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TUNA PASTA RECIPE

Italy and the Mediterranean are known for their fabulous cuisine. What makes it special is the simplicity of the ingredients. Today we’re going to learn how to prepare a dish that showcases authentic Mediterranean flavors using tuna, capers, juicy cherry tomatoes and chilli for a hint of spice.

My ultimate tuna pasta recipe marries delicious tuna fish with short pasta and the perfect aromatics. I recommend working with short pasta for this simple but incredible classic.

Watch the Tuna Pasta in Red Sauce video recipe:

How to make TUNA PASTA in RED SAUCE like an Italian

Vincenzo’s Plate Tips

Rinse Your Capers Well

Although I used fresh capers for my recipe, they’re not always easy to find! Canned capers work beautifully if you rinse them thoroughly before using them. They come in salt or vinegar for preservation, and it’s important to clean them well to get the authentic caper flavor.

Juice the Tomatoes

For the best sauce, you’re going to want to be able to access the juice from your tomatoes as you sauté them. To do this, I recommend chopping the tomatoes in half before putting them in the pan. You’ll want to spend 5-10 minutes sautéing them. Then, as they get soft, gently press each tomato half to release the juices. The juices add amazing flavor and prevent the garlic from burning.

Watch the Time!

When making the sauce for this ultimate tuna pasta dish, you need to be mindful of the time. While other sauces can take hours to make, the ideal cooking time for this sauce is ten minutes. You need to allow the full ten minutes for the ingredients to make love to each other and create the fullest flavor, but you don’t want to go longer than ten minutes because the sauce may burn – adjust the heat accordingly so it doesn’t dry out.

Talk to the Food

As I mentioned, there are many things you can vary in this recipe. If you don’t like hot chili, you can reduce the amount or leave them out. If you prefer more capers, you can add more to your preference. The important thing is that you feel the food. Become one with it. Talk to the ingredients. This is what allows the magic to happen and ensures that everything comes together according to your taste.

How to Serve My Ultimate Tuna Pasta

Serving up this delicious meal is as simple as it is to make. Take a generous scoop of the pasta and sauce mixture and make a beautiful pile of pasta on a flat plate. If you like, add a bit more tuna from the sauce before sprinkling the whole thing with fresh parsley for extra flavor and aesthetics. Dig in and enjoy!

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Tuna Pasta Recipe

My ultimate tuna pasta is perfect for a family gathering or date night. Although the ingredients are incredibly simple, they come together to create an aromatic flavor explosion that will leave you coming back for more.

Equipment

• Chopping-board
• knife
• 2 Wooden spoons   A spatula will work too
• Medium sized pan
• Mug
• pot
• Strainer

Ingredients

• 11 oz Tuna 300g. Fresh or from the can
• 7 oz Cherry tomatoes
• 2 Hot peppers/chilli dried or fresh
• 2 Garlic cloves
• Chopped parsley as much as preferred
• Capers fresh or canned. As much as preferred
• ½ Bottle of passata or tomato puree
• 11 oz Rigatoni pasta 300g.
• Salt as much as required
• Pepper as much as preferred
• Extra Virgin Olive Oil as much as required

Instructions

For the Sauce

• To prepare the ingredients, cut each cherry tomato in half and the chili into thin strips then chopped.
• Remove the stems of fresh capers, or thoroughly rinse canned capers.
• Turn the stove to a medium heat and place your pan on top. Once it starts to warm, pour in a generous amount of extra virgin olive oil then add the garlic and hot chili. Sauté for 30 seconds.
• Add the tomatoes then press down on them gently to remove the juice and sauté for about 5-10 minutes while gently mixing through.
• Next, mix through the tuna and use your wooden spoon/spatula to break down.
• Add capers, mix, then grind black pepper into the sauce to taste.
• Pour half a bottle of passata into the mixture. Allow the ingredients to come together and make love for 10 minutes.
• Sprinkle fresh parsley into the mixture before adding a pinch of sea salt to taste. Mix through with the heat off.

For the Pasta

• Bring a large pot of water to a boil.
• Add a generous tablespoon of sea/rock salt.
• Place the pasta into the water and cook per instructions on the pasta packet.
• Once the pasta has boiled, collect a mug full of pasta water and strain the pasta.
• Put the strained pasta into the sauce mixture with a splash of pasta water.
• Alternate between tossing the pasta into the sauce and adding a few more splashes of pasta water.
• Serve a generous amount on a plate and add fresh parsley to garnish.

Video

E ora si mangia, Vincenzo’s Plate…Enjoy!

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Tuna Pasta Recipe
Vincenzo Prosperi

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EASY PIZZA RECIPE

Hungry for pizza but no time to make it? You may feel the temptation to buy a nasty, fake pizza crust or base from the shop, but please don’t! These bases are made in a factory with many low-quality ingredients, and not typically good. Making pizza is a fine art. Any professional pizza chef will describe the amount of love, care, and quality ingredients that go into each batch of dough.

