06/22/11 Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs

"Non affoga colui che cade in acqua - ma affoga chi male incappa." (Who falls in water doesn't drown - but who falls badly will.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
  -Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley
  -Steamed Lobster with Lemon-Herb Butter

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Yours Truly,              
Angela Reina       

 Recipe: Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs

Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs
Pasta Fatta a Mano con Pancetta, Pomodorini e Erbe


For the Pasta:
2 cups (or more) 00 flour
1 cup hot water, divided
4 teaspoons plus 1/2 cup extra-virgin olive oil
Pinch of salt

For the Sauce:
1/2 cup chopped white onion
1/2 cup chopped pancetta
1/4 teaspoon cracked black pepper
3 cups small cherry tomatoes, halved
16 fresh basil leaves plus fresh sprigs for garnish
2 teaspoons chopped fresh oregano
1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved


Prepare the Pasta:
Place 2 cups flour in large bowl.

Make well in center.

Add 1/2 cup hot water, 4 teaspoons olive oil, and pinch of salt to well and stir to combine.

Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough.

Turn dough out onto lightly floured work surface.

Knead until smooth, adding more flour if sticky, about 5 minutes.

Gather dough into ball.

Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.

Lightly dust large baking sheet with flour.

Place dough on work surface and cut off 1/2-inch thick slice.

Roll dough between palms of hands and lightly floured work surface to 1/3-inch thick rope.

Repeat with 5 more dough slices, rolling each into rope.

Cut ropes into 1-inch lengths.

Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints.

Transfer to prepared baking sheet.

Repeat with remaining dough in batches.

Prepare the Sauce:
Heat remaining 1/2 cup olive oil in heavy large saucepan over medium heat.

Add onion, pancetta, and pepper and saute until onion is translucent, about 8 minutes.

Add tomatoes with any juices and cook until softened, about 5 minutes.

Mix in 16 basil leaves and oregano.

Season to taste with salt.

Bring large pot of salted water to a boil.

Add pasta and boil until tender but still slightly firm to bite, about 10 minutes.

Drain well; return to pot.

Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes.

Divide pasta among bowls.

Spoon remaining sauce over.

Garnish with basil sprigs.

Serve, passing shaved cheese separately. Serves 6.

That's it!

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 Recipe: Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley

Sauteed Scallops with Cherry Tomatoes, Green Onions, and Parsley
Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo


1 and 1/2 pounds large sea scallops, side muscles removed
Coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
One 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild paprika


Rinse and drain scallops; pat dry with paper towels.

Sprinkle with kosher salt and pepper.

Heat 2 tablespoons olive oil in large skillet over medium-high heat.

Add scallops; saute until browned outside and just opaque in center, about 2 minutes per side.

Transfer scallops to plate; cover.

Add 1 tablespoon olive oil to same skillet; add white parts of green onions and saute until almost tender, about 1 minute.

Add tomatoes and green parts of onions and saute until tomatoes begin to burst and release juices, about 5 minutes.

Stir in 3 tablespoons parsley, lemon juice, and paprika.

Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.

Season with salt and pepper.

Transfer scallop mixture to platter.

Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon chopped fresh parsley. 4 servings.

That's it!

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 Recipe: Steamed Lobster with Lemon-Herb Butter

Steamed Lobster with Lemon-Herb Butter
Astice al Vapore con Burro alle Erbe e Limone


Six 1 and 1/4 to 1 and 1/2-pound live lobsters

1 cup (2 sticks) butter
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
Lemon wedges


Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 10-12 minutes.

Meanwhile, melt butter in small saucepan.

Add lemon juice and herbs.

Season with salt and pepper.

Serve lobsters with lemon wedges and warm herb butter. 6 servings.

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:

DeNiro Hopes His Italian Language Skills Are Good Enough For Italian Comedy

Rome - October 20, 2010 - Robert De Niro said he was hopeful his foreign language skills had not let him down after shooting his part in Italian romantic comedy "Manuale d'Amore 3".

In the film the Oscar winner is a divorced American professor who comes to Italy and falls in love with the beautiful daughter of his apartment block's janitor, played by Monica Bellucci.

"I already knew a little Italian, although it's more difficult when it comes to delivering lines," De Niro, who has Italian roots, told reporters.

"I hope I did a good job and that my part doesn't have to be dubbed over, because there's lots of humor in the fact that it's me speaking Italian".

The film is the third in a series by Italian director Giovanni Veronesi that has taken over 35 million euros at the box office so far. Production is about halfway through, although De Niro has finished his part in the film, which like the others in the franchise follows an unusual format made up of several distinct stories.

"I agreed to do this film because of Giovanni Veronesi," the 67-year-old actor said.

"I spoke to him on the telephone and he sent me the first two movies, which I thought were great, and he's a really smart guy.

"The other actors and I were on the same wavelength immediately. It's lovely to get back on the set and act with actors you have a good understanding with".

De Niro's appearance in "Manuale d'Amore 3", which is due to be released in February, was his first on an Italian set since he starred in Bernardo Bertolucci's 1976 epic "1900".

That film was also his only previous appearance in a foreign-language picture.

"Porca miseria", Robert is simply brilliant. What an actor! We came so close to believing he had a concern over his language skills in this Italian crap of a movie.
Hey, Roberto! It's "Manuale d'Amore 3" (Love Manual 3)...not "The Godfather 3".

Ah, folks, we miss the good old days when truly brilliant directors like Fellini, Leone and Visconti were making memorable films that people still watch with pleasure to this day. Remember the films, '8 e Mezzo', 'La Dolce Vita', and 'Amarcord'? Brings a tear to the eye ("sniff").

The Italian movies in the theaters today are so pitiful, people should insist on paying again on the way out. "Ma che palle! Look, we saw no effort put into this film. As a donation, here’s an additional 7 Euros towards making a good one."

"Manuale d'Amore" (part 1) is a movie that is broken up into sections that tell stories about four Italian couples and the various stages in their relationships: falling in love, crisis, infidelity, breaking up. The end... "Cacchio", how original! We'll bet it's something you've never seen in the history of movies.

The scene-structure is not clear for most of the movie and you get the sensation the actors walk on to the set and are left to their instincts. So, they're left undirected, and therefore badly directed.

No, you don't get hooked, you barely laugh, a few yawns and you wait for it to be over so you can get on to more entertaining things like dusting the wine barrels in the cantina.

By the way, here’s how to become an Italian film director: "Eh, I'm not sure. What do you think you should do in this scene?"

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