Blog – tagged "Recipes"



Angelo’s Handmade Gnocchi

8 oz russet potatoes

4 oz semolina flour

4 oz all purpose flour

1 egg

1/2 tsp. salt

1/4 tsp. baking powder

Boil the unpeeled potatoes whole until soft when pierced

with a fork. Let cool until almost at room temperature.

Peel the potatoes and run them through a potato ricer.

Time to get messy!

Combine the flours, salt and baking powder. Then add the

egg, the potatoes and mix gently with your hands until the flour is

moistened and the dough starts to clump together: do not

overwork the dough, otherwise your gnocchi with end up

really tough.

With the palms of your hand, roll the dough on a floured

surface into ropes of 1 inch dimeter. With a sharp knife,

cut the rope crosswise every 3/4 inch-square gnocchi.

Cook them right away in a large pot of boiling water

or freeze them to void oxidation. ~Srvs 4-5 people


Angelo’s Bolognese Meat sauce

1  cup onion finely chopped

3 cloves garlic finely chopped

2 carrots finely chopped

2 stalks of celery finely chopped

3 Tbsp. olive oil

1 Tbsp. Omnivore Sicilia

4 cups organic diced tomato

1 lb pork

1 lb beef

Finely chop the onion, garlic, carrots and celery.  In a stock pot, heat up the olive oil and Sautee the vegetables for until golden brown, making a Sofrito. Put the ground pork and beef into the pot with 1 cup water + 1 cup of the diced tomato so that the meat will break apart and not clump.  Cook for 15 minutes until the meat is cooked then add the rest of the diced tomatoes and cook down for 2 hours over med-low heat.


Angelo's Chicken Milanese & Cucumber Salad

This is a Great Texture Combo.

Chicken Milanese
2 boneless, skinless chicken breast
1/2 cup olive oil
1/2 cup sunflower oil
2 eggs (beaten)
1 1/2 cup fresh bread crumbs
1/2 Tbsp. Omnivore Limone
1 clove of garlic pressed into breadcrumbs
3 Tbsp. finely chopped parsley
3 Tbsp. finely grated pecorino cheese
Mix the Limone, garlic, parsley, and pecorino with the breadcrumbs.
Dredge the chicken breast in the egg first then in the breadcrumb mixture on both sides, repeat again.
In a cast iron skillet, heat the oils over medium heat; you don't want to burn the breadcrumbs. Do not move. Cook for 8-10 mins on the 1st side then turn and cook another 8-10 mins on the other side until golden brown and cooked thru. Enjoy with Omnivore Vulcano Ginger for a tangy, mouthwatering twist!

Cucumber Salad
2 medium Japanese cucumbers, peeled
3 Tbsp apple cider vinegar
1/2 cup creme fraiche
3 spring onion thinly sliced

2 Tbsp fresh dill 
2 Tbsp fresh mint
1 clove garlic

Peel and slice the cucumbers in 1/8 inch circles. Add the thinly sliced spring onion to the cucumbers, and pour in the vinegar, mix gently with your hands to coat. Let sit for 5 mins. Add the creme fraiche and mix. Fold in the dill and mint to finish.