Comments on: Barzottini http://www.judithgreenwood.com/thinkonit/barzottini/ Food, Fashion and Philosophy from an Italian Farm Fri, 05 Dec 2008 04:22:09 +0000 http://wordpress.org/?v=2.1.3 By: eg http://www.judithgreenwood.com/thinkonit/barzottini/#comment-595 eg Fri, 22 Dec 2006 12:36:13 +0000 http://www.judithgreenwood.com/thinkonit/barzottini/#comment-595 Sounds okay to me. Where's mine? Sounds okay to me. Where’s mine?

]]> By: Barbara http://www.judithgreenwood.com/thinkonit/barzottini/#comment-596 Barbara Fri, 22 Dec 2006 13:29:04 +0000 http://www.judithgreenwood.com/thinkonit/barzottini/#comment-596 Yes, they were yummy, and we would have galdly eaten twice as many! Art's aready hinted that this is something I should make in the very near future. Congrats Judith, on another wonderful recipe! (and I'm so glad you didn't make something with bleu cheese, which I do NOT like at all!!!) Yes, they were yummy, and we would have galdly eaten twice as many! Art’s aready hinted that this is something I should make in the very near future. Congrats Judith, on another wonderful recipe! (and I’m so glad you didn’t make something with bleu cheese, which I do NOT like at all!!!)

]]> By: Judith http://www.judithgreenwood.com/thinkonit/barzottini/#comment-597 Judith Fri, 22 Dec 2006 19:48:01 +0000 http://www.judithgreenwood.com/thinkonit/barzottini/#comment-597 Piffle. Gorgonzola is wonderful. eg, you can make these and take them to Jane's when you go get your presents! Piffle. Gorgonzola is wonderful.
eg, you can make these and take them to Jane’s when you go get your presents!

]]> By: Cristina http://www.judithgreenwood.com/thinkonit/barzottini/#comment-598 Cristina Sat, 23 Dec 2006 14:13:53 +0000 http://www.judithgreenwood.com/thinkonit/barzottini/#comment-598 I do these but spread the puff pastry with butter, then grate parmigiano on that and then lay on top of it prosciutto crudo or speck. True, they are fantabulous and do disapear within minutes, especially if they are still hot from the oven. Another thing is to do the butter and parmigiano but then roll up immediately, slice and cook. Then use these as bases for crostini. I do these but spread the puff pastry with butter, then grate parmigiano on that and then lay on top of it prosciutto crudo or speck. True, they are fantabulous and do disapear within minutes, especially if they are still hot from the oven.

Another thing is to do the butter and parmigiano but then roll up immediately, slice and cook. Then use these as bases for crostini.

]]> By: Judith http://www.judithgreenwood.com/thinkonit/barzottini/#comment-599 Judith Tue, 26 Dec 2006 10:40:31 +0000 http://www.judithgreenwood.com/thinkonit/barzottini/#comment-599 I finally had these yesterday. My pal Alison and I made them at her house for TV watching before Christmas dinner. I liked them. Her pasta sfoglia was different, round, smaller, and they still came out. I finally had these yesterday. My pal Alison and I made them at her house for TV watching before Christmas dinner. I liked them.
Her pasta sfoglia was different, round, smaller, and they still came out.

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