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Baked Lasagna with Sausage and Vegetables

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Lasagne al forno con salsiccia e verdure

egg lasagna noodles (250 g) • sausages • eggplant • small or medium zucchini • small or medium carrots • peas • shallots or 1 onion • large leek • bell peppers (use 1 if large, 2 if small) • mozzarella cheese (350 g) • milk (about 240 ml) • Red pepper flakes, to taste •

Luca Burroni Aggiungi un Pasto a Tavola

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Soy Noodles with Shrimp and Vegetables

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Spaghetti di soia con gamberi e verdure

soy noodles (200 grams; use up to 9 oz/250 grams for a larger portion) • cleaned shrimp (400 grams) • small carrots • zucchini • bell pepper • extra virgin olive oil • Soy sauce, to taste • chili oil (optional)

Cristina Farinelli ricettefacilidellacri

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Homemade Rice Gnocchi Stir-Fried with Vegetables

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Gnocchi di riso fatti in casa, saltati con verdure. 😍😋

rice flour (about 120 grams) • all-purpose flour (about 60 grams) • warm water (110–120 ml) • carrot • medium-large or 2 small zucchini • red onion (preferably sweet, like Tropea) • dried mushrooms (about 20 grams; use shiitake if available, or porcini) • Soy sauce, to taste • Extra-virgin olive oil, to taste • Salt and freshly ground black pepper, to taste • –7 asparagus tips

Doris

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Cheesecake Cups with Carrot and Ginger Cake 🥕✨

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Cheesecake in Coppa con Torta di Carote e Zenzero 🥕✨

5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •

La stanza dei sapori

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Whole Wheat Pasta with Romanesco Broccoli

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Pasta integrale con broccolo romanesco

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

Laura Cicutto

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Creamy Paccheri with Burrata, Cherry Tomatoes, and Shrimp

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Paccheri cremosi burrata pomodorini e gamberi

paccheri pasta (160 grams) • Burrata cheese • Cherry tomatoes, as desired • shrimp (I use frozen shrimp)

Ale e Marty in cucina

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Light Risotto with Porcini Mushrooms, Asparagus Tips, and Peas

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Risotto light con funghi porcini punte di asparagi e piselli

porcini mushrooms (300 grams) • asparagus tips (200 grams) • peas (400 grams) • Butter • garlic cloves • rice (500 grams) • Salt and black pepper • For every 3.5 oz rice (100 grams), use 2 cups water (480 ml) • Large pot with lid • Grated cheese and a pat of butter for finishing the risotto

Mariagrazia Farinella 👩‍🍳

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Focaccia with Leeks and Tomatoes

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Focaccia con porri e pomodori

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

Ferdinando Calcagnile

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Stuffed Horse Braciole Cooked in Tomato Sauce

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Braciole di cavallo farcite e cotte nella passata di pomodoro

horse meat (I use flank) • garlic cloves • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • Pecorino Romano cheese, to taste • tomato purée (about 48 ounces total or 1.4 liters) • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste • white wine (about 120 ml) • Fresh basil leaves, to taste •

Caterina Martinelli

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Baked Rice and Pea Casserole (Timballo di Riso e Piselli)

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Timballo di riso e piselli

rice (about 300 grams) • Vegetable broth (4 cups water (1 liter), 2 carrots, 2 zucchini, 1 onion, salt) • butter or extra virgin olive oil (about 50 grams) • flour • hot vegetable broth (about 1/2 liter, prepared earlier) • fresh shelled peas (about 200 grams) • cooked ham (about 100 grams) • cheese of your choice (about 200 grams, use any leftover cheese you have)

MammaVanna

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Butternut Squash Gnocchi with Gorgonzola Cream

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Gnocchi di Zucca con Crema al Gorgonzola

butternut squash (about 600 grams) • potatoes (about 400 grams) • all-purpose flour (about 200 grams) • Coarse salt, • mild Gorgonzola cheese (about 200 grams; I use the kind with mascarpone) • whole or low-fat milk (about 60 grams) • Salt and nutmeg,

