All recipes with All-Purpose Flour
Spinach and ricotta gnudi with butter and sageTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Passatelli in meat brothBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
CjarsonsCarnia’s sweet-savory mountain ravioli: a potato dough filled with ricotta, herbs, raisins, and cocoa, sauced with brown butter and smoked ricotta.
FiadoneMolise’s Easter cheese pies: golden half-moons of wine-kneaded pastry around a rich filling of pecorino, caciocavallo and egg, good warm or from the basket.
Focaccia GenoveseThe fügassa of Genoa: a finger-dimpled sheet bread baked with an olive oil and salt-water brine until the surface shines and the crumb stays plush.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Ossobuco alla MilaneseCross-cut veal shanks braised in white wine until the marrow loosens, finished with gremolada. Milan serves it over saffron risotto; so should you.
Pici all’AglioneHand-rolled eggless noodles from the Val di Chiana in a tomato sauce built on aglione, the giant mellow garlic that perfumes without biting.
Saltimbocca alla RomanaRome’s ten-minute main course: veal scaloppine pinned with prosciutto and sage, flashed in butter and white wine until they jump in the mouth.
Sarde in SaorVenice’s sweet-and-sour sardines: fried, then layered under slow-cooked onions with raisins and pine nuts, and left to mellow for a day or two.
Strangozzi al Tartufo NeroSpoleto’s eggless ribbons under Norcia’s black truffle: pounded warm with oil and garlic, never cooked, only persuaded.
Strudel di MeleApple strudel with hand-stretched pastry, pine nuts, raisins and cinnamon, served barely warm.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.