Type what you have

Ingredients

• ✓ egg yolk
• spinach
• butter
• onion
• ricotta cheese
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ egg yolk
• mashed potato
• all-purpose flour
• farina cereal
• egg
• salt

Instructions

1. 1 Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
2. 2 Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

By NE mom

Ingredients

• ✓ egg yolk
• cottage cheese
• salt
• all-purpose flour
• baking powder
• water
• vegetable oil

Instructions

1. 1 Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
2. 2 Whisk flour, remaining 1 teaspoon salt, and baking powder together in a separate bowl. Add cold water and oil; mix or knead into a smooth dough.
3. 3 Roll dough out on a lightly floured surface; cut into 3-inch circles using a glass, can, or cookie cutter. Place a spoonful of cottage cheese filling onto each circle. Fold in half and pinch edges together to seal.
4. 4 Bring a large pot of lightly salted water to a boil. Carefully drop pierogies into water; cook until they float, 3 to 4 minutes. Remove from water with a slotted spoon; place on a cooling rack set over a baking sheet to drain.

By BRIDY

Ingredients

• ✓ egg yolk
• rhubarb stalk
• white sugar
• water
• lemon juice
• salt
• butter

Instructions

1. 1 Combine diced rhubarb, sugar, water, lemon juice, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
2. 2 Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup rhubarb mixture; return remaining mixture to saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved 1/3 cup rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan; continue whisking until mixture thickened and curd coats the back of a metal spoon, about 5 minutes. Whisk in butter until melted and fully incorporated.
4. 4 Pour into a sterile jar, cool, and cover. Store curd in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ egg yolk
• yam
• sweet potato
• syrup
• butter
• egg
• pineapple
• cornflake crumbs
• brown sugar
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (177 degrees C).
2. 2 Beat sweet potatoes, 4 tablespoons butter, eggs, and egg yolk in a bowl with an electric mixer until smooth and creamy. Fold in pineapple; transfer to a 1 1/2-quart casserole dish.
3. 3 Combine cornflake crumbs, remaining 2 tablespoons butter, and brown sugar; spoon across top of casserole, in alternating rows at a diagonal, followed by a row of marshmallows. Repeat until you have 5 cornflake rows and 4 marshmallow rows.
4. 4 Bake in the preheated oven until marshmallows have turned golden brown, about 30 minutes.

By Bruce's Yams

Ingredients

• ✓ egg yolk
• potato
• butter
• white pepper
• salt
• cheddar cheese
• onion
• egg
• water
• all-purpose flour
• bread crumb
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Ingredients

• ✓ egg yolk
• vidalia onion
• margarine
• flour
• salt
• chicken broth
• milk
• heavy cream
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ egg yolk
• marsala wine
• white sugar
• heavy cream

Instructions

1. 1 Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
2. 2 Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

By janmaio

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
3. 3 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for 2 hours to overnight.
5. 5 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm, at least 2 hours.

By OSTAFF1

Ingredients

• ✓ egg yolk
• honey
• honey
• heavy cream
• raspberry
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ egg yolk
• strawberry
• sugar
• sugar
• marsala wine

Instructions

1. 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
2. 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
3. 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
4. 4 Spoon custard over the strawberries. Serve while custard is still warm.

By John Mitzewich

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• sugar
• vanilla bean
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ egg yolk
• coffee
• white sugar
• mascarpone cheese
• heavy cream
• candied walnut

Instructions

1. 1 Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
2. 2 Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
3. 3 Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
4. 4 Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
6. 6 Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

By Deborah Lo Scalzo

Ingredients

• ✓ egg yolk
• all-purpose flour
• sugar
• cinnamon
• white wine
• oil

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Ingredients

• ✓ egg yolk
• butter
• sugar
• all-purpose flour
• baking powder
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
2. 2 In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
3. 3 Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

By ANNAMA

Ingredients

• ✓ egg yolk
• milk
• white sugar
• sugar
• heavy cream
• kosher salt

Instructions

1. 1 Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
2. 2 Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.

