10.17.2017

Beer and butternut squash focaccia

2 cups of bread flour - 0 flour in Italy1 cup of semolina flour

1 fresh yeast or one sachet of powder (yeast for bread)
Honey
1 cup good quality beer (can be any beer, even dark)
1 tbsp salt
1/4 cup olive oil + oil to drizzle
Rock salt
Fresh sage
1 cup butter nut squash in pieces
Half red onion in jullien (optional)

In a big bow dissolve the yeast with one tbsp of honey. If the yeast is
 active, the yeast will become liquid. Add the beer and dissolve again.
 Add the semolina and the flour and mix with a spoon until is hard.
Add then the salt and 1/4 cup olive oil in your hands. Kneed for
about 3 minutes at the most. Flatten the dough in a big retangle
in a non stick pan or in a pan covered with baking paper. Make
little holes with your finger and add the sage, squash and red
onions, drizzle honey, olive oil and few pinches of rock salt.






Sage and honey focaccia

2 cups of bread flour - 0 flour in Italy1 cup of semolina flour
1 fresh yeast or one sachet of powder (yeast for bread)
Honey
1 cup water
1 tbsp salt
1/4 cup olive oil + oil to drizzle
Rock salt
Fresh sage

In a big bow dissolve the yeast with one tbsp of honey. If the yeast is active, the yeast will become liquid. Add the water and dissolve again. Add the semolina and the flour and mix with a spoon until is hard. Add then the salt and 1/4 cup olive oil in your hands. Kneed for about 3 minutes at the most. Flatten the dough in a big retangle in a non stick pan or in a pan covered with baking paper. Make little holes with your finger and add the sage, drizzle honey, olive oil and few pinches of rock salt.
Bake in a convection oven for 25 minutes or until golden brown in 190C.

9.02.2017

Farofa with meat recipe


Farofa package
Ingredients:
1 onion, sliced
5 garlic cloves, sliced
1 red pepper, cut in stripes
1 yellow pepper, cut in stripes
250g Italian sausages
1 chicken breast
500g pork filet
300g pork belly
2 cups farofa
Fresh cilantro or fresh parsley
4 Limes
1 tbsp cumin
1/2 tbsp chilli peppers
1/4 cup olive oil
Salt & Pepper

1. Marinade the pork filet, Italian sausages, chicken and pork belly with the lime, cilantro, cumin, chilli pepper flakes and olive oil. Let it rest for at least three hours. You can make holes with a knife on the pork and put the garlic inside the meat.

2. Bake all the meats together until is all tender and cooked. About 40 minutes in a 200C.

3. In a frying pan, stir fry all the vegetables together. Cut the meat in bite pieces and mix together with the vegetables.

4. Stir in together the farofa, then serve it with limes on the top.

7.18.2017

White meat sauce with almonds (ragù bianco)


1kg minced veal or pork

1/2 cup almonds, chopped 

100g black forest ham


1/2 onion or one shallot, chopped

1 clove of garlic, chopped

1 carrot, chopped

1 celery stick, chopped

Parsley

1/4 cup of olive oil

1 cup of white wine

4 tbsp cream or mascarpone

In a sauce pan combine the carrots, onion and garlic with the olive oil. Then add the ham with the almonds and let cook until brown. Add the veal and let cook in a slow temperature for about 20 minutes.  When the meat is brown, turn the heating on high and add the wine.  Let to reduce until there will be no wine left. Cook for another 3 minutes and it is ready to serve with the parsley and the mascarpone.

7.14.2017

Chocolate fudge flan

1 cup/can condensed milk1 cup heavy cream
8 tbsp chocolate powder
3 eggs
1 tbsp butter
Chocolate granulate

Mix all the ingredients in a blender.
You can make it individual or in a big tray. Grease the pan with butter and sugar.
Add the mixture and bake in bain-Marie for about 40 minutes.
Take out of oven and let cool down. Serve cold with granulate chocotale on the top.




Linguini alle vongole

Vongole sauce

-1kg fresh and alive vongole (clams)-1/4 cup olive oil
-4 garlic cloves
-Onion, half chopped
-1 cup cherry tomatoes, cut in half
-1 cup white wine
-Italian parsley
-Crushed red pepper flakes
-Salt & Black pepper

In a big pan, fry the garlic and onions until golden brown.  Add the cherry tomatoes and let cook for another 3 minutes. Add the vongole, wine, pepper flakes, parsley and the salt & pepper. Close the pan and let cook until all the vongole is open. When is all open, take the lid out of the pan and let cook a little more to evaporate a little bit the wine! Toss the pasta in and serve it!

7.12.2017

Pollo all'arancia e limone

Ingredients
  • 2 bone in, skin on chicken breasts, or other chicken parts
  • 5 cloves garlic, minced
  • 2 tablespoons honey
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon rosemary
  • 1 tablespoon sage
  • 1 teaspoon, chopped garlic
  • red pepper flakes, a good pinch
  • 1 medium red onion, sliced
  • ¼ cup of olive oil, plus extra for drizzling
  • salt and pepper to taste
Instructions
  1. Heat oven to 200C/400F
  2. Whisk together the olive oil, honey, lemon and orange juice, dried seasoning, paprika, red pepper flakes, onion or garlic powder, salt and pepper.
  3. Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time for even more flavor infusion.
  4. Arrange the sliced citrus and onion all around and underneath the chicken.
  5. Place fresh thyme and rosemary throughout and a good drizzle of olive oil.
  6. Roast uncovered for about an hour or until juices run clear and chicken is fully cooked.

Nonna's Summer Pork Roast


  • 2 Tb sage leafs, chopped
  • 2 Tb rosemary, chopped
  • 8 cloves garlic, minced
  • zest of one lemon
  • ½ tsp freshly ground black pepper
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup white wine
  • 1 piece pork tenderloin or pork filet mignon 
  • 5 slices bacon, thick cut
  1. To begin, preheat your oven to 220C/425 degrees.
  2. In a small dish, combine the sage and rosemary, minced garlic, the salt and pepper, the orange zest and the extra virgin olive oil. Stir this together into a soft paste.
  3. Place your pork in a baking dish. Slather the herb paste all over the top and drizzle some wine.
  4. Lay the bacon slices across, tucking the ends underneath.
  5. Bake for 40-45 minutes with a water dish inside the oven.
  6. Remove the roast to a platter and let it rest for 10 minutes before cutting.
  7. Enjoy!

7.06.2017

Risotto allo zafferano con seppie (Risotto with saffron and squid)

Ingredients for five servings:

1kg/2lbs Squid
2 1/2 cup of carnaroli rice
1 cup cherry tomatoes
1 onion
2 cloves garlic
A pinch of Saffron
Parsley (Fresh of course, if you have dry parsley trow in the trash!)
Olive Oil
Lemon
Salt & Pepper
Fish stock (To make the stock, boil some fish heads, shrimp with skin, onion and carrots).
White wine

You will need three pans for this preparation. One for the rice, one for the quid and another for the stock.

Use half of the onion and saute the onions with the squid for 10 minutes in high heat and another 10 with low heat. On the first five minutes add as well the cherry tomatoes cut in half.

In another pan, saute the onion and garlic. Add the rice and stock, cook for about 15 minutes. Add the Saffron and mix well until is al yellow. Add the squid, and mix well.

When the rice is cooked, take out of heat and add the lemon and parsley.

Serve with a good glass of prosecco or white wine.



6.23.2017

Limoncello sorbet

Very simple and refreshing. Perfect for serving in hot summer days.

Ingredients:
Juice of two lemons
1 shot of limoncello
1/2 cup sugar
4 cups of ice
Lemon zest

Mix the lemon juice, sugar, limoncello and lemon zest. In a blender add the ice and the juices mixture. Blend until homogenic. Serve immediately or keep in the freezer for four hours before serving.


5.02.2017

Moqueca de Camarão (Coconut shrimp stew)

1 tbsp palm oil (Dendê oil can be changed for coconut oil)4 tbsp peanut oil
4 cloves of garlic (sliced)
1 tbsp chopped ginger
1 onion (julienne)
1 red pepper (julienne)
1 yellow pepper (Julienne)
2 tomatoes (Julienne)
1 can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs Shrimp
Fresh Cilantro leaves
Spice chilli peppers (Add as much as you like all different spices you like)
Two limes

In a big pot, fry the ginger, garlic and onions with the mix of peanut oil and palm oil. After they are getting brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for not more that 10 minutes in medium heat. Open the pot and squeeze the lime. Serve with rice and fried cassava or fried potatoes.

4.26.2017

Gnocchi with cheese and almonds sauce

5 tbsp butter
4 tbsp flour4 cups whole milk
1 cup heavy cream
1 cup grated Asiago cheese
1/2 cup Parmiggiano or Grana Padano
3 tbsp Gorgonzola (optional)
Salt & Pepper
1/2 tea spoon nutmeg
1/2 cup chopped almonds


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add the cream and cheeses. Season with salt and nutmeg, and set aside until ready to use. In a different pan, toast the almonds with olive oil or butter and add to the sauce.

Gnocchi alla Bolognese

For the Bolognese sauce

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
500g veal, ground
500g pork, ground
1/4 pound pancetta or slab bacon, ground
1 tube tomato paste
1 1/2 cup milk
1 cup dry white wine
Parsley
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating


In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
Add the carrots and a table spoon of salt and wait the carrots to be brown. Add the pancetta and cook for another five minutes.
Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal and pork and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the wine and mix very well, the wine will deglaze the pan. Add the tomato paste, milk and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
For the GNOCCHI RECIPE CLICK HERE!!!

4.21.2017

Gnocchi Alla Sorrentina



-4 cups of can crushed tomatoes
-1/3 cup olive oil
-1 chopped onion
-5 garlic cloves, sliced
-1/2 medium carrot, shredded
-1 pinch crushed red pepper

-Basil
-Mozzarella

-Parmigiano


1 - In a big saucepan, heat the olive oil over medium heat. Add the carrots, onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes;



2 - Add the tomatoes and bring to a boil, stirring often;



3 - Lower the heat and simmer for 30 minutes. Season with salt and pepper;

4 - Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to a baking pan with the sauce, using a slotted spoon.

5 - Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes and parmigiano. Bake for no longer than five minutes. It is just to melting the cheese.










Gnocchi recipe

 Gnocchi dough
Gnocchi dough

Gnocchi alla Sorrentina

Gnocchi alla Bolognese

Gnocchi with cheese and almonds sauce




4.19.2017

Garganelli

Ingredients:

3 cups Italian 00 flour or all-purpose flour
3 eggs plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan cheese

Add the flour, the salt, nutmeg and cheese in a bowl. Mix with eggs until the texture is similar to a play dough. It cant be to stick, neither to dry. Add more flour or a little bit of warm water if necessary. Let dough to rest for about 15min wrapped in plastic or inside a container.

How to form the Garganelli?

First, divide the dough into 4-6 portions (whatever size is easiest for you to work with.)  Roll each portion through a pasta machine to a very thin dough, about a #7 setting.  Lightly flour the garganelli board.Cut the dough into 3-inch 
wide strips.Cut the strips of pasta into 
1-1/2 inch squares.Place one of the squares on a garganelli/gnocchi board, turn it so it looks like a diamond.Place the dowel at the bottom of 
the dough diamond.Roll the dowel to the to top of the diamond, pressing down lightly on the dough as you roll.Fold the top point of the 
diamond up over the dowel.Roll the dowel back down 
to the bottom of the diamond.At the end, press down to seal the bottom point of dough to the roll.Slide the formed quill off the dowel onto a floured tray.

Continue until all the garganelli are formed.  Set the garganelli aside to dry for 2-3 hours.

Continue until all the garganelli are formed.  Set the garganelli aside to dry for 2-3 hours.
Continue until all the garganelli are formed.  Set the garganelli aside to dry for 2-3 hours.

4.04.2017

Quinoa, poppy seeds and lemon muffin

This is a great recipe for who is trying to loose weight or gain muscle. Also gluten free.

375ml (1cup) quinoa flour (if you don't have it home, pretty much using a blender or pesto mortar, blend quinoa until is like a flour texture)
30ml (2 tbsp) Poppy seeds
22ml (1 1/2 tbsp) corn starch
14ml (3 tbs) baking powder
2ml (1/2 tbs) salt
3 eggs
175g (3/4 cup) greek yogurt
60ml (1/4 cup) coconut oil
125ml (1/2 cup) honey
2 lemons (use just the zest)

To make this muffin is very simple. Pretty much mix all the solid ingredients together in one bowl. In a second bowl, using a hand mixer mix all the liquids. Then slowly incorporate the solids into liquids until is homogenised. Bake for 25 minutes in 180C (370F).
Trick: You can juice the two lemons and mix with one tbsp of honey, cook for 2 minutes and using a spoon add on the top of the muffins.

