Lemon pasta, homemade gnocchi, Puglia focaccia… 7 recipes from Italian chefs

When the spaghetti is bound, grate the lemon zest, then add 4 Tbsp. Finish with lemon juice coffee, parsley and bread croutons.

Mix everything together one last time and serve.

Cooking – 60 Easy Recipes for a Tough Tomorrow, Victor Loop (Man Man, €19.90)


Passerini, 65, rue Traversière, 75012 Paris, www.passerini.paris

Plate of gnocchi.© Westend61 via Getty Images

Homemade gnocchi from Pastore Restaurant

For the gnocchi dough:
– 500 grams of potatoes
– 1 egg
– 150 grams of flour
– 2 tablespoons of grated Parmesan
– Nutmeg
– Salt
– Pepper

Start by cooking the potatoes (with the skin) in well-salted water. You can steam or bake on a bed of coarse salt.

When cooked, peel them while hot, pass through a vegetable mill, then spread the flesh well on a cold surface without packing it.

When the meat has cooled, combine all the ingredients without overworking the dough. It should be flexible and smooth.

Leave to rest for a few minutes, then cut pieces from the dough and from this dough, cut into small “sausage” shapes, roll in the dough and cut the gnocchi with a knife.

Tricks to keep them in the fridge for 2 days without sticking: Remove excess flour from gnocchi with a sieve and plunge into hot salted water to blanch. Once the gnocchi rise to the surface, plunge them into ice water. When cool, drain, store and refrigerate.

For the sauce:
– a squash
– 250 grams of sausage meat
– A bunch of Sime de Rapa / or Swiss Chard
– Grated Parmesan
– Salt
– Pepper
– Olive oil
– Sage

Cut the squash into slices, season with salt, pepper, olive oil, sage and put in the oven at 180° for about 20 minutes. Then remove the skin and blend in a blender to get a nice puree.

Leave a Comment

Your email address will not be published. Required fields are marked *