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Italian Inspired Recipes | Gordon Ramsay

today i'm taking my queue from italy,a country that takes home cooking family,and fresh vibrant flavors,extremely seriously the italians are,brilliantly using good food to bring,people together,as well as being delicious today's,dishes are also really quick and easy to,make,leaving you more time to sit down and,enjoy them with your friends and family,fennel sausage frittata,the exciting thing about frittata is the,fact there's no set recipe,because it's basically eggs whatever,else you have left,for me the secret of a good frittata is,in the sausage,nice hot pan onions in,general from the onions heat nice and,high,season fennel seeds to give the onions,a really nice flavor everyone's used to,cooking sausages,whole but it's a really nice way of,using them to take them out of their,thin skin,what we're going to do is crumple all,that wonderful spicy,fennel sausage into the onions it's,going to release all that flavor,a lot quicker pretty important to keep,that gas,nice and high and the longer you can,rise the sausage,the more flavor you're gonna gain,six whole eggs give your eggs a really,good mix,flat leaf parsley a staple in italian,cooking chop it,quite rough some parmesan,it gives a really nice seasoning fresh,pepper,a little touch of salt,and then get it in there,when you fork through it so when you,slice it,no one's complaining they've got less,sausage gonna make it,even more italian by topping it with,some buffalo mozzarella,dry it and then slice it nice and thinly,twist it mozzarella in,and then finally finish it with pans and,cheese get the top,just as tasty as it is the bottom,my frittata needs three and a half to,four minutes under a red hot grill,to achieve the best results always,ensure your oven or grill,are preheated to the perfect temperature,she's ready,this is the thing i love about italian,cooking it's about sharing,but always focusing on the ingredients,look at that,i mean it's incredible a little shake,the pan to make sure it comes out,and then spatula underneath and just,leave it it's light fluffy,and it smells incredible and that for me,is a dream come true it's amazing how,far you can take six,eggs and two sausages wow,spicy fennel sausage frittata my,ultimate italian breakfast,it's a cracking start to the day,for my ultimate italian lunch i'm,cooking scrummy sardines,topped with a fragrant gremolata,dressing but first a deliciously fresh,orzo pasta salad this is one of the,hidden delicacies,of italian pasta also because 90 of the,time it's always hidden,in a soup or broth or minestrone and it,looks like large grains of rice,but once they absorb that water they,double in size,it's a pasta that needs a lot of help,season it nicely a pinch of salt,and splash of extra virgin olive oil,fresh bay leaf,into the boiling water and that bay leaf,really helps to flavor the pasta,give it a little pan a turn left and,right that stops any pasta,sticking to the bottom and the secret,behind cooking any pasta is having a,nice gentle,rolling boil you just have the gas up,where the outside of the pan is just,rolling,and all that also is tumbling over each,other gently,boiling pasta rapidly tends to destroy,the outside texture,it doesn't take the marinade or the,vinaigrette or the sauce for the,dressing,parmesan twist of fresh pepper,the zest of the lemon squeeze your lemon,in there,through your fingers to catch all those,seeds bring that together with some,extra virgin olive oil,pine nuts taste delicious toasting them,just elevates them,after eight minutes my orzo is perfectly,al dente,drain it a little bit of cold water,through it,flows the cooking process down but stops,it from going mushy,it's the size of pumpkin seeds now a,drizzle of olive oil and into the,vinaigrette whilst it's still warm,just above room temperature because the,warmer the pasta the more it absorbs the,vinaigrette,and now some texture rocket not finely,chopped,and the fresh basil as well roll them up,like a big fat cigar,slice in half and then chop the basil,for crunch just sprinkle the toasted,pine nuts,it looks like a plate of jewels glistens,is a delicious very fragrant orzo pasta,salad,now the sardines incredibly healthy and,absolutely delicious grilled,never ever be intimidated on looking for,fresh fish,it's about the condition of the fish,bright eyes,fresh gills nice bright red interior and,the firmness of the flesh,almost you could stand the fish up on,its own it needs to be that fresh,the best way to get flavour into a,sardine is to grill it,light seasoning olive oil,and just roll the seasoning around,get your rosemary peel off a few of the,little shards at the end so it's,a little bit sharp push the rosemary in,almost like you're threading,makes them so much more flavoursome,they'll be scared those fine little,bones,i remember growing up with sardines tin,sardines you didn't turn your nose up at,the bone,once the griddle pan starts to smoke,lightly drizzle,and then sardines on,two and a half to three minutes each,side,now

