Cappellacci with Sage & Butter Sauce | Gennaro Contaldo - AD
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Gennaro returns to the island of Salina in Italy to cook a surprisingly simple, yet delicious Sage and Butter Sauce sauce. Matching it with a Ricotta & Spinach Cappella (ravioli), this versatile sauce can take almost any pasta dish to the next level. In the words of the great Gennaro “You will love it!”
Links from the video:
Perfect Pasta Dough with Gennaro |
Classic Carbonara |
Fresh Prawn Linguine |
Gennaro's Secret Allotment |
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Zucchini, Baby Potato & Dubliner Cheese Frittata with basil & almond pesto
INGREDIENTS
For the Frittata
2 oz / 50g butter
12 oz / 350g zucchini / courgettes (about 2 small zucchini/courgettes), grated
5 oz / 150g cooked new or baby potatoes, sliced
3 scallions, thinly sliced
6 eggs
3.5 oz / 100g grated Dubliner or cheddar cheese
sea salt and freshly ground black pepper
For the Basil & Almond Pesto
4 oz / 110g fresh basil leaves
5 oz / 150ml extra virgin olive oil
2 cloves of garlic
1.8 oz / 50g almonds
1.8 oz / 50g freshly grated parmesan
sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 320°F, 160oC or gas mark 3.
2. Heat the butter in a frying pan and when hot add the slices of potato, season with sea salt and freshly ground black pepper. Fry for five minutes turning occasionally until they have a little colour. Then remove from the pan and set aside.
3. Whisk the eggs in a large bowl, and stir in the grated zucchini, Dubliner cheese, scallions and season with sea salt and freshly ground black pepper.
4. Pour the egg mixture over the potatoes and using a spoon evenly distribute the ingredients around the pan. Allow to cook for three minutes so a base cooks on the bottom. Then transfer to the pre-heated oven for 10 minutes.
5. While the frittata is cooking, making the pesto. Place the fresh basil, extra virgin olive oil, almonds, garlic, sea salt, and parmesan in to a food processor. Blend until you have a rough paste.
6. Serve a slice of frittata with the pesto drizzled over the top. If you have any pesto left over you can keep it in a sterilised jar in your fridge for up to one month.
Oysters Au Gratin with Chef Nini Nguyen | Downton Kitchen | Ep 5
In the season finale, chef Nini Nguyen teaches you to make oysters au gratin and relives her favorite moments from the first season of Downton Kitchen.
#DowntonAbbey is now on Peacock and in theaters: watchdowntownabbey.com
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Ree Drummond's Pancetta and Butternut Squash Pasta | The Pioneer Woman | Food Network
Add this colorful fall pasta dish to your weeknight dinner rotation, STAT.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pancetta and Butternut Squash Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 35 min
Yield: 6 servings
Ingredients
1 pound bucatini
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
6 ounces diced pancetta
2 cups diced butternut squash
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons chopped fresh thyme
3 cloves garlic, minced
2 cups chopped kale
1/3 cup grated Parmesan
1/3 cup dry white wine, such as Sauvignon
1 lemon, juiced
1/4 cup toasted pine nuts
Fresh basil, for topping
Directions
Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
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Ree Drummond's Pancetta and Butternut Squash Pasta | The Pioneer Woman | Food Network
Comté Currant Scones Recipe & The Community Effort Behind Cheese
In this video, I show you how to make these Comté Cheese & Currant Scones that have become a favorite in my home. I revisit my trip to the Jura, France, with the Comté Cheese Association to show you why my appreciation for this cheese has sky-rocketed ever since. Comté Cheese is truly a community effort! The passion and pride that goes into it makes it all the more delicious for me.
You can find this whole recipe out on the Comté USA website -- recipe written by Nicki Sizemore:
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Produced, filmed, edited and hosted by Katie Quinn
Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)
Savory Scones | Akis Petretzikis
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This is a traditional English recipe with a twist: these quick and easy savory scones are made with our own handmade dough, they are packed with cream cheese, gouda cheese, ham and pastrami, and accented with dry oregano! An ideal snack for all times of the day!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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#akiskitchen #akispetretzikis #scones #savoryscones #snacks #appetizers #quickandeasyrecipes