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 06/07/05 Cuccidati from OreganoFromItaly.com

"Buon Giorno! Tanti saluti e amore da Angela e staff!" Welcome to another recipe edition from Angela's Oregano Farm!

This week's Italian recipes:
  -Insalata di Fagiolini e Patate
  -Trota Saltinbocca
  -Cuccidati

Try them on your next family gathering

We hope you enjoy the recipes in this week's issue and the complimentary news article report from "Only In Italy.com".

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


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 Recipe: Insalata di Fagiolini e Patate

Insalata di Fagiolini e Patate
String Bean and Potato Salad

Ingredients:

1 lb very tender small green beans
1 lb small potatoes, boiled
4 - 5 tablespoons extra-virgin olive oil
1 - 2 tablespoons white vinegar (optional)
salt

Directions:

Clean the string beans removing the two ends.

Boil the string beans in lightly salted water, until tender but still firm and not too soft or overcooked. Let the beans cool to room temperature. Transfer to a bowl.

Cut the potatoes in large dice and add them to the bowl.

Add salt, extra-virgin olive oil, and vinegar.

Mix thoroughly and serve lukewarm.

That's it!


 Recipe: Trota Saltinbocca

Trota Saltinbocca
Saltimbocca or saltinbocca (depending on dialect) means literally ‘jump in the mouth’. It usually refers to veal which is finely sliced, rolled with prosciutto and sage then pan-fried. The result is a delicious mouthful and lends itself to all sorts of variations.

Ingredients:

4 fillets of trout or redfin
150 grams mozzarella cheese, sliced finely
8 slices prosciutto
1 clove garlic, crushed
20 grams parmesan, grated
salt and pepper
50 grams butter or oil
a few leaves of tarragon or Italian parsley
100 ml white wine
flour
5 grams Italian parsley, chopped

Directions:

Gently pound the fish fillets between "gladwrap" to flatten into fine slices.

Lay on top the finely sliced prosciutto and the mozzarella cheese.

In a bowl combine parmesan, garlic, salt, pepper, tarragon or parsley.

Spread this mixure on top of the fish fillet, prosciutto and cheese.

Roll to form a "saltinbocca" and secure with a toothpick.

Dust the fish rolls with flour warm butter or oil in a frypan, when foaming, place in the fish rolls and cook gently.

Add the wine and let it reduce.

Serve on warm plates sprinkled with chopped Italian parsley.

That's it!


 Recipe: Cuccidati

Cuccidati
Sicilian Fig Cookies

Ingredients:

Dough
4 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon salt
16 tablespoons butter
4 eggs

Filling
12 oz (340 gr) dried figs, finely diced
1/2 cup (50 gr) raisins
1/2 cup (30 gr) candied orange, diced
1/2 cup (50 gr) almonds, finely chopped
3 oz (85 gr) semi-sweet chocolate, cut into small dice
1/3 cup (100 gr) apricot preserve
3 tablespoons dark rum
1 teaspoon cinnamon powder
1/4 teaspoon cloves, ground

Egg Wash
2 eggs
pinch of salt
multicolored nonpareil (optional)

Directions:

Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.

Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.

Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.

Place the figs in a saucepan, cover with water, and bring to a boil.

Drain thoroughly and cool to room temperature.

In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.

Transfer the fig paste to a bowl.

Preheat oven to 350 F (180 C).

Prepare the egg wash by beating the eggs with a pinch of salt.

Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.

Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).

Brush the egg wash on the dough.

Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.

Take one edge of the dough and bring it over the filling to form a roll.

With the palm of your hands roll the cylinder to make it even.

Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.

Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape, or cut the extremities and give the cookies a "X" shape

Transfer the rolls to 3 cookie pans lined with parchment paper.

Brush the surface of the buccellati with the remaining egg wash.

Optionally sprinkle with multicolored nonpareil.

Bake for about 20 minutes or until golden. Transfer onto racks to cool.

That's it!

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 Only In Italy!

"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:

A Stop for a Cappuccino After a Burglary, Arrested.

IlCentro.QuotidianiEspresso.it - Rome - March 24 - After robbing a pharmacy in the Cinecittà section of Rome, they walked into a bar for a cappuccino and cornetto (a croissant-like pastry). Afterwards, they went into the bathroom, changed their clothes and left the bar in total tranquility throwing away in the street the box cutter used to threaten the people present in the pharmacy.

But waiting for them were police officers of the Tuscolano precinct who arrested them and recovering the cash stolen.

The two, Orazio Ioanna, 30, and Fabio Russo, 39, already known by the police for previous robberies, did not realize when they fled the pharmacy in the vicinity of the Acquedotti park, that they were being followed by the pharmacy owner who witnessed them entering the bar in Viale Giulio Agrciola and had called the police.

The officers arrested them with the stolen cash amount of 300 Euros along with the box cutter used in the robbery.

"Bravi!" Did you notice that the article did not state what time of day the crime was committed? You might say to yourself, "Who cares? It's funny anyway!"

And it is funny!

But these 2 brilliant geniuses were caught, not only because they were seen entering the bar, but because they wanted to make sure that they wouldn't break an even more important and sometimes sacred law in Italy...drinking coffee at the wrong hour!

IMPORTANT: First of all, you drink your coffee at a bar, not in a café. In the morning, as long as it is before 10:30, you can sit down with a cappuccino and cornetto, but in the afternoon you stand at the bar, drink your espresso down in three sips, then leave immediately!

It is only permissible to drink cappuccino until 10:30 a.m. The same goes for a caffè latte or a latte macchiato. No milky coffees shall be consumed after mid-morning. The waiters of Italy wage a constant, vigilant battle against anyone who try to go against the rules. "It is bad for your digestion" is their invariable and annoying response. Just the thought of having a cappuccino after lunch makes them go weak with nausea.

So, you see, this crime was poorly organized! The pharmacy had to be robbed and the cappuccinos and cornettos consumed by 10:30 a.m. These two had obviously overslept and robbed the pharmacy close to this deadline.

But instead of taking the unholy risk of ruining their entire morning by skipping coffee, they entered the bar and ordered (it was either that or take the risk of drinking coffee off-hours and arousing suspicion among the coffee conscious Italians).

So, if you're a thief, tourist, or a tourist who wants to be a thief, make sure your illegal activities DO NOT cross Italy's strict coffee drinking schedule.

"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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