How To make La Famiglia Scampi Principessa

Family 4 Fun Dine-Out at Olive Garden and Food Review NEW Shrimp Scampi & Grilled Chicken Piadina

After a day of hard work and video production, Family 4 Fun go out for some Lunch at Olive Garden with their endless BreadSticks and endless Salad!!! Ryan got the NEW Grilled Chicken Piadina, while Mommy Bear got the NEW Shrimp Scampi spaghetti. Angie Bear got the meatball spaghetti and grapes!! So far the food is good- but watch the full vids for the funny review and bloopers HAHA (:

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El Palacio del Príncipe de Mónaco: Un Retrato Exclusivo de la Dinastía Grimaldi

Establecido durante siglos por la dinastía Grimaldi, el Palacio del Príncipe de Mónaco es un lugar de leyenda. El estatus mítico de la residencia fue cimentado por la ilustre unión de un Príncipe y una estrella de Hollywood cuando Rainiero III se casó con Grace Kelly. Si bien la imagen de la pareja icónica continúa aquí, el futuro de la dinastía ha sido asegurado por su hijo, el Príncipe Alberto II.

A pesar de rechazar numerosas solicitudes a lo largo de los años, el Príncipe Alberto II ha accedido excepcionalmente a que nuestras cámaras lo sigan. Lo acompañamos durante varios meses en sus funciones oficiales y en la vida cotidiana. También perfilamos el trabajo del equipo detrás del escenario, que gestiona los diversos proyectos del Príncipe.

Este documental exclusivo ofrece un retrato cautivador de uno de los últimos monarcas al frente de una monarquía constitucional. Nos lleva al corazón de la familia Grimaldi de Mónaco.

What's for Dinner? 170416

Penne lisce con 'nduja e pomodorini

Piatto semplicissimo pronto al massimo in 15 minuti. Ingredienti per una persona: un cucchiaio di 'nduja, 100 grammi di penne lisce o rigatoni o candele o paccheri, un piattino di pomodorini datterino piccolissimi, 1/2 cipolla di Tropea o di Cannara (comunque rossa), 4 foglie di basilico, un cucchiaio raso di pecorino romano, un cucchiaio e mezzo di olio d'oliva extravergine.
Esecuzione: preparate il sugo così, padella, olio, poi cipolla ad addolcirsi senza bruciare (eventualmente ammorbidite o con un po' di vino bianco o con dell'acqua di cottura della pasta (come faccio io), quindi i pomodorini. Salate poco. Dopo 5' di cottura dei pomodorini sciogliete la 'nduja, quindi aggiungete un po di basilico e aspettate la cottura delle penne. Quando sono cotte versate le penne nel fondo di cottura e un mestolino di acqua di cottura. Amalgamate. Spegnete la fiamma e mantecate col pecorino. Servite e arricriatevi.

Un an à Monaco avec la famille princière

Deuxième plus petit État après le Vatican, Monaco compte près de 40 000 habitants. Ici, les quatre saisons vivent au rythme de grands rendez-vous. Certains célèbres comme le Grand Prix de Monaco ou le prestigieux Gala caritatif de la Croix Rouge. D'autres plus confidentiels, religieux ou patrimoniaux comme la fête de Sainte-Dévote, le Noël du Palais Princier ou le pique-nique des Monégasques. Le couple princier est suivi au gré des événements phares qui ponctuent une année en Principauté.

Réalisateur : Andréa Riedinger

My Family is OBSESSED with this Chicken Scallopini Recipe

Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.

Ingredients for this recipe:

• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

Procedures:

1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.