Text 25346, 80 rader
Skriven 2015-03-26 01:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: italian 419
===================
 > Probably depends on who (or in my case, what book)
 > taught you. I always made a very firm, resilient
 > pasta.
 JK> Well, that's what I call "soft"... The stiff dough I didn't enjoy
 JK> working with was really only with the kitchaid.

All in the perspective. I would use a minimum of water
(in the egg-in-the-well method), as I hate the feel of
sticky dough.

  Anyway, it has to be
 JK> worked, kneaded until it very soft as I mentioned.

Next picnic we should investigate this.

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

I have speculated that the taste for oversweet sauce came
from people pining for the tomatoes of the old country -
but as you know, sweetening with table sugar just doesn't
produce the same effect. Not to mention that a fraction of
a teaspoon would be enough to tip the balance in most cases,
and the versions I've tasted use far more.
 
 > White fish I can see. Salmon I have a hard time
 > imagining in Italian food.
 JK> Salmon was great in it this week.. I made a version of that sauce with
 JK> mussells, clams, crab, shrimp and about 1/2 lb. of salmon.

I wonder about the incidence in the Mediterranean.
Certainly it's not a traditional fish.

 >> 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.
 JK> I've never seen that one :)
 
That's a great dish, even when they sprinkle it with
(shudder) Romano.

Pig Skin Braciole for Tomato Sauce
cat: Italian, sauce, main

3 pieces pig skin (from the belly)
- long enough to roll at least 3 times
1/2 c breadcrumbs
1/4 c grated Parmesan cheese
black pepper
3 Tb oil (canola or vegetable)
cooking string
2 ts onion powder
butter, optional

Place skins in warm water for about 10 min. Rinse and pat dry.
Lay out skins soft side up. Score with a knife and, if using,
lightly spread butter on surface. Sprinkle breadcrumbs, onion
powder and cheese, equally divided among each piece. Grind
pepper lightly over each skin. Roll skins like a log and tie
string from one end to the other making sure the corners
cannot roll out when cooking. Knot string. Saute in oil until
golden. Add to your favorite tomato sauce along with your
usual meats (I add any combination of: meatballs, sausage,
spare ribs, chicken breast, beef tenderloin) and cook skins
in sauce at least 45 min at a simmer. Once done, remove from
sauce. Cut off string and slice. Add a little sauce and serve!

M's notes: cook 2-3 hr. Don't use chicken breast or beef
tenderloin.

Shared by ilove2cook2, lincroft, nj on recipe4living.com

For another amusing take, check out
www.smokingmeatforums.com/t/142930/pork-neck-ragu-with-pig-skin-braciole

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)