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 11/06/13 Stuffed Turkey with Red Onions and Oregano

"Spuntare come funghi." (Spring up like mushrooms.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Slow-Cooked Broccoli Rabe
  -Lobster in Spicy Tomato Sauce
  -Stuffed Turkey with Red Onions and Oregano

"Salve amici!" All of us at the farm are thankful for your participation with us through this newsletter. We have more great Italian recipes on the way. Remember, life is a bit sweeter when you're laughing at home with the right company.

Thanks again for reading!

Yours Truly,              
Angela Reina       


 Recipe: Slow-Cooked Broccoli Rabe

Slow-Cooked Broccoli Rabe
Cime di Rapa Cotto Lentamente

Ingredients:

1 and 1/4 cups extra virgin olive oil
1 and 1/2 tsp crushed red chile flakes
12 cloves garlic, thinly sliced
2 and 1/4 lbs broccoli rabe, thick stems removed, cut into 2-inch pieces
Kosher salt
Freshly ground black pepper, to taste

Directions:

Heat 3/4 cup olive oil, chile flakes, and half the garlic in a 12-inch skillet over medium-high heat.

Cook, stirring occasionally, until garlic is lightly browned, about 2-3 minutes.

Add broccoli rabe and 1/2 cup water.

Reduce heat to medium-low, and cover skillet.

Cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

Place remaining olive oil and garlic in a 1-qt saucepan over medium-high heat.

Cook, stirring occasionally, until garlic is crisp and golden, about 4-5 minutes.

Drain, and set garlic chips aside.

Season broccoli rabe with salt and pepper and top with reserved garlic chips. Serves 4-6.

That's it!

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 Recipe: Lobster in Spicy Tomato Sauce

Lobster in Spicy Tomato Sauce
Lobster Fra Diavolo

Ingredients:

Two (1 and 1/4-lbs) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
One (28-oz) can whole peeled tomatoes in juice, crushed
5 cloves garlic, finely chopped
1 cup seafood or fish stock
1/2 cup extra-virgin olive oil
1/2 cup flour
2 tsp crushed red chile flakes
1 tsp dried oregano
2 tbsp tomato paste
1/2 cup cognac or brandy
1 bay leaf
Kosher salt
Freshly ground black pepper, to taste
1 lb Bucatini pasta, cooked
1 tbsp chopped parsley

Directions:

Heat olive oil in an 8-qt Dutch oven over medium-high heat.

Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot.

Cook until shells turn red, about 5-6 minutes.

Transfer lobster pieces to a plate.

Set aside.

Add chile flakes, oregano, and garlic to pot.

Cook until lightly toasted, about 3-4 minutes.

Add tomato paste.

Cook until lightly caramelized, about 2-3 minutes.

Add cognac.

Cook until almost evaporated, about 2-3 minutes.

Add stock, tomatoes, and bay leaf.

Bring to a boil.

Reduce heat to medium-low.

Cook, partially covered, until thickened, about 30 minutes.

Return lobster to pot.

Cook until cooked through, about 10 minutes.

Season with salt and pepper.

Add pasta.

Toss with sauce.

Transfer to a large serving platter.

Sprinkle with parsley. Serves 6-8.

That's it!

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 Recipe: Stuffed Turkey with Red Onions and Oregano

Stuffed Turkey with Red Onions and Oregano
Tacchino Ripiene Con Cipolle Rosse e Origano

Ingredients:

For the Lemon Butter:
1 and 1/2 tablespoons grated lemon zest
2 tablespoons finely chopped oregano
1 and 1/2 sticks unsalted butter, softened
1/2 cup finely chopped shallots (2 large)

For the Turkey:
1 (14-pound) turkey at room temperature 1 hour, reserving neck and giblets for the stock
2 large red onions, each cut into 8 wedges, keeping root ends intact
About 5 cups unbaked sausage and bread stuffing, at room temperature

For the Gravy:
4 cups turkey giblet stock, heated to liquefy (or chicken broth, divided)
1/3 cup all-purpose flour
1 teaspoon fresh lemon juice

For the Garnish:
Oregano sprigs
Lemon wedges

Equipment:
17 by 14-inch flameproof roasting pan with a V-rack
Kitchen string
2-qt measuring cup

Directions:

Prepare the Lemon Butter and Turkey:
Preheat oven to 425?F with rack in lowest position.

