06/26/13 Shrimp with Rosemary and Pancetta
Italian Cookie Gifts Shipped Worldwide! Imagine the look on that special someone's face when they receive your homemade Italian cookie gifts, made to order, fresh and…straight from Italy! These gifts of great Sicilian taste are sure to please.
"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)
"La cucina piccola fal la casa grande." (A small kitchen can make a house huge.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Marinated Cold Antipasto
-Penne with Zucchini and Caramelized Onions
-Shrimp with Rosemary and Pancetta
"Che piacere rivederti!" Thanks for reading! We appreciate you stopping for a moment in your busy day to take a look at what Italian recipe could light up your kitchen with wonderful sights and aromas. Enjoy the rest of your summer season!
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Marinated Cold Antipasto
Marinated Cold Antipasto
Antipasto Freddo Marinato
Ingredients:
200 grams (7 ounces) mixed green and black olives
200 grams (7 ounces) cherry tomatoes, halved
6 artichoke hearts, halved and well drained
4 tablespoons extra virgin olive oil
15 sage leaves
3 cloves garlic, sliced
Cracked black pepper
2 tablespoons white wine vinegar
150 grams (5 ounces) feta cheese, sliced
Directions:
Combine the artichokes, olives, and tomatoes.
Place the olive oil and sage in a small saucepan over medium heat and cook for 1 minute.
Add the garlic and pepper and cook for another 2 minutes or until the sage is crisp.
Remove from the heat and stir through the vinegar.
Pour over the artichoke mixture and let stand for about 5 minutes before serving.
Serve with the feta cheese and biscuits or slices of crusty bread. Serves 4.
That's it!
Recipe: Penne with Zucchini and Caramelized Onions
Penne with Zucchini and Caramelized Onions
Penne con Zucchine e Cipolle Caramellate
Ingredients:
20 zucchini blossoms, stems removed (about 3 ounces)
3 cups 1/4-inch cubes zucchini (about 3 medium)
1 large onion, thinly sliced
2 tablespoons (1/4 stick) unsalted butter
3 and 1/2 tablespoons extra-virgin olive oil, divided
1 and 1/4 pounds tomatoes, seeded, coarsely chopped
8 ounces Penne pasta
1 teaspoon dried crushed red pepper
1/4 cup grated Parmigiano cheese
1 tablespoon finely chopped fresh Italian parsley
Directions:
Gently rinse and dry zucchini blossoms.
Melt butter in large skillet over medium heat.
Add onion, sprinkle with salt, and saute until golden, about 20 minutes.
Set aside.
Cook penne pasta in a large pot of boiling salted water until 'al dente', stirring occasionally.
Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to pot.
Meanwhile, heat 1 and 1/2 tablespoons olive oil in large nonstick skillet over medium-high heat.
Add zucchini blossoms and saute until wilted, turning, about 1 minute.
Transfer to paper towels and gently blot.
Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat.
Add zucchini cubes.
Sprinkle with salt and saute until crisp-tender, about 3 minutes.
Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture.
Saute 2 minutes.
Season with salt and pepper.
Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry.
Stir in cheese.
Transfer pasta to large serving bowl.
Top with blossoms and sprinkle with parsley. Serves 4.
That's it!
Recipe: Shrimp with Rosemary and Pancetta
Shrimp with Rosemary and Pancetta
Gamberi al Rosmarino e Pancetta
Ingredients:
16 medium shrimp, deveined
8 oz pancetta, finely chopped
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 cup white wine
2 sprigs rosemary, stemmed
1 medium tomato, cored, seeded, and finely chopped
Kosher salt
Freshly ground black pepper, to taste
Crusty bread, for serving
Directions:
Heat pancetta and olive oil in a 12 inch skillet over medium-high heat.
Cook until crisp, about 5-7 minutes.
Using a slotted spoon, transfer pancetta to a plate.
Add garlic to skillet.
Cook for 1 minute.
Season shrimp with salt and pepper.
Add to skillet.
Cook until pink, about 2-3 minutes.
Add wine, rosemary, and tomato.
Cook until wine is reduced by half, about 2-3 minutes.
Sprinkle with pancetta. Serves 4-6.
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:
Those Poor Southern Italians…And Their Yachts
Bari – April 3, 2012 – In a nation wide push to clean up tax evasion, officials in the southern port town of Bari cross-checked income declarations with boat values and uncovered owners declaring little or no incomes with costly boats, police said on Tuesday.
The operation dubbed 'Sailing Money' monitored 963 private boats, including 755 yachts over 10 meters in length, docked in ports around Bari.
Police checks uncovered the owner of a yacht valued at 310,000 Euros ($409,000 USD) who declared no income, a company with a 36,354 Euro ($47,990 USD) yearly turnover in possession of a 120,000 Euro ($158,000 USD) sailboat and a company earning 1,326 Euros ($1750 USD) annually listed as the owners of a 700,000 Euro ($924,000 USD) yacht.
Italy's internal revenue agency has been ramping up pressure on tax dodgers by introducing a new system to flush out evaders through income and spending cross checks.
Hmmm…we could be mistaken but we strongly feel Italy's internal revenue agency is being a bit harsh and nitpicking on the poor South again. Don't you agree? "Si?" The revenue agency should take into strong consideration that most of these yachts were purchased by Southern Italians that scrimped and saved for many years. Remember, growing your own food, pumping your own gas, collecting coupons and saving string goes a long way.We don't know about you but it pains us to see these poor "figli di puttane" pull in and drop anchor in front of the soup kitchens.Not to change the subject, but we would also like to point out that most Southern Italians are proud and honest people who are capable of proving the stereotypes wrong:- We're not afraid of hard work…well, unless it's low paying hard work.
– No need to act surprised that we wear shoes and belts to hold up our pants instead of spare rope.
– We have gas stoves in our homes. We don't have to wait for lightening to hit a tree for a fire to start.But, "mamma mia", we would have loved to have filmed the scenes down at the port when those "Baresi" tried to explain where those yachts came from."Ma, porca vacca, NO, NO and NO! The taxes owed last year minus the…" (watching their conversations go visual, words highlighted by hands which work furiously overtime, and fingers moving into extraordinary shapes as if the talker were working on invisible pizza dough in his hands).