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Category Archives: Primi Piatti

A Queen In The Kitchen : How To Make Gnocchi (Italian Potato Dumplings)

 

As we say in Italy : Giovedì Gnocchi (Thursday Gnocchi). Watch the new episode of A Queen In The Kitchen and learn how to prepare homemade gnocchi, the traditional Italian dumplings made with potatoes and flour, usually served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are very versatile and delicious with any kind of condiment. I usually toss mine with tomato sauce or ragu’ (Italian meat sauce) or browned butter, sage and freshly grated Parmigiano Reggiano.

Buon Appetito!

…and if you like it, please subscribe (it’s free!), like and share.

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Yields : 2 to 4 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

 

INGREDIENTS

1 pound potatoes

1 cup all-purpose flour

1 pinch sea salt

2 tbsp beaten egg

 

DIRECTIONS

Peel and wash the potatoes then place them into a medium pot with enough cold water to cover.

Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes with the help od a skimmer.

In a large bowl, mash the potatoes with a potato ricer.

Add the flour, egg and a pinch of salt.

Mix all the ingredients together with a fork then knead by hand.

Divide the dough into golf-sized balls. On a floured work surface, roll the balls into dowels then cut each dowel into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise to the surface.

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate.

Toss with tomato sauce and basil or ragù or browned butter and sage.

Sprinkle with Parmigiano Reggiano cheese and serve.

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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BUY IT ON :

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Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

 

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Squid Ink Spaghetti With Seafood Ragù

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I’ve always been a huge fan of squid ink pasta, so when I finally found the squid ink spaghetti at one of my favorite grocery stores in LA,  I’ve decided to make a dish that reminds me the colors and flavors of the Italian summer : Spaghetti al Nero di Seppia con Ragù di Mare (Squid Ink Spaghetti with Seafood Ragù). This is a very simple dish, tasty, healthy and visually appealing. For the seafood ragù I’ve used fresh squid tubes and raw prawns.

…another recipe simple, homemade and delicious from your #aqueeninthekitchen

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Photo by Ale Gambini – Queen In The Kitchen

INGREDIENTS

12 oz squid ink spaghetti

4 squid tubes, cleaned and cut in rings

10 raw prawns (shell removed, deveined, tails-on)

1/3 cup Extra Virgin Olive Oil

1 garlic clove, minced

1/4 small onion, finely chopped

20 cherry tomatoes, halved

1 small bunch fresh Italian parsley, coarsely chopped

1/2 cup dry white wine

salt and pepper to taste

 

DIRECTIONS

Bring to a boil a large pot of lightly salted water.

In a large skillet, sauté garlic and onion in olive oil until golden.

Add tomatoes, parsley, salt and pepper to taste and cook for a couple of minutes.

Add the squids, the white wine and allow to cook until the wine evaporates.

Add the shrimps and cook briefly (couple of minutes) until they turn pale pink.

Cook the pasta in the large pot of salted water until “al dente”.
Drain the pasta (don’t drain your pasta dry, but leave a little bit of cooking water).
Return to the skillet with the seafood ragù. Toss well the spaghetti and serve warm garnished with fresh parsley.

A Queen In The Kitchen : Lasagne Della Nonna (Authentic Italian Lasagna)…Happy 4th Of July!!!

Who doesn’t love Lasagne? Yes Lasagne, because that’s how we Italians call this dish. When we say Lasagne, we commonly refer to the Lasagne alla Bolognese, made with wide hand rolled flat egg pasta and meat sauce. This heavenly primo piatto (first dish) originated in the city of Bologna (Emilia Romagna), is one of the staple of the Italian cuisine throughout the globe.

Let’s celebrate July 4th by preparing the authentic Italian lasagna, the one and only  made with just 4 ingredients : lasagne (rolled flat egg pasta), ragú (meat sauce), besciamella (Bechamél sauce) and Parmigiano Reggiano cheese.

I’m so in love with Lasagne that I’ve dedicated the cover of my very first cookbook A Queen In The Kitchen to them.

Watch the new episode of A Queen In The Kitchen and learn how to make my Nonna Fernanda’s Lasagne alla Bolognese.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

 

Buon Appetito!

