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Thursday, September 1, 2011

ALMUESTRA (Cast) with CHEESE PASTA SOUP RECIPE FROM NOLA

almosta (Cat), Eng. handful. [Nola. 1989:xliii-3; and Nola/Pérez. 1994:187]

VENETIAN *XINXANELLA, CHEESE PASTA SOUP RECIPE 
ADAPTED FROM NOLA’S xliii-3  XINSANELLA A LA VENECIANA

for 8 persons

 Pasta in Beef Broth with Marjoram
Photo by: gastronomicguesswork.com
Ingredients

1 handful or 4 oz mozzarella
2 tbsp grated Parmesan cheese
 3 c small loaf of bread grated
2-½ c durum flour
1 tsp sage
½ tsp rosemary
½ tsp marjoram
½ ground cloves
1 tsp saffron
salt to taste
5 medium eggs (Nola calls for 8 but eggs are bigger today)
5 quarts broth (preferably beef)
1 tsp cinnamon
½ tsp black pepper


Preparation


Mix all the ingredients except the last two and ½ c flour. Bring the broth to brisk boil and add 4-6 tbsp, one at a time, make dough. Knead 3-4 minutes. Turn the cheese grater upside down and push the paste through it onto a plate with the remainder of the flour. Dust the bits. Cook like noodles or morteruelo plunging them into briskly boiling broth. When done in about 10 minutes pour them with broth into individual soup bowls. Garnish with cinnamon and pepper.


*Xinxanella is the diminutive of Xinxana or Xinxa pudent in Catalan for the species Coreus marginatus, which in English is "dock bug”  or "little girl dock bug," which must refer to the size of the pasta. [Thanks to M.R. Samper, see comments]


 Dock Bug
Photo by: mikcoffin 

 


4 comments:

  1. Vaya, Susan! Creí que ibas a introducir la discusión filológica sobre los posibles orígenes de la palabra "xinxanella"!!!!

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  2. Ha, ha. How can I begin discussion of the linguistics of the word when exhausted over the search of "what are talking about?"
    As I did not understand the word "Xanxinella," I thought it must be Venencian. I asked my Venencian neighbor who is a retired Sr. Professor at the UC of Chile. Neither he nor his wife could find an answer. I asked you and after going through all the Italian vocabulary in which you are fluent, among many of your talents, you suggested that I try a Catalan dictionary as the recipe was originally written in Catalan. With that clue, I was able to find the dang gone dock bug and from then on everything jelled. That took perhaps 3 or 4 days.

    This is a brilliant example of the patience and dedication researchers have. In my case I cannot thank MRSamper and friends like her who have given me infinite assistance, professional and humanitarily. Fortunately, the world of researchers is a world of friendships!

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  3. Espero el próximo desafío!
    Even though, "xinxanella" as a derivated from the italian "cencinella" (small shreds refering to the paste shape) was not a bad option, either. It should recall "stracciatella", which is a very similar soup.
    We should make a trip to Italy to go deeper in the research...

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  4. The verb stracciare in Italian means to tear, to rip, to shred. The adjective stracciato means torn, in tatters. The soup consists of mixing eggs and cheese and pouring them into boiling broth. By quickly stirring this the solids turn to shreds. So yes, it seems like we are talking about one in the same be it xinxanella, cencinella or stracciatella but I totally agree that a trip to Italy is in order to go back to the Latin origins in order to draw the fine line!

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