As we don’t always have time to make fresh pizza dough, I have come up with an alternative that is easy, tasty and a good substitute for a quick pizza-like snack!

Watch the Easy Pizza video recipe here:

You Will Never Buy PIZZA BASES AGAIN after Watching This Video 

Vincenzo’s Plate Tips

Don’t Be Afraid of Canned Tomatoes

When making pizza, I often work with San Marzano peeled tomatoes, but fresh tomatoes aren’t always in season or available. That doesn’t mean you can’t eat an incredible pizza! 14oz/400g of canned tomatoes are a fantastic solution and will allow you to craft a pizza worth enjoying.

Use Your Hands

This recipe calls for getting your hands dirty! Once you add the salt and basil to your tomatoes, you need to dig your hands in and crush them. Using a blender or other device will completely destroy the tomatoes and the desired flavor. Hands are much gentler and allow you to feel the pressure required to allow the juices to come out of the tomatoes without demolishing them.

Be Generous with the Sauce

Put sauce everywhere across the ciabatta bread. Ciabatta is porous, and the sauce will fill the holes. This is a good thing! The more sauce you have, the more saturated the bread will be with amazing flavor. There will be a surprise in every bite!

Max Out the Temperature

This easy pizza recipe doesn’t specify a cooking temperature. For the best results, you want to max out the temperature of your oven. If you have a newer oven that maxes out at 250°C/482°F, that’s where you’re going to set the temperature. If it maxes out at 220°C/428°F, you’ll set the temp there. We want it as hot as possible!

Stay Close

We also don’t specify a cooking time for this pizza. You’ll know your Ciabatta pizza is done when the cheese has melted. Turn on the oven light and stay close by to keep an eye on your pizza so you can pull it out once the cheese is melted and ready.

How to Serve Ciabatta Bread Pizza

Once cooked, you’re ready to cut into it and serve it piping hot. You can typically cut about 4-5 pieces from each half of the Ciabatta bread. Put the slices on a plate and serve them to your friends and family. Enjoy the crunch and rich, full flavors!

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Ciabatta Bread Pizza Recipe

This simple pizza recipe is perfect for when you’re short on time and don’t want to use a processed, fake pizza base from the store. Ciabatta bread made fresh in a bakery creates the perfect base for a delectable, healthy pizza that you and your loved ones will want to devour.

Equipment

• Chopping-board
• Bread knife
• Glass bowl
• Cheese grater
• Baking Tray
• Parchment paper
• Cutting knife

Ingredients

• 1 Ciabatta Bread fresh from a bakery
• 400 grams San Marzano peeled tomatoes 14oz
• Fresh Pecorino Romano or Parmigiano Reggiano Cheese. As much as preferred
• Fresh Buffalo Mozzarella Cheese As much as preferred
• Fresh Basil As much as preferred
• Salt As much as required
• Extra Virgin Olive Oil As much as required

Instructions

• Preheat the oven to its maximum temperature.
• Cut the Ciabatta in half so you have two flattened slices of fresh Ciabatta bread.
• Gently flatten both halves of the Ciabatta with your hands.
• Put the tomatoes in a glass bowl and add salt to taste.
• Break the basil leaves into pieces and add them to the tomatoes.
• Use your hands to release the juices from the tomatoes by crushing them gently.
• Add a generous amount of sauce to each half of the Ciabatta bread.
• Freshly grate the Pecorino or Parmigiano cheese on top of the sauce.
• Break the fresh Buffalo Mozzarella into chunks and place them all over on top of the pizza.
• Add more basil to taste then drizzle Extra Virgin Olive Oil on top.
• Put your ciabatta in the oven and watch carefully, allowing the pizza to bake until the cheese melts.
• Remove from the oven, cut, and serve. This delicious “pizza” is begging, “Eat me, please!”

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

Easy Pizza Recipe
Vincenzo Prosperi

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FRIED PIZZA

Fried pizza is a delicious morsel of dough which can be enjoyed topped with your favourite pizza toppings or even simply devoured plain. There are endless recipes and variations in Italy for fried pizza but this is my Nonna’s recipe and she is the Queen in my opinion!
Known in Italy as Pizza Fritta these soft and chewy delights are the perfect appetizer (you can decide the size!), snack or savoury party treat! Learn from my Nonna and enjoy them with family and friends.

Watch the Fried Pizza video recipe:

How to make FRIED PIZZA Like an Italian Nonna

Vincenzo’s Plate Tips

How to Knead the Dough

According to Nonna Igea, the best way to knead the dough is by hand, but you can use a stand mixer if you prefer to. When using your hands, knead the dough with the base of your palm, rolling it back and forth a couple of times, fold it in half and turn it over. Repeat this process until you have a soft and smooth dough ball. The more you knead, the better it will be!!

