Archived posting to the Leica Users Group, 2004/10/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]just found that the recipe calls for unlaid eggs as well producing odd golden globules in the sauce. My books include chicken livers as well. This will keep me copernicing for a while. simon ----- Original Message ----- From: "J. Codispoti" <joecodi@clearsightusa.com> To: "'Leica Users Group'" <lug@leica-users.org> Sent: Tuesday, October 05, 2004 8:56 PM Subject: RE: [Leica] Re: ragu' (lc) > > > -----Original Message----- > > Ragu' is the Italian word for stew, which is what > Italian meat-based sauces are made <<snip>> > > > Not quite, John, > > Rag? in Italian means sauce for pasta from the > French rago?ter (to awaken the appetite). > > The Italian word for stew is minestrone which is > the direct descendent of rago?t before it was > modified to make pasta asciutta more palatable. > > Joe > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information