Ingredient: Grated Parmesan cheese

Quality, authenticity, excellence
Ricotta gnocchi with tomato and basil

First courses

Ricotta gnocchi with tomato and basil

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

50 min

Servings:

1 Portions

Ingredients:

200 g flour plus the one for the pastry board
3 eggs yolks
1 pinch grated nutmeg
6 tbsp extra virgin olive oil
1 fresh red-hot pepper cut into small slices
fresh basil to taste
225 g fresh buffalo ricotta cheese
30 g grated parmesan cheese
tomato sauce
salt and freshly ground or crushed black pepper to taste

PREPARATION

1

Pour into a bowl the flour, ricotta, egg yolks, parmesan cheese, nutmeg, a little salt and pepper, and mix everything together to make a soft and smooth pastry.

2

Turn the pastry over on the floured pastry board and work it for 3-5 minutes.

3

Take some pieces of the pastry and roll them up to make some kind of little sausages, which you will then cut into pieces about 2 cm long.

4

In the meantime, prepare the sauce frying for a minute the oil with the garlic and the pepper in pan, then remove from the heat and add the tomato sauce.

5

Put back on the fire, add salt and simmer for five minutes.

6

Cook the gnocchi in abundant boiling water.

7

Drain the gnocchi from the pot with a skimmer and put them in the pan with the tomato sauce.

8

Serve now with fresh basil decoration. If you want you can add a little grated parmesan cheese.

Condividi:
Quality, authenticity, excellence
Risotto with melon and gorgonzola cheese

First courses

Risotto with melon and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

300 g of Carnaroli Rice
200 g of Gorgonzola cheese
40 g of Butter
Extra virgin olive oil
Salt
Grated Parmesan cheese
400 g of Melon
100 ml of White wine
1 White onion
Vegetable broth
Pepper

PREPARATION

1

Remove the skin and any seeds from the melon and cut it into fairly small cubes.

2

Peel the onion and chop it finely.

3

Put the chopped mixture in a saucepan with a drop of extra-virgin olive oil and brown it on a low flame until it wilts. Add the rice and toast it for a few moments, then add the white wine. When the wine has completely evaporated, add about two thirds of the melon and a little vegetable stock.

4

Close the pot and continue cooking over low heat, stirring often and adding more broth whenever the previous one has been absorbed.

5

When the risotto is almost cooked, add the melon kept aside.

6

When cooked, turn off the stove and add the gorgonzola cut into small pieces. Add the butter and stir until all the ingredients are well blended.

7

Add salt, pepper and grated Parmesan to taste and serve your risotto.

Condividi:

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