Bomboloni Di Nutella Recipe

Complete Recipes Listing

BOMBOLONI DI NUTELLA (6 SERVINGS)
For The Donuts
2 jars Nutella  (13 ounces each)
1 pound ricotta cheese
1 teaspoon salt
1 teaspoon vanilla
4 teaspoons baking powder
2 cups all purpose flour
4 eggs
2 quarts Canola oil
granulated sugar

1. To make donuts: In a large mixing bowl, combine 1 jar Nutella, ricotta, salt, vanilla, baking powder, flour and eggs. Mix until smooth to form dough.
2. Drop heaping spoonfuls of dough into hot oil at 375° and cook for 3 to 4 minutes.
3. Remove donuts from hot oil, drain on paper towels for a moment, roll in granulated sugar, and fill with Nutella. Serve immediately.

POTATO AND ZUCCHINI CHIPS WITH GORGONZOLA CHEESE
Ingredients
1 pound large baking potatoes
½ pound large zucchini
2 tablespoons all purpose flour
2 quarts peanut oil for frying
1 cup Gorgonzola cheese crumbled
Kosher salt to taste

Procedure
1. Peel potatoes, cut into very thin slices and immediately place in a bowl of cold water.
Cut zucchini into thin slices, place in a large bowl and toss with flour. Drain potatoes and dry on paper towels.
2. In a heavy sauté pan, heat oil to 325°. Deep fry potato and zucchini chips for about 2 to 3 minutes; drain, season with salt and let cool.
3. Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one lager. Top with gorgonzola cheese and bake in a 350° oven until cheese melts. Serve immediately.

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS
(8 TO 10 SERVINGS)
Ingredients
½ cup extra-virgin olive oil
1 pound mild sausage
½ pound hot Italian sausage
6 thinly sliced pork chops (about 3 pounds)
2 cups dry red wine
2 tablespoons chopped garlic
2 onions, diced
1 cup diced pancetta
1 tablespoon crushed red pepper
1 gallon canned Italian plum tomatoes, undrained
2 cups chopped fresh basil
2 pounds cooked meatballs (see recipe)
2 pounds uncooked rigatoni pasta

1. In a large pot over medium heat, heat the oil and sauté the sausages and pork chops until brown, about 10 minutes. Don't worry if the meat is not cooked through because it will finish in the sauce. Remove the meat from the pan and set aside. Keep pan over medium heat. Deglaze the pan by adding 1 cup of the wine and scraping up the bits.
2. In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. Add the remaining 1 cup of red wine and cook until the mixture is reduced by half. Add the tomatoes and simmer for 1 hour over low heat.
3. Add the basil, sausages, pork chops, and meatballs to the tomato sauce, and simmer for 1 more hour over low heat.
4. In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

Total cooking time: 2 hours and 15 minutes

For The Meatballs
2 slices white bread
½ cup milk
2 pounds ground beef
1 cup finely chopped onions
3 tablespoons chopped fresh parsley
2 eggs
4 tablespoons grated Parmesan cheese
1½ tablespoons chopped garlic
Salt and freshly ground black pepper
3 tablespoons olive oil

To Make The Meatballs
1. In a bowl, soak the bread in the milk. In a medium bowl, mix the ground beef, bread and milk, onions, parsley, eggs, cheese, and garlic. Add salt and pepper to taste. If the mixture is dry, add ½ cup of cold water and mix well. Form the mixture into about 12 meatballs.
2. Place the meatballs and the olive oil in a sauté pan and fry over medium to high heat until brown, 10 to 15 minutes, turning them regularly. Dry the meatballs on paper towels.