Binging with Babish: Fettuccine Alfredo from The Office
This week, we're whipping up a big ol batch of the indulgent (heavily Americanized) Italian classic pasta al burro. Which I mistakenly thought meant pasta with butter - turns out, it's pasta with butter AND cheese. As Michael Scott would say: Wikipedia is the best thing ever. Anyone in the world can write anything they want about any subject, so you know you are getting the best possible information.
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Italian Grandma Makes Eggplant Sauce with Pasta
EGGPLANT SAUCE with PASTA:
2-3 Eggplants, cubed
Olive Oil
1 cup chopped Yellow Onion
3 cloves Garlic, minced
2 cups chopped Peeled Tomatoes
32 ounces Tomato Puree
Salt & Black Pepper
6-8 fresh Basil leaves
¼ cup of chopped Pecorino Romano Cheese
Pasta of your choice
Grated Pecorino Romano Cheese, sprinkle on top
Whole Milk Ricotta, optional
How to make Fresh Pasta/Fettuccine:
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Binging with Babish: Ziti and Lasagna from The Sopranos
Rarely does food play such a central character in a TV show or movie that's not specifically about food, but in The Sopranos, it might as well be one of the family. The crown jewel of which, despite Artie Bucco's hapless attempts, is the cuisine of Carmela Soprano. Strap on your gold President and build a ramp for the ducks, because it's time to emotionally repress our murderous mentality with some cheesy, saucy pasta - with a layer of basil underneath the cheese, of course.
Recipe:
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Music: XXV by Broke for Free
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My cousin from Italy gives us her opinion on the Olive Garden!
Molly Yeh's Meaty Ziti with Pesto Dollop | Girl Meets Farm | Food Network
Sweet Italian sausage, fresh fennel and basil pesto turn Molly's cheesy baked pasta dish into a hearty meal!
Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more:
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meaty Ziti with Pesto Dollop
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 20 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
Meaty Ziti:
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons (26 grams) extra-virgin olive oil
1 pound (453 grams) sweet Italian sausage, removed from casings
1 medium onion, sliced
1 medium bulb fennel, quartered, cored and thinly sliced (reserve 1/2 cup tender fronds for the pesto)
1/2 teaspoon red pepper flakes
1/2 cup dry red wine
One 28-ounce/794-gram can whole tomatoes, crushed by hand
One 8-ounce/227-gram can tomato sauce (reserve the can)
1 pound (453 grams) ziti
2 cups (224 grams) low-moisture whole milk shredded mozzarella
1/2 cup (40 grams) grated Parmesan
One 8-ounce/226-gram ball fresh mozzarella, halved
Freshly ground black pepper
Pesto:
2 cups loosely packed fresh basil
1 cup loosely packed fresh Italian parsley leaves
1/2 cup fresh fennel fronds
1/4 cup (30 grams) blanched almonds, toasted
1 lemon, zested and juiced
1 clove garlic, crushed
1 teaspoon kosher salt
2 tablespoons (10 grams) grated Parmesan, plus more for finishing
1/3 cup (71 grams) extra-virgin olive oil, plus more for drizzling
Directions
For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
Bring a large pot of salted water to boil for pasta.
Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.
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Molly Yeh's Meaty Ziti with Pesto Dollop | Girl Meets Farm | Food Network
Baked Ziti night / Recipe
Authentic fast way to make your pasta: 16 oz pasta, 4 oz pasta sauce, 8 oz smoked turkey sausage, 4 oz mozzarella cheese (shredded), 1 tbs salt, 1/2 tbs seasoning blend, 2tbs oil, tbs anchovies.
#pasta night, #cooking show, #letscookwithtapo