Real Spaghetti Carbonara | The Late Antonio Carluccio

Mar 27, 2014 • The legendary Antonio Carluccio (R.I.P.) 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.

WIKIPEDIA: Pasta alla carbonara.

Vincento’s Plate: How to Make Neapolitan Pizza Dough Like World Class Pizza Chef

May 31, 2020 • Neapolitan pizza dough is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to how to make neapolitan pizza dough. True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough. This is the first episode in a series completely dedicated to pizza. If you aren’t already obsessed with perfecting your version of Neapolitan pizza, you will be with these traditional methods that will ensure you get it right each and every time. This is how to make Neapolitan Pizza dough like a World Best Pizza Chef

Get the recipe here.

Vinzeno’s Plate : How to Make Bolognese Sauce Like an Italian

Mar 15, 2020 • Bolognese sauce smothered over your favorite pasta is known to warm the heart and perfect for any day of the week. This pork and beef mince based bolognese sauce has a special, often forgotten ingredient that makes all the difference…moist, juicy pancetta! The key to keeping Bolognese sauce moist and flavoursome is slow cooking it, keeping all the meat luscious and tender.

We recommend making an extra-large batch and storing extra in the fridge or freezer for a mid-week meal that will take you right back to Italy.


Get the recipe here.

Ricciarelli : Typical Italian Christmas Almond and Orange Pastries – Quick, Easy & Gluten-free

Dec 18, 2020 • Ricciarelli are a classic Italian Christmas dessert. They are so soft that they melt in the mouth. They have a predominant flavor of Aamond and orange. The amount of sugar used has been reduced a little, though they are still sweet!

Ingredients

400 g almond flour
150 g sugar
70 g corn starch / [cornflour]
1 orange
Extra] 60 g sugar for the orange spread
30 ml of water
Juice of 1/2 an orange / 75-80 g
2 – 3 egg whites
1/2 vial of almond flavor

NastassjaCanCook: Zabaglione / Zabaione, Italian Egg Custard with Marsala | Special Celebration Dessert.

Dec 17, 2021 • The Italians love their desserts, but when there is a special gathering or celebration, then the special effort is made. So, for that Christmas Dinner, we are making Zabaglione!

INGREDIENTS:

5 egg yolks
100g/3½oz caster (superfine) sugar
100ml (or less)
½ cup Marsala or sweet sherry
Amaretto cookies to serve.

(Please keep in mind that Marsala has a very strong flavor, so if you not familiar with it, use less in this recipe)

This dessert has some variations:

Variation #1: Any other type of liqueur can be used instead of Marsala. Use 1tbsp of Amaretto or Frangelico.

Variation #2: Serve with berries like raspberries or strawberries and add whipped cream on top.

METHOD:

Separate the eggs. (We only need ythe olks.) Add sugar and start whipping the egg yolks until the mixture is pale yellow, doubles in size and all the sugar has dissolved (about 5 minutes).

Gradually add the Marsala and mix. Bring water to a simmer in a pot that will fit your mixing bowl. (The bowl should not touch the water.) Place mixing bowl on the bain-marie (double boiler) and continue mixing. Cook the egg custard until it thickens (about 10 minutes).

Spoon out into clear glasses and refrigerate for 30 minutes (or you can enjoy it warm).

Decorate and serve with Amaretto cookies! What a beautiful dessert! Enjoy!

Recipe30: Sicilian Style Spaghetti – A Simple 20-minute Meal

A tasty spaghetti meal with the flavours of Sicily. This recipe uses a mixed variety of olives and cherry tomatoes, resulting in a beautiful and appetising rainbow of colours. It also contains garlic, chili, anchovies and capers for those tasty, delicious flavours.

A quick meal to make, if organized,, it should be done by the time the pasta is cooked, including boiling time, usually under 20 minutes.

I used the beautiful milder white anchovies, if you can’t find them, use the regular ones and halve the amount as they are stronger.

If you season your pasta water correctly (a little less salty than sea water), then no further seasoning is required. The anchovies, olives and cheese are salty enough. Enjoy this Sicilian Style spaghetti today!


To this chef’s website.

Italia Squisita: Lasagna in an Emilian Michelin Restaurant with Massimo Spigaroli - Antica Corte Pallavicina*

Jun 4, 2021 • The Aquadichef contest is back, a competition addressed only to professionals that continues to inspire many chefs and Italian cuisine lovers. The absolute protagonists of the 2021 edition will be lasagna (“lasagne” to be precise!), in all possible forms, without preclusions or limits to experimentation. To launch the contest, we could only start from Emilia, inside the Parma Food Valley: Massimo Spigaroli, a member of the jury, presents the classic version from the Antica Corte Pallavicini, one of the most historic and scenic restaurants in Italy. Echoes of the composer Verdi, stories from Emilian aunts, self-produced raw materials, and a lot of love for yet another cosmopolitan dish that has come to life in the Bel Paese.

INGREDIENTI:

Pasta fresca/Fresh pasta:

Farina/Flour 00/00 300g
Uova/Eggs 3
Sale qb

Ragù/Bolognese sauce:

Carne bovina/Beef 500g
Salsiccia/pork sausage 200g
Passata pomodoro/Tomato paste 400g
Acqua/Water 100g
Vino rosso/Red wine – 1/2 bicchiere (1/2 glass)
Carote/Carrots
3 Cipolle/Onions
2 Sedano/Celery
1 Olio EVO/EVO oil qb
Sale/Salt qb

Besciamella/Bechamel:

Latte intero/Whole milk 1l
Farina/flour 00/00 70g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb

Per la guarnizione/For the garnish:

Parmigiano 24 mesi 24 (months) qb
Burro/Butter qb

*qb: quanto basta = as much as you need; according to taste

Italia Squisita – Perfect Pasta: Five Ways to Cook It Right by Luciano Monosilio

May 3, 2019 • Do you think you know all about pasta cooking, don't you? The time has come to test your certainties. Luciano Monosilio shows five cooking techniques to make a perfect pasta: express pasta, pasta risottata, one pot pasta, pressure pasta, pasta off the heat. You'll also get some tricks to make delicious seasonings, but strictly while the pasta is cooking! | Views on YouTube: 419,242

Italia Squisita : Risotto by Chef Carlo Cracco

Mar 22, 2019 • 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

Roast Beef in a 2 Michelin Star Italian Restaurant with Alessandro Negrini and Fabio Pisani

Feb 12, 2021 • Roast beef, one of the best known English recipes, is a dish now spread in all gastronomic cultures all around the world. To discover its secrets we went to Il Luogo di Aimo and Nadia, the Milan two Michelin star restaurant led by a couple of the most authoritative chefs in the panorama of contemporary Italian cuisine. Let yourself be led by the competence and sympathy of Alessandro Negrini and Fabio Pisani to discover an authentic "cult" dish. | Views on YouTube: 461,705