How to make SOPPRESSATA CALABRESE original italian salami recipe - Homemade Salami @uomodicasa
After the great success of homemade Calabrian salami, today I propose to you (in the company of L'UOMO DI CASA) the famous SOPPRESSATA fron Calabria, Italy.
Also in this recipe we will use the pepper sauce that you can make at home by following this video:
As usual the advice and your experiences are always welcome ; )
If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ?? thanks in advance
INSTAGRAM:
FANPAGE FACEBOOK:
Patatas Bravas -- Crispy Potatoes with Spicy Garlic & Chili Aioli
Learn how to make a Patatas Bravas recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Patatas Bravas recipe!
BEST FOOD IN ROME ???????? Carbonara + Pizza and More - Italian street food tour in Rome, Italy
Street food in Italy - In this video, I will take you on a huge Italian street food tour to eat the best food in Rome, Italy.
To start our street food tour in Rome, Italy, we went to Trastevere to have the traditional pasta Carbonara and Amatriciana and finishing our meal with an amazing Tiramisu.
Moving on with our street food tour in Rome, Italy, we went for Italian Gelato.
After walking around Rome for a while, we ended up having an aperitif while enjoying the beautiful Colosseo.
To end the first day of our street food tour in Rome, Italy, we went for another Roman classic, Baccala' or salted cod.
The following day, to begin our street food tour in Rome, Italy, we went to a local coffee shop and Patisserie to have an iconic breakfast, cappuccino and Maritozzo con la panna.
Later on, we headed to Campo de' Fiori to have some charcuterie, a salumi and cheese platter.
To continue our street food tour in Rome, Italy, we had another Italian specialty, sandwich with Porchetta.
To end our second day of eating street food in Italy, we went to Tiburtina area to have a proprer Italian dinner, bruschette and more pasta.
To complete our 3 day full of eating street food in Italy, we went to one of the most popular pizzeria al taglio in Rome to try their famous pizza.
LOCATIONS:
1-Nannarella, Osteria, Roma Trastevere
2-Giolitti
3-La Biga Ristoracaffé Wine Food
4-Dar Filettaro a Santa Barbara
5-Regoli Pasticceria
6-Norcineria Viola
7-Barretta Pesce e Porchetta
8-Il Pettirosso
9-Bonci Pizzarium
Hope you my first-ever video about street food in Italy. Stay tuned for more street food videos in Italy.
-------------------------------------------------------
As an Amazon Associate, I earn from qualifying purchases. This means if you take actions ( i.e: clicking the link or making a purchase) from one of these links, I will earn small coffee money. More coffee more interesting content!
***
Tubebuddy: #1 Rated YouTube Video Optimization and Management Toolkit
VPN ( Virtual Private Network )
My music:
---------------------------------------------------------
SUBSCRIBE TO SUPPORT MY JOURNEY!
Buongiorno guys, I'm Max Ginestra.
I've always had a dream to travel for food around the world.
I believe that through the food we can deeply explore new cultures, traditions and get to know the people.
In this channel, Abroad and Hungry, I will share my passion for street food, local and traditional cuisine.
Receita Italiana | Como fazer Amatriciana | Receita Romana | Receita rapida e facil
Oi pessoal hoje é dia desse prato romano incrível que é amatriciana !!! Receita rápida e fácil e vem comigo pra gente aprender mais um prato maravilhoso da gastronomia italiana.
Ingredientes (para duas pessoas)
• 300g de macarrão ????
• 150g Guanciale (bochecha de porco) ????
• 300g de molho de tomate ???? ou tomate pelado
• 75g de pecorino romano ????
• 50g Vinho ????
• Pimenta do reino (a gosto) ????
♥️Vem me dar um oi :
☁️INSTAGRAM: verinhasimoess
☁️TIKTOK: verinhasimoes
Outra receita que vc poderia gostar :
????Equipamentos de Videos
????Videocâmara
Câmera Fotográfica:
Lente base:
Lente Grande Angolo:
Microfone :
Microfone Lapela:
Adaptador para iPhone:
SD:
Batterie:
????Action Cam
GoPro Hero 9:
Microfone GoPro:
Batterie Go Pro:
Micro SD:
????Tripe & Luz
Tripe Principal:
Tripe Pequeno:
Ring Light:
????Equipamentos Informatica
Computador:
Ipad:
Apple Pencil:
⌨️Teclado:
Oi eu sou a Verinha Simões ♥️
Criei esse canal com o objetivo de mostrar para as pessoas como pode ser a experiência de viver fora do Brasil, de ter uma bagagem de experiências incríveis cheias de cultura e arte culinária e também pra mostrar para todos que sempre vai existir saudade de casa, e que mesmo que você esteja vivendo uma experiência maravilhosa o seu coração vai ser sempre do Brasil.