Baked Eggplant with tomatoes (very quick!) - Italian side dish

Baked Eggplant with tomatoes (very quick!) - Italian side dish

hello welcome back to italian food boss,today ladies and gentlemen an extremely,simple,summer side dish based on a vegetable,that i love,eggplant we are going to need very very,simple ingredients,just eggplants tomatoes,basil some bread crumbs and a clove of,garlic,i'm going to show you the step-by-step,procedure on how to prepare this,fantastic meal,the first thing we need to do is we need,to chop our tomatoes,and leave them to rest in a bowl,so that they release all these fantastic,juices and then we,are going to put these tomatoes on top,of our eggplant slices,and bake them in the oven what a,phenomenal eggplant recipe,guys let's start we have a few tomatoes,okay we are going to start to chop them,so we will chop them,in like whatever pieces we like,and as i said we then leave them in a,bowl,we cut our tomatoes,you don't want to chop them too,roughly you see they have to be quite,small,and to be honest also depends on the,size of your,eggplant my eggplants they are not very,big,so the slices are not going to be very,large,so i want to chop them quite finely,then we take a bit of basil,we cut it in here,that's it and then of course some garlic,you can't mix you cannot not mix,tomatoes and garlic you have to do it,so you take a garlic squasher,put it in there put another one,that's it that's it you make sure that,it's all well mixed,now some oil,of course extra virgin olive oil,and some salt,now we have this we,basically made a very nice tomato salad,salt oil basil,tomatoes garlic that's it,and we leave it there for a few minutes,now in the meanwhile,we focus on our eggplant,that's my eggplant and that's my,oven tray i put a baking sheet on top of,the tray,and some extra virgin olive oil and now,i focus on cutting my eggplant,now what slice do we want probably,this dimension yeah because,they don't have to cook for too long in,the oven,so probably this is the right dimension,about,that's it yeah,this and we make our,slices,now we take our slices okay,we put them here okay like so,one two,three four and so on,and now once we have sliced all our,eggplant and put them in our oven tray,we sold them a bit,yeah just gently,and then with a small knife we are going,to do,some incisions on the eggplant,be girlfriend don't cut them we don't,want to cut them just create,some nice incision like this,camera already make sure that it's clear,what i'm doing,but yeah we don't cut them we just,create some incision because now we're,gonna do also,we're gonna put some extra virgin olive,oil on top of this,fantastic and we are done,look at this,and now we take a bit of olive oil on,top of,each eggplant slice just,like this just a few drops,and in the meanwhile i also put my oven,to,heat up at about 200 degrees,celsius fahrenheit you read it,i never remember and now we just want to,bake them for about 10 minutes,we just want to start crisping them a,bit and then on top,we will add our tomatoes before putting,them,straight in the oven again in 10 minutes,all right,10 minutes so we made them,do the first 10 minutes and now,what we do we take our tomato,salad slowly and gently,we would on top of each slice,like so,that's it don't forget to use also the,liquid,we don't leave anybody behind,any of my tomatoes,that's it perfect,now olive oil,a sprinkle on each of the slices,like so,just just a bit not too much but we need,it,then breadcrumbs,on each of the slices you see,we cover it in breadcrumbs,because this will form all this nice,nice very nice crust so you want to,be generous with the breadcrumbs,after the crumbs again a bit of olive,oil,on top like this,extra virgin olive oil,always best quality you can get,that's it and then again a pinch of salt,on all the slices and now,in the oven same temperature 200 degrees,celsius,for about 20 minutes 25,until they are very baked they're really,nice,and will be really crunchy when we eat,them so,20-25 minutes and we are ready,that's it,look how the smell is,excellent wow,look at this let's get one,to try,look at that look it doesn't look,amazing but,guys what's important is the taste,if you want now you're going to you can,you can put a bit of,olive oil fresh raw like that,and a bit of pepper,look at that huh,amazing amazing let me try,whoa wow,i love it,oh my bad,another level that's how it's done in,italia put a like to this video recipe,follow me on instagram facebook twitter,lots of stuff check all my videos,subscribe to my youtube channel,and i really wish you that,you make this recipe you will enjoy,it's fantastic,bye

