In Italy we make these pasta fritters a lot, I love them, and I'm sure you will too! Ingredients: For the Bechamel: 4 Tbsp of All Purpose Flour 4 Tbsp of Unsalted Butter 2 cups of Milk Salt and Pepper to taste Pinch of Nutmeg (optional) For the filling: 8oz of Bucatini, uncooked and broken into small pieces 1/2 cup of Frozen Peas 2 Tbsp of Extra Virgin Olive Oil 1 Clove of Garlic, smashed and peeled 3oz of Mozzarella, dry packed, diced 3oz of Deli Ham, diced 1/2 cup of Grated Parm Salt and Peppe
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In Italy we make these pasta fritters a lot, I love them, and I'm sure yo…
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I don’t remember ever in my lifetime where Nonna and my mom didn’t purposely cook too much pasta so they would have leftovers and make “na bella frittat e maccarun” like a frittata Made out of leftover pasta usually fresh eggs and whatever salumi were leftover from the weekend. Known to be cheap peasant food, now I’d pay top dollar for. Reminds me of picnics at the local pool or beach, when life was rich in ways that some people will never understand. Che belle memorie ❤️ | Laura in the Kitchen
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I don’t remember ever in my lifetime where Nonna and my mom didn’t …
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Ricotta Fritters Recipe - Laura Vitale - Laura in the Kitchen Episode 637
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30 Minute One-Pot Pasta: Hi my beautiful friends! Goodness are you going to just LOVE this!!!!! One pot, versatile as all get out and oh so easy and delicious! It's creamy, cheesy, lemony and bright, all the things I LOVE! Recipe below! Just a reminder all these additional videos are just in addition to my regular content to give you endless inspiration when it comes to cooking and I hope you're enjoying them! RECIPE: 10oz of Rigatoni 6 cups of Veg Stock 1/4 cup of Extra Virgin Olive Oil 1/2 of
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A slice of this, wrapped in a napkin, salty water on your fingertips and the sun on your face= my childhood beach snack and to this day, frittata di maccheroni (or spaghetti pie) is truly on my top 5 list of favorite foods of all times and probably always will be! Recipe in my latest book, worth it I promise!! | Laura in the Kitchen
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A beautiful pan of pasta alla norma is just what the soul ordered! It’s so good, saucy, cheesy and just divine! Today I fried the eggplant but most of the time I roast it in a 425 degree oven tossed with some olive oil for 25ish minutes then add to the sauce. The sauce is simple (no real measurements here yall) just use a 14.5oz can of cherry tomatoes (or plum crushed by hand) per every 8oz of pasta and make sure to “wash” the can with about 1/2 cup of water and add that in too. Good olive oil f
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