> the recipes
selected recipes by Mambelli
For the Gnocchi: 250 g yellow potatoes
150 g fresh ricotta, 2 big Porcini mushrooms (about 220 g), 2 spoonfuls "00" white flour, 1 egg, 1 garlic clove, 2 spoonfuls extra-virgin olive oil, parsley, salt and pepper.
For seasoning: 70 g Fontina Valdostana cheese, 100 ml whole milk, 50 ml fresh cream, pepper.
Stew the potatoes, drain, skin and squash them. Rinse the mushrooms and clean them with a piece of wet kitchen paper. Cut them into strips and cook them with squashed garlic, oil and parsley, cut them with a knife and add them to the potatoes. Add egg, flour, ricotta, salt and pepper and mix until the dough is soft but solid, add more flour if necessary. Make small quenelles with two table spoons. Cut the Fontina cheese into small cubes and soak in milk. Cook the Gnocchi in almost boiling water and drain them 1 minute after they have come to the surface and put them on an oiled tray. Melt the Fontina cheese in the milk whipping with a whisk. Add cream and sprinkle with black pepper. Put two spoonfuls of sauce in a dish and add the Gnocchi.
For the pasta: 350 g Mezze Maniche pasta type
For seasoning: 250 g fresh ricotta, 30 g basil, 30 g almonds, 3 spoonfuls extra-virgin olive oil, 1 garlic clove, salt and pepper.
Rub the bottom of a bowl with garlic, pour the ricotta in the bowl, add extra-virgin olive oil, minced basil, salt and pepper and mix to obtain an homogeneous cream. Cook pasta in boiling salted water, drain it "al dente" and pour it onto the ricotta cream with some water used for cooking the pasta. Mix well and serve the pasta sprikled with chopped and toasted almonds strips.
For the risotto: 280 g "Vialone Nano" rice, 4 thorny artichokes, 100 g sweet Cervia salt Stracchino, one spoonful Parmesan cheese, 30 g butter, 1 untreated lemon, 1 shallot, 1 thyme sprig, vegetable broth, salt and pepper.
Mince the shallot and gently stew in a pot with butter, adding some broth to keep it white. Add the rice and toast it over a high flame. Start cooking by gradually adding the broth. Meanwhile remove the outer artichoke leaves, tip them off and take the core with a small sharp knife. Slice them finely and add to the risotto. Mince thyme and a half lemon grated skin and add to rice. Keep cooking the risotto while adding hot broth. Cream with Parmesan and sweet Cervia salt Stracchino. Add salt and pepper if necessary and serve warm.
For the pasta: 150 g "00" white flour, 1/2 spoonful extra-virgin olive oil, 1 egg, 1 egg-yolk, salt.
For the filling: 250 g fresh Ricotta di Romagna, 100 g spinach, 1/2 spoonful Parmesan cheese, nutmeg, salt, pepper.
For the cream: 3 spoonfuls Parmesan cheese, vegetable broth, 10 hazelnuts.
Mound the flour on a work surface and make a hole in the center of the flour. Add eggs, oil and salt and mix the ingredients. Let the dough stand for 20 minutes in the refrigerator wrapped in a film. Meanwhile, rinse and blanch the spinach, put them in a mixer and add them to ricotta and Parmesan cheese. Flatten the dough to make a very thin sheet. Make the Tortelli (put many small filling portions on the pasta and then fold it). Mix Parmesan cheese in a bowl with three spoonfuls of warm vegetable broth. Cook the Tortelli in boiling salted water, drain and serve them with Parmesan cheese cream and ground hazelnuts.
For the omelette: 200 g zucchini, 250 g fresh ricotta, 6 eggs, 1 onion, 5-6 zucchini flowers, some mint leaves, 3 spoonfuls extra-virgin olive oil, salt, pepper.
Slice the onion and brown in a frying pan with oil. Add the julienne zucchini, salt and cook for 3-4 with the lid. Whip the eggs with salt and pepper in a bowl. Add the luke-warm zucchini and minced mint. Slightly oil a non-stick pan, add a spoonful of the mixture and make a thin omelette. Cook it on both sided and place it on a dish to cool down. Do the same to make two more omelettes. Add a pinch of salt to the ricotta and add the flowers cut into thin strips. Put the omelettes on a film, spread them with ricotta and roll. Wrap them in the film and place in the refrigerator to harden. Serve the omelettes after slicing them to obtain small disks and decorate with zucchini flowers and mint leaves.
For the dough: 400 g "00" white flour, 200 ml water, 1/2 block brewer's yeast, 3 spoonfuls extra-virgin olive oil, 1 teaspoon of sugar, salt.
For seasoning:
100 g mozzarlla, 2 bunches of rocket leaves, 200 g Squacquerone, 4 spoonfuls of extra-virgin olive oil, salt, pepper.
For the cream: 400 g fresh ricotta, 1 glass honey, 4 spoonfuls rum.
To decorate: 4 toasted coffee beans.
Mix ricotta and honey in a bowl to obtain a smooth and soft cream.
Whip it with a whisk or in a mixer for a few minutes until soft. Serve the ricotta cream with honey in cups or transparent glasses after pouring a spoonful of rum into the bottom of each cup and decorating the cream with a coffee bean.
For the cream: 200 g Mascarpone, 200g sugar, 3 egg-yolks, 2 whites, 1 sprinkle brandy.
Beat the egg-yolks with sugar in a bowl until they are white and foamy. Then add the brandy and, finally, the whites after beating them until stiff. Mix everything carefully and place in the refrigerator. Serve the Mascarpone cream when cold with shortbread biscuits - at your discretion.
For the Mascarpone cream: 250 g Mascarpone, 3 eggs, 130 g sugar, 1 untreated lemon, 2 sponfools Limoncello liqueur, 300 g red fruits (strawberries, raspberries, blackberries), 1 mint sprig, salt.
Beat the egg-yolks with sugar and a pinch of salt in a bowl until they are foamy and glossy. Add the Mascarpone, Limoncello and some grated lemon skin. Beat the whites until stiff and add them delicately yo the mixture. Pour the cream into cups and place them in the refrigerator to let harden. Prepare a red fruits sauce by heating up the half of the red fruits in a non-stick pan after washing them. Add a spoonful of sugar and 1 spoonful of water.
Cook for 5 minutes adding more water if necessary. Before serving the Mascarpone cream, sprinkle some red fruits on it and decorate with a mint leave.
