Pasta Sfoglia: From Our Table to Yours, More Than 100 Fresh, Seasonal Pasta Dishes
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freshly ground black pepper 1 egg Rice flour for dusting 1. Spread the all-purpose flour on a clean, dry work surface. Place the ricotta, salt, pepper, and egg on top of the flour. Use your hands to gather the ingredients together and gently knead the dough into a 10 by 8-inch log. Let rest for 2 minutes. 2. Lightly dust a clean, dry work surface with rice flour. Cut the log into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1⁄2-inch gnocchi. Store the gnocchi
this dish reflects my passion for eggplant prepared in the North African style. And in many North African kitchens, eggplant very often accompanies lamb. Here, I pair eggplant with lamb ragù that is prepared alla Pugliese, the way they do in Apulia—that is, without tomatoes, or in bianco. Its flavor is similar to one of my favorite Moroccan lamb and eggplant tagines, or stews. You might consider this a weekend or special-occasion dish because of the amount of time that goes into its preparation.
high. When the edges of the garlic turn golden, add the pureed tomatoes. Continue to cook, stirring occasionally, until reduced by half, about 10 minutes. Lower the heat. Add the salt and pepper. 2. Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook according to the package directions. Two minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet.
simple lemon cream, making it a dish perfectly suited for vegetarians. The rotolo is sliced before it’s baked, so individual portions are in place as soon as they come out of the oven. The recipe for Fresh Egg Pasta yields six sheets. You’ll need only four for this recipe (see Note). SERVES 6 1 recipe Fresh Egg Pasta, cut into sheets for filled pasta 2 lemons, cut in half 2 tablespoons grape seed oil 1 cup heavy cream Olive oil 2 pounds fresh spinach, tough stems removed, thoroughly
thaw for cooking, place the gnocchi in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking. Cook according to the recipe directions. Butternut Squash Gnocchi Butternut squash gnocchi, inspired by gnocchi di zucca, pumpkin gnocchi, a traditional dish from northern Italy’s Lombardy region, are even more temperamental than potato gnocchi. Because butternut squash don’t contain as much starch as potatoes, you’ll have to knead the dough a little longer than