11/28/07 Pork Tenderloin with Fried Gnocchi from OreganoFromItaly.com |
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"Il bugiardo vuole buona memoria." (The liar needs a good memory.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Piselli con Pancetta e Pinoli
-Salmone alla Toscana
-Filetti di Maiale con Gnocchi
Enjoy the recipes and the complimentary news article report from "Only In Italy.com".
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Piselli con Pancetta e Pinoli |
Piselli con Pancetta e Pinoli
Sweet Peas with Pancetta and Pine Nuts
Ingredients:
1 package of frozen baby peas
2 slices or pancetta (or bacon) chopped
1 small yellow onion finely chopped
1/4 cup of pine nuts
2 tbls of extra virgin olive oil
1/2 tsp of salt
1/2 tsp of black pepper
Directions:
Defrost peas according to package directions
In a frying pan cook the pancetta for around 5 minutes until crisp. Remove the pancetta from the pan and drain on a paper towel.
Cook onions and pine nuts in the pancetta drippings until the onions are tender and the pine nuts are slightly toasted.
Remove the onions and pancetta from the pan and add olive oil and peas for about 5 minutes until heated through.
Stir in the onions, pine nuts and pancetta. Yields 6 side dishes.
That's it!
Recipe: Salmone alla Toscana |
Salmone alla Toscana
Tuscan Salmon
Ingredients:
4 salmon fillets (6 oz each)
1 small jar of marinated artichoke hearts.
1 bulb of fennel chopped
1/2 cup of sun-dried tomatoes chopped
1 lb of fresh spinach
3 cloves of garlic chopped
5 tbls of extra virgin olive oil
3 tsp fresh dill chopped
1/2 cup of lemon juice
1/4 tsp of salt
1 tsp of fresh ground black pepper
Directions:
Heat oven to 400° F.
In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil.
Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside.
In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes.
Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
Thoroughly wash spinach and steam until wilted.
Place salmon on a plate of spinach, top with mixture and serve. Serves 4.
That's it!
Recipe: Filetti di Maiale con Gnocchi |
Filetti di Maiale con Gnocchi
Pork Tenderloin with Fried Gnocchi
Ingredients:
1 and 1/2 lbs of pork tenderloin, cut into half inch slices
3 tbls of sun-dried tomatoes packed in olive oil, chopped
1 shallots, sliced
3 cloves of garlic, chopped
1 small red onions, sliced
1/4 cup of prosciutto, chopped
3 tbls of extra virgin olive oil
2 tbls of fresh basil, chopped
1/4 cup of fresh parsley, chopped
1/2 cup of chicken broth
1/2 cup of heavy whipping cream
1 lb of fresh or packaged gnocchi
2 tbls of butter
1/2 cup of freshly grated parmesan cheese
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
Directions:
Before slicing the pork remove the silver colored skin from the pork (the tough thin piece of fat that runs along the top of the pork).
In a large frying pan saute the prosciutto, shallots, onions, sun-dried tomatoes and garlic in olive oil for 2 minutes. Add the sliced pork and saute for 5 minutes more.
Season with salt and pepper
Stir in the chicken broth and cream and cook until bubbly.
Sprinkle in the chopped basil and parsley and cook for 2 more minutes.
In a large frying pan saute the gnocchi in butter and 1 tbls of olive oil until lightly browned and a slightly crispy on the outside.
Toss the gnocchi with the parmesan cheese.
Plate the pork tenderloin with the side of fried gnocchi or spoon the pork over the top of the gnocchi. Serves 4-6 people.
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:
Over My Dead Body
Palermo - September 11 - A traditional Italian mother refused to let her son marry...so he waited 32 years until her death. Carmela Giuffrida told son Piero, 59, of Sicily, that he would marry his lover, Rosetta Pappalardo, 51, "over her dead body".
"It may seem a long time, but it was worth the wait," he said.
"Addio, Mamma...Finalmente!" Amore between two people can be beautiful...but this is not!
What had to go through Piero's cranium when he was getting hassled by his Sicilian mother for 32 years? Cazzo, Pavlov's dogs weren't hassled as much as he was.
Piero was thinking, "Maxima enim..patientia virtus." That's Latin for, "Patience is the greatest virtue." Obviously, Piero confused the virtue with his comatose condition.
And Rosetta will probably die a saint for she has a good heart in that feeble mind. However; we would like to give a good bit of advice to all the wonderful women in the world: There is no Italian man worth waiting for 32 years.
"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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