And what's the fucking admin's reason for thread deletion this time?
Sure, I'm a shill because surely anon's can't be pissed at the antics of current BO and admin.
Things certainly have not improved since 8bit gave up the reins.
Sure, oldfags buy that shit.
locked e-bake bread now open?
WTF are you faggots up to?
>Somehow
Oh swell
>Canisoli
Canisoli
Here is an original Italian style recipe of mine, thought up on the spot but, being a chef, I know it’ll work.
For the pasta:
For every one cup of plain white flour use one whole egg and a pinch of salt. I like to add a very tiny touch of water to make it more pliable.
Mix ingredients well until you reach a nice flexible dough.
Using a huge rolling pin, roll out pasta on a slightly floured surface till it is less than 1/16’’ or about 1mm. Now this may take a few hours. That’s why Italian nonas have such huge arms and shoulders. Alternatively, if you have one, use a pasta machine. This is the preferred method as it takes a fraction of the time and effort.
For the tomato sauce:
3 Cloves of garlic finely chopped
2 large onions finely chopped
3 bay leaves
5 large ripe tomatoes peeled, deseeded and finely chopped
1 sprig oregano
1/3 cup water
1 bunch of basil
1 tablespoon sugar
Salt and pepper to season
Olive oil
Gently heat a heavy bottom pan with a lid. Add olive oil and onions and sauté on a low heat.
When onions are translucent, add the garlic and continue gently sautéing.
When the pan starts to leave burnt deposits on it walls, add the tomatoes and stir. Add the water and put the lid on and simmer for a few minutes.
When the tomatoes have started to soften, add the oregano and cook until a thick sauce consistency is reached. Then add salt and pepper to taste. Once you have removed the pan from the heat you can add the basil ripped into small shreds. It’s important to add the basil at the end or the subtle oils will boil off along with the flavour.
For the pasta filling:
2lb minced dog meat (here I would suggest a lean cut, perhaps the rump section)
I cup of bread crumbs
1/2 tsp Ground cloves
1/2 tsp nutmeg
1/2 tsp mace
1 small bunch of sage
2 tsp Salt (don’t worry if this seems a little high, this is only for the filling)
1 egg
Method:
First catch, slaughter and skin the dog. It doesn’t matter the breed, but that will determine the meat to bone ratio.
When the dog has been butchered, mince two pounds of the most tender parts – predominantly the rump and fillets, there’s not much meat on the ribs.
Add the breadcrumbs, finely chopped sage leaves, spices and egg.
Mix to a uniform consistency.
When everything is ready, using a small glass to cut small circles of pasta. The size is entirely up to you.
When you have used all the pasta, take one tsp of the filling and place in the centre of a pasta disk. Using a glass of water, dip your finger in the water and use this to moisten the edge of the pasta disk.
Place another pasta disk on top and, using the back of the teaspoon, press the two edges together, working your way around until it is perfectly sealed.
Do this until you have used all the pasta and/or canis filling.
Put a large pot of water onto boil and add some olive oil and 1 tblspoon of salt. When the water is boiling, add the canisoli individually through the layer of olive oil on the surface of the water.
Cook for 11 minutes and drain well.
Serve with the tomato sauce and some freshly grated sharp cheese
Perfect with garlic bread and a nice arugula/roquette /rocket/rucula salad with Italian tomatoes, slices of red onion, some basil and topped with olive oil and balsamic vinegar.
Buon Appetito
Anon was using index for about 6 months before realising there even was a catalog.