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 05/11/11 Zabaglione Gelato

"Quando finisce la partita, i pedoni, le torri, i cavalli, i vescovi, i due re e le due regine tutti vanno nello stesso scatolo" (When the chess game is over, the pawns, rooks, knights, bishops, kings, and queens all go back into the same box.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Roasted Red Bell Peppers
  -Fettuccine with Artichokes
  -Zabaglione Gelato

All of us at the farm are grateful for your participation with us through this newsletter. Thanks for everything you're doing and we'll continue to find recipes to help your kitchen shine. Please share this newsletter, if you found it useful. Enjoy this week's recipes.

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Yours Truly,              
Angela Reina       


 Recipe: Roasted Red Bell Peppers

Roasted Red Bell Peppers
Peperoni Rossi Arrostiti

Ingredients:

5 red bell peppers
2 small garlic cloves, very thinly sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon finely chopped fresh oregano
3/4 teaspoon coarse sea salt (preferably Sicilian)
1/4 teaspoon black pepper

Directions:

Prepare grill for cooking.

Lay bell peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.

Transfer to a bowl, then cover and let steam 10 minutes.

Peel and seed peppers (reserving juices), then cut into 1/4-inch thick strips.

Stir together peppers (with their juices), garlic, olive oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature. Makes 10 servings.

Note: If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. If you're unable to grill outdoors, peppers can be broiled on rack of a broiler pan about 2 inches from heat 10 to 20 minutes.

That's it!

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 Recipe: Fettuccine with Artichokes

Fettuccine with Artichokes
Fettuccine con Carciofi

Ingredients:

1 lemon, halved
3 large artichokes

6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine pasta

3/4 cup freshly grated Parmigiano cheese (about 2 and 1/2 ounces), divided

Directions:

Fill large bowl with cold water.

Squeeze juice from lemon halves into water; add lemon halves.

Working with 1 artichoke at a time, cut off stem from artichoke.

Using small knife, peel stem, then slice into 1/4-inch thick rounds.

Drop stem slices into lemon water.

Pull off leaves from artichoke and discard.

Using spoon, scoop out choke.

Thinly slice artichoke bottom.

Drop artichoke slices into lemon water.

Repeat with remaining artichokes.

Heat olive oil in heavy large skillet over medium heat.

Add garlic; saute 1 minute.

Drain artichoke pieces; add to skillet.

Saute until artichokes are soft and beginning to turn golden, about 20 minutes.

Add wine; reduce heat to medium-low, cover, and simmer 3 minutes.

Stir in 1 and 1/2 tablespoons parsley; simmer 1 minute.

Discard garlic. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1 cup pasta cooking liquid.

Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry.

Season to taste with salt and pepper.

Transfer to bowl.

Sprinkle with remaining cheese and 1 and 1/2 tablespoons parsley and serve. Makes 6 servings.

That's it!

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 Recipe: Zabaglione Gelato

Zabaglione Gelato

Ingredients:

4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala wine
2 tablespoons dark rum
1 teaspoon vanilla extract

Directions:

Whisk yolks and sugar in medium bowl until thick, about 2 minutes.

Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges.

Gradually whisk hot milk mixture into yolk mixture; return to saucepan.

Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170F, about 6 minutes.

Immediately pour custard through sieve set over another medium bowl.

Stir Marsala wine, rum, and vanilla into custard.

Cover; refrigerate at least 3 hours.

Process custard in ice cream maker.

Transfer gelato to container.

Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.) Makes about 3 and 1/2 cups.

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:

Pope: "Clean Out All the Trash...Not Only From The Streets

Vatican City - November 3, 2010 - Pope Benedict XVI took the Naples garbage crisis as his cue for a Wednesday general audience sermon where he urged faithful to "clean out the trash from our consciences and souls".

"We need to let Jesus into our consciences so they are illuminated and cleaned," said the pontiff.

"Trash is not just in the streets...only the power and light of the Lord signals the right path".

"Let us be illuminated and cleaned in order to learn the true life".

We couldn't agree more. In many parts of Southern Italy, a child’s first confession is now celebrated. Parents film the little weenie as he walks to the confessional to clean out the trash from his conscience and have a feast afterwards to celebrate his acquittal. All that’s missing is his standing on a table and reciting the confessed sins to the invited guests.

Dear Lord,

Help me to consider the feelings of Napolitani, even if most of them are full of crap and immobile from liquor.
Help me to take things more seriously, especially when I witness Sicilians with nothing fighting over nothing.
Give me patience when my Uncle Vincenzo talks about his bad childhood and why, during World War II, he had to pick bugs off my father just to eat.
Help me to take responsibility for the consequences of my actions, even though they're usually the fault of the "figli di puttana" who are governing in Rome.
Keep me open to free speech, even though I would gladly give up it up just to prevent Sicilians from expressing their pearls of wisdom.
Give me patience, even when the employees at my local post office pace themselves like slugs.

Grazie, Lord.
Amen

"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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