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facebook twitter pinterest instagram tumblr google+ rss eat in my kitchen to cook, to bake, to eat and to treat. about recipes to cook to bake cookbook meet in your kitchen press subscribe contact august 18, 2018 meet in your kitchen | love, rome & gnocchi by eat in my kitchen -- imagine your friends throw an opulent dinner party in the pulsing heart of rome on a saturday night und you take over their kitchen hours before the guests arrive with a film team of four to peek over your hosts’ shoulders into their pots and pans. sofie wochner and domenico cortese dealt with our little invasion with remarkable patience. they even welcomed us with big smiles on their faces and a plate full of fresh buttery danish cinnamon buns in their hands. the passionate couple is a confident team in the kitchen, they complement each other and combine two worlds that are geographically and culturally far apart, but somehow match smoothly. sofie is a danish baker and pastry chef with the impulsive temper of an italian signorina, self-taught chef domenico comes from calabria, from the southern tip of italy, but totally lacks the mediterranean drama that one would expect. his voice is calm and his movements are concentrated, he’s quiet and focused when he works in the kitchen. he says he was born in the wrong country, he feels much closer to the northern european mentality, whereas his woman only feels as free and inspired as she wants to be when she’s in her adopted city, in rome. a city kitchen is often a space of improvisation and elaborate compromises, the smallest but also the most charming room of an apartment. it’s the place where everybody meets at a party, making use of every square inch, squeezed and snuggled in, the happy crowd talks, eats, and drinks until dawn. our hosts’ kitchen is just such a magical place, but it’s also a room where the two chefs manage to create the most wonderful dishes for private gatherings, catering, and highly anticipated supper clubs. when it’s time to open the doors for their eatery in rome pop-up restaurant in their flat’s dining room, the kitchen turns into a busy laboratory functioning like clockwork. loaves of bread and cakes baking in batches in the single oven, pillowy gnocchi rolled and shaped on the wooden board at the window, and bell peppers roasting in the flames of the old gas cooker. the room is bright, facing the pretty balcony, domenico’s beautiful little herb garden where basil, thyme, and rosemary grow happily under rome’s ever shining sun – all waiting to be used in the masters’ glorious recipes, like their stuffed gnocchi with mozzarella di bufala, confit tomatoes and flame-roasted bell peppers (you can find the recipe below) . the potato gnocchi melt in your mouth like fluffy clouds, the creamy filling makes it smooth and fits perfectly to the candy-like tomatoes and smoky peppers. it’s a delicious stunner, a colorful homage to the beauty of italian cuisine. in the past few months, the busy duo made their dream come true and started working on their new baby: marigold . if you would like to support sofie and domenico and help them funding their new restaurant and micro bakery in the roman neighborhood ostiense, click here . many new meet in your kitchen features took me to california, japan, france, and italy in the last few months. thanks to zwilling for sponsoring these features for our culinary trip around the world! thank you, my man james hickey, for joining me on these adventures and helping me take pictures! mozzarella di buffala stuffed gnocchi with confit tomatoes and flame-roasted bell pepper by domenico cortese & sofie wochner – marigold, rome you can find the german recipe here . prepare the confit tomatoes and roasted bell pepper a day in advance. serves 4 flame-roasted bell pepper 1 large red bell pepper 3 cloves of garlic, crushed 1/2 medium bunch of parsley, leaves only, chopped fine sea salt ground black pepper about 150ml / 2/3 cup olive oil you can either grill peppers in the flames of a gas cooker (that’s what domenico does) or grill or roast them in the oven (on the highest temperature, turning them every few minutes until partly black), which is the safer method. place the pepper on the gas flame of your cooker set on medium heat. turn the pepper every now and then, mind that the skin turns dark and forms blisters evenly on all sides. transfer the hot pepper to a bowl and cover with cling film, let it sit for 15 minutes. use a small, sharp knife to peel the pepper, cut it in half, and scrape out and discard any seeds and fibers. cut into strips and transfer to a