How to Make Italian BRUSCHETTA - Easy Appetizer

How to Make Italian BRUSCHETTA - Easy Appetizer

(optimistic music),(grunting),- Hey everybody, it's Natasha of natashaskitchen.com,and today I'm gonna teach you,how we make our all-time favorite bruschetta.,That's how they pronounce it in Italian, I hope.,(laughs),Anyway, this is a crowd-pleasing appetizer,and wait 'til you see what we put on top of these,at the very end.,Aw, it's so good.,(giggling),Okay I'm hungry, let's get started.,We'll start with six medium Roma tomatoes,or about one 1/2 pounds,and if you have access to homegrown tomatoes,,that's even better.,Remove the cores, then dice up all of your tomatoes.,We love using our favorite food chopper for this.,It makes tomato bruschetta so easy.,I'll leave a link to this tool in the notes.,Once your tomatoes are all chopped up,,you'll wanna drain off any excess liquid.,Transfer your tomatoes to a medium mixing bowl,and now we're gonna get started on the fresh basil.,Because this has so few ingredients,,getting the best ingredients is really important,,so you'll wanna use fresh basil.,Pluck off one third cup of fresh basil leaves.,Because basil is such a delicate herb,,the way you slice it is important,so you don't crush the basil.,Stack the leaves, then roll them up.,Now use a sharp knife to thinly slice,or chiffonade the basil into thin ribbons.,Add your chopped basil to the tomatoes.,(upbeat music),Now, onto the garlic,which adds amazing flavor to bruschetta.,Finely mince about five cloves of garlic,and you can add the garlic to taste.,(upbeat music),And before we forget, you'll wanna set aside,about one garlic cloves worth of minced garlic.,Transfer that to a small bowl,with three tablespoons of extra virgin olive oil.,We'll need that for later.,Add the rest of the chopped garlic to your tomato mixture.,We're gonna finish off that tomato mixture,with two tablespoons of extra virgin olive oil,,one tablespoon of balsamic vinegar,,half a teaspoon of salt,and a quarter teaspoon of black pepper.,Stir that together to combine.,We're gonna set that aside to marinate,for about 15 to 30 minutes,and, oh, does this mixture smell so good.,(upbeat music),Meanwhile preheat your oven to 400 degrees Fahrenheit,with the rack in the center of the oven.,You'll need one, long baguette,and this happens to be a French baguette.,Cut that into half inch thick slices,and I like to cut them diagonally,for a prettier presentation.,Now arrange the toast,on a parchment-lined baking sheet.,Now, remember that olive oil,that we infused with fresh, minced garlic?,We're gonna brush that on both sides of the toasts.,Now, flip 'em over and repeat.,You'll wanna use up all of that garlic-infused olive oil.,Once those are all oiled up,,you'll wanna top each toast with a little bit,of shredded Parmesan cheese and I'm using,about one third to one half cup total cheese.,(giggling),Now, bake at 400 degrees Fahrenheit for about five minutes,,then increase the heat to broil on high heat,for one to two minutes or until the edges are golden brown.,Oh, it is time for the taste test,and when I'm serving these for a gathering or party,,I like to put them on a platter,and just keep the tomato part,and the bread separate.,This way the breads stay extra crisp,and people can just build their own.,Okay, 'cause once you have that topping on there,,you'll wanna eat it pretty quickly afterwards.,'Cause it'll soften up the bread.,Ah, and these are so crisp.,All right, I'm excited and I'm gonna show you,my favorite way to build these.,These bruschetta or bruschetta.,So, we're gonna make a few of 'em.,Okay.,So, first pile it high with this tomato mixture.,This adds so much great flavor.,Love the freshness of tomatoes,and, when they're in season, this is even better.,So, you have to try this with fresh tomatoes.,And one more.,Again, lots of tomatoes.,Pile 'em high.,Now for just a little extra topping,,you can either drizzle them,with some extra virgin olive oil.,So, we'll do one of those with oil, just a little bit.,It adds that fresh olive oil flavor,and my personal favorite and this is so good.,This is something that I learned from a restaurant,that we went to and we ordered their bruschetta,and it was just life-changing.,(laughs),This recipe's actually based on that.,So, this is our balsamic glaze.,We have a really easy homemade version of this,or you can use a store-bought one.,But you can just drizzle a little bit over the top,as a garnish and it adds really great flavor.,Okay, so we're gonna do this taste test,'cause I can not wait any longer.,I'm gonna go,the one with the balsamic, my favorite first.,(hums),This is so delicious.,(giggles),I love how that Parmesan cheese adds,that little salty bite to the toast,and they are so crispy on the outside,,but still soft on the inside,and then that tomato topping with the fresh basil.,It has this punch of garlic which is so nice.,But it's mellowed out because it's been sitting,and marinating for a little bit.,This is amazing, totally restaurant quality.,It feels like you're sitting in an Italian bistro.,Do

