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 08/10/11 Linguine with Pecorino, Tomatoes, and Arugula

"Tra il dire e il fare, c' di mezzo il mare." (Between doing and saying lies the sea.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Mozzarella Pesto Pate
  -Linguine with Pecorino, Tomatoes, and Arugula
  -Fettuccine with Wild Mushroom Sauce

"Buona sera!" Thanks for being part of the newsletter, our farm, and part of my 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. I get buried sometimes, and it takes a bit of effort. But you're worth it. Enjoy this week's recipes.

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Yours Truly,              
Angela Reina       


 Recipe: Mozzarella Pesto Pate

Mozzarella Pesto Pate

Ingredients:

1/2 lb coarsely grated mozzarella (2 cups)
1/4 cup well-stirred prepared pesto
1/4 cup finely chopped drained oil-packed sun-dried tomatoes

Directions:

Stir together all ingredients in a bowl until combined well. Makes about 2 and 1/4 cups.

That's it!

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 Recipe: Linguine with Pecorino, Tomatoes, and Arugula

Linguine with Pecorino, Tomatoes, and Arugula
Linguine con Pecorino, Pomodori, e Rucola

Ingredients:

6 cups diced tomatoes in assorted colors (about 2 and 1/2 pounds)
3 cups (packed) arugula
1/2 cup minced shallots
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar

12 ounces linguine
2 cups coarsely grated Pecorino Romano cheese or salted dry ricotta cheese

Directions:

Place first 5 ingredients in large bowl; toss to coat.

Let stand at room temperature about 30 minutes.

Cook linguine in large pot of boiling salted water until 'al dente'.

Drain.

Add pasta to tomato mixture; toss.

Mix in cheese; season with salt and pepper.

Serve warm or at room temperature. Makes 4 servings.

That's it!

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 Recipe: Fettuccine with Wild Mushroom Sauce

Fettuccine with Wild Mushroom Sauce
Fettuccine con Salsa di Funghi Selvatici

Ingredients:

1 and 1/2 ounces dried porcini mushrooms
3 cups hot water
6 tablespoons (3/4 stick) butter
3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed
1 and 1/2 pounds assorted fresh mushrooms, such as wild crimini, Portobello, and stemmed shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided

1 batch freshly cooked egg Fettuccine
1/2 cup freshly grated Pecorino Romano cheese plus more for serving

Directions:

Place porcini in medium bowl; add 3 cups hot water.

Let soak until soft, about 30 minutes.

Drain mushrooms, reserving soaking liquid.

Melt butter with olive oil in large deep skillet over medium heat.

Add garlic; saute until beginning to brown, about 3 minutes.

Add fresh mushrooms; sprinkle with salt and pepper.

Cover; cook until tender, stirring often, about 6 minutes.

Add drained porcini.

Cover; cook 2 minutes.

Uncover; saute 2 minutes longer.

Mix in 3 tablespoons parsley; season with salt and pepper.

Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet.

Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry.

Mix in remaining 3 tablespoons parsley.

Season to taste with salt and pepper.

Transfer to large bowl and serve with more cheese. Serves 6.

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:

Italy Producing Wine 24/7, Non-Stop

Rome - June 13, 2011 - Italy last year overtook France to become the world's biggest wine producer and data for this year show a surge in Italian wine exports, the Coldiretti farmers' union reported.

Citing data from the European Union, Coldiretti said the last harvest produced 49.6 million hectoliters of wine in Italy compared to 46.2 million hectoliters in France.

"It is with great pride that we can say we are the world's leading wine producer, having surpassed France not only in value but also in volume," Italian Agriculture Minister Saverio Romano said.

"This benchmark is also thanks to the excellent performance our wines are having abroad, with a 31% increase in exports to the United States in the first two months of 2011," he added.

"We are also first for quality, with over 60% of the wine we produce bottled with recognized denomination of origin labels. But we can even do better, we must do better," Romano said.

Italy had surpassed France in the past for bulk unbottled wine production, much of which was exported to France where it was used to blend more famous bottled wines like Beaujolais.

Italy overtook France also for the production of sparkling wines with 4.2 million hectoliters of Prosecco and spumante bottled compared to four million hectoliters for French Champagne.

It wasn't tough to overtake France (even for Italy). After all, we're talking about a country whose greatest contribution to cuisine was the souffle...or the flat cake; something puffed up with a lot of hot air and full of fattening crap.

Sometimes ideas or stories take on lives of their own, and some Italian-wine lovers become unconscious and moronic believers in what are the wine equivalent of urban legends. But don't worry, our disciples, we're here to help your loved ones or arrogant friends make less of fools of themselves.

Here are some examples of those myths:

1) Chianti is a cheap wine in straw packaging.

Some very fine Chianti wines have always existed, but they used to represent a tiny minority of all Chianti. Now the red-checkered-tableclothed tables have changed course, taken Fettuccine Alfredo off their embarrassing menus, and offer a majority of Chianti wines of high quality. Chianti Classico, the type of Chianti most commonly found outside of Italy, is particularly ok. Prices have risen with the quality, and now you can easily find $25-$30 bottles of Chianti Classico in decent wine shops. Inexpensive and crappy $10 bottles of Chianti do still exist including some in the ridiculous and flammable straw packaging, but the category as a whole has moved uptown.

2) Italy's best wines are all red.

It's ok, it's an understandable misunderstanding. After all, Italy makes about twice as much red wine as white wine, and most of Italy's most famous wines, Barolo, Brunello di Montalcino, and so forth are red. But certain parts of Italy definitely have what it takes to make fine white wines, and producers in those areas are doing just that. When the Campania region is not juggling a decade-old garbage crisis and the Camorra Mafia, it's producing two terrific whites, Greco di Tufo and Fiano di Avellino.

3) Italian wines should be enjoyed with just Italian food.

Eh, no. Any time you drink the wine of a particular wine region with the food of the same region, the combination is usually suitable and melodic. In the case of Italian food, no wines taste better than Italian wines...even if you drink a hearty wine of the poor and corrupt South with a dish that's typical of a racist Northern region. Luckily, Italy's wines are incredibly food-friendly that their pairing talent extends far beyond the prejudice Italian kitchen.

"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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