PASTA FETTUCCINE ALFREDO (BURRO E PARMIGIANO) Ricetta di Chef Max Mariola
PASTA FETTUCCINE ALFREDO (BURRO E PARMIGIANO) - La versione di Chef Max Mariola - video ricetta tutorial
Ecco la mia interpretazione della più famosa pasta italiana al mondo. Negli Stati Uniti hanno addirittura National Day in onore di questo piatto italiano che si festeggia proprio oggi, il 7 febbraio ! #fettuccinealfredo #fettuccine #fettuccinepasta
Le fettuccine Alfredo, fatte con una salsa ricca e cremosa, burro e parmigiano e una deliziosa pasta fatta in casa, è uno dei migliori primi piatti di pasta, semplice e gustoso! Come fare in casa questa ricetta originale di Fettucini Alfredo? Ecco il tutorial passo passo per creare la migliore ricetta di cucina italiana a casa.
Segui il canale You Tube di @ChefMaxMariola
INGREDIENTI x 2 persone:
fettuccine all'uovo - 250 g
parmigiano 24 mesi - 250 g
burro - 60 g
scorza di limone
pepe nero
SPECIAL THANKS
Pasta fettuccine all'uovo di
Pastificio Artigianale Leonardo Carassai
pastificiocarassai.it
@pastificiocarassai
#pastificiocarassai
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Casa Mariola Production
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Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
Donate to No Kid Hungry here. If you donate before June 20th, 2021 and send a screenshot of your receipt to donated@kankitchen.com, you'll be entered to win a knife or a set of knives from Kan:
This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats:
Melissa Clark's Pasta Primavera from the New York Times:
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing:
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan:
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975:
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio:
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive.
Pasta Primavera Recipe
Today I would like to share with you my Pasta Primavera Recipe.
Written recipe:
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Flourless Egg White Keto Pasta | 0.7g Carbs | Ketovore Noodles
In this video is a unique recipe for zero carb pasta. I show you how to make 5 different shapes: fettucine, lasagna, spaghetti, ravioli and orecchiette. We cover three cooking methods, bake, boil and cook in the sauce and we show machine and hand methods. At the beginning of the video there lots of tips so I would advise not to skip the beginning at first. Taste? This would entirely depend on the type of powdered cheese you use. Mild would be best, as you want your pasta to be plain rather than bold, as it would taste less cheesy. It does not have an eggy taste at all because we use egg whites. The macros are so good I believe this pasta would suit most diets.
Want to make this Vegan Friendly?
Substitute the Cheese with Almond Flour, the Egg Whites with Water, the Gelatin with Agar Agar.
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Serves 4
Nutritional Information/Serve:
Cal: 185 | Net Carbs: 0.7g | Fiber: 0g | Total Carbs: 0.7g | Fat: 15g | Protein: 14g
Ingredients:
180g Powdered Cheese (equates to 1 cup + 3 tbsp)
3g / 1 tsp Gelatin/Agar Agar
6g/ 2 tsp Xanthan Gum
2 Egg Whites (1/4 cup or 60g)
1/4 tsp Turmeric Powder and Salt (optional)
METHOD: For the best results please follow the tutorial provided in the video.
Recommended Cheese Products:
Judee's Parmesan Cheese Powder:
Kraft Grated Parmesan Cheese:
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CHAPTERS:
00:00 Intro with Tips and Tricks
04:16 Make the Dough by Hand
05:17 Make the Dough using a Mixing Machine
05:52 Serving Size
06:03 Roll out the dough - Tips
06:32 Fettucine
07:00 Lasagna Noodles
07:27 Spaghetti
08:03 Ravioli
09:35 Orecchiette
10:04 How to Store
10:27 Pasta Bake
10:52 Boil in Water
11:32 Cook in Sauce
11:55 Outtro and Thanks
Copyright © 2021 Cook with Mel. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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Disclaimer: Please note I am not a medical or nutritional professional, I am simply sharing keto recipes I have found worth sharing, not only my own, but others too. The nutrition information I provide is calculated using the app My Fitness Pal, however you should be calculating this on your own as nutrition does differ between brands.
Cook with Mel is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. As an Amazon Associate I earn from qualifying purchases.
#ketopasta #zerocarbpasta #healthypasta
Flourless Egg White Keto Pasta | 0.7g Carbs | 4 Ingredients | Ketovore Noodles
Summer Garden Pasta Salad
SUMMER GARDEN PASTA SALAD
This is my recipe for pasta salad that I make often especially when I'm serving Hawaiian pork. A great alternative to mac salad.
RECIPE:
INGREDIENTS:
1½ cups mayonnaise
½ cup buttermilk
2 Tbsp. lemon juice
1 tbsp. chopped fresh dill weed
1 tsp. salt
1 cup diced celery
3 Roma tomatoes seeded and diced
1 cup sliced snow peas (or sugar snap peas)
½ cup diced red onion
15 oz. can whole kernel corn drained
1 lb. box bow tie pasta cooked according to package directions
INSTRUCTIONS:
In a small bowl whisk the mayonnaise, buttermilk, lemon juice, and dill weed until smooth, set aside.
Drain and rinse the cooked pasta in cold water, and drain again. Add the pasta to a large bowl.
Add the chopped vegetables to the pasta bowl, and pour over the dressing. Stir until the dressing has coated the pasta and vegetables. Refrigerate for at least 2 hours before serving.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
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Perfect Pasta Primavera
⬇️⬇️ RECIPE BELOW ⬇️⬇️
INGREDIENTS
1 lb of penne pasta
cherry-tomato marinade made from
3/4 lb. of cherry tomatoes cut in halves
handful of fresh basil
2 tbsp olive oil
pressed garlic (2-3 cloves)
salt and pepper
1 small onion thinly sliced
1 medium-size carrot sliced
1 small zucchini cubed
1/2 lb. asparagus cut to 4 inch pieces
handful of snow peas
1 half English cucumber cubed
1 cup parmigiano reggiano
Directions:
Prepare the marinade by cutting the cherry tomatoes in halves, add olive oil, pressed garlic, salt and pepper. Cover the marinade with cellophane and let it rest for about 4 - 5 hours at room temperature. the tomato marinade can also be prepared the night before.
Cut the onion and carrot in thin slices and the zucchini and cucumber into cubes immediately prior to cooking.
Cook the penne pasta and remove it from the pot when it becomes al dente. At the same time, sauté the onion slices in a frying pan, and then add the vegetables starting with the carrots, which have the longest cooking time. When the carrots start to soften, add one ladle full of hot pasta water. Immediately add the zucchini, and later the asparagus and snow peas.
Mix the cooked pasta in the vegetable pan while still on the burner, toss the pasta slowly. Remove the pan from the burner, put the pasta in a large bowl and add the cherry-tomato marinade, the cucumber cubes and parmigiana reggiano cheese. Serve the Pasta Primavera immediately, and serve with your favorite glass of wine. Buon Appetito.
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