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 12/27/07 Cesentatico's Brodetto from OreganoFromItaly.com

"Amicu ca non ti duna, parendi ca non ti mpresta, fuili comu la pesta." (Friend who won't give, relatives who won't lend you a hand, avoid them like the plague.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Frittata Di Cavolfiore
  -Brodetto di Cesenatico
  -Lasagne Con La Ricotta

Enjoy the recipes and the complimentary news article report from "Only In Italy.com".

Thanks again for subscribing!

Yours Truly,              
Angela Reina       


 Recipe: Frittata Di Cavolfiore

Frittata Di Cavolfiore
Cauliflower Omelet

Ingredients:

3/4 of a lb (300 grams) boiled cauliflower, without stem or leaves
1/4 cup (25 grams) unsalted butter
2 large tablespoons of grated Parmigiano cheese
1 tablespoon extra virgin olive oil
6 eggs

Directions:

Mince the cauliflower and saute it in the butter and the olive oil, seasoning it with salt and pepper.

Beat the eggs with the cheese, salt them, and pour them into the pan when the cauliflower has absorbed the butter.

This frittata should be thin, so as not to require flipping; if the pan is too small, you'll be better off making two. Serves 3-4.

That's it!


 Recipe: Brodetto di Cesenatico

Brodetto di Cesenatico
Cesentatico's Brodetto

Ingredients:

4 and 1/2 lbs (2 kg) mixed fresh fish
1 clove garlic
1 medium onion
2 tablespoons tomato paste
1/2 cup (100 ml) extra virgin olive oil
Salt and pepper to taste
Small bunch parsley
A tablespoon of white wine vinegar or a half cup of dry white wine (optional)

Directions:

Note: The fish should be what's locally available and fresh. Cesenatico they use, among others, the greater weaver, tub gunnard, scorpion fish, sea eels, star gazers, and cuttlefish; many also add anglerfish, mullet, baby squid, and mantis shrimp.

Scale and clean the fish as needed, wash it well, and cut up the larger fish while leaving the smaller ones whole.

Mince the garlic and parsley, finely slice the onion, and saute the mixture in a broad pot; when the onion has become translucent gold add the vinegar or wine if you prefer to use it, and when it has evaporated, the tomato paste diluted in a couple of ladles of boiling water (there should be enough to cover the fish), and season everything with salt and pepper.

When the mixture comes to a boil add the fish, beginning with the cuttlefish and squid. Cover and simmer for 10 minutes, and then add the larger pieces, cook a little longer, and then add the smaller pieces, keeping the pot covered between additions.

Raise the heat to a slightly brisker simmer and cook 10 minutes more, then reduce the heat to a slower simmer and cook for another 20 minutes, removing the lid for the last 10 minutes to let the sauce thicken.

Serve the brodetto over slices of toasted bread. Serves 4.

That's it!


 Recipe: Lasagne Con La Ricotta

Lasagne Con La Ricotta
Lasagna with Ricotta

Ingredients:

For the sauce:
2-4 tablespoons extra virgin olive oil
1 medium onion, sliced
3 garlic cloves, sliced
1 and 1/2 lbs (600 grams) ground beef
1/2 lb (225 grams) mozzarella, sliced
1 lb (450 grams) pork shoulder
1 lb (450 grams) lasagne noodles
1 large can tomato puree
1 (6-ounce) can tomato paste
1/2 cup water
Salt and pepper
3 tablespoons sugar, optional
1 teaspoon baking soda, optional

For the filling:
2 lbs (900 grams) ricotta cheese
1 tablespoon chopped parsley
1 cup Parmigiano cheese
Salt and pepper

Directions:

Heat the olive oil in a pot, add the pork shoulder, season it with salt and pepper, and brown the meat thoroughly on all sides.

Remove the meat to a platter, leaving the drippings in the pot.

Add the onion, garlic, and ground beef, season the mixture with salt and pepper, and cook until the beef is well browned.

Add the tomato puree, tomato paste, water, sugar, and baking soda. Stir and simmer for 5 minutes. Add the pork and continue simmering for an hour, or until the pork is fork-tender.

In the meanwhile, combine the ricotta with the cheese and the parsley, season the mixture to taste, and set it aside.

Boil the lasagna a few sheets at a time in lightly salted water until they are 'al dente', remove them with a strainer, and drain them; while they're cooking preheat your oven to 375° F (180° C).

Coat the bottom of a baking dish with a half cup of sauce, put down a layer of pasta and a layer of ricotta, and continue alternating the pasta with sauce and ricotta. Cover the last layer of pasta with sauce and mozzarella slices. Serve the pork as a second course. Serves 6-8.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates and 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:

Bored Germans Ask Italy To Open Benito Mussolini Museum

Salò - January 28, 2008 - A museum dedicated to Benito Mussolini has been opened in response to requests by German tourists.

The museum in Salò, on the shores of Lake Garda, examines the last days of fascism in the town that Mussolini used as his headquarters in the final 19 months of the Second World War.

The Republic of Salò was set up by the Nazis after their paratroopers liberated Mussolini from prison in Gran Sasso in September 1943.

From here "Il Duce" spent his time oppressing Italian partisans and Jews.

He even executed Galeazzo Ciano, his own son-in-law.

Salò still has resonance for many extreme-Right political parties, including the Tricolour Flame, which refers to it as an ideal in its manifesto.

However, Roberto Chiarini, a State University of Milan history professor who is in charge of the project, denied that the museum would encourage nostalgia for Italy's fascist era.

"At last the demonisation of Mussolini has stopped and we can look seriously at the history," he said.

"Until now there were more than 70 historical institutes in Italy devoted to partisans but not one that looked at Salò."

"Cacchio!" The drunken krauts should learn that sometimes, it's best to just let go.

Benny was constantly starting war campaigns he could not win, and the Nazis had to keep bailing him out. So, what drove paratroopers to come in and free Mussolini from prison? Could it be they missed "Il Duce's" shiny and mesmerizing bald head or his incredibly intelligent capacity to lead a lazy military force with almost no tanks or antitank guns?

And let's not forget Mussi was the grand master jokester!

Germans should lower the beer mugs for a just moment, put out the fires and try to comprehend that he "fooled" Hitler into thinking the Italians were better equipped and man powered than they were so Hitler would form an alliance.

Whenever Hitler appeared at any air force military base in Italy, he was shown a fleet of our best fighter planes that did not stall while in mid air and crash. He was impressed. But little did the goose-stomping jackass know that the fleet of fighter planes he saw at each military base would be the SAME planes seen at previous bases. Benny had these planes flown to every base at least a day before a scheduled visit of Hitler.

But the liberation from prison in Gran Sasso would not be the last time the funny man would escape.

After his death, Mussolini was buried in an unmarked grave in Musocco. On Easter Sunday 1946 his body was located and dug up by bored, part-time sheep herding neo-Fascists. Making off with their funny hero, they left a hilarious message on the open grave:

"Finally, O Duce, you are with us. We will cover you with roses, but the smell of your virtue will overpower the smell of those roses."

Benny the jokester was on the loose for months touring Italy. His body was finally 'recaptured' in August, hidden in a small trunk at the Certosa di Pavia, just outside Milan. Two Franciscan brothers were subsequently charged with concealing the corpse.

"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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