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 08/15/07 Torta di Limone e Arancia from OreganoFromItaly.com

"O mangiar questa minestra o saltar questa finestra." (Either eat this soup or jump out this window. Take it or leave it.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Gnocchi alla Romana
  -Lamb with Truffles
  -Torta di Limone e Arancia

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

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Gnocchi alla Romana

Gnocchi alla Romana
Gnocchi Roman Style

Ingredients:

35 oz. (1 liter) milk
1 cup (250 grams) *semolina
3 tbs (60 grams) butter
5 tbs (100 grams) grated Parmigiano cheese
2 egg yolks

Directions:

Heat the milk in a thick bottomed pan and when it is about to boil sprinkle in the semolina, stirring vigorously with a whisk. Continue to stir with a wooden spoon while they cook for about ten minutes. When they form a fairly solid consistency remove from heat.

Add the butter, salt, half the Parmigiano cheese and egg yolks and stir well.

Pour the mixture onto a flat dampened surface and flatten with the help of a flat wet spatula till about 1/2 inch (1 cm) thick.

Using a 2 inch (4 cm) diameter round pastry cutter, cut the gnocchi into disks and put them in a large buttered oven dish with the edges laid one on top of the other.

Sprinkle with the remaining Parmigiano cheese, cover with butter flakes and place in a pre-heated oven of 400 F (200 C) till they are very hot and the butter has melted forming a golden crust.

*Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat. Non-durum semolina porridge or farina has come to be known in the United States by the trade name "Cream of Wheat".

That's it!


 Recipe: Lamb with Truffles

Lamb with Truffles

Ingredients:

1 thigh from a young lamb
1/2 cup (120 grams) black truffle crushed in a mortar
2 lemons
3.5 oz extra virgin olive oil
Anchovies

Directions:

Cut the lamb in large pieces and brown it in a casserole, add four anchovies with the spines removed and crushed in a mortar. Halfway through the cooking (about half an hour) remove the lamb for a just moment and pour out the fat accumulated in the pan.

Add the juice of two lemons with a bit of water. Continue to cook over a low fire and check after 20 minutes for doneness. The meat near the bone should be tender and no longer pink. Remove from the flame and add the truffles, carefully turning the pieces of lamb to mix.

Cover the pot and let rest for another 10 minutes before serving. Serves 4.

That's it!


 Recipe: Torta di Limone e Arancia

Torta di Limone e Arancia
Lemon and Orange Cake

Ingredients:

4 medium oranges
1 unwaxed lemon
6 oz (175 grams) superfine sugar
6 eggs, separated
8 oz (225 grams) ground almonds
Icing sugar, for dusting
Mascarpone cheese, to serve

Directions:

Put the whole oranges and lemon in a heavy-based saucepan and cover with cold water. Bring to a boil and simmer for 2 hours, topping up with water if necessary. Drain and leave to cool.

Pre-heat the oven to 325F (170C).

Grease and line a 9 inch (23 cm) round cake tin.

Cut the fruits in half and discard any pips.

Put the fruit, in batches, in a food processor and blend with the sugar to form a puree.

Put the puree in a large bowl and, using a hand mixer, beat in the egg yolks and almonds.

Whisk the egg whites until stiff but not too dry, then fold into the fruit mixture.

Gently spoon the mixture into the prepared tin and carefully level the surface. Bake in the oven for 1 and 1/2 hours until golden, firm to the touch, and a skewer, when inserted into the center, comes out clean. Leave to cool in the tin.

Dust with sifted icing sugar before serving with mascarpone cheese. Serves 8-10.

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:

Italian Study Finds Apples Can Protect Against Stomach Cancer

Rome - June 30 - Eating at least two apples a day may reduce the risk of developing stomach cancer, Italian media quoted a new study from the University of Naples as reporting on Tuesday.

Italian researchers said in the study, soon to be published in the prestigious international gastroenterology journal GUT, substances in apples have a major protective effect on stomach.

They apparently achieve their beneficial effects by warding off damage produced by free radicals, the culprits in a number of processes including aging and the development of gastric tumors, the study aid.

The research team, led by Camillo Del Vecchio Blanco and Marco Romano of Naples' Federico II University, found that the benefits of apple extracts were due to their high content of anti-oxidants like catechin and chlorogenic acid.

The apple extract, along with the chlorogenic acid, was shown to inhibit the growth of stomach cancer cells.

"The next stage is to move on to testing in humans and measuring the effect of the active ingredients of apples as gastro-protective agents," Romano said.

"It is possible to conceive using these substances in other specific cases, such as when patients have to take anti-inflammatory drugs."

"In this case the apple extracts reduce the negative effects that these medicines have on gastric mucous," he said.

"Bravo!" It's comforting to know that Italian doctors can contribute to the world of science when they're not on one of their numerous espresso coffee breaks.

However, the saying, "an apple a day keeps the doctor away", holds no validity in Italy. You can starve and infect yourselves and they'll still keep away.

Here are a few interesting facts you should know about Italian doctors:

1.) Although Italy is practically infested with doctors, they are very hard to find!
2.) Over 90% are employed by the state and have private practices on the side!
3.) Leaving a receipt or invoice of your visit is a practice they do not learn in medical school!
4.) They only accept cash as payment!
5.) They can claim 25,000 Euros a year on their income taxes but purchase 500,000 Euros of real estate without losing a wink of sleep.
6.) After they retire, they receive a special retirement bonus from the Italian government that ranges from 50,000 to 300,000 Euros.

Now you understand why Italians will throw an apple, a pear, or any kind of fruit or vegetable at a doctor to keep them away!

"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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