Ciao Blog

Every year, our Italy partners pay a special visit to the States during the travel off season. And when they do, one of our favorite traditions is to head to the homes of our past travelers where we lead private, in-home Italian cooking parties. This February, we ventured to New Jersey for a cooking class with Phil, Nikki and their friends and family (back in 2012, Nikki had surprised Phil with a trip to Italy for his 40th birthday, joining our Tuscany & Umbria small group tour…this time around it was Phil’s turn to return the favor for Nikki’s milestone celebration!).

Dinner Guests Hard at Work!

One of our featured dishes from the evening’s menu was ‘gnochetti collesipolani’, a traditional gnocchi dish from Italy’s Umbria region, and about as easy (and tasty) as hand-made pasta making gets! No eggs, no potatoes, just flour, water and salt! If you’re feeling bold, here’s the quick and easy recipe to try at home:

Gnocchetti Collescipolani!

Ingredients
1½ cups of flour
1 cup of breadcrumbs
¼ of an onion
1 clove of garlic
Celery & carrots
2 sausages
¼ Lb of pancetta
7oz of tomato sauce
7oz of borlotti beans
EVOO & salt

Directions
1. Mix the flour and breadcrumbs together through a sieve
2. Form a hole in the center of the mixture. Add warm water and salt, and let it sit for a half hour
3. Shape the pasta in long strips, cutting to form little cylinders approximately ¼ inch thick and ½ inch in diameter
4. For the sauce, heat up 1 Tbsp of EVOO and add in the onion, garlic, celery and carrots (all finely chopped). Add the diced pancetta and sausages (removed from casings and crumbled). After approx. 15 minutes add the tomatoes and continue cooking. Approx.10 minutes before cooking is done, add the beans
5. Boil the gnocchetti in salt water and as each one rises to the surface, throw into the sauce. Serve with grated pecorino cheese

Rolling the Gnocchetti!

Buon appetito!

Written By:
Ciao Andiamo at 12:34 pm
Thursday, March 31, 2016