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 04/06/16 Lamb Chops Calabria Style

"Puleinta e lat ingrasan il culat." (Polenta and milk add fat to one's behind. Eating and drinking will keep you well, hard work will do you in.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Herb Gnocchi
  -Sauteed Artichokes Baked with Mozzarella
  -Lamb Chops Calabria Style

"Buon primavera a tutti!" How is your cold spring season coming along? For us it's holding back some vegetables from fully coming to life, but we're patient. We appreciate you stopping for a moment in your busy day to take a look at what Italian recipe could light up your kitchen with wonderful sights and aromas. More on the way, as always.

Thanks again for reading!

Yours Truly,              
Angela Reina       


 2007 organic oregano harvest now available!

News from the Sicilian farm! Angela is proud to announce the availability of her fresh organic oregano in the ground/minced version (in 100, 200 and 300 gram bags). Starting at just 2.50 Euros. But it's only for a limited time!

Angela's oregano's pungent, spicy flavor makes it a perfect match for your tomato sauces, eggplant, seafood and grilled meats. Try sauteing aromatic vegetables in virgin olive oil with garlic and our oregano.

Click here to order!


 Recipe: Herb Gnocchi

Herb Gnocchi
Gnocchi d'Erba

Ingredients:

1 cup flour
4 eggs
10 chives, finely chopped
Leaves from 7 sprigs parsley, finely chopped
Leaves from 6 sprigs chervil, finely chopped
Leaves from 3 sprigs tarragon, finely chopped
1 cup freshly grated Parmigiano-Reggiano cheese
12 tbsp butter
Sea salt

Directions:

Bring a large wide pot of water to a boil over high heat.

Place 1 cup cold water, 9 tbsp of the butter, and 1 and 1/2 tsp of salt into a heavy medium saucepan and bring to a boil over high heat.

Remove pan from heat.

Add flour all at once, and vigorously stir with a wooden spoon until mixture forms a smooth dough.

Return pan to medium heat and cook, stirring constantly, until dough pulls away from sides of pan, about 1 minute.

Transfer dough to the bowl of a standing mixer fitted with the paddle attachment.

Beat in eggs, one at a time, on medium speed, making sure each egg is fully incorporated after each addition.

Increase speed to high and beat dough for about 30 seconds.

Add Parmigiano-Reggiano cheese, chives, parsley, chervil, and tarragon and beat well.

Transfer dough to a pastry bag fitted with a L" plain tip.

Add 2 generous pinches salt to boiling water and reduce heat to maintain a gentle simmer.

Working quickly over the simmering water, pipe out 1/4-inch of the dough.

Dip a knife into the hot water and cut off extruded dough, allowing it to fall into the simmering water.

Repeat piping and cutting process with about one-quarter of the dough.

Cook gnocchi in simmering water until they float.

Continue to cook them for 3?5 minutes more.

Transfer gnocchi with a slotted spoon, draining them well, to a large wide dish.

Add remaining 3 tbsp butter and toss until well coated.

Repeat piping, cutting, cooking, draining, and tossing-in-butter process 3 more times with remaining dough. Serves 4-6.

That's it!

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 Recipe: Sauteed Artichokes Baked with Mozzarella

Sauteed Artichokes Baked with Mozzarella
Carciofi Saltati al Forno con Mozzarella

Ingredients:

One (2-lb) bag of baby artichokes, containing about 20 pieces, or 8 full-size artichokes
4 whole cloves garlic, peeled
1/3 cup freshly grated Parmigiano-Reggiano cheese
8 oz mozzarella, sliced thin, no thicker than 1/4-inch
1/2 lemon
2 tbsp extra-virgin olive oil
2 tbsp butter
Fine sea salt
Black ground fresh pepper

Directions:

Trim the artichokes, stripping them of all the tough inedible portions of their leaves (with baby artichokes, cut them lengthwise in half. With full-size artichokes, cut them into 4 pieces).

As you trim each piece, drop it into a bowl of water acidulated with the juice of the lemon half.

Choose a skillet wide enough to contain the artichokes in a single uncrowded layer.

Put in the olive oil and garlic cloves and turn the heat on to medium-high.

Cook the garlic to a light brown color, stirring from time to time.

Remove the garlic from the pan and discard it.

Put in the artichokes.

Cook the artichokes for about 25 minutes or more, always at medium heat, until they are completely tender. Turn them over frequently, letting them brown all over.

When done, add salt and pepper, turn them over once or twice, and take them off the heat.

Turn on the oven to 400?F.

