Ok, so you might have some preconceived notions about this recipe once you hear the name. Grapes on focaccia…how in the world can that taste good? Let me say that this is exactly what I thought as well. As some … Continue reading
1 1/3 cups warm water about 105°F to 115°F 1 package active dry yeast 1 tablespoon sugar 3 ½ cups flour Olive oil 1 tablespoon Butter 1 teaspoon salt 1 large sweet onion Several sprigs of thyme Pour warm water … Continue reading
“Genoese” Style Pesto For 4 people: 100g French Green Beans Two sliced potatoes Four bunches of basil Two garlic cloves One tablespoon grated Parmesan cheese One tablespoon grated Pecorino cheese A handful of pine nuts Salt 1 cup extra virgin … Continue reading
Ragu’ 1 lb Ground Beef (or any other of your choosing) ½ onion ½ carrot ½ celery stalk 1 bay leaf Some parsley (optional) 14oz can crushed tomatoes 1 tablespoon Tomato paste 2-3 whole cloves (the spice) 4 tablespoons Olive … Continue reading
Béchamel 1 stick of butter or 8 tablespoons 8 tablespoons flour 4 cups milk Grated nutmeg Pepper 1 cup Grated Swiss or Fontina Salt (optional) In a large pot melt the butter. When completely melted, add the flour and whisk … Continue reading
Pumpkin Gnocchi ½ kilo pumpkin puree ½ kilo potato (Russet or Yukon Gold) 300 grams flour 1 whole egg Pinch of salt Preheat oven to 350° Method: Cut the squash in half length wise and scoop out the seeds. Place squash … Continue reading
