Adventures in Cooking

I have no gift for languages. But I humour myself that I can read any menu~ and after all cooking is universal. So surfing the net last week when I went into Molisana's website and translated a recipe from it, I howled with laughter as it came back . Thanks to the free translation at http://www.babblefish.com/ Clear as MUD! ( is was free after all) The orginal recipe is : http://www.lamolisana.it/cgi-bin/webdriver?MIval=index&idPasta=55&idFamiglia=3&idRicetta=58&lingua=ITAL

Gnocchetti gratinati al caciocavallo - 350 g of gnocchetti ( I thought Gnocci, easy enough, small potato dumplings and bought them pre-made) - 2 segments of garlic ( 2 cloves of garlic) - 50 g of them them ( uh, who is them, di mandorle? So I put in 4 chopped fresh Italian tomatoes skinned and deseeded) - basil ( 1/4 - 1/2 cup chopped fine, my best guess and I have tones in the backyard) - 60 g of oil (about 1/4 cup) - 180 g of caciocavallo ( 3 oz grated, it said grainati, so it had to be a cheese, it is the sort of snowman shaped little top blob with a big bottom blob cheese ) - black pepper ( got it) - they knows ( yah right, original its sale, its salt.) Fluttered the garlic, them them, a tuft abounding of basil, the oil, knows them and abounding black pepper. Fairies to cook the gnocchetti in boiling water and cut to thin scaglie the caciocavallo. Conduit the pasta with the sauce already gotten ready, you it it in a heat resistant one to layers with the scaglie of cheese and passed all in oven to 200' for 5 minutes. You serve immediately. Turns out that them them or 50 g di mandorle are actually almonds and Gnocchetto is actually a pasta shaped like 'flexible conduit'. I didn't find out until today. I have no idea who the Italian fairies are who cook the pasta are but the angels hummed a little with my version. Preheat oven at 400'. Cook Gnocci in boiling salted water until they float, drain and place in a oven proof casserole. Heat oil, sauted chopped garlic until golden, add tomatoes and basil until softened. Remove from heat and salt and pepper to taste pour over the cooked Gnocci. Add grated cheese and stir and pop in oven for about 5 minutes. Serve as a side, or as substantial enough as a main course with salad and bread.