Florentine "Gnudi" ("Nudie"); Pornographic Cocktail Names

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GNUDI--12,600 Google hits, 161 Google Groups hits
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I ate today at Falai on Clinton Street. Robert Sietsema's column in this week's Village Voice mentioned the "gnudi," and I tried that. Great gnudi. Nice place.
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Unfortunately, he didn't mention dessert at all and so I skipped it, only to find out that another review mentioned that the profiteroles were outstanding. Yeah, but they're $8 and I just couldn't eat that much.
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"Gnudi" is not in any dictionary? It should be. It won't be going away.
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http://www.villagevoice.com/nyclife/0520,sietsema,64060,15.html
Counter Culture
Nudies
New Clinton Street trattoria kicks the Spotted Pig's ass

by Robert Sietsema

Nothing's more food-porny than gnudi ("nudies"). Also known as ravioli malfatti ("badly made ravioli"), these naked lumps of cheesy filling arrive without a noodle covering, a classic Florentine recipe that predates the introduction of pasta to Italy. Gnudi were first introduced to the West Village耀ome time after the first appearance of pasta there傭y the Spotted Pig. But now the Lower East Side has struck back. Falai, a splendid new restaurant on Clinton Street, offers gnudi fashioned from tender poached baby spinach and the sweetest, most mouth-filling ricotta you've ever tasted. Six to a plate, slicked with sage butter and topped with a mortarboard of pecorino that makes them look like graduates of the dumpling academy, Falai's gnudi ($14) will leave you with lips glistening and a sensuous feeling in the pit of your stomach.
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http://www.gothamist.com/archives/2005/01/04/eating_in_spotted_pigs_ricotta_gnudi.php
January 04, 2005
Eating In: Spotted Pig's Ricotta Gnudi
Cooking Our Favorite Restaurant Dishes at Home
The most annoying part about being a food geek is when everyone raves about something that you’ve yet to experience. From the arepa lady in Jackson Heights to the butter poached lobster at Per Se, enough can be enough for Gothamist. Sometimes you need to heed to the peer pressure and bite the bullet. It’s usually worth it.
Hearing foodie types ask Gothamist if we’ve ever had “that cheese-gnocchi-type-thing” at Spotted Pig had become annoying. Gothamist had to brave the trendiness of this hot spot and try it out, at least so we could blow it off without a guilty conscious.
Well, the gnocchi type thing is called gnudi, and it’s beyond fantastic. Most everyone likes the concept of gnocchi, but being especially prone to overkneading and overcooking, gnocchi can be a hard, chewy downer. Gnocchi lovers often mention the word ‘pillowy’ when gushing about it, but pillowy gnocchi is a rare experience.
That explains the popularity of Spotted Pig’s gnudi. Minimize the flour and put the rolling pin or pasta machine away. Replace the potato of gnocchi with a soft pillowy cheese. The result is a delicate “cheese-gnocchi-type-thing” that is indeed pillowy and easy to make at home.
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(FACTIVA)
L.A. LIFE
TUSCANY COMES TO THE BOULEVARD; GIOIA OFFERS DIFFERENT KIND OF ITALIAN TASTE

Larry Lipson Restaurant Critic
1,023 words
23 July 1999
Los Angeles Daily News
VALLEY
L54
English
Copyright (c) 1999 Bell & Howell Information and Learning Company. All rights reserved.

Pronounced "joy-ya," Gioia - meaning "happiness" - a new ristorante in Woodland Hills, thankfully doesn't add to the overabundant list of Italian restaurants hereabout, it merely replaces one.
Stepping into the little hidden site previously called DiGennaro's, Gioia retains the somewhat romantic physical qualities of its predecessor while supplementing its familiar Italian fare with a touch of Florentine culinary artistry.
Chef Giuseppe Scalia, who has cooked at the Grand Hotel in Florence, creates tasty Tuscan Italian food, some of which puts Gioia's efforts distinctively apart from the customary Italian offerings at other establishments along Ventura Boulevard.
His pastas, for example, include such intrigues as freshly made- from-scratch pappardelle noodles tossed in a wild boar sauce ($10.75) that's rich, meaty and the perfect accompaniment to a bold red wine. Gnocchilike ricotta cheese and spinach dumplings, called "gnudi Toscani" ($9.75), are served up in a lilting, fresh tomato sauce.
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(FACTIVA)
Leisure/Weekend Desk; Section E; Part 2
DINER'S JOURNAL

By William Grimes
365 words
21 July 2000
The New York Times
Page 38, Column 3
English
c. 2000 New York Times Company

