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How To make Spaghetti a La Brindisi
16 oz Spaghetti
4 Scallions, Thinly Sliced
4 oz Water
1 t Basil
2 oz Olive Oil
1/2 lb Fresh Mushrooms, Sliced
6 oz Tomato Paste
12 oz Whole Tomatoes (Canned)
1/2 t Pepper
4 Garlic Cloves, Crushed
16 oz Ground Beef or Sausage
1 t Oregano
1/2 c Grated Parmesan Cheese
1. Heat olive oil in large saucepan.
2. Add garlic, scallions and meat.
3. Cook over low heat 2-3 minutes or until lightly browned; stir
occasionally. Set aside. 4. Mix tomato paste and water in al large bowl. Stir until smooth.
5. Add whole tomatoes, mushrooms, oregano, basil and pepper; stir well.
6. Add mixture to saucepan and cook ovr low-medium heat for 2-3 minutes.
7. Reduce heat and simmer for 25-30 mintues.
8. Meanwhile, cook spaghetti in boiling water.
9. Immediately drain into colander.
10. Place spaghetti portions onto plates.
11. Add sauce and sprinkle with grated parmesan cheese.
12. Serve with Polo Brindisi Rosso wine.
How To make Spaghetti a La Brindisi's Videos
???????? Our Italian Kitchen ???? Spaghetti Two Ways Authentic Italian Recipes ????????
Diego and Lilla invite you into their cozy Italian kitchen to share two authentic Italian spaghetti recipes while they talk about Italian culture, traditions, superstitions, and much more!
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Orecchiette Pugliesi: Originale vs. Gourmet con la signora Mimina e Domingo Schingaro
Dalle mani sapienti di Mimina e le sue amiche, Lucrezia e Vittoria, scopriamo le tecniche e le storie dietro le orecchiette, la pasta fresca barese diventata bandiera gastronomica della Puglia intera. Dopo la versione classica con pomodoro e cacioricotta, Domingo Schingaro, una stella Michelin ai Due Camini di Borgo Egnazia, presenta il suo twist con nuove consistenze e sentori di affumicato. Pronti a mettere le mani in pasta!
In collaborazione con Mulino Caputo
Un ringraziamento speciale a Borgo Egnazia
INGREDIENTI/INGREDIENTS
4 pax
Per l'impasto/For the dough
Semola di grano duro/Durum wheat semolina 400 g
Acqua tiepida/Warm water 200 g
Per la salsa classica/For the classic sauce
Pomodorini Reggina/Reggina cherry tomatoes 500 g
Foglie di basilico/Basil leaves qb/to taste
Spicchiò d’aglio/Clove of garlic 1
Cacioricotta stagionato/Cacioricotta cheese 100 g
Olio evo/Evo oil qb/to taste
Per la salsa affumicata/For the smoky sauce
Cacioricotta stagionato/Cacioricotta cheese 200 g
Panna/Cream 100 g
Latte/MIlk 50 g
Melanzane/Eggplant 2
Erbe aromatiche/Aromatic herbs qb/to taste
Pomodorini/Cherry tomatoes 300 g
Olio evo qb/to taste
Spicchio d’aglio 2
Origano qb/to taste
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Panzerotti fritti: ecco come farli in pochi passi!
Facili da preparare e irresistibili! Ideali per una cena da leccarsi i baffi!
INGREDIENTI
12g di lievito di birra fresco
50ml di acqua + 250ml
10g di zucchero
350g di farina 00
150g di farina di semola
20ml di olio d'oliva
20g di sale
300g di mozzarella
250g di salsa di pomodoro
Olio per friggere
PREPARAZIONE
In una ciotolina mescola il lievito di birra fresco con l’acqua e lo zucchero.
In una ciotola più grande unisci la farina 00 con la farina di semola, l’olio, il sale, il lievitino e l’acqua poco alla volta. Impasta bene per ottenere un impasto compatto e liscio.
Infarina la ciotola, mettici dentro l’impasto, fai una croce in cima e fai lievitare per 2 ore.
Metti un colino sopra una ciotola e aggiungi la salsa di pomodoro con la mozzarella a cubetti per preparare il ripieno.
Dividi l’impasto in delle palle (da circa 50/60g). Trasferisci le palline sulla teglia coperta dalla carta forno e fate riposare per 30 minuti.
Stendi ogni palla sul piano di lavoro e metti al centro il ripieno. Chiudi l’impasto in un pazerotto.
Friggi i panzerotti nel’olio bollente fino alla doratura.
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The ultimate Classic SPAGHETTI CARBONARA! Very Delicious and Easy to cook!
Hello my loves! This classic Italian recipe, SPAGHETTI A CARBONARA, is undoubtedly one of the best in Italian cuisine. I love making it for family and friends, they always love it. The way noodles come together with the sauce brings a divine and delicious flavor. You will be delighted to cook it. Try it and tell me about your experience later. Have an amazing day!
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Ingredients:
250g spaghetti
3 yolks, 1 whole egg. free range egg
160g guanciale or smoked bacon/pancetta
1 whole garlic clove
1 tsp black pepper
75g pecorino-romano
20g parmigiano-reggiano
Guide:
00:00 - Starting the recipe
01:42 - Preparing the sauce
07:04 - Revenue result
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How DRY PASTA is Made in an Italian Pasta Factory (Rustichella d'Abruzzo)
Everybody loves pasta, but not all brands of pasta that you find in the store are created equal. There are very few people who actually know why some artisinal pasta brands are more expensive than others. So what is really inside Artisan Dry Pasta? How is it made?
Master pasta artisan Gianluigi Peduzzi from the Rustichella D’abruzzo Pasta Factory showed us the entire process behind making the best dry artisanal pasta in the world. His pasta will truly make your belly happy. We learned about the ingredients, dough production, cutting and drying process, quality control, and most importantly, the differences between Artisanal Dry Pasta and industrial pasta.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Artisan Pasta
0:37 Welcome to Abruzzo Pasta Factory
1:03 Durum Wheat Flour
4:12 How to Make Dough for Dry Pasta
5:45 How Dry Pasta is Made in Pasta Factory
7:00 Pasta Dry Process
11:00 Pasta Factory Quality Control
12:39 Difference between Industrial and Artisasn Pasta
16:00 Cooking Artisan and industrial Pasta
19:07 Time to Eat Pasta, E ora si Mangia
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