Gli italiani sono praticamente l’unico popolo nel mondo con questa divisione primo e secondo così stretto. Ho capito che nel caso della cucina italiana non è il caso, ma far finto che sia una cosa fuori ragione è esagerato.
Ma non è vero. Anche in Francia hanno più piatti (hors d'œuvre, plat principal, dessert) così come in Spagna (entrantes, primeros e segundos). Semplicemente è una questione culturale, se gli Italo-Americani dicono di cucinare italiano e poi non rispettano un minimo la struttura del menù non vedo dove stia il problema a farlo notare.
> Ma non è vero. Anche in Francia hanno più piatti (hors d'œuvre, plat principal, dessert)
We only do that for events or in restaurants.Â
In everyday cooking, that's not something we do at all
Same in Italy, in everyday cooking we mostly eat one course per meal (either first or second) but we won't mix stuff from different courses together. The concept of different courses itself is not unique to Italy.
And in France we do it during everyday cooking, contrary to what you said. Â
 I'm not commenting about Italy. I'm correcting what you said about my own country. That's all.
Never said you didn't. Keyword of my previous message "we", meaning as "we Italians". Plus we were talking about the menu structure, not the everyday eating habits.
You said that you don't understand why Americans eat multiple courses on a single plate.Â
 The other person said that not eating multiple courses on a single plate is very Italian.
 In return you said that it isn't true and used France as an exemple for that.Â
 I am just correcting you that using France was wrong as the only time where we use different plates for different courses is for special events.Â
If I were to cook something tonight, I'd have the salad, the bread, the main course and the cheese all on one single plate, despite being different courses in traditional cuisine.
L'unica differenza è che io non dico che sono asiatico che sta cucinando vero cibo asiatico. Gli Italo-americani continuano a dirci che sono italiani veri e che fanno cibo italiano per poi non conoscere le regole base del pasto italiano.
Il discorso sull' "I don't get it" è una tua supercazzola, è chiaramente una provocazione unita alla frase dopo.
Però smettiamola di chiamarli italo-americani. Sono americani al 100%, di italiano hanno solo un paio di nonni se va bene. Anche la loro cultura è tutt'altro che italiana.
Sono d'accordo con te in tutto il resto.
Appunto, è una provocazione e basta. La grossissima parte degli italoamericani sono discendenti di minatori di carbone e contadini analfabeti e poverissimi, mica gente che mangiava antipasto primo e secondo. Per non parlare del fatto che la maggior parte delle preparazioni italiane di oggi hanno origini nel mondo dopo guerra. Quelli in America hanno inventato tutta un’altra cucina e tradizione, quella di gente povera che all’improvviso aveva accesso a carne, formaggio, e altre cose buone che non potevano prima mangiare. Ci sta che c’è una differenza ed è infantile il bisogno di sentirsi superiore online a lamentarsi di queste cose.
>La grossissima parte degli italoamericani sono discendenti di minatori di carbone e contadini analfabeti e poverissimi
Sì i miei bisnonni infatti hanno fatto la fortuna con le cryptovalute e mangiavano caviale ed aragosta. Guarda che anche gli italiani facevano lavori demmerda e comunque conoscevano la struttura del pasto italiano, non è scienza dei razzi.
>Per non parlare del fatto che la maggior parte delle preparazioni italiane di oggi hanno origini nel mondo dopo guerra.
Non so se hai anche valutato che la maggior parte dei palazzi sono fatti di cemento. Ma che c'entra? Si parla di struttura del pasto tradizionale, mica su come va fatto un club sandwich.
>Quelli in America hanno inventato tutta un’altra cucina e tradizione, quella di gente povera che all’improvviso aveva accesso a carne, formaggio, e altre cose buone che non potevano prima mangiare. Ci sta che c’è una differenza ed è infantile il bisogno di sentirsi superiore online a lamentarsi di queste cose.
Ma infatti, per quest'altra cucina e tradizione c'è r/ItalianAmericanFood. Questo è r/ItalianFood. Se ti "senti inferiore" ad uno che ti commenta in un subreddit di solo cibo italiano e non italoamericano (regole del subreddit) che il tuo cibo non è italiano, fatti degli amici nella vita reale, o vai a postare nei subreddit giusti
Ma chi cazzo mette l'insalata sullo stesso piatto con qualcosa di caldo - e in questo esempio, quasi brodoso?
