"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, November 19, 2014

Storzapretis (aka Corsican Spinach and Mint Gnocchi) #French Fridays with Dorie

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Storzapretis: simplelivingeating.com


I went into making Storapretis with the arrogance of a five year old. Growing up next door to my Italian grandmother I spent hours, upon hours making Cavatelli pasta. Painstakingly rolling and folding each little piece of pasta. 


My grandmother never used a recipe. She would just dump some flour on a board. Make a well, crack an egg into it, mix it up and decided by the feel of the air how much salt and water to add. The pasta always came out terrific.


Storzapretis: simplelivingeating.com

So I thought I could do the same thing with the Storapretis, which translates to "priest choker"... not that any priest would ever eat too much pasta and choke...? That's another story.

I read through Dorie's recipe and decide that there was too much spinach and mint, so I cut back on both. I also read from our forum that the dough was very sticky, so I doubled the flour. 


Storzapretis: simplelivingeating.com

I mixed it all in a food processor and rolled the Storzapretis out by dipping balls into a little flour. It was easy. I froze them, plopped them in boiling water an hour later; as soon as they floated I fished them out. I couldn't get them out of the water fast enough and half of my gnocchi turned to mush.

When I bit into one I realized why Dorie put so little flour in her recipe... they tasted like raw flour. So, I topped them with some sauce and mozzarella and put them into the oven to bake.


Storzapretis: simplelivingeating.com

When they came out they still tasted like raw dough. My family and I ate the melted mozzarella and sauce over some sausages that I fried up... oh, well, for once I really should have stuck to the recipe.




Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 



34 comments:

  1. Well, they look good, but you cracked me up with " they tasted like raw flour"

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  2. Sorry I sent you off in the wrong direction with the extra flour. I will make these again and I will add the extra flour but I'll also add an extra egg and more cheese.... There was something not right about these directions - so many of us had them fall apart in the water...

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    1. Not your fault. I would have probably added more flour because it was so hard to work with.

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  3. Ouch. Sorry these weren't a hit - but at least you weren't alone in struggling with this one.

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    1. Lots of pretty pictures though.... someone did it right.

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  4. They do look beautiful! I agree there's something about the recipe that is slightly off for so many people to have trouble.

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    1. I think it was a type of thing that you have to learn to make even with a good recipe.

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  5. You'd never guess these weren't delicious! Raw flour doesn't sound very appetizing; sorry these didn't work out for you!

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  6. Oh no! They do look good. I have had a similar issue with bread baking - it seems too sticky, so I add more flour, then my loaf comes out dry.

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    1. My husband is a bread baker and it is always a judgement call.

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  7. It makes sense that you thought you could rely on your Italian intuition. I followed the directions and didn't run into any trouble, even with little flour and simmering water. At least you saved the day with sausages. Hope you have a happy Thanksgiving! (And belated birthday wishes!)

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    1. Thanks so much... I thought I was on the right track with pasta... but this ain't pasta.

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  8. So, Diane, isn't raw flour topped with melted mozzarella and tomato sauce a little bit tasty? Maybe this is something that Julia should have tackled. Plus, I am thinking that you made this after getting home from Paris. Can we blame jet-lag? I was a bit intimidated with this recipe so have it slated for a January make-up. I will take all of the tips and suggestions that have been made this week and roll them into a success story (hopefully). You've never have any Fails so am glad to know that you are human. I've been too busy to look at your Paris photos so intend to do that this week-end. So pleased that your could have such a wonderful birthday trip.

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    1. Oh Mary you are too kind... I have just learned from living with a WASP how to hide my falls well. I truly have been off. So yes, I'll go with blaming it on jet lag.... Good luck with your attempt.

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  9. Oh no, I am sorry. You should try it again!

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  10. Sorry this wasn't a hit for you. I didn't have any trouble with poaching, but I preferred them when I baked them straight from the freezer.

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    1. I like the idea of baking them straight... makes sense and without the extra flour they would taste delicious.

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  11. Sorry these didn't work out for you but they look good. Belated Happy birthday, and I'm happy that you enjoyed Paris.

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    1. Thanks so much Nana... Paris was truly amazing. Wouldn't it be grand if FFWD could all meet in Paris. Now that would be a get together.

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    2. I'd be happy with a New York part deux... and maybe even calling Dorie for dinner or a snack.

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  12. Your story on the mishap is sensational! I so enjoyed the way you put the experience together and how you solved the dilemma with a nice dinner, nevertheless! Fun Post.

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    1. Thanks so much Peggy... I really enjoy when cooking triggers a memory. I got to think about good times with my grandmother... so I guess it wasn' that bad.

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  13. Diane I couldn't help but smile as I read your post. Sometimes we do need to stick to the recipe I guess. My mom was always a great recipe changer and my sister would fuss at her saying if you want to make changes that's fine but follow the recipe the first time! It was funny to listen to them squabble good naturedly about it.

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    1. I've heard that said to me too... the problem is I don't often make recipes more than once. I have to really love something to have it get into my repertoire. I am humbled though... I really should have followed the recipe.

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  14. Diane, such a nice and fun post about these lovely storzapretis - my grandmother was a absolutely fabulous cook and baker and I so regret not having any of her recipes - she just never, ever wrote them down...
    Have a nice Sunday,
    Andrea

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  15. Oh Diane…so much work to not have them turn out! Funny, I am a recipe follower the FIRST time I make something, and then I make my changes! Sorry :(

    Wishing you and your lovely family a fabulous Thanksgiving!

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  16. Yes, for once I was actually happy that I didn't hear about all the problems until after I'd already made mine. I was nervous enough with this week's recipe because my one previous attempt at traditional gnocchi was a disaster. I was lucky though and the recipe worked as written for me.

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    1. Glad to hear that. I think there were too factors for success on this recipe. Thick ricotta and close following of the recipe.

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  17. Not every recipe can be a winner. Even if they came out right, they still were a lot of work. Have a Happy Thanksgiving.

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  18. Thank you for being so honest about your experience with this recipe, Diane! It's so refreshing to hear about other folks having the odd cooking blip - we all have them that is for sure :-) Thank you for sharing this post with us at the Hearth and Soul hop.

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    1. You are welcome April. I really think people need to know that cooking even for experience cooks doesn't always come out as you planned. It is really good to follow the recipe the first time too..

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  19. This looks unbelievable!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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