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 09/14/11 Marinated Swordfish

"Amico di tutti e di nessuno tutt'uno." (A friend to all is a friend to none.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Chicken Pate
  -Boiled Eggs with Porcini Mushrooms
  -Marinated Swordfish

"Buongiorno..." Thanks again for finding the time to read your recipe newsletter! I look forward to connecting further in the coming days. Enjoy this week's recipes.

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Yours Truly,              
Angela Reina       


 Recipe: Chicken Pate

Chicken Pate
Pate Di Pollo

Ingredients:

For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper

For the Pate:
7 oz (200 grams) skinless and sliced boneless chicken breast
11 oz (300 grams) cooked ham
1 medium potato
1 hardboiled egg
4 oz (120 grams) butter, softened
7 fl oz (200 ml) double cream
1 fl oz (25 ml) brandy
1 oz (25 grams) powdered gelatine
1 fresh flatleaf parsley sprig, leaves only
Salt and pepper

Directions:

Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.

Whisk in the flour.

Pour in all the milk, whisking constantly until it starts to boil.

Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste like flour.

Remove the saucepan from the heat.

Taste and add more salt if necessary and season with pepper and/or nutmeg.

If the sauce is too thick, add a little more milk.

If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.

Prepare the Pate:
Chill a rectangular mould in the freezer.

Melt 1 oz (25 grams) of the butter in a frying pan.

Add the chicken and cook over a medium heat, stirring occasionally, for about 8-10 minutes until cooked.

Remove from the pan and chop together with 7 oz (200 grams) of the ham, then place in a bowl.

Cook the potato in a pan of lightly salted, boiling water for about 10 minutes until tender.

Drain, peel and mash.

Add the potato to the chicken and ham mixture.

Gently stir in the remaining butter, the cream and bechamel sauce and season with salt and pepper.

Sprinkle with 1 tablespoon of the brandy and mix.

Set aside.

Prepare the gelatine according to the instructions and add the remaining brandy.

Spoon a little gelatine into the chilled mould and turn so that it coats the sides and base.

Put in the refrigerator to set.

Using a heart shaped cutter, stamp out small hearts from the remaining ham,

Shell and slice the egg, preferably with an egg slicer.

Arrange the ham hearts on the base of the mould alternating with slices of egg and the parsley leaves.

Spoon in another layer of gelatine and brush some over the sides.

Return to the refrigerator for about 30 minutes.

When the gelatine has set, spoon in the chicken mixture, pressing it down gently with the palm of your hand.

Spoon the remaining gelatine on top.

Chill in the refrigerator for at least 5 hours until set.

Turn out on to a serving dish and serve immediately. Serves 8.

That's it!

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 Recipe: Boiled Eggs with Porcini Mushrooms

Boiled Eggs with Porcini Mushrooms
Uova Mollette Ai Funghi Porcini

Ingredients:

4 eggs
4 large porcini mushrooms
Extra virgin olive oil, for brushing
3 oz (80 grams) butter
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon juice, strained
Salt and pepper

Directions:

Preheat a grill to medium.

Remove the mushroom stems.

Season the caps with salt and pepper.

Brush with olive oil and grill for about 15-17 minutes.

Cream the butter in a bowl.

Beat in the parsley, lemon juice and salt to taste.

Cook the eggs in boiling water for about 4-5 minutes.

Remove from the pan, cool under cold water and shell.

Place an egg in the hollow of each mushroom cap and add a little parsley butter.

Arrange on a warm serving dish and serve immediately. Serves 4.

That's it!

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 Recipe: Marinated Swordfish

Marinated Swordfish
Pesce Spada Marinato

Ingredients:

11 oz (300 grams) swordfish, thinly sliced
3 and 1/2 oz (100 grams) rocket, chopped
3 and 1/2 oz (100 grams) escarole, chopped
Juice of 2 lemons, strained
Extra virgin olive oil, for drizzling
2 fresh chervil sprig leaves
Salt and pepper
1 lemon, sliced, to garnish

Directions:

Place the swordfish on a plate.

