A Cooking day in Rome, pasta ai primi sapori d'autunno
David lo chef di A Cooking Day in Rome ci prepara un'ottima pasta ai primi sapori d'autunno.
Ingredienti per 4 persone
400 g di pici fatti in casa con farina di castagne e di grano duro
3 salsicce
3 funghi porcini
1 melograno
parmigiano reggiano
rosmarino, aglio, pepe, peperoncino, sale, olio evo, qb
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Vlog in Italian #78: prepariamo insieme il pangiallo!
Vlog in Italian #78: prepariamo insieme il pangiallo!
Ingredienti che abbiamo usato per ottenere 6 pangialli:
500g di farina
500g di miele
300g di cioccolato fondente
200g di fichi secchi
100g di noci
100g di nocciole
100g di mandorle
80g di pinoli
1 cucchiaio di cacao amaro
Ingredienti per la glassa:
2 cucchiaini di farina
2 cucchiaini di olio d'oliva
un goccio d'acqua
1 bustina di zafferano
procedimento:
1- sciogliere il miele a bagnomaria;
2- tritare tutta la frutta secca (tranne i pinoli!) e metterla in un contenitore ampio;
3 - aggiungere il cacao amaro, il miele e poi la farina;
4 - amalgamare e impastare il composto energicamente per formare i panetti (ci vuole un po' di tempo e forza!);
5- lasciare risposare i panetti per un'ora abbondante;
6- preparare la glassa e spalmarla sui panetti;
7 - cuocere al forno preriscaldato a 180° per 40 minuti;
8 - mangiare freddi.
A few recipes we have consulted:
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Best Carbonara Ever! - Cooking in the Forest
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This is a really special pasta, unlike any other that you saw before or will ever see! Behold the first-ever carbonara that is cooked in the wild forest near the beautiful lake! Everything, including pasta, is made from scratch, using homemade organic ingredients. Enjoy!
Ingredients:
4 free-range eggs
1 cup grano duro flour
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IL PIATTO FORTE 2011 PUNTATA 8
Protagonista di questa puntata è Lello, che ci propone un piatto della tradizione cilentana: u' parmitiello alla pastora. Conduce Stefania Lambiase.
Magnamagna
On October 1, 2012 Rome's Mayor Gianni Alemanno passed an ordinance that prohibits the consumption of sandwiches, pizza, and gelato on the street.
Alemanno called it indecent to eat a suppli' in front of the Pantheon or eat a gelato while sitting on a step in Piazza Navona.
For us, it is far from indecent.
For us, this city must be lived in to the fullest, paying attention, of course, not to make a mess; the city must be respected but it must also be a place for quotidian life. Especially in the streets.
This Saturday October 6 we met at the Capitoline at 1:00pm to set off the first gastro-flash mob.
The following will be providing sandwiches and pizza: 00100 Pizza, Beppe e I Suoi Formaggi, Bottega Liberati, Gabriele Bonci, Gino Sorbillo, 'Ino, Massimiliano Sepe, Primo al Pigneto, Laboratorio Agricolo Panella, Roscioli, Tricolore.
Gabriele Bonci, Lezione di Pizza
Lezione di Pizza di Gabriele Bonci (Pizzarium) a Tricolore, Roma 22, Gen. 2011
For more information about Gabriele Bonci and the pizza and bread making classes I took with him, see my blog:
For more about eating in Italy visit my blog ElizabethMinchilliInRome and download my apps: Eat Rome, Eat Venice and Eat Florence
Raw Tiramisù
Si può rifiutare un Tiramisù? Dipende dagli ingredienti! Questa è la versione crudista del noto dolce. A questo non potrai proprio dire di no! :)
RAW TIRAMISU'
Ingredienti per 4 porzioni
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Per lo strato base:
- 135 gr di mandorle tritate
- 100 gr di crema di datteri
- 2 cucchiai di latte di mandorla
- 2 cucchiai di olio di cocco fuso
- 1 cucchiaino di vaniglia in polvere
- un pizzico di sale rosa integrale
Per lo strato di cioccolato:
- 100 gr di crema di datteri
- 50 gr di olio di cocco fuso
- 20 gr di cacao crudo in polvere
- 50 ml di acqua
Per lo strato di crema:
- 250 gr di latte di mandorla
- 75 gr di anacardi reidratati 4 ore
- 3 cucchiai di olio di cocco fuso
- 2 cucchiai di succo d'agave
- 1/2 cucchiaino di vaniglia in polvere
- 2 cucchiaini di lecitina
- 125 ml di acqua
- un pizzico di sale rosa integrale
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Ricetta pane fatto in casa degli antichi romani
I pani degli antichi romani, studiati e spiegati da Carmelo Esposito dell'omonima azienda di Pompei. Le ricette del pane fatto in casa dai romani, divise per provenienza in base allo status sociale del cittadino. I pani per le feste e per i nobili, e poi invece i pani del popolo, descritti nella loro preparazione, dall'impasto al momento della cottura.
