It takes very few ingredients to make fresh pasta dough which it can be used for everything from lasagne to gnocchi, tagliatelle and stuffed ravioli just like this one, to…
Smooth and tasty, these ricotta and tuna meatballs are ideal as finger food, an appetiser or even a main course. You will make them in no time. Serves: 4 |…
Pasta alla Norcina (con Tartufo Nero), one of the cornerstones of Umbrian cuisine, takes its name from the Norcini, i.e. those who slaughter pigs and process their meat to obtain…
We have cooked and wrapped this Potato Gnocchi in a soft creamy sauce made with fresh peas and ricotta cheese, which together make a simple and honest alternative to the…
Neapolitan Pastiera, Pastiera Napoletana in Italian, is a typical soft and fragrant Easter cake made in several familiar versions although the main ingredients are always the same: boiled wheat, ricotta…
