4 large russet potatoes, 2 1/2 pounds
4 large egg yolks
Salt and pepper
Freshly grated nutmeg
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
2 to 2 1/2 cups “00” flour or all-purpose flour (all-purpose has more of a bite)
1 fat tablespoon butter
Nutmeg, a few grates, to taste
Roast potatoes 45 minutes at 425°F or boil them in their jackets/skins until very tender, 25-30 minutes. Cool potatoes completely. Remove potatoes from their skins and pass them through a ricer. Arrange the riced potatoes on a large work surface with a well at the center. Place egg yolks in well with the cheese. Season the potatoes with salt, pepper and a little nutmeg. Work eggs and cheese into potatoes then sprinkle 2 cups flour over the potatoes and work it into the potatoes. If dough is sticky, sprinkle in a little more flour until the dough is firm enough to roll into ropes on a floured surface. Cut ropes into 1-inch pieces or pillows for basic dumplings or use a gnocchi tool to roll and mark the dumplings. Transfer gnocchi to a parchment-lined baking sheet. Boil in small batches of 2-3 portions in salted water until gnocchi floats and is cooked through. Carefully remove with a spider or slotted spoon to a warm serving bowl and repeat if necessary. Dress the gnocchi with butter and a little nutmeg and serve with sauce of choice.
Gnocchi is “gno” big deal to make. I’ve read countless recipes that warn cooks and make the process sound daunting, difficult and only for skilled cooks—it’s all hype. You’ll make it once or twice and get the feel for the right amount of flour for you but even first time out it will work, it will take less time than you imagined and the time will pass fast as the repetitive nature of rolling and pinching or cutting the gnocchi is so relaxing it becomes Italian Zen. These little pillows are a hug from inside out. -
See more at: Rachel Ray
See the video playlist you’ve been waiting for! Vic talks with 5 Italian winemakers on their history, wine production, and the unique terroir that makes each wine truly Italian!
Lia Banville – Tolaini – Tuscany
Ornella Cordara – Col di Venti – Piemonte
Giuseppe Pagano – San Salvatore – Campania
Federica Morricone – Villa Medoro – Abruzzo
Pietro Cassina – Pietro Cassina – Piemonte
Vic Rallo, Axel Heinz of Tenuta Dell’Ornellaia and Tony Verdoni talk about wine, food, and Italian culture at the NJ Wine & Food Fest! From the estate to the grapes, learn more about what makes the wines of Ornellaia something truly unique. Look for more videos from the NJ Wine and Food Fest panel coming soon!
Vic Rallo talks with Sarah Maule, brand manager for Nino Negri, about the unique landscape of the Valtellina, how the terrior changes the personality of Nebbiolo, and the sorting/drying process of the grapes at Nino Negri.
You’ve seen them on CBS New York’s morning show The Couch, now make them at home! Watch the clip and read below as Vic gives you all the secrets for his famous meatball recipe. Continue reading
Vic Rallo returns to the CBS New York’s The Couch! Last time, he cleared up some of the history surrounding Columbus. This time he’s back to show you some quick and easy Italian recipes to keep you warm through the cold winter months.
Vic Rallo was on The Couch, CBS New York’s morning show, to clear up some of the history surrounding Columbus. Not only did Columbus enjoy delicious Italian prosciutto and porcini mushrooms on his journey across the sea, but his ships were, in fact, propelled by prosciutto slicers. See the full segment below, make a footnote in your history books and have a great Columbus Day!
This past Tuesday, October 8th, Vic Rallo appeared on the Rachael Ray Show for the Dollar Store Cook-Off Challenge! Vic went toe-to-toe with Chef Ryan Scott to prepare the very best dish he could, using items from the on-set dollar store. But first, they had to earn the dollars to spend on ingredients…
With dollars in hand, Vic Rallo and Scott Ryan had just 45 seconds to spend their money wisely on their dollar store ingredients before the cook-off began!
After all was said and done, guest Papa Joe, the man who lost 250 lbs eating food from the 99-cent store, picked the winner of the Dollar Store Cook-Off Challenge. Who came out Victorious?