Karine Cooks: Risotto at Lake Como, Italy
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Learn how Italians prepare their delicious Risotto con funghi porcini and the bubbly addition that gives this particular version a delightfully unique taste.
Great Italian food. Bellagio, Lake Como, Italy.
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Lake Como in Northern Italy is one of the most beautiful places on Earth. It is very popular travel destination for tourists from all over the world. Bellagio is famous historical town by the Lake Como. Here you can find lots of restaurants to experience traditional Italian food and wine. Restaurant Selice Blu - Blue Willow is located in Bellagio. Chef Luigi Gandola is the second generation of this family business. He is proudly continues family tradition of Italian cuisine. Restaurant have large menu with variety of Italian food and large cellar with Italian and French wine. Cooking lessons are pretty cool. Tourism in Italy is well developed. Best time to visit lake Como is May.
Music: Silver Blue Light and Porch Swing Days Kevin MacLeod (incompetech.com)
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Martin Oakson - Summer. CC-BY
Justkiddink - Lake sounds. Freesound.org CC-BY
北イタリアのコモ湖は、地球上で最も美しい場所の一つです。それは、世界中からの観光客のための非常に人気の旅行先です。ベラージオは、コモ湖の有名な歴史的な町です。ここでは、伝統的なイタリア料理とワインを体験するレストランの多くを見つけることができます。レストランSeliceのBlu - ブルーウィローはベラージオに位置しています。シェフルイージGandolaは、この家族経営の第二世代です。彼は誇らしげにイタリア料理の家族の伝統を守り続けています。レストランではイタリア料理、イタリア料理とフランスワインを持つ大規模なセラーの様々な大規模なメニューがあります。
科莫在意大利北部湖是地球上最美丽的地方之一。这是非常受欢迎的旅游目的地,来自世界各地的游客。 Bellagio酒店的科莫湖著名的历史名镇。在这里,你可以找到很多餐厅体验传统的意大利美食和葡萄酒。餐厅Selice蓝 - 蓝柳位于百乐宫。厨师路易吉·甘多拉是第二代的这个家族企业。他自豪地延续了意大利美食的家庭传统。餐厅有各种意大利美食和大酒窖与意大利和法国葡萄酒的大菜单。
Озеро Комо в Северной Италии является одним из самых красивых мест на Земле. Это очень популярным туристическим направлением для туристов со всего мира. Белладжио известный исторический город на озере Комо. Здесь вы можете найти много ресторанов, чтобы испытать традиционную итальянскую еду и вино. Ресторан Селице Blu - Синий Ива расположен в Белладжио. Шеф-повар Луиджи Gandola второе поколение этого семейного бизнеса. Он с гордостью продолжает семейную традицию итальянской кухни. Ресторан имеет большое меню с разнообразием итальянской кухни и большой подвал с итальянской и французской вина.
بحيرة كومو في شمال إيطاليا هي واحدة من أجمل الأماكن على وجه الأرض. فمن جهة سفر شعبية جدا للسياح من جميع أنحاء العالم. بيلاجيو المدينة التاريخية الشهيرة التي كتبها بحيرة كومو. هنا يمكنك العثور على الكثير من المطاعم لتجربة طعام إيطالي تقليدي والنبيذ. مطعم Selice بلو - بلو الصفصاف يقع في بيلاجيو. طاه لويجي Gandola هو الجيل الثاني من هذه الشركات العائلية. وقال بفخر تواصل تقاليد الأسرة المطبخ الإيطالي. مطعم لديهم قائمة كبيرة مع مجموعة متنوعة من المأكولات الإيطالية وقبو كبير مع النبيذ الإيطالي والفرنسي.
Live from Lake Como, Italy - Pasta Fontina
Pasta tossed with melted Fontina, Proscuitto, Onions, Tomatoes and fresh Basil. Easy! From the weekly cooking show, Chow Time at
Gino's Italian Escape s04e03 Lombardia's Lago di Como
Lake Como's Best Fish Dish, Italy
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We sample a local speciality at Agriturismo Ca'del Lago on Lake Como. Il mosaico di Lago (trio of fish) is a simple, yet delicious dish comprising a trio of local caught fish - Laverello topped with sliced zucchini and a drizzle of extra virgin olive oil, Twite Shad lovingly encrusted with a coat bread and herbs and juvenile line-caught trout wearing a suit of almonds and butter.
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How to Make Margherita Pizza at Home - Gordon Ramsay
This is a very quick at-home recipe for making Margherita pizza - using rosemary instead of basil for a twist on the classic. This recipe takes you right from dough to topping. Cook it in a frying pan to recreate the searing heat of a pizza oven at home.
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Pane di Como (Como Bread): POV Italian Cooking Episode 79
In this episode we make Pane di Como, or Como bread, which originated in northern Italy. The wet dough transforms into a loaf with an golden crust and open texture. Como bread requires starter that is made with commercial yeast that should be made one to two days prior to finishing the dough. The starter injects more flavor and contributes to the overall texture of this bread.
I hope you enjoy Episode 79 of POV Italian Cooking where I demonstrate how to make Pane di Como!
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How To Master 5 Basic Cooking Skills - Gordon Ramsay
We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta.
From Gordon's Ultimate Cookery Course.
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How to Make a Girl Fall in LOVE with YOU
We know how to make a girl smile, but what about making her fall in love with you playing a bass guitar? Here's the answer...
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How to Make Pizza Dough at Home | The New York Times
Anthony Falco of Roberta's in Bushwick, Brooklyn, teaches Sam Sifton how to make restaurant-style pizza dough at home.
