Text 12694, 71 rader
Skriven 2007-03-06 14:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: VARIOUS 163
===================
 ML> and possibly also that they are saying chitlins and stomach are the
 ML> same (in the excerpts you posted - ie: haggis is stomach whereas
 ML> chitlins are intestines, as i understand it...)

Back in those days people were not quite so careful about
their terminology.

  ona might also wonder
 ML> why chitlins have such an odour whereas sausage using chitlins as
 ML> casing (traditional) do not...

Sausage use carefully washed casings. Uncarefully washed
casings would make the sausage meat go bad in short order.
Chitterlings (or whatever) as food OUGHT to be carefully
washed but often are not, and the disaster factor is less,
as they're usually eaten right after preparation, whereas
sausage is often kept. I actually (out of curiosity) once
got a can of sausage made out of chitlin's - it was nasty.
I think the meat wasn't well cleaned before being made
into sausage; but it wasn't going to make anyone sick, as
it had been sterilized in the canning process ... okay, it
made Carol sick; but it didn't make anyone ill.

--mm
Mario Pei's lasagna
cat: Italian, historical interest
servings: 6

3 Tb EVOO
1 md onion, peeled, chopped
2 garlic cloves, peeled, minced
1 1/2 lb sweet Italian sausage meat
1 Tb parsley, choppped
32 oz canned peeled plum tomatoes
6 oz tomato paste
s&p
1/2 ts dried basil
1 lb ricotta
1 egg, beaten lightly
1/2 c grated Parmesan
1 lb dried curly lasagna noodles
1 lb Mozzarella, sliced thin

Wilt onion and garlic in oil. Add sausage meat and cook
until no longer pink, 10-15 min. Add parsley and cook until
meat is browned. Stir in tomatoes, tomato paste, and 2 c
water; season. Reduce heat to med-low and simmer, stirring
occasionally, 1 1/2 hr or until sauce is thick. Stir in
basil and set aside.

Combine ricotta, egg, and half the Parmesan. Set aside.

Oven at 350F.

Cook pasta 8-11 min or until done. Drain.

Assemble in medium deep baking dish: Thin layer of sauce,
pasta to cover, 1/3 the cheese mixture, more pasta,
1/3 the sauce, 1/3 the Mozzarella. Repeat, ending with
Mozzarella. Sprinkle remaining Parmesan over and bake
30 min. Remove and let rest 15 min before serving.

Source: Mario Pei

Note: it has been claimed that Mario Pei introduced
lasagne to the United States.

---

___ Blue Wave/386 v2.30
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)