Naan Bread

Naan Bread

von | Feb. 24, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INDIAN, VEGETARIAN

Naan Bread

Naan Bread

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February 24, 2024 by Kimberly

Discover the joy of homemade Naan Bread! Easy, fluffy, and delicious, it’s the perfect companion for any meal. Make it today and share the love!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

80 min

SERVES

4 naan

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the delightful world of Indian cuisine with this easy Naan Bread recipe! Perfect for beginners and seasoned chefs alike, my homemade Naan is fluffy and irresistibly delicious. Whether you’re pairing it with your favorite indian butter chicken or enjoying it as a snack, this versatile bread is a must-try. Get ready to impress your family and friends with your baking skills and bring a piece of India right to your dinner table.

Serve your freshly baked Naan Bread alongside a variety of dishes to elevate your dining experience. It pairs wonderfully with curries, soups, and stews, absorbing all the flavors beautifully. For a modern twist, use it as a base for pizza or as a wrap for sandwiches. Don’t forget to brush it with garlic butter and sprinkle some cilantro on top for that extra burst of flavor.

To keep your Naan Bread fresh, wrap it in aluminum foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the Naan, ensuring it’s well-wrapped, for up to a month.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Naan Bread
Naan Bread

LET’S MAKE A PIECE OF HAPPINESS

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Naan Bread

Naan Bread

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  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 4 1x
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Description

GOOD TO HAVE ON HAND

  • medium-sized bowl
  • cling film
  • frying pan

 

Ingredients

Units Scale
  • 250 grams all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 30 grams full-fat yogurt
  • 125 milliliters lukewarm water

Instructions

  1. Mix the all-purpose flour, salt and baking powder in a medium-sized bowl. Add the yogurt and water and mix with a spatula or spoon to form a rough dough. Transfer the dough to a clean work surface and knead by hand to form a smooth dough. Wrap in cling film and leave to rest at room temperature for an hour.
  2. Unwrap the dough, divide it into four equal pieces on a floured surface and roll out each piece into a 20cm (8 inch) flatbread.
  3. Use a hot pan without fat to fry each side of the flatbread for about two to three minutes. Bubbles will form on the top side, which will fry until golden brown when turned over.
  • Passive Time: 60 min
  • Cook Time: 20 min

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Peanut Caramel Chocolate Protein Bars

Peanut Caramel Chocolate Protein Bars

von | Feb. 17, 2024 | DESSERT & SWEETS, GOOEY, NUTTY, OVER 120 MINUTES, SNACKS, SWEET, VEGETARIAN

Peanut Caramel Chocolate Protein Bars

Peanut Caramel Chocolate Protein Bars

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February 17, 2024 by Kimberly

Energize your day with Protein-Rich Peanut Caramel Chocolate Bars! Perfect for fitness enthusiasts, these bars are a delicious, nutritious twist on your favorite Snickers bar.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 30 min

SERVES

1 liter / 4 cups

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These homemade protein-rich Peanut Caramel Chocolate Bars delights are your alternative to a regular peanut bar, packed with protein and full of flavor. They’re crafted for those who love to indulge without compromising their protein goals. Perfect as a post-workout snack or a midday energy booster, these bars are sure to satisfy your sweet tooth and your nutritional needs.

They’re an excellent snack after a workout, a sweet companion with your coffee break, or a healthy dessert option. Cut them into smaller pieces for a quick snack or enjoy a full bar for a more substantial energy boost. They’re not just a treat – they’re a satisfying choice to support your active lifestyle.

