4 RICETTE SAPORITE con il POLLO! Secondi piatti facili, veloci e super gustosi! ????????
4 RICETTE SAPORITE con il POLLO! Secondi piatti facili, veloci e super gustosi ????????
Ma quanti secondi deliziosi possiamo fare con il pollo? Fritto, arrosto, ripieno… è un must delle nostre tavole! ???? Con le patate poi, dà il meglio di sé! Oggi vi proponiamo 4 grandi classici da provare subito! Seguite alla lettera le ricetta per risultati a prova di chef! ????????????????
00:00 – PRESENTAZIONE
00:15 – POLLO ARROSTO
00:50 – POLLO ALLE MANDORLE
01:38 – ALI DI POLLO E PATATE SAPORITE
04:08 – POLLO FRITTO
★ VUOI ALTRE VIDEORICETTE?
ISCRIVITI AL CANALE►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ POLLO ARROSTO:
★ INGREDIENTI
Pollo intero 1 kg
Sale grosso 10 g
Aglio 2 spicchi
Salvia 5 foglie
Alloro 2 foglie
Rosmarino 2 rametti
Origano 1 rametto
Olio extravergine d'oliva q.b.
★ POLLO ALLE MANDORLE:
★ INGREDIENTI
Petto di pollo 200 g
Albumi ½
Olio di semi di arachide (o di girasole) 5 g
Acqua 20 g
Fecola di patate 5 g
Sale fino q.b.
Pepe bianco (o nero) q.b.
PER LE MANDORLE
Mandorle pelate 20 g
Olio di semi di arachide (o di girasole) q.b.
PER CUOCERE
Germogli di bambù in scatola 80 g
Olio di semi di arachide (o di girasole) 15 g
Acqua 95 g
Salsa di soia chiara 2 cucchiaini
Salsa di soia scura 1 cucchiaino
Fecola di patate q.b.
Sale fino q.b.
★ ALI DI POLLO E PATATE SAPORITE:
★ INGREDIENTI
Alette di pollo 8
Patate 500 g
PER LA PANATURA
Pangrattato 200 g
Farina 00 50 g
Parmigiano Reggiano DOP da grattugiare 50 g
Uova 2
Prezzemolo da tritare q.b.
Olio extravergine d'oliva q.b.
Sale fino q.b.
★ POLLO FRITTO:
★ INGREDIENTI
Petto di pollo 800 g
Rosmarino 2 rametti
Succo di limone 30 g
Scorza di limone 1
Olio extravergine d'oliva 30 g
Sale fino q.b.
Pepe nero q.b.
Paprika affumicata 2 cucchiaini
PER LE 3 MAIONESI
Latte di soia 100 g
Aceto di riso 20 g
Wasabi in pasta 1 cucchiaino
Erba cipollina q.b.
Tabasco® q.b.
Sale fino q.b.
Senape di Digione 1 cucchiaio
Miele di acacia 1 cucchiaino
Olio di semi 200 g
PER LA PANATURA
Farina 00 150 g
Corn flakes non zuccherati 100 g
Uova 4
Rosmarino 1 rametto
PER FRIGGERE
Olio di semi q.b.
► 4 RICETTE IN UN MINUTO!
_______________________________________
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!
► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO:
_______________________________________
★ SEGUICI SUI SOCIAL!
► Facebook:
► Instagram:
► TikTok:
► Pinterest:
► Twitter:
#pollo #ricettefacili #giallozafferano
Cod Fish Recipe | How to cook Cod Fish with Creamy Butter Garlic Sauce
Cod Fish is known for its flaky white flesh and mild taste. Today I will show you how to cook Cod Fish with Creamy Butter Garlic Sauce. This Cod Fish Recipe is sure to become a favorite.
⬇️ ⬇️ INGEDIENTS AND MORE BELOW ⬇️ ⬇️
❋Please Subscribe |???????? | Share:
❋ Click the ???? to get notified when new videos are posted.
❋ Channel Donations:
✉️ Business Inquiries Only: RoseOatleyBiz@gmail.com
----------------------------------------------------
✦PRODUCT LINKS✦
???? SHOP MY FAVORITES IN MY AMAZON STOREFRONT:
►
► Thermometer:
► Pans:
----------------------------------------------------
✦INGREDIENTS✦
☐ Fresh Cod Fish
☐ Olive or Avocado oil
☐ Salt/Pepper
☐ Thyme
☐ Rosemary
☐ Cajun Seasoning
❋TO PAN:
☐ 2 Tbsp Olive oil
☐ 4 Tbsp unsalted better
☐ 1 sprig of rosemary and thyme
☐ 2 cloves of garlic
❋SAUCE:
☐ 3 Tbsp unsalted butter
☐ 1/3 cup diced onions
☐ 3 cloves of garlic minced or 3 tsp minced garlic
☐ 1 tsp rosemary
☐ 1 tsp thyme
☐ 1/4 Cup white cooking wine
☐ 3/4 Cup heavy cream
❋ Garnish with chopped parsley
❋ Serve with Asparagus or your favorite veggies
✅ WATCH VIDEO FOR COMPLETE COOKING INSTRUCTIONS!