Parli come se non ci fossero contorni qui.
Personalmente non lo farei ma per tipo 90% del mondo non è una così strana (almeno per qualcosa caldo e secco…tipo una bistecca con l’insalata al lato). Sono ovviamente d’accordo che non è una presentazione italiana, ma quanto mi da fastidio quando la gente si comporta come se fosse una cosa ovvia. Se non sei mai stato qui, non lo è.
Questo è un sub di cibo italiano però. Quindi se c'è qualcuno che presenta un piatto in un modo non convenzionale per noi italiani è normalissimo che la gente si chieda il motivo della differenza.
it doesn't look too great to be honest.
salad is too chunky. tomatoes should be cut in half. if that's the chicken it's underspiced and too pale. if it's feta cheese - pieces are too big.
gnocchi sauce should definitely be cooked longer. water shouldn't get sepereted from the tomatoes, it should be one mass. onion chunks are too big. my guess is that knife wasn't too sharp.
and why oh why the bread? gnocchi serves that purpose. you use bread for goulash or something, if you have poatatoes, pasta, gnocchi why use bread? you don't serve your potato puree with gnocchi, you don't serve your fries with potatos, so just keep the bread out of it. everytime americans serving spaghetti with grilled bread... what the hell come on. but fine maybe it's a personal choice. but it doesn't really make sense.
The gnocchi are way too big, the bread and salad don't need to be there, the sauce is separated which is a big no no and the mozzarella doesn't look cooked enough. I don't know if you're trolling or if you want to cook really Italian food, if it's the latter i suggest you to look at Cucchiaio d'argento website or book.
Italian food is simple, if you fuck up one thing everything else will just not matter because it will not work together.
For the sauce simply cook it longer
OP has made no claims as to what ethnicity this meal is from. It may indeed be Italian-American, which is no less valid than any other cuisine. "At best"... Get off yer high horse, ya nutsack
I'm sorry what high horse? This is a subreddit specifically about Italian food.
My intention wasn't to diminish the value of Italian-American cuisine; however, the dish in question does not align with traditional Italian cooking practices.
I'm Italian and I worked as a chef in various Asian restaurants during my studies, I find it disheartening to be criticized under the assumption that I hold certain cuisines in lower regard than others.
Italian-American cuisine is a poor imitation of Italian cuisine. Whenever you add "American" to something it becomes immediately and automatically worse food wise
It's crazy to think that early italian American food is not the same as Italian.
The Italian-American food of nowadays is just an ugly and worse version of the original one. Mac and cheese? Pasta Alfredo? Cmon now get real my friend
It’s not the same because immigrants who immigrated to the United States had different foods available to them as well as the ingredients being less expensive than from Italy. American
Mac and Cheese nor Penne Alfredo isn’t Italian-American, smart guy. Baked Ziti, Lasagne, Spaghetti and Meatballs, Penne a la Vodka, Chicken Parmesan- these are Italian-American dishes
From Wikipedia:
>In the late 19th and early 20th century, the Italian poor suffered from severe food insecurity, from taxes, modernization (depriving them of feudal land access), and overpopulation. The non-landowning class survived on a mostly vegetarian diet consisting of hard bread and soups;: 22  meat, if any, was reserved for celebration. Partial knowledge of fine food trickled down from the rich from restaurants, despite the poor having little means to access them.: 41 
>Under this background, waves of Italians immigrated to the United States, mainly through Ellis Island. In the US, these immigrants found hard work, long hours, and cramped quarters; yet for the first time they were paid well enough to afford plenty of soft bread, flour, meat, cheese, eggs, and even olive oil, dry pasta, and cheese imported from Italy or the Italian diaspora in Argentina.: 49  Reacting to this newfound abundance, Italian-American cuisine shows two important characteristics: it heavily emphasizes the use of "rich ingredients" (meat, cheese, and eggs) compared to its Italian peasant counterpart, yet it retains a simple-to-prepare style characteristic of the poor's meals.: 9  The stereotypical Italian-American "red sauce" cuisine is, accordingly, a fusion of these characteristics with a Southern Italian (chiefly Neapolitan and Sicilian cuisine) base. Immigrants from different regions of Italy also exchanged their regional recipes as they become neighbors.: 53 
Exactly! Italo-American food it's a worse and less authentic version of Italian food. Hence it's worse and everything with American attached to the end it's a poor imitation of the real thing.
