12/14/11 Pasta and Peas In Chicken Broth |
 Save 50-60% with handcrafted Italian sterling silver directly from the factory in Italy. Caterina Collezione has been setting a "sterling" table since 1972 and has created a collection of Italian sterling that is second to none. For Italian sterling flatware, tableware, and giftware, Caterina Collezione is the place for selection, quality and service.
"I will definitely be showing off my table/silver over the holiday period and beyond." Wynta D. (Bossier City, Louisiana) Take a look at our grand catalog and you'll find that perfect & unexpected wedding and anniversary gift characterized by the respect of traditional Italian artisanship! Only at SilverFromItaly.com! |
"Chi sputa in su, lo sputo gli torno sul viso." (Whoever spits up, the spit will fall on his face.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Pasta and Peas In Chicken Broth
-Penne with Almonds and Cream
-Grilled Shrimp In Prosciutto
"Buona sera!" Thanks for being part of the newsletter, our farm, and part of my 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. I get buried sometimes, and it takes a bit of effort. But you're worth it. Enjoy your Holiday Season and this week's recipes.
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Pasta and Peas In Chicken Broth |
Pasta and Peas In Chicken Broth
Pastina e Piselli in Brodo Di Pollo
Ingredients:
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Soup:
4 ounces small pasta, such as bow ties or quadrucci, or rice
1 and 1/2 pounds fresh peas in their pods, shelled, or 1 cup frozen peas, thawed
1/3 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.
When the fat has solidified on the surface, remove and throw it away.
Prepare the Soup:
Bring the stock to a boil in a medium pot over high heat.
Add the small pasta and fresh peas if using, and when stock comes back to boil, reduce heat to medium and cook, uncovered, until pasta and peas are tender, 3 to 5 minutes. (If using thawed peas instead of fresh, add them to soup during last minute of cooking.)
Ladle soup into individual soup bowls and serve hot with a generous sprinkle of freshly grated Parmigiano cheese. Makes 6 servings.
That's it!
Recipe: Penne with Almonds and Cream |
Penne with Almonds and Cream
Penne con Mandorle e Panna
Ingredients:
3 ounces blanched almonds
1/4 cup butter
2 garlic cloves, minced
1 cup chicken broth
2 cups whipping cream
Salt and white pepper to taste
1 pound Penne or pasta shells
8 to 10 fresh basil leaves, finely shredded or 2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmigiano cheese
Directions:
Preheat oven to 350°F (175°C).
Put almonds on a baking sheet and bake until light golden.
Melt butter in a large skillet.
When butter foams, add garlic and almonds.
Cook over medium heat, stirring, until the garlic begins to color, less than 1 minute.
Add broth and cream; season with salt and pepper.
Cook, stirring, until the sauce is reduced almost by half and has a medium-thick consistency.
While the sauce is simmering, bring a large pot of salted water to a boil.
Add the pasta and cook uncovered until the pasta is tender but firm to the bite, 7 to 8 minutes.
Drain the pasta and add it to the sauce.
Stir in the basil or the parsley and 1/4 cup of Parmigiano cheese.
Mix quickly over very low heat until the pasta is well coated with the sauce, 20 to 30 seconds.
Serve at once with remaining Parmigiano cheese if you wish. Makes 4 to 6 servings.
That's it!
Recipe: Grilled Shrimp In Prosciutto |
Grilled Shrimp In Prosciutto
Scampi al Prosciutto
Ingredients:
1 and 1/2 pounds medium shrimp
1/4 pound thinly sliced prosciutto
1/4 cup extra virgin olive oil mixed with the juice of 1 lemon
1/2 cup dry unflavored bread crumbs mixed with 2 tablespoons chopped fresh parsley
Lemon wedges
Directions:
Preheat grill or broiler.
Shell and devein the shrimp.
Cut the prosciutto slices into 1-inch wide and 2 and 1/2-inch long strips.
Roll the prosciutto around shrimp.
Thread wrapped shrimp onto 4 long metal skewers.
Brush shrimp with the olive oil mixture and sprinkle them lightly with the bread crumb mixture.
Put the skewers over the hot grill or under the broiler and cook about 1 and 1/2 minutes or until golden brown.
Turn skewers over and cook other side 1 and 1/2 minutes or until golden.
Serve hot with lemon wedges. Makes 6 to 8 servings.
That's it!