----------------------------------------------------
DISCLAIMER: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). Thank you for supporting my channel so I can continue to provide you with free content each week!
----------------------------------------------------
►FOLLOW ME ON:
???? TikTok:
???? Amazon Storefront:
???? Pinterest:
----------------------------------------------------
#codfishrecipe #howtocookcodfish #cod #codfishwithcreamybuttergarlicsauce #roseoatley, #recipes, #cooking, #recipeideas, #craftingtutorials, #homeorganization, #money, #insurance
I Made Palermo's Most Famous Street Food
We're making two of Palermo's most famous street foods: Panelle & Cazzilli. When I travelled to Sicily, Italy to find the traditional dishes that just happened to be vegan, I of course had to try Panelle & Cazzilli. Panelle are chickpea fritters, while Cazzilli are Palermo's potato croquettes.
This is part of my series Vegan Cultures, where I explore traditional plant-based food from around the world.
FULL RECIPES
Pane e Cazzilli:
Pane e Panelle:
EQUIPMENT
Food Processor:
Potato Ricer:
Want to support my work? You can buy me a coffee:
SOCIAL
Instagram:
TikTok:
Facebook:
Pinterest:
Website:
Favourite Food Spots:
Chapters:
00:00 Intro
00:28 Cooking Potatoes
01:00 Leftover Potato Peels
01:12 Preparing Cazzilli
01:59 Panelle Intro
02:23 Preparing Panelle
03:25 Frying Cazzilli
03:42 Frying Panelle
03:53 Serving
04:05 Tasting
05:48 Gremolata
06:15 Tasting
06:26 End
Filmed & edited by Zachary Costa
(as an Amazon Associate I receive a small commission from affiliate links)
Panisse l Chickpea Fries | Bean FriesI
2.5 c water
2 t olive oil
1 c chickpea (garbanzo) flour
Optional: Use cumin, coriander, paprika, to suggest a few, to give a punch of flavor. Add to flour before mix in heated water.
1. Heat water and olive oil in saucepan over medium heat. DO NOT BOIL!
2. Once heated, whisk in chickpea flour, and any seasonings, keeping on heat.
3. Mixture will begin to thicken as you continue to whisk for 5-7 mins.
4. Change to a heat-resistant spatula to continue to stir the last few mins over low heat.
5. Spray a glass pan with coconut or olive oil then add panisse mixture.
6. Smooth out and tap pan on counter.
7. Cover with plastic wrap where the wrap is touching the panisse.
8. Refrigerate for 2 hours, or in the freezer for 30 mins.
9. Run knife along edges then cover with cutting board then invert.
10. Panisse will fall out in a block.
11. Cut into fries, blocks, or circles then pan-fry or deep-fry at 350 F until golden brown.
12. Drain on a cooling rack and sprinkle with a finishing salt like sea salt, pink Himalayan, or Kosher.
13. Serve immediately with sauce of choice. Dill yogurt or Tahini yogurt sauces are suggested.
14. Enjoy the crunchy bites outside, and creamy center! Enjoy!
KOSHARY | The Ultimate Vegan Street Food - الكشري المصري الأصلي أحلى من كشري المحلات
⬇️ Check Recipe below ⬇️
The ultimate Egyptian street food which is naturally vegan.
This is the Koshary episode from our Koshary & Orecchiette mini-series.
This is our first video following our channel trailer so we hope you like it but please leave us comments and suggestions. We want to know how you think we can improve and deliver better content.
Please consider becoming a Patron of this channel. Both of us script, film and cook everything ourselves and this very expensive hobby will need a lot of your support!
???? ????
Studio camera equipment:
Our studio’s main lights -
Our studio’s secondary LED lights -
Main camera - iphone 11pro max -
Camera 3 -axis video recording stabilizer -
Camera rig -
Camera tripod -
Camera 11” rig -
Kitchen appliances
Elica extractor hob -
Quooker tap (boiler water tap) -
Editing equipment
Macbook Pro -
How to make Koshary at home: 6 Servings
Onions
2 Big Yellow Onions (finely sliced)
Vegetable Oil
We start off by peeling two medium to large yellow onions, then slice them up thinly. Not too thin to burn easily and not too thick, so they wouldn’t be soft in the middle.
