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Pandora
 
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"Dee Randall" > ha scritto nel messaggio
...
>
> "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


Ohhhhh! It's a very pity!!! And have you got french cheese? *Raclette* is a
very good cheese and very similar to fontina!
Pandora (