09/19/07 Linguine ai Frutti di Mare from OreganoFromItaly.com

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

This week's Italian recipes:
  -Linguine ai Frutti di Mare
  -Fegato Alla Veneziana
  -Agnello con Pomodoro e Erbe

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

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Yours Truly,              
Angela Reina       

 Recipe: Linguine ai Frutti di Mare

Linguine ai Frutti di Mare
Linguine with Seafood


12 Manila or littleneck clams
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
3/4 cup tomato sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
1/4 cup fresh flat-leaf parsley, coarsely chopped
10 ounces linguine pasta


Boil water in a large pot.

Heat the olive oil in a large saute pan over medium heat. Cook the garlic until it sizzles. Add the red pepper flakes to taste; cook 1 minute.

Add wine and the clams; cover. Raise heat to medium-high; cook 5 minutes.

Add the linguine to the boiling water. Cook until 'al dente'.

Uncover the saute pan; simmer 1 minute more.

Add the tomato sauce. Season with salt and pepper. Add the rest of the seafood.

Cook, stirring, until the clams and mussels open, about 3 minutes.

Toss with linguine. Add parsley; toss. Makes 4 servings.

That's it!

 Recipe: Fegato Alla Veneziana

Fegato Alla Veneziana
Calf's Liver with Golden Onions

The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice addition would be soft polenta.


1 lb piece calf's liver
3/4 lb onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley


Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8 inch thick slices.

Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.

Pat half of liver slices dry and toss with salt and pepper to taste.

Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then saute seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.

Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced.

Pour sauce over cooked liver and wipe skillet clean.

Saute remaining liver as above, then add rest of liver with onions and parsley, tossing briefly. Serves 4.

That's it!

 Recipe: Agnello con Pomodoro e Erbe

Agnello con Pomodoro e Erbe
Lamb with Tomatoes and Fresh Herbs


2 teaspoons salt
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
4 large lamb shanks

3 tablespoons extra virgin olive oil
2 ounces thinly sliced capocollo or pancetta, cut into thin strips
1 and 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
6 garlic cloves, chopped
3 strips lemon peel (3 x 1/2 inch)
2 small bay leaves
2 teaspoons chopped fresh thyme
2 cups dry white wine
2 cups drained canned diced tomatoes in juice
1 and 1/2 cups low-salt chicken broth

3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon freshly ground black pepper


Mix the first 6 ingredients in small bowl; rub all over the lamb shanks. Let stand for 30 minutes.

Preheat oven to 350 F.

Heat the olive oil in a large ovenproof pot over medium-high heat.

Add the lamb and saute until brown, turning with tongs, about 12 minutes; then transfer to a plate. Reduce the heat to medium.

Add the capocollo and stir for 1 minute. Add the onion, carrots, and celery. Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes.

Mix in the garlic; cook for 1 minute.

Mix in the lemon peel strips, bay leaves, and thyme. Add the wine and bring to a boil, scraping up browned bits.

Add the tomatoes and broth.

Return the lamb to the pot. Bring to a boil; cover and transfer the pot to the oven.

Cook the lamb until just tender, turning occasionally, about 1 and 1/2 hours. Remove the pot from the oven.

Tilt the pot and spoon off the fat that rises to the top of the sauce.

Place the pot over medium heat and boil uncovered until the sauce reduces enough to coat spoon and the lamb is very tender, about 30 minutes.

Season to taste with salt and pepper.

Discard the lemon peel and bay leaves. (Can be made a day ahead. Cool for 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)

Mix the parsley, grated lemon peel, and 1/2 teaspoon of pepper in a small bowl for gremolata. Transfer the lamb to a large shallow bowl. Sprinkle with gremolata 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 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:

Paraplegic In Wheelchair Asked for License and Registration

Venice - September 28 - An elderly Italian wheelchair user has been told to register his vehicle as a car and get a licence plate so he can use it on the street.

Pietro Matiz, an 81-year-old paraplegic, was stopped by traffic police for driving too fast along Venice's famed Lido.

"They said I was endangering pedestrians because my chair goes at nine km per hour when it should have a top speed of six," Matiz told reporters.

"I feel like I'm under house arrest now I can't use it".

"The situation is all the more absurd because the law on these new wheelchairs came out in 2005 and they haven't done a thing even though they knew it would cause problems".

"I phoned a handicap helpline and they said the transport ministry had to talk to the health ministry before anything could be done".

"In the meantime I'm stuck in the house with my allegedly souped-up chair in the garage".

"Troppo veloce?! Prendimi un bicchiere d'acqua, impiegato statale!" "Too fast?! Get me a glass of water, you civil servant!"

It's no secret that Venice is notoriously inaccessible to the handicapped, particularly, to those in wheelchairs:

- Avoid "Piazza San Marco" at high tide otherwise, you'll risk drowning.

- Have to get to the other side of the lagoon? Try hailing down a gondola in a wheelchair.

- Avoid the sharp turns otherwise, you'll wind up in a canal.

- The maintenance on wheelchairs is overwhelming. Rust and short circuits are the main problems caused by the constant Venice floods.

And now, you run the risk of being clocked on radar from the compassionate Polizia. How silly! How stupid!

Next time, why not impound the wheelchair and make him crawl down to the station?

It's a good thing Pietro is not quadriplegic. He can give a backhand to the face next time he's pulled over for doing 3 km over the handicapped speed limit.

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