
Morning in Burano...
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Pierre must be busy. To keep you amused, I'm posting an image of an attractive capitello in Cannaregio. It is near to two churches dedicated to saints from the Old Testament, and on a fondamenta named for one of them. If you are not keen on puzzles, the answer follows in white: Capitello on Fondamenta San Giobbe, Cannaregio 579 - 579A
Recently I bought a pizzelle maker and I couldn't wait to break it in. I felt very ambitious and had visions of making all different flavors like anise, chocolate, citrus, cinnamon, orange and rum, almond and some even dipped in chocolate and then into nuts, oh yes and sprinkles for the kids! Well I didn't get all that far because making pizzeles are very time consuming!
I followed the recipes that came with my pizzelle maker because they're all basically all about the same, flour, butter, eggs, sugar and the flavorings of your choice. After I did one batch I was pretty much done! I called Jean for advice and she gave me some good tips, like don't be in a hurry, allow a couple of hours, sit down and watch TV while your making them. My recipe said to drop a tablespoon of batter behind the center of the pattern, I did that and they were too big, batter was oozing out the sides and running into each other, I was ready to give up they looked terrible! Jean said to use a heaping teaspoon of the batter ( which comes out pretty thick) and place it in the center, I did what she said and they turned out great!
I've always loved the the designs on pizzelle irons, they make beautiful crispy wafer cookies and always look gorgeous on a platter.
Right now I'm hiding these in a big tin and plan to bring them out as part of our Thanksgiving Day dessert. I made traditional anise flavor and chocolate ones as well.
I made the sprinkled kind for my two granddaughters simply by taking the heaping teaspoon of dough and rolling it into a bowl of sprinkles right before you place the ball of batter on the iron. My advice is to do the sprinkle ones last so that you won't find any tiny sprinkles on your other flavors.
My oldest granddaughter was off of school the day I made these so she taste tested a few and gave me thumbs up all the way, so did her dad!
Jean says don't powder sugar them until the day you're going to eat them, if you have a cool place store them in a can, they last for weeks and still stay crispy, no need to freeze.
This is really quite a crude mosaic - compared with many that you can see in Venice and elsewhere - and yet the face of Mary is so sweet. This capitello is on the side of a church in Castello. It is rather high up, and difficult to take a good photo through the grill. For more mosaics and more capitelli you should visit Churches in Venice (http://www.slowtrav.com/blog/annienc/), not to be confused with The Churches of Venice site, which is really good too (http://www.churchesofvenice.co.uk/).
Recently I taught a class on making gnocchi at my friends gorgeous home, a hands on class where everyone would take part, we started the day off early, I was all prepped and ready to go!
We made two different kinds of gnocchi, butternut squash and ricotta. The squash was roasted, pureed in a food processor along with other ingredients, and then gently mixed into a dough.
Before we started we munched on a few appetizers and had some drinks, because after all we needed to build up our energy!
And then we got down to gnocchi business, with aprons on, each person had a job, some mixing the dough, some rolling, some cutting, but everyone wanted to try out the gnocchi boards, it was fun to see how fast they were all getting, gnocchi was flying everywhere!
We quickly filled up many trays, this was the butternut squash, I just love the color and taste, a big favorite of the day! Very light not heavy tasting at all.
The key to a light and fluffy ricotta gnocchi is to drain the ricotta of all moisture, I placed my ricotta in a fine strainer over a bowl in my fridge overnight, you can't believe how much liquid comes out! By straining the ricotta you won't have to keep adding additional flour to soak up that moisture which will keep them nice and light tasting.
I roasted mushrooms with olive oil, onions, garlic and zucchini and tossed the butternut squash gnocchi into it all, topped with fresh chopped parsley and generous amounts of freshly grated parmesan.
This is a perfect autumn dish, they just melt in your mouth, and the roasted vegetables just complement it all.
Another sauce that goes well with the butternut squash gnocchi is a fontina cheese sauce with torn spinach leaves and parmesan.
You can never go wrong with a simple marinara for the ricotta gnocchi, always a favorite!
But my new favorite way of eating them is tossing them into crumbled Italian sausage, roasted mushrooms, onions, garlic and cherry tomatoes. All dowsed with olive oil and freshly grated parmesan, and a sprinkling of fresh basil and parsley. Heavenly!
A fun day it was! Thanks to all who attended. The recipes are quite long so I didn't put them in my post but I'd be happy to email them out to anyone if you so desire, just contact me at prouditaliancook@hotmail.com subject, Gnocchi.
Since it is nearly Armistice Day, I thought I'd post this photo of a war memorial. It reads: "Anime Infantili Ravvivano la Fiamma d'Amore per gli Eroi" (Children's souls rekindle the flame of love for the heroes - I'm open to a better translation). You will find it near the church where the little dyer is buried.
Pierre may be busy for a few days, so I thought I'd show you how difficult it can sometimes be to get a photo without people getting in the way in Venice. I had that capitello on the right beautifully framed, when, all of a sudden, two people strolled into the shot. I took the photo anyway, just to show people the problems for a photographer in Venice. I would welcome any suitable quotes. Also the location, for some reason, has gone completely out of my head.

