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Malfatti
1 lb. chopped spinach (boiled, drained, liquid well squeezed-out) 1 lb. fresh ricotta freshly grated nutmeg salt black pepper 6 whole eggs 4 yolks 1/4 lb. grated parmesan 1/4 lb. all purpose flour
Combine ingredients into a nice-tasting mass (feel free to taste before adding the eggs). Chill in fridge to firm it up a bit before forming bite-sized dumplings with a small spoon. [...] With a mixer, combine: 1 quart almond paste keep on the side: Chill the blended-up almond paste mixture. When you are ready to bake the dough into cookies, use a piping bag or a spoon to [...] Bolognese -a brown sauce- 1 lb. ground pork, 1 lb. ground beef or veal Brown meats in large pot with olive oil, and add, approximately, or to taste: 3 or 4 T. ground up fennel seed, pinch or two of salt, 1 diced carrot, 1 celery stick, also diced, a couple minced cloves of garlic 3 cloves (stuck in an onion chunk so [...] I used to make these at Gusto Ristorante e bar Americano for the cookie plate. I learned the general idea of how to make them from Nick Malgieri during my time at ICE. We talked biscotti when he found out I worked evenings for Jody Williams over at Giorgione. This is my summertime version, which, are [...] #gallery-1 { Place in a heatproof metal or glass bowl:
10 egg yolks, two pinches of salt, 1 cup of sugar, ½ cup of Kahlua. Place the bowl over the mouth of a saucepan containing a two or three cups worth of water [...] Handmade pasta can be made with or without eggs (all depending on what you’ve got on hand). Waverly Root’s recipe from, The Cooking of Italy: 1 cup of flour, 1/2 c. semolina 1 T. olive oil (a.k.a. a drizzle) a pinch of salt 1 egg, 1 egg white, water as needed Make a mound of flour with the salt and oil [...] #gallery-2 { pesto: Begin with a bunch of basil and maybe some spinach leaves too, stuffed in a blender, food processor, or bowl where you can crush things well. Add anywhere from 1/8-1/4 cup of toasted pine nuts and about 1/4 cup grated parmesan. Include [...] 6 cups flour Mix wet into dry until combined. Roll into thin logs and stop there for the night. 10/20/06 Curious about the open baskets of chopped vegetables, we asked one vendor exactly how one might start to use the vegetables for Minestrone. A small crowd of vendors gathered quickly and became rapidly unstoppable. There was hand gesturing. The veins in one man’s neck stood out as he spoke, another man’s eyes filled with tears. [...] #gallery-3 { 1 ½ teaspoons dry active yeast Mix it all up by mixer or by hand and then let rest covered by about 2 c. [...] |
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