tomato & carrots aperitiv :

3/4 pounds tomatoes, peeled and seeded - 4 1/4 ounces green pepper, cleaned and sliced - 1 clove garlic - bunch of fresh basil - extra - virgin olive oil - Tabasco - carrot sticks - salt

In a blender, combine the tomatoes, green pepper, garlic and basil. Season with a pinch of salt, a drizzle of olive oil and a few drops of Tabasco. Blend at high speed until smooth. Pour into a large glass over two ice cubes and two basil leaves. Garnish with carrot sticks and a slice of tomato

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Potatos gnocchi with vegetarian topping

gnocchi : 2 1/4 pounds potatoes, boiled and peeled - 1 3/4 cups unbleached all - purpose flour, plus extra - 2 egg yolks - 1/4 teaspoon salt for the topping :3/4 cup minced carrot - 1/2 cup minced celery - 1/2 cup minced onion - can chopped tomatoes - 4 leaves basil, chopped - 3 tablespoons extra - virgin olive oil - 1/2 cup dry white wine - salt and pepper

make the gnocchi : Make the gnocchi: Squash the potatoes, while still hot, through a ricer; mix the potatoes with the flour, egg yolks, and salt until the dough holds together and is no longer sticky. On a lightly floured counter, roll into ropes. Cut into 1" pieces; cover and set aside..........

In a pan, heat the olive oil and cook the minced carrot, celery and onion until wilted. Add the wine and let evaporate over high heat. Add the tomatoes, season with salt and pepper, cover, and cook for about 20 minutes. Meanwhile, bring a large pot of water to a boil; salt. A few minutes before serving add the gnocchi to the water. As they come to the surface, remove them with a slotted spoon and place them in a serving bowl. Add the sauce a few spoonfuls at a time and stir gently. Garnish with the basil and serve.

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Carrot cake

1/2 pound blanched almonds - 1/2 pound carrots, peeled and grated - 1 cup sugar - 5 eggs, separated - 1/3 cup ,plus 1 tablespoon potato starch - 1/3 cup unbleached all - purpose flour, plus extra - 1/4 cup instant coffee - butter - confectioner's sugar - salt

Preheat the oven to 375°. In a food processor, grind the almonds with 1 tablespoon of the sugar until fine. In a small bowl, whisk the yolks with 1/2 cup of the remaining sugar until foamy and thick. Sift the potato starch with the flour. Add the carrots, coffee and flour mixture to the yolks and stir. Butter and flour an 8" springform pan. In a large bowl, beat the egg whites with a pinch of salt until soft peaks form; gradually add the remaining sugar and continue whipping until stiff. Fold the egg whites into the carrot mixture and pour the batter into the prepared pan. Bake for 1 hour, or until a cake tester inserted in the center comes out clean. Cool on a rack. Dust with confectioner's sugar.

Always wanted to to know how to make gnocchi. Thanks. But usually gnocchi is not in ropes but in small dumpling shapes? How does one make that style? Thanks.

I work with Italians so I am becomming more and more into the food and wine of your country. I love it. Ciao.

I want pics of your menu so baddddddddddddddd

Can't imagine what it looks like lol

ops forgot that step... sorry mikee moose...555.... after cut them in 1" pieces pass them on a fork

I try to find a photo on net to show you....

better to give you this link.. easier than host photos.... different recipe, but photos are ok.... hope it will help you..

http://www.gennarino.org/gnocchi.htm

I dont like vegetale Just like tomato