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Podded three handfuls od borlotti beans and added them to a casserole dish.
Pan fried a small white onion, three garlic gloves, 5 chopped tomatoes and a chillie in EVOO and added to pot.
Trimmed the fat off two pork lion steaks, lay them on top of the beans and fried goods, added a glass of red wine and two large spoons of low fat cream cheese, seasoned, ripped up 6 Tuscan kale leaves (removing thick part of central vein) added the leaves to the pot and slow cooked in the oven for 20 mins.

Cooked some shop bought Gnocchi, and served the whole thing up in a bowl and ate it, the chilli was a lot hotter than anticipated, but the meal worked so well and tasted so much better knowing it was Gnocchi and oil aside home grown and organic.

You should see the size of my pumpkins........ ]]> Thu, 12 Aug 2010 17:21:52 Baz http://www.abruzzolutely.com/forum/Blah.pl?m-1279015388/ http://www.abruzzolutely.com/forum/Blah.pl?m-1279015388/#num1
We recently had a risoto type dish in a restaurant, it was made with barley and was terific. Does anybody have a recipe for this sot of dish?

Cheers in advance.

Andy]]> Tue, 13 Jul 2010 11:03:08 redslk http://www.abruzzolutely.com/forum/Blah.pl?m-1277411787/ http://www.abruzzolutely.com/forum/Blah.pl?m-1277411787/#num1
Also does anyone know what the simialr orange coloured drink is?]]> Thu, 24 Jun 2010 21:36:27 Postmac http://www.abruzzolutely.com/forum/Blah.pl?m-1275549643/ http://www.abruzzolutely.com/forum/Blah.pl?m-1275549643/#num1
I make my own gnocchi and its very easy so I thought I’d share what I have learned about gnocchi making.

First boil some floury potatoes in their skins, this stops them from becoming waterlogged. Peel the skins off once they are cooked and while still hot. You need asbestos fingers for this or wear rubber gloves.

Mash the potatoes or better still put them through a potato ricer or sieve, the lighter and fluffier the better.

Once the potatoes are cold put them in a pile on a pasta board or table top, next to them put an equal volume of flour, This has to be done by eye and not by weight. Add some salt to the flour.

Make a well in the potatoes and break in an egg and a handful of the flour and start mixing with your hands. Keep adding flour and mixing till you have a soft and smooth dough.

The dough can then be rolled into little sausages and cut unto equal lengths. At this stage you can run a fork over the gnocchi to form ridges, which hold more sauce or you can make little balls of dough and shape them by pressing a thumb into them again to make a well to hold the sauce.

As with pasta, use plenty of flour at the rolling and shaping stage to stop them sticking. Place the gnocchi on a floured tray and let them dry a little bit. Then you can either freeze them for later use or cook them straight away.

To cook just drop them a few at a time into fast boiling salted water, as they cook they rise to the surface, scoop them out as they are cooked and add them to whatever sauce you have made and continue adding the raw gnocchi to the water and scooping into the sauce until you have the desired quantity.
Enjoy!
]]> Thu, 3 Jun 2010 08:20:43 Levissima http://www.abruzzolutely.com/forum/Blah.pl?m-1274476177/ http://www.abruzzolutely.com/forum/Blah.pl?m-1274476177/#num1
Now is the time to make some because the elderflowers are at their best.

Here is a recipe if you want to make some, mine is awaiting fermentation, fingers crossed it turns out OK and the bottles don’t explode!

http://www.channel4.com/food/r.....agne-recipe_p_1.html
]]> Fri, 21 May 2010 22:09:37 Levissima