"Pandora" > wrote in message
...
>
> "Boron Elgar" > ha scritto nel messaggio
> ...
>> On Wed, 27 Jul 2005 10:52:35 +0200, "Pandora" >
>> wrote:
>>
>>>Yesterday I made a trip with my boyfriend in the nothern of Piemonte. I
>>>went
>>>to Formazza (Verbania), a little country near Switzerland about at 1300
>>>at
>>>sea level.
>>>Here we have ate *chestnut dumplings* (gnocchi di castagne), seasoned
>>>with
>>>butter and sage.
>>>And then some local cheese and salami.
>>>I hadn't made the photo of chestnut dumplings, but I would like to make
>>>them because they were very very good.
>>>I ask myself if in Us you have the chestnut flour indispensable for this
>>>dish.
>>>Here his some photo of the country I visited and I hope you enjoy them
>>>like
>>>I do:
>>>http://tinypic.com/9hs6mv.jpg
>>>http://tinypic.com/9hs6xs.jpg
>>>http://tinypic.com/9hs70x.jpg
>>>http://tinypic.com/9hs77n.jpg
>>>http://tinypic.com/9hs8p1.jpg
>>>
>>>When I will make dumplings, I will send you other photos.
>>>Cheers
>>>Pandora
>>>
>>>
>>>
>>
>> I would love a recipe. I have some wonderful sage in the garden that
>> would be perfect.
>>
>> A cheese suggestion, too, please....Does this need to be a grated
>> cheese such as a Parmigiano or Pecorino? I wonder how a gorgonzola
>> would taste crumbled over the gnocchi?
>
> Gorgonzola, IMHO, has a very hard taste, so it would cover delicacy of
> this kind of Gnocchi. that's why they put over only butter and sage.
> On the other hand, butter and sage, aren't so flavourful. Perhaps it would
> go better a creamy sauce with walnuts, "Fontina" (a piedmontese cheese),
> few milk to melt cheese and if you want few minced sausage. Yes, I think i
> will do like this.
> To make chestnut dumplings is very simple: boil 5-6 medium potatoes and
> when they are soft, peel and squash them over the pastry board. Make an
> hole inside. Then put in the hole two whole eggs and mix with potatoes. At
> this point you can start to add chestnut flour. You must add flour till
> the mixture is rather hard.
> Then you take a piece of mixture (as big as a tennis ball) and roll it
> over the floured pastry board (back and forth) with the hand's palms. It
> should comes out a long snake of pastry ( about one centimeter of
> diameter) that you will cut with a knife in little rectangle of about 2
> centimeters lenght.
> Put your Gnocchi on a big and floured tray (if you want you can froze them
> with the tray, and when they are hard you can put in a freezer container).
> When the salted water boil (put in the water also 1-2 spoons of oil),
> plunge gnocchi and mix a little (with a long spoon) only the first time.
> Gnocchi are ready when they come on the surface.
> This is what I will do next saturday. Then I will tell you, but if you
> want to try before., you can follow this recipe.
>
>> Chestnut flour can easily be ordered online here in the US.
>
> Is a fortune ))
>
> Cheers
> Pandora
>
"Fontina" (a piedmontese cheese),

I've been looking all over for this for perhaps 6 months (or more) and can
only find Wisconsin, Swedish and Danish Fontina. Nosiree, no Italian
Fontina.
Dee Dee