Gnocchi alla sorrentina with mozzarella di bufala

Gnocchi alla sorrentina is a traditional first course from Campania that sees gnocchi cooked in the oven. This is a really quick and easy preparation to do. You can use homemade potato dumplings but also bought dumplings that you find on supermarket shelves. In this case, preparing them will be even faster. Let's fasten our aprons and immediately discover the original recipe and the most delicious variations to make even in the pan!

INGREDIENTS

POTATO DUMPLINGS 1 kg

TOMATO SAUCE 400 gr

BUFFALO MOZZARELLA 250 gr

GRATED PARMESAN CHEESE 3 tbsp

FRESH BASIL to taste

EXTRA VIRGIN OLIVE OIL to taste

SALT to taste

PREPARATION

Cut the buffalo mozzarella and put it to drain. Heat the tomato sauce in a pan without adding anything else. In the meantime, preheat the oven to 200 degrees. Cook the gnocchi by throwing them in plenty of salted water, drain them as soon as they come to the surface, checking the level of cooking. Toss the potato gnocchi with the tomato sauce. Pour the gnocchi into four small baking dishes (the Neapolitan tradition sees earthenware bowls as containers for gnocchi alla sorrentina) lightly greased with oil. Spread the diced buffalo mozzarella on top and complete with a sprinkling of grated Parmesan cheese. Put the baking dishes in the oven and bake for 10/15 minutes, until the mozzarella begins to spin and a nice golden crust has formed on top of the gnocchi. Remove from the oven, decorate with fresh basil leaves and serve your tasty gnocchi alla sorrentina piping hot.

As also recommended the original recipe for gnocchi alla sorrentina sees the use of buffalo mozzarella. It is essential to drain it well, to avoid having wet gnocchi. Alternatively, you can use fior di latte, mozzarella made with cow's milk. As for cooking, in extreme cases you can also do it without an oven, in which case you will get gnocchi alla sorrentina in a pan. It will be enough to skip everything for a few minutes. They will be fast, and even if they will not be au gratin, the result will still be... phenomenal!

 

Vegetarian lasagna 

Vegetarian lasagna is a variant of the traditional Italian dish, suitable for those who follow a diet based on plant-based foods or simply want to enjoy a healthy and light dish. Vegetarian lasagna is characterized by the absence of meat or fish, and the presence of vegetables,  and cheeses. Its preparation is relatively simple, but it requires attention and care in the choice of ingredients to obtain a tasty and inviting result. This dish is a great alternative to the classic version, and is perfect for those who love the flavors of Mediterranean cuisine and want to enjoy a healthy and nutritious dish. In addition, thanks to the wide variety of vegetables and cheeses available, you can customize it according to your tastes and preferences. Here is the recipe to make a delicious vegetarian lasagna!

INGREDIENTS

Lasagne 1 pack

Basil pesto 1 jar

Eggplants 1

Red bell pepper 1

Leek 2

Zucchini 2

Mozzarella cheese 500 gr 

Salt to taste

Extra virgin olive oil 20 ml

Filling

Ricotta 400 gr 

Milk 200 ml 

Parmigiano Reggiano cheese 20 gr 

PREPARATION

Cut into julienne strips all the veggies. Brown the sticks with a few tablespoons of extra virgin olive oil, add salt to taste and let them cook covered with a lid.

Filling: mix the ricotta cheese with the milk, add Parmigiano Reggiano and salt to taste. Spread the inner part of a bakery pan with a little of this cream. Slice mozzarella and start the first layer with the lasagna sheets previously cooked, the cream filling, the cooked vegetables, mozzarella and some tablespoons of pesto. Bake it at 180° for 20 minutes. Serve lukewarm.

 

Spaghetti with garlic, oil and scampi 

I am sure that these SPAGHETTI WITH GARLIC, OIL AND PRAWNS are the emblem of summer and speed. Yummy and very delicate! A dish full of colors but also of flavors. I'll just give you one piece of advice: prepare plenty of them because I'm sure you'll make at least an encore!

