anna's recipes
first courses
.BIGOLI WITH ANCHOVY SAUCE
Serves 6: 500 g "bigoli" (if not available, use thick, hard wheat spaghetti), 100 g...
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.CJALSONS WITH SQUASH
Cjalsons are a type of ravioli typical of Carnia (in the Friuli-Venezia Giulia region) to...
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.SQUASH AND RICOTTA CREPES WITH MONTASIO CHEESE SAUCE
Serves 6:
Ingredients: 3 eggs, 180 g all-purpose flour, 300 ml milk, butter, 300 g squash,...
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.GNOCCHI ALLA PARIGINA
Serves 6-8: 250 g sifted flour, 5 dl milk, 100 g butter, 6 eggs, 130 g grated parmesan...
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.SEMOLINA AND RICOTTA GNOCCHI (DUMPLINGS)
Serves 6: 75g semolina, 150g fresh ricotta cheese, 1 egg yolk, butter, sage, salt, parmesan...
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.ANNA'S SQUASH RISOTTO
Serves 6: 300 g Sant'Andrea or Ribe- or Carnaroli-type rice, 400 g squash pulp,...
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.INDIVIDUAL LASAGNA WITH ZUCCHINI, TOMATO AND BASIL
Serves 4:
For the filling: 8 small zucchini, 1 kg ripe tomatoes, grated parmesan cheese, 60...
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.MEZZE PENNE WITH CURRY SAUCE
Serves 4: 300 g of "mezze penne" shape pasta, one can (250 g) of diced tomatoes,...
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.COUNTRY-STYLE PASTA
Serves 4: 300 g "mezze penne"-shape pasta, a can of crushed tomatoes (250 g), 100 g...
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.MEZZE PENNE WITH ZUCCHINI AND TOMATO SAUCE
Serves 6: 420 g mezze penne short-cut pasta, 400 g zucchini, 500 g fresh San Marzano or...
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.PASTA WITH SQUID
Serves 4: 320 g of "Calamari-shaped" pasta from Gragnano (large pasta rings), 400 g...
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.ASPARAGUS RAVIOLI WITH CREAMY CHEESE SAUCE
Serves 6: 2 eggs, 200 g hard wheat flour, 1 kg white asparagus, 125 g light cream, 200 g...
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.TREVISO RADICCHIO AND ROBIOLA CHEESE RAVIOLI
Serves 6: 2 eggs, approx. 200 g durum wheat flour (semolina), 300 g late-harvest Treviso...
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.EGGPLANT AND ROBIOLA CHEESE RAVIOLI
Serves 6: 2 eggs, approx. 200 g durum wheat flour (semolina), 1 good-sized eggplant, 150 g...
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.RICE AND PEAS (RISI E BISI)
A traditional Veneto dish.
Serves 6: 800 g fresh peas in their pods, 400 g...
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.RICE AND POTATOES (RISI E PATATE)
A traditional Veneto dish.
Serves 6: 4 potatoes, 300 g Sant'Andrea or Ribe- or...
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.RICE AND CABBAGE (RISI E VERZE)
A traditional Veneto dish.
Serves 6: 1/2 kg cabbage, 300g Sant'Andrea or Ribe- or...
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.MOLETTO BRUT AND PORCINI MUSHROOM RISOTTO
Serves 6: 600 g porcini mushrooms, 400 g Sant'Andrea or Ribe- or Carnaroli-type rice, a...
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.RISOTTO "ALLA SBIRRAGLIA"
A recipe I call "historic" because it is linked to events during World...
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.RISOTTO WITH "SCIOPETINI"
Sciopetini are the first springtime leaves of the Silene vulgaris plant. It is a wildflower...
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.RISOTTO WITH ASPARAGUS
Serves 6: 300 g Sant'Andrea, Ribe or Carnaroli rice, 1 kg white asparagus, 2 glasses...
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.RISOTTO WITH CHICKEN LIVERS
A traditional Veneto dish.
Serves 6: 350 g Sant'Andrea or Ribe- or...
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.RISOTTO WITH TREVISO RADICCHIO
This has become a classic and one of the most traditional recipes of the Treviso area thanks...
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.RISOTTO "PRIMAVERA"
Serves 6: 420 g Sant'Andrea or Ribe- or Carnaroli-type rice, an onion, a celery...
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.TAGLIOLINI WITH ALMOND AND SUMMER HERB PESTO
Serves 6: 50 g blanched almonds, 300 g egg tagliolini, 3 vine tomatoes, 300 g cherry...
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.TAGLIOLINI WITH ZUCCHINI
Serves 6: 360 g egg noodles, ten baby zucchini, 10 squash flowers, Moletto Extra-virgin olive...
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