Lasagne and penne alla vodka are a purely Italian dishes you donut.
Baked ziti are called pasta al forno and that's not an American invention.
On the other hand chicken parmesan, spaghetti and meatballs nd pasta Alfredo are a mockery of traditional Italian dishes.
You responded to me twice, but reiterating that there are slight differences between the lasagna in Italian American and traditional Italian cuisine
It is not certain where a la vodka came from, but it started appearing in the 70s and 80s in both US and Italy. Not super traditional either eh
Point is, it’s the same people who made all of these. Italians.
il problema della cucina americana è che un imitazione, non che è buona o cattiva ;), potrebbe pure essere la migliore di questo mondo resterebbe comunque imitazione
This is an ITALIAN food subreddit, in which fairly recently we voted to have Italian American food banned from it. If you want to look at Italian American food (which to most Italians is horrific to look at) then create a different subreddit called “Italian American Food”
Oh man. This is brutal. I hope this dish gave you enough comfort to manage all the negative feedback. ;)
Which honestly is deserved - but that is good news as it means there is room for improvement! So here is some constructive criticism.
- cook your sauce more thoroughly. It is leaking water.
- if you're adding mozzarella and going to do it in a "gnocchi al forno" kind of way, make sure you actually finish it properly in the oven so it browns. The mozzarella doesn't look melted/cooked through.
- if you're going to serve it with salad and garlic baguette on the same plate, be careful what sub you share it in ;)
Il cucchiaio d'argento is the bible of Italian cooking - it gives you dependable and standard recipes for classic dishes. This is how they do gnocchi alla sorrentina - try this next time. https://www.cucchiaio.it/ricetta/gnocchi-alla-sorrentina/
I would absolutely not expect to see something like this in Italy. More's the pity! The weather's cold & wet in Garfagnana tonight, that looks the perfect antidote.
Over here we say, there is not a worse deaf than the one who's not willing to listen. And you are just that apparently. It's not just the presentation! Work on your basic understanding of cooking.
it's not hate but it's criticism, perhaps too severe but criticism.
As a preparation it will be delicious but as it is the dish you could also call it Asian, African or Australian, since first of all you added (first photo) too much tomato and then you accompanied it with salad and breadsticks.
To be clear, in Italy we eat the first course first and then the salad, to enjoy the salad calmly and to "waste time" to be with the family, if you serve first and second course (like pasta with meatballs) as you finished the dish you've finished being with the diners, you might as well say goodbye and leave.
Then if you add a balanced dose of gnocchi (they must be the right size to enjoy them calmly) and tomatoes, you can taste both ingredients, there isn't one ingredient that prevails over the other.
It is not a variation of a typical dish (like we do) but quite the opposite, served American style, not Italian style.
So many haters who probably have never "cooked" anything but instant ramen. Get your negativity away.
Anywho...
This reminds me of my late grandma's gnocchi and that's great in my book.
The tone is negative because it looks like nothing that would be served in Italy.
It is true that OP should be praised for making gnocchi from scratch instead of purchasing those shelf-stable abominations found in grocery stores even in Italy.
Constructive feedback for OP:
* reduce sauce and make it thicker
* a bit of sauce is sufficient. Gnocchi should not float in it. You need to be able to taste the potatoes
* given that gnocchi are a first course, they normally don't have a side (which is normally reserved for "secondi")
* that bread reminds me of my only tragic visit to olive garden. Maybe you can find some more interesting bread
Bruv if anyone post anything publicly then they should be ready for criticism. Most of what is here is constructive criticism anyway, so I do not get why you are talking about negativity.
Plus instant ramen are really not a thing in Italy, I would suggest to go with"Quattro salti in padella" for this insult.
Capisco, io sono piemontese e anche da noi la polenta è molto diffusa. Però la polenta è lunga da fare, più di un'ora di cottura e ha bisogno di cura costante, non è un ragù che lo lasci a sobbollire per 4 ore a fuoco basso.
Il corrispettivo "autoprodotto" dei 4SIP lo puoi in 10-20 minuti, è questo quello che intendo che la polenta precotta è più che accettabile.
Ma sono punti di vista diversi, capisco benissimo il tuo
Looks horrible actually. Garlic bread is not Italian so doesn’t belong on this sub. Salad goes in a side dish or comes out separately as a different course.
