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I got a Ninja with the processor bowl so I could eliminate a separate FP. But somehow I have less space because it too is big!I will say...this thing is BIG.
I mean, I've seen and handled them in stores, but you still don't realize how big it is until it is sitting on the counter next to your puny old blender.
As an experiment, I threw some old leftover roast vegetables (mostly potato and butternut squash) into the vitamix, added some chicken broth....6 minutes later I had a delicious and steaming hot soup.Vitamix = soup, smoothies, nice emulsified sauces. We make a spinach, kale, parm sauce for pasta with ours and the speed helps nuke fibers in the kale so well. Soup to nuts with that thing.
Gotta love your Nonna! Which part of Northern Italy was she from?Details. We'd have Sunday dinners at my Nonna's house when I was little as we lived in the same city. I knew her food was different than my dad's English side of the family. Knowing my great grandparents came from Italy I just kind of thought her cooking was Italian food.
For antipasto there'd be cured meat and pickled things. Polenta and some sort of long braised meat sauce on top was standard. Sometimes chicken, sometime beef sauce with it... maybe there was surprises from the butcher or a hunting uncle that I wasn't told about. Sometimes the Polenta was soft. Sometimes it was sliced after dramatically getting dumped onto the table onto a big board and cut with a string. Maybe Risotto with peas instead of polenta. Risotto with ham and tomatoes. Pasta with beans (fagioli?). Sometimes pasta with tomatoes and the rendered fat of a bunch of chicken legs.
Summer squash in olive oil or simple veg with a simple broken down roasted chicken on the bone was normal or some beef or veal. Then a very acidic for my young mouth salad that I'd have to ask for cheese on if I was going to "Mangia Mangia" and get desert. Then desert, pastry if it was anywhere near someone's birthday, fruit... ice cream for the kids. Coffee for the adults. Grappa or whisky for the men if someone brought it.
Seasonal meals like Christmas were always a big get together and leaned on North American traditions, but there would be some glorious deserts that made special appearances. My favorite was called " Crostoli" by my family but I think it has lots of names. Honestly those cloud all my memories of those get together completely. Crisp fried twists of dough with powdered sugar and flavored by anise oil or seeds. Sadly, since that generation has passed no one seems to be able to recreate them the same way. And Panatone!
Nonna was first generation born in North America and raised a family pretty much single handedly. So she'd still pull out a meatloaf, made meatballs, and make a cheese "sammich" for me if I was hungry and would lean on industrial food processing technology of the era. I knew that was normal food as other people ate it. The other stuff was "Italian" and seemed special.
My uncle tells the story of his horror as a kid when my great grandmother added sparrows to the polenta that she caught in the garden. My Nonna wasn't that old school but the core of what she made that was Italian was an extension of her Mother's food and that was simple Northern Italian food made for a family meal.
What I found as I got exposed to more Italian foods was allot more pasta at the center of the meal, stuffed pastas, more tomato sauces, more spice / heat, more fish, more garlic.
I (o Dad, forgive me) am not fond of seafood, but I can see that your linguine aren't lying in sloppy sadness on the plate. This means that you drained your pasta in that right moment, when it's cooked but still 'springy'.The seafood linguine from yesterday
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Had my wife reeling in disbelief. In fact she got mad at me for not making it until now. The foods i remember are good.
She said it "was the best pasta in her life, and people would pay 12usd for it" -It was accompanied by a white wine. She said it felt like her birthday, only better.
I'm not Italian. but i get it. Now just to get better at it.
(next time will be pan finished)