Questo articolo è stato pubblicato il mercoledì, 14 marzo 2012 alle 07:35 e classificato in Food and Wine in Umbria, Italy Blogging Roundtable. È possibile seguire tutte le repliche a questo articolo tramite il feed RSS 2.0. Puoi lasciare un commento, oppure fare il trackback dal tuo sito.
Umbria Slow:
Let me tell you my dear, I am honored to have played a role in this, even if it was a distracting role. Can’t wait til you get back down to Rome!! Hope it isn’t “every time a Pope dies.” (You are hilarious, btw.) Hugs from Roma.
First, i think it is funny that we both think we proposed this horrible topic. I thought it was me, and felt guilty for it.
Second, i want to know why, faced with a similar issue of ‘gnocchi can’t possibly be as hard as they say’, i failed totally, with the help of my husband rather than the hindrance of two boys. Or your kids are genii, or i just… suck.
The big question– what music did you choose to accompany your cooking?
Haha! It was a bit longer than 37 seconds. More like 50 seconds. And while my gnocchi didn’t come out perfect either, I learned it was SO MUCH EASIER than I anticipated it to be. I also had much less options when it came to potato choice. For me it was russet, red, or sweet potatoes. We are limited here in Connecticut, so my choice was easy (russet).
Looks like you did a good job! And it only took you 19 years to get there ;)
Mary
@ALexandra…I remembered you proposing “growth” (I may be wrong), which in retrospect seems less daunting. But it would have been hard to work in the gnocchi hook :)
@Sarah…I’m feeling very scattered with my mind in a million places lately, and my music is reflecting that. After a good 15 minutes of indecision, I went with my standby: an All Songs Considered podcast!
@Mary…nothing like feeling showed up by a Connecticut girl to get me in the kitchen :D
@Shelley, your sense of humor never fails to delight me. I can’t lay my eyes on Hello Kitty tschotske without thinking of you.
Well done Rebecca, can’t wait to get back to Italy to try it…won’t even THINK of doing it with Australian potatoes; methinks it wouldn’t be the same somehow. By the way, just to be pedantic, what number flour did you use ‘O’. ‘OO’, or perhaps something else??…
ha ha glad they turned out fine despite the 19 year wait :)
Such a sweet post, I can totally relate. I tried and failed to make gnocchi with California potatoes and thought it was me until a chef from Italy told me that California potatoes have too much moisture and you need to “dry” them in the oven first. I finally resorted to making Gnocchi alla Romana thereby avoiding the potato issue completely!!
This makes me long for pesto again!
How wonderful! I enjoyed every word of your rooted blog. And your accompanying pictures are perfect! Like Sarah, I too was curious about the music!!
Thanks for the great post and fun read! I’m a pretty decent cook but one of the only things I failed miserably at was making gnocchi – I ended up with a pot of water filled with potato mush- and have never tried again. Now I know I can blame it on the type of potato!
What do you know that could haave been my potatoes, my grandma does some mean gnocchi.
btw there’s no river in Avezzano, thy’re grown on the drained lake Fucino