Episode #205 - Gnocchi with Spinach and Ricotta (Strozzapreti / The Priest Chockers)
This succulent and kids friendly dish comes again from my grandmother's kitchen; it is not a traditional Tuscan recipe, like many we already shared...
Lola is from Venice, and this "Strozzapreti" version has been served on our table since I can remember.
There are several legends
to explain the name "Strozzapreti" (The
Priest Chockers)...
One is that gluttonous priests were so enthralled by
the savory pasta that they ate
too quickly and choked themselves, sometimes to
death.
As always, there are several variations and
preparations...some even involving different
ingredients, but still intended to choke Priests, I
assume.
The recipe we are posting calls for Ricotta Cheese,
and needs to be cooked in the oven.
The main variation on this dish replaces the Ricotta
with boiled Potatoes (1Lb)...
when the balls are ready, instead of cooking them
into the oven, they need to be cooked in salted
boiling water,
as if they were regular pasta. Cooking time is
extremely short, as soon as the gnocchi will come to
the surface
they are ready to be collected, drained and served.
Also a different dressing can be used...red sauce and
basil instead of the butter and sage we are using
today.
Be ready to get your
hands dirty,
let's get cookin'!
Gnocchi di Ricotta e Spinaci
Serves: 6
Prep Time: 20
Cooking Time: 15-20
Ingredients
2 ½ Lb of Spinach
1 ½ Lb of Ricotta Cheese
6 Tbsp Parmesan, freshly Grated
2 Egg Yolks, lightly beaten
All purpose Flour, for dusting
¼ Cup of Butter, melted
Salt and Pepper
Episode #204 - Schiacciata alla Fiorentina (Orange Flavoured Carnival Cake from Florence)
Every town around Italy celebrates it; there are many different traditions, customs, and obviously foods, associated with it...
Like it happens for every
pagan holiday, food goes well along with laughs and a
festive spirit, and when it comes to feast, once
again (since Carnival comes right after Christmas),
you can indulge yourself with food...you know that
spring is around the corner...the time for fresh
vegetables and fruit is coming! So, yes, brig it
on...more cakes!
In Florence Carnival is
celebrated with the following desserts:
Frittelle di Riso (Fried rice balls
covered in sugar ), Cenci (fried
dough covered in sugar) and the Schiacciata
alla Fiorentina.
This cake is light and easy to prepare; around town
you can find it sliced in half and filled with
whipped cream or even ....Nutella!
Schiacciata alla
Fiorentina
Serves:
12
Prep Time: 15
Cook Time: 30-35
Ingredients
2 1/2 Cups (250 grams) of Flour (all
purpose, unbleached)
1 Cup (100 grams)of Sugar
4 tablespoons of Vegetable Oil
7 tablespoons of warm Whole Milk
3 Eggs
The Juice and the Zest of an Orange
1 1/2 tablespoons of Baking Powder
Confectioner's Sugar
Preparation:
Preheat your oven to 360 F (180 C).
Butter well an 8 ½ by 12 inches baking pan.
Separate the yolk and the egg whites.
Episode #203 - Pasta e Fagioli
Debi and I are finally back in Los Angeles, between the stove and the camera...very happy feeling.
Today we are unveiling you the secret of another very ancient and traditional dish: Pasta e Fagioli (Pasta in a thick Bean Soup).
Again, as we never will
get tired telling you, this is another family recipe,
everybody in Tuscany cooks it in their house, and
there are a lot of variations.
The one I learned to cook comes straight out of my
grandmother's kitchen: "Please don't tell your father
I suggested you use pork!", she said...
Don't worry Nonna, dad does not look at my recipes on
the web, our secret is well kept.....for the moment
at least.
Come in,
let's get cookin'!!!
Serves:
6
Prep time: 10 minutes (plus the time
to soak the beans)
Cook time: 40 minutes
Ingredients:
1 Lb Dark Kidney Beans
1 Lb Pork Ribs
¾ Lb of pasta (better if large, like rigatoni)
8 Cups of water
3 Cloves of Garlic
2 handfuls of Rosemary
8 Oz. Pelati
Salt, Pepper, Extra Virgin Olive oil
Preparation:
Rinse well the beans and Soak them
overnight.
Bring your 8 cups of water to a boil, add the beans,
stir well, and cook for about 40 minutes.
Broil the pork ribs in the oven. Season them with
some salt and pepper, cut them apart and lay them on
a large tray and put them in the oven…you should
settle for nothing less than a nice golden brown
crispy skin.