In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).
A coconut-milk curry scented with lemongrass and ginger.
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate.
Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.
Dice 1 cooked carrot. Mix with 1 large egg, 1 tablespoon bread crumbs, and some salt, and beat well. Melt 1/4 cup butter in a frying pan, add the batter, and cook on both sides [until it starts to brown]. Serve topped with a fried egg, and garnish with fried new potatoes and a gratin of beets.
This was my first taste of the south of France.
Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
A simple baked fish dish -- but if you wanted, you could serve it equally as well as a marinated raw dish.