Ingredients

350 g spaghetti alla chitarra

300 g prawns

300 g cherry tomatoes

1 clove garlic

parsley

black pepper

5 tbs olive oil

Preparation

For the SPAGHETTI WITH GARLIC, OIL AND PRAWNS, start by cleaning the prawns: remove the head, their shell and the inner casing. Rinse them under running water. Cook the spaghetti in plenty of lightly salted water. In the meantime, pour the oil and the garlic clove into the pan until it sizzles. Add the parsley stalks as well. Once the oil is well flavored, remove both the garlic and the parsley stalks. Cook the tomatoes and the prawns for a couple of minutes. Pour the spaghetti al dente and let everything flavor, adding a ladle of pasta cooking water. Finish with a good grind of black pepper and chopped parsley.

NOTES

Instead of black pepper, you can choose to use chili peppers. Insert it together with the parsley stalks in the oil when it sizzles.

Tagliatelle prosciutto and peas

Today we are going to prepare tagliatelle with prosciutto and peas, starting from homemade pasta. I always like to knead and, with the help of the pasta machine, if you have to prepare tagliatelle for 5/6 people, it's not a big job, believe me, it's done quite quickly. The first course of fresh pasta that everyone likes at the table! The dressing is super quick and too tasty! Now follow me in the recipe that I show you how to prepare them!

Ingredients for 4 people

240 gr. flour 

60 gr. durum wheat semolina

3 eggs

rice flour

1 shallot

400 gr. peas

130 gr. cooked  prosciutto in a single slice

salt and pepper

extra virgin olive oil

1 tbsp cream cheese

20 gr. butter

milk

Preparation

Let's start with the pasta.

Pour the flour and semolina onto the work surface and break the eggs in the center, then begin to knead. Mix the ingredients well until you get a homogeneous mixture. If we have a pasta machine, it will not be necessary to knead it too much, because, passing the dough several times between the rollers set at the widest point, it will become, however, nice and smooth. At this point I tighten the space between the rollers (1 tooth at a time) and pass the dough 2 times for each position until I get to point 6 (then it depends on the thickness of the dough that everyone prefers). Now we can use the rollers for the tagliatelle, then cut the dough and pour a little rice flour over it to prevent it from sticking. The tagliatelle with ham and peas are ready. If you like, you can sprinkle them with parmesan cheese. 

Now let's think about the dressing.

Sauté the finely chopped shallot in oil and the diced ham in a pan. Add the peas, salt and pepper and cook, gradually adding water until the peas are tender, about 30 minutes. Before turning off the heat, cook for another 5 minutes, adding the cream cheese and a little milk to the peas to obtain a creamier sauce. When the water boils, throw in the noodles; Drain them and pour them into the pan, adding a knob of butter and a ladle of cooking water. The tagliatelle with ham and peas are ready. If you like, you can sprinkle them with parmesan cheese.

 

Gaja

Costa Russi (Barbaresco) Langhe 1998 

Needless to say, this wine goes on & on. One comment from one of the tasters “It was a whiff of the future”. I can only hope the future is anything like this! Lots of caramel, smooth red fruit, raspberries, blackberries, TRUFFLES and light oak. The fruit is going off a bit earthy and forest floor with leather and oak. Cherry and plum fruits with sweet tobacco on blueberry and blackberry. Stunning after an hour in the decanter!

Professional Ratings

96 Wine Spectator

Solid, with mineral, blueberry and blackberry flavors. Structured yet fruity.

92

Robert Parker's Wine Advocate

Winemaker Notes

Drinking wonderfully at the moment, but will improve further with age. Aromas of berry, mint, roses and violets follow through to a medium-to full-bodied palate, with round, velvety tannins and a ripe fruit aftertaste. 

