Traditional recipes

Sweet potato gnocchi with 'nduja brown butter sauce recipe

Sweet potato gnocchi with 'nduja brown butter sauce recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato

If you have never tried 'nduja before this is the perfect dish for it. This spicy Calabrian sausage pairs perfectly with sweet potato gnocchi.

1 person made this

IngredientsServes: 6

  • For the gnocchi
  • 750g sweet potatoes (about 3)
  • 750g floury potatoes
  • 4 tablespoons finely grated Parmegiano-Reggiano cheese
  • 2 teaspoons salt
  • freshly ground black pepper to taste
  • 1 egg, lightly beaten
  • 250g plain flour, or as needed
  • For the sauce
  • 170g 'nduja
  • 90g unsalted butter
  • 15 to 20 fresh sage leaves
  • 2 tablespoons balsamic vinegar
  • To serve
  • 6 tablespoons balsamic glaze
  • finely grated Parmegiano-Reggiano cheese

MethodPrep:45min ›Cook:1hr10min ›Ready in:1hr55min

  1. Preheat the oven to 220 C / Gas 7. Grease a roasting tin.
  2. Pierce the sweet potatoes and regular potatoes all over with a fork. Place potatoes in the prepared tin.
  3. Bake potatoes in the preheated oven for 1 hour, or until tender.
  4. Remove potatoes and cut in half immediately. Use a tea towel and/or gloves to protect your hands since the potatoes will be hot. You want as much steam and moisture to escape to get a lighter gnocchi.
  5. Lightly dust your work surface. Scoop out the potato flesh and pass through a ricer directly onto the floured work surface. If you don't have a potato ricer, use a grater.
  6. Sprinkle the potatoes with the grated cheese, salt and pepper. Taste and add more seasoning if needed.
  7. Drizzle the beaten egg yolk over the potatoes. Knead briefly to incorporate. Start sifting flour over the potatoes, gradually adding a few tablespoons at a time. Stop adding flour when the potato mixture is smooth and slightly sticky. You may not need all of the flour. Form the dough into a ball, and sprinkle the top of the ball with flour. Remember the less flour you use the better.
  8. Form the dough into five smaller balls, and lightly dust with flour. Roll each ball into a 1 to 1.5cm rope, then cut into 1 to 1.5cm pieces. As you work, transfer the gnocchi to a tray lined with baking parchment. Repeat with remaining ropes.
  9. Bring a large pot of salted water to the boil.
  10. Make the traditional grooves in the gnocchi by using a gnocchi board, or use the back of the tines of a fork.
  11. When the water is at a rolling boil, add gnocchi in batches. Once the gnocchi rise to the top, after 3 to 4 minutes, remove the gnocchi with a slotted spoon and transfer back to the tray.
  12. Now make the sauce: place a large frying pan over medium low heat. Add the nduja and cook till the fat has rendered, 3 to 5 minutes. Add butter to the pan and stir. When the butter begins to foam, add the sage. Allow the sage to fry and the butter to brown. Stir constantly to make sure the butter doesn't burn. Once the butter is browned to your liking, remove from heat and let cool for a couple of minutes. Remove the sage from the pan and set aside. Stir balsamic vinegar into the sauce.
  13. Place the pan back over low heat, then add the gnocchi. Heat the gnocchi through over low heat for about 5 minutes. Make sure to stir constantly so the gnocchi gets coated evenly with the sauce.
  14. Plate six portions of gnocchi and serve each drizzled with a tablespoon of balsamic glaze, then top with grated cheese and the fried sage leaves.

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Preparation

Step 1

Preheat oven to 400°F. Cut squash lengthwise in half discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor puree until smooth. Transfer to medium saucepan stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).

Step 2

Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).

Step 3

Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface knead gently but briefly just until smooth. Divide dough into 8 equal pieces.

Step 4

Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled.

Step 5

Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD Can be made 8 hours ahead. Cover loosely and chill.

Step 6

Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage stir 1 minute. Add gnocchi cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

What to Drink

How would you rate Butternut Squash Gnocchi with Sage Brown Butter ?

