food The big badass pasta thread
- Thread starter Essegi
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Wow they have a site!!!!
Is should be this one: http://www.saporidimontegnago.it/prodotti/cengia/
Like an aged Asiago.
If you google "formaggio cengia" you don't find many pertinent results...
They have also other stuff not in the site, including one with local black truffle that is good.
Is should be this one: http://www.saporidimontegnago.it/prodotti/cengia/
Like an aged Asiago.
If you google "formaggio cengia" you don't find many pertinent results...
They have also other stuff not in the site, including one with local black truffle that is good.
Looks good!
"Not pasta"…. I know gnocchi is not technically pasta, but I put it in the same class as it's still a starch with binder and small. Plus, it's sold right along pasta at the stores here. So yes, I may refer to gnocchi in general as "pasta" from time to time, though I usually call it "gnocchi" when referring specifically to it. Still, I don't think I could eat that much at one sitting, but I'd try!
"Not pasta"…. I know gnocchi is not technically pasta, but I put it in the same class as it's still a starch with binder and small. Plus, it's sold right along pasta at the stores here. So yes, I may refer to gnocchi in general as "pasta" from time to time, though I usually call it "gnocchi" when referring specifically to it. Still, I don't think I could eat that much at one sitting, but I'd try!
Exactly what i'm thinking g!
Sometimes on stores they sell something decent, but here you find some industrial made that are really another stuff, are completely different on taste, in a bad way (curiously when i was a small kkid i like that better). And also i remember my first time making gnocchi, i was around 10, unluckily i picked the worst potatoes possible, i remember them as the worst gnocchi i've ever eaten.
But it's not that much gnocchi above since plate is plain.
Also gnocchi made with pumpkins instead potatoes are great.
Sometimes on stores they sell something decent, but here you find some industrial made that are really another stuff, are completely different on taste, in a bad way (curiously when i was a small kkid i like that better). And also i remember my first time making gnocchi, i was around 10, unluckily i picked the worst potatoes possible, i remember them as the worst gnocchi i've ever eaten.
But it's not that much gnocchi above since plate is plain.
Also gnocchi made with pumpkins instead potatoes are great.
I happen to have pumpkin gnocchi sitting in a package in my pantry at the moment. And also some pumpkin pasta sauce. I don't know that I'll use them together, but both sound really good. What have you paired pumpkin gnocchi with? I am kind of thinking in the direction of a mushroom sauce., like the chantarelle sauce I made a while back…. just gotta find how I made it.
Sage butter is the classic way to serve pumpkin ravioli, from Ferrara Italy. For gnocci you can turn the sage butter (a brown butter with fresh sage and salt) into a cream sauce.
That's classic, but I'd say... do a vodka sauce for the gnocci. Pumpkin gnocci is still probably a potato dumpling, with the pumpkin inside right? Vodka sauce should go very well!
That's classic, but I'd say... do a vodka sauce for the gnocci. Pumpkin gnocci is still probably a potato dumpling, with the pumpkin inside right? Vodka sauce should go very well!
Yes, still a potato base, just with pumpkin mixed in. Vodka sauce sounds good. I'm not making it until next weekend, so I've got some time to ruminate on it. Do you have a particular one you like? I've peeked at a few online and am leaning towards the kind that uses crushed tomatoes instead of a paste. Will have to add my own "magic", of course….
Sage butter with gnocchi, every type, is an easy win, so good and simple. To me just melt some butter, not boil it, put some sage and fresh peppers and it's done.
Btw for pumplkins i've always eaten in that way: some meat ragù heavy on tomato, was really good.
Btw for pumplkins i've always eaten in that way: some meat ragù heavy on tomato, was really good.
The ones i mean are pumpkin, flour and maybe egg.The Hot Pepper said:
geeme said:
Pretty simple stuff... yes crushed or whole canned San Marzanos, vodka, cream, white pepper (ooops forgot lol), salt, pinch nutmeg, basil leaves.
Pumpkin gnocchi with vodka sauce
Sauce made with tomatoes, shallots, butter, jalapeno, cayenne, garlic, parsley, vodka and roasted chicken. Before the cream added:
After the cream and parmesan added:
It's rather purdy, but as I was eating it I realized I failed to add basil. Guess that means I need to make it again real soon!
Sauce made with tomatoes, shallots, butter, jalapeno, cayenne, garlic, parsley, vodka and roasted chicken. Before the cream added:
After the cream and parmesan added:
It's rather purdy, but as I was eating it I realized I failed to add basil. Guess that means I need to make it again real soon!
geeme that looks fantastic! Possibly butter heavy but fantastic!