Asparagus risotto 

Asparagus risotto is one of our favorite spring pasta dishes! So simple and genuine, it is the perfect recipe to enhance the delicate and unmistakable flavor of these delicious seasonal vegetables. Asparagus, in fact, is used in all its parts: the stalks cut into slices enrich the risotto, while the tips are transformed into a velvety cream to be added at the time of creaming for a perfectly wavy result. The toughest part of the stems is also used to prepare vegetable broth, a clever way to recycle waste that will give an even more intense and aromatic taste!

INGREDIENTS

Carnaroli Rice 320 g

Asparagus 750 g

Grana Padano 50 g

Butter 50 g

Shallot 1

Extra virgin olive oil to taste

FOR THE BROTH

Carrots 2

Celery 1 coast

Onions 1

Water 2 l

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

PREPARATION

To prepare the asparagus risotto, start by cleaning the asparagus: remove the hardest part of the asparagus with your hands, which you will use for the broth. Cut off the tips of the asparagus which will be used to garnish the risotto and cut the rest of the asparagus into thin slices. Wash the vegetables for the broth, then cut the celery into coarse pieces, carrots and the onion. Prepare the broth: pour the vegetables into a pot, add the hard stalks of the asparagus that you have kept aside. Cover with water and, starting from cold water, cook at least half an hour from boiling. Peel and finely chop the shallot. Sauté for a few minutes with a drizzle of oil, add half of your asparagus slices, cook for a couple of minutes, stirring occasionally, season with salt and cover with a ladle of broth. Now let it cook for about 5 minutes with the lid on. Then let it cool. Blanch the asparagus tips in salted water for a couple of minutes. Cool them in water and ice, so that they maintain a nice bright color and remain crisp. Meanwhile, the asparagus slices will be warm, blend them with 15 g of oil. You will have to get a smooth and nice green cream. Now you have all the components to start cooking the risotto: heat a drizzle of oil in a large pan. Toast the rice for 3-4 minutes, adding a pinch of salt. Sprinkle with the broth until the rice is covered and continue cooking, wetting as needed. Halfway through cooking, add the remaining asparagus slices and continue to cook the risotto, adding salt if necessary. Set aside a couple of tablespoons of cream. When there are 2-3 minutes left before the risotto is cooked, add the rest of the cream. Once cooked, let it rest covered for two minutes. Stir in butter, grated cheese. Add ground pepper and a drizzle of oil and the remaining asparagus cream, stir vigorously. Serve the asparagus risotto piping hot, garnishing the plates with the asparagus tips kept aside.

PRESERVATION

Store the asparagus risotto in the refrigerator, in a tightly closed container for 2-3 days. Freezing is not recommended.

ADVICE

To understand how much asparagus stem to discard, just fold the asparagus which will break at the junction between the softest and toughest parts. If the stem is very thick, we recommend peeling it with a vegetable peeler to remove the harder outer part. I recommend blending the asparagus when cold so it doesn't darken. Do you have any leftover risotto? Au gratin in the oven with a few slices of provolone, you will get a delicious stringy flan!

Venetian liver

Venetian-style is one of the typical dishes of the Veneto region, and like all traditional dishes there are several variations, the most famous being the Vicenza liver, which differs from the Venetian liver for the use of white wine instead of wine vinegar. The base, however, is always the same: liver and onions, which must be of excellent quality to obtain an excellent result. Originally, it seems that the Venetian-style liver, or more generically the Venetian-style, since the dish is representative of the cuisine of the whole Veneto, was packaged with figs as a condiment. The Venetians were the first to replace figs with onions, which were very common in the lagoon.

Ingredients

500 g of calf liver

3 white onions

40 g of butter

1 or 2 tablespoons of white wine

1 bay leaf

extra virgin olive oil

salt

pepper

How to do it

Slice the onions medium thinly, heat the butter with a bay leaf (you can also add a spoonful of oil). Season the chopped onions and once they have softened slightly, add the wine and cook for about 25 minutes, stirring occasionally, adding a little warm water if necessary. The onions should soften without browning. Wash the liver, pat dry it and cut it into transversal slices. When the onions are wilted, add the liver and brown it. Stir for a couple of minutes to flavor it, do not brown it for more than 5 minutes on each side, add salt and pepper to taste.

