Lemon pasta, homemade gnocchi, Puglia focaccia… 7 recipes from Italian chefs

Lemon pasta, homemade gnocchi, Puglia focaccia… 7 recipes from Italian chefs

After the spaghetti has thickened, add the lemon zest, then add 4 tbsp. Finish with lemon juice coffee, parsley and bread croutons.

Join and serve everything for the last time.

Cooked – 60 Easy Recipes for Hard Tomorrow, Victor Lope (Humans, € 19.90)


Passerini, 65, rue Traversière, 75012 Paris, www.passerini.paris

A bowl of gnocchi.© Westend61 via Getty Images

Homemade gnocchi from Pastor Restaurant

Dough for gnocchi;
– 500 grams of potatoes
– 1 egg
– 150 grams of flour
– 2 tbsp grated parmesan
– nutmeg
– Salt
– Pepper

Start cooking potatoes (skin) in well-salted water. They can also be baked on a steam or dry salt bed.

Once cooked, peel hot, pass through a vegetable grinder, then spread the meat evenly in a cool place without carrying it down.

After the meat has cooled, add all the ingredients without adding the flour. It should be flexible and smooth.

Leave to rest for a few minutes, then cut the slices out of the dough, and from this dough, cut into small “thin” shapes, roll in flour and cut the nougat with a knife.

The method is to keep them in the refrigerator for 2 days without sticking Remove excess flour from gnocchi through a sieve and wash them in warm salt water to remove them. Once the gnocchi has risen, soak them in ice water. Once cooled, turn off, store and refrigerate.

For the soup;
– A pumpkin
– 250 g boiled meat;
– Cime di rapa and / or Swiss Charts collection
– Roasted Parmesan
– Salt
– Pepper
– olive oil
– Sergeant

Cut the squash into pieces, add salt, pepper, olive oil, sage and place in the oven at 180 ° for 20 minutes. Then remove the skin and mix in a blender to get a nice cleanser.


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