Here’s a delicious way to serve those greens! First toast some pine nuts in a dry pan until just colouring slightly and fragrant. Set aside to cool on a plate. Heat a little olive oil over medium heat and fry some very finely diced bacon. When the bacon begins to render add finely diced onion…… Continue reading green vegetables with bacon, pine nuts and parmesan
Tag: parmesan
ricotta gnocchi, gorgonzola, butternut and spinach
This one is for all you cheese lovers. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work…… Continue reading ricotta gnocchi, gorgonzola, butternut and spinach
roquette pesto
Roquette, aka rocket, aragula, rucola, has a slightly bitter and peppery taste. Most often used as a salad leaf, it makes a great pesto too, especially when basil is out of season. The bitterness is moderated by the other ingredients. To a small food processor add 120g (4¼ oz) of roquette leaves, ½ a cup…… Continue reading roquette pesto
ricotta gnocchi
Light and fluffy, these ricotta gnocchi are served in a rich tomato sauce. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. I find a pastry cutter works well, otherwise use a…… Continue reading ricotta gnocchi
spinach and ricotta gnocchi
Another fabulous River Café recipe. Light and airy fresh ricotta dumplings swimming in a butter and sage sauce. What’s not to like? Blanch 1kg (2¼ lbs) of spinach in boiling water until wilted. Squeeze the cooked spinach dry and chop it roughly. In a pan melt a ¼ of a cup of unsalted butter and…… Continue reading spinach and ricotta gnocchi
zucchini, parmesan and basil soup
Do you keep those rinds from parmesan? Here’s a truly delicious way to use them and to eat your greens. The first step for this soup is to make a stock from the parmesan rinds. A pressure cooker helps to shorten this process. Cut 4 -6 pieces of rind into small pieces and cook them…… Continue reading zucchini, parmesan and basil soup
michelle picker cooks 