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How To make Rolled Pasta with Radicchio, Pancetta, and Ba
8 oz Dried Penne or Farfalle
1 tb Salt
3 tb Olive oil
4 Shallots, chopped
- OR -6 green onions, white part - only 2 oz Pancetta (Italian Bacon),
- diced 1 Head Radicchio (or 1 lb.
-Belgian Endive) sliced into -thin strips to yeild 2 cups 2 tb Unsalted butter, cut into
-small peices 1/4 c Grated Parmesan Cheese
1 tb Balsamic Vinegar
Salt and fresh ground Pepper **Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. For instructions consult a pasta cookbook. Otherwise, substitute dried penne or farfalle.] 1. Bring 3 quarts water to a boil in a large pot.
Add salt, then the dried pasta. Cook till "al dente" (8-10 min.). 2. Meanwhile, in a skillet, heat the olive oil with
the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and saute' until it wilts. 3. Scrape contents of skillet into a bowl. Toss to
combine ingredients, season with salt and pepper to taste and serve. From Chicago Tibune Magazine, May 2, 1993
recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd -----
How To make Rolled Pasta with Radicchio, Pancetta, and Ba's Videos
Cannelloni ricotta e spinaci
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Ma quanto sono buoni i cannelloni ricotta e spinaci! Trovo che sia una deliziosa alternativa a quelli classici con la carne, con la loro morbidezza e il loro sapore conquistano sempre tutti.
È una bella proposta per tutti e sarà perfetta anche per chi segue un'alimentazione vegetariana.
Se siete abili in cucina, la sfoglia potete tranquillamente farla in casa, ma qui vi do una versione semplificata che prevede quella che si può acquistare tranquillamente al supermercato.
La ricetta dei cannelloni ricotta e spinaci poi è decisamente semplice e decisamente furba! Semplice perché il ripieno si fa in poco tempo, e furba in quanto si possono preparare in anticipo e servire poi al momento opportuno.
Per rendere ancora più goloso il tutto, all'interno della besciamella che va a coprire questi cannelloni vegetariani, ho messo della fontina che rende il tutto ancora più speciale a mio avviso. Ogni boccone sarà molto saporito e sono certo che avrete i complimenti da tutti.
► Ingredienti per preparare i cannelloni ricotta e spinaci:
Sfoglie di pasta fresca all’uovo 250 g
Spinaci 500 g
Ricotta di pecora 600 g
Uova 1
Parmigiano Reggiano 40 g
Noce moscata qb
Burro qb
Sale qb
Pepe nero qb
Per la besciamella
Latte 500 ml
Farina 00 50 g
Burro 50 g
Tuorli d’uovo 2
Fontina 150 g
Noce moscata qb
Sale qb
Pepe nero qb
Per gratinare
Parmigiano Reggiano qb
La ricetta nel sito:
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
#LucaPappagallo #CasaPappagallo #Cannelloni
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Lasagna Roll ups
LASAGNA ROLL-UPS (makes 4)
4 Lasagna noodles boiled drained and laid out flat
1 cup of Ricotta cheese
½ cup of parmesan cheese
¼ tsp red pepper flakes and or ½ tsp Italian seasoning to mix in the ricotta filling (optional)
Salt and Pepper
2 cups of baby spinach leaves washed and patted dry
1 jar of good Pasta sauce or homemade sauce
1 cup mozzarella cheese
Mix together the ricotta cheese, parmesan cheese, and salt and pepper to taste.
Spread mixture in a thin layer onto the flat lasagna noodles.
Place Spinach leaves in a single layer on top of Ricotta cheese mixture.
Roll up lasagna noodle and cheese mixture
Pour a thin of sauce in bottom of baking dish and place bundle in baking dish.
Pour enough sauce over top to cover each bundle.
Sprinkle some Mozzarella cheese on top and a bit more Parmesan.
Bake in the Microwave for 2 ½ to 3 minutes or until bubbly and ready to serve. (Be sure to place a microwave protective cover over the dish before you microwave because it does tend to splatter.)
