A present for my RFC friends.
I have cook it at lunch for my family.

Pic
http://i39.tinypic.com/n69k7n.jpg

And recipe:


TIMBALLO OF PASTA WITH MEATBALLS.

Category: First dishes
Yield: 5 porzioni
Preparation time: 1 hour
Source: Pandora

500 gr. pasta - (caserecce types)
50 gr. romano cheese
salt
TOMATO SAUCE
500 gr. canned tomatoes - (pelati)
1 onion - (minced)
1/4 glass extra virgin olive oil
1 tsp sugar
1 pinch salt
1/4 tsp hot chili pepper - (or pepper)
MEATBALLS
350 gr. minced meat - (a mix of pork and beef)
4 cups fresh spinach - (I have used 4 cubes of
-frozen one)
80 gr. breadcrumb - (plus few for the timballo pan)
100 gr. grated provolone cheese - (the hot type)
30 gr. mozzarella cheese - (for the meatballs
-filling)
50 gr. mozzarella cheese - (to mix with pasta)
2 eggs
1 clove garlic
1/2 cup flour
1/2 cup parsley - (minced)
2 cups oil for frying
1 pinch salt
1 pinch pepper

Prepare tomato sauce with a sautéd mixture of finely chopped onions and
oil. Then add tomatoes cut with a fork and a knife in little cubes. Add 1
tbs sugar, salt and pepper and let stew for about 20-30 minutes. Set aside.
Prepare meatballs: wash spinach and let them stew in few salted water for
about 7-8 minutes. Strain and set aside.
Put in a bowl: meat,, breadcrumb, provolone cheese (grated), garlic
(minced), eggs, salt, pepper and parsley. Mix well and then, with 3/4 of
meat, make about 12 meatballs (3 cm of diameter). Put in the centre of the
meatballs a tsp of spinach and in the centre of this a little cube of
mozzarella cheese.
Make smaller meatballs (about 1,5 cm) with the other quarter of meat (you
will put these in the timballo of pasta). Don't fill these last ones because
they are too small.
Then, flour the meatballs and fry (only the little ones) in enough seed oil.
Set aside the big meatballs.
Cook pasta in salted water for less then half of the minutes of the cooking
time written on the pack. They must result very "al dente"!
In the meanwhile, preheat the oven (convention) at 180° C ; butter an
alluminium stamp (about 20 cm large and about 16 high) and then spread it
with breadcrumb.
When pasta is ready, strain and put again in the pan. Mix to it: tomato
sauce, Romano cheese, little cubes of mozzarella cheese, little meatballs.
Put pasta in the timballo stamp and cook in oven for about 20 minutes (it
must result a little crunchy over).
In the meanwhile fry the big meatballs till brown. Then put them on cooking
paper to dry oil.
Cut them in a half (they will serve for decoration).
When timballo is ready, turn it upside down on a big round plate. Put around
the halves of meatballs. Put 4 halves over the top like shown in the pic.
Hope you like.
Good appetit.
Pandora




Nutritional facts per serving (daily value): Calories 641kcal; Protein 31g
(61%); Total Fat 16g (24%)(Sat. 8g (41%)); Chol. 121mg (40%); Carb. 94g
(31%); Fiber 5g (22%); Sugars 7g; Calcium 438mg (44%); Iron 5mg (25%)
----------

Esportato da Shop'NCook 3.4.1 (http://www.shopncook.com)


--
Cheers
Pandora

Pandora said...

> A present for my RFC friends.
> I have cook it at lunch for my family.

<recipe snipped for brevity>


Pandora,

Hi.

That looks like nothing I've seen before. I know it was delicious!

What makes me cry is, I know I could never make it as good as you.

Best,

Andy
Proud owner of a left-handed spoon

"Pandora" > wrote in
:

> A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pic
> http://i39.tinypic.com/n69k7n.jpg


Mmmmmmmmmmmmmmmmmmmmmm :-)


A pasta cake........ looks nice :-)




>
> And recipe:
>
>
> TIMBALLO OF PASTA WITH MEATBALLS.
>

> 500 gr. pasta - (caserecce types)


Like this one???

http://moltobuono.com/memaca.html

or this one..........

http://tinyurl.com/blwxqg


Thanks for the recipe and pic....... it goes into my 'To Do' file :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Pandora" > wrote in message
. ..
>A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pic
> http://i39.tinypic.com/n69k7n.jpg
>
> And recipe:


Nice.

Please, what else would you serve if you use this for a Sunday dinner?

