- published: 17 Apr 2015
- views: 23097
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Italian food, food in Italy, Italian food festival,food documentary 2015, national geographic documentary,bbc channel documentary,discovery documentary,pbs documentary,hbo documentary ,history channel documentary,discovery channel documentary
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Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country's history, culture, food, art and landscape. Their journey begins in Bologna, the capital of Emilia-Romagna, one of the richest regions in Italy. They find out why the city is know as la Dotta (the Learned), la Grassa (the Fat) and la Rossa (the Red), while visiting its shops, art institutions and the oldest university in the world.
Andrew and Giorgio experience the social and friendly atmosphere of the region and meet fishermen casting huge nets at the mouth of the river Po. From there, it is a short journey to Ferrara where they discover the legacy left by the famous dynasty d'Este, and to Modena, home of balsamic vinegar and Ferrari.
Finally, Giorgio reveals the source of modern Italian cuisine - at the Palatina Library in Parma he views an original copy of the first cook book of the newly united Italy - while Andrew admires Correggio's magnificent fresco in the dome of Parma Cathedral.
- published: 23 Jan 2013
- views: 244972
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole. He learns the secret to making the best risotto in the world, and also prepares a beef carpaccio, and a perfect Venetian tiramisu.
-
Sorrento Express, was founded by Julia and Alfonso Amitrano and it has grown from a small scale local distributor of GIOIA CAFFE back in 1996 , to a UK national supplier and importer of mozzarella ricotta , pasta, fresh sausage and many other tipical italian products .
- published: 10 Oct 2014
- views: 55644
Subscribe Now:
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Watch More:
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Making tomato sauce from fresh tomatoes only requires the right tools and a little bit of know-how. Make tomato sauce from fresh tomatoes with help from a personal chef in this free video clip.
Expert: Isabella Morgia di Vicari
Filmmaker: Unknown Media
Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series.
- published: 05 Nov 2012
- views: 621978
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating." Mauro Gulli,
Ingredients
500 g (3⅓ cups) strong bread flour
7 g (1 sachet) dried yeast
1 tsp caster sugar
300 ml filtered water
3 tsp olive oil, plus extra, for greasing
15 g fine sea salt
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 1 hour or overnight if time permits
Place the flour in a mound on your work surface and make a well in the centre. Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together. Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size. If you want to let the dough mature, refrigerate the dough overnight before proving. The following day, remove from the refrigerator, bring to room temperature, then prove as per the recipe.
- published: 04 Jun 2015
- views: 10273
These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a creamy semolina and ricotta filling.
Ingredients
Pastry
500 g plain flour
50 g sugar
6 g salt
200 ml water
150 g lard, softened
Filling
900 ml water
130 g sugar, plus 60 g extra
6 g salt
310 g semolina
vegetable oil
1.3 kg fresh ricotta
2 eggs
1 orange, rind grated
1 vanilla bean, seeds scraped
1 tsp ground cinnamon
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 30 minutes
Chilling time 1 hour
To make the pastry, put the flour, sugar and salt in a bowl and gradually mix in the water with your hands forming a stiff dough. Knead for a few minutes, cover with plastic wrap and leave to rest for about 30 minutes.
Divide the dough into a few pieces (each about the size of a slice of bread) so it is easier to work with. Take the first piece and roll it through a pasta machine on the widest setting. Fold it in three and run it through the machine again. Do this about four times until smooth, then start rolling the pasta out at narrower settings until the sheet is 1 mm thick. Lay the sheet on a work surface and use your fingers to paint with a layer of the lard.
Begin rolling the sheet up from one of the short edges, gently stretching it longer and wider as you do so, until you have formed a cigar. Then roll another piece of dough through the pasta machine, coat it with lard, and roll it up around the first sheet to create a thicker roll. Continue with the rest of the dough until you have formed a large roll. Cover with plastic wrap and refrigerate for at least 1 hour.
To make the filling, put the water, 130 g of sugar and salt in a saucepan and bring to the boil. Once boiling, gradually add the semolina, stirring. Cook for about 5 minutes, until thick. Remove from the heat, brush the top with a little vegetable oil and place the pan in the refrigerator to cool.
Remove the semolina from the saucepan, cut into small cubes and place in a bowl with the extra sugar. Beat with electric beaters until it breaks up. Add the ricotta and one of the eggs and continue beating until smooth. Add the remaining egg, orange rind, vanilla seeds and cinnamon and beat for another 3 minutes.
Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to massage a little lard into the cut sides of each slice and gently push out the centre of the spiral, separating the layers to gradually form a pouch or shell. Scoop some ricotta mixture into the centre, filling to the top. Loosely close the shell and lay it on a tray lined with baking paper. Bake for 25–30 minutes, until crisp and golden.
- published: 05 Jul 2015
- views: 13568
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. Their dishes are their pride and patriotism. In this episode, guest host Francesca takes us with her meetup group "I Love Italian Food" to try Ligurian cuisine. Liguria is a region of Italy that not many are familiar with. It is where the original pesto came from, and it is also famous for its olive oil. We talk to Chef Stefano Ferro about food from that region and what makes it different. Francesca also explains how Italians feel about their food and why they defend it so passionately.
http://www.askcheftony.com - OFFICIAL WEBSITE
@askcheftony - TWITTER
- published: 14 Dec 2012
- views: 4991
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini,
Ingredients
250 ml (1 cup) olive oil
2 large eggplants, cut into medium dice
1 zucchini, cut into small dice
1 large pimento or red capsicum, roughly chopped
2-3 garlic cloves, crushed
1 whole long red chilli, halved lengthways, seeded and finely chopped
1 large brown onion, thinly sliced
60 ml (¼ cup) white wine vinegar
55 g (¼ cup) caster sugar
250 ml (1 cup) good quality passata
1 small bunch basil, leaves torn
½ cup chopped parsley
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped pimento or capsicum and the zucchini and cook for another 5-8 minutes or until slightly softened. Add the garlic and chilli and cook for another 2 minutes or until fragrant. Add the onion, reduce the heat to low and cook for a further 5-8 minutes or until softened. Add the vinegar, sugar and passata and cook for another 3-4 minutes or until slightly reduced and thickened. Season to taste. Add the basil and parsley, then remove from the heat and serve warm or at room temperature.
- published: 07 Jun 2015
- views: 617
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting-facts-about-italian-food/
What would cross your mind when some one ‘s talking about Italian food? Pizza? Pasta? But, actually, Italian cuisine is more diverse and richer than you might think. There’s no limit of things to know about this old, artistic and cultural country. So let us show you some of the most interesting facts about Italian Food now:
1. One way to check your Pasta: tossing it at the wall!
2. Traditional Italian pizza virtually always has thin crust
3. Do Italians really eat pasta every day?
4. Espresso, Latte & Co
5. The history of Pizza
What do you think about those interesting facts about Italia food above? Personally, I love this coutry so much and do want to travel to Italy to enjoy Italian food one day. If you have a “soul food” , why don’t you go to Italy and get a pizza for dinner and cappuccino with a corrnetto for breakfast, it will be a memorable experience in your entire life.
http://youtu.be/MDgGi90akEw
- published: 07 Aug 2015
- views: 1532
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here: http://goo.gl/QuRCzK
In the meantime you can read more of his fantastic pasta recipes in his new book: http://goo.gl/509kJ3
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo: http://goo.gl/yLNlkJ
Links from the video:
Perfect Spaghetti Bolognese | http://goo.gl/4solzy
More Food Tube videos | http://goo.gl/D9NMja
For more nutrition info, click here: http://jamieol.com/D3JimM
Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK
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Twitter: https://twitter.com/JamiesFoodTube
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- published: 27 Mar 2014
- views: 2448161
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar thermometer to make this recipe.
Ingredients
400 g raw almonds
confectionery rice paper
500 g sugar
50 g liquid glucose
100 ml water
450 g orange blossom honey
3 eggwhites
100 g pistachios
60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable
100 g white chocolate
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Setting time overnight
Makes 1.5 kg
You will need to begin this recipe 1 day ahead.
Preheat oven to 180ºC. Lightly roast the almonds. Butter the sides of a lamington tray (approximately 20 cm x 30 cm) and line the base with rice paper.
Put the sugar, glucose and water in a saucepan, stirring to dissolve and brushing down any sugar on the side of the pan with a pastry brush dipped in water. Once all the sugar is dissolved, bring to the boil and cook until it reaches 150°C on a sugar thermometer. At the same time, put the honey in a separate saucepan and cook until it reaches 120°C.
Meanwhile, beat the eggwhites to soft peaks. When the sugar and honey reach temperature, gradually pour the hot honey down the side of the mixing bowl into the eggwhites with the beaters running. Then, gradually pour in the sugar syrup. Keep beating for another 5 minutes (the mixture will begin to firm up), then fold in the almonds, pistachios and cherries.
Pour into the tray and spread to the corners (the mixture will be quite stiff by this stage). To smooth the top, cover with a sheet of baking paper and roll with a rolling pin.
Place a large rectangular tray on top and weight down with a heavy object, such as a bag of sugar or flour. Leave overnight to set.
The next day, melt the chocolate and, after removing the baking paper, spread the chocolate over the top of the nougat. Cover with another sheet of baking paper and smooth the surface of the chocolate with your fingers. Leave for 5 minutes or until the chocolate hardens. Remove the baking paper and cut the nougat into bars.
- published: 02 Jul 2015
- views: 6417
Italian cuisine (Italian: cucina italiana, IPA: [kuˈtʃiːna itaˈljaːna]) has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazines in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine. There are many Franco-Italians dishes such as Steak Florentine and Chicken Marsala.
