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No Excuses No Limits! The mother fucking goddamn season thread

Preston said:
Need to be in the mood for gnocchi. I generally think it's remarkably overrated, though it's easy to fuck up the texture entirely; I've had some horse shit gnocchi often from nonna's who just suck at it and refuse to adapt. A well made gnocchi can be quite delightful though.
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they should be light as fuck....my mom has a friend who is a gnocchi virtuoso and I am strongly considering making her an honorary great aunt
 
CH1 said:
they should be light as fuck....my mom has a friend who is a gnocchi virtuoso and I am strongly considering making her an honorary great aunt
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Pillowy soft yeah. I've had some gross ass mushy texture gnocchi (over cooked and too firm), my nonna would make them extra firm because she said it's what she prefers... Of course the Latina in my life makes better gnocchi the all the wops I know. Sometimes nonna's just suck at some (or all) dishes. #Overrated
 
As for gnocchi, I love it, but it's like compounding the carbs on an already pure carb dish. I don't indulge often.

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On a related note, I came across this post on FB the other day - John Gotti's fave dish. Eggplant rollatini?? I honestly don't think I've had this before? I searched to see which restaurants in the city have it and will be getting to this soon. It also came with a recipe, if any of you are mafia and rollatini loving guys.

John Gotti's favorite dish was eggplant rollatini, called rollatini di melanzane in Italy. You can hear him on a video speaking about how much he loved eggplant rollatini while his brother Peter was visiting him in prison in Marion, Illinois in 1998. His daughter Angel Gotti has also said that it was her father's favorite dish.
Eggplant Rollatini
Sauce:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can tomato sauce & diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt & dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Filling:
1 carton of ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg
1/8 teaspoon pepper
Coating:
3 large eggs
1 cup seasoned bread crumbs & grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Directions
1. Peel and slice eggplant lengthwise into thick slices. Sprinkle with salt and toss.
2. Meanwhile, for sauce, saute onion in oil. Add garlic; cook 1 minute longer. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; stirring occasionally. Rinse and drain eggplant.
3. In a large bowl, combine filling ingredients; set aside.
4. Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt, and pepper. Dip eggplant.
5. Fry eggplant in batches until golden brown.
6. Preheat oven to 375°. Spoon 1 cup sauce into an ungreased baking dish. Spread filling over each eggplant slice. Carefully roll up and place the seam side down in the baking dish. Sprinkle with Parmesan cheese. Cover and bake, 30-35 minutes.
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I actually wanted to open that post by saying I love gnocchi and grew up eating home made gnocchi.

Uruguays menu is heavily influenced by the Italians that fled Mussolini italy.
 
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