Interesting, Ivo... Grapes look good. No bread or crackers, though?:)Quote:
Originally Posted by Primare
I couldn't eat all that nice cheese without one or the other - and also a good bottle of red!
Marco.
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Interesting, Ivo... Grapes look good. No bread or crackers, though?:)Quote:
Originally Posted by Primare
I couldn't eat all that nice cheese without one or the other - and also a good bottle of red!
Marco.
Parmesan's on the shopping list but I would have had as much of that as I had of the mature cheddar, I was in a cheesy mood..Quote:
Originally Posted by Marco
Mmm... Enjoy what you enjoy, but the traditional idea is to taste the pasta!;)
When you go on your travels again, you should visit Italy, and in particular the city of Bologna, where you'll see how pasta should be cooked and eaten:eyebrows:
Marco.
Yes, I quite fancy going back to Italy. Have spent a dirty weekend in Turin where I discovered Gnocchi & the Po :)Quote:
Originally Posted by Marco
https://uploads.tapatalk-cdn.com/201...bd6ad074c2.jpg
My only experience of Gnocci is of damp soggy white lumps of indeterminate flavour.
I'm sure it can be done to taste and eat well, but nothing pleasant has come my way yet.
There again, I don't like dumplings. They also are damp soggy white lumps :).
Nice girls, unusual names :DQuote:
Originally Posted by Roy S
Was some threesome Ian :eyebrows:Quote:
Originally Posted by Ian7633
I’m with you. I don’t get gnocchi at all - tasteless balls of soggy slop!Quote:
Originally Posted by walpurgis
I expect we'll both be told off by Marco now! :DQuote:
Originally Posted by Beobloke
Haha - no, you like what you like!
However.... If they're home-made and cooked properly, they should be firm, not sloppy, and simply act as a 'carrier' for the lovely tasty sauce (traditionally pesto), served with them, which should also be home-made.
Bought pesto in jars is a very poor relation of the real thing (just as indeed is all bought mashed or processed potato, which of course gnocchi are traditionally made from). For pesto, you need to use fresh basil and very good extra-virgin olive oil, to generate the right flavour.
Oh, and of course it goes without saying that if you've only ever had supermarket gnocchi (which ARE tasteless balls of soggy slop), then you *haven't* had gnocchi! ;)
Marco.