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discovering food by trial and error

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minestra d'uova filate [Nov. 15th, 2005|12:53 am]
discovering food by trial and error


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n3ko minestra d'uova filatei decided to learn more about broths and soups, so i read some pages from ada boni's il talismano della felicita' and started practicing.

first time i started with approx 600gr of beef meat in 2 1/5 lt of cold salted water, brought to a simmer and then added an onion, two carrots and a celery stick. i left to simmer for 4 hours, then i took the meat and the vegetables away, poured carefully the broth in a bowl leaving the particles at the bottom of the pot, and left it to cool.

for dinner i wanted to try a broth based soup recipe, so i went back to my book and chose 'minestra di uova filate' (spun egg soup). i skimmed the solidified fat from the cold broth surface and put a few ladles in a large pot to boil.
in the meantime i broke and egg in a small bowl and beat it with some salt and nutmeg, then i sifted in a couple of tablespoons of flour and mixed well.
when the broth started boiling i lowered the heat to a simmer, then i prepared a cone of greaseproof paper and poured the egg inside of it, cut a small hole at the tip and started squeezing the batter into the hot broth in circles, trying not to overlap.

n3ko minestra d'uova filate

the first try was not convincing (cit.) because the batter was too thin and didn't come down as a continuous stream but more as drops, quite similar to a stracciatella.
i immediately tried out a second time, adding more flour to the batter, and this time the result were more encouraging, even if i still had problems forming the string of egg and avoiding overlaps.

this weekend i prepared broth again, adding a couple of bones with marrow to the beef meat. i also added more water and vegetables: several swiss card stems, two carrots, a celery stick, an onion with three cloves stuck into it, a zucchina, three cherry tomatoes, a potato. at the end of its four hour simmering the taste was actually richer and yummy. i separated the broth from the rest and degreased it when cold.

i wanted to try the spun egg soup again, but this time i used a pan, and made an even thicker batter. i also moved faster over the hot broth so the egg wouldn't have the time to roll up on itself too much. when i filled the pan i took the egg strings out with a skimmer and continued 'spinning'. at some point the hole in the cone got a bit too wide.
when i finished the batter i put all the strings back into the pan, highered the heat a bit and let them cook for a minute.
i added some ground black pepper and grated parmiggiano reggiano over it in the dish.

the bottom line: yummy, funny, warming. i will try and get more handy at it :)

[User Picture]From: docmanhattan
2005-11-14 05:38 pm (UTC)
That piping technique is used in a Japanese noodle soup of some kind too. But it reminds me most of funnel cake (which is more-or-less zeppole batter put into frying oil the same way you made the noodles.) Mmm, it's funnel cake season, too!
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[User Picture]From: n3koch4n
2005-11-15 02:52 am (UTC)
this technique is FUN, and the results are FUN and tasty, so now i want to know what i can do with it.
do you remember more details about the japanese noodle soup so i can look it up? and what about the funnel cake? i have a vague memory of an indian cake made like that..
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From: chen_tokuryu
2005-11-14 05:59 pm (UTC)
That sort of reminds me of a spatezle or Hungarian "pinched noodles"; goes well with goulash, no doubt.
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[User Picture]From: n3koch4n
2005-11-15 02:45 am (UTC)
mmm.. must investigate
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