Text 19355, 86 rader
Skriven 2014-11-14 12:19:50 av Janis Kracht (1:261/38)
  Kommentar till text 19331 av MICHAEL LOO (1:123/140)
Ärende: carbonara 270
=====================
Hi Michael,

>> I almost always add onion or garlic to this dish -
>> calling it "carbonara with onions" for accuracy's sake.

> I know that onions are inauthentic, but I'd rather
> onions than the egg (today was linguini with a simple
> sauce of lightly smoked bacon, onion, and hot pepper).

If I wanted something 'simple', I'd make linguine with butter and parmesean.
Can't go wrong there IMO.  Though with your bacon, onion and hot pepper, I'd
most likely also add 1/2 cup or so of pasta water and simmer for a bit.

>> pecorino romano or combine the two.. The northern Italians in the
>> family always preferred pecorino.

> To me that wakes things up in a bad way.

Tastes differ.  I've never eaten a bad imported pecorino.

> I had a Calabrian
> friend who likened the aroma of pecorino Romano to that of
> feet. He liked feet, though.

That's horrible, eating feet!

>> A touch of Red pepper flakes also gives it a slight buzz... like the
>> recipes that call for "fresh grating of black pepper"

> I used to like black pepper a lot; now it's a take it or
> leave it flavor, hardly the king of the spice trade or
> the stuff that wars were fought over.

I use a bit of black pepper when my daughter is coming to dinner since red
pepper, red peppers, and other nightshade plants are on her "do not eat" list.

===Ricotta Cheese Cake===
Thanksgiving needs this! Enough pumpkin already.. <g>

Pie Crust:
2 cups flour
3/4 cup butter, at room temperature 4 egg yolks, beaten slightly
1/2 cup sugar
2 Tablespoons Marsala wine
1 teaspoon grated lemon rind
1/2 teaspoon salt

1 beaten egg white for lattice
1 Tablespoon lightly toasted pine nuts for lattice

Beat the butter and sugar until well mixed.  Add the egg yolks, lemon rind and
salt and beat well.  Add the wine and stir well.  Stir in the flour with a
wooden spoon, and knead lightly just until mixed.  The dough will be soft and
sticky.  Refrigerate for an hour or until it can be handled.  Roll out the
dough on a lightly floured surface.  If the dough begins to stick to the
surface, lift it up and sprinkle a little more flour under it.  Lift the dough
into a 10" cheesecake pan with removable rim.  Run the rolling pin firmly
across the top of the pan, to remove the excess dough.  Roll out the excess
dough into a rectangle, and cut it into long strips to use as a lattice on top
of the cheese cake.

Ricotta Filling:
3 pounds Ricotta Cheese
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 whole eggs, beaten
1 Tablespoon flour
2 Tablespoons lightly toasted pine nuts (1 Tablespoon white raisins, optional)
Beat the eggs and sugar until well mixed.  Add the ricotta and beat for 3-5
more minutes.  Stir in the vanilla extract, flour and 2 Tablespoons of the pine
nuts, and the raisins if you are using them.

Pour the filling into the  shell, and make a cross-lattice by laying one strip
across the middle of the cake, and then crossing it from the other direction. 
Continue to lay strips, lifting the strips as they cross.  Brush the lattice
with the beaten egg white, and sprinkle with the Tablespoon of pine nuts.

Bake at 350F for 1 1/2 hours.  Remove from the oven and let cool on a rack.
When cool, carefully remove the rim and refrigerate the cake.  Serve chilled.
===

Take care,
Janis

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