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perfectly imperfect ricotta and spinach gnocchi

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. [...]

pignolati

With a mixer, combine:

1 quart almond paste
3 c. powdered sugar
6 egg whites
2 t. vanilla extract
pinch of salt

keep on the side:
a bowl of raw pine nuts – pignoli, to roll the dough in.

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

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 [...]

dried blueberry zaletti

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 [...]

Tiramisu

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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 [...]

pasta

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 [...]

gnocchi, pesto, green beans

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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 [...]

Cantucci

6 cups flour
2 3/4 cups sugar
Pinch of salt
2 T. baking powder
1 ½ teaspoons nutmeg/ or cinnamon
4 ½ cups natural, whole almonds
7 or 8 eggs (sometimes size varies)
2 T. vanilla extract
1 T. amaretto

Mix wet into dry until combined.  Roll into thin logs and stop there for the night.
The next day, bake the logs at 350’ approximately [...]

campo de’ fiori minestrone

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.  [...]

pizza bianca

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1 ½ teaspoons dry active yeast
1 ½ cups warm water
2 Tablespoons olive oil
2 ¼ cups flour, and a couple handfuls of semolina for dusting

Mix it all up by mixer or by hand and then let rest covered by about 2 c. [...]