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Prep. time: 10 minutes Cook Time: 45 minutes Difficulty: 1 out of 5 Serve: 4-6 Ingredients: 4 lemons 1 piece of fresh ginger (1 inch) 1 cup sugar water Preparation: Slice lemons into thin rings and add them to the pot. Make sure to remove any seeds before you add the rings to the pot. Add 2 cups of water to the pot and bring to a boil. Turn down the heat and simmer for 10 - 15 minutes. Strain the water off the lemons. Put the lemons back into the pot once again. Add sugar, 2 cups of water and ginger. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 45 minutes. Sterilize jars and fill them using still hot marmalade. Close them well using new caps and place them upside dawn until cooled. By this way jars will be vacuum packed. Chef tips: Homemade lemon marmalade, quick and easy recipe. A simple method to taste the delicious Italian citrus fruits all year round. #lemonmarmalade #marmalade #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 20 minute Difficulty: 1 out of 5 Serve: 4 Ingredients: 4 Chicken breasts, organic, boneless and skinless; pounded to about 1/2 inch thick 1/2 Lemon, sliced 1/2 lemon juice 1/2 cup of All-purpose flour 1 1/2 tablespoons All-purpose flour for sauce 1/4 cup of Butter 1/4 cup of Canola oil 1 cup of White wine 1/2 chicken broth 3 tbsp of Capers salt qb pepper qb parsley qb Preparation: Season Chicken breast on both sides with salt and pepper. Then, give the chicken a quick dredge in all-purpose flour to create a light crust when the chicken is cooked. Use only one hand to dredge the flour so the other stays clean, avoiding two gummed up hands instead of just one. When frying, use a combination of butter and oil. The oil tempers the butter so it doesn’t burn, and the butter adds that golden color and flavor to the chicken. Put chicken on the side when is cooked. In the same pan, melt 1/4 cup butter and add 1 1/2 tablespoons of flour to create a roux. Whisk until smooth. Cook 1-2 minutes. Gradually stir in broth, lemon juice, white wine and capers. Reduce for a few minutes. The sauce will taste pretty lemony by itself, making it just right when it’s paired with the chicken. Add sliced lemons and cooked chicken and simmer for 2-3 minutes more. Stir in parsley and serve It! Chef tips: Use a large stainless steel or cast iron skillet for a quick fry of the chicken breasts. Avoid using a non-stick pan. You want the chicken to leave the built-up flavor bits in the bottom of the pan to add flavor to the piccata sauce and a non-stick pan won’t create those bits. #chickenpiccata #chickenbreastrecipe #piccata #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 2 Hours 30 minutes Cook Time: 20 minute Difficulty: 2 out of 5 Serve: 6 Ingredients: 1 ¼ cups of milk ⅓ cup unsalted butter 1 package of instant yeast ⅛ teaspoon of salt 1/2 cup of granulated sugar 2 large eggs, beaten 4 cups all-purpose flour, divided, plus more for kneading 1 large egg, beaten 3 dyed easter eggs Preparation: In a small sauce pan, add milk and butter. Heat to 120 to °F, stirring until the butter melts. In a large mixing bowl, combine yeast, sugar and salt. Add the eggs and whisk together. Add the milk and butter mixture. Add 2 cups of flour. Mix it well. Scrape the sides with a spatula as needed to incorporate the flour. Slowly add the remaining 2 cups of flour and start kneading. Knead until the dough is stiff and slightly sticky, about 15 minutes, adding a little more flour to prevent sticking. Do not use more than ¼ cup of flour. Shape dough into a ball, cover with a dish towel and allow to rest for 10 minutes. Divide into six pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long. Taking two pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together. Place on a parchment-lined baking sheet (two per sheet), providing enough room to rise. Cover the baking sheet with plastic wrap and allow to rise in a warm area, until it doubles in size, about one hour. Preheat the oven to 350°F. Whisk together the large egg. Brush each braided bread with the egg wash. Gently place one dyed egg in the center of each braided ring. Do not press into the dough, it will sink as it bakes. Bake one tray at a time until golden brown, approximately 18-20 minutes. Chef tips: if you like, you can add sprinkles and raisins. The added pop of colors not only makes the finished product look beautiful, but it also adds just a touch of extra sweetness