Potato Gnocchi

Yield: 6 servings Ingredients 6 large Idaho or russet potatoes 2 tablespoons plus 1 teaspoon salt Dash of freshly ground white pepper 2 eggs, beaten 4 cups unbleached flour Grated Parmigiano for serving Directions Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light). Before proceeding further, bring 6 quarts of water and 2 tbs. of the salt to a boil. On a cool, preferably marble work surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the remaining 1 tsp. salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become). Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky. Using both hands, roll each piece of dough into a rope ½” thick, then slice the ropes at ½” intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce). Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2-3 minutes, until they rise to the surface. Remove the gnocchi from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a little sauce of choice, and boil the remaining piece in batches until all are done. Sauce as desired, add freshly ground white pepper to taste and, if appropriate, grated cheese, and serve immediately. la Cucina di Lidia

Turkey and Escarole Soup

One of the best things about winter is comfort food. My all-time favourite types of minestrone/ soups And here's another one! Ingredients For the Soup: 4 quarts watercarcass of turkey. 2 pounds escarole, washed. 2 cups pulled turkey meat 1 medium onion, chopped. 5 cloves garlic. 4 bay leaves. 3 stalks celery, chopped. 1 cup chopped carrots. 2 tablespoons fresh parsley, chopped. 3 medium potatoes, cubed. 14 ounces crushed tomatoes. 4 tablespoons extra virgin olive oil,salt & pepper. Directions In a large pot add the extra virgin olive oil, the onion, the garlic, the carrots, the celery and bay leaves. Add salt and pepper as desired. Saute` all the ingredients for about 5 minutes or until the onion is translucent. Add the water, the potatoes and the crushed tomatoes. Add the turkey carcass and the turkey meat. Cover the pot and boil for  about 1 hour. Add the escarole. Once the escarole are cooked to your liking, add parsley and serve with some parmigiano cheese if you like. cookingwithnonna.com Foodie Fran's Notes: when soup is done, add parmesan cheese and 1 beaten egg. I found a big difference in taste!

Acini di Pepe Pastina in Vegetable Soup.

When you're just in the mood, this soup and so quick and easy, but most important, so delicious!Serves 4. Ingredients: 3 tablespoons extra virgin olive oil1 small onion, cut into a 1/4 inch dice2 small carrots, cut into a 1/4 inch dice1/2 cup cherry tomatoes, halved1 10oz bag frozen peas4 cloves garlic, sliced1 large potato, peeled and cut into 1 inch chunks8 cups water2 chicken bouillon cubes 8 ounces Ancini di Pepe Pastina. Directions: Put a stockpot over a medium flame and heat the oil. Add the onion & carrots and tomatoes. Cook until softened, about 5 minutes. Add in the peas, garlic and potatoes and cook until the peas have thawed, about 3 minutes. Add the water and bouillon cubes and bring the pot to a boil. Add in the ancini di Pepe and cook until tender. Serve with a drizzle of fresh extra Virgin olive oil and crusty Italian Bread. Add a sprinkle of grated cheese if desired. cookingwithnonna.com

Italian sponge cake - 3 Ingredients

Ingredients 6 eggs 180 g sugar (1 cup) 180 g sifted flour 1 ¼ cups) Directions Beat eggs and sugar till firm about 6 to 7 minutes. Add flour in three portions once again sifted. Gently fold with a hand whisk rolling it from bottom to top, being careful not to deflate it. Place in greased with parchment paper spring form pan evenly. Tap three times to remove any air, and place in in a 165 C – 329 F oven for 50 minutes. When cake is done turn off the oven but leaving the cake in the oven with the door ajar for 10 minutes. Remove from oven and let it cool. Then remove from the pan and parchment paper. Rita Chef

Tuscan Garlic Chicken and Linguine

20 Minutes! Yield: 4Author:Donna Elick Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap. prep time: cook time: 20 minstotal time: 20 mins INGREDIENTS 1 teaspoon kosher salt, plus more for pasta water1 pound linguine pasta, uncooked3 tablespoon extra virgin olive oil1 pound boneless skinless chicken breasts1/2 teaspoon freshly ground black pepper4 cloves garlic, minced2 red bell peppers, cored, seeded and cut into thin strips1/4 teaspoon crushed red pepper flakes1 cup Chardonnay2 teaspoons Italian Seasoning Blend2 cups half-and-half1 cup freshly shredded Parmesan cheese5 ounces fresh spinach1/4 cup chopped fresh Italian parsley INSTRUCTIONS Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley. DONNA'S NOTESCovering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock. https://www.theslowroasteditalian.com/2017/10/tuscan-garlic-chicken-linguine-recipe.html Recipe developed by Donna Elick The Slow Roasted Italian Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Baked Donuts Filled with Jelly

Prep Time: 30 minutes Cook Time: 11 minutes Rising Time: 1 hour 15 minutes Total Time: 41 minutes Servings: 12 donuts Baked Donuts are incredibly soft, airy and melt-in-you-mouth delicious. This homemade donut recipe is easy and always gets rave reviews! The little hint of jelly peeking out of the side makes them irresistible. Ingredients 2 1/2 cups all-purpose flour divided, plus more for dusting* 1/4 cup granulated sugar 1/4 tsp salt2 1/4 tsp instant yeast quick acting, (1 packet = 7 grams) 2/3 cup warm milk 110˚F - microwave 35 sec. 4 Tbsp unsalted butter melted, divided 2 egg yolks 1/2 tsp vanilla extract 1/3 cup jelly or jam (no large fruit pieces) 1/3 cup granulated sugar to roll donuts Instructions In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt. Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well. Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface. Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size. Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top. Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.  Recipe Notes *For best results, be sure to measure the flour correctly - spoon it into the cup and level off the top for an accurate measure. Natasha's Kitchen