| Luca Pinotti |
Christopher Green wrote:
> On Sat, 25 Sep 2004 11:28:56 +0200, "Luca Pinotti"
> <xxluca@pinottix.cox.uk> wrote:
>
>> Okay, this is my very first recipe...
>>
>> Forewards:
>> Almost any italian recipe starts with a "soffritto". I hope you know
>> what it is, but Im going to post few notes on soffritto next week.
>> Many traditional dishes have to be cooked into a "coccio" pan. For
>> info about coccio have a look here
>> http://www.mrtuscany.it/index.Asp?categoria=10&sotto=18
>> I's in italian, but pictures are a common language...
>
> For English, just click on the "Inglese" button on the page. The
> coccio pans are largish (up to 32 cm) lidded terra cotta pots.
Lidder is not necessary. I suggest the #22 or # 26 .
>> Now add the minced meat. I suggest Beef meat 80% and pork meat 20%
>> (pork meat should be fresh italian sausage, NOT salame, but if you
>> like you can add even two slices of salame finely minced).
>> Stirr and stirr for abou a minute, than add the tomatos. We use
>> canned tomatoes or "passata di pomodoro" (that's the cassical tomato
>> sausce w/o any added flavour).
>> Now switch on the TV in your kitchen, take it easy, cool down, relax
>> ;-)
>
> Finally, a use for the Lucky-Goldstar refrigerator with the built-in
> TV!
You really have it?
GREAT!
> Delightful recipe. This one is going for Sunday dinner.
Buon appetito!
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