08/20/08 Goat Cheese Arugula Ravioli with Tomato Pancetta Butter from OreganoFromItaly.com

"Ride bene chi ride ultimo." (He who laughs last, laughs best.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Ravioli di Formaggio di Capra e Arugula con Pomodoro, Pancetta e Burro
  -Linguine con Gamberetti e Pomodori
  -Torta di Albicocche e Mandorle

Enjoy the recipes and the rest of the summer season.

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Yours Truly,              
Angela Reina       

 Recipe: Ravioli di Formaggio di Capra e Arugula con Pomodoro, Pancetta e Burro

Ravioli di Formaggio di Capra e Arugula con Pomodoro, Pancetta e Burro
Goat Cheese Arugula Ravioli with Tomato Pancetta Butter


For the Ravioli:
2 tablespoons extra virgin olive oil
3 large shallots, minced
8 ounces Arugula, chopped (about 8 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 and 1/2 ounces) freshly grated Parmigiano cheese
Nonstick vegetable oil spray
42 (about) wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy

For the Tomato-Pancetta Butter Sauce:
6 ounces thinly sliced pancetta, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
1 teaspoon chopped fresh thyme

For the Serving:
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme sprigs


Prepare the Ravioli:
Heat olive oil in heavy large skillet over medium heat.

Add shallots; saute 10 minutes.

Add arugula; toss until wilted but still bright green, about 3 minutes.

Transfer arugula mixture to large bowl and cool.

Mix in goat cheese and Parmigiano cheese. Season filling with salt and pepper.

Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray.

Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying.

Lightly brush entire surface of each wrapper with egg white.

Spoon 1 generous teaspoon filling into center of each wrapper.

Fold wrappers diagonally in half, forming triangles.

Press edges firmly to seal.

Arrange ravioli on prepared sheets.

Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)

Prepare the Tomato-Pancetta Butter Sauce:
Cook chopped pancetta in large skillet over medium-high heat until crisp and brown.

Using slotted spoon, transfer pancetta to paper towel; drain. Set aside.

Pour off all but 1 tablespoon drippings from skillet.

Add butter to drippings in skillet; melt over medium-high heat.

Add tomatoes and thyme; saute until tomatoes are tender, about 5 minutes.

Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook and Serve Ravioli:
Place melted butter in large bowl.

Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen.

Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat.

Cover to keep warm.

Cook remaining ravioli in same pot of boiling water.

Drain and add to bowl of buttered ravioli.

Toss gently to coat.

Divide ravioli among bowls. Rewarm tomato butter over medium heat.

Add reserved pancetta and basil; saute 1 minute.

Spoon sauce over ravioli; garnish with thyme. Makes 4 to 6 servings.

That's it!

 Recipe: Linguine con Gamberetti e Pomodori

Linguine con Gamberetti e Pomodori
Linguine with Shrimp and Plum Tomatoes


2 lbs uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra-virgin olive oil
1 lb assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4 lbs plum tomatoes, seeded, chopped (about 7 and 1/2 cups)
1 and 1/2 cups chopped fresh basil
1 and 1/2 cups plus 2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 lb feta cheese, crumbled (about 2 and 1/2 cups)
2 cups grated Parmigiano cheese
1 and 1/2 lbs linguine


Place shrimp in medium bowl; sprinkle with salt and pepper.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

Add shrimp; saute until cooked through, about 3 minutes.

Using slotted spoon, transfer to plate; cover.

Add 4 tablespoons olive oil to same skillet.

Add mushrooms; saute until tender, about 8 minutes.

Add tomatoes, basil, 1 and 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through.

Mix in both cheeses.

Meanwhile, cook linguine in large pot of boiling salted water until 'al dente'.

Drain. Return to pot.

Add 3 tablespoons olive oil; toss to coat.

Add mushroom-tomato mixture to pasta; toss to coat.

Season with salt and pepper.

Transfer linguine to large bowl.

Top with shrimp and 2 tablespoons parsley. Makes 8 servings.

That's it!

