Friday, April 24, 2020

Homemade Gnocchi

I LOVE gnocchi. Every time I go to an Italian restaurant and I see them on the menu... I just have to get them. We've tried many times making them at home, but they never came out pillowy-soft, melt in your mouth, like at certain restaurants. Then we tried making it with this recipe, and well it's a keeper. Buon Appetito!


4 potatoes
3 cups flour
1 egg
a pinch of salt
(some water if needed)
1/2 cup parmigiano cheese

let's make it

1. Boil the potatoes and once cooled, place them through a ricer.
2. Clear and open, free area on a tabletop. Place riced potatoes down on flat area and place in flour, egg, cheese, and salt. Mix it all together and knead (softly) it into a dough ball.
3. Then take a knife, and separate the ball, slicing it into 4-5 sections.
4. Then from each section, knead it into long pieces, rolling in and out. Use a sprinkle of flour if it begins to stick.
5. Cut each long piece into pillow-like cubes.
6. Take a fork and pat it in some flour.
7. Take every single piece of gnocchi and run it softly over the fork to make the ridges.
8. When done with the gnocchi, place them on a flour-dusted surface, so they don’t stick.
9. Bring to boil a large pot of water.
10. Place a few gnocchi into boiling water. Once they begin to rise up to water surface, wait another minute. Then remove them from water.
11. Serve them with your sauce of choice over them.

Monday, April 20, 2020

Sweet French Toast Bake

I'm a total breakfast girl. I wake up and I am HUNGRY. I love breakfast because it is the start of a brand new day, and the wonderful smells of coffee, pancakes, eggs, pastries, sausage, oh the list goes on and on--- well they're just the best thing ever to wake up to. 

Since we've been on the quarantine, I've had so much more time to try new recipes and cook--- all the time. This recipe I found really great, especially if you have old bread lying around and you don't want to throw it away. It was SO good, and your kitchen will smell amazing! Buon Appetito!


(For the toast)
 4-5 Bread Slices  
4 eggs
1 cup milk
1/4 cup heavy cream
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
butter for the pan

(for the topping)
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1 pinch of salt
1 pinch freshly ground nutmeg
3 tablespoons butter
maple syrup for serving
fruit for topping serving

let's make it
1.  Butter the baking pan with a few tablespoons of butter.

2. Tear/cut the bread slices into cubes, and distribute evenly in baking pan. 

3. In a bowl, whisk eggs, milk, heavy cream, sugar, brown sugar, and vanilla extract. Pour over the bread in the baking pan. Then place it in the fridge to cool as you preheat the oven. 

4. Preheat oven to 350 degrees Fahrenheit.

5. For the topping: mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a bowl. Add a few slices of butter, and mix everything together until the consistency is like pebbles. 

6. Remove the baking pan from the fridge and sprinkle the topping over the bread. 

7. Bake for around 40 minutes.

Wednesday, November 27, 2019

Formaggio in Casa

As often as I can, I write down old family recipes in my recipe notebooks. I want to make sure I have every little detail down so I can continue preserving my family culture, foods, and traditions.

I always loved the simplicity and taste of when my nonna made her own cheese. So I made sure to ask her how to make it and document it. We had lunch and then a nice espresso as we waited for the cheese to curdle on the big pot she had put on the stove. She laughed the entire time that I wanted to record this and save it as she explained the process to me. Here is the recipe and my photographs!


1 gallon of whole milk
1 tablet of Junket Rennet Tablets
                          Cheese Molds                     

let's make it
1.  Place a large pot over low heat and pour the entire gallon of milk in the pot.

2. Place 1 tablet in a small cup with a teaspoon of water and break it apart with a spoon.

3. Place the broken apart tablet in the pot with milk and stir.

4. Place a lid over the pot and cook on low heat until the tablet begins to curdle the milk and chunks start to form. It is around 1 and a half hours. Be sure to check on it occasionally.

5. Once all of the broken up cheese rises to the top, take a kitchen skimmer and take the cheese out of the pot and onto a plate.

6. Take the cheese and place it in the cheese mold to cool for about 1 hour.

7. Once the cheese has cooled, you can slice the cheese into pieces for everyone to enjoy.