Store your bars in an airtight container to keep them fresh. Place them in the refrigerator for a firmer texture or at room temperature for a softer bite. Enjoy them within one week for optimal freshness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Peanut Caramel Chocolate Protein Bars
Peanut Caramel Chocolate Protein Bars

LET’S MAKE A PIECE OF HAPPINESS

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Peanut Caramel Chocolate Protein Bars

Peanut Caramel Chocolate Protein Bars

  • Author: Kimberly
  • Total Time: 2,5 hrs
Print Recipe

Description

GOOD TO HAVE ON HAND

  • 2 medium sized bowls
  • medium-sized aluminum or glass bowl
  • rectangular flat container
  • baking paper
  • small pot

 

Ingredients

Units Scale
LAYER 1
  • 85 grams protein powder vanilla
  • 50 grams almond flour
  • 2 tbsp maple syrup
  • 60 milliliters soy milk
LAYER 2
  • 2 tbsp caramel spread
LAYER 3
  • 120 grams crunchy peanut butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/8 salt
LAYER 4
  • 150 grams semi sweet chocolate
  • 1/2 tsp coconut oil

Instructions

  1. Line a rectangular flat container with baking paper.
  2. In a medium bowl, prepare the first layer by mixing the protein powder, almond flour, maple syrup and soy milk into a dense, malleable dough. My recommendation is to place the dough between two layers of baking paper, roll it out and then place it in the container. Because the dough is really sticky.
  3. Next, spread 2 tablespoons of caramel over the dough layer as a second layer. Then place the container in the freezer for about an hour.
  4. For the third layer, mix the crunchy peanut butter, coconut oil, maple syrup and a pinch of salt together in a medium bowl. After taking the container from the freezer, spread the mixture over the caramel layer evenly. Place the mold back in the freezer for 60 minutes.
  5. Fill a small pot with water, bring to the boil and then remove from the heat. Place a heatproof aluminum or glass bowl over the pot. Melt the chocolate in it together with half a teaspoon of coconut oil, stirring regularly.
  6. Once the chocolate has melted completely, remove the frozen bar mixture from the freezer and cut into 15 bars. Pull each bar individually through the melted chocolate with two forks, drain and place on baking paper or a rack to harden. If the room temperature is too warm, leave the bars to set in the fridge.
  • Passive Time: 120 min
  • Cook Time: 30 min

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Bechamel Sauce

Bechamel Sauce

von | Feb. 8, 2024 | CLASSICS, CREAMY, FRENCH, MARINADES & SAUCES, UP TO 30 MINUTES, VEGETARIAN

Béchamel Sauce

Béchamel Sauce

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February 13, 2024 by Kimberly

Discover the magic of Béchamel Sauce! This creamy, smooth classic is a culinary staple, perfect for enhancing your favorite dishes.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with the classic Béchamel Sauce, a cornerstone of French cuisine. This creamy, smooth sauce is not just a recipe – it’s a gateway to elevating your meals. Whether you’re dressing up a lasagna or making a rich, savory Croque Monsieur, Béchamel Sauce brings a touch of elegance and flavor to your dishes. It’s simple to whip up with just a few ingredients.

Pour it over vegetables for a comforting gratin, use it as a base for creamy pasta dishes, or layer it in lasagnas and moussakas for a moist, flavorful experience. It’s also perfect for creating a luxurious mac and cheese. The key is to let the sauce slightly thicken to coat your spoon, ensuring it blends seamlessly with your dish, enhancing every bite.

To keep your Béchamel Sauce fresh, cool it at room temperature before refrigerating in a tightly sealed container. It lasts up to 3 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Béchamel Sauce
Infused Béchamel Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Béchamel Sauce

Bechamel Sauce

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 6 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • small pot
  • whisk
  • small wooden spoon

 

Ingredients

Units Scale
  • 500 milliliters full-fat cow milk
  • 50 grams unsalted butter
  • 50 grams all-purpose flour
  • 1/2 nutmeg
  • 1 garlic clove
  • 3/8 tsp salt
  • 1/4 tsp white pepper

Instructions

  1. Melt the butter in a pan over a medium heat. Add the garlic clove and fry briefly in the butter. Remove the garlic clove.
  2. Now add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The consistency should be like a paste. Remove the pot directly from the heat and stir in the first 100ml of milk with a whisk until smooth. Place the pan back on the stove and bring to a boil briefly, stirring constantly. Now remove the pot from the heat and pour in the next 100ml (3 fl oz) of milk. Stir well, place the pot back on the stove and bring to a boil, stirring constantly. Now do the same with the next 3 rounds of 100ml (3 fl oz). Remove from the heat, pour in, stir, return to the stove, bring to the boil, remove from the heat and so on…
  3. After about 20 minutes, the sauce should have a consistency similar to melted cheese. You should no longer be able to taste the flour. The sauce can now be removed from the heat and seasoned to taste. To do this, grate the nutmeg freshly and add 3/8 teaspoon of salt and 1/4 teaspoon of pepper.
  • Cook Time: 25 min

