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Messages - Bedidassi
31
« on: August 08, 2011, 08:54:56 am »
Hi Bedidassi,
Thanks for that lovely recipe. I can't wait to try it. I love soup. It is my dream to one day visit Italy. Please keep the italian recipes coming.
Be sure of it! The only question is if I will be able to let myself understood because sometime I don't know English words for food like stirring or other technical terms 
32
« on: August 08, 2011, 08:52:12 am »
33
« on: August 08, 2011, 08:24:15 am »
haha yes very aussie...distance is never alot but to the French anyway 20kms is far away yet alone 200!!
You know, there is something you should consider about Europe and especially Italy: forget, and who has been there knows I'm telling the truth, your big city streets, your infinite outdoor. In Italy everywhere is jammed, houses everywhere, sometime 10 mt. large streets and even to move from a city to the other the freeway if often jammed and always slow... To go from Pisa to Florence which are not even a 100 km. apart, the only way is to use is a highway which is only about 20 years old but that at the opening it was already full of holes and when it's raining you risk your life because it's just a swimming pool. This because, as almost everything in Italy, corruption and bribery are running deep and who had to build the highway presented a project and then used a different one who made possible to gain more money using cheaper materials and that's the result. Endless works that slow the cars and to drive for a hundred km. it can take from 1 and half hour to 3 hours, it depends on the weather and on how many working sites are open. That's why we don't love so much driving 
34
« on: August 07, 2011, 10:05:00 pm »
Welcome, Bedidassi, it looks like everyone is eagerly awaiting your recipes. I live in Australia but we go to Cremona in Lombardy every year or so on business, so not too far away from you I think. I see that you have already posted quite a few recipes. Many thanks - I am sure we will all enjoy our Italian feasts!
Cremona is about 200 km from Pisa, I suppose, but for you Australians 200 km are nothing, right? I remember driving for hours in your beautiful country... 
36
« on: August 07, 2011, 08:23:41 pm »
thanks for the info bedidassi...i guess you just need to make sure its well drained beforehand (depending on how fresh it is) 
Yes, you've got right to the point: the important thing is to drain the ricotta well otherwise the gnocchi will be too soft...
37
« on: August 07, 2011, 08:20:45 pm »
38
« on: August 07, 2011, 05:03:49 pm »
I'm not sure if this is the right section for this recipe but if is not, please move it to where it belongs. This butter is very handy to make a quick and delicious pasta when you don't have time to fuss over elaborated recipes. If you make your own butter with Tmx, you use it, of course, otherwise you can use the bought one as well. The result will be equally nice. Ingredients: 500 gr. butter 10 garlic cloves 70 gr. of basil leaves 70 gr. of pine nuts 100 gr. Parmesan cheese 2 teaspoons of salt 1/2 teaspoon of black pepper Put in the tmx bowl first the Parmesan cheese: grate at speed 8 for 10/15 sec. and then put it aside. Drop the basil leaves, the pine nuts, the garlic cloves, the salt and the black pepper and mix 20 sec. speed 7. Put the grated parmesan cheese back in the bowl together with the soft butter cut in chunks and mix 1 minute speed 3. Taste it to verify the salt and then put the butter you have obtained in ice cube trays and freeze. When you need to make a quick pasta, you just have to take out of the freezer a cube of butter pesto and while you cook the pasta the butter will be ready. You mix pasta and butter and the trick is done! Pasta with the wonderful pesto aroma....  You can use this butter on grilled meat or spread on hot bread or to season steamed vegetables and it's wonderful on baked potatoes.. Of course you can change the quantity of garlic or salt or Parmesan cheese as you like For a simple garlic butter, I have another recipe: 200 gr. soft butter , 1/2 liter of water, 100 gr. of garlic, white pepper and salt put in the tmx bowl water, salt and garlic without the germ: 10 minutes, 100' speed 1. Throw away the water, insert the butterfly and mix the garlic for 1 minute at speed 3 until you will obtain a cream. Add the soft butter and salt and pepper as you like: another minute speed 3. Again, you can keep it in the fridge or you can use the ice cubes tray system. This butter is much stronger than the previous but how nice it is...... I use it on meats or with sauces like béchamel or cheese sauce to give them a different taste.
39
« on: August 07, 2011, 03:50:19 pm »
Thanks for your words Bedlam, it's a pleasure!
40
« on: August 07, 2011, 03:48:24 pm »
Thank you for your words Chelsea. I was really afraid of being nosy over someone else post...
41
« on: August 07, 2011, 03:41:55 pm »
Yes Frozzie, you are absolutely right about the way bastardisation is quickly transform the way we cook but I absolutely love ethnic food and I love the way now everything or almost anything is reachable. For example, I know it sound strange from an Italian, I do love English cider and till last month I wasn't able to buy it in Italy, so I was overjoyed when I saw on tv that now Heineken, I think, is starting to sell Strongbow in Italy. At the same time, however, I'm proud to have a sort of book with all my family recipes which I will pass to my son when he will grow up. These gnocchi are softer than potatoes ones but they have a certain consistency, otherwise you wouldn't be able to roll them as cylinders..
42
« on: August 07, 2011, 10:48:03 am »
You are right, usually gnocchi are made with flour and potatoes but we have many other recipes, some with spinach, some with pumpking, this one is with cheese and plain flour but they are very very easy to make and the result is equally delicious
43
« on: August 07, 2011, 10:02:41 am »
I'm sorry.  it's just that I was thinking it could be very stupid of me to write recipes with things which could be unavailable in other countries, but I suppose things have been changed since I lived in London. At that time, from 1984 to 1990, apart from Harrods, you coul not even find mozzarella. Thanks God for globalisation 
44
« on: August 07, 2011, 09:50:00 am »
I would never want to sound presumptuous but in Italy, with tmx, we actually cook the spaghetti already in the oil and garlic because in any other way you decide do process the pasta while the salsa cooks, the spaghetti, even for 3 minutes would became irreparably overcooked but, as you probably know, we Italians are very fussy about overcooked pasta. That's the way we do spaghetti aglio e olio: (for 4) We put 3 garlic cloves into the bowl with dried chilly and (but not for the purists) some parsley: 5 sec. speed 6/7. Then we pour 50 gr. of good olive oil and we cook for 5 min. 100' speed 1. We then add 750 gr. of water and we heat for 8/9 minutes 100' speed 1. At that point we take away the lid and insert the spaghetti (whole) through the hole and then cook them for the time on the package at 100', reverse, speed soft (I'm sorry I don't know how you call this speed in English, is the speed before 1) Serve in a bowl with other 30 gr. of oil and a some grated (at the moment) Parmesan cheese Again, not to want to teach anything to anybody but just to let you know how we do it.
45
« on: August 07, 2011, 09:11:55 am »
I'm sorry, where I live we only have one lettuce, the one with quite large but not long leaves and yes, the taste is very very nice and sometime I serve it with croutons rubbed with garlic and some olive oil because in Tuscany we don't use butter so much because of the large production of excellent oil but I'm sure butter crunch would be perfect 
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Still the locals dont travel far and find yes that even the other side of the city is a fair distance to go and tend to not travel that far... I think in oz because all the main cities are so far apart not to mention the actual size of oz most aussies are used to travelling long distances to go anywhere so dont flinch at how long it will take to get somewhere 