How To make Italiani's Country Rigatoni
BEAN brOTH:
1 cn Cannellini beans (16oz)
2 tb Chepped fresh oregano
1 md Onion diced
4 c Chicken broth
:
CASSEROLE 3 tb Olive oil
2 tb Finely minced garlic
1 tb Chopped fresh oregano
1/2 c Diced tomatoes
1/2 c Chopped broccoli :
blanched
1/4 lb Cooked chicken -- pulled into
-2-inch pieces 1/4 lb Cooked Italian sausage,
-sliced in 1/4-inch rounds 1/2 c Sliced fresh escarole
6 tb Unsalted butter
1 lb Rigatoni -- cooked al dente
3/4 c Shredded Parmesan cheese
Salt and pepper
Make the bean broth: Place the beans and their liquid, the oregano, onion and chicken broth in a sauce pot and bring to a boil. Reduce heat to a slow simmer and cook 1 hour. Assemble the dish: Heat the olive oil over medium heat in a large skillet. Add garlic and oregano and cook, stirring, until garlic is lightly browned. Add tomatoes, broccoli, chicken and sausage. Toss to heat all ingredients thoroughly and mix well. Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by 1/4th. Add the escarole and stir in the butter, a tablespoon at a time. If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook. Just before serving toss the drained pasta with the sauce and Parmesan. Season with salt and white pepper to taste. Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol,
1,682mg sodium
Source: Italiani's Restaurant, Kendall, Miami, Fl Cook's Corner, Miami Herald, 1/4/96 formatted by Lisa Crawford
How To make Italiani's Country Rigatoni's Videos
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
Subscribe to MasterChef World here:
Welcome to MasterChef World!
MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!
#masterchef #masterchefnewzealand #howtocook
Rigatoni With Meat Sauce #mealprep #pasta #quickdinner #cooking #short
NEVER boil your spaghetti again! ???? #shorts #pasta
This recipe will literally change your life! #shorts
Thank you @nonnaeldacooks for this beautiful pasta trick! ????
#shorts #recipe #food #foodie #italian #italy #pasta #italianfood #easyrecipe #spaghetti
20-min Marinara Sauce (pasta & pizza)
Get the Recipe:
⭐️ Learn how to make marinara sauce, the easiest and most versatile of tomato sauces. Use it for pasta and pizza, on top of veggies, as a dip, and to give your meals a fresh and tasty kick.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
1 large can (28 oz) whole peeled tomatoes
1 cup water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
12 ounces your favorite Italian pasta
Metric:
30 grams extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
800 grams whole peeled tomatoes
240 grams water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
340 grams your favorite Italian pasta
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
La pasta in uno dei più iconici ristoranti italiani di Parigi con Giovanni Passerini
Giovanni Passerini racconta come ha costruito uno dei ristoranti italiani più famosi di Parigi e il ruolo centrale della pasta nella sua cucina. Tecniche francesi, ricette della tradizione romana, velocità e una brigata adrenalinica nel nome della “bistronomia”, ossia l'alta cucina espressa a prezzi accessibili, servita senza formalità in uno spazio raccolto, giovane e familiare.
In collaborazione con Monograno Felicetti
Scopri il libro dedicato alla pasta da ItaliaSquisita:
Guarda i video della pasta degli chef italiani su IS:
CREDITS
Starring : Giovanni Passerini, Giacomo Salpietra e la brigata del ristorante Passerini
Producer: Alessandro Massi
Camera: Carolina Coscino, Federica Paletti
Editor: Daria Giovannetti
Supervising: Alessandro Massi e Guido Coscino
Music: Federico Bisozzi
0:49 Ristorante Passerini/Passerini restaurant
2:09 La Pasta secondo lo chef/Pasta according to the chef
6:04 Gestione delle carni/Meat management
7:16 Ricetta del ragù di cortile/Courtyard ragù recipe
9:48 Tonnarelli ai frutti di mare/Seafood pasta
10:51 I parigini e la pasta/Parisians and pasta
13:05 Passerina, Cave à Manger
14:19 Pasta fresca/Fresh Pasta
15:48 Astice blu e piccione/Blue lobster and pigeon
17:27 Cottura del piccione/Cooking the pigeon
20:07 Cottura dell'astice blu/Cooking the blue lobster
22:36 Pasta di mezzanotte e clichè italiani/Midnight pasta and Italian clichés
Visita:
Shop:
Seguici su:
Contattaci:
info@italiasquisita.net
Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com