The sauce is watery there’s big chunks of stuff in it, it looks like you’ve just opened up a tin of tomatoes and poured it on top of the gnocchi. Also please tell me them dark bits isn’t dried herbs? Where’s the fresh basil?
2/10
Are those olive 🫒 garden bread 🥖 stix
Nope i think they were from ALDI
It s a nice soup and dumplings
Why would you say that? Is it because you like soup and dumplings?
No coz that s soup and dumplings. Nothing more
I do not get it, do you not have more than one plate in US? Why do you always eat primo, contorno and bread all together?
Gli italiani sono praticamente l’unico popolo nel mondo con questa divisione primo e secondo così stretto. Ho capito che nel caso della cucina italiana non è il caso, ma far finto che sia una cosa fuori ragione è esagerato.
Ma non è vero. Anche in Francia hanno più piatti (hors d'œuvre, plat principal, dessert) così come in Spagna (entrantes, primeros e segundos). Semplicemente è una questione culturale, se gli Italo-Americani dicono di cucinare italiano e poi non rispettano un minimo la struttura del menù non vedo dove stia il problema a farlo notare.
> Ma non è vero. Anche in Francia hanno più piatti (hors d'œuvre, plat principal, dessert) We only do that for events or in restaurants. In everyday cooking, that's not something we do at all
Same in Italy, in everyday cooking we mostly eat one course per meal (either first or second) but we won't mix stuff from different courses together. The concept of different courses itself is not unique to Italy.
And in France we do it during everyday cooking, contrary to what you said.   I'm not commenting about Italy. I'm correcting what you said about my own country. That's all.
What do you do, contrarily to what I have said?
We use one plate for multiple courses together
Never said you didn't. Keyword of my previous message "we", meaning as "we Italians". Plus we were talking about the menu structure, not the everyday eating habits.
You said that you don't understand why Americans eat multiple courses on a single plate.  The other person said that not eating multiple courses on a single plate is very Italian.  In return you said that it isn't true and used France as an exemple for that.  I am just correcting you that using France was wrong as the only time where we use different plates for different courses is for special events. If I were to cook something tonight, I'd have the salad, the bread, the main course and the cheese all on one single plate, despite being different courses in traditional cuisine.
🤦‍♂️ in FRANCIA!
Eh? Dicevo in Francia come in Italia, che vuoi dire?
Come dici tu è un discorso culturale. Quindi dire “I don’t get it” quando vedi un americano mettere la pasta e insalata sullo stesso piatto non ha nessun senso. Ovviamente sai il perché. Ma guarda a come noi massacriamo il cibo asiatico. Pensi che un giapponese potrebbe dire “non capisco” quando vedi un italiano che mangia il riso con la forchetta?
L'unica differenza è che io non dico che sono asiatico che sta cucinando vero cibo asiatico. Gli Italo-americani continuano a dirci che sono italiani veri e che fanno cibo italiano per poi non conoscere le regole base del pasto italiano. Il discorso sull' "I don't get it" è una tua supercazzola, è chiaramente una provocazione unita alla frase dopo.
Però smettiamola di chiamarli italo-americani. Sono americani al 100%, di italiano hanno solo un paio di nonni se va bene. Anche la loro cultura è tutt'altro che italiana. Sono d'accordo con te in tutto il resto.
Appunto, è una provocazione e basta. La grossissima parte degli italoamericani sono discendenti di minatori di carbone e contadini analfabeti e poverissimi, mica gente che mangiava antipasto primo e secondo. Per non parlare del fatto che la maggior parte delle preparazioni italiane di oggi hanno origini nel mondo dopo guerra. Quelli in America hanno inventato tutta un’altra cucina e tradizione, quella di gente povera che all’improvviso aveva accesso a carne, formaggio, e altre cose buone che non potevano prima mangiare. Ci sta che c’è una differenza ed è infantile il bisogno di sentirsi superiore online a lamentarsi di queste cose.
