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 09/23/09 Tripe with Mushrooms

"Non c' regola senza eccezioni." (There's no rule without exception.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Cod Stew with Olive and Capers
  -Tripe with Mushrooms
  -Strawberry Jam

Enjoy your recipes with health and happiness!

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Cod Stew with Olive and Capers

Cod Stew with Olive and Capers
Spezzatino di Merluzzo con Olive e Capperi

Ingredients:

4 zucchini, thinly sliced
Plain flour, for dusting
6 tablespoons extra virgin olive oil
1 onion, chopped
1 celery stick, chopped
7 fl oz (200 ml) tomato passata
1 tablespoon capers, drained, rinsed and chopped
3 and 1/2 oz (100 grams) green olives, stoned and chopped
1 lb and 5 oz (600 grams) cod fillets, coarsely chopped
Salt and pepper

Directions:

Lightly dust the zucchini with flour, shaking off the excess.

Heat half the olive oil in a frying pan, add the zucchini slices, in batches, and cook until they are golden brown on both sides.

Remove with a slotted spoon and drain on kitchen paper, then sprinkle with salt and keep warm.

Heat the remaining olive oil in a pan, add the onion and celery and cook over a low heat, stirring I occasionally, for 5 minutes.

Add the passata, capers and olives and simmer for about 10 minutes.

Increase the heat to high, add the cod and cook for a few more minutes.

Season with salt and pepper, add the zucchini, lower the heat, cover and simmer for 30 minutes. Serves 4.

That's it!

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 Recipe: Tripe with Mushrooms

Tripe with Mushrooms
Trippa ai Funghi

Ingredients:

For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Tripe
1/2 oz (15 grams) dried mushrooms
3 oz (80 grams) butter
2 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 and 1/2 lbs (675 grams) tripe, soaked, drained and cut into strips
1 lb 2 oz (500 grams) tomatoes, peeled, seeded and diced
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt and pepper

Directions:

Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.

Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours.

Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and discard.

Prepare the Tripe:
Place the mushrooms in a bowl, add warm water to cover an aside to soak for 15-30 minutes, then drain and squeeze out.

Heat half the butter and the olive oil in a pan, add the onion, carrot and celery and cook over a medium heat, stirring occasionally, for 5 minutes.

Add the mushrooms and cook for 5 minutes, then add the tripe and season with salt and pepper.

Add the tomatoes and pour in just enough stock to cover.

Bring to the boil, lower heat, cover and simmer for 3 hours.

Remove the pan from heat, stir in the remaining butter and sprinkle with the Parmigiano cheese. Serves 4.

That's it!

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 Recipe: Strawberry Jam

Strawberry Jam
Marmellata di Fragole

Ingredients:

2 and 1/4 lb (1 kg) strawberries
2 and 1/4 lb (1 kg) sugar

Directions:

Hull the strawberries and place in a heavy based saucepan.

Add the sugar and bring to the boil over a medium heat, stirring constantly.

When the mixture starts to boil, gradually increase the heat and cook, stirring constantly, for 20-25 minutes.

Ladle the jam into warm, sterilized glass jars while still hot and leave to cool then seal and store in a cool, dry place.

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:

Convict Prefers Jail to Parents

Palermo - January 5, 2009 - A jailbird released early with an electronic tag has begged to go back to jail because he can't stand living with his parents.

Convicted thief Guido Beneventi, 30, had his sentence reduced on condition that he stayed at his parent's home in Palermo, southern Italy.

But he said that his parents constantly lectured him about his life of crime and then began ordering him around "like a child" and telling him to clean his room.

After a string of rows, he broke his curfew to flee to police headquarters and demanded to be arrested.

"You are my saviors," he told them as they sent him back to Ucciardone jail. "I just couldn't take another day with them.

"They spent all their time telling me how useless he was and lecturing me about everything and ordering me to do housework. It was like being a child again. Prison was better."

Guido (to himself): "We're all here, no matter what we are; we're all searching for the truth and trying to make it through this world."
"Porca puttana, everyone except my parents! They claim to know the truth!"

Hey, svegliati! It's 6:30 am!
It's Tuesday! Did you forget there's no acqua on Tuesdays?!

Did you finish cleaning the sardines? Look what time it is! I have to cucinare!
Fresh bread? You'll do fine with yesterday's bread.
Hey, take it easy with the vino!

New clothes?! What is this thing about looking bello?
I'm bella and your father's bello just the way we are.
Be bello inside!

Wash out the empty barrels of vino!
Easy with the acqua!

You want a panino con milza (fried spleen sandwich)?
Go out, dare the polizia and get one yourself!

"Oh Cacchio! I'M OUT OF HERE!"

"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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