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Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

von | Feb. 8, 2024 | 30 TO 60 MINUTES, BREAD, CREAMY, DINNER, REFRESHING, VEGETABLES, VEGETARIAN, YOGURT

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

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February 8, 2024 by Kimberly

Indulge in a scrumptious, warm salad fresh from the oven, enhanced by a sweet and savory honey-thyme yogurt dressing. A delightful, healthy treat!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

35 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the culinary delight of a warm salad recipe, perfect for any season. This oven-baked salad is not just a dish – it’s a journey of flavors, combining the comfort of warm ingredients with the freshness of a salad. Enhanced with a Yogurt Dressing, this recipe brings a wholesome and gourmet touch to your table. The Thyme Honey Dressing adds a unique twist, making it a standout in your Healthy Salad collection.

It’s best enjoyed fresh from the oven, with the warmth complementing the cool, creamy Yogurt Dressing. It’s a versatile dish that pairs wonderfully with a variety of mains, making it an excellent addition to your Easy Salad Recipes. Whether as a standalone meal for a light lunch or dinner or as a side for an extensive dinner, this salad is sure to impress. Its rich flavors and gourmet appeal make it a perfect choice for dinner parties or a nutritious family meal.

When it comes to storage, this Oven Baked Salad with its Flavorful Salads dressing is best enjoyed fresh. However, if you need to store it, keep vegetables and dressing separate from another in an airtight container in the refrigerator. The salad stays fresh for up to one day, but remember, the fresher, the better to maintain its unique texture and taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing
Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

LET’S MAKE A PIECE OF HAPPINESS

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Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

 

Ingredients

Units Scale
VEGETABLES
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 2 big tomatoes
  • 1 cup sugar snaps
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt & pepper to taste
BREAD
  • 250 grams bread or baguette
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove
  • 1 tbsp chives
  • 1/8 tsp salt
  • 1/8 tsp pepper
DRESSING
  • 75 grams yogurt
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tbsp parsley
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 200°C (400°F)
  2. Wash the bell peppers, tomatoes and sugarsnaps and cut into bite-sized pieces.
  3. Finely chop the parsley and chives.
  4. Peel the onion and cut into semicircles.
  5. Cut the bread into slices approx. 1 cm (1/2 inch) thick.
  6. Line a baking tray with baking paper and spread the chopped peppers, sugarsnaps, onions and tomatoes on it. Spread 1 tbsp olive oil, 1 tsp dried thyme and 1 bay leaf over the vegetables and mix everything well. Roast in the oven for approx. 15-20 minutes.
  7. In the meantime, to prepare the bread, mix the softened butter with the olive oil in a small bowl and add 1 tbsp of chopped chives. Add 1/8 teaspoon each of pepper and salt and the crushed garlic, stir well and spread evenly over the slices of bread. Place the slices on a rack with baking paper in the oven with the vegetables for the last 5 minutes and bake until golden brown.
  8. For the dressing, mix the yogurt, honey, white wine vinegar, parsley and a pinch each of salt and pepper in a medium bowl and set aside.
  9. Now take the vegetables and bread out the oven and leave to cool briefly. Remove the bay leaf. Place the vegetables in the bowl with the yogurt dressing and toss to combine. Divide the vegetables between two plates and serve with the garlic bread.
  • Cook Time: 30 min

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Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

von | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, ITALIAN, MUSHROOMS, UMAMI, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

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February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

80 min

SERVES

3 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Parmesan Risotto with Mixed Mushrooms & Herbs
Parmesan Risotto with Mixed Mushrooms & Herbs

LET’S MAKE A PIECE OF HAPPINESS

Print
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Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

