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"Chi la dura la vince." (He who perseveres wins at last.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Tre Cipolle Torta con Taleggio
  -Stufato di Vitello con Patate, Pomodori e Origano
  -Involtini di Vitello con Pecorino e Aceto Balsamic

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

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Yours Truly,              
Angela Reina       

Tre Cipolle Torta con Taleggio
Three-Onion Tart with Taleggio

Ingredients:

For the crust:
2 and 3/4 cups all purpose flour
1/4 teaspoon salt
1 large egg, beaten to blend
1 and 1/2 tablespoons extra virgin olive oil
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
1/3 cup cold milk

For the topping:
3 and 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
3 tablespoons extra-virgin olive oil
1 large red onion, thinly sliced
1 cup sliced green onions
1 large egg, beaten to blend
8 ounces Taleggio cheese, cut into small pieces

2 tablespoons grated Parmigiano cheese

Directions:

Prepare the crust:
Mix flour and salt in large bowl. Make well in center of flour mixture.

Add egg and olive oil to well.

Pour melted butter and milk into well.

Mix ingredients in well, gradually incorporating flour until dough forms.

Turn dough out onto floured surface and knead until smooth, about 10 minutes.

Form into ball. Wrap in kitchen towel; let stand at room temperature 2 hours.

Prepare the topping:
Combine leeks and olive oil in large nonstick skillet.

Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes.

Stir in red onion and green onions. Saute uncovered until all onions are very tender, about 25 minutes longer.

Season with salt and pepper. Cool. Mix in egg, then Taleggio cheese.

Preheat oven to 375° F.

Roll out dough on floured surface, forming 13-inch round.

Transfer to large rimless baking sheet.

Fold outer 1 inch of dough over, forming double-thick rim.

Spread topping evenly over crust. Bake tart 10 minutes.

Sprinkle Parmigiano over. Bake until crust is golden, about 15 minutes longer.

Cut into wedges. Makes 8 appetizer or 4 main-course servings.

That's it!

Recipe: Stufato di Vitello con Patate, Pomodori e Origano

Stufato di Vitello con Patate, Pomodori e Origano
Veal Stew with Potatoes, Tomatoes and Oregano

Ingredients:

1/4 cup extra virgin olive oil
2 lbs veal stew meat, cut into 1 to 1 and 1/2-inch pieces
16 boiling onions, peeled
1 and 1/4 lbs large red-skinned potatoes, peeled, cut into 1 and 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 and 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

Directions:

Preheat oven to 350° F.

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

Sprinkle veal generously with salt and pepper.

Add veal and onions to pot.

Saute until veal is no longer pink, about 8 minutes.

Mix in potatoes and oregano, then tomatoes.

Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours.

Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve. Makes 6 servings.

That's it!

Recipe: Involtini di Vitello con Pecorino e Aceto Balsamic

Involtini di Vitello con Pecorino e Aceto Balsamic
Veal Rolls with Pecorino and Balsamic Vinegar

Ingredients:

3/4 cup grated Pecorino Romano cheese (about 2 ounces)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
Eight 1/4-inch-thick veal scallops (each about 5x4 inches)
Eight 1/8-inch-thick slices cooked prosciutto (each about 5x4 inches)

1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar

Directions:

Combine Pecorino Romano cheese, rosemary, capers and garlic in small bowl. Season with salt and pepper.

Place veal scallops in single layer on work surface. Sprinkle with salt and pepper.

Place 1 prosciutto slice atop each veal slice. Sprinkle cheese mixture atop prosciutto, dividing equally.

Fold in long sides, covering 1/2 inch of filling on each side.

Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.

Melt butter with olive oil in heavy large skillet over medium-high heat.

Add veal rolls; saute until brown on all sides, about 4 minutes.

Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 and 1/2 minutes.

Transfer veal to platter.

Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute.

Season sauce to taste with salt and pepper.

Remove toothpicks from veal. Pour sauce over veal and serve. Makes 4 servings.

That's it!

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"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:

Meet A Real Fat Bastard Cat

Rome - April 11, 2008 - A 16 kg (35 lbs) cat has been hailed a real life Garfield in Italy.

Orazio looks like not only the cat that got the cream but who ate the whole cow too.

Just like lasagne loving Garfield, this fat cat grew to such a gargantuan size by guzzling all the food treats that his native Italy can provide.

The three-year-old tabby is such a food fanatic that owner Laura Santarelli finds it impossible to get him to slim down.

The flabby feline is now so large that it's a struggle for Laura just to pick him up.

And, should any of Laura's other five cats get in his way at dinner time at his home in Eupilio, the results can be catastrophic.

"Sta pippa, che bestia!"

I'm telling you the comedy doesn't stop coming from this woman. We're sure Laura, the carnival barker, has a good heart in that feeble head. She should make her show complete by calling in clowns, selling cotton candy and popcorn.

Such audacity from people who try to claim fame by exploiting their ignorant pet habits.

How would she like it if her face was stuffed with a few rolls of "braciole" and polenta with ten cheeses on a daily basis?

Then we can lay her out on the front lawn with the caption, "A Mediterranean diet would have kept you slim and healthy."

"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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