Pasta alla Carbonara: 3 ricette di Luciano Monosilio, Flavio De Maio e Marco Martini
La ricetta originale della carbonara esiste? Uno storico oste e due giovani chef creativi della capitale hanno pronunciato una risposta definitiva su questo scottante argomento. Seguite Flavio de Maio, Luciano Monosilio e Marco Martini in questo viaggio al termine della pasta romana più pop del mondo... e diteci la vostra!
Sponsor: Monograno Felicetti
Guarda anche le reazioni dei 3 chef ai video sulla carbonara più cliccati al mondo:
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1887 Martinez Cocktail Recipe Original Martini Cocktail Recipe? From Jerry Thomas' Bartender's Guide
1887 Martinez Cocktail Recipe - Original Martini cocktail recipe? From Jerry Thomas' Bartender's Guide.
It's a long way from this early Martini Cocktail Recipe to the chocolate martini cocktail of today... But this shaken Martinez Cocktail (not stirred) Martinez Old Tom Gin martini cocktail is as close as you can get to the 'Original Martini Cocktail'. What would htd or Steve the barman do? Would they shake or stir this Cocktail? Jerry Thomas who wrote the book on cocktails says SHAKE! The Jerry Thomas' Bartender's Guide is one of the earliest 'go to' cocktail guides and cocktail recipe books for professional bartenders in the United States, and the world. So if you are just starting out on your road to being an educated barfly, refining your cocktail chemistry and learning how to drink, follow along with cocktails after dark.
Martinez Cocktail Recipe:
(use small bar glass.)
2 dashes of Maraschino
1 pony of Old Tom Gin
1 wine glass of Vermouth
2 small lumps of ice
Shake up thoroughly and strain into a large cocktail glass. Put a quarter slice of lemon in the glass and serve. If the guest prefers it very sweet add two dashes of gum syrup.
0:00 How to make a Martinez Cocktail
0:15 Is the Martinez the Martini Cocktail?
0:25 Do you shake or stir a Martini Cocktail?
1:05 How do you pronounce Maraschino?
2:38 tasting the original Martinez Cocktail Recipe
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How to Make SPAGHETTI CARBONARA (Approved by Romans)
Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!
Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.
#spaghetticarbonara #howtomakespaghetticarbonara #carbonara
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HOW TO MAKE SPAGHETTI CARBONARA
INGREDIENTS:
5L Water
Pinch rock salt
300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri)
150g/5.3 oz Guanciale
200g (2 cups) Pecorino cheese
4 eggs
Pepper
UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Mixing bowl
Fork
Ladle
Long set of tongs
METHOD:
1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
5. Let the guanciale simmer and crisp up very gently.
6. Get your mixing bowl and add 4 eggs, then whisk them really well.
7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
9. Turn off the cook top, so the pasta and guanciale stop cooking.
10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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6 Classic Cocktail Recipes!
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Today Sara Lynn Cauchon shares 6 classic cocktails that are perfect for summer.
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Seabreeze
1oz vodka
2oz cranberry juice
1oz grapefruit juice
lime for garnish
Bellini
2oz peach nectar (or peach puree)
sparkling wine
Pineapple Fizz
1oz coconut rum
2oz pineapple juice
soda water
fresh pineapple for garnish
Classic Mojito
½ lime, sliced into 4
8-10 fresh mint leaves
1 tsp sugar
1oz white rum
soda water
Blue Lagoon
1oz vodka
1oz blue curacao
3oz lemonade
cherry for garnish
Purple Cosmo
1½oz vodka
½oz blue curacao
1oz cranberry juice
lime juice
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
TRY THIS ESPRESSO MARTINI TIRAMISU ????
It’s sweet, it’s punchy, and it’ll wake you the hell up. This tiramisu espresso martini is all you’ve ever wanted.
Method:
Ingredients (Serves 4):
For The Tiramisu:
1 Egg Yolk
25g Sugar
80g Mascarpone
25ml Condensed Milk
25ml Frangelico
For The Espresso Martini:
Ice
100ml Black Coffee
50ml Vodka
50ml Baileys
50ml Kahlúa
For The Garnish:
Cocoa Powder
Sponge Fingers
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Mob has always been built around one key principle: food you'll actually cook. Join us as we create delicious recipes, show off kitchen tips and tricks, and give you the best product and restaurant recommendations around.
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley