???? 8 antipasti a BUFFET per NATALE e CAPODANNO ⛄
Tra poco è Natale!!!! Quest'anno mi sono promessa di non stare a spadellare tutto il giorno per poi ritrovarmi la sera sfatta, ma la voglia di viziare la mia famiglia e stupirli con un menù favoloso... Quella non passa mai.... Ecco una serie di video che vi aiuterà a creare piatti scenografici ma allo stesso tempo semplici che non vi ruberanno tutta la serata in cucina.
Inizieremo con gli antipasti, poi i primi, secondi e finiremo con i dolci.
Per iniziare vi propongo 8 antipasti semplici ma di grande effetto!
Tutti i prodotti da me consigliati li puoi trovare in questa pagina di Amazon
Clikka sul link per acquistare:
Taglia buccia :
Frullatore portatile :
Formina per biscotti a stella :
Faretti a led piano cottura :
Attrezzatura videoriprese utilizzata
luci :
telecamera :
microfono :
microfono wifii :
Capitoli
00:00 Intro
00:35 Anteprima
01:02 Alberello Gustoso
04:23 Girelle salate
06:59 Bicchierini di Gorgonzola
08:50 Tartine al Radicchio e caprino
11:10 Pupazzo di neve al tonno
13:52 Millefoglie ricotta e Bottarga
16:18 Cocktail di gamberi alla Vally
Iscrivetevi al mio canale
Venite a trovarmi anche su:
facebook
instagram
blog
HASHTAG
#vallyregnodicasa #antipastiveloci #capodanno2022 #antipastisemplici #antipastipernatale #antipastinatalizi
Ratatouille with Baked Eggs | Let's Brunch
Whip up your next brunch show-stopper with this bright and flavorful one-pan ratatouille. With flecks of basil and creamy goat cheese, this lively dish is simmered to perfection and topped with perfectly baked eggs.
Get the recipe:
---
WATCH Gusto TV: gustotv.com/watchnow
SUBSCRIBE to Gusto TV:
LIKE us on Facebook:
FOLLOW us on Instagram:
FOLLOW us on Pinterest:
For more delicious recipes, go to
caramelized onion orzo with charred radicchio | a cheesemonger's daughter
Great for a simple dinner party or to make a big batch & have for leftovers. Get the full recipe by following the link below:
Full recipe break down:
Find me on the internet at the places below. Swing by and say hi!
Website:
Instagram:
Facebook:
Twitter:
Thanks for dropping by my channel and taking the time to watch! If you're new, please subscribe for a new video every week. And let me know below if there's anything you want me to cook or break down.
See you next week!
Cocoa Ravioli Stuffed with Gorgonzola and Walnuts
Recipe:-
Cocoa ravioli stuffed with gorgonzola and walnuts
This recipe is from Ivan, the owner of Pastificio Serenissima in Castello. The cocoa gives the pasta a gorgeous nuttiness in flavour and a rich chocolate colour that contrasts brilliantly with the melting gorgonzola and crunchy walnuts inside. Try to find creamy gorgonzola dolce, which has a sweet, mellow flavor instead of the harsher crumbly gorgonzola piccante. Any leftover cocoa pasta can be rolled out again and cut into tagliatelle, which is lovely with a Parmesan Cream.
Serves 6
(as a starter – makes 30 ravioli)
For the pasta
200 g (7 oz/1⅔ cups) ‘00’ flour
2 whole eggs, plus 1 egg yolk
15 g (½ oz/2 tablespoons) cocoa powder
1 tablespoon water, if necessary
For the filling
50 g (2 oz/½ cup) walnuts, finely chopped
200 g (7 oz) gorgonzola dolce
100 g (3½ oz/⅓ cup) ricotta
30 g (1 oz) Parmesan, finely grated salt and freshly ground black pepper
For the sauce
75 g (2½ oz/generous ½ cup)
salted butter
1 sprig of rosemary
squeeze of lemon juice
30 g (1 oz) pecorino or Parmesan, finely grated, to serve
Make the pasta by following the basic fresh pasta recipe on page 84, but mix the cocoa powder into the flour first and add in the extra egg yolk. You may need to add the water if the pasta is very dry as the cocoa powder is very absorbent. Combine all the ingredients for the filling in a bowl and season to taste.
Make the ravioli by hand following the instructions for making stuffed pasta on page 30. Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente.
To make the sauce, heat the butter in a large frying pan with the rosemary for a couple of minutes. Add a squeeze of lemon juice and shake the pan to blend it together. Discard the sprig of rosemary. Drain the pasta and add it to the pan. Shake the pan to coat the ravioli in sauce. Serve on warm plates or shallow bowls with Parmesan.
Cheesy Baked Pasta | F&W Cooks: At Home Edition
Susan Spungen's Cheesy Baked Pasta With Radicchio is a decadent, yet comforting meal great for any night of the week. A splash of red wine balances the richness and truly brings out the natural pink color of this cheesy dish.
#CookWithMe #StayHome #RecipeVideo
Find the full recipe here:
Food & Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Award-winning contributors welcome us into their home kitchens, show us how they cook, and how an increasingly diverse and food-obsessed America eats in every region in the country.
Ingredients
2 tablespoons olive oil 2 medium-size red onions, thinly sliced 1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons 2 large garlic cloves, thinly sliced 1 tablespoon red wine vinegar 3 1/2 tablespoons kosher salt, divided 6 ounces softened goat cheese, crumbled (about 1 1/2 cups) 1 1/2 cups heavy cream 3 quarts water 1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti) 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided 4 ounces thinly sliced prosciutto, torn into 1-inch pieces Unsalted butter, softened, for greasing baking dish 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
How to Make It
Step 1
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Step 2
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Step 3
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Make Ahead
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.
Suggested Pairing
Substantial wintertime rosé.
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
Cheesy Baked Pasta | F&W Cooks: At Home Edition
Mushroom Risotto with a Radicchio 'Castelfranco' salad
Try my creamy mushroom Risotto using some amazing Wild mushrooms and a few other simple ingredients. I also put together a very simple salad using some amazing Castelfranco Radicchio, pomegranate, clementine and mint.