Text 2029, 98 rader
Skriven 2006-06-10 19:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: PESTS   60531
=====================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> play the "Arthur Ewing and his musical mice" skit.
 
 N> IT WAS NOT FUNNY!!!

 DS> Arthur Ewing outraged you, so Monty Python = win.

 DS> Here's a recipe for....
 DS> Fieldmouse Pie

She won't see this for a few days but I imagine she will flame you some
more. [G]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Baccala Sformato Certosina Style
Categories: Italian, Puddings, Eggs, Cheese, Fish
  Servings: 4

  1 1/8 lb soaked baccala
    1/2 lb fresh porcini or
      1 oz dried porcini
      1 lb potatoes
      1    carrot
      1 md onion
      1    rib celery
      1    clove garlic, crushed
    1/4 c  unsalted butter
    1/2 c  flour
      2    eggs, lightly beaten
      1 pt milk
      2 TB grated Parmigiano
      1 TB bread crumbs
           Salt and pepper to taste

Boil the potatoes until soft in abundant, lightly salted water.

Rinse the baccala, put it in a pot with cold water to cover, cover the
pot, bring it to a boil, turn off the flame, and let the baccala sit for
ten minutes. Then remove it, strip away the skin and pick out the bones,
shred it, and put it in a bowl.

Finely slice the carrot, onion and celery, and saute them for about ten
minutes in a tablespoon of butter. Add 2 tablespoons of water, cover,
and simmer over a very low flame for about 15 minutes more.

Drain and peel the potatoes, and run them through a potato ricer. Blend
the sauteed vegetables and combine them with the potatoes. Add the eggs
to the mixture, together with a tablespoon of cheese, season to taste
with salt and pepper, and mix well.

Finely slice the mushrooms (if you're using dried, soak them in warm
water for 20 minutes first).

Put the milk in a pot and bring it to a boil. While it's heating, melt
half of the remaining butter in a skillet with the clove of garlic, and
when it begins to brown, add the mushrooms. Continue cooking over a
medium flame until they're done, then remove them with a slotted spoon,
leaving the drippings in the pan. Sift the flour into the pan and stir
it about with a spoon, then add the hot milk in a thin stream, stirring
briskly to prevent the formation of lumps. You will obtain a creamy
sauce; remove it from the fire and stir it into the baccala. Add the
mushrooms too.

Preheat your oven to 360 f (180 C).

Butter a smooth-sided ring mold large enough to hold the ingredients,
and line it with the potato mixture, reserving enough of the mixture to
be able to cover the ring once you've filled it with the baccala. Fill
the ring with the baccala, cover the ring with the reserved potatoes,
dot the top of the mold with the remaining butter and sprinkle the
remaining cheese and the bread crumbs over it, and bake it for about an
hour.

Let it rest for 10 minutes upon removing it, and then unmold it and
serve it at once.

From: Kyle Phillips, Your Guide to Italian Cuisine.
http://italianfood.about.com


MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




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