Franci

Galettes bretonnes Zaletti with fine cornmeal and raisins

Some ideas for pastry: Torta caprese http://forums.egullet.org/topic/128462-torta-caprese/ I also sometimes make a Piedmontese hazelnut cake (300 g toasted and peeled hazelnuts, 230 g sugar, 6 eggs whites). Grind to a powder the hazelnuts and the sugar, incorporate the whipped eggs whites. Bake at about 375 f for 30-40 minutes. It's not supposed to be a tall cake, so no more than an inch in height and needs a day of rest. Also comes in my mind a very good Lebanese cake with almonds flour and whole lemon, I have a tested recipe, let me know if you are interested I need to translate it. Macaroons Coconut macaroons Ricciarelli di Siena Amaretti Biscotto celiese (it's delicious, from Rosetta Costantino dessert book) Tarta de Santiago Persian chickpea cookies You cold also look into pao de quejio and mochi bread.

Thanks Rotuts, I'll follow your advice. Interesting your idea for BBQ chicken, in my mind I could use it for chinese potstickers but not for Italian ravioli. Possible some ravioli are showing up again in the dinner thread soon

It's actually a thick slice, the butcher cut it from the shoulder. It's a little more than 2 pounds total weight. Thanks a lot for looking for Pedro's reference.

Hi guys, instead of conventionally roasting a picnic shoulder, I'd like to cook it SV. So far I've cooked only steaks, some confit and chicken, so I'm totally new. It's a bone in shoulder about 6.5 cm in the thickest part with skin still on. Since it's going to become a stuffing for ravioli, most likely, I'd normally brown it, add some onion, sage and rosemary and deglaze with wite wine and stock at necessity. How would you proceed? Thanks

I cooked a mackerel in a court buillon and dressed with extra virgin olive oil, lemon juice, fleur de sel, sumac, thyme and parsley. It went on top of a simple salad...I just wished a had more interesting greens in the house

We had ravioli with blue fish and potato filling. Dressed with extra virgin oil, asparagus and some grated bottarga

Here I found on a blog a much more detailed recipe from Pierre Marcolini.

I like plantes vertes ideas. It comes to my mind the "cullurgiones" the sardinian ravioli with potatoes, pecorino and mint (mint added only in some areas). I also would use it with some zucchini or favas for a pasta dish. I can see it with shrimps or tuna. You can check also A. Nguyen mint chutney on her dumpling cookbook.

Rotuts, you are really kind, you made my day

I've not tried it but I imagine more than bland to be of a delicate flavor which you like or you don't. I don't like this sort of dishes so I never make them. But Italians and French seem to enjoy them very much, if you google gateau or flan de epinard or sformato di spinaci you have tons of recipes. Maybe you can sub the spinach with a vegetable that have more personality, like nettles or try with courgettes, asparagus, broccoli or fava beans You can also use ricotta, maybe you would enjoy more

This was my favourite cookie growing up. The pastry is not sweet, the same dough we use for taralli, so: flour, extra virgin olive oil and white wine (black pepper is sometimes used) and some salt. The filling is usually grape jam and walnuts (very thick and a little sour) or quince jam. Since I didn't have the grape jam I made a compote with raisins, it is a good enough substitute but still the jam would have been better.

Sorry Rotuts, my husband makes fun of me sometimes... I literally translate from Italian to English and then I discover it doesn't work all the times Just don't make it too thick, let's say no more than 1 inch. I'm sure it would work really well in your BV-XL. Let me know how it turns out.

For an 11 inch skillet, I mixed in a bowl 50 g AP flour, 50 g fine cornmeal, added 1 teaspoon salt, a medium/big potato and a medium onion (sliced with the thicker disc of my magimix, so 4 mm) and added enough heavy cream to wet the flours, maybe a little more than half of small carton, it's sticky. Oil a cast iron skillet, spread the mixture evenly (should be no more than a finger in height) drizzle some more oil and bake at 400 F until it forms a nice crust at the bottom, it's golden on top and the potatoes are cooked through, about 45-50 minutes. I also think the leftover re crisped are terrific in the morning with some eggs and bacon.

I feel so bad I forgot our wedding anniversary today...we where supposed to pick up some bone in aged rib eye steak from heritage meats at Essex mkt but the butcher didn't call. Of course my husband remembered because of the meat. Well, it's raining, hopefully we can have it soon on the grill. I made this baciocca ( let's called a sort of Italian cornbread with onions and potatoes), very easy and very tasty, some salad and shrimp skewers for my husband, duck soup with broken capelli d'angelo for the children.

Dcarch, I'm glad if you try. Meanwhile, I'll report back on these in 20 days. Thanks Blether, that is interesting as well. I'll add to the list. I also remember the egulleter Avaserfi curing some eggs in salt and sugar, maybe I should pm him.

