Stef Poci 🇮🇹

pagni welcomed me into her kitchen to recreate her aunt’s egg, salami, and cheese bread (with a little twist😉). This is a nostalgic recipe she grew up making, and it’s simple, savoury, and so delicious. We spent the night laughing, cooking, and creating together, and we can’t wait to do it again. Full recipe below! Ciao for now xoxo Recipe 500g all-purpose flour 6 eggs 200g ricotta 200g milk 85g olive oil 60g pecorino romano 2 tsp baking powder Salt + pepper, to taste Salami + cheese of choice (provolone, asiago, mozzarella, etc.) Whisk together the eggs, pecorino, ricotta, milk, olive oil, salt, and pepper. Add the flour and baking powder and mix until combined. Fold in the salami and cheese. Pour into a greased bundt pan, top with more salami and cheese, and bake at 375°F for 40–45 minutes. Enjoy warm & buon appetito! #italianfood #tortasalata #breadrecipe #cucinaitaliana #supportlocal

Cotolette di melanzane stuffed with smoked scamorza and speck 🧀🍆 5 small Italian eggplants 1 ball of scamorza or mozzarella 100g speck or prosciutto About 2 cups breadcrumbs, more or less 3 eggs Salt to taste Preheat the oven to 485°F. Slice the eggplant lengthwise into pieces about 1/4 inch thick. Dip each slice into the egg, then coat evenly in breadcrumbs. Arrange on a parchment-lined baking tray and drizzle generously with olive oil. Bake for 15–20 minutes, flipping halfway through, until golden and crisp. Meanwhile, place the speck or prosciutto on a parchment-lined tray and bake for 5–10 minutes until crispy. Keep an eye on it because it can burn quickly. Pair the eggplant slices together with a piece of scamorza and some crispy speck or prosciutto in the middle. Sandwich them together and return to the oven for another 5 minutes, just until the cheese melts. Enjoy hot, warm, or straight from the fridge the next day because they’re so good cold too. #melanzane #eggplantrecipes #cucinaitalianatradizionale #italianfood #polpettedimelanzane

Recreating one of my Nonna’s most loved recipes this Mother’s Day… insalata di polpo e patate 🤍 (Octopus & Potato Salad) A simple, nostalgic dish that takes me right back to walking the aisles with her. Made with fresh, everyday ingredients @foodbasicson Proof that simple, good ingredients, and a little love, is all you need to make something meaningful – just like Nonna taught me. Recipe: Ingredients 2 kg Octopus 6-8 medium Yellow/yukon gold potatoes 1/2 cup Fresh parsley Juice of 1 lemon 1/4 cup extra virgin olive oil Salt to taste Preparation 1. Cook the octopus in boiling water until tender, then let it cool completely. 2. Boil the potatoes until fork tender and allow them to cool. 3. Prepare the dressing by combining olive oil, lemon juice, parsley, and salt. 4. Peel the potatoes, then cut the cooled octopus and potatoes into even cubes. 5. Add everything to a bowl, pour over the dressing, and mix gently to combine. Serving suggestion Serve chilled or at room temperature. #ad #FoodBasics #AlwaysMoreforLess

This is how I build the perfect aperitivo! All my favourite things on one board. I like to choose cheeses that pair well with the rest of the ingredients so everything works together. Everything has something in common, feels chic, and it is always made with high-quality ingredients. I never skimp when I’m putting something like this together, and @_favuzzi always makes that part easy. Paired with a glass of wine, it doesn’t get better than this. Recipe: Prep time: 15 minutes | Serves 2-6 Ingredients Favuzzi Bella di Cerignola olives with truffle Favuzzi Caper Berries Favuzzi Focaccia Sticks Cheese of choice: I used Manchego, Parmigiano Reggiano, and Piave Meat of choice (i.e soppressata, cacciatore, prosciutto) Fresh grapes Pomegranate Nut of choice (I used whole roasted pugliese almonds) Fresh figs Preparation Arrange the cheeses on a board, choosing varieties that pair well with the rest of the ingredients. Place the fig jam in the centre. Arrange the soppressata, olives, fruit, almonds, and figs around the board. Finish with caper berries for a bright and briny contrast. Serve focaccia sticks on the side. Serving suggestion Serve with a glass of wine for the perfect aperitivo. #Favuzzi #famigliafavuzzi #charcuterieboards #aperitivo #italianfood