Goes perfect with a cup of tea or coffee! :)



4.03.2017

Rucula tagliattelli with Sausage ragu

For the dough:

1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt

In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelle until the number 6.

Sausage sauce:
3 cloves of garlic, minced

200g of sausage, taken out of their casings
1/2 cup of tomato paste

1 cup heavy cream (one box of Italian Parmalat Panna)
1 1/12 cup of red wine
Thyme, about a Tablespoon
Olive oil 
Salt & Pepper to taste

Fry the onion, garlic and sausage in a generous amount of olive oil.  Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount.  Add tomato paste, and thyme.  Let cook for five minutes and add another half cup of wine.  Cover and simmer the sauce at a low temperature for about 30 minutes then add the cream, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).

1.31.2017

Buckwheat ravioli

 Pizzoccheri is a typical recipe of Valtellina, a mountainous region of Northern Italy.
Traditionally the pizzoccheri are a sort of short fettuccine made with buckwheat flour.
The sauce is made with savoy cabbage, potatoes, mountain cheese and a lot of butter.
It was amazing for us to make a sort of upgrading of the recipe, giving it a fusion touch...


Ingredients for 4 persons:


  • 150 g buckwheat flour
  • 100 g all purpose flour 
  • 20 g water 
  • 200 g boiled potatoes 
  • 20 g grated Parmigiano cheese + some more to season pasta 
  • 100 g semi-hard cow cheese like Asiago Mezzano
  • 250 g cabbage or savoy 
  • a handful of sage leaves 
  •  wo cloves of garlic
  • ground nutmeg and black pepper, e.v.o.oil, sea salt to taste 
 Boil the potatoes for about 30 minutes and set aside to cool down.

Make the dough: combine the two flours, a pinch of salt. Add a bit of water at a time: it may be that you will need more or less than 120 grams of water. It depend on the type of the flour. Add water a bit at a time until you get a tender but not sticky dough. Wrap in cling film and set aside for 15 minutes.
 Mash the cold potatoes and pour them into a large bowl. Add 20 g of grated Parmigiano cheese and the semi-hard cow cheese, grated. Season with a pinch of nutmeg, a pinch of ground black pepper and two pinches of sea salt. Combine well.
Roll the dough onto a floured surface. You can use the pasta maker, if you have one. The pasta sheets must be thin, but not too much like as you were rolling the tagliatelle or fettuccine: pizzoccheri is a rustic kind of pasta. 

You can make ravioli in the shape you like: squares, triangles, rounds... Cut the rolled dough into your favourite shape, place a teaspoon of filling in the middle. 

 Set the ravioli onto a floured board and bring to a boil a large pot of water. 
 
Meanwhile, wash and cut the cabbage into stripes of about 2 cm wide. When the water boils add salt (remember: 7 grams per litre) and pour the vegetable into it. Cook for about 8 minutes, then add the ravioli and cook for 5 minutes more.  

Melt the butter in a saucepan. Add the sage leaves and the garlic. Cook gently: the condiment must not burn. Drain the ravioli and the cabbage. Place into a serving plate and dress with aromatic hot butter and a generous handful of grated cheese. Enjoy!


Ravioli verdi ai formaggi e salsiccia

Sausage Filling
1/2 pound Italian Sausage (In Italy is just called Salsiccia sfusa)
1 tbsp. butter
1 tsp. crushed red pepper (or if you prefer just ground regular pepper)
1 cup grated Parmigiano cheese
1 tsp. oregano
1 tsp. parsley
1 egg yolk
Pinch of nutmeg
1. Cook the sausage until it’s no longer pink. Place in food processor, pulsing several times, but do NOT puree it.
2. Mix the sausage with the rest of the ingredients. Keep in the refrigerated until ready to use.

Homemade Spinach Pasta
  • 2 1/2 cups Flour
  • 3 Eggs
  • 5 ounces Fresh or Frozen Spinach (blanched and drained and pureed)
  • pinch Salt
  • pinch freshly Grated Nutmeg
  • Bench Flour (for dusting)

Place the flour, eggs, spinach, salt, and nutmeg in the bowl of the processor and pulse 15 times for 6 seconds at a time. The dough should be elastic and a little sticky. Wrap it in plastic wrap and allow it to rest at room temperature for 50 minutes. (The wrapped dough can be stored in the fridge for up to 1 day.) 
Note: If using frozen spinach, skip the blanching and simply thaw and press out excess water using a clean kitchen towel.