 

Chicken with mushrooms and polenta

The Creamy Chicken with Sautéed Mushrooms with Polenta, is presented as a rich second course of meat with a delicate flavor, enriched with a delicious thick and enveloping cream that makes this preparation irresistible. It is a viable alternative for preparing chicken, a central ingredient in culinary traditions around the world. Chicken is one of the most popular and consumed meats globally. Also known as "white" meat due to its color after slaughter, this meat has a mild flavor and is relatively inexpensive. Plus, it's quick and easy to cook thanks to its low connective tissue content, making it tender on the palate. This type of meat is suitable for the whole family due to its nutritional value. It is high in protein and has a low fat content, making it an ideal choice for many.

Chicken is prized by children for its flavor, by moms for its thinness and high protein content, by nutritionists for the essential nutrients and high-quality protein it contains. Athletes prefer it because of its low fat content of good quality, its easy digestibility and its adequate calorie intake. In addition, its taste satisfies everyone's palate. This food contains all the nutrients you need to face both the winter and summer seasons, including mineral salts perfect for replenishing those lost through sweating, such as potassium and magnesium, as well as phosphorus, zinc and selenium, which promote healthy hair and nails, counteract muscle cramps and provide essential amino acids and vitamins, especially in group B. In particular, vitamin B3 provides energy and helps fight stress and insomnia, representing a valuable ally for the immune system, which is thus strengthened to fight the typical ailments of the cold season.

Low in calories, chicken is an easy meat to cook and offers many possibilities for preparation; Typically, chicken breast and thighs are the most popular cuts, but there are many other delicious cuts of this animal that are often underestimated and little known.

Ingredients

1 chicken

40 g of dried porcini mushrooms

400 g of tomato pulp

30 g of butter

1 dl of dry white wine

1 clove of garlic

1 sprig of rosemary

oil

salt

pepper

How to do it

Soak the mushrooms in hot water for half an hour, drain them, filter the water and store it. Heat two or three tablespoons of oil and brown the chicken cut into parts, when it has become golden, remove it and keep it warm, let the butter melt, add the squeezed mushrooms, mix and after a few minutes sprinkle them with the wine and let it evaporate. Add the tomato pulp, the chicken, the rosemary, the whole garlic, season with salt and pepper and if you want more flavour, add the filtered mushroom water. Cook for about 45 minutes, remove, remove the garlic and rosemary, transfer to a serving dish and serve hot accompanied by polenta.

 

Zucchini omelet with ricotta and olives 

The omelet is a simple recipe that can be prepared with many different ingredients, in a savory version with pasta or cereals, fish, meat, vegetables and cheeses, or in a sweet version with fruit, creams and jam. With a few precautions the result will be perfect. The ricotta and zucchini omelet is a simple and tasty second course. Ideal as a second course for dinner and also good cold. Follow me into the kitchen, today there are zucchini with ricotta and olives!

Ingredients

6 eggs

4 zucchini

50 g of grated cheese

80 g of black olives

150 g ricotta

a clove of garlic

oil

salt

pepper

butter

grated bread

Method

Heat three tablespoons of oil and season the zucchini cut into thin slices and a clove of garlic. Then remove the olives, pit them and cut them in half. In a bowl, beat the eggs with salt and pepper. Then add the ricotta, the grated cheese, the olives, the cooled zucchini and mix everything together. Butter and sprinkle with breadcrumbs a round mold of approximately 23 cm in diameter. Pour the mixture into the pan, level it with a spatula and put it in a preheated static oven at 180 C degrees and cook for at least 30 or 40 minutes or in a fan oven at 160 C degrees for about 25 minutes.

Pork ribs with sauce

Stewed ribs or tomato ribs, a perfect second course for autumn and spring, very easy to prepare and with polenta, of course, they are a hearty and really delicious main course. Stewed ribs are very easy to prepare, you will only have to do two or three initial steps and then they cook by themselves without even looking at them but I assure you that they remain very soft and tasty and if the next day you have some sauce left over (in my opinion it is impossible but you never know) you can also season the pasta with it. So I made you a lot hungry, didn't I?

