Geoffrey gives a primer on perfect ricotta dumplings that you and your kids can make together!
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Ricotta Gnudi with Browned Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 40 min
Yield: 4 servings

Ingredients

10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges

Directions

Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.

Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.

Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.

Bring a large pot of salted water to a low boil.

Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.

Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.

Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

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Geoffrey Zakarian’s Ricotta Gnudi with Browned Butter | The Kitchen | Food Network


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Guy Fieri visits Highway Inn & Ho‘okipa Catering in Waipahu, Hawaii, where a family-run restaurant serves authentic Hawaiian favorites made with fresh local ingredients and generations of tradition. #FoodNetwork #GuyFieri ##Hawaii
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Highway Inn & Ho’okipa Catering: https://www.myhighwayinn.com
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Guy Fieri LOVES This Family-Owned Hawaii Restaurant 🌺 🌴 Diners, Drive-Ins and Dives | Food Network


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Guy tries the horseshoe sandwich, piled high with eggs, meat, gravy and potatoes at a steel Quonset hut in Springfield, Illinois!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Find it at Charlie Parker’s Diner: https://charlieparkersdiner.com
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Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network


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How to Cook Like an Italian: Part 7 🇮🇹
This recipe might just involve a trip to the hardware store…! 🧱 Today, Gabe is making authentic Italian Pollo al Mattone — the crispiest, juiciest chicken you will ever make in your life. This traditional Tuscan technique uses heavy weight to press the chicken flat against the pan, ensuring 100% skin-to-heat contact. The result? Incredibly crisp skin and juicy, tender meat.

Gabe makes a fragrant salt rub — infused with rosemary, sage, garlic, lemon and fennel — that can be made ahead and stored, making future roast chickens even easier. Finished with a quick lemon pan sauce and plenty of fresh lemon wedges, this is the kind of simple, rustic dinner that feels both comforting and special, especially when served with Gabe’s rustic panzanella recipe.

Get the recipes:
▶ Chicken al Mattone: https://foodtv.com/4vuIQMF
▶ Panzanella: https://foodtv.com/4vzcEry

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
00:39 – Make Italian Dry Brine
00:53 – Add Ingredients to Food Processor
02:32 – Spatchcock the Chicken
03:18 – Flatten the Chicken
03:41 – Put Dry Rub on Chicken
04:19 – Put Chicken in Fridge for 4 Hours
04:32 – Wrap Brick in Foil
05:55 – Warm Oil & Herbs in a Cast Iron Skillet
06:19 – Place Chicken in Skillet
06:42 – Place Brick on Top of Chicken
06:59 – Put Skillet in Oven
07:14 – Flip Chicken & Place in Oven Again
07:43 – Let It Rest
08:15 – Carve Chicken
08:57 – Pour Lemon & Oil Mixture on Top
10:00 – Taste!
10:40 – Cut Up Bread
11:23 – Put Oil & Salt on Ripped Up Bread
12:00 – Cut Up Heirloom Tomatoes
12:46 – Salt the Tomatoes to Release Water
13:06 – Chop Up Other Vegetables
13:50 – Remove Bread from Oven
14:08 – Make Dressing from Tomato Water
14:30 – Soak Bread in Dressing
14:50 – Add in Tomatoes & Vegetables
15:05 – Add Celery Leaves, Basil, Parmesan & Seasoning
15:43 – Mix It Up
16:47 – Taste!

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Brick #Chicken #Panzanella

How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Guy Fieri visits Germaine’s Luau in Kapolei, HI, where traditional Polynesian dance meets an all-you-can-eat luau buffet filled with island classics. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Germaine’s Luau: https://www.germainesluau.com
Follow them: https://www.instagram.com/germainesluau

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Guy Fieri Goes All In at a REAL Hawaiian Luau 🔥🌺
https://youtu.be/JhgkEiDSt4Y

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