Newsgroup: it.hobby.cucina
Titolo: La vendetta

Ricordate la cena con tortelli sss e ragù bimby, e poi affettati e 
formaggi sss a gogò?
Ebbene, non vi sto a dire come oggi si è evitato il bis, che poi 
qualcuno mi scopre. Comunque s'è fatto un pranzo da me.
V'avevo detto che mi sarei contenuto, cioè che non c'è bisogno di 
strafare per un pranzo o cena decente, no?
Il salmone aff. era in frigo da mò. Io volevo fare tutto di terra, o 
metà e metà, partendo da un ragù di petto d'anatra di primo (anche 
quello, da cuocere, è in frigo), ma la signora va accontentata dato che 
non le piace l'anatra...
Dunque:
- farfalline al salmone my-way ( = no soffritti)
- branzino al sale con insalatina e marmellata zucchine/ananas
- tortino di alici
Un'amica ha portato il tiramisù.
Ma quatto quatto, visto che non m'aveva tirato su per nulla, dopo una 
mezz'oretta ho portato una cioccolata calda con panna montata very bimby 
very good (la prima volta che la facevo, ma merita veramente).
Prosecco per partire, gewurtztraminer per il pranzo, e poi e poi.
Con poco si fa.

 Con poco si fa.
We made farfalline at our home in Thailand.
Here it is in the pot.
http://www.tinypic.info/files/sw47kwhsk22xotk78rmy.jpg
Here my wife (top left), her niece and a Laotian friend (lower left)
enjoying it.
http://www.tinypic.info/files/bt2aiyxiim0llfb8b9q0.jpg
Finally, a closeup of my plate.
http://www.tinypic.info/files/avvgnprhx9h07flsx5uj.jpg
Is branzino (sea bass?) al sale anything like Puerto Rican Bacalao, salted
dried codfish? Zucchini/banana jam sounds like an interesting combination.
tortino di alici - anchovy pie?
Ah, tiramisů! I can only have a tablespoon, because of mio diabete.
Hot chocolate with whipped cream after a day in the snow. Mmmmm!
I'm using 
http://dictionary.reverso.net/italian-english/
 to translate.
I tried using 
http://www.wordreference.com/iten/
 but it keeps going to some
other page after opening.
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
Support Our Troops:   
http://anymarine.com/
   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

 tortino di alici - anchovy pie?
yeah!
bye bye
Pietro

 yeah!
Mia muglia buys fresh anchovies sometimes, at the Asian market. Our
daughter makes Chicken Pot Pies & might like to try your tortino di alici.
This doesn't sound right, but is the best I could find. Aiuto!:
anchovy and potato tortini
tortini di alici e Patate
from 
http://lacucinaitalianamagazine.com/recipe/tortini_di_alici_e_patate
Servings 4
Ingredients
24 fresh anchovies
2 baking potatoes, peeled [but I like the skins - Nick]
2 tablespoons unsalted butter [see below - Nick]
7 tablespoons extra-virgin olive oil, divided, plus extra
Salt and freshly ground pepper
All-purpose flour for dredging
2 eggs, beaten
1 bunch alfalfa sprouts
1 small leek, white and light-green parts only, thoroughly cleaned,
    thinly sliced
½ cup green leaf lettuce leaves, washed [Romano? - Nick]
8 large shrimp, peeled and deveined, shells reserved
Juice of ½ lemon
Instructions
Clean the anchovies: Remove the heads, and cut down the center of the
belly. Pull out the innards and bones. Rinse the anchovies under cool
running water. (You can also buy the anchovies cleaned.)
Using a mandoline or a sharp knife, thinly slice the potatoes. In a large
skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add
the potatoes, and season with salt and pepper. [If you're adding salt, why
use unsalted butter? - Nick] Sauté until they are golden and tender, about
12 to 15 minutes. Do not break the slices. Remove and drain on paper
towels.
In a skillet over medium heat, warm 4 tablespoons olive oil. Dredge the
anchovies in flour, and shake off the excess. Dip them in the egg, and add
them to the skillet. [Egg dip, then flour? - Nick] Fry until golden, and
remove from the skillet. Set aside on paper towels to drain, and season
with salt and pepper.
Arrange 4 oval or round metal rings on a baking sheet lined with parchment
paper. Line the edges with the fried potatoes, and place a fried anchovy in
the bottom.
Preheat oven to 350 F (175 C?)
Top the anchovy with a layer of sprouts and a layer of potatoes. Repeat,
ending with a layer of anchovy. (You should use 6 anchovies per tortino.)
Place the tortini in the oven for 10 minutes, or until warmed through.
In a pot over medium heat, warm 2 tablespoons olive oil. Add the leek,
lettuce, shrimp and shells. Season with salt and pepper, and sauté for 5
minutes. Remove the shrimp and shells, and discard the shells. Reserve the
shrimp for garnish. Transfer the mixture in the pot to a blender or food
processor, and add the lemon juice. Purée, adding enough olive oil to get a
smooth consistency. Pour the mixture onto a serving platter. Remove the
tortini from the oven, and slip off the rings. Place the tortini on top of
the purée, and garnish with the shrimp.


