10/13/10 Rice Timbale
Save 50-60% with handcrafted Italian sterling silver directly from Italy. The goal of our silver factory is to create and design a clear, simple and user friendly website, while at the same time offer a comprehensive variety of quality Italian sterling silver products at attractive outlet prices. At Caterina Collezione, you'll find over 500 rich examples of artistically designed dinnerware such as tea sets, platters, flatware, centerpieces, candelabras and more.
"My sister and her husband absolutely love the silver bowl. It was a gift for their 25th wedding anniversary – and a wonderful surprise for them!" Laura H. (Asheville, North Carolina)
"Patti chiari, amicizia lunga." (Clear agreements make for good friends.) Welcome to another recipe edition from Angela's Organic Oregano Farm!
This week's Italian recipes:
-Winter Minestrone
-Rice Timbale
-Penne In Vodka
"Ciao" to everyone! How is your autumn season coming along? Sadly, the cold weather is almost here and so, we'll have to get ready to shut down the farm for the winter. We'll harvest our olives (for olive oil) at mid November and call it a season. Hope everyone enjoys the upcoming Holiday season. Here is this week's recipes for your pleasure.
Thanks again for subscribing!
Yours Truly,
Angela Reina
Recipe: Winter Minestrone
Winter Minestrone
Minestrone d'Inverno
Ingredients:
2 potatoes, chopped
2 carrots, chopped
1 turnip, chopped
2 leeks, trimmed and chopped
1 small Savoy cabbage, shredded
1 celery stick, chopped
Bunch of Swiss chard stalks, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
Salt
Directions:
Put the potatoes, carrots, turnip, leeks, cabbage, celery and chard stalks into a saucepan, pour in 2 and 1/2 pints (1.5 liters) water, add a pinch of salt and bring to the boil.
Lower the heat and simmer for 1 hour.
Season with salt.
Transfer 2 ladlefuls of the mixture to a food processor, process to a puree and return to the pan.
Mix well and cook for a few minutes more.
Stir in the parsley and olive oil, ladle into a soup tureen and serve. Serves 4.
That's it!
Recipe: Rice Timbale
Rice Timbale
Timballo di Riso
Ingredients:
12 oz (350 grams) long-grain rice
4 oz (120 grams) butter, plus extra for greasing
2 egg yolks, lightly beaten
6 tablespoons Parmigiano cheese, freshly grated
1 oz (25 grams) dried mushrooms
2 tablespoons extra virgin olive oil
1 garlic clove
9 oz (250 grams) chicken giblets and livers, thawed if frozen, trimmed and chopped
7 oz (200 grams) sweetbreads, chopped
2 and 1/2 oz (65 grams) Italian sausage, peeled and crumbled
3 oz (80 grams) breadcrumbs
Salt and pepper
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Cook the rice in a large pan of lightly salted, boiling water for 15-18 minutes until tender, then drain and stir in 1 oz (25 grams) of the butter, the egg yolks and 4 tablespoons of the Parmigiano cheese.
Spread out on a large plate or baking sheet and leave to cool.
Meanwhile, put the mushrooms in a bowl, add hot water to cover and leave to soak for 20 minutes, then drain, squeeze out and chop.
Melt 1 oz (25 grams) of the remaining butter with the olive oil, add the garlic and cook for 2-3 minutes, then remove and discard.
Add the mushrooms to the pan and cook for 5 minutes.
Melt 1 and 1/2 oz (40 grams) of the remaining butter in another pan, add the chicken giblets and livers, sweetbreads and sausage.
Season with a pinch of salt and a pinch of pepper, stir well and cook for about 5 minutes.
Grease an ovenproof dish with plenty of butter and sprinkle with the breadcrumbs, turning to coat.
Tip out and reserve the excess.
Spoon half the rice mixture on to the base of the dish, cover with the mushrooms and top with the liver and sweetbread mixture.
Cover with the remaining rice, dot with the remaining butter and sprinkle with the remaining Parmigiano cheese and reserved breadcrumbs.
Bake for about 15 minutes. Serves 6.
That's it!
Recipe: Penne In Vodka
Penne In Vodka
Penne Alla Vodka
Ingredients:
2 oz (50 grams) butter
1 thick slice cooked ham, diced
2 tablespoons tomato puree
1 tablespoon chopped fresh flat-leaf parsley
5 tablespoons double cream
3 tablespoons vodka
12 oz (350 grams) Penne rigate
Salt and pepper
Directions:
Melt the butter in a pan, add the ham, tomato puree and parsley, season with salt and pepper and cook, stirring occasionally, for about 10 minutes.
Stir in the cream and vodka and cook until the vodka has evaporated.
Cook the Penne in a large pan of salted, boiling water until 'al dente', then drain and tip into a warm serving dish.
Pour the sauce over the pasta. Serves 4.
That's it!
Printer Friendly Version :: Submit Your Thoughts
Sicilian Orange Almond Cookies! Sicilian taste that is sure to please. A soft and chewy almond cookie with a crisp outside and tender inside. Made exclusively from our own home grown natural almonds & bits of candied Sicilian oranges. No preservatives, additives, artificial colors, or flavors.
"Thank you for the wonderful cookies. They arrived quickly and were fresh and delicious. I live in northern Minnesota on the Ojibwe Indian reservation. The day I received the cookies, I was on my way to a policy council meeting where I shared your cookies with my Native American friends. They were delighted. Thank you again for the yummy treat! Best regards," Kiki W. (USA)
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:
Deer Runs Into Scooter In City Center
Reggio Emilia – September 6, 2010 – A young deer ran into a teenager on a scooter in the center of this large northern city early Monday morning, police said.
The deer, or roebuck, is believed to have wandered down from hills on the outskirts of the city.
The animal was slightly hurt in the collision and taken to a wildlife veterinarian center for treatment.
The 17-year-old scooter rider, a local resident, was unharmed.
Italian culture is a scooter culture because Italians have always ridden scooters, have never at any time stopped riding scooters, and will, unfortunately, for the foreseeable future continue to ride scooters forevermore around our cities. So, one has to ask, "what are the odds of a deer crashing into you in the middle of a city?" Regardless, we came this >close< to feeling a bit of sympathy for the poor rider until we read the last line of the article…the 17-year-old. You see, scooter in Italy is much more than just a status symbol for these little "scassapalle" arrogant school kids, (like, for example, a pair of trendy sneakers or a Wii console.) It is in fact a liberating influence within the youth culture, and a launch into the so-called responsible world of adulthood.So, keep in mind the following riding rules if you would like to keep your status symbol in check with our youth culture:- Do NOT adjust your mirrors so you can see what is behind you. The first rule of Italian driving applies and they should always be adjusted to show you your beautiful reflection. To do anything else is to imply that you are a jackass and not a cool Italian youth.– You WILL head immediately for any opening that appears, no matter if it's not large enough to allow you through. If it isn't big enough now, it may soon be, and you don't want to waste a single second. If another idiot heads for the same gap, accelerate as fast as your scooter will allow you, while shouting at them at the top of your voice. By the way, this is another good reason for not wearing a full face lid helmet.- As with speed limits, there are a huge variety of road markings for the young rider to come to terms with. There are several varieties of dotted lines, single solid whites, double solid whites, vertical lines, horizontal lines, vertical and horizontal blocks, etc etc. It can be very disorientating so you simply do what your fellow peers do and ignore them all."Porca di quella vacca", what aggravation! We're going to send a "Get Well Soon" card to the deer.