Home Made Nicoise (Nisuwers) Salad
THIS VIDEO TEACHES HOW TO PREPARE A FRENCH SALAD CALLED NICOISE (NISUWERS) SALAD. IT IS EASY AND FAST.
INSALATA DI PASTA NICOISE by Silvia Colloca
Risoni with roasted cherry tomatoes, tuna, olives and capers
Serves 4
800 gr cherry tomatoes, halved
2 tablespoons of balsamic vinegar
2 tablespoons olive oil
2-3 garlic cloves in the skin
salt and pepper for seasoning
1x 280 tin of Capriccio tuna in olive oil
2 tablespoons of Zuccato baby capers, rinsed
1/3 cup of pitted black olives, roughly chopped
400 gr of risoni pasta
Preheat your oven to 190 C
Place the tomatoes with balsamic, olive oil and seasoning in an oven dish and bake for 30-35 minutes or until tomatoes are slightly scorched and the garlic is soft. Take the skin of the garlic and mash it in the dish using a fork. Mix gently. Set aside.
Bring a medium sized pot of salted water t the boil, drop in the risen and cook for about 7-8 minutes, until just al dente. Reserve 50ml of pasta cooking water, then drain and rise under cold water to arrest the cooking.
Place risoni into a tomato oven dish and toss well to combine, adding some of the reserved pasta water as needed. add capers, olives and tuna and scatter with plenty of baby basil on top. Serve at room temperature. If you have leftovers, place them in the fridge in an airtight container and then sit at room temp for 30 minutes before eating.
Farfalle with pancetta and smashed broccoli
200 gr of pancetta cut into cubes
1 tablespoons of olive oil
1 broccoli head, florets separated, stalk sliced thinly
salt and pepper for seasoning
pecorino shavings to scatter on top
a generous drizzle of extra-virgin olive oil on top
Bring a large pot of salted water to the boil. In the meantime heat up the oil in a large , heavy based pan, add the pancetta and cook on medium-low for 3-4 minutes or until crispy. Turn off the heat and set aside. Add 3/4 pf the broccoli florist, the sliced stalks and the pasta to the boiling water, stir well and cook for 6 minutes. Add the reaming florets and cook for another minutes or until the pasta is al dente. Reserve 50ml of pasta cooking water, then drain, rinse under cold water to arrest the cooking, then toss in the pancetta pan to dress the pasta , adding some of the reserved pasta water as needed. Table into a serving platter, drizzle with olive oil and top with pecorino shavings.
Serve at room temperature. If you have leftovers, place them in the fridge in an airtight container and then sit at room temp for 30 minutes before eating.
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Julia Child—The Way to Cook: Soups, Salads & Bread (1985)
Julia Child—The Way to Cook: Soups, Salads & Bread
Hosted by Julia Child
(Knopf Video Books, 1985)
Running Time: 57 Minutes
Julia Child shows you the way to cook Soups, Salads & Bread
How to create delicious soupes du jour and the three great soup stocks—the secret and the heart of great soup cooking—that will become your kitchen treasures… how to transform them into an infinite variety of wonderful soups, from Vichyssoise and a cream of mushroom (or asparagus, broccoli, spinach, etc.) to a gratinéed French onion soup and a great Mediterranean fish soup enriched with Rouille—the fabulous red sauce that also serves as a dressing for a splendid pasta dish…how to make the perfect vinaigrette, dress a tossed green salad, put together a beautiful salad Niçoise and other composed salads, create savory masterpieces of chicken (or seafood) salad, potato salad, and a crunchy coleslaw. Plus a complete lesson in making glorious French bread (long loaves, round loaves, and crusty rools).
As you cook these marvelous recipes—with Julia at your side—you’ll learn everything you need to know about making soups and salads, and the incomparable French baguette.
Recipe Booklet Enclosed
Julia Child’s complete cooking course, THE WAY TO COOK, consists of 6 one-hour video cassettes:
• Poultry
• Soups, Salads & Bread
• Meat
• Fish & Eggs
• Vegetables
• First Courses & Desserts
Produced by Julia Child Productions, Inc., WGBH-Boston, and Alfred A. Knopf, Inc.
Color 6 minutes
Cover photograph by Brian Leatart
Cover design by Robert Anthony, Inc.
Alfred A. Knopf, Publisher, New York
Uploader's note: I do not own the copyright on this content; it is presented here strictly for educational purposes. With that in mind, I urge you to donate to Archive.org and its mission to preserve the past digitally for future generations to enjoy.
Salad Niçoise, French cuisine/Niçoise is Niswas in tagalog pronounciation
Salad Niçoise, Traditional salad from the Mediterranean city of Nice, or French Riviera
Ingredients:
Boiled egg,tomato, boiled potato, fresh green beans (boiled and drained) 1 can tuna, anchovies, black olive and black pepper.