cooking,recipes,food products,wine,olive oil....and everything else about our culinary culture? Well, you can ask me everything, and i'll try to answer and satisfy your needs! For free obviously,it's just a test for me. I can't wait to get your first question..... CIAO!
Which kind of Lamb would you like? I prefere a young SCOTHISH or from NEW ZEALAND lamb because it's really delicate, and you can serve it rareor medium at least. A good recipe for this roasted lamb is the following one. Marinate for 1 day a rack of lamb with a compound made of minced pork fat,parsley,mint, half garlic,and a lemon skin(seasoned with salt and black pepper of course).After 1 Day roast it brown in a pan with some olive oil very warm,and then pour half cup of withe wine and make it evaporate. Now cover the pan and put it in the oven adding some vegetal broth.It's done after 10-15 min. You can serve it with a parsley-mint pesto.For me,in this season, the best side dish is stuffed roasted Mushrooms (PORCINI).How you can prepare them? Well, for 4 persons get 8 medium size mushrooms, wash and clean them and separate the top from the bottom part. You have to mince the stalks and mix with grated bread, minced garlic and parsley, and browned minced onion(I prefere make it with half olive oil and half butter).Flavour with salt,with pepper and olive oil. Good, Now season the caps with salt pepper and olive oil and stuff them with the compound you've prepared before. Now pour on them some grated bread and a little bit of olive oil and cook in the oven for about 20 min. I LOVE THEM!!!! DIANA, I hope everythink is fair to you,and you will love these recipes.I look forward for your reply...... CIAO
This sounds so fabulous, even though it is morning, and I will try it early in the week!!!
I am understanding that when you say to roast the lamb in the pan, (the first part of the cooking process, I should to do it on top of the oven over the fire, is that correct, to brown the roast and seal the juices? How long should I do this, just a few minutes on each side until it is brown? Thank you.
I hope so Diana, that's my job.English is my passion and I want to improve it.Better and better! I'm 32,I own a restaurant....but I'm not so sure that my future will be always here.You all in this forum love ITALY.And I love my COuntry too, but I would love to visit and maybe have a working experience in USA. Do you think I'm crazy?
No you're far from crazy, Michele. I am american, lived many years in Germany, and now have a bed and breakfast in Piedmont. I would be the last person to say living your dreams is crazy. I think you can do anything you want. I don't know you, but you seem from your writing to have LOTS of positive energy so, you can do it all, dear!!
I have some fresh fennel and want to roast it, or something, as a side dish. What is the best way to prepare it?
I am working on tonights dinner menu now and could use a good suggestion.
By the way, your suggestions on the lamb sound great. Don't worry about your English. You are doing great. It is much better than my Italian. And... as Diana said... don't give up on your dreams. Judith and I are Americans, born here in the USA and are looking to move to Italy as we loved it so much.
Grazie mille!! Doug
Doug
ANCORA IMPARO
Posts: 2108 | Location: Winter Park, FL | Registered: 18 May 2005
What about roasted stuffed fennels? Wash and clean your fennels, then cut off the top and with a small knife make the right space in the middle to stuff them.Now Boil them in lightly salted water for 2 minutes,and then put fennels immediatly in cold water.Dry,season with salt and pepper and lay them down on a baking pan. Now you have to prepare the mixture to stuff.Can you prepare a good besciamella? Do it, and then add some anchovy or ham cubes (our prosciutto cotto) and grated parmigiano cheese.(if you think that besciamella is too heavy, you can use half and half of fresh ricotta cheese seasoned also with salt and pepper.I do think it's pretty heavy, but it's also soooooo yummy). By the way, now you can stuff your fennels and add some grated parmigiano cheese ald olive oil on the top and cook in the over for about 25 min.
Sorry if I'm late.....maybe you will try it next time! What do you think about this recipe?Did you like it?
I don't know if you ever saw the American movie, "Analyze This!" but Robert DeNiro has a line of "You. YOU... you're good you".
Mik.. purfetto and I will try it next time. I change the menu tonight anyway. Whole wheat ravioli stuffed with mozzarella and tomato with an alfredo sauce infused with shitake mushrooms. What the heck, it was in the refrigerator and I had to use the mushrooms! We both enjoyed it.
Antipasti was a caprese.
I do like your idea of stuffing them. Beschamel would be much lighter so I will use that.
