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 12/15/10 Penne and Mushroom Pie

"Non si vive di solo pane." (One does not live by bread alone.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Roasted Cherry Tomato and Fresh Herb Bruschetta
  -Linguine with Shrimp, Garlic, and Basil
  -Penne and Mushroom Pie

"Buona sera!" We hope our wonderful readers are surrounded by loved ones all throughout the Holiday Season. Enjoy this week's recipes.

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Roasted Cherry Tomato and Fresh Herb Bruschetta

Roasted Cherry Tomato and Fresh Herb Bruschetta
Bruschetta Con Arrosto di Pomodorini e Erba Fresca

Ingredients:

2 pounds (6 cups) very small cherry tomatoes, halved
1/4 cup extra virgin olive oil
4 shallots, minced
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh marjoram

Two 1-pound ciabatta breads, halved horizontally
Additional olive oil
Additional chopped marjoram

Directions:

Preheat oven to 375F.

Mix tomatoes, 1/4 cup olive oil, shallots, vinegar, and crushed red pepper in 13 x 9 x 2-inch glass baking dish.

Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes.

Stir in 2 tablespoons marjoram.

Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush cut surface of each bread half lightly with additional olive oil.

Arrange bread, cut side up, on baking sheet.

Distribute about 1 cup tomato mixture over each bread half.

Bake until bread is crusty, about 10 minutes.

Transfer to cutting board.

Sprinkle with additional marjoram and freshly ground black pepper.

Cut bread into squares and serve. Makes 25 servings.

That's it!

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 Recipe: Linguine with Shrimp, Garlic, and Basil

Linguine with Shrimp, Garlic, and Basil
Linguine con Gamberi, Aglio e Basilico

Ingredients:

12 ounces linguine pasta
6 tablespoons (3/4 stick) butter
1 and 1/2 pounds uncooked large shrimp, peeled, deveined
6 green onions, chopped
6 garlic cloves, coarsely chopped
1/2 cup dry white wine
2 teaspoons finely grated lemon peel
Two 8-ounce bottles clam juice
1/2 cup whipping cream
1/2 cup chopped fresh basil

Directions:

Cook pasta in pot of boiling salted water until 'al dente'; drain.

Melt butter in large skillet over medium-high heat.

Add shrimp; sprinkle with salt and pepper.

Saute shrimp until almost opaque in center, about 2 minutes.

Using slotted spoon, transfer shrimp to medium bowl.

Add onions and garlic to same skillet; saute 1 minute.

Add wine and lemon peel.

Boil until reduced to glaze, about 2 minutes.

Add clam juice and cream; boil until sauce thickens, about 8 minutes.

Return shrimp and juices to skillet.

Add pasta; toss to coat.

Mix in basil.

Season with salt and pepper. Makes 4 to 6 servings.

That's it!

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 Recipe: Penne and Mushroom Pie

Penne and Mushroom Pie
Pasticcio Di Penne Con Funghi

Ingredients:

For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Pie:
1 quantity short crust pastry
1 and 3/4 lbs (800 grams) porcini mushrooms, thinly sliced
11 oz (300 grams) pennette lisce pasta
1 egg
2 oz (50 grams) butter, plus extra for greasing
1 tablespoon extra virgin olive oil
1 garlic clove
5 tablespoons double cream
1 tablespoon chopped fresh flat-leaf parsley
4 tablespoons Parmigiano cheese, freshly grated
Plain flour, for dusting
Salt and pepper

Directions:

Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

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

Grease an ovenproof timbale mould with butter.

Melt 1 oz (25 grams) of the butter with the olive oil in a pan.

Add the garlic and cook over a low heat for about 2-3 minutes until golden brown, then remove and discard the garlic.

Add the porcini mushrooms to the pan and sprinkle with a ladleful of the vegetable stock.

Cover and cook over a medium heat for about 10 minutes until soft, adding a little more stock if necessary.

Beat the egg in a bowl with 1 teaspoon of the stock.

Season the mushrooms with salt and pepper to taste.

Stir in the cream and cook for a few minutes more.

Remove the pan from the heat and stir in the parsley and egg yolk mixture, making sure that the porcini mushrooms are evenly coated with the sauce.

Cook the pennette pasta in a large pan of salted, boiling water until 'al dente', then drain.

Arrange half the pennette in a layer on the base of the prepared mould.

Sprinkle with half the Parmigiano cheese and dot with half the remaining butter.

Place half the porcini on top and spoon on the remaining pasta.

Sprinkle with the remaining Parmigiano cheese and dot with the remaining butter.

Top with the remaining porcini.

Roll out the pasta frolla (short cut pastry) on a lightly floured surface to make a round 1/4 inch (5 mm) thick.

Cover the mushrooms with the pasta frolla, trimming to fit.

Bake for about 15-20 minutes or until light golden brown. Serves 6.

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:

Thief On The Rub Takes Wrong Turn And Ducks Into Police Station

Florence - August 31, 2010 - A fleeing thief realized he had made a wrong turn in Florence Tuesday when he found himself staring at bemused police officers instead of the post-office crowds he had hoped to melt away into.

The young Romanian snatched a bag out of a car and set off with a married couple in hot pursuit, witnesses said.

Trying to dodge them he ducked into what he thought was a central post office but instead discovered was a municipal police office, in a scene reminiscent of Italian neorealist comedy classic "I Soliti Ignoti".

The couple arrived hot on his heels and he was arrested.

"Cornuto diavolo", this is a guy who’s happy he gets his shoes on the right feet...and that’s a lottery every day.

Thank God he came to this country. What a shame. It would have been much more entertaining if the thief was, let's say, Calabrese or, you guessed it, Napolitano. Regardless, we still think all the officers in that station must have tripped over themselves to make the easy arrest.

We're sure that the Romanian has learned his lesson...or maybe not. "Che se ne frega?" He would have to admit the episode is pretty embarrassing to his fellow countrymen who rob houses in Italy by performing circus acrobatics from balcony to balcony.

No, we're not kidding.

The only advice we can give the befuddled "testa di minchia" is to get directions next time. "TomToms" and "Google Maps" are doing wonders these days.

Please let us end the story with a few great lines from the classic comedy, "I Soliti Ignoti":

Capannelle: Tell me something, tough kid, do you know a certain Mario who lives around here?
Bambino: Around here there's about a hundred Marios.
Capannelle: Yeah ok, but this is one who steals.
Bambino: Still, about a hundred...

Ferribotte (at Cosimo's funeral): It's always the best ones that go!
Dante Cruciani: That's life. Today you, tomorrow him.

"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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