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How to Make Pizza Dough at Home | The New York Times
Infinite Gastronomy TV explores Lake Como
IGTV stops in the beautiful town of Varenna, tours the sites around the lake by boat, visits a hilltop castle, and grills some fresh lake fish!
How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma
There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A 'Short' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to 'Blind Bake' at tart or pie shell so that you can fill it with yummy stuff!
Recipe...
225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water
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Rugelach
My take on the delicious rugelach, filled with cinnamon sugar, pecans and raisins. Flaky, crispy pastry dough that takes less than a minute to make. These beauties are perfect for the holidays!
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LAKE COMO – VILLA TOUR & SCENERY IN 4K
Make sure you watch the video in 4k!
Follow me on a tour of our Villa in Sala Comacina, Lake Como. This Villa was built in the 1600's and overlooks a beautiful view of Lago di Como, and Isola Comacina. Plus some amazing shots of the incredible view of the lake, caught by the DJI MAVIC PRO, in 4k!
Prego! Make sure you subscribe to see the rest of my vlogs from our Lake Como trip! Arrivederci!
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How to Make Trifle - The Victorian Way
Mrs Crocombe is making trifle - one of Lord Braybrooke's favourite desserts. It's the perfect treat to follow any meal.
INGREDIENTS
100g leftover sponge cake
100g ratafia biscuits or macaroons
50 ml brandy
125ml port or sherry
1 teacup of jam
100g crystallized fruit, such as ginger and cherries
500ml custard (you need to add either 2x sheets of gelatine or 2 tbsp of cornflour to it when you are making it so that it will set)
100g ground almonds
1 ¼ pints whipping cream
1tbsp caster sugar
For the decoration:
Slivered blanched almonds
Small cubes of crystallised fruit
Anything else you like (flowers are always nice - but be careful to choose edible varieties as some varieties of flowers can be dangerous to eat)
METHOD
Cut your sponge cake into slices. This recipe is excellent for using up leftover sponge cake. You may prefer to use a fatless sponge as it is slightly lighter.
Layer these into a deep glass dish, and pour over the brandy.
Spread your jam on top – you can use whatever flavor you like.
Chop your fruit and add this in an even layer on top. Now add your macaroons or ratifia biscuits, and over this pour your port or sherry.
Leave this to soak for 10-15 minutes.
If you haven’t any custard to hand, this is the time to make it. The custard needs to set, so if it’s not got gelatin in, reheat and add 2 sheets (soaked first), or whisk up cornflour in a little milk, and add it to the hot custard. Add your ground almonds and allow to cool to room temperature then spread over your trifle evenly.
Whip the cream into soft peaks for piping and add some sugar. Pipe this onto your custard, building up layers of cream.
Decorate your trifle using almonds, crystallised fruit and edible flowers.
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How to Make German Crullers with Sugar Icing
Anna makes this classic German crullers recipe.
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This makes about 24 crullers
INGREDIENTS
Choux Paste
¾ cup 2% milk
¾ cup water
1/2 cup + 2 Tbsp unsalted butter
2 tsp sugar
½ tsp salt
1 ⅔ cup all-purpose flour, sifted
5 large eggs, at room temperature
Crullers
vegetable oil, for frying
icing sugar, for dusting
DIRECTIONS
Choux Paste
1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.
2. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.
3. Work with this recipe while the batter is still warm.
Crullers
1. Fill a pot with oil so that it is about 2-inches deep, but comes up to only a third the height of the pot. Heat this to 350 F (use a candy/fryer thermometer to measure) or use a tabletop fryer following manufacturer instructions.
2. Fill a fabric (not a disposable plastic) piping bag fitted with a large star tip with the choux paste (you may have to fill in multiple batches). Pipe circles on small pieces of lightly greased parchment paper and gently slide them into the oil trying not to splash, removing the paper. You can also flip the piped crullers onto a slotted spoon and lower them into the oil.
3. Cook the crullers for about 5 minutes, turning them halfway through cooking. Lift the crullers out with a slotted spoon or straining spoon and place them on a paper towel lined plate to cool. Dust with icing sugar and serve immediately.
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Cooking: Grand Hotel Tremezzo
Learning to cook like an Italian. Cooking class at Grand Hotel Tremezzo, one of the most beautiful hotels on Lake Como. See our REVIEW at luxurytravelbible.com. For more luxury hotel reviews and travel inspiration visit luxurytravelbible.com
How to Make Perfect Panettone at Home
If you want to learn how to make perfect panettone at home, look no further. It’s that time of the year to make panettone!! Soft fluffy christmassy smelling bread with candied fruits and toasted almonds. Even with the raw dough you can already smell this wonderful panettone. Make it for this Christmas, you won’t regret it!
NOTE:
Ron (in Spanish) is rum (in English).
Sorry for the mix language there :D
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How to Make Parmesan Cheese (Italian Hard Cheese) at Home
The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. It is usually made using skimmed or partially skimmed unpasteurised milk however in this instance, I have used partially skimmed pasteurised/homogenised milk as that was all I had available.
Cheeses imitating Parmigiano Reggiano (like this version I've made) are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Ingredients
14 L (14 qts) Partially Skimmed Cows Milk 2% fat
3/8th teaspoon Thermophilic Culture
1/8th teaspoon Lipase in 2 Tbspn water
3.75 ml (3/4 tspn) Calcium Chloride in 1/4 cup water
3.75 ml (3/4 tspn) Liquid Rennet in 1/4 cup water
18% Saturated Brine Solution
Please help contribute to translations and subtitles for this video:
Starter culture used SACCO MOT92;
Lipase;
Rennet Chymax Plus IMCU 200;
I recommend our Italian Cheese kit for this cheese;
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