TIA

Dimitri

"Andy" > ha scritto nel messaggio
...
> Pandora said...
>
>> A present for my RFC friends.
>> I have cook it at lunch for my family.
>
> <recipe snipped for brevity>
>
>
> Pandora,
>
> Hi.
>
> That looks like nothing I've seen before. I know it was delicious!
>
> What makes me cry is, I know I could never make it as good as you.
>
> Best,
>
> Andy
> Proud owner of a left-handed spoon

Oh nooooooooooooooooooooo Andy. It's very simple to do if you understand my
*bed inglisc* DDDDDDDD

--
Cheers
Pandora

"..PL.." > ha scritto nel messaggio
. 25...
> "Pandora" > wrote in
> :
>
>> A present for my RFC friends.
>> I have cook it at lunch for my family.
>>
>> Pic
>> http://i39.tinypic.com/n69k7n.jpg
>
>
> Mmmmmmmmmmmmmmmmmmmmmm :-)
>
>
> A pasta cake........ looks nice :-)

Do you call "Pasta cake"?

--
Cheers
Pandora

-------------------------------------
>
>
>
>
>>
>> And recipe:
>>
>>
>> TIMBALLO OF PASTA WITH MEATBALLS.
>>
>
>> 500 gr. pasta - (caserecce types)
>
>
> Like this one???
>
> http://moltobuono.com/memaca.html
>
> or this one..........
>
> http://tinyurl.com/blwxqg
>
>
> Thanks for the recipe and pic....... it goes into my 'To Do' file :-)
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Killfile all Google Groups posters.........
>
> http://improve-usenet.org/
>
> http://improve-usenet.org/filters_bg.html

"Pandora" > wrote in news:49bc3274$0$1126
:

>
> "..PL.." > ha scritto nel messaggio
> . 25...
>> "Pandora" > wrote in
>> :
>>
>>> A present for my RFC friends.
>>> I have cook it at lunch for my family.
>>>
>>> Pic
>>> http://i39.tinypic.com/n69k7n.jpg
>>
>>
>> Mmmmmmmmmmmmmmmmmmmmmm :-)
>>
>>
>> A pasta cake........ looks nice :-)
>
> Do you call "Pasta cake"?
>



No........ it's just in the shape of a cake :-)


Stick some candles in the top, and you'd have a very different birthday
'cake' :-)


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Dimitri" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> . ..
>>A present for my RFC friends.
>> I have cook it at lunch for my family.
>>
>> Pic
>> http://i39.tinypic.com/n69k7n.jpg
>>
>> And recipe:
>
>
> Nice.
>
> Please, what else would you serve if you use this for a Sunday dinner?
>
> TIA
>
> Dimitri

After this only a vegetable after: salad, for example or only some tomatoes
("pomodori arriganati", a typical sicilian recipe (halves of big tomatoes
are filled with breadcrumbs, parsley, romano cheese, some olive oil and then
put in oven to brown).

--
Cheers
Pandora

"Pandora" > wrote in message
. ..
>
> "Dimitri" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> . ..
>>>A present for my RFC friends.
>>> I have cook it at lunch for my family.
>>>
>>> Pic
>>> http://i39.tinypic.com/n69k7n.jpg
>>>
>>> And recipe:
>>
>>
>> Nice.
>>
>> Please, what else would you serve if you use this for a Sunday dinner?
>>
>> TIA
>>
>> Dimitri
>
> After this only a vegetable after: salad, for example or only some
> tomatoes ("pomodori arriganati", a typical sicilian recipe (halves of big
> tomatoes are filled with breadcrumbs, parsley, romano cheese, some olive
> oil and then put in oven to brown).
>
> --
> Cheers
> Pandora

grazie

BTW we would call this baked pasta - The Timballo I think would refer to the
shape. Yes?

