Who does not love Tiramisu!? It is a classic for a reason. I make mine with Amaretto liqueur. Trust me, it’s the best way.
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A trained chef, entrepreneur and ‘King of the Jungle’ Gino is a man of many talents. His real passion is food and he loves taking ingredients and creating something special. A believer that everyone can cook, his recipes are simplicity at its best promising maximum satisfaction from minimum effort.

“Gino D’Acampo” “Good Food” learn fish taste flavour cuisine italy “Essential Ingredients” recipes chef “pasta sauces” “italian cooking” starter “main course” dessert antipasti insalata biscetta spaghetti amaretto “gino dicampo” “gino dacampo”

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Giada’s Cioppino is a recipe for the books!

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe-1916710

Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy

Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

The post How to Make Giada’s Cioppino | Food Network (VIDEO) appeared first on Italian Recipe Videos.

Everybody loves a perfectly cooked chicken cutlet—that’s something we can all agree on. So to learn how to do it right, we went right to the source, the master of cutlets: Frank Pinello—owner of Best Pizza in Williamsburg, Brooklyn—and his nonna.

We first tried Frank’s grandmother’s cooking on our episode of Chef’s Night Out with Best Pizza, and we’ve been thinking about it ever since. This cutlet is baked in the oven—not fried—and is served in a lemony sauce with garlic and parsley. As his nonna likes to say, “Viva Santa Fortunata!”

Read the recipe on MUNCHIES: http://bit.ly/Nonna-Cutlets

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Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs. The dairy makes the mozzarella in a variety of shapes and sizes, but its brightest star is called Zizzona, which takes its name from a word in the local dialect that means ‘a mother’s breast.’

“The Zizzona of Battipaglia is a very big buffalo mozzarella,” Production Manager Gennaro Paraggio told INSIDER.

“The peculiarity of it is that there is a nipple on top of the mozzarella which reminds of a mother’s breast because it releases milk. The name Zizzona comes from a word in our local dialect which means ‘a mother’s breast’ that releases milk.”

Caseificio La Fattoria was established in 1988 by the Paraggio family to honor a generations-old tradition started in 1930. Overall, the dairy makes over 9 tons of mozzarella a day, 4,000 of which are Zizzonas.

“The Zizzona is made so that the dough inside is solid, strong, but it also has to have a web-like structure,” said Paraggio. “This means it has to be able to hold milk inside. The same milk that is used during production. So that when you cut it open, the plate is filled with milk, and when you eat it, your mouth is filled with fresh milk as well.”

During our visit to the dairy, we saw how a 66-pound Zizzona is made. 

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#Mozzarella #Italy #FoodInsider

The post How Italy’s Biggest Mozzarella Balls Are Made | The Making Of (VIDEO) appeared first on Italian Recipe Videos.

(PP) Contains product placement. We’ve teamed up with LV= Insurance to bring you a classic kitchen tip every Saturday for the next 6 weeks. Cooking pasta is as easy as boiling water, but cooking it perfectly requires a little more knowledge. The Godfather of Italian cuisine, Gennaro Contaldo, shares his expert tips to guarantee spaghetti that’s more al dente than al don’te.

What’s your favourite pasta dish? Tell us in the comments box below, we love hearing your suggestions.

Links from the video:
Pesto Pronto | 90 Second Pasta Sauce | http://goo.gl/kSGgkl
Yorkshire Puddings | Jamie Oliver | http://goo.gl/0QHTG5

Check out Gennaro’s Channel at: http://goo.gl/kZpvJw

#FOODTUBE

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Jamie loves pizza. Gennaro loves pizza. You love pizza. Watch this!

These two make a wonderful Margherita pizza on the hills above Naples, the birthplace of pizza, while filming Jamie Cooks Italy. It’s knocked up with fantastic homemade dough, sweet tomato, beautiful creamy mozzarella and fragrant basil. What could be more delicious?

#FOODTUBE

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The post Midnight Margherita Pizza in Naples | Jamie Oliver & Gennaro Contaldo | Jamie Cooks Italy (VIDEO) appeared first on Italian Recipe Videos.

Vito’s Norcineria was established a century ago or so in Marino, a small town a few kilometers south of Rome. There, he makes a mix of classic salumi, sausages, and prosciuttos, along with some more esoteric stuff that has grown out of his obsessive desire to research and perfect his craft: coppa di testa without testa, Arnad-style lard, and three kinds of salumi made from three different breeds of local pigs (some of whom are raised for him by an acquaintance who regularly blood-tests the animals to confirm the purity of their pedigree).

Video by Gabriele Stabile and Ari Takahashi.

The post How Italy’s Best Porchetta is Made (VIDEO) appeared first on Italian Recipe Videos.

It is one of the worlds favourite dishes, a real winter warmer and so simple to make! Spaghetti bolognese, everyone loves it!

Come and see how Gennaro makes it strictly Italian using his tried and tested method which has been passed through the years!

Bless you x

The post Perfect Spaghetti Bolognese with Gennaro (VIDEO) appeared first on Italian Recipe Videos.

#recipe #pastrycream #expasticcere #blogdolci
A recipe from Italy: how to prepare the pastry cream for delicious desserts. by http://BLOGDOLCI.COM

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Who the f*ck made this?

MUSIC
Markets Of Naples
Licensed via Warner Chappell Production Music Inc.
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Maria Alfano
www.mariasitaliankitchen.com

Carmela Funiciellio

Igea Fabrocino

Flora Neiviller
www.ilcapriccio.net

Carmela Spinose
www.roccos-deli.com

Kay Argento

Pearl Bottfeld

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