ITALIAN Archive - Kimberly Zett

Cranberry Pistachio Biscotti

Kimberly — Mon, 09 Dec 2024 18:32:55 +0000

Cranberry Pistachio Biscotti

December 9, 2024 by Kimberly

These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.

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TOTAL TIME

60 min

SERVES

18 biscotti

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.

Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.

Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!

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

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

LET’S MAKE A PIECE OF HAPPINESS

Cranberry Pistachio Biscotti

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No reviews

Author: Kimberly
Total Time: 60 min
Yield: 14-18 pieces 1x

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Description

Recommended Equipment

2 bowls
electric mixer
whisk
baking tray
parchment paper
sharp knife
spoon or spatula
food processor (optional, for chopping cranberries)

Ingredients

Units

125 grams all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
30 grams butter, room-temperature
75 grams white sugar
1 egg
1 tsp vanilla extract
50 grams pistachios
50 grams fresh cranberries
100 grams white chocolate

Instructions

Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
In one bowl, thoroughly mix the flour, baking powder, and salt.
In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and mix well.
Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
Place the biscotti slices cut side down back onto the baking tray.
- For a softer version: Bake each side for 5 minutes.
- For a crunchier version: Bake each side for 10 minutes.
Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.

Passive Time: 40 min
Cook Time: 20 min

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Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

Kimberly — Mon, 25 Nov 2024 16:54:19 +0000

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

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November 25, 2024 by Kimberly

Creamy, cheesy, and just the right touch of indulgence! This cozy dish feels like a warm hug, with bold Italian vibes and a satisfying crunch that’s absolutely unforgettable.

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

TOTAL TIME

50 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is the ultimate comfort meal you didn’t know you needed! Think soft pillows of gnocchi wrapped in a velvety, cheesy sauce, with just enough spinach to feel balanced. The topping? A game-changing mix of savory sausage and crunchy walnuts that takes it to the next level. It’s one of those meals that feels fancy but is super easy to whip up. Perfect for impressing guests or treating yourself to a cozy night in!

Serve this dish straight from the pan, steaming and ready to impress. Sprinkle a touch of freshly grated Parmesan or a drizzle of olive oil on top for that extra flair. Pair it with a crisp arugula salad or some roasted veggies to balance the richness. Want to make it truly unforgettable? A glass of chilled white wine or sparkling water with a citrus twist will make the flavors pop.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or cream to revive that creamy magic. Avoid freezing – it’s best enjoyed fresh!

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

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

LET’S MAKE A PIECE OF HAPPINESS

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

Author: Kimberly
Total Time: 50 min
Yield: 4 1x

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Description

RECOMMENDED EQUIPMENT

large frying pan
medium frying pan
large pot
strainer
sharp knife
cutting board

Ingredients

Units

SPINACH GORGONZOLA SAUCE

200 grams gorgonzola
200 grams heavy cream
1 tbsp butter
250 milliliter chicken stock
50 milliliter dry white wine
4 garlic cloves
1 shallot
50 grams baby spinach
fresh oregano
fresh thyme
nutmeg, salt & pepper to taste

SALSICCIA WALNUT TOPPING

200 grams salsiccia with fennel
50 milliliter dry white wine
40 grams walnuts
2 tsp honey
fresh oregano
fresh thyme
cayenne pepper, salt & pepper to taste

OTHER INGREDIENTS

800 grams gnocchi
parmesan for topping

Instructions

PREPARATIONS

Chop the shallot and garlic cloves into small, fine pieces. Take the salsiccia sausage out of its casing—either tear it into chunky bits with your hands or crumble it up, whichever feels less chaotic. Slice the gorgonzola into chunks—don’t overthink it; it’ll melt anyway. Wash the baby spinach thoroughly and spin it dry. Set everything aside.

