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How To make Cima Alla Genovese I (Stuffing)
1/2 c Oil, olive
1 md Onion, halved, sliced
vertically through the :
root end 1 1/2 md Carrots, peeled **
1 1/2 md Zucchini **
1 1/2 md Peppers, red bell **
2 c Spinach, leaves, stems
removed, shredded into :
1/2 inch wide ribbons 1 c Peas, fresh OR frozen
-- thawed Salt (to taste) Pepper (to taste) 14 lg Eggs
2 c Cheese, Parmesan, grated
4 oz Prosciutto OR
4 oz Ham, cooked **
** Cut vegetables into 1/4" x 3" julienne strips For Stuffing: ============= Heat the olive oil in a large skillet over high heat. Add the vegetables and salt and pepper. Saute, stirring occasionally, until the vegetables are just softened. (About 5 minutes) In a mixing bowl, beat the eggs with salt and pepper to taste until blended. Beat in the Parmesan cheese until the mixture is smooth. Add the eggs to the skillet, stirring constantly. Lower heat and stir until the eggs are scrambled and set. Transfer to a bowl and cool to room temperature. Stir in prosciutto. Set aside. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
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Top 10 MUST-TRY Foods in Sicily! ????????
After visiting almost every corner of the gorgeous island and creating a complete series of 30 episodes, here are our Top 10 Foods to Eat in Sicily!
Having played host to several empires over the course of its history, Sicily has had its fair share of cultural influences, and as a result, is home to some of the finest cuisine you will find in Italy! Once absent in the region, new fruits, nuts, vegetables, and grains are now familiar favorites on the island and contribute to the exquisite dishes present today.
From quaint fishing villages to bustling cities and ancient towns, being the most conquered island in the world, Sicily is truly one of the most fascinating and diverse places you’ll find on planet earth! The foods we covered in this episode we only begin to scratch the surface of the truly impressive variety of Sicilian dishes, snacks, sweets, and treats that are available on the island, there are tons more left to be enjoyed so be sure to try and taste as many as you can on your journey through Sicily!
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0:00 Intro
0:41 Pasta alla Norma
1:32 Granita con Brioche
2:32 The Street Food Markets of Palermo
4:05 Brioche con Gelato
4:46 Arancini
5:26 Couscous di Pesce alla Trapanese
6:20 Busiate con Pesto alla Trapanese
7:10 Modican Hot chocolate and the 'Mpanatigghi
8:36 Genovese of Erice
9:38 Sicilian Sweet Treats and Desserts
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SCHIACCIATA TOSCANA - La focaccia dalla fragrante crosta dorata!
La schiacciata all'olio è uno degli street food più famosi e amati della Toscana! Con questa ricetta facile da preparare, potrai gustarla a casa in tutta la sua croccantezza, farcendola con tanti ingredienti dolci o salati!
00:00 – PRESENTAZIONE
00:12 – COME PREPARARE L'IMPASTO
01:30 – LIEVITAZIONE DELL'IMPASTO
02:13 – COME PIEGARE L'IMPASTO
02:33 – COME STENDERE L'IMPASTO
02:57 – COTTURA
03:52 – FARCITURA
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★INGREDIENTI, DOSI E PROCEDIMENTO:
★ INGREDIENTI (dosi per 4 persone)
Farina 00 200 g
Farina Manitoba 300 g
Acqua fredda 340 g
Lievito di birra fresco 3 g
Sale fino 5 g
Miele 5 g
Olio extravergine d'oliva 20
PER LA SUPERFICIE
Olio extravergine d'oliva q.b.
Sale fino q.b.
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Tasca di vitello ripiena
Un secondo piatto appetitoso che piacerà di sicuro ai vostri ospiti, la tasca di vitello può essere farcita con gli ingredienti che più vi piacciono.
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Il polpettone alla genovese è una delle ricette più amate della tradizione. Preparato con ingredienti semplici e genuini sarà in grado di conquistarvi al primo morso. Inoltre, a differenza del polpettone che si prepara nel resto d’Italia, quello genovese non prevede l’utilizzo della carne ed è quindi ideale anche per chi segue un’alimentazione vegetariana.
INGREDIENTI
600 gr di fagiolini
1 kg di patate
80 gr di Parmigiano grattugiato
½ cipolla
50 gr di pangrattato
3 uova
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Sale q.b.
Maggiorana q.b.
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Un menu genovese. Portata n. 1: le verdure ripiene
Un videomenu in 4 portate e puntate. Nella prima, Federica Necrisi (Trattoria Al Mulino, Genova Struppa) e Umberto Curti (Ligucibario) raccontano storie, tradizioni e abbinamenti enologici delle verdure ripiene, caposaldo della cucina ligure. Per le altre 3 portate, clicca qui: