Open line -- and a question -- UPDATE | Arkansas Blog

Open line -- and a question -- UPDATE

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It's Sunday, be civil, won't you?

Meanwhile, I'm hoping our erudite readership can answer a question I couldn't solve with Google. I like to travel and eat (surprised, right?). Great article in NYT travel section today on Provencal cooking in Nice. Now my question, one for wordsmiths, posed by this passage:

But do not, under any circumstances, skip the classic niçois version of gnocchi (its name, even in French, cannot be printed here), made with Swiss chard and served with one of three sauces: gorgonzola, pistou or tomato.

Somebody please, what is this word for gnocchi so terrible it can't be said in the French? If you're too embarrassed to post, send it undercover to me at max@arktimes.com Merci beaucoup.

UPDATE: My readers did not let me down. Thanks.

From the ArkTimes store

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