Traditional recipes

Bread dumplings in Taleggio sauce

Bread dumplings in Taleggio sauce

Who would have thought that gnocchi can also be made from bread? And here they are and they are really good. Taleggio cheese sauce complements this filling very well. It has a creamy consistency and a strong, slightly fruity taste highlighted by pear.

  • For gnocchi:
  • 2 large and thick slices of older bread, without crust, cut into cubes
  • 4 tablespoons flour
  • 2 eggs
  • 250 ml milk
  • 125 grams of bacon, cut into cubes
  • 50 grams of good quality salami, cut into cubes
  • 1 sprig of chopped green onions
  • salt pepper
  • 1 liter of beef soup
  • For the sauce:
  • 125 ml cream for cooking
  • 200 grams of Taleggio cheese
  • 1 pear cut into cubes

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Bread dumplings in Taleggio sauce:

Mix all the ingredients for the gnocchi, except the soup, until you get a slightly moist composition. On a plate sprinkled with flour, shape gnocchi into a ball. Boil in the soup, being careful not to stick to the bottom, until it rises to the surface.

For the sauce, heat the cream, then add the cheese and mix with a whisk until a creamy and fine sauce is obtained.

Pour the sauce into the plates, then place the gnocchi, and finally pieces of pear.


Sweet potato gnocchi with honey sauce and brown butter

These sweet, colorful, tasty and sweet-sour potato gnocchi are full of flavors. Incredibly easy to prepare from scratch with the help of the KitchenAid mixer.

  • 2-3 large (500 g) sweet potatoes
  • 1 large (225 g) red potato
  • 1 yolk
  • 1 teaspoon salt
  • 210 g white flour
  • 30 g cup of cake flour
  • 85 g butter
  • 3 cloves chopped garlic
  • 70 g pine buds
  • 1 teaspoon fresh, chopped sage
  • 85 g honey
  • 150 g baby spinach
  • - freshly grated Parmesan (to taste)

Preheat the oven to 220 ° C. Cut the potatoes in half and place them with the cut side down on a baking tray. Put them in the oven and bake them until they can be penetrated with a fork, about 35 minutes. (NOTE: Russet potatoes need more time to ripen.)

Once the potatoes are cooked and cold enough to handle, peel them and peel them.

Dig the potato core into the bowl of the mixer and secure the blade attachment. Start with speed 2, then increase to speed 6 and pass the potatoes for 30 seconds.

Replace the paddle attachment with the dough hook. Add salt and egg yolk, then turn on the mixer on speed 2. While mixing, add the flour to the mixer, about a quarter at a time. As soon as you have incorporated each amount of flour, add the next slice and turn off the mixer after you have incorporated the last amount. The dough should be slightly sticky, but if it is too sticky to handle, add another 30 g of flour before taking it out of the mixer bowl.

Sprinkle some flour on your hands and remove the dough from the mixer. (Lightly knead the dough on a surface sprinkled with a little flour, until it can be handled. Divide the dough into 6 equal pieces. Working one piece at a time, roll the dough into a thin cylinder with a diameter of about 1-1.5 cm. Cut the cylinder into 1-1.5 cm lengths, then roll each piece over the teeth of a fork (or over the wood chipper for gnocchi) to create the striped pattern.

Boil a large pot of water and add 1 teaspoon of salt. After the water has started to boil, boil the gnocchi in series for 4-5 minutes or until they float to the surface. Using a spatula with holes, transfer the gnocchi to a clean baking tray with raised edges. Allow to cool completely.

Melt the butter in a large saucepan over medium to high heat. After it has melted, reduce the heat to medium and let the butter fry for about 3 minutes, until the solid butter particles are browned and have a fried flavor (rotating the pan occasionally). Increase the heat to medium to high, add chopped garlic, pine buds and sage and stir to cover evenly with butter. Fry for 1-2 minutes, stirring occasionally.

Add gnocchi to the pan. Stir gently to cover them evenly with butter and cook for 1 minute, with the pan uncovered. Add the honey, stir again and cook for another minute. At the end, add the baby spinach, cover the pan and let the spinach soften for about a minute. Uncover the pan and include the spinach in the mixture.

Turn off the heat, cover the gnocchi with freshly grated Parmesan cheese and serve immediately with salt flakes, freshly ground pepper and more Parmesan cheese.

