Pasta alla Gricia Ricetta Originale di PIATTO
La Pasta alla Gricia è il piatto padre dell'amatriciana e della carbonara nonché il piatto figlio della cacio e pepe. Per alcuni una ricetta intermedia, la pasta alla gricia ha tutto quello che serve per spiccare come unica e distintiva. Guarda come fare una Pasta alla Gricia da Ré di Roma.
Or, watch this video recipe narrated in English:
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Clicca sulla campanella ???? per ricevere le notifiche quando pubblichiamo una nuova ricetta.❤️
In questa video ricetta di PIATTO™, ti presentiamo:
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Pasta alla Gricia: Ricetta Originale
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La pasta alla gricia, a volte chiamata amatriciana bianca, è un primo piatto tipico della tradizione romana.
È preparata con pasta condita con abbondante pecorino romano, pepe nero (ingredienti della pasta cacio e pepe), guanciale.
Secondo alcune fonti il piatto nacque a Roma ma anche Grisciano, una frazione del comune di Accumoli, in provincia di Rieti, ne rivendica la paternità.
È considerato un piatto figlio della pasta cacio e pepe e padre dell'Amatriciana. La nostra interpretazione della pasta alla gricia la vede come un cacio e pepe con guanciale, piuttosto che un'amatriciana bianca.
In questo video realizzeremo una gricia cremosa e ricca!
#pastagricia #pastaallagricia #pasta #spaghetti #primipiatti #ricettafacile #ricettaveloce
INGREDIENTI
pepe nero: 1 cucchiaio
pecorino semi stagionato: 160 g
guanciale: 160 g
vino bianco: mezzo bicchiere
pasta (spaghetti, tonnarelli etc): 320 g
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INDICE
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0:00 intro
0:30 la Gricia
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RACCOMANDATI
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SEGUICI
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CREDITI
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PIATTO - Qualità a tavola! ???? ????
⭐️ Ricette testate, riproducibili e chiare! ⭐️ Con PIATTO™ non sbaglierai mai!
PIATTO™ porta a tavola le migliori ricette della tradizione italiana nonché i più rinomati classici delle varie cucine internazionali in un innovativo formato semplice e piacevole da seguire.
Marketing - Social Media - Branding: Kaniko Limited
Production - Piatto LLC
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DISCLAIMERS
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Questo video non è stato sponsorizzato da alcuna persona od azienda.
Nessun prodotto od ingrediente è stato fornito da terze parti per la realizzazione di questo video.
Siamo autorizzati da Apple, Inc. e da Artlist per l’uso della musica/SFX usati in questo video.
PIATTO, in qualità di Affiliato Amazon riceve un guadagno dagli acquisti idonei.
Questo vuol dire che senza alcun costo per te, PIATTO può ricevere delle piccole commissioni se clicchi sul link affiliato di Amazon e procedi con un acquisto idoneo.
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.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Check out our Aviation and Flying Channel:
I've been making this simple pasta recipe for 30 years!
An easy family-pleasing dinner, this creamy cheesy pasta with sausage and crispy bacon can be ready, on the table, in 20 minutes. A fantastic comfort food dinner using simple everyday ingredients, it's the perfect back-to-school comfort food!
I've been making and eating this for 30 years!
Free printable recipe is available on our site:
Ingredients:
4 good quality pork sausages about 270g/9.5oz
400 g (14oz) spirali pasta - (or your favourite pasta shapes)
8 rashers (strips) streaky bacon (about 125g/4.5oz)
1 tbsp sunflower oil
1 onion peeled and finely chopped
150 g (1 ½ packed cups) grated mature/strong cheddar cheese
180 ml (¾ cup) double (heavy) cream
1/2 tsp black pepper
2 tbsp freshly chopped parsley
Instructions
1. Preheat the oven to 200C/400F
2. Place the sausages on a baking sheet and place in the oven to cook for approx 20 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.
3. Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water.
4. While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.
5. Once hot, place the bacon in the pan and cook for about 5-6 minutes, turning once during cooking, until browned and crispy. Remove from the pan and place on a chopping board.
6. Add the tablespoon of oil to the bacon fat that’s already in the frying pan.
7. Add the onion to the pan and cook for 5 minutes, stirring often, until the onion has softened.
8. By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.
9. Add the cheese, cream and pepper to the pan and stir together with the pasta until the cheese has melted.
10. Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.
11. Stir everything together.
12. If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.
13. Transfer the pasta to bowls and serve topped with fresh parsley and a little more black pepper if you like.
Notes
Want to add in some vegetables? Add frozen peas to the pan with the pasta for the last minute of cooking the pasta. Add mushrooms, chopped chunks of peppers or courgette (zucchini) to the pan when you're frying the onion
Ingredient swaps
a. Swap the bacon for chorizo
b. Leave out the bacon and swap the sausage for vegetarian sausages for a vegetarian version.
c. Add veggies such as peas, mushrooms or spinach.
d. Swap out quarter of the cheddar for mozzarella if you wanted some stretchy cheese in there.
#CookingShow #Recipe #ComfortFood
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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Slimming World creamy chicken sausage pasta recipe - FREE
How to cook a satisfying and creamy sausage pasta dish using Slimming World Syn-free sausages.
We've used chicken in this recipe but it works just as well with other flavours.
For more information on the Slimming World food range at Iceland go to
Recipe
6 Slimming World Syn-free Sausages available from Iceland stores
low calorie cooking spray
1 leek, finely sliced
250g mixed mushrooms, sliced
2 garlic cloves, crushed
1 1/2 tsp fennel seeds
250ml boiling chicken stock
75g baby leaf spinach
200g dried pasta shapes, such as penne
100g quark
10g fresh parsley, chopped
salt and freshly ground black pepper
Cook the sausages according to the pack instructions.
Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the leek and mushrooms and stir-fry for 5 minutes, adding a little water if needed. Add the garlic, fennel seeds and stock and simmer for 5 minutes. Stir through the spinach to wilt and remove from the heat.
At the same time, cook the pasta according to the pack instructions. Drain and add to the vegetable mixture along with the quark and parsley. Cut each chicken sausage into six pieces and stir them into the pasta. Season to taste and serve hot with salad.
This PASTA is Grandma's Cure For Everything (Pastina 2 ways)
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Pastina is every Italian Grandma's or Nonna's cure for everything. Today we make it 2 ways, the childhood recipe i grew up eating and the adult recipe I eat today.
Short Rib Stroganoff
Stuffed Shells
Fish & Chips
Italian Grilled Cheese
RECIPE
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