SPAGHETTI alla PARMIGIANA con COULIS di POMODORO: la ricetta dello chef Michelangelo Mammoliti! ⭐????
Un primo piatto dalla semplicità apparente che nasconde in realtà preparazioni da veri chef: coulis di pomodorini datterini, al posto del classico sugo, burro aromatizzato al basilico, usato per mantecare la pasta, crema di melanzane sul fondo e per finire una bella grattata di Parmigiano e Pecorino! Una goduria da provare! ????????
00:00 – PRESENTAZIONE
00:07 – PREPARAZIONE BURRO AL BASILICO
01:13 – PREPARAZIONE COULIS DI POMODORO
01:40 – PREPARAZIONE CREMA DI MELANZANE
03:50 – COTTURA SPAGHETTI
04:00 – CONDIMENTO SPAGHETTI
04:11 – IMPIATTAMENTO E ULTIMI TOCCHI
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI:
Spaghetti 320 g
Parmigiano Reggiano DOP da grattugiare q.b.
Pecorino romano da grattugiare q.b.
PER IL COULIS DI POMODORINI
Pomodorini datterini 600 g
Acqua 80 g
Olio extravergine d'oliva 50 g
Basilico 20 g
Sale fino 6 g
Zucchero 8 g
PER LA CREMA DI MELANZANE
Melanzane 350 g
Cipolle rosse 90 g
Parmigiano Reggiano DOP da grattugiare 30 g
Basilico 40 g
Pangrattato 25 g
Aglio 1 spicchio
Olio extravergine d'oliva 100 g
Sale fino 1 pizzico
Pepe nero q.b.
PER IL BURRO AL BASILICO
Burro a temperatura ambiente 250 g
Basilico 80 g
Acqua 1 l
Sale grosso 100 g
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► PRIMI PIATTI: TUTTE LE RICETTE
► LE RICETTE DEGLI CHEF!
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GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
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Quick Mussel Scampi Pasta Recipe | Featuring Michelangelo 12 Piece Copper Set | Episode 344
Quick Mussel Scampi Pasta Recipe | Featuring Michelangelo 12 Piece Copper Set | Episode 344
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Hey guys! Here's Another Great Recipe from My Kitchen to Yours.
This week's Video Is How to Make a Delicious Scampi Recipe. Am Sharing the Way I Love to Make This Delicious Dish with You all. Please Enjoy and Don't Forget To SUBSCRIBE, COMMENT, LIKE AND SHARE. Thank You All! XoXo!
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Haitian Creole Channel Link:
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Epis Video Recipe:
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How to clean chicken recipe:
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RECIPE:
Fresh parsley
4 cloves of garlic
Chopped onions
1 packet of mussels
Parmesan cheese grated
1 lemon
4 Tablespoon of butter
Cherry tomatoes
1/2 to 1 cup of chicken broth or white wine
1 box of spaghetti
1/2 to 1 teaspoon of lemon pepper seasoning
1/2 to 1 teaspoon of slap ya mama seasoning
Water to cook pasta
Salt and pepper to taste
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Michael Angelo's: Shrimp Scampi Food Review
This is a taste test/review of the Michael Angelo's Shrimp Scampi. It is shrimp scampi made with linguini pasta in a fresh heirloom garlic-butter sauce. It was $3 at Kroger and 540 calories.
Michael Angelo's: Spaghetti With Meatballs
Project Michelangelo. prototype
masterclass in cooking
Il risotto perfetto secondo Cesare Battisti, Michelangelo Mammoliti, Diego Rossi
Il risotto è un'invenzione tutta italiana, le varietà di riso impiegate, la tecnica di cottura, le ricette più note, ogni aspetto del piatto ha preso forma nel nord d’Italia. Tra i risi più adatti perché ricchi di amido si trova il Vialone Nano dal Veneto, l’Arborio dal Piemonte e poi il Carnaroli, senz’altro il principe dei risotti, selezionato tra Pavia e Vercelli. Tanti i passaggi e gli ingredienti fondamentali e altrettante le varianti e gli errori in cui si può incorrere: tostatura in olio o burro, soffritto bruciato, utilizzo o meno del vino, gestione del brodo e della mantecatura, cremosità. Seguendo le ricette di tre grandi chef italiani imparerete ad affrontare il risotto in modo corretto e con qualsiasi abbinamento sia esso vegetale, di pesce o di carne. Gli stessi chef saranno protagonisti si un altro video dedicato al risotto in uscita nelle prossime settimane, se qualcuno indovina di che si tratta lo scriva nei commenti…
In collaborazione con Riso Riserva San Massimo
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ITALIAN DRUNKEN PASTA | Pasta al Vino
Drunken noodles is a recipe that will absolutely blow your mind. The spectacular way drunken pasta completely evokes all of your senses and yet is so simple makes it a winning dish every, single, time. Toss in some black olives and sprinkle over shavings of salty pecorino cheese and the red stained pasta will look like a piece of art…and yet taste just like your favourite pasta, served with a glass of red!
#drunkennoodles #drunkenpasta #pastaalvino
08.33 what's your opinion on what I did at this point?
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RECIPE: How to Make Italian Drunken Noodles | Pasta al Vino
INGREDIENTS:
300g spaghetti OR use a dry, short pasta
100g/3.53oz butter
5L water
Rock salt
1-2 cloves garlic (finely chopped)
Half bottle Merlot wine
20 pitted black olives (cut in half)
Generous handful chopped parsley
UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Pasta strainer
METHOD:
1. Drunken pasta is a quick meal which will satisfy all your tastebuds so get that big pot boiling with a large amount of water.
2. Once the water starts to boil, add a handful of rock salt and stir the water using a wooden spoon to help the salt dissolve.
3. To make the drunken pasta, take careful note of the cooking time on the packet (of pasta) – and when you cook your chosen pasta, only cook it in the boiling water for half this time.
4. Put a large size fry pan on the stove at a medium heat and add the butter, letting it melt down before adding the garlic and gently stirring it through.
5. Chilli flakes are optional for drunken pasta, but if you like the little kick they give your dish, be as generous as you like, adding some at this point and again mixing it well.
6. Once the garlic has started to brown, pour in half a bottle of merlot and leave to simmer.
7. At this point, the pasta should be half cooked, so strain it from the water and add it into the pan with the wine, letting it all dance together! Mix this well using a wooden spoon, and add the olives, parsley and half a glass of pasta water.
8. Keep an eye on your cooking time and continue to mix the drunken pasta so that it is completely smothered in wine.
9. Then freshly grate pecorino cheese on top using a hand grater for either small or large shavings of the cheese and mix once again or toss it in the pan if you can every so often so the sauce completely smothers the pasta.
10. When the cooking time for the drunken pasta is up, your dish is ready!
HOW TO SERVE
Serve up a single portion of pasta,, grate some more pecorino cheese over the top along with a sprinkle of parsley and don’t forget – use a spoon to add some extra sauce and olives to each dish, they often get left at the bottom!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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