Cheese and mushroom sauce
  • 3 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup of our favorite mushrooms, sliced
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 2 Tbsp. flour
  • 1.5 cups milk
  • ⅔ cup shredded parmesan cheese

  1. In a large saucepan, heat olive oil over medium heat.
  2. Add mushrooms, garlic, nutmeg, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another tablespoon.
  3. Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute.
  4. Add ½ cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmer and cook until milk has thickened, about 5 minutes.
  5. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. 
  6. Garnish with walnuts if you would like and shredded parmesan cheese and serve immediately.

1.29.2017

Ricotta and parsley ravioli



ricotta ravioliServes 6:
To make the pasta:
4 large eggs400g 00 flour
pinch salt
1/2 tablespoon of olive oil
For the filling:
350g fresh ricotta
1 large egg
75 – 100g parmigiano, grated
1/4 tsp nutmeg powder
grated rind of one lemon
1/2 bunch fresh parsely, leaves picked and finely chopped
salt and pepper to taste
For the sauce:
100g unsalted butter
24 fresh sage leaves
grated parmigiano to serve

Make the filling whilst the pasta dough is resting and before rolling it out. To make the filling, simply mix together all the ingredients using a fork until the mixture is homogeneous. Adjust for salt and add pepper if you like. As there is a lot of pasta in this recipe, you should roll out a quarter of the pasta at a time, keeping the remainder wrapped in cling wrap. Make one batch of ravioli as per the instructions and then repeat.
To make the ravioli, place a teaspoon of filling on one half of a rectangle of pasta (our rectangles were about 5cm by 10 cm). Dip a finger in water, wetting the pasta around the filling. Now close the rectangle of pasta like a book so that the filling is enclosed, pressing well around the edges so the raviolo is sealed and there is no air trapped in the filling. Dust the pasta lightly with flour and place on the bench under a tea towel so the pasta does not dry out. Repeat with remaining pasta and filling.
To cook, heat a large pot of salted water until boiling and cook the ravioli for 5 to 7 minutes, until cooked. Whilst they are cooking, make the burnt butter by heating up the butter in a medium sized frypan, until the butter melts and add the sage leaves. Cook for a few minutes until it starts to turn brown. Drain the ravioli and spoon on the burnt butter sauce, decorating with a few crispy sage leaves. Some grated parmigiano is lovely on top of this as well.

Pear Ravioli with Parma Ham and Prosecco Sauce

Serves 4 as an entree (makes 18 ravioli, at 8cm diameter)

for the pasta:


200g 00 durum wheat flour
2 large eggs

for the filling:
2 ripe pears (230g peeled and cored)
10g unsalted butter
125g creamy blue cheese or taleggio (sweet Gorgonzola)
salt and pepper to taste
semolina flour for dusting
100g unsalted butter (for the sauce)
extra freshly ground pepper

For the sauce:
One tablespoon butter
100g Parma ham
1 cup cream
1 cup Prosecco
1/3 cup crushed walnuts
Salt & Black pepper
To make the pasta, put the flour in a mound on your work surface and make a well in the centre. Break open the two eggs into it and either using your finger tips or a fork, gradually incorporate the flour until it is all mixed in to the eggs. Knead until smooth (around 5 minutes). Form a ball with the dough, wrap in cling film and allow to rest for at least 30 minutes (a couple of hours is fine).
In the meantime, make the filling. Peel and core the pears, chopping them into small dice. Place them with 10g butter in a small pan and cook on medium heat for about 5 minutes until soft. Remove from the heat and allow to cool.
Mix the Gorgonzola in a bowl until smooth and add the cooled pears, fold through until homogeneous and add salt and pepper to taste. Set aside.
Divide the dough in two, keeping one piece wrapped in cling film while you work on the other one. Make the pasta by running it through your pasta machine until it is the desired thickness (I ran it through to the fourth thinnest setting “6” on a Marcato pasta machine).
I used an 8 cm diameter ravioli cutter to make my ravioli. Place heaped teaspoons of filling on your pasta sheet. Wet your finger with water and run it around the filling before folding the pasta onto itself so that the little mounds of filling are completely covered by pasta. Push down around the filling so that the pasta is well sealed, taking care not to trap air into the raviolo. Use your ravioli cutter to make circle around the filling where you have sealed the pasta. Lightly dust the ravioli  with semolina flour. Repeat, keeping the prepared ravioli covered by a clean teatowel as you make others so they do not dry out.
Place a large pot of well-salted water on the stove and bring to the boil. Drop in the ravioli when the water boils and cook until al dente (mine took 6-7 minutes).
Whilst the ravioli are cooking, put butter in the pan and then add the Parma ham cut in pieces, let cook until brown and combine the prosecco. When the prosecco evaporates add the walnuts, cream, Salt & pepper and mix the ravioli with the sauce.

