11 13 17 Jocelyn Ruggiero Makes Cheesy Pasta with Delicata Squash & Bacon
Jocelyn Ruggiero of Foodie Fatale ( foodiefatale.com ) joined Scot and guest host Irene O'Connor to create a delicious fall pasta dish.
Jocelyn's recipe is below:
Cheesy Baked Pasta with Delicata Squash and Bacon
Ingredients
2 tsp extra virgin olive oil
2 ½ lbs delicata squash, yields approximately 1 ½ cups cooked (can be replaced with butternut)
2 tbs extra virgin olive oil
1 medium red onion, thinly sliced
1 lb rigatoni pasta, cooked al dente
1 ½ cups, plus ½ cup, shredded Fontina cheese
1 teaspoon dried rosemary
2 tbs maple syrup
Salt & pepper to taste
4 slices crumbled, crispy bacon
Preparation
• Preheat oven to 400 degrees
• Brush baking sheet with 2 tsp olive oil
• Cut squash lengthwise, de-seed then roast face down on baking sheet until tender, approximately 35 minutes
• Reduce oven temperature to 350 degrees
• Scoop out squash interior and set aside
• While squash bakes, warm 2 tbs olive oil in a skillet over medium heat
• Add onion and sauté until soft, approximately 10 minutes. Reduce to lowest possible heat and continue to cook for 10 minutes
• Combine pasta, squash, 1 ½ cups Fontina, onions, rosemary, maple syrup, salt and pepper, and pour into a 2 1/2 qt. casserole dish
• Cover top with remaining ½ cup Fontina, then sprinkle with bacon
• Bake for 35 minutes, or until cheese begins to brown
FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD with wasabi vinaigrette!
This FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE is guaranteed to get your taste buds jumping. Yes, a salad should be this exciting to the senses!
A few weeks back I had the pleasure of sitting down with my dear friends Nancy and Allan to a seriously memorable meal. I’ve always known these two avowed foodies appreciate good food, I just didn’t know they were going to channel their inner MasterChef and create a meal on par with a five-star restaurant!
They served a salad similar to this, and as soon as the plates hit the table I experienced a sensory overload: the appearance, the aroma, the composition, and then the taste; it’s not often that I take a long pause before digging into something that promises good taste.
I’ve taken their lead and decided to pair it with my new favourite vinaigrette. Here are a few things I suggest when you go to replicate it.
FENNEL – Fennel is a distinctly flavoured perennial herb (yes, an herb!) that’s a member of the carrot family (yes, carrot kin!). If you’ve never had fennel, you can expect a subtle anise or licorice flavour. I often overlook it in the veggie section at the market, but now have a great reason to reach for it more often. In this application, it delivers a solid flavour profile.
As an aside, slicing the fennel almost paper-thin is essential. I’ve listed my favourite VEGETABLE MANDOLIN in the AMAZON LINKS below. If you don’t have one, prepare to have your knife skills tested; thin fennel slices are a must for this salad.
RADICCHIO – Here’s another vegetable I need to use more. A member of the chicory family, radicchio gets top marks for colour but also has an interesting hint of bitterness with a spicy finish. If you’ve never enjoyed it, let this be your introduction.
POMEGRANATE – What can I say, I’ve loved this funky-looking, fabulous-tasting fruit since I was a tyke. Adding it to this salad gives it a tangy sweetness, and of course, some pop!
ORANGE & GRAPEFRUIT – Navels and pinks only please - this salad should be prepared only when you can find these two essential ingredients at their peak. Juicy, sweet and bursting with flavour is the order of the day!
MICROGREENS – If you haven’t already added microgreens to your diet, I’m urging you to do so tout de suite! I reference it in the video as a moment to garner extra “ohs and ahs” for presentation, but we can’t discount their nutritional value, as they’re loaded with vitamins and minerals (and they look pretty too!)
VINAIGRETTE – I’m going to post the vinaigrette recipe in our City Slicker YouTube channel the day after we post this. Preparing the vinaigrette is easy enough, but I want to mention two things: the recipe calls for 1 tablespoon of wasabi but I’ve started adding a bit more. Make the vinaigrette, and adjust the wasabi according to taste. Second thing, I suggest you transfer the vinaigrette into a squeeze bottle (LINK below). Adding little squirts and drizzles from the bottle gets the dressing into all those glorious nooks and crannies without compressing the salad.
Looking for a lovely main to follow this starter? How about LAMB STEW WITH CREAMY WILD MUSHROOMS, and for dessert, CHOCOLATE MOUSSE CUPS.
Serve up this FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE and turn your salad course into the star of your next dinner.
For more great ideas and the FULL RECIPE, please visit us at weekendatthecottage.com
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THANKS FOR WATCHING!
MENÙ di Capodanno dell’ULTIMO MINUTO! Ricette veloci e sfiziose per il cenone del 31 dicembre! ????????????
Quanti di voi non sanno ancora cosa preparare per Capodanno? Niente paura! Con queste ricette il cenone è salvo: sono facilissime, deliziose e di grande effetto! Correte a prepararle!
00:00 – PRESENTAZIONE
00:07 – PANETTONE GASTRONOMICO
01:02 – CANNELLONI di CRESPELLE
01:58 – NIDI DI PATATE CON COTECHINO E LENTICCHIE
02:41 – CORONA DI PANDORO
★ VUOI ALTRE VIDEORICETTE?
