Yesterday, the posts of Deep Blue make me hungry!
When I finaly gone to my apartment, I has cooked to dinner a delicious "capeletti in brodo".
It´s a genuine act of vendeta!
This is a link to a useful description of brodo "theory":
http://www.albanesi.it/Alimentazione/cibi/brodo.htm

Now the recipe:

Ingredients:
1 Remaining of "some" meat [chicken and ox are more commum]
2 A portion of capeletti [filling with the same meat in 1]
3 A portion of Leek sliced
4 If you don´t have calory restrictions, a lot of powdered provolonne chease!

Prepare:
Put a pan with wather and the meat to boil.
Ten minutes after it was boiled, add the capeletti and the leek.
More ten minutes, it´s finished!

Add the provolone at your wish!

It´s very easy to do, it allows you to do exactly the number of portions that desire, and is very healthful!

KissingT.Kiryuu wrote:

Tamago wrote:

KissingT.Kiryuu # Thanks for explaining what Tootsie Rolls are.

you should totally try them some day if you can ship them over there. there tasty!

Who knows, I might try them when they become availible in the supermarket, Oreos wern't available here until the last few years either and we are getting more american type junk-food all the time.

I likes me some gnocchi.
I am oh so very lazy though.
How can I have faster gnocchi?
is the vaccuum packed stuff edible? I've always been TERRIFIED of it...
And what's a good way to mix it other than my hands? I've heard food processors, but they turn it into paste which I do not want.

My crappy recipie-ish thing and disclaimers:
I have no scale. Thus I have NO idea how many potaotes I have and guess on everything else. I just mix until its dough-like.
It is also kinda plain, but I like it that way.
I might also warn I'm sick and haven't been able to sleep in days, so this might make NO sense. I reccomend finding a better recipie elsewhere.
(no, this isn't also what made me sick. I haven't made it in at least a month due to laziness.)
I'm really Chinese. You probably shouldn't trust me gnoochi-wise.

Stuff you should have with you:
potatoes
flour
eggs
olive oil
basil leaves

what to do with that stuff:
Boil potaotes.
peel potatoes, and remember its for deliciousness as your burn yourself.
mash up peeled cooked potates
add flour and egg until doughy and manageable (see not sticking to everything)
form into their cute little shapes. (think textured footbals)
boil until slightly more cooked. (I might be horribly wrong, but I beleive they float when they're done.)
cook more in pan with olive oil and basil (I say 15- 30 seconds)
top with parmigiano reggiano to your heart's content
???
profit



I want cheesecake nowwww... thankyou thread X___x *afraid to have milky things when sick >_<*

Oooh, I'd meant to post my review of the bolognese sauce that deep blue posted. I have to say, HELL YES. That's lovely stuff!

And here's a sauce of my own. It goes well with chicken and pasta (especially lobster and shrimp ravioli), but I wouldn't try it with a red meat.

I don't have very good quantities, I just play this by ear as far as amounts go.

small pat of butter
4-5 shallots
fresh tarragon, probably 3-4 tbsp
1/3 - 1/2 cup white wine (preferably dry, as a sweet wine makes the sauce overly sweet)
1/3 cup or less chicken broth (you don't need this if you're cooking chicken in the sauce)
1 cup green grapes, or more if you want
cream as needed
salt/pepper if you want, I only use salt and only if it really needs it

Throw a smallish pat of butter into a large, flat-bottomed saucepan/frying pan on medium-high heat. Slice the shallots thinly, and toss them in to caramelize. While they are doing so, slice the tarragon as thin as you can get it, and toss it in while the onions finish caramelizing. Leave the shallots and tarragon in the pot, reduce the heat to medium-low, and add the white wine to deglaze and reduce until it's about 1/3 of what it was. Slice the grapes in half and put them in to cook, with the chicken broth if you are using it. Once the grapes have lightly cooked, add the cream to make up the body of the sauce. Salt and pepper if needed.

You'll end up with a slightly sweet, rich sauce that's perfect for lightly flavored ravioli (ricotta filled, for instance) or tortellini. If you want to cook chicken in this sauce, you brown the chicken in butter first, take it out while you cook the shallots, and then add it in again after deglazing and reducing the wine.

Edit: because my spelling is less than impeccable. Gods, no!

Last edited by Yasha (01-29-2007 02:46:27 AM)

Seriously, try it if you have the chance. I made dinner for a few friends of mine this week and they just raved about the sauce. I have pictures of cooking an entire dinner built around chicken with this sauce, but I've never managed to post them and it's been months now.