On Mon, 28 Jul 2008 09:46:16 +0200, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Sun, 27 Jul 2008 11:29:12 +0200, "Giusi" >
>> wrote:
>>
>>>> Gnudi
>>>> Recipe courtesy Giada De Laurentiis
>>>> 5 tablespoons all-purpose flour, plus 1 cup for coating
>>>
>>>Whoa, flour?
>>
>> Not being Italian and never even having heard of that dish outside the
>> show, I followed the recipe and was fine with it. Got a more
>> authentic recipe to post?
>
>Gnudi
>Per 8 persone:for 8
<snip> TY for the recipe!
>
>They are a first course, a primo, that is served before the main course,
>like any pasta. Or smaller appetites might eat them as a light meal with a
>salad or vegetables.

Ah, primo... TY. I used it as a main dish and served it with a salad.

>
>>>with a bit of butter and some fresh herb leaves.
>>
>> By "herb leaves", did you mean sage? I have several sage bushes, but
>> don't use them much as food because I really don't know what to do with
>> sage other than use it as a seasoning in poultry dressing.
>
>
>Certainly sage is the first you think of, but I use whatever I am in the
>mood for. I am never in the mood for mint.
>I make an involtini dish, roll-ups, filled with intensely saged and buttered
>rice and finished with white truffle oil. It's my idea of heaven in the
>sutumn and winter.

Do you put sage in the rice before of after it's cooked?

>> Butter sauce never even crossed my mind, but it appeals to me. She
>> probably suggested jarred marinara because her show is about shortcuts
>> to traditional Italian cooking and most Americans still associate
>> tomatoes with Italian recipes that require a sauce.
>
>People think she's Italian, so they take her word for it, when the truth is
>her dad was and she is American and curvacious, and that is a recipe for
>food TV, it seems.
>




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West