Four-Cheese Gnocchi
Gnocchi ai quattro formaggi, a very creamy Italian first course, soft texture that melts in your mouth, a delicate and at the same time tasty 4-cheese sauce. We chose the…
Italian Home Cook
Gnocchi ai quattro formaggi, a very creamy Italian first course, soft texture that melts in your mouth, a delicate and at the same time tasty 4-cheese sauce. We chose the…
Tuna Puttanesca Sauce is a basic recipe which, as the name suggests, is nothing less than the classic Puttanesca sauce to which tuna, fresh or tinned in oil, has been…
Puntarelle, named for its small and spiky-shaped leaves, is one of the key vegetables in the cuisine of Rome and the surrounding Lazio region. A vivid green and long-stemmed variety of…
Strong flavours for these well-balanced potato gnocchi. Not the usual grated cheese though, just freshly toasted breadcrumbs to sprinkle on top. How many gnocchi per person? It depends on what…
Cavolo Nero, also known as Tuscan Kale cavolo-nero-tuscan-kale, is widely used in soups (the most famous is the Tuscan Ribollita), but it is also perfect to combine with pasta or…