PAULINE>>> how about a new thread with this member for recipe ideas. I love it already.
Mik... Grazie mille! A presto, Doug
Doug
ANCORA IMPARO
Posts: 2108 | Location: Winter Park, FL | Registered: 18 May 2005
Iam working on finding the right rack of lamb this week. I will try a local one, there are some good places for agnello in Piemonte, I will let you know how it goes.
Doug.....Penn State 17 Ohio State 10....I was off line yesterday but got your e-mail!! Papa Joe is happy, I am sure!!
Michele, the fennel sound lovley: the sauce/filling counters the sharpness of the fennel flavor... i might try that as well.
Have you ever Heard EUROCHOCOLATE FESTIVAL?It's the main chocolate event in ITALY, and it's in PErugia,next week! So last night I was thinking.....Why not offer a pasta dish made of cocoa? ANd today, at the restaurant I tried.....bitter cocoa gnocchiwith a sauce of fresh ricotta cheese and fresh mint......yummyyyyyyyyyyy!
Why don't you post the recipe. maybe in another thread with an appropriate title, so that it will be possible to search the archives for it in the future? ^___^
Doug, wasn't the mushroom sauce a bit too much with those ravioli? The filling sounds tasty enough, I would have simply garnished them with basil infused EVO oil (maybe an Umbrian or Tuscan one, perfumed and tasty).
I agree. Mik, your recipes sound so great, we ought to be able to access them through a search. I think what Alice means is to post each recipe as a separate NEW POST (or discussion) so it has a title that can be searched.
The Chocolate gnocchi sounds yummy as well. Question though, is the gnocchi chocolate or the sauce? We just had some great bitter chocolate a week ago at our house and the idea of chocolate with ricotta and mint sounds delicious. A nice PRIMI for my pork I do with roasted pears/figs and a balsamic reduction.
Thanks Mik!!.... Keep them coming!!!!
Doug
Doug
ANCORA IMPARO
Posts: 2108 | Location: Winter Park, FL | Registered: 18 May 2005
MIK!!! I WANT that chocolate gnocchi recipe! Pretty please?
Deborah Horn In a previous life I was an Umbrian sunflower farmer. I want to do a past life regression and stay there. ----------------------------------- www.petsburg.com My blog: Old Shoes - New Trip
Posts: 5026 | Location: St. Louis, MO | Registered: 04 September 2001
That's right, Doug. Mik, the messages are kept in a datavbase for a certain amount of time which dipends basically on the server space paid by our Pauline, and therefore on her decision to move off the database and the server certain data if the stuff that's being archived is too much. The data in the archive can be searched (there is a search button on top of the page) and if some relevant detail is added in the subject, the message gets easier to search and a better ranking (likely, I am not into Pauline's database and I have only a scant and theoretical knowledge of how databases works), which means that they appear in the top positions.
By sending each recipe in a separate thread (that means, not in replies to another thread but by producing a new thread/discussion each time) on one side you make them more visibile (and therefore more people will read them), on the other you avoid creating a too big and harder to browse thread. Finally, each thread of discussion is followed usually by a limited amount of people: of the whole people on the board, only, say, the 20% follow that specific thread. We are guided in picking threads by their subjects (or titles). A general subject like "Do you need help or suggestions etc." may be a very good subject for an introductory message, since you declare in it who you are, but it may be easily skipped by people who, while not specifically interested in italian cuisine, are intersted in recipes for, say, roasted fennells.
Finally, there are many threads in thos board that may be of interest for you. Many thread where you could give important and useful suggestions, or where you could learn new ideas and/or recipes; not just ideas about Italian cuisine (if you want I am available for duels on traditional recipes of the Emilia Romagna) but also general inquiries about ingredients and techniques. Professionals are always highly appreciated on food forums and newsgroups. And to whip up an egg properly is a universal need ^_^
Actually, it is possible to search the message board using either "subjects and messages" or "subjects only", so content in posts is easily accessible.
Topic Closed
Pauline, and therefore on her decision to move off the database and the server certain data if the stuff that's being archived is too much. The data in the archive can be searched (there is a search button on top of the page) and if some relevant detail is added in the subject, the message gets easier to search and a better ranking (likely, I am not into Pauline's database and I have only a scant and theoretical knowledge of how databases works), which means that they appear in the top positions.
