Archive | May, 2013

Gnocchi with Brown Butter & Sage

Tweet A basic brown butter sauce is easy to prepare and adds a depth of flavor and richness to this dish without overpowering the gnocchi. The secret is to only brown not burn the butter. I also use this made-in-minutes, sauce as a special touch with grilled or roast chicken. If there is even just […]

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Fresh Ricotta Sauce

Tweet One hot summer, (hot for California, not so much for Arizona) I was searching through my pantry and refrigerator for the makings of a quick summer meal. The result was this “needs no cooking” sauce. The ingredients go into a blender, pulse until smooth and once poured over hot pasta, the two become one, […]

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Ricotta Gnocchi

Tweet Gnocchi (pronounced neeyo-kee) are small dumplings. They should be light and have a soft texture┬ánot dense and rubbery (often the case in many restaurants). In Italy, gnocchi are eaten as a primo piatto (first course). Growing up in a Sicilian household, I never ate this Northern Italian specialty until I visited Venice. I was […]

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Simple Tomato Sauce

Tweet My grandmother made two kinds of tomato sauce. Sunday’s sauce, which was used for spaghetti and meatballs (we ate this every Sunday for years) and a simple sauce for macaroni and peas. Sunday’s sauce was always made in the same enormous pot that simmered on the stove for hours. It needed little attention, except […]

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Homemade Ricotta

Tweet I love making fresh ricotta! In Italian, ricotta means “recooked” and is not actually cheese. Ricotta┬áis a by-product of making mozzarella. When mozzarella is made the left over whey is cooked again, transforming into ricotta … genius (Italians waste little). Technically, since we are only cooking this once, I suppose this isn’t even ricotta. […]

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