to each bite. #easter #italianeasterbread #easterbread #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: Crepes: 1 1/2 cups of flour 1 tablespoon of sugar 1/2 teaspoon of baking powder 1/2 teaspoon of salt 2 cups of milk 2 eggs 2 tablespoons melted butter 1/2 teaspoon of vanilla Ricotta Filling: 1 1/2 cup of ricotta cheese 2 oz of cream cheese 3 tablespoons of sugar Preparation: For the crepes, add all ingredients to a medium sized bowl and mix well. You can use a blender to get all the lumps out. Heat a pat of butter in a sauté pan over medium heat. Pour a little less than 1/2 a cup of batter into the pan. Swirl the batter until it fills the pan. Cook for about one minute on each side. For the ricotta filling, add all ingredients to a small bowl. Mix until well combined. Put about 1/4 cup of the ricotta filling onto a crepe. Add a bit of lemon jam then roll the crepe. Top with powdered sugar, if desired. Enjoy! Chef tips: You can make crepes in a cast iron pan, regular skillet, or they sell Crepe pans with nonstick finishes which is nice because you don’t have to oil the pan as frequently. Place a stack of cooked, cooled crepes (between layers of wax paper) inside a zip plastic bag and refrigerate up to two days. #crepes #ricottacrepes #lemonjamricottacrepes #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 25 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 2 cups of all-purpose flour 1 tsp of baking powder pinch salt 3 large eggs 1 cup of sugar 1 tbsp of fresh lemon juice grated zest of one lemon 1 tsp of almond extract (or 1/2 tsp of almond & 1/2 tsp of lemon extract) 1/2 pound of almonds, coarsely chopped or slivered 1 egg, lightly beaten, for brushing Preparation: Mix together the dry ingredients. In mixer, using whisk attachment, beat the eggs and sugar. Stir in lemon juice, lemon zest, and extract(s). Add the sifted ingredients and blend until well-incorporated. Stir in the almonds. This dough is VERY sticky. Flour your hands lightly and form two loaves on a greased cookie sheet. Brush with 1 egg, lightly beaten. Bake at 350 for 20-25 minutes. Use a serrated knife to slice while they are still warm but not hot. These will harden as they stand, so you can either leave them as they are, or return them to the oven for just a few minutes to harden. Chef tips: Chill the biscotti dough in the fridge for 30 minutes before baking it. It helps a lot as the dough can be sticky and hard to form. #LemonAndAlmondBiscotti #Biscotti #AlmondBiscotti #dessert #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 3 small zucchini, shredded 1 egg 1/4 cup of Parmesan cheese, grated 1/2 cup of flour 3 fresh basil leaves, chopped Salt qb Black pepper qb 1/2 cup vegetable oil Preparation: First, put the shredded and diced zucchini into a bowl and sprinkled with salt, leave it for 10-15 minutes and then squeezed out the liquid, this will prevent the watery problem. Combine grated zucchini, flour, cheese, egg, fresh basil, and black pepper. Mix until well combined. Heat the oil in a large frying pan. Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving. Serve these baked zucchini fritters with a side of sour cream for a delightfully healthy side dish or appetizer. Chef tips: Once you have the zucchini grated, the next step is to get rid of the excess moisture.  Too much moisture in the grated zucchini will result in soggy and not crispy zucchini fritters. #zucchini #zucchinifritters #healthyappetizer #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Chicken breast, sliced thin 2 White onions 1/4 cup of Extra virgin olive oil 2 tbsp Butter 1 tbsp Red wine vinegar 1/2 tsp Sugar 1/2 cup of Flour Black pepper qb Salt qb 1 cup of Water Preparation: To make Venetian chicken, start by peeling the onion, then slice it. In a pan, melt the butter, add sliced ​​onions and water. Continue cooking over low heat for 30 minutes (add more water if necessar) then add red wine vinegar and sugar, continue cooking for another 10 minutes or until the onions are dried. Meanwhile, lay the chicken pieces, coated in flour and seasoned with salt into the oil in separate frying pan. Cook chicken on both sides until nice golden color, then transfer them in the pan with the onions, cook over medium heat for 2-3 minutes. When the Venetian chicken is ready, transfer it to a serving dish, salt and serve immediately. Chef tips: It is a great substitute for those who doesn’t like liver. Caramelized