OreganoFromItaly.comOreganoFromItaly.com

 07/10/13 Stuffed Butterflied Leg of Lamb

"Essere un pezzo di pane." (Being a piece of bread. Someone who is a piece of bread is someone very nice and very easy-going.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Farfalline Pasta Carbonara
  -Stuffed Butterflied Leg of Lamb
  -Pistachio Cake

"Buona giornata!" Thanks again for being part of the newsletter, our farm family and our larger community. If ever I've missed sending you a reply and you want to be sure you're seen, just hit reply to this or write me Angela@OreganoFromItaly.com. I never mean to miss your messages. We get buried sometimes up at the farm, and it takes a bit of effort. But you're worth it.

Thanks again for reading!

Yours Truly,              
Angela Reina       


 Recipe: Farfalline Pasta Carbonara

Farfalline Pasta Carbonara
Pasta Farfalline alla Carbonara

Ingredients:

6 slices pancetta (5 ounces)
1 pound Farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs
1 cup grated Parmigiano-Reggiano cheese plus additional for sprinkling
1/2 teaspoon kosher salt

Directions:

Cut pancetta crosswise into 1/4-inch wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp.

Remove from heat.

Cook farfalline pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4-5 minutes before pasta is 'al dente'.

Whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.

Reserve 1 cup pasta-cooking water, then drain.

Add pasta to eggs along with 1/2 cup reserved cooking water and pancetta with drippings, tossing to combine.

Add more cooking water to moisten if necessary.

Season with salt and pepper. Makes 6 (main course) servings.

That's it!

Printer Friendly Version


 Recipe: Stuffed Butterflied Leg of Lamb

Stuffed Butterflied Leg of Lamb
Cosciotto di Agnello Farcito (Tagliata Farfalla)

Ingredients:

One 4 to 4 and 1/2-pound boneless leg of lamb with shank end removed
4 large garlic cloves (3 chopped, 1 sliced)
2 teaspoons finely grated lemon peel
20 fresh sage leaves, divided
4 ounces thinly sliced pancetta
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil

Directions:

Open the lamb, boned side up, like a book.

Trim most of the sinew and fat, being careful not to cut any holes in the meat.

Make one 3/4 to 1-inch deep full-length cut in each thick portion of lamb (do not cut through to work surface).

Cover lamb with sheet of plastic wrap.

Using rolling pin, pound to even 1 to 11/2-inch thickness (lamb will be about 8 by 19 inches).

Peel off plastic wrap.

Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel.

Top with 15 sage leaves, spaced evenly apart.

Cover with pancetta.

Starting at 1 long side, fold lamb in half.

Tie lamb tightly at 2-inch intervals into long roll.

Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit.

Sprinkle lamb with salt and pepper.

Whisk lemon juice and olive oil in medium bowl.

Season with salt and pepper.

Brush mixture all over lamb and let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat).

Place lamb on grill and sear on all sides.

Continue to grill until thermometer inserted into thickest part registers 130?F for rare, turning and brushing occasionally with lemon-juice mixture, about 45 minutes.

Transfer to cutting board.

Let rest 10 minutes.

Cut lamb into 1/2-inch thick slices. Serves 8.

That's it!

Printer Friendly Version


 Recipe: Pistachio Cake

Pistachio Cake
Torta di Pistacchio

Ingredients:

3/4 cup unsalted shelled pistachios (approximately 4 ounces; not dyed red)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
2 tablespoons finely grated orange zest (from 3 medium oranges)

Directions:

Arrange oven rack in middle position and preheat oven to 350?F.

Butter 9-inch diameter round metal pan and line bottom with waxed paper.

Butter paper.

Dust pan with flour, knocking out excess.

Using food processor, pulse pistachios until finely ground, about 30-40 seconds (do not over process, or mixture will become paste.)

Add flour, baking powder, cardamom, and salt and pulse briefly to combine.

In small bowl, combine milk and vanilla.

In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 and 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition.

Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined.

Add orange zest and beat just until combined.

Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes.

Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack.

