Naked Gnudi This classic gnudi recipe is served with a warming sage and butter sauce, the perfect accompaniment to these beautiful ricotta dumplings. Ingredients 250g/1 cup ricotta 100g/3/4 cup flour/semolina 50g/1/2 cup parmesan 1 egg Pinch of nutmeg Salt & pepper 100g/1/4 cup butter Fresh sage leaves Method Put the ricotta in a sieve or muslin bag set above a bowl and leave to drain, … Continue reading Naked Gnudi
Pumpkin Risotto Double, Double Toil and Trouble! Enjoy seasonal pumpkin in this elegant risotto. Sweet pumpkin pairs beautifully with the crispy sage leaves, parmesan cheese and balsamic glaze. Serves 3-4 Ingredients For the pumpkin risotto 570ml/1 pint vegetable stock 1 cup/240ml Italian white wine 2 shallots, finely chopped 12 fresh sage leaves, finely chopped Extra virgin olive oil 170g/6oz arborio (risotto) rice 250g/9oz pumpkin puree … Continue reading Pumpkin Risotto
Spinach & Ricotta Ravioli with a Sage & Walnut Cream Sauce This is a firm favourite in the Alberti Casa, rich, indulgent and moreish. A warming, well balanced dish that will be sure to delight and put a big smile on your face 🙂 Ingredients: Serves 4 For the pasta dough: 400g Tipo ’00’ flour Extra flour and Polenta, to dust 4 large eggs For … Continue reading Twins Take On… Spinach & Ricotta Ravioli with a Sage & Walnut Cream Sauce
Pumpkin Gnocchi in a Butter and Sage Sauce Here is a great recipe that all the family can get involved in and have fun with. Ingredients: Serves 4 For the Gnocchi 350g of Pumpkin or Butternut Squash 350g of Whole potatoes 1 tsp Cinnamon ground 1 tsp Ground nutmeg Salt and Pepper 300g of White all-purpose flour (extra flour for working the dough) For the sauce: 150g butter 8 sage leaves finely chopped … Continue reading Twins Take On… Pumpkin Gnocchi in a Butter and Sage Sauce
The Alberti Twins 