Find Some Recipes - Italian Video Recipes

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Eggplant Rolls (Pasta-Free Italian Recipe)

Detailed Recipe: showmethecurry.com

Spaghetti Carbonara - original Italian recipe

Spaghetti carbonara: a great Italian pasta recipe. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com +++ Welcome to the GialloZafferano kitchen! I'm Sonia and today we'll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let's look at the ingredients we'll be using: • Four egg yolks + 1 egg • 100 g/a half cup of grated Pecorino Romano cheese • 150g/5.5 oz of diced guanciale or a good quality smoky bacon • 320g/12 oz of spaghetti • Two tablespoons of extra virgin olive oil • Freshly ground black pepper OK. Let's see how it's done. The first thing you'll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes. In a bowl, I've put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready. It's time to drain the pasta. When you drain, leave the pasta a little ...

Tiramisu - original Italian recipe

Tiramisu Recipe. The world's most famous Italian recipe. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com *** Hello GialloZafferano visitors, and welcome to our kitchen. I'm Sonia and today we'll be preparing a dessert with a very recognizable flavour that's been the pride of many Italians living abroad: Tiramisu. Let's take a look at the ingredients we'll be using: • 400g/15oz of lady finger biscuits • Six eggs • A cup of espresso sweetened to your liking • 120g/10 tbsp of sugar • 500g/2 1/3 cups of mascarpone cheese • Unsweetened cocoa powder for sprinkling between layers Let's take a look at how to make it: We'll begin by preparing the custard. First separate six eggs and put the yolks in a large glass bowl. Now, add half of the sugar. Beat it all together well until the sugar is completely dissolved into the yolks. Now it's time to add the mascarpone cheese. Here's the mixture of the yolks and mascarpone. In this bowl, I've vigorously beaten the whites of the six eggs along with the rest of the sugar until they've increases in size and formed stiff peaks. Now I'll fold them gently into the mascarpone mixture. Fold them together very delicately just until the mixture comes together. Now, in a deep pan or casserole dish we'll put together our Tiramisu. Begin by soaking the lady fingers in the espresso and lining them up to form a layer in the dish. Of course, you can soak the biscuits more or less depending on how ...

Chicken Parmesan, Italian

In this episode of Culinary Secrets Chef Tomm teaches us the quick and easy dish of Chicken Parmesan. This is a staple Italian recipe that you will find in Italian restaurants everywhere.

Chicken cacciatore - Italian recipe

Also called "chicken hunter's style": famous in Italian restaurants all over the world and here in its original Milanese form! Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi GialloZafferano viewers and welcome to our kitchen. I'm Deborah and today we'll be making a traditional Milanese main dish that's very simple to prepare: Chicken Cacciatore. Let's see what we'll need: • 1 2 and ½ pound chicken • A bunch of parsley • 1 clove of garlic • 1 onion • 2 carrots • 3 ribs of celery • ½ cup of olive oil • 14 oz of tinned peeled tomatoes • A sprig of rosemary • 1 cup of red wine • Salt and pepper to taste. OK, let's prepare our chicken. First of all, wash, dry and cut the chicken into pieces. Now, place the pieces in a pan of hot oil to brown off for at least 10 minutes. Now, add to the chicken the diced onion and garlic, diced carrot and celery, the rosemary, a good pinch of salt, and the pepper. Let it cook for another 15 minutes. After that add the red wine to the chicken. When it cooks off, it's time to add the tomatoes cut into pieces. Cover it up and let it simmer on a low heat for at least a half an hour. If it starts to look dry, just add a bit of broth or water as needed. After everything is cooked, add the minced parsley to finish and you're ready to serve your chicken cacciatore. From GialloZafferano, buon appetito and see you next ti

Potato omelette ( frittata di patate ) Italian recipe

Today we'll learn how to prepare a simple and quick dish: the potato omelette. A classic italian recipe ideal for both adults and kids. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi and welcome to the GialloZafferano kitchen, today we'll be preparing together the potato omelette: it's an easy and rustic main course that both adults and kids will like. Let's see together what ingredients we'll need: Freshly grated nutmeg 6 medium eggs 1 clump of parsley Pepper / salt 1 lb (500 g) of potatoes 5-6 tbsp of extra virgin olive oil 1 cup (100 g) of grated Parmesan cheese Let's make together the potato òmelette: First of all, I've peeled and cut the potatoes into slices less than half an inch thick, or if you prefer you can dice them. Now boil them in salted water until cooked but not mushy. Put the eggs into a large bowl... and beat them with a fork. Now we can add the grated Parmesan cheese... the chopped parsley... salt... pepper... and the freshly grated nutmeg... to taste of course. Blend everything well and finally add the boiled potatoes, now lukewarm. Pour the oil into a saucepan of about 9-10 inches in diàmeter. The oil should be very hot and cover the whole pan. Once it's hot, add the mixture. Now spread it evenly... turn up the heat to medium... and cover with a lid. 15 min. -- medium heat It's time to flip the òmelette over: first of all wear an oven glove to avoid getting burnt and shake the saucepan to make sure the ...