Amazing Italian Pasta Salad » Perfect BBQ Side Dish

Amazing Italian Pasta Salad » Perfect BBQ Side Dish

- One of my absolute favorite things,about going to backyard barbecues,are the side dishes,,and I'm gonna show you how to make,my absolute favorite pasta salad recipe.,You are gonna love it.,It is jam packed with meat, vegetables,,and a delicious homemade balsamic vinegarette.,I believe pasta salad should be,much more about the ingredients,that you incorporate into the noodles,than just the pasta itself.,I want it to be hardy, flavorful, and filling.,So I'm gonna show you how to do this.,This is an old recipe, maybe 25 years old,,kind of my family recipe.,I put a few tweaks on it just to make it that much better.,But first, we're gonna knock out a little prep.,Sound good? Let's cook.,We're gonna start off by cooking off our fusilli noodles.,When it comes to making pasta salad,,it's gonna be all about timing.,So go ahead and grab those.,Go over to your cooktop.,I have a large pot of boiling water.,I'm gonna add some salt.,We wanna season it well,so that it tastes just like the ocean.,Now add your noodles in.,And then as soon as I add any noodles,into some boiling water,,I immediately put a spoon in there,and begin to move things around.,If you do this at the beginning,,that will help so things don't stick together.,Once they are cooked,,maybe after seven to eight minutes,,we are gonna drain them very well into that pot.,I'm going over to the sink immediately,because we need to chill them down.,They are perfectly al dente right now,and I wanna leave them where they're at.,So be sure to cool them with some cold water,,or you could shock them in an ice water bath.,Drain them off really well.,And now I'm going right over to a plastic zip bag.,You could also use a plastic container if you'd like.,Go ahead and empty the cooked cooled noodles,right into that bag.,And I'm gonna immediately add on some olive oil.,You could also use any of your favorite oils as well.,This is gonna help,so that the noodles don't stick together.,So once it's in there, close the bag,,start to move everything around,so that the noodles become coated,,and then add it in the refrigerator and keep cool.,Now, yes, you can absolutely use different types of noodles.,You can use farfalle, which are bow tie,,cavatelli, even penne.,I like to fusilli,,I like that sort of spiral shape on there.,But please feel free to use,whatever noodle maybe you even have already in your cupboard,or anything that's on sale,,but make sure it's a short noodle.,A long noodle will now work here.,Now for everything else.,We're gonna start back by making a homemade vinegarette.,What I've got here is a shallot.,We're gonna slice off the end,,slice it in half,,peel off that outside layer.,And then we want to very small dice this.,We don't want big chunks of shallots in our vinegarette.,Next, I've got some fresh basil,that we are going to roughly chop.,You could also use fresh thyme if you'd like in this recipe,,that would also be really tasty.,Add it to the bowl with your shallots.,And then we're gonna add in some Dijon mustard.,That's because oil does not like vinegar.,This is gonna help emulsify them and bring them together.,For some sweetness, some sugar.,And yes, you could use honey as well.,Now I've got some really good balsamic vinegar,that I'm gonna add right to the bowl.,And then begin to whisk everything together,while slowly drizzling in some light olive oil,,or perhaps a sunflower or canola oil.,You do this slowly so that everything becomes emulsified.,And a basic rule of thumb for ratio,is three parts oil to one part vinegar.,If you like it a little Tangier,,maybe two parts oil to one part vinegar.,And just like anything,,we want to season up really well with sea salt,and fresh cracked black pepper.,And of course grab your whisk,because we want to whisk those in,just to make sure all the ingredients are infused.,Once it is together,,we're gonna set it to the side until it's time to plate up.,And that's it.,You just made a homemade vinegarette.,Super, super simple.,One of my friends used to always say,,"If Paul Newman can make a vinegarette, so can you.",Now the world is open,,so you can make the most flavorful vinegarette,you've ever had.,And you can swap out vinegars, oils, ingredients in there.,Now that you know the basic ratio, you are good to go.,I've got a few different meats here,,starting with some mortadella.,Now what I'm gonna do is sort of julienne those.,You could cut them into small squares,,maybe 1/2 inch by 1/2 inch.,You really just want them to be bite-sized pieces.,We're gonna do it the same thing with some ham.,I love the incorporation of ham into any pasta salad.,If you're Italian,,you know it's all about the ham in the pasta salad.,Last but not least, I've got some salami.,We're gonna also julienne that.,And some other really tasty meats,that you could swap out with the ones I used,or even add in addition,,maybe make this a real meat lovers pasta salad,,you can add in capicola,,a Serrano ham,,even prosciutto will absolutely take this over th