Il Covo dell'Est occupies its corner of the East Village like the neighborhood's favorite uncle. The local style is tough, aloof and highly sensitive to the smallest possible gradations of cool, which makes Il Covo dell'Est, its doors thrown open to the sidewalk, seem like the antidote to everything the East Village stands for.
The menu is Tuscan, and the atmosphere is uncompromisingly Italian. Within 30 seconds of sitting down, a friendly arm is draped around your shoulder and a booming voice is reciting what seems like the longest list of specials ever assembled at one restaurant. They can distract and detract from the very attractive main menu, which stays regional without lapsing into cliche. The restaurant (whose name the owner translates as the Hangout) has appetizers like spinach flan in a light Gorgonzola and walnut sauce, wonderful shrimp croquettes in asparagus sauce, and fagottini di bresaola, or thin slices of air-cured beef stuffed with goat cheese and herbs.
Florentine gnudi -- sticky balls of spinach and ricotta -- take a classic butter and sage sauce. The rest of the pasta list does what Italy does best, combining dough in a thousand formats with ingredients whose freshness jumps off the plate. The better bets are tagliolini with shrimp and asparagus, and tagliatelli topped with a robust, concentrated meat sauce contributed by the grandmother of Fabio Guelfi, the chef.
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Magazine Desk; Section 6
Naked Came the Pasta

779 words
17 November 2002
The New York Times
Page 82, Column 1
English
c. 2002 New York Times Company

Food
If you can't quite control your carb cravings, here's a gnocchi even Atkins could love. -- Amanda Hesser
The first time I ate malfatti at Al Di La Trattoria in Park Slope, I got very worried. The pillowy, egg-shaped gnocchi transcended all my previous impressions of what a good pasta dish should be. These were robust but light, and as you ate them you could pick out the many flavors inside: fresh creamy ricotta, chard, grated nutmeg, nutty browned butter and sage. I worried that I might not get back for more before the menu changed.
Others worried, too, apparently, because Anna Klinger, the chef, said that since opening the restaurant four years ago, she has not been able to take them off the menu. Not a bad response to a dish whose name actually means ''misshapen.''
There is more than one type of malfatti, according to Cesare Casella, the chef at Beppe, who is from Tuscany. ''One is made with pasta -- flour and eggs -- and you make a very strange form,'' he explained. ''The other is like a gnocchi.'' Klinger's are the gnocchi type, also sometimes called gnocchi gnudi or ravioli gnudi, nude gnocchi and nude ravioli, respectively.
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PORNOGRAPHIC COCKTAIL NAMES
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I was just looking around www.fleshbot.com (not featuring me today), doing some more research y'know, and came upon today's (linked) article about pornographic cocktail names.
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http://aiyanatj.blogspot.com/2005/05/anyone-for-cocktail.html
Thursday, May 19, 2005
.:Anyone For A Cocktail?:.
Here we go again. I have made a couple of posts over the past couple of days to only have them eaten by blogger. There is a thing called recover posts but I guess I had to recover the recover posts to get my posts back. I never learn. I usually copy and paste my posts before I send them. But with the new recover post part in blogger I thought I would be safe. A woman never learns I guess. Bugger it!

Desiree, thank you sweety for giving people the recipe to the cowboy cocksuckers. They are an awesome drink. We usually just get a shot glass, add the butterscotch snapps and then slowly pour the Baily's over the top. Then shoot them down. Leaves that oh so warm feeling of "I could do with another one" in my stomach.

I have a great respect for cocktails and alcohol in general. After owning my own Pub (Hotel), I have made hundreds of concoctions over the years. They may seem like just a drink to some people but there is an art to making one of these fine drinks.

I am feeling kinda, well you know, in a sharing mood. So what I am going to do is tell you a little story as I share with you some of my all time fav cocktails.

It all began with a little sex on the beach.
My memory of that day is one that I will cherish. We decided to skip and go naked up the beach. He removed my silk panty and off we went. Johno skipping along with his hard dick bouncing around. I felt like a nymphomaniac as I stopped and gave him the best french kiss then proceeded to fall to my knees and give him a blow job. I gagged as I gave him deep throat, but not holding down a girl after her man I just grabbed his slippery dick and moved on with a jack off.

Laying on that sand that day, it felt like we were wrapped between the sheets of love and I bouncing around like I was about to get my cherry popped.

I screamed "tie me to the bedpost" but soon realised we were on a beach and there were none. Not to be discouraged he lent over and grabbed his angel's tit and savoured that buttery nipple.

We heard a noise, we stopped and looked around. We seen a sex on the beach shooter hiding in the bushes culling down the couples. We laughed and went back to our business. Being on the beach made it hard to have a slow confortable screw, I mean with all the sand, for Johno it was like having sex with an alligator. But not wanting to be an old lay, I asked him if we could head over towards the beach cafeteria and have a slow comfortable screw up against the wall. He agreed.

Bouncing around on Johno's hard dick like a redhead slut, I had the most incredible orgasm. Johno, the smooth screw, let out this screaming orgasm as if he was in some sort of pain from having busted my cherry.

After our climax, we headed home and recounted the exciting day.

So there you have it. After all that I am going to have 5 fingered soufle (my own secret recipe) and enjoy the rest of the day.

Keep smiling