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 09/01/10 Sausage Stuffed Peppers

"Chi prima non pensa in ultimo sospira." (He who first does not think breathes his last. Look before you leap.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Sausage Stuffed Peppers
  -Rice With Curry Sauce and Shrimp
  -Chocolate and Hazelnut Gelato

Hope you enjoy your recipes!

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Yours Truly,              
Angela Reina       


 Recipe: Sausage Stuffed Peppers

Sausage Stuffed Peppers
Peperoni Ripieni con Salsiccia

Ingredients:

4 medium red or green bell peppers, cleaned and cored
2 medium length sausages
1 tablespoon extra virgin olive oil
1/2 cup onion, diced
1 large clove of garlic, minced
1 medium tomato, diced
1/2 cup tomato or marinara sauce
2 cups cooked brown rice
1/4 cup freshly grated Parmigiano Reggiano cheese
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped oregano
Salt and pepper to taste
4 slices mozzarella cheese

Directions:

Preheat your oven to 400 degrees.

Grease a baking dish and set the cleaned and cored peppers inside of it.

In a large pan over medium-high heat, brown the sausages.

Remove them from the pan and slice 1/4 inch thick on the bias.

Add the olive oil to the pan, and add the onions, garlic, and tomato.

Cook over medium-high heat for about 4-5 minutes, until the onions are tender and the tomato begins to break down.

Add the sausage back to the pan, along with the sauce, the rice, the Parmigiano cheese, and the herbs.

Stir to combine and continue to cook until heated through.

Adjust seasonings to taste with salt and pepper.

Fill the peppers with the sausage and rice mixture.

Top with the mozzarella slices.

Bake in your preheated oven for 15-20 minutes, until cheese is melted and peppers are slightly tender. Serves 3-4.

That's it!

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 Recipe: Rice With Curry Sauce and Shrimp

Rice With Curry Sauce and Shrimp
Riso Al Curry Con Gamberi

Ingredients:

For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
Salt

For the Curry Sauce:
2 tablespoons curry powder
1/4 onion, chopped
2 oz (50 grams) butter
1 tablespoon plain flour
Salt and pepper

For the Rice:
12 oz (350 grams) large raw shrimp, peeled
12 oz (350 grams) long-grain rice
1 and 1/2 oz (40 grams) butter, plus extra for greasing
1 onion, sliced
Salt

Directions:

Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.

Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.

Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).

Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.

Remove from the heat and let the fish cool in the stock for a stronger flavor.

Strain the stock.

Leave to cool slightly, then strain.

Prepare the Curry Sauce:
Melt the butter in a saucepan.

Add the onion and cook over a low heat, stirring occasionally, for about 5-7 minutes until softened.

Mix the curry powder in with a little hot water to make it paste-like.

Sprinkle the flour into the saucepan and stir well.

Stir in the curry paste.

Cook over a low heat for about 30 minutes, gradually adding more water as it is absorbed.

Season with salt and pepper.

Prepare the Rice:
Preheat the oven to 220C (425F) Gas Mark 7 and grease a ring mould with butter.

Bring the stock to a boil.

Melt the butter in a roasting tin.

Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the rice and stir until it is thoroughly coated in the butter.

Add the fish stock, cover the tin with foil and place in the oven for about 20 minutes.

Meanwhile, cook the shrimp in salted, boiling water for 2-3 minutes, then drain.

Take the rice out of the oven, spoon into the prepared mould and tap the mould on the work surface to get rid of any air pockets.

Gently turn out on to a warm serving dish and garnish with the shrimp.

Spoon the curry sauce over the rice and serve. Serves 4.

That's it!

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 Recipe: Chocolate and Hazelnut Gelato

Chocolate and Hazelnut Gelato
Gelato al Cioccolato e Nocciola

Ingredients:

2 cups half and half
6 egg yolks
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/8 tsp salt
4 oz bittersweet chocolate, finely chopped
1 cup Nutella (chocolate-hazelnut spread)
1 cup whipping cream
1 tbs Frangelico (hazelnut liqueur)
1 tsp pure vanilla extract
Heaped 1/2 cup coarsely ground toasted hazelnuts

Directions:

Prepare an ice bath.

In a large heavy saucepan, heat the half and half just below the boiling point.

In a bowl, whisk the egg yolks, sugar, cocoa powder, and salt to combine well.

Whisk in the hot half and half very gradually and in a thin stream.

Return the egg yolk mixture into the saucepan.

Cook the custard over a medium-low heat for about 15 minutes, stirring constantly with a wooden spoon, until the custard coats the back of the spoon.

Quickly strain the custard into a large bowl.

Add the chopped chocolate, whisk until the chocolate is melted and the mixture is smooth.

Whisk in the Nutella, add the whipping cream, vanilla extract and hazelnut liqueur, and whisk to combine.

Place the bowl with the custard in the ice bath and cool, stirring often.

Press plastic wrap directly over the cooled custard surface and refrigerate for at least 4 hours.

Whisk the mixture well before freezing it in the ice cream maker.

During the last minutes of churning, add the ground hazelnuts to the ice cream, process until combine.

Transfer the ice cream to containers, cover, and freeze. Makes about 2 quarts.

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:

Italian Police Chief: "We Apologize For Beating the Italian Crap Out Of You"

Rome - May 14, 2010 - Italy's police chief apologized on Friday after a shocking video showed agents beating a 25-year-old man who had been mistaken for a football hooligan.

One police officer is under investigation after footage of the incident following last week's Italian Cup final between Inter Milan and AS Roma was broadcast on news bulletins, prompting a public outcry. It showed the man, Stefano Gugliotta, being set upon by a group of police while sitting on his scooter, with at least one punch landing to the head.

The police were trying to track down fans involved in violent clashes after the Cup final, which Inter won 1-0. But Gugliotta said he had not been at the match and was in the area of Rome's Stadio Olimpico by chance.

"These are ugly episodes, which we take responsibility and apologize for," police chief Antonio Manganelli said.

"Excesses can occur, acts that we then punish".

Gugliotta, who is being probed for allegedly resisting arrest, was released from prison on Wednesday after being detained on the night of the incident.

The families of seven other people still in prison after being arrested after the match held a press conference on Friday claiming they are innocent and calling for their release.

We had seen the video..."cacchio", we thought we were watching "Saving Private Ryan"

The truth is Italian cops have been beating people all throughout history. It started back with Julius Caesar. There’s nothing wrong with it. The truth is there’s not a Billy club in Italy that doesn't have bits of skin and hair on it from all creeds, religions, races and soccer teams.

However, we can't believe the audacity of some people like Gugliotta who think they can brave the after-game chaos and make it out alive. This ridiculous sport appeals to violent hooligans and terrorists. It appeals to perverts. It appeals to Nazis and Fascists (hence, "Saving Private Ryan").

WARNING: IF YOU'RE BETWEEN THE AGES OF 15-30 AND YOU'RE IN THE VICINITY OF STADIO OLIMPICO DURING THE BIGGEST GAME OF THE YEAR WAS PLAYED, CHANCES ARE YOU'RE ONE OF THE NAZIS OR FASCISTS THE POLICE ARE LOOKING FOR!

STAY HOME..."TESTA DI MINCHIA!"

"The families of seven other people still in prison after being arrested after the match held a press conference on Friday claiming they are innocent and calling for their release." Ok, let's not exaggerate. We believe that some of the fans that were present that evening are innocent of the crimes they have been arrested for but...they're guilty of something. They are all guilty of something!

"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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