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.

Pasta alla puttanesca by U-go

Nov 20, 2020 Make sure you prepare this delicious and easy Italian pasta. I prepare a lot every time. A great flavor to take you directly to Italy through taste. It is one of the most delicious pasta recipe enjoyed throughout the whole world. Try the spicy pasta everyone loves.

Everyone loves this pasta puttanesca and everyone who eats it will ask you for the recipe!

ASMR - the Italian way.


Ingredients:

penne rigate
400 gm pitted green olives
80 gm pitted black olives
600 gm peeled tomatoes
50 gm capers
50 gm anchovy fillets in oil
2 garlic cloves
1 sprig of parsley
1 hot pepper
Salt to taste.
Extra virgin olive oil (EVO) – as needed

Method:

As shown in video.

If you wish to comment on this recipe, please click here.

To read about the name puttanesca and the odd history of the sauce, please click here.

Ina Garten's penne arrabbiata | Barefoot Contessa | Food Network

Jun 14, 2022 • Ina slow cooks her garlic in olive oil for a sweet and delicious addition to this elegant, make-ahead pasta sauce!

Ingredients:

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Directions:

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat. Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot

WIKIPEDIA:

Check out the info on Arrabbiata sauce, also known as sugo all’arrabbiata, here.

Ricetta di Casa Mia: Baked Eggplant (Aubergine) – Quick and Easy

Ingredients:

2 Eggplants
Olive oil
Oregano
Salt
Chilli pepper
200g cherry tomatoes
125g mozzarella
2 tbsp breadcrumbs
1 tbsp capers

Method:

As shown in video.