Gnocci: Italia Rossi - Serves 2
pastaitalianpotatofamily
  • 2 potato
  • 2 cups of flour
  • 2 eggs
  1. Peel then boil one potato per person
  2. Mash the potato then let them cool in the fridge overnight
  3. Combine the cooled potato with flour and 2 eggs, keep doing so until its a slightly rough texture, there should be more potato than flour
  4. Roll kneaded dough into a ball, cover in plastic wrap to rest for half an hour
  5. Divide the dough into sections
  6. Roll section into a long snake shape, cut into smaller pieces, then roll each piece with your thumb into a curled shape, repeat for every section
  7. Keep coated with some flour to stop sticking, either boil immediately until they're floating and you can eat them or freeze them in a ziplock with some extra flour
Breaded Veal: Italia Rossi - Serves 2
meatitalianovenfamily
  • 4 thinly cut veal slices
  • 1 cups of flour
  • 1 eggs
  • drizzle olive oil
  • 1 cups of breadcrumbs
  1. Preheat the oven to 400 degrees farenheit.
  2. Pour into 3 separate bowls/plates flour, the egg (mixed), and breadcrumbs.
  3. Take a slice of veal then first pat it into the flour, then drench it into the egg, then cover it in the breadcrumbs, put it on a parchment paper covered baking sheet, repeat for every slice of veal.
  4. Drizzle the veal slices with olive oil.
  5. Bake until crispy, flip at some point.
  6. Either add tomato sauce and cheese for veal parmesean or add to pasta or serve however else preferred.