Homemade cannoli shells filled with ricotta/Mascarpone/pistachio paste, dusted with icing sugar

Let this ragù simmer low and slow on the stove today. Paired it with wide ribbon pasta as traditional. Would love to hear your thoughts or any family tricks you use for Bolognese!

Made this for dinner tonight

Im trying to recreate a dish I had in Verona. I can’t remember the name but its risotto made with red wine. Googling a bit led me to a recipe for Risotto Amorone.

The first picture is from the restaurant. The risotto had a very deep bold flavor. I thought they might have used Gorgonzola cheese or something similar. The sauce was also thicker and luxurious.

The second picture is my risotto. Made with valpolicello riposte and Parmesan cheese.

I’m using Carnaroli rice. The recipe calls for Vialone nano rice. I toasted the rice til golden than added the warmed wine until fully incorporated. I added stock a ladle at a time until the rice was cooked and then stirred in butter and cheese.

My dish was good but it lacked the bold flavors of the original had.

Made this homemade pasta dish tonight using what I had available at home. Tried to get the sauce nice and glossy—would love any tips from fellow students of Italian cooking!

Homemade pan-fried gnocchi served with a rich lamb ragu, garnished with parsley and rosemary gremolata and a drizzle of olive oil

I haven't dipped them in chocolate, nuts & filled them yet

I'll make ricotta/Mascarpone/pistachio filling & pastry creme too

Rolled them on thinnest setting in pasta machine

Yes, I know it's insane. My mom cuts up spaghetti in the most absurd way. So small so it makes "no mess". It's crazy. I just wanted to know your opinions on this. For any Italians out there tell me what you would say to her (make it funny, I want to get some laughs from this), or anyone else tell me what you think, or if there are any other psychos out there who also do this.

Hi there,

I'm having trouble rendering guanicale. It turns from soft/uncooked straight to white and burnt on the meaty parts. It is still soft, and begins to taste burnt without going crispy

I am cooking on my lowest hob setting with a steel pan - is this still too high?

If I use less heat by using a smaller ring it doesn't seem to cook/bubble at all.

The guanciale has been frozen and slowly defrosted at room temperature, in case that's the cause.

One of our favourite summer garden to table dishes to look forward to: zucchini flowers, stuffed with a small amount of goats cheese, and ricotta cheese, and fried in batter. The small zucchini fruit are just thinly sliced, and fried in batter. Lemon mayonnaise dipping sauce.

Sorry. Long winded.

A few years ago I switched my tomato sauce recipe to a really bare-bones Italian recipe I read.
Even as I was making it, I was thinking “there is no way this’ll be better.” But it was.
I’ll share my method, but the question at the end is, if you cook the sauce for a really long time, will it split? As in, will the oil separate? And/or is it possible to over cook it? Something I read has me wondering, and I don’t know who to ask.

Method:
In a big pot I sweat half a diced onion in a generous glug of olive oil (I use very light virgin olive oil, maybe 70~75ml).
When the onion is transparent, I add about 500g of Passata (which needs to be Italian), generous seasoning, and then I simmer with a cartouche for several hours, and this is where my question comes in: usually the longer the better, but I find it needs at least 1.5~2 hours for this very specific texture and taste change where it “turns amazing.”

At the end, I add a surprisingly small amount of torn basil. (I was surprised by how little the recipe called for, maybe 3~4 leaves)

The “secret extra” is I tend to make pasta when the sauce is almost done. I add a generous splash of the salty/starchy pasta water to the sauce, maybe one-and-a-half ladlefuls. I take about 1 ladle of the sauce to eat with the pasta, and then I jar/refrigerate the rest to use over the next few days.

Will this sauce split if I continue cooking it for say 5~6 hours? Over night? Like, what’s the cut off point before it’s just no longer doing anything except risking it splitting or ruining/dulling the taste?

Also, it seems to improve with storage. Is there an ideal cooking time AND an ideal storage time?

i just toast it on a pan and add some butter and garlic but it doesn't taste as good as we get it outside

Anybody else using a Moka pot?

Per pranzo oggi preparato una pasta particolare.
Ho utilizzato dei fusilli di lenticchie, uniti con salsiccia fatta in padella, zucchine di cui parte, dopo averle cotte le ho frullate con un po' di formaggio morbido.
Piatto bilanciato e super saziante🤗😋