And now...

Well, fasten your apron...!

Ingredients

1 kg Pork ribs

600 ml Tomato puree

1 onion

1 sprig Rosemary

4 tbs extra virgin olive oil

1 tsp meat cube

Salt

Preparation

If you want your pork ribs to be super soft, you'll need to do this step first. Boil a pot of water and, when it boils, blanch the ribs for a few seconds. Drain the ribs and set aside. Finely chop the onion. Put the extra virgin olive oil in a saucepan and heat it, then add the onion and rosemary and sauté for a few minutes. Cook the pork ribs, browning them in oil for a few minutes and then add the tomato puree, the teaspoon of homemade vegetable stock cube, stir, lower the heat and continue cooking for about 45 minutes over low heat and with the lid on. When the ribs are cooked and soft, remove the sprig of rosemary, season with salt if necessary, add a little pepper and stir. Serve the stewed ribs always hot and, if desired, with polenta.

VARIANTS AND TIPS

You can add chili powder. Like all foods cooked in a pot, the next day they taste better.

 

Storing Tomatoes This Way 🍅❤️ 

Today I want to tell you how to store tomatoes and some memories I have of when, as a little boy, I helped to make these preserves. Storing tomatoes for the winter is the ritual of every summer for us. It's hard work, but for the joy of being in company (because when you do these jobs you are all present, big, small, relatives near and far and, sometimes, even friends), you can't wait to get to work. Those who own a plot of land grow their own tomatoes, those who do not own them buy them in wooden boxes, perhaps from a trusted farmer, who does not use pesticides and pesticides. I remember as a child that the afternoon before we cleaned the tomato, removing the crown and any rotten tomatoes and putting everything we needed at hand. The next day, as soon as I heard the slightest noise, I would jump out of bed and we would all get to work. The fire was lit and put on a huge pot with water, then the tomato was cooked, pureed and bottled, and then the sauce was cooked in a bain-marie, in an even larger container. All this work between laughter, lots of joy and tables of food. In winter, when I open one of those preserves, I always think back to all this and I get nostalgic. But let's see together how to store tomatoes.

Ingredients

For the tomatoes

Tomatoes: 2.3-2.5 kg, cut into 4 pieces

Garlic: 6-7 cloves (2 cloves per jar)

Dill: a bunch

Parsley: a bunch

Herbs to taste: also use the stems

Onions: 400-450 g

For the marinade

Drinking water: quantity needed to fill the jars

Salt: 2 teaspoons (18 g) per 1.5 liter jar

Sugar: 2.5 tablespoons per 1.5 liter jar

Refined and odorless seed oil: 1 tablespoon per 1.5 liter jar

9% vinegar: 25 ml per 1.5 liter jar

For sterilization

1.5 liter jars: washed and sterilized

Lids: sterilize by boiling

Preparation

Preparing the jars

Wash and sterilize the jars by boiling them for a few minutes.

Sterilize the lids by boiling them separately.

Assembly in jars

Place 1 clove of garlic in the bottom of each jar.

Add some black peppercorns.

Arrange a layer of tomatoes.

Add a layer of chopped onions.

Add another clove of garlic.

Add dill, parsley and other herbs to taste.

Fill the jar with tomatoes, alternating with layers of onions and herbs until filled.

Preparation of the marinade

Bring drinking water to a boil.

Pour the boiling water into the jars until they are full.

Leave to rest for 15 minutes to allow the contents to warm up.

After 15 minutes, drain the water from the jars and bring it back to the boil.

Add salt, sugar, oil and vinegar as directed.

Filling and sealing jars

Pour the boiling marinade over the tomatoes in the jars.

Close hermetically with lids.

Turn the jars upside down to check for leaks.

Wrap the jars upside down in a warm blanket and let them cool completely.

storage

Store jars in a cool, dry place. They can be stored for a year at room temperature.

Enjoy your meal!