Drizzle with olive oil and the lemon juice.

Season with salt and pepper.

Cover and chill in the refrigerator for about 2 hours.

Mix together the rocket, escarole and chervil in a bowl.

Drain the slices of swordfish, reserving the marinade, and place in a ring on a serving dish.

Put the salad leaves in the center.

Spoon the marinade over the dish and garnish with the lemon slices. Serves 4.

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:

Naples Trash Crisis Nears End...And Ready To Begin Again

Naples - July 4, 2011 - Following weeks of government debate and street demonstrations over the Naples trash crisis, the southern city's mayor announced Monday that the problem may finally have reached a close.

"The city has been substantially cleaned up," said Mayor Luigi de Magistris. "A massive clean-up operation targeted the worst-hit districts last night".

He added that it is still unclear as to where that garbage will now be dumped.

A central government measure passed last week permits the Campania region to export refuse to other parts of the country, emphasizing that neighboring regions should be the "priority target".

"The response of the mayors (in other regions) has been excellent, and I hope they don't deny our request," said de Magistris, adding that he had been in touch with 10-15 local governments, yet did not specify which ones.

Milan Mayor Giuliano Pisapia announced his city was sending seven trash compactors to Naples.

The European Union recently chastised the Italian government and threatened sanctions for the thousands of tonnes of trash that covered city streets and the surrounding province in recent weeks.

Armed police escorts had recently begun accompanying garbage trucks as exasperated protesters had resorted to tipping over dumpsters, blocking traffic and setting fire to the growing piles of waste choking the daily flow of city life.

Naples and the surrounding region of Campania have suffered similar crises periodically for a number of years.

The previous public outcry occurred last November when weeks of clashes and rising trash piles brought Italian Premier Silvio Berlusconi to the city.

It was then that the premier, who won plaudits by sorting out a similar emergency in 2008, made a vow to clear the streets in three days.

But the problems have returned partly because of technical failures in local incinerators and the lack of investment in other landfill sites.

The issue is further complicated by the role of the local mafia, or Camorra, and claims that they have infiltrated waste management in Naples and dumped toxic waste on sites near residential areas.

The government has said it will present a plan within one month outlining a proposed solution to the crisis.

Hmmm...how does a crisis that's a decade old come near to an end? "Cazzarola", let's face it, Naples is a nice if you're a mouse, not a resident.

Napolitani mothers: "Figli miei, we have to learn to live together and resolve our problem. We can't run."
Napolitani kids: "Minchia, sure we can run, the whole world is running! Hold your breath and look out the balcony again, mamma. Even the mice stop, look up and say, "ancora qui?" (still here?)"

So, should tourists be concerned? It depends on your phobias. The situation isn't lovely. The Napolitani are currently on the search for some hygiene saint to help them get out of that mess. They have one (San Gennaro) whose dried blood liquefies 3 times a year and sends the city into delirium...but that damn garbage is still there.

You would think the good saint would at least perform the miracle of differentiating it.

The problem is as ugly and out of control as a Napolitano sitting out on a stoop with his shirt half-buttoned, drinking cheap wine from a plastic cup. The Campania region's dumps reached full capacity more than a decade ago, and since then a state of emergency has been declared every 48 minutes. Eight different commissioners have been appointed, but they have all failed to solve the problem.

Of course, state of emergency means government cash: 1.8 billion Euros (more than $2.5 billion USD) in emergency funds have been transferred to deal with the problem. It's easier to find a cure for polio than to find out where or how the hell that money has been spent.

Incinerators that were supposed to be built were never finished, either because the companies in charge of building them mysteriously could not finish the job, or else because judges stopped the work, pending ongoing criminal investigations into alleged mafia involvement (yawn...shocking).

But here's the kick in the "culo": Over 20% of the money went to pay for the salaries of those in charge of coming up with a solution to the problem.

#1 in charge: "What should we do?"
#2 in charge: "Not sure. In college, I majored in peppers and toothpicks."
#3 in charge: "Don't look at me, I have to go home early. My chicken needs a bath."

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