Use 1 tbsp of the butter to cover the bottom of an oven-to-table baking dish, about 7 inches by 11 inches if rectangular, or its equivalent in other shapes.

Spread the artichokes in the dish with any juices from the skillet.

Sprinkle half the grated Parmigiano-Reggiano cheese over them.

Cover with the sliced mozzarella.

Top with the remaining grated cheese and dot with the remaining 1 tbsp butter, cut into small pieces.

Put the dish into the preheated oven and bake just until the mozzarella melts and becomes partly colored a light brown.

Serve at once. Serves 4-6.

That's it!

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 Recipe: Lamb Chops Calabria Style

Lamb Chops Calabria Style
Costolette d'Agnello alla Calabrese

Ingredients:

8 rib lamb chops, each about 1-inch thick
1 large red bell pepper or 2 small ones
1/2 cup chopped onion
2 cups peeled, ripe, fresh plum tomatoes, cut up with their juice,
1/4 cup green olives in brine, pitted and coarsely cut up
Fine sea salt
2 tbsp extra-virgin olive oil
3 tbsp chopped Italian flat-leaf parsley
Black ground fresh pepper

Directions:

Cut each pepper lengthwise along the creases.

Remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler.

Cut into approximately 1 and 1/2-inch squares.

Sprinkle the chops on both sides with a little salt.

Put the olive oil into a 12-inch skillet and turn on the heat to high.

When hot, slide in the lamb chops.

Brown them thoroughly on one side, turn them, and brown them thoroughly on other side.

Remove them from the pan to a plate.

Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a golden color.

Add the tomatoes with their juice, turning them over in the pan once or twice, and cook for about 5 minutes.

Add the cut-up peppers, parsley, olives, salt, and generous grindings of black pepper.

Turn the heat down to medium.

Cook, stirring occasionally, for about 8-10 minutes, until the peppers are tender but firm.

Sprinkle the chops with pepper and put them into the pan with the sauce.

Turn the chops over several times to coat them well and after a minute or so empty the full contents of the skillet onto a warm serving platter and serve. Serves 4.

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:

5 simple ways to earn a 100,000 Euro Italian inheritance

Udine - February 6, 2015 - An Italian man has been ordered to take a psychiatric test after giving a Rome woman and her husband 100,000 Euros ($108,500 USD).

The gift was a way of thanking the couple for their friendship and support when his mother died.

But for prosecutor Paola De Francheschi, the act of generosity was too good to be true. She argued that the couple took advantage of the benefactor's "poor mental or physical health" and ordered a psychiatric assessment of the man, a local newspaper reported.

"I donated that money after reflecting on my life," he said.

"They demonstrated closeness and comfort towards me a few years ago, when my mother died."

The couple were named as Monica Braidic, 26, and Shwan A Hamah Rasheed, a 25-year-old from Iraq.

The case come to light in 2011 when Italy's financial police probed cash transfers to Iraq over suspected money laundering after the couple sent some of the money to help family there.

Ah, Italians know all to well just how bitter inheritance fights can get. Inheritance conflict is always "the final damn straw" for challenged families, with family members vowing to never speak to one another again and warning "nessuno me lo ficca in culo!" (no one is going to stick it up my _____!)

Now, there's the belief that 92% of inheritances are left to relatives who don't deserve them. Interpret this as your golden opportunity to step in.

Earning an Italian inheritance requires a multi-faceted approach that combines psychology, craftiness, wit, a minimum amount of self-awareness and a good dose of common sense. Try out these recommendations when you are in the company of a well-to-do Italian:

  1) Avoid giving worthless opinions and get a T-shirt with the words "Sei perfetto" (You're perfect).
"Who did your hair today...because you're perfect."
"Where did you dig up those shoes...because you're perfect."

  2) When an Italian reflects on his life, be careful, he is trying to prove something at the expense of others. And who are you to interrupt this creative flow?
Therefore, always remember: he knows everything...you know nothing.

  3) How exaggeratedly proud they can get when they tell a funny story.
Bring over an accordion player to the house and tell the Italian you want to turn the story into a ballad.

  4) Answer every incredible question that pops up in their head.
"Pasquale, if a woman wears a tight shirt, could she become a grandmother one day?"

  5) When you are witness to an Italian's barrage of reprimands directed at a family member or relative, NEVER say a word.
With each embarrassing fact, incident or episode presented, nod both "yes" for you confirm it had occurred AND then "no" to illustrate your equal disgust and shock.

"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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 Rigatoni with Braised Lamb Ragu
 Sausage and Cheese Manicotti
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