Penne arrabbiata - original Italian recipe

Penne arrabbiata (pasta quills arrabbiata style) is a famous Italian recipe, a spicy hot pasta dish, easy and quick to prepare. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com *** I'm Sonia and welcome to the Giallo Zafferano kitchen where we'll be preparing Penne Arrabbiata: a very quick pasta dish, perfect for when you have unexpected guests drop by. Let's see the ingredients we'll need: • 14 ounces of penne -- the ridged variety is best. • 3 to 4 Tablespoons of chopped parsley • 12 oz of peeled tinned tomatoes • 4 tablespoons of extra virgin olive oil • Two cloves of garlic • Two fresh chillies • Half cup of grated pecorino romano cheese Let's prepare our "Angry Penne"! In this pan I've put the oil and added the chopped garlic and chillies. Let them sauté for about a minute and after add the tinned tomatoes. I've chopped these up, but you can also put them in the food processor. Leave the tomatoes to simmer and absorb the flavours of the chilli and garlic and when it's reduced a bit we can immediately add the pasta because the sauce will finish in the time it takes to cook the pasta al dente. The pasta is al dente. Now, drain the penne and in the meantime add the parsley to the sauce. Mix it together and then add the pasta. Now all you need to do is to mix it together and serve. Here's our lovely plate of penne arrabbiata. All that's left is to sprinkle with a bit of leftover fresh parsley and the grated pecorino ...

Bruschetta caprese - Italian recipe

Classic Italian flavours, simple preparation. Use the best ingredients you can find for a special starter! From GialloZafferano; Italy's most famous food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi everyone and welcome to the Giallo Zafferano kitchen. Today we'll be preparing an appetizer that is as delicious as it is quick to prepare: Bruschetta Caprese. Of course bruschetta is a starter that's eaten throughout Italy and that can be found all over the world, but this type is prepared with traditional ingredients from the Campagna region -- mozzarella di bufala and gaeta olives. Let's see what ingredients we'll need: • 4 slice s of semolina bread • 9 ounces of mozzarella di bufala • 10 cherry tomatoes • Extra virgin olive oil • Dried oregano • Salt • A clove of garlic • 12 black olives (preferably Gaeta olives) • 8 very fresh basil leaves. Let's make our Bruschetta Caprese. We'll begin by toasting our slices of bread. Use a non-stick pan for this, or you can toast them in the oven. I've cut the slices at about an inch thick, which seems to work well. If you'd like a thinner slice, just be sure it's at least thick enough to support all of the ingredients we'll be adding on top without breaking. Once the bread has cooled, rub them with the clove of garlic. Once the bread is ready, it's time to move on to the topping. Here are the tomatoes washed and cut into small pieces like this. The mozzarella should be cut in ...

Lasagne bolognese - original Italian recipe

From Giallozafferano, the italian most famous food website, a new video recipe: lasagne bolognese. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com *** Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be preparing a pasta dish from the Emilia-Romagna region -- Lasagne Bolognese Let's look at the ingredients we'll need: • 4.5 cups of Béchamel sauce • 3 cups of ragu Bolognese -- you can find the recipe on the GialloZafferano site. • 1.5 cups of grated parmesan cheese • 1 pound of fresh egg lasagne noodles • Extra virgin olive oil OK, let's see how to prepare our Lasagne Bolognese. Begin by getting a pan that's about 8 x 12 inches. Add a thin layer of olive oil and spread a spoonful of sauce at the bottom of the pan. This will keep the bottom of the lasagne from burning. After this, begin to lay down the sheets of lasagne. You can cut them to fit the size of your pan and use the trimmings to cover any space leftover. Now add a layer of béchamel, spread it out, and add another layer of sauce. Keep in mind that you'll want to make about four layers including the cover, so measure your ingredients according to the room you have in the pan. Now, sprinkle with a layer of parmesan cheese. Go on like this with the other layers. I'm finishing here with the last layer. Spread the béchamel right up to the corners, and finish everything with a layer of sauce. The last layer can get a bit more sauce than the rest ...

