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Prep. time: 15 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 2 lb Fresh Spinach 1/2 cup Butter 1/4 cup Pine nuts 1/2 cup Raisins Salt qb Preparations: Soak the raisins in a bowl of warm water for at least half an hour. Meantime, clean the spinach and wash it under fresh running water, then drain well. Melt the butter in a non-stick pan, add spinach, season with salt and let it cook for a few minutes over moderate heat, covered by a lid. At this point, drain the raisins well, squeeze them and add it to the spinach, add the pine nuts, stir, season with salt. Sauté everything for a couple of minutes and your Roman-style spinach is ready! Enjo! Chef tips: If you can't find fresh spinach you can use the frozen ones in the bag in the same quantity. #spinachallaromana #vegetarian #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 5 minutes Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Fresh Spinach 1/4 cup Green onion 1/4 cup Extra Virgin Olive Oil 1 tbsp Butter 1/4 cup Flour 1 cup Milk Nutmeg qb Salt qb Black Pepper qb Preparations: Sauté the spinach in a pan with 4 tablespoons of water and a pinch of salt. Cover with a lid and continue cooking until they are cooked and tender. Let it cool down and keep aside. While the spinach is cooking, prepare béchamel separately, melt the butter over low heat, then turn off the heat and add the sifted flour, stirring with a whisk to avoid the formation of lumps. Then put it back on low heat and stir until it becomes golden. Add milk mixing everything with a whisk. Cook for 5-6 minutes on low heat until the sauce has thickened. Season with salt and sprinkle with nutmeg. Chop the spinach, clean green onion, discard the green part, wash and chop the bulb. Heat the olive oil in a pan, add green onion and let it dry for about 15 minutes over low heat, then add the spinach and sauté it for a couple of minutes before mixing them with the béchamel. Season with salt and pepper and serve your delicious spinach hot. Chef tips: You can sprinkle your béchamel spinach with grated Parmesan cheese or add some mozzarella #creamedspinach #bechamel #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 30 minutes Cook Time: 40 minutes Difficulty: 1 out of 5 Serve: 4-6 Ingredients: Ingredients for Gnocchi: 3 large potatoes potatoes 2 cups All purpose flour 1 Egg 1/2 cup Parmesan cheese salt qb pepper qb Ingredients for tomato sauce: 2 1/2 cups of tomato pure 1 clove of garlic 6 basil leaves Extra virgin olive oil qb Salt qb Pepper qb 1/2 lb Mozzarella 1/3 cup Parmesan Preparations: Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm. Using a peeler, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed. Add salt and black pepper. Put some of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining flour close by in case you need it. Knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Let dough rest for 20 minutes. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough lightly with flour. Using a knife, cut the dough into even pie wedges.  Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide.  Cut each log into individual bite-sized little gnocchi squares. Roll each piece against the ridged wooden paddle to make ridges; transfer to the baking sheet. In a pan pour a drizzle of oil, a clove of whole peeled garlic and the tomato puree, add salt to taste, season with the basil leaves, then cover with the lid and cook over medium-low heat for about 30 minutes. Meanwhile bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently. Cook the gnocchi until tender, about 3 minutes after they rise to the surface. Once the gnocchi are ready, remove the garlic from the sauce and pour almost all the sauce into a very large bowl. Gradually dip drained gnocchi into the bowl with the sauce. Gently mix with a spoon. In a baking dish, pour the remaining sauce on the bottom, then drizzle with oil and add gnocchi. Layer with sliced mozzarella and sprinkle with Parmesan. Then continue with another layer of gnocchi, remaining mozzarella and Parmesan. Bake your Sorrentina gnocchi in preheated oven to 475° for 5 minutes. Serve! #gnocchiallasorrentina #gnocchi #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 20 minutes Cook Time: 40 