08/12/09 Creamy Rice with Lemon, Herbs, and Parmigiano
Elegant handcrafted sterling silver tableware directly from a little silver factory in Italy. At "Caterina Collezione", you'll find over 500 rich examples of artistically designed tableware such as tea sets, platters, flatware, centerpieces, candelabras and more.
"Fatti maschi, parole femmine." (Facts are male, words are female. Manly deeds, womanly words.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Escarole and White Bean Soup
-Creamy Rice with Lemon, Herbs, and Parmigiano
-Steak de Burgo
Enjoy your recipes and the rest of the summer season!
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Yours Truly,
Angela Reina
Recipe: Escarole and White Bean Soup
Escarole and White Bean Soup
Zuppa di Scarole e Fagioli
Ingredients:
1 head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch-thick slices
2 carrots, cut diagonally into 1/8-inch-thick slices
2 (13 1/2 to 14 1/2-ounce) cans chicken broth or vegetable broth
3 cups water
1 (16 to 19-ounce) can white beans such as cannellini, rinsed and drained
Grated parmesan cheese
Directions:
Cook escarole in a 6 to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking.
Drain escarole in a colander, pressing gently to remove excess water.
Heat olive oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes.
Season with salt and pepper. Makes 4 servings.
That's it!
Recipe: Creamy Rice with Lemon, Herbs, and Parmigiano
Creamy Rice with Lemon, Herbs, and Parmigiano
Riso Cremoso al Limone, Erbe e Parmigiano
Ingredients:
4 quarts water
2 cups Arborio rice or medium-grain rice (12 to 13 ounces)
1 cup chopped onion
1/2 cup chopped fresh parsley
6 tablespoons (3/4 stick) butter, cut into small pieces, room temperature
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup (packed) plus 2 tablespoons grated Parmigiano cheese (about 3 ounces)
Fresh basil sprigs
Directions:
Bring 4 quarts water to boil in large pot over high heat.
Add rice and onion.
Boil until rice is just tender, about 16 minutes.
Drain, reserving 1/2 cup cooking liquid.
Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
Add hot rice mixture; stir to melt butter.
Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
Season with salt and pepper.
Sprinkle with 2 tablespoons cheese.
Garnish with basil sprigs and serve. Makes 6 servings.
That's it!
Recipe: Steak de Burgo
Steak de Burgo
Bistecca al Burgo
Ingredients:
1/2 cup (1 stick) unsalted butter
6 large garlic cloves, thinly sliced
Four 6 to 8-ounce beef tenderloin steaks (about 1 inch thick)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
Directions:
Melt butter in heavy small saucepan over medium heat.
Remove from heat.
Add garlic.
Season to taste with salt and pepper.
Let garlic butter stand 2 hours at room temperature.
Prepare barbecue (medium-high heat).
Sprinkle steaks with salt and pepper.
Grill steaks to desired doneness, about 4 minutes per side for medium-rare.
Place pan of garlic butter at edge of grill to rewarm.
Transfer steaks to plates.
Spoon garlic butter over.
Sprinkle with herbs and serve. Makes 4 servings.
That's it!
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Delicious and Chewy Almond and Amarena Cookies from Sicily! Italian gourmet almond, fig and pistachio cookies baked and shipped from our little bakery in Italy to you; all natural, fresh, and made to order. Soft and chewy cookies with a crisp outside and tender inside. Your cookies are made exclusively from our own homegrown natural almonds, figs, pistachio, the freshest farm eggs, flour, and sugar.
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Only In Italy!
"Only In Italy" is a daily news column that translates and 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:
Impatient Kindergarten Teacher Sent To Trial
Rome – January 13, 2009 – An Italian teacher was sent to trial Tuesday on charges of gagging small kids to make them behave.
Prosecutors say Maria Teresa Carrarini, a Rome kindergarten teacher, used packing tape to tie up and gag unruly toddlers. The trial will begin in Rome on April 17. Carrarini's case emerged two years ago when she was reported by parents and a kids help line.
"Miss is using tape to keep us quiet," the parents said their children told them.
Carrarini, who denies the charges, is suing the parents for defamation of character.
Since Carrarini hit the headlines in October 2006 there have been three similar cases in Pescara, Florence and Milan. The teachers involved could face four years in jail.
"Oh, 'fanculo… Hey bambini! Quiet! Silenzio! Zitti! Shut-up!" The sheep shaver doesn't realize she is supposed to be a role model for Italian society."Povero bambini." Italian children have to deal with a lot of abuse. If it's not outmaneuvering the roofs of the schools that cave in, it's the badgering into selecting a political party at the age of four.One of the hare-brained proposals of the Minister of Instruction, Mariastella Gelmini, is to attempt to create so-called "bridge classes". These separate classes, according to Gelmini, will ease the little rascals' integration, addressing first their most urgent problems with the speaking and understanding of the Italian language. We agree. Learning to speak the language could be an urgent problem, especially when "Miss" is using tape to keep them from speaking."What? Che cosa?! You need a pencil?"
"Who do you think you are, Dante?"