"Dee Randall" > ha scritto nel messaggio
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>
> "Pandora" > wrote in message
> ...
>>
>> "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 (
> I believe I saw Raclette other day at Trader Joe's. I'll look for it.
> I found at Wegman's a wonderful cheese I hadn't had in years, Morbier.
> For those who don't know it
> http://www.interfrance.com/en/fc/ga_la-fromagerie.html & stroll down to
> 'Morbier.' It was heaven.
>
Yes! i saw raclette! I think is better than fontina!!! And I saw Morbier! I
haven't tasted it but I think (at a first look) it is the middle between a
Fontina and a Gorgonzola,but mor hard and soft than Gorgonzola! I think it
is ok for this preparation.

> Thanks for sending pictures of Switzerland -- I've only been there a few
> times,. There is a place settled in West Virginia by the Swiss, called
> Helvetia. People flock there in the summer for some sort of festival. It
> is very remote and mountainous -- but, of course, not like Switzerland's
> mountains.

Nice! You have a little part of Europe )))
Let me know what kind of cheese you'll be able to find !!!!Cheers
Pandora