British Event Host Gaby Huddart Interviews Chef Valentina Harris

Oct 15, 2024 | Join London-based celebrity interviewer Gaby Huddart for a fascinating interview with legendary culinary expert and cookbook author Valentina Harris. During this conversation, Chef Harris recalls her early years in Italy, where her love for cooking began at age six, nurtured by her Anglo-Italian family of gourmets. She shares highlights from her prolific writing career, including from The Italian Regional Cookbook, a comprehensive guide to the cuisine from each of Italy’s twenty regions that took her more than ten years to compile. Chef Harris also delights Gaby with samples of her latest culinary creations.

Broadcast on Viking.TV on October 15, 2024.

Hungry Man Kitchen: How to Make Calzone at Home - Amazing Stuffed Pizza

Feb 18, 2024 | Amsterdam | Today we are making a calzone which is simply a stuffed pizza with your favorite ingredients. This incredibly savory food originated in Naples and makes a perfect meal for breakfast, lunch, or dinner. Baked in the oven, or deep fried, and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, the sky is the limit for this fluffy sandwich size pizza. In this video, we will make an oven-baked calzone filled with ricotta cheese, mozzarella, spinach and topped with crispy parmesan.


For the full recipe, please click here, then click on ‘more’.

You can help grow the Hungry Man Kitchen channel by subscribing to the channel. To do so, please click here.

El Pastificio de Nicola: Panzanella: The Perfect Italian Salad for Summer

Jan 31, 2024 | Panzanella, a traditional Italian dish, is a salad composed of stale bread and vegetables, ideal for summer. It's quick and easy to prepare; however, it benefits from some resting time to allow the flavors to fully blend. This dish serves perfectly as an appetizer or a light, speedy lunch.

For the full recipe, click here, then click on ‘more’.

How Saffron Risotto Is Made in Italy | DW Food

Feb 10, 2024 | Risotto is a simple dish with just a few ingredients, and yet many people fail at making it.

The perfect risotto can only be achieved with a lot of patience and instinct. Head chef Elvis Dollenga from the Milanese restaurant Risoelatte shows you all the tricks on how to prepare Risotto alla Milanese perfectly and how to achieve that special, creamy consistency.

The special thing about Risotto alla Milanese: the saffron gives it its yellow hue. In the 16th century, one of the apprentices working on the stained-glass windows of Milan Cathedral is said to have added saffron to the white rice to give it its special color. Today, Risotto alla Milanese is a classic of Italian cuisine.

Italy is still the largest rice exporter in Europe. The rice is grown in the Po Valley, which is also known as the rice bowl of Europe. So it's no wonder that the traditional Milanese dish is risotto. You need risotto rice (only this releases the starch during cooking and constant stirring to create the special creaminess), freshly cooked beef stock made from bones and vegetables, white wine, Parmesan and butter. And of course: saffron.

CREDITS:

Report: Andrea Horakh
Camera: Domenico Cannata
Edit: Monika Wenczel
Supervising Editors: Ruben Kalus

Dinner In Rome - Lidia's Italian Table

Nov 15, 2021 | A popular dish in Lidia's first restaurant in Queens, New York, and still a favorite in her home today, Lidia shares her recipes with us…

Lasagna & Caesar Salad - Lidia's Italian Table (S1E12)

Oct 12, 2021 | Caesar salad is a staple on the Italian-American table, even though it’s origin in Mexican. Lidia’s version is the best of both, and shows us why it is probably America’s most popular salad. And who doesn’t love lasagna? Lidia’s is classic Italian-American lasagna, steeped in her special meat sauce.
For Lidia’s website, click here.

Saltimbocca alla Romana: How to Make Rome’s Most Popular Main Dish

Oct 28, 2023 | Saltimbocca alla Romana is so good, that it literally “jumps into your mouth” - that’s what it means in Italian. The veal cutlet with prosciutto and sage is one of Rome’s most popular main dishes and an absolute classic in Italy’s capital.

This traditional Roman dish is a true culinary gem, known for its elegant simplicity and bold flavors. In this video, we dive into the history and origins of Saltimbocca alla Romana, uncovering the ingredients and techniques that make it a favorite in Italian households.

How Authentic Ragù alla Bolognese Is Made in Italy

Nov 11, 2023 | Italy is famous for various pasta dishes and one of the most popular is: Ragù alla Bolognese. This meaty tomato sauce is known far beyond Italy's borders and is an absolute classic of Italian cuisine. But how is it prepared correctly? Why is the original recipe kept in the Bologna Chamber of Commerce? And why shouldn't you use spaghetti for this dish - as many people do? Let's find out!