Dimitri

On Mar 14, 5:54*pm, "Pandora" > wrote:
> A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pichttp://i39.tinypic.com/n69k7n.jpg
>
> And recipe:
>
> * * * * * * * * * TIMBALLO OF PASTA WITH MEATBALLS.
>
> Category: First dishes
> Yield: 5 *porzioni
> Preparation time: 1 hour
> Source: Pandora
>
> * * * * * * *500 gr. * pasta - (caserecce types)
> * * * * * * * 50 gr. * romano cheese
> * * * * * * * * * * * *salt
> TOMATO SAUCE
> * * * * * * *500 gr. * canned tomatoes - (pelati)
> * * * * * * * * * *1 * onion - (minced)
> * * * * * *1/4 glass * extra virgin olive oil
> * * * * * * * *1 tsp * sugar
> * * * * * * *1 pinch * salt
> * * * * * * *1/4 tsp * hot chili pepper - (or pepper)
> MEATBALLS
> * * * * * * *350 gr. * minced meat - (a mix of pork and beef)
> * * * * * * * 4 cups * fresh spinach - (I have used 4 cubes of
> * * * * * * * * * * * *-frozen one)
> * * * * * * * 80 gr. * breadcrumb - (plus few for the timballo pan)
> * * * * * * *100 gr. * grated provolone cheese - (the hot type)
> * * * * * * * 30 gr. * mozzarella cheese - (for the meatballs
> * * * * * * * * * * * *-filling)
> * * * * * * * 50 gr. * mozzarella cheese - (to mix with pasta)
> * * * * * * * * * *2 * eggs
> * * * * * * *1 clove * garlic
> * * * * * * *1/2 cup * flour
> * * * * * * *1/2 cup * parsley - (minced)
> * * * * * * * 2 cups * oil for frying
> * * * * * * *1 pinch * salt
> * * * * * * *1 pinch * pepper
>
> Prepare *tomato sauce with a sautéd mixture of finely chopped onions and
> oil. Then add tomatoes cut with a fork and a knife in little cubes. Add 1
> tbs sugar, salt and pepper and let stew for about 20-30 minutes. Set aside.
> Prepare meatballs: wash spinach and let them stew in few salted water for
> about 7-8 minutes. Strain and set aside.
> Put in a bowl: meat,, breadcrumb, provolone cheese (grated), garlic
> (minced), eggs, salt, pepper and parsley. Mix well and then, with 3/4 of
> meat, make about 12 meatballs (3 cm of diameter). Put in the centre of the
> meatballs a tsp of spinach and in the centre of this a little cube of
> mozzarella cheese.
> Make smaller meatballs (about 1,5 cm) with the other quarter of meat (you
> will put these in the timballo of pasta). Don't fill these last ones because
> they are too small.
> Then, flour the meatballs and fry (only the little ones) in enough seed oil.
> Set aside the big meatballs.
> Cook pasta in salted water for less then half of the minutes of the cooking
> time written on the pack. They must result very "al dente"!
> In the meanwhile, preheat the oven (convention) at 180° C ; butter an
> alluminium stamp (about 20 cm large and about 16 high) and then spread it
> with breadcrumb.
> When pasta is ready, strain and put again in the pan. Mix to it: tomato
> sauce, Romano cheese, little cubes of mozzarella cheese, little meatballs..
> Put pasta in the timballo stamp and cook in oven for about 20 minutes (it
> must result a little crunchy over).
> In the meanwhile fry the big meatballs till brown. Then put them on cooking
> paper to dry oil.
> Cut them in a half (they will serve for decoration).
> When timballo is ready, turn it upside down on a big round plate. Put around
> the halves of meatballs. Put 4 halves over the top like shown in the pic.
> Hope you like.
> Good appetit.
> Pandora
>
> Nutritional facts per serving (daily value): Calories 641kcal; Protein 31g
> (61%); Total Fat 16g (24%)(Sat. 8g (41%)); Chol. 121mg (40%); Carb. 94g
> (31%); Fiber 5g (22%); Sugars 7g; Calcium 438mg (44%); Iron 5mg (25%)
> * * * * * * * * * * * * * * * ----------
>
> * * * * * * Esportato da Shop'NCook 3.4.1 (http://www.shopncook.com)
>
> --
> Cheers
> Pandora

YUM! Thank you!

I've read about these before but have never made one. Maybe now I
will.

Thanks for posting,
Kris

On Mar 14, 6:29*pm, "Dimitri" > wrote:
> "Pandora" > wrote in message
>
> . ..
>
> >A present for my RFC friends.
> > I have cook it at lunch for my family.
>
> > Pic
> >http://i39.tinypic.com/n69k7n.jpg
>
> > And recipe:
>
> Nice.
>
> Please, what else would you serve if you use this for a Sunday dinner?
>
> TIA
>
> Dimitri

Salad? Bread?

Kris

...PL.. wrote:
> "Pandora" > wrote in news:49bc3274$0$1126
> :
>
>
>>"..PL.." > ha scritto nel messaggio
0.25...
>>
>>>"Pandora" > wrote in
. it:
>>>
>>>
>>>>A present for my RFC friends.
>>>>I have cook it at lunch for my family.
>>>>
>>>>Pic
>>>>http://i39.tinypic.com/n69k7n.jpg
>>>
>>>
>>>Mmmmmmmmmmmmmmmmmmmmmm :-)
>>>
>>>
>>>A pasta cake........ looks nice :-)
>>
>>Do you call "Pasta cake"?
>>
>
>
>
>
> No........ it's just in the shape of a cake :-)
>
>
> Stick some candles in the top, and you'd have a very different birthday
> 'cake' :-)
>
>

Somewhere i have a recipe for a pasta pie
--
JL

"Kris" > wrote in message
...
On Mar 14, 6:29 pm, "Dimitri" > wrote:
> "Pandora" > wrote in message
>
> . ..
>
> >A present for my RFC friends.
> > I have cook it at lunch for my family.
>
> > Pic
> >http://i39.tinypic.com/n69k7n.jpg
>
> > And recipe:
>
> Nice.
>
> Please, what else would you serve if you use this for a Sunday dinner?
>
> TIA
>
> Dimitri

Salad? Bread?

