01/06/10 Roast Chicken Stuffed with Fennel and Garlic
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"I received my cookies and they are wonderful. I've been serving them to my friends and they think they're the best they've ever had. I served some to my 91 year old uncle who is Italian (as we all are) and he ate as many as he could and took the rest home. He said that at Christmas he doesn't want cigars, he just wants a box of your cookies. Ciao!" Mary Lou K. (Binghamton, New York)
"A tutto c'è rimedio, fuorchè alla morte." (There is a cure for everything except death.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Fusilli Arrabbiata with Cheese
-Penne alla Gorgonzola
-Roast Chicken Stuffed with Fennel and Garlic
Enjoy your recipes with health and happiness!
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Yours Truly,
Angela Reina
Recipe: Fusilli Arrabbiata with Cheese
Fusilli Arrabbiata with Cheese
Fusilli Arrabbiata Con Formaggio
Ingredients:
1 lb fusilli pasta
3 tbs extra-virgin olive oil
2 large garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
Two 14 and 1/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1 cup thinly sliced fresh basil
1 cup grated Pecorino Romano cheese
Directions:
Cook pasta in large pot of boiling salted water until 'al dente'.
Drain, reserving 1/3 cup cooking water.
Meanwhile, heat olive oil in large skillet over medium-high heat.
Add garlic and crushed red pepper and saute 1 minute.
Add tomatoes with juices and wine; bring to boil.
Boil until sauce thickens, about 8 minutes.
Stir in basil. Season sauce to taste with salt and pepper.
Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes.
Season pasta to taste with salt and pepper.
Serve, passing remaining 1/2 cup cheese separately. Makes 4 servings.
That's it!
Recipe: Penne alla Gorgonzola
Penne alla Gorgonzola
Ingredients:
1 lb Penne (preferably ridged)
3 tbs unsalted butter
1 tbs thinly sliced fresh sage or 1 teaspoon dried sage, crumbled
1 cup whole milk
1/2 lb Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 ounces finely grated Parmigiano-Reggiano cheese (1 cup)
Directions:
Cook pasta in a 6 to 8-quart pot of boiling salted water , stirring occasionally, until 'al dente', 10 to 12 minutes.
While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute.
Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin).
Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
Reserve 1/2 cup cooking water and drain pasta.
Add pasta and Parmigiano to sauce, stirring to coat.
Thin with a little reserved cooking water if necessary. Makes 6 main-course servings.
That's it!
Recipe: Roast Chicken Stuffed with Fennel and Garlic
Roast Chicken Stuffed with Fennel and Garlic
Arrosto di Pollo Farcito con Finocchio e Aglio
Ingredients:
3 large fresh fennel bulbs, trimmed, each cut into 8 wedges
2 tbs plus 1/4 cup extra-virgin olive oil
10 garlic cloves, peeled
2 tbs fennel seeds, coarsely crushed in resealable plastic bag
2 tbs chopped fresh thyme
2 tbs chopped fresh rosemary
2 tbs chopped fresh tarragon
2 tbs chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Two 3-lb whole chickens
2 lemons, halved
1 cup dry white wine
1/3 cup chicken broth
Directions:
Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl.
Mix in 2 tablespoons olive oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
Preheat oven to 450°F.
Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
Rinse chickens inside and out; pat dry.
Rub chickens inside and out with lemon halves, squeezing some of juice into cavities.
Rub outside of chickens with 1/4 cup olive oil, then fennel seed mixture.
Sprinkle chickens generously with salt and pepper.
Loosely stuff chickens with some of fresh fennel mixture.
Tie legs together.
Place chickens, breast side down, in large roasting pan.
Arrange remaining fresh fennel mixture around chickens.
Roast chickens 30 minutes, basting occasionally with pan juices.
Combine wine and broth and pour over chickens.
Roast 15 minutes.
Turn chickens breast side up.
Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer.
Transfer chickens and fennel mixture to platter.
Pour pan juices into bowl; skim off fat.
Pour juices over chickens and serve. Makes 6 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:
All I Said Was, "Christmas Present For Who?"
Genoa – December 22, 2008 – An Italian driver taken to hospital with severe burns on Monday said his mother-in-law set fire to him as they were traveling through a road tunnel near Genoa.
The man, 35, told police the pair had been "chatting about Christmas presents" when the woman, 60, suddenly poured inflammable liquid on him and put a cigarette lighter to it. The mother-in-law burned to death in the fire, which destroyed the vehicle and led to the tunnel being closed for several hours.
Forensics experts are trying to establish what liquid was allegedly used.
The man, who is separated from his wife, suffered second and third degree burns to most of his body. Hospital staff said some of his relatives shouted insults against the dead woman after being told what happened.
AHHH! You "grandissimo figlio di puttana"! What possible sane reason could you give to our readers for being in the vicinity of your separated wife's mother? What a shame, though. He never had the chance to build better a relationship with his mother-in-law.Wonder if he ever had the opportunity to say to her, "Rossella, I care for you ("love" would make me vomit) and I appreciate your concern. But, "cazzo", the best way for us deal with our separation is for you to let me do things my own way."Rossella (to herself): Pazienza. Reflect…don't let this "testa di minchia" get the best of me. I will:- accept and learn about my son-in-law's generation, culture, age, soccer team and shortsighted and meaningless brain which is naturally different than mine.- be patient when I experience hostility, suspicion, or distance from my son-in-law. I will try to build a good relationship with him by not reacting immediately to his witless and irrelevant jokes.- talk openly and honestly about miscommunications, arguments, or other conflicts with my son-in-law and be responsive to his needs and feelings even if I don't understand what is brewing in that thick and empty cranium of his.Son-in-law: "Well, I couldn't give a rat's "culo" on your advice on what I should get your daughter for Christmas."Rossella: "Oh Cristo, get ready. Here I come."