HANDMADE GNOCCHI RECIPE

GNOCCHI

The gnocchi are an ancient food. The more common in Italy today are made from potatoes and is served in Italy as a first course.

There are many recipes for gnocchi: cheese gnocchi, duck sauce gnocchi , tomatoes sauce gnocchi, scallops gnocchi

 

 

 

 

 

 

 

 

INGREDIENTS

WHITE FLOUR  10.58 OZ

1 EGG

POTATOES 2,2 LB

SALT

 

 

 

 

 

 

 

 

 

 

TO START:  prepare the potatoes, wash them and, without peeling them, put potatoes in a pot with salted water and let it boil.

Still warm, peel them, mash them and put them on a well floured work surface.

Add a pinch of salt, flour and knead together until mixture is firm but soft at the same time.

Now add the egg and continue to knead until the dough without lumps and compact.

Then, divide the dough into many strands the thickness of 0,79-1,19 inch and start to cut your gnocchi on a floured surface or a tray.

To give the gnocchi the classic rifling, simply press lightly with a fork

Let rest your gnocchi for 15 minutes, then cook them in a pot with enough salted water and drain them when they rise to the surface. Prepare the seasoning that you like and dress your gnocchi.

To prepare the gnocchi use floury white potatoes  .

Finally: once you have served the gnocchi, add plenty of grated Parmesan cheese

 

 

 

 

 

 

The “gnocchi” can be prepared in different colors, simply adding ingredients such as a teaspoon of tomato sauce, spinach well squeezed or boiled squid ink

DO U KNOW THE ITALIAN “PIADINA”??HERE IT IS!!

THE ITALIAN PIADINA

 

 

 

 

 

 

WHAT IS PIADINA?

Giovanni Pascoli, one of the greatest Italian poets said that the “piadina” was the national food of Romagna  .

 

 

 

 

 

 

 

The piadina is a food made from a dough of wheat flour, lard (or olive oil), salt and water, which is traditionally cooked in a terracotta pot or baking stone slabs called “testo”.

this is testo:

 

 

 

 

 

 

 

you can fill your piadina as you like it ( as  a sandwich). In Italy especially in Emilia Romagna there are many “piadinerie” and you may choose piadina that you like more, there are endless flavors.

My favorite place for Piadina is in the center of Bologna is on  Borgonuovo road and is called “la tua piadina.” Is always crowded so you can take a good beer while you are waiting!

 

 

 

 

 

 

 

 

 

PIADINA RECIPE

INGREDIENTS

1.06 ounces lard (you can also use oil, but the original recipe calls for lard)
17.64 ounces of flour
1 teaspoon baking soda
water q.b
ingredients To fill the piadina : for example, ham , sausage and peppers, mozzarella,rocket and squaccherone( a tipical fresh cheese)…preparation:

Mix the flour with the lard, salt, baking soda and a bit ‘of water.(u can do this by hand or with bread machine)

 Once you got the dough, spread it with a rolling pin to create the tortillas!!. Cook on a hot pan preferably thick bottom, making small holes on the surface with a fork.

when it is cooked on one side ,turn it on the other side!!

then fill the piadina with your favourite ingredients

today i make this piadina with cheese and ham:

i’m waiting for your questions and opinions..thanksssss

PENNE” WITH FRESH SALMON , ZUCCHINI AND COURGETTE FLOWERS

Ingredients

3,53 oz  Pasta..(u can choose what kind of pasta do u prefer)     

1 small slice of fresh salmon

2 small zucchini (if u can’t find the small one it’s the same) 

3/4 or more courgette  flowers(zucchini flowers)

salt,  pepper and olive oil

0,90 oz butter

LET’ S COOK

FIRST OF ALL

HEAT PASTA’ s WATER IN A POT  OF BOILING

MEANWHILE.. COOK THE SALMON IN A PAN OR ON A GRILL ( IF YOU HAVE LITTLE TIME MICROWAVE IT’S OK).

ONCE THE SALMON IS READY DIVIDED INTO SMALL PIECES AND REMOVE THE SPINES.  PUT ON PAN  TWO SPOONS OF OLIVE OIL AND MAKE WARM FOR A  MINUTE.  THEN ADD  ZUCCHINI  SLICED INTO STRIPES  OR IN SMALL CUBES AND WHEN THEY RE READY ADD A LITTLE SALT, THE SALMON AND  THE FLOWERS OF ZUCCHINI CUT INTO STRIPES. FINALLY ADD 0,90 OZ  OF BUTTER AND TURN OFF THE STOVES. 

