Month: April 2019

INGREDIENTS:     21.16 oz approx. cold water 14.11 oz approx. buckwheat flour 10.58 oz approx. tumminia flour 10.58 oz approx. Type 1 Molino Grassi 0.88 oz yeast 1 teaspoon of honey 1 pinch of salt 100 g of warm water 17.64 oz approx. fresh cherrytomatoes mixed black and green olives without core and little capers to pleasure cold-pressed olive oil , salt and oregano to taste METHOD: In a separate bowl, dissolve the yeast with 3.52 oz of warm water, 1 teaspoon of honey, 1 pinch of salt, a bit of cold-pressed olive oil. Let the honey work with the yeast, dissolve everything wellREAD MORE

GNUDI TOSCANI OF MY SCHOOL FRIEND LORENZA PORINELLI:     INGREDIENTS: 17.64 oz of cooked spinach well drained and chopped 14.11 oz of cottage cheese or the one you prefer 2 eggs 4 full tablespoons of parmesan cheese salt and nutmeg to taste flour to pleasure to obtain a dough less mushy     1) Mix everything well, after washing, cooking and squeezing well and cutting the spinaches. 2) Feel free to use your hands and make small balls and flour. 3) Add flour if the dough should be still soft and squishy (and sieve ricotta cheese before mixing with the rest) 4) Dip themREAD MORE