How to Make Pasta Salad in a FEW MINUTES - EASY BBQ Side Dish

How to Make Pasta Salad in a FEW MINUTES - EASY BBQ Side Dish

sometimes it's hard to come up with an,easy side dish for a barbecue so if you,need some help,stick around so my name is Kristen hills,and this is backyard Texas barbecue now,I am all about super easy barbecue,recipes and of course side dishes and,desserts so today I'm sharing with you a,side dish that is so easy to throw,together you literally can do it in just,a few minutes so I'm making my mom's,Italian pasta salad it is a family,favorite so while the noodles are,cooking you're gonna chop up all the,vegetables so you can have it all,together in just a few minutes now if,you're new to the channel I would love,if you can hit the subscribe button so,you won't miss any of my barbecue,recipes alright if you guys are ready,let's get cooking now you can boil your,noodles over the stove but I'm just,gonna put them in my instant pot I'm,dumping 1 pound of these garden noodles,I like the multicolored ones and you're,just gonna fill this up with water until,it covers all of the noodles all right,you can see in there noodles are covered,so we are ready to cook go ahead and put,your lid on and then make sure whatever,knob you have is turn to sealing now I,love using my instant pot because it's,only gonna cook for four minutes so you,push the manual or the pressure cook,button and then you're just gonna arrow,down to form in it so you don't have to,wait for it to boil or anything it's,just you kind of leave it in there and,then when it's the timer's done your,noodles are done so while I'm waiting,for that to cook I'm just gonna cut up,the vegetables so I cut up about a half,a cup of tomatoes so now we're just,gonna cut the peppers so you usually,have a red pepper and green pepper but,when I pulled out my red pepper it was,rotted so we're not using the red pepper,today which is totally fine you just,kind of put in what you like,I don't like huge chunks of pepper in my,salad so you just want to make sure,they're really tiny pieces all right,next we're adding a cucumber now you can,leave the skin on,that's what's easiest for me but if you,don't like skin go ahead and peel it off,now again you just want,cut your cucumbers into small pieces you,don't want a huge chunk of cucumber in a,bite,all right last vegetable is an onion now,I'm only going to use half of the red,onion because sometimes I feel have used,the whole one it's a really strong onion,taste so we're just gonna use half all,right when it's all done you can go,ahead and turn a little knob to Banting,as soon as all the pressures out you can,go ahead and lift up the lid now there's,extra water in there so I just need to,pull out the pot and we're gonna drain,it now I don't know if you guys have,seen this but this is one of my most,favorite things and it fits on the,instant pot too and it just helps you,drain everything so I'm just going to,clip this on and then it will drain,nicely all right,once it's done draining I'm just gonna,clip this all right and I love this,because it can go on all kinds of pots,and pans and we're gonna just dump in,our noodles we're just gonna dump all,those in at the same time so I'm just,gonna add a few more things into it now,you can get a block of cheese I just,like to use the string cheese so all I,have to do is just cut them up all right,we got about eight blocks of square,cheese I kind of like to make them into,squares all right and then you just dump,those right in also now it's time to add,the pepperoni all right so then let us,take your pepperoni you just kind of,want to cut him into the fourth but,because they're all stuck together I'm,not going to take them all apart so,we'll just cut them up into small pieces,and then just dump those in too now for,the dressing I like to use Kraft zesty,Italian but if you have a favored,Italian dressing any Italian dressing,will taste amazing in it so we're just,gonna use the zesty Italian fat-free,version I'm gonna add about half the,bottle right now shouldn't get up a,little bit and then stir that in pretty,good now you should have used a bigger,bowl so we're just going to stir this as,gently as,all right now that it's stirred pretty,good I'm just gonna add a little bit,more stir one more time and then stick,it in the refrigerator for about three,to four hours before you serve it now I,actually like to make this the night,before so the noodles have enough time,to soak in all that flavor now if you,want more delicious barbecue side dishes,make sure you check them out right there,all right guys thanks for joining me,I'll see you next week

The Italian SIDE DISH I can eat EVERY DAY for LIFE!

The Italian SIDE DISH I can eat EVERY DAY for LIFE!

