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27-07-2005, 09:52 AM
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Chestnut dumplings
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 |
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27-07-2005, 12:13 PM
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"Pandora" wrote in message ... 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'd love to see a recipe for those gnocchi! - They sound delicious. Never heard of chestnut flour before, I must admit (I'm in the UK). Cheers, Shaun aRe |
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27-07-2005, 04:26 PM
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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 think I have seen it, but I have no idea where. Actually, it might have been at Whole Foods. I would love to have the recipe. -- Jean B. |
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27-07-2005, 04:31 PM
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"Pandora" wrote in message ... 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. Great photos, Pandora. I've seen chestnut flour at the local natural foods co-op and also a health food store. I would LOVE to see both your recipe and a picture of those delicious sounding gnochhi! Tammy Sacramento, California (where it's "only" going to get up to 102F (38C) today....) |
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27-07-2005, 04:54 PM
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"Jean B." ha scritto nel messaggio ... 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 think I have seen it, but I have no idea where. Actually, it might have been at Whole Foods. I would love to have the recipe. I will make this week. Then I will tell you. Cheers Pandora. -- Jean B. |
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27-07-2005, 04:58 PM
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"TammyM" ha scritto nel messaggio ... "Pandora" wrote in message ... 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. Great photos, Pandora. I've seen chestnut flour at the local natural foods co-op and also a health food store. I would LOVE to see both your recipe and a picture of those delicious sounding gnochhi! We have a supermarket called Coop, too  ))"Gnocchi di castagne" aren't made only with chestnut flour, but also with potatoes. Pratically you mix the purea of boiled potatoes with flour just like they was potatoes dumplings. I'll be more precise when I will do them. Tahnk you and Cheers Pandora Tammy Sacramento, California (where it's "only" going to get up to 102F (38C) today....) |
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27-07-2005, 05:21 PM
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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? Chestnut flour can easily be ordered online here in the US. Boron |
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27-07-2005, 06:00 PM
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Pandora wrote:
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. Yes, I use chestnut flour in the wintertime to make chestnut polenta, which I serve with pork braised in milk. It's a wonderful combination. Bob |
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27-07-2005, 06:01 PM
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"Pandora" wrote in message ... 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 How beautiful! Sounds like you enjoyed your trip. Look forward to your dumplings. MoM |
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27-07-2005, 06:09 PM
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"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 |
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27-07-2005, 06:13 PM
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"Bob" ha scritto nel messaggio ... Pandora wrote: 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. Yes, I use chestnut flour in the wintertime to make chestnut polenta, which I serve with pork braised in milk. It's a wonderful combination. This is a very good idea! I've never made it. I must try. Coul you give me the recipe also for pork braised in milk? I make a pork roast with milk; I want to confront my recipe with yours. Thank you. Pandora |
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27-07-2005, 06:14 PM
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"MOMPEAGRAM" ha scritto nel messaggio news:[email protected] eranews... "Pandora" wrote in message ... 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 How beautiful! Sounds like you enjoyed your trip. Look forward to your dumplings. Yes! Thank you. Cheers Pandora |
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27-07-2005, 06:40 PM
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"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 |
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27-07-2005, 07:14 PM
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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  ( |
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27-07-2005, 07:32 PM
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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. 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. Dee Dee |
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