Stanley Tucci Makes Chicken Cacciatore

Sep 15, 2023 | “Each Italian family seems to have its own variation on this classic dish,” says Stanley Tucci, actor, cookbook author and host of the series Searching for Italy. This version hails from his mother’s side of the family, and it includes tomatoes — an ingredient that cooks on his father’s side of the family typically omitted from their chicken cacciatore. Stanley recommends serving this hearty one-pan meal with a medium-bodied white or a light red. | Tucci™ by GreenPan™ Exclusively at Williams Sonoma

Regrettably, I cannot provide a link to the full recipe, even though one is provided, because it doesn’t work here in Europe. The ingredients and method are not available on YouTube, either; therefore, if you wish to make it, you will have to wing it from what can be gleaned from the video itself. It looks tasty and delicious, I must say. – Mark

Nigellissima | BBC Select

Sep 28, 2023 | Bring incredible Italian cuisine into the kitchen and using everyday ingredients with Nigellissima. This Italian cooking series sees the celebrated chef share her passion for pasta, puddings and more. Recreate these easy to follow Nigella Lawson recipes and bring delicious Italian dishes to the plate.

Featured Nigella Lawson Italian recipes include Shortcut sausage meatballs, Italian roast chicken with peppers and olives, Pork loin with Parma ham and oregano, Sicilian pasta with tomatoes, garlic and almonds, Sardinian couscous with clams, Squid and prawns with chilli and Tiramisini.


Stream the full series with BBC Select here.

Nigella Lawson’s Super Easy Lemon Linguine | Nigella Bites

Oct 31, 2018 | Nigella shows us how to make her quick and easy lemon linguine, using only a handful of ingredients that you don't even have to cook!

Risotto Alfredo* | Akis Petretzikis

May 26, 2022

Get the recipe here.

* 'Alfredo' denotes a sauce incorporating butter, cream, garlic and Parmesan cheese. It is named after the Italian chef and restaurateur Alfredo di Lelio.

Alba’s Home-made Lemon Cake | Torta al limone italiana

May 25, 2023

Click here and then click on ‘show more’.

Ina Garten's Saffron Risotto with Butternut Squash | Barefoot Contessa | Food Network

Sep 23, 2021

Get the recipe here.

Italia Squisita: Spicy Chicken by Chef Lorenzo Cogo | Pollo alla diavola

Jun 16, 2023 | Lorenzo Cogo opens the doors of his Social Club in Schio (Vicenza) to illustrate a dish from the Italian 70s, Pollo alla (devilled chicken). A refined recipe, which is piquant and aromatic thanks to the use of spices and marinades of oriental origin.

Doctissimo : Recette de crème de laitue

Jun 15, 2013 | Le chef italien Alessandro Dal Degan vous propose de réaliser une recette typique de son pays : une crème de laitue avec des petits canederlis à la ricotta et à la confiture de citrons ! Découvrez la vidéo et toutes les étapes de cette recette, qui va ensoleiller vos assiettes

Italia Squisita: Anchovies and Butter Spaghetti (Spaghetti burro e alici) by Italian Michelin Chef Gianfranco Pascucci - Al Porticciolo

May 26, 2023 | We are back to Fiumicino to talk about another great seafood pasta, spaghetti burro e alici (butter and anchovies). Thanks to the ideas of chef Gianfranco Pascucci, an everyday comfort recipe, easy and quick to prepare, becomes not only a gourmet dish but a new classic.

Italia Squisita: Onion Soup / Zuppa di cipolle: Original (Tuscan) vs. Gourmet with Gaetano Trova - Arnolfo **

Nov 11, 2022 | The onion soup is a dish whose origin is disputed between France and Italy. In this episode, the first of a mini-series dedicated to onions, we have been to Gaetano Trovato's' 2 stars Michelin restaurant in the province of Siena. The chef illustrates the original recipe of Carabaccia, the traditional peasant soup from Tuscany, and then rethinks the dish in a contemporary key starting from one of his greatest passions, stuffed pasta.

For those who need the subtitles but find them faint and difficult to read, their colour can be changed by clicking on the settings button at the bottom of the video. A very helpful Italian helped me with this this afternoon. This is how you change the colour: "Settings -> Subtitles/CC -> Options(at the right top) -> Font Color -> Then it's your choice." I think you will find this very helpful. – Mark

Italia Squisita: Risotto allo zafferano by chef Carlo Cracco

Carlo Cracco is one of the most renowned and beloved Italian chefs. Brought up in Gualtiero Marchesi's "golden brigade", together with other great professionals, after travelling Italy and the whole world he's now based in the city of Milan. We visited him in his one-Michelin star restaurant to discover the recipe for the traditional risotto with saffron, "alla Milanese". Enjoy! | Sponsor Riserva San Massimo | Views on YouTube: 1,982,416 v

Italia Squisita: Homemade Neapolitan Style Pizza by Pizza Master Renato Bosco (Northern Italy)

Renato Bosco, one of the most authoritative pizza makers in Northern Italy, presents his version of the most classic of Southern pizzas, the Neapolitan one. 70% hydration, a few technical gestures, conscious use of heat to make a Neapolitan-style pizza at home as in pizzeria, in Verona as in Naples.

Ingredienti/Ingredients:

Farina “0” 260-280W/Flour “0” 260-280W 500g
Acqua/Water 350g
Sale/Salt 10g
Olio EVO/EVO Oil 12ml
Lievito di birra/Fresh brewer's yeast 2,5 g (oppure Lievito secco/Active dry yeast 1,25 g)

Method as shown in the video.

Discover the book Homemade Pizza by Davide Civitiello here.