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How To make Black Spaghetti Alla Chitarra with Mussels, C
1 recipe black pasta, rolled
: out to thinnest setting 4 TB virgin olive oil
1 md red onion, cut into --
1/8 th-inch julienne
2 lb fresh Prince Edward Island
: mussels, -- scrubbed and : debe 1 TB crushed red pepper
1/4 c dry white wine
1 c basic tomato sauce
1 bn mint leaves, approximately
1/2 c packed
Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sautJ pan, heat olive oil until smoking. Add onion and cook until softened, about 3 minutes. Add mussels, pepper and white wine. Cover and cook until mussels have just opened, about 2 minutes. Add tomato sauce and bring to boil. Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute. Drain well and toss into pan with mussel mixture. Add mint leaves, toss pasta to coat and serve. Recipe By :MOLTO MARIO SHOW #MB5666 Date: Fri, 1 Nov 1996 22:14:18 -0500
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How To make Black Spaghetti Alla Chitarra with Mussels, C's Videos
Cuisine of Italy | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cuisine of Italy
00:00:58 1 History
00:02:07 1.1 Antiquity
00:03:05 1.2 Middle Ages
00:06:32 1.3 Early modern era
00:09:51 1.4 Modern era
00:13:18 2 Ingredients
00:17:06 3 Regional variation
00:17:36 3.1 Abruzzo and Molise
00:19:42 3.2 Basilicata
00:21:33 3.3 Calabria
00:22:56 3.4 Campania
00:25:02 3.5 Emilia-Romagna
00:26:53 3.6 Friuli-Venezia Giulia
00:27:57 3.7 Liguria
00:29:15 3.8 Lazio
00:30:04 3.9 Lombardy
00:31:41 3.10 Marche
00:32:31 3.11 Piedmont
00:34:36 3.12 Puglia (Apulia)
00:35:51 3.13 Sardinia
00:36:45 3.14 Sicily
00:38:18 3.15 Trentino-Alto Adige
00:39:31 3.16 Tuscany
00:41:16 3.17 Umbria
00:42:02 3.18 Valle d'Aosta
00:42:39 3.19 Veneto
00:44:51 4 Meal structure
00:45:48 5 Food establishments
00:46:06 6 Drinks
00:46:14 6.1 Coffee
00:48:35 6.2 Alcoholic beverages
00:48:44 6.2.1 Wine
00:50:03 6.2.2 Beer
00:50:45 6.2.3 Other
00:52:03 7 Desserts
00:53:13 8 Holiday cuisine
00:54:27 9 Abroad
00:54:35 9.1 Africa
00:54:59 9.1.1 Libya
00:55:34 9.1.2 South Africa
00:56:23 9.2 Europe
00:56:31 9.2.1 France
00:56:56 9.2.2 Great Britain
00:57:16 9.2.3 Slovenia
00:58:28 9.3 North and Central America
00:58:37 9.3.1 Canada and the USA
00:59:05 9.3.2 Mexico
00:59:49 9.4 South America
00:59:58 9.4.1 Argentina
01:00:37 9.4.2 Brazil
01:01:24 9.4.3 Venezuela
01:01:50 10 See also
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SUMMARY
=======
Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity.Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly that of the United States.Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.
HOW TO COOK MIX SEAFOOD | COOKING TUTORIAL! NO NEED TO GO TO RESTAURANT!|DEE ALL I KNOW|VLOG#73
MIX SEAFOOD
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INGREDIENTS:
1 kilo crab
1 kilo shrimp
1/4 kilo mussels (tahong)
1/4 cup butter
1/2 teaspoon pepper
1 whole garlic crushed chopped
1 medium onion chopped
onion leeks
3 tablespoon fish sauce
1/2 tablespoon sugar
1 red bell pepper cut into strips
small ginger
1 finger chili (sili haba)
1 bottle of sweet chili sauce
3 tablespoon of crab paste
1/2 cup of hot water
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How to Make Guanciale - A fantastic Italian cured meat with My Pinch of Italy
How to make Guanciale at home.
An easy guide on how to make your own Guanciale, a fabulous Italian cured meat made from the pig jowl. This is an essential ingredient is classic dishes such as Amatriciana, Carbonara, and Gricia, as well as host of other Italian dishes where it's robustness and versatility to impart flavour is well loved. More great recipes for its use available at mypinchofitaly.co.uk This is an almost foolproof recipe and a great piece for any beginner venturing into the world of home charcuterie.
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INGREDIENTS
Whole Pig Jowl
3% of the weight of the jowl in Salt (sea salt, coarse salt, flakey salt)
1.5% Cracked Pepper
Ground black pepper (for the second stage)
A ziplock bag or large sealable food grade bag
And then additional flavourings are entirely down to you. I love using some crushed garlic, fresh rosemary, and some chilli flakes – but you can add anything you like here – bay leaf, juniper berries, thyme, oregano, fennel seeds, coriander seeds – it’s like having a blank canvas and you are the artist!
I recommend:
2 garlic cloves crushed whole under the flat of a knife
A spring of rosemary
A teaspoon of chili flakes
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Gino's Beautifully Fresh Tuna Bruschetta On The Amalfi Coast | Gino's Italian Coastal Escape E26
Gino starts his journey on the Amalfi coast, visiting the picture-postcard village of Positano and uncovering food traditions that are being kept alive by the locals. Subscribe to Our Taste:
Season 5 - Episode 1 | This film was first broadcast 2017
Gino D'Acampo showcases some of his favourite places along the Mediterranean coast - some for their beauty, but all for their incredible food and ingredients. He starts his journey in the middle of the 'boot', on the stunning Amalfi coast. He visits the picture-postcard village of Positano, sails along the coast and uncovers food traditions that are being kept alive by the locals. Gino also creates mouth-watering yet simple dishes so viewers can get a taste of the Amalfi coast for themselves.
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EXTREME Spicy Food in Jakarta! HUGE 32 Kinds of Sambal and LEVEL 5 Seblak! - Mr Halal Reaction
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Gino's Italian Escape: Hidden Italy | Full Series Four | Our Taste
Chef Gino D'Acampo discovers the secrets of real Italian food as he undertakes a culinary journey around his native Italy. In this series, Gino heads to Abruzzo, Trentino Alto-Adige, Lombardia, Umbria, Liguria, Tuscany and Piedmont in his quest to find hidden Italy. Subscribe to Our Taste: bit.ly/3OZoDcV
00:00 - Ep.1
22:04 - Ep.2
43:24 - Ep.3
1:04:24 - Ep.4
1:25:13 - Ep.5
1:45:55 - Ep.6
2:07:02 - Ep. 7
Gino's Italian Escape: Hidden Italy | Season 4 | Episode 1-7
First Broadcast: 2016
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Our Taste -
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Our Taste is your all-in-one food and drink culinary experience. Sink your teeth into our delicious series and discover hundreds of episodes that will get your taste buds tingling. You’ll discover cooking tips, classic recipes and dining experiences that are truly out of this world.
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