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"Nella vita - chi non risica - non rosica." (In life: who risks nothing - gains nothing. In life: nothing ventured - nothing gained.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Spaghettini with Garlic and Lemon
  -Spaghetti with Walnut Sage Pesto
  -Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish

We sincerely hope all our subscribers and their families enjoy their recipes.

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Yours Truly,              
Angela Reina       

Spaghettini with Garlic and Lemon
Spaghettini con Aglio e Limone

Ingredients:

1 lb Spaghettini or Capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Directions:

Cook pasta in a 6-quart pot of boiling salted water until 'al dente'.

Reserve 1 cup cooking water and drain pasta in a colander.

While pasta is boiling, cook garlic and red pepper flakes (to taste) in olive oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes.

Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.

Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.) Makes 4 main-course or 6 to 8 side-dish servings.

That's it!

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Spaghetti with Walnut Sage Pesto
Spaghetti con Pesto di Noce e Salvia

Ingredients:

1 lb dried spaghetti
1/3 cup chopped fresh parsley
3 to 4 tablespoons chopped fresh sage
1 garlic clove, chopped
1 teaspoon salt
1 cup walnuts, toasted and cooled
1/3 cup extra virgin olive oil
1/3 cup grated Parmigiano-Reggiano cheese (3/4 oz) plus additional for serving
1/4 teaspoon black pepper

Directions:

Cook spaghetti in a 6-quart pot of boiling salted water until 'al dente'.

While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped.

Add walnuts and pulse until finely chopped.

With motor running, add olive oil in a steady stream.

Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.

Reserve 1 cup cooking water, then drain pasta in a colander.

Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine.

Sprinkle with cheese before serving. Makes 4 to 6 servings.

That's it!

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Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish
Carne di Maiale alla Griglia Toscana con Rosmarino e Salsa di Peperone

Ingredients:

For the relish:
1 and 1/2 lbs red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon extra virgin olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper

For the pork:
1/2 cup fresh rosemary leaves (from about 2 large bunches)
1/3 cup extra virgin olive oil
6 large garlic cloves
Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
1 teaspoon salt
1/2 teaspoon ground black pepper
One 3 and 1/2-lb center-cut pork rib roast (6 or 7 rib bones), trimmed of excess fat

30 charcoal briquettes

Directions:

Prepare the relish:
Char peppers directly over gas flame or in broiler until blackened on all sides.

Enclose in paper bag 10 minutes.

Peel and seed peppers.

Transfer peppers to processor; using on/off turns, puree peppers coarsely.

Transfer peppers to bowl.

Mix in remaining ingredients.

Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)

Prepare the pork:
Combine rosemary, olive oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth.

Spread rosemary puree evenly over pork. Let stand while preparing barbecue.

Stand charcoal chimney on nonflammable surface.

Place torn newspaper in bottom of chimney; add charcoal briquettes.

Light paper through hole near bottom of chimney.

Let charcoal burn until ash is just gray, 30 minutes.

Open vents at bottom of barbecue.

Remove top rack.

Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent.

To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch.

Set pan with water on rack next to charcoal. Return top rack to barbecue.

Place pork roast, bone side down, on top rack over drip pan.

Cover barbecue with lid, positioning top vent directly over pork.

Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack.

Leave thermometer in place during cooking.

Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.

Using tongs, turn pork over.

Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.

Transfer pork to platter, leaving meat thermometer in place.

Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F).

Cut pork between bones to separate chops. Serve with red pepper relish. Makes 6 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:

Italy To Create "Fat" Database

Rome - February 4, 2009 - Italy is to create the first national database of people who are obese or overweight, the Higher Health Institute (ISS) said Wednesday.

Over 300 doctors and nurses will be stationed in 50 supermarkets across the country between February and June to offer heavier shoppers medical check-ups, tests and lifestyle advice. In return, test results will be entered into a database and the ISS will contact shoppers in the future to monitor their state of health.

The ISS hopes to collect information from around 10,000 people who are overweight or obese during the project.

More than one in three Italians are overweight and around four million are obese, according to statistics institute ISTAT.

"Buon Giorno!" When do we eat?

Obesity is certainly a problem in Italy although, we will never admit it. Putting down a fork for a moment of reflection is too much to ask for.

If asked, "Ciao, do you realize you're overweight?", we'll look you straight in the eye, smile and lie. Instead of a nose growing, a stomach will. It's like Pinocchio going berserk.

However, to some Italians, their idea of losing weight is:
- putting down their cell phones,
- taking off their glasses,
- eating only when their awake.

Italians think that losing weight is one of the most difficult things for people to do.

What?! Che cosa?! Controlling what you eat?! Stop that!
Serving in World War II was difficult.
Growing up in poverty is difficult.

Stopping the consumption of sausage, polenta, pizza, mozzarella and prosciutto is not!

"Palle!" How traumatizing! Our fat cousin, Francesco, got so upset he had to go eat tomato sauce.

"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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