so good hello,welcome,to a new episode with pasta green and,pasta bro let's make a classic roman,side dish calcium,the roman style artichoke when you go to,rome you have to,have to ask for it it's one of our,specialties the artists are so tender,and they're cooked and steamed with,specific herbs and in a specific cool,way to make them so soft and moist and,flavorful and gorgeous,just like you are,ingredients,the first thing you want to do with the,iron sugar is one of the hardest things,to do when it takes a little bit of care,and detail is clean your aftershock so,you have the artichoke the first thing,we're going to do,is take,all the leaves out,you want to go down,to the softest part of the artichoke so,by hand,first step,take all the biggest leaves out,okay you see now you get into the really,soft battery part of the artichoke and,then we're going to use chef knife and,we're going to cut it,we're going to cut the longest leaves,out you're going to use a paring knife,you're going to cut,just like this,all the hard leaves out until you have,the really soft,tender part of the outfit first thing,you want to do when you're cutting the,artichoke is have a bowl of water,to the side of you and you squeeze a,little bit of lemon in it so that once,the artichokes are ready to be dumped in,they stay in the water and they don't,oxidize if you don't put lemon the the,artichoke will naturally go brown and,you don't want that oh god,look at this big mistake we're gonna use,it anyways,but it's good to show you inside i go if,you get me a little teaspoon,i'm gonna use a teaspoon to get rid of,all these hairs you do not want to eat,that fuzz,you see you're digging,and you're getting rid of all of the,fuzz,from the artichoke this part is the,softest part,it's a it's it's a good process to do,with family and people that you love,yeah you have them do it maybe not,people that you love have your,mother-in-law come over,can you help me,now i'm taking my mortar and pesto and,i'm putting mint leaves fresh mint,leaves,in the back garden i go i need you to go,and get some more,bye bye,all right so we put the mint leaves then,parsley now we roughly chop two garlic,cloves and we put them in a little bit,of olive oil,add a little bit of salt it's gonna help,but you see it's coming along,and it's turning into a paste,i want to show that anybody can do this,not just someone with a big biceps,this is so thorough beauty but if you,have someone like me then,if you're angry or you need to like,stress relieve yourself just take a,mother and pass which is cheap,cheaper than a better beast,this is the essence in which we are,going to smother the average of the west,now i could just throw the bacon in and,grind it this is a really rough grind,i'm going to complete it,inside,already as soon as you put the pasta on,the batter,smell it smell it,this is what's gonna go inside our,artichokes,we stick this piece,in,every crevice,in between the leaves and inside we want,the whole thing to scream i am so,flavorful tell them about the the actual,flavor of this date is amazing guys you,will not believe what you are eating i'm,gonna scrunch some pepperon,close it a little bit,put them upside down in the pan okay the,flame is on we're letting them sizzle a,little bit,any juices left,you just pour them on top,remember,flavor,is supposed to be,abundant,okay