Sponsor: Molino Caputo
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Ancient Roman Plebeian Bread - Ancient Dry Yeast - Poppy Seed Bread
Today we prepare an ancient Roman simple yet very aromatic bread, leavened with an ancient dry yeast that we’ll make from scratch.
This fragrant bread is a delicious example of ancient Roman plebeian food, simple but loaded with flavor.
Suggested pairings:
Pork Stew
Lucanica (sausage)
Mustard
Meatballs
Other ancient Roman breads:
Mustacei
Flat Bread
Ingredients for the bread:
white wheat flour
eggs
dry yeast
spices (nigella, celery seeds, white poppy seed)
salt
Ingredients for the yeast:
grapes
millet
For more info check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientromanrecipe #ancientromanfood #ancientromanbread
How to make 2,000-year-old-bread
In AD 79, a baker put his loaf of bread into the oven. Nearly 2,000 years later it was found during excavations in Herculaneum. The British Museum asked Giorgio Locatelli to recreate the recipe as part of his culinary investigations for the cinema production 'Pompeii Live from the British Museum'.
In response to the many interesting, thoughtful and sometimes amusing comments we've received for this video, we've asked Paul Roberts, the curator of our Pompeii exhibition 'Life and Death in Herculaneum', to give us the academic background:
It was one of the Romans’ great boasts at table that they could serve white flour bread at fine banquets (at normal tables they might well have eaten poorer grades of wheat or other grains, such as spelt or barley, and even beans, lentils or chestnuts.)
You will see that Giorgio scores the loaf: I’ve examined lots of the loaves and I am convinced that they are scored. It's important to remember that the loaves survived because they were carbonised. They have, in effect, shrunk somewhat from their original form, because of the loss of liquid on exposure to the sudden blast of heat form Vesuvius – conservatively estimated at 400 degrees centigrade. All other foodstuffs – figs, beans, grain etc are noticeably smaller than they ought to be – and there is no reason the same shouldn’t be true of bread.
This could explain why the scoring and the stamp seem implausibly clear – in effect they may have contracted to a smaller (and in the case of the stamp, more legible) form. This carbonisation must, I think, be taken into account and means the loaves when complete and fresh from the oven may have looked very different from how we see them now – not just in colour.
Get the full recipe and find out more:
Cooking Fried Fish in the Chinese Wok.
Good video about wok food. This video was created for you by and can be used under the creative commons license, with the attribution to epSos.de as the original author of this cooking video.
Thank you for supporting the creative commons movement !!
A fried fish is a type of lunch consisting of fried fish batter, chips or fries, salsa, sliced lemon and tartar sauce. It is usually served on Friday evenings during Lunch as a special dish. Some restaurants in the United States sell friend fish occasionally as a family meal. The best drink that accompanies this fried fish is the beer or lemon water. Often the fried fish may include potato with cream. Sour salsa or apple sauce.
In the United States it is common to see fried fish in the regions of the Midwest and Northwest United States. It is predominantly in the communities near the ocean. In Wisconsin it is so popular that you can even serve in normal restaurants (not chains restaurants), one of the most famous is Olive Garden. In Syracuse, New York is such a popular dish almost everywhere in this city. One of the most popular fish is breaded Eguelfino. In the southern United States is often used in the preparation of fried fish from freshwater as bluegill, catfish, the morone, etc.
The fried fish is a traditional dish of the coastal Mediterranean, for example in Huelva, Sevilla, January Provence ( France ), Roussillon (France), in the coastal regions of Italy, in Greece, Balearic Islands, Catalonia, Valencia, Málaga, Cádiz, Almería, interior provinces as Córdoba and Sevilla, also from the Canary Islands, which can be served in specialized chip shops, but not necessarily being typical of bars, pubs and terraces.
Spanish friend fish is cooked in grass pea flour or wheat, frying in olive oil and sprinkling with salt as the only seasoning. It is usually served hot, freshly fried. It can be taken as an appetizer, for example with beer or wine, either as a starter or main course. In Catalonia usual accompany with tomato bread, and can be a main course at dinner.
In some places often accompany it with a slice of lemon and sprinkle over cool a little juice. In others, for example in Catalonia, sprinkle the fish with fresh lemon juice can be outrageous for the cook as it is understood that the lemon serves to disguise the taste of a fish in less than optimal conditions. Fried fish and ate the Romans in ancient Rome and even today is very common throughout the Mediterranean Sea. Small and little spiny fish such as are considered suitable goby, the mullet, the anchovy, the pijota the Tapaculos, the sardine and heartburn. However, larger fish, are also used as the dogfish, the whiting and mackerel, which are sliced and macerated occasionally in marinade before you fry. Often the fried fish including molluscs cephalopods such as squid, the cuttlefish cut into rings, whole cuttlefish, the puntillitas and crustaceans such as shrimp.
In England the most common to serve fish and chips fish is cod, but there are many substitutes for fish, especially those white fish such as the pollack, the anon, the flounder, salmon rock. In northern England and Scotland are preferably eating haddock. Australians prefer to take cod, but of a different variety; used in some cases meat shark in their fish and chips.
