07/19/05 Insalata di Mare from OreganoFromItaly.com

"Buon Estate! Un caloroso saluto da Angela e staff!" Welcome to another recipe edition from Angela's Oregano Farm!

This week's Italian recipes:
  -Insalata di Mare
  -Sugo di Pomodoro
  -Farfalle al Tonno Fresco

Hope you'll try these light recipes perfect for the hot summer weather.

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

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Yours Truly,              
Angela Reina       

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 Recipe: Insalata di Mare

Insalata di Mare
Seafood Salad


200 grams octopus
200 grams shelled prawns
200 grams squid
100 grams green beans
100 grams asparagus tips
2 potatoes
100 grams baby zucchini
100 grams carrots
Olive oil
Lemon juice
Salt and pepper


Boil the octopus and when tender remove the skin and cut roughly into small pieces.

Boil the prawns and lastly boil the squid, which you will cut into rings. Let cool.

Steam or boil separately the green beans, asparagus tips and the potatoes and cut them into small pieces. Let cool.

Wash and peel the carrots, wash the zucchini and cut into thin strips.

Dress the ingredients separately with lemon, olive oil and salt and place them decoratively onto a large serving dish.

Blend some lemon juice with olive oil, salt and pepper and place in a sauce boat to accompany the dish.

Serve at room temperature.

That's it!

 Recipe: Sugo di Pomodoro

Sugo di Pomodoro
Tomato Sauce


500 grams ripe tomatoes.
4 tbsp extra-virgin olive oil.
4 cloves of garlic.
Fresh basil.
Chili pepper.


Peel and chop the tomatoes. Put the oil and whole garlic cloves in a saucepan and cook over a medium heat until the cloves begin to brown. Add the tomatoes and cook for fifteen minutes. Remove the garlic cloves and add a good handful of fresh basil leaves.

This sauce is perfect with a dash of chili pepper which should be served, either powdered or crushed, at the table with the pasta. If you like to flavor your pasta with cheese, try either a mature pecorino or salty, hard ricotta, both freshly grated at the table.

The best time of year to make tomato sauce is in the summer when plump, ripe, juicy tomatoes full of flavor are abundant.

Penne are the most suitable form of pasta with this sauce. If, however, you have the time and patience to make your own pasta, then try it with taglierini, rolled out to a thickness of about two millimeters.

That's it!

 Recipe: Farfalle al Tonno Fresco

Farfalle al Tonno Fresco
Butterfly Pasta with Fresh Tuna


Garlic clove
6 tbsp. olive oil
400 grams fresh tuna fish, washed and diced
200 grams tomato pulp
500 grams farfalle pasta
Chopped parsley


Heat the garlic clove whole, in a pan with the olive oil until it browns a little, then add the fresh tuna fish and allow it to simmer for a few minutes.

Add the tomato pulp and cook for ten minutes at fairly high temperature.

In the mean time cook the pasta, and when it is "al dente" strain and pour into the pan in which you have cooked the tuna fish.

Stir well and add the chopped parsley and a good grinding of pepper and serve hot.

That's it!

Submit Your Thoughts


 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:

Naples Sighs with Relief as Patron Saint's Blood Liquefies.

ROME (AFP) May 1 - Inhabitants of the southern Italian city of Naples relaxed when the blood of their patron Saint Gennaro liquefied in mid-morning, a day late, and so put off any imminent disasters.

According to the city authorities the blood, in two small vials, turned to liquid at 10:29 (0829 GMT) in the presence of a congregation of the devout and local dignitaries gathered to celebrate mass in the Treasury chapel of the cathedral where the blood is kept in a safe under the altar.

The phenomenon can happen three times a year: on September 19, the festival of San Gennaro, who was beheaded in AD 305, on the Saturday preceding the first Sunday in May, and on December 16, the anniversary of the AD 1631 eruption of Mt Vesuvius, halted, legend says, by the saint.

The Vatican does not recognize the liquefaction as a miracle, preferring to describe the event as a marvel.

Ceremonies to mark the liquefaction began Saturday with a mass in the Santa Clara basilica where the vials had been conveyed in procession through the streets of Naples with the silver and gold bust of the saint.

Two giant screens had been erected so Neapolitans could follow the ceremony which included prayers for the three Italians being held in Iraq. But after seven appeals from the cardinal archbishop conducting the service the substance remained obstinately coagulated.

Failure to liquefy is believed to foreshadow bad news and word spread throughout the city even though the prelate said that "to believe that non-liquefaction of the blood is the forerunner of bad things to come is a superstition."

He called for more prayer and said that the liquefaction could happen when the vials were taken back to their usual home in the Treasury at the cathedral.

The first time the phenomenon was observed was in 1389. It did not happen at all in 1976 but has occurred every year since though on nine occasions since 1981 it has been late to happen.

"E' un miracolo!" Hmmm...Is it really a miracle?

Naples is officially the most dangerous, corrupt and impoverished major city in Italy. Those Neapolitans go through hell almost every day! Mafia, corruption, baby gang crimes, stupidity, incomprehensible dialects, body odor and bad music.

This may be hard to believe but couldn't it be that the liquefaction is having an opposite effect on the city? Every time that blood liquefies, everyone rejoices the miracle and run to take cover!

That blood should stop liquefying for at least a couple of years to give time for Mt Vesuvius to erupt again and clean up the city.

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