Pour enough sunflower oil in a big frying pan then add the sliced onions, make sure the oil is not hot yet otherwise the onions will burn faster.
Keep the heat low all the time so the onion loses all its juices and becomes crispy inside and out.
Remember not to throw this frying oil away as it has all the aroma and fragrance of the onions and we will use it to make the rice, chickpeas and tomato sauce
Lentils
1 cup black or green lentils
In a deep saucepan, put some water and bring it to a boil.
Then add the lentils, put the lid on and leave to cook for 10 to 15 minutes or until cooked thoroughly but not too soft.
Rice
2 cups Egyptian Rice (short grain rice or pudding rice)
2 ½ cups Boiling Water
1 Tbsp Cumin Powder
4 Tbsps of the Frying Oil
Salt
In a big pot, add the cooked lentils then, the rice, 2 cups and a half of boiling water, 4 Tbsps of the frying oil, 1 Tbsp of cumin powder and salt to taste. Stir the rice to mix everything together then leave to boil on high heat for about 30 seconds then lower the heat and simmer for 30 minutes.
Pasta
1 cup Macaroni Pasta (or mixture of any shape)
Boil the pasta in a saucepan for about 8 to 10 minutes, drain it and you can drizzle some oil on top to stop it from sticking together
Chickpeas
1 Tbsp of the Frying Oil
1 Can of Chickpeas
½ tsp Garlic Powder
½ tsp Cumin Powder
Sizzle the chickpeas in some oil (1 tbsp of this same frying oil) adding ½ tsp of garlic powder and ½ tsp of ground cumin.
Tomato sauce & vinaigrette
3 Tbsps of the frying oil
3 Big Cloves of Garlic (finely chopped)
⅓ cup White Sugar Cane Vinegar
2 tsp Cumin Powder
1 tsp Ground Dried Coriander
Table Salt and Black Pepper (to taste)
Chili flakes (as desired)
½ Lemon Juice
¼ cup of water
400 g Chopped Tomatoes Salsa
2 Tbsp of Tomato Puree
In a skillet over medium heat, put 2 Tbsp of oil and quickly stir in the garlic for a few seconds, then add the vinegar, 2 tsps of cumin powder, 1 tsp of ground coriander, salt, pepper and some chili flakes as desired.
Take half of this mixture and put it in a little bowl aside. In the skillet add the canned chopped tomatoes or tomato juice along with tomato paste and some extra salt to taste.
Leave it to simmer for a few minutes and you can always add boiling water to the sauce to adjust the consistency to your taste.
Take that half of the vinaigrette mixture we put in a little bowl, add a squeeze of lemon and a ¼ cup of water. Season with some salt to your taste.
Hope you enjoy this dish & welcome to Culture Whisk...
Our social accounts :
Music by Epidemic sound:
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Culture Whisk Logo by:
Fareeda Shawky
*Special thanks to Mohammed Abaza for shooting the Koshary video in Egypt*
#كشرى #vegan #Egypt
HIGH PROTEIN VEGAN RECIPE | Panisse (Loaded Chickpea Fries)
ASMR version:
Chickpea fries loaded with tofu cashew mayo, spicy mayo, crispy chickpeas, pinenuts, pickled onions and celery, fresh dill and cracked black pepper.
Ingredients:
Pickles: Water - 105g. White wine vinegar - 100g. Iodized salt - 5g. Red beet, peeled, chopped - 1 piece. Red pearl onion, peeled, sliced - 1 piece. Celery, cut into 3 - 1 stalk.
Panisse: Parsley, chopped - 1½ tbsp.Dill, chopped - ¾ tbsp. Lemon zest - 1 tsp. Garlic powder - 1 tbsp. Iodized salt - 1 tsp or to taste. Chickpea flour - 85g. Water - 400ml.
Mayo: Extra-firm tofu - ¼ block. Cashews, roasted - 70g. Lemon juice - ½ tablespoon or to taste. White wine vinegar - 1 tablespoon or to taste. Water - as needed. Mustard, ground - ⅛ teaspoon. Iodized salt - to taste. Maple syrup - to taste.
Spicy mayo: Mayo - ½ the amount made. Hot chili powder/Cayenne - ¼ tsp or to taste. Paprika - ¾ tbsp. Garlic powder - 1 tsp.
Garnish: Chickpeas, canned, drained - ½ cup. Pickled celery, diced. Chives, chopped - ¾ tbsp. Pinenuts, roasted - 1 tbsp. Dill. Black pepper, coarsely cracked - ¼ tsp.
Instagram: @leroyvgang
Full written recipe sheets available to monthly patrons on:
Ko-fi (tipping option available):
Patreon:
Music: Teggoon & Xomu - Recollections