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Tortellini panna e prosciutto
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nickditoro
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PostPosted: Sun Jul 08, 2007 6:14 pm    Post subject: Tortellini panna e prosciutto Reply with quote

Someone gave me this recipe:

Basta mettere su una padella un po' di panna da cucina, e ci aggiungi un po' d'olio d'oliva. Quando vedi che la panna liquida diventa più consistente (in genere basta un minuto o 2) ci aggiungi nella padella anche il prosciutto COTTO (non crudo!!!!) che tu avrai già spezzetato in mille pezzettini con una mezzaluna.)

Nel frattempo i tortellini dovevano essere pronti, (in genere ci vogliono dopo pochi minuti) e quando sono cotti li butti nella padella dove, ripeto, ci deve essere la panna cotta e il prosciutto cotto spezzettato.

I understand the recipe well enough but I am concerned that won't be able to find the panna da cucina. Has anyone substituted anything for this type of cream?

Thanks,
Nick
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goganga
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PostPosted: Sun Jul 08, 2007 6:39 pm    Post subject: Reply with quote

Don't you have this cream there? Think


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Anyway, I think that there is a way to make it with the milk, but... I'm sorry... I don't know... because I'm a disaster in the kitchen! Eh?

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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nickditoro
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PostPosted: Sun Jul 08, 2007 7:27 pm    Post subject: Reply with quote

goganga wrote:
Don't you have this cream there? Think


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Anyway, I think that there is a way to make it with the milk, but... I'm sorry... I don't know... because I'm a disaster in the kitchen! Eh?


Not in Minnesota, at least. We have several Italian groceries/delis here, but they never even heard of this let alone carry it. Perhaps I could find it in New York, Chicago, or San Francisco.

I've read that one can substitute sour cream (panna acida) or crème fraiche, but I was hoping that someone here would already have experimented.
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goganga
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PostPosted: Sun Jul 08, 2007 8:39 pm    Post subject: Reply with quote

I never made use of sour cream, but I think it's a bit different from our "panna", because ours has a very delicate savor.

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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nickditoro
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PostPosted: Sun Jul 08, 2007 8:57 pm    Post subject: Reply with quote

goganga wrote:
I never made use of sour cream, but I think it's a bit different from our "panna", because ours has a very delicate savor.
That's what I'm concerned about. I don't want to try this recipe until I have a good idea about what to substitute for the panna da cucina. Are you famililar with crème fraiche?
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goganga
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PostPosted: Sun Jul 08, 2007 9:12 pm    Post subject: Reply with quote

nickditoro wrote:
Are you famililar with crème fraiche?


No, I never tasted it. It's hard to find here, I've looked for it in the past but never found it. Dunno

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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Torile
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PostPosted: Mon Jul 09, 2007 6:26 pm    Post subject: Reply with quote

You would use a heavy whipping cream.
Regular whipping cream can be subsituted but the Heavy variety has a higher fat content (36%) and is more dense like the Italian panna.

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goganga
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PostPosted: Mon Jul 09, 2007 7:17 pm    Post subject: Reply with quote

Our panna is fat... and as whipping cream is fatter... Nick, I suggest you to eat tortellini with broth! They're so good! Personally, I prefer to eat them with the broth. Wink

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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Carole B
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PostPosted: Mon Jul 09, 2007 8:48 pm    Post subject: Reply with quote

Oh yes....Tortellini in brodo for evening supper!
Don't forget the sprinkling of paresan too...


DEE - LISH -USSSSSS

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goganga
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PostPosted: Mon Jul 09, 2007 8:55 pm    Post subject: Reply with quote

Carole B wrote:
Oh yes....Tortellini in brodo for evening supper!
Don't forget the sprinkling of paresan too...


DEE - LISH -USSSSSS


Shhh I don't like parmesan.... Eh? Confused

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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nickditoro
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PostPosted: Tue Jul 10, 2007 3:42 am    Post subject: Reply with quote

Torile wrote:
You would use a heavy whipping cream.
Regular whipping cream can be subsituted but the Heavy variety has a higher fat content (36%) and is more dense like the Italian panna.


Thanks, Tori. Should I make any adjustments using heavy whipping cream instead of panna da cucina?

Nick
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nickditoro
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PostPosted: Tue Jul 10, 2007 3:44 am    Post subject: Reply with quote

goganga wrote:
Our panna is fat... and as whipping cream is fatter... Nick, I suggest you to eat tortellini with broth! They're so good! Personally, I prefer to eat them with the broth. Wink
I've made tortellini in brodo (my mother used to make pastina in brodo), but I really want to try this recipe -- I think the cream and the prosciutto will be very nice together (although my stomach won't think so after a couple of hours).
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nickditoro
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PostPosted: Tue Jul 10, 2007 3:45 am    Post subject: Reply with quote

Carole B wrote:
Oh yes....Tortellini in brodo for evening supper!
Don't forget the sprinkling of paresan too...


DEE - LISH -USSSSSS
Thanks, Carole; I would definitely add some nice Parmesan.
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nickditoro
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PostPosted: Tue Jul 10, 2007 3:47 am    Post subject: Reply with quote

goganga wrote:
Carole B wrote:
Oh yes....Tortellini in brodo for evening supper!
Don't forget the sprinkling of paresan too...


DEE - LISH -USSSSSS


Shhh I don't like parmesan.... Eh? Confused
I tried a pecorino last night that my family liked but I did not. There was a rather delicate pecorino that I had last year in Tuscany, but this tasted more like pecorino romano, which I haven't liked much on pasta since I was a child.
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maria
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PostPosted: Tue Jul 10, 2007 3:57 am    Post subject: Reply with quote

Ok, whipping cream, panna da cucina, etc. etc.

No adjustments... cream is cream is cream whether you call it panna or something else...although panna da cucina is somewhat more stable when cooked (does not curd as easily when heated as whipping or heavy cream often do)

For a skinnier version (I seldom use panna or cream in my cooking.... Sicilians traditionally don't use panna in their cooking...) make a bechamel sauce instead...

Take the olive oil already in the recipe, add some flour (1 tablespoon or so), stir it (fry) 39-60 seconds to cook the flour (eliminate the raw flour taste) and then add milk (or half and half..depending your taste) and continue to stir till milk has tickened (when it boils). Then add the prosciutto, etc. etc..

by habit most of the times I make all the panna recipes substituting bechamel made with milk (or half and half for company). I use less fat and most people don't really notice the difference....

Maria

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