04/14/10 Tagliatelle With Mushrooms

"Chi lava il capo all'asino perde il ranno e il sapone." (He who scrubs the head of an jackass wastes his time and efforts.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Artichoke and Wild Greens Pie
  -Rice With Raw Eggs
  -Tagliatelle With Mushrooms

Worthless people live only to eat and drink; people of worth eat and drink only to live. Enjoy your recipes.

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Yours Truly,              
Angela Reina       

 Recipe: Artichoke and Wild Greens Pie

Artichoke and Wild Greens Pie
Torta di Carciofi e Verdure Selvatiche


12 globe artichokes
1 lb 2 oz (500 gr) leafy green vegetables, such as Swiss chard, spinach, etc.
1 lb and 2 oz (500 grams) plain flour (plus extra for dusting)
6 tablespoons extra virgin olive oil
2 white bread slices, crusts removed
1 onion, thinly sliced
4 fl oz (120 ml) pint milk
Juice of 1 lemon, strained
Butter, for greasing
3 and 1/2 oz (100 grams) Pecorino cheese, freshly grated
2 oz (50 grams) Parmigiano cheese, freshly grated
1 tablespoon chopped fresh marjoram
Salt and pepper


Sift the flour and a pinch of salt into a mound on a work surface, then add 4 tablespoons of the olive oil and just enough water to knead to a soft pastry.

Set aside in the refrigerator to rest for about 30 minutes.

Tear the bread up into pieces, place in a bowl, and pour in the milk.

Set aside to soak.

Cook the green vegetables in salted, boiling water for 5-10 minutes until tender.

Drain, squeezing out as much liquid as possible, and chop.

Fill a bowl half-way with water and add the lemon juice.

Remove and throw away the outer leaves from the artichokes.

Cut off the top 2 inches (5 cm) of the remaining leaves and remove the chokes.

Drop into the acidulated water and set aside for about 10 minutes.

Preheat the oven to 200C (400F) Gas Mark 6 and grease a tart or quiche tin with butter.

Drain the artichokes.

Chop them and put in a saucepan with the onion and the remaining olive oil.

Cook over a low heat for 10 minutes until softened.

Squeeze out the bread and add to the pan with the vegetables and cheeses.

Mix well, season with salt and pepper and sprinkle with the marjoram.

Roll out the pastry on a lightly floured surface into two rounds, one larger than the other.

Place the larger one in the prepared tin and spoon in the vegetable mixture.

Cover with the second pastry round and crimp the edges to seal.

Prick with a fork in a round pattern and bake for about 40 minutes. The pie may be served hot, warm or cold. Serves 6.

That's it!

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 Recipe: Rice With Raw Eggs

Rice With Raw Eggs
Riso All'Uovo Crudo


12 oz (350 grams) long-grain rice
4 egg yolks
3 and 1/2 oz (100 grams) Fontina cheese, thinly sliced
1 oz (25 grams) butter
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated, plus extra to serve


Cook the rice in plenty of salted, boiling water for 15-18 minutes until tender.

Meanwhile, beat the egg yolks in a large bowl and add a pinch of salt and the Fontina cheese.

Drain the rice.

Spoon it into the bowl and mix quickly so that the eggs coats the rice like a cream.

Stir in the butter and Parmigiano cheese.

Transfer to a warm serving dish and serve with extra Parmigiano cheese. Serves 4.

That's it!

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 Recipe: Tagliatelle With Mushrooms

Tagliatelle With Mushrooms
Tagliatelle Ai Funghi


1 oz (25 grams) dried mushrooms
1 small onion
3 tablespoons concentrated tomato puree
2 tablespoons extra virgin olive oil
5 tablespoons dry white wine
10 oz (275 grams) fresh Tagliatelle pasta
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated


Place the mushrooms in a bowl.

Add warm water to cover and leave to soak for about an hour.

Drain, squeeze out the liquid and chop finely together with the onion.

Heat the olive oil in a saucepan.

Add the mushrooms and onion and cook over a low heat, stirring occasionally, for about 5 minutes.

Stir in 4 fl oz (120 ml) of water and season lightly with salt.

Add the white wine and cook until it has evaporated.

Stir in the tomato puree.

Simmer over a medium heat for about 30 minutes.

Cook the Tagliatelle pasta in a large pan of salted, boiling water for 2-3 minutes until 'al dente'.

Sprinkle with the Parmigiano cheese and toss with the mushroom sauce. 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:

British Professor: "Southern Italians Less Intelligent Than Northerners"

London - February 17th, 2010 - Richard Lynn, Professor Emeritus of Psychology at the University of Ulster (UK), is no stranger to controversy, having argued that differences in intelligence are linked to race and gender. Now he has upset the Italians, claiming that the South of Italy is less developed than the North because its inhabitants are less intelligent.

In his paper, entitled, "In Italy north-south differences in IQ predict differences in income, education, infant mortality, stature and literacy" and published in the psychology journal Intelligence (vol 38, no 1, 2010) Lynn states that the IQ levels of the population of Italy decrease as one travels south, with the Sicilians being the least intelligent of all Italians the most intelligent, according to Lynn, live in the Fruili area. Lynn writes that the reason may be that Southerners have a "genetic admixture with populations from the Near East and North Africa."

You may imagine the disdain with which this news has been greeted in Italy: Corriere della Sera reports that Lynn's theories would not be out of place in a racist pamphlet while La Repubblica publishes a list of high-achieving Southerners. Roberto Cubelli, President of the Italian Association of Psychologists, criticizes Lynn’s theories as being seriously flawed, for his methodology and for poor psychometrics (the means by which a person’s education and psychological characteristics can be measured). Mr Cubelli also points out the dangers of Lynn’s theories, which could lead to racist behavior in individuals or politically.

Neapolitan politician Amedeo Laboccetta has called Lynn a "poor, ignorant man" and has offered him a free stay in the South, so that he can explain his theories in person to the people he has insulted.

Ah, that hurt! Doesn't Professor Richard Lynn Cornuto realize we southerners don't need any further "racial profiling" from the polenta-sucking northerners?

Why is the North so vicious to the South? They act surprised when they see us wearing shoes.

If you ever visit the Lombardy region (you know, the land of butter and lard), listen in on the preschool songs they sing to their kids:

"It's a beautiful day in the neighborhood,"
"A beautiful day in the neighborhood."
"Everyone's from the north."
"There are no Sicilians, Calabrese or Napolitanos!"

"Today we're going to learn what not to do,"
"We don't rent out real estate to southerners."
"Can you say, "no vacancy?"
"Yes, you can."

"Remember one thing,"
"Just because someone is different than you is no reason to be nice to them."
"Can you say, "outcasts?"
"Yes, you can."

There will never be peace between the north and south of Italy. That is something we have all learned to accept. Let me tell everyone why there will never be peace:

Whenever you have a bunch of Sicilians, there are plenty of people to hate them.
If you put Sicilians on Mars, there will be a problem.
If you put them in the North Pole, the polar bears will go to war with them.

As our grandfather always preached to us; "If there’s an ocean people will swim, if there are Sicilians people will hate. That’s my history lesson for today. Move out of the way, please."

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