09/18/13 Roasted Shellfish

"Il miglior condimento del cibo ?la fame." (Food's best dressing is hunger.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Beef Broth with Tortellini and Parmigiano Cheese
  -Orecchiette with Cauliflower, Anchovies, and Fried Croutons
  -Roasted Shellfish

"Buongiorno!" Thanks again for being part of the newsletter, our farm family and our larger community. If ever I've missed sending you a reply and you want to be sure you're seen, just hit reply to this or write me Angela@OreganoFromItaly.com. Enjoy the recipes.

Thanks again for reading!

Yours Truly,              
Angela Reina       

 Recipe: Beef Broth with Tortellini and Parmigiano Cheese

Beef Broth with Tortellini and Parmigiano Cheese
Brodo di Manzo con Tortellini e Parmigiano


1 lb cheese-filled tortellini pasta
4 lb turkey wings, cut into 3-inch pieces
2 lb beef shank bones, trimmed
2 ribs celery, roughly chopped
2 large carrots, roughly chopped
2 large yellow onions, unpeeled, roots trimmed, roughly chopped
2 sprigs parsley
1 bay leaf
1 clove garlic, unpeeled, crushed
Parmigiano cheese, for serving


Place turkey wings and beef bones in a 12-quart saucepan and cover with cold water by 4 inches.

Place pan over medium heat and let mixture come to a very slow simmer, skimming off any foam or impurities that rise to the surface in the meantime.

Add celery, carrots, onions, parsley, bay leaf, and garlic, and return to a slow simmer.

Cook, occasionally skimming fat and any impurities from the surface, for 6 hours.

Add 5 cups boiling water, and continue cooking, adding more boiling water as necessary to keep solids submerged, for 6 hours more.

Remove from heat, pour through a fine strainer into a large container, and discard solids.

Let broth cool to room temperature, and then refrigerate until chilled.

Once chilled, remove hardened layer of fat from surface of broth, and discard.

To serve, reheat broth in a 4-qt saucepan over medium-high heat.

Bring broth to a boil, and then add tortellini.

Cook, stirring, until al dente, about 6-7 minutes.

Ladle pasta and broth into serving bowls, and top with freshly grated Parmigiano cheese. Serves 6-8.

That's it!

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 Recipe: Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Orecchiette with Cauliflower, Anchovies, and Fried Croutons
Orecchiette con Cavolfiore, Acciughe, e Crostini Fritti


1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
8 tablespoons extra-virgin olive oil, divided
1 pound Orecchiette pasta or medium-size shell pasta
1 and 1/2 cups 1/3-inch cubes crusty country-style bread
3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
3 large garlic cloves, chopped
7 anchovy fillets, finely chopped
1/2 cup chopped fresh Italian parsley, divided
1/3 cup freshly grated Parmigiano cheese plus additional for serving
2 tablespoons freshly grated Pecorino Romano cheese


Preheat oven to 425?F.

Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat.

Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet.

Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes.

Cool to room temperature.

Cook pasta in large pot of boiling generously salted water until 'al dente', stirring occasionally.

Drain pasta, reserving 1 and 1/3 cups pasta cooking liquid.

Set pasta and cooking liquid aside separately.

Heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat.

Add bread cubes and saute until golden brown and crisp, 3 to 4 minutes.

Transfer to small bowl and cool.

Reserve skillet or pot.

Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat.

Add zucchini and garlic and saute until zucchini is golden brown and crisp-tender, 3 to 4 minutes.

Add cauliflower and anchovies and saute until heated through, 3 to 4 minutes.

Season to taste with salt and freshly ground black pepper.

Add drained pasta, reserved 1 and 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmigiano cheese, and Pecorino Romano cheese and toss to coat.

Season pasta to taste with salt and freshly ground black pepper.

Divide pasta among 6 bowls.

Sprinkle with fried croutons, remaining parsley, and additional Parmigiano cheese and serve. Serves 6.

That's it!

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 Recipe: Roasted Shellfish

Roasted Shellfish
Crostacei Arrosto


2 pounds stone crab claws or Canadian snow crab legs 8shells cracked open)
8 Manila clams or quahogs (about 1 and 1/2 pounds), scrubbed
16 mussels, scrubbed, debearded

1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons extra virgin olive oil
1/2 cup chopped shallots
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives


Preheat oven to 500?F.

Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground.

Place heavy large roasting pan over 2 burners and heat over medium heat.

Add ground coriander and fennel seeds and stir 1 minute.

Add olive oil, cracked crab, Manila clams, and mussels.

Stir to coat.

