Text 26092, 84 rader
Skriven 2015-04-18 00:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Muffaletta 527
======================
 NB> True...  one should acknowledge the evolution by adjusting the
 NB> terminology... 
 ML> Title: Muffaletta Pasta Salad
 NB> Isn't a muffaletta a sort of sandwich...?
 ML> That's the point. A muffuletta (original spelling) is a
 ML> sandwich made with a certain kind of bread, which I don't
 ML> like, some cold cuts, provolone, which I don't like, and
 ML> olive salad, which I can do without. If you like all that

If you can't tell, muffulettas don't really ring my
bells, though I've not had a bad one that I can recall.
I just have to remember to peel the cheese off and give
it away. And leave off the top half of the bread and
some of the olive salad. Ah, better to make what I
described.

 ML> stuff but not the bread, I suppose you can make pasta
 ML> salad with the rest of the ingredients, but don't drag
 ML> that name into it. Or else I could cause this to be made:
 DS> Actually, IMO, it is the olive salad and the particular cold cuts that
 DS> make the muffuletta a distinctive sandwich.

Pretty much. Olive salad and provolone, spiced ham,
bologna/mortadella, and salami. Other cold cuts I
think optional. I never intended my muffuletta salad
to be taken seriously - though I'd happily eat it.

 ML> Michael's muffuletta salad
 ML> categories: mine, low-carb, main
 ML> servings: 1
 ML> 2 oz roast pork, sliced thin
 DS> That sounds more like you are going for Cuban :-}}

No ham, no cheese, no Cuban either, though I could have
just as well called it Michael's Cuban sandwich salad.

 DS> missed:-}}   After we stopped at Olney Ale House on the way home.  Had
 DS> their half price 1/2 pound burgers -- not much more than a Big Mac at
 DS> that price.  Their French fries are still the best anywhere -- hot and
 DS> crispy, not too thick.   I did not have any oysters but they have gone
 DS> up in price -- $0.60 each now.

All things change. Either smaller oysters or bigger prices.

 DS> Title: Spinach Affgati(Spinacio Affogati)
 DS> Loosely translated, affogati means "to choke". In this recipe
 DS> you are using the pressure of steam to choke the flavors from
 DS> the ingredients.

Not what I've heard. Affogato translates to "smothered."
Anyhow, it would be "spinacci affogati," as proper Italian
requires that adjective and noun agree in number. "Spinaccio
affogato" would also be correct but would mean one leaf of
smothered spinach.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Penne with Smothered Scallops, Tomato, Basil
 Categories: Pasta, Italian, Main dish, Seafood
      Yield: 4 servings

      8    Tomatoes - large, ripe OR           2 tb Italian parsley
      2 cn Roma tomatoes                     1/3 c  Olive oil
      1 lb Scallops                          1/4 ts Crushed chilli pepper
      1 tb Garlic - chopped fine               1 ts Lemon zest - grated
      1 ts Salr                              1/2 c  Fresh basil leaves
      1 lb Dried penne                         4 tb Parmesan cheese - grated

  Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
  most seeds and chop coarsely.  Slice scallops into thin rounds about
  1/4-inch thick and place in bowl with lemon rind.  Saute garlic in oil
  until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer
  for 5 minutes.  Boil a large pot of water, add salt and pasta. Cook for 7
  to 9 minutes, until barely done.  Drain and immediately add to sauce. Add
  basil, chopped parsley and scallops. Cover pot tightly and remove from
  heat.  Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan
  and serve. Source unknown - M would call this scallops fra diavolo and
  leave out the cheese

-----

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