Stir together all butter ingredients with 1 teaspoon salt and 3/4 teaspoon pepper.

Rinse turkey inside and out, then pat dry.

Place turkey on rack in roasting pan.

Sprinkle turkey cavities with 1/2 teaspoon salt total.

Starting at large cavity, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin.

Using a tablespoon measure, slide 2 tablespoons butter under skin of each breast half and 1 tablespoon on each drumstick (6 tablespoons total), pushing butter out of spoon with a finger on outside of skin.

Melt remaining lemon butter in a small saucepan over medium heat.

Toss onion wedges with 2 tablespoons melted lemon butter.

Spoon stuffing into large cavity of turkey.

Fold neck skin under body.

Tie drumsticks together with kitchen string and tuck wings under body.

Brush turkey all over with half of remaining melted lemon butter and sprinkle with 1 and 1/2 teaspoons salt and 1 teaspoon pepper.

Roast until skin is golden brown, about 30 minutes.

Reduce oven temperature to 350?F.

Rotate pan 180 degrees.

Brush remaining melted lemon butter over turkey and roast 30 minutes more.

Baste turkey and scatter onion wedges around it.

Roast, basting turkey and rotating turkey 180 degrees every 30 minutes (if pan becomes completely dry, add 1/2 cup water. If skin becomes too dark, loosely cover turkey with foil) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170?F and stuffing registers at least 165?F, about 2 to 2 and 1/2 hours more (total roasting time: 3 to 3 and 1/2 hours).

Transfer turkey and onions to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175?F).

Prepare the Gravy:
Straddle roasting pan across 2 burners, then add 1 cup turkey stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 2 minutes.

Strain through a fine-mesh sieve into 2-quart measuring cup and skim off and reserve fat.

Stir together flour and 6 tablespoons reserved fat (if you don't have enough fat, add butter) in a heavy medium saucepan.

Cook roux over medium heat, whisking, until pale golden, about 3 minutes.

Add pan juices and remaining 3 cups stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking.

Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened to desired consistency, 10 to 12 minutes.

Stir in lemon juice and salt and pepper to taste. Makes 8 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 With ZERO Income Found Driving A Ferrari

Vercelli - October 4, 2013 - Italian police stopped a distinguished and educated businessman from Liguria who had not declared his income for years at the wheel of a Ferrari.

The man had not signed any car rental documents for the Ferrari F430 Scuderia super car, worth more than 120,000 Euros ($160,000 USD), police said.

Police also discovered that the owner of the car rental company was also completely unknown to Italian tax authorities.

In Italy this is who we call a discreet "testa di minchia". One who reminds us of Liberace saying, "I don't want anyone noticing my clothes".

Italy's tax evasion fun facts:

- An estimated 285 billion Euros ($385 billion USD) remained unpaid in 2012. That's 18% of GDP.
Death may be certain in Italy...but taxes are another "minestrone".

- According to gov't stats, 1.6 million Italians work in bars, hotels and restaurants; one million are on the books while the other 600,000 are hidden. But no one knows where they're hiding; in tents in the restaurant parking lots, under the bar counter...

- 1 out of every four helicopters are owned by Italians who declare less than 20,000 Euros ($27,000 USD) a year.
These are the "figli di puttane" you'll often see landing on the rooftops of soup kitchens.

- The percentage of medical doctors in the province of Caserta that do not issue invoices or receipts is...100%.
They're unable to type them out...because they have no keyboards. That's why we call them "Doctors Without Keyboards". It's a well known humanitarian organization "del cazzo".

A category of professionals that deserve a standing ovation. Thank you, doctors.
And the kick in the "coglioni" is idiot candy stripers declare more in their taxes.

"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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