Kris

Pandora is of course in Italy ( I think in Rome) & I was wondering the
sequence and dishes one might serve there. As example would there be an
antipasto, and when would the baked pasta be served and what would come
after.


Dimitri

Joseph Littleshoes > wrote in :


>> No........ it's just in the shape of a cake :-)
>>
>>
>> Stick some candles in the top, and you'd have a very different birthday
>> 'cake' :-)
>>
>>
>
> Somewhere i have a recipe for a pasta pie
> --


http://www.taste.com.au/recipes/12671/pasta+pie

Similar??


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Pandora" wrote:
>A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pic
> http://i39.tinypic.com/n69k7n.jpg
>

Oh boy... all for me. .. what a nice generous serving.

...PL.. wrote:
> Joseph Littleshoes > wrote in :
>
>
>
>>>No........ it's just in the shape of a cake :-)
>>>
>>>
>>>Stick some candles in the top, and you'd have a very different birthday
>>>'cake' :-)
>>>
>>>
>>
>>Somewhere i have a recipe for a pasta pie
>>--
>
>
>
> http://www.taste.com.au/recipes/12671/pasta+pie
>
> Similar??
>
>
The one i ran across used diced ham and onions in a white sauce but i
forget

the details other than iirc it was from "Sunset" magazine or its like.

Now i do have a Chinese onion pie recipe that is quite good, at least
according to my onion loving Elderly Relative. Its made with ginger &
garlic & soy sauce. Sort of like potatoes Anna but with onions rather
than potatoes.

Baked hot and if done correctly comes out with a crispy top crust of
caramelized onions.

I don't care for it myself, but the ER likes anything with lots of
onions in it.
--
JL

Joseph Littleshoes > wrote in
:

>
>

> I don't care for it myself, but the ER likes anything with lots of
> onions in it.
> --


[Shudder!!]


I *love* cooked onions........ fried, stir-fried, baked, caramalised........


only trouble is..... they cause a *lot* of bad (ie, smelly) side effects. I
can't even live with *myself* after eating onions!!

The SO is the same, so it's pretty easy to cut all onions out of our diet.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Pandora" wrote
>
> t's very simple to do if you understand my *bed inglisc* DDDDDDDD
>
>

With 9 Ds in bed what's to understand. LOL

"Dimitri" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> . ..
>>
>> "Dimitri" > ha scritto nel messaggio
>> ...
>>>
>>> "Pandora" > wrote in message
>>> . ..
>>>>A present for my RFC friends.
>>>> I have cook it at lunch for my family.
>>>>
>>>> Pic
>>>> http://i39.tinypic.com/n69k7n.jpg
>>>>
>>>> And recipe:
>>>
>>>
>>> Nice.
>>>
>>> Please, what else would you serve if you use this for a Sunday dinner?
>>>
>>> TIA
>>>
>>> Dimitri
>>
>> After this only a vegetable after: salad, for example or only some
>> tomatoes ("pomodori arriganati", a typical sicilian recipe (halves of big
>> tomatoes are filled with breadcrumbs, parsley, romano cheese, some olive
>> oil and then put in oven to brown).
>>
>> --
>> Cheers
>> Pandora
>
> grazie
>
> BTW we would call this baked pasta - The Timballo I think would refer to
> the shape. Yes?
>
> Dimitri

Oh thank you. Some times we too call it "Pasta al forno"

--
Cheers
Pandora

You are welcome. It's simple! It's more to say than to make...