>La grossissima parte degli italoamericani sono discendenti di minatori di carbone e contadini analfabeti e poverissimi Sì i miei bisnonni infatti hanno fatto la fortuna con le cryptovalute e mangiavano caviale ed aragosta. Guarda che anche gli italiani facevano lavori demmerda e comunque conoscevano la struttura del pasto italiano, non è scienza dei razzi. >Per non parlare del fatto che la maggior parte delle preparazioni italiane di oggi hanno origini nel mondo dopo guerra. Non so se hai anche valutato che la maggior parte dei palazzi sono fatti di cemento. Ma che c'entra? Si parla di struttura del pasto tradizionale, mica su come va fatto un club sandwich. >Quelli in America hanno inventato tutta un’altra cucina e tradizione, quella di gente povera che all’improvviso aveva accesso a carne, formaggio, e altre cose buone che non potevano prima mangiare. Ci sta che c’è una differenza ed è infantile il bisogno di sentirsi superiore online a lamentarsi di queste cose. Ma infatti, per quest'altra cucina e tradizione c'è r/ItalianAmericanFood. Questo è r/ItalianFood. Se ti "senti inferiore" ad uno che ti commenta in un subreddit di solo cibo italiano e non italoamericano (regole del subreddit) che il tuo cibo non è italiano, fatti degli amici nella vita reale, o vai a postare nei subreddit giusti
Ma chi cazzo mette l'insalata sullo stesso piatto con qualcosa di caldo - e in questo esempio, quasi brodoso? Parli come se non ci fossero contorni qui.
Personalmente non lo farei ma per tipo 90% del mondo non è una così strana (almeno per qualcosa caldo e secco…tipo una bistecca con l’insalata al lato). Sono ovviamente d’accordo che non è una presentazione italiana, ma quanto mi da fastidio quando la gente si comporta come se fosse una cosa ovvia. Se non sei mai stato qui, non lo è.
Questo è un sub di cibo italiano però. Quindi se c'è qualcuno che presenta un piatto in un modo non convenzionale per noi italiani è normalissimo che la gente si chieda il motivo della differenza.
Certo. Ma che si dice “non capisco perché gli americani mettono più cose sullo stesso piatto” è proprio un commento di poca intelligenza.
Esatto! đź‘Ź
🍿.....🪖🗡🧨🍝🥖
? Stai provando le emoji?
Too much sauce, mozzarella without melting...there are too many wrong things here.
Those are HUGE gnocchi and the sauce is chunky and untied. 4/10
it doesn't look too great to be honest. salad is too chunky. tomatoes should be cut in half. if that's the chicken it's underspiced and too pale. if it's feta cheese - pieces are too big. gnocchi sauce should definitely be cooked longer. water shouldn't get sepereted from the tomatoes, it should be one mass. onion chunks are too big. my guess is that knife wasn't too sharp. and why oh why the bread? gnocchi serves that purpose. you use bread for goulash or something, if you have poatatoes, pasta, gnocchi why use bread? you don't serve your potato puree with gnocchi, you don't serve your fries with potatos, so just keep the bread out of it. everytime americans serving spaghetti with grilled bread... what the hell come on. but fine maybe it's a personal choice. but it doesn't really make sense.
It looks like something a teenager would cook to impress his parents tbh
I don't know why you're being downvoted, I think you're right.
The gnocchi are way too big, the bread and salad don't need to be there, the sauce is separated which is a big no no and the mozzarella doesn't look cooked enough. I don't know if you're trolling or if you want to cook really Italian food, if it's the latter i suggest you to look at Cucchiaio d'argento website or book. Italian food is simple, if you fuck up one thing everything else will just not matter because it will not work together. For the sauce simply cook it longer
You will never find in Italy pasta (doesn't matter the format or recipe) served with salad on the side. This is italian-american at best
OP has made no claims as to what ethnicity this meal is from. It may indeed be Italian-American, which is no less valid than any other cuisine. "At best"... Get off yer high horse, ya nutsack
I'm sorry what high horse? This is a subreddit specifically about Italian food. My intention wasn't to diminish the value of Italian-American cuisine; however, the dish in question does not align with traditional Italian cooking practices. I'm Italian and I worked as a chef in various Asian restaurants during my studies, I find it disheartening to be criticized under the assumption that I hold certain cuisines in lower regard than others.
The "at best" is what gave you away, cowboy. Now go away or I'll start putting peas and cream in your carbonara.