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Artisanal bread without gluten, grain, starch, dairy, yeast or sugar

One of my dreams was to be able to make artisanal bread without gluten, grains, starch, dairy, yeast or sugar, with a real bread smell, that would look and taste like bread and a texture similar to my childhood memories.

This recipe came as a profound inspiration, for which I am extremely grateful.

It grows in the oven, like an ordinary bread, it can be easily fried in a pan or in a toaster, it has a wonderful texture and a special taste.

It is beneficial to all those on an anti-inflammatory diet, allowed in the Diet of Specific Carbohydrates, GAPS, Paleo, ketogenic.

It does not contain grains, nor does it contain gluten, it does not contain starch, yeast, dairy or sugar. It is made from natural ingredients, without preservatives and has a divine taste.

From this recipe come two smaller breads - at least that's how I made them, and I put one of them in the freezer.

You can try to make a bigger bread but I honestly do not recommend it because you do not need a large amount for consumption, almond flour being extremely concentrated in nutrients.

You need some ingredients and patience on the part with the & # 8220 kneading & # 8221 because there you have to be a little careful, to easily incorporate the excess coconut flour. This is the secret of the firm but fluffy texture at the same time.

This recipe is my gift for all of you, I hope you like it as much. The recipe is part of my book & # 8220Bread for the Specific Carbohydrate Diet & # 8221 which you can find as a bonus in the First Program for the Implementation of the Specific Carbohydrate Diet without Dairy, already launched in Romania. The program can be accessed here.

I look forward to your impressions below.

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon of Himalayan salt
  • 3 egg-separated egg whites
  • ¼ cup of cashew butter
  • ½ cup of melted coconut oil, no taste or smell
  • ¼ cup of plain water
  • ¼ cup of coconut flour-divided into two equal parts

All ingredients except egg whites and coconut flour are put in the food processor and mixed until the dough is obtained.

Beat the egg whites in a bowl. Incorporate into the dough by hand, with a whisk.

The dough will come out soft. Sprinkle a little of half the amount of coconut flour over the dough and knead lightly with the fingers of one hand, as if it were classic bread, which requires kneading. Knead slowly, lifting the dough up slightly with your 4 fingers. Sprinkle a little more coconut flour and repeat. These movements absorb excess moisture and the dough becomes more viscous.

Prepare a tray with baking paper. Sprinkle a little coconut flour over the baking paper. Divide the dough in half and with wet hands form two balls of dough. Sprinkle the rest of the coconut flour on top.

Blow excess coconut flour from the baking paper, otherwise it will burn during baking. You can make a cross in the middle-optional, with a knife, to allow the bread to unfold and give a handmade look.

Bake the bread in the preheated oven for 35 minutes. Leave to cool on a grill and gently wipe off the excess coconut flour on top by hand.


Pumpkin dumplings and coconut flour

Gnocchi is a wonderful and quick option, often accompanied by a light sauce or simply as a garnish, but what can you do when there is no problem to consume grains or starch?

Use versatile and delicious pumpkin, in combination with nut or seed flour.

Here I used coconut flour because I really like how it compensates the texture of the pumpkin puree and because it is much more flexible, being used by those with intolerances to almonds or various nuts.

This recipe is extremely easy to make, you can prepare everything with the little ones - I assure you that they will have great fun in the kitchen while they shape these gnocchi.

The big difference is that these gnocchi will be baked versus the original version, in which they are boiled in water. Due to the fact that we do not use starch or any kind of grain, the coconut flour will crumble during boiling.

At the same time, compared to the gnocchi recipes you're probably used to, this recipe is drier and goes great with any sauce-rich dish.

  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 teaspoon Himalayan salt
  • 1 cup and a half of coconut flour

Mix them all in the food processor or in a bowl using a whisk. The texture of the dough should be that of wet sand, which can be easily shaped.

Give them a rectangular shape by hand or, if you have other preferences, the preferred shape.

Cut them with a fork to retain as much sauce as possible from future dishes.

Place them on a tray prepared with baking paper and bake in the preheated oven for about 10 minutes.

Turn them on the other side and bake for another 5-10 minutes.

Leave them to cool on a pastry grill.

They can be used as a side dish, in your favorite sauce, or in stews. Store well in the freezer.


