Created by Federico Riccadonna and Anna Pincelli

Ricotta gnocchi with ragù

  • 600 g ricotta
  • 150 g flour 00
  • 150 g semolina flour
  • 2 eggs
  • 50 parmesan cheese
  • Salt

In a bowl mix the ricotta with the parmesan, add the eggs and flour. Knead everything until a homogeneous mixture is obtained, get many rolls, cook the gnocchi and add the ragù. 

Lamb ribs with pistachio

  • 16 Lamb ribs
  • 50 g Butter
  • 60 g pistachio
  • Carrot cream
  • Potatoes cream
  • Salt and Pepper 

Leave the fat on the lamb ribs, roast pistachio inside the baking (200°). Put the lamb in the egg-white and loave it in pistachio’s grain, cook first in a hot pan and then in the bakery(220°) to form a crust. Finally we can serve it with carrot and potatoes cream.

Krapfen with pastry cream

  • 250 g 00 flour
  • 250 g manitoba flour
  • 10 g salt
  • 20 g sugar
  • 50 g butter
  • 25 g brewer’s yeast
  • 2 eggs
  • 100 ml milk
  • 100 ml water

Dissolve the brewer’s yeast in water and milk, add in a bowl flour, salt, sugar and eggs, add water, milk and brewer’s yeast in the bowl. Let stand about 1 hour and  then form the balls. Lightly crush the balls, and put them in a backing tray. Let stand inside the bakery at 25°. Fry with seed oil at 170° for 3 minutes each part. Finally fill with pastry cream.