bowl. add the garlic, parsley, salt, and pepper and cover with the olive oil. cover the bowl and let it sit for at least a few hours, or over night. confit tomatoes 8 tomatoes, preferably piccadilly tomatoes fine sea salt ground black pepper 3 medium sprigs fresh savory 4 medium sprigs fresh thyme 10 medium sprigs fresh basil 3 cloves of garlic, crushed olive oil bring a medium pot of water to a boil. fill a large bowl with ice water. clean and score the skin of the tomatoes. blanch them for 20 seconds in the boiling water, then transfer to the ice water. use a small, sharp knife to gently pull off the skin without cutting them. transfer to a small baking dish, season with salt and pepper, and cover with cling film. let them rest in the fridge overnight. take the tomatoes out of the fridge about 1 hour before roasting them. preheat the oven to 130°c / 275°f. spread the herbs and garlic on top of the tomatoes and cover them completely with olive oil. roast for about 4 hours or until they are soft. gnocchi for the filling 150g / 5 ounces mozzarella di buffala 50g / 2 ounces parmesan 3 sprigs fresh basil, leaves only, plus a handful leaves for serving 1/2 tablespoon olive oil fine sea salt ground black pepper for the gnocchi 500g / 18 ounces floury potatoes 1 small egg 50g / 2 ounces parmesan fine sea salt ground black pepper freshly grated nutmeg 100g / 3/4 cup plus 1 tablespoon flour, type 00 for the filling, purée the mozzarella, parmesan, basil, olive oil, salt, and pepper in a food processor or blender until smooth. season to taste with salt and pepper and chill in the fridge for 10 minutes. for the gnocchi, boil the potatoes in unsalted water for about 30-40 minutes or until soft. drain and let them rest for 10 minutes. peel the potatoes and press them through a potato ricer onto a large chopping board or kitchen counter, form a little dome. add the egg, parmesan, salt, pepper, and nutmeg and, using your hands and a dough scraper, mix everything together. add the flour in batches and mix quickly until the gnocchi mixture is combined. add more flour, if it’s too sticky; mind not to over mix it. form the gnocchi while the mixture is still warm: cut off a handful of dough, keep the remaining dough covered with a tea towel, and roll it into a 2.5cm / 1 inch-thick roll. cut into 1cm / 0.5 inch-thick slices. using 2 fingers, make a dent in the middle of each slice. add a tablespoon of the filling and close the gnocchi by rolling it in your hands. transfer the gnocchi to a baking sheet dusted with flour. when all the gnocchi are filled, cook them immediately in salted water (it should taste like the sea) for about 3-4 minutes or until they raise to the surface; or freeze them, but don’t keep them in the fridge. using a slotted ladle, transfer the gnocchi to the plates. arrange the confit tomatoes and roasted peppers on top, drizzle with the oil used to roast the tomatoes, and sprinkle with fresh basil. buon appetito! can you tell us a little bit about yourself? sofie yes, i’m danish and i moved to rome four years ago to live with domenico. straight away, we started our little pop up restaurant in our home here in rome. i make the bread and the pastry. so we divide the work between the two of us. and y ou’re the chef, domenico? domenico si! o ur work is completely separate. i’m not so good with pastry because i don’t like to foll

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Whois Information

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Domain Name: MEIKEPETERS.COM
Registry Domain ID: 1834383918_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.1and1.com
Registrar URL: http://registrar.1and1.info
Updated Date: 2017-11-07T08:17:32Z
Creation Date: 2013-11-06T11:02:32Z
Registry Expiry Date: 2018-11-06T11:02:32Z
Registrar: 1&1 Internet SE
Registrar IANA ID: 83
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +1.6105601459
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS-DE.1AND1-DNS.BIZ
Name Server: NS-DE.1AND1-DNS.COM
Name Server: NS-DE.1AND1-DNS.DE
Name Server: NS-DE.1AND1-DNS.ORG
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-03-13T15:15:45Z <<<

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  REGISTRAR 1&1 Internet SE

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =meikepeters.com

  PORT 43

  TYPE domain

DOMAIN

  NAME meikepeters.com

  CHANGED 2017-11-07

  CREATED 2013-11-06

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  NS-DE.1AND1-DNS.BIZ 217.160.81.1

  NS-DE.1AND1-DNS.COM 217.160.82.1

  NS-DE.1AND1-DNS.DE 217.160.80.1

  NS-DE.1AND1-DNS.ORG 217.160.83.1

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