08/11/10 Portobello with Eggplant and Zucchini
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"Il silenzio è d'oro e la parola è d'argento." (Speech is silver, silence is golden.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Morning Eggs and Prosciutto Toasts
-Portobello with Eggplant and Zucchini
-Espresso Granita
"La fame muta le fave in mandorle." (Hunger makes hard beans sweet.) Enjoy your recipes and the rest of the summer season.
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Yours Truly,
Angela Reina
Recipe: Morning Eggs and Prosciutto Toasts
Morning Eggs and Prosciutto Toasts
Uova di Mattina e Pane Tostato con Prosciutto
Ingredients:
4 large free-range eggs
4 slices farmhouse white bread
Butter, for spreading
8 slices prosciutto ham, cut in half lengthwise
Salt and freshly ground black pepper
Directions:
Cook the eggs in gently boiling water for three or four minutes, depending on how runny you like the egg yolks.
Meanwhile, toast the bread on both sides, then trim off the crusts.
Butter the toast and cut each slice into four strips.
Wrap prosciutto around each toast, then serve with the soft-boiled eggs, seasoned with a little salt and pepper. Serves 2.
Note: Pop the toast back under the grill once it has been buttered to keep its crunch.
That's it!
Recipe: Portobello with Eggplant and Zucchini
Portobello with Eggplant and Zucchini
Portobello con Melanzane e Zucchine
Ingredients:
4 large Portobello mushrooms
1/2 cup extra virgin olive oil, plus additional for coating pan
Sea salt
Freshly ground black pepper
1 large zucchini, sliced 1/4 inch thick
2 small eggplants
1/4 lb Provolone cheese, thinly sliced
1 roasted red or yellow bell pepper, quartered
1/ lb mozzarella cheese, thinly sliced
Directions:
Preheat the oven to 450°F.
Clean the mushrooms.
Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
Sprinkle with salt and pepper and reserve.
Don't turn off the oven or clean the pan.
Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
Allow to rest for 5 minutes, before serving. Serves 3-4.
That's it!
Recipe: Espresso Granita
Espresso Granita
Ingredients:
2 cups hot espresso or strongly-brewed coffee
4 tablespoons sugar
Directions:
Dissolve the sugar in the espresso coffee.
Pour into a small plastic container and freeze until solid.
Once frozen, scrape the frozen coffee mixture with a fork to make icy crystals.
Spoon the crystals into four goblets and pour a bit of your favorite liquor over each. Serves 4.
That's it!
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Sicilian Orange Almond Cookies! Sicilian taste that is sure to please. A soft and chewy almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds & bits of candied Sicilian oranges. No preservatives, additives, artificial colors, or flavors.
"Thank you for the wonderful cookies. They arrived quickly and were fresh and delicious. I live in northern Minnesota on the Ojibwe Indian reservation. The day I received the cookies, I was on my way to a policy council meeting where I shared your cookies with my Native American friends. They were delighted. Thank you again for the yummy treat! Best regards," Kiki W. (USA)
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:
Italy Will Try To Set Up Six-Language Tourist Line
Dusseldorf – April 14, 2010 – Italy will open a new tourist assistance line on May 15, Tourism Minister Michela Vittoria Brambilla told German tour operators Wednesday.
The Easy Italia line will be in English, French, Spanish, Chinese, Russian and German, she said.
The number – 039039039 – will provide "daily, prompt assistance from the beginning to the end of the vacation," Brambilla said.
Operator: "Buon Giorno! Easy Italia, can I help you?"
Tourist: "Hello, bon jorno. Do you speak English?"
Operator: "Of course. The book is on the table, sir." Tourist: "Ciao! Why am I paying a 15 Euro ($20) fee to climb up the staircase to the top of the Leaning Tower of Pisa…after waiting an hour on line to do so? Is the money going towards straightening it?"
Operator: "Ok, the Leaning Pisa of Tower…who?"Tourist: "Hello! Ni hao! I'm been waiting 45 minutes on a restroom line in Venice thanks to your infamous sewage problems. And I've seen better bathrooms in the ghettos of Shanghai. I'm this 'close' to going directly in the lagoon. Can you please help?"
Operator: "Yes, please wait, they will fix in one minute…"Tourist: "Hello, si! I'm standing on Juliet's balcony in Verona. I feel ridiculous. Romeo and Juliet were fictional characters invented by an Englishman. So how can this bloody balcony belong to Juliet? Shakespeare did not write the story based on any real characters in Verona. Even worse is the stupid idea that if you touch Juliet's breast you will have good luck in love. I'm divorced. So…who do I touch?"
Operator: "Ok, one second Mr. Speare, I can recommend good hotel for rest…"