Monthly Archives: August 2012

Gnocchi di Patate

The last post was about Ragu’, in this one a good combination of home made pasta and Ragu’. Gnocchi is a very simple pasta to make. Which are the ingredients? Just potatoes, flour and one egg.

INGREDIENTS (for 4/5 people):

1 kg potatoes

300 g flour


1 egg

Peel the potatoes (if they are large cut them into pieces so they cook faster) and boil in salted water until they are cooked.
Drain and let cool down for 10 minutes, then mash with a potato masher, and finally add the flour a little at a time and the egg.
Knead the dough with your hands until it is pretty compact. Be careful not to add too much flour, otherwise they become very hard!
When the dough is ready, slice each slice and work with your hands until you get a long roll quite fine. Then cut each roll into small pieces in the shape of dumplings.
Put a saucepan of salted water and boil throw in the gnocchi: when rising to the surface they are ready.
Strain and pour into the pot and add the ragu’. Add some parmesan on the top.



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Ragu’ di carne

“Ragu’ di Carne” in English and among the english public is better known as “Bolognese sauce”. The name comes from Bologna, a city in the Emilia Roomagna region. However, I don’t really like this name as every region in Italy has its own way and tradition of making a pasta sauce such as the ragu’. My inspiration in making this sauce, for instance, comes form Tuscany, as my granmother and my mother all comes from there. My granmother’s ragu’ I would (obviuosly) say that is one of the best ragu’ I ever tasted.

Mine is getting closer, but I need “few” more years of practice. I will get there, eventually.


1 celery finely chopped

1 carrot finely chopped

1 onion finely chopped

300g minced beef

1 small glass of red wine

750ml of Passata

Some tomato paste

Extra Virgin Olive Oil

Salt and Pepper

How to do it:

Finely chop teh carrot, the celery and the onion. Eat some Extravirgin olive oil and put the chopped veggies in. Leave to cook until gold. Add the meat. Break up the meat with a wooden spoon and leave to cook for 5 minutes and add some red wine. Leave the wine to evaporate and finally add the passata sauce and the tomato paste. Add some salt and pepper, give it a stir and cover. Leave to cook for 40-50 minutes on low fire and give a stir from time to time.

The Ragu’ can be used with any shape of pasta, short or long, fresh or dry pasta.


Filed under Recipes