  • Author: Kimberly
  • Yield: 3 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized pot
  • medium sized pan

 

Ingredients

Units Scale
RISOTTO
  • 200 grams risotto rice
  • 400 milliliters broth, vegetable or chicken
  • 200 milliliters dry white wine
  • 300 milliliters water
  • 100 grams parmesan
  • 1 white onion
  • 2 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste
MUSHROOMS
  • 250 grams mushrooms of your choice (I used brown champignons, oyster mushrooms & shimeji mushrooms)
  • 50 milliliters dry white wine
  • 1 stem rosemary
  • 1 stem sage
  • 1 stem thyme
  • 2 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste

Instructions

  1. Finely grate the Parmesan.
  2. Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
  3. Cut the onion into small pieces.
  4. Pluck the herb leaves from the stalks and chop finely.
  5. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.
  6. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.
  7. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.
  8. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.
  9. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.
  10. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

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Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Mascarpone Pasta

von | Feb. 2, 2024 | CREAMY, DATE NIGHT, DINNER, DINNER PARTY, ITALIAN, MUSHROOMS, PASTA, TRUFFLE, UMAMI, VEGETABLES, VEGETARIAN

Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Mascarpone Pasta

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February 2, 2024 by Kimberly

Experience the luxurious taste of Truffle Mushroom Mascarpone Pasta, a creamy delight that’s simple to prepare and perfect for an unforgettable gourmet experience.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

55 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of gourmet cooking with my Truffle Mushroom Mascarpone Pasta, a dish that promises a luxurious taste experience. Perfect for those who adore the rich, earthy flavors of truffles and the creamy texture of mascarpone, this easy Truffle Pasta is a delightful twist on traditional Italian cuisine. Its decadent mushroom blend is sure to impress, offering a quick yet elegant meal option for any occasion. 

You can use broth or stock for this dish. Just note that if you use stock, you will need to season the whole dish more strongly. As always, homemade broth or stock will make the dish taste a thousand times better than store-bought. Chopped truffle pieces in oil and truffle oil are a much cheaper and very tasty alternative to fresh truffles. You can order the products online or in a supermarket.

To elevate your dining experience, serve it hot, garnished with freshly grated Parmesan and a sprinkle of herbs. Pair it with a light, crisp white wine to complement the richness of the truffles and mascarpone. It’s a Luxury Pasta Dish that’s perfect for intimate dinners or as a sophisticated centerpiece for your gatherings.

If you have leftovers, let the pasta cool down and then store it in an airtight container. It can be refrigerated for up to 2 days. When ready to enjoy again, gently reheat it on the stove or in the microwave, adding a splash of stock or a dollop of mascarpone to retain its creamy texture. This Truffle Pasta delight remains a tantalizing treat, even as leftovers!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Truffle Mushroom Mascarpone Pasta
Truffle Mushroom Mascarpone Pasta

LET’S MAKE A PIECE OF HAPPINESS

Print
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Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Mascarpone Pasta

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • large pan
  • large pot

 

Ingredients

Units Scale
  • 500 grams spaghettoni
  • 500 milliliters vegetable or chicken broth
  • 100 milliliters white wine
  • 100 grams mascarpone
  • 200 grams mushrooms
  • 70 grams parmesan
  • 2 tsp minced truffle in oil
  • 2 tbsp butter
  • 1 shallot
  • 2 garlic cloves
  • 1-2 stems thyme
  • truffle oil, for topping

Instructions

  1. Cut the shallot into very small pieces.
  2. Cut the mushrooms into very small pieces.
  3. Finely grate the parmesan.
  4. Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.
  5. Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.
  6. Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.
  7. In the meantime, cook the pasta in a pan in boiling salted water until al dente.
  8. Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.
  9. Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.
  • Cook Time: 40 min

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Mushroom Gnocchi with Sage & TruffleMushroom Gnocchi with Sage & Truffle Parmesan Risotto with Mixed Mushrooms & HerbsParmesan Risotto with Mixed Mushrooms & Herbs Pollo TonnatoPollo Tonnato Classic RisottoClassic Risotto