09/15/10 Cuttlefish Au Gratin
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"A mali estremi, estremi rimedi." (Desperate times call for desperate measures.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Hard Boiled Eggs With Smoked Salmon
-Chicken Lasagna (Gluten Free)
-Cuttlefish Au Gratin
All of us at the farm thank you and sincerely hope you enjoy your recipes!
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Hard Boiled Eggs With Smoked Salmon
Hard Boiled Eggs With Smoked Salmon
Uova Sode Con Salmone Affumicato
Ingredients:
4 eggs
5 oz (150 grams) smoked salmon, chopped
3 tablespoons double cream
4 lettuce leaves
Salt and pepper
Directions:
Hard boil the eggs in salted water.
Cool them in cold water and shell.
Halve lengthways and scoop out the yolks into a blender.
Add the salmon and cream and season with salt and pepper.
Process to a thick puree and use to fill the egg whites, doming the mixture on top.
Fan out the lettuce leaves on a serving dish, and arrange two half-eggs on each leaf. Serves 4.
That's it!
Recipe: Chicken Lasagna (Gluten Free)
Chicken Lasagna (Gluten Free)
Lasagna al Pollo
Ingredients:
2-3 tablespoons extra virgin olive oil
1 red, 1 green, and 1 yellow bell pepper, cored, diced or sliced thin
6-8 cloves garlic, minced
1 red onion, diced
2 cups frozen chopped spinach, thawed
2 cups chopped Portobello mushrooms
4 tablespoons balsamic vinegar
A pinch or two of dried or fresh herbs (basil, thyme, oregano, mint
Pinches of nutmeg
Sea salt and ground pepper, to taste
1/2 cup gluten-free chicken broth
3 chicken breasts, cooked
3 and 1/2 – 4 cups marinara sauce
1 box brown rice lasagna noodles
15 oz ricotta cheese
8 oz cream cheese, softened
4 oz shredded mozzarella cheese
4 oz grated Parmigiano cheese
1 egg, lightly beaten
1 dash grated nutmeg
Directions:
Preheat oven to 350°F.
Lightly oil the bottom of an 11 x 13-inch lasagna-style baking dish.
In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two.
Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth.
Continue to cook until the liquid is reduced and the vegetables are soft, about 10 to 15 minutes.
When the vegetables are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.
In a mixing bowl, combine the cheeses with one beaten egg and a dash of nutmeg.
Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish.
Arrange one third of the lasagna noodles in the bottom.
Cover evenly with the vegetable-chicken mixture, pressing down with a spatula to make a dense, compact layer.
Spoon a little sauce over the layer.
Top with one third more of the lasagna noodles, and press down.
Spread the cheese mixture in an even layer.
Top with the remaining lasagna noodles, and press firmly.
Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish.
Add a sprinkle of herbs, if you like.
Cover the lasagna loosely with foil.
Bake at 350°F for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender.
Allow the baked lasagna to sit for a few minutes before cutting and serving. Makes about 6 generous servings.
That's it!
Recipe: Cuttlefish Au Gratin
Cuttlefish Au Gratin
Seppie Gratinate
Ingredients:
6 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves, chopped
2 and 1/4 lbs (1 kg) cuttlefish, cleaned and cut into strips
1 tablespoon capers, drained and rinsed
2 oz (50 grams) green olives, stoned and chopped
1 fresh flatleaf parsley sprig, chopped
2 oz (50 grams) breadcrumbs
Salt and pepper
Directions:
Heat the olive oil in a flameproof casserole, add the garlic and cuttlefish and cook over a high heat until golden brown.
Season with salt and pepper, add the capers and olives, lower the heat, cover and simmer gently for about 45 minutes.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Mix together the parsley and breadcrumbs and sprinkle the mixture over the cuttlefish.
Drizzle with olive oil and bake for about 10 minutes. Serves 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:
Italy Places Low In Technology Rankings
Rome – March 25, 2010 – Italy fell by two places in the World Economic Forum's annual information technology report released Thursday making it the second lowest ranked country in the European Union.
Italy came in 48th out of 133 in the report, which ranks countries according to their ability to use technology to streamline government, drive the economy and empower society. It ranked second to last in the EU ahead of Greece in 56th place.
EU candidate Montenegro as well as a number of emerging economies such as Malaysia, Jordan, Tunisia and Thailand also placed ahead of Italy in the rankings.
According to the World Economic Forum, the Swiss non-profit known best for its annual meeting in Davos, Italy continues to struggle with bureaucratic and educational obstacles in becoming a more technologically advanced society. This contrasts with positive signs from the private sector in Italy ranking 25th for preparedness to invest in and make use of new technologies.
Sweden topped the rankings overall, for its techno-savvy government, first-rate broadband network and entrepreneurial readiness to cash in on the digital revolution.
On a rare serious note, Italy is known to be a country which has produced heavenly wines, interesting operas, and gorgeous people. What is less commonly known is that the Italians have also been great inventors. Okay, so today you will probably find the Italian Steve Jobs hiding in Sardegna somewhere, reinventing the abacus but quite a few of the essential items used around the world today in science, music, and in every day life were discovered and invented in Italy: Bank: The name bank derives from the Italian word banco "desk/bench", used during the Renaissance by troublesome Jewish bankers in Florence. Centuries later, this incredible invention would uncontrollably evolve and bring about subsequent inventions like the "liquidity shortfall" and "bail out".Cologne: It was a spirit-citrus perfume launched in Cologne in 1709 by Giovanni Maria Farina (1685-1766), an Italian perfume maker from Santa Maria Maggiore Valle Vigezzo, Italy. Later on, an annoying yenta named Coco Chanel would slap her imbecilic name on a bottle of 'toilet water' and force women to pay an exorbitant amount of money otherwise, as she would say, "a woman who doesn't wear perfume has no future."Eyeglasses: Around 1284 in Italy, Salvino D'Armate is credited with inventing the first wearable eye glasses. The invention did bring needed vision correction but had a terrible side effect. The men with improved vision would take a good look at their wives and dump them immediately. They couldn't believe what they were married to…