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 09/22/10 Tagliatelle With Artichokes

"Tra moglie e marito non mettere il dito." (Don't meddle in a quarrel between a husband and his wife.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Chicken Liver Sauce
  -Tagliatelle With Artichokes
  -Wild Boar With Olives

It's incredible how fast the summer went by. We're not sure what this fall season will bring but let's all hope our health will not be compromised. Keep strong and enjoy your recipes!

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Chicken Liver Sauce

Chicken Liver Sauce
Ragu Con Fegatini di Pollo

Ingredients:

2 and 1/2 oz (65 grams) butter
9 oz (250 grams) chicken livers, trimmed and chopped
2-3 tablespoons white wine
3 tablespoons double cream
Salt and pepper

Directions:

Melt the butter in a frying pan.

Add the chicken livers and cook, stirring frequently, for about 4-5 minutes. Do not overcook the chicken livers or they will dry out and become tough.

Add the wine and cook over a low heat until the wine evaporates.

Season with salt and stir in the cream.

Remove the pan from the heat and season with pepper. Serves 4.

Note: Great for pasta, as a fittata filling, on scallopine, or with vegetables.

That's it!

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 Recipe: Tagliatelle With Artichokes

Tagliatelle With Artichokes
Tagliatelle Con Carciofi

Ingredients:

4 globe artichokes
5 canned tomatoes, drained and chopped
5 fresh basil leaves
1 fresh flat-leaf parsley sprig
1 garlic clove
Juice of 1 lemon, strained
4 tablespoons extra virgin olive oil, plus extra for drizzling
10 oz (275 grams) fresh tagliatelle pasta
4 tablespoons Parmigiano cheese, freshly grated
Salt

Directions:

Break off the artichoke stalks and remove the outer leaves and the chokes.

Take the lemon juice and rub all over to prevent discoloration.

Cook in lightly salted, boiling water for about 7 minutes, then drain and slice thinly.

Heat the olive oil in a frying pan.

Add the garlic and cook for a few minutes until browned.

Remove and discard the garlic and add the artichokes, basil, parsley and tomatoes to the pan.

Season with salt and cook over a low heat for about 10 minutes.

Cook the tagliatelle in a large pan of salted, boiling water until 'al dente', then drain and add to the frying pan.

Drizzle with olive oil and sprinkle with Parmigiano cheese.

Remove and discard the parsley, transfer to a warm serving dish and serve. Serves 4.

That's it!

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 Recipe: Wild Boar With Olives

Wild Boar With Olives
Cinghiale Alle Olive

Ingredients:

1 bottle (750 ml or 1 and 1/4 pints) white wine
5 tablespoons white wine vinegar
1 carrot
1 garlic clove
1 onion
1 fresh thyme sprig
2 fresh sage leaves
2 bay leaves
1 fresh flat-leaf parsley sprig
6 black peppercorns
2 and 1/2 lbs (1.2 kg) lean wild boar, diced
6 fl oz (175 ml) extra virgin olive oil
1 oz (25 grams) butter
5 oz (150 grams) stoned green olives
Salt and pepper
Mashed potatoes, to serve (optional)

Directions:

Pour the wine and vinegar into a large pan and add the carrot, garlic, onion, thyme, sage, bay leaves, parsley, peppercorns and a generous pinch of salt.

Bring to the boil, then lower the heat and simmer for 15 minutes.

Remove the pan from the heat, leave to cool and pour into a bowl.

Add the meat, cover and leave to marinate in a cool place, stirring occasionally, for up to 2 days.

Heat the olive oil and butter in a pan.

Drain the meat, reserving the marinade, add to the pan and cook, stirring frequently, until browned all over.

Season with salt and pepper, pour in about half the reserved marinade, bring to the boil, then lower the heat and simmer for 1 and 1/2 hours.

Add the olives and simmer for a further 30 minutes.

Discard the garlic and herbs and serve with mashed potatoes. Serves 6.

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:

Italy's Minister Calls For Palio di Siena Race Ban

Siena - August 5, 2010 - Italy's tourism minister has called for an end to the nation's popular Palio horse races, likening them to Spain's bullfights for exploiting animals.

Michela Brambilla's attack on the centuries-old tradition was immediately criticized by other politicians, including the mayor of Siena.

The graceful Tuscan town draws tens of thousands of visitors each summer with the races running at breakneck speed in the main square. Horses have been injured and put down after slipping on the dirt-covered cobblestone track.

Ms Brambilla says Italy could take a lesson from Spain, where the Catalonia region last month banned bullfights and their blood-soaked pageantry. Animal rights activists in Italy praised Ms Brambilla, but the Palio is a big tourist draw.

We would like all our readers to know that we too strongly feel that Siena's horse races should come to a stop, not only for the benefit of the exploited horses, but for the rules and tradition that were obviously based on medieval lunacy.

The Palio di Siena is a horse race held twice each year (July 2 and August 16) in Siena in which 10 horses and riders, bareback and dressed in comical mismatched colors, represent 10 of the 17 "Contrade", or city wards.

Now you may think, city wards? How lovely! Oh dear, I can just imagine the long history and tradition of these wonderful Italian symbols...

Well, dear, some of these Contrade are the following: the caterpillar, snail, goose and crested porcupine. If you're from the north-westernmost edge of Siena, congratulations, you come from a long line of crested porcupines. This will make an interesting discussion at your next cocktail party.

Just before the pageant, instead of going on patrol and acting as civil servants, a squad of police officers on horseback, wielding swords wildly, demonstrate a mounted charge around the track.

At 7.30 PM the detonation of an explosive charge echoes across the piazza, signaling to the thousands of onlookers (and the thieves taking advantage of the lack of police) that the race is about to begin.

The race itself runs for three laps of the Piazza del Campo. The jockeys ride the horses bareback from the starting line, an area between two ropes. Nine horses, in an order only decided by a lottery immediately before the race starts, enter the space. The tenth, the "rincorsa", waits outside. When the rincorsa finally enters the space between the ropes the starter instantly drops the "canapo" (front rope).

This annoying process (the Mossa) can take quite a bit of time, as so called "deals" will have been made between various contrade and jockeys that affect when the rincorsa moves...he may be waiting for a particular other horse to be well or badly placed for example.

On the dangerous, steeply-canted track, the riders are allowed to use their whips not only for their own horse, but also for disturbing other horses and riders. The Palio in fact is won by the horse who represents his contrada, and not by the jockeys. The winner is the first horse to cross the finish line with its head ornaments intact...and a horse can win without its rider.

By the way, the loser in the race is considered to be the contrada whose horse comes in second...not last.

Yes...lunacy. Shut it down.

"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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