By John Mitzewich

Ingredients

• ✓ egg yolk
• hazelnut
• all-purpose flour
• confectioners sugar
• butter
• salt
• hazelnut spread

Instructions

1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Ingredients

• ✓ egg yolk
• milk
• white sugar
• heavy cream
• cocoa powder
• dark chocolate

Instructions

1. 1 Heat milk, 1/2 of the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
2. 2 Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
3. 3 Strain custard through a sieve into a bowl and cover with plastic wrap, touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
4. 4 Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

By Ivy

Ingredients

• ✓ egg yolk
• sugar
• mascarpone cheese
• heavy cream
• ladyfinger
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
3. 3 Add mascarpone to whipped yolks. Beat until combined.
4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
6. 6 Spoon half of the cream filling over the lady fingers.
7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
9. 9 Enjoy!

By Carol

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• white sugar
• chocolate hazelnut spread
• instant espresso powder
• vanilla extract

Instructions

1. 1 Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
3. 3 Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
4. 4 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.

By Katie Poppy

Ingredients

• ✓ egg yolk
• spaghetti
• guanciale
• egg
• pecorino romano cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
2. 2 Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
3. 3 Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
4. 4 Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

By Andry008

Ingredients

• ✓ egg yolk
• fettuccini pasta
• butter
• garlic
• heavy cream
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, in a large skillet melt butter and add chopped garlic. Cook on low for about 5 minutes, stirring often to prevent garlic from burning.
3. 3 Pour about a 1/4 cup of heavy cream into a small bowl. Add egg yolk and beat together; set aside.
4. 4 Pour remaining cream into the skillet. Increase heat to medium-high. As cream starts to boil, mix rapidly using a whisk. Add egg mixture slowly to prevent curdling, whisking until well blended. Stir in 1 cup Parmesan cheese until combined.
5. 5 Add remaining Parmesan cheese and parsley; mix until smooth. Remove from heat and serve over cooked pasta.

By Greg

Ingredients

• ✓ egg yolk
• sugar
• mascarpone cheese
• egg white
• heavy cream
• kirschwasser
• coffee
• ladyfinger
• cocoa powder

Instructions

1. 1 In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
2. 2 Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
3. 3 Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

By SALLYCOOKS

Ingredients

• ✓ egg yolk
• egg
• pecorino cheese
• olive oil
• pancetta
• zucchini
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ egg yolk
• orange juice
• gelatin
• egg
• white sugar
• heavy cream
• orange extract
• orange

Instructions

1. 1 Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
3. 3 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
4. 4 Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

By Crjssy

Ingredients

• ✓ egg yolk
• butter
• heavy cream
• parmesan cheese
• romano cheese
• nutmeg
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ egg yolk
• milk
• butter
• salt
• semolina flour
• grana padano cheese
• gruyere cheese
• pancetta bacon
• nutmeg

Instructions

1. 1 Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
2. 2 Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
4. 4 Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
5. 5 Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
6. 6 Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

By clara

Ingredients

• ✓ egg yolk
• milk
• arborio rice
• white sugar
• vanilla extract
• salt
• egg
• heavy cream

Instructions

1. 1 Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
2. 2 Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
3. 3 Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
5. 5 Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

By Cooking Italian With Joe

Ingredients

• ✓ egg yolk
• milk
• kosher salt
• semolina flour
• parmigiano-reggiano cheese
• butter
• butter
• cayenne pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Line a rimmed baking sheet pan with plastic wrap.
2. 2 Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
3. 3 Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
4. 4 Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
6. 6 Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
7. 7 Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• white sugar
• milk
• heavy cream
• vanilla extract
• mascarpone cheese
• coffee
• rum
• ladyfinger cookie
• cocoa powder

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks and sugar together in a medium saucepan until well blended.
3. 3 Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
4. 4 Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
5. 5 Cover tightly and chill in the refrigerator for 1 hour.
6. 6 Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
7. 7 Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
8. 8 Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
9. 9 Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
10. 10 Sprinkle cocoa powder over top.
11. 11 Cover and refrigerate until set, 4 to 6 hours.
12. 12 Enjoy!

By Christine