Seafood risotto - Italian recipe

Seafood risotto. It's a classic dish of Italian cuisine and should be made in the winter and summer. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi everyone. I'm Sonia from GialloZafferano. Today we'll be making seafood risotto. It's a classic dish of Italian cuisine and should be made in the winter and summer when the main ingredients are of top-quality and at their freshest. Fresh fish might cost a bit more, but you'll be compensated with a fantastic dish. Let's take a look at our ingredients. • 1 stalk of celery, 1 carrot • 1 bunch of parsley • 14 oz of fresh squid • 1 cup of white wine • 12 oz of shrimp tails (these still need to be cleaned) • 11 oz of carnaroli or Arborio rice • Pepper and salt • 2 and a quarter pounds of mussels • 2 and a quarter pounds of small clams • Extra virgin olive oil • A spring onion • 2 cloves of garlic • And if you'd like, a chilli pepper Let's make our risotto Begin by cleaning your seafood. Firstly check your clams one by one and throw away any that are broken or opened so you can avoid shell pieces in your risotto. Remove the beards from the clams and then place them in a bowl, cover them with cold water and leave them to soak for an hour so they release any sand present. For the mussels, remove the beards from the shells and then scrub them with a scoring pad under running water to clean them thoroughly. Cover them in cold water like the clams and let them rest for at least an hour as ...

Spaghetti puttanesca - original Italian recipe

An easy Italian recipe for a tasty first course simply made with tomato, anchovy, capers and olives: the spaghetti puttanesca. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com +++ Hi everyone and welcome to the GialloZafferano kitchen: today we'll be making the spaghetti puttanesca, literally "whore's pasta", a very tasty first course made with few simple ingredients. The origins of this recipe are uncertain, as well as those of its name; what we know for sure is that it's most prepared in the regions of Lazio and Campania. But let's see together what ingredients we'll need: 14 oz (400 g) of spaghetti, or linguine, or vermicelli pasta 14 oz (400 g) of canned peeled tomatoes, or tomato puree, or 17,5 oz (500 g) of fresh tomatoes 2 tbsp of chopped parsley 8 fillets of anchovy 3,5 oz (100 g) of pitted olives or Gaeta olives 4-5 tbsp of extra virgin olive oil 1 tbsp (15 g) of capers in salt, about ½ oz Some salt /2 cloves of garlic 1 fresh or powdered chili pepper So, let's prepare together the spaghetti puttanesca: Begin to prepare the spaghetti puttanesca by putting in a saucepan the oil, the roughly chopped anchovies, the chili pepper and the smashed garlic. Brown everything on a low flame for a few minutes, 5 or 10, it's the same as long as you keep a very low flame so as not to burn the garlic, then add the capers, previously washed under running water, squeezed and chopped, and the olives, cut into circles. If you're ...

Eggplant parmigiana - original Italian recipe

Eggplant parmigiana: slices of fried eggplant seasoned with tomato sauce and grated Parmesan cheese baked in the oven. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com *** Hi all of you GialloZafferano visitors and welcome to our kitchen. I'm Sonia, and today we'll be preparing a dish with a very Mediterranean flavour: Eggplant(Aubergine) Parmesan. Let's take a look at the ingredients we'll be using: • 1400ml/6 cups of tomato puree • Extra virgin olive oil • One small onion • Two cloves of garlic • Table salt • Fresh basil leaves • 1.5kg/3lbs eggplant/aubergine • Coarse or kosher salt • 300g/11oz of a firm, savoury Italian cheese suitable for melting • 150g/1 cup grated parmesan cheese • Some canola or vegetable oil for frying the eggplant OK. Let's begin preparing our eggplant parmesan! First slice the eggplant into slices about a centimetre (a little less than a half inch) thick. Now in a sieve resting over a bowl, form layers of the eggplant slices, sprinkling a pinch of coarse salt between each layer. Finish off with another pinch of salt and cover the whole thing with a plate and something to weigh it all down. By doing this, the water that's naturally in the eggplant will drain out into the bowl. The eggplant needs to drain for about an hour and a half. In the meantime, we can prepare the tomato sauce by putting a bit of olive oil into a pot, adding the garlic and diced onion and sautéing them over a medium-low ...

