Tuesday, January 20, 2015

Tortelloni in Brodo

These are lovely little lumps of veal, mortadella and parmigiano cozily wrapped in their doughy bathrobes with arms folded. They took the plunge in a beef shank broth with just a pinch of parsley. Simpler the better.

The entire meal, for my son's 18th birthday was crostini di polenta, calamari fritti, insalata di finnochio, saltimboca alla Romana con gnocchi di patate, and tiramisu to finish. Getting the Italian groove on.

Sunday, January 11, 2015

Tongue on Rye Noodle Soup

 Beef Tongue cured with spices for a week. Then braised in the oven for about 4 hours. Then cool in the liquid. Later to be peeled and sliced.

And a jar of sauerkraut I made a long time ago and just found in the back of the spare little fridge. Along with a jar of homemade mustard. Kismet.
Mixed Bone Broth with turkey wings, beef shanks, pork ribs, celery, carrots, parsnips, onion, garlic. All roasted for a few hours then simmered for 8 hours into a deep stock.
100% Rye Noodles with an egg, some ground caraway, mustard powder. Cut much the same as soba. Now the burning question is whether when all this comes together I should melt some swiss and add a squirt of Russian dressing. WHY the hell not?

Monday, January 5, 2015

Chestnut Flour Noodles

These definitely must go in the book. Basically just 2/3 chestnut flour and 1/3 all purpose wheat and enough egg to make a firm dough. Rolls out really easily and then cut on the chittara. Really sweet and a little chewy. They went into a homemade oxtail stock.  

I think my next experiment will be doing exactly the same thing with acorns. I just found a stash from last season on the back of my work shelf!

Saturday, January 3, 2015

Corn Noodles in Tomatillo Broth

I didn't think this would work. It's a dough made not of masa harina but South American P.A.N. which is a kind of precooked corn meal. I just added water and rolled it out. It was a little tough to work with, but with patience it was cut into rather nice noodles. I thought steaming them would be gentler and I was absolutely right. It's a completely different texture than cut up tortillas; these really are noodles. Then tomatillos fried and stewed in water and salt. Nothing else. Oh, scallions. But really simple pristine flavors. I loved it, so did Darwin, the big dog.

Friday, December 26, 2014

Neriage Noodle

I have been dreaming about this technique for a long time. With clay it's fairly simple. You roll out sheets of different colors, make a few layers of each color, one on top of the other. Roll up everything, then cut them into rounds and put all the pieces together side by side and roll out again. The same thing ought to work with pasta dough. And it did. The two doughs are made with juiced beets and juiced broccoli rabe. QUITE the mess. First time I've actually used the beast of a juicer in my house that looks like a rocket engine. The noodles didn't come out so much Father Christmas as King Crimson, but it does look cool. I then cut these strips into noodles and as you can see the color faded a lot. But they are multicolor psychedelic. And I'm hoping they really taste like beet and rabe. So the key to keeping these for a while, since they're just white flour and vegetable juice: precook and then dehydrate in nests. If you just dry them, they are really brittle. Which is of course why semolina replaces regular wheat in commercial dried noodles. At least in Italy. The real question is what kind of soup can I put these in? Crab maybe?