Text 6960, 72 rader
Skriven 2011-02-09 15:20:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NUTELLA  10209
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I would hate to try USAn Nutella, if it is even sweeter than the stuff
 GJ> I ate in Italy.  All the breakfast fast food places in Naples served
 GJ> rolls with that revoltingly sweet chocolate stuff smeared over them.

 JW> There were no other choices?

There didn't seem to be, except plain rolls.  When in other Italian
cities we mainly ate where we stayed, in B&B places, but not in
Naples. Other meals I had in that area were very good, except for a
revolting "Pizza Sorrento" in the town of that name, which was covered
with fried chipped potatoes. (Perhaps they thought we were English?)
I have no desire to ever return to Naples, with its dirt, unpleasant
people and general air of neglect and defeat.  Our last sight as we
left to find the bus to the airport was a raggedly dressed black man
peeing on the side of an overflowing dumpster at the end of our road.
 
 GJ> (Have I mentioned that I don't like chocolate

 JW> Which is extremely weird IMO.

I can tolerate it in combination with other flavours, like rum.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Zeppoli
 Categories: Desserts, Italian
      Yield: 20 Servings
 
      2 tb Butter
      1 pn Salt
      1 c  Flour
      3    Eggs, whole
      1    Egg yolk
           Vegetable oil
           - for deep frying
    1/2 c  Confectioners' sugar
 
  As made in Naples for the Feast of San Giuseppe, these crullers are
  piped from a pastry bag into ring shapes. After being fried, their
  centers are filled with pastry cream and cherry preserves.
  
  PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until
  butter dissolves. Off heat, dump in flour all at once and stir
  rapidly to mix. Return pan to medium-high heat and cook, still
  stirring rapidly, until mixture is smooth and begins to coat bottom
  and sides of pan. Remove pan from heat and, one at a time, add eggs
  and extra yolk, stirring briskly until each addition is absorbed. Let
  mixture cool to room temperature. Put confectioners' sugar into a
  brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons,
  drop in nuggets of dough about the size of a small walnut. Fry a few
  at a time for 5-to-6 minutes each. As they cook, the zeppoli will
  rise to the surface, turn over when their bottom halves are golden
  brown, and finally rupture slightly and puff further as the interior
  dough expands. Remove them from the oil when golden brown, firm, and
  hollow inside. (Check one from the first batch, and if the interior
  is at all soggy, cook the rest longer.) Drain zeppoli briefly on
  paper towels, then toss in the bag with confectioners' sugar. Serve
  at once.
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
  
  From: Michael Loo                     Date: 08-05-08
 
MMMMM
 

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