Herbs # 02 Rosemary - Grandma's recipe anchovies tomato rosemary tart
What’s up, everyone! Welcome to our second video on Herbs.
Today we are going to learn how to use the rosemary. Rosemary is a wooden herb, sharply aromatic, pungent, mustard-like, pine like with a hint of lemon and smoked wood.
Rosemary goes well with different sorts of food, like roasted veggies, garlic, potatoes, and meats such as lamb, pork, and poultry.
You may store it for two weeks in the fridge, usually wrapped in a damp paper and preventing it from dehydration.
Today we are going to make anchovies pie using rosemary!
This recipe is from my grandma.
You will need:
Pie dough
1 cup of whole wheat flour
2 tbsp. butter
2 tbsp. cold water
1 tbsp. cream
Salt to taste
1 tbsp. sesame seeds
Pie filling
1kg of fresh peeled tomatoes
1 large onion, chopped
Salt and pepper
1 can of anchovies
Black olives
Rosemary branches
I hope I have inspired you with this amazing herb!
See you next time!
Watch my previous video about basil:
Ficacci Olives - Recipe rolled Rabbit, cauliflower cream, anchovies, capers and Leccino olives
Ingredients:
- 300g boneless Rabbit
- 100g di black natural Leccino olives
- 1 Cauliflower
- 4 Anchovies filets
- 20g desalted capers
- fresh chily pepper
- garlic
- Romeo extra virgin olive oil
- Rosemary
Preparation:
Brown the garlic in Romeo extra virgin olive oil. Roll the boned rabbit together with a sprig of fresh rosemary and tye it with kitchen string. When the garlic is golden add the rabbit roll in the pan together with Leccino olives, anchovy fillets and capers. Blend with a dash of Prosecco wine, close the lid to cook. Remove a part of sauce and pour it in a small bowl to be used later for garnishing. Add a boiled cauliflower in the pan and cook for other 25’ minutes. When the rabbit roll has ended cooking remove it together with the olives and whip the rest of the sauce in an immersion blender adding a drop of Romeo olive oil to obtain a cream. Remove the kitchen string from the roll and cut in slices. Pour the cream below the roll slices and decorate with Leccino olives and the sauce removed earlier, add a sprig of fresh rosemary and a drizzle of raw oil and... Buon Appetito!
Check the recipes of Casa Ficacci’s chef on:
How to make CARRABBA'S | Olive Oil Bread Dip
Join me as I show you how to create Carrabba's #1 requested recipe, and it's not even a recipe on their menu (who knew!). Also, in this episode I share a little bit about myself (Spoiler: My kids don't think I'm as funny as I do). This Do-It-Yourself version of Carrabba's Bread Dip goes amazing as a starter or side from any of my other Carrabba's, Olive Garden, Macaroni Grill or Brio Tuscan Grille entrees. Cheers, Y'all!
For full recipe ingredients and instructions, visit my official website:
For my kitchen must haves and favorites, visit my verified Amazon Storefront:
For $20 off your first order of the ingredients in this recipe, visit:
For my Merch Store, visit:
//WATCH NEXT: Popular Uploads:
THE OLIVE GARDEN’S | House Salad with House Dressing
P.F. CHANG’S | Mongolian Beef
BENNIGAN’S | Monte Cristo Sandwich
//CONNECT WITH ME:
Instagram:
Facebook:
Twitter:
Pinterest:
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
For business inquiries: restaurantreciperecreations@gmail.com
#carrabbas #breaddip #carrabbasitaliangrill #populardishes #popularrestaurants #popularrecipes #signaturedishes #signaturerecipes #restaurantrecipes #restaurantrecipesathome #restaurants #recipes
The Best Focaccia Recipe You'll Ever Try
#shorts
✤ Dough
- 250g bread flour
- 200g water
- 15g olive oil
- 4g salt
- 2g yeast
✤ Toppings
- Garlic slices
- Rosemary
- Tomato
- Mushroom
✤ TIP
-Toppings can be anything you like, such as olives, bacon, or basil.
- It tastes best when freshly made.
- I found it to taste better when it was made slightly thinner than when it was made too thick.
#shorts
3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
Thanks for subscribing! :
Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
【Stini’s Monday, 9th Guests】-Pasta Trainee Journal, Serve my first ever made focaccia 【4/25/2022】
【Recipe】
Frittata
- eggs x 12
- Zucchini x1
- Sun dried tomato - 2 Pieces
- Onion x 1
- Mushrooms ( Oyster, Shiitake)
- Pecorino Romano
- Salt
- Olive oil
- Rosemary
Focaccia(cortesy of Chef Fabio
- Bread flour 200g
- Cake flour 100g
- Instant dry yeast 2g
- Water 180ml
- Salt 5g
- Olive oil 1tbsp
- Sugar 5g
Vinaigrette Salad
- Romaine Lettuce
- Fruits tomato
- Radish
- Parmigiano Reggiano
-
- *vinaigrette dressing
- - White balsamic vinegar 1tsp
- - Lemon 1/2
- - Dijon mustard 1 tbs
- - Olive oil 4tsp
- - Salt
- - Black pepper
Bucatini Amatriciana
- Bicatini - 120g
- Guanciale - 50g
- Onion - 170g
- Tomato sauce - 150 g
- Pecorino Romano
- Rosemary
- Olive oil(for cooking)
- Olive Oil ( to finish)
Linguine with Squid in its Ink and Tomato Sauce
- Linguine (Garofalo N°12) - 120g, 9m
- Garlic - 2 Clove
- Calabrian Pepper - a pinch
- Anchovy - 3 pieces
- Tomato sauce - 110g
- Squid
- Squid ink - 9g
- Parsley
- Water 30g
- Olive oil (cooking)
- Olive oil (to finish