--
Cheers
Pandora
----------------------------



"Kris" > ha scritto nel messaggio
...
On Mar 14, 5:54 pm, "Pandora" > wrote:
> A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pichttp://i39.tinypic.com/n69k7n.jpg
>
> And recipe:
>
> TIMBALLO OF PASTA WITH MEATBALLS.
>
> Category: First dishes
> Yield: 5 porzioni
> Preparation time: 1 hour
> Source: Pandora
>
> 500 gr. pasta - (caserecce types)
> 50 gr. romano cheese
> salt
> TOMATO SAUCE
> 500 gr. canned tomatoes - (pelati)
> 1 onion - (minced)
> 1/4 glass extra virgin olive oil
> 1 tsp sugar
> 1 pinch salt
> 1/4 tsp hot chili pepper - (or pepper)
> MEATBALLS
> 350 gr. minced meat - (a mix of pork and beef)
> 4 cups fresh spinach - (I have used 4 cubes of
> -frozen one)
> 80 gr. breadcrumb - (plus few for the timballo pan)
> 100 gr. grated provolone cheese - (the hot type)
> 30 gr. mozzarella cheese - (for the meatballs
> -filling)
> 50 gr. mozzarella cheese - (to mix with pasta)
> 2 eggs
> 1 clove garlic
> 1/2 cup flour
> 1/2 cup parsley - (minced)
> 2 cups oil for frying
> 1 pinch salt
> 1 pinch pepper
>
> Prepare tomato sauce with a sautéd mixture of finely chopped onions and
> oil. Then add tomatoes cut with a fork and a knife in little cubes. Add 1
> tbs sugar, salt and pepper and let stew for about 20-30 minutes. Set
> aside.
> Prepare meatballs: wash spinach and let them stew in few salted water for
> about 7-8 minutes. Strain and set aside.
> Put in a bowl: meat,, breadcrumb, provolone cheese (grated), garlic
> (minced), eggs, salt, pepper and parsley. Mix well and then, with 3/4 of
> meat, make about 12 meatballs (3 cm of diameter). Put in the centre of the
> meatballs a tsp of spinach and in the centre of this a little cube of
> mozzarella cheese.
> Make smaller meatballs (about 1,5 cm) with the other quarter of meat (you
> will put these in the timballo of pasta). Don't fill these last ones
> because
> they are too small.
> Then, flour the meatballs and fry (only the little ones) in enough seed
> oil.
> Set aside the big meatballs.
> Cook pasta in salted water for less then half of the minutes of the
> cooking
> time written on the pack. They must result very "al dente"!
> In the meanwhile, preheat the oven (convention) at 180° C ; butter an
> alluminium stamp (about 20 cm large and about 16 high) and then spread it
> with breadcrumb.
> When pasta is ready, strain and put again in the pan. Mix to it: tomato
> sauce, Romano cheese, little cubes of mozzarella cheese, little meatballs.
> Put pasta in the timballo stamp and cook in oven for about 20 minutes (it
> must result a little crunchy over).
> In the meanwhile fry the big meatballs till brown. Then put them on
> cooking
> paper to dry oil.
> Cut them in a half (they will serve for decoration).
> When timballo is ready, turn it upside down on a big round plate. Put
> around
> the halves of meatballs. Put 4 halves over the top like shown in the pic.
> Hope you like.
> Good appetit.
> Pandora
>
> Nutritional facts per serving (daily value): Calories 641kcal; Protein 31g
> (61%); Total Fat 16g (24%)(Sat. 8g (41%)); Chol. 121mg (40%); Carb. 94g
> (31%); Fiber 5g (22%); Sugars 7g; Calcium 438mg (44%); Iron 5mg (25%)
> ----------
>
> Esportato da Shop'NCook 3.4.1 (http://www.shopncook.com)
>
> --
> Cheers
> Pandora

YUM! Thank you!

I've read about these before but have never made one. Maybe now I
will.

Thanks for posting,
Kris

"Joseph Littleshoes" > ha scritto nel messaggio
...
>
>
> ..PL.. wrote:
>> "Pandora" > wrote in news:49bc3274$0$1126
>> :
>>
>>
>>>"..PL.." > ha scritto nel messaggio
30.25...
>>>
>>>>"Pandora" > wrote in
.it:
>>>>
>>>>
>>>>>A present for my RFC friends.
>>>>>I have cook it at lunch for my family.
>>>>>
>>>>>Pic
>>>>>http://i39.tinypic.com/n69k7n.jpg
>>>>
>>>>
>>>>Mmmmmmmmmmmmmmmmmmmmmm :-)
>>>>
>>>>
>>>>A pasta cake........ looks nice :-)
>>>
>>>Do you call "Pasta cake"?
>>>
>>
>>
>>
>>
>> No........ it's just in the shape of a cake :-)
>>
>>
>> Stick some candles in the top, and you'd have a very different birthday
>> 'cake' :-)


Ohhhh! It's interesting!!!!!!!!!! I have never thought!

>>
>>
>
> Somewhere i have a recipe for a pasta pie

Me too. But I have never made it for not waste the cover. I think that one
doesn't it it with pasta (most of people never eat bread with pasta, you
know)


--
Cheers
Pandora

"Dimitri" > ha scritto nel messaggio
...
>
> "Kris" > wrote in message
> ...
>> Please, what else would you serve if you use this for a Sunday dinner?
>>
>> TIA
>>
>> Dimitri
>
> Salad? Bread?
>
> Kris
>
> Pandora is of course in Italy ( I think in Rome) & I was wondering the
> sequence and dishes one might serve there. As example would there be an
> antipasto, and when would the baked pasta be served and what would come
> after.
>
>
> Dimitri
Yes, we have eaten a light antipasto (thin slices of turkey spread with a
marinade of oil, lemon, black pepper, parsley).
like this
http://i41.tinypic.com/2renxie.jpg

Then a salad or vegetables with bruschetta.