Quick veal chop cotoletta for dinner! @eddystonemeats Some people dip it in flour first then the eggs etc…, but from what I’ve found, breadcrumbs first are the way to go. That said, do whatever you want! 😘 Ingredients: 1 veal chop 2 eggs Breadcrumbs (enough to fully coat) Clarified butter (about 1 inch in the pan) Salt Arugula, lemon juice, olive oil, salt Directions:�Pound the veal chop until thin.�Dip in breadcrumbs, then egg, then breadcrumbs again—pressing them in well.�Fry in clarified butter for about 4 minutes per side until golden.�Salt while hot. Top with a simple arugula salad and enjoy. #cotolettaallamilanese #cucinaitaliana #cucinaitalianatradizionale #thefeedfeed #italianfood

Pasta e lenticchie ❤️ Nonna Flo used to make this for my Nonno often. Wish I could just sit down with him one more time. Ti penso sempre Nonno 🫶🏽 Brown lentils Carrots Celery Onion Bay leaf Tomato paste Salt to taste at the end once lentils are soft. Add everything to a pot along with enough water to cover. Cook on medium low for 35-40 minutes. Add salt to taste at this point. Add pasta (and more water if needed) and cook for 10 more minutes. Nonna Flo’s special oil for drizzling on top is just olive oil, garlic, and some peperoncini 🌶️ Plate and drizzle the fragrant oil right on top. #pastaelenticchie #cucinaitaliana #cucinaitalianatradizionale #barese #ricettadellanonna

Nonna Flo and I’s favourite sandwich: Mortadella, stracciatella, and our favourite @_favuzzi pistachio pesto. This is a must-try combo, and the pistachio pesto takes it to another level! Of course we had to pair it with an ice cold, refreshing @_favuzzi Sicilian soda. Buon appetito! Recipe: Prep time: 5 minutes | Serves 2–4 Ingredients 1 homemade or store-bought focaccia, or bread of choice 2–3 tbsp Favuzzi Pistachio Pesto 150–200 g mortadella 125 g stracciatella cheese Preparation 1. Slice the focaccia in half horizontally. 2. Spread the pistachio pesto evenly over the bottom half of the focaccia. 3. Gently layer the mortadella over the pesto without folding it to keep it light and airy. 4. Add the stracciatella cheese evenly on top of the mortadella. 5. Close the sandwich with the top half of the focaccia. 6. Slice into portions and serve immediately. Serving Suggestion: Serve immediately and pair with a chilled Sicilian soda. #Favuzzi #famigliafavuzzi #nonnaenipote #mortadella #focacciasandwich

Taralli 2 ways: aglio olio e peperoncino & figs, almonds, cinnamon ❤️ 1 kg 00 flour 300 g olive oil 300 g white wine 15 g salt � Version 1: dried garlic, chili flakes or oil, parsley Version 2: figs, almonds and cinnamon Mix everything in a bowl until a smooth dough forms. Add your flavourings at this point. Let it rest for 30 minutes. Form your taralli and carefully place into boiling water. When they rise take them out and let them dry on a kitchen towel for 1 hour. Transfer to baking sheet and bake 375F for 45 min or until golden and crunchy. ❤️❤️ #taralli #tarallipugliesi #tarallini #cucinaitaliana #barese cucinapugliese italianfood pugliese cucinaitalianatradizionale barifood ricettadellanonna nonnaenipote weareinpuglia puglialovers