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 3 large Eggplants 1 cup of Carnaroli Rice 1/4 cup White wine 13/4 cup Tomato puree 1 small onion 2 cups Vegetable broth 1/2 Grated Parmigiano Reggiano DOP 6 slices Smoked Scamorza (provola) Basil qb Extra Virgin Olive Oil qb Salt qb Black Pepper qb Preparations: To prepare stuffed rice, first of all you need to make vegetable broth that you will need later for the risotto. In the meantime, take care of the eggplant. Wash and dry them, then cut in half lengthwise. Using a small knife make an incision between the skin and the pulp. Proceeding in this way for the whole contour of the eggplant you will be able to separate the two parts by applying a slight pressure, without breaking the outer part. Cut the pulp into cubes and fry them in plenty of already hot oil. Once the eggplant cubes are golden brown, drain and place them on a sheet of kitchen paper, season with salt. Separately fry the eggplant "shells". As soon as they are golden, drain them on a tray with paper towel. Keep the eggplant aside and start cooking the risotto. Finely chop the shallot and saute it in a pan with the oil. Add rice and toast it for a few minutes, stirring often. Once the rice has changed color, blend with the white wine, add tomato puree and add a pinch of salt. Stir and cook the rice by adding the hot broth a little at a time. Let it cook for twenty minutes, continuing to add broth if necessary. Only when the rice is ready add the Parmesan, safe some aside to sprinkle eggplant at the end. . Stir and transfer the rice to a bowl. Add chopped basil leaves and add eggplant cubes. Arrange the previously fried eggplant wraps on a baking dish and stuff them in layers. First adding 1 tablespoon of rice, then a slice of smoked cheese and a spoonful of rice. Sprinkle stuffed eggplant with Parmesan cheese kept aside and bake at 450F for about 4-5 minutes.Then take them out of the oven and serve your eggplant stuffed with rice while still hot! Enjoy! Chef tips: Smoked scamorza and provola are the perfect cheeses to obtain the stringy filling! it is advisable not to use mozzarella, because they release the whey during cooking. #stuffedeggplant #vegetabledish #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 15 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Spaghetti 2 cans of Tuna in oil 1 Lemon zest 1 fresh Chilli 1 Clove Gralic Basil qb Extra Virgin Olive Oil qb Salt qb Black Pepper qb Preparations: To prepare the tuna and lemon pasta, start by draining the tuna from the oil. Place a pan full of salted water on the fire to cook the pasta and in the meantime take care of the rest. Grate the lemon zest and keep it aside. Chop garlic and transfer it to a pan with oil. Remove the seeds from hot pepper, cut it into strips and add them to the pan. Also add the lemon zest, fresh basil and a ladle of water. Add tuna, raise the heat and continue cooking for a couple of minutes then turn off the heat and let the ingredients flavor together. Transfer cooked al dente pasta directly into the pan with tuna. Mix well and serve! Chef tips: If you wish, you can add one tbsp of lemon juice for more lemony fresh taste. This is a perfect dish to serve both hot and cold! #pasta #tunapasta #Spicy #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 15 minutes Cook Time: 65 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Zucchini 1/2 lb Potatoes 1 large Eggplant Green, yellow and red bell pepper 1 cup Cherry tomatoes 1 Onion 1 cup Water 1 cup Tomato pulp Basil qb Extra Virgin Olive Oil qb Salt qb Black Pepper qb Preparations: To prepare the ciambotta, first wash and cut all the vegetables into chunks. Cut the onion into thin slices. Heat a drizzle of oil in a large saucepan, add the onions and sauté them for about 5 minutes, then add eggplant, potatoes, bell peppers, zucchini and cherry tomatoes. Season with salt, pepper and mix well, then add basil. At this point add water and tomato pulp. Cover with the lid and cook over medium heat for 30 minutes. Remove the lid and continue cooking for another 30 minutes, always over medium heat. Turn off the heat and serve your ciambotta! Chef tips: If you wish, you can add other vegetables, such as carrots, green beans, peas, hot pepper. Ciambotta can