04/13/16 Cipolline Onions In Sweet and Sour Sauce
Save 50-60% with handcrafted Italian sterling silver directly from the factory in Italy. Caterina Collezione has been setting a "sterling" table since 1972 and has created a collection of Italian sterling that is second to none. For Italian sterling flatware, tableware, and giftware, Caterina Collezione is the place for selection, quality and service.
"I will definitely be showing off my table/silver over the holiday period and beyond." Wynta D. (Bossier City, Louisiana)
"La minestra senza sale no la magna mancu lu cane!" (A dish prepared without salt would not even tempt a dog. Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Cipolline Onions In Sweet and Sour Sauce
-Orecchiette with Cauliflower
-Rigatoni with Wild Mushrooms
"Come stai?" All of us up at the farm are thankful for your participation with us through this recipe newsletter. We have more great Italian recipes on the way. Remember, life is a bit sweeter when you're laughing at home with the right company.
Thanks again for reading!
Yours Truly,
Angela Reina
Angela's ground organic oregano now available but for a limited time!
News from the Sicilian farm! Angela is proud to announce the availability of her fresh organic oregano in the ground/minced version (in 100, 200 and 300 gram bags). Starting at just 2.50 Euros. But it's only for a limited time!
Angela's oregano's pungent, spicy flavor makes it a perfect match for your tomato sauces, eggplant, seafood and grilled meats. Try sauteing aromatic vegetables in virgin olive oil with garlic and our oregano.
Recipe: Cipolline Onions In Sweet and Sour Sauce
Cipolline Onions In Sweet and Sour Sauce
Cipolline in Agrodolce
Ingredients:
1 lb cipolline onions
2 tbsp extra-virgin olive oil
1/4 cup balsamic vinegar
1 tbsp sugar
1 and 1/2 tsps sea salt
2 tbsp roughly chopped oregano
Directions:
Place onions in a bowl and cover with cold water.
Let sit until skins loosen, about 5 minutes.
Peel and transfer to a 4 quart saucepan along with 4 cups water.
Bring to a boil.
Reduce heat to medium.
Cook until tender, 13?15 minutes.
Add vinegar, sugar, and salt.
Cook until liquid is reduced to a thick syrup, about 1 hour.
Stir in the olive oil and oregano. Serves 4.
That's it!
Recipe: Orecchiette with Cauliflower
Orecchiette with Cauliflower
Orecchiette con Cavolfiore
Ingredients:
1 large cauliflower, about 2 and 1/2 lbs, green leaves removed
5 whole anchovies packed in salt, boned and rinsed, or 10 anchovy filets packed in oil, drained
2 large cloves garlic, peeled
20 sprigs fresh Italian parsley, leaves only, finely chopped
1/2 cup extra virgin olive oil
1 lb dried Orecchiette pasta
1/2 tsp hot red pepper flakes
Coarse salt
Freshly ground black pepper
Directions:
Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
Bring a large pot of cold water to a boil.
Add salt to taste.
Cut cauliflower into florets, discarding stems.
Place the florets into boiling water with garlic and cook for 3-5 minutes.
Drain cauliflower, reserving cooking water.
Transfer to a bowl until needed.
Discard garlic.
Heat olive oil in a large casserole over medium heat.
Remove from heat, add anchovy filets, and mash with a fork.
Bring cauliflower water back to a boil.
Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
Transfer pasta to casserole with anchovies, stir over medium heat.
Add cauliflower, salt, and pepper and cook for 1-2 minutes.
Add red pepper flakes, parsley, and serve. Serves 4.
That's it!
Recipe: Rigatoni with Wild Mushrooms
Rigatoni with Wild Mushrooms
Rigatoni con Funghi Selvatici
Ingredients:
2 lbs assorted fresh wild mushrooms, such as chanterelles and porcini, washed, trimmed, and cut into large pieces
1/2 medium sweet onion, peeled and finely chopped
8 tbsp extra-virgin olive oil
2 cloves garlic, crushed, peeled, and finely minced
1/4 cup sherry
Leaves of 6 sprigs parsley, coarsely chopped
1 lb quality rigatoni pasta
3 oz freshly grated Parmigiano-Reggiano cheese
Sea salt
Freshly ground black pepper
Directions:
Heat a large skillet over medium heat until warm.
Add 2 tbsp of the olive oil.
Add garlic and onions and cook, stirring occasionally, until onions are translucent, about 5-7 minutes.
Season to taste with salt and pepper.
Transfer to a medium bowl, and set aside.
Return skillet to high heat.
Add 2 tbsp of the olive oil.
Add half the mushrooms, and cook until moisture evaporates and mushrooms are lightly browned, 10?12 minutes.
