{"id":462,"date":"2011-08-16T01:32:56","date_gmt":"2011-08-16T01:32:56","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=462"},"modified":"2011-08-16T01:32:56","modified_gmt":"2011-08-16T01:32:56","slug":"pezze-della-nonna-grandmother%e2%80%99s-kerchiefs","status":"publish","type":"post","link":"http:\/\/www.margiesrecipes.com\/?p=462","title":{"rendered":"PEZZE DELLA NONNA (GRANDMOTHER\u2019S KERCHIEFS)"},"content":{"rendered":"<h1><strong>For the Pommarola Sauce<\/strong><\/h1>\n<ul>\n<li>\n<h1><strong>1 medium sized red onion<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 medium sized celery stalk<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 large clove garlic peeled<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 medium sized carrot scraped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>10 sprigs Italian parsley leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>8 large basil leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 # very rip fresh tomatoes or 2 # drained canned tomatoes<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. sweet butter<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and freshly ground pepper<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Place tomatoes in a medium sized non-reactive casserole and add the chopped vegetables and oil.\u00a0 Do not mix.\u00a0 Cover casserole, set over low heat and cook for 1 \u00bd hours, shaking (not mixing) the casserole every so often to prevent the tomatoes from sticking to the bottom.\u00a0 Pass contents of casserole through a good mill, using the disc with the smallest holes, into a second casserole.\u00a0 Place the new casserole with the sauce over medium heat, add the butter and salt and pepper to taste.\u00a0 Mix very well land let reduce for 15 minutes, stirring every so often with a wooden spoon.\u00a0 When read, transfer sauce to crockery or glass bowl and let stand until needed.<\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">For the Balsamella<\/span><\/strong><\/p>\n<ul>\n<li><strong>\u00bd cup sweet butter<\/strong><\/li>\n<li><strong>4 T. unbleached all purpose flour<\/strong><\/li>\n<li><strong>3 \u00bd cups whole milk<\/strong><\/li>\n<li><strong>Salt and freshly ground pepper<\/strong><\/li>\n<\/ul>\n<p><strong>Melt the butter over low heat in a heavy saucepan.\u00a0 When it starts to froth, add all of the flour, in one addition, and stir with a wooden spoon.\u00a0 Continue to stir, cook the mixture until the flour is completely incorporated, 1 to 3 minutes.\u00a0 Remove the mixture from heat and let stand for the time it takes the milk to reach a boil.\u00a0 Heat milk until it almost comes to a boil.\u00a0 Place the pan with the butter-flour mix over low heat and, all at once, add the nearly boiling milk and stir until smooth.\u00a0 Continue to cook the sauce over low heat and when it starts to boil, add salt and cook, stirring genrly for about 10 minutes.\u00a0 Transfer to glass or crockery bowl and press a piece of buttered wax paper over it to prevent a skin from forming. <\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">For the Stuffing<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>2 \u00bd\u00a0 # spinach, cleaned, large stems removed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Coarse grained salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 # ricotta, drained very well<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 extra large egg<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 extra large egg yolks<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup freshly grated Parmgiano<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and freshly ground pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Freshly ground nutmeg<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Place spinach ricotta, egg, egg yolks, and cheese in a crockery or glass bowl and mix very well.\u00a0 Season with salt, pepper and nutmeg.\u00a0 Mix again, cover and refrigerate until needed.<\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">For the Pasta<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>2 \u00bc cups flour4 extra large egg yolks<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup cold water<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Pinch of salt<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Prepare pasta to a thickness of a little less than 1\/16 of an inch.\u00a0 Cut sheet into 6\u201d squares.\u00a0 Precook squares in salted water for a few seconds, then transfer to a bowl of cold water to which 2 T. olive oil has been added.\u00a0 Remove from water and let rest on dampened cotton dish towel until needed. <\/strong><\/p>\n<p><strong>Preheat oven to 375 degrees.\u00a0 Use 2 T. butter to grease an ovenproof 15 \u201c round baking dish or 13\u201d x 8 \u00be\u201d glass pan.\u00a0 Place 2 heaping T. of stuffing in center of square.\u00a0 Fold into triangle, then take the two side ends and fold them to meet the lower end.\u00a0 Without pressing on them, gently transfer the stuffed pezze into the\u00a0 prepared dish, with stuffed part touching the side of the dish and the unstuffed part pointing towards the middle.\u00a0 Arrange the remaining pezze in the same way, forming two circles one inside the other.\u00a0 Pour balslamella over pezze and bake for 20 minutes.\u00a0 Meanwhile, reheat tomato sauce.\u00a0 Place 1 or 2 pezze on each plate and pour tomato sauce over the un-stuffed part.\u00a0 Add a basil leaf.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the Pommarola Sauce 1 medium sized red onion 1 medium sized celery stalk 1 large clove garlic peeled 1 medium sized carrot scraped 10 sprigs Italian parsley leaves 8 large basil leaves 2 # very rip fresh tomatoes or &hellip; <a href=\"http:\/\/www.margiesrecipes.com\/?p=462\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[63],"class_list":["post-462","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-pasta"],"_links":{"self":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=462"}],"version-history":[{"count":1,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/462\/revisions"}],"predecessor-version":[{"id":463,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/462\/revisions\/463"}],"wp:attachment":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}