Printer Friendly Version :: Submit Your Thoughts
 Sicilian Orange Almond Cookies! Sicilian taste that is sure to please. A soft and chewy almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds & bits of candied Sicilian oranges. No preservatives, additives, artificial colors, or flavors.
"Thank you for the wonderful cookies. They arrived quickly and were fresh and delicious. I live in northern Minnesota on the Ojibwe Indian reservation. The day I received the cookies, I was on my way to a policy council meeting where I shared your cookies with my Native American friends. They were delighted. Thank you again for the yummy treat! Best regards," Kiki W. (USA) |
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:
Earthquake Institute May Go Offline To Calm People Down
Rome - September 6, 2010 - Italy's eruptions and earthquake institute INGV may stop putting data on the Web because of the far-fetched conclusions some people are making, director Enzo Boschi said Monday.
"Our data on the Web are being used to reach conclusions that are frankly outlandish," Boschi said.
The National Geophysics and Volcanology Institute might have to restrict itself to more conventional ways of disseminating data, he said.
Civil Protection chief Guido Bertolaso said putting the latest data online "gives doom-mongers too much scope". Recently there has been limited seismological activity near the Abruzzo area hit by a catastrophic quake that killed 308 people in 2009.
People have gone online and panicked after reading alarmist assessments, despite reassurances that there isn't another big tremor on the way.
Hmmm...According to statistics, a 1/3 of Italians are semi-illiterate. They can't do simple tasks and have very little notion of history and science...and this includes the Napolitani. Don't have a tissy, folks. It's true. "Cazzarola", how are these Italians interpreting the assessments if most of them can't read their watch while sitting still at a red light?
You could just imagine the outlandish conclusions on the forums:
Naples: Napolitani! Stop drooling and read carefully! There was a tremor near the "Mount Etna" volcano in Sicily yesterday. So...this obviously means that our "Mount Vesuvius" is going to erupt any minute now seeing that volcanoes are connected with each other (my Uncle told me this). You want to end up like Pompeii?! "Minchia", empty your bank accounts and head for the hills!" (Tanino R.)
Pisa: I had lots of free time this week and decided to take a look at the latest readings from the INGV institute. "Cacchio", it doesn't look good. There's a 60% chance of a quake hitting the Leaning Tower. According to my calculations, there's an 80% chance it will lean even further (but not topple over) and a 17% chance it will completely straighten. There's also a 3% chance it will sink underground but that's ridiculous. By the way, I have a degree in Botanical Sciences but I took an extracurricular course in Greek mythology that made references to the ground shaking. (Angela S.)
Calabria: I was surfing the net with my "mago" or fortune teller (who I pay a fortune to every week) and we felt the ground shake a bit. I went over to the INGV site to see what the hell was happening and I saw a bunch of squiggly lines near my beloved Calabria. "Porca miseria", a major earthquake is on its way! My "mago" did not need to look at the screen for she knew it is coming. She told me leave immediately and go protect myself. After I paid the 150 Euro fee, I ran out the door and went to the safest place I know. I'm typing this on my IPhone while taking cover under my uncle's fat stomach. (Beppe F.)
"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!
|
SilverFromItaly.com
Read Past Issues
What's New?
Order Our Oregano!
People are Talking!
History of Oregano
Uses of Oregano
Tour Our Oregano Farm
Shipping
Customer Service
Our Certification
About Angela
Our Privacy Policy
Submit Your Thoughts
Email Angela
Subscribe!
Follow Angela on FB:
Baked Polenta with Garlic
Cauliflower and Lamb Pie
Couscous with Vegetables
Gnocchi with Mushroom Sauce
Marbled Ring Cake
Orecchiette with Red-Wine Veal Sauce
Penne with Artichokes
Porcini Mushrooms with Tarragon
Rigatoni with Braised Lamb Ragu
Sausage and Cheese Manicotti
Spaghetti with Tuna & Fennel
Veal Bocconcini with Porcini and Rosemary
Questions: Need more Italian recipes? How about Italian gift ideas? Or just plain Italian fun?
Subscribe to these interesting newsletters from our closest and trustworthy Italian affiliates located here in Italy? Just click the sites that may interest you and sign up:
Silver From Italy.com
Cookies From Italy.com
Only In Italy.com
Copyright ©2000-2011 FromItaly di Ciccarello. ISSN: 1724-7977. All Rights Reserved. Please read our Privacy Policy
This newsletter is powered by Libero. It no longer uses NOR does it recommend the services of Tiscali S.p.a.