How to make Zucchini and Basil Bruschetta
YouTube - Zucchini and Basil Bruschetta
How to make Zucchini and Basil Bruschetta
YouTube - Zucchini and Basil Bruschetta
How To Make Pesto
This video shows you how to make tasty italian Pesto all by yourself.
Roast pine nuts. Heat up water for the pasta. Collect a hand full of basil. Mix pine nuts and basil. Add salt, grinded parmesan cheese, garlic and olive oil and mix well. Cook pasta. Add pesto to pasta. Put some Parmesan on top.
YouTube - How To Make Pesto
How to make Spaghetti all'Amatriciana
YouTube - Under The Tuscan Gun-Episode #302, Spaghetti all'Amatriciana
How to make Ragu alla Bolognese
Ingredients:
1/3 pound of ground veal
1/3 pound of ground beef
1/4 pound bacon
1 tablespoon butter
1 onion, 1 carot, 1 celery stalk
1/4 cup of red wine
tomato sauce
1/2 cup broth
milk
salt and pepper
Directions:
Chop in fine pieces the onion, carrot, celery and bacon. Place everything in a saucepan, add the meats and mix well. Add the butter and cook over a slow fire, then add the wine and 1/4 cup broth. When the broth is absorbed add another 1/4 cup broth and let it evaporate. Add a bit of tomato sauce, salt and pepper. Cover the meat with a bit of boiling milk and continue cooking until it has been absorbed.
This sauce can be used on all types of pasta.
How to make Tagliolini
Tagliolini Part One
Tagliolini Part Two
How to make Chicken Marsala
YouTube - Chicken Marsala Recipe
How to make Chicken Florentine
How to make Italian Baked Ziti
This video shows how to make baked ziti, a simple and delicious pasta dish with terrific tomato sauce, lots of melted cheese and flavor. This is Italian comfort food at its best.
YouTube - Video Recipe: Baked Ziti
How to make Kale Almond Pesto
Chef Keith Snow from Harvest Eating.com creates a unique winter time pesto from kale and almonds.
YouTube - Video Recipe: Kale Almond Pesto
Pasta with Cauliflower and Kale Pesto
Chef Keith Snow from Harvest Eating.com creates a unique pasta dish with roasted cauliflower and kale almond pesto.
YouTube - Video Recipe: Pasta with Cauliflower and Kale Pesto
Roasted Cauliflower
A simple and delicious method for making cauliflower taste incredible. Chef Keith Snow from HarvestEating.com demonstrates how to make an unforgettable roasted cauliflower.
YouTube - Video Recipe: Roasted Cauliflower
How to make Wild Mushroom Risotto
Chef Keith Snow from Harvest Eating.com demonstrates the proper technique to make a delicious, creamy risotto. A risotto can include many seasonal varieties of produce -- this one features wild mushrooms and fresh thyme.
How to make White Bean Bruschetta
How to make Chicken Piccata
A simple recipe with chicken breasts in a delicate sauce of butter, lemon and capers. A dash of fresh parsley adds color and flavor. Chef Keith Snow demonstrates how-to make Chicken Piccata in this detailed video.
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How to make Bolognese Sauce - UKTV Food
How to make an Italian Pesto Sauce
Ingredients:
4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
1/4 cup pine nuts
1/2 cup fresh grated Parmesan or Romano cheese
Place the basil in a blender. Add the oil, garlic parsley, salt, pepper, and pine nuts. Blend until all are chopped very fine. Remove from the blender and add the Parmesan or Romano cheese. Toss with pasta.
Crushed New Potatoes with Mint & Feta
How to make Italian Meatballs with Polenta
Italian Meatballs Recipe
Ingredients:
2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano
Directions:
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce.
Basic Polenta Recipe
Ingredients:
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain
Directions:
Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce.
Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta):
Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.
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