O Macarrão mais picante da Itália | Receita Arrabbiata | Massa italiana rapida e fácil de fazer
Quer aprender a fazer o macarrão mais picante da Itália? Vem comigo, essa receita é incrível e se você quer vir morar na Itália essa é a receita certa pra você que quer dar um rolê por aí e precisa de uma preparação rápida !! Essa é a arrabbiata ???? uma receita com o significado de nervoso mas que na verdade é só picante é gostosa demais !!!
Aprenda a fazer essa massa italiana rápida e fácil que você vai amar !!
Dicas de filmes ????
- 7 quilos em 7 dias
- La grande abbuffata a roma
Ingredientes:
( vai no olho pessoal )
Olho de oliva ????
Alho ????
Salsinha ????
Pimenta ????
Pasta ????
Molho de tomate ????
♥️Vem me dar um oi :
☁️INSTAGRAM: verinhasimoess
☁️TIKTOK: verinhasimoes
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Oi eu sou a Verinha Simões ♥️
Criei esse canal com o objetivo de mostrar para as pessoas como pode ser a experiência de viver fora do Brasil, de ter uma bagagem de experiências incríveis cheias de cultura e arte culinária e também pra mostrar para todos que sempre vai existir saudade de casa, e que mesmo que você esteja vivendo uma experiência maravilhosa o seu coração vai ser sempre do Brasil.
Começo esse percurso mostrando pra vocês como é a vida na Itália e como é viver na Itália, vamos para muitos lugares juntos mas a nossa primeira etapa vai ser aqui na Itália, vamos aprender juntos tantas receitas italianas e vou dar pra vocês muitas informações sobre a Itália, a gente vai falar de cidadania Itáliana, de cultura, de lado bom e ruim e ver juntos se vale a pena morar na Itália e muito mais que isso, quero mostrar todo angolo do mundo porque casa é onde a gente quer...
-verinha simoes
-cozinhando com verinha
????Email: verinhasimoess@gmail.com
Why This Sandwich Shop Is Florence's Most Legendary Street Eat | Legendary Eats
All'Antico Vinaio is a must-try when visiting Florence. The shop is in the heart of the city center, just minutes away from Piazza della Signoria. Sandwiches are made with a local bread called schiacciata. The shop has an endless selection of cold cuts, cheese, and homemade creams like the truffle cream and the artichoke cream.
Fore more, visit:
MORE ITALIAN EATS CONTENT:
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How Traditional Italian Olive Oil Is Made
How Italian Gorgonzola Cheese Is Made | The Making Of
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Why This Sandwich Shop Is Florence's Most Legendary Street Eat | Legendary Eats
How to Make Pasta AMATRICIANA like an ITALIAN - Tasty and Easy!
Sooo tasty! Learn how to make Pasta Amatriciana like an Italian. This is the traditional Pasta Amatriciana recipe (published by the Amatrice Chamber of Commerce) with spaghetti, guanciale, white wine, olive oil, red pepper, tomato and pecorino cheese. You won't believe how easy this spaghetti recipe is!
WRITTEN RECIPE? On our website:
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In this PIATTO™ video recipe, we present:
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Pasta Amatriciana Recipe
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Pasta Amatriciana (Pasta all'Amatriciana) is considered a classic Roman pasta dish. It dates back to ancient times, when it was likely imported to Rome from the nearby Italian town of Amatrice by immigrants from the region.
Pasta Amatriciana is considered the child of Pasta alla Gricia, which is essentially Spaghetti Amatriciana without the tomato. Forget Jamie Oliver or Gennaro— Chef Sezo is here to show you the authentic way to make one of the best pasta dishes Rome has to offer!
TIP: Guanciale is cured pork cheek, while pancetta is cured pork belly. Italians are picky about which of these meats are traditional in a dish. For Spaghetti Amatriciana, it's definitely the guanciale!
INGREDIENTS (SERVES 4)
spaghetti - 320 g / 11 oz; (use bucatini if you prefer)
guanciale (from amatrice if you can find it) - 80 g / 3 oz (1/4 of pasta weight)
whole canned tomatoes - 350 g / 12 oz (seeds and water removed, pulp blended to a puree)
olive oil - 1 tbsp
white wine - 1/4 cup or so
red chili pepper - about 1 or to taste
pecorino romano cheese - 100 g / 3.5 oz (or pecorino amatriciano if you can find it)
fine salt - to taste
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PIATTO™ cooking channels bring tasty and gourmet reproducible recipes of classic staples dishes as well as original recipes from around the world.
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.
Gremolata, Zesty Italian Herb Sauce | Giada De Laurentiis
Whenever a dish calls for a bit of vibrancy, this classic Italian herb sauce is a perfect condiment. It's great on virtually all proteins or vegetables - it's harder to think of a dish where it wouldn't work!
Get the recipe here:
Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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BEST FOOD IN ROME ???????? Carbonara + Pizza and More - Italian street food tour in Rome, Italy
Street food in Italy - In this video, I will take you on a huge Italian street food tour to eat the best food in Rome, Italy.
To start our street food tour in Rome, Italy, we went to Trastevere to have the traditional pasta Carbonara and Amatriciana and finishing our meal with an amazing Tiramisu.
Moving on with our street food tour in Rome, Italy, we went for Italian Gelato.
After walking around Rome for a while, we ended up having an aperitif while enjoying the beautiful Colosseo.
To end the first day of our street food tour in Rome, Italy, we went for another Roman classic, Baccala' or salted cod.
The following day, to begin our street food tour in Rome, Italy, we went to a local coffee shop and Patisserie to have an iconic breakfast, cappuccino and Maritozzo con la panna.
Later on, we headed to Campo de' Fiori to have some charcuterie, a salumi and cheese platter.
To continue our street food tour in Rome, Italy, we had another Italian specialty, sandwich with Porchetta.
To end our second day of eating street food in Italy, we went to Tiburtina area to have a proprer Italian dinner, bruschette and more pasta.
To complete our 3 day full of eating street food in Italy, we went to one of the most popular pizzeria al taglio in Rome to try their famous pizza.
LOCATIONS:
1-Nannarella, Osteria, Roma Trastevere
2-Giolitti
3-La Biga Ristoracaffé Wine Food
4-Dar Filettaro a Santa Barbara
5-Regoli Pasticceria
6-Norcineria Viola
7-Barretta Pesce e Porchetta
8-Il Pettirosso
9-Bonci Pizzarium
Hope you my first-ever video about street food in Italy. Stay tuned for more street food videos in Italy.
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Buongiorno guys, I'm Max Ginestra.
I've always had a dream to travel for food around the world.
I believe that through the food we can deeply explore new cultures, traditions and get to know the people.
In this channel, Abroad and Hungry, I will share my passion for street food, local and traditional cuisine.