About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Piadina - Flat Griddle Bread | Main | Focaccette- Cheese-Filled Pasta Fritters »

Consum--Griddle Dumplings

Marcella says you will not find this word or the dumpling itself outside of Romagna. I certainly had never heard of it before. I would love to try it next time I'm in Italy.

It starts out with preparing the greens, a ratio of 2 pounds swiss chard and 1 pound rapini—washing, boiling and sautéing in olive oil and garlic.

greens.jpg


(These turned out to be the best greens I’ve ever cooked! Eating the leftovers the next day was a real prize.)

Step two is making the piadina dough. (You can read Cindy’s post from the day before for more details on piadina.) Using the well method, it gets kneaded on the counter top.

DSCF8254pour.jpg

DSCF8285knead.jpg


Mine was very stiff and it took a good amount of energy to get it to be nice and elastic. We used the pasta maker to make thin sheets of the dough and cut it into squares.

DSCF8310squares.jpg


Each square is stuffed with a layer of the greens; then it’s folded over to make a triangle shape.

DSCF8316spreadgreens.jpg

foldand%20seal.jpg


The stuffed dumplings are browned on the griddle for about 5 minutes.

DSCF8328ongriddle.jpg


I thought we had made a lot but they were gone quickly. Perfect with a nice bottle of wine!

DSCF8330done.jpg

Comments (4)

Marcella Hazan:

Rapini and Swiss chard! Can anything taste better? Jan, thank you for the conscientiousness and respect you have put into this project.

These look great jan - I can only imagine the pleasure of sitting with a bottle of wine and a plate of your Consum . . . MMMMM

This looks scrumptious Jan, great job as always!

Mindy:

Another job well done! These look dee-lish! I don't think they would stay on my plate for very long either :)

thank you for all of your hard work and love put into this journey.....

Brava,
Baci,
Abbracci!!

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