12/14/11 Pasta and Peas In Chicken Broth

"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

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Yours Truly,              
Angela Reina       

 Recipe: Pasta and Peas In Chicken Broth

Pasta and Peas In Chicken Broth
Pastina e Piselli in Brodo Di Pollo


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


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!

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 Recipe: Penne with Almonds and Cream

Penne with Almonds and Cream
Penne con Mandorle e Panna


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


Preheat oven to 350F (175C).

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!

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 Recipe: Grilled Shrimp In Prosciutto

Grilled Shrimp In Prosciutto
Scampi al Prosciutto


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


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!

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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:

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.)

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