Text 1660, 75 rader
Skriven 2006-05-22 19:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Sacrifices 713
======================
 DS> Overall, yeah, I'm pretty content.  That doesn't mean, of course,
 DS> that I won't strive for better, or more, or whatever

I'm kind of the same way. Seldom strive for more of
anything, though, except miles and perhaps friends.

=

 DS> Nardini Bassano Riserva Grappa - Pale yellow and crystal clear.  Hits
 DS> the palate full force with ripe grapes mellowed with oaken undertones 
 DS> and the warm burn of its 100 proof, but there is no harshness or
 DS> sting. If you're one of those who dismisses grappa as junky
 DS> "firewater," you'll be surprised at Nardini's rich fullness.  It's
 DS> distilled to 168 proof,  then aged in Slovenian oak barrels for three
 DS> years before being filtered and brought to it's final 100 proof level. 
 DS> Amazing and excellent. 

Nardini makes a whole range of grappas, some of them
flavored with weird things, some of them (perhaps at
times the same ones) very nice. I've tasted one or
two but recall little except that I liked the brown
stuff. I find it a bit overpriced (not so much as, say,
the Jacopo Poli line) and so have limited experience.

Most of what I've had has been kind of ordinary, a lot
of it in Italy. The best I think I ever had was in
Cambridge, Mass., though, at Up Stairs - it was a
Mastroberardino and cost $9 for a shot a decade ago.

--mm
Tortelli di zucca
cat: pumpkin, pasta, Italian
servings: 1

2 3/4 c flour
3 eggs
1 pn salt
1 kg pumpkin
1/2 c amaretti, crumbled
2 oz mostarda di Cremona, minced
1/2 ts grated nutmeg
1/2 ts sugar
s&p
1 c grated Parmesan
1 Tb dry bread crumbs
1 Tb grappa
5 Tb butter, melted

Make a volcano of the flour and break the eggs and salt
into the well. Mix with fingers or a fork gradually
incorporating flour. Knead dough 5 min; let rest 30 min;
knead again 3 min. Let rest.

Bake pumpkin at 350F for 45 min. Process smooth and
mix with amaretti, mostarda di Cremona, nutmeg, sugar,
salt, pepper, half the Parmesan, bread crumbs, and grappa.

Roll dough out as thin as possible. Cut into 3-1/4" wide
strips. Place filling 1-3/4" apart in a row, 2-1/2" from
the edge of the sheet. Fold edges of the strip over the
mounds of filling and press gently between each mound.
Cut between each mound to get square pillows. Press edges
together, gluing with a little water (or egg) as necessary.

Cook in boiling water 5 min. Drain and put in a bowl with
the butter and the rest of the cheese. Serve immediately.

adapted from Johannes van Dam, Play with Your Pumpkins

M's note: Mostarda di Cremona is a sort of pickle

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