INSTRUCTIONS

Melt some butter in a large pan over medium heat. Toss in the shallots and cook until they’re glossy and translucent. Add the garlic and stir it until your kitchen smells incredible.
Deglaze with a splash of white wine. Let it simmer for 1-2 minutes to let the alcohol cook off. Pour in the chicken broth and bring it to a boil. Once it boils, lower the heat to a simmer and stir in the cream. Let this dreamy mix simmer gently for 10-15 minutes while you prepare the salsiccia.
Toss the sausage bits into a cold pan. Slowly heat it up so the fat renders out—no extra oil needed! Cook until the pieces are golden and crispy on the outside. Deglaze with another splash of white wine, simmering until most of the liquid evaporates and you’re left with a creamy coating. Toss in the walnuts, a pinch of cayenne pepper, salt, and a drizzle of honey. Stir everything and let it caramelize for 1-2 minutes. Add fresh oregano and thyme, mix, and let those flavors pop.
Keep your cream and broth mixture on low heat. Stir in the Gorgonzola until it’s completely melted into the sauce—smooth, rich, and irresistible. Grate in some fresh nutmeg, then stir in more oregano and thyme. Add the spinach and stir until it wilts down. Keep everything warm and cozy over low heat.
Fill a large pot with water, bring it to a boil, and add the gnocchi. Cook for 3-5 minutes, or until they float to the surface. Drain the gnocchi and toss them directly into the Gorgonzola-spinach sauce. Stir until every pillowy bite is coated in the sauce.
Plate the gnocchi in deep bowls. Spoon the crispy salsiccia-walnut mixture on top and finish with a shower of freshly grated Parmesan.

Prep Time: 10 min
Passive Time: 15 min
Cook Time: 25 min

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Classic Risotto

Kimberly — Sat, 09 Nov 2024 12:48:26 +0000

Classic Risotto

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November 9, 2024 by Kimberly

Creamy, dreamy, and cozy, this Parmesan and white wine risotto is pure comfort in a bowl. It’s that no-fuss, indulgent dish perfect for when you crave a warm, savory hug.

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

TOTAL TIME

45 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine a creamy, warm risotto made with Parmesan and white wine, bringing pure comfort to your plate. This easy recipe is approachable, yet delivers an indulgent result that feels like a special treat. With simple steps and bold flavors, it’s perfect for any night you want to relax with something delicious. Ideal as a base for endless variations, this risotto keeps things cozy and straightforward while packing in all the richness and creaminess you crave.

Serve your risotto steaming hot in a wide bowl to showcase that lovely creamy texture. Garnish with fresh herbs like parsley or basil and a generous shave of extra Parmesan for an extra touch of umami. You could also add a drizzle of truffle oil or crispy pancetta for a sophisticated twist. Pair with a light side salad or a crisp white wine to complement the dish’s creamy, savory flavors.

If there are leftovers, place the risotto in an airtight container and refrigerate for up to three days. To reheat, add a splash of broth or water, and warm on the stove, stirring to bring back the creamy consistency.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Classic Risotto

5 from 1 review

Author: Kimberly
Total Time: 45 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
medium-sized pot
measuring cup
grater

Ingredients

Units

200 grams risotto rice
400 milliliter vegetable broth
200 milliliter dry white wine
300 milliliter water
100 grams parmesan
1 shallot
1 tbsp olive oil
1 tsp butter
salt & pepper to taste
parsley for garnish

Instructions

PREPARATIONS

Finely grate the Parmesan.
Cut the shallot into small pieces.

INSTRUCTIONS

Heat 1 tbsp of olive oil in a pot over medium heat. Sauté the shallot until translucent. Add the butter and risotto rice, stirring everything well, and sauté for 1-2 minutes.
Deglaze with the first 100ml (1/2 cup) of white wine, letting it reduce over medium heat until no liquid remains in the pot.
Next, add 100ml (1/2 cup) of stock and let it simmer, stirring occasionally, until the liquid has mostly evaporated. Continue adding stock 100ml (1/2 cup) at a time, letting it simmer and be absorbed by the rice before each addition, until the remaining 200ml (1 cup) of stock has been used.
Afterward, add 150ml (1/2 cup) of water, allowing the rice to absorb it as it cooks. Follow with another 100ml (1/2 cup) of white wine, then add the final 150ml (1/2 cup) of water, stirring as it cooks. The whole process should take around 40 minutes.
Remove the pot from the heat and stir in the Parmesan until it melts. Season with salt and white pepper to taste.
Divide the risotto between plates and top with additional grated Parmesan, freshly ground pepper, and parsley.

