Tag: Balls

Pandoro and mascarpone balls – Italian Cuisine

»Pandoro and mascarpone balls

First, whip the cream fresh from the fridge, then add it to the mascarpone.
Separately, cut the pandoro into slices and then break it up.

Add the pandoro to the frosting, trying to obtain a uniform mixture, then, with slightly moistened hands, create balls of mixture the size of a walnut, flatten them, put a little nutella in the center and close the mixture on the cream.

Let your truffles rest in the fridge for at least 30 minutes, then pass them in the cocoa, making it adhere evenly.

The pandoro and mascarpone balls are ready, you just need to serve them.

Gnocchi with cacio e pepe: potato balls stuffed with cheese – Italian Cuisine


Gnocchi with cheese and pepper, the preparation

1) Boil the potatoes in a saucepan, with plenty of initially cold water and a handful of coarse salt. Once ready they will go peeled from hot and immediately pass with the potato masher. Create one fountain, add the Flour, the salt and the egg. Knead everything energetically.

2) Cut into small cubes the stringy cheese.

3) With the help of the scale, divide the dough into small portions of 10 g and with the help of the palm of your hand open it, putting in the center the cheese. Then close the ball.

4) Grind pepper with the help of a mortar and pestle.

5) Cook the gnocchi in hot water with olive oil and salt, drain them as soon as they come to the surface.

6) In a very hot pan toasted pepper, then add the gnocchi and a little cooking water. Lower the intensity of the flame e add the pecorino. Sauté the gnocchi, being careful not to curdle the cheese. Serve and sprinkle with wild pepper

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.


Posted on 19/10/2021


Bulgur and potato balls – Italian Cuisine

»Bulgur and potato balls

Wash the potatoes well, boil them for about 35 minutes and, once well cooked, peel and mash them (or blend them with a blender, as I did).

While the potatoes are cooking, cook the bulgur too, boiling it with 500 ml of salted water.
Cook until the bulgur has absorbed all the water, then set aside.

Put in a bowl: bulgur, potatoes, spring onions, parsley, chilli and mint, minced, a pinch of salt and mix.
Then create the meatballs with wet hands.

Cook in a non-stick pan with a little oil, turning them to brown evenly.

The bulgur and potato balls are ready: serve them warm or cold, alone or with a drizzle of lemon juice.

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