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| Page Views: 4,415 | The things I can not live without by Prasnjavi - last update: Sep 30, 2004 |
Music
My favorite music group is "AZRA". Unfortunately, it doesn't exist anymore, but I still cannot imagine my life without it.
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Espresso
Mmm, my favorite drink. I am espresso maniac. Three in the morning, before I start working, and three late afternoon. In between, it's OK I won't refuse.
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| Gnocchi verde with Gorgonzola sauce |
Italian food
Gnocchi, Tortellini, Raviolli, Tagliatelle... Everything. I can eat it for a breakfast, lunch and dinner. Over and over.
Great gnocchi are light and tender, and creating the best gnocchi in this recipe can be accomplished by draining the spinach well to remove excess liquid. This will help keep down the ratio of flour to other ingredients which helps keep it light. I also bake my potatoes rather than boil them which helps reduce the moisture. Just add enough flour to be able to easily work with the dough without it sticking too much. The Gorgonzola sauce is delicious but rich, so a little goes a long way. Since Gorgonzola cheese is salty, be careful when adding salt to the sauce.
Gnocchi:
1 1/2 Pounds Baking Potatoes
1/2 Pound Fresh Spinach
1 Large egg
Salt
1 Cup All-purpose Flour (Plus A Little More For Shaping)
Gorgonzola Sauce:
6 oz. Gorgonzola Cheese
1 Cup (8 oz) Whole Milk
Salt & Pepper
Freshly Grated Parmesan Cheese To Serve
To prepare the gnocchi, bake the potatoes in an oven at 350 degrees F. until fork tender. Cool to room temperature, then peel, and pass through a potato ricer or food mill. Wash and dry the spinach, and remove any thick stems. Steam, or microwave until tender. Finely chop, or pulse in a food processor. Place the spinach in a sieve over a bowl in the sink, and let sit 30 minute to remove excess liquid. In a large bowl, or on a clean counter or bread board, mound the potatoes and spinach, and mix. Make a little depression in the center, and then add the egg, seasonings and cup of flour. Mix together well. On a lightly floured surface, take a large handfull of the dough, and roll into a 1 1/2 inch roll with your hands. Cut the roll into 1 inch pieces, and place on a lightly floured baking sheet. Continue shaping the dough in this manner, and then refrigerate for up to 6 hours before using.
To prepare the sauce, heat the milk over low heat until simmering. Cut the gorgonzola cheese into 1 inch pieces, and add to the hot milk. Continue to cook over low heat, stirring frequently, until the cheese has melted, and the sauce is thick. Season with salt and pepper.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, about 3 to 4 minutes. Drain, and return to the pot. Add the sauce, and stir carefully to coat well. Serve, topped with the parmesan cheese.
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Tea
"Lipton", Yellow label. Several bags are always with me. In case that I won't find it where I go. Cup of tea, honey and lime and a day can starts.
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Traveling
I can be in a water more than at the home. It's my passion. Unfortunately, financial situation in my country is not very good but I do my best to satisfied my passion. Camera, "Yashica", (the best photographs ever) 23 years old, digital photo camera, "idiot" photo camera, bottle of water, several bags of tea and - we can go.
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No milk today!
"Heineken", THE BEER!
Do I have something to say about?.
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 Comments for Prasnjavi about World | | | | |
MITNIC Wed Nov 11, 2009 16:46 UTC
Happy, happy Birthday to you. My wishes for many wonderful travels! :-) | abi_maha Wed Nov 11, 2009 01:06 UTC
Hi Alek, Happy bday, hope you have many interesting travels this year! Loved the trivia about Belgrade on your HP :) -Abi | ncfg Tue Nov 10, 2009 19:58 UTC
Hi Alek, happy birthday! I hope you have a great day and all the best. xx Nat | Donna_in_India Tue Nov 10, 2009 09:58 UTC
Happy, happy birthday Alek! Have a great day. |
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