This page contains text from Wikipedia, the Free Encyclopedia -
http://en.wikipedia.org/wiki/Italian_cuisine
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
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26:00Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
Italian food, food in Italy, Italian food festival,food documentary 2015, national geographic documentary,bbc channel documentary,discovery documentary,pbs documentary,hbo documentary ,history channel documentary,discovery channel documentary ----------------------------------- ✩✩✩ Follow Me ✩✩✩ ----------------------------------- ▶ YouTube : http://goo.gl/CC9LOc ▶ Google+ : http://goo.gl/XA77Se bbc documentary food, bbc food documentary, best food documentaries, best food documentary, documentaries about food, documentaries food, documentaries on food, documentaries on food and health, documentaries on food production, documentary about food, documentary about food and health, documentary about food production, documentary food, documentary on food, food chain documentary, food chains documentary, food choices documentary, food desert documentary, food documentaries, food documentary 2015, food fight documentary, food for change documentary, food incorporated documentary, food matter documentary, food nation documentary, food stamped documentary, food truck documentary, future of food documentary, hbo food documentary, health food documentary, mexican food documentary, organic food documentary, pbs food documentary, the food cure documentary, the future of food documentary, top food documentaries, watch food fight documentary online street food,best food documentary, documentary food, food and health,documentary about food, documentary about food and health,food production, documentary food, food chain documentary, food chains documentary, food choices documentary, food desert documentary, food documentaries, food documentary 2015 -
59:02BBC - Italy Unpacked: The Art of the Feast
BBC - Italy Unpacked: The Art of the FeastBBC - Italy Unpacked: The Art of the Feast
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country's history, culture, food, art and landscape. Their journey begins in Bologna, the capital of Emilia-Romagna, one of the richest regions in Italy. They find out why the city is know as la Dotta (the Learned), la Grassa (the Fat) and la Rossa (the Red), while visiting its shops, art institutions and the oldest university in the world. Andrew and Giorgio experience the social and friendly atmosphere of the region and meet fishermen casting huge nets at the mouth of the river Po. From there, it is a short journey to Ferrara where they discover the legacy left by the famous dynasty d'Este, and to Modena, home of balsamic vinegar and Ferrari. Finally, Giorgio reveals the source of modern Italian cuisine - at the Palatina Library in Parma he views an original copy of the first cook book of the newly united Italy - while Andrew admires Correggio's magnificent fresco in the dome of Parma Cathedral. -
48:10Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UKTaste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole. He learns the secret to making the best risotto in the world, and also prepares a beef carpaccio, and a perfect Venetian tiramisu. - Sorrento Express, was founded by Julia and Alfonso Amitrano and it has grown from a small scale local distributor of GIOIA CAFFE back in 1996 , to a UK national supplier and importer of mozzarella ricotta , pasta, fresh sausage and many other tipical italian products . -
7:44How to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
How to Make Tomato Sauce From Fresh Tomatoes : Italian CuisineHow to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Making tomato sauce from fresh tomatoes only requires the right tools and a little bit of know-how. Make tomato sauce from fresh tomatoes with help from a personal chef in this free video clip. Expert: Isabella Morgia di Vicari Filmmaker: Unknown Media Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series. -
4:34Mauro’s perfect pizza dough - Italian Cuisine
Mauro’s perfect pizza dough - Italian CuisineMauro’s perfect pizza dough - Italian Cuisine
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating." Mauro Gulli, Ingredients 500 g (3⅓ cups) strong bread flour 7 g (1 sachet) dried yeast 1 tsp caster sugar 300 ml filtered water 3 tsp olive oil, plus extra, for greasing 15 g fine sea salt Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 1 hour or overnight if time permits Place the flour in a mound on your work surface and make a well in the centre. Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together. Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size. If you want to let the dough mature, refrigerate the dough overnight before proving. The following day, remove from the refrigerator, bring to room temperature, then prove as per the recipe. -
4:27Sfogliatelle - Italian Cuisine
Sfogliatelle - Italian CuisineSfogliatelle - Italian Cuisine
These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a creamy semolina and ricotta filling. Ingredients Pastry 500 g plain flour 50 g sugar 6 g salt 200 ml water 150 g lard, softened Filling 900 ml water 130 g sugar, plus 60 g extra 6 g salt 310 g semolina vegetable oil 1.3 kg fresh ricotta 2 eggs 1 orange, rind grated 1 vanilla bean, seeds scraped 1 tsp ground cinnamon Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 30 minutes Chilling time 1 hour To make the pastry, put the flour, sugar and salt in a bowl and gradually mix in the water with your hands forming a stiff dough. Knead for a few minutes, cover with plastic wrap and leave to rest for about 30 minutes. Divide the dough into a few pieces (each about the size of a slice of bread) so it is easier to work with. Take the first piece and roll it through a pasta machine on the widest setting. Fold it in three and run it through the machine again. Do this about four times until smooth, then start rolling the pasta out at narrower settings until the sheet is 1 mm thick. Lay the sheet on a work surface and use your fingers to paint with a layer of the lard. Begin rolling the sheet up from one of the short edges, gently stretching it longer and wider as you do so, until you have formed a cigar. Then roll another piece of dough through the pasta machine, coat it with lard, and roll it up around the first sheet to create a thicker roll. Continue with the rest of the dough until you have formed a large roll. Cover with plastic wrap and refrigerate for at least 1 hour. To make the filling, put the water, 130 g of sugar and salt in a saucepan and bring to the boil. Once boiling, gradually add the semolina, stirring. Cook for about 5 minutes, until thick. Remove from the heat, brush the top with a little vegetable oil and place the pan in the refrigerator to cool. Remove the semolina from the saucepan, cut into small cubes and place in a bowl with the extra sugar. Beat with electric beaters until it breaks up. Add the ricotta and one of the eggs and continue beating until smooth. Add the remaining egg, orange rind, vanilla seeds and cinnamon and beat for another 3 minutes. Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to massage a little lard into the cut sides of each slice and gently push out the centre of the spiral, separating the layers to gradually form a pouch or shell. Scoop some ricotta mixture into the centre, filling to the top. Loosely close the shell and lay it on a tray lined with baking paper. Bake for 25–30 minutes, until crisp and golden. -
4:47Italian Food, the Search for Authentic Italian Cuisine in New York City
Italian Food, the Search for Authentic Italian Cuisine in New York CityItalian Food, the Search for Authentic Italian Cuisine in New York City
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. Their dishes are their pride and patriotism. In this episode, guest host Francesca takes us with her meetup group "I Love Italian Food" to try Ligurian cuisine. Liguria is a region of Italy that not many are familiar with. It is where the original pesto came from, and it is also famous for its olive oil. We talk to Chef Stefano Ferro about food from that region and what makes it different. Francesca also explains how Italians feel about their food and why they defend it so passionately. http://www.askcheftony.com - OFFICIAL WEBSITE @askcheftony - TWITTER -
3:48Caponata - Italian Cuisine
Caponata - Italian CuisineCaponata - Italian Cuisine
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini, Ingredients 250 ml (1 cup) olive oil 2 large eggplants, cut into medium dice 1 zucchini, cut into small dice 1 large pimento or red capsicum, roughly chopped 2-3 garlic cloves, crushed 1 whole long red chilli, halved lengthways, seeded and finely chopped 1 large brown onion, thinly sliced 60 ml (¼ cup) white wine vinegar 55 g (¼ cup) caster sugar 250 ml (1 cup) good quality passata 1 small bunch basil, leaves torn ½ cup chopped parsley Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped pimento or capsicum and the zucchini and cook for another 5-8 minutes or until slightly softened. Add the garlic and chilli and cook for another 2 minutes or until fragrant. Add the onion, reduce the heat to low and cook for a further 5-8 minutes or until softened. Add the vinegar, sugar and passata and cook for another 3-4 minutes or until slightly reduced and thickened. Season to taste. Add the basil and parsley, then remove from the heat and serve warm or at room temperature. -
1:365 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting-facts-about-italian-food/ What would cross your mind when some one ‘s talking about Italian food? Pizza? Pasta? But, actually, Italian cuisine is more diverse and richer than you might think. There’s no limit of things to know about this old, artistic and cultural country. So let us show you some of the most interesting facts about Italian Food now: 1. One way to check your Pasta: tossing it at the wall! 2. Traditional Italian pizza virtually always has thin crust 3. Do Italians really eat pasta every day? 4. Espresso, Latte & Co 5. The history of Pizza What do you think about those interesting facts about Italia food above? Personally, I love this coutry so much and do want to travel to Italy to enjoy Italian food one day. If you have a “soul food” , why don’t you go to Italy and get a pizza for dinner and cappuccino with a corrnetto for breakfast, it will be a memorable experience in your entire life. http://youtu.be/MDgGi90akEw -
5:13Real Spaghetti Carbonara | Antonio Carluccio
Real Spaghetti Carbonara | Antonio CarluccioReal Spaghetti Carbonara | Antonio Carluccio
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty. What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below. Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos! Recipe here: http://goo.gl/QuRCzK In the meantime you can read more of his fantastic pasta recipes in his new book: http://goo.gl/509kJ3 And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo: http://goo.gl/yLNlkJ Links from the video: Perfect Spaghetti Bolognese | http://goo.gl/4solzy More Food Tube videos | http://goo.gl/D9NMja For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x -
2:00Learn About Traditional Italian Cuisine
Learn About Traditional Italian Cuisine -
5:25Soft nougat (torrone morbido) - Italian Cuisine
Soft nougat (torrone morbido) - Italian CuisineSoft nougat (torrone morbido) - Italian Cuisine
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar thermometer to make this recipe. Ingredients 400 g raw almonds confectionery rice paper 500 g sugar 50 g liquid glucose 100 ml water 450 g orange blossom honey 3 eggwhites 100 g pistachios 60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable 100 g white chocolate Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Setting time overnight Makes 1.5 kg You will need to begin this recipe 1 day ahead. Preheat oven to 180ºC. Lightly roast the almonds. Butter the sides of a lamington tray (approximately 20 cm x 30 cm) and line the base with rice paper. Put the sugar, glucose and water in a saucepan, stirring to dissolve and brushing down any sugar on the side of the pan with a pastry brush dipped in water. Once all the sugar is dissolved, bring to the boil and cook until it reaches 150°C on a sugar thermometer. At the same time, put the honey in a separate saucepan and cook until it reaches 120°C. Meanwhile, beat the eggwhites to soft peaks. When the sugar and honey reach temperature, gradually pour the hot honey down the side of the mixing bowl into the eggwhites with the beaters running. Then, gradually pour in the sugar syrup. Keep beating for another 5 minutes (the mixture will begin to firm up), then fold in the almonds, pistachios and cherries. Pour into the tray and spread to the corners (the mixture will be quite stiff by this stage). To smooth the top, cover with a sheet of baking paper and roll with a rolling pin. Place a large rectangular tray on top and weight down with a heavy object, such as a bag of sugar or flour. Leave overnight to set. The next day, melt the chocolate and, after removing the baking paper, spread the chocolate over the top of the nougat. Cover with another sheet of baking paper and smooth the surface of the chocolate with your fingers. Leave for 5 minutes or until the chocolate hardens. Remove the baking paper and cut the nougat into bars. -
7:10Italian Garlic & Tomato Chicken Recipe
Italian Garlic & Tomato Chicken RecipeItalian Garlic & Tomato Chicken Recipe
As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com and many more - see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted - Italian Garlic & Tomato Chicken Recipe -
42:51Best New Restaurant Season 01 Episode 01 | Italian Cuisine
Best New Restaurant Season 01 Episode 01 | Italian CuisineBest New Restaurant Season 01 Episode 01 | Italian Cuisine
Two delectable new restaurants serving Italian cuisine face off in three daunting challenges. Doma in Beverly Hills features Italian food with a global twist, while the team at Dolce Italian in South Beach is dedicated to serving authentic Italian dishes. Service is the key to success in this episode where Doma’s veteran waiter Igor puts on a show at every meal and Dolce’s general manager Dean has hospitality in his genes. Best New Restaurant TV show Season 01 Episode 01 | Italian Cuisine
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-
Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