 tortini di alici e Patate
your found recipe sounds not so good...
Listen, you have to take fresh and cleaned anchovies and make layers 
with the vegetables that encounter your taste. (Not many vegetables all 
together, avoid "minestrone" please.)
The best are steam-cooked potatoes slices, zucchine slices, but also 
other vegetables like grilled aubergines and tomatoes.
In your layers of anchovies and vegetables, do not forget salt and 
pepper and some cheese.
At the top, grated bread.
Then, enjoy the steaming pan!

 Con poco si fa.
*TU* sei troppo buono ( e non scherzo)
--
Ciao, Bruna

 Then, enjoy the steaming pan!
Thanks, Pietro. Do you put a pizza dough crust on the bottom?
Every translation program I use, eventually locks up my computer.


 
Explain better, please.

 *TU* sei troppo buono ( e non scherzo)
Non ho gatti, altrimenti avrei fatto uno spezzatino di coniglio :-P

Dopo lunga meditazione, pietro! lasciň scritto per i posteri:
 > Bruna_VBI ha scritto:
 >> Dopo lunga meditazione, pietro! lasciň scritto per i posteri:
 >>
 >>> Con poco si fa.
 >>
 >> *TU* sei troppo buono ( e non scherzo)
 > Non ho gatti, altrimenti avrei fatto uno spezzatino di coniglio :-P
bastava chiedere :-PP
--
Ciao, Bruna 

 Explain better, please.
My OS is Win98SE. My browser is Netscape 7.04. That probably says enough.
The first two or three words I translate work fine, then it ceases to
respond. Clearing it without shutting down my browser is generally
impossible. I'll try to remember to shut down the translator after one or
two words, then bring it back up and see what happens. Thanks, Pietro.


 Non ho gatti, altrimenti avrei fatto uno spezzatino di coniglio :-P
Mmmm. Rabbit stew in a garlicy tomato sauce. ;~ž


 anchovies (not kidding, just asking)?
anchoves cook in no time, Nick, any dough wouldn' t have time to cook,
unless you hardly overcook anchoves. use boiled potatoes as pietro
says. :-)
--
massimo


Grazie, Massimo. So these are uncooked anchovies. Slowly I learn. ;-(


provato questo? 
http://www.trattoriadafulviosanremo.it/ricette.php?id=135
 ;) 

 
http://www.trattoriadafulviosanremo.it/ricette.php?id=135
 ;)
Nick, Capsicum is a restaurant owner and skilled cook in Sanremo, all of the 
recipes on his website are truly tried & sure. If you want soem help in 
trasnlating I can do some for you. In this recipe beware of the name 
"grana": maybe you already know this, but it's the name of the family of 
cheeses which includes parmigiano reggiano, amongst some others as "grana 
trentino" or "trentingrana".
-- 
  Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano 

 trentino" or "trentingrana".
Roger, Vilco. Saved the URL. Looked at the family pics first, then la
cucina. Haggis? Except for not being stuffed in a sheep's stomach, it looks
like Scottish Haggis! With a nic of "Capsicum", may I expect some fiery
dishes? He's not too far from Stefano's in Finale Leguro (?), so I'd get to
eat and drink a lot! Maybe you can meet me and do some in situ translation,
eh? I've gotta win the Lottery!
The only grana cheese I've had is Grana Padano. I wasn't aware of the
others. Why should I beware? Am I going to die?    ;-D


 some in situ translation, eh? I've gotta win the Lottery!
ciao nick, si l'hagis che vedi č originale scozzese, portato a me da 
amici, se cerchi tra le mie ricette ne trovi molte *piccanti* il miop 
nik deriva dal fatto che sono accademico dell'accademia italiana 
delpeperoncino e di conseguenza, suo appassionato cultore. speriamo che 
tu riesca a venira a trovarci anche senza lotteria!! ;) 

 tu riesca a venira a trovarci anche senza lotteria!! ;)
Grazie, Capsicum. I've had Haggis at a Burns Night Celebratiion with the
London supporters of the Edenburgh Hibernians Football Team, and loved it.
Yours is piccanti? I can't wait! Do you also make Cock-a-leekie soup and
Neeps & Tatties? Email me if you want to. Thanks for your good wishes on
the Lottery. It's our only hope for travel. ;-(


 travel. ;-(
si, molto pepe, che a me non piace!! :( 

 si, molto pepe, che a me non piace!! :(
Non fa mi morir!
