The Rip Van Wrinkler, XXV, Issue 2, May 2021

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"Cleaning up after meals. . ." is the NEW Contest!
Enter storiesĀ &/or PHOTOS by July 1st.


Gilda always wipes her face after dinner.


S K-M - Red peppers, peaches, peas, with tofu. Tofu was marinated in red vinegar, Shoyu soy, and sesame oil.

Just so pretty!

Garganelli with rosemary flowers dressed with sausage sauce, rosemary and red wine
by Luisa Ghetti

A few days ago I felt like trying to make egg puff pastry with flowers inside.

I did a test with rosemary flowers but the result did not satisfy me. On the other hand, I experimented with a very simple but really good sauce. In hindsight I recommend that you use rosemary flowers simply to decorate the dish just before serving.


4 people
3 eggs
300g g flour 0
edible flowers without green parts

2 fresh sausages a
little water
a sprig of fresh rosemary
a glass of red wine
butter for the final
creaming grated parmesan


Knead the pastry and let it rest on the cutting board for 20 minutes covered by a bowl.

Roll out the sheets to the penultimate thin thickness then distribute the flowers evenly on one half then fold it in half, closing it and applying a little pressure.

Pass the dough to the usual penultimate thickness then sprinkle it with a little flour and proceed with the last thickness, the one that will make it thinner.

Then cut the dough for the format you prefer. I made squares 1/4 of the width of the sheet and with the comb and the stick I formed garganelli.

Unfortunately, the rosemary flower is very small and does not have an identifiable shape when crushed, so it has simply stained the pastry. During cooking, these stains have even disappeared.
I prepared the sauce by chopping the sausage with a knife with the rosemary needles.

I cooked in a pan with some water. Once the sausage was cooked and the water absorbed, I raised the heat and added a glass of red wine. I continued cooking until the wine has shrunk, disappearing almost completely and has colored the sausage.

Once the pasta is cooked, I drained it and poured it into the pan with the sauce and added a nice piece of butter, stirring quickly.


As already written, the rosemary flowers have disappeared, but the aroma and texture of the sausage, rosemary and red wine sauce really surprised us!

If you want to try inserting flowers into the pastry, try with clearly visible petals or corollas but remember that the green part could break the dough.

from Luisa Ghetti, Saturday 17 April 2021
Russian cheese biscuits: Gusinye lapki

A few days I read a recipe for truly original and beautiful-looking cookies: Federica Simoni shared her recipe on her blog.

The translation of the name of the cookies from Russian is "hen's feet". Remember that the pause times in the refrigerator are important: at least 2 hours just mixed and once signed at least 30 minutes before cooking.

As written in Federica's blog, the online variants of the recipe are numerous. The type of cheese used usually varies (Philadelphia, mascarpone, ricotta, creamy Russian cheese) or cooking times and temperature (ventilated or static, 200, 190, 180 degrees, with variations in the same recipe).

Following Federica's instructions, I chose to use a larger dose, obtaining 27 biscuits by folding thin discs of dough of 7cm in diameter, cut with a glass.



27 pieces, 7cm diameter discs

110g cream cheese like Philadelphia

110g cold grated butter

190g flour 0

Zest of half a lemon

1 yolk


Granulated sugar to taste


Grate the cold butter into a large bowl with a large hole grater. Pour the flour with the lemon zest and work quickly with your hands. Add the yolk and the spoonful of cold water, working the dough for the minimum time necessary to make it homogeneous and smooth.

Form a disc and wrap it in plastic wrap. Put it in the refrigerator for at least 2 hours.

Lightly flour the shelf then roll out the dough fairly thin. Cut discs of 7cm in diameter, combine the scraps by compacting them and wrap them in plastic wrap. Put them in the refrigerator while you finish folding the already cut discs.

Put some sugar in a bowl. Take each disc and pass it on both sides in the sugar then fold it in half (always in the sugar) and again in half (always in the sugar) ... Thus obtaining the final shape of a quarter disc.

You will not have to crush them too much but do all the folding inside the sugar.

Arrange all the biscuits on a baking sheet lined with parchment paper then put it in the refrigerator for at least 30 minutes.

Meanwhile, bring the convection oven to 200 degrees.

After the cooling time has elapsed, bake in the lowest position for a total of 20 minutes. The first 10 minutes should be at 200 degrees after which lower to 180 degrees for the remaining 10 minutes. Eventually towards the end, for a more even hole, turn the pan.

Keep an eye on the oven constantly because times and temperatures may vary from oven to oven but also for the size and thickness of the biscuits.

Remove from the oven and leave to cool on a rack.


In fact, these cookies are delicious even when fresh from the oven, the real difficulty will be not to finish them immediately ...

A real magic, they look like sfogliatelle but the procedure is really simple and fast if you do not consider the downtime in the refrigerator.

Don't be scared if the sugar doesn't seem to stick, in reality the right dose is fixed in and out of the folds.

Since the dough is neutral, not sweet, it occurred to me to do a savory test in the future, passing the biscuits in black olives and chopped pistachios instead of sugar.

Who knows ?! I will keep you informed.

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