03/19/14 Grilled Vegetable Salad |
 Italian Sterling Silver Tableware at 50-60% off! At a glance you will notice we have the most exquisite line of Italian sterling silver giftware. Each piece has been chosen for its unique craftsmanship and tasteful Italian styles. Caterina Collezione includes a full range of classics, as well as an exclusive collection of contemporary styles. Our collection consists of flatware, tea sets, platters, bowls, serving pieces and much more. We have the perfect gift for every occasion to please our most discriminating customers, We are committed to prompt, efficient and courteous service.
"Mrs. Cannavaro enjoyed your wonderful silver. She is out of the hospital now and has recovered from her illness. She was so happy to get this silver gift from Sicily since that is where her ancestors are from. Ciao." Priscilla T. (Tampa, Florida) It is with utmost pride that we would like to present to you our unique outstanding Italian silver gift collection. Visit the Caterina Collezione catalog exclusively at SilverFromItaly.com! |
"A tavola non si invecchia." (One doesn't get old at a table with good friends and family.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Wild Mushroom Soup
-Chicken, Vegetable and Barley Soup
-Grilled Vegetable Salad
"Buona sera!" Thanks again for being part of the newsletter, our farm family and our larger community. If ever I've missed sending you a reply and you want to be sure you're seen, just hit reply to this or write me Angela@OreganoFromItaly.com. I never mean to miss your messages. We sometimes get buried up at the farm, and it takes a bit of effort. But you're worth it.
Thanks again for reading!
Yours Truly,
Angela Reina
Recipe: Wild Mushroom Soup |
Wild Mushroom Soup
Zuppa di Funghi Selvatici
Ingredients:
2 tablespoons (1/4 stick) butter
1/3 cup minced shallots
1 and 1/2 pounds fresh wild mushrooms (such as stemmed shiitake, oyster and crimini), coarsely chopped
1 tablespoon minced fresh thyme
3 garlic cloves, minced
8 cups chicken broth
1 pound russet potatoes, peeled, cut into 2-inch chunks
1/4 cup dried Porcini mushrooms, brushed clean of any grit
5 tablespoons Madeira
Directions:
Melt butter in heavy large pot over medium-high heat.
Add shallots.
Saute 1 minute.
Add fresh mushrooms.
Saute until tender, about 5 minutes.
Add thyme and garlic.
Saute until mushrooms are golden, about 8-10 minutes.
Stir in 6 cups broth, potatoes and Porcini mushrooms.
Bring to a boil.
Reduce heat, cover and simmer until potatoes are very tender, about 25-30 minutes.
Working in batches, puree soup in blender.
Return soup to pot.
Mix in Madeira and enough chicken broth to thin soup to desired consistency.
Season with salt and pepper.
Bring soup to simmer and serve. Makes 12 servings.
That's it!
Recipe: Chicken, Vegetable and Barley Soup |
Chicken, Vegetable and Barley Soup
Zuppa di Pollo, Verdure e D'Orzo
Ingredients:
2 cups diced cooked chicken
4 cups vegetable broth
One 28-ounce can Italian-style tomatoes with juices
1/4 cup pearl barley
3 cups water
3 cups chopped onions
4 large carrots, chopped
One 10-ounce package frozen corn kernels
1 large red bell pepper, chopped
1 cup frozen baby lima beans
2 celery stalks, chopped
1/4 cup lentils
1/4 cup green split peas
1 and 1/2 tablespoons dried rubbed sage
Directions:
Combine all the ingredients except the chicken in heavy large pot or Dutch oven.
Bring to a boil over a medium-high-heat, breaking up the tomatoes with the back of a spoon.
Reduce heat to medium.
Simmer until all the vegetables and legumes are tender and soup is thick, stirring occasionally, about 45 minutes.
Mix in chicken.
Season soup to taste with salt and pepper. Serves 8 to 10.
That's it!
Recipe: Grilled Vegetable Salad |
Grilled Vegetable Salad
Insalata di Verdure alla Griglia
Ingredients:
2 to 3 small heads radicchio, halved
3 medium eggplants, halved lengthwise
2 large yellow squash, halved lengthwise
1 large red bell pepper, halved
1 large red onion, cut into 1/2-inch-thick slices
1 large tomato, halved, seeded
5 large garlic cloves, minced
1/4 cup plus 5 tablespoons balsamic vinegar
1/4 cup chicken broth
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
3 cups sliced red leaf lettuce
1/4 cup grated Parmigiano cheese
Directions:
Place first 6 ingredients cut sides up on baking sheet.
Spritz with water.
Season with salt and pepper.
Let vegetables stand approximately 1 and 1/2 hours.
Preheat barbecue (medium-high heat).
Combine 3 garlic cloves with 1/4 cup vinegar.
Drizzle over vegetables.
Grill vegetables until tender, turning once.
Transfer to baking sheet as each vegetable is tender.
Let cool.
Reserve all vegetable juices.
Combine remaining 2 garlic cloves and 5 tablespoons vinegar with broth, basil and olive oil.
Coarsely chop vegetables.
Place in large bowl.
Pour accumulated juices into vinegar mixture.
Add lettuce and cheese to vegetables.
Pour vinegar mixture over.
Toss well.
Season with salt and pepper.
Serve. Serves 4.
That's it!
Printer Friendly Version :: Submit Your Thoughts
 Dolce per la Festa! This gift of great Sicilian taste is sure to please. Our cookie tray is filled with a scrumptious assortment of our best selling Italian and Sicilian cookies arranged on a golden cookie tray (Santo Trio Almond, Sicilian Orange Almond, Pistachio, Amarena, Buccellati and Sesame Seed Cookies). No preservatives, additives, artificial colors, or flavors.