Rum baba - original Italian Recipe

Rum soaked cakes from the Neapolitan cookbook -- enjoy these boozy delights from GialloZafferano, Italy's #1 food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be making a dessert that exemplifies Neapolitan cuisine: Baba. Let's see what we'll need • 2 cups of flour • 4 large eggs • 1 tsp of salt • 2.5 tbsp of sugar • 1 and 1/3 tbsp of yeast • 9 tbsp of room temperature butter • ¼ cup of milk And for the syrup: • 2 cups of water • 2 and ½ cups of sugar • A glass of rum • And 2 tablespoons of apricot jam for coating the baba Let's make our baba! The first thing to do is to pour the yeast into a small bowl. Now, add two teaspoons of sugar and some warm milk. Mix for a little and then wait until a foam forms on the surface. To make the baba, you need a mixer with a bread-hook attachment. Add the flour to the bowl, then close and turn the mixer on a slow speed. Now add the salt to the beat eggs, mix together and then add to the mixer bowl. Now you can add the yeast mixture. Leave it to mix together completely at a gentle speed and then turn it off and with a spatula move any mixture on the sides of the bowl into the centre so every bit of the flour has been mixed in. While you're putting together the dough, let the butter soften in a bowl and add the remaining sugar. When you've mixed this together, you can add this to the dough which is still being worked ...

Bobby Flay's Italian Recipes

Chef Bobby Flay has returned from vacationing in Northern Umbria and he shares some of his favorite Italian recipes with Maggie Rodriguez.

Four cheese pasta - Italian recipe

This four cheese sauce with pasta quills makes a very tasty and substantial first course, that you can personalize with your favourite types of cheese. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi everyone and welcome to our GialloZafferano kitchen: today we'll be preparing together the pasta quills with four cheeses: it's a very substantial and tasty dish made with different cheeses, ideal for the dairy product lovers. But let's see together what ingredients we'll need: • 2,8 oz (80 g) of Emmenthal or Gruyère cheese • 2,8 oz (80 g) of soft Taleggio cheese • 3,5 oz (100 g) of sweet blue cheese • ¼ cup (50 ml) of heavy cream • 1/3 cup (80 g) of grated Parmesan cheese • White pepper / salt • Just under 1 cup (200 ml) of whole milk • 14 oz (400 g) of ridged pasta quills So let's prepare our pasta quills with four cheeses: First, remove the rinds from the cheeses, dice the soft ones and grate the harder ones. Now pour the milk and the heavy cream in a small saucepan and add all the cheeses, which should melt on a very low flame or, if you prefer, in a bain-marie. In the meanwhile you can put a pot of salted water to a boil and boil the pasta quills. Here we are, as you can see our cheeses have melted, so pour them immediately into a wide saucepan... add a pinch of ground white pepper... and once the pasta is al dente, drain it and sauté it in the saucepan for a few moments. In this recipe I've used almost 1 cup of whole milk ...

Pizza margherita - Italian recipe

From Giallozafferano, the italian most famous food website, a new video recipe: pizza margherita. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com *** Welcome! I'm Sonia and we're in the GialloZafferano kitchen to prepare a pizza margherita. Pizza margherita is among the simplest and most usual of Italian pizzas, invented at the end of the 1800s by Raffaele Sposito -- a pizza maker of that time who created the dish for Queen Margherita. Let's see the ingredients we'll need: • Pizza dough made with 8 cups of flour from the recipe on GialloZafferano. This will make 4 pizzas • About 3 and a half cups of a hearty tomato puree • 1 and a quarter pounds of mozzarella cheese • 12 basil leaves • Extra virgin olive oil • Salt • A round pan 12" diameter Let's begin making our pizza margherita. Firstly, cut the mozzarella into cubes. Now let's season the puree. We need a dense sauce, so if your puree is too watery, let it stand in a cloth lined colander over a bowl and let some of the water drain out into the bottom. First add a bit of olive oil, a good pinch of salt, and stir it together. Spread a bit of oil over the pan so that it's entirely covered. After this, take about a quarter of your pizza dough, form a ball so you can flatten it easily into a disc, and begin to spread it out evenly on the bottom of the pan. Now that the dough is well spread out, it's time for the sauce. Add a couple of spoonfuls, or more depending on ...