Transfer mushrooms to bowl with onions.
Repeat process with 2 more tbsp of olive oil and remaining mushrooms.
Return mushroom?onion mixture to skillet and stir well.
Add sherry.
Scrape any browned bits stuck to bottom of skillet with a wooden spoon, and cook for 2-3 minutes.
Add some water to skillet, if necessary, to make pan juices a little saucier.
Add parsley.
Reduce heat to medium, and simmer for another few more minutes.
Adjust seasonings and keep warm over lowest heat.
Bring a large pot of water to a boil over high heat.
Add a generous pinch of salt to the pot.
Add pasta and cook, stirring often, until just cooked through, 12?13 minutes.
Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot.
Add mushroom?onion mixture, three-quarters of the cheese, and remaining olive oil to pasta and toss well, moistening pasta with some of the reserved pasta water.
Transfer pasta to a warm serving platter and sprinkle with remaining Parmigiano-Reggiano cheese. Serves 6.
That's it!
Printer Friendly Version :: Submit Your Thoughts
Dolce per la Festa! This gift of great Sicilian taste is sure to please. Our cookie tray is filled with a scrumptious assortment of our best selling Italian and Sicilian cookies arranged on a golden cookie tray (Santo Trio Almond, Sicilian Orange Almond, Pistachio, Amarena, Buccellati and Sesame Seed Cookies). No preservatives, additives, artificial colors, or flavors.
"My mouth is already watering… Last time, I was bringing some to party, but due to weather, it was rescheduled for a month later… I froze the cookies and took them out the day of the party. The cookies never made to dessert time… Everyone kept sneaking into the kitchen to steal them and by the time dinner was over…no more cookies! Thanks for making such a great product." Michele N. (Howell, New Jersey)
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:
4 reasons why half of Italians want to get the hell out of Italy
Rome – January 30, 2015 – Nearly half of Italians would like to leave the country and live abroad, according to a recent poll.
This marked an increase of 8% from 2006, two years before the global economic crisis hit the country, said the Eurispes polling agency.
It also found that almost half of Italians, 47%, say they can't make it financially to the end of the month. This was 16.4% up on last year, Eurispes said.
Four out of ten Italians think the Italian economy would do better if the country left the eurozone.
The percentage of Italians that want out of the euro jumped from 26% at the beginning of 2014 to 40% this month, said Eurispes.
The poll also showed that nearly half of Italians are paying medical bills on installment plans, part of a growing trend for all kinds of spending.
We've had it this time. Seriously. "Andate tutti a 'fanculo!" After years of relentless recession Italians are fed up with the country, Europe, the Euro (our expensive whore currency), the Mafia, institutions, corruption, post office, alley cats…you name it! Anything with the prefix Italian attached to it.1) We're no longer pro-European. We had greater trust in EU institutions than in our own, which have long been taken over by the rancid cheese type smell of corruption and an out of control 2 trillion Euro debt. How did it get that high?- Oh, the "figli di puttane" in all the past Italian governments played it real smart. They sent a gigantic supply of social studies, science, Latin language and religion books to the schools so that Italians wouldn't study math!
– If Italians knew just basic accounting the first words out of their mouths would be, "Oh, cazzo, what the hell is this!?"2) Most of Italy?s natural flora and fauna is gone due to centuries of cultivation. And most of our natural wildlife has also disappeared due to another race of "figli di puttane" who have to over-hunt.- We take our lives into our hands during the olive picking season. At any given moment when you're up in the trees picking, you could hear shotgun pellets fly over your head.
– Or when they shoot an old rooster in your backyard because they swore it looked just like a wild pheasant.3) We suffer more earthquakes than any other Europeans and Californians. Unfortunately, it's a supernatural force that has brought mass destruction in Italy's past…but won't change the way of thinking and reasoning of some Italians. For example, when you're in the kitchen and hear the monotone voice of a relative asking incoherent questions:– "Franco, when you built this table…how long did you make it and what kind of wood is it?"
– "That herd of sheep over there…is it going to graze on that land or on that other land?"4) Our birthrate is the second lowest in the Western world. Political leaders and the Church have expressed concern and have offered cash bonuses to push us to have more than one child.- But it has nothing to do with either post-war economic booms or the current recession. The birthrate drop has been a part of Italian life for over 40 years. The truth is (and we're the only ones to admit it) Italians are getting sick of…other Italians.
– Can't you see we've long stopped believing in the future and in life in Italy? Better a slow extinction than to hear an Italian couple with a newborn insist, "The bishop must bless our offspring with more emotion. Giuseppe will grow up to be a man of destiny!"