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Ingredients
- Red potatoes: 1.2 kg (approx. 2.6 lbs) — Tip: Starchy potatoes like Russets are a great US alternative.
- All-purpose flour (Italian "00"): 500 g (approx. 4 cups) — Note: You might need slightly more or less depending on the potatoes' moisture.
- Egg yolks: 2 large
- Fine salt: to taste
Authentic Homemade Potato Gnocchi – The Traditional…
Making homemade potato gnocchi is a beloved tradition in many Italian families. The secret to a perfect result lies in choosing the right…
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Ingredients
- Puff Pastry: 1 square roll
- Fresh Sausage: 250 g (approx. 8.8 oz)
- Stracchino Cheese: 150 g (approx. 5.3 oz)
- Egg: 1 (for brushing)
- Sesame or Poppy Seeds: As needed (optional, for decoration)
Sausage and Stracchino Puff Pastry Rolls
This is a very simple and super-fast recipe, perfect for appetizers, happy hour snacks, or a buffet. These savory rolls —also known…
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Ingredients
- 1.1 lbs (500 g) ground beef
- 0.5 lbs (250 g) ground pork
- 5.3 oz (150 g) Prosciutto Crudo (whole piece to be finely minced or hand-cut into tiny bits) or same quantity sausage
- 6.3 cups (1.5 L) tomato purée (passata)
- 5 fresh basil leaves
- Extra virgin olive oil, as needed (at least 1/2 cup)
- 1 cup (approx. 200 ml) dry red wine
- 1 large carrot
- 1 celery stalk
- 1 onion
- Salt, to taste
- Black pepper, to taste
Authentic bolognese meat sauce: family recipe
This style of bolognese meat sauce (ragù) is a family heirloom passed down to me. It's the one we use for…
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Ingredients
- Pizzoccheri pasta: 500 g (approx. 1.1 lbs) — ideally artisanal buckwheat pasta from Valtellina
- Potatoes: 250 g (approx. 9 oz)
- Swiss Chard: 250 g (approx. 9 oz), cleaned
- Bitto Cheese: 100 g (approx. 3.5 oz)
- Choice of Cheese: 100 g (Casera, Branzi, or Fontina)
- Parmigiano Reggiano: 100 g, grated
- Butter: 100 g
- Garlic: 2 cloves
- Sage leaves: 10 leaves
- Salt: to taste
Italian Pizzoccheri della Valtellina with Chard
Discover the authentic recipe for Pizzoccheri della Valtellina with Swiss chard. A delicious buckwheat pasta dish with potatoes, melted Bitto cheese,…
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Ingredients
- Large Eggs (4 units)
- Heavy Cream (4 tbsp - ¼ cup - 2 fl oz)
- Grated Parmesan Cheese (2 tbsp - 2 tbsp - 0.5 oz)
- Cooked Ham, thinly sliced (4 slices - 4 slices - 4 oz)
- Fontina Cheese, thinly sliced (4 slices - 4 slices - 4 oz)
- Butter (as needed - as needed - q.b.)
- Salt (to taste - to taste - q.b.)
- Unsalted Butter (20 g - 1 ½ tbsp - 0.7 oz)
- All-Purpose Flour (20 g - 2 ½ tbsp - 0.7 oz)
- Whole Milk (250 ml - 1 cup plus 1 tbsp - 8.5 fl oz)
- Salt (to taste - to taste - q.b.)
- Black Pepper (to taste - to taste - q.b.)
- Grated Parmesan Cheese (for topping) (Reserved from Omelet ingredients)
Cheesy Baked Omelet Rolls with Béchamel (Frittata…
These Baked Stuffed Omelet Rolls are a flavorful and rich Italian main course (secondo piatto), perfect as a complete meal or served sliced…
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Ingredients
- 400 gr. Giant Fusilli Pasta (≈ 14 oz / about 5 cups dry pasta)
- 400 gr. Spinach (≈ 14 oz / 6 cups packed fresh spinach)
- 100 gr. Mozzarella (≈ 3.5 oz / ¾ cup diced)
- 40 gr. Parmesan Cheese (≈ 1.4 oz / ½ cup grated)
- Salt to taste
- Butter as needed
- ½ L Milk (≈ 500 ml / 2 cups)
- 50 g Flour (≈ 1.8 oz / 6 tbsp)
- 50 g Butter (≈ 1.8 oz / 3.5 tbsp)
- Salt to taste
- Optional: black pepper & nutmeg
Giant Fusilli with Spinach and Béchamel Sauce
The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved…