I was a little apprehensive about the cooking time for these since the last time I made gnocchi it only cooked for 3-4 minutes. The flavor and texture turned out fantastic. The brown butter and sage were just the right pairing.

Excellent results. I followed the ingredient list and made a couple procedural changes. My personal preference isn’t to boil the potatoes, it’s to bake them. 400°ish one hour (depending on the size of the potato) remove from oven, peel immediately let steam come off. I cooked the squash purée for about 15 minutes stirring constantly. The entire recipe depends on moisture management. The amount of flour necessary will fluctuate each time you make it Make it a few times and you’ll get a feel for the dough.

Let me just say, the gnocchi turned out to be delicious!! I am glad I have the second half of the batch in my freezer for another night because it was a lot of work AND I am looking forward to having it again! I read the reviews AFTER I struggled with adding a ton of extra flour (lost track after a while) I was comforted to know I was not alone in my experience with the sticky dough. Eventually, I just decided to stop adding flour and began to make the ropes although it was still very gummy. I dipped each individual piece of gnocchi, in a small bowl of flour and used the fork to press- it looked great! I did let the gnocchi boil for 15 minutes and it was fine. I was generous with the sage in the butter sauce and served the dish with a bit of marinara and pesto on the side for the kids. I thought the nutmeg was a good addition!

I wish I would have read the comments before dedicating so much time to this disappointing recipe. I was struggling with the super sticky and wet dough and read below to see that I was not the only one! Also, I only cooked the pasta for only a few minutes, if it would have cooked for 15-17 minutes it would have disintegrated! This recipe is not worth all of the troubleshooting!

Thank you OLIVIAPREYE for the tip to take the gnocchi out as soon as they float to the top. I did this and, after cooking them in a skillet for 5-7 minutes in the brown butter sauce, they were cooked absolutely perfectly. I loved how they got a little crispy on the outside from cooking them in the skillet. This was perhaps the best pasta I have ever had. Mind you, I tend to hyperbolize, but even my boyfriend said this was the best gnocchi he ever had. It really was so amazing. The gnocchi were soft little pillows and the sauce was just superb. 10/10 would recommend. Just a note - I didn't add any nutmeg but I'm not upset with the decision.

This is not a good gnocchi recipe. I had to add at least a cup more flour than the recipe called for. stopped measuring after that. The dough was still quite sticky and gluey to work with. It was absolutely not possible to shape them nicely, even after flouring the individual pieces and the fork. Ultimately they came out ultra dense, stodgy and were definitely not improved by the brown butter sauce. Plus they really lost the butternut squash flavour because of all the extra flour.

"The best gnocchi I've ever had" - my husband. It was very good indeed. The only problem was that I had to add considerably more flour than the recipe asks for. It would be good to get weight amounts for the flour in the recipe. We froze some of the uncooked leftovers and it cooks really well from frozen!

I put a considerable amount of time lovingly making this gnocchi today only to completely ruin it by cooking it for the suggested "15-17 minutes". My instinct told me I should take them out when they rose to the surface - after 2 MINUTES - but I left them in order to do as I was instructed and the result was: TOTAL MUSH. Bizarre that this recipe tells you to cook them to mush, chill them and then boil what's left of them for a further 7(. ) minutes - What would an Italian think. Very, VERY dissapointing.

Yeah I don’t know how you’re going to find a one-pound butternut squash but ok. I had to get rid of a couple sitting in my pantry so I cooked them, they weighed

4.5lbs before removing the seeds. Produced about a quart of purée, I’ll be using the remainder as a topping for Shepherd’s pie. For my first time making gnocchi I had a lot of fun. Spices-wise, I’d go a little easier on the nutmeg, maybe just one tsp or cut to half tsp and add half tsp cardamom, those play nicely together with the hearty and sweet base of the squash. I used salted butter for the sauce and it perfectly matched up with the mild salty finish on the gnocchi from the boil. I like my pasta salty. I liked this one a lot, didn’t top with Parmesan because I don’t think it needed that, just a little fresh cracked pepper on top and some veggies (I blanched and pan-browned broccoli and Brussels sprouts) on the side. Would make again, and would happily do double batch if I’m going to go through the trouble of prepping, chilling, boiling, and chilling them. They keep for up to eight hours after boil, so you can totally have these for breakfast after spending the entire previous day making them!

