Text 25459, 98 rader
Skriven 2015-03-28 16:20:04 av Janis Kracht (1:261/38.0)
  Kommentar till text 25346 av MICHAEL LOO (1:123/140)
Ärende: italian 419
===================
Hi Michael,

>> Probably depends on who (or in my case, what book)
>> taught you. I always made a very firm, resilient
>> pasta.
>> Well, that's what I call "soft"... The stiff dough I didn't enjoy
>> working with was really only with the kitchaid.

> All in the perspective. I would use a minimum of water
> (in the egg-in-the-well method), as I hate the feel of
> sticky dough.

Same here.. and it sticks to the equipment as well...

> Anyway, it has to be
>> worked, kneaded until it very soft as I mentioned.

> Next picnic we should investigate this.

Yes, agree there.  I usually use a half semolina/half all-purpose flour mix
(about 2 cups of each), 5 eggs and a little olive oil..

>> Sometimes a sweet sauce can just be result of very sweet Italian
>> tomatoes.  For instance when I use roma tomatoes from my garden, they
>> make a sweet sauce (unless I use hot italian sausage in the sauce).

> I have speculated that the taste for oversweet sauce came
> from people pining for the tomatoes of the old country -
> but as you know, sweetening with table sugar just doesn't
> produce the same effect. Not to mention that a fraction of
> a teaspoon would be enough to tip the balance in most cases,
> and the versions I've tasted use far more.

Yes, a pinch _maybe_ if the tomatoes one buys are really bitter but one can
avoid bitter tomatoes if you buy tomatoes from a company like Bionaturae.  I
remember years ago cheaper imported tomatoes could be very bitter.

>> White fish I can see. Salmon I have a hard time
>> imagining in Italian food.
>> Salmon was great in it this week.. I made a version of that sauce with
>> mussells, clams, crab, shrimp and about 1/2 lb. of salmon.

> I wonder about the incidence in the Mediterranean.

There are some traditional salmon recipes in Italian cooking..

> Certainly it's not a traditional fish.

I see a number recipes on some Italian sites.. I think salmon might be a
"later" import to Italy.. but I don't really know when. This recipe mentions
that smoked salmon is imported.

===Smoked salmon pasta recipe===
http://www.discoveritalianfood.com/italian-pasta-recipes.html

This salmon pasta recipe with juicy creamy sauce makes a little go a long way!

In Italy smoked salmon is imported, and quite expensive. Use a mixture of green
and white pasta for best visual result.

The best shapes of pasta for this recipe are tagliatelle or linguine.


Ingredients for 4-5:

115 g. of smoked salmon slices or ends, fresh or frozen 300 ml. of single cream
Pinch of ground mace or nutmeg
350 g. of green and white egg pasta (tagliatelle or linguine) Salt and freshly
ground black pepper 45 ml. of chopped fresh chives, to garnish


Preparation:

Cut the salmon into thin strips about 5 cm in long. Place in a bowl with the
cream and the mace or nutmeg. Stir, cover, and allow to stand for at least 2
hours in a cool place.

Bring a large pan of water to a boil for the pasta. While the water is heating,
gently warm the cream and salmon mixture in a small saucepan without boiling
it.

Add the salt to the boiling water. Drop in the pasta all at once. Drain when it
is just "al dente".

Pour the sauce over the pasta and mix well. Season and garnish with the chives.

===

> For another amusing take, check out
> www.smokingmeatforums.com/t/142930/pork-neck-ragu-with-pig-skin-braciole

Interesting :) :)

Take care,
Janis

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