Breadsticks with Cheese (Pecorino Romano): 1¼ cup warm Water 1 tsp Sugar 2 tsp Active Dry Yeast 3 cups Bread…
FETTUCCINE WITH RICOTTA: 1 lb Homemade Fettuccine Pasta (or your favorite Pasta) (453g) 1 lb Whole Milk Ricotta (453g) 1…
EASTER BREAD: 1¼ cup Whole Milk ¼ lb Butter 2 extra large Eggs ½ cup Sugar 1 tsp Pure Vanilla…
GNOCCHI: 2 lbs Idaho Potatoes (900g) 1 extra large Egg 1 cup All Purpose Unbleached Flour (128g) ¼ tsp Pepper…
BAKED FISH FILLET (Cod): Olive Oil 3 cloves Garlic, minced ½ Onion, sliced ½ cup Celery, thinly sliced 8 oz…
ST. JOSEPH’S ZEPPOLE: Cream/Custard: 2 cups Whole Milk (480 ml) 5 Egg Yolks ½ cup Sugar (100 g) ¼ cup…
STUFFED CABBAGE: 1 large Cabbage, 3+ lbs SAUCE/GRAVY: ½ cup Onion, chopped 3 cloves Garlic, minced 1 qt Peeled Tomatoes…
How To Make Italian Gnocchi
ITALIAN GNOCCHI / Italian Cuisine / how to make Italian Gnocchi / world cuisine Facebook:
HEARTY MINESTRONE SOUP: 8 oz Dry Cannellini Beans 3 cloves Garlic 2 Bay Leaves Olive Oil 1 Onion (chopped) 3…
CAVATELLI (Cicatelli): 4 extra large Eggs 1 cup tepid Water 2 tsp Salt 4 cups All Purpose Unbleached Flour (plus…
CHICKEN FRANCESE 6 pieces Chicken Breast (sliced thin) 1 Lemon (cut ½ lemon into slices, reserve remaining ½ for juice)…