Franci

Thanks I'm happy you like them. You could do the same with swordfish, of course. I am lucky eunogh to live right in front of Billingsgate market in London (the wholesale market) and there I can buy whole fillets of tuna for quite cheap. Some of the fillet I sliced with a filetting knife while very cold, then I flatten tje slices between two pieces of parchment paper with the flat side of a chef knife (like for meat) These involtini ended up to be part of a very causual dinner with some tomatoes and onion salad, smoked swordfish and marinated anchovies.

Involtini di tonno

Hi Hathor, I took some pictures for a closer look I think a lack of English vocabulary to properly describe it , but here you can see pretty clearly On one side there is an handle that will move this metal piece that you see As you can see the inner part is not smooth the right side is for gnocchi sardi, the left one for cavatelli The rope of dough will pass thourgh the 2 hard plastic cylinders and press againist the shape and it'll cut by the metal piece (i don't know how to call it ) I just made a little rope of dough for the demostration, so was not of the proper consistency, it was too soft, but just to show it: if you have the patience to open every cavatello you with end up with strascinati

Very kind, thank you. I will keep you posted with the results.

Start form a standart gnocchi recipe with potatoes and then substitute the wheat flour with chestnut.

Thanks, very informative. Beaker, I wouldn't mind using some goat milk, can I ask you where you buy it from? And also buffalo is not bad, it would make a great ricotta and I could try to make kaymak. Another question. It is common here to order rennet at the pharmacy? In Italy it is, in the States they will look at you as you are coming from the space

Thanks Mike. Here is the roller. It was made by an Italian guy in town, but they are very common in Italy. Makes the process very easy. I recommend these gnocchis - I find them much easier to work with than the potato ones - although you seem to have mastered those on your first try! ← That will work also for "garganelli" if you like to try. Instead I really go for the eay way

This pane frattau looks odd to me. What's wrong with the traditional frattau that you decided not to go for it?

Careful with chestnut flour, you can find it easily in the States but if it is an old flour (meaning from previous year) it turns bitter. You need to look for fresh flour in Autumn and know your source and then it's better to keep it frozen. Chestnut flour have a particular taste, I do love chestnut but I don't like smoked aftertaste of the flour. In fact I make my gnocchi with chestnuts, potatoes and buckwheat flour. It's not really a summer dish. In any case to make the gnocchi you'll need: 1 kg of russet or idaho potatoes, 1 egg, 200 g of chestnut flour, some parmigiano if you like. Pontormo, it is pretty traditional to serve gnocchi, trofie and testaroli made with a part of chestnut flour and a pesto dressing. Another very traditional dressing is a walnut (not traditional but some speck julienne is very nice on it) or a sauce with gorgonzola woul be a good choice.

Sorry, I don't want to sound rude but to me this menu is very american. As an italian I would do Warm shrimp salad with parsley, lemon and good oil (maybe boring) Fregola con le arselle and the traditional recipe need tomatoes No duck salad please, and if, after the fish and something more simple, just to clean the palate As for fish, tuna is so much more italian then salmon and in any case pasta or rice will never been serverd as side dish. The meat dish seems so winter time to me. Some grill lamb with a gratin of potatoes or with a peperonata

You really think so? I moved to London from NY at the beginning of the year. I find the food here better in terms of quality of ingredients, more ethnic and authentic, only for sushi and steak I still miss NY. And what about some lebanese> Like Nora Brasserie. Or some chinese (with stars) will not break your wallet and so much better than you can get in NY.

Hi guys, I would like to know if anybody has been successful at making cheese using waitrose fresh full cream milk and duchy organic milk. I am having a problem in coagulating the milk so I was curious to know if the problem stands on the milk or in my rennet. I know that the best thing would be having fresh milk from a farm and I am not sure if in this country it's legal to sell fresh unpastorized milk but what would be my best alternative otherwise? Thanks

Traditional recipe from my hometown, in Puglia, we call it "mugnl", pronunciation it's hard Divide the califlower into florettes (I am not sure it the right english word ), bleanch in plenty of salted water and drain when still al dente. Prepare a batter of eggs and flour and some salt, with the fork should make a ribbon (shouldn't be too runny), dip the califlower into the batter and deep fry. Usually a combination of other dried vegetables is served

