Frittelle (Venetian Fritole) Fritole are classic Venetian doughnuts, deep-fried and often enriched with raisins, pine nuts, and occasionally filled with pastry cream or zabaione. Method Galani (Crostoli or Chiacchiere) Galani are thin, crispy fried pastries dusted with powdered sugar, known for their light and airy texture. Method
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Pandoro with Mascarpone Cream Pandoro with Mascarpone cream is a festive and indulgent dessert, especially popular during Christmas. It’s easy to prepare in advance, making it a favourite centrepiece for holiday celebrations. To assemble, the Pandoro is sliced horizontally into thick layers, with each slice alternately offset to create a decorative star effect. The mascarpone
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Lasagna with Pumpkin & Mushrooms Ingredients – Serves 8 Method
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Ricotta and Spinach Cannelloni Ingredients – Serves 2 Method Making the ricotta and spinach cannelloni requires, first of all, careful washing of the spinach. Sauté them in a pan for a few minutes with a clove of garlic and let them cool. In a small saucepan, fry the onion with a tablespoon of oil, add
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Sausage Ragu Cannelloni Ingredients – Serves 4 Method Start with making the filling. Dry-fry the beef in a non-stick pan on medium-high heat, breaking it up with a wooden spoon until browned – about 8 mins. Remove and set aside. Add the oil and cook the onion for 3-4 mins, until soft. Add the garlic,
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Ham and Cheese Cannelloni Ingredients – Serves 2 Method Preheat the oven to 200 degrees C. In a small saucepan, melt the butter over medium heat. Pour in the besciamella sauce until warm. Slowly whisk in the Fontal and the Asiago cheese milk and stir continuously, until thickened and the cheeses melted completely. Set the
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Gnocchi with Gorgonzola Sauce Ingredients – Serves 4 Method While you bring the water for the gnocchi to a boil, prepare the dressing. In a saucepan over low heat, melt the milk, cream, butter and coarsely chopped gorgonzola. Season with salt, freshly whipped pepper and, if you like, nutmeg. Cook the radicchio gnocchi in salted
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Pumpkin Mezzelune with Butter, Sage and Parmesan Ingredients – Serves 4 Method Cook the pumpkin mezzelune in a large saucepan with boiling salted water. The pasta is ready as soon as it comes to the surface. Meanwhile, melt the butter over low heat in a pan. Add the sage leaves and leave to infuse for
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Tortellini Panna Prosciutto Piselli Ingredients – Serves 4 Method First of all, boil the water for the tortellini in a large pot. Finely peel the onion, and fry it in a pan with a drizzle of extra virgin olive oil, until it begins to brown. Add the peas to the pan with the onion and
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Parmigiana di Melanzane Ingredients – Serves 4 Use a baking dish approx 20x15cm For the Sauce Method Cut the aubergines into slices. about 1 cm thick, sprinkle them with salt and leave on one side for half an hour. After this time, wash and dry the slices with some kitchen paper. Coat them in the
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