PASTA FETTUCCINE ALFREDO (BURRO E PARMIGIANO) Ricetta di Chef Max Mariola
PASTA FETTUCCINE ALFREDO (BURRO E PARMIGIANO) - La versione di Chef Max Mariola - video ricetta tutorial
Ecco la mia interpretazione della più famosa pasta italiana al mondo. Negli Stati Uniti hanno addirittura National Day in onore di questo piatto italiano che si festeggia proprio oggi, il 7 febbraio ! #fettuccinealfredo #fettuccine #fettuccinepasta
Le fettuccine Alfredo, fatte con una salsa ricca e cremosa, burro e parmigiano e una deliziosa pasta fatta in casa, è uno dei migliori primi piatti di pasta, semplice e gustoso! Come fare in casa questa ricetta originale di Fettucini Alfredo? Ecco il tutorial passo passo per creare la migliore ricetta di cucina italiana a casa.
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INGREDIENTI x 2 persone:
fettuccine all'uovo - 250 g
parmigiano 24 mesi - 250 g
burro - 60 g
scorza di limone
pepe nero
SPECIAL THANKS
Pasta fettuccine all'uovo di
Pastificio Artigianale Leonardo Carassai
pastificiocarassai.it
@pastificiocarassai
#pastificiocarassai
PRODUCED BY
Casa Mariola Production
DIRECTED BY
@ChefMaxMariola
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GRATTUGIA Micropline economica (multiuso 4 grattughe in una)
PALETTA IN SILICONE con manico in legno
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PINZA DA CUCINA
SCHIACCIA PATATE comodo prezzo medio
PENTOLA IN GHISA per lunghe cotture (arrosti, stufati e zuppe)
TERRINA DA FORNO ovale in ceramica
COLTELLO CHEF 20 cm (trenciante) economico
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1940s Southern Spaghetti Recipe Historical Cooking Old Cookbook Show
1940s Southern Spaghetti Recipe - Old Cookbook Show - Glen And Friends Cooking
This recipe comes from a late 1930s or early 1940 - 1942 cookbook published in the American South. Titled 'Southern Spaghetti' it has garnered a lot of email and comments (most of them deleted because of the profanity) that always start with some form of I'm from the SOUTH and this is not Southern Spaghetti!!!. Ok I get it this may not be a recipe that your family makes today... but in the 100s of historical cookbooks I own from the American South; this is a recipe that appears over and over, almost always made the same way as this one. These are recipe books stretching back to the early 1800s - so historically this must have been one of the ways that spaghetti was eaten in the 'South'. What many people fail to realise is that cooking changes, and the pace of that change has only accelerated since the 1950s. Many of the recipes that we think of as Traditional would be unrecognisable to our Great Grandparents.
Ingredients:
½ lb spaghetti
½ lb bacon, diced
3 onions, sliced
1 ½ lbs chopped raw beef
2 green peppers, chopped
2 tablespoons chopped parsley
½ can kidney beans
½ can peas
½ can tomatoes
½ lb cheese chopped
½ can mushrooms, fresh or dried
Salt and Pepper
Boil the spaghetti. Place bacon in skillet, fry out fat, add onions, and fry to a golden brown. Add meat and vegetables and simmer a few minutes. Cover bottom of buttered baking dish with a layer of the boiled spaghetti, cover with a layer of the prepared mixture, repeat, having the last layer spaghetti, sprinkled with a little cheese. Bake in a slow oven about two hours.
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Summer Garden Pasta Salad
SUMMER GARDEN PASTA SALAD
This is my recipe for pasta salad that I make often especially when I'm serving Hawaiian pork. A great alternative to mac salad.
RECIPE:
INGREDIENTS:
1½ cups mayonnaise
½ cup buttermilk
2 Tbsp. lemon juice
1 tbsp. chopped fresh dill weed
1 tsp. salt
1 cup diced celery
3 Roma tomatoes seeded and diced
1 cup sliced snow peas (or sugar snap peas)
½ cup diced red onion
15 oz. can whole kernel corn drained
1 lb. box bow tie pasta cooked according to package directions
INSTRUCTIONS:
In a small bowl whisk the mayonnaise, buttermilk, lemon juice, and dill weed until smooth, set aside.
Drain and rinse the cooked pasta in cold water, and drain again. Add the pasta to a large bowl.
Add the chopped vegetables to the pasta bowl, and pour over the dressing. Stir until the dressing has coated the pasta and vegetables. Refrigerate for at least 2 hours before serving.
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Buttery Salmon Pasta with Asparagus and Snow Peas ???? (recipe inside)
The perfect Sunday dinner: buttery salmon pasta with asparagus and snow peas
Courtesy: @ronis_recipes
INGREDIENTS
6 tablespoons olive oil
⅓ pound/150 grams salmon, skin removed and cubed
3 tablespoons butter
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ squeezed lemon
½ package of your favorite pasta
A handful of asparagus cut into large pieces
A handful of snow peas cut into large pieces (you can also use green beans)
Topping:
Grated parmesan
Step 1
Heat up the olive oil in a 14” frying pan. Fry the salmon cubes until they are golden and remove from the pan. Add the butter, asparagus and snow peas and fry for about 2 minutes. Add the salt, pepper and lemon and mix well.
Step 2
Add the pasta, cook for about 2 minutes while stirring and then add the salmon.
Mix well for another minute and serve with grated parmesan.
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Bandnudeln & Pfifferlinge in Sahne. Schnell und lecker. Pasta Rezept
Hier findest Du weitere InformationenCALLEkocht:
Jetzt ist es wieder Zeit für Pfifferlinge. Meine Lieblings Pilze in Sahnesoße mit frischer Pasta. Das geht schnell und super einfach. Dieses Rezept für Eierschwammerl, wie man sie in Österreich nennt, ist leicht zum selber machen und wohl das Beste für den Pfifferling. Die Bandnundeln machen das Ganze erst richtig lecker.
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How to Make Shrimp Scampi
This easy and ultra-satisfying shrimp scampi recipe comes together in twenty minutes and is totally delicious! Packed with lemony, garlic goodness, buttery pasta, and delicious sautéed shrimp; it might just be the perfect (date night) meal!
Full Recipe:
I love this shrimp scampi pasta recipe! Buttery, zesty and so satisfying… If you want to add more lemon wine butter and garlic to this recipe I certainly won’t stop you!
I love using spaghetti but if you want to sub in your favorite pasta to make linguini shrimp scampi for example then go ahead! If you’d like to try making your own pasta from scratch
ABOUT THE SHRIMP
I bought some super-fresh jumbo shrimp to make this dish and they made all the difference! Don’t use frozen precooked shrimp to make this recipe, the taste and texture will be subpar.
Cleaning, or deveining shrimp can seem a bit intimidating so I wanted to go over the process.
Start by removing the shell. You can peel it off from the bottom where the little swimmeretes are.
Once the shell is removed use a small knife to make a roughly 1/4″ deep cut down the top of the shrimp.
Now you should be able to see a small vein which you can pull out using your fingers.
That’s it! If you’re having difficulty you can cut a bit deeper and use a knife to help remove the “vein” which is actually the shrimp’s digestive tract.
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