Now THIS sounds nummy! I have an ENTIRE (forget the groceries, there isn't room!) HUGE Kenmore chest freezer sitting out back of the house, that is now full, and I mean FULL, top to bottom, side to side, with chopped, or cut, or quartered, or whatever, Butternut Squash. And that doesn't count the squash still ripening on the plant, and the squash I've simply eaten myself. :D My SINGLE plant took over my entire 25' x 11' area this spring, being turned back, at least 4 times each tendril, so it wouldn't get out into the lawn, and has now sneaked over the back wall into another section as well. ONE plant, I bought on a whim from Walmart having never grown it. I've loved Butternut alone, no other squash, my entire life, so I though having 5 or 6 would be cool. 39 squashes cut up and stored, and another 5 eaten myself fresh, kind of tells me I'm not yet clear. :D So I am always looking for recipes. Have a made passion for Sage, Butternut, and brown butter. Works for me! Thanks!


Recipe: Homemade Potato Gnocchi

Gnocchi were a mystery to me until I went to Italy. The ones that I had tried before (this was before I moved to London before you roar), were leaden and rubbery and I could never see what the appeal was. I mean, everyone else must be wrong, right?

Wrong. I was just eating crap processed gnocchi.

The joys of gnocchi were revealed to me for the first time at the tender age of 22 on a trip to Naples to stay with a friend, her Neapolitan boyfriend and his family. Andrea’s Dad (the Neapolitan), ex military and the most wonderful and tender home cook, cooked for us every day. 3 courses for lunch with wine, an aperitif, and then us Irish girls had to go to bed for a bit because we were not used to this at all. Lunch in Ireland before then had been one course at lunchtime with no alcohol and back to business.

Everyday, Andrea’s Dad got up early in the morning to head to the shop to get buffalo mozzarella, straight from Campania and fresh every day. The shop owner would depart at 4am to get the best and the freshest and we would have it for lunch, cut thick like steaks and weeping sweet milk. I was in food heaven. Andrea and Shelley said, this is nothing, wait until you try his pumpkin gnocchi. And I did.

The pumpkin gnocchi were tiny, tender and divine. Light as sweet puffs of air, they were so delicate and beautiful to eat. I was determined to make them at home and quickly discovered that these were tricky and took practice (my recipe for them is in Comfort & Spice).

I have since experimented lots, with potato gnocchi, sweet potato gnocchi, and all sort of others. The pumpkin and the potato are traditional and best. Such frugal offerings, 4 potatoes, a little flour and an egg will offer sustenance for days or for lots of people. My sister thought that she didn’t like gnocchi but I made these for her, and she proclaimed them better than those she had in Italy, which is very high praise (or lies). I am going for praise.

The trick here is in the technique. Imagine that you are making the finest pastry and use the lightest hands. Work quickly while the potatoes are still hot. Use floury potatoes only (I am in Ireland and used Golden Wonders which worked very well), and make sure you have a mouli or potato ricer to pass the potatoes through. A potato ricer will cost about £12 and will render the stubborn potato fluffy and soft. For best results pass it through a few times, I passed mine through 3 times, working as quickly as I could. The heat is important.

When cooking the potatoes, be careful not to push them too far. Floury potatoes are guzzlers and once soft, will take in as much water as they can, rendering them a sorry soggy mess. Cook them until you can pierce them with a fork and they still resist a touch without being too hard. Peel immediately, if you don’t have asbestos paws like me use a tea towel.

How to eat them? However you want. Make a gratin with cream and blue cheese and cover with a good melting cheese. Perfect winter fare. Or make a tomato sauce and serve simply with the gnocchi and some parmesan on top. I did this today, making a sauce which started with a sauté of very finely chopped rosemary, garlic and red chilli, then a tin of good chopped tomatoes, a teaspoon of balsamic vinegar and a teaspoon of sugar. I cooked it for a couple of hours adding water when it got too thick every now and then. The secret to good tomato sauce is good tomatoes, flavour enhancer (chilli and garlic), balance (vinegar and sugar), time, and a good sprinkle of sea salt.