How to prepare gnocchi

1. Boil the peeled potatoes in a large saucepan with a pinch of salt for 20 minutes, or until the fork enters easily, but do not boil more.
2. Drain the potatoes, then let them cool in a strainer. Peel a squash, grate it and squeeze the juice. If they are too wet, let the paper towels absorb water.
3. Put the grated potatoes on a dry and clean worktop, and on top put flour, a pinch of salt and form a hole in the center. Break the egg in the middle of the potatoes, then lightly beat it with a fork and gradually incorporate the potatoes and flour around the egg.
4. When the dough begins to form, use your hands to knead it. Be careful not to add too much flour or knead the dough too much. Give the dough a shape similar to a loaf of bread, then cut 2-3 cm thick slices out of it. Roll each cut slice, then cut small pieces of 1-2 cm from each roll.
5. Gnocchi must have an airy consistency, not gummy at all. To prevent them from sticking, keep the gnocchi cold or sprinkle a little flour. If you prefer dumplings with a little personality, use your imagination, and possibly a fork, and decorate them according to your preference.
6. Boil the dumplings in a saucepan with water and a pinch of salt. As soon as they rise to the surface, remove them and strain them. You can use them in various combinations, in which you would normally use pasta, so put your imagination to work!


7 Anne Burrell Recipes to Help You Keep Your Own Kitchen

& # 8220Who doesn't love a grilled cheese sandwich? I've eaten a ton of them in my life and I still love them, but now everywhere I go to restaurants with & # 8221 food & # 8220, trying to re-create the familiar grilled cheese on white bread, I grew up with food with canned tomato soup, I made it there, I made it (BTDT), so I came up with this grilled cheese: squeaky Taleggio, clear apples, smoked bacon, spicy Dijon and some too thick but greasy toast with flavor. This, friends, is food. & # 8221 & # 8211 Anne Burrell

Recipe: Taleggio Cheeses with crispy honey cheese and apples

& # 8220Wherever I go these days, I hear it: & # 8221 kale, kale, kale! & # 8221 It's the new superfood, so I thought I'd meet the bandwagon & # 8211 but with some fun. Many chewings are often involved with raw kale salads, which is not so lovely, so I decided to treat it more delicately. cut the ribs and cut the leaves thin so that they are almost delicate. Taste these lovely green ribbons with some super acid dressings and this salad doesn't taste like good for you & # 8211 just taste good! skipping this whole salad all day! & # 8211 Anne Burrell

Recipe: Salad Kale Caesar

& # 8220This is the food for the hangover in Hawaii & # 8230 or almost any hangover food. When you were in the karaoke bar all night and had a little more than you planned, there was nothing like diving your head into a perfect bowl of fried rice, topped with a beaten egg and a ton of hot sauce. It's a great way to stand up straight and use the remaining rice. & # 8211 Anne Burrell

Recipe: Fried rice with eggs around the sun

& # 8220I love big meat and I'm a sucker for anything with an egg or a cilantro in it. Go and put all this stuff between two slices of good bread and I'll eat it, so of course when you put it all on & # 8211 a steak sandwich with eggs and chimichurri & # 8211 this is a combo right in the wheelhouse my. Woo-hoo! & # 8211 Anne Burrell

Recipe: Steak sandwich with onion, Camembert, Fried egg, and Chimichurri

& # 8220I was first introduced to harissa by Mario Batali within a year Iron boss the fight. He helped open up the world of flavors and spices to me and showed me that not everything about Italian EVERY TIME. The heat of Harissa & # 8211 which is a North African chili sauce & # 8211 is made for the delicious flavor of lamb. Sure, lamb is already delicious, but when you accentuate it with the delicacy of this spice paste, it's like putting makeup on a beautiful woman & # 8211 just enhances everything. There are a lot of commercial versions of harissa, but it's easy to do on your own and, in my opinion, much better. Whether you use this little lamb grill, add it to a stew, or throw it in a pita, it's a super-secret weapon in the Mediterranean, you're sure to be happy to get acquainted with it. & # 8211 Anne Burrell


Bread dumplings in Taleggio sauce - Recipes

Because we are fans of pasta and we also like classic potato gnocchi, I decided to try this unique recipe by Anna Olson. The result was surprising: the gnocchi came out fluffy, much lighter than the potatoes and very tasty, thanks to the goat cheese. The bell pepper sauce, proposed by the author of the recipe to accompany these wonderful gnocchi is a simple and bright one: tasty enough to use for other recipes and, at the same time, neutral enough to enhance and not fade the taste of pasta .