 

 

 

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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BUY IT ON :

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Pasta Sauces Cooking Class

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Calling all the pasta lovers in LA!!!

Join me for a fun and delicious cooking class at the Italian Cultural Institute of Los Angeles and learn how to prepare the best Italian pasta sauces with the finest ingredients (Parmigiano Reggiano Bertozzi, Pasta Zara) :

CARBONARA

PESTO

RAGU’

ARRABBIATA

Saturday, JUNE 17, 2017
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
Space is limited! RSVP required
please call 310-824-7408 or email to classes.iicla@esteri.it to register 

 

Eat well, be happy!

#aqueeninthekitchen #pasta #losangeles #bertozziamerica

Lasagne Patate E Zucchine (Potato And Zucchini Lasagna)

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Let’s prepare a delicious, healthy lasagna made with zucchine (Italian zucchini) and potatoes. This lasagna is a lighter and yummy alternative to the traditional meat lasagna, perfectly suitable for vegetarians and people with tomato intolerance. For this dish I used the freshest organic produce picked at my local farmers market and the highest quality of dairies. Enjoy every single bite.

Fun facts :

Even though zucchini have their ancestry in America, were developed in Italy in the second half of the 19th century.

Buon Appetito!!!

Photo by Ale Gambini – A Queen In The Kitchen

 

Servings : 6

Difficulty : intermediate

Prep Time : 40 min.

Cook Time : 35 min.

 

INGREDIENTS

1 package (12 oz) fresh lasagna sheets

3 tbsp Extra Virgin Olive Oil

1 garlic clove

2 large zucchini

2 medium potatoes

1 cup water, warm

2 cups whole milk, warm

4 tbsp unsalted butter

4 tbsp flour

1 pinch ground nutmeg

salt and pepper, to taste

1 cup Parmigiano Reggiano, grated

 

DIRECTIONS

Preheat oven at 350 F degrees.

Wash, dry and cut into thin rounds the zucchini.

Peel, wash, dry and cut into thin rounds the potatoes.

In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, than add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

In the meantime, prepare the béchamel sauce melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets than some zucchini and potatoes, spread over some  béchamel sauce and sprinkle with Parmigiano Reggiano.

Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for other 3 times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

Cook for 35 minutes.

Allow to cool for 10 minutes before serving.

Spaghetti With Asparagus Pesto

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The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
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Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Potato Gnocchi

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“Giovedì gnocchi, Venerdì pesce, Sabato trippa”.

“Thursday gnocchi, Friday fish and Saturday tripe”.

Italian saying.

Thursday is the day on which people in many parts of Italy prepare gnocchi. Many restaurants offer gnocchi on theirs menus too.

Potato gnocchi are traditional Italian little dumplings made with potatoes and flour, served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are a very versatile food. Delicious with any kind of condiment, I usually toss mine with tomato sauce or ragu’ (Italian meat sauce), but they are superb also with browned butter and sage, sprinkled with freshly grated Parmigiano Reggiano.

Simple, quick, inexpensive and delicious, the perfect alternative to pasta.

Buon Appetito!!!

…another delicious recipe included in #aqueeninthekitchen

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A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

L.A.-based Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step-by-step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general. This book includes the staples of the Milanese cuisine such as Milanese risotto, veal ossobuco and Panettone (Christmas sweet bread).

Available on:

buy4

Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

Photo by Ale Gambini & Maurizio “OttO” De Togni – BreadLoveAndDreams

Yields : 4 to 6 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

INGREDIENTS

2 pounds potatoes

2 cup all-purpose flour

1 pinch sea salt

1 egg

DIRECTIONS

Fill a medium pot with cold water and salt.

Peel and wash the potatoes and place them into  the pot.

Bring to boil and cook until the potatoes are tender throughout.

Flour a work surface.

Place the flour in the center of the floured work surface.

Make a well and mash the potatoes with a potato ricer into it.

Add the egg and a pinch of salt.

Mix all the ingredients together with a fork then knead with your hands.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise on top  (usually 1 minute).

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate the gnocchi.

Toss with tomato sauce, ragu’ sauce or browned butter and sage.

Sprinkle with Parmigiano cheese.