Life as a BBQ Guru | Steven Raichlen | Barbecue University
Steven Raichlen is a legend in the world of meat and all things BBQ. I’ll wager there isn’t anyone reading this right now who hasn’t heard of him. Furthermore, I’ll wager that many of you have one of his many BBQ books on your shelf right now. He’s a best selling author of incredible cook books such as ‘Project Smoke’, ‘The Barbecue Bible’, and most recently, ‘How to Grill Vegetables’. A foodie obsessed with smoking food and cooking outdoors, Steven is a BBQ guru whose delicious recipes have inspired millions around the world, including hundreds of thousands of BBQ pilgrims who’ve attended Barbecue University, now at the Broadmoor Resort in Colorado Springs. There, the happy few at each year’s event learn how to smoke brisket, pork belly and a prime rib roast, and of course, how to grill the perfect steak. And of course, let’s not forget all the TV shows. He’s been the host and star of 3 seasons of public television’s ‘Project Smoke’, and before that, 4 seasons of PBS’ ‘BBQ University’. Being fluent in French, he’s also hosted his own cooking show in Quebec. Did I mention that he also has 5 James Beard Awards? Yes, five!
In this full episode of the Smoking Hot Confessions BBQ Podcast, Steven and I get into:
• Why Steven loves lamb and what he cooks it on (3:35)
• His tour through Europe, studying medieval cooking (5:30)
• What’s up with Cambodian grilled eggs? (9:50)
• The most exotic foods he’s encountered in his travels (16:09)
• Barbecue University, the original BBQ school (22:24)
• Smoked Cocktails - yes, it’s a thing! (30:36)
• Steven’s tips for grilling vegetables and a Thanksgiving Turkey (41:24)
This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, JAGRD Woodfired Smoker Ovens. If you’re looking for your next Barbeque, smoker or grill, be sure to check them out. They have a wide range of well-performing units available, and love doing custom work and commercial kit outs as well. Check out:
If you would like to become a Podcast Partner we’d love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let’s get that conversation started!
To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to:
#stevenraichlen #projectsmoke #barbecuebible #smoking #smoker #grill #grilling #texasbbq #brisket #podcast #bbqpodcast #barbecuepodcast #meat #smokedmeat #bbq #barbecue #barbeque #bbqjoint #restaurant #smokedbrisket
Gino's Italian Escape: A Taste of the Sun | Full Series Two | Our Taste
Chef Gino D'Acampo undertakes a culinary journey around his native Italy, taking in the stunning Amalfi Coast, Naples, Rome and Campania - the region where he grew up and where his family still live. Subscribe to Our Taste: bit.ly/3OZoDcV
00:00 - Ep.1 Florence
21:40 - Ep.2 Venice
42:53 - Ep.3 Parma
1:03:56 - Ep.4 Liguria
1:25:29 - Ep.5 Tuscany
1:46:40 - Ep.6 Bologna
Gino's Italian Escape: A Taste of the Sun | Season 2 | Episode 1-6
First Broadcast: 2014
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
Content distributed by ITV Studios.
#GinoDacampo #Italy #ItalianFood
CROSTATA RUSTICA DI ZUCCHINE E MELANZANE - Ricetta Facile in diretta Fatto in Casa da Benedetta
Video in collaborazione con @PANEANGELIofficial ▶︎
Shop on-line PANEANGELI ▶︎
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CROSTATA RUSTICA DI ZUCCHINE E MELANZANE ????????
‣ 0:00 Intro ????
‣ 1:57 Procedimento ????
‣ 4:08 Pasta Frolla Salata ????????????
‣ 13:20 Misura dello Stampo ????
‣ 17:55 Per il Ripieno ????????????
‣ 24:55 Per la Bagna ????????????
‣ 30:29 Cottura ⏲
‣ 31:55 Pronto ????
‣ 32:44 Recap Ingredienti ⏩
‣ 35:15 Sostituzioni ????
‣ 45:50 Saluti ????
INGREDIENTI
PER LA PASTA FROLLA SALATA
2 uova
50 g latte
200 g burro ammorbidito
1 cucchiaino sale fino
400 g farina 00
15 g Lievito istantaneo per torte salate Pizzaiolo PANEANGELI
PER IL RIPIENO
120 g prosciutto crudo
1 melanzane
1 zucchine
2 uova
200 ml panna fresca
sale fino q.b.
RICETTA STAMPABILE ►
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it
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#ricetta #crostata #melanzane #zucchine
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