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 10/03/07 Ragu al Cinghiale from OreganoFromItaly.com

"Una volta un ladro sempre un ladro." (Once a thief always a thief.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Crostini Con Fegato di Pollo e Salvia
  -Vongole Con Salsiccia e Finocchio
  -Ragu di Cinghiale

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

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Crostini Con Fegato di Pollo e Salvia

Crostini Con Fegato di Pollo e Salvia
Toast with Chicken Liver and Sage

Ingredients:

3 tablespoons extra virgin olive oil
12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
1/2 cup finely chopped red onion
1 garlic clove, minced
8 ounces (about 1 cup) chicken or turkey livers, finely chopped
1/4 cup Madeira wine
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
12 baguette slices, toasted
Additional whole sage leaves (optional)

Directions:

Line plate with paper towels.

Heat the olive oil in medium skillet over medium-high heat.

Add sliced sage; saute until crisp, about 30 seconds.

Using slotted spoon, transfer sauteed sage to paper towels.

Add onion to same skillet; saute until golden, about 3 minutes.

Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes.

Increase heat to high, add Madeira wine, and cook until wine has evaporated, about 2 minutes. Add salt and pepper.

Divide liver mixture among baguette slices. Top with sauteed sage.

Serve crostini on bed of fresh sage leaves, if desired. Serves 6.

That's it!


 Recipe: Vongole Con Salsiccia e Finocchio

Vongole Con Salsiccia e Finocchio
Steamed Clams With Sausage and Fennel

Ingredients:

1 tablespoon extra virgin olive oil
1 red bell pepper, cut into 2 by 1/3-inch strips
1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped (for garnish)
1 lb spicy sausage, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed in mortar with pestle
1 8-ounce bottle clam juice
4 dozen Manila clams (about 2 and 1/3 lbs), scrubbed
1 1/2 tablespoons chopped fresh oregano

Directions:

Heat olive oil in large deep skillet over high heat.

Add bell pepper, sliced fennel, sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes.

Add clam juice, and bring to a boil.

Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper.

Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve. Serves 4.

That's it!


 Recipe: Ragu di Cinghiale

Ragu di Cinghiale
Wild Boar Ragu

Ingredients:

1 large Spanish onion (chopped)
2 tablespoons extra virgin olive oil
2 lbs boneless wild boar meat (cut for stew)
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
Fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
Salt and black pepper to taste
Pasta (pappardelle or fettuccine)
Grated Pecorino cheese

Directions:

In a large cast-iron pot, saute the onion in olive oil until translucent.

Add and cook the boar meat over high heat, turning frequently, just until it's cooked on the outside.

Add the canned tomatoes and the bay leaves.

Add the wine.

Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.

Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours or longer if possible. (The longer you simmer this, the more tender the meat will become.) The ragł is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat.

Take out the cinnamon stick and bay leaves before serving.

Serve over the pasta and top with grated cheese. Serves 4 to 6.

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:

Monument To The Ugly

Rome - September 9 - A monument to ugly people is set to be unveiled in Italy.

The World Association of Ugly People (Club dei Brutti), founded in Italy which now has branches all over the world, has announced the monument will be in the northern town of Piobbico.

The "Club dei Brutti" is an organization dedicated to fighting for the recognition of ugly people, in a society that places a high value on physical beauty,

The monument, which will depict an unknown person looking at their own reflection in the mirror, will be unveiled during the annual meeting of the association on Sunday, September 9.

Telesforo Lacobelli, the ugly president of the Association, said: "The motto of our association is that a person is what he is and not what he looks like.

"Hence our monument. It is not a monument to a good looking film star or dashing war hero, but to a person who is just as beautiful but only on the inside."

"Ma, porca di quella troja, quanto sei brutto!"

It's very curious that the club's emblem is the head of a wild boar. We think it's trying to state that, basically, men are disgusting wild pigs. And it really doesn't matter whether you're good-looking or not.

The club's crest features a reclining man smoking a pipe with the slogan: "Ugliness is a virtue, beauty is slavery." They should have featured an arguing Napoletano with his shirt half-buttoned drinking a cheap glass of wine with the slogan: "Beauty is slavery but ugliness is the result of evolution jumping into the Vesuvius Volcano."

In 2003, it had 20,000 members around the world. The World Association of Ugly People club campaigns against discrimination in the workplace based on looks. It attempts to make society more aware of ugly people's problems. It also helps people overcome their phobias and, in some cases, to find partners.

Society should stop discriminating and be more aware that Sicilians that look like they were fed with a slingshot instead of breast-fed and Pugliese that look like advertisements for hard liquor are human beings with feelings.

"It is not a monument to a good looking film star or dashing war hero, but to a person who is just as beautiful but only on the inside." We think what he's trying to say is, he wants a world where everyone can afford facelifts.

"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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