They are worth the effort and don’t be dismayed if you don’t get them right the first time. Once you crack them, you will be thrilled with yourself, and so will your family and friends.

Recipe: Homemade Potato Gnocchi

750g floury potatoes (I used Golden Wonder which are commonly available in Ireland) – approx 4 potatoes
1 egg or 2 egg yolks for a more decadent richer taste, beaten briefly
125g flour, with extra just in case
sea salt
potato ricer or mouli

Boil the potatoes in their skins until just cooked, a knife or fork should just pierce them but there should still be some resistance. It is very easy to over shoot this so keep an eye on them.

Drain the potatoes and while still hot, peel them quickly before passing them though a mouli or potato ricer. If using a ricer do it at least twice.

Season with a generous pinch of sea salt. Then make a well in the centre and add the egg and about half of the flour. Using your fingers and a very light touch (like you are handling the tiniest millipede or silkworm, or in culinary terms very delicate pastry). Gently bring everything in together, kneading softly. Add more flour if required until the mixture resembles a dough and no longer fluffy potato.

Split the mixture in 3, and one at a time on a floured board, roll into a log, cutting each log into segments about the size of a walnut. If the dough is still too fluffy (it might be once you start to cut it), knead each piece gently, then roll in a ball. Place the ball on the top of your finger and gently press the tines of a fork on it, and drag it slightly across, indenting the bottom with your finger and leaving the trace of the fork tines on top. This will help the gnocchi grip on to the sauce.

Boil a pot of salted water and boil the gnocchi in batches. When they rise to the top they are done. They will bubble about in the middle for a bit, but wait until they rise to the very top. Then remove them with a slotted spoon on to a waiting plate. Do not let them in the water after they have floated to the top as the potato will continue to take in water and they will get fuzzy and soggy.

If you are not going to eat them immediately (they will keep for a few days in the fridge), drizzle them with a little extra virgin olive oil. Do this with all of your gnocchi, and then you are done.

Serve as suggested above: in tomato sauce, as a gratin, al forno, with brown butter and crispy sage. Whatever floats your boat. Most of all enjoy them.


Pasta, Pretty Please

Chapters are divided according to the following: Dough, Basic Pasta Sheeting Techniques, Advanced Pasta Sheeting Techniques, Gnocchi and Other Rolled Pasta, Sauces, and Fillings.

Linda begins with everything you need to know about making homemade pasta including the dos and don’ts of dough, ingredients (best type of flour to use), basic kitchen tools, specialty items, storage, freezing, cooking methods, and sauce pairings. Among the pages, you will find over 100 patterns, shapes, colors, and fillings using 25 different dough recipes with vegetables, herbs, and superfoods in a variety of colors. I especially love the ideas for using the scraps of extra dough to make interesting designs, pastina, or even turning them into crackers.

The photography is provided by Brittany Wright. At least one photo accompanies every recipe along with plenty of step-by-step guides to help with the shapes, designs, and use of the pasta machine. Measurements are provided in US Customary and there is a small conversion chart at the end of the book. Headnotes include personal stories, tips, techniques, serving size, pairing ideas, and more.


Sweetcorn recipes

Sweetcorn is available all year round, but it is undoubtedly at its best between September and November. You can buy sweetcorn on the cob or stripped into vibrant yellow kernels, and both can be incorporated into a great variety of dishes in many different ways.

If you're looking for something simple and delicious to whip up at a moment's notice, Alfred Prasad's sweetcorn makhni on toast makes a fantastic treat for brunch or lunch. Shaun Rankin's sweetcorn soup is equally comforting, wonderfully complemented by the addition of crispy tempura prawns.

No barbecue would be complete without corn on the cob, and there's plenty you can do with it after you've flashed the corn over the coals. Try our cajun buttered corn on the cob for example, or Michael Bremner's incredible grilled corn with chilli oil-infused butter. Sweetcorn is fantastic in a salad too – Dan Wilson chars his on the barbecue before slicing off and dressing with 'nduja, pickled Padron peppers and egg yolk, whilst Peter Gordon serves his with freekeh, cumin-roast artichokes and pomegranate.

