Saturday, February 11, 2012

EXPERIENCE IN MAINE

THIS HANDSOME MAN IS PETER. THE BEAUTIFUL LADY BELOW IS HIS WIFE MICHELLE.
THEY CAME TO GIGLIOCOOKING, TO CELEBRATE THEIR LOVE COOKING TOGETHER.






THE NICE AND SURPRISING FACT ABOUT, IS THAT I KNEW HIM BEFORE. OR BETTER: WE NEVER MET, BUT, AS WE STARTED TO TALK, WE REALIZED THAT WE HAVE MANY FRIENDS IN COMMON. PETER IS FROM MAINE, EXACTLY FROM NORTH EAST HARBOUR, ON MOUNT DESERT ISLAND. THE MORE WE TALKED, THE MORE WE INCREASED THE JOY OF STAYING TOGETHER. AS IN A MOVIE . "DO YOU KNOW SCOTT? THE GLOCERY STORE...? ".. AND "HAVE YOU EVER BEEN AT PECTIC?"... "AND THE BAY OF SEALS, WHERE THE DICK'S HOUSE IS....."... "THE GOLF COURSE... I GREW UP THERE...."



THIS IS A VIEW OF THE FANTASTIC PLACE WHERE PETER WAS BORN AND THAT HAS SO MUCH IN COMMON ALSO WITH THE PLACE WHERE I WAS BORN, GIGLIO ISLAND. THESE DAYS GIGLIO HAS MORE THAN USUAL IN COMMON WITH MAIN: THE SNOW.... AH AH AH .

I MISS MAINE. I DO NOT KNOW WHEN, BUT IT IS CERTAIN I WILL GO THERE AGAIN. THIS TIME PETER, WE WILL KNOW EACH OTHER , ALREADY!

AH, I WAS FORGETTING. PETER AND MICHELLE MADE GNOCCHI.


Ingredients for 6:
1 kg ( 2.2 Lb) potatoes
300 gr ( 10 oz) flour
2 egg yolks
salt

Wash the potatoes and cook them with the skin in salted water; then peel and mash them.
When they are cold, knead them with the flour, salt, egg yolks. Form a dough without working too much.
Roll into cylinders and cut the pasta in small pieces. Make strips on the gnocchi using the fork or the special tool.
Cook the gnocchi in plenty boiling salted water; they are ready once they float. Remove from the water and allow them to cool: cover with olive oil.
Once it is time to serve the gnocchi, drop them in boiling water again, drain and serve with the sauce you like.

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