Tag Archives: Mutti

Dark Chocolate Strawberry Italian Cheesecake…Merry Christmas And Happy 2019!


Christmas is coming and so the new year. I want to dedicate this scrumptious dessert to those who have supported my culinary adventures during the 2018! This cake is for you, for all of your support and passion for the authentic Italian food.

I’ve realized this dark chocolate strawberry Italian cheesecake by using some of my favorite products: flour type 00 Mulino Caputo, ricotta and mascarpone Di Stefano Cheese and strawberries in syrup Fabbri.

A huge thanks to:

Bertozzi America

Camp’oro Pasta


Di Stefano Cheese

Fabbri 1905

Mulino Caputo

Mutti Pomodoro

Merry Christmas and Happy New Year from A Queen In The Kitchen!!!

Photo Credits: Ale Gambini-A Queen In The Kitchen


For the pastry shell:

2 cups flour type 00

1 cup + 3 tbsp powdered sugar

2/3 cup unsalted butter

2 eggs

2 tsp vanilla baking powder

one pinch of salt

For the filling:

7 oz ricotta cheese

16 oz mascarpone cheese

6 tbsp granulated sugar

1 tsp vanilla extract

1 egg

1/2 cup dark chocolate chunks

strawberries (I’ve used jarred strawberries in syrup)

Rosemary sprigs, berries, gold leaf and powdered sugar to garnish


Prepare the shell by working all the ingredients by hand until a soft dough form.

Grease a 9 inch springform cake pan.

Roll the dough between two layers of parchment paper then carefully place the dough into the pan, covering bottom and sides. Pinch with a fork the dough. Place it in the fridge.

Meanwhile prepare the filling by mixing ricotta and mascarpone until blended. Add the sugar and continue to mix. Add vanilla extract and the egg. Mix thoroughly until a silky cream form.

Remove the cake pan from the fridge, spread half of the cream over the bottom of the pastry shell. Garnish with strawberries and chocolate chunks. Cover with the remaining cream and sprinkle with more chocolate chunks.

Bake in a preheated oven at 350F degrees for 45 minutes.

Allow to cool and set in its pan on a wire rack.

Garnish with rosemary sprigs, berries, gold leaf and dust with powdered sugar.

Buckwheat Gnocchi With Tomato Mushroom Sauce

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My grandma Nonna Fernanda always tells me to put only the best ingredients into my recipes. Mutti tomato puree is one of her favorite ingredients and she passed the passion for this product to me . Mutti is a tomato company founded in the 1899 by Marcellino Mutti near Parma (Emilia-Romagna region). Their products are outstanding and include tomato pulp, tomato puree, peeled tomatoes, tomato concentrates and new products as tomato vinegar. For this dish I tossed homemade buckwheat gnocchi with a simple and delicious tomato mushroom sauce. A great first course to enjoy with the whole family.

A special thanks to Mutti  


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Photo by Ale Gambini – BreadLoveAndDreams.com

Servings : 4

Difficulty : easy

Prep Time : 40 min.

Cook Time : 30 min.


For the sauce :

425 ml ( 14.3 oz.) tomato puree

25 gr (0.88 oz.) dried wild mushrooms (porcini and chanterelle)

4 tbsp Extra Virgin Olive Oil

2 garlic cloves

3 basil leaves

salt and pepper, to taste

For the gnocchi :

500 gr (1 pound)  potatoes

100 gr (0.8 cup) all-purpose flour

100 gr (0.8 cup) buckwheat flour

1 egg

grated Parmigiano Reggiano, to sprinkle


– Cover the mushrooms with lukewarm water and let soak for 30 minutes or until soft.

– Pour the mushrooms into a strainer over a bowl. Preserve the liquid. Rinse the mushroom under running water, pat dry  and cut them coarsely.

– Sauté garlic in olive oli until golden, then add the mushrooms, sauté for a couple of minutes. Add half of the soaking liquid and cook for 5 minutes.

– Add the tomato puree, the basil, salt and pepper and cook for  25 minutes.

– In the meantime peel, wash then boil the potatoes in a pot of salted water for 20 minutes or until tender.

– Pass the potatoes through a potato ricer over a bowl, add all purpose flour, buckwheat flour, egg and salt.

– Mix all the ingredients together with a fork then knead with your hands until a form dough forms.

– On a floured wooden cut board roll a golf-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces and flick off of fork or gnocchi board.

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

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

– Toss with tomato mushroom sauce.

– Serve hot, sprinkled with Parmigiano Reggiano.