--
Cheers
Pandora

On Sat, 14 Mar 2009 16:49:48 -0700, Joseph Littleshoes wrote:

>
> Now i do have a Chinese onion pie recipe that is quite good, at least
> according to my onion loving Elderly Relative. Its made with ginger &
> garlic & soy sauce. Sort of like potatoes Anna but with onions rather
> than potatoes.
>
> Baked hot and if done correctly comes out with a crispy top crust of
> caramelized onions.
>
> I don't care for it myself, but the ER likes anything with lots of
> onions in it.

this sounds intriguing, joseph. i googled [Chinese onion pie recipe] and
didn't see a likely suspect (the fifth page of results referenced your post
above). could you elaborate a little, or maybe there's something on the
'net?

your pal,
blake

"Pandora" > wrote in message
. ..
>
> "Dimitri" > ha scritto nel messaggio
> ...
>>
>> "Kris" > wrote in message
>> ...
>>> Please, what else would you serve if you use this for a Sunday dinner?
>>>
>>> TIA
>>>
>>> Dimitri
>>
>> Salad? Bread?
>>
>> Kris
>>
>> Pandora is of course in Italy ( I think in Rome) & I was wondering the
>> sequence and dishes one might serve there. As example would there be an
>> antipasto, and when would the baked pasta be served and what would come
>> after.
>>
>>
>> Dimitri
> Yes, we have eaten a light antipasto (thin slices of turkey spread with a
> marinade of oil, lemon, black pepper, parsley).
> like this
> http://i41.tinypic.com/2renxie.jpg

Very nice

>
> Then a salad or vegetables with bruschetta.

Many thanks.

My basic point is the structure of the typical (no such thing) is different
for most countries.

Dimitri

Dimitri

Pandora wrote:
> A present for my RFC friends.
> I have cook it at lunch for my family.
>
> Pic
> http://i39.tinypic.com/n69k7n.jpg
>
> And recipe:
>
>
> TIMBALLO OF PASTA WITH MEATBALLS.
>


Losts of snippage....


This reminded me of a dish I had at a New Year's party.
The guy who made it called it lasagna - but it wasn't like any lasagna I
have ever had.

He basically made a casserole of bucatini and little tiny meatballs and
baked it in the oven. There was probably some cheese in there too -
mozzarella most likely.

It was delicious.

While I was at my local produce market - which also happens to sell a
lot of nice pastas, I looked for and found bucatini. My regular store
might carry it, but I never noticed.

I think I want to try something similar to the above snipped recipe.

"Tracy" > ha scritto nel messaggio
...
> Pandora wrote:
>> A present for my RFC friends.
>> I have cook it at lunch for my family.
>>
>> Pic
>> http://i39.tinypic.com/n69k7n.jpg
>>
>> And recipe:
>>
>>
>> TIMBALLO OF PASTA WITH MEATBALLS.
>>
>
>
> Losts of snippage....
>
>
> This reminded me of a dish I had at a New Year's party.
> The guy who made it called it lasagna - but it wasn't like any lasagna I
> have ever had.
>
> He basically made a casserole of bucatini and little tiny meatballs and
> baked it in the oven. There was probably some cheese in there too -
> mozzarella most likely.
>
> It was delicious.
>
> While I was at my local produce market - which also happens to sell a lot
> of nice pastas, I looked for and found bucatini. My regular store might
> carry it, but I never noticed.
>
> I think I want to try something similar to the above snipped recipe.
>
>
The Pasta made in this way is a typical neapolitan recipe.
They often use pasta "Ziti" (very big Bucatini)

--
Cheers
Pandora

In article >, Tracy >
wrote:

> This reminded me of a dish I had at a New Year's party.
> The guy who made it called it lasagna - but it wasn't like any lasagna I
> have ever had.
>
> He basically made a casserole of bucatini and little tiny meatballs and
> baked it in the oven. There was probably some cheese in there too -
> mozzarella most likely.
>
> It was delicious.

I may have to try something like that...

Meatball casserole. Interesting concept!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Pandora wrote:
> "Tracy" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> A present for my RFC friends.
>>> I have cook it at lunch for my family.
>>>
>>> Pic
>>> http://i39.tinypic.com/n69k7n.jpg
>>>
>>> And recipe:
>>>
>>>
>>> TIMBALLO OF PASTA WITH MEATBALLS.
>>>
>>
>> Lots of snippage....
>>
>>
>> This reminded me of a dish I had at a New Year's party.
>> The guy who made it called it lasagna - but it wasn't like any lasagna I
>> have ever had.
>>
>> He basically made a casserole of bucatini and little tiny meatballs and
>> baked it in the oven. There was probably some cheese in there too -
>> mozzarella most likely.
>>
>> It was delicious.
>>
>> While I was at my local produce market - which also happens to sell a lot
>> of nice pastas, I looked for and found bucatini. My regular store might
>> carry it, but I never noticed.
>>
>> I think I want to try something similar to the above snipped recipe.
>>
>>
> The Pasta made in this way is a typical neapolitan recipe.
> They often use pasta "Ziti" (very big Bucatini)
>

Ahh. When I was at the store I almost bought the "long ziti". It looked
like this:

http://www.amazon.com/Anna-Long-Ziti.../dp/B001L498JS

It is much thicker than the bucatini I bought - which was about the same
thickness of a regular spaghetti - not "thin" or "vermicelli".

