Spaghetti alle Vongole Recipe - Great Italian Chefs
WEB2. Cook the spaghetti in salted boiling water until very al dente – about 2 minutes under the recommended cooking instructions. 3. Heat the olive oil in a large frying pan with a lid. Gently sauté the garlic slices and fresh chilli until soft but not coloured. 4. Add the clams to the pan followed by the white wine.
Cannelloni di Carne (Beef Cannelloni) Recipe - Great Italian Chefs
WEBBegin by making the filling. Add 2 tablespoons of olive oil to a large pan and fry off the mince until browned and starting to crisp up a little. 2. Remove the mince from the pan then add another tablespoon of oil with the onion, garlic, celery and a pinch of salt. Sweat until soft, about 8 minutes.
Italy's Best Traditional Pasta Dishes - Great Italian Chefs
WEBMar 10, 2017 · Carbonara. Spaghetti alla carbonara. by Sally Abé. Another unmissable Roman classic: in this case, egg yolk (some also use a small quantity of egg white) is the main ingredient, together with the ‘usual’ guanciale (some prefer bacon) and Pecorino cheese, sometimes mixed with Parmesan. Absolutely no …
Ossobuco alla Milanese Recipe - Great Italian Chefs
WEBMethod. 1. To begin, place a heavy-based saucepan over a high heat and add a splash of oil. Dust the pieces of veal in seasoned flour and fry until nicely browned on both sides. Remove from the pan and set aside. 2. Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic.
How to Make Spaghetti Bolognese In 5 Easy Steps
WEBMar 24, 2016 · salt. black pepper. 1. Heat a saucepan over a medium heat with a tablespoon of oil and add the onion and garlic. Cook without colouring for a few minutes, then add the beef mince and season with salt and pepper. 2. Cook the beef until browned all over then stir in the tomato purée followed by the tinned tomatoes.
Panettone Recipe - Great Italian Chefs
WEBCombine in a stand mixer and mix thoroughly to obtain a smooth and elastic dough. Add the mother dough from the third refresh and the remaining egg yolks, mixing until combined. Finish by adding the soft butter a little at a time. The final dough should be at …
Beef Carpaccio Recipe - Great Italian Chefs
WEBMethod. 1. Place the beef fillet in the freezer until it is half-frozen. 2. After this time, remove from the freezer and cut into very thin slices using a very sharp knife. Place each slice between 2 pieces of greaseproof paper and gently beat with a rolling pin or mallet to thin out the slices even more.
Hugo Cocktail Recipe - Great Italian Chefs
WEB1. Scoop a handful of ice into a large wine glass along with some torn mint leaves. 2. Add the elderflower cordial with a splash of soda water then top up with Prosecco. 3. Give a quick stir and garnish with a wheel of lime. Discover more about this region's cuisine: Follow Great Italian Chefs. Discover more about this region's cuisine:
Traditional Italian Antipasti - Great Italian Chefs
WEBSep 22, 2017 · by Amy Gulick. This classic antipasto dish is comprised of a variety of seasonal pickled vegetables, flavoured with herbs and spices like bay leaves, rosemary, peppercorns, or garlic cloves. Serve the vegetables on a large antipasto platter together with cold cuts, olives, and cheeses with toothpicks set out for guests to use for tasting.
Red Pesto Recipe - Great Italian Chefs
WEBThe word pesto simply means ‘to pound’ or ‘to crush’ in Italian. Traditional green pesto, or pesto alla genovese to give it its proper name, is a simple mixture of basil, pine nuts, Parmesan and olive oil. Red pesto however, or pesto rosso in Italian, enjoys the addition of flavourful sun-dried tomatoes and roasted red peppers, and is fantastic stirred through a big bowl of pasta or a ...