For the gnocchi:800g Floury potatoes150g Flour1Oeuf2 Tbsp Oil100g ParmesanSaltPepper For the tomato sauce:1Box of whole tomatoes, peeled in juice1Bouquet filled1Oignon1clove

Ingredients 1 red onion, thinly sliced6 plum tomatoes2 small zucchini15 ml olive oil6 slices prosciutto20 basil leaves8 eggs125 ml (1/2

Ingrédients Aubergines :Huile végétale1 aubergine, extrémités parées, coupées en deux sur la longueur1 cuillère à soupe d’huile d’olive extra-viergeRemplissage :1 tasse de

Ingredients:-500 g flour-4 eggs-50 gr sugar-50 gr butter-1 pinch salt-a zest of lemon-2 vanilla beans-2 tablespoons liqueur-5 tablespoons honey-Frying oil

IngredientsPuff pastry3 eggs75 ml milk75 ml water85 g flour65 g butter1 tablespoon sugar1 pinch saltCreamy pastry cream3 eggs120 g sugar60

Ingredients-300g flour-300g honey-150 g toasted almonds-100 g granulated sugar-20 g pisto (chopped spices)-30 gr cubes of cocozzata and candied citrus

Ingredients-2 Apples-125g Almond powder-100g Flour-100g Melted salted butter-140g Brown sugar-3 Eggs-1sachet Vanilla sugar-1sachet Chemical yeast-Icing sugar preparationPreheat the oven to

Ingredients6 eggs60 ml milk100 g grated cheddar cheese1 onion, thinly sliced115 g white mushrooms, sliced40 g butter50 g spinach Preparation1-Place

INGRÉDIENTS :-125 g de bleuets cannelés-1 tasse de sucre à roulettes-125 g de beurre à température ambiante-3 œufs-Zeste de 1 citron-1/2

Ingredients-40 g butter-100 g shortbreads-70 g liquid cream-30 g sugar-90 g white chocolate-140 g cheese cream-140 g cottage cheese-1egg-1 lemon