Recipes / Pasta and rice

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.
It impresses me how much the pumpkin is appreciated and how eagerly people expect its return in season: when I proposed to my friends to create a menu based on this vegetable they were really happy.
A few days ago, I received a phone call from my aunt Luigina for updating. As we are both talkative, as we told each other the latest news, she prepared a lunch and described what she would bring to the table.
In Veneto, who has a very productive vegetable garden, in spring and summer spreads its products to relatives and friends, and is a habit, a normal rooted way.
The beauty of receiving gifts of fruit or vegetables has a truly primordial meaning, of sustenance and closeness, of care
When zucchini are in season I use plenty of them and when my dad had the garden even more. I like very much zucchini in a pasta, as part of a fresh sauce: today a recipe that smells of summer and is prepared with very little effort.
Spring comes at its best when you find sweet and tender peas on the greengrocer's stalls. And in Veneto, in addition to Risi and Bisi, even with tagliatelle they go great.