SC - Ravioli, dumplings, and excoriation
CBlackwill at aol.com
CBlackwill at aol.com
Sat Apr 22 23:40:04 PDT 2000
In a message dated 4/22/00 1:09:38 PM Pacific Daylight Time, troy at asan.com
writes:
>
> The white ravioli recipe originally referenced by, I think, Balthazar,
> is for a fairly basic cheese gnocchi, and is pretty undeniably a
> dumpling. Of course there are English ravioli recipes that don't call
> for a wrapping of pasta either. The name seems to imply a small "turnip"
> shape, achieved in any of a number of ways, and a filled pasta is just
> one. Others include rolling meatballs and, apparently, a method
> practically identical to cheese gnocchi.
Actually, the "White Ravioli" recipe appears on a page preceding a period
gnocchi recipe. The main difference, I think, is that the ravioli recipe
calls for rolling the dumpling in flour, and the gnocchi recipe calls for
incorporating the flour into the mix.
On the same topic, I believe the terms "dumpling" and "ravioli" are fairly
ambiguous across many cultures. The French quenelle, the Chinese
pot-sticker, and the Italian gnocchi all qualify as dumplings.
Unfortunately, in mainstream America, it's not a dumpling unless it comes out
of a Bisquik box.
Any references for quenelles being period?
Balthazar of Blackmoor
Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
- Mark Burgess
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