12/23/09 Pork Stew with Peas

"Chi piu sa meno crede." (Who knows more, believes less.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Polenta with Eggs
  -Smoked Salmon Terrine
  -Pork Stew with Peas

Enjoy your recipes with health and happiness!

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Yours Truly,              
Angela Reina       

 Recipe: Polenta with Eggs

Polenta with Eggs
Polenta Con Le Uova


12 oz (350 grams) coarse polenta flour
1 and 1/2 oz (40 grams) butter (plus extra for eggs)
8 eggs
Salt and pepper


Bring 3 pints (1.75 liters) salted water to a boil and keep another pan of water boiling in case of need.

Sprinkle the polenta flour into the pan while stirring constantly.

As soon as the polenta thickens, soften it with a drop of the reserved hot water (the cooking time ranges from 45 minutes to 1 hour; the longer the cooking time, the more easily the polenta is digested).

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

A few minutes before the polenta is ready, beat in the butter.

Prepare Shirred Eggs:
Break the eggs on a plate to make sure they are fresh.

Melt a knob of butter in an ovenproof dish or stainless steel pan over a medium heat.

Slide in the eggs, one at a time.

Season with salt and pepper to taste.

Bake in a medium oven at 160C (325F) Gas Mark 3 for 5-6 minutes without stirring.

Pour the polenta on to a warm serving dish and lay the shirred eggs on top. Serves 4.

That's it!

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 Recipe: Smoked Salmon Terrine

Smoked Salmon Terrine
Terrina di Salmone Affumicato


7 oz (200 grams) smoked salmon, coarsely chopped
7 oz (200 grams) smoked trout, coarsely chopped
3 and 1/2 fl oz (100 ml) double cream
1 jar (1 and 1/2 - 2 oz, 40-50 grams) lumpfish roe


Put the salmon in a food processor, process to a puree and scrape into a bowl.

Clean the food processor, add the trout, process to a puree and scrape into another bowl.

Whisk the cream and stir half into each puree.

Line a rectangular cake tin with plenty of cling film, allowing it to overlap the sides.

Spoon the salmon mixture evenly over the base of the tin, sprinkle with the lumpfish roe and cover with the trout mixture.

Fold over the overhanging cling film and chill in the refrigerator for about 6 hours.

Turn out on to a serving dish. Serves 6.

That's it!

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 Recipe: Pork Stew with Peas

Pork Stew with Peas
Spezzatino con Piselli


7 oz (200 grams) canned tomatoes
1 and 1/2 oz (40 grams) butter
2 tablespoons extra virgin olive oil
1 onion, chopped
1 garlic clove, chopped
1 lb and 5 oz (600 grams) boneless shoulder of pork, cut into cubes
6 fl oz (175 ml) red wine
2 and 1/4 lbs (1 kg) fresh peas, shelled
Salt and pepper


Tip the tomatoes with their can juices into a food processor and process to a puree.

Heat the butter and olive oil in a pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes.

Add the pork and cook, stirring frequently, until lightly browned all over, then season with salt and pepper.

Add the wine and cook until it has evaporated, then add the pureed tomatoes and the peas.

Simmer gently for about 1 hour.

Transfer the stew to a warm serving dish. Serves 4.

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:

Alitalia Airline Suffered From Snobbery

Rome - December 30, 2008 - Italy's state airline Alitalia went bankrupt because it suffered from "illusions of grandeur" and acted way beyond its means, according to the carrier's government-appointed administrator.

"Alitalia was much too big and costly for the amount of revenue it was capable of generating," Augusto Fantozzi said in an interview.

"Alitalia paid three times as much for everything. If a crew had to be picked up three cars were sent, on the grounds that one could get a flat tire and another suffer engine failure. A total waste of money," he added.

Fantozzi admitted that Alitalia's unions complicated his efforts to sell the airline's flight operations, after it was declared bankrupt in August, because they were "more interested in a power play".

"The unions were playing games, some agreeing to conditions for a sale while others held out for better conditions," he explained.

"The pilots made the biggest mistake. They could have seen their professionalism rewarded but preferred to lock horns in a power struggle, a battle to see who was stronger than whom. This instead of making a case of how indispensable they were," Fantozzi added. The ANPAC pilots union, he observed, "was its own worst enemy".

Now that Alitalia's flight division has been sold to Compagnia Aerea Italiana (CAI), a group of private Italian investors, Fantozzi is now left with the task of selling or liquidating Alitalia's other assets. The administrator admitted that the airline's debts were far greater than the value of its assets and recalled that its accounts were the subject of several judicial investigations.

"Debts total some 3.2 billion euros. Aside from what we get from CAI (1.052 billion euros), we can count on the revenue from the sale of the cargo business, maintenance services and call centers... for a total of some 500-700 million euros," Fantozzi said.

"Then we have land at (Rome's) Fiumicino airport and five or six apartments around the world," he added.

It may take as much as seven years to totally liquidate the national carrier, "although I hope to take care of the lion's share long before then," Fantozzi said. As far as his own compensation was concerned, Fantozzi said "I'm not greedy but I'm no fool either and I have no intention of working for free".

In regard to the controversial figure of 15 million euros cited by the press, Fantozzi said "it could be that but it could also be less. The amount will take into consideration how much debt there was, what the value of the assets were and how much I am able to recover. The premier's office must still decide how much I get".

"Cacchio", is this the 16th or 17th act of a "coglione" busting opera that appears to go on and on with no singing fat lady in view?

Would you consider Alitalia a airline? Of course not!
It was more like a state-run welfare operation managed by pizza makers.

Alitalia is a case study in how crappy and incompetent management, short-sighted unions, and self serving whore politicians can work in harmony to sink a major so-called company. Here's how it's done:

First, run the airline in such a way that it won't possibly make any money. Start with the classics like lost luggage and canceling overbooked flights.

Then bring in a new and overpaid pizza management team that proposes (sensibly) big cuts in Alitalia's bloated and inexperienced employee ranks (example: Hire 3 employees for each service job; one to do half the job and the other two on standby in case of death or disease).

Watch unions bare their cavity-ridden fangs by threatening strikes and leaning on politicians, until the government caves in and writes Alitalia a big check to keep the brothel going without job cuts (example: 100 flights were scrapped on December 22 and another 40 on December 23, 2008 as the extremely selfish employees decided to walk off the job and take out their frustrations on innocent passengers).

Rinse and repeat annually for 20 years!

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