Newsgroup: it.hobby.cucina
Titolo: Benvenuta Lucrezia!

Teresa de Masi ha scritto un meraviglioso augurio alla nuova arrivata,
dandomi il permesso di tradurlo in inglese a patto che la condividi con
tutti quanti. Segue sotto, e intanto sorge una domanda: A quando un
libro?
Kyle
per rispondere direttamente sostituire ** con net
Quando era Festa... Gnocchi alla Sorrentina
This is the holiday dish from when I was little. My mother didn't make
it: She was responsible for the more humble day-to-day cooking, but not
the holiday meals. Father stepped in then, and I learned this from him.
He's been gone these past seven years, but he's standing before me now,
big as life. Physically he's a cross between the De Filippo brothers
(two great Neapolitan actors): the jovial expression of Peppino, and the
bitter humor of Eduardo. He began, it's obvious, by setting the potatoes
to boil. Then, after peeling them, he'd mash them and mix them with the
flour on the marble kitchen table. Slowly, very slowly, because nothing
was hurried on a holiday.
Meanwhile, he'd tell us "his stories," the same ones told by many older
folks, probably: Memories of the War, the hunger suffered, the sorrows
that never fade. Told lightly however, with a deftness capable of
instilling wonder, and with a smile that never left his lips, the same
that, thanks to him, has with time shaped mine. And who knows why, among
his many tales, one especially comes to mind. It's well known that in
small towns everyone has a nickname. My father's, inherited from my
grandmother Teresa, was o' riso (a contraction of "the smile") because,
people said, neither knew how not to smile.
The proportions were those classic for gnocchi but a bit stiffer (down
south we like them like this). I'd say more than a half kilo of flour
per kilo of potatoes, but that's up to you. Once the gnocchi were done,
he'd move onto the sauce: He'd gild a few cloves of garlic in the oil
and then add tomatoes, cooking rapidly to keep the flavors intact. A
pinch of salt, and then, with the burner off, a goodly handful of fresh,
hand-torn basil leaves. Then he'd boil the gnocchi and season them with
most of the sauce, stir in quite a bit of coarsely diced mozzarella di
bufala, a healthy grating of pecorino, and put them in terracotta bowls,
topping each with more tomato sauce, a little more mozzarella, another
grating of pecorino, and a drizzle of olive oil. Then into a hot oven,
for about a half hour.
In a few more years there's going to be another child where those three
were. A child who won't see the preparation of gnocchi, but perhaps a
risotto or something else…. Her eyes, however, at the sight of her
father's hands, will be filled with the same wonder mine were then.
Lucrezia, may you never lose it, may you always have a sense of wonder
equal to that I see now in your father's eyes.

tutti quanti. 
Ehm... scusami sai... avevo gia' tentato di spiegartelo a suo tempo...
mo' ci riprovo. La "condivisione" a cui mi riferivo era
sostanzialmente, la presenza (in primo luogo) nella firma del nome del
NG. Poi, se lo ritieni, puoi anche usare il mio nome.
Solo questo.
OK?

 meraviglia... ebbene si', confesso: l'ho fatto!
ma e' splendido! e' il piu' bell'augurio mai sentito...veramente!
augurare meraviglia...ma ci pensate??...e' bellissimo!