onions add mouthwatering flavor to almost any dish. #caramelizedonions #chickenandonion #venetianchicken #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb Veal liver 2 White onions 6 sage leaves 1/4 cup of Extra virgin olive oil 1 tbsp Butter 1 tbsp White wine vinegar Black pepper qb Salt qb Water qb Preparation: To make Venetian liver, start by peeling the onion, then slice it. Next wash, dry and mince the sage leaves. In a pan, melt the butter with the oil, add sliced ​​onions and water. Continue cooking over low heat for 5 minutes, then add the chopped sage and white wine vinegar, continue cooking for another 5 minutes or until the onions are dried. Meanwhile, rinse the liver slices under water, dry them with a paper towel and then lay them in the pan with the onions, cook over high heat for 5 minutes taking care to turn them halfway through cooking. When the Venetian liver is ready, transfer it to a serving dish, salt and serve immediately. Chef tips: It is advisable to eat the Venetian liver immediately and freezing is not recommended. #venetianliver #liverrecipe #liver #Liverandonions #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 5 minutes Cook Time: 120 minutes Difficulty: 1 out of 5 Serve: 4-6 Ingredients: 2 organic chicken leg quarters 1 large carrot 3 Celery sticks 1 whole onion 1 potato 2 Garlic cloves 2 Bay leaves 8 black peppercorns Salt qb Preparation: Cover everything with cold water in the cooking pot. Cook on law heat until the chicken is super soft and falling off the bones. Take all vegetables and chicken out. Add any pasta you like and cook until pasta al dente. Your soup is ready! Add cooked vegetables and chicken to you plate for better taste. Chef tips: Made from scratch with an easy to make chicken stock, this soup comes together quickly and is a healthy meal that the whole family will love. The clear, clean broth can now flow in many directions. Whatever is not to be imminently converted to soup should be frozen for future use. For the most basic chicken soup, this recipe will work beautifully with any kind of pasta, rice, or mini raviolis; they all absorb fat and flavor from the soup. #chickensoup #soup #pastina #chickenbroth #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 3 medium sized zucchini, trimmed and cut length-wise into quarters Olive oil 1/2 cup grated Parmesan cheese 2 tsp fresh thyme leaves, chopped 1 tsp fresh oregano, no stems 2 small hot peppers (optional) 1/2 tsp black pepper pinch of salt Preparation: Heat oven to 350 degrees F. In a bowl, mix together the grated Parmesan, thyme, oregano, hot pepper and salt until well combined. Prepare a large baking sheet, drizzle with olive oil. Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with olive oil then sprinkle with the Parmesan topping. Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully. Serve immediately as an appetizer, snack or side dish with a side of sour cream . Chef tips: These baked zucchini are tender on the inside, but firm and crispy on the outside. And you’ll love the Italian twist of a crunchy topping of grated Parmesan, fresh thyme, oregano and hot pepper. For better result, use wire rack instead of regular baking sheet, so that the zucchini sticks will not get soggy on the bottom. If you want to make healthy snack for kids, you should substitute hot peppers to sweet paprika. #zucchini #bakedzuchini #appetizer #snack #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 20 minutes Cook Time: 50 minutes Difficulty: 2 out of 5 Serve: 8 Ingredients: Ingredients for the filling: 6 cups of Spinach, already cleaned 2 cups of Ricotta 12 Medium Eggs 3/4 cup of Parmesan cheese 1/2 Onion Nutmeg qb Black pepper qb Salt qb 1/4 Extra virgin olive oil For dough: 4 cups of All purpose flour 11/2 cup of Water 3 tablespoons of Extra virgin olive oil Salt a pinch Preparation: The first thing to do to make the Easter pie is to prepare the dough (4 sheets) - two will be used to line the base of the pan and two to cover the filling. Dissolve the salt in the water. In a large bowl put flour and pour salt water in, then add oil. Start working with the dough inside the bowl. After mixing all ingredients, transfer dough onto a lightly floured surface and continue to work it for a few minutes with your hands until it becomes smooth and elastic. Then divide it into 4 loaves: 2 larger and 2 smaller. Cover it and let it to rest for about an hour in a cool place. Meantime, start