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How To make Linguine Primaver Della Santa Maria
2 tb Olive oil
1/4 c Chopped shallots
1 tb Chopped garlic
1 c Sliced zucchini
1 c Sliced yellow squash
1 c Green/yellow bell pepper
Strips 1 3/4 c Chunky tomatoes with crushed
Red peppers contandina 14.5 2/3 c (6oz) tomato paste
1/4 c Dry white wine
1/2 ts Salt (optional)
2 ts Chopped fresh basil or 1 ts
Dried basil crushed 1 pk 9oz linguine (refrigerated)
Sliced ripe olives optional Chopped fresh basil optional In medium skillet, heat oil:saute shallots and garlic 1 minute. Add zucchine, yellow squash and bell pepper; saute for 3-4 minutes. Stir Contadina pasta ready chunky tomatoes, paste, wine, and salt; simmer for 5-8 minutes or until vegetables are tender. Stir in basil; simmer for 1
minute. Prepare pasta according to package directions. Pour sauce over pasta; garnish with olives and basil.
How To make Linguine Primaver Della Santa Maria's Videos
Spaghetti Pomodoro in Only 13 Minutes! | Chef Jean-Pierre
Hello There Friends, Spaghetti Pomodoro today! A super fresh and delicious way to make a Tomato Sauce. My mom would be proud if she saw how this dish was prepared. Make this easy dish for your family and let me know how you did in the comments below. I love reading all the comments on my videos, so let me know some recipes you'd like to see in the future!
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PRODUCTS USED BY CHEF:
❤️ Basil Olive Oil:
❤️ Demeyere Reduction / Saucier Pan:
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❤️ Wusthof Double Serrated Knife:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Chicken Parmigiana Recipe
Today I would like to share with you my Chicken Parmigiana Recipe.
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Linguine con dadolata di peperoni grigliati
Linguine con dadolata di peperoni grigliati
Ingredienti per una persona
100 grammi di linguine, un peperone giallo e uno rosso, uno spicchio d'aglio, olio d'oliva extravergine, una rondella di peperoncino fresco, basilico, un cucchiaino di capperi dissalati, sei olive di Gaeta o taggiasche denocciolate.
Preparazione
E' una pasta semifredda. Prendete una griglia di ghisa. Strofinateci dell'aglio sopra. Riscaldate la griglia e subito dopo versate sulla griglia una dadolata di peperoni (uno giallo e uno rosso).
Quando i peperoni saranno appena grigliati e ancora croccanti versateli in una terrina, aggiungete un pizzichino di sale grosso, almeno tre cucchiai di olio d'oliva extravergine, un trito di olive di Gaeta e capperi dissalati. Unite anche tre foglie di basilico. Versate le linguine al dente. Mescolate e servite.
Giada Live - How to make pasta with speck and rucola
Streaming from her home in Las Vegas, NV (USA), Italian singer Giada Valenti entertains with fun stories about her own life, with singing, with cooking and conversations for her celebrity friends.
Spaghetti alla Puttanesca | das beste italienische Rezept | Felicitas Then
Heute koche ich für Euch Spaghetti alla Puttanesca. So einfach und schnell gemacht, aber vor allem mega lecker!
| Meine Messer, Scheren und das Kochbuch gibt's hier: felicitasthen.de/shop
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Schreibt mir doch Eure Rezept-Ideen in die Kommentare und DANKE, dass Ihr mit dabei seid!
Kamera:
Sören Linke:
Niklas Grunewald
Schnitt:
Sören Linke
Spaghetti alla Puttanesca
Zutaten für 2 Portionen, Zubereitungszeit ca. 20 Minuten
Salz
200 g Spaghetti
2 Knoblauchzehen
4 Sardellen
2 EL Kapern
2 EL schwarze Oliven
5 Stiele glatte Petersilie
4 EL Olivenöl
400 g stückige Tomaten aus der Dose
(getr. Chilischoten)
1 Prise Zucker
Nudelwasser, um die Sauce zu binden
Parmesan
Zuerst reichlich Salzsasser für die Spaghetti zum kochen bringen. Dann die Nudeln darin al dente kochen. In der Zwischenzeit den Knoblauch in feine Scheiben schneiden, die Sardellen grob und die Kapern fein hacken. Die Oliven mit der flachen Messerklinge leicht zerdrücken. Petersilie ebenso fein hacken.
Nun Olivenöl in einer großen Pfanne erhitzen und zunächst die Sardellen darin schmelzen lassen. Danach den Knoblauch dazu geben. Nun die Kapern, Oliven und die Tomaten hinzufügen und alles leicht einköcheln lassen. Mit Salz, Pfeffer, Oregano und Peperoncino würzen, dann leicht einköcheln lassen.
Die Spaghetti mit zusammen mit etwas Nudelwasser in die Soßenpfanne geben und gut schwenken. Die Spaghetti zum Schluss mit Petersilie bestreuen und sofort mit etwas Parmesan bestreut servieren.