09/30/09 Zucchini Frittatas with Pecorino and Chives
Italian Cookie Gifts Shipped Worldwide! Imagine the look on that special someone's face when they receive your homemade Italian cookie gifts, made to order, fresh and…straight from Italy! These gifts of great Sicilian taste are sure to please.
"I received my cookies and they are wonderful. I've been serving them to my friends and they think they're the best they've ever had. I served some to my 91 year old uncle who is Italian (as we all are) and he ate as many as he could and took the rest home. He said that at Christmas he doesn't want cigars, he just wants a box of your cookies. Ciao!" Mary Lou K. (Binghamton, New York)
"Meglio soli che male accompagnati." (Better to be alone than surrounded by bad company.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Grissini with Prosciutto
-Zucchini Frittatas with Pecorino and Chives
-Spaghetti with Spicy Tomato Olive Sauce
Enjoy your recipes with health and happiness!
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Yours Truly,
Angela Reina
Recipe: Grissini with Prosciutto
Grissini with Prosciutto
Ingredients:
Butter, room temperature
Twelve 10 to 12-inch long grissini or other long thin breadsticks
1/3 cup freshly grated Parmesan cheese
Twelve 4 x 3-inch thin prosciutto slices
60 arugula leaves (about 2 large bunches)
Directions:
Spread some butter over 4 inches of 1 end of each breadstick.
Spread Parmesan cheese on plate.
Roll buttered end of each breadstick in cheese to coat lightly.
Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula.
Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.)
Tuck 2 arugula leaves into prosciutto end of each breadstick and serve. Makes 12.
That's it!
Recipe: Zucchini Frittatas with Pecorino and Chives
Zucchini Frittatas with Pecorino and Chives
Zucchine Frittata con Pecorino ed Erba Cipollina
Ingredients:
1 and 1/2 tablespoons extra virgin olive oil
3 medium zucchini (1 lb total), halved lengthwise and cut crosswise into 1/8-inch thick slices
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives
1 and 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
10 large eggs, lightly beaten
Special equipment: a nonstick muffin pan with 6 (1-cup) muffin cups
Directions:
Preheat oven to 375°F.
Heat olive oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
Whisk chives, zucchini, and 1/2 cup cheese into eggs.
Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes.
Remove pan from oven and turn on broiler.
Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes. Makes 6 main-course servings.
That's it!
Recipe: Spaghetti with Spicy Tomato Olive Sauce
Spaghetti with Spicy Tomato Olive Sauce
Spaghetti con Pomodoro Piccante e Olive
Ingredients:
1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra virgin olive oil
2 (14 to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti
Directions:
Cook olives, garlic, and red pepper flakes in olive oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes.
Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
While sauce is simmering, cook spaghetti in a 6 to 8-quart pot of boiling salted water until 'al dente'.
Drain spaghetti in a colander and add to sauce.
Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute. Makes 4 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:
900 Years of Venetian Discrimination Comes To An End
Venice – June 26, 2009 – After nine centuries of keeping women on dry land, Venice broke with tradition today by approving its first female gondolier.
Giorgia Boscolo, 23, a mother of two, came through a grueling course, which included 400 hours of instruction, to enter an all-male club that has resisted admitting women. "I am immensely happy and proud, but today my day starts like every other, taking the children to school," she said. "I've always loved gondolas and unlike my three sisters I preferred to row with my father instead of going out with my friends."
She denied that she would not have the physical strength to maneuver gondolas, saying: "Childbirth is much more difficult."
Venice introduced a gondoliering course in 2007 after centuries during which the trade was handed down from father to son.
Boscolo's father Dante, also a gondolier, said he still had reservations about his daughter ferrying tourists up the grand canal. "I still think being a gondolier is a man's job, but I am sure that with experience Giorgia will be able to do it easily," he said.
During the six-month course, students learn how to steer their gondolas and must show a perfect knowledge of Venice's canals.
Another woman taking the course, German-American Alexandra Hai, did not pass muster, despite having spent the last 12 years trying to become a gondolier.
Even before the launch of the official course, she took the gondoliers' test four times, blaming examiners for being "overly strict" when she failed. Hai, 42, won a court battle to be able to ferry hotel guests, despite having no official licence, and was employed by a hotel in Venice.
Official Gondola Ride Price Fares:
-> 80 Euros (112 USD) for the standard 40 minute ride (max 6 people) [8am – 7pm] "Fanculo!"
->100 Euros (140 USD) for the standard 40 minute ride (max 6 people) [7pm – 8am] "Fanculo + 20 Euros!" Apart from learning how to maneuver a slow and skinny boat with a pole, there is much Giorgia had to learn before passing a gondoliering course. She had to learn how to hypnotize the pigeons (the tourists, not actual Venice pigeons) into believing:- the 20 minute theme park ride they just took was a 40 minute, 16th century, adventure of love.- she had to go the long way around because the Venice Dept of Transportation shut down a canal for excessive flooding.- she knows which back canals to take in order to avoid tidal waves or Venice pirates."Childbirth is much more difficult." "Porca vacca", compared to avoiding getting fleeced by rat-bastard gondoliers, childbirth is a picnic!