Tasting Rome: Fresh Flavors & Recipes From an Ancient City | Katie Parla | Talks at Google
Cookbook author and journalist, Katie Parla, discusses cucina romana, Roman cuisine, and shares Rome's celebrated traditional dishes, innovative street foods, and forgotten recipes. She showcases the city's allure and uncovers its highly evolved food culture -- a culmination of 2,000 years of history. In this talk, Katie traces the foundations of Roman cuisine while demonstrating how it has transitioned to the variations found today, ranging from genuine classics to Libyan Jewish fare to centuries old offal preparations, and much more.
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Melanzana Olivia - Naturalmente Siciliano
GDO
peperoni sott'aceto
Peperoni sott'aceto
Una deliziosa conserva per l'inverno da gustare in compagnia dei nostri antipasti o secondi piatti. Io adoro magiare le verdure in sott'aceto o agrodolce, penso che sia fantastico averle pronte e servirle al momento del bisogno.
Social ????????
~blog:
~youtube :
~Instagram:
~fb:
~TikTok:
Ingredienti:
1.5 kg peperoni
4 tazze acqua
1 tazza aceto
2 cucchiai sale
alloro
pepe in grani
2 cucchiai zucchero
2 carote
semi di senape
rafano (Radice)
#sottaceti #esplosionedigusto #peperoni #conserve
Unglaublich leckere Zucchini! Kein Fleisch!????2 schnelle und einfache Zucchini Rezepte # 196
Unglaublich leckere Zucchini! Kein Fleisch! 2 schnelle und einfache Zucchini-Rezepte. Diese 2 Typen, Zucchini zu kochen, sind so schnell und lecker, dass Sie sie mindestens jeden Tag kochen können. Günstig und schnell, ohne Fleisch, naja, sehr leckere Zucchini!
Rezept Nr. 1
500 g Zucchini
2 Esslöffel Olivenöl
2 Knoblauchzehen
Salz
Pfeffer
1 Esslöffel Paprika
1 Esslöffel Balsamico-Essig
1 Esslöffel brauner Zucker
1 Esslöffel Sesam
Dill
Rezept Nr. 2
Ich mache diese Zucchini jedes Wochenende. Einfaches Rezept für ein Abendessen in 10 Minuten.
Mittelgroße Zucchini
Auf einer großen Reibe reiben
Gut salzen
1 teelöffel Zucker
Die Tomate in Würfel schneiden
Drücken Sie den Saft gut
2 Eier
Salz
Pfeffer
1 teelöffel Paprika
1 Tasse Mehl
Öl zum Braten
Fry für 5 Minuten auf jeder Seite
Guten Appetit!????????
Freunde, wenn Ihnen das Rezept gefallen hat, teilen Sie dieses Video mit Ihren Freunden in sozialen Netzwerken.????
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Schon folgen ??? ▶▶ Klingelton einschalten ???? Sie erhalten neue Video-Benachrichtigungen !!
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
Quinoa Chickpea Bowl:
Easy Carrot Hummus Recipe:
Black Bean Pita Sandwiches:
Homestyle Lentil Stew / Hearty Lentil Soup:
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#zucchini #vegetarian #vegan #vegetarianrecipes #veganfood #vegetarianfood #plantbased #plantbaseddiet #zucchinirecipe #zucchinirecipes #veganrecipes
PEPERONI SOTT'OLIO BUONISSIMI - Ricetta facile e veloce per conservare i peperoni
Si conservano per circa sei mesi se il sottovuoto si è formato correttamente.
Consigli per fare delle conserve in sicurezza:
Cura la tua igiene personale
cura l'igiene della tua cucina
lava bene la verdura scelta,se vuoi mettila anche a bagno con del bicarbonato per eliminare i pesticidi esterni
sterilizza vasetti e tappi
i tappi devono essere nuovi ( quattro stagioni) oppure cambia le guarnizioni
non riempire mai i barattoli fino all'orlo ma fino a 1,5 cm
Cosa si rischia?
Il pericolo principale derivante dal consumo di conserve fatte in casa è la possibile presenza del batterio Clostridium botulinum, un microrganismo che si sviluppa in assenza di aria e che è possibile ritrovare nel suolo, nei sedimenti e nella polvere, sotto forma di spora.
Gli alimenti diventano pericolosi se, dopo essere entrati in contatto con le spore, ne permettono la germinazione, ovvero consentono lo sviluppo del microrganismo.
Per queste motivo:
Non devi mai riempire i contenitori fino all’orlo, ma lascia uno “spazio di testa”, ovvero uno spazio vuoto fra il livello massimo di liquido e il collo del contenitore. Lo spazio è necessario perché si generi il vuoto all’interno del contenitore e per contenere l’aumento della conserva durante il trattamento termico.
Ingredienti:
10 peperoni gialli e rossi di medie dimensioni
sale,olio extravergine d'oliva
prezzemolo o menta
aglio
Ingredients:
10 red and yellow peppers
salt, evo oil
parsley or mint
garlic
#peperonisottolio #peperoni #fattoincasa