Cut Small Slits into the Dough

Once you roll out the dough into small circles, you need to cut a small slit into the center of the dough, like you are making a bagel. The hole helps the dough cook when frying and makes it puff up quickly in the oil.

Cook one Fried Pizza at a Time

If it’s your first time making pizza fritta, fry one pizza dough at a time. This way, you aren’t trying to cook too many at once and risk burning them. Most importantly, always make sure you’re being safe! When putting the dough into the hot sunflower oil, always lay the dough away from you so the hot oil does not splash toward you.

Make a Few Pizza Pockets

If you want to save a few pieces of dough, you can turn them into pizza pockets or mini calzones! Put your favorite meat and an easy melting cheese into the center of the dough and fold the dough over it like ravioli filling. Next, crease the edges of the dough with a fork to hold the filling in. You can fry a few of these on the side, but be careful because once you eat one, you can’t resist having another!

How to Handle Leftovers

If you can’t eat all of your fried pizzas that night, you can store them for leftovers. The next day you just need to warm your pizza fritta in the oven to enjoy them again! They aren’t quite as tasty as when you make them fresh but adding toppings will make it like mini panini.

How To Serve Fried Pizza

The best part about fried pizza is you can serve them however you want with your favorite toppings! You can top them with prosciutto, salami, mortadella, your favorite cheese, and even tomato sauce. They also taste amazing just plain!

Whatever toppings you love on your regular pizza will go perfectly on fried pizza.

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Fried Pizza Recipe

Fried pizza not hard to make and is a popular street food. It’s warm, fresh, and fluffy, melting in your mouth with every bite. It’s not just a one-person meal. Pizza fritta is perfect for parties and gatherings and will make you crave seconds (and thirds!).

Equipment

• 1 Large pan
• 1 Large mixing bowl
• 1 large pot
• 1 Rolling pin
• Plate
• fork
• knife
• Paper towel
• Stand mixer optional
• Drinking glass
• Kitchen towel or plastic wrap
• Metal skimmer for frying

Ingredients

• 2 cups of milk ½ liter
• 2 oz of butter 50 grams
• 1 oz of fresh yeast 25 grams or two sachets of dry yeast
• 35 oz of flour 1 kilo
• 1 egg
• 1 teaspoon of sugar
• 2 tablespoons of salt
• Sunflower oil as much as required

Instructions

• In a large pan, heat 2 cups of milk just enough to warm it up – don’t let it boil.
• Once the milk is warm, add 2 ounces of butter. Let the butter melt in the milk, mix it well and remove from the stove.
• Fill a glass with a little bit of warm water and add the yeast. Mix until it dissolves into the water and set aside.
• Add 35oz of flour into a large mixing bowl and crack one egg into the flour. Beat the egg very well in the flour and then mix.
• Once combined, add the water and yeast to the bowl. Continue to mix until combined.
• Next, add 1 teaspoon of sugar and 2 tablespoons of salt into the bowl and mix.
• Finally, add the milk and butter into the bowl and mix everything until you get a soft dough.
• In the bowl or flat surface, knead the dough by hand until it is soft and smooth. A stand mixer can also be used to knead if you prefer.
• Add a light coating of flour onto the surface of the large bowl and place the dough back in. Cover the bowl with a kitchen towel or plastic wrap and rest for three hours.
• After the dough is done resting, knead the dough by hand on a flat surface.
• Cut the dough into small slices. Then into smaller pieces and roll them into a small ball.
• Lightly flour the surface and the dough and roll each ball out into a thin circle resembling a mini pizza.
• Cut a small hole in the middle of each circular piece of dough to help the dough in the cooking process.
• In a large pot, pour enough sunflower oil to begin frying the dough. Turn the stove to high heat.
• Once the oil is hot lay the dough into it one at a time. It will cook fast and puff right up to the surface.
• Constantly flip the dough until they become golden brown.
• Remove the dough and place it on a plate covered in a paper towel to cool.
• If you’d like, add your favorite cheese, meat, and even sauce on top. Or keep them plain.
• Serve them however you’d like!

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

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Fried Pizza
Vincenzo Prosperi

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SPAGHETTI ALL’ASSASSINA

Spaghetti all’ assassina is the “Assassin’s Spaghetti” or what I like to call the “Killer Pasta.” Why? Because this pasta has killed the way we make traditional spaghetti. Spaghetti all’ assassina is cooked in a pan and not boiling water, giving it a beautifully burnt and crunchy texture – a way you’ve never experienced pasta before.

The tomato sauce, (the “blood”) is simple and loaded with traditional Italian flavor, while the red-hot chilli gives this dish a spicy kick.