Italian food, food in Italy, Italian food festival,food documentary 2015, national geographic documentary,bbc channel documentary,discovery documentary,pbs documentary,hbo documentary ,history channel documentary,discovery channel documentary ----------------------------------- ✩✩✩ Follow Me ✩✩✩ ----------------------------------- ▶ YouTube : http://goo.gl/CC9LOc ▶ Google+ : http://goo.gl/XA77Se bbc documentary food, bbc food documentary, best food documentaries, best food documentary, documentaries about food, documentaries food, documentaries on food, documentaries on food and health, documentaries on food production, documentary about food, documentary about food and health, documentary about food production, documentary food, documentary on food, food chain documentary, food chains do... -
BBC - Italy Unpacked: The Art of the Feast
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country's history, culture, food, art and landscape. Their journey begins in Bologna, the capital of Emilia-Romagna, one of the richest regions in Italy. They find out why the city is know as la Dotta (the Learned), la Grassa (the Fat) and la Rossa (the Red), while visiting its shops, art institutions and the oldest university in the world. Andrew and Giorgio experience the social and friendly atmosphere of the region and meet fishermen casting huge nets at the mouth of the river Po. From there, it is a short journey to Ferrara where they discover the legacy left by the famous dynasty d'Este, and to Modena, home of balsamic vinegar and Ferrari. Finally, Giorgio reveals the source of modern Italian cuisine -... -
Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole. He learns the secret to making the best risotto in the world, and also prepares a beef carpaccio, and a perfect Venetian tiramisu. - Sorrento Express, was founded by Julia and Alfonso Amitrano and it has grown from a small scale local distributor of GIOIA CAFFE back in 1996 , to a UK national supplier and importer of mozzarella ricotta , pasta, fresh sausage and many other tipical italian products . -
How to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Making tomato sauce from fresh tomatoes only requires the right tools and a little bit of know-how. Make tomato sauce from fresh tomatoes with help from a personal chef in this free video clip. Expert: Isabella Morgia di Vicari Filmmaker: Unknown Media Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series. -
Mauro’s perfect pizza dough - Italian Cuisine
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating." Mauro Gulli, Ingredients 500 g (3⅓ cups) strong bread flour 7 g (1 sachet) dried yeast 1 tsp caster sugar 300 ml filtered water 3 tsp olive oil, plus ex... -
Sfogliatelle - Italian Cuisine
These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a creamy semolina and ricotta filling. Ingredients Pastry 500 g plain flour 50 g sugar 6 g salt 200 ml water 150 g lard, softened Filling 900 ml water 130 g sugar, plus 60 g extra 6 g salt 310 g semolina vegetable oil 1.3 kg fresh ricotta 2 eggs 1 orange, rind grated 1 vanilla bean, seeds scraped 1 tsp ground cinnamon Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables... -
Italian Food, the Search for Authentic Italian Cuisine in New York City
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. Their dishes are their pride and patriotism. In this episode, guest host Francesca takes us with her meetup group "I Love Italian Food" to try Ligurian cuisine. Liguria is a region of Italy that not many are familiar with. It is where the original pesto came from, and it is also famous for its olive oil. We talk to Chef Stefano Ferro about food from that region and what makes it different. Francesca also explains how Italians feel about their food and why they defend it so passionately. http://www.askcheftony.com - OFFICIAL WEBSITE @askcheftony - TWITTER -
Caponata - Italian Cuisine
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini, Ingredients 250 ml (1 cup) olive oil 2 large eggplants, cut into medium dice 1 zucchini, cut into small dice 1 large pimento or red capsicum, roughly chopped 2-3 garlic cloves, crushed 1 whole long red chilli, halved lengthways, seeded and finely chopped 1 large brown onion, ... -
5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting-facts-about-italian-food/ What would cross your mind when some one ‘s talking about Italian food? Pizza? Pasta? But, actually, Italian cuisine is more diverse and richer than you might think. There’s no limit of things to know about this old, artistic and cultural country. So let us show you some of the most interesting facts about Italian Food now: 1. One way to check your Pasta: tossing it at the wall! 2. Traditional Italian pizza virtually always has thin crust 3. Do Italians really eat pasta every day? 4. Espresso, Latte & Co 5. The history of Pizza What do you think about those interesting facts about Italia food above? Personally, I love this coutry so much and do want to travel to Italy to... -
Real Spaghetti Carbonara | Antonio Carluccio
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty. What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below. Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos! Recipe here: http://goo.gl/QuRCzK In the meantime you can read more of his fantastic pasta recipes in his new book: http://goo.gl/509kJ3 And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own... -
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Soft nougat (torrone morbido) - Italian Cuisine
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar thermometer to make this recipe. Ingredients 400 g raw almonds confectionery rice paper 500 g sugar 50 g liquid glucose 100 ml water 450 g orange blossom honey 3 eggwhites 100 g pistachios 60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable 100 g white chocolate Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled... -
Italian Garlic & Tomato Chicken Recipe
As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://www.howtocookgreatethiopian.com http://www.howtocookgreatjamaican.com http://www.howtocookgreatcurry.com http://www.howtocookgreatfilipino.com and many more - see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats ... -
Best New Restaurant Season 01 Episode 01 | Italian Cuisine
Two delectable new restaurants serving Italian cuisine face off in three daunting challenges. Doma in Beverly Hills features Italian food with a global twist, while the team at Dolce Italian in South Beach is dedicated to serving authentic Italian dishes. Service is the key to success in this episode where Doma’s veteran waiter Igor puts on a show at every meal and Dolce’s general manager Dean has hospitality in his genes. Best New Restaurant TV show Season 01 Episode 01 | Italian Cuisine -
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Savoury tart with silverbeet (pizza rustica) - Italian Cuisine
One of my favourite spring classics is pizza rustica, a savoury pie. It's made with ricotta, pecorino, eggs and silverbeet. Ingredients 2 cups plain flour 75 ml of extra-virgin olive oil 3 tbsp white wine pinch of salt 3-3½ tbsp of cold water 1 egg mixed with 2 tbsp of milk Chard filling 1 bunch Swiss chard or silverbeet, well washed and central rib removed 400 g fresh full-cream ricotta, well drained 4 eggs ½ cup (150 g) diced salami or soppressata (omit for a vegetarian version) salt flakes and freshly ground black pepper ½ tsp freshly grated nutmeg Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | Al... -
Antonina’s cannelloni with braised meat (cannelloni di Antonina) - Italian Cuisine
Meaty cannelloni is a staple dish at special occasions in Italy. This recipe includes veal mince, mozzarella and a rich tomato sauce. Serve as a delicious alternative to lasagne or ragù. Ingredients Pasta dough 2 cups (300 g) type ‘00’ flour 3 eggs Meat filling 3 tbsp extra virgin olive oil 1 onion, finely chopped 600 g veal mince salt flakes and freshly ground white pepper 350 g scamorza (see Note) or aged mozzarella, cut into cubes 3 eggs, lightly beaten 150 g freshly grated parmigiano Tomato sauce 3 tbsp extra virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped ¼ red or green capsicum (pepper), in 1 piece 2 x 400 g tins tomatoes or 800 ml passata salt flakes Cook's notes Oven temperatures are for conventional; if using fan-forced (convect... -
Opie & Anthony: Italian Cuisine
Opie and Anthony stumble upon another classic bit when they invite Nick Dipaolo over to the XM side for a chat about Italian food. Hilarity ensues... Note: This clip has been edited as per Youtube's 15-minute length rules. -
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Penne With Cheese & Tomato Sauce : Italian Cuisine
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Penne with cheese and tomato sauce can be prepared in two different ways depending on your preferences. Make penne with cheese and tomato sauce with help from a personal chef in this free video clip. Expert: Isabella Morgia di Vicari Filmmaker: Unknown Media Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series. -
Florentine t-bone steak (bistrecca alla fiorentina) - Italian Cuisine
A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people. Chianina is a large, muscular, slow-growing breed of cattle from the Chiana Valley in Italy. They were the oxen used to pull ploughs in the days of the Romans. Their meat is full flavoured, deeply coloured and surprisingly lean and tender – so tender you can eat it with a spoon. Ingredients 1 hand-cut Chianina T-bone steak weighing 1.2–1.8 kg, aged for 4–5 weeks sea salt extra virgin olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ... -
Making preserved tuna - Italian Cuisine
Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops – so you will have to make it yourself. You do need the bones and/or head to help the process for flavour. Albacore is an excellent tuna to try this recipe with. Try going to local fish markets to source whole fish to try this old Italian way of preserving fish. Ingredients 1 quantity tuna (head, bones, skin on) salt oilve oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All v... -
5 important ingredients for Italian cuisine
It's hard to resist Italian foods for the kind of lifestyle you live in a city. They are tasty, rich and full of varieties. You can easily turn your kitchen to an Italian ready cuisine spot by simply storing few ingredients. Check out this video for a crisp explanation! Facebook - https://www.facebook.com/VentunoKitchenTips?fref=ts Twitter - https://twitter.com/kitchentips1 Youtube - https://www.youtube.com/user/VentunoKitchenTips A Ventuno Production http://www.ventunotech.com
Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
- Order: Reorder
- Duration: 26:00
- Updated: 17 Apr 2015
- views: 23097
Italian food, food in Italy, Italian food festival,food documentary 2015, national geographic documentary,bbc channel documentary,discovery documentary,pbs docu...
Italian food, food in Italy, Italian food festival,food documentary 2015, national geographic documentary,bbc channel documentary,discovery documentary,pbs documentary,hbo documentary ,history channel documentary,discovery channel documentary
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bbc documentary food, bbc food documentary, best food documentaries, best food documentary, documentaries about food, documentaries food, documentaries on food, documentaries on food and health, documentaries on food production, documentary about food, documentary about food and health, documentary about food production, documentary food, documentary on food, food chain documentary, food chains documentary, food choices documentary, food desert documentary, food documentaries, food documentary 2015, food fight documentary, food for change documentary, food incorporated documentary, food matter documentary, food nation documentary, food stamped documentary, food truck documentary, future of food documentary, hbo food documentary,
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street food,best food documentary, documentary food, food and health,documentary about food, documentary about food and health,food production, documentary food, food chain documentary, food chains documentary, food choices documentary, food desert documentary, food documentaries, food documentary 2015
wn.com/Italian Food 2015 ✓ Italian Food Recipes Cuisine Ideas (Food Documentary)
Italian food, food in Italy, Italian food festival,food documentary 2015, national geographic documentary,bbc channel documentary,discovery documentary,pbs documentary,hbo documentary ,history channel documentary,discovery channel documentary
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✩✩✩ Follow Me ✩✩✩
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▶ YouTube : http://goo.gl/CC9LOc
▶ Google+ : http://goo.gl/XA77Se
bbc documentary food, bbc food documentary, best food documentaries, best food documentary, documentaries about food, documentaries food, documentaries on food, documentaries on food and health, documentaries on food production, documentary about food, documentary about food and health, documentary about food production, documentary food, documentary on food, food chain documentary, food chains documentary, food choices documentary, food desert documentary, food documentaries, food documentary 2015, food fight documentary, food for change documentary, food incorporated documentary, food matter documentary, food nation documentary, food stamped documentary, food truck documentary, future of food documentary, hbo food documentary,
health food documentary, mexican food documentary, organic food documentary, pbs food documentary, the food cure documentary, the future of food documentary, top food documentaries, watch food fight documentary online
street food,best food documentary, documentary food, food and health,documentary about food, documentary about food and health,food production, documentary food, food chain documentary, food chains documentary, food choices documentary, food desert documentary, food documentaries, food documentary 2015
- published: 17 Apr 2015
- views: 23097
BBC - Italy Unpacked: The Art of the Feast
- Order: Reorder
- Duration: 59:02
- Updated: 23 Jan 2013
- views: 244972
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country's history, culture, food, art and landscape. Their journey begins in B...
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country's history, culture, food, art and landscape. Their journey begins in Bologna, the capital of Emilia-Romagna, one of the richest regions in Italy. They find out why the city is know as la Dotta (the Learned), la Grassa (the Fat) and la Rossa (the Red), while visiting its shops, art institutions and the oldest university in the world.
Andrew and Giorgio experience the social and friendly atmosphere of the region and meet fishermen casting huge nets at the mouth of the river Po. From there, it is a short journey to Ferrara where they discover the legacy left by the famous dynasty d'Este, and to Modena, home of balsamic vinegar and Ferrari.
Finally, Giorgio reveals the source of modern Italian cuisine - at the Palatina Library in Parma he views an original copy of the first cook book of the newly united Italy - while Andrew admires Correggio's magnificent fresco in the dome of Parma Cathedral.
wn.com/BBC Italy Unpacked The Art Of The Feast
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country's history, culture, food, art and landscape. Their journey begins in Bologna, the capital of Emilia-Romagna, one of the richest regions in Italy. They find out why the city is know as la Dotta (the Learned), la Grassa (the Fat) and la Rossa (the Red), while visiting its shops, art institutions and the oldest university in the world.
Andrew and Giorgio experience the social and friendly atmosphere of the region and meet fishermen casting huge nets at the mouth of the river Po. From there, it is a short journey to Ferrara where they discover the legacy left by the famous dynasty d'Este, and to Modena, home of balsamic vinegar and Ferrari.
Finally, Giorgio reveals the source of modern Italian cuisine - at the Palatina Library in Parma he views an original copy of the first cook book of the newly united Italy - while Andrew admires Correggio's magnificent fresco in the dome of Parma Cathedral.
- published: 23 Jan 2013
- views: 244972
Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
- Order: Reorder
- Duration: 48:10
- Updated: 10 Oct 2014
- views: 55644
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fi...
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole. He learns the secret to making the best risotto in the world, and also prepares a beef carpaccio, and a perfect Venetian tiramisu.
-
Sorrento Express, was founded by Julia and Alfonso Amitrano and it has grown from a small scale local distributor of GIOIA CAFFE back in 1996 , to a UK national supplier and importer of mozzarella ricotta , pasta, fresh sausage and many other tipical italian products .
wn.com/Taste Of Italy 1 Jamie Oliver In Venice Sorrento Express Italian Food UK
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious authentic tastes the real Venice has to offer. Jamie tries his hand at fishing and cooks up spaghetti vongole. He learns the secret to making the best risotto in the world, and also prepares a beef carpaccio, and a perfect Venetian tiramisu.
-
Sorrento Express, was founded by Julia and Alfonso Amitrano and it has grown from a small scale local distributor of GIOIA CAFFE back in 1996 , to a UK national supplier and importer of mozzarella ricotta , pasta, fresh sausage and many other tipical italian products .
- published: 10 Oct 2014
- views: 55644
How to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
- Order: Reorder
- Duration: 7:44
- Updated: 05 Nov 2012
- views: 621978
Subscribe Now:
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Watch More:
http://www.youtube.com/Cookingguide
Making tomato sauce from fresh...
Subscribe Now:
http://www.youtube.com/subscription_center?add_user=Cookingguide
Watch More:
http://www.youtube.com/Cookingguide
Making tomato sauce from fresh tomatoes only requires the right tools and a little bit of know-how. Make tomato sauce from fresh tomatoes with help from a personal chef in this free video clip.
Expert: Isabella Morgia di Vicari
Filmmaker: Unknown Media
Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series.
wn.com/How To Make Tomato Sauce From Fresh Tomatoes Italian Cuisine
Subscribe Now:
http://www.youtube.com/subscription_center?add_user=Cookingguide
Watch More:
http://www.youtube.com/Cookingguide
Making tomato sauce from fresh tomatoes only requires the right tools and a little bit of know-how. Make tomato sauce from fresh tomatoes with help from a personal chef in this free video clip.
Expert: Isabella Morgia di Vicari
Filmmaker: Unknown Media
Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series.
- published: 05 Nov 2012
- views: 621978
Mauro’s perfect pizza dough - Italian Cuisine
- Order: Reorder
- Duration: 4:34
- Updated: 04 Jun 2015
- views: 10273
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential...
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating." Mauro Gulli,
Ingredients
500 g (3⅓ cups) strong bread flour
7 g (1 sachet) dried yeast
1 tsp caster sugar
300 ml filtered water
3 tsp olive oil, plus extra, for greasing
15 g fine sea salt
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 1 hour or overnight if time permits
Place the flour in a mound on your work surface and make a well in the centre. Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together. Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size. If you want to let the dough mature, refrigerate the dough overnight before proving. The following day, remove from the refrigerator, bring to room temperature, then prove as per the recipe.
wn.com/Mauro’S Perfect Pizza Dough Italian Cuisine
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating." Mauro Gulli,
Ingredients
500 g (3⅓ cups) strong bread flour
7 g (1 sachet) dried yeast
1 tsp caster sugar
300 ml filtered water
3 tsp olive oil, plus extra, for greasing
15 g fine sea salt
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 1 hour or overnight if time permits
Place the flour in a mound on your work surface and make a well in the centre. Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together. Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size. If you want to let the dough mature, refrigerate the dough overnight before proving. The following day, remove from the refrigerator, bring to room temperature, then prove as per the recipe.
- published: 04 Jun 2015
- views: 10273
Sfogliatelle - Italian Cuisine
- Order: Reorder
- Duration: 4:27
- Updated: 05 Jul 2015
- views: 13568
These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a cream...
These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a creamy semolina and ricotta filling.
Ingredients
Pastry
500 g plain flour
50 g sugar
6 g salt
200 ml water
150 g lard, softened
Filling
900 ml water
130 g sugar, plus 60 g extra
6 g salt
310 g semolina
vegetable oil
1.3 kg fresh ricotta
2 eggs
1 orange, rind grated
1 vanilla bean, seeds scraped
1 tsp ground cinnamon
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 30 minutes
Chilling time 1 hour
To make the pastry, put the flour, sugar and salt in a bowl and gradually mix in the water with your hands forming a stiff dough. Knead for a few minutes, cover with plastic wrap and leave to rest for about 30 minutes.
Divide the dough into a few pieces (each about the size of a slice of bread) so it is easier to work with. Take the first piece and roll it through a pasta machine on the widest setting. Fold it in three and run it through the machine again. Do this about four times until smooth, then start rolling the pasta out at narrower settings until the sheet is 1 mm thick. Lay the sheet on a work surface and use your fingers to paint with a layer of the lard.
Begin rolling the sheet up from one of the short edges, gently stretching it longer and wider as you do so, until you have formed a cigar. Then roll another piece of dough through the pasta machine, coat it with lard, and roll it up around the first sheet to create a thicker roll. Continue with the rest of the dough until you have formed a large roll. Cover with plastic wrap and refrigerate for at least 1 hour.
To make the filling, put the water, 130 g of sugar and salt in a saucepan and bring to the boil. Once boiling, gradually add the semolina, stirring. Cook for about 5 minutes, until thick. Remove from the heat, brush the top with a little vegetable oil and place the pan in the refrigerator to cool.
Remove the semolina from the saucepan, cut into small cubes and place in a bowl with the extra sugar. Beat with electric beaters until it breaks up. Add the ricotta and one of the eggs and continue beating until smooth. Add the remaining egg, orange rind, vanilla seeds and cinnamon and beat for another 3 minutes.
Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to massage a little lard into the cut sides of each slice and gently push out the centre of the spiral, separating the layers to gradually form a pouch or shell. Scoop some ricotta mixture into the centre, filling to the top. Loosely close the shell and lay it on a tray lined with baking paper. Bake for 25–30 minutes, until crisp and golden.
wn.com/Sfogliatelle Italian Cuisine
These Italian pastries are truly a combination of passion and skill. This recipe uses flaky pastry fashioned into shells. it has a glorious crunch, with a creamy semolina and ricotta filling.
Ingredients
Pastry
500 g plain flour
50 g sugar
6 g salt
200 ml water
150 g lard, softened
Filling
900 ml water
130 g sugar, plus 60 g extra
6 g salt
310 g semolina
vegetable oil
1.3 kg fresh ricotta
2 eggs
1 orange, rind grated
1 vanilla bean, seeds scraped
1 tsp ground cinnamon
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 30 minutes
Chilling time 1 hour
To make the pastry, put the flour, sugar and salt in a bowl and gradually mix in the water with your hands forming a stiff dough. Knead for a few minutes, cover with plastic wrap and leave to rest for about 30 minutes.
Divide the dough into a few pieces (each about the size of a slice of bread) so it is easier to work with. Take the first piece and roll it through a pasta machine on the widest setting. Fold it in three and run it through the machine again. Do this about four times until smooth, then start rolling the pasta out at narrower settings until the sheet is 1 mm thick. Lay the sheet on a work surface and use your fingers to paint with a layer of the lard.
Begin rolling the sheet up from one of the short edges, gently stretching it longer and wider as you do so, until you have formed a cigar. Then roll another piece of dough through the pasta machine, coat it with lard, and roll it up around the first sheet to create a thicker roll. Continue with the rest of the dough until you have formed a large roll. Cover with plastic wrap and refrigerate for at least 1 hour.
To make the filling, put the water, 130 g of sugar and salt in a saucepan and bring to the boil. Once boiling, gradually add the semolina, stirring. Cook for about 5 minutes, until thick. Remove from the heat, brush the top with a little vegetable oil and place the pan in the refrigerator to cool.
Remove the semolina from the saucepan, cut into small cubes and place in a bowl with the extra sugar. Beat with electric beaters until it breaks up. Add the ricotta and one of the eggs and continue beating until smooth. Add the remaining egg, orange rind, vanilla seeds and cinnamon and beat for another 3 minutes.
Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to massage a little lard into the cut sides of each slice and gently push out the centre of the spiral, separating the layers to gradually form a pouch or shell. Scoop some ricotta mixture into the centre, filling to the top. Loosely close the shell and lay it on a tray lined with baking paper. Bake for 25–30 minutes, until crisp and golden.
- published: 05 Jul 2015
- views: 13568
Italian Food, the Search for Authentic Italian Cuisine in New York City
- Order: Reorder
- Duration: 4:47
- Updated: 14 Dec 2012
- views: 4991
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. Their dishes are their pride and patriotism. In this episode, guest ho...
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. Their dishes are their pride and patriotism. In this episode, guest host Francesca takes us with her meetup group "I Love Italian Food" to try Ligurian cuisine. Liguria is a region of Italy that not many are familiar with. It is where the original pesto came from, and it is also famous for its olive oil. We talk to Chef Stefano Ferro about food from that region and what makes it different. Francesca also explains how Italians feel about their food and why they defend it so passionately.
http://www.askcheftony.com - OFFICIAL WEBSITE
@askcheftony - TWITTER
wn.com/Italian Food, The Search For Authentic Italian Cuisine In New York City
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. Their dishes are their pride and patriotism. In this episode, guest host Francesca takes us with her meetup group "I Love Italian Food" to try Ligurian cuisine. Liguria is a region of Italy that not many are familiar with. It is where the original pesto came from, and it is also famous for its olive oil. We talk to Chef Stefano Ferro about food from that region and what makes it different. Francesca also explains how Italians feel about their food and why they defend it so passionately.
http://www.askcheftony.com - OFFICIAL WEBSITE
@askcheftony - TWITTER
- published: 14 Dec 2012
- views: 4991
Caponata - Italian Cuisine
- Order: Reorder
- Duration: 3:48
- Updated: 07 Jun 2015
- views: 617
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve bro...