be served both as a side dish and as an appetizer, accompanied by slices of toasted homemade bread. #ciambotta #vegetables #italianauthenticity #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 5 minutes Difficulty: 1 out of 5 Serve: 4 pieces Ingredients: 4 slices Homemade bread 4-5 figs Gorgonzola cheese qb 4 slices Prosciutto 1/2 cup Arugula 1/8 cup Honey Preparations: Cut homemade loaf of bread into four slices of equal thickness. Heat a grill and toast the bread for a few minutes on each side. Proceed with the preparation of the figs: rinse and cut them into small pieces. Brush them with honey over the entire surface. Put them on the hot grill and cook for a few seconds on each side. Now everything is ready to make the bruschetta. Take a slice of bread, spread Gorgonzola cheese and add arugula on top. Add one slices of prosciutto in the center of the slice of bread and top with some grilled figs. Repeat for the other slices of bread. Drizzle with honey and serve! Chef tips: Instead of Gorgonzola, use robiola or Manchego or any of your favorite cheese. #figsbruschetta #bruschetta #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 5 minutes Difficulty: 1 out of 5 Serve: 8 pieces Ingredients: 8 slices Homemade bread 1 lb Coppery tomatoes Extra virgin olive oil qb 10 Basil leaves Salt qb Oregano qb Pepper qb Buffalo Mozzarella qb Preparation: Wash the tomatoes, then cut them into cubes. In a large bowl mix together tomatoes, basil leaves, previously washed, dried and chopped. Season with a pinch of oregano, salt, pepper and olive oil. Mix well and leave to flavor for about 30 minutes. Meantime, slice the bread. Heat a grill well and place the slices of bread on top. Grill them on both sides. Spread the tomato salad on the slices of bread, add little bit of Buffalo Mozzarella on top, season with a drizzle of olive oil and let it rest for a couple of minutes, then serve your tomato bruschetta! Chef tips: You can flavor the bread by rubbing a clove of garlic on the freshly grilled slices! #Tomatobruschette #bruschette #Italianfood #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: Difficulty: 1 out of 5 Serve: 4 Ingredients: 16 oz Dried tomatoes in oil 1/4 cup Pine nuts 1/4 cup Peeled almonds Basil qb Preparations: To prepare sun-dried tomato pesto, add sun-dried tomatoes into the mixer with the oil in which they are preserved, add the pine nuts, peeled almonds and basil leaves. Blend everything until you get a grainy mixture. At this point your dried tomato pesto is ready to be used! Chef tips: I don’t suggest to add salt in sun-dried tomato pesto, because dried tomatoes are already preserved in oil and salt. #sundriedpesto #pesto #Italiansauce #chefgianlucadeianaabis #italiantradition #italy #chefgianlucadeianaabis Sponsored by

Prep. time: 15 minutes Cook Time: Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Coppery tomatoes 1/2 cup Parmigiano Reggiano PDO 1/3 cup Extra virgin olive oil 1/4 cup Pine nuts 1/2 cup Cow milk ricotta 1 Clove garlic 1 bunch Basil Salt qb Pepper qb Preparation: To prepare Sicilian pesto, wash and cut tomatoes in half. Remove the seeds and juice. Then wash the basil leaves and dry them with a cloth. Next, put tomatoes into a mixer, add basil leaves and pine nuts. Peel a clove of garlic and add it to the mixture together with the grated Parmesan and ricotta. Add salt and pepper to your taste. After adding all the ingredients, pour in the oil . Mix it at low speed to desired creaminess. When the pesto has reached the right consistency, check if you still need salt and pepper. Now Sicilian pesto is ready to enrich and color your pasta! Enjoy! Chef tips: You can replace the pine nuts with peeled almonds #Sicilianpesto #tomatopesto #Italiansauce #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 25 minutes Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Cherry tomatoes 1/4 cup Parmigiano Reggiano PDO 1/4 cup Extra virgin olive oil 1/8 cup Pine nuts 1/2 Clove garlic 10 Basil leaves Salt qb Oregano qb Sugar 1 tsp Preparation: Divide cherry tomatoes in half and arrange them on a baking tray with parchment paper, turning the pulp side up. Sprinkle them with salt, sugar and a little oregano and bake in the oven, for about 30 minutes, at 450 F. Then let it cool down before removing them and putting into the mixer. Add the basil leaves, garlic, grated Parmesan and pine nuts. Complete by adding a pinch of salt and oil. Mix well till perfect consistency. Your roasted tomato pesto is ready, you just have to use it as you like. Chef tips: You can substitute pine nuts with almonds or hazelnuts. Also sprinkle the tomatoes with a pinch of smoked paprika, with the roasted flavor of the tomatoes it will blend perfectly. #pestodipomodori #roastedtomatopesto #Italiansauce #chefgianlucadeianaabis #italiantradition Sponsored by

