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 07/17/07 Stuffed Squid Ligurian Style from OreganoFromItaly.com

"Dai nemici mi guardo io, dagli amici mi guardi Iddio!" (I can protect myself from my enemies; may God protect me from my friends!) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Uova In Camicia con Salsa Rosa
  -Calamaro Ripieno alla Ligure
  -Gelato di Amaretto

Enjoy the recipes, your summer and the complimentary news article report from "Only In Italy.com".

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 2007 organic oregano harvest now available!

OreganoFromItaly.com News! Angela is proud to announce the availability of her organic oregano harvest for the 2007 season.

Angela's oregano's pungent, spicy flavor makes it a perfect match for your tomato sauces, eggplant, seafood and grilled meats. Try sauteing aromatic vegetables in virgin olive oil with garlic and our oregano.

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 Recipe: Uova In Camicia con Salsa Rosa

Uova In Camicia con Salsa Rosa
Poached Eggs in Pink Sauce

Ingredients:

2 cups (1/2 liter) tomato puree
7 fresh eggs
6 slices white square loaf bread
1 shallot
1 cup (250 ml) extra virgin olive oil
Vinegar
Salt and pepper

Directions:

Simmer the chopped shallot in 1 tbsp of olive oil and when it is golden add the tomato puree, season for salt and cook for 15 minutes, and cool in a bowl.

With 1 egg and the rest of the olive oil make a mayonnaise that you will mix with the tomato puree to make a pink sauce.

Round off the edges of the bread to obtain 6 disks and fry them. Drain off the excess olive oil on kitchen paper and arrange on a serving dish.

Poach the six eggs in water to which you will have added a tbsp of vinegar.

Place an egg on each slice of fried bread and cover with plenty of pink sauce. Serves 6.

That's it!


 Recipe: Calamaro Ripieno alla Ligure

Calamaro Ripieno alla Ligure
Stuffed Squid Ligurian Style

Ingredients:

8 medium squid
1/2 lb (200 grams) boiled spinach
3 eggs
Handful bread crumb
Handful grated Parmigiano cheese
1 tbsp extra virgin olive oil
Unrefined sea salt
Freshly ground white pepper
Optional: milk

For the sauce:
2 shallots
1 glass Vermentino (dry white wine)
Pulp of 4 ripe tomatoes
Leaves of 2 sprigs of parsley
Unrefined sea salt
Freshly ground white pepper

Directions:

Clean the squid by removing the transparent center bone, the intestines, the head and eyes. Cut the sack from the tentacles, and the wings from the sack. Wash them carefully. Boil the tentacles and wings briefly in boiling water.

Place the boiled spinach in a bowl, mince, and add the grated bread crumb, eggs, the minced tentacles, Parmigiano cheese, salt and pepper and some olive oil. If it is too dry add a little milk to soften it.

Stuff the squid sacks with this filling and close them with toothpicks.

In a thick bottomed pan, brown the sliced shallots and then brown the squid. Wet with white wine, evaporate, add the tomato pulp and parsley and cook for 30 minutes adding some hot water or vegetable stock if necessary.

Season for salt and pepper.

Cool to room temperature and serve sliced in their juice in individual plates. Serves 4.

That's it!


 Recipe: Gelato di Amaretto

Gelato di Amaretto
Amaretti Ice-Cream

Ingredients:

30 small amaretti
4 eggs
6 tbsp sugar
2 cups (500 grams) whipped cream

Directions:

Chop the amaretti roughly and set aside.

Whisk the sugar and egg yolks together until frothy, add the amaretti (reserve two tbsp for decoration).

Whisk the egg whites to stiff peaks and fold in delicately and amalgamating well. Do then the same with the whipped cream.

Pour the mixture into a metal mould and place in the freezer for at least 24 hours.

To remove the ice-cream easily from the mould, wet a sponge with hot water and pass it around the mould.

Overturn it onto a serving dish and scatter the amaretti on top for decoration. Serves 6.

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:

Drunk Jackass Goes Down the Spanish Steps...By Car

Rome - June 13 - A drunken man drove down Rome's famed Spanish Steps at dawn on Wednesday, thinking the world-famous monument was a city street (photos). Eye witnesses said people had to dive out of the way to avoid being hit by the car.

The man, identified as a 24-year-old Colombian, apparently turned down onto the monumental stairway, the longest and widest in Europe, at a fair speed. About half-way down his bumpy descent he realized his error, got out of the car and tried to push it back up with the help of disco-goers who gather there for early-morning refreshment.

The effort soon proved impossible because of the steep incline so the man's helpers decided to ease the car down to the bottom.

Meanwhile police had arrived on the scene. The driver was arrested and a breath test showed his blood alcohol content to be twice the local limit for driving. Conservation experts were called in to start inspecting the 18th-century landmark for damage. Several of the 200 year old steps were chipped and scuffed.

Wednesday's incident came less than a month after a group of drunken immigrants took a screwdriver to the famous Barcaccia (Old Boat) fountain at the foot of the steps.

"Testa di Culo!"

After apparently drinking since half-past yesterday, he mistook the stairway for a city street like downtown South America. He could of, at least, signaled the turn.

And with a stroke of brilliance, he decided it was best push it back up the stairs with the help of other ambitious drunk scientists who usually gather there to star gaze. This was until the law of physics proved to be stronger than their grappa, beer and wine.

It's a shame the police didn't accidentally trip him into the "Fontana della Barcaccia" at the bottom of the steps, handcuff and question him and make him take a breathalyzer underwater.

"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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