Yes, they don't look really appetizing. I think using a light miso and layering with cheesecloth to retain shape would help. here some pictures of a cleaner yolk cut in half...a little better It tastes a little bit like a salted yolk with miso flavor. Texture a little like very very fresh bottarga

I would like to cure/ferment some egg yolks. I would really appreciate the one of you with experience in this regard if you could share your outcomes. So far, I cooked some egg yolks SV at 65 C for 45 minutes, chilled and buried in miso. I should have used some cheesecloth but I ran out, but this made a big difference because the yolks get very sticky and by using the cloth they would have retained the shape much better. After 6 weeks in the fridge, this is what I scooped out I've wrapped each yolk in cheesecloth and hanged on a skewer and put back in the fridge. I'll take them out in 20 days, hoping they are dry enough to grate. I read the topic on this blog. And what to do with the leftover miso? Toss it? This guy here fermented his yolks for 6 months! And yolk cured with salt? It would be a crazy idea to shape into a log and cure to have a block to grate as bottarga?

I don't think fresh pasta is more common in the North (with a few regional exceptions: Liguria and Emilia) . I was born and raised in Puglia but my mom is from Lombardia so I have a good sense of both. In my mother area fresh pasta is not that common (only in ravioli, like casoncei which was more a weekend thing), they eat a good amount of rice and polenta still. I have had way more fresh pasta (orecchiette) growing up in Puglia. When I was little, my mother used much more butter in her cooking (like cooking eggs or steak in butter) something that is not a Southerner thing at all. In the last 20 years there has been a big change, for "health" reasons a lot of people in the North are switching to oil from butte\. You have olive trees in Puglia, Sicily and central Italy, you have pork and cows in Emilia and Piemonte. In my area we don't eat beef that much: it's lamb, baby goat, some pork and veal. No Southerner will put butter in a tomato sauce or to saute' mushrooms. Now in Italy, Northern and Southerner traditions are getting more and more blurred: you can buy any kind of fresh regional pastas in vacuum packages in any supermarket. If you want troccoli, spaghetti alla chitarra, trofie or whatever are easy to find in the big towns. Less butter all over the place and more oil. A Northerner would rarely deep fry in extra virgin olive oil as a pugliese would do. Sorry, I got out of topic.

We also had spaghetti and some sauté watercress

Salted anchovies and rape have already a very strong personality, by adding cheese I doubt I would be able to taste them fully, too many strong flavors in one dish. By tradition in my area we would use cacioricotta (a sort of ricotta salata) on fresh tomato sauce, or some vegetables sauces, and pecorino with meat sauces. Although some pecorino is used with fish (like in tiella of rice potatoes and mussels, similar to some Spanish cazuelas rice dishes) in pastas with fish (anchovies) there is no cheese. And the anchovies we get there are not the one I can get here, even the agostino recca I bought at Eataly are not that good. Good anchovies really make the dish. Sausage and rape is more a Napolitean pairing in my mind (sausage and friarielli) and I can see people using cheese there.

Orecchiette and cime di rapa (translated in american english as broccoli rabe) are really typical from my area of origin and there the rape, because of the soil, are much bitter than the one a can find here. I love bitter vegetables though. So I'm not going to suggest some braised traditional recipes that make them even more bitter. I would suggest you to use them in conjunction with food that will tame the bitterness, something traditional would be to use as stuffing for a focaccia Here, or to make a soup with beans Here or if you make orecchiette with rape, usually people will use the same water to cook the rape and the pasta (adding the rape at the right time so they cook with the pasta) but if it's too bitter for you, you can blanch the rape first and discard that water, boil fresh water and when the pasta is almost cooked add the rape to warm. Than drain and saute with salted anchovies, garlic and hot peppers. Sprinkling with toasted breadcrumbs in little oil (in lieu of cheese which is not used in this dish) to me makes it even less bitter. You can mix it with mash potatoes to make croquettes, or a sort of gatto' (from gateau). You can mix cooked cime di rapa with ricotta to make a filling for ravioli, or you can make a pancotto, maybe adding a potato to make it less bitter. Other thing is cime di rapa the bitterness will be different according to season, definitely need like all cabbages is good when it's really cold, and buy before they flower.

Patrick, I have no doubt that your meatballs were delicious but it's really a curious recipe, I've never heard of a rinsed meat. I do love pecorino in meatballs, it's so southerner. Unfortunately also in the South of Italy people are turning into parmigiano because it's milder. My cheese adverse children are not used to it. I need to go and buy some pecorino now. We had tri tip and some lamb chops on the grill, some green and bruschetta/ focaccia

Freekeh risotto with asparagus Fried artichokes

Mm I love both the soup and the lamb, fantastic pictures and I'm sure I would really enjoy it. Instead we had beef heart on the grill. Basquecook, I'm sure your meal was really tasty too. Tell your wife to check for Spatone water on amazon.