Liuba

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All Saints' Cake with Walnuts, Raisins, Chocolate, and Pumpkin

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Torta tutti i Santi,con noci uvetta cioccolato e zucca

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

Caterina Martinelli

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Paccheri with Zucchini Carbonara

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Paccheri alla carbonara di zucchine

egg yolk per person, plus 1 extra for the pan • Extra virgin olive oil, • Salt, • Paccheri pasta • zucchini per person • Pecorino cheese (if serving children, use 70% Parmesan and 30% Pecorino) • Black pepper,

Serena Delfi

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Zucchini Noodles with Tomato Sauce and Cream Cheese

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Spaghetti di zucchine con pomodoro e Philadelphia

medium zucchini • cream cheese (about 80 grams) • prepared tomato sauce (about 100 grams; I use homemade)

Lucia Tolfo

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Broccoli and Walnut Pesto

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Pesto di broccoli e noci

fresh basil • a head of broccoli (use only the florets) • walnut halves • extra virgin olive oil • grated Parmesan cheese • garlic clove • Salt, to taste

Sara Sacchini

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Winter Squash Caponata

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Caponata invernale alla zucca

kabocha squash (about 1 3/4 lbs or 800 grams) • celery stalks • red onion (preferably Tropea, or use a sweet red onion) • leek • long radicchio • raisins (about 50 grams) • pitted black olives (about 50 grams) • pine nuts (about 50 grams) • honey vinegar (20 ml) • apple cider vinegar (20 ml) • sugar • Fresh sage •

MammaVanna

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Potato, Carrot, and Squash Croquettes

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Crocchette di patata, carota e zucca

boiled potatoes (about 250 grams) • boiled carrots (about 150 grams) • boiled squash (about 150 grams) • grated pecorino cheese • egg or 2 tablespoons chickpea flour • breadcrumbs • chopped rosemary • nutmeg • salt • Black pepper • Extra virgin olive oil • Your favorite melting cheese (I use soft pecorino)

Antonella - SmartCooking

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Purple Cabbage Soup with Sheep’s Milk Ricotta and Kamut Bread Croutons

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Vellutata di cavolo viola, con ricotta di pecora e,crostini di pane di kamut

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

Doris

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Steamed Ricotta and Jerusalem Artichoke Cannelloni

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Cannelloni di ricotta e topinambur al vapore

eggs • sorghum flour (about 50 grams; or use all-purpose flour) • water (about 80 ml) • sheep’s milk ricotta (about 150 grams) • Jerusalem artichokes (about 200 grams) • marjoram • unsalted butter (about 20 grams) • all-purpose flour (about 20 grams) • milk (about 200 ml) • Salt, to taste • extra virgin olive oil • grated Parmigiano Reggiano cheese

Daniela Innamorati

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Purple Potato Gnocchi with Clams and Arugula Pesto

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Chicche di patate viola alle vongole e pesto di rucola

purple potatoes (about 300 grams) • flour (about 50 grams; use gluten-free pasta flour if desired) • egg white • clams (about 250 grams) • Arugula pesto, • garlic clove • chili pepper • Olive oil, • White wine, as needed for deglazing

Dolci Pasticci di Fra

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Zucchini and Speck Lasagna

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Lasagna zucchine e speck

thin lasagna noodles (about 250 g; use fresh or no-boil if available) • zucchini, cleaned (about 1.3 kg) • garlic clove • speck, sliced (about 200 g) • Extra-virgin olive oil, • Salt and pepper, • béchamel sauce (about 1 liter) • mozzarella block, diced (about 200 g) • Butter, • Grated Parmesan or Grana Padano cheese,

Patri - Rock&Food

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Pumpkin Risotto 🎃

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Risotto alla zucca🎃

Carnaroli rice (about 180 grams) • shallot • butter • Hot water as needed in a small saucepan (I don't use broth because my brother doesn't like it, but it still turns out delicious) • Salt to taste • Pepper to taste • pumpkin (about 100 grams) • Extra virgin olive oil • dry white wine

