2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons smoked paprika, 2/3 palm full
Salt and pepper
1...
2 Pounds floury potatoes, peeled
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups unbleached flour
1/2 cup grated Parmigiano-Reggiano
Boil the potatoes in salted water. Mash them or put them through a ricer into a large bowl. Best to have no...
Take your reserved potato innards out of the fridge and let them come to room temp. Mash them with some milk when warmed up. Add an egg and squish the mixture through your fingers. Start with about 1 cup of flour and blend like dough. Add more flour a bit at a time until you reach the desired...
Vegetable Oil
3 cup Milk
1½ teaspoon Salt
1 pinch Nutmeg
1 pinch Pepper
2 Egg Yolks, Lightly Beaten
1 cup Parmesan Cheese, Grated
6 tablespoon Butter
1 cup Flour, Semolina
Line bottom of 15 x 10 x 1 inch pan with oiled aluminum foil. Heat milk, salt, nutmeg and pepper just to simmering. Do...
2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the...