{"id":1820,"date":"2015-02-20T09:31:35","date_gmt":"2015-02-20T16:31:35","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1820"},"modified":"2015-02-20T09:41:04","modified_gmt":"2015-02-20T16:41:04","slug":"photoblog-an-italian-family-dinner","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1820","title":{"rendered":"Photoblog: an Italian Family Dinner"},"content":{"rendered":"

Yesterday Ditalini and her Aunt Radicchio made three pounds of gnocchi<\/a> and a big pot of sauce<\/a>.<\/p>\n

\"Gnocchi\"<\/a>
Gnocchi (from Ditalini’s family recipe)<\/figcaption><\/figure>\n

When it comes to rolling and shaping gnocchi, there’s some twist of the wrist thing I never quite mastered, but Aunt Radicchio, now the matriarch of Ditalini’s Italian-American\u00a0family, passed the secret on to\u00a0Ditalini, who\u00a0passed it on to our daughter Escargot, ensuring that proper gnocchi will continue to be prepared and served on these shores for many years to come.<\/p>\n

\"Sauce\"<\/a>
Italian meat sauce (from Ditalini’s family recipe)<\/figcaption><\/figure>\n

Ditalini’s family, the della Fagiolis, makes sauce with\u00a0two kinds of meat. Here at Ch\u00e2teau deMenthe\u00a0we normally use ground beef and Italian sausage. Aunt Radicchio was in charge of yesterday’s sauce, which she prepared\u00a0with a browned, medium sized chuck roast and hot Italian sausage. In compliance with family tradition we removed the meat from the finished sauce and served it on the side after tossing the gnocchi in sauce and adding some Italian parsley for looks.<\/p>\n

\"<\/a>
Ready to serve, with the roast & sausages on the side<\/figcaption><\/figure>\n

Does that look good? You’d better say yes!<\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday Ditalini and her Aunt Radicchio made three pounds of gnocchi and a big pot of sauce. When it comes to rolling and shaping gnocchi, there’s some twist of the wrist thing I never quite mastered, but Aunt Radicchio, now the matriarch of Ditalini’s Italian-American\u00a0family, passed the secret on to\u00a0Ditalini, who\u00a0passed it on to our daughter Escargot, ensuring that proper gnocchi will continue to be prepared and served on these shores for many years to come. Ditalini’s family, the della Fagiolis, makes sauce with\u00a0two kinds of meat. Here at Ch\u00e2teau deMenthe\u00a0we normally use ground beef and Italian sausage. Aunt Radicchio was in charge of yesterday’s sauce, which she prepared\u00a0with a browned, medium sized chuck roast and hot Italian sausage. In compliance with family tradition we removed the meat from the finished sauce and served it on the side after tossing the gnocchi in sauce and adding some Italian parsley for looks. Does that look good? You’d better say yes!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,37,18,12,151],"tags":[],"class_list":["post-1820","post","type-post","status-publish","format-standard","hentry","category-cookblogging","category-italian","category-meats","category-pasta","category-technique"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-tm","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1820"}],"version-history":[{"count":7,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1820\/revisions"}],"predecessor-version":[{"id":1828,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1820\/revisions\/1828"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}