Computer and internet problems may be keeping your Head Trucker offline for a while, but to tide you all over, here are some interesting but completely unrelated vids that I found over the weekend.
I have a little bit of "nonna" in me...and I am so thankful that I watched and learned from my mother, my grandmother and my uncle who used to make gnocchi.
I made gnocchi this past Sunday for dinner at our house with some friends. I was a little apprehensive because I hadn't made them in a long time and there is no exact recipe: boil 3, 4, or 5 pounds of russet potatoes in their skin, peel, put through a ricer and add flour a little at a time, but not too much, until you get the right consistency.
Only a "nonna" or a "zio" knows exactly what that is. I was channeling Uncle Gregory. I also made a great tomato sauce with meatballs, sausage and roast pork.
This would not be a big deal in Connecticut or New York, but in the land where EVERYTHING is covered in red or green chili and comes with beans and tortillas, homemade gnocchi are a rare delicacy.
Comments are welcome, but please note: this is not a public forum but my personal blog, which nobody is forced to read. You don't like what I write, go find a blog you do like; there are millions of others to choose from. Or write your own.
Polite disagreement is one thing, but rudeness will be deleted without hesitation.
2 comments:
I have a little bit of "nonna" in me...and I am so thankful that I watched and learned from my mother, my grandmother and my uncle who used to make gnocchi.
I made gnocchi this past Sunday for dinner at our house with some friends. I was a little apprehensive because I hadn't made them in a long time and there is no exact recipe: boil 3, 4, or 5 pounds of russet potatoes in their skin, peel, put through a ricer and add flour a little at a time, but not too much, until you get the right consistency.
Only a "nonna" or a "zio" knows exactly what that is. I was channeling Uncle Gregory. I also made a great tomato sauce with meatballs, sausage and roast pork.
This would not be a big deal in Connecticut or New York, but in the land where EVERYTHING is covered in red or green chili and comes with beans and tortillas, homemade gnocchi are a rare delicacy.
Frank next time let me know when you're making gnocchi and I'll be right over...
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Comments are welcome, but please note: this is not a public forum but my personal blog, which nobody is forced to read. You don't like what I write, go find a blog you do like; there are millions of others to choose from. Or write your own.
Polite disagreement is one thing, but rudeness will be deleted without hesitation.