Text 16503, 80 rader
Skriven 2011-10-10 15:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Italian grating 16
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> For some reason my stores don't carry Romano.

 ML> Reason 1. it smells like smelly human feet.
 ML> Reason 2. it tastes like smelly sheep feet.

You are bigoted and not to be taken seriously! [g]

 ML> Have you tried aging that mediocre domestic stuff?
 ML> Might improve it a bunch.

That is a most excellent idea, worthy of some experimentation.

 JW> Grana Padano from Mulino Alimentare

 ML> $15 a pound isn't too too bad.

I was happy. It's not as pungent as the other brands that cost more
but that would probably be a good thing from your POV.

 ML> (Re: Dominos) Darn right there was recourse. In this
 ML> case, the answer would be "you know where you can stick
 ML> that pizza of yours."

I didn't know how bad the pizza was until after I had paid for it,
the driver was gone and I had opened the box. So a life long boycott
is the next best thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sfincione Di Palermo - Sicilian Pizza From Palermo
 Categories: Italian, Pizza, Chilies, Cheese
      Yield: 4 Servings
 
      1 lb Leavened bread dough
      1 lb Tomatoes, fresh; skinned
           And chop
      4 oz Caciocavallo or provola or
           -other savory cheese; sliced
    1/2 c  Pecorino or parmesan
           -cheese, grated
    1/2 c  Dry bread crumbs
      4    Anchovy fillets; chopped
      1 md Onion; sliced
      1 bn Parsley; chopped
    1/2 c  Olive oil
           Salt and Pepper
 
  Work a glass of olive oil and the grated cheese into the leavened
  dough. Leave to proof for about an hour, wrapped in a woollen
  cloth. Meanwhile, in a little oil in a frying pan, gently fry the
  sliced onion, then add the parsley and the skinned tomatoes, cut
  into pieces. Season with salt and pepper and leave to simmer over
  low heat for 20 minutes. At this point, add the anchovies cut into
  pieces and the sliced caciocavallo or other cheese. Mix well and
  draw off the heat. In an oiled, deep-sided baking tin or dish,
  spread out the paste to the thickness of about an inch-and-
  a-quarter. With your fingers, make a few holes in the top, pour
  over half the sauce and bake in a hot oven. After about 15
  minutes, take the tin out, pour in the remaining sauce and dredge
  with fried breadcrumbs. Trickle over a little oil and replace in
  the oven for 30 minutes.
  
  Recipe by: Sicilian Cookery
  
  From: Lisa Minor
 
MMMMM

Cheers

YK Jim


... Canada's native cheese is Velveeta.

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