Ingredients needed:

·        200 gr of pastry flour

·        2 eggs

For the filling

·        500 gr of mixed ground meat  

·        Salt and pepper

·        1 tablespoon of butter

For the dressing

• 150 gr of  kačkavalj (cheese)
• 5 eggs
• 2 cups of sour cream

Also needed

• 100 gr parmesan cheese
• 100 ml of olive oil
• 4-5 tablespoon of ketchup
• 1/2 teaspoons of mixed seasoning
• 100 gr of cheese(trapist)

Pour flour in the bowl, make a dent in the middle and add eggs. With help of fork slowly mix eggs and flour, and later with hands knead in the dough. Cover the dough and wrap in plastic foil and leave 30 minutes. In the meantime, prepare the filling.

Chop the onions and sauté them in the heated butter. Add ground meat, sliced mushrooms, garlic, pepper and salt as desired. Sauté all together and leave it on the side to cool. Divide the dough into 3 equal parts, roll with rolling pin or even better with help of pasta machine if you have one. Roll it into thickness of 2 mm. Cut each square to 10 x 10 cm. Sprinkle with Parmesan cheese and at the bottom of one side put the custard in. Roll it into shape of tube (cannellini). At the bottom of the appropriate heat- resisting dish blend ketchup, olive oil, and spices and then arrange prepared cannellini in the dish. Whisk eggs with cream and pour over (cannellini). Shred some kackavelj (cheese) on top and put to bake in the preheated oven on 180 C until it turns golden color.

Ingredient for the dough:

·        500 gr of flour

·        1 egg

·        2 tablespoons of oil

·        1 teaspoon of salt

·        200 ml of warm water 

 For the filling

·        400 gr of ricotta or other cheese

·        3 eggs

·        salt

For brushing:

·        100 gr of melted margarine

For the dressing:

·        200 ml  of sour cream 

·        250 ml neutral creams

·        3 eggs

 In bowl combine together flour, egg, oil, salt, and stir with warm water. Stir all together carefully so that you don’t get any lumps. Knead together till the dough starts to separate from the sides of the bowl. Cover and let it rest for 30 min.

Cover the table with tablecloth and slightly flour the surface. Roll the dough with rolling pin till you can and rest of the dough stretch with your hands. Stretch it as thin as you can, until you start to see it brake. Cut away the thick edges of the dough. Brush the half of the dough with melted margarine and on the other half spread the filling which you made by combining ingredients listed above. With help of the table cloth roll the dough. Cut them with help of small and thick saucer not knife (same as for cabbage rolls) the intervals 7-8 cm.

Cook in the boiling water for 5 minutes remove with the spoon and arrange them in baking dish next to each other. Pour the dressing on top and bake in preheated oven on 200 ° C about 30 minutes. Instead of margarine, you can use the lard, and so will I the second time I make them.

• 1 package gnocchi
• 20 g butter
• 30 g fresh basil
• 30 g fresh parsley
• 40 g ground walnuts
• 60 g parmesan cheese
• 3 cloves finely shredded garlic
• 100 ml olive oil
• Salt

Cook gnocchi following direction from the package. Wash and dry parsley and basil with kitchen towel then put in mini chopper (or you can use hand blender). Add walnuts, parmesan cheese, garlic and 50 ml of olive oil. Chop up the mixture then add remain oil and salt. When pesto is done put it in jar and preserve in refrigerator, and use it when you need it.

Put butter in pan and melt it then add 2-3 spoons of prepared pesto and mix it, then add cooked and drained gnocchi, mix it well and serve while warm. You can sprinkle some shredded cheese over gnocchi, as you wish.  

Ingredients needed:

• 200 gr of shiitake mushrooms
• 1  large leek
• 4 cloves of garlic
• 1 teaspoon of cayenne pepper
• parsley
• pepper
• mixed spices
• gnocci

Cook Gnocchi according to instructions on the package. Chop mushrooms, garlic, and leeks and sauté on some oil. Lastly add cayenne pepper, pepper, and seasoning mix as desired. Combine with Gnocchi and garnish with fresh parsley.

Ingredients needed:

• 400 gr spiral pasta
• 200 gr of button mushrooms
• 200 gr oyster mushrooms
• 2 tablespoon of flour
• 500 ml of milk
• 200 ml neutral cream
• 1 broccoli
• 50 ml soya sauce
• 150 gr cheese
• 50 ml of oil
• 100 gr of margarine
• Salt and pepper
• Seasonings

Cut mushrooms in fourths, slice oyster mushrooms, separate broccoli flowerets, and boil in some salted water till soft. Sautee oyster mushrooms on little bit of oil. Add button mushrooms, soya sauce and seasoning depending on taste. Cook till all fluid evaporates and mushrooms become soft. Melt margarine, add flour and cook for a minute to make rue. Add milk and stir constantly till you get desired thickness. Towards the end of cooking add spices that you may like. In the meantime place pasta in boiling salted water to cook. Before pasta add 2-3 tablespoons of oil in water so pasta wouldn’t stick to each other. In prepared béchamel sauce add cream, sautéed mushrooms and broccoli and stir. Pour over cooked pasta and grate some cheese on top. Serve while warm.