Cooking Shows We Cook TV' Eat My Pasta 62- Baked Ravioli and Fresh Tomato Sauce
A perfect meal, fresh made salad and baked pasta with house made tomato sauce
Let's make Pesto Pasta! #Shorts
Pesto is one of my favorite sauces for pasta - and for good reason! It's fresh, flavorful, and so, so easy to make. Follow along and let us know if you create your own!
Ingredients (serves 4):
- 2 cups of fresh basil leaves
- 1/2 cup of Parmagiano Reggiano
- 1/2 cup of extra virgin olive oil
- 1/2 cup of pine nuts
- 4 cloves of garlic
- Salt and pepper to taste
- Your pasta of choice (we used spaghetti)
#Shorts #Pesto #Pasta #Sauce #Basil #Recipe #Quick #Easy #Howto #Food #Italian #Homemade #foodshorts
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Our Favorite Ina Garten Deli Salad Recipe Videos | Barefoot Contessa | Food Network
From a Curried Chicken Salad to Tomato Feta Pasta Salad, these are our favorite Ina Garten deli salad recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
0:00 - Intro
0:07 - Pasta, Pesto and Peas
3:37 - Curried Chicken Salad
6:52 - Tomato Feta Pasta Salad
8:56 - Fresh Corn Salad
11:56 - Roasted Shrimp Salad
14:42 - Tarragon Potato Salad
18:51 - Easy Tuna Salad and Hummus
21:52 - Chicken Salad Veronique
Get the recipes:
Pasta, Pesto and Peas -
Curried Chicken Salad -
Tomato Feta Pasta Salad -
Fresh Corn Salad -
Roasted Shrimp Salad -
Tarragon Potato Salad -
Easy Tuna Salad and Hummus -
Chicken Salad Veronique -
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Our Favorite Ina Garten Deli Salad Recipe Videos | Barefoot Contessa | Food Network
Italian Chicken Mushroom Garlic Tomato Recipe - How to cook Great
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
The Lesser Known Pesto You Need To Try This Summer
Today we're making the Sicilian-style pesto alla Trapanese. This one differs from Genovese pesto pasta since it includes tomatoes and subs almonds for pignoli. It's loaded with flavor from the fresh basil, mint, and parsley and is just perfect for summer. We love it warm but it's also great at room temp or even cold. Hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PESTO ALLA TRAPANESE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) gemelli pasta - or busiate, casarecce, penne
2 cups reserved pasta water - will not need it all
1 clove garlic
½ cup (60g) blanched almonds
1 packed cup (20g) basil leaves
¼ cup (5g) mint leaves
¼ cup (5g) flat-leaf Italian parsley
½ cup (120g) extra virgin olive oil plus more if needed
1 ¼ pounds (566g) plum tomatoes skin and seeds removed
1 cup (80g) Pecorino Romano grated
½ teaspoon crushed red pepper flakes
salt - to taste ****will need salt!****
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How to make Classic Basil Pesto - (and use in grilled tomato & cheese sandwiches)
In this video, Chef Colin Roche shows you how to make wicked easy homemade classic sweet basil pesto. Homemade pesto is both delicious and simple to make. He also shows you how to then use that pesto as an ingredient in a Grilled Tomato, Fresh Mozzarella and Pesto Sandwich. You can find both recipes below.
If you would like even more recipes from Chef Roche, be sure to check out his Food & Travel blog at
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MUSIC: Creative Commons from the YouTube Audio Library and/or Camtasia Music Library
RECIPES:
“Wicked Easy” Homemade Classic Sweet Basil Pesto
Prep Time: 15 minutes; Cook Time: 4-5 minutes; Yield: 1 cup
Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½-cup olive oil
1/3 cup pine nuts
2 garlic cloves
½ cup freshly grated Parmesan cheese
1-teaspoon coarse kosher salt
Directions:
• Combine first four ingredients in food processor or blender and mix until paste forms, stopping often to push down basil.
• Then add cheese and salt; blend until smooth.
• Transfer to small bowl, top with about a ¼ inch of olive oil.
• Store the pesto in the refrigerator in a covered container and use fresh within a few days or store in the freezer in a freezer-safe container.
NOTE: I suggest that you toast the pine nuts until lightly golden and fragrant in a non-stick pan over medium heat before using to bring out their flavor (but watch closely so they do not burn!)
“Wicked Easy” Grilled Tomato, Fresh Mozzarella, and Pesto Sandwich
This grilled tomato, fresh mozzarella, and pesto sandwich is delicious, filling, and wicked easy to make! Prepare it for lunch or dinner, and both kids and adults will love it!
Prep Time: 5 minutes; Cook Time: 5 minutes; Servings: One Sandwich
Ingredients
• 2 slices Whole Wheat Bread or the bread of your choosing
• 1 tablespoon Mayo (or more or less to your liking)
• 1 1/2 tablespoons basil pesto
• 1 Tomato, sliced
• 2 oz. Fresh Mozzarella, sliced
• Salt and Black Pepper, to taste
Direction:
1. Spread the pesto on one slice of bread.
2. Spread the mayonnaise on the other slice of bread.
3. Place the tomatoes on, covering the bread.
4. Place the slices of mozzarella on the tomatoes, and then lightly salt and pepper them.
5. Place the slice of bread with the pesto overtop the mozzarella and tomatoes.
6. Place your sandwich on a Panini maker until all sides are crisp and golden brown. If you do not have a Panini maker, you can warm up a skillet on your stove top and grill your sandwich that way.
7. Cut the sandwich and serve immediately!
SUGGESTED EQUIPMENT
Mortar and Pestle, Unpolished Granite, 6 Inch -
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