Or, if you want to try something totally different, try Andrew Wong's beef preserve with rib of sweetcorn – a dish that has its roots in Chinese Imperial courts.


Knocking up some Gnocchi

Being able to make the food you love from scratch has to be one of the best parts about being a foodie geek. I love Gnocchi and if you have read my blog over the past 6 months you will see at least 2-3 recipes pop up using the ready made stuff.

A while ago I was given a book from two of my lovely friends and its called Homemade and written by Yvette Van Boven. I’d never seen this book before and never actually seen it anywhere since but I’m sure you can find it online and it’s definitely one I recommended buying. The book itself is a bit mad and all over the place and it has recipes for all sorts of things from bread to ketchup and marshmallows to liqueurs and all from scratch. Imagine knowing that everything you served was made from scratch. So if you made a burger and the roll, the burger and the ketchup were all made by you .. Well that would feel kinda good yes? So whilst I’m not setting myself ANOTHER challenge as I don’t want to go overboard I do want to make more dishes entirely from scratch.

Gnocchi seemed a little scary to make but I don’t know why. As always being the disorganised chef I realised at the last minute that I didn’t have enough potatoes so I substituted with sweet potatoes and it worked. In fact it worked so well I don’t think I’ll be buying ready made again as it just doesn’t compare.

Ill give you a list of ingredients and a bit of a how do I but if you really want to know how I recommend buying the book as each step has a picture and well I just can’t do it justice!

1kg (2lb) mix of potatoes and sweet potatoes or you can just do potatoes
1 egg
300g 00 flour (pasta flour)
Pinch of salt

Boil potatoes in skin until soft, remove skin whilst still hot. Mash or use a potato ricer ( I don’t have a ricer – it’s in my want list)

Tip onto a clean work surface and add your flour ( not all in one go – it gets messy) you may not need it all or you may need a tiny bit more. Also add your salt.

Add a beaten egg ( again not all in one go ) and mix together with your fingers. Be prepared for mess and stickiness.

Knead into a smooth dough, if needed add more flour or your egg.

Roll out into a rope and divide into equal sections

Roll the sections into smaller sausages.. Mine were quite long.

Cut these sausages into small cushions and leave

When they are all cut roll over the back of a fork ( or use a gnocchi board if you have one)

Save under a clean tea towel until ready to use

Or cook immediately, they are ready when they float to the surface

Cooked and ready for my bake

It’s worth noting that this recipe makes a lot of gnocchi! I divided into 3 batches and cooked one and froze two. I haven’t defrosted yet so can’t comment on how they coped with being frozen – I’ll let you know when I do!

Gnocchi and bacon cream bake

I placed my cooked gnocchi in a small cazuela (overproof pan) and poured on some single cream,chopped parsley, seasoning and cooked bacon. I gave it all a good stir and baked for 15 mins them sprinkled on a little cheese and cooked for 5 more minutes. It was delicious served with a salad and garlic breaded mushrooms – this recipe will follow later today.

My verdict: it was slightly fiddly and messy but I enjoyed and the end result is more than worth it!

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May 2020 COTM: SERIOUS EATS

This post serves as both the announcement and the reporting thread. There is no way to break down the site into reasonable categories, so we just get one big, crazy thread. Feel free to start early if you wish. Please follow our normal guidelines and put the recipe title in ALL CAPS. There are no page numbers, but it would be helpful if you included the author's name. Like this:
THE BEST CRISPY ROAST POTATOES EVER - J. Kenji Lopez-Alt

Note that pretty much every recipe has the word "recipe" in the title, and please leave that out. The site does that for search engine optimization reasons, but it is redundant and annoying, and there is no reason for us to include it here.

DO include a link to the recipe! Per Chowhound rules, do not copy a recipe verbatim, but a link is welcome, as is a description in your own words of what you did. Photos are strongly encouraged, but by no means required.

Please also follow our usual protocol and search the thread for the recipe before you post your report. If someone else has already reported on the recipe, post your report as a reply to that person, so all reports on a given recipe will be grouped together.

