How To make Pasta Giovanni
8 quarts water
1 tablespoon salt
6 tablespoons olive oil
1 whole clove garlic clove
5 cloves garlic minced
1 pound fettucine
1/2 pound fresh mushrooms
sliced
1/4 cup coarsely chopped pecan, :
waalnuts
1/4 cup chopped parsley
1 can black olives -- sliced
2 pimentoes picke sliced
Romano cheese grated
This recipe is created for fun one day. Bring water and salt to boil in a large pot. Add 1 tablespoon olive oil and whole garlic clove.( This keeps pasta from sticking and adds flavor). Add pasta and boil, according to package directions, stirring occasionally. Saute minced garlic until soft in oilive oil over mederately high heat.Add sliced mushrooms and cook 2 to 3 minutes until soft. Remove from heat and add nuts, parsley, olives, pimientos. mix well. Drain pasta and return to pot. Add olive oil mixture and toss pasta. Serve warm with grated Romano cheese sprinkled over top. enjoy Formated by Iara http:members.aol.com/BNLIMPEX 8/98
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Today's video is: making me some lunch Rana Family Size Spinach & Cheese Tortelloni
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Lemon Pasta | Gennaro Contaldo
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Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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Links from the video:
How to Make Tiramisu | Gennaro Contaldo | Italian Special
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Fettuccine Mushroom Sauce With Italian Sausage | Giovanni Rana Signature Meal Kit
Fettuccine Mushroom Sauce With Italian Sausage | Giovanni Rana Signature Meal Kit
Fettuccine tossed in a creamy Portobello and Mushroom-Parm sauce with Italian Sausage. No preservatives, No artificial colors, No artificial flavor, No powdered eggs, and No GMO ingredients.
This kit serves up to two and a half servings. The cook time will vary based on the type of cooker you use. You can expect the time to cook to be from seven to fifteen minutes. Each serving contains 190 calories with a kit total of 320 calories.
INSTRUCTIONS (Induction Cooker):
1. Open the pouch of pasta and lay pasta in a medium/large skillet, spreading it gently so it is well separated.
2. Add 1/2 cup of water. (I added water to the pouch to capture all the sauce.)
3. Shake the pouch of the sauce well, carefully cut it open, and pour the sauce over the pasta.
4. Cook on medium/high heat (200°F to 250°F), stirring gently and frequently for about 7 to 15 minutes. Timing may vary by style of cooking (Gas, Electric, Induction).
5. I added basil and cracked black peppercorn. Feel free to add seasonings to your liking.
Music Credits:
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Giovanni Rana's pasta masterclass - London
In September 2014, master pasta maker Giovanni Rana opened the doors to his London restaurant, to give a select few a masterclass in fresh pasta making.
Here are some highlights from the day.
Caprese Pasta Salad | Giovanni Rana
Giovanni's Pasta
CIEE Seville
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