A fishcake is a recipe similar to a croquette made with meat of fish and potatoes, sometimes covered with bread crumbs or breaded and fried. Are often served in fish and chips English. It is usually made of cod, but scarce as it used other types of white fish such as haddock or whiting. The fishcakes can also be done with oily fish such as salmon, to get a taste very different. Also has traditionally done fishcakes salted fish (usually cod, haddock or pollock). Even prepared without bread crumbs or batter.
Once fried foods, depending on how tempura, you can soak snacks in various sauces. Highlights pickles as prepared with three tablespoons of tomato juice, spices (especially paprika), three tablespoons of sugar, a tablespoon of soy sauce. In the same every bite is soaked immediately before eating, it is not advisable to pour this type of sauce on plates with tempura.
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#fish #cooking #wok #food
Pepe in Grani - The Best Pizza in the World
We travel to Pepe in Grani in Campania, outside of Naples, for amazing pizza. Franco Pepe's pizza is loved by celebrity chefs Emeril Lagasse and Nancy Silverton. Critic Jonathan Gold calls it the best pizza in the world. See if we agree.
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Il pane di Niko Romito #1: bianco con patate
Niko Romito, chef tre stelle Michelin di Castel di Sangro, lavora da anni sulla panificazione, i lieviti e i fermentati. In questo video illustra insieme a Dino Como la ricetta del pane bianco con le patate. Ingredienti, impasto e cottura del pane: sono davvero tanti i dettagli tecnici e gli accorgimenti racchiusi nei pani del Ristorante Reale!
Sponsor: Molino Caputo
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La Fabbrica della Pasta Senza Glutine su RAI 1
La Fabbrica della Pasta Senza Glutine su RAI 1, le caratteristiche della Prima ed Unica Pasta di Gragnano senza glutine per celiaci. lafabbricadellapastasenzaglutine.com
VeganFest 2013 Gastronomia Alimentare Bonci
Riccardo Sarti, titolare della Gastronomia Bonci di Seravezza, certificata VeganOK, racconta la sua esperienza e di come si è avvicinato alla cucina e allo stile di vita vegan.
Corsi di cucina - Panificazione
Il corso intensivo di Panificazione del Mestro Giuliano Pediconi ci ha svelato tutti i segreti sui lievitati
Grazie ai suoi consigli preziosi abbiamo imparato ad usare il lievito madre per pane, pizza e dolci!
Per seguire i nostri corsi di cucina trovate tutte le info qui ☛
Vi aspettiamo a #CasaMarche
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Il giudice Roberto di Pinto valuterà i migliori pizzaioli d'Italia a Elementi, Milano 20.05.2016
Roberto Di Pinto, Executive Chef del Bulgari Hotel di Milano, sarà il giudice della prima tappa di Elementi, la gara dedicata agli impasti di Molino Vigevano che si terrà il 20 maggio, in occasione di Taste of Milano presso il The Mall Pta Nuova Varesine. Tutte le informazioni su molinovigevano.com/elementi/.
Di cosa si tratta? Di un evento itinerante dedicato alla scoperta dei segreti dell’impasto perfetto, che attraverso un approccio ludico, informale ed esperienziale, invita i pizzaioli professionisti a mettersi in gioco testando le proprie capacità con sfide sensoriali , tecniche e creative.
Tre le tappe del tour: la prima a Milano, la seconda a Roma e la terza a Napoli.
Come partecipare alla selezione? Semplice, basta visitare il sito molinovigevano.it e accedere alla pagina dedicata al tour in cui è possibile compilare l’apposito format. Tutti gli aspiranti partecipanti devono inviare una foto e la ricetta della loro creazione. Largo quindi alla fantasia e all'inventiva! Soltanto i 12 pizzaioli che meglio uniranno tecnica e creatività verranno scelti dalla giuria per partecipare al Tour.
Tre i momenti in cui si articola il Tour Elementi:
1. Nel corso della prima sfida i pizzaioli partecipanti dovranno mettere alla prova i loro sensi per riconoscere le caratteristiche fondamentali della farina: la forza, la tipologia di impasto, l’idratazione e le ore di lievitazione.
2. La seconda prova prevede, invece, l’assaggio al buio di impasti realizzati con differenti farine e tecniche.
3. Soltanto chi avrà superato le due prove potrà concorrere allo scontro finale creando la propria pizza, provando a scegliere il giusto abbinamento impasto/ingredienti.
Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.
Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are widely available in supermarkets.
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YouTube Can't Handle This Video ???? - ENGLISH SUBTITLES
My grandmother and I have making YouTube videos for about 2 years now. Here's an 8-hour long unedited video. It contains our first 100 videos. I would have tried to edit some of the parts, but since it is almost 8-hour long video, I was't sure if it was going to render it. In fact it only rendered on my fourth try. 1 render took about 10-20 hours. The video is around 120 GB. My first mistake was to render it as bigger than 128 GB file which YouTube doesn't allow.
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