My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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40 days eating only canned beans (191 tins)
Inspired by a half-page scene in John Steinbeck's Tortilla Flat, where a family of poor, super healthy kids eat an almost exclusive bean diet, Beau decides to do much the same thing.
Eating only the contents of 191 tins of beans over 40 days transforms Beau into The Human Bean, and in doing so gives him a front row seat into how one food, totally and utterly, dictates how he feels. Beau uses his intimate knowledge of running to compare his former self to his bean-self, logging lacklustre training for an ultramarathon that he plans on running during the final day of the experiment. Epiphanies are had, saddles are blazed, and genuine insight emerges from what is strangely appealing day-to-day of mediocrity.
For all the latest on tours, Patreon, books and other Beauisms -
Produced and Directed by Beau Miles
Produced and Edited by Mitch Drummond
Official Selection: The Trail Running Film Festival, 2020.
Music:
El Mayor by Las Pampas
Eminence Landscape (Ins) by Ian Post
The Bluff of a Clown (Ins) by Anthony Lazaro
Days Pass by ANBR
Blanket (Ins) by Lance Conrad
Handpanaphone by David Charrier
Don’t Run Away by Max Apollo
Cat and Mouse (Ins) by Michael McQuaid
Fel Mocoso by Las Pampas
With Some Malice by Francesco D’Andrea
Beans eaten:
80 tins of organic baked beans in tomato sauce (13.8% carbs)
30 tins of organic kidney beans (5% carbs)
20 tins of organic blackbeans (12.5% carbs)
40 tins of four bean mix (10.5%)
10 tins Mexican bean mix (9% carbs)
10 tins butter beans (13% carbs)
1 tin of giant greek(?) beans (17% carbs)
Green beans in tomato paste Recipe
Italian Grandma Makes Bolognese Sauce
BOLOGNESE SAUCE
3-4 tablespoons Extra Virgin Olive Oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
Salt (about 3 teaspoons)
Black pepper (about 1 teaspoon)
1½ pounds ground beef (lean 95/5)
½ pound ground pork
1 cup dry red wine
6 ounces tomato paste
1 quart peeled tomatoes
1 quart tomato puree
¼ cup fresh basil
1 cup whole milk
1 pound wide fresh pasta noodles such as Pappardelle
¼ cup grated Pecorino Romano Cheese
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Swordfish Provencal
Swordfish Provençal (video of this dish)
Fish Substitutions: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce.
For 3-4 servings
For the fish:
1.5 Lb swordfish, skin and some of the bloodline removed
Salt
1 Tbsp grapeseed or some other high heat oil
For the sauce:
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described below)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
Salt the fish at least 1 hour before cooking and up to 2 days ahead (keep refrigerated).
Set a medium skillet (stainless if possible) over medium heat. Add the oil, the onion and salt and cook stirring occasionally until the onion is translucent and just starting to brown, 10-15 min. Add the garlic and rosemary. Cook stirring until aromatic, about 1 minute. Add the tomatoes and wine. Turn up the heat and bring to a boil. Reduce the heat to medium and cook until the sauce is reduced to your liking. Take off heat. Stir in the butter and parsley. Taste and correct for salt.
Set a skillet that can hold the fish in a single layer over high heat (any skillet type works). Add 1 Tbsp grapeseed or some other neutral oil and wait for it to preheat. Dry the fish on paper towels. When the oil is hot, place the fish in the pan and cook without disturbing until it browns, about 3 minutes. Flip and cook on the other side. Start testing for doneness after a total of 6 minutes of cooking per inch of thickness. Cut into the center of the fish to check. Swordfish is done when about a third of it still looks raw inside. Cover it with sauce and let rest for 5 minutes and it will become opaque.
Fresh Tomato Version:
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.
Paella Recipe That Took More than a Year
Paella Recipe That Took More than a Year
00:00 Intro
00:52 Choosing the pan, rice, and stock
03:04 Trimming and marinating the chicken
04:38 Cooking the veggies
06:39 Sofrito and seasoning the stock
09:07 Cooking the rice and chicken
11:25 Socarrat, resting, and serving
13:36 Tips on mastering the dish
The Recipe:
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