Gnocchi

Today gnocchi ! The ultimate Italian comfort food. It’s my husband who’s in charge, gnocchi and fresh pasta is his “Regno” when our kids were little they loved helping him! (I do not know how many raw gnocchi they’ve eaten! Fond memories of happy lazy Sundays

Ingredients

  • 1 kg floury potatoes.
  • 300 g flour.
  • 1 egg.
  • Pinch of salt and nutmeg.
  • Butter.
  • Sage.
  • Parmigiano.

Boil the potatoes with their skin for more or less 30 min. Drain and peel them still warm. Mash the potatoes with a potato ricer, let them cool down, add the egg, salt, nutmeg and some flour, using your hands combine all the ingredients, add the flour little by little, form a ball. Cut a piece from the ball and roll it into a long thin sausage, cut in little pieces of more or less 2 cm. Pass the pieces on the tines of a fork. Bring a pan of salty water to a rolling boil, toss the gnocchi into the water and wait until they surface. Use a skimmer to fish them out of the pan, pass them in the melted butter and sage, some parmigiano and there you are ! just enjoy! Buon appetito!

Apple Pie

This zero butter/oil Apple pie is delicious, light and ready in no time. It’s packed with flavour and pieces of apples in every bite you take.

Ingredients

  • 3 eggs
  • 120g sugar
  • 250g self-raising flour
  • 150g Greek yogurt
  • 30ml milk
  • 3 apples
  • 1 lemon (zest and juice)
  • a splash off vanilla extract.

Preheat the oven to 180 Peel the apples, core them and cut them in pieces, sprinkle with lemon juice and 2 tablespoons of sugar. Mix the eggs, add the sugar and lemon zest, mix till the mixture is creamy, add the Greek yogurt and milk and finely the vanilla and flower, mix well Now add the apples and poor the batter in a cake tin sprinkle the cake with some sugar to create the crunchy crust, and bake for 45 min at 180. Do the toothpick test before taking the cake out of the oven. Done ! Buon appetito!

Babaganush

I am traveling even if I am stuck at home ( COVID doesn’t allow us !) So what a better way to travel than from your kitchen. Today we are going to the Middle East ! 1babaganush,a smokey,creamy eggplant flavorful dip. Sheherazade, my daughter in law taught me how to make this, it’s just delicious!

Ingredients

  • 1 eggplant
  • 2 tbsp of tahini
  • A little lemon juice
  • Half a tsp of pine nuts ( toasted)
  • 1 clove of garlic
  • half a teaspoon of cumin

Put the eggplant inside a tin foil and than the long side down on the hob, turning every so often till it’s done well. Once the eggplant cools down you can spoon out the inside easily. Than for each eggplant add one tablespoon of tahini,a little lemon juice some toasted pine nuts half a teaspoon of cumin and 1 clove of garlic mix everything in your blender and that’s it. Done ! Buon appetito!

Pizzoccheri

Winter comfort food to help you beat the cold weather blues

Ingredients

  • 400 g buckwheat flour
  • 100 g hard flour (farina 0)
  • 150 g butter
  • 250 g Casera dop
  • 200g Savoy cabbage
  • 250 g potatoes
  • 2 cloves of garlic
  • 300ml water
  • some pepper
  • 4 to 5 leaves of sage.

To prepare the pizzoccheri start by pouring the 2 types of flour (0 and buckwheat) together in a bowl, mix them well, and pour gently the water into the mixture, knead the dough for 5 minutes, transfer the dough on a lightly floured wooden board ( or marble worktop) knead the dough till you obtain a consistency that’s smooth and elastic, form a ball cover it with plastic foil and leave it rest for 30 minutes. In the meanwhile clean the cabbage, cut it in half and than into slices ( remove the triangular core ) peel the potatoes and cut them into a cube shape ( try to make the pieces uniform). Cut the casera cheese into little pieces. In a pan melt the butter with the sage leaves and garlic. Now we can start rolling out the dough with a rolling pin ( 2 / 3 mm thick) cut the dough into stripes ( approximately 7 cm long and 2 cm wide ) put them aside -boil the potatoes in a large pan with salty water, after 5 minutes add the cabbage and 2 minutes later you can add the pizzoccheri ( slowly and stir gently prevent them from sticking). They will have to cook 4 to 5 minutes. Now we start the dressing. With the help of a slotted spoon drain the pizzoccheri and vegetables, transfer them in a large bowl or oven dish, create layers first pizzoccheri and vegetables some casera and Parmesan cheese on top sprinkle with some melted butter ( butter with the garlic and sage ) repeat. Finish with cheese, the butter and some black pepper ( grated )
Done ! Buon appetito !

Lotus Cake

Ingredienti

  • 350 g di Philadelphia
  • 250g di biscotti Lotus
  • 80 gr di burro
  • 200 gr di crema spalmabile Lotus
  • 2 cucchiai di zucchero a velo
  • 1 cucchiaio di spezie per pan di zenzero
  • 250 ml di panna montata fredda
  • 1 cucchiaio di zucchero

Sbriciolare i biscotti fini fini aggiungi il burro fuso rivesti uno stampo a cerniera di 20 cm con carta da forno versa i biscotti sul fondo, livellare il tutto, metti in frigorifero per raffreddare. Mescolare Philadelphia, crema di Lotus, lo zucchero a velo, e le spezie per pan di zenzero fino a che sarà omogeneo e liscio, a parte montare la panna con lo zucchero, incorporare la panna con la crema di Philadelphia, versare il tutto nella forma coprire con la pellicola, mettere il tutto in frigorifero per almeno 6 ore. Sciogliere 2 cucchiai di crema Lotus a fuoco basso, lasciare raffreddare leggermente per poi versare il tutto sopra il cheesecake.

Purtroppo certi ingredienti sono difficile a trovare in Italia ma si trovano su Amazon