Place pan in oven.

Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.

Using tongs, transfer crab, clams, and mussels to platter. Discard any clams and mussels that do not open).

Tent with foil to keep warm.

Heat same pan over 2 burners over high heat.

Add shallots and wine and boil 1 minute.

Add lemon and orange juices and boil until sauce thickens slightly, about 2 minutes.

Whisk in butter.

Season sauce to taste with salt and pepper.

Pour sauce over shellfish.

Sprinkle with chives and serve. Makes 4 servings.

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:

Italians Bid Their Luxury Cars A Tearful Goodbye

Rome - February 29, 2012 - Wealthy but worried Italians are selling off their Porsches, Ferraris and other luxury cars at a record rate to avoid the scrutiny of tax inspectors.

Many of the supercars are being exported through dealers to France, Germany and Austria, while others are ending up in South America and Eastern Europe.

Second-hand vehicles are being snapped up for re-sale by entrepreneurs from Poland, Ukraine, the Czech Republic and Moldova.

Owning a high-powered BMW or Mercedes has become an unwelcome sign of noticeable wealth ever since a much-publicized crackdown by Italy's tax police, the Guardia di Finanza, on the exclusive ski resort of Cortina d'Ampezzo at Christmas.

Tax inspectors traced the owners of 133 Lamborghinis, Ferraris, SUVs and other top-end cars that they found parked in the streets of the resort, a playground for the wealthy in the Dolomites.

They found that 42 of the owners (nearly a third) had declared incomes of less than 22,000 Euros ($29,000 USD) a year. A further 16 claimed to be earning less than 50,000 Euros ($65,500 USD) a year.

Police in Milan, Rome and other cities have carried out similar checks, taking down drivers' licenses and number plates and passing them onto tax authorities, who check whether the owners' declared incomes are sufficient to support their extravagant lifestyles.

In Florence, tax police stopped a brand new Mercedes and found that it was driven by a builder who declared no tax returns at all and whose wife was on welfare payments.

Last year, around 60 used Porsches were exported from Italy each week. That figure has now jumped to around 200.

Some owners are so scared of running into spot checks by the tax police that they are asking dealers to come and collect their cars at home.

"One client was scared of driving 10 kilometers from his house to here," Lorenzo Schiatti, who owns a Jaguar and Land Rover dealership in Reggio Emilia, northern Italy, told a national newspaper. "He was afraid that he'd be stopped by a Guardia di Finanza checkpoint."

"We don't have definitive numbers because it is difficult to quantify but it looks like thousands of cars are leaving Italy each month," said Sirio Tardella, the director of Unrae, an association of foreign car manufacturers.

Filippo Pavan Bernacchi, the president of Federauto, an association representing dealerships, said owning a luxury car had become "almost a crime" in Italy these days.

"Super" Mario Monti, Italy's prime minister, has made a priority of clamping down on tax evasion since he replaced Silvio Berlusconi in November. He needs to whittle away at Italy's 1.9 trillion Euro public debt, amid concerns that it could go the way of Greece.

But the challenge is enormous. A recent government study estimated that Italy's black economy, which includes evasion of income tax and VAT, amounts to 275 billion Euros a year, or 17.5% of GDP.

"Porca puttana", after reading this story, did you also get the incredible urge of putting on a hula-hoop and swinging it around for 30 minutes?

"In Florence, tax police stopped a brand new Mercedes and found that it was driven by a builder who declared no tax returns at all and whose wife was on welfare payments." Nice job of being discreet, "faccia di culo?" He was just like Liberace saying, "I don't want anyone noticing my clothes."

In the 2008 fiscal year:

- Restaurant owners declared an average net income of 13,800 Euros ($18,000 USD). That's an average of 38 Euros ($50 USD) a day. That means when the restaurants are full, two customers pay and the rest make a run for it out the back door.

- 1 out 4 helicopter owners declared an average net income of 20,000 Euros ($26,000 USD). Obviously, the "testa di cazzo" can afford a helicopter seeing that he's not paying restaurant bills.

- Yacht owners declared an average net income of 1,500 Euros ($2000 USD) a month...which happens to be the average monthly rent for yacht space down at the port. That means that the owners are not eating for all their money goes towards rent. You'll sometimes see these "figli di puttane" pull up and drop anchor in front of soup kitchens.

- Night club owners declared a lost average of "negative 6000 Euros" (-$7,800 USD). That means when kids order a rum and coke or a mohito, the bartender also gives them 20 Euros.

Ah, for the love of Dio, Italian Heaven has got to be a place where these people don't exist!

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