11/18/15 Short Rib Risotto

"E' piu facile sposarsi male che mangiare bene." (It's easier to end up in a bad marriage than to eat well.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Radicchio with Anchovy and Rosemary Sauce
  -Fennel with Parmigiano-Reggiano Cheese
  -Short Rib Risotto

"Mamma mia, che freddo!" Thanks again for being part of the newsletter, our farm family and our larger community. If ever I've missed sending you a reply and you want to be sure you're seen, just hit reply to this or write me Angela@OreganoFromItaly.com. I never mean to miss your messages. We get buried sometimes up at the farm and it takes a bit of effort. But you're worth it. Stay tuned for some more recipes!

Thanks again for reading!

Yours Truly,              
Angela Reina       

 Recipe: Radicchio with Anchovy and Rosemary Sauce

Radicchio with Anchovy and Rosemary Sauce
Radicchio con Salsa D'acciughe e Rosmarino


4 heads treviso or 2 heads chioggia radicchio
2 tbsp fresh young rosemary leaves
12 anchovy filets
Juice of 1 lemon
2/3 cup extra-virgin olive oil


Place rosemary leaves in a mortar and grind as finely as possible.

Add anchovy filets and grind to a paste.

Add lemon juice.

Mix well, and then, stirring constantly, add olive oil, a few drops at a time.

Transfer sauce to a small bowl.

Core treviso or chioggia radicchio.

Separate leaves and arrange them on a platter around sauce. Serves 4.

That's it!

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 Recipe: Fennel with Parmigiano-Reggiano Cheese

Fennel with Parmigiano-Reggiano Cheese
Finocchio con Parmigiano-Reggiano


8 quartered, trimmed small fennel bulbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
5 tbsp butter
Salt and freshly ground black pepper


Bring a large pot of salted water to a boil over high heat.

Add fennel bulbs and cook until slightly softened, about 5 minutes.


Heat butter in a large skillet over medium heat.

Add fennel.

Season to taste with salt and pepper, and cook, turning fennel occasionally, until just tender, about 5-6 minutes.

Transfer to a warm serving dish and sprinkle with Parmigiano-Reggiano cheese. Serves 6.

That's it!

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 Recipe: Short Rib Risotto

Short Rib Risotto
Risotto Costatine


1 lb short ribs, bone in
3 cups beef stock
3 cups chicken stock
5 tbsp extra-virgin olive oil
4 small shallots, peeled and minced
1 rounded cup carnaroli or arborio rice
1 clove garlic, peeled and minced
1/2 cup cold dry white wine
2 tbsp finely chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tbsp brandy
Salt and freshly ground black pepper


Preheat oven to 350?F.

Heat 1 tbsp olive oil in a small oven-proof skillet over high heat.

Add short rib and brown evenly, about 2-3 minutes per side.

Remove skillet from heat, place in oven, and roast until meat is crispy on the outside and tender on the inside, about 1 and 1/2 hours.

Remove from oven and set aside to cool.

Remove meat, discard bone, and shred meat.

Set aside.

Bring beef stock and chicken stock to a simmer in a medium saucepan over low heat.

Season to taste with salt and pepper.

Keep warm over lowest heat.

Heat 2 tbsp olive oil in a wide heavy saucepan over medium heat.

Add garlic and shallots and saute until golden, about 2-3 minutes.

Add rice and cook, stirring constantly, until rice is coated, about 3 minutes.

Stir in wine.

Cook until wine evaporates, about 1 minute.

Reduce heat to medium, add shredded meat and enough stock to cover rice.

Stir once and cook until almost all stock is absorbed, about 4-5 minutes.

Add remaining stock, about 1/2 cup at a time, stirring once each time and adding more stock as liquid is absorbed. This process should take about 25 minutes.

Serve by adding parsley, Parmigiano-Reggiano cheese, brandy, and remaining olive oil.

Lift and shake pan to mix ingredients together.

Let rest for 5 minutes, then serve. Serves 4.

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:

Why the Church covers its ears and yells "LA-LA-LA" over the Shroud of Turin

Turin - February 3, 2015 - Almost 600,000 bookings have been made to see the mysterious Shroud of Turin, reputed to bear the image of Christ, when it opens for public viewing this spring, officials said.

The Shroud, rarely seen by the public, will be displayed in the Chapel of the Shroud in the crypt beneath Turin's most important cathedral.

The city and Diocese of Turin are preparing for inflows of guests by training some 4,500 volunteers to work with visitors.

Believers say the linen cover was used to cover the body of Christ after his crucifixion.

Some sceptics believe the Shroud is nothing more than an elaborate fake dating from the Middle Ages, triggering centuries of debate over whether the image is truly that of Christ.

Radiocarbon-dating tests conducted on the cloth in 1988 suggested it dates between 1260 and 1390; however, other scientists have since claimed those results could have been distorted by centuries of contamination.

That has led to calls for more testing, which the Vatican has consistently refused.

600,000 bookings...Moses didn't get a response like this when he performed that water trick with a stick.

The Holy Shroud. One of Christianity's greatest objects of adoration and one of its most prized relics. Bow before it, mortals!

Of course, being heavily guarded in bullet-proof, climate-controlled glass case, hidden away underneath a cathedral adds to the fascination and punctuates its importance. But when the topic of its authenticity comes up, the Vatican won't give you any satisfaction. You'll get better acknowledgment from Kissinger.

No need to worry, we'll now attempt to give it to you on its behalf: (We're curious to see how far we can get away with this before we receive another concerned email from the Holy See):

1) Mortal: How did the Vatican prove its authenticity?
Unofficial Vatican: Simple. We have never declared it to be authentic. Haven't you ever heard of, "Never let them see you sweat?"

2) Mortal: The Bible itself (John 20:7) makes it clearly understood the shroud is a fake.
Unofficial Vatican: It depends on how you interpret it. How does one interpret sticking coins at the bottom of Madonna statues?

3) Mortal: What about the 1988 radiocarbon-dating tests suggesting it dates between 1260 and 1390?
Unofficial Vatican: Contamination. It has been displayed for numerous public exhibitions over the past 650 years. Everyone and their mother has been near it.

4) Mortal: An Italian team of scientists claimed in a study that a powerful magnitude 8.2 earthquake in Jerusalem in 33AD may have altered the carbon 14 dating results. They state the earthquake would have been strong enough to release neutron particles from crushed rock. Therefore, a flood of neutrons could have imprinted an X-ray-like image onto the shroud. Now, were these scientists drunk or high at the time?
Unofficial Vatican: When science doesn't back up your beliefs, you don't change your beliefs...you change the science.

5) Mortal: Have you seen the humorous Youtube cartoon with the two priests?
Unofficial Vatican: Yes, all the boys here in Rome did get a chuckle out of it. Of course, we'll still have to get it condemned and taken down.  




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