Well here we are in the dead of winter on Maryland’s Eastern Shore (Bishopville MD to be exact) and not finding much to do outdoors thoughts seem to drift ahead toward spring. Spring brings flowers, vegetable gardens and of course weeds. But in my case the big attraction is springtime food cravings, right alongside summer, fall and winter. Continue reading “Springtime Pasta!”
I thought I had a winner. Had I won it would have been two years in a row because last year’s entry, my lasagne bolognese, was the champ.
I’m talking about a pasta recipe contest sponsored by the Delaware chapter of a national Italian-American service organization called UNICO. And you would be correct, members are called “unicans”.
This time I entered the item featured below with total confidence of its success. Purple potato gnocchi with a four-cheese sauce, known in Italy as gnocchi alla fonduta. The word “fonduta” means fondue, and reflects the four-cheese blend one might find in Swiss fondue recipes.
The topic of home-made bagels came up recently in a discussion with my nephew who called my attention to an excellent blog site (realdealcooking.com) that elaborates on the proper technique for making this style of bread product. My interest having been sufficiently piqued I soon embarked on the inevitable research tedium that partly characterizes my life in the kitchen. (The rest is characterized by inertia punctuated by rare fits of perceived talent).
My intention was to try to find a connection between bagels and Italian cuisine, because I slavishly believe all good things to eat in the world originated in Italy.
They say the Rhine River is unique in that it flows from south to north. Looking at the map it’s no surprise for a river that starts up in the Swiss Alps at 5000 or so feet above sea level and winds up in Holland at zero feet. Law of gravity no?
There is another name for stuffed pasta found on menus just about everywhere in Italy but apparently nowhere in the U.S. except maybe in the high end restaurants. The name is Agnolotti and you don’t ever pronounce the “g”.
These tasty items are normally stuffed with ground up braised veal or pork and parmesan cheese. According to the scholars the more familiar Ravioli usually, but not always, are stuffed with other cheeses such as ricotta and vegetables such as spinach, in addition to or instead of ground meat. So you ask, all in all what is the difference?