Tutte le ricette con Uova
Cassatelle saccensiSciacca’s cassatelle are thin fried pastry pockets filled with sweet sheep’s-milk ricotta and dark chocolate chips. Their crescent shape and crisp, lightly puffed surface hold a creamy center, finished with powdered sugar once the pastries have cooled a little.
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Corzetti stampati del Levante alla salsa di pinoli e maggioranaStamped pasta rounds from Liguria’s Levante, dressed with a smooth sauce of pine nuts, garlic, marjoram, Parmigiano Reggiano and cream.
Frittata fredda con menta, Grana e Salame BrianzaA thin mint frittata is served cold with Salame Brianza. Our version uses grated Grana Padano for the cheese.
Gnudi di ricotta e spinaci al burro e salviaTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Tiramisù classicoCoffee-dipped savoiardi layered with a soft mascarpone cream and finished with unsweetened cocoa.
Passatelli in brodoBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
Agnolotti del Plin Burro e SalviaThe Langhe's tiny pinched pasta, filled with wine-braised meat and spinach, finished simply in butter and sage so the filling does the talking.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
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.
Fonduta ValdostanaThe Aosta Valley’s molten Fontina cream, thickened with yolks rather than starch, served hot with bread or spooned over polenta.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Spaghetti alla CarbonaraRome’s four-ingredient monument: guanciale, eggs, Pecorino Romano, and black pepper, emulsified into silk. No cream has ever been needed.
Spaghetti alla Chitarra con PallottineAbruzzo’s square-cut egg spaghetti, strung through the chitarra, with tomato sauce and the region’s tiny hand-rolled pallottine.
Strudel di MeleApple strudel with hand-stretched pastry, pine nuts, raisins and cinnamon, served barely warm.
Tortellini in BrodoBologna and Modena’s shared treasure: thumbnail tortellini around a mortadella and prosciutto filling, served only in a clear capon broth.
Vitello TonnatoPiedmontese veal sliced thin and dressed with a smooth tuna and caper sauce. Prepare ahead and keep chilled until serving.