Text 20837, 88 rader
Skriven 2007-09-30 17:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Fusion Italian Japane
=================================
-=> Quoting Carol Shenkenberger to All <=-

 CS> Miyako Hakata (Fukuoka) [...] italian place at the hotel.

 CS> prosicutto in a cream sauce with purple seaweed swimming in a
 CS> dashi with cream sauce.
     
Intriguing!

 CS> Off to the airport in the morning.

Then you won't see this for some time.

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

     Title: Cheese And Vegetable Gnocchi
Categories: Italian, Dumpling, Cheese
  Servings: 4

     12 oz mealy potatoes, unpeeled and
           washed
      4 oz borage or spinach, washed
           and trimmed*
      2 oz prescinseua cheese or fresh
           ricotta
  1 3/8 c  unbleached, all-purpose
           flour
      2 TB freshly grated
           Parmigiano-Reggiano cheese
      2 lg eggs
           Pesto
      1 pn coarse sea salt
     30 lg fresh basil leaves,
           carefully wiped, stems and
           spines removed
      2 sm cloves garlic, peeled
      3 TB pinoli
      2 TB fresh, finely grated
           Pecorino Romano
      2 TB fresh finely grated
           Parmigiano-Reggiano
      4 TB extra virgin olive oil,
           preferably from Liguria

(Fresh spinach is always best, but this cook finds a ten-ounce box
of high quality frozen spinach to be acceptable when cooked
according to package directions and wrung out bone dry in a clean
dishtowel.)

Cook and then peel the potatoes, rice them and let cool. Boil the
borage or spinach until just soft. Drain well, squeezing all excess
liquid. Let cool.

Combine the potatoes, and let cool. Combine the potatoes, borage (or 
spinach), prescinseua (or ricotta), flour, and Parmigiano -Reggiano
to make a dough.

Form a well, break in the eggs, and then knead lightly to make a
dough before forming the gnocchi as described above.

Pesto

Blender Method: Place all of the ingredients in a blender, except
that you should add only 1 tablespoon of olive oil instead of the
whole amount. Blend at high speed for 1 minute. Then lift the lid
carefully and scrape the sides of the blender using a rubber
spatula. Check the consistency of the ingredients, which should be
thick and somewhat creamy. Blend for a few more seconds if you think
the pesto should be a bit thinner, but don't overdo it. Remove the
contents of the bowl and then spoon in the rest of the olive oil a
little at a time until you reach the desired consistency. Your goal
is to have a thick creamy sauce.

From: Recipes from Paradise: Life and Food on the Italian Riviera,
by Fred Plotkin

From: Mignonne To: Internationaltable
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)