Absolutely!!! Freshness is what Italian food is about! To make pasta fresh everyday is not simple, but not impossible, and at Fresco’s we delight ourselves in being capable of it. We are already setting our name for fresh gnocchi and people love it. Well here you go: per 1 kg of potatoes cooked and mashed, add 100 gm of flour, 2 eggs and salt to taste. My favorite sauce has to be Bolognese, Ragù alla Bolognesa, from the Emilia-Romagna region of Italy. It is good with any kind of pasta. Carrots, stalks celery, onion, garlic cloves, butter, ground beef and pork, strong beef, broth, red wine, canned plum tomatoes, salt & pepper. Just make sure the vegetables are minced. Heat the olive oil in a large pot, and then add the vegetables. Lower the heat until they begin to brown. Add the meats and brown well. Keep stirring to break up the meat as small as possible. Over high heat, add the wine and allow boiling for a few minutes to evaporate. All will need to go in the oven for 20 minutes, and then when very brown add the meat in the tomato sauce already boiling with some garlic, and let boil on low at least for 2 hours. |
