Culinary Adventures with Camilla

Here we are at the final #ItalianFWT event of 2021. Where did this year go? And it's the final month of our exploration of three big Bs of Italy. In October, Wendy of  A Day in the Life on the Farm  kicked us off with a focus on Brunello when I offered  Riso Venere Nero + La Palazzetta Brunello di Montalcino 2016 . In November, Robin of  Crushed Grape Chronicles   turned our eyes towards Barberesco; and I shared Risotto ai Tre Funghi, Rosticciana al Forno, + Fontanafredda Silver Label Barbaresco 2015 .  The December #ItalianFWT topic is Barolo with Li of  The Wining Hour . If you are reading this early enough, feel free to jump in our Twitter chat on Saturday, December 4th at 8am Pacific. Follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. Here's the line-up of the articles about Barolo... Barolo in His Blood: Aldo Clerico and Bagna Cauda by Wine Predator...Gwendolyn Alley Beef and Mushroom Pie with a Renato...

When I was talking to Riley - on the way home from mandolin lessons tonight - about what he wanted to make with dinner, he didn't miss a beat: "I want to make the ricotta gnocchi like Chef Brad made at La Balena." Okay. "And I want to make the beef heart Bolognese...just like Chef Brad." Oye. I was able to talk him out of the beef heart Bolognese; we had ground beef in the fridge. Look what he made! 2 C whole-milk ricotta (we used Riley's Homemade Ricotta !) 2 large eggs, lightly beaten 1 1/4 C white whole wheat flour 1 1/2 C grated Parmigiano-Reggiano dash of grated nutmeg freshly ground sea salt freshly ground pepper Stir together ricotta, eggs, cheese, nutmeg, salt and pepper. Add flour, stirring with a silicone spatula to form a soft, wet dough. Shape dough on a parchment-lined surface with lightly floured hands. Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumpl...