The Best Italian Minestrone Soup Recipe | with Italian Sausage
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A hearty, warming and flavor-packed soup recipe! My classic Italian minestrone soup with Italian sausage is bound to become a family favorite! This one-pot, tomato-based soup is made with mini pasta and tons of veggies such as carrots, onions, zucchini and beans. You’ll find most minestrone soup recipes to be vegetarian, but I personally love to add mild Italian sausage to make the soup more hearty and even more flavorful! Serve it with grated parmesan cheese on top and toasted baguette on the side!
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Contents of this video:
00:00 Introduction
00:52 Preparing Italian Sausage
02:13 Making the Soup Base
04:16 Seasoning the Soup
04:48 Cooking Minestrone Soup
05:47 Adding Pasta & Zucchini
06:49 Adding Beans
07:15 Serving Suggestions
07:49 Taste Test
#dinner #minestrone #Italian #soup #easyrecipe #tatyanaseverydayfood
Lamb Burger Recipe with How To Cook Like A Bajan
#WatchNow as Chef Creig makes his signature Lamb Burger on a toasted Purity Bun served with Swiss Coleslaw & Bumble Bee, Curry Crab Salad & Purity Garlic Toast.
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Recipe: Tajine with lamb and apricots | FOOBY
Tajine refers to both the traditional North African dish and the clay pot with a conical lid in which the food is cooked. This unique preparation method in the clay pot makes the food especially tender and aromatic. It may look complicated but it is very simple. Our version combines lamb and apricots: spicy, fruity, yummy!
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SOCCi Meatballs Recipe as shown on FOX 5
Chef David Creamer of SOCCi Meatballs Yields roughly 35--40, 2oz meatballs
Ingredients:
1 lb
1 lb
1 lb
1 lb
4 ea
1 cup
1 bunch 1?2 cup
1?4 cup
3 cloves 2 ea
2 qt
To taste
ground veal
ground pork
ground beef, 80/20
Italian sausage, caseless
eggs
pecorino, D.O.P preferred
oregano, fresh
Dijon mustard
red wine, cabernet
garlic, pressed or FINELY minced (can sub 3 tsp garlic powder) shallot, medium, grated (or finely minced) homemade gravy (red sauce, san marzano tomatoes preferred) S&P
(note - the recipe contains NO breadcrumbs or panko, can add if you need filler)
whisk together eggs, mustard, wine
finely chop oregano
grate pecorino
grate garlic and shallot
place all meats into bowl with cheese, wet mixture, garlic and shallots and mix by hand (meats should retain texture, if you use a mixture, will end up with meatloaf)
incorporate all ingredients well
hand roll into 2oz meatballs
to cook:
seared in skillet one side until browned
fill bottom of pan with basic marinara
place meatballs in gravy with brown side up
bake in oven until cooked through 8--12minutes in 400degree oven
to serve:
place meatballs in shallow bowl or platter
cover with marinara that the meatballs baked in
cover with reggiano or mozzarella and serve
Making Eggs Jeannette with Jacques Pépin | Cooking with Lidia Bastianich
Recipe and tips: | #LidiaPBS
Lidia has her friend Jacques Pépin in the kitchen and they’re cooking eggs! Jacques shows Lidia simple tips that make the difference when preparing hard-boiled eggs. Watch Jacques and Lidia tell stories and reminisce as they whip up a salad, and one of Jacques favorite family favorites, ‘Eggs Jeannette,’ a stuffed egg recipe which he named after his mother.
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Host
Lidia Bastianich
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Jacques Pépin
Executive Producers
Lidia Bastianich & Laurie Donnelly
For Five O’Clock Films
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Callie Wiser
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Erika Heymann
Kendra Gahagan
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This digital series is produced for PBS by GBH, Five O’Clock Films, & Tavola Productions
which are solely responsible for its content.
© 2023 WGBH Educational Foundation and Tavola Productions. All rights reserved.
Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
Geoffrey shares the secret to getting evenly cooked clams for this Italian summer pasta!
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Linguine with Clams
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 4 to 6 servings
Ingredients
2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine
Directions
Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
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Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network