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini,
Ingredients
250 ml (1 cup) olive oil
2 large eggplants, cut into medium dice
1 zucchini, cut into small dice
1 large pimento or red capsicum, roughly chopped
2-3 garlic cloves, crushed
1 whole long red chilli, halved lengthways, seeded and finely chopped
1 large brown onion, thinly sliced
60 ml (¼ cup) white wine vinegar
55 g (¼ cup) caster sugar
250 ml (1 cup) good quality passata
1 small bunch basil, leaves torn
½ cup chopped parsley
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped pimento or capsicum and the zucchini and cook for another 5-8 minutes or until slightly softened. Add the garlic and chilli and cook for another 2 minutes or until fragrant. Add the onion, reduce the heat to low and cook for a further 5-8 minutes or until softened. Add the vinegar, sugar and passata and cook for another 3-4 minutes or until slightly reduced and thickened. Season to taste. Add the basil and parsley, then remove from the heat and serve warm or at room temperature.
wn.com/Caponata Italian Cuisine
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini,
Ingredients
250 ml (1 cup) olive oil
2 large eggplants, cut into medium dice
1 zucchini, cut into small dice
1 large pimento or red capsicum, roughly chopped
2-3 garlic cloves, crushed
1 whole long red chilli, halved lengthways, seeded and finely chopped
1 large brown onion, thinly sliced
60 ml (¼ cup) white wine vinegar
55 g (¼ cup) caster sugar
250 ml (1 cup) good quality passata
1 small bunch basil, leaves torn
½ cup chopped parsley
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped pimento or capsicum and the zucchini and cook for another 5-8 minutes or until slightly softened. Add the garlic and chilli and cook for another 2 minutes or until fragrant. Add the onion, reduce the heat to low and cook for a further 5-8 minutes or until softened. Add the vinegar, sugar and passata and cook for another 3-4 minutes or until slightly reduced and thickened. Season to taste. Add the basil and parsley, then remove from the heat and serve warm or at room temperature.
- published: 07 Jun 2015
- views: 617
5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
- Order: Reorder
- Duration: 1:36
- Updated: 07 Aug 2015
- views: 1532
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting-facts-about-italian-food/
What would cross your mind when some one ‘...
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting-facts-about-italian-food/
What would cross your mind when some one ‘s talking about Italian food? Pizza? Pasta? But, actually, Italian cuisine is more diverse and richer than you might think. There’s no limit of things to know about this old, artistic and cultural country. So let us show you some of the most interesting facts about Italian Food now:
1. One way to check your Pasta: tossing it at the wall!
2. Traditional Italian pizza virtually always has thin crust
3. Do Italians really eat pasta every day?
4. Espresso, Latte & Co
5. The history of Pizza
What do you think about those interesting facts about Italia food above? Personally, I love this coutry so much and do want to travel to Italy to enjoy Italian food one day. If you have a “soul food” , why don’t you go to Italy and get a pizza for dinner and cappuccino with a corrnetto for breakfast, it will be a memorable experience in your entire life.
http://youtu.be/MDgGi90akEw
wn.com/5 Interesting Facts About Italian Food Italian Cuisine Is More Diverse Than You Might Think
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting-facts-about-italian-food/
What would cross your mind when some one ‘s talking about Italian food? Pizza? Pasta? But, actually, Italian cuisine is more diverse and richer than you might think. There’s no limit of things to know about this old, artistic and cultural country. So let us show you some of the most interesting facts about Italian Food now:
1. One way to check your Pasta: tossing it at the wall!
2. Traditional Italian pizza virtually always has thin crust
3. Do Italians really eat pasta every day?
4. Espresso, Latte & Co
5. The history of Pizza
What do you think about those interesting facts about Italia food above? Personally, I love this coutry so much and do want to travel to Italy to enjoy Italian food one day. If you have a “soul food” , why don’t you go to Italy and get a pizza for dinner and cappuccino with a corrnetto for breakfast, it will be a memorable experience in your entire life.
http://youtu.be/MDgGi90akEw
- published: 07 Aug 2015
- views: 1532
Real Spaghetti Carbonara | Antonio Carluccio
- Order: Reorder
- Duration: 5:13
- Updated: 27 Mar 2014
- views: 2448161
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Genn...
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here: http://goo.gl/QuRCzK
In the meantime you can read more of his fantastic pasta recipes in his new book: http://goo.gl/509kJ3
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo: http://goo.gl/yLNlkJ
Links from the video:
Perfect Spaghetti Bolognese | http://goo.gl/4solzy
More Food Tube videos | http://goo.gl/D9NMja
For more nutrition info, click here: http://jamieol.com/D3JimM
Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK
Subscribe to Food Tube | http://goo.gl/v0tQr
Twitter: https://twitter.com/JamiesFoodTube
Tumblr: http://jamieoliverfoodtube.tumblr.com/
Facebook | http://goo.gl/7R0xdh
More great recipes | http://www.jamieoliver.com
#FOODTUBE
x
wn.com/Real Spaghetti Carbonara | Antonio Carluccio
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here: http://goo.gl/QuRCzK
In the meantime you can read more of his fantastic pasta recipes in his new book: http://goo.gl/509kJ3
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo: http://goo.gl/yLNlkJ
Links from the video:
Perfect Spaghetti Bolognese | http://goo.gl/4solzy
More Food Tube videos | http://goo.gl/D9NMja
For more nutrition info, click here: http://jamieol.com/D3JimM
Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK
Subscribe to Food Tube | http://goo.gl/v0tQr
Twitter: https://twitter.com/JamiesFoodTube
Tumblr: http://jamieoliverfoodtube.tumblr.com/
Facebook | http://goo.gl/7R0xdh
More great recipes | http://www.jamieoliver.com
#FOODTUBE
x
- published: 27 Mar 2014
- views: 2448161
Learn About Traditional Italian Cuisine
- Order: Reorder
- Duration: 2:00
- Updated: 15 Jul 2009
- views: 4018
In this video http://www.WatchMojo.com sits down with Roger Costa from Weinstein & Gavinos to learn everything there is to making traditional and delicious Ital...
In this video http://www.WatchMojo.com sits down with Roger Costa from Weinstein & Gavinos to learn everything there is to making traditional and delicious Italian meals.
wn.com/Learn About Traditional Italian Cuisine
Soft nougat (torrone morbido) - Italian Cuisine
- Order: Reorder
- Duration: 5:25
- Updated: 02 Jul 2015
- views: 6417
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar ther...
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar thermometer to make this recipe.
Ingredients
400 g raw almonds
confectionery rice paper
500 g sugar
50 g liquid glucose
100 ml water
450 g orange blossom honey
3 eggwhites
100 g pistachios
60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable
100 g white chocolate
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Setting time overnight
Makes 1.5 kg
You will need to begin this recipe 1 day ahead.
Preheat oven to 180ºC. Lightly roast the almonds. Butter the sides of a lamington tray (approximately 20 cm x 30 cm) and line the base with rice paper.
Put the sugar, glucose and water in a saucepan, stirring to dissolve and brushing down any sugar on the side of the pan with a pastry brush dipped in water. Once all the sugar is dissolved, bring to the boil and cook until it reaches 150°C on a sugar thermometer. At the same time, put the honey in a separate saucepan and cook until it reaches 120°C.
Meanwhile, beat the eggwhites to soft peaks. When the sugar and honey reach temperature, gradually pour the hot honey down the side of the mixing bowl into the eggwhites with the beaters running. Then, gradually pour in the sugar syrup. Keep beating for another 5 minutes (the mixture will begin to firm up), then fold in the almonds, pistachios and cherries.
Pour into the tray and spread to the corners (the mixture will be quite stiff by this stage). To smooth the top, cover with a sheet of baking paper and roll with a rolling pin.
Place a large rectangular tray on top and weight down with a heavy object, such as a bag of sugar or flour. Leave overnight to set.
The next day, melt the chocolate and, after removing the baking paper, spread the chocolate over the top of the nougat. Cover with another sheet of baking paper and smooth the surface of the chocolate with your fingers. Leave for 5 minutes or until the chocolate hardens. Remove the baking paper and cut the nougat into bars.
wn.com/Soft Nougat (Torrone Morbido) Italian Cuisine
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar thermometer to make this recipe.
Ingredients
400 g raw almonds
confectionery rice paper
500 g sugar
50 g liquid glucose
100 ml water
450 g orange blossom honey
3 eggwhites
100 g pistachios
60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable
100 g white chocolate
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Setting time overnight
Makes 1.5 kg
You will need to begin this recipe 1 day ahead.
Preheat oven to 180ºC. Lightly roast the almonds. Butter the sides of a lamington tray (approximately 20 cm x 30 cm) and line the base with rice paper.
Put the sugar, glucose and water in a saucepan, stirring to dissolve and brushing down any sugar on the side of the pan with a pastry brush dipped in water. Once all the sugar is dissolved, bring to the boil and cook until it reaches 150°C on a sugar thermometer. At the same time, put the honey in a separate saucepan and cook until it reaches 120°C.
Meanwhile, beat the eggwhites to soft peaks. When the sugar and honey reach temperature, gradually pour the hot honey down the side of the mixing bowl into the eggwhites with the beaters running. Then, gradually pour in the sugar syrup. Keep beating for another 5 minutes (the mixture will begin to firm up), then fold in the almonds, pistachios and cherries.
Pour into the tray and spread to the corners (the mixture will be quite stiff by this stage). To smooth the top, cover with a sheet of baking paper and roll with a rolling pin.
Place a large rectangular tray on top and weight down with a heavy object, such as a bag of sugar or flour. Leave overnight to set.
The next day, melt the chocolate and, after removing the baking paper, spread the chocolate over the top of the nougat. Cover with another sheet of baking paper and smooth the surface of the chocolate with your fingers. Leave for 5 minutes or until the chocolate hardens. Remove the baking paper and cut the nougat into bars.
- published: 02 Jul 2015
- views: 6417
Italian Garlic & Tomato Chicken Recipe
- Order: Reorder
- Duration: 7:10
- Updated: 09 Jun 2014
- views: 249202
As part of the HOW TO COOK GREAT NETWORK -
http://www.howtocoogreatfood.com
Also take a look at our channel for other great cooking genres.
And look at the web...
As part of the HOW TO COOK GREAT NETWORK -
http://www.howtocoogreatfood.com
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
http://www.howtocookgreatethiopian.com
http://www.howtocookgreatjamaican.com
http://www.howtocookgreatcurry.com
http://www.howtocookgreatfilipino.com
and many more - see you again soon.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted - Italian Garlic & Tomato Chicken Recipe
wn.com/Italian Garlic Tomato Chicken Recipe
As part of the HOW TO COOK GREAT NETWORK -
http://www.howtocoogreatfood.com
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
http://www.howtocookgreatethiopian.com
http://www.howtocookgreatjamaican.com
http://www.howtocookgreatcurry.com
http://www.howtocookgreatfilipino.com
and many more - see you again soon.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted - Italian Garlic & Tomato Chicken Recipe
- published: 09 Jun 2014
- views: 249202
Best New Restaurant Season 01 Episode 01 | Italian Cuisine
- Order: Reorder
- Duration: 42:51
- Updated: 24 Jan 2015
- views: 7833
Two delectable new restaurants serving Italian cuisine face off in three daunting challenges. Doma in Beverly Hills features Italian food with a global twist, w...