???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ PANETTONE GASTRONOMICO:
★ INGREDIENTI:
INGREDIENTI PER LA BIGA
Farina Manitoba 150 g
Latte intero 100 g
Lievito di birra secco 2 g
PER L'IMPASTO
Farina 0 400 g
Latte intero 120 g
Burro 80 g
Zucchero 40 g
Uova (medio) 1
Tuorli (di un uovo medio) 1
Lievito di birra secco 2 g
Sale fino 8 g
Malto 2 g
PER LA FARCIA AL SALMONE
Formaggio fresco spalmabile 100 g
Panna fresca liquida 10 g
Sale fino q.b.
Pepe nero q.b.
Erba cipollina 15 g
Salmone affumicato 80 g
PER LA FARCIA AGLI ASPARAGI
Asparagi 150 g
Robiola 100 g
Sale fino q.b.
Pepe nero q.b.
PER LA FARCIA AL CAPRINO
Caprino 160 g
Concentrato di pomodoro 10 g
Panna fresca liquida 20 g
Radicchio 40 g
Prosciutto cotto 100 g
Pepe nero q.b.
Sale fino q.b.
PER LA FARCIA AI GAMBERI
Gamberi 170 g
Erba cipollina 5 g
Salsa cocktail 80 g
★ CANNELLONI DI CRESPELLE:
★ INGREDIENTI:
PER LE CRESPELLE
Uova 3
Latte intero 500 g
Farina 00 250 g
Burro per ungere la padella q.b.
PER IL RIPIENO
Manzo macinato 400
Maiale macinato 300 g
Sedano 1 costa
Carote 1
Cipolle bianche 1
Sale fino q.b.
Pepe nero q.b.
Olio extravergine d'oliva 30 g
Passata di pomodoro 300 g
Acqua 1 l
Piselli precotti 250 g
Scamorza affumicata 150 g
Vino bianco 50 g
PER 1 LT DI BESCIAMELLA
Burro 100 g
Farina 00 100 g
Sale fino q.b.
Noce moscata q.b.
Latte intero 1 l
PER CONDIRE
Timo q.b.
Pangrattato 3 cucchiai
Parmigiano Reggiano DOP da grattugiare 3 cucchiai
★ NIDI di PATATE con COTECHINO e LENTICCHIE:
★ INGREDIENTI:
Patate 1 kg
Burro fuso 60 g
Tuorli 3
Sale fino q.b.
Noce moscata q.b.
Grana Padano DOP (da grattugiare) 60 g
PER LE LENTICCHIE
Lenticchie secche 300 g
Scalogno medio 1
Carote media 1
Sedano gambo 1
Olio extravergine d'oliva 30 g
Rosmarino 2 rametti
Alloro 3 foglie
Brodo vegetale 500 g
PER IL COTECHINO
Cotechino 300 g
Carote media 1
Sedano gambo 1
★ CORONA di PANDORO:
★ INGREDIENTI PER UNO STAMPO DA 22 CM
Pandoro 260 g
Latte intero 200 g
Tuorli (circa 3) 55 g
Zucchero 60 g
Cioccolato fondente 200 g
Baccello di vaniglia 1
Gelatina in fogli 7 g
Panna fresca liquida 200 g
PER DECORARE
Ribes 100 g
Cioccolato fondente 30 g
Zucchero a velo 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:
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#menù #capodanno #giallozafferano
Risotto with Gorgonzola cheese | Traditional Italian recipe
RISOTTO GORGONZOLA with homemade vegetable broth recipe
Hello guys!!
This is CookCast and we are into a new incredible recipe! In this video we will show how to make incredibly tasty Risotto Gorgonzola at home, with homemade vegetable broth. Always remember to use only the best quality ingredients for the best result! ENJOY #notfearatall
Recipe for 2 Persons
FOR THE BROTH
1,5 of water
1 big carrot
1 piece of celery
1 white onion
1 potato
3 cherry tomatoes
1 teaspoon pepper in grains
1 tablespoon sea salt
FOR RISOTTO
200g rise (Carnaroli type)
80g Gorgonzola
1 Shallot (onion)
20g Butter
25g Parmigiano reggiano
Salt
Black pepper
Thyme (for decoration)
In there is a need fot more information write it in the comments, we will replay to you as fast as possible. Share your thoughts and ideas regarding Risotto recipes!
Finally it’s time for food, finally it’s time for happiness!!
For collaboration - cookcast.info@gmail.com
Cookcast team.
2021
RICETTA Ravioli con Pistacchio di Bronte davvero deliziosi
Ravioli al pistacchio di Bronte, una deliziosa ricetta semplice con ingredienti poveri che danno vita a un piatto vegetariano delicato che accontenta tutti i palati dei vostri invitati, dal nonno al nipotino, un primo elegante e leggero per le cene importanti per far sempre bella figura.
Per la ricetta completa
L'attrezzo che uso per fare i ravioli è della #Tescoma lo adoro:
Macchina Imperia per stirare la pasta con il motore:
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TORTELLONI DI BUON AUSPICIO by Casa F // puntata n.14 - seconda stagione
Clicca qui per diventare Fan di Casa F:
Ultima puntata di Casa F in Grande Stile!!
Fabio e Francesca si dilettano con dei tortelloni passati al forno con fontina e prosciutto!!
Non dimenticate di commentare la ricetta e... Buon Appetito!!!