Text 19092, 103 rader
Skriven 2009-01-04 18:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Re: Ginkgo
==================
-=> Quoting Barbara Mcnay to Jim Weller <=-

 BM> Ginkgo Biloba trees...
 BM> article indicates that the fruit is edible,
 
 BM> The more I read here, the more I feel so provincial!

We all learn from each other and we all have different backgrounds
so there is a wealth of knowledge here collectively.
                
I certainly don't know wines or haute cuisine like Michael or single
malts like Hap. But I have my little niche.

My latest web discovery: buckwheat pasta. I'm gonna try it soon.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pizzoccheri
Categories: Italian, Grains, Pasta, Cheese
  Servings: 4

     11 oz Pizzoccheri pasta
  4 1/2 oz Savoy cabbage
      1 lg potato
  5 1/2 oz Fontina, Bitto cheese or
           sharp cheddar
  3 1/2 oz Parmesan cheese
  4 1/2    Butter
      4    fresh sage leaves
      1    clove of garlic 

Northern Italian pasta favorite: This dish from the Valtellina area
of northern Italy is a local legend, but was once considered a
"piatto povero" or poor-man's dish because of it's basic
ingredients. A heavy dish like this would probably be enough
calories and fats to work in harsh winter conditions day after day.

Start by making the sage and garlic flavored butter, by adding in a
few leaves of fresh sage and one clove of garlic. Then put the
butter on a low heat to simmer.

Next thinly slice a raw potato that i've peeled, washed and dried
first. You can also cut it into small cubes.

Following the potato slice the fresh savoy cabbage up into medium
length strips.

Now it's time to boil the potato and savoy cabbage for 5 minutes or
until the cabbage softens a little; also add in a little salt at
this stage, and briefly stir the contents around.

Once the cabbage and potatoes are starting to get soft it's time to
add in the buckwheat pizzoccheri pasta and let it cook until the
pasta is soft which takes about 12 to 15 minutes.

Don't forget to check and turn off the butter so it doesn't burn the
sage.

While the pizzoccheri are cooking prepare the Fontina cheese by
slicing it into thin slabs. The traditional recipe calls for the
cheese Bitto to be used… but even here in Italy Bitto is not always
easily found.

Now that the pizzoccheri are soft or al dente, which roughly
translates to almost soft, start to layer the ingredients together.

First what was boiling in the pot, the pizzocheri pasta, savoy
cabbage and potatoes. Remember to strain all the water out of the
ingredients before putting them in the serving bowl. This is very
important, use a pasta strainer if you don't have a good straining
spoon.

For the second layer sprinkle some Fontina, and a little parmesan
over the pizzoccheri.

Repeat these two layers over and over until the main ingredients are
finished, maybe 4 to 5 times depending on the size of the serving
dish. The cheese in the lower layers will melt and mix well with the
pizzoccheri pasta, cabbage and potatoes.

After the layering is done pour the melted butter over the top.

Lastly add some ground black pepper, serve this recipe hot right
after it's made.


  From: Http://Mestolando.Com           
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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