10/20/10 Egg Frittata Stuffed with Ricotta and Fresh Mint

"Il primo amore non si scorda mai." (You never forget your first love.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Egg Frittata Stuffed with Ricotta and Fresh Mint
  -Spaghetti with Garlic and Olive Oil
  -Fettuccine With Tricolor Tomatoes

Here we are with another week of scrumptious recipes! You'll love the Egg Frittata ;)

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Yours Truly,              
Angela Reina       

 Recipe: Egg Frittata Stuffed with Ricotta and Fresh Mint

Egg Frittata Stuffed with Ricotta and Fresh Mint
Frittata con Ripieno di Ricotta e Menta Fresca


For the Filling:
1/2 lb (scant 1 cup) fresh whole-milk ricotta cheese
1/2 cup (about 1 and 1/2 ounces) freshly grated Pecorino Romano cheese
1/4 cup chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper

For the Frittata:
3 large eggs
1 tablespoon minced fresh Italian parsley
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 teaspoons extra virgin olive oil, divided


Prepare the Filling:
Mix all ingredients in medium bowl to blend.

Prepare the Frittata:
Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy.

Heat 1 teaspoon olive oil in 8-inch skillet over medium-high heat.

Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer.

Cook until eggs are set and lightly browned on bottom, about 45 seconds.

Turn frittata over and cook until set and slightly golden, about 30 seconds.

Transfer to plate.

Repeat with remaining egg mixture and olive oil for a total of 3 frittatas.

Place frittatas on work surface.

Divide ricotta filling among frittatas, spreading out to edges.

Roll up each frittata jelly-roll style.

Wrap frittatas individually in plastic.

Chill overnight.

Unwrap frittatas.

Cut on diagonal into 3/4-inch-thick slices.

Serve chilled or at room temperature. Makes about 24 slices.

That's it!

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 Recipe: Spaghetti with Garlic and Olive Oil

Spaghetti with Garlic and Olive Oil
Spaghetti Aglio e Olio d'Oliva


About 1 and 1/2 large heads garlic, separated into cloves (about 30)
5 and 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes
1 lb spaghetti
1 and 1/2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/2 cup finely chopped fresh flat-leaf parsley
Finely grated Parmigiano-Reggiano cheese


Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary).

Cook garlic in 4 tablespoons (1/4 cup) olive oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes.

Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.)

Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.

Meanwhile, cook spaghetti in a 6 to 8-quart pot of boiling until 'al dente'.

Reserve 1 cup cooking water, then drain spaghetti in a colander.

Stir zest and salt into olive oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water.

Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist.

Add half of garlic and toss.

Remove from heat and toss pasta with remaining 1 and 1/2 tablespoons olive oil and salt and pepper to taste.

Transfer to a serving bowl and sprinkle with remaining garlic. Makes 4 main-course servings.

That's it!

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 Recipe: Fettuccine With Tricolor Tomatoes

Fettuccine With Tricolor Tomatoes
Fettuccine con Pomodori Tricolore


2/3 cup extra virgin olive oil, divided
6 large shallots, thinly sliced
4 large garlic cloves, thinly sliced
4 lbs red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 and 1/2 cups)
1/2 cup thinly sliced fresh basil
2 tablespoons chopped fresh oregano

12 ounces fettuccine pasta
2 ounces shaved Parmigiano cheese


Heat 1/3 cup olive oil in large skillet over medium-high heat.

Add shallots and saute 5 minutes.

Add garlic; saute 2 minutes.

Reduce heat to medium; add tomatoes and herbs.

Stir until tomatoes are heated through, about 2 minutes.

Remove from heat; season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.

Drain; transfer to bowl.

Top with tomato mixture.

Drizzle with 1/3 cup olive oil and sprinkle with Parmigiano cheese. 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:

Italian Firm Invents World's Sexiest Bed

Milan - September 9, 2010 - Mattress-makers have given sales figures a bounce by inventing a specially designed bed to help disorderly lovers.

The love mattress includes special straps and handles for couples to hang on to when passions are rising high, reports CEN. Further down the bed, which costs 1,400 Euros ($1875 USD), is a carefully designed trench where men can place their knees for extra traction and grip.

The bed's inventors have included specially strong springs in the mattress's make-up, so even the laziest lovers can put extra snap into their performance.

The bed is being launched by Italian makers Sogniflex, whose boss Paolo Tonelli said: "There are studies which show that about 70 per cent of men and women say they are unsatisfied with their love-making or have some kind of performance problem.

"I wanted to invent something that could really help them, because most beds are designed for sleeping, not for making love."

"Hey, amore, vai a cagare. I'm not spending this amount of cash to help save our marriage."

Getting one of our love mattresses is not going to solve your performance problem. The problem is something else. Here's a question: Do you or do you not have to work on a relationship?

The answer is "si". All these relationships are hard work. When you meet a woman and you try to get under her designer skirt that isn't work. That's fun. And when you're dating and having a great relationship it's never hard work. You're constantly thinking, "Mamma mia, I can't wait to see her!" Before you realize it, you're making "amore" on any kind of surface imaginable (floor, kitchen table, rocks, tractor engine, roof of the rabbit shed, etc.).

Then you get married and 5-6 years into it, you're saying, "Oh Dio, we have to go see a counselor"..."Minchia, she's still here"..."Porca vacca, she's yelling at me"..."Che palle, I've got to give a little, she's got to give a little"...


Yes, the fun stops. The fun STOPS. We've been screaming for years at our fellow peers, "Faccia di culo, don't get married!"..."Testa di minchia, you're really asking for it!" But no one listens. NO ONE! We get typical responses like, "Vaffanculo, my girlfriend/wife is different!" Then we wait a while and they'll eventually come up to us and whisper in our ears..."there is no difference."

Making love is like going to the bathroom...it should just naturally happen. If you disagree with us and you're unhappy, by all means, buy the love mattress. It will be just a matter of time before you rip the special straps and handles off and put them on your walls so they'll be easier to climb.

"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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