Amazing Gnocchi Al Forno with Gennaro Contaldo
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In this series Jamie's mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he shows you how to cook a beautiful Gnocchi Al Forno.
For how to make the Gnocchi video click here:
Find the recipe here:
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Pizzoccheri Recipe - Cheesy Italian Buckwheat Pasta | Chef Tips
Today I'm making one of Northern Italy's favorite winter comfort foods — a Pizzoccheri recipe made from homemade buckwheat pasta, potatoes, cabbage, bitto/fontina/gruyere cheese, and lots of butter! Thanks to our friends Lele Leo (who is from Milan) and Deshawn Dickinson for introducing us to this delicious cheesy Italian pasta recipe! It is one of many unique dishes found in Lombardy and Valtellina, a mountainous region in the Italian Alps.
1. Make Pizzochheri Buckwheat Pasta:
Pizzochheri Pasta Recipe:
• 2 1/4 cups buckwheat flour
• 3/4 cups all purpose flour
• 1 cup water
• Mix together the flours and water, and add a little more water to make a smooth pasta. Transfer to floured work surface and knead until firm. Set aside in a ball, covered in plastic wrap, for about 30 minutes at room temperature.
• Lightly flour work surface and and cut pasta ball in half, roll into 1/8-inch thick. Cut into 2 1/2 inch strips. Dust with flour and stack up. Cut into 1/4-inch strips.
To Make the Pizzochheri Recipe:
1 head of green cabbage or Swiss Chard, cut in half, cored, and sliced into bit-sized pieces
2-3 cups potatoes, peeled and diced
10-16 oz. Bitto, casera, fontina or gruyere cheese (grated)
1 cup Parmigiano-Reggiano cheese, grated
Garlic Butter Drizzle:
8 oz. butter
1 teaspoon garlic shallot puree or 1 clove garlic
Directions:
1. Preheat a large casserole dish at 300 F.
2. Boil the potatoes, cabbage and pasta:
3. Bring a large stockpot of water to a boil. Add a couple pinches of salt, potatoes, cabbage. Bring to rapid boil for about 5 minutes. Add the pasta ribbons. While veg are boilings.
4. Add butter to a sauce pan on medium low. Melt down. Add the garlic and stir until browned, but not burned. Set aside.
5. To make the pizzoccheri gratin, layer the vegetables and cheese in two layers, followed by your desired amount of garlic butter on top. Add fresh cracked pepper. Layer into bowls and enjoy!!!!
Note: There is no need to buy pizzoccheri noodles here in the United States. You can make it very easily! The correct pizzochheri pronunciation is Pitz-OCK--ERRI.
“PASTA ???? ALLA VALDOSTANA ???? LA RICETTA VELOCE E FACILE”PASTA ???? ???? THE FAST AND EASY RECIPE
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Pasta alla valdostana
Saporita e sostanziosa, è una ricetta a base di fontina, panna e prosciutto, perfetta da gustare in montagna, magari dopo una mattinata di sci
Quando avete voglia di un primo piatto di pasta ricco, saporito e così sostanzioso da diventare piatto unico, allora la pasta alla valdostana può essere la ricetta che fa per voi. E’ adatta a tutti tranne che a chi non ama i formaggi, perché l’ingrediente principale di questa ricetta è il formaggio principe della Valle d’Aosta, la fontina.
Un formaggio che cambia a seconda della stagione
La fontina è un formaggio Dop che viene fatto soltanto con latte proveniente dalle mandrie valdostane che d’estate si nutrono sui pascoli in altura e d’inverno invece mangiano il fieno raccolto a fondovalle. Per una forma di fontina si impiegano 100 litri di latte freschissimo. Il sapore di questo formaggio può essere più dolce o più saporito a seconda della stagionatura. Normalmente si lasciano le forme 80 giorni ad asciugare su larghe tavole di legno: a quel punto gli “occhi,” ossia i buchi presenti nella pasta della fontina, saranno ben evidenti, testimoni della buona riuscita del formaggio.
La ricetta della pasta alla valdostana
Ingredienti per 4 persone
350 g pasta, 200 g prosciutto cotto a cubetti, 200 g fontina, 100 g Parmigiano Reggiano, 200 g panna fresca, sale, prezzemolo, una noce di burro.
Procedimento
Per prima cosa mettete in una padella la noce di burro e i cubetti di prosciutto. Lasciateli dorare e poi unite la fontina tagliata a striscioline e la panna. Nel frattempo mettete sul fuoco una pentola con acqua, fatela bollire, salatela e poi unite la pasta. Una volta cotta, scolatela e versatela nella padella con il prosciutto e la fontina. Fate saltare un minuto sul fuoco, poi spegnete, aggiustate di sale, spolverate di Parmigiano, unite il prezzemolo e servite
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Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies
Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: one of the few cheese producers in the Aosta Valley who only use milk from their own cows.
Renata and Clara's recipe is:
for the polenta:
600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat)
1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk)
120g butter
a lot of nutmeg (a third of a nut), some freshly ground black pepper
half a teaspoon of salt
For the fontina cheese sauce
2 garlic cloves (these are optional)
100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust)
enough milk cream to make a sauce; start with 400ml
Pasta Shells in Fontina Cheese and Mushroom Sauce
Here you have a great pasta to go along with your Turkey on this Thanksgiving day or Christmas! I hope you like it! Enjoy
Ingredientes:
1 lbs Pasta Shells
8 oz Sliced Portobello Mushrooms
8 slices of Chopped Bacon
3 cup Milk
1 cup Bread Crumbs
2 cups Cheddar Cheese (white & Yellow)
2 Cups Fontina Cheese
1 Chopped Onion
3 Tbsp Butter
2 minced Garlic Cloves
1 tspn Salt
1 tspn Black Pepper
Music courtesy of Audio Network.
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