"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-24-2014, 07:20 PM   #31
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by Mad Cook View Post
Sorry Cave. have duplicated your post. I really should read to the end of the thread before answering.
Sright! I was wondering if you had me on 'ignore this member'.
__________________

__________________
cave76 is offline   Reply With Quote
Old 04-24-2014, 09:03 PM   #32
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
I prefer farmers cheese. Ricotta IMHO, is OK to use as a filling maybe, but not to cook with it.

Sent from my SAMSUNG-SGH-I747 using Discuss Cooking mobile app
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-24-2014, 09:18 PM   #33
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Addie View Post
The Pirate's MIL used to put grated Parm or Romano cheese in her gnocchi. Her daughter made them for me (or at least tried) and they fell apart when she put them in the water to cook. She was still a new bride and they were living with me. Her family came from Naples, Italy and her mother and father were both great cooks. But with five daughters, they never taught any of them how to cook. Poor Pirate, he had to suffer through a lot of meals. Today, learning from his MIL, he is the cook in his family. And a great cook. Italian or American. He makes great gnocchi. DIL still hasn't learned how to make them.
Smart girl she is! She doesn't need to learn, she has him to do it!
__________________
CarolPa is offline   Reply With Quote
Old 04-24-2014, 09:23 PM   #34
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Addie View Post
Ricotta cheese is definitely not on my best liked foods list. And I haven't the heart to tell my daughter. She is always sending me foods with ricotta in it. I give it to The Pirate to eat. The rest of the family is sworn to my secret.

I love ricotta. When I make lasagne I have to buy extra because I eat it right out of the carton. It has to be Lamagna Ricotta, though. That's a company that makes it in the Pittsburgh area. I don't know what they do different but it tastes like dessert! I have had some ricotta that was downright awful.
__________________
CarolPa is offline   Reply With Quote
Old 04-24-2014, 09:32 PM   #35
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Quote:
Originally Posted by CarolPa View Post
I love ricotta. When I make lasagne I have to buy extra because I eat it right out of the carton. It has to be Lamagna Ricotta, though. That's a company that makes it in the Pittsburgh area. I don't know what they do different but it tastes like dessert! I have had some ricotta that was downright awful.

I never made lasagna because I don't like ricotta until Luca Lazzari posted a recipe for lasagna ala Bolognese with NO RICOTTA! Yum. It's delicious.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-25-2014, 08:48 AM   #36
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 305
Gnocchi - what to serve them with

Hello all - I've just re-joined the group after many years absence and it's great to be back.

I live in Italy and hope to share information (and recipes, obviously) with you.

Here, gnocchi ( for those who don't already know, pronounced 'nyokki)are what is known as what we call a primo piatto, which follows the antipasto, and is then followed by the secondo, or main course) and are served with sauces or ragł. They are very nice with pesto, but as an old timer I prefer them with a really good tomato sauce or a meat ragł, or with sage, butter, parmesan and black pepper. I've never come across them served with fish.

I have a really nice recipe for orecchiette with prawns and sweet basil. Anyone interested?

Ciao a tutti

Di
__________________
di reston is online now   Reply With Quote
Old 04-25-2014, 09:58 AM   #37
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Quote:
Originally Posted by di reston View Post
Hello all - I've just re-joined the group after many years absence and it's great to be back.....

I have a really nice recipe for orecchiette with prawns and sweet basil. Anyone interested?

Ciao a tutti

Di
Welcome back Di! Of course we're interested in your recipe!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-25-2014, 11:27 AM   #38
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 305
Orecchiette (you can use linguine if you prefer that type of pasta)70g per person.
Giant prawns - 50g per person
Lemon zest grated, to taste
Garlic to taste but delicately used so as not to overpower the flavours
A handful of chopped parsley
A handful of chopped sweet basil
Juice of 2 lemons
Extra virgin olive oil (delicate flavour rather than strong)
Good quality light white wine, about 1 wineglassful

Chop the herbs and garlic fine, and add the lemon juice
Cut the prawns (gamberoni) into 1cm pieces
Lightly cook the prawn pieces with the chopped garlic in the olive oil. Add the herbs and lemon zest, then the lemon juice to taste, then the wine.
Cook the pasta according to the instructions then toss in the skillet along with the flavouring ingredients and prawns, season to taste with salt and black pepper. Garnish with one whole unshelled prawn and serve very hot.
A great favourite for everyone, including the chef!!

Ciao a tutti

Di
__________________
di reston is online now   Reply With Quote
Old 04-26-2014, 08:29 AM   #39
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by CWS4322 View Post
All this talk about gnocchi had me making some this morning. I decided to have Spring Vegetable and chcken soup with potato gnocchi for lunch. Question: to freeze the rest, do I cook them first, or freeze them and cook them when I want to eat them?
They are already cooked. You cook the potatoes and then mash or rice them. So into the freezer they go. If you purchase the store bought ones, they are frozen and then you cook them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-26-2014, 09:58 AM   #40
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Some of the store-bought are not frozen. I have seen them in Aldi's in the noodle aisle. They had gnocchi and tortellini. I have had the tortellini but not the gnocchi. I don't know how they keep without being frozen. Probably lots and lots of preservatives! The tortellini were delicious.
__________________

__________________
CarolPa is offline   Reply With Quote
Reply

Tags
egg, flour, potatoes, recipe, salt.

Hand Made Gnocchi Hello folks, my name is Emilio and I'm new to this community. As my 1st thread I would love to share with you my gnocchi recipe, as my mother taught me many years ago.... All you need is: 800g/1 kg potatoes 1 egg salt About 350 gr flour 1 hour of time The first thing to do is to prepare the potatoes: wash them and, without peeling them, put them in a pot with salted water and let them boil (for making potato gnocchi I recommend you use the floury potatoes red). When they became soft enough, still warm, peel them, mash them and put them on a well-floured worktop.[IMG]http://www.discusscooking.com/forums/attachment.php?attachmentid=21137&stc=1&d=1398090213[/IMG] Add a pinch of salt, flour and knead until you obtain a firm but soft at the same time dough. At this point add an egg and continue to knead until the dough is compact and without lumps. Note that the amount of flour needed is very sensitive to the potatoes variety used, so if the mixture is still too sticky and wet add some other flour. Now Divide the dough into balls the size of a fist, then start rolling them on the table to obtain the strands with a thickness of 2-3 centimetres. Begin to cut your gnocchi and put them down on a surface or a floured tray. [IMG]http://www.discusscooking.com/forums/attachment.php?attachmentid=21138&stc=1&d=1398091069[/IMG] To give gnocchi their typical shape, if you don't have a threaded board as the one shown in the picture, you can use a fork. Just press each gnocco on its back and let it rolling on it. Let stand your gnocchi for 15 minutes, then cook them in a pot with enough salted boiling water and drain when they will rise to the surface. Prepare the seasoning that you like and dress your gnocchi. Enjoy your gnocchi!:chef::chef::chef::chef: 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.