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Old 09-11-2014, 09:41 PM   #21
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Quote:
Originally Posted by buckytom View Post
tax, what's a rotolo?
It's a sheet of pasta, spread with filling, rolled up like a cinnamon roll and cut into "rolls". The rolls go in a baking dish, cut side up. They are wider than they are tall.
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Old 09-11-2014, 09:46 PM   #22
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Originally Posted by Andy M. View Post
According to the menu, rolled pasta.
Yup, that's what the menu says and it's not wrong, but not very descriptive. So, you found the menu for Scarolies. Stirling didn't have the "Rotolo Alla Milanese". He had one from today's table d'hôte menu.
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Old 09-11-2014, 09:53 PM   #23
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thanks andy and taxy.

i've never heard that term before. pizza dough stuffed and rolled like that is called a stromboli. i figured it was something similar.
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Old 09-11-2014, 10:11 PM   #24
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Originally Posted by buckytom View Post
thanks andy and taxy.

i've never heard that term before. pizza dough stuffed and rolled like that is called a stromboli. i figured it was something similar.

I was picturing a cannelloni.
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Old 09-11-2014, 10:13 PM   #25
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Quote:
Originally Posted by buckytom View Post
thanks andy and taxy.

i've never heard that term before. pizza dough stuffed and rolled like that is called a stromboli. i figured it was something similar.
I hadn't hear the term before either. You're right, it is rolled and stuffed like stromboli. Another difference is rotolo is cut before baking while stromboli is cut after baking.
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Old 09-11-2014, 10:13 PM   #26
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Originally Posted by Andy M. View Post
I was picturing a cannelloni.
So was I until Stirling's food arrived.
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Old 09-12-2014, 12:02 AM   #27
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Nope, I meant take a boo. Is that another one of those regional things? Sorry all. Take a boo means to peruse...
Taken in context, I figured it was your own shorthand (shortspeak?) for "peek-a-boo", as in take a quick look at the magazine. Either that, or your issue was featuring pumpkin pies and cookies, maybe a cauldron of eye of bat, etc.


Himself did a fish run for fried cod and scallops. I made coleslaw per the Chief's recipe (it's the only coleslaw I like, it seems) and cut, soaked, and seasoned Russet potato wedges for oven dinner fries. Lots left over to add to the other leftovers from the past couple days. I'm not complaining, I won't have to cook after running errands/grocery shopping tomorrow.
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Old 09-12-2014, 04:21 AM   #28
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SO made butternut squash risotto with sage and pancetta.
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