Dec. 30th, 2013 10:45 pm
Eine echte Strafarbeit
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muckefuckI really do have a knack for picking recipes with ungodly preparation. Salsa di noci sounded easy as falling down: garlic, some walnuts, some breadcrumbs, a bit of cheese, a pinch of marjoram, a spoonful of oil, whip it all together and add milk until it's the consistency you want. Only you have to peel the walnuts first. It literally took me two hours to prepare enough to make sauce for pasta for two. About halfway through, it was clear no pasta sauce known could justify this effort, but I was too invested to pull out.
It also helped that the Old Man wasn't on the scene. He came home from his last day of formal employment so worn out that he announced he was going down to "close his eyes for twenty minutes". Twenty minutes became just shy of two hours, so the timing rather worked out. We were going to have the croxetti with some of the standing rib roast he served for Holy Innocents and a bit of rapini, but at that point neither of us felt like a slab of meat and I couldn't be arsed to make anything more complex than a romaine salad for a side.
It certainly is a tasty sauce, but if the skins make it too bitter to make from unpeeled walnuts, I'd like to see how it tastes with hazelnuts. Or why not cashews? The croxetti were less of a success. They weren't gummy, as I'd worried they would be, but they were an awful lot of dough in one bite.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
monshu probably thinks I served them underdone but with much less bite they would've been rather unappealing to chew. As it was, I was tired of eating them well before I was full, so next time maybe we'll use the filei.
Which may not be that long. There was enough left over (I was literally scraping it from the leftover pasta to store for later) that you could add it to a béchamel or simply thin it with some cream and have two more full servings. The flavour wouldn't be as intense, but if it were a side rather than a main dish that wouldn't much matter.
It also helped that the Old Man wasn't on the scene. He came home from his last day of formal employment so worn out that he announced he was going down to "close his eyes for twenty minutes". Twenty minutes became just shy of two hours, so the timing rather worked out. We were going to have the croxetti with some of the standing rib roast he served for Holy Innocents and a bit of rapini, but at that point neither of us felt like a slab of meat and I couldn't be arsed to make anything more complex than a romaine salad for a side.
It certainly is a tasty sauce, but if the skins make it too bitter to make from unpeeled walnuts, I'd like to see how it tastes with hazelnuts. Or why not cashews? The croxetti were less of a success. They weren't gummy, as I'd worried they would be, but they were an awful lot of dough in one bite.
monshu probably thinks I served them underdone but with much less bite they would've been rather unappealing to chew. As it was, I was tired of eating them well before I was full, so next time maybe we'll use the filei.Which may not be that long. There was enough left over (I was literally scraping it from the leftover pasta to store for later) that you could add it to a béchamel or simply thin it with some cream and have two more full servings. The flavour wouldn't be as intense, but if it were a side rather than a main dish that wouldn't much matter.
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