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 10/31/07 Manicotti con Tre Formaggi from OreganoFromItaly.com

"Se sono rose, fioriranno." (If they are roses, they will bloom. Time will tell.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Penne al Pesto di Piselli
  -Rigatoni con Salsiccia Piccante e Finocchio
  -Manicotti con Tre Formaggi

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

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Yours Truly,              
Angela Reina       


 Recipe: Penne al Pesto di Piselli

Penne al Pesto di Piselli
Penne with Pea Pesto

Ingredients:

1 (10-ounce) package frozen peas
2 large garlic cloves
1/2 cup pine nuts (2 ounce)
1/2 cup grated Parmigiano-Reggiano cheese plus additional for serving
1/3 cup extra virgin olive oil
1 lb Penne pasta

Directions:

Cook peas on the stove according to package directions, then drain well.

With food processor running, drop in garlic and finely chop. Turn off processor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With processor running, add olive oil, blending until incorporated.

Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'. Reserve one cup pasta-cooking water, then drain pasta in a colander.

Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper. Serves 4-6.

That's it!


 Recipe: Rigatoni con Salsiccia Piccante e Finocchio

Rigatoni con Salsiccia Piccante e Finocchio
Rigatoni with Hot Sausage and Fennel

Ingredients:

1/2 lb hot Italian sausage, casings discarded
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1 large garlic, minced
1 large red bell pepper, chopped (about 1 cup)
1 fennel bulb, sliced thin (about 2 cups)
1/3 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1/2 lb rigatoni or other tubular pasta
1/4 cup minced fresh parsley leaves
Freshly grated Parmigiano cheese

Directions:

In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain.

Add the olive oil to the skillet and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened.

Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.

Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes.

Add the cream and boil the mixture until it is thickened slightly and reduced by about one third.

In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well.

Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmigiano cheese.

Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmigiano cheese. Serves 2.

That's it!


 Recipe: Manicotti con Tre Formaggi

Manicotti con Tre Formaggi
Three Cheese Manicotti

Ingredients:

For the crepes:
1 to 1 and 1/4 cups water
1 cup all purpose flour
2 eggs
1/8 teaspoon salt
Extra virgin olive oil

For the filling
1 lb ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Romano cheese
1 egg
2 tablespoons chopped fresh parsley

Salt and pepper
1 and 1/2 cups prepared tomato sauce (preferably with chopped meat)

Directions:

For the crepes:
Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended (batter should be thin). Add additional water if necessary.

Heat heavy small skillet over low heat. Brush pan lightly with olive oil. Stir batter and ladle 3 to 4 tablespoons into corner of pan, tilting so the batter just coats bottom.

Cook crepe until bottom is set (do not brown), about 1 minute. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 minutes.

Repeat with remaining batter, stirring occasionally and brushing pan with olive oil as necessary. Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely.

Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.

For the filling:
Mix ricotta, 1/2 cup mozzarella, Romano cheese, egg and parsley in bowl. Season mixture to taste with salt and pepper.

Pour 3/4 cup tomato sauce into large baking pan.

Spoon 3 tablespoons filling down center of crepe.

Fold both sides of crepe over filling. Arrange seam side down in baking pan. Repeat with remaining filling and enough crepes to finish.

Pour remaining 3/4 cup sauce over. Sprinkle with remaining 1/2 cup mozzarella cheese. Can be prepared 1 day ahead. Cover and chill.

Preheat oven to 350 F.

Bake until heated through, about 30 minutes. Serves 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:

Fendi Says, "Oh, Shut Up and Let Them Wear Fur!"

Florence - September 7 - Italian fashion house Fendi on Friday shrugged off the anti-fur lobby saying that its winter collection would be based on the idea that a fur coat was a must-have item for all women.

Fendi said it would be offering previews of the collection at its luxury boutique in Florence next Thursday. It said the advance viewing would be a chance for mature women to reminisce over their first fur coat and buy one for their daughters as a necessary step into adulthood.

Fendi, which has always been a fan of fur, will also be staging a fashion show of its winter creations at Florence's vintage Helvetia and Bristol hotel.

Last year's fashion season brought furs firmly back out of the closet with no apologies to animal lovers.

"Vaffanculo, Fendi!"

"Fendi's iconic "Double F" logo pattern has been used on a variety of Fendi products, including handbags, wallets, luggage, shoes, and apparel."

"Vaffanculo" is usually the iconic word that first comes to mind when you notice the hostage-ransom prices Fendi charges for one of their wallets that will definitely hold less of your money than the wallet is worth.

In fact, it would be more appropriate to give it a double "Vaffanculo" to match their "Double F".

Animal traps should be set up in front of their headquarters in hopes of snagging at least one of the five Fendi sisters. Then the group PETP (People for the Ethical Treatment of Plastic) should drag her down to one of their hired factories and show them how much blood, sweat and tears goes into making their plastic crap "Spy" bags that sell for over 4000 US Dollars!

"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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