Italian classics made from scratch: 3 recipes from Cibo e. Vino

Almost everyone loves Italian food, but not everyone has the confidence to make it from scratch.

John Collura, Executive Chef of Cibo e. Vino in Scottsdale, specializes in homemade pastas.

He stopped by Sonoran Living Live to show us how to make some Italian classics in the comfort of your own home.

Here are the chef's recipes:

GNOCCHI

2 Russett potatoes
1 cup A/P flour
2 egg yolks
Salt
Pepper

Coat the potatoes with olive oil and salt.
Cook the potatoes for one hour at 375 degrees for one hour.
Remove potato meat, mash. Let cool for 15 minutes.
Add flour, salt, and pepper.
Combine eggs and mix thoroughly.

VODKA CREAM

¼ cup vodka
¼ cup prosuitto
2 TBL butter
1 TBL garlic
3 cups of cream
1 cup marinara
1 tsp sugar
¼ cup peas

Pre- heat the skillet
Melt 2 TBL butter
Sauteé prosuitto
Add garlic and let it brown
Deglaze with vodka
Add cream
Add marinara
1 tsp sugar
Add the peas
Add 2 TBL of butter and let reduce

STEAMED CLAMS

12 each little necks
2 TBL butter
2 TBL shallots
1 TBL garlic
2 TB- L di glaze with white wine
1 ½ cups clam broth
1 tbl romano
Add clams
1 tsp salt/pepper
Fresh herbs
Serve with garlic bread

Melt butter and soften shallots
Brown garlic and deglaze with white wine
Add clam juice and the clams
Salt and pepper to taste
Finish with butter and fresh herbs, romano
Serve with garlic bread

Cibo e. Vino
34522 North Scottsdale Road
Scottsdale, Arizona 85266
480-595-6600