Text 19846, 99 rader
Skriven 2009-01-18 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: echomail.com
========================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> 'm willing to bet that there
 DS> aren't more than a tiny number of intardnet* users who make any
 DS> association with the term at all.

The IT guy who takes care of our office requirements didn't know
FIDO was. He vaguely knew what a BBS was. He is 24 and never worked
in DOS; he does remember WIN 3.1 though (he started early).

Some recipes using capicola I came across recently:

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     Title: Spaghetti With Broccoli Rabe and Capicola
Categories: Italian, pasta, ham
  Servings: 4

    1/4 c  virgin olive oil 
      6    cloves garlic, thinly sliced
    1/2 lb broccoli rabe; florets
           removed, leaves and stems
           chopped into
    1/4    inch pieces
      1 lb spaghetti, preferably
           Italian 
    1/4 lb Capicola 
    1/2 c  freshly grated Parmesan
           cheese 

Bring 6 quarts water to boil in a spaghetti pot and add 2
tablespoons salt. In a large saute pan, heat virgin olive oil until
just smoking. Add garlic and stir until just light brown. Add all
broccoli rabe at once and cook, stirring constantly until wilted and
dark green (about 3 minutes). Add 1/2 cup cold water and remove from
heat. Drop spaghetti into boiling water and cook according to

package instructions until just al dente (about 8 to 11 minutes).
Meanwhile, cut capicola into thin julienne and add to broccoli rabe
mixture. Drain pasta when cooked and toss hot pasta into pan with
broccoli rabe and return to heat. Add grated cheese and stir gently
to coat pasta with mixture. Pour into warm serving dish and serve
immediately. 

Mario Batali

From: Molto Mario
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Capicola Calzones
Categories: Italian, Pizza, Ham, Cheese
  Servings: 4

      1    recipe pizza dough * 
      6 oz capicola 
      2    Fresno peppers, diced 
      2    Roma tomatoes, diced 
      2 c  pizza sauce 
    1/2 c  ricotta cheese 
      1 c  shredded mozzarella cheese 
           Olive oil 
           Dried Italian seasonings 
           Parmigiano-Reggiano,
           shredded 

* enough to make the dough for 1 x-lg. pizza 

Prepare the pizza dough as directed. After the final rise, separate
the dough into four equal pieces. Roll the dough thinly into
circles.

Place even amounts of capicola, ricotta, mozzarella, peppers,
tomatoes and sauce in one half of each circle. Gently fold the dough
over and clasp shut around the edges. 

Brush the tops of each calzone with olive oil, and garnish with
shredded Parmigiano-Reggiano and seasonings. Bake in a preheated
oven at 450 F for 12-15 minutes, until the tops are golden brown.
Serve a dollop of pizza sauce on the side, if desired.

Foodgeek: Ryan Snyder

From: Foodgeeks.Com
 
MMMMM-------------------------------------------------

* P.S. New youth slang, compliments of the Brat: twice as dumb as a
retard? A half tard!

Cheers

YK Jim


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