There is nothing as delicious as light, pillowy gnocchi. Add to that the flavorful flesh of the purple potato and you have a real winner. This purple potato gnocchi version is from Veneto and Lazio, which uses eggs, unlike the gnocchi of Piedmont, which does not use eggs. Scouring the gnocchi takes a few minutes, … Read more
For the pasta: Timballo di Orecchiette al Forno-Pasta 14 ounces dried orecchiette pasta Heat 3.5 liters of water and 2 tablespoons of sea salt in a saucepan to the boil. Add the pasta and cook for 10 minutes, making sure the pasta is al dente. (The pasta will also be cooked later.) Reserve a cup … Read more
For the Rigatoni: Rigatoni Author: Pizza today Type of recipe: assert 1 pound Rigatoni 2 tablespoons of salt Add 6 liters to a saucepan and bring to the boil with 2 tablespoons of salt. Add 1 pound of Rigatoni and cook for 12 minutes. 3.5.3251 For crackling Prosciutto di Parma: Prosciutto di Parma Cracklings Author: … Read more