Per la preparazione degli gnocchi al nero di seppia: deporre 1 kg di patate farinose con la buccia in un sacchetto alimentare e cuocerle al microonde alla massima potenza per 10 minuti. Trascorso il ...

To prepare the polenta gnocchi with venison ragu, start with the ragu: rehydrate the dried porcini in warm water for about 20 minutes (1). Meanwhile, clean and finely chop the onion, celery and carrot ...

Preheat the oven to 375°. On a rimmed baking sheet, bake the potatoes for 1 hour, until tender; let cool slightly. Peel the potatoes and pass them through a ricer into a bowl. Stir in the butter, egg, ...

An extremely saucy and comforting ragù-style dish that skips the meat but does not skimp on flavour. Made in one pot, it really couldn’t be easier! Each serving provides 530 kcal, 17.8g protein, 94.7g ...

In a large bowl, combine the ricotta and goat curd; mix well with a rubber spatula. Add the egg, salt, and pepper and fold together. Slowly add the flour and mix the dough until combined, but take ...

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

Marbled flesh and fat are key to this rich, succulent and dense ragu, boosted with powerful notes of bay, sage and rosemary It’s 10.30am and steam carrying the smell of onions, beans, cabbage and ...

A comforting and filling mix of Korean and Italian flavours and textures that’s ideal for weeknight dinner Share your questions for Meera Sodha, Tim Dowling and Stuart Heritage for a special Guardian ...

The sauce itself improves after a day, making it an ideal make-ahead meal for busy weeks or lazy weekends. Image credit: SA Pork At its heart, this dish is about patience. Pork shoulder is gently ...

In a large bowl, combine the ricotta and goat curd; mix well with a rubber spatula. Add the egg, salt, and pepper and fold together. Slowly add the flour and mix the dough until combined, but take ...