they're sizzling,just enough to get to know each other to,get that kind of like,browning at the bottom like yes this is,what's happening right now the moment,you've got that under control,we fill them up all the way to the base,of the stem,okay with simple water,to create that steam that's steaming,we have,parchment paper,we wrinkle it,i'm gonna put them inside just like this,you want to feel like a little chamber,of love,just like you are,now you want to put dorito,and cup once you get to this point you,have a low to medium flame and you have,to get this going for 14 minutes,these are ready i'm surprised because it,only took us 20 minutes this time but,i'm also not surprised because we are,using copper and copper,cooks way faster so make sure you keep,an eye on them around 30 minutes if,you're using a normal pan stainless,steel cook them on a low to medium flame,only now we're ready to serve let's,place them with a little bit of mint,fresh mint leaves on the side bring it,to the table you're not gonna even make,it to the table because i wanna show you,how tender they are inside by cutting,through them,wow,it's so good,it's almost,guys,i really wish you can make this it's so,simple you saw the steps,don't forget to subscribe,i was daydreaming about this,ring the little bell so that you know,exactly the moment that the recipe comes,out stay gorgeous and don't forget,you are amazing and so are we,guys,we're gonna go and eat for breakfast,what's it called

Cheesy Potato Croquettes from Italian Cuisine | Classic Potato Croquettes | Italian Food Recipe

Cheesy Potato Croquettes from Italian Cuisine | Classic Potato Croquettes | Italian Food Recipe

Përshëndetje të dashur, mirë se vini në kanalin tonë.,A e dini edhe ju këtë? Uria e vogël të kap ...,... dhe dëshiron të hash diçka të shijshme.,Por duhet të përgatitet shpejt. Dhe me përbërësit që keni në shtëpi.,Pastaj petat me patate janë pjata më e mirë.,Shijojeni si meze të lehtë, si pjatë anësore ose shërbejeni për mysafirin tuaj.,Zakonisht kemi patate në shtëpi.,Kështu filloni me zierjen e patateve 1 kilogramë.,Mos harroni të abonoheni në kanalin tonë për video më të shijshme.,Shtoni 1 lugë gjelle kripë në ujin e vluar.,Qëroni patatet dhe grijini ato. Por jo shumë. Lini disa copa të mëdha patate në pure.,Ne përdorëm një matës patate për përgatitjen e kroketave tona me patate.,Tani shtoni erëzat: kripë për shije, 1 lugë çaji piper të zi pluhur dhe 1 lugë çaji pluhur djegës.,Shtoni 2 vezë të plota në një tas të veçantë dhe i rrihni.,Shtoni vezët e tundura në purenë e patates.,Shtoni 80 gram thërrime buke.,Pika kryesore e recetës është djathi pecorino. I jep gjellës një prekje kremoze.,Puresë shtoni 100 g djathë pecorino të grirë ose ndonjë djathë tjetër.,Tani pak jeshile: Shtoni pak majdanoz të grirë.,Nëse ju pëlqen receta, bëjini një like videos.,Duket bukur.,Tani përzieni mirë, por jo shumë.,Duhet të ketë disa copa të mëdha patate në pure.,Mbulojeni dhe vendoseni në frigorifer për të paktën 60 minuta.,Spërkatni një pjatë me pak miell.,Bëni disa petka të bukura me patate.,I pudrosni petat me pak miell. Kjo ndihmon për t'i bërë petat e patates krokante nga jashtë.,Ngrohni pak vaj gatimi në një tigan.,Skuqini petat deri në kafe të artë nga të dyja anët.,Shijoni patatet krokante, klasike me ketchup dhe majonezë.,Na tregoni në komente, çfarë hani me petat.