Originally from Bari and Puglia, spaghetti all’ assassina was popular in the 1960s but faded away in Southern Italian cooking. But now, it seems to be trending. This recipe brings all the amazing flavors of crispy Spaghetti all’assassina but I’ve added a twist at the end.

Watch the Spaghetti all’Assassina video recipe:

How to make SPAGHETTI ALL’ASSASSINA like an Italian

Vincenzo’s Plate Tips

Cook Pasta in a Cast Iron Skillet

In this dish, we cook the pasta in a pan instead of boiling water. If you own a cast iron skillet, this is the best pan to cook the spaghetti. If you don’t, you can use a large steel pan. Do not use a non-stick pan because it won’t give pasta the crispy and burnt texture we want. Make sure the pan is large enough that the pasta can lay flat inside the pan.

We Are Looking for Burned Pasta

Burning food in cooking is usually a bad thing, but not in Spaghetti all’ assassina, in fact it’s the number one rule, you must do it! We want to burn the pasta a little bit to get a toasted and crunchy spaghetti. If you begin to see a black, burned layer forming at the bottom of the pan while cooking, don’t be scared, this is exactly what we are looking for. We are “killing” the pasta to give it a perfect crunch.

Eyeball the Extra Virgin Olive Oil

When you add the extra virgin olive oil to your pan, be generous with it. I recommend about 10-15 tablespoons, but it doesn’t have to be exact. We just need a lot of olive oil in the pan to help us fry our pasta noodles.

Cook the Pasta For Less than 10 Minutes

Once the pasta is added to the skillet, the whole cooking process from start to finish should take a maximum of 8-10 minutes. Don’t move it around and stir while it’s cooking. Letting the pasta still and flat will help it become caramelized. You will have to roll it over once or twice to get an even crispy coating.

Slowly Add Tomato Concentrate

When adding the tomato concentrate to the pasta, slowly add a couple of ladles at a time. Adding a little sauce at a time will allow the pasta to feel the pan’s heat and get the burning, crispy texture it needs. Slowly add in the sauce and continue to pour in more as the pasta absorbs it.

How To Serve Spaghetti All’ Assassina

Once your pasta is nice and crispy, remove it from the pan with tongs and put it on a plate. Use the tongs to help swirl the pasta into a small mountain. Now it’s time to drizzle a little extra virgin olive oil over the top to give it a bit of added flavor. Add a little black pepper as well.

Finally, the modern twist: a dollop of Stracciatella cheese. Spaghetti all’ assassina is spicy and crunchy, but the Stracciatella cheese brings a refreshing and creamy texture that takes this dish to the next level!

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Spaghetti All’ Assassina

This Spaghetti all' assassina recipe is cooked in a way you've never had pasta before. We use a risottatura cooking technique, meaning we fry the Spaghetti in a pan rather than boiling it in water. It toasts the pasta to bring a little crunch to every bite. The hot peppers give this dish a spicy killer kick, and the Stracciatella cheese balances it all out with a fresh and creamy finish.

Equipment

• 1 large pot
• 1 Cast iron skillet or large steel pan
• 1 wooden spoon
• 1 Chopping-board
• 1 knife
• 1 Ladle
• Metal tongs
• Measuring spoons and cups

Ingredients

• 300 g Spaghetti 11oz
• 1-2 red hot chilli peppers
• 2 cloves of garlic
• 150 g Tomato concentrate 5oz
• ½ Bottle of tomato passata
• Salt as much as required
• Pepper as much as required
• Extra virgin olive oil as much as required
• Stracciatella cheese as much as preferred

Instructions

How to cook Spaghetti all’ assassina

• Bring 1 liter (4 cups) of water to boil in a large pot.
• Once boiling, add the tomato concentrate to the pot and cook for less than 10 minutes and then take off heat and put to the side.
• Cut the red hot chilli pepper into nice thin strips and finely chop the garlic cloves.
• In a cast iron skillet or large steel pan, add about 10-15 tablespoons of extra virgin olive oil.
• Bring the pan up to high heat. Once hot, add the garlic and the chilli pepper into the olive oil and cook for 20 seconds.
• Add the tomato passata to the pan and cook for 2-3 minutes while stirring to help reduce the sauce. Keep the pan on high heat and let the sauce create bubbles.
• Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.
• Roll over your pasta to start cooking the other side.
• Next, begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook.
• Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.
• Push the pasta closer together and continue to cook as the pasta will continue to absorb the sauce.
• Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.
• Then, continue to add in the tomato concentrate sauce. The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan.
• Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.
• Put extra virgin olive oil over top of the past then remove it from the pan and plate it up.
• Top with extra virgin olive oil, black pepper, and a dollop of Stracciatella cheese.

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

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Spaghetti all’Assassina
Vincenzo Prosperi

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E ora si mangia, Vincenzo’s Plate… Enjoy!

