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Old 08-02-2011, 11:48 AM   #11
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Thought so, I support that other good "socialist" team in red Liverpool FC my home city. I also used to do a lot of business in Mussolente, have you visited Croatia?
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Old 08-02-2011, 11:59 AM   #12
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Thought so, I support that other good "socialist" team in red Liverpool FC my home city. I also used to do a lot of business in Mussolente, have you visited Croatia?
I still remember when the Brigate Rossonere, and everyone of us in San Siro, sang your hymn after Hillsborough.
No, the only time me and my old friend Marco crossed the boundary to enter Yugoslavia (1978, more or less...), the guards stopped us for three hours to search the car. Marco was a mad Milan fan, and his car didn't looked exactly reassuring... Then we had little time left and stopped in Slovenia.
Fantastic grilled meat for a few cents near Kranjska Gora!
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Old 08-02-2011, 12:08 PM   #13
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We came back from a month in Serbia a few weeks ago where the pig is king, we usually spend a month with family on Hvar near the Island of Korcula the birth place of the Croatian Marco PoloClick image for larger version

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ID:	11675clic on pic
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Old 08-02-2011, 12:19 PM   #14
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I will surely try it, but with no more than one glass of wine (for each arugula leaf).
I like the way you think!
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Old 08-02-2011, 12:36 PM   #15
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I like the way you think!
And it's one of the few areas in which I do what I think...
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Old 08-02-2011, 12:40 PM   #16
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We came back from a month in Serbia a few weeks ago where the pig is king, we usually spend a month with family on Hvar near the Island of Korcula the birth place of the Croatian Marco PoloAttachment 11675clic on pic
WONDERFUL photograph!
Here in Pavia the pig is king, too.
Our dialect word for "pig" is "nimÓl", that is like the Italian word "animale", animal: for us the pig is THE animal...
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Old 08-03-2011, 01:30 AM   #17
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what kind of pan do you use to make the frico, luca? is it non-stick?

i'm curious since you mentioned adding no fat, and the potatoes still get browned and don't break up.

jenny, what's the difference between a frico and a potato and cheese knish? maybe deep frying?
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Old 08-03-2011, 02:30 AM   #18
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what kind of pan do you use to make the frico, luca? is it non-stick?

i'm curious since you mentioned adding no fat, and the potatoes still get browned and don't break up.

jenny, what's the difference between a frico and a potato and cheese knish? maybe deep frying?
Yes, I use a nonstick, flat pan.
It's called "testo", it's the modern version of a typical large and flat pan they use in Romagna to prepare the piadina. I'm currently using it almost for everything, because it's large and I can cut the fats. When I can, I keep the heat not too high, too. I prefer to spend some minutes more in front of the fires, fiddling with my food, I'm a sort of a maniac...
However I think you can use a little butter with the frico.
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Old 08-03-2011, 03:21 AM   #19
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Tom mate putting my mohel hat on a knish is wrapped in pastry and has a crimped flap my speciality
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Old 08-03-2011, 03:29 AM   #20
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Luca the best pizza emerges from a wood fired oven. The best pizza I have eaten was a potato pizza near Pescara. I dont have a wood fired oven in the UK but I do have an old Bompani Range with a spit, the oven gets to 625f on a good day, I use a stone and make my own dough (50/50 milk and water) and still it does not taste the same, any tips.
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italian, montasio cheese, recipe

Italian weekend: the "frico" recipe Nice weekend in the Friuli region, NE Italy, with my old school friend Marco. I ate really well, not suprisingly, and spent very little, somewhat surprisingly... And I discovered a gooood culatello, the culatello from Sauris. But the most typical local recipe that we tasted was the "frico" with potatoes, that is cheese cooked with mashed potatoes. 4 servings: dice 400 g of Montasio cheese (or Asiago) into small pieces, then boil 400 g of potatoes and mash them up roughly with a fork. Put the mashed potatoes in a pan and sautÚ for 5 minutes (without adding fats). Add the cheese and press it into the mashed potatoes with a fork. Try to form a round shape with the potatoes and cheese in the pan. When the fritter is brown on the bottom, turn it without breaking it and get the other side brown, too. When both sides have turned brown, turn off the heat and leave for a couple of minutes, then remove the frico from the pan and serve it! The result must be crisp outside and soft inside. It's very simple, no fats, no added salt, just cheese and potatoes, but it's really tasty! Ciao! Or, as they say in Friuli, mandi! 3 stars 1 reviews
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