The view from my room was like a Hollywood scenario----....a vine-covered, wrought iron patio
overlooking impossibly blue waters, and Mt Vesuvius in the bgrnd.
Similar to this.
The ruins of Pompei were breathtaking.
Posted on 06/28/2018 4:06:28 PM PDT by Jamestown1630
Well, I’m game; but I’m not sure that I can find Whelk nearby.
(I probably have some of their deserted houses around, though ;-0)
They are generally used as a seasoning. No worries ;-)
French Med, but delicious and simple.
https://www.cuisineaz.com/recettes/avocats-aux-crevettes-23398.aspx
Similar to this.
The ruins of Pompei were breathtaking.
My brother was there in ‘15 and loved it. He had the entire hotel to himself since he went off-season.
Have a friend that is trying to do more keto, and she gave me a keto pancake recipe using cream cheese, eggs and baking soda. I couldn’t get it to work at all, unless I used coconut flour. It was just nasty.
I decided to try some “Frankensteining” of it:
1 - Brick Cream cheese
3-4 eggs
3 heaping tablespoons of peanut butter, I mean heaping with an actual spoon, I’m guessing it is probably 3/4 of a cup worth.
Soften the cream cheese (a minute in microwave works for me)
Mix in the peanut butter and eggs, with a fork until mixed well. Anytime I try with a blender it gets too to watery.
Throw on hot griddle like any other pancake mix. They will fluff up very nicely. I don’t miss flour pancakes at all, and prefer these in fact.
Those Italian men.....(be still my heart).
Italian heartthrob Valentino was once asked if he got mobbed in Italy as he did in the US.
He said no b/c in Italy he looked like every man in the street....only in America did his Italiate looks stand out.
Round Veggie Lasagna
Ingredients
These are just suggestions for an 8 or 9 inch spring form pan with removable bottom
Have a pot of sauce ready to go like marinara or a bechamel, plus extra for spooning on top of each cut wedge..
½ lb or more depending on what size pan you have of boil your own pasta sheets, cooked al’dente.
Ingredients of your choice for layering, if using veggies cut them on the flat side instead of diced and have them pre-roasted and ready to go, or stick with a more classic version.
roughly 1½ lbs of ricotta cheese mixed with generous amounts of romano or parmesan, 2 eggs, salt, pepper and fresh herbs like basil or parsley.
A nice shredded melting cheese like fontina or mozzarella.
Instructions
Cover the bottom of a baking sheet that has sides with tin foil, you’ll thank me for this because there might be some leakage of juices.
Brush or spray olive oil on the inside and bottom of your spring form pan.
Start layering. Sauce first, then pasta sheets, cutting to form around the pan, more sauce, ricotta cheese mixture, other ingredients like veggies,sprinkle the shredded cheese and more romano on top.
Repeat for three layers total, ending with sauce and some cheese on top.
Place filled pan on the foil lined baking sheet and bake at 375 F. for 45 minutes.
Cool on a rack so air gets on the bottom and let it rest for ½ hour, take a knife and go around the sides of the pan before you release it.
Release clasp and place the whole lasagna on a nice platter.
Make sure it’s not steaming hot when you cut into it.
https://www.prouditaliancook.com/2014/02/round-veggie-lasagna.html
This recipe is also worth making if you have the time. The link they give on this page is behind a pay wall, so I’ll add one I found. The pictures are well worth looking at and the movie is worth watching if you love food ;)
https://www.prouditaliancook.com/2016/06/party-picnic-timpano.html
https://www.recipelion.com/Pasta/Timpano-alla-Big-Night-1
That sounds a lot like the Eades ‘Magic Rolls’, a savior of low-carb dieters. Full of protein, but goes down as an acceptable substitute for bread (it shares a lot with gougeres, popovers, and Yorkshire Puddings):
http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/
That’s amazing.
I don’t think I’m up to traversing ‘vertical’ towns anymore; but I love the idea that so many of these hotels have kitchen and herb gardens. I always imagine what it must smell like, to walk there as the Sun rises higher in the day...
Not to worry-——very little climbing.....entrances are all on solid flat ground.
GARLIC ROLLS / 10 rolls
GARLIC OIL Drizzle 2 T ol/oil over gar/cl; roast 400 deg 8-10 min. Cool on counter. Remove skins, mince;
set aside. On low, combine ol/oil and corn oil; heat warm but not hot, about 180°F.
Offheat, add garlic; steep at room temp 20 min.
ROLLS Foil/Wrap rolls; heat 400 deg 8-10 min crispy outside, soft and chewy inside.
Set in colander or strainer on sheetpan. Pour on garlic-oil; coat well. Transfer to wax-paper lined basket,
sprinkle with salt, oregano and parsley.
Serve immediately.
ING 10 unpeeled garlic cloves (yes, that's 10) 1/4 cup olive oil, plus 2 tablespoons olive oil 1/3 cup corn oil
10 small Italian rolls or 10 small sourdough rolls 1/2 teaspoon kosher salt 2 tb ea dried oregano, chopped fresh parsley
I am putting this on my to make list. It reminds me of giant arrancini.
Sartu di Riso
Ingredients
1 pound Arborio rice (2 1/3 cups)
4 cups low-sodium chicken broth
1 3/4 teaspoons kosher salt
1 dried bay leaf
3 cups freshly grated Parmigiano-Reggiano
4 large eggs, at room temperature
1/4 cup extra-virgin olive oil
8 ounces sweet Italian sausage or sweet Italian turkey sausage
1 clove garlic, chopped
1 shallot, sliced
2 sprigs basil
One 2-inch piece Parmigiano-Reggiano rind
One 28-ounce can crushed tomatoes
3 tablespoons whole milk, at room temperature
7 tablespoons fine breadcrumbs
1/2 teaspoon dried oregano
8 ounces ground sirloin or ground dark turkey meat
Olive oil, for frying
1 1/2 tablespoons unsalted butter, at room temperature
1 cup frozen peas, thawed
One 8-ounce ball fresh mozzarella, diced
Directions
In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
Cool for 15 minutes.
Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/sartu-di-riso-3083452
But I wanna be among the People!
I like the Grand Excelsior Vittoria, in Sorrento - close to the Piazza Tasso, and the beach (such as it is); and probably (only very slightly) closer to my pocketbook, too ;-)
ROFL! Next Thanksgiving. Thx. Too cute.
Hullo JT, visiting my mom in the mountains outside Asheville. This looks like a wonderful thread. Will check in tomorrow. Those eggs.......sigh.....
It reminds me of a combo of Greek isles and the Ticino part of Switzerland. I’ve never been to that coastal part of Italy, only Rome - Anzio. In Arona I felt I was pretty close to heaven.
Any chance you get to head over there this summer or fall?
The mice and cheese would be a big hit here and we love capers so the pepper corns are out of luck.
You are right; Italians do dessert right. Not much fuss but what wonderful flavors and textures. I remember “reading” a relative’s woman’s magazine down there, and in the center was an attached little recipe booklet of Italian dolces (desserts or sweets?). I was allowed to unstaple the little booklet and take it home, and I had fun following the recipes even in Italian. Such interesting things. Other than Chinese, where else do you find a people so satisfied by their own food that they don’t even need to reach out and sample any others? ;). There just isn’t time or need to check the rest out!
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