12/09/09 Duck Terrine

"Chi troppo vuole nulla stringe." (Who wants too much, grabs nothing.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Sea Trout Roe with Potatoes
  -Liguria Polenta
  -Duck Terrine

Enjoy your recipes with health and happiness!

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Yours Truly,              
Angela Reina       

 Recipe: Sea Trout Roe with Potatoes

Sea Trout Roe with Potatoes
Uova di Trota e Patate


4 potatoes, unpeeled
2 oz (50 grams) butter, softened
1 tablespoon chopped fresh chervil
2 tablespoons double cream
1 jar (about 1 and 1/2 oz or 40 grams) sea trout roe
Lemon slices, to garnish


Preheat the oven to 180C (350F) Gas Mark 4.

Wrap each potato in a sheet of foil and bake for about 50 minutes.

Unwrap the potatoes and peel them, then cut in half and arrange on a warm serving dish.

Cream the butter, beat in the chervil, cream and a pinch of salt and spread the mixture over the potatoes.

Divide the roe among and garnish with slices of lemon. Serves 4.

That's it!

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 Recipe: Liguria Polenta

Liguria Polenta


11 oz (300 grams) chickpea flour
6 tablespoons extra virgin olive oil


Pour 1 and 3/4 pints (1 liter) water into a large saucepan and heat until warm.

Remove the pan from the heat.

Pour in the flour, stirring constantly to prevent lumps from forming.

Return the pan to the heat and cook, stirring constantly, for about 1 and 1/4 hours.

Rinse several dishes with iced water.

Ladle the mixture into them and leave to cool and set.

When set, cut into thin strips.

Heat the olive oil in a heavy-based frying pan.

Add the strips and fry until golden brown.

Remove with a fish slice, drain on kitchen paper, sprinkle with salt and serve hot. Serves 4.

That's it!

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 Recipe: Duck Terrine

Duck Terrine
Terrina di Anatra


1 duck, boned (liver saved)
9 oz (250 grams) pork fat
3 and 1/2 oz (100 grams) prosciutto, cut into strips
3 and 1/2 fl oz (100 ml) brandy
5 oz (150 grams) minced veal
5 oz (150 grams) minced pork loin
2 eggs, lightly beaten
Butter, for greasing
Salt and pepper


Grease a terrine dish or loaf tin with butter.

Chop up the duck meat and place it into a large bowl.

Cut 3 and 1/2 oz (100 grams) of the pork fat into strips and add to the bowl with the prosciutto.

Sprinkle with the brandy.

Season with salt and pepper and mix well.

Cover and set aside for about 2 hours.

Preheat the oven to 160C (325F) Gas Mark 3.

Chop up 3 and 1/2 oz (100 grams) of the remaining pork fat with the duck liver and mix with the veal and pork loin.

Season with salt and pepper and stir in the eggs.

Combine with the duck meat mixture and spoon into the prepared dish, pressing down well.

place the remaining pork fat on top.

Cover with a lid or foil, place in a roasting tin and add boiling water so that it raises about halfway up the sides.

Bake for about 2 hours.

Remove from the oven and uncover.

Place a sheet of foil on the surface, put a weight on top and chill in the refrigerator for about 24 hours.

Before turning the terrine out, remove any fat that has formed on the surface. Serves 8-10.

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:

Italy Soccer Fans Protest Plans to Issue Stadium ID Cards

Rome - November 13, 2009 - A few hundred fans have marched through central Rome to protest government plans to require police-approved identity cards for fans to enter reserved sections of stadiums.

The Interior Ministry has said the cards offer benefits, such as priority in ticket purchases and a faster entrance to stadiums. But the cards are primarily a security measure since fans who have been convicted of violence in the past five years or been barred from matches won't receive the police clearance necessary to get them.

On Saturday, a few hundred fans from all over the country converged on Rome to denounce the cards. Many sported "No to the fan card" T-shirts and locked arms.

The protest was clouded by smoke from flares, but was largely peaceful.

"Andate tutti a 'fanculo!" The fans are right! They shouldn't have to carry ID cards!

If the Italian government wants to outlaw something it should outlaw soccer. Ever watch a typical Italian soccer game? You'd swear you think you were looking at National Geographic with a soccer ball!

If organized Italian soccer had to depend on this news staff for money, "cacchio," they would be in sad shape. Those soccer games are so stupid! We'll admit, we sometimes get caught up in the hysteria during the World Cup but to actually go to the stadium is out of the question.

Going to the stadium is the same as going to a hostile country. The fans act like wild animals. It’s not civilized. It’s frightening!

On any given seat, there's action. Then, at the end of the game, the stadium is handed over to the Italian cannibals and tribes who begin their war games. They should fill it with quick sand and vines so that they'll feel more at home. "Cavolo", and don't forget the snakes in the locker rooms.

So, if the government has to go forward with the ID card program, at least tattoo the ID card info on the fans' foreheads.

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