11/25/15 Tomato and Caper Sauce

"Lu vino e la carne ea lusso." (Wine and meat are luxuries.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Tomato and Caper Sauce
  -Linguine with Citrus Zest
  -Chocolate Tart

"Ciao cari lettori!" A quick note of thanks for being a part of our growing recipe community. We're over 5,250 members now. Remember, you started it! And it's hard to believe we're a month away from Christmas. Do you feel it in the air? We don't here in Italy, unfortunately. It needs a pinch of oregano and happiness.

Thanks again for reading!

Yours Truly,              
Angela Reina       

 Recipe: Tomato and Caper Sauce

Tomato and Caper Sauce
Salsa di Pomodoro e Capperi


1/2 cup capers
3 large fresh tomatoes, coarsely chopped
3 anchovy filets, minced
2 cloves garlic, peeled and crushed
1/2 cup extra-virgin olive oil
Freshly ground black pepper
Fresh parsley or basil, roughly chopped


Soak capers in water for about 15-20 minutes, changing water once or twice.

Rinse well, roughly chop, and place in a large bowl.

Add tomatoes, garlic, anchovies, and olive oil.

Mix together and season to taste with pepper.

Let stand for at least 1 hour to allow flavors to mingle.

Discard garlic.

Add parsley or basil.

Serve on hot pasta, toasted bruschetta bread, grilled fish, or vegetables. Makes 3-4 cups.

That's it!

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 Recipe: Linguine with Citrus Zest

Linguine with Citrus Zest
Linguine con Scorza di Agrumi


1 large lemon
1 orange
1 cup heavy cream
1 cup half-and-half
2 tbsp cognac
Leaves from 4 sprigs mint
10 oz fresh linguine pasta
1 cup freshly grated Parmigiano-Reggiano cheese


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

Gently scrub lemon and orange under warm running water to remove any waxy residue.

Pat dry with paper towels.

Finely grate zest from lemon and orange and set aside.

Put cream, half-and-half, and lemon and orange zests into a large skillet and boil over medium heat, stirring often with a wooden spoon, until reduced by one-quarter, about 10 minutes.

Add cognac and mint and cook until alcohol evaporates, about 2-3 minutes.

Season sauce to taste with salt.

Add 2 generous pinches salt to boiling water.

Add fresh pasta and cook, stirring often, until just tender, about 2-3 minutes.

Using a pair of kitchen tongs, transfer pasta to skillet with sauce.

Add Parmigiano-Reggiano cheese to skillet and cook over medium heat, stirring pasta constantly, until sauce thickens, about 1-2 minutes. Serves 4.

That's it!

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 Recipe: Chocolate Tart

Chocolate Tart
Crostata al Cioccolato


For the Crust:
2 and 1/2 cups finely crushed whole wheat biscuits
1 tbsp sugar
4 tbsp unsalted butter, melted

For the Filling:
16 oz bittersweet chocolate, chopped
3 egg yolks
2 cups heavy cream


Prepare the Crust:
Preheat oven to 350?F.

Mix crushed biscuits and sugar together in a medium bowl.

Add butter and stir until well combined.

Transfer crumb mixture to a 10-inch false-bottom tart pan.

Using hands, spread mixture out in an even layer.

Use fingertips to press crumb mixture into bottom and up side of pan to form an even crust.

Transfer to a baking sheet and bake until crust is set and lightly golden in places, about 15 minutes.

Set crust aside until completely cool.

Prepare the Filling:
Melt chocolate in a medium heatproof bowl set over a medium pot of gently simmering water over medium-low heat, stirring constantly, about 5-6 minutes.

Remove bowl from heat and set aside.

Heat cream in a medium saucepan over medium heat until bubbles appear around inside edge of pan and cream is just about to boil.

Remove pan from heat.

Place egg yolks into a medium mixing bowl and whisk until smooth.

Gradually whisk about 1/4 cup of the hot cream into yolks.

Stir egg?cream mixture back into pot of hot cream.

Gradually add egg?cream mixture to bowl of melted chocolate, stirring until well combined and smooth.

Pour filling into prepared crust and set aside to cool, about 30 minutes.

Refrigerate until chocolate is completely set, about 3 hours.

Remove outer ring of tart pan. Makes one 10-inch tart.

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 life would return to normal if Pompeii disappeared again

Naples - February 4, 2015 - A gang of tomb raiders was active again near the ancient city of Pompeii and at the ancient Greek site of Paestum south of Naples, police said.

142 people were placed under investigation and hundreds of plundered artifacts were seized.

Some links to Naples' Camorra Mafia were uncovered, although most of the tomb raiders acted out individually, police said.

The writing is on the wall for the world's most celebrated archaeological site. Pompeii is, in a sense, doomed anyway:

Its first destruction was assured when Vesuvius blew its head off 2000 years ago.

Its second occurred upon its rediscovery in the mid-18th century when archaeologists began clearing away the ash and exposing what was left to the elements.

Its third and final doom was sealed upon the birth of the city of Naples 15 miles north, and handing over the preservation of the antique city in the capable hands of...the Napolitani.

Today, ONLY five skilled workers take care of the entire archaeological site, while the dozens of other custodians should be changing oil somewhere. Here's the pecking order at the Pompeii offices:
- Monday and Wednesday, Giuseppe bosses Luigi,
- Tuesday and Thursday, Luigi bosses Giuseppe,
- Friday, the janitor wears the business tie and runs the show.

It's a tomb raider's dream: the archaeological site is gigantic. More than 100 acres of streets, private houses, and public buildings with limited surveillance. The only possibilities of apprehending the thieves are:
1) the holes and tunnels they dig cave in and bury them alive,
2) the stray dogs roaming the city ruins have them for dinner,
3) accidentally get hit over the head with their own shovel,
4) Vesuvius buries them.

In order to avoid Naples' shenanigans and horseplay, cruise ship passengers who stopover at the city's port literally have to be escorted to Pompeii...preferably by armored tank.

The director of the Guggenheim Museum in Los Angeles, who rakes in more money with the museum's onsite parking than Pompeii does the entire year, may not be available to run the antique city.

Pompeii's general director, Luigi Malnati, declared that the city is plagued by collapses because of years of bad weather. Obviously, no one has ever informed the director and his multitude of "oil-changing" commissioners that it's been raining in Pompeii for over 2000 years. Wait till they find out about the heat from the summers.

In conclusion, on a positive note, Pompeii is one of the most modern cities you'll find when visiting Italy.

"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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