Tag: cheese

Potato gnocchi stuffed with cheese – Italian Cuisine

Ingredients for 4 people

Preparation of stuffed potato gnocchi

1) Wash the potatoes and boil them with the peel in a saucepan with plenty water cold and calculate about 40 minutes of cooking from boiling. Drain them, peel them, pass them still very hot in the potato masher and collect the mashed potato on the pastry board. Add the flour, L'egg and a pinch of salt. Knead thoroughly until the mixture is homogeneous.

2) Shape the dough into many cylinders of about 2 cm in diameter, cut them into pieces 2-3 cm long and arrange a small cheese at the center of each; close it well inside and smooth the surface with slightly moistened hands.

3) Mash and peel thegarlic, brown it in a pan with the butter, then delete it; join the anchovies drained fromoil and melt them over low heat, stirring with a fork to dilute them. Clean the radicchio, cut it into strips and chop coarsely. Combine it withanchovy sauce, stir and turn off. Dip the gnocchi in plenty water boiling salted, drain when they come to the surface with a slotted spoon, season with sauce prepared and serve immediately hot.

Rigatoni recipe with cheese and cinnamon – Italian Cuisine

Ingredients

360 g rigatoni
230 g Pecorino Dop
150 g vegetable broth
butter
cinnamon powder
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 4 people

Heat the vegetable broth in a saucepan up to about 50 ° C, then melt 180 g of grated pecorino in it, over low heat, stirring
for about 15-20 minutes.
Pour all in a blender and blend at maximum power adding 50 g of butter, salt, pepper and 1 tablespoon of oil. Let it cool down.
Cook the pasta in boiling salted water. Meanwhile, lightly heat 1 tablespoon of cinnamon in a pan, to better release the aromas. Add a knob of butter and a ladle of pasta cooking water.
Drain the pasta halfway through cooking and pour it into the pan and, gradually adding a little of its water, finish cooking it.
Take it off from fire. Blend the pecorino sauce with an immersion blender and use it to whisk the pasta, adding more cooking water if needed. Finish with grated pecorino, a drizzle of oil and cinnamon powder.

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Tarallini with cheese and pepper – Italian Cuisine

Put flour and semolina in a bowl and mix, then add pecorino, salt, pepper, oil and wine and knead until you get a smooth and elastic dough.
Cover with a clean tea towel and let it sit at room temperature for about 30 minutes.

Resume the dough and start making cords about 1 cm thick and 8-10 cm long.
Then join the ends to create the classic L shape (cursive, lowercase).

As they are ready, arrange the taralli on the baking sheet lined with parchment paper.
Bake for about 20 minutes in a static oven preheated to 220 ° C.

The tarallini with cheese and pepper are ready, let them cool down at least before serving.