tag:blogger.com,1999:blog-7296140769864758364.post7008538793129464942..comments2023-06-01T03:23:47.354-07:00Comments on Your Italian Grandma: St. Joseph's Day pastries and baked macaroniJoe Ambrosinohttp://www.blogger.com/profile/14908037840920458689noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7296140769864758364.post-50326499171884019032010-03-24T13:00:22.232-07:002010-03-24T13:00:22.232-07:00Baked macaroni sounds really good! I always love t...Baked macaroni sounds really good! I always love those.Sookhttps://www.blogger.com/profile/01448988111816850404noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-86011966919320535692010-03-23T20:15:20.721-07:002010-03-23T20:15:20.721-07:00Hi Joe, You're quite ambicious! I've never...Hi Joe, You're quite ambicious! I've never tried making these but always make sure I get over to my favorite Italian bakery before their gone, they won't be around til next year 2 weeks before St. Joseph's day. Love your baked pasta, what a nice meal for your wife!Proud Italian Cookhttps://www.blogger.com/profile/18101116879818585638noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-10180294452907980402010-03-22T21:01:59.272-07:002010-03-22T21:01:59.272-07:00Thanks Mary. I've been tracking down some ecla...Thanks Mary. I've been tracking down some eclair/pat a choux recipes now that I've done this one. I noticed some boil the water and butter together. I think that might work.I'm encouraged to try again!Joe Ambrosinohttps://www.blogger.com/profile/14908037840920458689noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-84433074089390699912010-03-22T17:30:49.693-07:002010-03-22T17:30:49.693-07:00Your guest is lovely, Joe and your pasta looks won...Your guest is lovely, Joe and your pasta looks wonderful. If it helps at all, I dump flour into rapidly boiling water and stir till smooth. I then return the pot to the stove and cook, stirring constantly until dough mass coats the pan. I remove it and transfer to another bowl to beat in eggs, one at a time until they are incorporated. Whether you bake or deep fry them they should get puffy. Keep trying! Once you get it right it's like riding a bike. The technique will always come back to you.Mary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-67407317573203088532010-03-22T15:18:25.649-07:002010-03-22T15:18:25.649-07:00I can't make these desserts unless I have a pa...I can't make these desserts unless I have a party. Otherwise, I end up eating all the left overs.Joe Ambrosinohttps://www.blogger.com/profile/14908037840920458689noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-30803620574583057082010-03-22T14:08:35.404-07:002010-03-22T14:08:35.404-07:00Auguri di San Giuseppe (belated)!!!
Did you make z...Auguri di San Giuseppe (belated)!!!<br />Did you make zeppole too? Last year I posted the recipe on March 19th and it was a big success.<br /><br />Thank you for your visit over at my place and for your sweet comment about your nonna making fried sage leaves.<br /><br />Ciao<br />EleonoraEleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-42440319418620956552010-03-22T06:25:20.379-07:002010-03-22T06:25:20.379-07:00Thanks so much for posting, AnnaThanks so much for posting, AnnaJoe Ambrosinohttps://www.blogger.com/profile/14908037840920458689noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-8410892537599924322010-03-22T04:42:43.258-07:002010-03-22T04:42:43.258-07:00Hi Joe! first of all, Auguri for Joseph's day ...Hi Joe! first of all, Auguri for Joseph's day (your name Joe is Joseph, right?). There were events everywhere in Liguria celebrating this day..<br />I read about your italian origins...wow! You know, I found very interesting these stories. Sometimes I think about how courageous were italians in making these choices. You know, I live in Liguria, now it's a very long time, but I was born in Sicily (in the ancient city of Palermo) but my parents decided to travel since I was 4 years old. You know, some years ago I went back in Sicily and spoke with my mother relatives (her hundtred-year-old grandma) and she told me that my ancestors were spain nobles that lived in Sicily. I was so interested and for that I have started a search to know more about it...<br />Oh! I love your pasta with ricotta, mozzarella and parmiggiano cheese..here in Italy now it's lunch time, so you give me a good idea with this pasta! I will cook it today, thanks! :-)<br />Buona giornata <br />AnnaAnnahttps://www.blogger.com/profile/06194759077661972848noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-79994411161313405432010-03-20T19:19:00.627-07:002010-03-20T19:19:00.627-07:00hmmmm, the interior of those things I made did hav...hmmmm, the interior of those things I made did have that eclair like texture. Maybe,I'm on the right track here.Thank you for the encouragement, C and M.Joe Ambrosinohttps://www.blogger.com/profile/14908037840920458689noreply@blogger.comtag:blogger.com,1999:blog-7296140769864758364.post-52909717613423121672010-03-20T15:35:30.668-07:002010-03-20T15:35:30.668-07:00Joe, I checked out the link to this recipe and it ...Joe, I checked out the link to this recipe and it sounds like a pat a choux, which is used for gougeres,profiteroles and eclairs...etc. You mustn't give up. Give this another try. They are suposed to be puffy. You have the right idea. Check out Michael Ruhlman's blog. There is an older post on gougeres that is specific for the pate a choux mixing. Also love any dish with ricotta, yum-yummy. I can taste the baked pasta dish from here ;D !Carla and Michaelhttps://www.blogger.com/profile/11601871255242766861noreply@blogger.com