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

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Cheap VS Expensive Pasta
Vincenzo Prosperi

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How to Make Homemade Ricotta Cheese

Homemade Ricotta – the recipe you have all been requesting! Freshly made soft, luscious ricotta to spread on fresh bread, mix with fruit or add to your next Italian dish. In this video, you will be introduced to an incredibly passionate Italian cheesemaker who will change your life and introduce you to making cheese at home. Italian dishes are known for their fresh, quality ingredients – especially the cheeses and now you can make your own by hand. While this recipe shares the method of preparing ricotta cheese (and it does call for some effort), as a bonus, you’ll get some delightful mozzarella and whey out of the process too!

Watch the Ricotta Cheese video recipe:

How To Make RICOTTA CHEESE at Home Like an Italian CheeseMaker

Vincenzo’s Top Tips To Make Homemade Ricotta Cheese

Use Unpasteurized Milk

Don’t make the mistake of grabbing any bottle of milk off the shelf when shopping for your ingredients. Many milk products at the market have been pasteurized, and they won’t work if you’re trying to make authentic Italian cheese. You can work with raw sheep or raw cow milk. When reading labels, remember that raw means unpasteurized (which is what you need!).

Choose a Whey Starter over Vinegar

If you have made cheese in the past or have access to a whey starter, be sure to use it for your ricotta. To allow the cheese to age and set correctly, you’ll need to introduce a fermenting compound with enzymes to the milk. Whey is the perfect thing for this task. If no whey is available, you can use white vinegar.

Be Careful with the Rennet

Rennet is essential in cheesemaking; a misstep can mean the difference between success and disaster. You must take care and be gentle with the rennet, as over-agitating the rennet as it will break up the curds when they’re starting to form. Additionally, avoid using tap water as it contains chlorine, and it can inhibit the formation of curds. Instead, use distilled or demineralized water for dissolving the rennet.

Save Some Whey for Later

Whey is the liquid left over after the milk mixture has curdled and been strained. It’s full of enzymes and antimicrobial properties that make it an important starter for creating future batches of cheese. If you store it in a covered container, you can safely store it in the refrigerator for several months and use it in cheese production.

How to Serve Homemade Ricotta Cheese

Ricotta is incredibly versatile; how you use and enjoy it is really up to you! You can eat it fresh or add herbs and spices. You can also browse through my authentic Italian recipes and incorporate the fresh ricotta as an ingredient in many of my dishes. Be aware that you should use fresh ricotta within five days for the ultimate taste and freshness.

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Homemade Italian Ricotta Recipe

Cook Italian dishes with as much authenticity and flavour as possible by making your own ricotta cheese. The rich, creamy taste and texture of homemade cheese have no comparison, and this simple recipe will change the way you think about ricotta!

Equipment

• 1 Thermometer very essential to quality!
• 2 Large pots or boilers
• 1 Wood spoon
• 1 Whisk
• 1 Strainer Spoon
• 1 Sieve Strainer
• 1 Cheesecloth (optional but helpful) Optional but helpful
• 1 Tray
• Small containers with holes/slits for drainage For the cheese

Ingredients

• Raw unpasteurized cow or sheep’s milk we used 20L for this large batch
• Whey starter or white vinegar, if necessary
• Organic rennet we use calf rennet
• Demineralized water

Instructions

• To make homemade ricotta cheese, first use a strainer to filter the unpasteurized milk of any impurities.
• Next, add the whey starter or vinegar to the milk before mixing and heating the milk to 40°C (104°F) in a large boiler pot over the stove.
• Once it reaches the correct temperature, remove from heat and add the calf rennet. We used a powdered rennet and dissolved it in demineralized water.
• Pour the rennet in a smooth circular motion over the pot. Stir it gently in a circular pattern. Stop the milk movement by gently moving it in the opposite direction.
• Wait for the magic to happen! The milk will coagulate and make a beautiful curd.
• Touch the mixture to see if it is ready - Your finger should come up clean!
• Make a first cut to separate the whey from the curd, then continue to make cuts in smooth strokes across the pot. Leave it to rest. (The curds can be used to make mozzarella!)
• Strain and filter the mixture into another large boiler pot with a strainer and cheesecloth.
• Transfer the pot with the filtered liquid to the stove and heat the whey and remaining milk. It should reach 77-80°C (176°F) to become ricotta.
• Turn the milk gently but stop mixing as it gets hotter, or the ricotta won’t form and come to the surface.
• Boil the mixture so it tightens and gets harder.
• Once the ricotta has come to the top and become firmer, turn off the heat.
• Use a strainer spoon to begin scooping it into slotted container then allow the ricotta to continue to drain from the containers into a tray.
• Eat fresh, add it to your favourite recipe, or save it for later. You can enjoy the homemade ricotta cheese hot or cold!

