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. -
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 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 returned to the Rachael Ray Show last week to defend his Dollar Store Cook-off Championship title against the charming CEO of Masterbuilt, John McLemore! The two chefs had to prepare a holiday meal using only ingredients found in the dollar store, using only the money earned through a few on-air challenges. Papa Joe Aviance also returned to judge the dishes. Did Vic defend his title? Watch the clips and see!
Vic and the Eat! Drink! Italy! crew are back in Italy filming season 2! This trip starts in Sicily at Feudi del Pisciotto. Read the menu from the first day of filming and see the breathtaking photos from on the set below.
Lunch at Cibus Ristorante Niscemi Sicilia
Feudi del Pisciotto Grillo 2011
Insalata di polpo con rucola limone e olio d olivo
Gamberi Crudo con Indiva Belga
La Pancia di Pesce Spada Saltata con pomodorini
Feudo del Pisciotto Chardonnay 2011
Capellini con inchiostro di Seppie
Pappardelle con carciofi, gamberini e pomodori
Rombo con patate e rosmarino
Feudo del Pisciotto Pinot Nero L’Eterno 2011
Crushed cannolo topped with amarena and pistachio
Last Saturday, September 8, Vic cooked against Red Bank Mayor, Pat Menna in a pasta thrown down LIVE on stage at the Count Basie Theatre while Joe Bastianich reprised his role from MasterChef as he judged the competition.