Octopus carpaccio - Italian recipe

An unusual and visually exciting dish to start your meal off from GialloZafferano, Italy's #1 food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi GialloZafferano viewers and welcome to our kitchen. Today we'll be making octopus Carpaccio. This is an interesting and unusual way to prepare the usual boiled octopus. To make it, you'll need a plastic bottle -- reuse one left over from bottled water or any other drink. Let's see what we'll need: • Coarse salt • A carrot, 2 stalks of celery and 1 onion • A few black peppercorns • 6 juniper berries • 2 tablespoons of red wine vinegar • 4 bay leaves • A 2 and a half pound octopus • Parsley • 1 clove of garlic • Salt and pepper • Extra virgin olive oil • And 1 lemon Let's make our octopus Carpaccio First thing is to prepare the octopus. This octopus is already cleaned out, that is the head is completely emptied out, however besides this you'll need to remove the eyes, and the beak which is essentially the teeth located in the centre of the tentacles. Remove the eyes with two cuts cutting a wedge around the eyes, and normally when you remove the eyes, you'll see the end of the beak just below. With a small knife you can cut out the beak from the cut you've just made. Like this. Now wash the octopus very well and then we can go on to cooking it. In a pot, add some water and then the onion peeled and cut in half, the peeled carrot, the celery, peppercorns, juniper berries, and ...

Spaghetti Bolognese - Original Italian Recipe

From Giallozafferano, the most famous Italian recipes website, the true ragout recipe: Spaghetti Bolognese. Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com ++++ RAGU BOLOGNESE Welcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need. 3.5 ounces of smoky bacon Half a pound of ground beef Half a pound of ground pork 1 onion, stalk of celery and carrot Two tablespoons of tomato paste 3 tablespoons of olive oil 3.5 tablespoons of butter 1 glass of whole milk 1 glass of red wine 1 cup of beef stock Pepper and salt We're ready to begin our ragu Bolognese. The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces. Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat. As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is ...

Pasta with tuna sauce - quick Italian recipe

Here is an easy and quick recipe for those short of time or that are not so good at cooking yet... Deborah shows us how to prepare the pasta with tuna sauce! Find this and many more recipes with pictures on the Giallozafferano App (in English) itunes.apple.com *** Are you short of time but would like a good pasta dish? In just few minutes, you can prepare this pasta with tuna sauce. Let's see how to do! We'll need: • ¾ lb (350 g) of short pasta • 1 2/3 cups (400 g) of tomato puree • 7 oz (200 g) of drained tuna • 2 fillets of anchovy • 1 pinch of chili pepper • 1 pinch of salt • 4 tbsp of extra virgin olive oil • 1 tbsp of chopped parsley • 2 cloves of garlic This recipe is so quick that, while the pasta is boiling... we'll prepare the sauce. Put 4 tbsp of oil in a frying pan, add the minced garlic... the fillets of anchovy... and the chili pepper... and stir until the anchovy is melted. Add the tuna... and let it flavor for a few seconds. Now pour the tomato puree into the frying pan... and let the sauce reduce a bit. Now it's time to taste the sauce... and salt to taste. Then add the chopped parsley, stir and the tuna sauce is ready. Add the pasta to the sauce... let it flavor for a few seconds, and it's ready to be served. Our pasta dish is ready, buon appetito and see you next quick recipe!

Potato gnocchi - Italian recipe

Gnocchi is a traditional Italian recipe very easy and simple to make. This is a basic preparation to make potato gnocchi, which can go with many flavored sauces. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi everyone and welcome to the kitchen at GialloZafferano. I'm Deborah, and today we'll be preparing a very simple dish that can be adapted to any type of sauce -- Potato Gnocchi. Let's look at what we'll need for the preparation. 2 pounds of potatoes. Use red or old potatoes that are floury, not waxy. Salt to taste. 1 egg 2 ½ cups of flour That's all. Let's see how to prepare the gnocchi. We'll begin our recipe by washing the potatoes and setting them to boil in lightly salted water with the skins on. While they're still hot, we'll peel the potatoes. With the help of a potato masher, mash the potatoes well on a work top. Add the flour and form a hole about halfway down where you'll put the egg and two generous pinches of salt. Now, knead the dough together. Here's our dough for the gnocchi. Now, roll it out into a snake about an inch thick. Now with the help of a spatula or a small knife, cut the snake into little pieces to form the gnocchi. With the help of a fork, roll each piece of dough across the prongs giving slight pressure with your fingers to form the classic ribbed shape of the gnocchi. Now the gnocchi are finished. Now boil up a pot of salted water, put your gnocchi in and leave them to cook until they begin to ...

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