Prep. time: 15 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 16 oz Penne pasta 1 lb Coppery tomatoes 1/2 cup Parmigiano Reggiano PDO 1/3 cup Extra virgin olive oil 1/4 cup Pine nuts 1/2 cup Cow milk ricotta 1 Clove garlic Basil qb Salt qb Pepper qb Preparation: To prepare penne pasta with Sicilian pesto, first prepare the Sicilian pesto. Wash and cut tomatoes in half. Remove the seeds and juice. Then wash the basil leaves and dry them with a cloth. Next, put tomatoes into a mixer, add basil leaves and pine nuts. Peel a clove of garlic and add it to the mixture together with the grated Parmesan and ricotta. Add salt and pepper to taste. After adding all the ingredients, pour in the oil . Mix it at low speed to desired creaminess. When the pesto has reached the right consistency, check if you still need salt and pepper. Cook pasta in a large pot of boiling salted water. Transfer cooked pasta to sauce. Mix well. Serve it! Chef tips: You can replace the pine nuts with peeled almonds #Sicilianpesto #pastawithsicilianpestosauce #Italiansauce #chefgianlucadeianaabis #italiantradition #italy #chefgianlucadeianaabis Sponsored by

Prep. time: 20 minutes Cook Time: 4 hours Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 1 lb ground beef 1/2 lb ground pork 1 cup tomato sauce 1/2 cup white wine 1 onion, chopped 1 carrot, chopped 1 celery stick, chopped 1 tablespoon of olive oil 12 cups of water 1/8 cup of milk Salt qb Pepper qb Preparation: Chop onion, carrot and celery. Sauté vegetables for about 10 minutes. Add ground beef and pork. Brown slowly for 10 minutes, stirring occasionally. Add wine. As soon as alcohol evaporates and meat looks dry, add tomato sauce. Then pour only 4 cups of water, add pinch of salt, mix well and cook over medium low heat for an hour. After the first hour add again 4 cups of water and continue to cook for another hour. At the end of second hour, add another 4 cups of water and continue cooking one hour more. At the end, the result will be very dry. Season with salt and pepper to your taste. Turn off the heat, add milk and mix well. Cook pasta in a large pot of boiling salted water. Using tongs, transfer cooked pasta to sauce. Mix well. Add Parmesan. Serve it! Chef tips: You need good quality ground meat. If you can mince it yourselves then it's much better so that you are sure about the quality. Make sure you brown the mince very well. Allow the meat to release all of its fat. Then with the help of a colander drain out the fat. This will ensure that your Bolognese is not too fatty & oily. #bolognesesauce #RagùallaBolognese #Italiansauce #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 30 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb mussels 1/2 cup of breadcrumbs 1 tbsp Grana Padano PDO (for grating) 1 clove garlic 1 lemon zest 1 tbsp parsley, chopped 3 tbsp Extra Virgin Olive Oil black pepper qb Preparation: To make Mussels au gratin, first take care of their cleaning: discard the open mussels and keep only the closed ones. Place the mussels in the sink under running water. Scrub each mussel clean with a stiff brush to get rid of any barnacles, pulling off the hairy "beard" that sticks out from the shell, if it has one. Open the mussels delicately by inserting a small knife in the point where they divide, so the fruit remains intact and attached to the shell. Continue with all the same and save their water, filtering through a colander. As you open all mussels, place them on a baking sheet with parchment paper. To make stuffing: in a bowl add breadcrumbs, the grated Grana Padano, chopped fresh parsley, the lemon zest, a clove of crushed garlic and a sprinkle with black pepper. Add olive oil and 1/2 cup of filtered