Video

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Homemade Ricotta Cheese
Vincenzo Prosperi

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How To Make KALE PASTA Like an Italian

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Kale Pasta Recipe

This fresh kale pasta is an amazing option if you’re looking for a quick, healthy meal with an array of excellent flavors. All you need to do is cook the kale and pasta, add a delicious base, and finish off with some pepper and dried chili. Viola — dinner is served! 

Equipment

• knife
• Cutting board
• Large stainless steel pot
• Plate
• Standard size spoon
• large pot for boiling pasta
• wooden spoon
• Large saucepan
• wooden spoon
• Garlic crusher optional
• Mug

Ingredients

• 1 bunch Fresh kale
• 300 grams Fusilli pasta 11oz
• 30 Black olives pitted
• 2 Garlic cloves one per person
• Dry chili
• 1 tbsp Rock salt
• Extra virgin olive oil as much as required
• Pepper as much as required

Instructions

Prepare the Kale

• Clean and break the kale into small pieces with your hands. Be sure to remove it from the stem. The smaller you can cut/break the kale pieces, the better!

Cook the Pasta

• Add 1 tablespoon of rock salt to a pot of boiling water and dissolve before adding the pasta and kale to the water.
• Stir the ingredients with a long wooden spoon to ensure no pasta gets stuck to the bottom of the pot while cooking.
• Cook for about 10 minutes.

Make the Base of the Pasta

• While the pasta and kale are cooking, it’s time to create the base of the pasta. Start by adding 4 tablespoons of extra virgin olive oil to a large saucepan on low heat.
• Crush and add 2 cloves of garlic.
• Quickly add 1 tablespoon of pasta water to keep the garlic from burning.
• Crush and add black olives, along with half of the dried chili (save the other half to sprinkle onto the kale).

Put it All Together

• Next, add the cooked kale and pasta to the saucepan as well as half a mug of pasta water.
• Gently mix, then sprinkle the rest of the dried chili and add pepper.
• Time to toss! Mix everything through really well so all the flavours can infuse. Use a large spoon to serve the pasta on a large plate. You’re all done!

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

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Kale Pasta
Vincenzo Prosperi

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Watch the Saffron Risotto video recipe:

How to make SAFFRON RISOTTO Like an Italian

Vincenzo’s Plate Tips

Mix Saffron with Water in Advance

Start the process by mixing saffron into a glass of boiling water and mixing until you’re left with a gold liquid. Here’s a tip: to get the best of the best out of your saffron, do this step 1-2 days before you’re ready to make the risotto. Cover the glass with plastic wrap/seal it, and let it sit. By the time you’re ready to make the dish, the saffron water will have turned a stunning red color!

Stir the Butter, Onions, and Rice Thoroughly

Add butter, onions and then rice to the frying pan and mix them all together very thoroughly to combine the flavors. Be sure to mix the butter and onions well before letting the rice join the party! Oh, and one more thing —if you’d like to stay away from butter, virgin oil is a great alternative…but it doesn’t quite create the same level of “creamy!”

Don’t Like Wine? Water Works, Too!

One of the classic ingredients to the saffron risotto is a standard glass of white wine. But if you’re not keen to add wine or trying to leave out the alcohol, water will do! Still, I always recommend adding the wine if you can, because it will give the dish a delicious balance of taste that water just can’t match.

Add Beef Stock to Keep the Rice from Drying Up

Once you’re cooking the rice with the butter, onions, and wine, it’s time to add the beef stock. It’s important that you don’t let the rice dry up in the pan, so anytime you see the liquid start to  disappear, add a little beef stock and keep on mixing! Be sure to keep the stock hot before combining it with the rest of the ingredients. 

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Saffron Risotto Recipe

There’s nothing quite like a good saffron risotto.  This dish is based on rice and combined with the bright color of saffron, the creamy flavor of butter, and the added flair of a glass of white wine. It’s a simple recipe and process with only a few ingredients, so follow along and create your very own risotto to enjoy tonight! 

Equipment

• Standard glass
• Spoon
• Plastic wrap
• Plate
• pot for heating beef stock
• Large Frying pan
• wooden spoon
• Small bowl for rice for rice
• Small bowl for butter for butter
• wooden spoon

Ingredients

• 200 g Carnaroli Rice 7 oz
• ½ Brown Onion chopped
• 80 g Butter 3 oz
• 3-4 tbsp Pecorino Romano Cheese
• 1 glass White Wine
• Salt and Pepper
• 1 teaspoon Saffron
• 500 ml Beef Stock 2 cups

Instructions

Prepare the Saffron Liquid

• Add saffron to a half glass of boiling water and mix it until you have a gold color.
• For the best results, let the mixture sit for 1-2 days (if you don’t have that time, letting it sit for about 10-15 minutes is fine, too!)