making the stuffing of Easter pie. Sauté spinach and chopped onion; add salt, pepper and cook for 10 minutes, then turn off the heat. Once the vegetables have cooled down, drain it, then chop it on a cutting board and transfer it to a bowl. Add 2 eggs, 1/4 of cup of grated Parmesan cheese, salt, pepper and mix well. In another bowl mix ricotta and 3 eggs; stir it well, add 1/2 cup of Parmesan cheese, sprinkle with nutmeg and a pinch of salt. Then mix it well until creamy consistency, without lumps. Take a large loaf of the dough and roll with a rolling pin, until it becomes a very thin sheet, spread it with your hands and place it on the bottom of a 12 inches diameter cake, that you previously brushed with oil. Brush the sheet with the oil, take the second loaf, also roll with a rolling pin and place it on top of the first sheet, making it adhere well. At this point add the vegetable mixture, leveling it well with the back of a spoon. Then pour ricotta mixture over it and level it too. With the back of a spoon, make seven scoops, one in the center and six around, and lay the yolks of the 7 remaining eggs into scoops, without breaking the yolk. Lightly beat 7 egg whites left over with a pinch of salt and pour it to cover the ricotta surface. Sprinkle Easter pie with the remaining Parmesan. Then roll out one of the smaller loaves and cover the filling with the third sheet, which will be smaller than the previous two; once again make it stick well to the pan. Brush this puff pastry with oil, then roll the last puff pastry and cover it and seal it as well. Brush the surface of the Easter pie with oil. Now you just have to bake the Easter pie in a preheated oven on the lowest shelf at 350 F for 55 minutes. When cooked, take the Easter cake out of the oven and before removing it from the pan, let it cool. Once cut, you will get slices in which you will clearly see the layer of spinach and ricotta cream as well as the egg yolks that will be firm and compact. Your Easter pie is ready! Chef tips: You can keep well covered Easter pie in refrigerator for 3 days. Once cooked and completely cooled, the Easter pie can also be frozen. Before serving, defrost it in the refrigerator and then heat it in the oven or microwave. #easterpie #italianeasterpie #spinacheggpie #easter #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 8 Ingredients: 3 medium eggs 1 cup of All purpose flour 2 1/4 cups of milk Butter to grease the crepe Preparation: To prepare basic crepes, start by breaking the eggs in a bowl, mix with a fork and add the milk. Mix thoroughly these two ingredients. Then sift the flour into bowl. Add flour little by little to avoid the formation of lumps. Then with the whisk stirred vigorously to absorb the flour. Continue to mix until lump-free mixture is obtained. At this point, cover the bowl and leave it to rest for at least 30 minutes in the refrigerator. After that, mix the dough to make it come to life and then heat a crepe maker (or alternatively, a non-stick pan with a diameter between 7 and 9 inches) and grease it with a knob of butter. Pour a ladle of dough sufficient to cover the surface of the pan, rotate the pan until the mixture is evenly distributed. It is advisable to carry out these process very quickly, since the batter will cook quickly. After about 1 minute on medium-low heat, you should notice a slight browning, the edges will tend to come off so you can turn the first crepe with the help of a scoop. Cook the other side for about 1 minute. Once cooked the first, put it on a serving plate or on a cutting board. Repeat this operation until you finish the dough, you should get 8 crelse: stack each crepe on top of each other so they will remain soft. Your crepes are ready, you just have to fill them. Chef tips: The crepes can be kept individually in the fridge for a couple of days, covering them with plastic wrap, not to dry them out. No salt or sugar is added to the basic recipe, in this way the mixture of sweet and savory crepes will remain neutral. But if you prefer you can easily adjust them according to your tastes. Remember that this mixture, being sugar-free, will tend to remain quite clear. #crepe #basiccrepes #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 10 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 4-6 Ingredients: 2 cups of bread flour 1  1/4 cups of warm water  1 tsp baking powder 1 tsp seas salt 1 garlic clove, minced 2 tbs of olive oil Olive oil to drizzle Black pepper qb Fresh Oregano qb Fresh thyme qb Preparation: Mix flour, salt, baking powder and 2 table spoons of olive oil together in a mixing bowl and add little by little water. Continue mixing until it has the consistency of slightly tacky dough, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Let rest in greased bowl for 30- 60 minutes.  