mussel water. Mix well to obtain a moist mixture. With a spoon stuff the mussels, drizzle with of olive oil and cook it in preheated oven to 400F for 15 minutes. Serve mussels immediately. Chef tips: Mussels are characterized by a very savory taste, so it is not necessary to add salt. #Mussels #Seafood #musselsaugratin #cookingsardinian #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1/2 lb of shrimp, peeled 1/2 lb of scallops 1/2 lb squid 2 cloves garlic, chopped 1/2 cup of white wine 3/4 lb spaghetti 1 batch tomato sauce made an advance fresh basil leaves red pepper flakes qb salt qb Preparation: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water. Meantime heat up your large skillet on medium low flame. Add olive oil, garlic and red pepper flakes. Add in scallops, squid and shrimp and toss it around. Pour in the white wine and cover with a lid. Cook for about a minute. Taste for seasonings and add more sea salt if needed. Meanwhile warm up the tomato sauce in a saucepan. Pour the sauce over the seafood and toss to coat well. Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce. Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the fresh chopped basil and sprinkle with cheese If desired. Chef tips: I chose baby scallops, wild shrimp and squid, but you can pretty much make it with whatever shellfish you like. You can use all clams or just shrimp, add lobster tails even, whatever looks fresh at the market that day!  The real secret to seafood pasta is to not overcook the seafood and remember that shellfish has a lot of sea water during cooking, so wait till the end to season. #FruttiDiMare #SeafoodPasta #pasta #seafood #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 15 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 4 slices of veal 4 slices of prosciutto 4 sage leaves 1/2 cup white wine 1/4 cup flour 3 tbsp butter 1/4 cup of olive oil black pepper qb 1/8 cup of water Preparation: To prepare Saltimbocca Alla Romana, start by cutting the veal into slices, place each slice on a cutting board, and then beat with a meat mallet to make it thin. Place prosciutto and sage leave in the center. Stick the meat with a toothpick. Add 2 tbsp of butter and oil into a pan and melt at medium-high temperature. Flour the slices of meat on one side only and place them in the pan with the hot sauce, brown the saltimbocca well. Pepper to taste. When the meat is golden brown, add the white wine and let it evaporate. As soon as the alcohol has evaporated completely, cover with the lid and cook for another 1 minute. Transfer the saltimbocca to a plate and keep them warm. In the same pan with the cooking juices of the meat add remain butter and water. Let it cook until a slightly thick cream is created. Pour the cream on the bottom of a serving dish and place the slices of meat on top. The Saltimbocca Alla Romana is ready! Chef tips: When you add the wine, lift the pan slightly and rotate it gently so that the sauce covers the top of the cutlets too, adding extra flavor to them. #saltimboccaallaromana #italiancooking #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 45 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 2 Sliced Grilled Eggplant 1 cup of Ricotta Cheese 1/2 cup of Parmigiano Reggiano Cheese 2 cups of Tomato Sauce 1 Garlic Clove Chopped Basil Salt qb Black pepper qb Preparation: In a pan with extravirgin olive oil fry the garlic until golden then add tomato sauce and black pepper then cook for 15 min. Leave to simmer for about 15 min. In a bowl mix ricotta, parmigiano, basil, salt and black pepper. While the tomato sauce is cooking, wash the eggplant and cut it into slices. Grill the eggplant slices on both sides, then transfer them to a plate or a cutting board. In a baking dish fill eggplant with mixture and roll up then cover with sauce. Bake at 400°F for 15 min. Serve. Chef tips: Mediterranean eggplant rolls are an excellent vegetarian appetizer, but if you want to please all your guests you can also prepare classic eggplant rolls stuffed with prosciutto and caciocavallo cheese. #Eggplantdishes #eggplantrolls #italiancooking #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 45 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: Dough: 500 g of flour of flour 150 g of extra