Two delectable new restaurants serving Italian cuisine face off in three daunting challenges. Doma in Beverly Hills features Italian food with a global twist, while the team at Dolce Italian in South Beach is dedicated to serving authentic Italian dishes. Service is the key to success in this episode where Doma’s veteran waiter Igor puts on a show at every meal and Dolce’s general manager Dean has hospitality in his genes. Best New Restaurant TV show Season 01 Episode 01 | Italian Cuisine
wn.com/Best New Restaurant Season 01 Episode 01 | Italian Cuisine
Two delectable new restaurants serving Italian cuisine face off in three daunting challenges. Doma in Beverly Hills features Italian food with a global twist, while the team at Dolce Italian in South Beach is dedicated to serving authentic Italian dishes. Service is the key to success in this episode where Doma’s veteran waiter Igor puts on a show at every meal and Dolce’s general manager Dean has hospitality in his genes. Best New Restaurant TV show Season 01 Episode 01 | Italian Cuisine
- published: 24 Jan 2015
- views: 7833
Chicken Sorrento one of the best recipes of Italian cuisine ever
- Order: Reorder
- Duration: 10:28
- Updated: 01 Nov 2015
- views: 5342
Chicken Sorrento the best ever classic Italian recipe for chicken. Check out this great easy recipe you can make at home. Perfect for entertaining, can be prepa...
Chicken Sorrento the best ever classic Italian recipe for chicken. Check out this great easy recipe you can make at home. Perfect for entertaining, can be prepared in a large sheet pan. On Facebook it's Daddy Jack's New London.
wn.com/Chicken Sorrento One Of The Best Recipes Of Italian Cuisine Ever
Savoury tart with silverbeet (pizza rustica) - Italian Cuisine
- Order: Reorder
- Duration: 5:51
- Updated: 17 Jun 2015
- views: 1274
One of my favourite spring classics is pizza rustica, a savoury pie. It's made with ricotta, pecorino, eggs and silverbeet.
Ingredients
2 cups plain flour
75 m...
One of my favourite spring classics is pizza rustica, a savoury pie. It's made with ricotta, pecorino, eggs and silverbeet.
Ingredients
2 cups plain flour
75 ml of extra-virgin olive oil
3 tbsp white wine pinch of salt
3-3½ tbsp of cold water
1 egg mixed with
2 tbsp of milk
Chard filling
1 bunch Swiss chard or silverbeet, well washed and central rib removed
400 g fresh full-cream ricotta, well drained
4 eggs
½ cup (150 g) diced salami or soppressata (omit for a vegetarian version)
salt flakes and freshly ground black pepper
½ tsp freshly grated nutmeg
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 30 minutes
Cooling time 30 minutes
Place flour, olive oil, wine, salt and 3 tablespoons of water in a food processor and pulse 10-12 times or until the mixture resembles wet sand. Add the remaining water if the dough is too dry. Tip the dough onto a floured surface and press it together with your hands. Shape the dough into a disk, cover it in plastic film and rest in the fridge for 30 minutes. In the meantime, make your filling.
Preheat your oven to 200°C (180°C fan-forced). Grease and flour a 20 cm tart tin.
To make the filling, blanch the chard or silverbeet leaves in salted boiling water for 2–3 minutes. Drain, then plunge them into ice-cold water to preserve their intense emerald hue. Drain again and set aside. Place the ricotta in a large bowl and beat until creamy. Add the eggs and salami or soppressata (if using) and season with salt, pepper and nutmeg. Stir in the cooked chard.
Take the dough out of the fridge and roll it to 3-4 mm thick. Gently place it in a greased and floured tart tim and trim the edged, reserving the scraps for later. Put the filling into the tart shell, decorate the top with a lattice pattern using the reserved pastry scraps, then brush with egg wash. Bake for 30-35 minutes. Remove from the oven and cool in the tin before serving.
Note
• You can make the pastry the day before and keep it in the fridge, well wrapped in plastic film. Allow it to come to room temperature before rolling it out.
wn.com/Savoury Tart With Silverbeet (Pizza Rustica) Italian Cuisine
One of my favourite spring classics is pizza rustica, a savoury pie. It's made with ricotta, pecorino, eggs and silverbeet.
Ingredients
2 cups plain flour
75 ml of extra-virgin olive oil
3 tbsp white wine pinch of salt
3-3½ tbsp of cold water
1 egg mixed with
2 tbsp of milk
Chard filling
1 bunch Swiss chard or silverbeet, well washed and central rib removed
400 g fresh full-cream ricotta, well drained
4 eggs
½ cup (150 g) diced salami or soppressata (omit for a vegetarian version)
salt flakes and freshly ground black pepper
½ tsp freshly grated nutmeg
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 30 minutes
Cooling time 30 minutes
Place flour, olive oil, wine, salt and 3 tablespoons of water in a food processor and pulse 10-12 times or until the mixture resembles wet sand. Add the remaining water if the dough is too dry. Tip the dough onto a floured surface and press it together with your hands. Shape the dough into a disk, cover it in plastic film and rest in the fridge for 30 minutes. In the meantime, make your filling.
Preheat your oven to 200°C (180°C fan-forced). Grease and flour a 20 cm tart tin.
To make the filling, blanch the chard or silverbeet leaves in salted boiling water for 2–3 minutes. Drain, then plunge them into ice-cold water to preserve their intense emerald hue. Drain again and set aside. Place the ricotta in a large bowl and beat until creamy. Add the eggs and salami or soppressata (if using) and season with salt, pepper and nutmeg. Stir in the cooked chard.
Take the dough out of the fridge and roll it to 3-4 mm thick. Gently place it in a greased and floured tart tim and trim the edged, reserving the scraps for later. Put the filling into the tart shell, decorate the top with a lattice pattern using the reserved pastry scraps, then brush with egg wash. Bake for 30-35 minutes. Remove from the oven and cool in the tin before serving.
Note
• You can make the pastry the day before and keep it in the fridge, well wrapped in plastic film. Allow it to come to room temperature before rolling it out.
- published: 17 Jun 2015
- views: 1274
Antonina’s cannelloni with braised meat (cannelloni di Antonina) - Italian Cuisine
- Order: Reorder
- Duration: 5:43
- Updated: 14 Jun 2015
- views: 1361
Meaty cannelloni is a staple dish at special occasions in Italy. This recipe includes veal mince, mozzarella and a rich tomato sauce. Serve as a delicious alter...
Meaty cannelloni is a staple dish at special occasions in Italy. This recipe includes veal mince, mozzarella and a rich tomato sauce. Serve as a delicious alternative to lasagne or ragù.
Ingredients
Pasta dough
2 cups (300 g) type ‘00’ flour
3 eggs
Meat filling
3 tbsp extra virgin olive oil
1 onion, finely chopped
600 g veal mince
salt flakes and freshly ground white pepper
350 g scamorza (see Note) or aged mozzarella, cut into cubes
3 eggs, lightly beaten
150 g freshly grated parmigiano
Tomato sauce
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
¼ red or green capsicum (pepper), in 1 piece
2 x 400 g tins tomatoes or 800 ml passata
salt flakes
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Chilling time 30 minutes
Cooling time 10 minutes
To make the pasta, place the flour on a wooden board, make a well in the centre and drop in the eggs and salt. Mix together using your fingers or a fork, then knead vigorously for about 10 minutes. At first it will look crumbly, but once your body heat activates the starch in the flour the dough will change its texture, transforming into a smooth, firm ball. (If you want to speed things up you can mix the dough ingredients in a food processor until they resemble wet sand, then tip onto a floured board, bring together with your hands and knead for 1 minute.) Wrap the dough in plastic film and let it rest in the fridge for 30 minutes.
To make the filling, heat the olive oil in a large frying pan over medium heat, add the onion and cook for 2–3 minutes or until softened. Add the mince and cook for 15–20 minutes or until most of the water it releases has evaporated and the meat is cooked through, breaking up any lumps with a wooden spoon. Season with salt and pepper, then leave to cool for 10 minutes. Add the scamorza or mozzarella, egg and half the parmigiano, mix well and set aside to cool. You can make this up to a day ahead and rest it the fridge, covered in plastic film.
To make the tomato sauce, heat the olive oil in a large frying pan over medium heat, add the onion, carrot, celery and capsicum and cook for 2– 3 minutes or until softened. Add the tomatoes or passata and a pinch of salt and bring to a simmer. Reduce the heat to low and cook for 20 minutes, stirring occasionally.
Cut the pasta dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic film to prevent it from drying out. Flatten the piece of dough with the palm of your hand, then pass it through the pasta machine’s widest setting three or four times, folding the dough into three each time. Continue passing the dough, each time through a thinner setting, until you get to the second-last setting or the sheet is roughly 3 mm thick. If you don’t have a pasta machine, you can use a rolling pin and a lot of elbow grease.
Cut the pasta into 12 cm x 10 cm rectangles and blanch them in salted boiling water for 1 minute. Set aside to drain on clean tea towels without overlapping them. Place 2 tablespoons of the meat mixture in the middle of each rectangle and roll them up into cigar shapes to enclose the filling.
Preheat your oven to 200°C (180°C fan-forced) and grease a 45 cm x 30 cm baking dish.
Spread a ladle of tomato sauce over the base and arrange all the cannelloni on top in a single layer, seam-side down. Cover with the remaining tomato sauce and sprinkle with the remaining parmigiano. Bake for 30–35 minutes or until golden and irresistible.
Note
• Scamorza is a cow’s milk cheese similar to mozzarella. The warm cheese paste is spun and shaped like a ball, then tied and hung in a pear shape. It is left to dry and it is often smoked. Scamorza has a more robust flavour than fresh mozzarella and may be enjoyed sliced, grilled or as a wonderful filling for toasted panini.
wn.com/Antonina’S Cannelloni With Braised Meat (Cannelloni Di Antonina) Italian Cuisine
Meaty cannelloni is a staple dish at special occasions in Italy. This recipe includes veal mince, mozzarella and a rich tomato sauce. Serve as a delicious alternative to lasagne or ragù.
Ingredients
Pasta dough
2 cups (300 g) type ‘00’ flour
3 eggs
Meat filling
3 tbsp extra virgin olive oil
1 onion, finely chopped
600 g veal mince
salt flakes and freshly ground white pepper
350 g scamorza (see Note) or aged mozzarella, cut into cubes
3 eggs, lightly beaten
150 g freshly grated parmigiano
Tomato sauce
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
¼ red or green capsicum (pepper), in 1 piece
2 x 400 g tins tomatoes or 800 ml passata
salt flakes
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Chilling time 30 minutes
Cooling time 10 minutes
To make the pasta, place the flour on a wooden board, make a well in the centre and drop in the eggs and salt. Mix together using your fingers or a fork, then knead vigorously for about 10 minutes. At first it will look crumbly, but once your body heat activates the starch in the flour the dough will change its texture, transforming into a smooth, firm ball. (If you want to speed things up you can mix the dough ingredients in a food processor until they resemble wet sand, then tip onto a floured board, bring together with your hands and knead for 1 minute.) Wrap the dough in plastic film and let it rest in the fridge for 30 minutes.
To make the filling, heat the olive oil in a large frying pan over medium heat, add the onion and cook for 2–3 minutes or until softened. Add the mince and cook for 15–20 minutes or until most of the water it releases has evaporated and the meat is cooked through, breaking up any lumps with a wooden spoon. Season with salt and pepper, then leave to cool for 10 minutes. Add the scamorza or mozzarella, egg and half the parmigiano, mix well and set aside to cool. You can make this up to a day ahead and rest it the fridge, covered in plastic film.