Make the Risotto

• Start boiling water for your pasta in a large pot and add 1 tablespoon of rock salt.
• Place the first 40 grams of butter in a large frying pan.
• Add the chopped onions and saute in the butter for 3-5 minutes.
• Next add rice to the pan and toss for a few minutes before adding a standard glass of white wine.
• Start cooking the rice. Follow the instructions on your packet to see how long it takes to cook yours. Don’t start tracking time until you’ve followed the previous steps.
• Keep stirring the rice while it’s cooking. As it starts to dry up, add beef stock.
• Keep adding bit by bit to prevent drying while you stir.
• Once the rice begins to dry up again, add the saffron liquid to the mixture.
• Continue cooking and stirring the rice for 2-3 minutes after adding the saffron. The saffron will give the mixture a beautiful yellow color.
• Sprinkle in some salt and pepper (as much or little as you’d like!).
• Add the remaining 40 grams of butter and stir.
• Remove the pan from the stove and add pecorino romano cheese.
• Toss the mixture to finish mixing everything together!
• To serve, put a portion of your finished risotto in the center of a plate.
• Gently tap the bottom of the plate with the palm of your hand (be careful not to spill it!) to
• spread the risotto across the entire surface.
• Finish it off by adding a pinch of saffron to the middle of the dish. Now your saffron risotto is ready to eat!

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

Saffron Risotto
Vincenzo Prosperi

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How to Serve Bechamel Sauce

There’s almost no wrong way to serve creamy béchamel sauce, as it’s used in a wide range of dishes. For example, you can use it as the creamy component in your Italian lasagna, you can drizzle the sauce over savoury crepes, or even add it to other pasta sauces.

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Authentic, Creamy Béchamel Sauce Recipe

Bechamel sauce is an essential ingredient for Italian cooking borrowed from the French! It is the number one way to get your Italian lasagna just perfect and can be used as a secret binding sauce for many other dishes including baked pasta and savoury crepes. It is subtle in flavour but adds the perfect texture – just make sure it’s not lumpy!

Equipment

• 1 Small saucepan
• 1 Measuring cup
• 1 Spoon
• 1 Whisk

Ingredients

• 25 g Butter 0.8oz
• 25 g Plain flour 1/8 cup
• 250 ml Cup milk
• Nutmeg

Instructions

Making delicious, authentic béchamel sauce:

• Place a small saucepan on the stove at low heat.
• Add butter and let it slowly, gently melt.
• Begin adding flour to the melted butter and whisk really well until the flour disappears and the mixture becomes creamy.
• Add 1/4 of the milk to the mixture. Stir very gently on medium-low heat.
• As the cream becomes dry, add more milk and continue to stir.
• When the sauce has achieved your desired thickness, you can turn off the heat and stop stirring.
• Add a touch of nutmeg and salt to enhance the flavours and mix through. Then use on your favourite dish of choice!

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

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Bechamel Sauce Recipe
Vincenzo Prosperi

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HOW TO MAKE POTATO GNOCCHI LIKE AN ITALIAN NONNA

Potato gnocchi are a much loved pasta dish in my family, but no one makes them as good as my Nonna, the Gnocchi Queen! While pre-made gnocchi are easy to find at the supermarket, nothing comes close to my Nonna’s. They are the perfect texture – soft enough to almost melt in your mouth.

This potato gnocchi recipe has been perfected over the years and has been passed on to my family. With just potato, flour and one egg you can create the most incredible gnocchi pillows and it’s versatile too! Serve it with red sauce, cheese sauce or even seafood…options are endless but the core of the dish must first be perfected!

Follow my Nonnas tips and tricks to getting your potato gnocchi just right. You can also make extra and freeze them for another day.

Watch the Potato Gnocchi video recipe:

How To Make Potato Gnocchi like an Italian Nonna

Vincenzo’s Plate Tips

Cut the Potato Into Small Chunks

Instead of boiling your peeled potatoes whole, Nonna instructs to chop the potatoes into smaller chunks. This will help the potatoes to boil faster and more easily, making it easier to work with when mashing them to create gnocchi.

Let the Potatoes Cool

Once your potatoes have been riced, you need to let them cool properly before starting to make the gnocchi. If you try to work the potatoes when they are still hot, you’ll have a much harder time, and the gnocchi won’t turn out right.

Don’t Be Afraid of Flour

Nonna says that gnocchi that are too sticky will never turn out. When in doubt, work more flour into your potato mixture, or sprinkle your potato dough with flour to get rid of any sticky spots.
But once it all binds, stop! You don’t want to add too much flour or the final result will be a hard texture.

Boil the Water

Although some people add their gnocchi to the water before it begins to boil, my Nonna advises against this. She always waits until the water has completely begun to boil before adding the pasta. This ensures that the pasta doesn’t absorb as much water because it isn’t in the water nearly as long. The end result is a better texture and flavour.