I think I will go back and get the long ziti too and use that instead of
the bucatini. I will eat the bucatini in some other recipe.

Thanks.

Tracy

"Tracy" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Tracy" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> A present for my RFC friends.
>>>> I have cook it at lunch for my family.
>>>>
>>>> Pic
>>>> http://i39.tinypic.com/n69k7n.jpg
>>>>
>>>> And recipe:
>>>>
>>>>
>>>> TIMBALLO OF PASTA WITH MEATBALLS.
>>>>
>>>
>>> Lots of snippage....
>>>
>>>
>>> This reminded me of a dish I had at a New Year's party.
>>> The guy who made it called it lasagna - but it wasn't like any lasagna I
>>> have ever had.
>>>
>>> He basically made a casserole of bucatini and little tiny meatballs and
>>> baked it in the oven. There was probably some cheese in there too -
>>> mozzarella most likely.
>>>
>>> It was delicious.
>>>
>>> While I was at my local produce market - which also happens to sell a
>>> lot of nice pastas, I looked for and found bucatini. My regular store
>>> might carry it, but I never noticed.
>>>
>>> I think I want to try something similar to the above snipped recipe.
>>>
>>>
>> The Pasta made in this way is a typical neapolitan recipe.
>> They often use pasta "Ziti" (very big Bucatini)
>>
>
> Ahh. When I was at the store I almost bought the "long ziti". It looked
> like this:
>
> http://www.amazon.com/Anna-Long-Ziti.../dp/B001L498JS

Exactly!!!! But,,,but They are very very expensive if you think we pay 0,60
cent for them...

>
> It is much thicker than the bucatini I bought - which was about the same
> thickness of a regular spaghetti - not "thin" or "vermicelli".

Yes. A little thicker.

>
> I think I will go back and get the long ziti too and use that instead of
> the bucatini. I will eat the bucatini in some other recipe.

Yes. Ziti are better for your Pasta al forno recipe.

>
> Thanks.

You are welcome. Then I wait for a pic...

--
Cheers
Pandora
>
> Tracy
>

Pandora wrote:
> "Tracy" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "Tracy" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>> A present for my RFC friends.
>>>>> I have cook it at lunch for my family.
>>>>>
>>>>> Pic
>>>>> http://i39.tinypic.com/n69k7n.jpg
>>>>>
>>>>> And recipe:
>>>>>
>>>>>
>>>>> TIMBALLO OF PASTA WITH MEATBALLS.
>>>>>
>>>> Lots of snippage....
>>>>
>>>>
>>>> This reminded me of a dish I had at a New Year's party.
>>>> The guy who made it called it lasagna - but it wasn't like any lasagna I
>>>> have ever had.
>>>>
>>>> He basically made a casserole of bucatini and little tiny meatballs and
>>>> baked it in the oven. There was probably some cheese in there too -
>>>> mozzarella most likely.
>>>>
>>>> It was delicious.
>>>>
>>>> While I was at my local produce market - which also happens to sell a
>>>> lot of nice pastas, I looked for and found bucatini. My regular store
>>>> might carry it, but I never noticed.
>>>>
>>>> I think I want to try something similar to the above snipped recipe.
>>>>
>>>>
>>> The Pasta made in this way is a typical neapolitan recipe.
>>> They often use pasta "Ziti" (very big Bucatini)
>>>
>> Ahh. When I was at the store I almost bought the "long ziti". It looked
>> like this:
>>
>> http://www.amazon.com/Anna-Long-Ziti.../dp/B001L498JS
>
> Exactly!!!! But,,,but They are very very expensive if you think we pay 0,60
> cent for them...

The amazon price is very high - about $2.75 per pound. I paid $1.50 for
the bucatini - about the average price for specialty shape pasta in my
neighborhood.
>
>> It is much thicker than the bucatini I bought - which was about the same
>> thickness of a regular spaghetti - not "thin" or "vermicelli".
>
> Yes. A little thicker.
>
>> I think I will go back and get the long ziti too and use that instead of
>> the bucatini. I will eat the bucatini in some other recipe.
>
> Yes. Ziti are better for your Pasta al forno recipe.
>
>> Thanks.
>
> You are welcome. Then I wait for a pic...
>

Maybe this weekend....

