Subj : Today in History - 1919
To   : All
From : Dave Drum
Date : Wed Oct 04 2023 17:42:00

05 October 1919 - FERRARI TAKES TO THE TRACK: Enzo Ferrari, 21, drives
in his first competition at the Parma-Poggio di Berceto hillclimb race
and takes fourth place. His race results will rise in the coming years
but the Modena, Italy native will find more fame by founding a company
whose products are as fast as they are flash.

Enzo Ferrari was said to have been born on 18 February 1898 in Modena,
Italy and that his birth was recorded on 20 February because a heavy
snowstorm had prevented his father from reporting the birth at the local
registry office; in reality, his birth certificate states he was born on
20 February 1898, while the birth's registration took place on 24
February 1898 and was reported by the midwife, whose name was Jacqueline
D'Amico. He was the younger of two children to Alfredo Ferrari and
Adalgisa Bisbini, after his elder sibling Alfredo Junior (Dino). Alfredo
Senior was the son of a grocer from Carpi, and started a workshop
fabricating metal parts at the family home. Enzo grew up with little
formal education. At the age of 10 he witnessed Felice Nazzaro's win at
the 1908 Circuito di Bologna, an event that inspired him to become a
racing driver. During World War I he served in the 3rd Mountain
Artillery Regiment of the Italian Army. His father Alfredo, and his
older brother, Alfredo Jr., died in 1916 as a result of a widespread
Italian flu outbreak. Ferrari became severely sick himself during the
1918 flu pandemic and was consequently discharged from the Italian
service.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Stromboli
Categories: Breads, Vegetables, Pork, Cheese, Herbs
     Yield: 5 servings

   1/4 oz Env dry-active yeast
     2 ts Sugar
     3 c  A-P flour, more for bench
     1 tb Extra-virgin olive oil
     1 ts Salt

MMMMM-------------------------FILLING--------------------------------
     3 tb Unsalted butter; melted
     4 cl Garlic; minced
   1/2 c  Grated Parmesan; extra for
          - the tops
     6 oz Thin sliced salami
     6 oz Thin sliced deli ham
     6 oz Thin sliced bresaola
     8 sl (thin) mozzarella
     8 sl (thin) pepper jack cheese
   1/4 c  Fine sliced fresh basil
          - leaves
          Fresh ground black pepper

MMMMM---------------------MARINARA SAUCE-----------------------------
     1 tb Extra-virgin olive oil
   1/2 c  Diced yellow onion
     3 cl Garlic; crushed
    28 oz Can fire-roasted diced
          - tomatoes
   1/4 c  Shredded fresh basil leaves
     1 tb Chopped fresh oregano
          Salt & fresh ground pepper

 Recipe courtesy of Guy Fieri

 FOR THE PIZZA DOUGH: Add the yeast, 1 cup warm water and
 sugar in the bowl of an electric mixer fitted with the
 dough hook. Let the mixture sit to allow the yeast to
 activate. The mixture should start foaming and forming
 small bubbles on the surface, 10 minutes. Gradually add
 the flour with the mixer on low speed. Add the olive oil
 and salt. Continue to mix on low and scrape down the
 sides of the bowl with a rubber spatula as needed.
 Increase the speed as the flour becomes incorporated,
 and knead on medium speed, 7 to 8 minutes. The dough is
 done when it comes together as a single mass.

 Remove the dough from the mixer and knead 4 to 5 times
 on a lightly-floured surface so the dough is smooth and
 consistent. Place in an oiled bowl, cover with plastic
 and allow to sit until the dough rises and doubles in
 volume, 1 hour.

 FOR THE FILLING: Set the oven @ 375ºF/190ºC.

 Divide the dough in half and, working with one piece at
 a time, stretch the dough into a 10" X 13" rectangle.
 Arrange the dough rectangle so the 13" long side is
 closest to you. Brush the surface with half of the
 melted butter, then spread the minced garlic out evenly
 over the top, remembering to split the filling
 ingredient quantities evenly across both stromboli.
 Leave a 1" border around the far and side borders.

 Sprinkle the dough with the Parmesan, then layer with
 the salami slices. Top the salami with a layer of deli
 ham and then a layer of bresaola. Shingle the cheese
 slices over the top and finish with fresh basil and some
 ground black pepper. With the covered edge closest to
 you, roll the dough up into a log, gently sealing the
 ends of the roll as you go. When you get to the end that
 has no filling on it, gently press to seal, then place
 the roll seam-side down on a nonstick sheet tray. Repeat
 the process with second piece of dough. Brush the tops
 of the dough with the remaining melted butter and
 sprinkle with Parmesan. Bake in the center of the oven
 until golden brown and puffy, 25 to 30 minutes.

 Allow the stromboli to cool 5 minutes before slicing it
 into thick slices with a serrated knife. Serve with the
 Marinara Sauce on the side or some mustard.

 MARINARA SAUCE: Heat the olive oil in a medium saucepan
 over medium-low heat. Add the onions and cook until
 translucent, about 4 minutes. Add the garlic and cook
 until the garlic is almost brown, another 2 minutes. Add
 the tomatoes and simmer, 20 minutes.

 Add the basil and oregano, and continue to simmer to
 thoroughly marry the flavors, 20 minutes longer. Puree
 the mixture with a stick blender, food mill or food
 processor. Season with salt and pepper.

 Yield: Makes 1 quart.

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

MMMMM

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