Avoid Overcooking

Never keep your gnocchi in the pot too long. Once it rises to the top, it’s pretty much ready to go. Nonna says if you overcook your gnocchi, they become hard. If you’re unsure – take one out and taste it first!

Use Fresh Sauce

Gnocchi can be enjoyed with many different sauces. Some of my favourites are traditional basil and tomato sauce and fresh basil pesto sauce, but you can use whatever sauce you prefer. No matter what kind of sauce you choose, though, Nonna suggests you make the sauce fresh and by hand. This will make your dish much more authentic and flavorful.

How to Serve Potato Gnocchi

Although you can certainly freeze your gnocchi and enjoy it later, once you’ve made these amazing little pillows of pasta, I doubt you’ll be able to help yourself.
To make these with Nonna’s red sauce begin by pouring a bit of sauce onto the bottom of a serving bowl. Next, strain and drain the gnocchi well. Add them to the bowl, pour a bit more sauce on top, and combine well. Sprinkle parmesan cheese generously over the dish.
Nonna suggests saving a bit of pasta sauce in your saucepan. This way, when you begin to serve individual plates, you can add some extra sauce on top for more flavour and a lovely presentation. Now, it’s an Italian masterpiece!

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Nonna’s Potato Gnocchi Recipe

This incredible potato gnocchi recipe by Nonna Igea requires careful attention to detail and a whole lot of love. With perfectly cooked potatoes mixed with flour and just one egg you will be able to easily roll out and serve up delicious potato “pillows”. For a classic way to serve, use Nonna’s red sauce recipe to smother these morsels for a perfect Italian meal at home.

Equipment

• 1 Chopping-board
• 1 Cutting knife
• 1 Potato ricer or fork
• 1 Tray
• 1 bowl
• 1 wooden spoon
• 1 Wooden Fork
• 1 large pot
• 1 Saucepan or pot
• 1 Strainer
• 1 Ladle

Ingredients

For the Dough:

• 5-6 potatoes Nonna prefers yellow potatoes
• 300 grams Plain flour 11oz. plus more for kneading
• 1 egg

For the Sauce:

• 1 litre Tomato passata 4 cups
• 1/2 Carrot
• 1/2 Onion
• Celery stalk
• Basil
• Salt as much as required
• Pepper as much as required
• Extra Virgin Olive Oil as much as required
• Parmigiano Reggiano Cheese as much as desired

Instructions

To prepare the gnocchi:

• Begin by peeling and washing your potatoes. Cut them into small chunks so they are easier to boil.
• Once the water has started boiling, add the potatoes and cover. Allow it to boil for 10 minutes or until you can easily press the fork right through – don’t overcook them!
• Add the potatoes to a potato ricer, bit by bit. You can also rice your potatoes with a fork, but this method takes longer.
• Spread out the riced potato to allow it to cool down and break up any clumps.
• Once cooled (but before it gets cold), bring all of the riced potatoes back together in a pile, and create an indent or well. Break your egg directly into the well, beat by hand, and mix with the riced potato.
• Add flour to the mix and begin to combine it with the potato. Keep bringing the potato and flour mixture together and collect as much excess flour as possible. It may look crumbly, but if you keep working it, it can be worked in and will make the best dough.
• Once the dough is formed and there are no sticky spots, and it is not overly soft, form a small “loaf” and cut. The inside should be soft like a doughnut but with no stickiness.
• Use the cut portion of the dough to roll into a long, thin “snake”. Continue cutting the dough and rolling snakes until all the dough is used.
• Bias cut the snakes (you can do two or more at a time if you want to save time) at an angle to make the little pillows of gnocchi pasta.
• Transfer the cut gnocchi onto a floured tray. The gnocchi can be frozen directly on the tray and transferred to a ziplock for easy storage (if desired).

To cook the gnocchi:

• Boil your water and add rock salt then add fresh gnocchi to the pot.
• Because it is fresh pasta, it may stick more. Use a wood fork to stir (gently) and prevent sticking.
• Once the gnocchi rise, they’re ready – if you’re unsure or you prefer them a little harder, taste one!
• Strain and drain well.

To prepare and cook the sauce:

• Finely chop your carrot and onion and add them to a saucepan.
• Add a generous amount of extra virgin olive oil to the pan.
• Fry slowly and sauté for a few minutes then pour your tomato sauce into the saucepan.
• Add a stalk of celery for an aromatic flavour.
• Allow the sauce to heat and simmer for at least half an hour. When the oil comes to the top, it’s ready.
• Remove from heat and add fresh basil. Always wait to add the basil. If you cook with the basil the whole time, it will disintegrate and add no flavour.
• Add sauce to the bottom of a serving bowl before pouring strained gnocchi on top and covering with another layer of sauce and parmigiano cheese!

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

Potato Gnocchi Recipe
Vincenzo Prosperi