Good luck, everyone! I look forward to cooking with you this month and seeing the creative ways in which we all adapt to the current situation and make use of what we have. Please stay safe!


Italian Sausage Ragu Sauce

I know I shared a Salmon Alfredo Pasta last week, but patience has never been my strongest virtue.

Last week I went to an incredible Italian butcher/deli/bistro called Pinos Dolce Vita Fine Foods in Kogarah (Sydney, Australia). My eyes lit up at the sight of the cured meats cool room with rows and rows of hanging prosciuttos, the selection of real-deal-Italian sausages, beautiful handmade pastas, the bowls piled high with buffalo mozzarella, shelves jammed with the best of Italian produce.

It took great restraint not to purchase everything I got overly excited about, but as I pleadingly explained to the shop assistant, I’d just done my weekly grocery shop and my refrigerator was chock-full already!

So I “only” got 4 different types of Italian sausages. Then even though I had a cooking / shooting schedule all mapped out, it went straight out the window so I could make something using those sausages.

Enter: Italian Sausage Ragu Sauce.


How to Toss Food in a Pan like a Chef

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Contents

The cuisine of Italy has many unique dishes and foods.

Zuppe e salse (soups and sauces) Edit

    – an Italian soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, [8] along with various vegetables and leftover foods that may have been available. [9][10]
  • Agghiotta di lumache (Sicilian snail soup) broth based seafood stew, served with grilled bread
  • Grine sauce
  • Minestra di pasta con pesce – a meat-based sauce commonly served with pasta
  • Boreto
  • Minestra di fagioli

Pane (bread) Edit

Common pizzas Edit

    – an Italian seafood pizza that may be served with scampi, mussels or squid [11] – folded over dough usually filled with ricotta and other ingredients – a pizza based on rosemary and olive oil, sometimes served with prosciutto, usually served as appetizer
  • Pizza ai funghi e salsiccia – pizza with mushroom and sausage or boscaiola, with mozzarella, mushrooms and sausages, with or without tomato – (Italian for pizza by the slice — literally "by the cut") [12] is a variety of pizza baked in large rectangular trays, [13] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. [14] This type of pizza was invented in Rome, Italy, and is common throughout Italy. [15] – (four cheese pizza) with four different cheeses, typically Parmesan, Gorgonzola, Ricotta and Mozzarella (sometimes melted together, sometimes in sectors), with (rossa, red) or without tomato sauce (bianca, white) [16]
  • Pizza alla napoletana (or Neapolitan) – tomato, mozzarella and anchovy – with tomato, mozzarella, mushrooms, artichokes, black and green olives – tomato and mozzarella
  • Pizza marinara – tomato, oregano and garlic – tomato, mozzarella and onions (four seasons pizza) – based on tomato and divided in four sectors, one for each season:
  • Pizza romana (Roman pizza) – tomato, mozzarella, capers and anchovy
  • Pizza siciliana (Sicilian pizza) – tomato, mozzarella, capers, olive and anchovy

Pasta varieties Edit

Pasta dishes Edit

  • Bucatini all'Amatriciana, bucatini coi funghi, bucatini alla Sorrentina
  • Cannelloni al ragù, cannelloni ai carciofi
  • Linguine alle vongole - with clam sauce
  • Pansotti alla genovese – a type of huge ravioli
  • Pasta al pesto , rigatoni al forno con salsa aurora
  • Spaghetti alla Carrettiera, Spaghetti bolognese, Spaghetti al nero di seppia, spaghetti alla Puttanesca, Spaghetti con la bottarga, spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara
  • Tagliatelle alla boscaiola, Tagliatelle ai carciofi, Tagliatelle ai funghi, Tagliatelle al pomodoro, Tagliatelle al sugo di lepre, Tagliatelle al ragù
  • Tortelloni alla zucca
  • Tortellini, Cjarsons
  • Tortelloni ricotta and spinaci
  • Trofie al pesto, trofie al sugo di noci

Rice dishes Edit

Rice (riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found throughout the country.


Watch the video: Gnocchi με 4 τυριά.. Florinda Petruzzellis (January 2022).