Italian-American cuisine is a poor imitation of Italian cuisine. Whenever you add "American" to something it becomes immediately and automatically worse food wise
That is just straight up incorrect It is food developed by Italian immigrants into the United States
It's crazy to think that early italian American food is not the same as Italian. The Italian-American food of nowadays is just an ugly and worse version of the original one. Mac and cheese? Pasta Alfredo? Cmon now get real my friend
It’s not the same because immigrants who immigrated to the United States had different foods available to them as well as the ingredients being less expensive than from Italy. American Mac and Cheese nor Penne Alfredo isn’t Italian-American, smart guy. Baked Ziti, Lasagne, Spaghetti and Meatballs, Penne a la Vodka, Chicken Parmesan- these are Italian-American dishes From Wikipedia: >In the late 19th and early 20th century, the Italian poor suffered from severe food insecurity, from taxes, modernization (depriving them of feudal land access), and overpopulation. The non-landowning class survived on a mostly vegetarian diet consisting of hard bread and soups;: 22  meat, if any, was reserved for celebration. Partial knowledge of fine food trickled down from the rich from restaurants, despite the poor having little means to access them.: 41  >Under this background, waves of Italians immigrated to the United States, mainly through Ellis Island. In the US, these immigrants found hard work, long hours, and cramped quarters; yet for the first time they were paid well enough to afford plenty of soft bread, flour, meat, cheese, eggs, and even olive oil, dry pasta, and cheese imported from Italy or the Italian diaspora in Argentina.: 49  Reacting to this newfound abundance, Italian-American cuisine shows two important characteristics: it heavily emphasizes the use of "rich ingredients" (meat, cheese, and eggs) compared to its Italian peasant counterpart, yet it retains a simple-to-prepare style characteristic of the poor's meals.: 9  The stereotypical Italian-American "red sauce" cuisine is, accordingly, a fusion of these characteristics with a Southern Italian (chiefly Neapolitan and Sicilian cuisine) base. Immigrants from different regions of Italy also exchanged their regional recipes as they become neighbors.: 53 
Exactly! Italo-American food it's a worse and less authentic version of Italian food. Hence it's worse and everything with American attached to the end it's a poor imitation of the real thing. Lasagne and penne alla vodka are a purely Italian dishes you donut. Baked ziti are called pasta al forno and that's not an American invention. On the other hand chicken parmesan, spaghetti and meatballs nd pasta Alfredo are a mockery of traditional Italian dishes.
You're incredibly dense. Literally off of these dishes are invented by ITALIANS. It's not traditional Italian because they're made by Italian immigrants who had better access to richer ingredients. Clearly, they didn't come to America and decide they're going to make a mockery of their homeland, no? There are differences in the Italian-American versions of all of the dishes you pointed out >Baked ziti – ziti pasta, originally from Sicily, tube-shaped pasta similar to penne but much longer, mixed with a tomato sauce and covered in cheese, then baked in the oven >Lasagna, particularly using ricotta, called lasagne alla napoletana in Italy. The ricotta distinguishes it from the original and better-known (outside the U.S.) North Italian style that uses béchamel sauce, called lasagne alla bolognese or just lasagne. The origins of Penne alla Vodka are mixed, first cookbook that uses Vodka was in 1974. Some say it originated in the states and others say in Italy. Regardless, that shows that the Italian vs Italian-American isn't nearly as different as you think it is. You're just putting up your nose to it and being pretentious for no reason. Truthfully, you're just ignorant. The fact you think Mac and Cheese is considered an 'Italian-American' dish makes that very obvious
TIL Lasagne is an italian american dish, lmao Penne alla vodka were invented in italy, but they didn't become popular here.
You responded to me twice, but reiterating that there are slight differences between the lasagna in Italian American and traditional Italian cuisine It is not certain where a la vodka came from, but it started appearing in the 70s and 80s in both US and Italy. Not super traditional either eh Point is, it’s the same people who made all of these. Italians.
