09/05/07 Codfish with Broccoletti di Rape from OreganoFromItaly.com

"A ogni uccello il suo nido bello." (To every bird, his own nest is beautiful.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Zuppa di Agnello
  -Pesce all'Acqua Pazza
  -Codfish with Broccoletti di Rape

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

Thanks again for subscribing!

Yours Truly,              
Angela Reina       

 Recipe: Zuppa di Agnello

Zuppa di Agnello
Lamb Innards Soup


1 lb. lamb innards (including liver and heart)
1 small onion
5 tbs. extra-virgin olive oil
3 tbs. parsley, chopped
1 and 1/4 qts. beef broth
1 celery stalk
4 slices of bread, about l/2-in. thick
2 cloves garlic


Rinse the meat and slice them thinly.

Make a battuto* with parsley, carrots, celery, garlic and onion. Put the battuto in a saucepan (preferably a ceramic one) with olive oil and saute lightly for a few minutes.

Add the meats (except the liver) and brown over a low heat stirring frequently.

Add the broth, stir and cook over a low heat for about 40 minutes.

About 5 minutes before everything is ready, add the liver. Add salt to taste.

Toast the slices of bread and place them into single bowls. Ladle zuppa over the slices of bread and serve. Serves 6.

*Note: A battuto is the finely chopped mixture of herbs that flavor an Italian dish. Purists use a mezzaluna, a crescent-shaped knife, and a chopping board, but you can also use a blender.

That's it!

 Recipe: Pesce all'Acqua Pazza

Pesce all'Acqua Pazza
Fish In Crazy Water


2 lbs sea bass or red snapper fillets
4 tablespoons extra-virgin olive oil
4 and 1/2 cups water
2 tablespoons finely chopped parsley
2 garlic cloves chopped
12 grape or cherry tomatoes, sliced in half
1/4 teaspoon red pepper flakes
1 teaspoon sea salt


In an ovenproof pan at least two inches deep and large enough to hold the fish in one layer, add the olive oil, water, parsley, garlic, tomatoes, red pepper and salt.

Turn the heat to medium and allow the crazy water to simmer for 20 minutes. Meanwhile, preheat the oven to 400 F.

Place the fish in the pan skin side down, transfer pan to oven and cook until fish is done, approximately 20 minutes.

Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes, and serve immediately. Serves 4.

That's it!

 Recipe: Codfish with Broccoletti di Rape

Codfish with Broccoletti di Rape


4 codfish steaks, about 2 inches thick (about 1 and 1/2 lbs)
2 bunches broccoletti di rape, washed, with hard stems removed
5 tablespoons extra virgin olive oil
6 garlic cloves, minced
1 dried hot pepper or hot pepper flakes
1 cup black olives cured in oil
Salt to taste
Extra virgin olive oil, for garnish


Bring a large pot of salted water to a boil. Add in the rape. When the water comes back to a boil, drain the rape and set aside.

In a small skillet, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and hot pepper and cook until the garlic takes on color, about 3 minutes.

In a large baking pan, dribble the remaining 2 tablespoons of olive oil. Add the drained rape, the olives, and the cooked garlic and olive oil.

Place the rape in the oven and bake it for 10 minutes, until the rape is tender when pierced with a fork. (It's fine if the rape overcooks. The leaves will get a little crispy, but the taste will be sweeter.)

Remove the rape from the oven and push aside the vegetable to make room for the codfish steaks.

Nestle them into the pan, season to taste with the salt, and return the pan to the oven for another 10 to 15 minutes, until the fish is cooked.

Garnish the fish with extra virgin olive oil and serve. 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:

Italian Close to Finding Cause of Migraines

Milan - September 25 - Italian researchers say they are on the verge of unveiling the fragment of DNA that causes migraines and other debilitating headaches, the world's fifth biggest neurological problem.

Lorenzo Pinessi of Turin's Le Molinette research hospital said his team's work to be unveiled here Wednesday at the annual conference of the Italian Society for Headache Studies was "unprecedented".

Working with US scientists who provided advanced DNA test equipment not available in Turin, Pinessi said the Turin researchers had examined several possible candidates and were now poised to unveil the gene that not only causes migraines but transmits them from one generation to the next.

He said he could not yet reveal its identity because the research work was only in the process of being prepared. But a paper would be proposed to the journal Nature "within two months".

"The gene we are homing in on is found on a single chromosome," Pinessi said. "We will probably be able to prove for the first time the existence of a gene site linked to migraine".

Pinessi said this could have a "most remarkable" implication for treating the potentially disabling condition, which affects millions of people worldwide.

"We're still just groping blindly when it comes to treating migraines. This discovery could lead us out of the darkness".

"La testa mi fa male, porca puttana!"

According to the Italian Society for Headache Studies, migraine attacks may be triggered by:

- Allergic reactions (due to meddling Italian mother-in-laws who think its normal to think and talk aloud),

- Bright lights, loud noises, and certain odors or perfumes (Naples),

- Physical or emotional stress (from lunch every single Sunday afternoon with 50 of your closest and most annoying relatives),

- Changes in sleep patterns (what your spouse learned from his/her lover),

- Smoking or exposure to smoke (from your Uncle who will go so far as to put his ashes in your shirt pocket),

- Skipping meals (due to overcooked tomato sauce and one day old bread),

- Alcohol or caffeine (from your seventh espresso of the day),

- Foods containing tyramine like red wine, aged cheese, smoked fish, chicken livers, figs, and some beans (and there goes half the Italian diet).

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