Pasta & Rice

Italian Swiss chard and potato gnocchi close-up View Ingredients
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Ingredients
  • Medium potatoes: 4 (about 1.5 lbs)
  • Large egg: 1
  • Swiss chard: 2 bunches
  • All-purpose flour: 500 g (approx. 4 cups), plus more as needed
  • Parmigiano Reggiano: 2 tbsp, freshly grated
  • Unsalted butter: 100 g (approx. 7 tbsp)
  • Fresh sage leaves: 4-5
  • Salt: to taste
  • Nutmeg: a pinch

Homemade Potato and Swiss Chard Gnocchi

Discover how to make traditional Italian potato and Swiss chard gnocchi. A simple, rustic comfort food recipe from the Lake Como…

  • 26/03/2026
(5 / 5)
Top view of authentic Pasta alla Norma served in a white bowl. View Ingredients
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Ingredients
  • Penne rigate (or Maccheroni or Spaghetti): 250 g (approx. 9 oz)
  • Cherry tomatoes (Pachino or Datterini): 300 g (approx. 10.5 oz)
  • Eggplant: 1 medium
  • Garlic: 1 clove
  • Shallot: 1
  • Ricotta Salata: as needed (grated)
  • Extra virgin olive oil: as needed
  • Frying oil: as needed (vegetable or peanut oil)
  • Black pepper: to taste
  • Salt: to taste
  • Fresh basil: a few leaves

Authentic Pasta alla Norma: Traditional Sicilian Recipe…

Bring the flavors of Sicily to your table with this authentic Pasta alla Norma. A perfect blend of fried eggplant, rich…

  • 28/02/2026
(5 / 5)
Top-down view of a large 40cm Valencian paella pan filled with saffron rice, seafood, and meat. View Ingredients
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Ingredients
  • Meat selection:
  • Rabbit: 600 g (21 oz), cut into pieces
  • Sausage: 150 g (5.3 oz), sliced
  • Chicken breast: 150 g (5.3 oz), cut into bite-sized pieces
  • Fresh vegetables:
  • Yellow bell pepper: 1, sliced
  • Red bell pepper: 1, sliced
  • Cherry tomatoes: 10
  • Green beans: 20
  • Seafood selection:
  • Amberjack: 150 g (5.3 oz), cubed
  • Swordfish: 200 g (7 oz), cubed
  • Small squid tentacles: 250 g (8.8 oz)
  • Squid rings: 500 g (17.6 oz)
  • Mussels: 250 g (8.8 oz)
  • Clams: 250 g (8.8 oz)
  • King prawns: 10 large
  • Other essentials:
  • Carnaroli rice: 600 g (approx. 3 cups)
  • Saffron: 2 sachets (approx. 0.25 g)
  • Meat broth: 3 liters (approx. 12 cups)
  • Black pepper: to taste
  • Salt: to taste
  • Extra virgin olive oil: as needed
  • Butter: 1 small knob
  • Dry white wine: as needed (approx. 1/2 cup)

Authentic Valencian Paella with Meat and Seafood

Discover how to make the ultimate Valencian Paella. A rich, festive Spanish rice dish loaded with rabbit, chicken, fresh seafood, and…

  • 28/02/2026
(5 / 5)
Porcini mushrooms and chopped shallots being cooked in a pan. View Ingredients
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Ingredients
  • Rigatoni pasta: 200 g (7 oz)
  • Porcini mushrooms (fresh or frozen): 100 g (3.5 oz), sliced
  • Fresh spinach: 200 g (7 oz)
  • Heavy cream: 100 ml (3.5 fl oz)
  • Grated Parmigiano Reggiano: 100 g (1 cup)
  • Shallot: 1/2, finely chopped
  • Unsalted butter: 1 small knob (approx. 1 tbsp)
  • Dry white wine: 1/4 cup (approx. 60 ml)
  • Vegetable bouillon: 1 pinch
  • Salt and black pepper: to taste

Baked Rigatoni with Porcini Mushrooms and Spinach

A rich and comforting Italian pasta bake featuring earthy porcini mushrooms and fresh spinach, topped with a crispy Parmigiano crust. Perfect…

  • 28/02/2026
(5 / 5)
Freshly shaped potato gnocchi with classic fork ridges on a floured surface. View Ingredients
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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…

  • 13/01/2026
(5 / 5)
A steaming bowl of buckwheat pizzoccheri pasta with cubes of potatoes, Swiss chard, and melted alpine cheese. View Ingredients
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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,…

  • 20/12/2025
(5 / 5)
A baking dish of bright orange carrot gnocchi covered in creamy white béchamel sauce and a golden parmesan crust. View Ingredients
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Ingredients
  • Carrots: 400 g (14 oz)
  • Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
  • All-purpose Flour: 350 g (approx. 2 ¾ cups)
  • Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
  • Egg: 1
  • Parmigiano Reggiano: 2 tablespoons
  • Béchamel Sauce: 500 ml (approx. 2 cups)
  • Parmigiano Reggiano: Plenty, for sprinkling
  • Butter: A few knobs for the dish
  • Coarse Salt: For the boiling water

Baked Carrot and Potato Gnocchi with Béchamel

Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…

  • 19/12/2025
(4.7 / 5)
A close-up of a bowl of creamy pasta (orecchiette, fusilli, penne or maccheroni) tossed with the mashed broccoletti, garlic and anchovy sauce. View Ingredients
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Ingredients
  • 400 gr of pasta (e.g., maccheroni, penne, orecchiette, fusilli)
  • 600 gr of broccoletti (3–4 heads, depending on size)
  • 2 cloves of garlic
  • 4 fillets of anchovies in oil
  • q.s. fresh or dried chili pepper (to taste)
  • q.s. extra virgin olive oil
  • q.s. coarse salt
  • q.s. fine salt
  • q.s. black pepper

Pasta with Broccoletti

Classic Italian pasta with broccoletti, garlic and anchovies.

  • 16/12/2025
(5 / 5)
Giant Fusilli with Spinach and Béchamel Sauce View Ingredients
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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…

  • 01/12/2025
(5 / 5)
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