Remove paper and serve warm or at room temperature. Makes 8 servings.

That's it!

Printer Friendly Version :: Submit Your Thoughts

 

 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:

Husband Stabbed In the Weiner After Admitting To Cheating By Phone

Livorno - May 14, 2012 - A 61-year-old man died on Monday after being repeatedly stabbed in the 'weiner' and abdomen by his wife. She admitted to attacking him in a jealous rage after he admitted he had spent Saturday night with another woman in the Italian port city of Livorno.

The 61-year-old man was admitted to hospital on Sunday in Livorno a critical condition and operated on after the frenzied attack by his 57-year-old wife late Saturday.

She said she attacked him when he returned home drunk, after he'd confessed his infidelity in a phone call, but only called an ambulance late on Sunday when her husband's condition had worsened.

The woman, who is originally from Germany, faces murder charges and was on Monday being questioned by police.

"Cazzarola", what is this? It caught us off guard.
Why didn't he follow protocol?
Why did he call in the cheating?

Dear naive women, what Italian films are you downloading and watching that makes you assume you're going to find the Garden of Eden when you visit Italy? Look at this case. The German subtitles in the film were way off.

Why do women who date/marry/enslave Italian men assume it's mandatory we be on top of each other every minute to prove our love? "Porca Eva", come on! It's unnatural for the Italian male species to be with a person after a prolonged period of time.

And how is it possible you don't get tired of us? It's gotten to the point where we're contacting you by phone to let you know we're defiling other people. Some of us writers have been on this planet for well over 30 years...and we're tired of ourselves!

By the way, there is no need to exhibit such crude violence when you're angry. Getting racked over the head with a pizza shovel or whacking a 'weiner' with a wooden spoon is much more painful and embarrassing.

However, and in our defense, when it comes to sentiments and having a good time we can be gentlemanlike. After all, we have a so-called Latin lover reputation to uphold. We think this reputation rumor had to be started by a few ugly American women who got to together with their ugly European girlfriends over a few bottles of wine and the BS started flying around.

And to our German female friends who come down and visit us every summer, we're not going to take offense to this story. We would love to entertain you and show you around Sicily...if you weren't too occupied with puking from all the Italian beer you drink.

"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!



 Caterina Collezione, shop for Italian sterling silver directly from the factory in Italy; wedding gifts, anniversary gifts, flatware, plates, centerpieces, silverware, tea sets, dinnerware and more. All limited editions and made to order.
 SilverFromItaly.com

 Angela's Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
 OreganoFromItaly.com

 Adriana's Homemade Italian Gourmet Cookies; Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
 CookiesFromItaly.com

 Italian humor and news; visit and subscribe today and feed your sense of intellectual superiority by reading and wondering how Italy still survives after 56 governments in 50 years!
 Only In Italy.com

 Read Past Issues
 What's New?
 Order Our Oregano!
 People are Talking!
 History of Oregano
 Uses of Oregano
 Tour Our Oregano Farm
 Shipping
 Customer Service
 Our Certification
 About Angela
 Our Privacy Policy

 Submit Your Thoughts
 Email Angela


 Subscribe to the OreganoFromItaly.com feed! Subscribe!
 Add to My Yahoo!
 Add to My Google
 Add to My Netvibes

 Follow Angela on FB:
 Facebook


 Baked Polenta with Garlic
 Cauliflower and Lamb Pie
 Couscous with Vegetables
 Gnocchi with Mushroom Sauce
 Marbled Ring Cake
 Orecchiette with Red-Wine Veal Sauce
 Penne with Artichokes
 Porcini Mushrooms with Tarragon
 Rigatoni with Braised Lamb Ragu
 Sausage and Cheese Manicotti
 Spaghetti with Tuna & Fennel
 Veal Bocconcini with Porcini and Rosemary

 More Recipes!


Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?

Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:

 Silver From Italy.com
 Cookies From Italy.com
 Only In Italy.com

 


Copyright ?2000-2011 FromItaly di Ciccarello. ISSN: 1724-7977. All Rights Reserved. Please read our Privacy Policy

This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.