Made this tonight, excellent dish, will make again ...

Im sure it tastes devine, just a shame, imo, it reassembles the consistency and texture of 🤢🤮 lol

Grano Cotto, (580g/20.5oz) 1 cinnamon stick Peel of 1 orange Whole milk MIXTURE 2 cups (500g) ricotta, drained 3/4 cup (150g) caster sugar, (can also use granulated) 1/2 cup (100g) dark chocolate chips 3/4 cup (100g) chopped candied fruit, plus extra for garnish 1/2 teaspoon cinnamon , plus extra for garnish candied cherries for garnish, (optional) Instructions Drain the grano cotto in a sieve and rinse it under cold running water. Add it to a saucepan with the peel of 1 orange and 1 cinnamon stick. Cover the wheatberries with milk until just covered then bring up to a simmer. Simmer the wheatberries on low for 10 minutes, stirring often. Drain the wheatberries and spread them in a thin layer to cool completely. Make the Cuccia mixture Add the drained ricotta, sugar and cinnamon to a bowl and mix until well combined. Add the chocolate chips, candied fruit and cooled wheat. Mix everything together until well combined then serve in small bowls topped with extra canned fruit and a sprinkling of cinnamon.

Looks delicious!

Ingredients 1.5 cups (270g) carnaroli or arborio risotto rice 1 white onion, finely chopped ¼ cup (60ml) white wine 5 cups (1200ml) vegetable stock, , low sodium 7 oz (200g) Fontina DOP cheese, cut into small cubes 1/3 cup (30g) Parmigiano Reggiano, freshly grated 2 tablespoons (30g) butter, unsalted Salt and pepper Instructions Heat your stock in a saucepan and keep it warm. Melt the butter in a large pan and add the finely chopped onion with a small pinch of salt. Saute the onion on a low heat until soft (about 7-10 minutes). Add the risotto rice and stir until coated in the butter and onions. Let it cook for a minute or so on a medium heat then add the white wine. Let the wine reduce for 1-2 minutes then add 2 ladles of stock. Stir the rice until the stock has been absorbed then continue the process adding 2-3 ladles of stock at a time. When you add the last 2 ladles of stock add the grated Parmigiano Reggiano and the cubed fontina cheese. Stir the risotto until the cheese has fully melted then serve with a sprinkling of freshly cracked black pepper.

This looks amazing, glad I found it!

Looks incredible!! I must try it

looks delicious

Nice, also. Crispy prosciutto minced with goat cheese and herbs, stuffed in Cross cut dates and ugly but good cookies 🤤🤤🥳👍😘

Nice. Served with a mushroom vinaigrette and sliced and toasted, garlic rubbed and vino ciabatta.👍👍🤗🥳🥳😘

Ingredients 1.5 lbs (640g) red potatoes 8.8 oz(250g) Montasio cheese, (about 1.5 cups, cubed) see notes* 1 brown or white onion , finely sliced 1 tablespoon (14g) unsalted butter 1 tablespoon olive oil Salt Instructions Finely slice 1 onion and set aside then peel and grate 640g (1.5 lbs) of potatoes using a box grater, set that aside separately. Melt 1 tablespoon butter and 1 tablespoon of olive oil in a small pan over a medium heat, once hot add the onions and saute them until soft and translucent (about 10 minutes). Add the grated potato and season with a good pinch of salt. Cook for about 15 minutes on a medium heat until the potato is just cooked through. Toss and turn the potatoes every so often to ensure even cooking. I like to do this with two wooden spoons as if you're tossing a salad. Add 250g or 8.8oz of the cubed montasio cheese and mix for a couple of minutes until the cheese is combined and is starting to melt. Once the cheese has started to melt, spread the frico out into an even layer and leave it to cook on one side for about 6-7 mins until golden brown (keep checking it by lifting the edges slightly with a spatula to make sure it doesn’t burn). Once browned slide the frico onto a plate and then place the pan upside down on top of the plate and flip it back over into the pan to cook the other side (see photos or video for reference). Cook for another 6 minutes on the other side until golden brown. Flip the frico onto a serving board or plate to serve.

🎉

Buonissimo

This is the recipe I’ve been looking for.

Can you use a ravioli roller for these ?

This is the best donut I have ever seen ❤❤❤❤❤

Love the music, it is to me, very French sounding.

Look yummy

Useless recipe 😢😢

That's not ragu!