virgin olive oil 150 ml of dry white wine 2 tbsps of sugar a pinch of salt Preparation: Melt the sugar in the warm white wine and, together with the oil, pour it into the hole that you have formed with the flour arranged on a pastry board, mix and knead until the dough is smooth and let it rest for half an hour wrapped in a tea towel. In the meantime, mix 4/5 dry chopped biscuits, toasted and ground almonds or walnuts with your grape jam, maybe even a few pieces of dark chocolate and, if it seems too liquid, a few spoonfuls of breadcrumbs. Now take your dough, roll it out thinly with a rolling pin and make some circles, I used a breakfast cup, and place a nice spoonful of jam in the center, moisten the edges, close and give it the tortello shape, finishing the edges with the cutter wheel. Place them all on a baking sheet and on parchment paper and bake at 355 ° for 15 min. Be careful not to color them too much, they must be just golden brown. While still hot, turn them upside down in the granulated sugar until it sticks. Let it cool down Chef tips: You can add orange zest and a little bit of cinnamon in the jam. #TarallucciAbruzzesi #italiancookies #cokieswithjam #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 30 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 2 cups of spinach 1 cup of ricotta 1 egg 1 tbsp of All-purpose flour 1 tbsp of Parmesan cheese Nutmeg qb Salt qb Pepper qb 1 garlic clove extra virgin olive oil qb For dressing: 1/4 cup of Butter 1 sprig of Sage Salt up to a pinch Black pepper 1 pinch Preparation: In a large pot, flavor a clove of garlic with two tablespoons of oil and after a few minutes add the washed spinach, clean with a glass of water and cook over medium heat for 10 minutes, as soon as they are cooked, squeeze them well and let them cool. In a bowl put the cooled spinach, ricotta, egg, flour, parmesan, nutmeg, salt, pepper and mix well. Wet your hands, take some dough and form small balls, pass them in the flour and set them aside as soon as the water boils gently throw the gnudi and remove them as soon as they come to the surface, it will take about 2 minutes. In a large pan, melt the butter over low heat with the sage. Transfer Gnudi directly to the pan. In this phase you must be delicate: briefly flavor the gnudi without turning them, just rotating the pan. Serve your gnudi and enjoy them still hot. Chef tips: Gnudi should be eaten preferably just made. Already formed and raw they can be kept in the fridge covered for up to 12 hours. They can be frozen for about 1 month and boiled still frozen. #Gnudi #gnudiToscani #ricottaandspinach #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 2 cups of spinach 1 cup of ricotta 1 egg 1 tbsp of All-purpose flour 1 tbsp of Parmesan cheese Nutmeg qb Salt qb Pepper qb 1 garlic clove extra virgin olive oil qb 1 cup of tomato puree Preparation: In a large pot, flavor a clove of garlic with two tablespoons of oil and after a few minutes add the washed spinach, clean with a glass of water and cook over medium heat for 10 minutes, as soon as they are cooked, squeeze them well and let them cool. In the meantime take a pan, put a clove of garlic with a spoonful of oil and after a few minutes add tomato puré, salt and cook for 15 minutes. In a bowl put the cooled spinach, ricotta, egg, flour, parmesan, nutmeg, salt, pepper and mix well. Wet your hands, take some dough and form small balls, pass them in the flour and set them aside as soon as the water boils gently throw the gnudi and remove them as soon as they come to the surface, it will take about 2 minutes. Put the tomato sauce on the plate, gently lay the gnudi on top and serve. Chef tips: Gnudi are an ancient recipe of Tuscan cuisine. They are called gnudi because they are "stripped" of the pasta, naked. They are nothing but the filling of the classic ravioli, ricotta and spinach. They are very difficult to find in supermarkets because they must be eaten freshly made. So, either you are lucky enough to savor them at the restaurant or you just have to prepare them. They are a real delicacy, a beautiful dish to look at and a delicate flavor. Dressed with tomato or sage and rosemary. #Gnudi #gnudiToscani #ricottaandspinach #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By