name of dish: Lasagne verdi
from the kitchen: @Giorgiacooking

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Download the English recipe    Scarica la ricetta in Italiano

Serves: 4 people
Prep. time: 15 minutes
Total time: 1 h

INGREDIENTS:
• 400gr flour 00

• 3 medium eggs
• 150gr spinach
• 1 pinch salt
• 1table spoon extravergin oil

name of dish: Gnocchi
from the kitchen: @Giorgiacooking

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Download the English recipe    Scarica la ricetta in Italiano

Serves: 4 people
Prep. time: 20 minutes
+ cooking potatoes

INGREDIENTS:
• 1 kg of potatoes
• 300 gr of flour 00
• 1 egg
• 1 pinch of salt

name of dish: Dark Chocolate Dark
from the kitchen: @Giorgiacooking

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Download the English recipe    Scarica la ricetta in Italiano

Serves: 4 people
Prep. time: 15 minutes
+ 2 h cooling in the fridge

INGREDIENTS:
• 250 ml milk
• 80 gr dark chocolate • 50 gr sugar
• 30 gr bitter cocoa
• 30 gr potato starch
• lemon or orange zest or ginger to taste

DIRECTIONS
Put the sieved flour in a large bowl with a pinch of salt, make a hole in the middle, as if it were a volcano. whisk the spinach (cooked and well drained) with an egg and oil. once a homogeneous cream is obtained, transfer it to the hollow made in the flour and add the other two eggs and start mixing with a fork ONLY THE EGGS AND THE SPINACHS.

When the eggs are well mixed begin to incorporate the flour. always stir with a fork until the dough is dry and crumbled. at this point turn on a lightly floured paino and start kneading with your hands until a homogeneous and elastic dough is obtained, it will take at least 10 minutes. if the dough is sticky, add a little more flour, but little at a time. when the pasta is ready, roll it in a film and let it rest at least 30 minutes out of the fridge. after 30 minutes the dough will be ready to be rolled out with a rolling pin or with the machine. this green pasta is traditionally used to make lasagna in the oven, but it is also excellent for tagliatelle or ravioli.

DIRECTIONS
Boil the potatoes with their peel. When they are cooked and not too soft, pass them under cold water to cool them and stop cooking. peel them and mash them with a potato masher. add the flour, salt, lightly beaten egg and start mixing.
It is very important not to mix too much with your hands because the dough risks becoming too sticky. Once a homogeneous dough is formed, cut a small part, form a salami with your hands, then cut small logs with the knife.
If you want to give the classic striped shape pass the dumpling on the prongs of the fork.
Proceed in this way until the mixture is used up. cook in plenty of salted water. the gnocchi are ready when they come to the surface.
Dress with fresh tomato and basil or melted cheeses, ragù or vegetable sauce.

DIRECTIONS
Heat the milk without boiling it, in the meantime mix the powders in a saucepan.
Add the hot milk to the powders and mix well over low heat, until you get a smooth cream.
Remove from the heat and add the chopped chocolate, Mix until the chocolate has completely melted.
This cream is very versatile: you can put it in individual cups and let it cool in frigo and then serve it with whipped cream or a crumble of salted caramel biscuits or use it to fill other desserts such as cheese cake, cream puffs, tarts etc.