I did order from Berndes in Germany: much cheaper than buying in London. I tried different series but my favorite still remaing the terracotta one, it's' the one I had for longer and kept very well http://www.berndes24.com/Berndes_Katalog/B...AxqLBz2&visit=1

Marcella Hazan is not retired?? Good, she should. Please, do not bleanch the basil. And remember that is by adding coarse salt to the leaves that is possible to retaining the color 1. better use small fresh basil, it should not have bloomed!!! And they should not be torn and black (very often I see basil that is already too big) 2. Add the oil only at the end. 3. Pulse 50 g of pine nuts with 1 glove of garlic 3. start adding basil and coarse salt (the amount of basil is that of a small bowl of salad, it must be perfectly dry) 4. Add the cheese, about 100 grams between pecorino and parmigiano. 5. Add just enogh oil to get to the right consintency and pulse, do not overheat turning it bitter and dark. 6. Add more extra vergin oil to cover. 7 It will last up to 10 days in the fridge.

But if you want italian classes in London, I could

Are you interested in Veneto? These couple (she is from Sicily and he is from Veneto) have a B&B in Verona and I know they do sometimes offer some classes http://www.alquadrifoglio.it/index.html And another friend of mine (Cristina) gives classes at this B&B http://www.bed-breakfast-italy.com/cooking.htm

My husband and I are also in search of good pho, in NY was often our Saturday brunch option. We go for the basic pho. So far we tried Song Que: we were not particularly excited about it, not bad but not special, we were expecting a more subtle flavor of the stock. Another time we were heading to Au lac but there was a wedding, it was so busy that we end up to Hanoi cafe'. I really didn't like it, maybe the style of regional cooking but I like my beef thin and raw in the soup, this was just boil meat (and hard to chew). Another time we stopped on Mare Street, we were going to Green Papaya but it was closed (it opens only at night) so we went a couple blocks up, I don't remember the full name of the restaurant but there is a "Viet" in the name , you can bring your own alcohol because the do not sell. So far is the one that we liked better. If you find out more, any other suggestion will be appreciated

It sure looks like kao fu. ← Maybe I have been wrongly told that was tofu And in fact, I found it, it's the one Ken Wang is talking about, the Shanghainese braised version http://forums.egullet.org/index.php?showtopic=88653 Thanks!

Hello everybody! I need a little help. I would like to replicate this tofu dish: it was spongy tofu with shikate and wood ear mushrooms and a good touch of sweet (shanghainese). Sorry, the quality of the picture is really bad, but the camera was new and I still was practising with it Thanks, Franci

Sorry Patrick, I don't know what to suggest to get a better result but I did manage to get my cream as smooth as nutella. For who doesn't mind to spend some money, at Buonitalia (Chelsea Mkt, NY) they do sell if I recall the hazelnut paste from "le langhe", famous for the nocciola gentile. http://www.buonitalia.com/ I couldn't find it on line, but I did see it in the store last year.

Coffee grinder (good for extra-fine ground like espresso) will give you a better result than food processor. For this recipe I have to thank Mr. Fabio Fongoli, Cocoa butter 30 g (optional) cocoa powder, good quality 100 g white chocolate 400 g dark chocolate or bittersweet 200 g hazelnut paste 200 g (use coffee grinder to make the hazelnut paste) rice oil or grapeseeds, anything with light taste about 200g Melt in a bain marie all the ingredients except the oil, very carefully. Then add the oil out of the stove. It will look very runny, but if you give it a little time, will harden. If you refrigerate it gets too hard, better to keep it outside. I had to increase the amount of oil a little bit to get to the right consistency, but do not add too much or with become grainy. Far better than nutella.

yes, you can achive a very good result with a coffe grinder. I have a good recipe but I am not allowed to post recipes in this forum, right? And I don't like to post in the recipe box, I find so unpersonal. So the greatdane, if you want pm me and I will translate it for you.

Thanks! Will be perfect for coffee on Saturday morning.

That's exactly how Italians do So I don't mind eating my croissant with a good espresso (not burnt) at the counter Does anybody have a good place around Luxemburg gardens? Thank you