Pasta Grannies cook fettuccine with rabbit sauce from Ischia
Meet characterful Biggina from the island of Ischia, near Naples. Wild rabbits are plentiful on the island, and this sauce is called 'coniglio all'ischitana' - swap rabbit with pheasant (or similar game bird) if you cannot find the former. The dish will cease to be Italian, but will taste very similar. Remember to include the livers as Biggina uses everything for extra richness and no wastage.
For the sauce:
1 rabbit, jointed, including offal and head.
olive oil
4 cloves garlic
1/2 bottle dry white wine
3 tablespoons chopped parsley
2 teaspoons rosemary
750g fresh flavoursome cherry tomatoes, or a bottle of good quality tomatoes
salt and pepper
The film crew btw are Xpedition Media, who came all the way from Los Angeles to film for YouTube!
Binging with Babish: Goodfellas Prison Sauce
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Recipe:
Music: Cream on Chrome by Ratatat
RECIPE
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*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
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Wild Chanterelle Mushroom Ravioli with Red Roux Supreme Sauce
Wild Chanterelle Mushroom Ravioli in a Red Roux Supreme sauce.
The premise is simple: more flavor with less effort! By combining efforts in the kitchen, cooking time and preparation time, more can be achieved in a shorter period when making a meal fresh from scratch.
In today’s fast-paced world, sometimes instant flavor is mandatory. In this video, we give you 3 quick steps you can use to easily combine your all-time-favorite flavors opting for healthier options and preparation methods without sacrificing flavor or time.
Please visit us at RedRoux.com to learn more and contact nik@redroux.com to inquire about your trial-pack today!
Award-Winning Ravioli
Award-winning Chef Alfred Portale showed Harry Smith how to make a simple artichoke ravioli dish.
Easy Homemade Ravioli w/Spinach & Ricotta
Get $50 off your first Splendid Spoon subscription delivery: Easy plant-based meals delivered to my door that save me time as a busy dad.
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HOMEMADE RAVIOLI
- FLOUR (all purpose) 1 1/4 cups | 200 grams | 7 oz
- EGGS 2
- OLIVE OIL 1/2 teaspoon
- SALT 1/4 teaspoon
- SPINACH 250 grams | 9 oz
- RICOTTA 150 grams | 5 oz
- SALT & PEPPER a pinch
- OLIVE OIL a bit
- GARLIC 4 cloves
- BASIL 10 leaves
- PINE NUTS 2 tablespoons
- SALT & PEPPER
- PECORINO CHEESE
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Courtesy of Epidemic Sounds - Orange - Siny
FTC: This is sponsored by Splendid Spoon
Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
This is the most-perfect pantry dinner that the whole fam will love!
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Crispy Orzo with Peas
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings
Ingredients
1 can light coconut milk
One 2-inch piece ginger, sliced
Kosher salt
2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice
Directions
In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
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Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network