09/26/07 Penne Con Parmigiano e Prosciutto from OreganoFromItaly.com
Fresh Buccellati Cookies from Sicily! A soft and chewy fig cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural figs & almonds baked and shipped from our little bakery in Italy to you; all natural, fresh, and made to order. Adriana's Italian cookies are made using authentic old world recipes and methods. Whatever your favorite Italian gourmet cookie is Adriana's bakery will satisfy.
"Chi è causa del suo male piange se stesso." (He who has created his own evil cries over the same.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Salsa di Pomodoro e Olive
-Penne Con Parmigiano e Prosciutto
-Red Snapper with Tomatoes, Black Olives and Capers
Enjoy the recipes and the complimentary news article report from "Only In Italy.com".
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Salsa di Pomodoro e Olive
Salsa di Pomodoro e Olive
Tomato and Olive Sauce
Ingredients:
1 and 1/2 pounds plum tomatoes, cored, cut lengthwise into thin wedges
12 black olives, pitted, sliced
1/2 cup extra-virgin olive oil
1/2 cup diced roasted marinated red or yellow bell peppers (or from a jar)
1/4 cup finely chopped red onion
3 garlic cloves, minced
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped oregano
1/2 teaspoon dried crushed red pepper
Directions:
Combine all ingredients in large bowl; sprinkle with salt and pepper.
Let stand at room temperature for at least 1 hour and up to 2 hours to allow flavors to blend.
Season to taste with salt and pepper. Makes approximately 5 cups.
That's it!
Recipe: Penne Con Parmigiano e Prosciutto
Penne Con Parmigiano e Prosciutto
Penne with Parmesan and Prosciutto
Ingredients:
2 1/4 cups heavy cream
1 and 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb Penne pasta
2 oz thinly sliced prosciutto, coarsely chopped
Directions:
Put oven rack in upper third of oven and preheat oven to 375° F.
Bring cream, 1 and 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
Cook the pasta in a 6 to 8 quart pot of boiling salted water, until 'al dente', then drain in a colander.
Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat.
Transfer mixture to a 2 quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake for 15 minutes.
Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons of cheese.
Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes. Serves 6.
That's it!
Recipe: Red Snapper with Tomatoes, Black Olives and Capers
Red Snapper with Tomatoes, Black Olives and Capers
Ingredients:
10 (6-ounce) red snapper fillets, skin on
25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2 and 1/2 teaspoons capers, rinsed
2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)
Directions:
In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
Holding a very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking.
Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan.
Saute until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more.
Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture. Serves 10.
That's it!
Italian sterling silver tableware straight from the factory outlet. At Caterina Collezione, you'll find over 500 examples of artistically designed tea sets, platters, flatware, centerpieces and more. Each Italian piece has been chosen for its unique craftsmanship and tasteful style. You will save 50-60% off the retail price because you can easily buy directly from our factory here in Italy. Plus, you will receive an additional 10% discount when you order from our factory web site.
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:
Italian Archbishop Shuts Down Convent After Nun Brawl
Rome – September 30 – A convent in southern Italy is being shut down after a quarrel among its last three remaining nuns ended in blows, reporters said Sunday.
Sisters Annamaria and Gianbattista, reportedly upset about their mother superior's authoritarian ways, scratched her in the face and threw her to the ground at Santa Clara convent near Bari in an incident in July that was kept quiet until now.
Archbishop Giovanni Battista Pichierri tried to reconcile the nuns but finally decided in late August that they had "clearly lost their religious vocation" and asked the Vatican for permission to close the convent.
Sisters Annamaria and Gianbattista moved to another convent, but Sister Liliana barricaded herself inside, refusing to leave, the reports said, adding that she suspected Battista Pichierri of planning to cede the convent to another community.
Liliana has been at the convent since its founding in 1963.
"Va a cagare, Suor Liliana!" When will nuns learn that violence is not the answer.
Thou shalt serveth the Lord, not kick ass for Him.We have to agree with the Archbishop. The sisters had clearly lost their religious vocation along with their holy marbles. But it must be written somewhere in the Bible that these grape stompers are supposed to be role models for the Catholic Church and Italian society.Maybe there was no fresh air in the convent and the sisters became dizzy from the candle fumes and strayed too far from the chosen path.Scratches to the face? We do not agree with this sort of punishment exhibited on poor Suor Liliana. After all, if you have ever attended Catholic schools as a youngster, the requisite brutality by certain specially trained nuns will bring back fond memories.Paddling on the backside: Some paddles were even drilled with holes for better aerodynamics and stinging.Kneeling for the entire school day: When JFK was assassinated, the nuns had blamed the students and so we were forced to kneel on the floor for the rest of the day… as if we knew who the second gunman was on the Grassy Knoll.To the front of the class, arms out, holding textbooks: By the end of the school year, we had forearms bigger than "Popeye".