Tortellini di Valeggio

 Each region of Italy has its own pasta shapes and pasta recipes. Valeggio sul Mincio, a town near Lago di Garda and the city of Verona, is famous for its Tortellini di Valeggio, tortellini made of pasta as thin as a veil with a filling of beef, chicken, and pork. To make them extra delicate, the pasta dough is made with part of the eggs replaced by water. 
 The tortellini are cooked in a meat stock. You could also serve them in the stock, or with butter and sage like I did. You can then use the leftover stock to make risotto. This does mean that you can’t use as much salt in the stock as you would for cooking the tortellini in water, so in this case it is a good idea to add salt to the pasta dough. For additional flavor, I made the filling with fat from the stock (that floats on top) instead of olive oil.





For the filling
100 grams (3.5 oz) boneless and skinless chicken thigh, cubed
100 grams (3.5 oz) pork shoulder, cubed
100 grams (3.5 oz) stewing beef, such as chuck, cubed
50 grams (1.75 oz) prosciutto, cut into strips
50 grams (1.75 oz) freshly grated parmigiano reggiano
25 grams (1 oz) stale bread, cubed
1 clove
80 ml (1/3 cup) Bardolino (red wine)
salt and freshly ground black pepper
1 egg yolk
1/2 Tbsp rosemary needles
dash of freshly grated nutmeg
1/2 onion, minced
2 Tbsp olive oil (or substitute with the fat from making the stock)

For the pasta dough
2 eggs
300 grams (2 cups) Italian 00 flour
about 50 ml (1/4 cup) water

For cooking and serving
2 litres (2 quarts) meat stock (made from chicken, beef, and pork)
50 grams (4 Tbsp) butter
2 Tbsp chopped fresh sage
freshly grated parmigiano reggiano
Heat the olive oil (or fat from stock) in a casserole. Add the onion and sauté over medium heat until the onion is translucent.
Add the pork, chicken, and beef, and sauté over medium high heat until the meat has lost its raw color on all sides. Add the rosemary.
Deglaze with the Bardolino.
Scrape with a wooden spatula to include the browned bits into the sauce.Add the clove, nutmeg, and season with salt and pepper.Cover and reduce the heat to low.Allow to simmer over low heat until the meat is tender, about 1 hour. Add a bit of meat stock if it becomes too dry.At the end of the cooking time (it is not very important that the meat is tender, as it will be ground anyway), remove the clove.Transfer the contents of the casserole to the food processor, including all the juices. Allow to cool somewhat (so the egg yolk won’t be cooked when you add it).Add the prosciutto, bread, and egg yolk as well as the cheese.Process with the ‘pulse’ until the mixture is homogeneous, but not pureed. It is nice to have some texture. Taste and adjust the seasoning with salt and freshly ground black pepper. Remember that the filling of tortellini and ravioli should always be slightly over-seasoned to avoid that your tortellini will end up tasting bland.Transfer the filling to a bowl, cover with plastic wrap, and refrigerate for an hour to firm up.Make pasta dough and roll it out as thinly as you can. Cut the pasta dough into 5 cm (2 inch) squares, and put a small ball of filling (about 1/2 teaspoon) on each square.Fold each square into a triangle, and seal the edges without trapping any air inside.Fold the tortellini around your finger, then fold it backwards. (That last step is not really needed.)
Arrange the tortellini on a surface sprinkled with semolina flour in a single layer.
To cook, bring the stock to a boil. Melt the butter in a non-stick frying pan and add the sage. When the stock boils, add the tortellini and cook them for a couple of minutes (depending on how much you dried them).
Transfer them to the butter and sage with a slotted spoon.Toss the tortellini in the butter and sage to coat them on all sides.
Serve on preheated plates, sprinkled with freshly grated Parmigiano.

Wine pairing

This is great with a Bardolino, the local red wine that is also used to make the filling. Bardolino is a light red wine that is best when slightly chilled (15ºC/59ºF