Post Italian cuisine recipes

[Foxy]

Very easy.

http://3.bp.blogspot.com/_U27sYR8xVkU/SsMJtw6SypI/AAAAAAAADp0/kIzNAoH3j30/s400/Gnocchetti+Tricolori+al+Raguzzo+2.jpg

Ingredients for the sauce:
tomato puree
http://www.ekalo.it/public/eprodotti/passata-di-pomodoro-al-naturale-puglia.jpg
2 cloves of garlic
olive oil
1 Italian sausage of pork
http://www.albanesi.it/alimentazione/cibi/Imma/salsiccia.jpg
minced meat of bovine

For the gnocchi
I suggest you to buy them already prepared. Tricolour gnocchi are basically poteto gnocchi (yellow), poteto and pumpkin gnocchi (orange), poteto and basil gnocchi (green). They are sometimes called also chicche tricolore.

http://www.globalpesca.com/www/components/com_virtuemart/shop_image/product/43028.JPG

Preparation
Put the sausage in a drizzle of oil with the 2 cloves of garlic. Make it cook at small flame adding the minced meet.
Add the tomato sauce and make the meet finish to cook in it. Diluish the tomato sauce with some water to obtain a soft but not too liquid sauce.
Wait that the meat is perfectly cooked.
As the sausage is already salty, avoid to add extra salt.

Fill a casserole with water, cover it and put it on the flame.
When the water is boiling remove the lid and add some salt (not much). Then put the gnocchi in the water and mix the water with a wood spoon so that they don't stick to each others.
When they all float back up to the surface, drain them soon.
Put them in a pot and add the sauce. Mix with a spoon and serve.
Add some parmisan on it if you like.

http://3.bp.blogspot.com/_U27sYR8xVkU/SsMJtw6SypI/AAAAAAAADp0/kIzNAoH3j30/s400/Gnocchetti+Tricolori+al+Raguzzo+2.jpg

[CelticViking]

Tricolore pizza with basil oil
Recipe by Good Food

Colourful, healthy, quick and delicious. A must-try recipe for all cooks. Once perfected swap the toppings about and experiment.

Ingredients
175g from a 500g pack ciabatta bread mix, plus a little extra for dusting
3 tbsp olive oil
large handful basil leaf
1 avocado , halved and thinly sliced
splash lemon juice
125g ball reduced-fat mozzarella
225g mixed tomatoes , sliced and drained on kitchen paper

1.Heat oven to its highest setting, about 240C/fan 220C/gas 9. Tip the bread mix into a large bowl, pour over 125ml lukewarm water and 1 tbsp olive oil, then mix well to a sticky dough. Knead for a few mins, using some of the extra dry mix to stop it sticking. Place in an oiled bowl, cover with a tea towel and leave in a warm place for 15 mins.

2. While the dough is rising, put the remaining oil in a small blender with most of the basil, then whizz until the leaves are finely chopped. Toss the avocado in the lemon juice, then tear the mozzarella into rough pieces. 3 Using a little more of the dry bread mix to help you, roll and stretch the dough out to a rough 25 x 30cm rectangle on a large baking sheet. Brush over the basil oil, scatter with the mozzarella and tomato slices, then bake for 10-12 mins until the base is crisp and the cheese melted. To serve, scatter with the avocado slices and remaining basil leaves, then season with freshly ground

http://www.bbcgoodfood.com/recipes/6636/tricolore-pizza-with-basil-oil