“风水轮流转”

           据新闻报道，上海开战地毯式筛查，每个重点区域轮流封闭48小时，每人做两次核酸检测，争取一周内清零。

           蛮关心上海，蛮关心上海的亲朋好友，小区封闭了，小菜哪恁办？

           发个微信问问囡囡。

           回复：覅担心，早就发了通知，各家都买足了小菜和日常用品。即使呒么买，也可以网购，所有东西送到小区门口……。

           囡囡讲，女儿小区也封闭了，用不着去照看外孙囡，乘机好好休息。……跟老头子一道嗑嗑瓜子，看看电视，弄弄小菜。今朝阿拉做油面筋塞肉，烧锅肉骨头黄豆汤，炒碗香椿鸡蛋。明朝包芹菜开阳肉馄饨……，老实惠嗰。

           接着，不断收到亲朋好友“宅家活动”照片，篇幅最多的是这两天各家各户精心烹饪的佳肴：腌笃鲜、红烧肉、清蒸扬州狮子头、油豆腐烧肉、东坡肉、酱小排、葱烤大排、苔条小黄鱼、墨鱼烧肉、黄豆蹄髈、目鱼大烤、葱油拌面……，比过年还丰富啊！

           还有来微信说，不想给志愿者添麻烦，家里有啥吃啥，青菜萝卜当家，鱼腥蟹虾点缀，正好来个健康‘轻断食’。

          看了，感慨万分， 上海人不愧为遵法守纪，严于律己的伟大的人民，智慧的人民，乐观的人民，热爱生活的人民。

            晶晶看了微信，马上发了几张爱尔兰岛圣帕特里克节庆祝活动，担忧道，这样人挤人肯定会传播病毒啊！

           其实，我也很担忧，许多国家都“开禁”了，病毒又肆意蔓延，这场疫情何时了？！

            晶晶讲，头痛的是，英国全面开禁，伊的另一半一向欢喜东逛西走，不愿宅家，老要借口出去，管都管不住！

           赶紧告诉晶晶，阿拉有好办法。

          老早嚮，意大利男人外出干活，不放心在家的老婆，怕她们出去闲聊，更怕她们“偷汉子”，想出一个绝招，叫老婆做功夫繁杂耗时的面食, 一种需要花近7小时才可以烹烤完成的面食，Timpano。电影《Big Night》提到过这道需多道工序的面食。

          阿拉从中得到启发。老头子欢喜吃馄饨，在日内瓦吃馄饨需跨越边境到法国的中国小超市买馄饨皮。侬晓得，馋痨是最大的驱动力，老头子现在常在屋用压面机做馄饨皮，不再吵着要出去“逛逛”了。

           “这个办法好”，晶晶连连点头，“明朝起，阿拉也叫老头子做面食，另外再想点事体出来让伊做，‘绑牢伊双脚！’”

           以前，男人要绑女人的脚，现在，女人要绑男人的脚，风水轮流转！

 

附

Timpano （Time : about 7 hours ）

• 1 pound ground pork
• 1 pound ground beef
• 2 slices white bread – crusts removed
• ¼ cup bread crumbs
• 3 tablespoon parsley – fresh chopped
• ½ cup parmesan cheese – freshly grated
• 2 teaspoon salt
• ½ teaspoon ground pepper
• ¼ teaspoon ground nutmeg
• 1 large egg – beaten
• ¾ cups warm water
• ½ cup flour
• 2 tablespoon butter
• 1 tablespoon olive oil

for the filling:

• 2 pounds penne pasta – cooked about ½ the recommended time
• 8 cups italian pasta sauce – good quality or homemade
• ½ pound italian sausage – cooked and crumbled
• 2 cups mozzarella cheese – shredded
• 15 meatballs
• 1 cup pecorino cheese – grated
• 5 large eggs – beaten

for the dough:

• 4 cups all purpose flour
• 4 large eggs
• 1 teaspoon salt
• 2 tablespoon olive oil
• ½ cup water

Instructions

for the meatballs:

1. In a large bowl, mix the ingredients (from the pork to the water) together gently with a fork until well combined.
2. Wet your hands, then form the mixture into 1 ½” meatballs – you should have around 15 – 20.
3. Put the flour on a plate, then roll each ball gently to coat.
4. Heat the oil and butter in a large skillet, then brown the meatballs, 8 – 10 at a time for about 6 to 8 minutes, until browned and cooked through.  be careful to not overcrowd, allow room for them to roll around and brown on all sides
5. Remove the cooked meatballs to a plate with paper towels to drain.

for the filling:

1. Prepare all of your filling ingredients and have them ready, in separate bowls in your kitchen.  Do this before you make the dough, so when the dough is ready you can immediately begin filling it.

for the dough:

1. Put the flour, eggs, salt and olive oil in a large bowl.  Use a stand mixer if you have one, if not use a hand mixer with a dough hook attached.  Add a little of the water and begin to mix, adding water a little bit at a time, until the dough comes together and forms a ball.
2. Turn the dough out onto a floured surface and knead for about 5 minutes – cover with a damp towel and let rest for about 5 – 10 minutes.
3. Roll the dough out into a large, very thin sheet – like a large pizza dough.  Get it as thin as you can, rolling from the inside out.
4. Grease a large, deep oven safe bowl with butter, then gently lay your dough in it.  Carefully press the dough into the bottom and the sides, and drape the excess over the sides.  there should be enough excess to fold over and cover the filling

put it together:

1. Preheat the oven to 350 F (175 C)
2. Toss the drained pasta with 2 cups of the tomato sauce in a large bowl.
3. Place about 3 cups of this sauced pasta into the bottom of the dough lined bowl.
4. Spoon about ½ of the sausage on the pasta, sprinkle that with 1 cup of the mozzarella cheese and ½ of the meatballs, then the pecorino cheese.  Pour some of the beaten  eggs over this to help hold it together, then pour over about 2 cups of the remaining tomato sauce.
5. Add another layer of pasta, the rest of the sausage, the remaining mozzarella, meatballs and pecorino.  Pour about 2 more cups of sauce over these, then add the final layer of pasta – you should be just about to the top of the bowl.
6. Spoon the remaining sauce over the top, and pour on the remaining egg mixture.  Shake the bowl a bit to help everything settle.
7. Fold the dough over the top, and seal it well, trimming away any excess dough.
8. Cover tightly with aluminum foil, and bake in the oven for about 45 minutes, then remove the foil and bake for another 45 minutes.
9. Remove and let rest for about 15 minutes on the counter before turning it over onto a serving dish.  Let it rest inverted in the dish for about 5 more minutes before carefully removing the dish.
10. Slice into wedges and serve.

（图片取自网络）