Can anyone translate this from Italian?

Your trip sounds thrilling and romantic!

I remember your love of Italy but I had no idea you could read it. I didn't know of anyone on A2K who could so I hedged my bets by asking on an "Italy" website (and was surprised when I got an answer).

I'm so tired of cooking the same things day in and day out, as one is wont to do when living with a 10 year old. I tried my hand at enchiladas the other night and they were a big hit. I think everyone here would love these.

With the mixed in Mozzarella - most certainly.

Okay. I'll try that.

The one that I first saw used chopped tomatoes and sliced mozzarella along with just a bit of bechamel.

It seems that there are several takes on this recipe -- which, to me, means you can't mess it up!

At that first link I gave you with the English version of the recipe, she has a link to a bechamel sauce she uses. At that link it says:

http://expatcucina.com/2010/02/01/bechamel-sauce/

I don't think that chilling will be the answer because it would become very runny again when it is baked. My guess is he cooked it down until it was concentrated and very thick.

Edit: I just looked at that video again and watched to see if he uses the cheese and didn't see him do so. I'd assume he's mixed it in with the white sauce after it was reduced to a thick consistency. I wouldn't add it before reducing the sauce because the cheese would probably scorch and stick to the bottom of the pot.

Ja, I think bechamel can be a world of its own.
I haven't made it lately - but I don't remember boiling it - more heating it so things didn't burn but that the flour got adequately cooked, that is, long enough. Have never made it with anything other than regular AP flour, and I figure what people use as farina may vary.. could take longer. I seem to remember flour etc. proportions mattered, or maybe they just did for me. I wanted (as I remember) to get it thick before I added more fluid in some recipes. I mean past the beginning flour butter business, the whole concoction.

I'm still wondering if maybe he used some gelatin or something else to thicken it with. Bechamel is usually pourable, not pipable.

I'm going to give it a try tomorrow so I'll let you know how it goes.

I'm not sure this all matters as I take a regular bechamel (brought to the point you aren't just tasting flour, nor burned flour) would be fine.

I think you are off on a goose chase, boom. (Never, if not direct - stop with the worrying)

Pourable if you are using it as a sauce for pasta... as a filling for this dough, it needs to be thicker.

Ack, you may be right.

Didn't get that.



I think I need to go to Apulia, at least in dreams.
The bread attracts me.
Lecce -
Kate Simon once wrote a book - I'll have to look up the name - but about some smaller towns in italy, known for various good reasons, and Lecce was one of them. Ah, the name was, The Places In Between.

Just saw the video, wow.

So I wonder how this relates to how people from Lecce do this - I'm curious either way.

As a lot of you know, my italian teacher from Padova hurled together pasta a lot of us in her class went wild about, but it looks like no self respecting primo cook would do if making a plea on his or her deathbed..

I'm wondering if there is a similar breakdown here. Cooks with videos and villagers.

I suppose I'll have to go there to find out.