Text 2705, 68 rader
Skriven 2013-07-22 07:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: mighta been nicer 907
=============================
 ML> I brought out some red-cooked gizzards, previously made
 ML> using the offcuts after making the false escargot. These
 ML> received lukewarm notices except from Burton, who particularly
 ML> liked the aspic, and who singlehandedly demolished the potful.
 NB> I just wasn't as noisy about it... ;)  He had help demolishing the
 NB> potful, including the aspic... :)   Of course, he was finally
 NB> discovering how good gizzards are, and I've known that for about all
 NB> my life...  ;)

Might have been nicer to look at if I had saved out whole
ones instead of using bits whose meaty parts had already
been sacrificed to the cause; but I thought the taste was
pretty good.

 NB> A postscript on the snails...  shopping yesterday, I looked for them
 NB> on my Weggie's shelf, and there they were.  At 2.99/can, I decided to
 NB> snag one, to share with Richard sometime... :)  Got home, checked my
 NB> list as always and discovered that they rang up at 3.79.

Way to go. As I recall, in Ithaca the cans were labeled or
signed at the higher price anyhow.

=

 ML>> I know what you're answer will be
 ML> Wholly crap, did I really write that?
 NB> Either not awake yet, or the spill checken couldn't tell... ;0

Nah, I dasn't use a spiel chunker.

Prosciutto Soup
categories: starter, simple
serves: 4

3 Tb extra virgin olive oil
1/4 lb prosciutto, in one chunk or slice
4 cloves garlic
1 md onion
1/2 lb greens, like spinach or kale
3/4 c small pasta like orzo or small shells
;s&p

Set 6 c of water to boil to save time later. Put 2 Tb of
the olive oil in the bottom of a saucepan, and turn the
heat to medium. Chop the prosciutto (remove the fat if
you must, but remember that it has flavor) into 1/4" or
smaller cubes, and add to the oil. Brown, stirring
occasionally, for about 5 min.

Meanwhile. Peel the garlic, and chop it roughly or leave
it whole. Peel and chop onion. Wash and chop greens into
bite-size pieces.

When the prosciutto is browned, add the garlic, and cook,
stirring occasionally, until it begins to color, about 2 min.
Add the onions, and cook, stirring occasionally, until they
become translucent, 2 or 3 min. Add the greens, and stir;
then, add the 6 c of boiling water. Stir in the pasta and a
good sprinkling of salt and pepper; adjust heat so the
mixture simmers.

When the pasta is done, taste, and add more salt and pepper if
necessary. Drizzle with the remaining olive oil, and serve.

New York Times 4/8/98
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