Prep Time: 5 min
Cook Time: 40 min

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Pasta al Pomodoro

Kimberly — Tue, 05 Nov 2024 12:26:31 +0000

Pasta al Pomodoro

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November 5, 2024 by Kimberly

Imagine al dente pasta coated in a fresh, rich garlic basil tomato sauce – each bite bursting with Mediterranean sunshine, cozy comfort, and pure bliss. This dish tastes like home, every single time.

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

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to taste sunshine on a plate! This recipe brings you straight to an Italian summer with every bite – simple, cozy, and irresistibly delicious. This dish is all about fresh tomatoes simmered into a rich, velvety sauce that clings to each pasta strand, making it the ultimate comfort food. Perfect for weeknight dinners or when you crave a warm, feel-good meal, it’s easy to make but feels like pure indulgence.

To make it unforgettable, serve this pasta with fresh basil and a dusting of Parmesan. A side of crusty garlic bread or a light salad with arugula and lemon vinaigrette balances the richness, adding that final touch. For a real treat, drizzle a bit of high-quality olive oil over the top just before serving. It’s simple but adds incredible depth and brings the dish to life, making it feel like a restaurant meal in the comfort of your home.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to keep the sauce creamy. This way, you can enjoy it as good as fresh!

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

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

LET’S MAKE A PIECE OF HAPPINESS

Pasta al Pomodoro

Author: Kimberly
Total Time: 20 min
Yield: 4 1x

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Description

Recommended Equipment

large frying pan
sharp knife
cutting board
large pot

Ingredients

Units

4 tbsp olive oil
4 garlic cloves
1 fresh chili
500 grams strained tomatoes
10 grams fresh basil
500 grams pasta of your choice (I used Rigatoni)
Parmesan
Salt & pepper to taste

Instructions

Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.

Cook Time: 20 min

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Easy Same Day Basic Focaccia

Kimberly — Sat, 26 Oct 2024 10:35:58 +0000

Easy Same Day Basic Focaccia

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October 26, 2024 by Kimberly

Golden-crisp on the outside, airy and soft inside, this fresh focaccia is the ultimate comfort! Perfect for dipping, snacking, or as a side – it’s irresistible, warm, and baked-to-perfection bliss.

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

TOTAL TIME

3 hrs + 30 min

SERVES

1 tray

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Craving something warm, cozy, and seriously easy to bake? This focaccia is your answer! It’s got that perfect golden crust that you can’t resist breaking into and a soft, fluffy center that just melts in your mouth. Whether you’re new to baking or a seasoned bread lover, this focaccia has that fresh-baked, olive-oil-kissed goodness that makes it the ultimate comfort food. Plus, it’s ready in just 3.5 hours – no need to wait around for endless rises. Just mix, bake, and enjoy some bakery-style vibes at home!

This focaccia is so versatile – it pairs perfectly with just about anything! Tear off pieces to dip in olive oil and balsamic vinegar for a classic Italian feel, or serve it alongside a warm soup or pasta for a cozy meal. It also makes a great base for an open-faced sandwich or as an appetizer with some herby olive oil and fresh tomatoes. However you serve it, the fluffy texture and crispy edges will make it an instant favorite for everyone around the table. For an in-depth guide with secret tips & tricks, check out my ‚How-To Guide‘ for the Best Focaccia Recipe!

To keep that bakery-fresh vibe, store your focaccia in an airtight container or plastic wrap at room temperature for up to 2 days. You can also freeze it – wrap it tightly, and it’ll last up to 2 months. Just warm it in the oven to bring back the freshness.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Easy Same Day Basic Focaccia

Author: Kimberly
Total Time: 3 hrs + 30 min

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Description

Recommended Equipment

large bowl
kitchen scale
thermometer (even a medicine one works)
measuring cup
wooden spoon
cling film, beeswax wrap, or a shower cap
baking dish or tray (mine is 20x26cm / 8×10 inch)
oven

Ingredients

Units

500 grams pizza flour (type 00 in Germany)
400 grams luke-warm water
1.5 tsp active dry-yeast
1 tbsp olive oil
1 tsp honey
1.5 tsp salt
50 milliliters olive oil for greasing and dipping

Instructions

Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.
Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.
After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture! Follow these steps:
- First stretch & fold, then let the dough rest for 20 minutes covered
- Second stretch & fold, then rest another 20 minutes covered
- Third stretch & fold, then let it rest for 60 minutes covered
After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.
Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.
Preheat the oven to 220°C / 430°F. After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.
Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia! Let the focaccia cool to room temperature. If you cut it while it’s still hot, it might tear apart. But honestly, it tastes sooo good when it’s warm. Just tear it up and dip it into your favorite dips!

