In all of these you can sub grana padano or pecorino for Parmesan cheese.
Btchmfka
If you clean the sides of your plate a little, the pictures will look much nicer
rosidoto
Pumpkin and amaretti, very classic, very good
GRIS0
I always do for my kids and wife, they love Italian food so we have a tradition: once a week we eat something Italian. Tomorrow is the turn of pappardelle al ragù.
Meewelyne
Ricotta and pears, white fish and mint!
VoxVulgarum
Veal tortellini is my favorite
cryptfaery
I’ve always wanted to learn how to make tortellini
il-bosse87
Spinach and ricotta is the old classic, serve it with butter and sage and it will blow anyone around.
Plenty-Ask7778
Try to make pasta whitout eggs 👍
At least 1x kg / flavor (farina) sorry for my eng 🙂
For me taste better 🙂
My grandmother tricks is : Pasta ‘fritta’
When you make the pasta, make a bit more and fry it after 6/7h whit a little bit of grana padano and olive oil!
Buon appetito 🎉🎉
Super-Rad_Foods_918
– Take the classic spinach & ricotta, but add sun-dried tomatoes, the added acid makes it balanced.
– Roasted butternut squash and sage.
– Italian sausage, fennel, and dried mushrooms.
– Pesto, goat cheese, and sun-dried tomatoes.
– prosciutto, spinach, and swiss cheese.
Dinamicio
That looks insanely well made
wisailer
My favorite traditional Italian ‘filling’ is *Tordelli al Ragu* – (Tordelli alla Lucchese). A meat ravioli of beef, pork, mortadella with various supporting savory herbs which is served with a rich ragu. It makes a nice meatball too.
Non-traditional I have three that I often make for guests:
* I have a secret ingredient that I dont tell most people about – Spam. I blend it with some limu (hawaiian seaweed) and soy. My Hawaiian family and friends like this very much * Another I make is with pork shoulder cooked confit style. * And the third I make is with chopped Sea Asparagus that I serve with seafood.
13 Comments
Pumpkin (or any squash really) and fresh sage.
Ricotta cheese plus any other cheeses you like – Parmesan, shredded mozzarella, what have you.
Spinach and ricotta.
Mushrooms – cook cremini mushrooms in butter, then chop them in a food processor with parsley and Parmesan cheese.
Roasted duck ragu – roast whole duck and cook down the chopped meat with soffrito.
Mushrooms and beef.
Corn, butter, and parsley.
Asparagus, ground prosciutto ends, Parmesan cheese.
In all of these you can sub grana padano or pecorino for Parmesan cheese.
If you clean the sides of your plate a little, the pictures will look much nicer
Pumpkin and amaretti, very classic, very good
I always do for my kids and wife, they love Italian food so we have a tradition: once a week we eat something Italian. Tomorrow is the turn of pappardelle al ragù.
Ricotta and pears, white fish and mint!
Veal tortellini is my favorite
I’ve always wanted to learn how to make tortellini
Spinach and ricotta is the old classic, serve it with butter and sage and it will blow anyone around.
Try to make pasta whitout eggs 👍
At least 1x kg / flavor (farina) sorry for my eng 🙂
For me taste better 🙂
My grandmother tricks is : Pasta ‘fritta’
When you make the pasta, make a bit more and fry it after 6/7h whit a little bit of grana padano and olive oil!
Buon appetito 🎉🎉
– Take the classic spinach & ricotta, but add sun-dried tomatoes, the added acid makes it balanced.
– Roasted butternut squash and sage.
– Italian sausage, fennel, and dried mushrooms.
– Pesto, goat cheese, and sun-dried tomatoes.
– prosciutto, spinach, and swiss cheese.
That looks insanely well made
My favorite traditional Italian ‘filling’ is *Tordelli al Ragu* – (Tordelli alla Lucchese). A meat ravioli of beef, pork, mortadella with various supporting savory herbs which is served with a rich ragu. It makes a nice meatball too.
Non-traditional I have three that I often make for guests:
* I have a secret ingredient that I dont tell most people about – Spam. I blend it with some limu (hawaiian seaweed) and soy. My Hawaiian family and friends like this very much
* Another I make is with pork shoulder cooked confit style.
* And the third I make is with chopped Sea Asparagus that I serve with seafood.
Costa Troppo