Pasta with buffalo ricotta

Pasta with buffalo ricotta

The seasoning I used to make this pasta is very delicate and genuine. Children love it so much!Ingredients for 2 people: -250g(8.82 oz) of pasta -100g(3.52 oz) of buffalo ricotta -250g(8.82 oz) of tomato puree -half onion -20g(0.70 oz) butter -Parmesan cheese -salt and pepper 

Cappellacci of pumpkin with butter and sage

Cappellacci of pumpkin with butter and sage

Pumpkin cappellacci with butter and sage are of Emilian origin. To see how cappellacci are prepared, see: https://www.chefmamy.com/2023/05/03/cappellacci-with-ragu Ingredients: -Cappellacci with pumpkin -5-6 fresh sage leaves -30g(1.05 oz) of butter -Parmesan Preparation: 1) Place the fresh sage leaves and butter in a bowl. 2) Cook 

Tigelle modenesi

Tigelle modenesi

As the title indicates, tigelle are of Modena origins.Ingredients for 18 tigelle: -250g(8.82 oz) of “0” type flour -500g(17.63 oz) of “00” flour -300g(10.58 oz) of whole milk -60g(2.17 oz) of lard -50g(1.76 oz) of extra virgin olive oil -25g(0.88 oz) of fresh brewer’s yeast 

Cannoli with ricotta and chocolate chips

Cannoli with ricotta and chocolate chips

Today I made some very simple and good cannoli, to eat for breakfast or as a snack. Ingredients: -1 roll of rectangular puff pastry -200g(7.05 oz) of ricotta -3 tablespoons of sugar -1 yolk -2 tablespoons of chocolate chips -vanilla icing sugar -Lemon peel Preparation: 

Mozzarella “In carrozza”

Mozzarella “In carrozza”

Mozzarella “In Carrozza” is a simple, easy and delicious recipe and typical Italian recipe. Ingredients: -500g (15.87 oz) mozzarella for pizza (because it’s harder) -2 eggs -300g (10.58 oz) breadcrumbs/flour -100g (3.52 oz) butter or extra virgin olive oil -Salt and pepper -50ml milk Preparation:1) 

Fresh wholemeal pasta orecchiette with speck

Fresh wholemeal pasta orecchiette with speck

Orecchiette originate from Puglia or Basilicata (Italy). They are made of fresh pasta, this time I used the one made with durum wheat semolina and wholemeal semolina. Being a fresh pasta, it must be kept in the fridge and cooks very quickly (5 or 6 

Pizza

Pizza

As a good Italian, I couldn’t help but write the pizza recipe, although I must confess that for convenience and variety of offerings I often buy the pizza already at the pizzeria. Making pizza at home is very easy, it just takes a little time 

Risotto with porcini mushrooms and sausage

Risotto with porcini mushrooms and sausage

Ingredients for 4 people: -300g(10.58 oz) of rice -400g(14.11 oz) of sausage -100g(3.52 oz) of dried porcini mushrooms -300g(10.58 oz) of fresh mushrooms cut into slices -400g(14.11 oz) of broth -200g(7.05 oz) of parmiggiano reggiano cheese -1 onion -salt, pepper Preparation: 1) Soak the dried 

Linguine with trio of pork seasoning

Linguine with trio of pork seasoning

Ingredients for 4 people: -500g(17.63 oz) of pork cheek -500g(17.63 oz) of pasta linguine -1 Tropea/red onion -50g(1.76 oz) of Parmesan -50g(1.76 oz) of pecorino romano -500g(17.63 oz) tomato puree -1 glass of wine -pepper (there is no need for salt because the pork cheek 

Pasta Fusili with peas and cooked ham

Pasta Fusili with peas and cooked ham

Ingredients for 2 persons: -200g(7.05 oz) fine peas in cans -250g(8.82 oz) of diced cooked ham -130g(4.59 oz) of latose-free cream -1 cube of butter -half onion -salt and pepper -parmesan Preparation: 1) Put the water to boil in a pan. 2) Cut the onion