INGREDIENTS (x4)
1. Separate the egg yolks from the egg whites in two different bowls, then start whip the egg whites until stiff with a mixer. Do the same with the yolks and remember to beat them with sugar long enough, at least the same amount of time as the whites.
2. Combine the Mascarpone with the yolks using the mixer, speed at lowest. When the two parts are well combined, add the whites and fold gently with a spatula, from the bottom up, until everything is well mixed.
3. Spread some cream at the bottom of your cup/glass/tray, dip the ladyfingers quickly (1 second) into the coffee and put them at the bottom. Drizzle the melted chocolate on the biscuits.
4. Repeat once again: cream, biscuits, chocolate and a final layer of cream. Finish with some more melted chocolate on the top.
5. Leave it in the fridge for 2 hours at least.
INGREDIENTS (x4)
1. Put the flour on the table and create a big and wide hole, then crack the eggs in it. Smash them a little with a fork, then start adding the flour, little by little, without breaking the circle with the same fork, from the inner part.
2. Once it’s comfortable for you to work with your hands, clean the fork and start the kneading part for 5/10 min. It’s all about two movements: pushing and rolling. Instead of your muscles try to use your bodyweight.
3. After the kneading, let the dough rest under a bowl, take some pieces of it at a time and create dough sheets with a pasta machine, starting from the widest thickness until, round after round, you can almost see your fingers through it.
4. Cut the tortelli from the dough sheet with your stamps, then add some filling in the middle. Pinch the edges very well then put one corner upon the other.
Put flour on the table and on the tray in order to prevent pasta from sticking.
5. Cook in boiling water with a good amount of salt (salt is related to water, not to pasta) for 4/5 min.
INGREDIENTS (x4)
1. Start grating the Parmigiano into a bowl.
2. Put the mozzarella, chopped in small pieces, into a food processor and then add it into the bowl with the Parmigiano.
3. Add the ricotta to the mix with some salt, grate the lemon zest and combine everything together.
4. Keep in the fridge until the last moment.
INGREDIENTS (x4)
1. Mix the two ingredients in a bowl with a fork. After the water is gone push and squeeze strongly with your hands, then put the dough on the table and start the kneading part for 5/10 min. It’s all about two movements: pushing and rolling. Instead of your muscles try to use your bodyweight.
2. After the kneading, let it rest under a bowl, take some pieces of dough at a time and create little threads. The first few seconds are the most important, put a good amount of pressure feeling the dough under the palm of your hands, then start spreading also your fingers on it. It doesn’t matter how long the thread is but its thickness (1 cm more or less).
3. Cut from the thread 2 cm of dough for each cavatello and slide it on your gnocchi board (or the back of a fork) with the side of your thumb or a cutter with an angle of 45°. Save some space between them on a tray with some semolina flour, so they won’t stick together.
4. Cook in boiling water with a good amount of salt (salt is related to water, not to pasta) for 8/10 min. To check if they’re ready, cut one and see inside.
INGREDIENTS (x4)
1. Flavor enough extra virgin olive oil (at least one spoon for each person) in a pot with a piece of garlic without burning it.
2. After few minutes put the chopped peeled tomatoes or good tomatoes from a can into the pot. Add a good pinch of salt.
3. Cook the sauce for a long time (even 2 hours, depending on the quantity) with a little flame and the lid on the top a bit open, stirring with a spatula every now and then.
1. Place a strainer over a bowl, add the ricotta, cover it with plastic wrap, and refrigerate to drain for the pansotti filling.
2 Remove the stems from the chard and borage, then rinse the vegetables thoroughly under running water.
3. Heat 20 g of oil in a non-stick pan, add a clove of garlic, season with salt, and cook the chard for about 7 minutes, stirring occasionally and covering with a lid; remove the garlic and let the chard drain in a strainer over a bowl.
4. Using the same pan, heat the remaining oil, add another garlic clove, season with salt if needed, and cook the borage for 6–7 minutes, stirring occasionally and covering with a lid; remove the garlic and let the borage drain in a strainer, pressing lightly to remove excess water
5. Finely chop the drained chard and borage, place them back in a strainer over a bowl to release any remaining water, and let them cool to room temperature.
6. In a large bowl, whisk together the eggs with salt and pepper until smooth.
7 Take the drained ricotta from the refrigerator, sift it into the bowl with the eggs, and whisk until you achieve a smooth, creamy mixture.
8. Add the marjoram, grated cheese, and the cooled, drained vegetables to the bowl, then mix everything with a spatula until the filling is uniform and well-combined.
WALNUTS SAUCE INGREDIENTS (x4)
1. Prepare the Bread: Begin by tearing the crustless bread into small pieces and soaking it in a bowl with milk for about 10-15 minutes. This will soften the bread, making it easier to blend into the sauce.
2. Blend the Ingredients: While the bread is soaking, place the walnuts, grated Parmigiano Reggiano, and garlic in a blender or food processor. Blend them together until you achieve a fine consistency. You want the walnuts to be well-ground but not too finely powdered—some texture is nice!
3. Combine the Mixture: Once the bread has soaked, add it to the blender with the walnut mixture. Pour in the olive oil gradually while blending, which will help create a creamy, cohesive sauce.
4. Adjust the Consistency: Taste the sauce and season it with salt to your liking. If the sauce is too thick, you can easily adjust the consistency by adding a bit more milk. Alternatively, if you’re cooking your pasta, you can save some of the pasta water to mix in with the sauce for a creamier texture.
5. Serve with Pasta: Once your pasta is cooked and drained, combine it with the walnut sauce, ensuring that each strand is well coated. For an added touch, you can sprinkle extra Parmigiano Reggiano on top and garnish with crushed walnuts or a drizzle of olive oil.
INGREDIENTS (x4)
1. Cut the guanciale into strips or small cubes, as it provides the authentic flavor for the dish.
2. Bring a large pot of water to a boil, lightly salt it, and cook the pasta until al dente, reserving about one cup of the pasta water before draining.
3. Place the guanciale in a cold pan (without adding oil) and cook over medium heat until the fat renders and the guanciale becomes golden and crispy, then turn off the heat but keep the pan warm.
4. In a bowl, whisk the egg yolks (and whole egg, if using) with grated Pecorino Romano cheese and a generous amount of freshly ground black pepper until smooth.
5. Add the drained pasta to the pan with the guanciale and toss to coat the pasta with the rendered fat, ensuring it absorbs the flavor.
6. Remove the pan from the heat, pour the egg and cheese mixture over the pasta, and toss quickly, adding small splashes of reserved pasta water as needed to create a creamy, glossy sauce.
7. Serve immediately, topped with more grated Pecorino Romano and freshly ground black pepper for a final touch.
INGREDIENTS (x4)
1. Crush the biscuits into small chunks with your hands, leaving a few larger pieces for texture.
2. In a large bowl, combine the eggs, sugar, softened butter, cocoa powder, and coffee, then mix until smooth and creamy.
3. Gradually fold in the crushed biscuits, stirring well so every piece is coated in rich chocolate.
4. Transfer the mixture onto a sheet of baking paper and, using your hands, shape it into a long salami-like log.
5. Wrap it tightly like a candy and place it in the refrigerator for 2–3 hours, until firm.
6. Once chilled, remove the wrapping and generously dust the outside with powdered sugar for the authentic “salami” look.
7. Slice and serve just like a real Italian salami — a playful and nostalgic dessert with a perfect balance of crunchy biscuits and velvety chocolate.
