Text 24541, 91 rader
Skriven 2015-03-05 12:40:34 av Janis Kracht (1:261/38.0)
  Kommentar till text 24530 av Michael Loo (1:123/140)
Ärende: odd desserts 307
========================
Hi Michael,

>> I've had those, as they are a mainstay of the bakeries in
>> Boston's North End; never cared for them.
>> Perhaps you have to try them made at home instead of "industrialized"?
>> Just a guess there.

> Well, that probably would make a difference, as one of the
> objections is the taste of the oil in the puffs.

If one can find it, a good olive oil makes an incredible difference in the
frying.  I should have included a note about the oil to use in that recipe...
Olive oil should be used IMO.

> That said,
> Boston has some pretty down-home authentic Italian bakeries.

Of course.  Manhatten has many needless to say.  Northern Jersey has quite a
number of incredible ones as you probably know.  Friends used to stop at them
and bring my parents huge boxes of delicate Italian pastries... They were
heavenly.

>> contention that the people from Stromboli wouldn't call a
>> native product by that name, otherwise everything from there
>> would be called stromboli. If it were called strombolese I
>> might be convinced. Internet research indicates that the only
>> close-to-credible claims regarding the origin of the name
>> refer to the Bergman movie about the volcano.
>> Heh.. film made in 1950... could be I guess, but I doubt it... but
>> what do I know (grin).

> No doubt the filled dough thing existed long before the name.
> Let's face it, it might not have been in caveman times but
> certainly in cave oven times that someone got the clever idea
> of making bread with filling.

Spokane, Philly... lots of cavemen there hehe - claims as to who originated
Stromboli were not in Italy as you probably also saw.

>> Interestingly, I rarely use oregano or onions in tomato sauces,
>> generally I grab the basil, salt and pepper, certainly start with
>> garlic lightly browned in olive oil.  With the exception of Italian
>> sausage and meatballs, more is not always better to me.  For pizza
>> sauce though, I do use sauteed onions sometimes, certainly basil and
>> oregano to give it that pizza spiciness.

> Depends on the part of Italy you come from, probably. My

Given that Marinara perhaps first showed up somewhere in the 1600's or
something, I'd guess that the Neopolitan recipe like Mom used is what most
people think of when they think of marinara or tomato sauce in general.

> part of Italy is about 5555 miles from your part of Italy.

My part of Italy? Lol

> My friend Ellen, who has more Mediterranean blood than I do,
> makes a tomato-like sauce with onions and no tomatoes, and
> it's utterly delicious. Essentially caramelized onions fixed
> up with garlic, balsamico, and herbs. I don't have her recipe.
> This is nothing like hers, but it ought to be pretty good.

I've seen people make tomato-like sauces out of vegetables that I couldn't
imagine eating like that hehe

=== Veal Cutlets ===
If you cannot find cutlets cut to the correct size as indicated below, ask the
grocer's meat butcher to cut it to 3/8" thick.

1 pound veal cutlets,  cut  by butcher 3/8" thick 1 cup Italian flavored bread
crumbs 1/4 cup grated parmesan
1 teaspoon parsley, chopped
2 eggs,  beaten
1 clove garlic, chopped
1/2 teaspoon salt or to taste
1/4 teaspoon salt, or to taste
3/4 cup olive oil

Combine bread crumbs, cheese, parsley, salt, garlic and pepper.  Put veal
cutlet in between two sheets of plastic wrap, or wax paper and pound gently
with width of plate.  Dip veal in bread crumb mixture then dip it eggs, then
again into bread crumbs.  Heat the olive oil in heavy skillet.  Fry cutlets
until golden brown on both sides. Serve on warm platter with your favorite meat
sauce, marinara sauce, or slices of lemon.
===

Take care,
Janis

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