When the water boils add the salt and the pasta and cook for the time that is indicated on the package. One minute before draining the pasta turn on the pan with the sauce then drain the pasta and pour into the pan .. mix well and garnish with a basil leaf and a sprinkling

ENJOY YOUR MEAL

                   

FRESH EGG PASTA RECIPE

FRESH PASTA RECIPE AND MORE..

By adding special ingredients to the dough can be given different colors to various formats:

green with spinach, basil or parsley just cooked and blended

red beetroot or boiled and  tomato paste

orange with carrots or pumpkin cooked and eventually dried in the fire

yellow with saffron or curry powder diluted in warm water

brown with cocoa powder

black  with squid ink

FRESH PASTA RECIPE

INGREDIENTS

fresh eggs

flour

salt

The doses are 1 egg per 100 g. of flour, but be sure to have available more flour for preparation.

PREPARATION

Make the fountain with the flour and make a hole in the center.

Put a little ‘salt in the center Break the eggs and pour in the center of the fountain. Begin mixing with a fork.

Then go to work with your hands. At this point it may be that the dough is too wet, because sometimes the eggs are large, in this case, add more flour, if it is too dry combined with a little water or white wine, or another egg and more flour if needed. Knead the dough until it is smooth and soft.

Wrap the dough in plastic wrap and let rest for an hour

If you have the pasta machine, you can pull the dough sheets with the pasta machine otherwise after  floured the work surface you can roll the dough into a thin sheet.

let it dry a little bit the dough sheets, and cut as desired

If you re doing handmade  TAGLIATELLE…..

Roll out a thin sheet with a thickness of 0,039 inch and let it dry. Once dry, roll each dough over itself and cut into 0.19 inch large slices. Spread the noodles on a dry floor, and let them dry for a few hours before cooking.

According to tradition this delicacy is typical of the city of Bologna where Tagliatelle are usually prepared with the inevitable Bolognese sauce..we see THE RECIPE  in the next post ..if u’d like it!!!

LET’S TALK ABOUT PASTA

Pasta in Italy is certainly one of the most consumed food! With 28 kg annual per capita, Italy is always the first place in the world for the consumption of pasta and can not miss on Italian tables! There are many kinds of pasta!

 the first great distinction to make is between the  homemade pasta and dried pasta that we buy at the supermarket! Usually a matter of convenience, we buy pasta at the supermarket, and occasionally resorts to the home-made for particular types of sauces and recipes! Even if , especially in southern Italy many mothers continue to make pasta at home with their hands.

Almost every region has its own type of pasta and recipes to flavor it. And they are really innumerable as are the formats of pasta! The Emilia Romagna is one of the regions best known for the homemade pasta and many bakeries in the Bologna center prepare fresh pasta every day and Tortellini! AMAZING!!! (in these days unfortunately because of the devastating earthquake, many businesses have been damaged expecially those that produce the parmesan which we discuss later, and the famous balsamic vinegar from Modena) … But even the Abruzzi, Molise, Campania not be outdone.

 

Dried Pasta

I’ve always noticed that when I go abroad (compared to the shelves of Italian supermarkets) there s’no so much diversity as in italy in the types and brands of pasta! And this is surely due to the fact that here you can eat pasta every day! 

We distinguish between long pasta (spaghetti, linguine famous for pesto recipe)short  pasta (fusilli, macaroni, farfalle)  and tiny pasta (for soup as stars). Here you are:

LONG PASTA

SHORT PASTA

TINY PASTA

as u can see there’s a lot of kind of pasta!!! and every type of pasta has many recipes which can be enjoyed on!!!

i m waiting for your answer !! Let’s go guys!!!!

to be continued

Talking about italy

Tastes of Italy

First of all. we must say one thing … Italy is divided into regions and each region offers a variety of local products. This variety depends on the diversity of terrain, climatic differences and the historical and political events that distinguish the different Italian regions. The recipes also from village to village change a lot. In the Italian family, usually the mother is the holder of the cooking secrets( handed down from generation to generation) which keep strictly. 

Lasagna, homemade pasta, Pizza, Tiramisù…and other delicacies

we will discover little by little the magic of this diversity that makes our country renowned abroad!!!!!
so lets’go… with the recipe..the questions and   more and more

To Start up..a brief introduction!!!!

HELLOOO Bloggersss…!!!!!!!!!!!1

this is my first experience on a blog. I’m Lisa. I’m 31 and live near venice .. in the heart of romantic Italy.

Ever since I was little I had a great passion for cooking and art and I have to thank my family who always encouraged me. I’d like to share this passion with anyone who is interested .. telling you the secrets and customs of the Italian culinary culture! With recipes, thoughts and to answer all your curiosity! Even suggestions for your Italian holiday or just to create in your home an authentic Mediterranean scent!!    Are u ready to open the door to taste?

i’m waiting for your opinions and suggestions…