"My mouth is already watering... Last time, I was bringing some to party, but due to weather, it was rescheduled for a month later... I froze the cookies and took them out the day of the party. The cookies never made to dessert time... Everyone kept sneaking into the kitchen to steal them and by the time dinner was over...no more cookies! Thanks for making such a great product." Michele N. (Howell, New Jersey) |
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:
Cheese Maker Gives His Buffalo Luxury Treatment
Capaccio - October 6, 2013 - A line forms for rubdowns as jazz piano plays out of the speakers at the exclusive Tenuta Vannulo dairy farm in southern Italy.
Some of the best buffalo mozzarella in the world starts with pamper treatment. Ducky, Sweety and Lady walk over to the sound system, attracted to the smooth Keith Jarrett tunes .
"The music helps them produce more milk because the animal feels more relaxed," said Valentina Michelucci, a stable hand, who said she wants to try out some disco hits too. "They're very curious when they hear it."
The half-ton black water buffaloes spend their days relaxing on rubber mattresses, munching on organic hay or looking forward to showers of a cooling mist from overhead pipes.
When they feel the urge, they walk into a special pen for automatic milking by a unique machine that knows the exact shape of each udder thanks to a code emitted by the electronic collars each buffalo is fitted with.
Or they can head to large round brushes that twist into action when the animals come into contact with them, providing them with a back and shoulder massage.
"Animals have to be treated well to produce stress-free milk," said Antonio Palmieri, owner of the 200-hectare farm.
"They can't speak for themselves, so it's up to us to understand how they want to be cared for," he said, sitting in a garden next to his three stables, which house 500 buffaloes.
The farm sells around 300 kg of mozzarella per day at 13 Euros a kilo ($8 USD a pound).
There is a catch: If you want it, you have to drive to the farm, 50 km south of Salerno, to buy it, as Palmieri does not bother with distribution. Around 45,000 customers visited the on-site farm shop in August alone.
A workshop on the farm even produces buffalo-leather handbags and belts, and Palmieri said he plans to open a restaurant serving up buffalo steaks.
"The well-being of animals is an important issue," said Sardo, a cheese expert, although he admitted that the link between better treatment and tastier milk is scientifically "difficult to prove."
The delicious result is a tough sell for the diet-conscious. Fresh buffalo milk is about 8 percent fat...more than twice as much as cow's milk.
"Oh, che bello!" See what happens when you give "amore" to milk producing animals? $8 a lovely pound...
It works. We keep a lovely pet goat roaming behind the office that produces fresh milk for us on a daily basis. "Ah, Madonna!" Nothing like a cappuccino every morning with freshly milked milk to start off a lazy day of writing. By the way, milking a goat is great for relieving stress and taking the edge off. We highly recommend it. (Let's see CNN or BBC match this.)
"Animals have to be treated well to produce stress-free milk...". Italian families and relatives who are reading this (you know who you are) should pay particular attention. Similar pamper treatment in the home would help relieve the stress that's murdering us on a daily basis. Like water buffalo, we can't (or we're not allowed to) speak for ourselves, so it's up to you to understand how we want to be cared for. Jazz piano music and rotating brushes for back and shoulder massages would certainly be a start for all of us to get along a little better.
Your helpful buffalo mozzarella tips (per your request):
1. Buffalo mozzarella isn't packaged like other cheeses. It comes either in a plastic container or bag filled with something watery. That's whey, by the way. It's important because the mozzarella needs to be kept moist, so don't dump it down the sink. Just drop the cheese back in it, and put it in the fridge.
Whey, by the way, can be used for many other uses, such as a hair product (shampoo, rinse, or gel). Recommend it to a family member or relative for their next dream date or public engagement. It's sure to be a topic of discussion.
2. Buffalo mozzarella should be eaten immediately. As soon as it is exposed to air, the taste immediately starts to break down. Those annoying Italian food connoisseurs that always and some how wind up in YOUR kitchen claim they can tell the difference between mozzarella that was opened last night versus 15 minutes ago.
The solution is to enjoy the scrumptious mozzarella for yourself...and offer the connoisseur a cup of American coffee with Stella D'Oro cookies in a drafty kitchen (works quite well).
3. Top-quality buffalo mozzarella should never be used for pizzas. The delicate flavors and texture will be drowned out or ruined by the other ingredients.
Enjoy the mozzarella on its own with your family on the next holiday lunch (of course, if you've made peace with the family). You will laugh, you will cry, you'll feel 5 years older, you'll lose money and you'll increase your IQ by 20 points. All in one lunch!
PS: "Porca oca," amazing how Italian families, one way or another, can find their way into a completely non-related story. There's something to be said for it.
"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!
|
SilverFromItaly.com
Read Past Issues
What's New?
Order Our Oregano!
People are Talking!
History of Oregano
Uses of Oregano
Tour Our Oregano Farm
Shipping
Customer Service
Our Certification
About Angela
Our Privacy Policy
Submit Your Thoughts
Email Angela
Subscribe!
Follow Angela on FB:
Baked Polenta with Garlic
Cauliflower and Lamb Pie
Couscous with Vegetables
Gnocchi with Mushroom Sauce
Marbled Ring Cake
Orecchiette with Red-Wine Veal Sauce
Penne with Artichokes
Porcini Mushrooms with Tarragon
Rigatoni with Braised Lamb Ragu
Sausage and Cheese Manicotti
Spaghetti with Tuna & Fennel
Veal Bocconcini with Porcini and Rosemary
Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?
Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:
Silver From Italy.com
Cookies From Italy.com
Only In Italy.com
Copyright ?2000-2014 FromItaly di Ciccarello. ISSN: 1724-7977. All Rights Reserved. Please read our Privacy Policy
This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.