Divide into 6 pieces and roll out very thin (tortilla thickness) onto a floured surface. Preheat oven to 350F. Add one tablespoon of olive oil on nonstick baking sheet and put your flatbread on it. Cook until golden brown spots appear on one side.. then flip and cook the other side until done. Meantime, mix together olive oil, fresh herds, minced garlic, salt and black pepper, mix it well. Take flatbread out from the oven and drizzle with seasoned olive oil. Serve it! Chef tips: Higher heat and the thinner the dough - crispier crust, though still pliable inside, the thin crispy crust on the outside. #Flatbread #bread #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 20 minutes Cook Time: 70 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 1 can (28 oz.) tomato purée 4 cups of water 6 cod fillets, cup into smaller pieces 2 stalks celery, minced 3 large carrots, grated 1 medium onion 2 garlic cloves, peeled 2 tsp. white granulated sugar 1/2 cup of breadcrumbs Olive oil salt qb black pepper qb Preparation: In the large saucepan heat oil, add onions, garlic, celery and carrots. Cook for 5-7 minutes until soft. Add 1 cup of water. Cook over low heat for 20 minutes or until water evaporates. Add tomato purée and rest of the water. Cook over low heat for 40 minutes. Add sugar, salt and black pepper. Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together breadcrumbs, salt, and black pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned breadcrumbs and place into the hot oil. Saute 3 min per side or until golden, and cooked through, adding more oil as needed. Once sauce is done, add fish and heat until warmed through, turning fish a couple times to coat.  Sprinkle with fresh parsley and serve! Chef tips: The rich flavors of tomato sauce work well with a variety of white fishes. #fishinredsauce #fish #redsauce #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 20 minutes Cook Time: 50 minutes Difficulty: 2 out of 5 Serve: 6-8 Ingredients: 2 cups of fresh ricotta cheese 1 1/4 cup of sugar 5 eggs 1 cup of cooked arborio rice 2 cups of milk ½ cup golden raisins ½ cup of rum liquor 2 teaspoons pure vanilla extract 1½ tablespoons orange zest 1/4 cup powdered sugar for dusting 1 pie crust Preparation: Preheat oven to 375F Cook the rice early in the day by placing 1 cup of dry arborio into 2 cups of milk, cook until tender with a little bite. Cool down and refrigerate. Place golden raisins in a small cooking pot, pour rum on top, cook on medium heat until warm not boiling then take out and let them sit for about an hour, then strain off extra rum. In food processor blend together sugar, ricotta, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins. With the melted butter lightly brush a 10 inch x 1½ deep pie dish. Layer pie crust. Pour the filling mixture into the pie dish on top of pie crust. Bake 50 minutes or until a knife comes out clean. Dust with powdered sugar when it comes to room temperature. Chef tips: Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert. #easterricottaricepie #easter #ricepie #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 30 minutes Cook Time: 35 minutes Rise time: 2 hours Difficulty: 2 out of 5 Serve: 6 Ingredients: 2 1/2 teaspoons of dry yeast 1 teaspoon granulated sugar 1 cup warm water 2 1/2 cups bread flour 1 teaspoon salt 2 tablespoons olive oil Preparation: Mix together dry yeast, sugar, and water. Allow it to sit for approximately 5 minutes or until bubbly. If you are using instant years. Add 2 cups of flour, salt, and olive oil to the yeast mixture and stir until combined with a wooden spoon. Lightly flour a working surface and knead bread together until soft and silky. Approximately 10 minutes. Form a ball with the dough and put it into an oiled bowl, turning the dough once so it’s oiled on both sides. Cover with plastic wrap and let it rise for about 2 hours. Meantime preheat oven to 375°F. After 2 hours, turn the dough out onto a floured working surface. Gently deflate with your fingertips and form a rectangle. Put it on a baking sheet lined with