Giulia 🌺

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Chef Cannavacciuolo's Asparagus Risotto

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Risotto di asparagi dello chef Cannavacciuolo

Carnaroli rice (240 grams) • Vegetable broth • asparagus • egg yolks for savory zabaglione • egg yolks marinated in Prosecco for 10 minutes and salted • Banyuls wine (or use Chianti) for a wine reduction

Deborah Cappitta

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Risotto with Asparagus and Cranberries

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Risotto con asparagi e mirtilli rossi

basmati rice (I used basmati, but you can use any rice you prefer) • dried cranberries • asparagus spears, whole stalks • extra virgin olive oil • small shallot • salt • vegetable broth (1 liter) • butter • little Parmesan cheese

Marzia Giustiniani

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Butternut Squash Ravioli

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Ravioli di zucca butternut

For the filling: • butternut squash (about 300 grams) • cream cheese • grated Gruyère or other cheese (about 50 grams) • grated Parmesan cheese • Grated nutmeg, to taste • Salt • For the pasta dough: • flour (about 300 grams; use half all-purpose and half semolina) • eggs • For the sauce: • Butter, •

Anna in cucina👩🏼‍🍳

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Stuffed Cabbage Rolls

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Involtini di cavolo cappuccio

meatball mix, or use your preferred seasoned ground meat blend • large green cabbage • mild semi-soft cheese (such as young provolone or Monterey Jack) • grated Parmesan cheese • Olive oil for greasing the baking dish • chili powder

Paolobertoncin

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Vegan Celery Croquettes with Sesame Seed Coating

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Crocchette vegan di sedano con panatura di semi di sesamo

whole celery stalk with leaves • old-fashioned oats (about 200 grams) • unsweetened soy milk (about 60 ml) • extra virgin olive oil • turmeric (use 1 teaspoon if you like a stronger flavor) • Salt and pepper, to taste • Sesame seeds,

Doris

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Gluten-Free Focaccia with Tomatoes and Olives 😀

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Focaccia glutenfree pomodoro e olive 😀

Schär gluten-free bread flour mix (100 grams) • Nutrifree gluten-free bread flour mix (100 grams) • Barilla gluten-free bread flour mix (100 grams) • Revolution or Hammer-Mühle gluten-free bread flour mix (100 grams) • fine cornmeal (fioretto) (25 grams) • oat flour (25 grams) • chickpea flour (25 grams) • rice flour (25 grams) • warm water (about 400 grams) • olive oil (50 grams) – use some for the pan, some for the dough • fresh baker’s yeast (10–13 grams) • sugar •

Rosa Aimé : Apprendista Celiaca.

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Risotto with Pumpkin Cream, Shrimp, and Clams

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RISOTTO CON CREMA DI ZUCCA,GAMBERI E VONGOLE

Ingredients for 4 servings • Carnaroli or Vialone Nano rice (about 360 grams) • water (about 2.5 liters) for the broth • celery stalks and 1 red onion for the broth • pumpkin, such as Hokkaido or classic (about 320 grams) • small pink shrimp (or 20 if you don't want to use them for garnish) • littleneck clams (or 20 if you don't want to use them for garnish) • white onion • Salt, to taste • Extra virgin olive oil, to taste • Dry white wine, to taste • Butter, to taste •

Mirko Runci Food Blogger

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Risotto with Pea Purée and Ricotta

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Risotto con crema di piselli e ricotta

frozen baby peas (about 300 grams) • onion • Extra virgin olive oil, • whole milk ricotta cheese (about 125 grams) • Fresh basil leaves, • Salt, • Pepper, • arborio or other risotto rice (about 180 grams) • Dry white wine, • vegetable broth (about 500 ml; can use bouillon) • unsalted butter

Enza Falco

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