Text 25252, 103 rader
Skriven 2015-03-23 15:08:30 av Janis Kracht (1:261/38.0)
  Kommentar till text 25194 av MICHAEL LOO (1:123/140)
Ärende: italian 398
===================
Hi Michael,

>> I've always made a stiffer dough. Maybe I should experiment with
>> a softer dough, now that pasta is expensive enough to make it
>> worthwhile to make my own again.
>> I've always made a soft dough, that's funny.. It goes through the
>> Atlas much easier as well for spaghetti, flat noodles, etc.

> Probably depends on who (or in my case, what book)
> taught you. I always made a very firm, resilient
> pasta.

Well, that's what I call "soft"... The stiff dough I didn't enjoy working with
was really only with the kitchaid.  Anyway, it has to be worked, kneaded until
it very soft as I mentioned.

>The Sicilian fisherman landlord's wife from
> the '80s, whom I referred to in the last post, made
> a very soft one, which, as well as the sweet sauce,

Sometimes a sweet sauce can just be result of very sweet Italian tomatoes.  For
instance when I use roma tomatoes from my garden, they make a sweet sauce
(unless I use hot italian sausage in the sauce).

> was reason enough to try to get upstairs before I was
> handed a bowlful of steaming diabetogenic calories.

I guess it still would be a concern whether the tomatoes were naturally 'sweet'
or sweetened (personally, I never like sauce sweetened with sugar but some
people do it)... I try to use a mix of regular flour and whole wheat flour to
cut down on the "pasta->glucose" syndrome.

>>> A stiff dough had other consequences with the KA...
>>> but if you used a soft dough with the KA, the texture and shape
>>> of the macaroni really suffered.
>> We're really piling on KA now, not that it doesn't deserve it.

> For just plain mixing they were usually fine.

Heh.. yeah usually... unless you have one like mine that drops it's spin-shank
mechanism in the mixing bowl at it's whim (grin).

>> White fish or salmon is another great addition to that sauce.  I
>> usually also throw in a lb. of whatever fish I have in the freezer or
>> fridge.

> White fish I can see. Salmon I have a hard time
> imagining in Italian food.

Salmon was great in it this week.. I made a version of that sauce with
mussells, clams, crab, shrimp and about 1/2 lb. of salmon.

>> Prepare Meatballs brown and keep warm Prepare Braccioli and keep warm
> I had another landlord and landlady in the early '70s
> who made braccioli two ways - one out of pounded beef
> round, the other, which I preferred, out of pigskin.

I've never seen that one :)

> The husband was a bit of a pervo and kept making jokes
> about brazhool, which it turns out is a slang word for
> "bazongas" or "bodacious ta-tas" in Neapolitan or
> wherever he was from.

Silly.. :)

> ---------- Recipe via Meal-Master (tm) v8.01

> Title: Peas Braised in Tomato (Piselli Alla Napoletana)
> Categories: Italian, Vegetables
> Yield: 4 servings

> INGREDIENTS:                      1/4 c  Coarsely chopped onion
> 1 1/2 ts Tomato paste                    2 1/2 c  Frozen green peas (1 1/2
> 1/3 c  Water                                    -10-ounce pkgs)
> 2 1/2 tb Olive oil                         1/4 ts Salt

We call this Pasta e Piseed (Pasta and Peas).  This was on of my father's
favorites.. :)

==Pasta e Piseed  (Pasta and Peas)==

1/4 cup olive oil
1 10-ounce package frozen peas
2 cups Marinara sauce
1 cup water or broth
2 Tablespoons basil
1 large onion
salt
pepper
red wine

Heat oil in saucepan and saute the onion.  Add the peas and saute well.  Add
the Marinara sauce, water or broth, and the basil and simmer until the peas are
tender.  Add the wine and simmer for 2 minutes.  Serve over ditali or broken
spaghetti.
==

Take care,
Janis

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