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How To make Spaghetti Chitarra Parmigiana
1/4 c Olive Oil
2 1/2 T Butter
8 Medium Mushrooms, sliced
4 Cloves of garlic, minced
1 ds Crushed Chili Peppers
2 t Powdered Oregano
1 1/2 lb Fresh Chitarra Pasta
On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05
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Gino Cooks 'Proper Italian Food' - Chitarra Pasta | Gino's Italian Escape E19 | Our Taste
Gino D'Acampo is back for another series in Italy. This time he explores the little-known region of Abruzzo, famous for its cuisine based on farming and fishing. Subscribe to Our Taste:
Season 4 - Episode 1 | This film was first broadcast 2016
Gino D'Acampo is back for a fourth series in the Italian sunshine. This time he explores Italy as the locals know it, meeting the people who keep age-old traditions alive and admiring the beautiful scenery. The little-known region of Abruzzo sits in the middle of the country, bordered by Lazio, Marche, Umbria and the Adriatic sea. Starting off in the coastal town of Pescara, Gino begins his odyssey, discovering the region's unique contribution to cooking. From Giovanni Minicuci he learns about Chitarra pasta, named after the guitar like contraption that shapes it. Gino then travels along the Trabocchi coastline where 25-year-old Tomasso Vert tells him how his family of fishermen are keeping another ancient tradition alive. In the mountainous terrain, the locals make their living working the land. Mauro is a farmer who also trains the local breed of sheep dog. After trying the simple shepherd snack of Arrosticini, Gino is inspired to create his own Mediterranean BBQ.
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Spaghetti alla chitarra con polpettine | 番茄肉丸面 | 如何製作意式肉丸面,簡單、美味! | 經典肉丸意大利麵 | 最正宗的【肉丸意面】好吃到爆!
Today the original spaghetti alla chitarra con polpettine is brought by the Marino, the Executive Chef of the restaurant Opera Bombana.
Rich experience of working in Michelin makes Marino a master.
He thinks the pasta is not only delicious but also easy to do.
今天由Opera Bombana的行政主厨Marino爲大家帶來血統純正的小肉丸手工意面,
豐富的米其林餐廳的工作經驗使Marino成爲一位殿堂級大師,
在他的眼中,意大利麵不僅非常美味而且還很容易製作。
食譜 Ingredients:
高筋粉 durum wheat flour 60g
低筋粉 soft wheat flour 60g
鹽 salt
鷄蛋 egg 4
橄欖油 olive oil
乾辣椒碎dried chili flakes 3g
洋葱 onion 20g
肉丸 meat ball 50g
黑胡椒 black pepper 2g
白胡椒 white pepper 2g
白葡萄酒 white wine 60ml
西紅柿 tomato half 1/2
番茄醬汁 tomato puree 100ml
帕馬森奶酪 parmesan cheese 15g
羊奶酪 goat cheese 15g
黃油 butter 5g
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SPAGHETTI CACIO e PEPE - la RICETTA ORIGINALE di Giallozafferano????????????????
A Roma si dice che la cacio e pepe è come il Colosseo...il simbolo della cucina italiana in tutto il mondo!???? Prova la ricetta perfetta per un risultato da 10 e lode????
00:00 – PRESENTAZIONE
00:05 – PREPARAZIONE PECORINO
00:15– COTTURA PASTA
00:22 – TOSTATURA PEPE
00:48 – CONDIMENTO PASTA
01:04 – PREPARAZIONE CREMA PECORINO
01:40 - IMPIATTAMENTO
★ VUOI ALTRE VIDEORICETTE?
???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI:
Spaghetti 320 g
Pecorino romano stagionatura media, da grattugiare 200 g
Pepe nero in grani 5 g
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► PRIMI PIATTI: TUTTE LE RICETTE
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GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO:
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Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
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how to make REAL CACIO E PEPE like they do in ROME
This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky. I'm going to show you the real, authentic way to make cacio e pepe the right way.
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Links to the 3 Other Roman Pasta...
CARBONARA
ALLA GRICIA
AMATRICIANA
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Do you like it Creamy?|???? Spaghetti Alla Chitarra
SO SO Delicious! Homemade Creamy Tomato Spaghetti Alla Chitarra
???? Ingredients
2 1/2 cups 00 flour or all-purpose
3 whole eggs (medium)
2 eggs yolks
1/2 tsp lemon juice
1/2 tsp salt
???? For the Sauce (for 3-4 portions of pasta)
2 tbsp olive oil
1 small onion
2 cloves garlic
2 tbsp tomato paste
3-4 small peeled tomato
2 small egg yolks (or 1 medium egg yolk)
1/2 cup freshly grated parmesan or pecorino cheese
Fresh Basil
Salt
???? For the Top
Burrata cheese
Fresh Basil
???? Instructions
Preparing the Pasta Dough:
Place the flour on a work surface, add salt and make a well. Add the eggs and lemon juice to the well.
Using a fork, pierce the egg yolks and whisk.
Slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough as in the video.
Drizzle the oil on the surface of the dough and keep kneading for 5-6 min until it is elastic and no longer sticky. If the dough seems too dry you can add 1-2 tbsp water or if it seems a little sticky, then you can add 1-2 tbsp flour.
Wrap the dough with plastic wrap and let it rest for 20-30 min at room temp.
Slice the dough into 4-6 equal pieces and run the dough through a pasta roller.
Repeat the same process with the remaining dough.
Sprinkle the sheets with semolina flour. Using a pasta cutter attachment or chitarra cut the sheets to your ideal shape, sprinkle with a bit of extra semolina flour and let the pasta rest for about 10-15 min to dry out slightly.
???? Preparing the Sauce:
In a small bowl, mix the eggs and parmesan cheese. Set aside.
In a large pan, heat the oil over medium heat. Add chopped onions and cook until soft for 1-2 min. Add garlic, tomato paste and peeled tomatoes, cook for another 2-3 min.
Meanwhile, bring a large pot of salted water to boil. Cook your fresh pasta until al dente for 4-5 min. Drain it, reserving 1-1 1/2 cups of the cooking water.
Add the drained pasta to the tomato sauce and add 1/2 cup boiling water and toss gently to combine. Add the egg mixture and remaining pasta water and then immediately toss to combine. Remove from the heat and add some fresh basil.
Serve warm!
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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