Recipe of the Day: Giada's Spaghetti Nests | Everyday Italian | Food Network
Giada's Spaghetti Nests: so cute, kids won't know they're also nutritious.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti Nests
Recipe courtesy of Giada De Laurentiis
Total: 45 min
Prep: 10 min
Inactive: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
Butter, for greasing the pans
Pasta:
Kosher salt
1/2 box spaghetti (about 8 ounces)
2 packed cups spinach leaves, finely chopped
1/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
To Assemble:
1/3 cup grated Parmesan
2 tablespoons whole milk
3/4 teaspoon kosher salt
1 large egg
Olive oil, for drizzling
2 cups marinara sauce, warmed
12 small fresh mozzarella balls, such as ciliegine or bocconcini
Directions
Special equipment: Four 4-inch-diameter springform pans
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.
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Recipe of the Day: Giada's Spaghetti Nests | Everyday Italian | Food Network
How to Make Giada's Fried Ravioli Appetizer | Everyday Italian | Food Network
Giada uses store-bought ravioli for a crispy, cheesy appetizer!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Ravioli
Recipe courtesy of Giada De Laurentiis
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
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How to Make Giada's Fried Ravioli Appetizer | Everyday Italian | Food Network
Pea and cottage cheese spread
Oriz me perime ????,????,???? për bebe +6m | Ushqim per bebe 6 muaj plus | Baby food 6 months old
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Italian vegetable Easter pie recipe - torta pasqualina
Today I would like to share with you a very Italian Easter recipe: the vegetable pie or Torta Pasqualina.
It's very rich, with a lot of eggs, a lot of green veggies (swiss chard or spinach), a lot of ricotta and a lot of puff pastry. I really like it as it always comes out very high and extremely inviting. I followed the traditional recipe that comes from a lovely Italian region called Liguria, overlooking the northern Mediterranean sea. The pie is vegetarian, but if you like you can add an extra source of proteins adding some ham (a nice big slice of ham cut in small cubes and added to the mix at the same time with the swiss chard)
The Italian Easter Pie is a very healthy and complete meal for your kids with a lot of proteins (eggs!!), vitamin C and calcium (swiss chard) and a good quantity of carbs (puff pastry) and can be enjoyed by the whole family!!
Enjoy it!
ciao ciao
If you would like to check the ingredients'list, please have a look at
buonapappa.net
See you next Thursday with another recipe!!!
ciao!
Cele-Brunch! SAVORY STUFFED CREPES
These savory stuffed crêpes are filled with sautéed Italian sausage, mushrooms, and spinach and then topped with a Gruyere mornay sauce! A brunch masterpiece!
OTHER CELE-BRUNCH VIDEOS:
Shakshouka:
Eggs Benedict:
SAVORY STUFFED CREPES INGREDIENTS:
For the Crêpes:
1 cup all-purpose flour
¼ tsp salt
Pinch of black pepper
4 eggs
¾ cup whole milk
¾ cup heavy cream
3 tbsp unsalted butter
Canola oil
For the Filling and Mornay Sauce:
3 Italian sausage links
1 cup beef stock
10 oz. fresh spinach, stems removed and washed
16 oz. mushrooms, stemmed and roughly chopped
7 tbsp unsalted butter, divided
1 shallot, chopped
5 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
Salt and pepper
Pinch of cayenne pepper
¼ tsp ground nutmeg
1 cup grated Gruyere cheese
½ cup grated Parmesan cheese
2 tbsp chives, for garnish
FULL RECIPE:
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