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You are here: Home / Archives for dough

TIGELLE RECIPE AND HISTORY

04/23/2020 by Filippo Trapella Leave a Comment

Tigelle is a recipe that I particularly love: practically, I grew up eating these little flatbreads, typical of my homebirth region! Tigelle are traditionally filled with cheese, cured meats, and even sweet spread, a feast for the senses, and a must of the Emilian street food!

TIGELLE RECIPE AND HISTORY

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Filed Under: Appetizer, bread, Food Story, Recipes Tagged With: appetizer, Bologna, cheese, cured meats, dough, Emilian, Emilian-Romagna, flatbread, Gnocco Fritto, Modena, party, street food, tigelle, traditional. board

GNOCCO FRITTO RECIPE AND HISTORY: all you need to know!

10/30/2019 by Filippo Trapella Leave a Comment

Gnocco Fritto is one of the most popular recipes of the Emilian cuisine: rich in history and taste! This delicious fried bread is frequently paired with cured meats and cheese, and served during family gatherings, pheasant festivals, and special occasions! Gnocco fritto can be an exquisite appetizer or a main dish; it is delicious even as dessert spread with Nutella! A must-to-try: easy to make and authentic Italian!

GNOCCO FRITTO RECIPE AND HISTORY: all you need to know!

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Filed Under: Appetizers, Food Story, My Authentic Italian Recipes, Recipes Tagged With: appetizer, bread, crescentine, dough, food story, fried, Gnocco Fritto, italian, party, recipes, Salumi

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

08/28/2019 by Filippo Trapella Leave a Comment

Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made “white” just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

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Filed Under: My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: dough, dumpling, easy, gnocchi, homemade, italian, pasta, primo, ricotta, sauce, spinach, tomato, vegetarian

PASTRY DOUGH RECIPE for tarts and cookies

01/26/2016 by Filippo Trapella Leave a Comment

The pastry dough recipe is essential for several sweets. Make it is not difficult, but it’s mandatory follow some steps. The rewards will be an crispy and tasty dough, perfect for cookies or tarts. Once you try this homemade pastry dough you can’t do less than make it again, and again!

PASTRY DOUGH RECIPE for tarts and cookies

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Filed Under: Desserts, My Authentic Italian Recipes, Recipes Tagged With: 00, basic, cake, cakes, cookies, cream, dessert, dough, egg, flour, itaòia, pastry, pastry dough, recipe, recipes, sweets, tart

Fillet char with spatzle, mushroom and asparagus tips

02/14/2015 by Filippo Trapella Leave a Comment

char with spatzle, mushroom and asparagus tipsSpatzle are a particular kind of fresh pasta typical in Northern Italy, Switzerland, Austria and Bavaria. Spatzle dough is prepared with egg, flour and water or milk. Depending the quantity of liquid in to the dought the Spatzle shape is long like big noodles or short like little gnocchi. With the help of the special tool (the Spätzelhober) making Spatzle is very easy! I love make them for special dinner. If you prefer (I prefer!) it is possible cook the Spatzle a few time before serving, seasoning with the sauce. In this case is best pre-seasoning with a little bit of melted butter or olive oil to prevent sticking. Often Spatzle are presented as a side dish or seasoned as a pasta Today I propose them with a sauteed fillet of char, topped with mushrooms and asparagus.

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Filed Under: Entrées, My Authentic Italian Recipes, Recipes Tagged With: asparagus, champignon, char, dough, egg, fillet, fish, garlic, infusion, italian, mushrooms, recipe, sage, spatzle, spatzle grater, spätzlehober



























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