Recipes / Pasta and rice

A great way to use fiolaro broccoli, a delicious vegetable from Vicenza.
I think broccoli give its best paired with anchovies and olives: as in this plate of spaghetti, which I repeat more and more often and it has entered right into my kitchen repertoire.
For example, I prefer risotto with dried porcini rather than with the fresh ones. And what about you?
Today I prepared the potato gnocchi perfuming them with wood scent, with the addition of dried porcini mushrooms in the dough.
To season them, crispy pancetta, sage, toasted hazelnuts and lots of Parmesan. What do you say about it?


Risi e bisi is a slow risotto, slower than traditional risotto but thicker than a rice soup.
Thursday gnocchi! Soft, inviting and so traditional: I put ricotta in the dough, have you ever tried it?
This recipe I leave you is the Flora’s recipe, the true and traditional made in Venetian families: I thank her for giving it to me and now I give it to you so you can try it.
A rich first course, an expression of the Venetian winter at maximum power.
To me, pasta with fish is with red sauce. Even more if it's octopus pasta.