin strips
2/3 cup whipping cream
1/2 cup dry white wine
1/4 cup grated Parmigiano cheese
9 ounces fresh linguine
1/4 cup toasted pine nuts

Directions:

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

Add peppers; saute until crisp-tender, about 4 minutes.

Add green onions and saute 2 minutes.

Transfer vegetable mixture to bowl.

Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes.

Mix in cheese and all but 1 cup vegetable mixture.

Simmer sauce 2 minutes to blend flavors; season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1/2 cup cooking liquid.

Return pasta to pot.

Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.

Mound pasta on plates.

Garnish with reserved 1 cup vegetables.

Sprinkle with pine nuts. Makes 2 servings; can be doubled.

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:

Senior Citizen Caught Picking Pockets at St. Peter's

Rome - October 14, 2008 - A 79-year-old Italian man was caught picking pockets in St Peter's Square on Tuesday.

The man was "poised to pounce" on a group of Danish tourists when the police who patrol the square moved in, judicial sources said.

The man has a history of picking pockets, they said.

Oh, porca vacca, I broke my hip...again.

We don't know what is more funny: an old dashing debonair, impeccably dressed with a Guerra felt hat, and greased thin moustache trying to pickpocket you while elegantly explaining the history of the Vatican or watching him dash across St. Peter's Square from the scene of the crime, holding his pants up and losing his breath.

However, we're curious...

After he was caught, did he almost change the monotone expression on his face?
Was he dragged by his suspenders into the Basilica, forced into a confessional box and reprimanded?

"Coglione", this is a old man who should have been sitting in a piazza somewhere playing a round of "scopa" and making fun of his friend who insists he was just trying to hide that sheep from the Nazis 60 years ago!

"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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