Text 7055, 96 rader
Skriven 2006-10-29 09:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: beginning w/ A 494
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 -> history of the Federal Reserve Bank of Indianapolis ...
 HN> Oooooh one of MY favorite subjects! (grin)

Perrrrhaps, me lad, I should farm this project out to yerself.

 -> The expensive leaves are designed for solo display; there
 -> are lower grades, but still they're kind of costly. If the
 -> taste was sort of between/among mint, basil, and varnish,
 -> that was indeed shiso.
 HN> Don't remember it as having much of a singular taste at all really..

Not shiso. Next time you have sushi, eat the garnish of
a serrated rather pretty leaf and see what you think.

 HN> Yup, it was raw s'ketti alright three "sticks" joined together at the
 HN> apex by a bit of dough.

Sounds really, really dumb. Maybe it had been intended to
have been fried?

STUFFED PIG'S STOMACH, ITALIAN-STYLE?
cat: main, offal
SERVES: 6 to 8

1 lg pig stomach, well cleaned of all fat
2 lb Italian link sausage, cut into 1/2" slices
- (can use mild, hot, or a combination)
6 md potatoes, cut into 1/2" cubes
2 sm onions, chopped
1 sm green pepper, chopped
4 lg cloves garlic, minced
1 ts dried marjoram leaves
1 ts fennel seed, crush slightly
1 ts dried thyme leaves
1 Tb dried parsley leaves
Salt and pepper to taste
Olive oil
1 c dry red wine
1/2 c water
Freshly grated Parmesan cheese (optional garnish)
h - Tomato Sauce
2 Tb olive oil
1 sm onion, finely chopped
1 sm carrot, finely diced
4 lg cloves garlic, minced
3 cn (14.5 oz each) whole tomatoes, crushed with juices
1/2 ts dried thyme leaves
1 ts dried marjoram leaves
1 Tb dried parsley
Salt and pepper to taste

If you are Italian, you probably never heard of this. If
you are PA Dutch, you probably think I have lost my mind.
But I made a promise to myself years ago that I would try
this after an Italian friend made the suggestion. Well,
it is out of this world and I am certain any Italian would
love it. As for the PA Dutch, they probably would still
prefer the traditional version. I love both.

Preheat oven to 350F. Use a needle and butcher's twine to
sew any small openings in the stomach shut, leaving just
the wide opening as is. Mix together the sausage, potatoes,
onions, green peppers, garlic, thyme, marjoram, parsley,
salt, and pepper. Stuff into the stomach, being careful
not to rip it. (The stomach is very elastic and stretches
much more than you would expect.) Sew up the opening. Rub
all over with olive oil, salt and pepper. Place in a small
roasting pan and roast until the potatoes feel tender when
pierced with a fork or skewer, about 2 hr. Baste every
20 min with water, then pan juices.

Meanwhile, make the tomato sauce. Heat a medium saucepan
over medium-high heat. Add the onions and carrots; saute
until softened. Add the garlic; saute another minute. Add
the tomatoes and remaining ingredients. Bring to a boil;
reduce to medium-low, cover and simmer, stirring
occasionally, until tomatoes have broken down, about 20 min.

When roast is done, remove to a cutting board and let rest
10 min. To finish the sauce, pour off the fat in the
roasting pan. Place on a burner over medium-high heat. Add
the wine and water; stir, scraping up all the browned bits,
until reduced, about 3 min. Add the tomato sauce and cook
just until well heated and combined. Sprinkle with some
chopped fresh parsley if desired. Remove the twine from
the roast. Slice into 1" thick slices. Serve, topping with
some of the sauce and optional cheese.

Note: Leftover slices are very good topped with sauce and c
heese, and reheated in the microwave.

teriskitchen.com

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