GARLIC GREEN BEANS RECIPE | Easy Italian Side Dish

GARLIC GREEN BEANS RECIPE | Easy Italian Side Dish

you know like when you go to a,restaurant and you order a side dish you,go to your favorite Italian restaurant,you like this is amazing how come I,don't make it like this at home well I'm,gonna show you how to do it right now,well what is it,string beans with garlic and oil just,completely delicious completely easy,whole thing's gonna take you ten minutes,and you're gonna wonder why you haven't,been making it at all time all right,guys so we're gonna do these today which,are string beans okay nice string beans,if you buy them loose they're gonna come,like this and they're going to have stem,where it grows from so you have to,remove it all and you're better off,buying them like this Luce they're,always better quality and today they had,packaged ones in plastic that were three,ninety-nine a pound and these loose for,99 cents a pound you know go figure,right so we're gonna do garlic we're,gonna have regular olive oil we're gonna,have the really good extra virgin olive,oil salt pepper and hot pepper flakes,optional if you want it this is just a,really great side and easy it's gonna go,over them like right here I'm gonna pull,this out break it off all you got to do,is snap these you don't have to use a,knife get rid of that it's one of those,dishes that you'll find in most Italian,restaurants in the Northeast is about,five dishes that will always be in most,places you'll be sauteed broccoli,sauteed broccoli rabe escarole not all,restaurants will have it and often,they'll be spinach,they're all done we're gonna wash these,really well so garlic entirely personal,preference I think it's great ask your,guests but ultimately remember you're,the cook so you do what you want just,put your knife down and just take your,hand and just hit it the skin will come,right off most of the time and you can,slice it or dice it kosher salt screen,veggies they need a lot of salt I think,so it would be good 1/2 a cup of water,I'm gonna put it in our pan cover them,and let them cook for roughly three,minutes,turn my heat off temporarily and we're,going to bring them to the colander same,pan just wipe it dry let it cool down a,little bit because if you put even if,you put the heat on low with your oil,and garlic you might burn your garlic,just give it a sec coat the bottom,roughly a quarter cup and we got our,garlic a little bit lightly golden,flavor in the oil then I'm gonna get my,green beans in and just coat the beans,with the garlic oil that you just,created gonna let them cook I like them,a little bit have a little bit of a,crunch to me they seem pressure that way,if you think you need a little bit of,olive oil put it in but you don't to go,overboard now because we're gonna finish,with that really good extra virgin olive,oil I missed one of the one of the steps,before pull it off down best thing to do,to get him exactly how you like is just,to take one and take a bite of it so I,think that heartbreak like that I'm,gonna turn off my heat I'm gonna add my,salt about a teaspoon but do that salt,to taste - if you don't want a lot of,salt don't use it frantoio Barbera my,favorite one but any like good quality,extra virgin olive oil will just add to,it,so I hope you enjoyed string beans with,garlic and oil truly a simple dish you,saw how quick that was you could do this,with broccoli you could do it with other,veggies too possibilities are endless,serve it with your Sunday dinner it's,it's a no-brainer like share subscribe,do all that good stuff it really helps,me out leave a comment let me know the,next recipe you want me to make it could,be anything it could be a main or it,could be a side like this which I feel,that these sides are important to put,out that's it for now until next time,see ya don't ma'am,from Beijing still good

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