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 03/30/11 Braised Veal with Aromatic Vegetables

"Le bugie hanno le gambe corte." (Lies have short legs.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Wild Mushroom Soup with Ginger and Spinach
  -Sea Bass with Parsley Puree
  -Braised Veal with Aromatic Vegetables

"Buona sera!" Everyone at the farm is grateful for your participation with us via your newsletter. Thanks for everything you're doing and we will continue to find recipes to be helpful in your kitchen. Please share this newsletter, if you found it useful. Enjoy this week's recipes.

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Yours Truly,              
Angela Reina       


 Recipe: Wild Mushroom Soup with Ginger and Spinach

Wild Mushroom Soup with Ginger and Spinach
Zuppa di Funghi Selvatici con Zenzero e Spinaci

Ingredients:

4 tablespoons extra virgin oil
12 ounces fresh shiitake mushrooms, stemmed, caps sliced
12 green onions,
One 5-inch piece fresh ginger, peeled, thinly sliced
6 garlic cloves, minced
12 cups water
45 ounces chicken broth
1 cup dried porcini mushrooms (about 3/4 ounce), rinsed
3 teaspoons sugar
1 and 1/2 teaspoons salt
One 6-ounce package baby spinach, thinly sliced

Directions:

Take the white and pale green parts of the onions and thinly slice them. Tops cut into 1/2-inch lengths and reserved.

Heat 3 tablespoons olive oil in heavy large pot over medium-high heat.

Add shiitake mushrooms and saute until golden, about 5 minutes.

Transfer mushrooms to medium bowl.

Heat remaining 1 tablespoon olive oil in same pot.

Add thinly sliced green onions, ginger, and garlic; saute 1 minute.

Add water, broth, and porcini.

Bring to a boil.

Reduce heat to medium and simmer for about 20 minutes.

Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible.

Discard solids in strainer.

Stir shiitake mushrooms into broth.

Bring to a boil.

Reduce heat to medium and simmer 5 minutes.

Add sugar and salt.

Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute.

Ladle into bowls. Serves 12 to 14.

That's it!

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 Recipe: Sea Bass with Parsley Puree

Sea Bass with Parsley Puree
Spigola con Pure di Prezzemolo

Ingredients:

1 bunch Italian parsley, large stems trimmed (about 2 cups packed)
4 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh marjoram
1/2 teaspoon minced lemon peel
Pinch of ground nutmeg
Four 6-ounce sea bass fillets (about 1 inch thick)
1 teaspoon sugar
Additional ground nutmeg

2 teaspoons fresh lemon juice
Additional minced lemon peel (optional)

Directions:

Fill medium bowl with ice water.

Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds.

Drain, reserving 1/2 cup cooking liquid.

Transfer parsley to ice water.

Drain well.

Coarsely chop parsley.

Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth.

Season with salt and pepper.

Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat.

Sprinkle sea bass with salt and pepper.

Add to skillet and saute until golden on bottom, about 5 minutes.

Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet.

Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.

Transfer 1 sea bass fillet to each of 4 plates.

Drizzle 1 teaspoon pan drippings over each.

Spoon warm parsley puree around each fillet.

Drizzle 1/2 teaspoon lemon juice around each fillet.

Garnish with additional lemon peel, if desired. Serves 4.

That's it!

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 Recipe: Braised Veal with Aromatic Vegetables

Braised Veal with Aromatic Vegetables
Brasato di Vitello con Verdure Aromatiche

Ingredients:

1 and 1/2 lbs boneless veal shoulder, cut into 3/4-inch cubes
2 tablespoons (1/4 stick) butter
1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved
8 ounces baby carrots
1 medium onion, halved lengthwise, thinly sliced
2 and 1/4 cups plus 1 tablespoon chicken broth
2 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Directions:

Sprinkle veal with salt and pepper.

Melt butter in heavy large pot over medium-high heat.

Add veal; saute until brown on all sides, about 5 minutes.

Reduce heat to medium.

Add sliced fennel bulb, carrots, and onion; saute 5 minutes.

Add 2 and 1/4 cups broth; bring to simmer.

Cover pot; reduce heat to medium-low.

Simmer until veal and vegetables are tender, about 20 minutes.

Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew.

Increase heat; bring to boil, stirring often.

Reduce heat to medium.

Add lemon juice and peel; simmer 2 minutes.

Stir in fennel fronds.

Serve hot. Serves 6.

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:

Red Light Camera Scandal Goes to Trial In Italy

Rome - September 28,2010 - Italy's financial police force, Guardia di Finanza, announced that ten individuals would go to trial and another 300 public officials, police officers and corporate employees face indictment for fraud, forgery and public corruption involving the use of red light camera and speed camera equipment.

Salerno prosecutor Amato Barile kicked off the investigation known as "Operation Devius" in June 2009 with a series of dramatic raids in 120 cities that used the services of the private firm 'Garda Segnale' between 2007 and 2009.

The raids uncovered evidence that 'Velomatic 512' and 'Traffiphot III SR' photo radar units bearing the same individual serial number were being used by different municipalities located hundreds of miles apart. Under Italian regulations, each camera used for issuing citations must be properly calibrated and approved. The "cloned" serial numbers helped the firm avoid the cost of testing individual units, along with helping hide the fact that several of its camera units were configured in such a way as to read speeds between 10 and 30 km/h (6 to 19 MPH) faster, generating additional citations.

Prosecutors also believe that some of these the cameras were used in locations not authorized by ordinance, and their operators were not properly trained. Municipalities ignored ministerial directives by entering into per-ticket compensation schemes for the cameras.

Police gathered fifty speed cameras as evidence as well as computers, software, banking records and other documents used to establish a chain of illegal business practices. A total of 100,000 tickets worth 13 million euros ($18 million USD) were issued by the programs under investigation.

The Salerno prosecutor alleges that the mastermind behind the operation set up a chain of interconnected companies to compete for the photo enforcement contracts with Italy municipalities. Although it would appear that five or six companies were involved in a bidding war for the municipal business, each one was part of the same organization.

"Mi scusi Giudice", a 140 Euro fine for speeding with a 1977 FIAT tractor? I'll trade you a goat for the sum of the fine."

It's no surprise local authorities around the world generate a significant percentage of their revenue from fines collected for infractions of various non-penal laws, especially driving regulations. This happens nowhere more than our lovely country where many people and companies pay less income, sales and other taxes than they should...so local towns and governments are forced to find other sources of revenue.

Mayor Minchione: "Buon giorno, I'm interested in purchasing ten 'Velomatic 512' cameras for my one horse town. With a name like 'Velomatic', does your company also produce vacuum cleaners?"

Let's look at a typical city: According to figures recently released by Florence city officials, every 40 seconds, a motorist in Florence receives a damn traffic violation. The traffic police "bastardi" issue approximately 90 tickets every minute, 1,253 tickets a day. Again, "bastardi!"

The fines on these tickets average out to about 140 Euros ($193 USD) per year, per motorist. They haul in about 52 million Euros ($72 million USD) to city hall each year, making it one of Italy's most heavily fined cities. Local officials note that the amount of money that enters the municipal budget through traffic fines has tripled in the last 10 years.

Mind you, these municipalities go through that budget money like our fat cousin, Massimo, goes through a bowl of 'Penne with sardines'.

"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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