08/22/07 Red or White Mullets Livornese Style

08/22/07 Red or White Mullets Livornese Style from OreganoFromItaly.com

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"Ogni bel gioco dura poco." (Every good game lasts a short while. All good things come to an end.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
-Pomodori Essiccati
-Torta di Patate e Cipolle
-Triglie alla Livornese

All of us at the farm sincerely wish everyone had a happy and healthy summer season. 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: Pomodori Essiccati

Pomodori Essiccati
Sun-dried Tomatoes

In Italy, this preparation is best done at the end of July or on the first 20 days of August, when the sun is very hot, so the tomatoes will be very dry and perfectly ripe.

Ingredients:

Ripe, firm, medium size tomatoes
Basil leaves
Salt
Extra-virgin olive oil

Directions:

Clean the tomatoes with a wet towel, cut them in half length-wise, remove the seeds, put them over a grate with the open side up, and sprinkle liberally with salt (if they are not salted enough, they will become moldy).

Leave them in the sun for 4-5 days, turning occasionally, and taking them indoors at night. At the end of each day, drain the water they will have oozed.

On the last day, wash the basil leaves and let them dry over a cloth in the shade.

Put the tomatoes halves back together, placing a basil leaf in the middle of the cut, and press well. Then place them in layers in a clean, dry jar. Press well, add some peperoncino (hot red pepper) and a clove garlic if you wish, cover the tomatoes completely with the olive oil, close the jar with an airtight cover and store it. They will be ready for consumption in 2 weeks.

Tomatoes prepared like this can be served as part of an antipasto or as side dish for boiled and broiled meats. If you cannot dry the tomatoes outside because of the weather, you can dry them in a warm oven (pre-heated and then turned off).

That's it!

Recipe: Torta di Patate e Cipolle

Torta di Patate e Cipolle
Baked Potato and Onion Tort

Ingredients:

3 large potatoes
2 large onions
6 large eggs
1/3 cup capers
1/2 cup grated parmigiano cheese
Sea salt
Freshly ground pepper
Extra virgin olive oil

Directions:

Peel the potatoes, cut them into thin round slices, then rinse and pat dry with a towel.

Peel and then slice the onions into thin rings.

Rinse the capers, then dry them with a towel.

In a mixing bowl, beat the eggs and add the capers, grated parmigiano cheese, salt and freshly ground pepper.

Fry the potato slices in the olive oil over moderate heat until they turn lightly golden in color, then place them on paper towels to absorb any excess oil.

Fry the onions until they are translucent and begin to caramelize.

Preheat the oven to 350° F.

In either a ceramic or glass baking casserole, begin placing a layer of potatoes followed by a thin layer of onions.

Pour some of the egg mixture on top of the potatoes and onions and repeat the procedure until all of the potatoes and onions are in the baking dish, reserving enough of the egg mixture for the top.

Add a little extra grated cheese and place in the oven for about 20 to 30 minutes or until the eggs are completely cooked and golden on top. Serves 6.

That's it!

Recipe: Triglie alla Livornese

Triglie alla Livornese
Red or White Mullets Livornese Style

Ingredients:

2 lbs. red or white mullets
4 oz. extra virgin olive oil
1 and 1/2 oz. parsley
1 celery stalk
2 tbs. white flour
1 lb. ripe tomatoes, peeled, seeded and chopped
2 cloves garlic
Salt
Pepper

Directions:

Clean the mullets.

Mince the parsley, celery and garlic and saute in a saucepan with 2 oz. of the olive oil. When the vegetables are tender, add the tomatoes and cook for 10 mins. Remove from heat and set aside.

Coat the fish with flour and fry in olive oil in a saucepan till golden brown on both sides. Add salt and pepper to taste.

Grease a casserole with olive oil, place the mullets in it, and pour the sauce in the casserole with the fish and bake for 5 more minutes at 450° F.

Serve with a generous, sprinkling of chopped parsley. Serves 4.

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:

Doctor Fined For Smoking In Operating Room

Frosinone - May 28 - An ear, nose and throat specialist working at the hospital in Frosinone, was surprised by state inspectors for sanitary hygiene yesterday morning, smoking one of many cigarettes in the operating room, with tranquility.

The specialist was fined and had to pay 250 euros. The case caused a stir, above all, because of the fact that there should be maximum respect in the operating room for those who entrust their lives in the hands of doctors.

"Complimenti, testa di minghia!" Isn't this fantastic?

It has been scientifically proved that smoking and second-hand smoke can kill you. Now, Italians have to worry about their bodies being used as potential ashtrays.

"My stitches smell like tobacco smoke. Why is that?"

"Disgraziati!" These doctors who put themselves through medical school by chasing chickens don't realize they are supposed to be role models for Italian society. They should be wearing gloves, masks...and hairnets at all times!

While we're at it, we'll throw in a few French maid outfits just to teach them a lesson!

"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!

http://www.OreganoFromItaly.com/newsletters/082207.htm
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