-Tracy

"Tracy" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Tracy" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
CUT

>>>> The Pasta made in this way is a typical neapolitan recipe.
>>>> They often use pasta "Ziti" (very big Bucatini)
>>>>
>>> Ahh. When I was at the store I almost bought the "long ziti". It looked
>>> like this:
>>>
>>> http://www.amazon.com/Anna-Long-Ziti.../dp/B001L498JS
>>
>> Exactly!!!! But,,,but They are very very expensive if you think we pay
>> 0,60 cent for them...
>
> The amazon price is very high - about $2.75 per pound. I paid $1.50 for
> the bucatini - about the average price for specialty shape pasta in my
> neighborhood.

Ah! It's more reasonable.

>>
>>> It is much thicker than the bucatini I bought - which was about the same
>>> thickness of a regular spaghetti - not "thin" or "vermicelli".
>>
>> Yes. A little thicker.
>>
>>> I think I will go back and get the long ziti too and use that instead of
>>> the bucatini. I will eat the bucatini in some other recipe.
>>
>> Yes. Ziti are better for your Pasta al forno recipe.
>>
>>> Thanks.
>>
>> You are welcome. Then I wait for a pic...
>>
>
> Maybe this weekend....

OK Tracy. Have a nice lunch or dinner. Let me know.

--
Cheers
Pandora
>
> -Tracy
>

blake murphy wrote:
> On Sat, 14 Mar 2009 16:49:48 -0700, Joseph Littleshoes wrote:
>
>
>>Now i do have a Chinese onion pie recipe that is quite good, at least
>>according to my onion loving Elderly Relative. Its made with ginger & garlic & soy sauce. Sort of like potatoes Anna but with onions rather
>>than potatoes.
>>
>>Baked hot and if done correctly comes out with a crispy top crust of
>>caramelized onions.
>>
>>I don't care for it myself, but the ER likes anything with lots of
>>onions in it.
>
>
> this sounds intriguing, joseph. i googled [Chinese onion pie recipe] and
> didn't see a likely suspect (the fifth page of results referenced your post
> above). could you elaborate a little, or maybe there's something on the
> 'net?
>
> your pal,
> blake

My apologies, i have a cook book in English published in Taiwan
(Formosa) in the early 1950's iirc. I just cant find it.

The recipes are, by and large unremarkable, the book qua book is so i
know i still have it, somewhere. It might even be by Madam Sun Yat Sin
though possibly by the wife of another Nationalist Chinese politician.

The basic recipe calls for a bottom 'crust' of a rice flour dough into
which is placed a large dice of onions previously sautéed in sesame oil
with garlic, ginger, soy sauce & etc. a largish splash of 'rice wine' (i
use sake) is added and then the whole thing is placed in the pie shell
and set into a hot oven for 15 - 20 minutes.

If you do it just right, the onions are cooked just enough before they
are put in the oven, it will come out with a lovely browned, caramelized
top crust.

Let rest for 10 minutes and serve in wedges like a pie.

As its a favorite dish of elderly relative i have experimented with a
number of variations.

If i can find the text i will post the recipe.
--
JL

On Sat, 21 Mar 2009 15:52:09 -0700, Joseph Littleshoes wrote:

> blake murphy wrote:
>> On Sat, 14 Mar 2009 16:49:48 -0700, Joseph Littleshoes wrote:
>>
>>>Now i do have a Chinese onion pie recipe that is quite good, at least
>>>according to my onion loving Elderly Relative. Its made with ginger & garlic & soy sauce. Sort of like potatoes Anna but with onions rather
>>>than potatoes.
>>>
>>>Baked hot and if done correctly comes out with a crispy top crust of
>>>caramelized onions.
>>>
>>>I don't care for it myself, but the ER likes anything with lots of
>>>onions in it.
>>
>> this sounds intriguing, joseph. i googled [Chinese onion pie recipe] and
>> didn't see a likely suspect (the fifth page of results referenced your post
>> above). could you elaborate a little, or maybe there's something on the
>> 'net?
>>
>> your pal,
>> blake
>
> My apologies, i have a cook book in English published in Taiwan
> (Formosa) in the early 1950's iirc. I just cant find it.
>
> The recipes are, by and large unremarkable, the book qua book is so i
> know i still have it, somewhere. It might even be by Madam Sun Yat Sin
> though possibly by the wife of another Nationalist Chinese politician.
>
> The basic recipe calls for a bottom 'crust' of a rice flour dough into
> which is placed a large dice of onions previously sautéed in sesame oil
> with garlic, ginger, soy sauce & etc. a largish splash of 'rice wine' (i
> use sake) is added and then the whole thing is placed in the pie shell
> and set into a hot oven for 15 - 20 minutes.
>
> If you do it just right, the onions are cooked just enough before they
> are put in the oven, it will come out with a lovely browned, caramelized
> top crust.
>
> Let rest for 10 minutes and serve in wedges like a pie.
>
> As its a favorite dish of elderly relative i have experimented with a
> number of variations.
>
> If i can find the text i will post the recipe.

it sounds very nice. if you come across it, i would be interested.
thanks, joseph.

your pal,
blake