Ingredients 1.5 lbs (680g) potatoes (medium-small sized), (maris piper or russet) 2 bell peppers, (red and green) 1 white onion ¼ teaspoon oregano 1 small dried chilli or chilli flakes, to taste ⅓ cup (80ml) olive oil Salt Instructions Cut the bell peppers into strips discarding the seeds and trimming the membrane. Peel the onion and cut it in half. Cut it into thin slices and add them to a bowl alongside the peppers, set aside. Peel the potatoes and cut them in half lengthways. Cut them into half moon shaped slices about 1/2cm thick (slightly smaller than 1/4 inch). Add the olive oil to a large pan on a medium heat. Once hot add the potatoes and saute them for 10 minutes. Don’t stir them too often but make sure they don’t burn. After 10 minutes add the potatoes and onions alongside the oregano, chilli flakes and a good pinch of salt. Fry the vegetables for about 25 minutes until the peppers are soft and the potatoes are cooked through. Stir every now and then so some of the potatoes get nice and crispy. Taste for seasoning and add more salt if needed. You can also adjust the chilli at this point and add more to taste. Serve warm or at room temperature as a side or on a slice of soft or chargrilled white crusty bread.

I am from Ladakh (trans Himalayan region ) India, and we have some pasta like traditional dishes in which one of the dough shape resonates with your orecchiette shaped, or I should say it’s just the same shape and they both look the same after preparing. We call it Skyu in Ladakh. It’s fascinating how it’s so similar.

FULL RECIPE🇮🇹Pasta Positanese (Sausage, Tomato and Burrata) Ingredients 14 oz (400g) orecchiette pasta (or other short pasta shape) 1 lb (450g) cherry tomatoes 3-4 Italian sausages (325g/11.5 oz) 1 ball burrata (150g/5oz) 1 clove garlic 3-4 large basil leaves Salt and pepper Equipment Immersion blender or blender Instructions Bring a large pot of water to a boil and salt it well. Slice the tomatoes in half and peel the garlic then set them aside. Remove the sausages from their skins and brown them in a large pan on a medium heat. Break the sausages up with a wooden spoon to get a crumbly texture. Fry the sausage until browned and slightly crispy then remove them from the pan to a bowl and set aside. Add the sliced tomatoes and whole, peeled garlic clove to the same pan (you shouldn’t need any oil as the sausages will have released fat). Saute the tomatoes until soft but still holding their shape. Set aside 3 slices of tomatoes per person for topping (12 total) and a little sausage. Add the remaining tomatoes to a bowl with the burrata and basil. Blitz with an immersion blender until smooth and creamy (you can also do this in a blender). Add the pasta to the boiling water and cook until al dente. When the pasta is almost cooked, add the sauce and sausage back to the pan on a low-medium heat. Add the cooked pasta and stir to coat in the sauce. If your sauce looks a little thin keep it on the heat for 1-2 minutes to help it reduce. Serve the pasta in bowls topped with a little leftover sausage and tomatoes.

How does one find a recipe or is that a secret

I also can see this as the pasta layer, in a hotel pan and ricotta/ gruyere, edam layers.❤👍👍

Gussie Route

I think I need to finally go out and get eggs so I can make these =)

This is probably the only recipe I found with real pistachios in the recipe! Thank you. So many others had Jello pistachio pudding mix.

Nice. Also good for eggplant Vase filling. Ground pork with this as a filling, and rolled roulade.👍👍

Delicious 😋

That looks so tasty I love the colour

Wow! You made it look so easy! I just learned how to place the dough and saw the consistency of results! Thanks so much!

This recipe its one of the best, you are a Good cook l like it the best chicken cassiatore, keep doing man

Saludos de Brasil

Super easy n delicious 🎉🎉🎉 thx fr sharing the receipe 🎉🎉🎉🎉

Thank you for the video

Oh yes please, I'll take two 😋

I would add some anchovies, olives and capers.

Tomato n capsicum risotto

1 cup cream , boil. Add 2 cups 56 to 65 percent chocolate and stir til smooth. Make 3 cups of creme an glaze doubling the sugar and cool to 90 f over ice bath add 1 cup cream and pit 8n ice cream machine. In 20 min, add the ganache and mix til the machine stops.👍👍😘

Huh, aren't you going to put in the Marsala wine?

Hi where can I find full recipe?

I bomboloni , ragazzi, son vuoti all’interno!! Questi son Krapfen, sia pur buoni ma NON bomboloni! La fiera della mollica! Comunque bravi!

👍😋

This is so easyyyy thank you so much

Why do you need to refigerate it for 4hours.does it make a diference?i didnt do it and i also mistakenly did it on 350 though i had ti cut the time to 12minutes as they were browning.they came out pretty good still.but next time i will follow the recipe more closely.i didnt use the orange essence and they were still pretty good.

Pizza chiena Specialità campana Non basta dire che è italiana Così è troppo facile

I wanted to ask- can you store just the dip (with the zest, Parmesan and seasoning) to eat over several days (like up to a week)?

I really appreciate your hard work and Oh my I never knew there is step by step instructions listed 😂😅🤣 wowwwww I

very wrong