Recipes by Fabio Bongianni

Italy Italy Chef

Cacio and Pepe Gnochhi with Dried Jewish Prosciutto

Cacio and Pepe Gnochhi with Dried Jewish Prosciutto by Fabio Bongianni

My lovely clients today: Mark and Kathy from Connecticut and Alex and Connie from Australia!Cacio and Pepe Gnocchi with Dried Jewish Prosciutto 3 slices of dried Jewish prosciutto 4 c red potato 1 c flour (of this cup – 1/5 c should be chestnut flour) 2 tbsp of butter ¼ c Pecorino 1 tsp pepperSeparate the fat from the dried…

1 vote
Sausage Pici with Chestnuts and Eggplant Croquet

Sausage Pici with Chestnuts and Eggplant Croquet by Fabio Bongianni

Ciao friends and buon anno! Hope you guys had a nice holiday! I have two recipes for you today:Chestnut Pici with Sausage Ingredients 10.5 ozs water 17 ozs flour 4 ozs chestnut flour 2 pinches of salt ½ lb sausage 1 medium white onion 2 tbsp oil 1 c white wine 1 clove of garlic 6 chestnuts ½ c milk Directions Pour flour on working…

1 vote
Pan di Spagna al Ciaccolato

Pan di Spagna al Ciaccolato by Fabio Bongianni

Pan di Spagna al CiaccolatoIngredientsMix the eggs with the sugar. Add flour and cocoa then blend well until all the clumps are gone. Pour the mixture into a greased cake pan. Cook in a pre-heated oven for 20 to 25 min at 320°F.After the cake has cooled, use a round cutter to cut out a round piece of cake. Slice the cake into 3…

1 vote
Seabass and Artichoke Lasagna

Seabass and Artichoke Lasagna by Fabio Bongianni

10.5 ozs four 2 artichokes Butter for greasing the pan 1 tbsp Thyme Olive Oil for garnish Directions To make the fish stock you can buy a fish and debone it or you can ask your local super market and ask for fish bones. They probably will be willing to give them to you. If you choose to make it then debone your fish. Add the bones to…

1 vote
Pasta Fagioli with Mussels and Olive Oil Press

Pasta Fagioli with Mussels and Olive Oil Press by Fabio Bongianni

Ciao friends! This week we are making Pasta Fagioli with Mussels!IngredientsDirectionsPlace your mussels in a heated skillet with the olive oil and garlic cloves. Allow them to cook over a medium heat until they open and release the water. Remove the pan from the stove and allow the skillet to cool. Next you can remove the meat from…

2 votes
Artichoke Pasta al Forno

Artichoke Pasta al Forno by Fabio Bongianni

I visited a farm located off the Appian Way. They were so kind as to showme their produce and allowed me to take some home for my recipes.8 ozs of provolone Directions Remove outer layers of the artichoke until you arrive at the white part of the artichoke then cut the tip (see picture). With a tool, remove the "chokey" part. Place…

1 vote
Tagliolini with White Truffle

Tagliolini with White Truffle by Fabio Bongianni

The National Fair of the White Truffle in AcqualangnaBlack Truffles are usually ready in January through March,while white truffles are ready during the Fall season.The strong scent and delicate taste make for a delicious recipe!A few dishes with white truffle...On to the recipe:Taglioni with White TruffleIngredientsDirectionsUse a…

1 vote
Butternut Squash and Sausage Risotto

Butternut Squash and Sausage Risotto by Fabio Bongianni

Ciao Friends!!Butternut Squash and Sausage Risotto Ingredients Stock ingredients 1 carrot 1 celery 1 onion 8.5 c water 10.5 ozs stewing meat bones from the butcher (Or cubed beef stock if no time to make your own homemade stock) Risotto ingredients 1 onion ¼ of medium sized butternut squash 2 sausage or ½ lb 3 tablespoons olive oil 3…

2 votes
Spinach and Ricotta "Gnudi" with Tomato, Basil and Parmesan Sauce

Spinach and Ricotta "Gnudi" with Tomato, Basil and Parmesan Sauce by Fabio Bongianni

Hello friends! Hope this finds you well and you had a good weekend. This week I have a "Gnudi" recipe for you!First, I thought I'd share a few pictures from our last warm weekend on the island of Ponza.And now the recipe!!Directions(For this recipe -…

1 vote
Zucchini Flower and Saffron Gnocchi

Zucchini Flower and Saffron Gnocchi by Fabio Bongianni

Zucchini Flower and Saffron Gnocchisafron for garnishingpinenuts for garnishing1/3 c parmesanClean the potatoes, scrubbing the skin well. Boil them in salted water until they are soft – you can check with the tip of the knife. Drain the potatoes then cool them for 10 minutes. Remove the skin. Mash the potatoes, not in a food processor…

1 vote