Gnocchi alla bava

https://food-heritage-archives.com/2020/08/22/gnocchi/

1. Make gnocchi
2. In a pan melt butter, add cream, let reduce.
3. Add fontina, let melt
4. Add gnocchi, top with nutmeg and S&P

Pizza

Lengthy description under recipe

Makes 2 large pizzas

• 1 slightly heaping scoops of 1 1/2 cups of bread flour
• 1 tsp instant yeast
• Salt
• 3/4 cup very warm water
• 1 Tbsp Olive Oil
• Olive oil for bowl

Mix flour, yeast, sugar, and salt. Add water, mix, then add oil.

Knead for about 30 seconds then oil a large boil. Cover with paper towels

Let rest for at least 10 minutes and preheat oven to at least 450 with a pizza stone (more info below recipe)

Spray counter with non-stick spray or use flour, then roll out dough

Cook until your liking

I have a post in the how-to section just about my adoration for pizza stones.

Pizza is used throughout the world including Flammkuchen and flatbreads.

Italy has created very strict rules on certain types of pizza, including Pizza Napoletana (Neapolitan), and you can check out the official rules here: https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf

Pizza variations are endless, and you could probably cook a different pizza for every week of your life by browsing all the variations throughout the world. My favorite ways to make pizza are:

BBQ Sauce: Brisket, mozzarella, onions

Horseradish Sauce: mozzarella, pastrami, pickles

Queso: chicken, ground beef or chorizo, tomatoes

Gnocchi Alla Fontina

https://food-heritage-archives.com/2020/08/22/gnocchi/

1. Render bacon/pancetta/pork jowl with butter or lard.
2. Add gnocchi, brown, then add fontina.

Gnocchi

Gnocchi is a very simple potato pasta.

• Potatoes – 2lbs, peeled
• Flour 3/4-1 cup if baking potatoes, 1 1/2-1 3/4 if boiling potatoes
• 1 egg

Peel potatoes and slice into big chucks and boil gently until mashable, or bake on 350 until mushable.

If you have a ricer, that is great; if not, mash your potatoes as finely as possible, then add the egg and some salt

Add flour

Knead until combined, but do not overmix, adding any flour as needed. As always, start with less and work your way up.

Get a salted pot of water gently boiling

Grab a small handful of dough while keeping the rest covered with a wet towel, and roll out the dough into 1″ cylinders. I use non-stick spray when rolling, but you can use flour.

Use a pastry cutter to cut them into bite-sized pieces and roll smooth; it is optional to roll with a fork to create indentions, or you can even buy a gnocchi board for about $10.

Boil for about 1 1/2 to 2 minutes. Once they all float, I give it 20 seconds. I like mine al dente though you can cook it farther depending on preference. Scoop and drain them, and set on parchment paper.

Sautée in butter or lard and use whatever sauce you choose

Carbonara

More info on carbonara at bottom

The recipe to make it is quick and easy

• 1lb spaghetti
• 3/4 lb pork: pancetta, guanciale, or bacon, chopped into pieces
• 3 eggs
• 1 cup parmesan, grated
• 1/2 cup pasta water
• 1/2 teaspoon pepper (parmasean and bacon have enough salt)
• Greens (spinach or peas)

Put pasta in boiling water if using fettuccine or wait until after bacon is cooked when cooking pasta that cooks in less than 5 minutes. (You don’t want your bacon pan too hot.)

Cook bacon in your largest pan until it crisps up, then turn off and remove from heat. While this goes on, mix eggs, pepper parmesan in bowl.

When pasta is at your liking (al dente or regular), removed a cup of pasta water and drain the rest.

Add pasta to pan along with egg mixture, greens and pasta water. Start with a 1/2 cup of water and add more if needed.

Carbonara is a traditional Roman pasta dish. The type of pork to make it genuine is guanciale (cheek) or pancetta (pork belly). If you have trouble finding guanciale, look for pork jowl or just use bacon.

I use spinach in preference to the standard peas but both are fine options.