There’s always a crazy one in the bunch!! Polpette di Melanzane…. I do everything by eye and feel for this, so take this as a guide and make it your own. 3 eggplants (I used Sicilian) 1-2 garlic cloves Olive oil 1/2 cup Pecorino cheese 1 egg 1 cup breadcrumbs (add more if needed) Fresh basil (not dry basil!!) Tomato sauce (optional) Oil for frying (optional) Cut eggplant into cubes and sauté in olive oil with garlic (leave garlic whole and remove once eggplant is cooked). Add a pinch of salt. Cook until really soft, then let cool. Add about pecorino cheese, breadcrumbs, egg, a pinch of salt and LOTS of fresh chopped basil. Pls don’t use dry basil ☹️ If it feels too wet, add more breadcrumbs. If it feels too dry, add another egg. Get comfortable cooking “a sentimentoooo” like we say in this house. Cook by feel, by taste, by looks etc. Roll into balls. You can add them to a tomato sauce, but I recommend using a shallow pan so they sit nicely and don’t float around and break. Or roll them in breadcrumbs and fry until golden and crispy. I used avocado oil but didn’t have enough so I topped up with olive oil. You do you. #polpettedimelanzane #cucinaitaliana #cucinapugliese #italianfood #eggplantrecipes

I’ll have the steak, smothered in onions 😍 if you know you know #whitechicks Easiest, most delicious meal ever. Steak @eddystonemeats Rosemary Garlic Onions Salt and pepper to taste Butter Oil Cook steak then add butter, rosemary, and garlic at the end. Remove steak and in the same pan add the onions and caramelize. Top the steak with the onions and enjoy 😊 @eddystonemeats #steak #steaklovers #thefeedfeed @thefeedfeed @thefeedfeed.glutenfree #caramelizedonions

Sbriciolata with Ricotta & Black Cherry Jam 🤍 This is a quick and easy version of a sbriciolata (with melted butter instead of cold butter that you’d have to work into the flour) I’ve made this 5 times in 2 weeks for Easter and other events and it is so good! I highly, highly recommended using lievito vanigliato (Italian vanilla baking powder). I have never had trouble finding it. No frills, metro, fortinos, longos, Walmart etc. It adds the most amazing vanilla flavour. Trust me, you’ll be using this for all your desserts!! 😍😍 Ingredients: 350g 00 flour 120g salted butter, melted 2 eggs 60g granulated sugar 1/2 pack (8g) lievito vanigliato OR 8g baking powder + a splash of vanilla 1 container ricotta (475g) 40–60g powdered sugar (adjust to taste) Jam of choice Instructions: Whisk melted butter, eggs, and sugar until light and airy. Add flour and lievito vanigliato and mix until a smooth dough forms. Set aside. In a separate bowl, mix ricotta with powdered sugar until smooth and creamy. Taste and adjust sweetness as needed. Grease a fluted tart pan with a removable bottom. Press half the dough into the base, then add a layer of black cherry jam followed by the ricotta filling. Take the remaining dough and crumble it over the top with your hands. Bake at 350°F (175°C) for about 35–40 minutes, or until golden. Let it cool completely, then finish with a dusting of powdered sugar. Store in the fridge for 4 days covered with plastic wrap. #sbriciolata #pierecipe #italianfood #ricettadellanonna #thefeedfeed @thefeedfeed

Sometimes all you need is a nice warm bowl of creamy pastina…and your nonna. 🤍 We used @conestoga_eggs Free Run Omega-3 + Lutein eggs, which have naturally golden yolks thanks to lutein-rich marigold extract in the hens’ feed. Some things never stop feeling like home 🏡💛 Ingredients: 1 @conestoga_eggs Free Run Omega-3 + Lutein egg AND 1 egg yolk for plating 1 cup pastina (We used Stelline “little stars” but any little pasta shape works, i.e orzo, acini di pepe, etc) 2–3 ladles brodo (broth) 1 tbsp butter ¼ cup grated parmigiano reggiano or pecorino romano 1 formaggino or 1 tbsp of cream cheese For the brodo (broth) 1 carrot 1 small leek 1 onion Handful of parsley with the stems Beef bones, optional (can use chicken instead) 1 small parmigiano rind 2–3 bay leaves Water + salt to taste Simmer the broth ingredients together for about 1½–2 hours, then strain to obtain a clear broth. Add pastina to a pot with a few ladles of brodo and let it simmer, stirring as it thickens. Cook according to package directions. Add butter, then crack in the egg while it’s hot and stir quickly so it turns creamy and does not scramble. Mix in the parmigiano and the formaggino at the end. Plate and finish with one more egg yolk in the centre, a drizzle of olive oil, and freshly cracked black pepper. Stir the egg yolk through the pastina while it is still hot. #pastina #nonna #italianfood #nonnasrecipe #italianfoodbloggers