To make the tomato sauce, heat the olive oil in a large frying pan over medium heat, add the onion, carrot, celery and capsicum and cook for 2– 3 minutes or until softened. Add the tomatoes or passata and a pinch of salt and bring to a simmer. Reduce the heat to low and cook for 20 minutes, stirring occasionally.
Cut the pasta dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic film to prevent it from drying out. Flatten the piece of dough with the palm of your hand, then pass it through the pasta machine’s widest setting three or four times, folding the dough into three each time. Continue passing the dough, each time through a thinner setting, until you get to the second-last setting or the sheet is roughly 3 mm thick. If you don’t have a pasta machine, you can use a rolling pin and a lot of elbow grease.
Cut the pasta into 12 cm x 10 cm rectangles and blanch them in salted boiling water for 1 minute. Set aside to drain on clean tea towels without overlapping them. Place 2 tablespoons of the meat mixture in the middle of each rectangle and roll them up into cigar shapes to enclose the filling.
Preheat your oven to 200°C (180°C fan-forced) and grease a 45 cm x 30 cm baking dish.
Spread a ladle of tomato sauce over the base and arrange all the cannelloni on top in a single layer, seam-side down. Cover with the remaining tomato sauce and sprinkle with the remaining parmigiano. Bake for 30–35 minutes or until golden and irresistible.
Note
• Scamorza is a cow’s milk cheese similar to mozzarella. The warm cheese paste is spun and shaped like a ball, then tied and hung in a pear shape. It is left to dry and it is often smoked. Scamorza has a more robust flavour than fresh mozzarella and may be enjoyed sliced, grilled or as a wonderful filling for toasted panini.
- published: 14 Jun 2015
- views: 1361
Opie & Anthony: Italian Cuisine
- Order: Reorder
- Duration: 14:05
- Updated: 25 Dec 2010
- views: 37295
Opie and Anthony stumble upon another classic bit when they invite Nick Dipaolo over to the XM side for a chat about Italian food. Hilarity ensues...
Note: ...
Opie and Anthony stumble upon another classic bit when they invite Nick Dipaolo over to the XM side for a chat about Italian food. Hilarity ensues...
Note: This clip has been edited as per Youtube's 15-minute length rules.
wn.com/Opie Anthony Italian Cuisine
Opie and Anthony stumble upon another classic bit when they invite Nick Dipaolo over to the XM side for a chat about Italian food. Hilarity ensues...
Note: This clip has been edited as per Youtube's 15-minute length rules.
- published: 25 Dec 2010
- views: 37295
Learn How to Cook Italian Cuisine and Pasta
- Order: Reorder
- Duration: 26:46
- Updated: 21 Apr 2013
- views: 3758
Penne With Cheese & Tomato Sauce : Italian Cuisine
- Order: Reorder
- Duration: 6:38
- Updated: 30 Oct 2012
- views: 10336
Subscribe Now:
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Watch More:
http://www.youtube.com/Cookingguide
Penne with cheese and tomato s...
Subscribe Now:
http://www.youtube.com/subscription_center?add_user=Cookingguide
Watch More:
http://www.youtube.com/Cookingguide
Penne with cheese and tomato sauce can be prepared in two different ways depending on your preferences. Make penne with cheese and tomato sauce with help from a personal chef in this free video clip.
Expert: Isabella Morgia di Vicari
Filmmaker: Unknown Media
Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series.
wn.com/Penne With Cheese Tomato Sauce Italian Cuisine
Subscribe Now:
http://www.youtube.com/subscription_center?add_user=Cookingguide
Watch More:
http://www.youtube.com/Cookingguide
Penne with cheese and tomato sauce can be prepared in two different ways depending on your preferences. Make penne with cheese and tomato sauce with help from a personal chef in this free video clip.
Expert: Isabella Morgia di Vicari
Filmmaker: Unknown Media
Series Description: You don't need to spend a lot of money at a fancy restaurant to enjoy delicious Italian cuisine. Bring Italian cuisine into your own home with help from a personal chef in this free video series.
- published: 30 Oct 2012
- views: 10336
Florentine t-bone steak (bistrecca alla fiorentina) - Italian Cuisine
- Order: Reorder
- Duration: 3:51
- Updated: 04 Jul 2015
- views: 3600
A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one ...
A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people. Chianina is a large, muscular, slow-growing breed of cattle from the Chiana Valley in Italy. They were the oxen used to pull ploughs in the days of the Romans. Their meat is full flavoured, deeply coloured and surprisingly lean and tender – so tender you can eat it with a spoon.
Ingredients
1 hand-cut Chianina T-bone steak weighing 1.2–1.8 kg, aged for 4–5 weeks
sea salt
extra virgin olive oil
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Bring the steak to room temperature.
Light some coals in a charcoal grill and when the flames die down, evenly spread out the hot coals. Clean the grill with a steel brush and a dry cloth.
Grill the steak for 4–5 minutes on each side. The steak should be cooked rare.
Place on a serving platter, sprinkle with generous sea salt, drizzle with abundant olive oil, and serve immediately.
wn.com/Florentine T Bone Steak (Bistrecca Alla Fiorentina) Italian Cuisine
A true Florentine steak uses Chianina beef, and is always served rare. The steaks are enormous and designed to be shared – as you can see from this recipe, one steak serves two to three people. Chianina is a large, muscular, slow-growing breed of cattle from the Chiana Valley in Italy. They were the oxen used to pull ploughs in the days of the Romans. Their meat is full flavoured, deeply coloured and surprisingly lean and tender – so tender you can eat it with a spoon.
Ingredients
1 hand-cut Chianina T-bone steak weighing 1.2–1.8 kg, aged for 4–5 weeks
sea salt
extra virgin olive oil
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Bring the steak to room temperature.
Light some coals in a charcoal grill and when the flames die down, evenly spread out the hot coals. Clean the grill with a steel brush and a dry cloth.
Grill the steak for 4–5 minutes on each side. The steak should be cooked rare.
Place on a serving platter, sprinkle with generous sea salt, drizzle with abundant olive oil, and serve immediately.
- published: 04 Jul 2015
- views: 3600
Making preserved tuna - Italian Cuisine
- Order: Reorder
- Duration: 6:02
- Updated: 27 Jun 2015
- views: 5755
Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops ...
Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops – so you will have to make it yourself. You do need the bones and/or head to help the process for flavour. Albacore is an excellent tuna to try this recipe with. Try going to local fish markets to source whole fish to try this old Italian way of preserving fish.
Ingredients
1 quantity tuna (head, bones, skin on)
salt
oilve oil
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Cooling time 30 minutes
In a large pot, add the tuna meat, fish bones and skin, etc. Cover with a salt-water solution. (Sea water is on average 3.5% salt. To make your own, for every 1 litre of water, add 35 g of salt). Stir thoroughly.
Bring to the boil and boil for 3–4 hours (reduce heat a little to obtain a gentle rolling boil).
After 3–4 hours, remove from heat and allow to cool (cool enough so you can dip your hands in).
Remove the tuna meat gently and break up into large pieces. Place the pieces into sterilised jars. Top up each jar with olive oil, shaking gently to remove air bubbles. Seal each jar immediately, though not too tight.
Place jars in a large pot (see Note) and cover with water. Bring to boil, and boil for 2 hours (see Note).
After 2 hours, remove the jars and set aside to cool. Store in a cool place for 1 month to allow the flavours to develop.
Note
• Place cloth in bottom of your pot and between layers. This will stop jars rattling in the metal pan.
• The oil will tend to expand a little during this boiling process, so don't put the lids on too tightly. That said, the lids do have to be tight enough for the oil not to escape.
• It is recommended you use the fish in cooked dishes, heating the fish to at least 80°C before consuming so as to minimise risk of botulism.
wn.com/Making Preserved Tuna Italian Cuisine
Preserving tuna is a great way to store fish that you cannot eat in one go. The flavour obtained is far superior to tuna in a tin and rarely found in the shops – so you will have to make it yourself. You do need the bones and/or head to help the process for flavour. Albacore is an excellent tuna to try this recipe with. Try going to local fish markets to source whole fish to try this old Italian way of preserving fish.
Ingredients
1 quantity tuna (head, bones, skin on)
salt
oilve oil
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Cooling time 30 minutes
In a large pot, add the tuna meat, fish bones and skin, etc. Cover with a salt-water solution. (Sea water is on average 3.5% salt. To make your own, for every 1 litre of water, add 35 g of salt). Stir thoroughly.
Bring to the boil and boil for 3–4 hours (reduce heat a little to obtain a gentle rolling boil).
After 3–4 hours, remove from heat and allow to cool (cool enough so you can dip your hands in).
Remove the tuna meat gently and break up into large pieces. Place the pieces into sterilised jars. Top up each jar with olive oil, shaking gently to remove air bubbles. Seal each jar immediately, though not too tight.
Place jars in a large pot (see Note) and cover with water. Bring to boil, and boil for 2 hours (see Note).
After 2 hours, remove the jars and set aside to cool. Store in a cool place for 1 month to allow the flavours to develop.
Note
• Place cloth in bottom of your pot and between layers. This will stop jars rattling in the metal pan.
• The oil will tend to expand a little during this boiling process, so don't put the lids on too tightly. That said, the lids do have to be tight enough for the oil not to escape.
• It is recommended you use the fish in cooked dishes, heating the fish to at least 80°C before consuming so as to minimise risk of botulism.
- published: 27 Jun 2015
- views: 5755
5 important ingredients for Italian cuisine
- Order: Reorder
- Duration: 1:43
- Updated: 17 Feb 2014
- views: 201
It's hard to resist Italian foods for the kind of lifestyle you live in a city. They are tasty, rich and full of varieties. You can easily turn your kitchen to ...
It's hard to resist Italian foods for the kind of lifestyle you live in a city. They are tasty, rich and full of varieties. You can easily turn your kitchen to an Italian ready cuisine spot by simply storing few ingredients. Check out this video for a crisp explanation!
Facebook - https://www.facebook.com/VentunoKitchenTips?fref=ts
Twitter - https://twitter.com/kitchentips1
Youtube - https://www.youtube.com/user/VentunoKitchenTips
A Ventuno Production http://www.ventunotech.com
wn.com/5 Important Ingredients For Italian Cuisine
It's hard to resist Italian foods for the kind of lifestyle you live in a city. They are tasty, rich and full of varieties. You can easily turn your kitchen to an Italian ready cuisine spot by simply storing few ingredients. Check out this video for a crisp explanation!