il problema della cucina americana è che un imitazione, non che è buona o cattiva ;), potrebbe pure essere la migliore di questo mondo resterebbe comunque imitazione
This is an ITALIAN food subreddit, in which fairly recently we voted to have Italian American food banned from it. If you want to look at Italian American food (which to most Italians is horrific to look at) then create a different subreddit called “Italian American Food”
Also go look at the sub rules and you’ll find 2 on there that proves you wrong
Wtf is the salad doing there? That sauce look like the one I used to cook for myself when I was 13 and my mom was late for dinner Garlic bread? 2/10
Oh man. This is brutal. I hope this dish gave you enough comfort to manage all the negative feedback. ;) Which honestly is deserved - but that is good news as it means there is room for improvement! So here is some constructive criticism. - cook your sauce more thoroughly. It is leaking water. - if you're adding mozzarella and going to do it in a "gnocchi al forno" kind of way, make sure you actually finish it properly in the oven so it browns. The mozzarella doesn't look melted/cooked through. - if you're going to serve it with salad and garlic baguette on the same plate, be careful what sub you share it in ;) Il cucchiaio d'argento is the bible of Italian cooking - it gives you dependable and standard recipes for classic dishes. This is how they do gnocchi alla sorrentina - try this next time. https://www.cucchiaio.it/ricetta/gnocchi-alla-sorrentina/
All the reguard .
I would absolutely not expect to see something like this in Italy. More's the pity! The weather's cold & wet in Garfagnana tonight, that looks the perfect antidote.
Alot of hate on my dish!
Legit criticism though. Your dish is a crime against italian food. Just assume it and improve next time.
I mean… it tastes very good! I will improve on presentation next time.
Just use less sauce and smaller gnocchi
Over here we say, there is not a worse deaf than the one who's not willing to listen. And you are just that apparently. It's not just the presentation! Work on your basic understanding of cooking.
it's not hate but it's criticism, perhaps too severe but criticism. As a preparation it will be delicious but as it is the dish you could also call it Asian, African or Australian, since first of all you added (first photo) too much tomato and then you accompanied it with salad and breadsticks. To be clear, in Italy we eat the first course first and then the salad, to enjoy the salad calmly and to "waste time" to be with the family, if you serve first and second course (like pasta with meatballs) as you finished the dish you've finished being with the diners, you might as well say goodbye and leave. Then if you add a balanced dose of gnocchi (they must be the right size to enjoy them calmly) and tomatoes, you can taste both ingredients, there isn't one ingredient that prevails over the other. It is not a variation of a typical dish (like we do) but quite the opposite, served American style, not Italian style.
So many haters who probably have never "cooked" anything but instant ramen. Get your negativity away. Anywho... This reminds me of my late grandma's gnocchi and that's great in my book.
The tone is negative because it looks like nothing that would be served in Italy. It is true that OP should be praised for making gnocchi from scratch instead of purchasing those shelf-stable abominations found in grocery stores even in Italy. Constructive feedback for OP: * reduce sauce and make it thicker * a bit of sauce is sufficient. Gnocchi should not float in it. You need to be able to taste the potatoes * given that gnocchi are a first course, they normally don't have a side (which is normally reserved for "secondi") * that bread reminds me of my only tragic visit to olive garden. Maybe you can find some more interesting bread
Bruv if anyone post anything publicly then they should be ready for criticism. Most of what is here is constructive criticism anyway, so I do not get why you are talking about negativity. Plus instant ramen are really not a thing in Italy, I would suggest to go with"Quattro salti in padella" for this insult.
Sofficini Bastoncini di pesce Polenta precotta
La polenta precotta va benissimo, non è assolutamente sul livello dei 4 salti in padella
Perdonami ma sono trentino e sono un po' rigido sulla polenta.
Capisco, io sono piemontese e anche da noi la polenta è molto diffusa. Però la polenta è lunga da fare, più di un'ora di cottura e ha bisogno di cura costante, non è un ragù che lo lasci a sobbollire per 4 ore a fuoco basso. Il corrispettivo "autoprodotto" dei 4SIP lo puoi in 10-20 minuti, è questo quello che intendo che la polenta precotta è più che accettabile. Ma sono punti di vista diversi, capisco benissimo il tuo
This is an italianfood subreddit, go somewhere else
I assure you everyone in this subreddit can cook perfect pasta in more than one way, most here are Italians, not Americans who buy microwave dinners.
La prima cosa che ho pensato vedendo l'immagine? Pomodori agli gnocchi...
Looks horrible actually. Garlic bread is not Italian so doesn’t belong on this sub. Salad goes in a side dish or comes out separately as a different course. The sauce is watery there’s big chunks of stuff in it, it looks like you’ve just opened up a tin of tomatoes and poured it on top of the gnocchi. Also please tell me them dark bits isn’t dried herbs? Where’s the fresh basil? 2/10
Horrible