3 red bell peppers, chopped

a teaspoon of dried oregano

125 grams of creamy goat cheese

125 grams of cream cheese

3 tablespoons finely chopped green onions

2 tablespoons freshly chopped parsley

a teaspoon of grated lemon peel

For the pepper sauce, fry the onion in olive oil until translucent, about 5 minutes. Add the peppers and cook together for another 5 minutes. Pour in the wine, add the thyme, oregano, salt and pepper, put a lid on and simmer for 15 minutes.

Then mix in a blender until a fine sauce is obtained. Set it aside. If you do not want to use wine, you can replace it with an equal amount of water in which you put a tablespoon of lemon juice.

For the gnocchi dough, mix together the goat cheese, cream cheese and egg yolks. Add green onions, parsley, lemon peel, salt and flour. Carefully incorporate the beaten egg whites.

With well-kneaded hands and top, roll half of the composition into a roll about 2 cm thick. From the roll cut with a 1 cm gnocchi knife. Do the same with the second part of the composition.

Boil 4 liters of salted water in a pot. When it boils, put half of the gnocchi and let it boil until it rises to the surface (about 3 minutes). Remove and drain well. Boil the rest of the gnocchi in the second portion.

Heat the pepper sauce and place on a plate. Arrange the gnocchi on top and serve immediately.

The cup I use to measure the flour has a volume of 250 ml (the equivalent of about 120 grams of flour).


Beef with Gnocchi in Tomato Sauce

Gnocchi are a kind of small dumplings usually made of potatoes and flour, very present, especially in Italian cuisine. They can be prepared at home or you can find them ready-made in stores. The recipes for cooking gnocchi are similar to pasta, respectively with tomato sauce, greens and vegetables, or in various stews. I chose to prepare beef with gnocchi in tomato sauce with wine and pumpkin, a recipe also of Italian origin. I hope to whet your appetite! If the beef does not attract you, you can choose another meat, whether it is pork or poultry breast.


Fluffy homemade bread & # 8211 I came out of the first try! Look how good it looks! 100% natural, from only 4 ingredients!

Simple recipe for fluffy and tasty bread - Homemade bread without kneading - To prepare bread according to this recipe, you need the following ingredients:

Necessary ingredients:

Method of preparation:

1. For starters, dissolve the yeast in warm water.

2. In a bowl, add the sifted flour. Add the yeast, water and knead until you get a soft and homogeneous dough.

3. Cover the dough with a towel and leave it to rise for 2 hours.

4. After it has risen, place the dough in a baking tray without kneading it. Add a little flour and leave it in the pan for 40 minutes.

5. With the help of a knife, we make some simple cuts for the model. Place the tray in the oven and on a lower level, place a tray with water. Moisture in the oven is important throughout baking.

6. Bake at 235 degrees for 40 minutes.


Gnocchi with shrimp and parmesan sauce

The combination of pasta with shrimp and parmesan is always irresistible. Especially if we are talking about gnocchi, those dense and filling pasta, which are delicious no matter what you combine them with.

Gnocchi are a special kind of pasta, because they are made with potatoes, egg and flour. Therefore, due to the two types of starch in the composition, gnocchi have a slightly sticky and toothy texture, no matter how much we boil them or how we cook them.

You can prepare it at home or you can find it at the supermarket, just on the shelf with fresh pasta. Today we offer you a recipe for gnocchi with parmesan sauce and wine and shrimp pulled & icircn butter. Sounds delicious, doesn't it?

  • 400 g fresh gnocchi
  • 30 g butter
  • 400 g shrimp
  • salt
  • pepper
  • 4 cloves of garlic
  • 2 teaspoons flour
  • 1/2 glass of wine
  • 150 g parmesan race
  • thyme
  • fresh basil

Clean the shrimp and wash them with a stream of cold water. Put a pot of water with a pinch of salt to boil. When it boils, put the gnocchi and boil according to the instructions on the package.

Meanwhile, put the butter in a pan on the fire. Add shrimp, salt and pepper. Cook for 2-3 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.

In the same pan, put the garlic, thyme and the 2 teaspoons of flour. Mix well and put the wine in the pan. Let it boil for a few minutes, or until the wine has evaporated. Add the grated Parmesan cheese and mix. Drain the pasta and put them in the pan, along with the shrimp. Boil everything together with the sauce for 1-2 minutes.

Serve with fresh basil and extra parmesan.

You have to see it too.