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Tortellini panna e prosciutto
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maria
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PostPosted: Tue Jul 10, 2007 4:06 am    Post subject: Reply with quote

Nick,
if you insist on using whipping or heavy cream, , I would suggest you still make a bechamel with it (instead of using milk)...since it is more unstable that panna da cucina when heated

but experiment... even if you cream curds a little, it still would taste good!

The pasta Alfredo recipe is very similar to the recipe you posted.

Maria

P.S. I just found some Sardo (Sardinian cheese) that in taste is a mixture of parmesan and pecorino and far more reasonable priced. Give it a try. I highly recommend it. I was much pleased with it. (Just visited my uncle in St Louis two weeks ago and bought it from there).

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Torile
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PostPosted: Tue Jul 10, 2007 4:44 am    Post subject: Reply with quote

Personally I have never had cream curdle on me when cooking. If not watched it can quickly scald and boil over but if heated slowly it will thicken and reduce down to a rich sauce. There is no reason for it to curdle when cooking unless you are mixing it with some type of acid - such as lemon. I have added lemon purposely to cream in a pinch and in need of sour cream.

I would notice the difference between a cream sauce and a bechamel but I actually like both. I think the sweetness of the cream in this recipe will compliment well with the saltiness of the prosciutto. The texture of the bechamel would be different and would not be as sweet. I think a bechamel tends to pick up flavors that are introduced to it rather than have a stand alone taste and IMO the prosciutto would monopolize the dish.

While cream and panna may mean the same thing there are still different "types", for want of a better word, both here and in Italy. We have cream, whipping cream and heavy whipping cream --- the difference being the fat content. (Similar in a way to how we categorize milk)

I have noticed a difference in panna and panna da cucina that I buy at the market in Italy in that the panna da cucina sometimes is so thick that I need to spoon it out of the carton while the panna pours rather easily when shaken. (Perhaps some of the Italian members can tell me the difference)

Maria - I liked your term "skinnier version". I need to work on adapting many of my recipes to that format. chef

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Carole B
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Joined: 27 Jun 2006
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Location: Valtellina - Northern Italy

PostPosted: Tue Jul 10, 2007 4:54 am    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?


Get goganga to tell you how she makes "crispy peas"... Whistle

Honest, she does - it's true!
hysteric

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goganga
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PostPosted: Tue Jul 10, 2007 1:02 pm    Post subject: Reply with quote

Carole B wrote:
Get goganga to tell you how she makes "crispy peas"... Whistle

Honest, she does - it's true!
hysteric


Big Sorry
Yes... it's true.....
But now I've learned how to cook them!!!!!! Laughing

I'm going to explain the right recipe of "crispy peas" soon...... Eh?

Mr. Green

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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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Joined: 30 Mar 2007
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Location: Minneapolis, Minnesota - USA

PostPosted: Tue Jul 10, 2007 1:16 pm    Post subject: Reply with quote

Thanks, Maria. Somehow I knew you'd have dealt with this. Applause I'm still disappointed that my local "Italian" groceries and delis have never even heard of panna da cucina. d'oh!

Nick
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nickditoro
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Joined: 30 Mar 2007
Posts: 82
Location: Minneapolis, Minnesota - USA

PostPosted: Tue Jul 10, 2007 1:17 pm    Post subject: Reply with quote

goganga wrote:
Carole B wrote:
Get goganga to tell you how she makes "crispy peas"... Whistle

Honest, she does - it's true!
hysteric


Big Sorry
Yes... it's true.....
But now I've learned how to cook them!!!!!! Laughing

I'm going to explain the right recipe of "crispy peas" soon...... Eh?

Mr. Green


This should be interesting!!!

Nick
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nickditoro
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Joined: 30 Mar 2007
Posts: 82
Location: Minneapolis, Minnesota - USA

PostPosted: Tue Jul 10, 2007 1:23 pm    Post subject: Reply with quote

Torile wrote:
Personally I have never had cream curdle on me when cooking. If not watched it can quickly scald and boil over but if heated slowly it will thicken and reduce down to a rich sauce. There is no reason for it to curdle when cooking unless you are mixing it with some type of acid - such as lemon. I have added lemon purposely to cream in a pinch and in need of sour cream.

I would notice the difference between a cream sauce and a bechamel but I actually like both. I think the sweetness of the cream in this recipe will compliment well with the saltiness of the prosciutto. The texture of the bechamel would be different and would not be as sweet. I think a bechamel tends to pick up flavors that are introduced to it rather than have a stand alone taste and IMO the prosciutto would monopolize the dish.

While cream and panna may mean the same thing there are still different "types", for want of a better word, both here and in Italy. We have cream, whipping cream and heavy whipping cream --- the difference being the fat content. (Similar in a way to how we categorize milk)

I have noticed a difference in panna and panna da cucina that I buy at the market in Italy in that the panna da cucina sometimes is so thick that I need to spoon it out of the carton while the panna pours rather easily when shaken. (Perhaps some of the Italian members can tell me the difference)

Maria - I liked your term "skinnier version". I need to work on adapting many of my recipes to that format. chef


I am so glad I posted my recipe and concerns here! You guys (ok, gals) are fantastic!!!

THANKS! Dancing

Nick
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Carole B
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Joined: 27 Jun 2006
Posts: 1973
Location: Valtellina - Northern Italy

PostPosted: Tue Jul 10, 2007 2:04 pm    Post subject: Reply with quote

Well that's what "Amici" are for!!!

hug

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