parchment paper. Set it aside to rise for another 20 minutes. Score the bread 1/4″ deep with a lame or sharp knife and place the bread in the oven. Bake for 20 minutes. Remove from the oven and allow to cool completely on a cooling rack before slicing. Chef tips: Bread flour has a higher protein content than all-purpose flour so the dough is a little tighter with smaller wholes in the crumb. Either flour works well in this recipe. #italianhomemadebread #italianbread #bread #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 30 minutes Cook Time: 3 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 3 large potatoes 2 cups of All purpose flour 1/2 cup of grated Parmesan cheese 1 egg salt qb black pepper qb Preparation: 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. 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. Strain and serve immediately with a good pasta sauce. Chef tips: Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months. #gnocchi #potatognocchi #gnocchidipatate #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 10 minutes Cook Time: 35 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 8 eggs 1 cup of milk 1/2 cup of grated Parmesan cheese 1 medium onion, chopped 1/4 cup of breadcrumbs 4 medium potatoe, cut into little cubes salt qb black pepper qb 1/4 extra virgin olive oil fresh oregano qb fresh thyme qb pinch of nutmeg Preparation: To prepare frittata, start by oiling a baking dish, then line it with breadcrumbs. In the large pan saute onion for a few minutes or until golden color. Add potatoes and cook for another 15 minutes in low heat or until soft. season with salt, oregano and thyme. Set on the site, let it cool down. Meantime lightly beat the eggs, add grated Parmesan cheese, milk, salt, black pepper and nutmeg. Mix it well. Add cooked potatoes, and mix it again. Transfer everything to the oven dish and bake in a preheated oven at 170 ° for 25 minutes. Once it’s ready, serve your frittata! Chef tips: Frittatas feel special, they are the ultimate clean-out-the-fridge meal.  They perfect for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. You can store in the fridge for one day, or freeze up to three months. #frittata #frittataalforno #potatofrittata #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 10 minutes Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 8 eggs 1 cup of milk 1 cup frozen peas 1 bunch of fresh spinach, chopped 1/2 cup of grated Parmesan cheese 1 medium onion, chopped 1/4 cup of breadcrumbs salt qb black pepper qb 1/4 extra virgin olive oil Preparation: To prepare frittata, start by oiling a baking dish, then line it with breadcrumbs. In the large pan saute onion for a few minutes or until golden color. Add spinach and frozen peas, cook for another 10 minutes. Set on the site, let it cool down. Meantime lightly beat the eggs, add grated Parmesan cheese, milk, salt and black pepper. Mix it well. Add cooked spinach and peas, and mix it again. Transfer everything to the oven dish and bake in a preheated oven at 170 ° for 25 minutes. Once it’s ready, serve your frittata! Chef tips: You always can enriched this frittata with additional ingredients such as meats, cheeses or other vegetables. Store covered in the fridge for one day, or freeze up to three months. Also delicious with blue cheese and parmesan, a rich tomato sauce or pesto. #frittata #frittataalforno #spinachfrittata #chefgianlucadeianaabis #italiantradition #italy Spondored by

Prep. time: 10 minutes Cook Time: 40 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: 1 cup of Barley 1 cup of green lentils 1 cup of frozen peas 1 medium white onion, chopped 2 Medium carrots, chopped 2 medium zucchini, chopped 2 medium potatoes, chopped 1/4 cup of olive oil 8 cups of water fresh oregano qb fresh thyme qb salt qb Preparation: In large saucepan or soup pot, heat oil over medium heat. Saute onion until golden color, about 5 minutes. Add one cup of water, turn heat to low and let it simmer for another 15 minute or as soon as water evaporates, add vegetables, barley and lentil, and rest of the water. Mix well. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. Your soup is ready! Chef tips: Refrigerate leftovers to enjoy over the course of a few days, or, freeze individual portions to take into work or school to heat up for a workday lunch. #soup #lentil #barley #lentilandbarleysoup #chefgianlucadeianaabis #italiantradition #italy Spondored by