Facebook - https://www.facebook.com/VentunoKitchenTips?fref=ts
Twitter - https://twitter.com/kitchentips1
Youtube - https://www.youtube.com/user/VentunoKitchenTips
A Ventuno Production http://www.ventunotech.com
- published: 17 Feb 2014
- views: 201
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26:00
Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
Italian food, food in Italy, Italian food festival,food documentary 2015, national geograp...
published: 17 Apr 2015
Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
Italian Food 2015 ✓ Italian Food Recipes & Cuisine Ideas (Food Documentary)
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- published: 17 Apr 2015
- views: 23097
59:02
BBC - Italy Unpacked: The Art of the Feast
Andrew Graham-Dixon and chef Giorgio Locatelli travel through Italy exploring the country'...
published: 23 Jan 2013
BBC - Italy Unpacked: The Art of the Feast
BBC - Italy Unpacked: The Art of the Feast
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- published: 23 Jan 2013
- views: 244972
48:10
Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
Jamie's in Venice, getting away from the tourist traps, and experiencing the delicious aut...
published: 10 Oct 2014
Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
Taste of Italy #1: Jamie Oliver in Venice - Sorrento Express Italian Food UK
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- published: 10 Oct 2014
- views: 55644
7:44
How to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
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Watch Mor...
published: 05 Nov 2012
How to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
How to Make Tomato Sauce From Fresh Tomatoes : Italian Cuisine
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- published: 05 Nov 2012
- views: 621978
4:34
Mauro’s perfect pizza dough - Italian Cuisine
"There’s a world of difference between a good pizza dough and a perfect one. It’s not hard...
published: 04 Jun 2015
Mauro’s perfect pizza dough - Italian Cuisine
Mauro’s perfect pizza dough - Italian Cuisine
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- published: 04 Jun 2015
- views: 10273
4:27
Sfogliatelle - Italian Cuisine
These Italian pastries are truly a combination of passion and skill. This recipe uses flak...
published: 05 Jul 2015
Sfogliatelle - Italian Cuisine
Sfogliatelle - Italian Cuisine
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- published: 05 Jul 2015
- views: 13568
4:47
Italian Food, the Search for Authentic Italian Cuisine in New York City
Why do Italians take their food so seriously? Authentic cuisine is important to Italians. ...
published: 14 Dec 2012
Italian Food, the Search for Authentic Italian Cuisine in New York City
Italian Food, the Search for Authentic Italian Cuisine in New York City
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- published: 14 Dec 2012
- views: 4991
3:48
Caponata - Italian Cuisine
"There are so many regional variations for this Italian vegetable dish, but this is the on...
published: 07 Jun 2015
Caponata - Italian Cuisine
Caponata - Italian Cuisine
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- published: 07 Jun 2015
- views: 617
1:36
5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
Read more about 5 interesting facts about Italian Food: http://tipsdaily.net/5-interesting...
published: 07 Aug 2015
5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
5 Interesting Facts about Italian Food - Italian Cuisine is more Diverse than You might Think
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- published: 07 Aug 2015
- views: 1532
5:13
Real Spaghetti Carbonara | Antonio Carluccio
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to h...
published: 27 Mar 2014
Real Spaghetti Carbonara | Antonio Carluccio
Real Spaghetti Carbonara | Antonio Carluccio
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- published: 27 Mar 2014
- views: 2448161
2:00
Learn About Traditional Italian Cuisine
In this video http://www.WatchMojo.com sits down with Roger Costa from Weinstein & Gavinos...
published: 15 Jul 2009
Learn About Traditional Italian Cuisine
Learn About Traditional Italian Cuisine
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- published: 15 Jul 2009
- views: 4018
5:25
Soft nougat (torrone morbido) - Italian Cuisine
Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will...
published: 02 Jul 2015
Soft nougat (torrone morbido) - Italian Cuisine
Soft nougat (torrone morbido) - Italian Cuisine
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- published: 02 Jul 2015
- views: 6417
7:10
Italian Garlic & Tomato Chicken Recipe
As part of the HOW TO COOK GREAT NETWORK -
http://www.howtocoogreatfood.com
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published: 09 Jun 2014
Italian Garlic & Tomato Chicken Recipe
Italian Garlic & Tomato Chicken Recipe
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- published: 09 Jun 2014
- views: 249202
42:51
Best New Restaurant Season 01 Episode 01 | Italian Cuisine
Two delectable new restaurants serving Italian cuisine face off in three daunting challeng...
published: 24 Jan 2015
Best New Restaurant Season 01 Episode 01 | Italian Cuisine
Best New Restaurant Season 01 Episode 01 | Italian Cuisine
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- published: 24 Jan 2015
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photo: AP / Susan Walsh
President Nero Roasted While Trump And World Burned
Edit WorldNews.com 02 May 2016
Article by WN.com Correspondent Dallas DarlingPlaying the part of Commander-In-Entertainer, President Barack Obama tried one last time to appease the Hollywood-like infotainment industry by transforming the most dignified and noble office in America into a staged performance ... But even the New York Times noticed how Trump was shamed before his peers and wife and turned angry. In fact, he bolted for the exit before the end of the night....
photo: NASA / JPL-Caltech/Cornelius Dammrich
Scientists Prep For Mission To Nudge Asteroids Far From Earth
Edit WorldNews.com 02 May 2016
Asteroids of all shapes and sizes are constantly striking the Earth from small pebble-sized pieces to larger, more spectacular fireballs showing up in the atmosphere, The Guardian reports.Every few decades, the report continues, a lump of rock the size of a double-decker bus heads towards Earth before creating a small crater much like the Russian Chelyabinsk incident on Feb. 15, 2013 ... Preparations for the mission are well underway....
photo: AP / Francois Mori
Elon Musk’s research group opens ‘AI gym’ to train robots not to destroy the human race
Edit The Independent 02 May 2016
Elon Musk’s AI research group has opened a “gym” for robots, to ensure that they can be properly tested ... In pictures. Artificial intelligence through history....
photo: Creative Commons / Nicolas Genin
Prince's last supper went untouched, says musician's personal chef
Edit The Guardian 02 May 2016
Ray Roberts, who cooked for Prince for three years, said in the months before his death he was ‘sick a lot’. In the months leading to his death, Prince suffered from frequent sore throats and seemed to be losing weight, his personal chef has said. Ray Roberts cooked for the musician at his Paisley Park home in Minneapolis every day for three years. Related. Prince's final days. few clues pointed to secret behind star's untimely death ... ....
photo: Creative Commons / Czatlantis
Researchers have stumbled upon a battery breakthrough that could change energy storage forever
Edit Business Insider 02 May 2016« back to news headlines
About Martha Bakerjian
Edit About.com 29 Apr 2016
Martha is passionate about Italian food and culture and enjoys sharing her vast experience with others ... Martha spent five summers in central Sardinia, where, as a member of the staff, she helped plan the logistics for an archaeological project, cooked traditional Italian cuisine for the crew, and managed the dig house ... She has also studied Italian language and culture at the University for Foreigners in Perugia, Italy....
Friday Fix tickets
Edit Skiddle 29 Apr 2016
Illusions Bar And Grill in London. Friday 29th April 2016. 2.00pm til 1.00am (last entry 11.30pm). Minimum Age. 18. We are happy to announce that our newly renovated venue is now ready for your club and dining pleasure in Ealing. Event Info ... We are eager to treat you to a unique and cost effective dining experience with our delicious Italian Cuisine Menu ... We have 2 bars filled by the great selection of spirits, cocktails and Italian cuisine....
Food retailers on the march across Sydney
Edit Sydney Morning Herald 29 Apr 2016
Matt Hudson, associate director retail leasing for Colliers International, said the strategic purchase of the Fratelli Fresh Group provides new owners Urban Purveyor Group with a perfect springboard into the Italian cuisine sector and offers an immediate expansion platform across the broader eastern seaboard....
NH Hotel Group chooses the Eternal city for the... (NH Hotel Group SA)
Edit Public Technologies 29 Apr 2016
Since then, the Company operates nine NH Collection hotels more in key strategic Italian cities as Amalfi, Taormina, Florence, Milan, Genoa, Turin and Rome ... and Italian society ... Starting with the 'Grand Tour' restaurant, that offers to its guests a memorable dining experience of local tradition through the tastes and flavours of Italian cuisine....
Leonardo DiCaprio seen on rare outing with his long-haired father George
Edit The Daily Mail 27 Apr 2016Italy's movable feast
Edit China Daily 26 Apr 2016
. A Milan chef takes Beijing diners on a virtual tour of his country, one bite at a time ... Ask Italian chefs where they are from, and the response is rarely "Italy" ... But while Portaluppi is firmly rooted in his regional foods, he is also eager to show China the big picture of Italian cuisine ... ....
Italian entrepreneurs hope diners will get their teeth into 'kissing garlic'
Edit The Guardian 25 Apr 2016
The garlic, known in Italian as aglione, has a milder flavour, is odourless and easy to digest, say the two entrepreneurs, Alessandro Guagni and Lorenzo Bianchi ... Garlic is often associated with Italian cuisine, and is considered an important ingredient when cooking roasted potatoes, lamb, roast pork and bruscetta, but it is not a flavour that dominates typical dishes....
For best view of Naha, Okinawa, take a dip in Hyatt Regency pool
Edit South China Morning Post 23 Apr 2016
I don’t seem to be able to find the hotel on my map. Then you need a newer map, because the Hyatt Regency is the latest addition to the Naha skyline. Opened last May, the hotel has become the place to stay in the Okinawan capital while The Lounge and its Garden Deck have redefined swish ... What are the dining options? The Milano Grill specialises in Italian cuisine, with the open kitchen serving up culinary theatre along with the meals ... ....
Just in Time for Summer, Four Seasons Hotel Istanbul at the Bosphorus Opens Its Al Fresco Dining Outlets (Four Seasons Hotels Inc)
Edit Public Technologies 22 Apr 2016
(Source. Four Seasons Hotels Inc) ... Going back to the basics of Italian cuisine, the culinary team lead by Executive Chef Sebastiano Spriveri has finalised Aqua's spring/summer menu and is ready for a lively summer operation ... The intimate Aqua terrace offers discreet al fresco dining with unique features of Italian cuisine that represents quality, simplicity, health and traditions ... Four Seasons Hotels Inc ... Original Document ... (noodl....
Launch Party tickets
Edit Skiddle 22 Apr 2016
Illusions Bar And Grill in London. Friday 22nd April 2016. 6.00pm til 3.00am (last entry 11.00pm). Minimum Age. 18. Newly renovated venue in Ealing Broadway. Brunches, cocktails, lunches, dinners, club nights and private events. Event Info. Venue. Buy tickets securely. Type of Ticket Price QuantityQty ... Embed Ticket Box ... We are eager to treat you to a unique and cost effective dining experience with our delicious Italian Cuisine Menu ... 18 ... ....
About Danette St. Onge, Our Italian Food Expert
Edit About.com 21 Apr 2016
To see all Italian Food articles, click here. Danette is a food and travel writer specializing in international cuisines and the science and chemistry of food and cooking ... Italian cuisine is one of the most popular in the world, with good reason ... Join me in exploring the world of traditional and modern Italian food -- buon appetito! ....
Easter Activities in Full Swing at Four Seasons Hotel Cairo at Nile Plaza (Four Seasons Hotels Inc)
Edit Public Technologies 20 Apr 2016
(Source. Four Seasons Hotels Inc). Spring is here and bringing the Easter celebrations to life is none other than Four Seasons Hotel Cairo at Nile Plaza ... Then again, on the savoury front, what is Easter without some extraordinary cuisine?. Easter Sunday Brunch - May 1, 2016 ... For Italian cuisine lovers, Bella is where guests will be treated to a memorable meal with an enticing selection of at the Easter buffet....
Record participation expected at Abu Dhabi book fair
Edit The National 20 Apr 2016
Italy's major role in the fair will be presented through prominent Italian authors, poets, academics, musicians, and cooks. A leading Italian string quartet are set to kick the event off with a free concert at the Abu Dhabi Theatre on Tuesday evening while renowned writers will hold storytelling and writing workshops ... Visitors will also get to sample Italian cuisine with well-known chefs creating dishes based on famous Italian novels....
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