09/17/08 Pork Chops With Sage from OreganoFromItaly.com
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"Chi si volta, e chi si gira, sempre a casa va finire." (No matter where you go, your house is always there waiting.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Passatelli in Brodo
-Costolette di Maiale Con Salvia
-Tiramisu alla Ciliege
Here's wishing all our readers a healthy and productive fall season. Enjoy the recipes.
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Yours Truly,
Angela Reina
Recipe: Passatelli in Brodo
Passatelli in Brodo
Bread and Egg Mix in Broth
Ingredients:
3 eggs
3 tbs. breadcrumbs, finely grated
Salt
6 tbs. grated Parmigiano cheese
1 pinch nutmeg
1 and 1/4 qts. lean beef broth, seasoned
Directions:
Prepare a soft mixture with the eggs, a pinch of salt and a pinch of nutmeg, and then, little by a little, add the breadcrumbs and 3 tbs. Parmigiano cheese.
Bring the broth to a simmer.
Place the bread mix into a potato ricer and, as the broth simmers, rice the mixture into the broth.
Cook for 3 minutes. and serve adding the rest of the Parmigiano cheese. Serves 2-3.
That's it!
Recipe: Costolette di Maiale Con Salvia
Costolette di Maiale Con Salvia
Pork Chops With Sage
Ingredients:
2-1/2 lb. all-purpose potatoes, peeled and diced
Sea salt and freshly ground black pepper
4 thick pork chops, on the bone
24 fresh sage leaves
1 bulb of garlic
4 slices of prosciutto
4 tablespoons butter, finely diced
4 dried apricots
Extra virgin olive oil
Flour
6 thick strips of pancetta (1/2 inch thick, if possible), or an 8-oz. package of pancetta lardons
Directions:
Preheat the oven to 425° F.
Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes then drain them and allow them to steam dry.
Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side.
Set aside 8 of the largest sage leaves.
Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a spin (This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets).
Dress the 8 large sage leaves that you set aside with a little olive oil and press one side of them into some flour.
Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop).
Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil.
Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves.
Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
After 10 minutes, put a frying pan on the burner and get it very hot.
Add a touch of olive oil and put in your seasoned pork chops.
Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven (they should be nice and light golden by now) and place the chops on top.
Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve. Serves 4.
That's it!
Recipe: Tiramisu alla Ciliege
Tiramisu alla Ciliege
Cherry Tiramisu
Ingredients:
1 cup ricotta cheese
1 cup confectioners' sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 and 1/2 cups shortbread cookie crumbs (about 30 2-inch cookies)
One 21-ounce can cherry filling
Grated chocolate and fresh mint leaves for garnish, optional
Directions:
Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside.
In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
Remove 6 cherries from cherry filling; reserve for garnish.
To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into six 8-ounce parfait glasses.
Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling.
Repeat ricotta, crumb and cherry layers.
Finish each serving with an equal portion of the remaining ricotta cheese mixture.
Garnish with reserved cherries, grated chocolate and mint leaves, if desired.
Let chill 2 to 3 hours before servings. Makes 6 servings.
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:
Pope Prays for Alitalia Airline To Survive
Friday – September 15, 2008 – Pope Benedict told the official in charge of the latest faltering rescue bid for Alitalia on Friday that he has been praying for the Italian airline.
Asked by Alitalia's bankruptcy boss to say a "special prayer" for the loss-making airline, which has already defied two rescue attempts and now risks being liquidated, Benedict replied: "I have been praying for you for some time."
Bankruptcy commissioner Augusto Fantozzi met the pope at Rome's airport just before the pontiff boarded an Alitalia flight to France for a pilgrimage to Lourdes, whose spring waters are believed by Catholics to have healing powers.
The German-born pope, like pontiffs before him, always uses planes laid on by Alitalia for his trips abroad.
Prime Minister Silvio Berlusconi, fulfilling an election promise, has rallied Italian businesses to rescue the airline, which has not made a profit since 1999.
Here we go again…"Nel nome del Padre, Figlio e Spirito Santo." – May "Saint Joseph of Cupertino", the patron saint of air travelers, bless all who have flown with this airline with the same love and care that discourteous, disrespectful, ill-bred, ill-mannered, impolite, uncivil, ignorant Alitalia employees gave.- May "Saint Matthew", the patron saint of accountants, bless the Alitalia accountants who happily pay the CEO an annual salary of 2,700,000 Euros (4 million USD) and nervously calculate the 83,000 Euros (121,000 USD) the airline loses an hour.- May "Saint Bernardine of Siena", the patron saint of advertising, bless Alitalia marketing for it's brilliance and vivid imagination in trying to lure travelers with gangster-like fares.- May "Saint Joseph", the patron saint of workers, bless the hardworking 20,575 Alitalia employees who do the work of 4000.