Passive Time: 3 hrs + 20 min
Cook Time: 10 min

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Mediterranean Pasta Salad

Kimberly — Thu, 18 Jul 2024 08:00:11 +0000

Mediterranean Pasta Salad

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July 18, 2024 by Kimberly

Dive into summer with this zesty Mediterranean pasta salad! Packed with bold flavors, it’s a refreshing twist that’s perfect for any picnic or potluck.

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

TOTAL TIME

1 hr + 15 min

SERVES

8 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Whisk your taste buds away to the sunny Mediterranean with this vibrant pasta salad! It’s bursting with bold flavors and is the perfect quick and healthy dish for any occasion. Ideal for those looking for a delicious, fuss-free meal!

This pasta salad shines at room temperature, making it ideal for picnics and outdoor gatherings. Serve it as a hearty side with grilled meats or enjoy it as a light main course with crusty bread. It’s also great as a next-day lunch, so consider doubling the recipe!

Keep the pasta salad in a sealed container in the refrigerator. It beautifully holds its flavor and texture for up to three days, making it a fantastic choice for meal prep or leftovers.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Mediterranean Pasta Salad

Author: Kimberly
Total Time: 1 hour + 15 min
Yield: 8 1x

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Description

GOOD TO HAVE ON HAND

large pot
large salad bowl
whisk
sharp knife
cutting board
small pan
colander

Ingredients

Units

500 grams penne pasta
150 grams Kalamata olives
180 gram dried tomatoes in oil
60 grams capers
2 tbsp pine nuts
15 grams fresh parsley or basil

DRESSING

4 tbsp olive oil (you can use the oil from the dried tomatoes)
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tbsp honey
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp salt

Instructions

Fill a large pot with water and bring it to a boil.
Meanwhile, prepare the dressing in the salad bowl. Mix olive oil, balsamic vinegar, Dijon mustard, honey, oregano, thyme, rosemary, and salt with a whisk until smooth. Set the bowl aside.
Add the pasta and 1 tablespoon of salt to the boiling water and cook according to the package instructions until al dente.
While the pasta cooks, halve the olives and chop the tomatoes into small pieces. Pluck the parsley leaves from the stems and finely chop them. Drain and rinse the capers.
Toast the pine nuts in a small pan without adding oil until golden brown.
Drain the pasta and add it directly to the bowl with the dressing, mixing well.
Add the tomatoes, olives, capers, pine nuts, and parsley and combine thoroughly. Season with salt and pepper to taste, then let it cool and marinate for about 1 hour or overnight.

Passive Time: 1 hour
Cook Time: 15 min

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Whipped Ricotta & Tomato Confit

Kimberly — Mon, 15 Jul 2024 12:00:00 +0000

Whipped Ricotta & Tomato Confit

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July 15, 2024 by Kimberly

Discover the creamy magic of whipped ricotta paired with sweet tomato confit. An easy, delightful dish that brings a touch of gourmet to your everyday meals!

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

TOTAL TIME

45 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Bring a little gourmet to your table with this simple whipped ricotta and sweet tomato confit. It’s the perfect combination of creamy and rich flavors to elevate any meal!

Serve this creamy ricotta on a rustic slice of toasted bread or as a dip with crispy crackers. It’s perfect for impressing guests during a summer evening or adding a fancy touch to your family dinner. The sweet tomato confit complements the smooth ricotta beautifully, making each bite a delightful experience.

