How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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How to Make Real Italian Spaghetti Gravy : Italian Dishes
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Real Italian spaghetti gravy is traditionally made by following just a few basic, easy to manage steps. Learn about how to make real Italian spaghetti gravy with help from the owner of a family Italian restaurant in this free video clip.
Expert: Clemenza Caserta
Bio: Clemenza Caserta started up a family Italian restaurant, Stuzzi, in Richmond, Virginia.
Filmmaker: Ashley Berkman
Series Description: You don't have to know someone from Italy to bring authentic Italian flavors right into your own kitchen. Get the secret to making rich, delicious Italian dishes in your own home with help from the owner of a family Italian restaurant in this free video series.
Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.
Spaghetti Bolognese | Pasta Bolognese | Italian Special | Spaghetti Recipe By Chef Varun Inamdar
Spaghetti Bolognese | How To Make Spaghetti Bolognese | Pasta Bolognese | Italian Special | Italian Recipes | Authentic Recipes | Dinner Recipes | Spaghetti Recipe | Quick And Easy Spaghetti Bolognese | Bolognese Sauce Recipe | Cheesy Spaghetti Bolognese | Mutton Recipes | The Bombay Chef | Varun Inamdar
Learn how to make Spaghetti Bolognese with our Chef Varun Inamdar.
Introduction
Spaghetti Bolognese is a dish featuring spaghetti mixed with Bolognese sauce, which originated in Bologna, Italy. Bolognese sauce known in Italian as ragù alla bolognese, is a meat-based sauce in Italian cuisine. This recipe consists of spaghetti served with a sauce made from tomatoes, minced meat, garlic and herbs. The dish is often served with grated Parmesan on top. It may be served with a larger proportion of sauce to pasta than is common in genuine Italian spaghetti dishes. Do try this dainty, delicious recipe today & let us know how you like it in the comments.
Preparation of the Meat Sauce
2 tbsp Olive Oil
1 tbsp Garlic (chopped)
1 cup White Onion (chopped)
Salt (as required)
250 gms Mutton Mince
Salt (as required)
250 gms Tomatoes (blanched & crushed)
Water
1 tsp Dried Oregano
Parmesan Cheese (grated)
Black Pepper (crushed)
1/4 tsp Red Chilli Powder
Hot Water
Cooking the Spaghetti
Fistful Spaghetti
Parsley (chopped)
Parmesan Cheese (grated)
Olive Oil
For Garnish
Parsley
Parmesan Cheese
Olive Oil
#SpaghettiBolognese #SpaghettiRecipe #GetCurried #TheBombayChef #VarunInamdar
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