giovedì 14 marzo 2019

Gnocchetti di pane e ricotta - Bread and Ricotta Dumpling


Making dumpling is an easy and creative way of recycling the stale bread. 


I like them added to a lentil and vegetable soup.

Bread and Ricotta Dumplings

50 g stale country bread, chopped
Enough milk to soak the bread
250 g ricotta cheese
1 large egg
40 g Parmesan cheese, freshly grated
2 generous tablespoon plain white flour
Nutmeg
Sea salt and black pepper


Serves 4 to 5
Preparation time: 20 minutes plus 10 minutes for the bread to soak.
Cooking time: 5 minutes
1. In a small bowl, soak the bread with the milk for 10 minutes. Drain and squeeze.

2. In a large bowl, mix the ricotta with the egg and the Parmesan. Incorporate the bread and the flour and mix well with a fork or, even better, with your hands. Season with nutmeg, salt and pepper.

3. Using well-floured hands take a heaped dessertspoon of the mixture and roll lightly into a small dumpling, the size of a nut. Arrange the dumplings on a floured surface. Repeat until the mixture is finished.

4. Meanwhile, bring 1 litre of water to the boil; add a good pinch of salt and drop in the dumplings and let them cook (simmering) for 4 to 5 minutes.

5. With a slotted spoon, drain the dumpling and add them to any soup or broth.

6. Serve with a good sprinkle of Parmesan cheese.

venerdì 18 gennaio 2019

Polpette vegane di cavolfiore - Vegan Cauliflower Boulettes


The cauliflower is one of my favourite winter vegetables. Here I make it into vegan boulettes, which could be served both as a main course or as a side dish.

martedì 1 gennaio 2019

Polpette di lenticchie rosse - Red Lentil Boulettes


In Italy, we celebrate the new year's day with a traditional dish of lentils, which should bring luck and money. Today, the 1st January 2019, I make red lentil boulettes to start the new year with a new lentil recipe.

venerdì 2 novembre 2018

Dahl con polpettine di agnello e cavolo riccio croccante - Dahl with Lamb Boulettes and Crispy Kale


Dahl is one of my favourite dish in the cold season. I prepare it at least once a week, as it is quick, healthy, tasty, comforting  and so versatile that I can always serve it in different variations. Today, I combine my dahl with mini-boulettes of minced lamb and I finish it with crispy kale. Three dishes - dahl, boulettes and crispy kale - in one-course meal to share with family and friends. If you prepare and cook the boulettes and the kale while the dahl is simmering, it will take no longer than half an hour to have your meal ready. It is just a question of organisation. 

domenica 16 settembre 2018

Cosce d'anatra all'arancia - Duck Legs in Orange Sauce

Autumn is in the air, with the first chilly mornings, with the shorter evenings, with the pleasure of staying at home at night. Yesterday, I officially inaugurate the new season by preparing a slow-cooked dish: the duck legs in an orange sauce. On Saturdays I buy my ingredients at the farmers' market, where I find the best duck ever. To get it, I need to be there early, not later than 9 am. Here we are!


I slow cook my duck in the oven for almost 3 hours but I first sauté it in the pan, coated in flour and without any oil in order to remove its grease and get a crispy skin.

lunedì 10 settembre 2018

Zuppa di spinacini selvatici - Wild Spinach soup

The beginning of September is gloriously fruitful in the mountains.  I like picking wild mushrooms and berries,  without forgetting the last wild herbs, which are still good to make delicius dishes. There are still plenty of wild spinach around, so today I prepare a soup  inspired by a local recipe.