02/02/11 Tuscany Omelette |
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"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:
-Zucchini and Goat Cheese Focaccia
-Tuscany Omelette
-Penne with Pecorino Romano and Black Pepper
"Buon giorno!" Thanks for being part of the newsletter, our farm, and part of my larger community. If ever I've missed sending you a reply and you want to be sure you're seen, just hit reply to this or write me Angela@OreganoFromItaly.com. I never mean to miss your messages. I get buried sometimes, and it takes a bit of effort. But you're worth it. Enjoy this week's recipes in good health.
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Yours Truly,
Angela Reina
Recipe: Zucchini and Goat Cheese Focaccia |
Zucchini and Goat Cheese Focaccia
Focaccia di Zucchine e Formaggio di Capra
Ingredients:
1.1 lb (500 grams) of flour
100 oz (25 grams) of fresh yeast
1 glass of lukewarm water
4 spoonful of extra virgin olive oil
1 spoonful of honey
Cooking salt
Goat cheese
1 big zucchini (coarse grated)
Thyme
Directions:
In a large bowl, add the flour and make a hole in the middle.
Place the yeast in the hole with the honey and the water.
Mix the water with the yeast and the honey and let it rest for a couple of minutes without mixing with the flour.
When the mix is foamy, add 2 teaspoons of salt and olive oil, and stir everything together until you get an homogeneous dough.
Work the dough for a few minutes.
Add the zucchini and almost all the goat cheese (saving a few rings to put on top).
Let the dough rest for an hour in the bowl covered with a wet towel and somewhere warm.
After the first hour, place the dough in a cooking tray. You want it to be a rectangle 2 cm thick.
Let it rest for 1 hour.
Afterward, poke some holes with your fingers and let it rest for at least another hour, although better for 2 hours.
Afterward, sprinkle some chopped fresh rosemary, cooking salt, a bit of pepper and some olive oil.
Bake in the oven for 25 minutes at 355°F (180°C).
That's it!
Recipe: Tuscany Omelette |
Tuscany Omelette
Tuscan Frittata Affogata
Ingredients:
10 extra large eggs
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
8 oz (1/2 lb) Italian sausage, casing removed
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 medium cloves of garlic, crushed and minced
1 cup crushed tomatoes
6 oz fresh mozzarella cheese, sliced
6-8 fresh basil leaves, torn
Directions:
Preheat the oven to 350°F.
In a large bowl, whisk together eggs, Parmigiano-Reggiano cheese, salt and pepper.
Set aside.
In a 12-inch non-stick skillet over medium-high heat, warm 1 tablespoon of olive oil.
Cook sausage breaking up large pieces until browned, 6-8 minutes.
Transfer sausage to a separate bowl.
Carefully wipe out the pan with a paper towel.
In the same pan over medium high heat, warm the remaining tablespoon of olive oil.
Saute onion and pepper until softened, about 10-15 minutes.
Add garlic and continue to cook for another 2-3 minutes.
Add sausage to pan; pour in egg mixture.
Transfer the pan to the preheated oven and bake for 10-15 minutes or until eggs are just barely set.
Carefully remove pan from the oven.
Turn broiler on and move the oven rack to the highest position.
Spread crushed tomatoes over eggs and arrange mozzarella on top.
Broil frittata for 3-5 minutes.
Carefully remove pan from the oven.
Slide frittata onto a serving platter.
Sprinkle with torn basil leaves. Serves 8.
That's it!
Recipe: Penne with Pecorino Romano and Black Pepper |
Penne with Pecorino Romano and Black Pepper
Penne Cacio e Pepe
Ingredients:
6 ounces Penne or Bucatini
3 tablespoons extra-virgin olive oil
1 cup (packed) fresh arugula, torn into pieces
1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce)
Freshly ground black pepper
Directions:
Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain pasta, reserving 1/2 cup pasta cooking liquid.
Pour out hot water from serving bowl.
Immediately add drained pasta and olive oil to bowl, then arugula and cheese and toss to coat.
If dry, add some of reserved pasta cooking liquid by tablespoonfuls.
Season with salt and freshly ground black pepper and serve. Makes 2 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:
Berlusconi Urges the Napolitani To Start Recycling
Rome - November 5, 2010 - Italian Premier Silvio Berlusconi urged Neapolitans to start recycling to help solve their city's trash crisis Friday and said government plans for Naples refuse problems will work if local authorities do their bit.
Last week Berlusconi said it would take just three days to clear thousands of tonnes of uncollected refuse, but trash is still piled up on the southern city's streets. The efforts have been hampered by violent protests by demonstrators opposed to dumps situated on the outskirts of Naples and in the surrounding area.
"According to our studies, only 15% of rubbish in Naples is separated for recycling," Berlusconi told a press conference after a cabinet meeting.
"The public must make an effort to increase this to reduce the amount of rubbish taken to dumps".
He said local authorities in the area were to blame if the problem had returned after his administration ended a similar crisis in 2008.
"The opposition has found an opportunity to say our plan was not effective, but that plan works and it will work if the local institutions do their duty and proceed with the opening of new landfill sites and the construction of new incinerators," Berlusconi said.
The Premier added that a decree on the creation of new incinerators, including some in the Naples area, will be presented at the next cabinet meeting.
Ah, Fall is such a wonderful season, especially for the Napolitani...watching the leaves and garbage change color.
If one sidewalk is too full, the Napolitani just cross the street.
How do you explain to the Napolitani, a fun loving race of Southern Italians who flush everything, except the cat, that they have to wake up, smell the espresso, and get with the recycling program?
The typical Napolitano: "Eh, recycle? Who are you? Get away from me and 'vai a cagare!' No self-respecting southern Italian would partake in what many here ridicule as an obsessively-orderly and time wasting Northern Italian habit."
You see, dear reader, whenever man comes up with a better mousetrap, the Napolitani come up with a more shifty and untrustworthy mouse.
So, here a couple of reasons why the Napolitani should recycle:
- Aluminum: Recycling one aluminum can saves enough energy to run a TV showing bad Italian programs for three hours.
- CDs: Napolitano CDs are the worst kind of music (it’s unfair to actual crummy music to call Napolitano music crummy) and make extremely cheap presents. People should make good use of the wasted CD plastic by tossing those Nino D'Angelo songs in the recycling bins.
When too much garbage accumulates, they just set it ablaze.
Then you have tourists who visit the city and say, "Why does it resemble Kenya after a stampede of elephants and rhinos?"
"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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