Keep leftover whipped ricotta and tomato confit in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to two days.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Whipped Ricotta & Tomato Confit

Author: Kimberly
Total Time: 45 min
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
baking dish
food processor
frying pan

Ingredients

Units

a few slices of your favorite baguette or ciabatta

WHIPPED RICOTTA

250 grams ricotta
1 tbsp olive oil
zest of half a lemon
1 tbsp lemon juice

TOMATO CONFIT

500 grams cocktail tomatoes
50 milliliters olive oil
8 garlic cloves
1 tbsp balsamic vinegar
1/4 tsp oregano
1/4 tsp chili flakes
a few basil leaves
salt & pepper to taste

Instructions

Preheat the oven to 175°C / 347°F.
Wash the tomatoes, quarter them, and place them in an oven-safe dish. Peel and slice the garlic, and add it to the tomatoes. Cut the basil into fine strips and add it to the tomatoes as well. Next, add olive oil, balsamic vinegar, oregano, chili, salt, and pepper, stir well, and bake in the oven for 45 minutes.
Meanwhile, prepare the ricotta cream. For this, blend the ricotta with lemon zest, lemon juice, 1 tablespoon of olive oil, salt, and pepper in a food processor until smooth. Spread the mixture on a flat plate and store in the refrigerator until further use.
Slice the baguette and lightly butter each piece. Toast the slices in a pan on both sides until crispy. Tip: I also like to use the liquid that forms in the dish with the tomatoes. Dip one side of the bread into it and then toast it in the pan. Set the baguette aside until further use.
Take the tomatoes out of the oven, let them cool slightly, and get the ricotta from the refrigerator. Place the tomatoes and their juice on the ricotta, and optionally drizzle with some honey. Serve with the baguette and enjoy 🙂

Passive Time: 20 min
Cook Time: 25 min

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Cannelloni

Kimberly — Thu, 27 Jun 2024 11:54:25 +0000

Cannelloni

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June 27, 2024 by Kimberly

Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!

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

TOTAL TIME

2 hrs + 55 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.

Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.

Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and enjoy!

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

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

LET’S MAKE A PIECE OF HAPPINESS

Cannelloni

Author: Kimberly
Total Time: 2 hrs 55 min
Yield: 6 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
vegetable peeler
large pot
baking dish
medium-sized pot
whisk
medium-sized bowl
piping bag

Ingredients

Units

24 cannelloni roles
40 grams parmesan
125 grams mozzarella
fresh basil

BEEF SAUCE

500 grams minced beef
500 grams minced pork
700 milliliters beef stock
1 tbsp butter
1 tbsp clarified butter
1 white onion
1/2 celery stick
1 carrot
4 garlic cloves
100 milliliters dry white wine
800 grams canned tomatoes
2 tbsp tomato paste
1/2 tsp oregano
1/4 tsp cinnamon
1/4 tsp chili flakes
1 tsp salt
1/4 tsp black pepper

BECHAMEL SAUCE

500 milliliters full-fat cow milk
50 grams butter
50 grams all-purpose flour
1/8 tsp white pepper
3/8 tsp salt
freshly grated nutmeg to taste

Instructions

Peel the carrots, onion, and garlic, and chop them along with the celery into very small pieces. Set aside.
Melt the clarified butter in a large pot and thoroughly brown the minced meat until a nice crust forms on the bottom. Then remove the meat from the pot and set it aside in a bowl.
Now add the carrots, onion, garlic, and celery to the pot with 1 tbsp butter and sauté for about 5 minutes until soft. Deglaze with white wine and scrape up the crusty from the bottom. Return the ground meat to the pot along with tomato paste and a pinch of salt. Sauté for 1-2 minutes.
Add beef broth and canned tomatoes and simmer over medium heat for about 1 hour without a lid. The consistency should be creamy-thick, neither too liquid nor too solid, just firm enough so that it doesn’t run out of the cannelloni when filling them. Now add oregano, salt, pepper, chili, and cinnamon, and season well. Set the filling aside to cool slightly.
Meanwhile, prepare the béchamel sauce. The recipe can be found here: Béchamel Sauce. Once prepared, set it aside. Preheat the oven to 200°C / 392°F.
Set up your cannelloni filling station. You’ll need the meat filling in the pot, a piping bag, a baking dish, and a spoon. Place about 4 tablespoons of the meat filling at the bottom of the baking dish. Fill your piping bag with a few tablespoons of the filling and pipe it into the cannelloni. I recommend not overfilling the piping bag to maintain control. Fill all the cannelloni one by one and arrange them in a single layer over the sauce in your baking dish. Spread the remaining sauce over the cannelloni.
Next, pour the béchamel over the cannelloni, ensuring all gaps are filled with sauce. Top with grated mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil, increase the oven temperature to 220°C / 428°F, and bake for an additional 15 minutes until the cheese is crispy. Optionally, you can slice fresh basil into fine strips and sprinkle over the cannelloni.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 1 hour 45 min
Cook Time: 60 min