 Recipe: Torta di Albicocche e Mandorle

Torta di Albicocche e Mandorle
Apricot and Almond Tart


8 oz (225 grams) plain white flour
Pinch of salt
1 oz (25 grams) cornflour
4 oz (125 grams) plus 2 teaspoons (10 ml) icing sugar
4 oz (125 grams) unsalted butter
2 eggs and 1 egg yolk
8 ripe apricots
3 oz (75 grams) ground almonds
Grated zest and juice of 1 unwaxed lemon
1 oz (25 grams) flaked almonds
Icing sugar, for dusting
Cream, to serve (optional)


Preheat the oven to 400 F. (200 C.)

Sift the flour, salt, cornflour and the 2 teaspoons (10 ml) of icing sugar into a bowl.

Rub in the butter until the mixture resembles breadcrumbs.

Add the egg yolk and 2 tablespoons (30 ml) of cold water and mix to bind the ingredients together. Knead very lightly.

On a lightly floured surface, roll out the dough and use to line a 9 inch (23 cm) fluted, loose-bottomed flan tin.

Chill in the fridge for 20 minutes.

Line the pastry case with greaseproof paper and weigh down with any heavy can.

Bake in the oven for 15 minutes until the sides are crisp.

Remove the lining and can and return to the oven for 5 minutes until the bottom is crisp.

Put the 4 oz (125 grams) icing sugar, 2 eggs, ground almonds, lemon zest and juice in a bowl and mix well together. Pour into the flan case.

Cut the apricots in half, remove the pits, then arrange in the flan case with the skin side down.

Sprinkle over the flaked almonds.

Bake in the oven for about 35 minutes until the filling is firm and golden.

Dust with sifted icing sugar.

Serve hot or cold, with cream is desired. Serves 8.

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:

Prostitute Rejects Tax Bill

Parma - June 23, 2008 - A Uruguayan prostitute working in Italy is refusing to pay taxes on her suspected earnings since she came to the country in 2004.

The woman, 32, was recently presented with a bill of 90,000 euros ($140,000) for undeclared income the Italian tax man has estimated at more than 350,000 euros ($550,000). The Finance Guards did not say how they arrived at the figure but the woman herself told a Parma paper she had regular professional clients from as far away as Milan who paid her a sort of monthly 'salary'.

She said she was determined to fight the case in the courts, arguing that she should not be expected to pay taxes for an often dangerous activity in which she had never been protected by the law.

"I've had to protect myself. No one listened to me when I asked for help. The police said they couldn't step in unless blood was shed. And now they're asking for taxes?"

The woman's lawyer said authorities should provide regulated and protected facilities for prostitution if they wanted to tax sex workers. He also pointed out that prostitution itself is not a crime in Italy, as opposed to living off prostitutes' earnings.

The case rekindled parliamentary debate about legalizing prostitution with leftwing MPs calling on the government to "recognize as a profession the provision of remunerated sexual services from one consensual adult to another".

The rightwing Northern League, which has backed a hard line on prostitution, said the woman should be thrown out of the country.

"Porca di quella bruttissima puttana...di governo!"

Taxes in Italy truly drive you up the Italian wall, both financially and psychologically.

Unfortunately, this whore-like tax fraud amongst Italians has led to a putrid upward spiraling cycle in which the state knows citizens like Miss Uruguay 1995 are going to cheat, so taxes them to Dante's hell in the hopes of bringing in at least enough to keep their whore-like circus running, and the citizens, under the incredible weight of preposterously high taxes are pushed to prostitution and cheat even more.

So more taxes.
And more cheating.
And more taxes again, cazzo!

Italians 'savor' countless different types of taxation, levied on a local, regional and national level; everything from income tax to a levy for taking away the trash. Not only are the taxes disproportionately high here, they are also almost ridiculously numerous. There really is little in Italy that one can do that is not taxed including enjoyment from scratching your ass.

Most documents needed for any sort of official whore-like transaction, from applying for a driver's license to renting a property, must be presented "in bollo", meaning with a tax stamp affixed. Even if you want to put up an index card at the local butcher's to try and sell your lazy whore-like goat who hasn't produced milk since the last Italian government fall, the thing has to have a "bollo" on it.

There is a tax on keeping your passport current.
There is a tax on your driveway (passo carrabile).
There is a tax on the sign above your store.

There is a tax that goes to the state TV RAI for the privilege of watching incredibly crappy news and whore-like shows. Of course, the tax applies even if you have just a clock radio in the bedroom, an answering machine that plays bad music in the office and outdated newspapers and magazines in the reception area."

"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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 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

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