Ricotta Gnocchi
Delicious beyond words…
recipe here

Ricotta Gnocchi

Delicious beyond words…

recipe here

Canned Tomato Confusion
Kemp Minifie clears it all up:

Do you get confused in the canned tomato aisle of the supermarket? I sure do. Canned tomatoes come in so many different forms—whole peeled tomatoes, crushed tomatoes, tomato purée, tomato sauce, stewed tomatoes, etc.—that it’s enough to drive you crazy!

keep reading

Canned Tomato Confusion

Kemp Minifie clears it all up:

Do you get confused in the canned tomato aisle of the supermarket? I sure do. Canned tomatoes come in so many different forms—whole peeled tomatoes, crushed tomatoes, tomato purée, tomato sauce, stewed tomatoes, etc.—that it’s enough to drive you crazy!

keep reading

Chocolate Cherry Charlottes
We freeze the chocolate filling for these charlottes before baking them. 
Find out why here

Chocolate Cherry Charlottes

We freeze the chocolate filling for these charlottes before baking them.

Find out why here



Souffléed Gnocchi



Serves6
Active time:35 min
Start to finish:2 hr (includes chilling)

April 2005
Souffléed and pillow soft, gnocchi cooked in a variation on alla romana puts to rest this starch’s reputation as a heavy hitter. If you’re making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.


3 cups whole milk
3/4 teaspoon salt
3/4 cup semolina (3 oz; sometimes labeled “semolina flour”*)
3 large eggs
3/4 oz finely grated Parmigiano-Reggiano (7 tablespoons, see Tips)



Special equipment:
a 2-inch round cookie cutter; a 2-qt shallow baking dish




Bring milk with salt to a simmer in a 2- to 3-quart heavy saucepan over moderately low heat. Add semolina in a slow stream, whisking, then simmer, stirring constantly with a wooden spoon, 12 minutes (mixture will be very stiff). Remove from heat and stir in eggs 1 at a time, then stir in 6 tablespoons cheese and 3 tablespoons butter. Spread gnocchi mixture into a 1/2-inch-thick slab on an oiled baking sheet using a lightly oiled rubber spatula, then chill, uncovered, until cool to the touch, about 10 minutes.


Cut out rounds from gnocchi mixture with cookie cutter dipped in cool water (incorporating scraps as you work) and gently transfer rounds (they will be very soft), slightly overlapping, to buttered baking dish. Chill gnocchi, uncovered, 1 hour.


Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.


Melt remaining 1 1/2 tablespoons butter and brush over gnocchi, then sprinkle with remaining tablespoon cheese.


Bake in upper third of oven 10 minutes, then switch dish to lower third of oven and continue to bake until gnocchi are slightly puffed and lightly browned, about 10 minutes more. Let stand 5 minutes before serving.


Cooks’ notes:
Unbaked gnocchi can be chilled up to 1 day, covered after 1 hour.
*Available at Italian markets, specialty foods shops, and farawayfoods.com.





 Recipe by   Maggie Ruggiero  
 Photograph by   Quentin Bacon

Souffléed Gnocchi

Serves6
  • Active time:35 min
  • Start to finish:2 hr (includes chilling)
April 2005
Souffléed and pillow soft, gnocchi cooked in a variation on alla romana puts to rest this starch’s reputation as a heavy hitter. If you’re making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.
  • 3 cups whole milk
  • 3/4 teaspoon salt
  • 3/4 cup semolina (3 oz; sometimes labeled “semolina flour”*)
  • 3 large eggs
  • 3/4 oz finely grated Parmigiano-Reggiano (7 tablespoons, see Tips)
  • Special equipment:

    a 2-inch round cookie cutter; a 2-qt shallow baking dish
  • Bring milk with salt to a simmer in a 2- to 3-quart heavy saucepan over moderately low heat. Add semolina in a slow stream, whisking, then simmer, stirring constantly with a wooden spoon, 12 minutes (mixture will be very stiff). Remove from heat and stir in eggs 1 at a time, then stir in 6 tablespoons cheese and 3 tablespoons butter. Spread gnocchi mixture into a 1/2-inch-thick slab on an oiled baking sheet using a lightly oiled rubber spatula, then chill, uncovered, until cool to the touch, about 10 minutes.
  • Cut out rounds from gnocchi mixture with cookie cutter dipped in cool water (incorporating scraps as you work) and gently transfer rounds (they will be very soft), slightly overlapping, to buttered baking dish. Chill gnocchi, uncovered, 1 hour.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
  • Melt remaining 1 1/2 tablespoons butter and brush over gnocchi, then sprinkle with remaining tablespoon cheese.
  • Bake in upper third of oven 10 minutes, then switch dish to lower third of oven and continue to bake until gnocchi are slightly puffed and lightly browned, about 10 minutes more. Let stand 5 minutes before serving.
Cooks’ notes:
  • Unbaked gnocchi can be chilled up to 1 day, covered after 1 hour.
  • *Available at Italian markets, specialty foods shops, and farawayfoods.com.
Oatmeal Scones
Not just for breakfast, old-fashioned oatmeal adds crunch and character to everything. But also excellent for breakfast.
recipe here

Oatmeal Scones

Not just for breakfast, old-fashioned oatmeal adds crunch and character to everything. But also excellent for breakfast.

recipe here

Our friends at Epicurious have an epic slideshow of deviled egg recipes for Deviled Egg Day!
Happy Friday!
These beauties pictured above are Beet Pickled Deviled Eggs

Our friends at Epicurious have an epic slideshow of deviled egg recipes for Deviled Egg Day!

Happy Friday!

These beauties pictured above are Beet Pickled Deviled Eggs

Happy Deviled Egg day!
Who knew there was a day devoted to deviled eggs?
Here’s one of our favorite recipes for deviled eggs

Happy Deviled Egg day!

Who knew there was a day devoted to deviled eggs?

Here’s one of our favorite recipes for deviled eggs

A Taste of Umbria
Exquisite ingredients and authentic flavors meet in a trio of recipes by Ursula Ferrigno: Flatbread Stuffed with Cheese and Prosciutto, Lasagne in Bianco, and Perugian-Style Chocolate Hazelnut Cheesecake.
keep reading

A Taste of Umbria

Exquisite ingredients and authentic flavors meet in a trio of recipes by Ursula Ferrigno: Flatbread Stuffed with Cheese and Prosciutto, Lasagne in Bianco, and Perugian-Style Chocolate Hazelnut Cheesecake.

keep reading

A Tuscan Family Feast
Tony Oltranti’s family recipes for Roast Chicken with Pancetta and Olives, Broccoli Rabe with Sweet Italian Sausage, and Panettone Bread Pudding warm the heart and hearth.
keep reading

A Tuscan Family Feast

Tony Oltranti’s family recipes for Roast Chicken with Pancetta and Olives, Broccoli Rabe with Sweet Italian Sausage, and Panettone Bread Pudding warm the heart and hearth.