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Pollo Tonnato

Kimberly — Sat, 22 Jun 2024 08:15:34 +0000

Pollo Tonnato

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JUMP TO VIDEO

June 22, 2024 by Kimberly

Unleash the flavors with this delightful twist on the classic Vitello Tonnato! Tender chicken meets a creamy, tangy sauce for a dish that’s both satisfying and refreshingly different.

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TOTAL TIME

10 min

SERVES

1 plate

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Bring a slice of Italian flair to your table with Pollo Tonnato, a dish where simplicity and sophistication meet. This unique combination of tender chicken and a creamy tuna-based sauce offers a refreshing change from the usual veal recipe.

Slice the chicken and drizzle with the rich tuna sauce, garnish with capers or lemon slices, and serve alongside a crisp green salad or fresh bread for a complete meal.

Store leftovers in an airtight container in the refrigerator. Enjoy within one day for the best freshness and taste.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Pollo Tonnato

Author: Kimberly
Total Time: 10 minutes
Yield: 2 as main 1x

Print Recipe

Description

Recommended Equipment

glass jar
measuring spoons
immersion blender
large plate

Ingredients

Units

150 grams grilled chicken breast
1 tsp capers
a hand full of arugula salad

SAUCE

125 grams canned tuna in water, drained
1 tbsp capers
2 anchovies
3 tbsp mayonnaise
juice of half a lemon
4 tbsp extra-virgin olive oil
1 tsp dijon mustard
salt to taste

Instructions

In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 10 min

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Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Kimberly — Wed, 15 May 2024 07:39:13 +0000

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

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May 15, 2024 by Kimberly

Savor the charm of this gnocchi romaine salad combined with roasted tomatoes and parmesan in a creamy garlic-yogurt dressing – perfect for a refreshing, hearty meal!

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

TOTAL TIME

25 min

SERVES

2 bowls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your dining experience with this gnocchi romaine salad, featuring oven-roasted tomatoes and a sprinkle of parmesan, all tossed in a zesty garlic-vinegar yogurt dressing. A delightful twist on classic ingredients!

This salad shines whether served chilled or with tomatoes fresh out of the oven and gnocchi straight from the pan, making it a delightful choice for warm days. Pair it with red wine or a chilled rosé to complement the tangy yogurt dressing, along with a bit of baguette. Perfect for picnics or light lunches.

Keep the salad fresh by storing its components separately in sealed containers in the refrigerator. It’s best enjoyed within two days to ensure the flavors stay vibrant and the gnocchi retains its texture.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Author: Kimberly
Total Time: 25 minutes
Yield: 2 1x
Diet: Vegetarian

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
medium-sized frying pan
two salad bowls
small bowl

Ingredients

Units

DRESSING & SALAD

2 romaine lettuces
1 garlic clove
20 grams parmesan
8 grams Worcestershire sauce
1 tsp dijon mustard
100 grams yogurt
12 grams red wine vinegar

ROASTED TOMATOES

250 grams cocktail tomatoes
1 tbsp olive oil
1 garlic clove

GNOCCHI

400 grams soft gnocchi
2 tbsp olive oil

TOPPINGS

chives
parmesan
black pepper

Instructions

PREPARATIONS

Wash tomatoes, lettuce, and chives.
Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
Peel the garlic cloves and finely chop or press them.
Grate the Parmesan finely.
Line a baking tray with parchment paper.
Preheat the oven to 200°C/392°F.

INSTRUCTIONS

Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.

Notes

The calorie information may vary depending on the product used, country and region.

Prep Time: 10
Cook Time: 15
Category: SALAD
Cuisine: Italian

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