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Comment by Rod Summers / VEC on January 19, 2009 at 11:35pm

Oh yes, we likes pasta we does! Also I will be visiting Vittore Baroni in his town of Viareggio which has some super pizza restaurants. The best pizza I ever ate was in Genova with Enzo Minarelli, the best lasagna (!) ever is the one I make myself.

Well come on Celestino... please share some of these Brazilian secret recipes

Comment by Celestino Neto on January 19, 2009 at 11:28pm

Yes Chantal the meal is one mometo the holy ghost, in Brazil has many gostosas prescriptions.

Comment by Celestino Neto on January 19, 2009 at 11:23pm

Yes Chantal the meal is one mometo the holy ghost, in Brazil has many gostosas prescriptions.

Comment by Celestino Neto on January 19, 2009 at 11:15pm

I have a friend that he eats cold Potato in the Bread.

Comment by Celestino Neto on January 19, 2009 at 11:13pm

eggs

Comment by Celestino Neto on January 19, 2009 at 11:07pm

I like pure of potato.

Comment by Rod Summers / VEC on January 19, 2009 at 11:05pm

Incidentally I never use butter in a recipe I always use ghee which gives a richer, cleaner taste.

Comment by Rod Summers / VEC on January 19, 2009 at 11:03pm

I just copied this from a google search:
Rösti (Roesti) Recipe
Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.

1kg / 2.2lbs of potatoes, boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste
In this recipe you can choose to either make one large roesti or 4 individual ones. Firstly peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges (Lyonnaise). Melt the butter (please resist the temptationto use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately.

Variations


Bernese Roesti: Add streaky bacon, cut in small strips (lardons) orcubes.

Basilean Roesti: Use half sliced onions and half potatoes.

Valaisian Roesti: Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top. When the cheese has melted, serve with the roesti on the bottom, so don't flip!

Well I can't promise that my curry is worth a 1000 bucks canadian (though those who have tasted it might have a different opinion)but I would provide the cutlery and a cute paper napkin Chantal

Comment by Celestino Neto on January 19, 2009 at 10:59pm

I find that I go to make the potato candy fries, a new experience.

Chantal.

Comment by Pedro Pescador on January 19, 2009 at 10:37pm

Welcome Reed!
Good to see you buddy!

Pedrinski

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