Começo esse percurso mostrando pra vocês como é a vida na Itália e como é viver na Itália, vamos para muitos lugares juntos mas a nossa primeira etapa vai ser aqui na Itália, vamos aprender juntos tantas receitas italianas e vou dar pra vocês muitas informações sobre a Itália, a gente vai falar de cidadania Itáliana, de cultura, de lado bom e ruim e ver juntos se vale a pena morar na Itália e muito mais que isso, quero mostrar todo angolo do mundo porque casa é onde a gente quer...
????Email: verinhasimoess@gmail.com
????????DESCRIÇÃO DO CANAL:
Oi eu sou a Verinha,
Criei esse canal com o objetivo de mostrar para as pessoas como pode ser a experiência de viver fora do Brasil, de ter uma bagagem de experiências incríveis cheias de cultura e arte culinária e também pra mostrar para todos que sempre vai existir saudade de casa, e que mesmo que você esteja vivendo uma experiência maravilhosa o seu coração vai ser sempre do Brasil.
Moro em Roma na Itália e farei tantos vídeos pra vocês, cozinhando e mostrando os lugares e dando muita informação.
Esse aqui vai ser o meu lugar de mostrar pra vocês os lados bons e os menos bons de viver fora mas é muito mais que isso, quero mostrar todo angolo do mundo porque casa é onde a gente quer...
#roma #italy #rome #italia #brasileiranomundo #brasileira na Itália
Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
=================================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Get the recipe on my website
????Share it with your FOODIE friends on FACEBOOK
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
================================
PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
================================
How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Cooking with Nathan - Rome's Dirty Secret
It’s finally time!! Jess and Nathan made Rigatoni Alla Zozzona - also known as Rome’s Dirty Secret. Any food with “dirty” in the name pairs perfectly with dirty garbage rap! Jess and Nathan cooked with a rap playlist in the background, and they had an absolute blast! This was absolutely delicious and we all loved it!
Here’s a recipe for Rigatoni Alla Zozzona I found online:
3 large egg yolks
2 ounces finely grated Pecorino Romano cheese, plus more for serving
Kosher salt and freshly ground black pepper
4 ounces guanciale (cured pork jowl) or pancetta, cut into 1/4-inch-thick batons
6 ounces sweet or hot Italian sausage (2 links), removed from casing
1 small onion (about 4 ounces), finely chopped
Pinch red pepper flakes (optional)
2 cups tomato passata
12 ounces rigatoni
In a small bowl, beat egg yolks and Pecorino Romano together with a fork until they form a homogeneous thick paste, about 1 minute. Season with a few grindings of black pepper. Set aside.
In a large skillet, cook guanciale over medium-low heat, stirring occasionally, until fat has rendered and guanciale is golden brown and crisp, about 15 minutes. Remove from heat. Using slotted spoon, transfer guanciale to a plate. Set aside.
Using clean hands, add sausage to skillet by pinching off 3/4- to 1-inch pieces and arranging in a single layer in the pan. Alternatively, add sausage to skillet all at once, then break up into pieces with a wooden spoon, spreading them out evenly in the pan. Cook over medium heat, undisturbed, until bottom side is light golden brown, about 1 minute. Add onion, season lightly with salt, and, using a thin metal spatula, turn sausage pieces onto uncooked side. Continue to cook, stirring occasionally, until sausage is cooked through, onion is softened, and fat in the pan is clear and no longer cloudy, 5 to 7 minutes; lower heat at any point if sausage or onion threaten to scorch.
Add pepper flakes (if using) and bloom in rendered fat until aromatic, about 30 seconds. Add tomato passata, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until sauce has thickened slightly and fat has emulsified into sauce, about 10 minutes.
Meanwhile, in a pot of lightly salted boiling water, cook pasta until softened on the exterior, but well shy of al dente, and still uncooked in the center (about 3 minutes less than the package directs). Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup (120ml) pasta cooking water. Transfer an additional 1/4 cup (60ml) pasta cooking water to bowl with reserved egg yolk-Pecorino Romano paste, and stir with a rubber spatula until smooth and well-combined; set aside. Alternatively, if you don't have a spider skimmer, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 1/2 cups (355ml) pasta cooking water, before proceeding with above instructions.
Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, about 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed.
Remove skillet from heat, add cooked guanciale and egg yolk mixture, and stir and toss rapidly until fully incorporated and pasta is glossy, 15 to 30 seconds. Season with salt and pepper to taste. Serve immediately, passing more grated cheese at the table.
Welcome to our page! We are an atypical family dedicated to sharing a joyful life alongside things like autism, blindness, complex medical histories, and mental health disorders. We hope to take some of the mystery out of what it is like when special needs children grow into special needs adults. This life can be good. Beyond challenges and frustrations we find even more joy, entertainment, laughs and good times.
WHERE YOU CAN FIND US:
BLOG:
INSTAGRAM:
FACEBOOK:
#cooking #recipe #italianfood #familyvlog #cookingtogether #autisticadult #autismfamily #fun #joy #family #laughter #happy