Giada puts a creamy spin on her lemon spaghetti recipe!

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-and-pea-alfredo-4488393

Lemon and Pea Alfredo
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Active: 25 min
Yield: 6 servings

Ingredients

Kosher salt
1 pound fusilli con buco pasta, such as Rustichella d’Abruzzo or Setaro
3 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 1/2 cups freshly grated Parmesan, plus more for serving
1 cup mascarpone, at room temperature
2 teaspoons grated lemon zest (from 1 large lemon)
1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon pink peppercorns, ground

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.

Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.

When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well.

Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.

Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).

Sprinkle with the pink pepper and additional Parmesan, if desired.

The post Giada De Laurentiis Makes Lemon and Pea Alfredo | Food Network (VIDEO) appeared first on Italian Recipe Videos.

Chicken Parmesan pasta skillet is simply a cheesy chicken and pasta recipe slow cooked in a flavorful and delicious tomato sauce. Chicken Parmesan pasta is a classic Italian Pasta recipe that is great for any occasion. This pasta recipe deserves a place in your dinner menus !!!

Ingredients

3 Chicken breasts, boneless skinless, grilled
6 fresh meduim tomatoes
2 tbsp Italian dressing
1tbsp brown sugar
1/2 tsp red chilli flakes
1 cup chicken broth
1 cup water
1/2 cup red wine
16 oz Penne Pasta
Salt to taste
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese, grated

The post Chicken Parmesan Pasta Skillet – Italian Pasta Recipe (VIDEO) appeared first on Italian Recipe Videos.

https://www.buzzfeed.com/marietelling/how-to-make-risotto

The post How To Cook A Perfect Risotto (VIDEO) appeared first on Italian Recipe Videos.

Spicy free-range pork balls, garlicky tomato sauce, ’nduja, basil & parmesan with the freshly made pappardelle that clings on to all that beautiful sauce! Now available in Jamie’s Italian!

Links from the video:
SUMMER SPECIALS | Pork Tomahawk | Jamie’s Italian UK | http://jamieol.com/Nmr4Ai

SUMMER MENU | Squid Ink Lobster Ravioli | Jamie’s Italian | http://jamieol.com/SquidInkLobsterRavioli

#FOODTUBE

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The post Summer Menu | Meatball Pappardelle | Jamie’s Italian (VIDEO) appeared first on Italian Recipe Videos.

Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.

In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.

Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.

Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.

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Ingredients

4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti

Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.

The post Gennaro Contaldo’s Authentic Italian Spaghetti Carbonara | Citalia (VIDEO) appeared first on Italian Recipe Videos.

Authentic Italian spaghetti alla Carbonara are made with guanciale (or pancetta), pecorino cheese, but WITHOUT cream! Here’s the “traditional” recipe, which still divides an entire nation… SUBSCRIBE for more http://bit.ly/MarcoinaBOX

“Every time you add cream to Carbonara sauce, an Italian dies”

+++ INGREDIENTS +++

– Spaghetti (100g per person)
– Pancetta or guanciale (50g)
– 1 egg per person +1
– Pecorino romano cheese or Parmesan cheese (25g)
– Black pepper

Enjoy your taste of Italy in a bite

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Filmed with: Canon EOS 70D
Edited with: iMovie 10

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The post Real Spaghetti CARBONARA (with NO cream!) ● MARCO BITES! (VIDEO) appeared first on Italian Recipe Videos.

These aren’t your average chicken tenders. Giada has a way to give chicken tenders Italian flavor: Parmesan and herbs!

Save the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe-1944263

Crunchy Parmesan Chicken Tenders
Recipe courtesy of Giada De Laurentiis
Total: 27 min
Prep: 15 min
Cook: 12 min
Yield: 6 servings
Level: Easy

Ingredients

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

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

http://cookingwithsugar.com

Italian Chicken Parmigiana / Parmesan Recipe

Serves 6-8

4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
2 large eggs
1/4 cup milk
2 cups Italian seasoned bread crumbs
3/4 cup vegetable oil
2 cups Sugar’s Marinara Sauce (See Recipe here)
1/4 cup freshly grated Parmesan cheese
1 cup shredded mozzarella (you can use more if you like to)
Chopped fresh basil or parsley as a garnish

Preheat oven to 350°F

In a bowl, beat the eggs with the milk. Spread the bread crumbs in a separate bowl. Season the chicken all over with salt and pepper. Dip the chicken in the egg mixture and then in the bread crumbs. Set aside on a spate plate and repeat until all the cutlets are coated.
In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden brown, about 5-7 minutes. Drain the chicken on paper towels, and then transfer to a rimmed baking sheet or pan.
Add some sauce to the bottom of the pan then add the chicken breasts in a single layer, top with some more marinara sauce, sprinkle with parmesan cheese, cover with aluminum foil and bake for about 30 minutes. Remove from oven, top with shredded mozzarella, put back in the oven uncovered until cheese is melted and bubbling.
Remove from oven, sprinkle parsley or basil and serve.

The post How to Make Italian Chicken Parmigiana / Parmesan Recipe (VIDEO) appeared first on Italian Recipe Videos.

Get the recipe @ http://allrecipes.com/recipe/italian-spaghetti-sauce-with-meatballs/detail.aspx

Watch how to make delicious homemade Italian tomato sauce with meatballs to top spaghetti or your other favorite pasta. It’s an easy recipe that’s seasoned just right, and the meatballs can be made ahead while you’re cooking the sauce—and then they cook right in the sauce as it simmers.

The post How to Make Italian Spaghetti Sauce with Meatballs | Spaghetti Recipe | Allrecipes.com (VIDEO) appeared first on Italian Recipe Videos.

An ITALIAN dish made with…JUMBO PASTA SHELLS stuffed with RICOTTA, MOZZARELLA, & PARMESAN CHEESES smothered in your favorite choice of MARINARA or Spaghetti SAUCE!! A perfect ITALIAN Entree!! Recipe below by clicking on SHOW MORE…

Stuffed PASTA SHELLS in MARINARA Sauce

Preheat oven to 375 degrees F.

1 (15 oz.) container of Ricotta Cheese

2 cups (8 oz.) shredded Mozzarella Cheese, divided

3/4 cups Parmesan Cheese, divided

2 eggs, beaten

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

3 cups (24 oz.) jar of Marinara sauce, or Spaghetti sauce

1 (6 oz) package dried JUMBO PASTA SHELLS

1. Cook PASTA SHELLS according to package directions. Drain & cool.

2. In a medium bowl add eggs, ricotta cheese, 1 cup mozzarella cheese, 1/2 cup parmesan cheese, and chopped parsley. Stir until all ingredients are well combine. Set aside.

3. Evenly add 1 tablespoon of olive oil to the bottom of a 13″ by 9″ baking dish. Add 1 cup marinara sauce. Spread out evenly.

3. Stuff cooked pasta shells with cheese mixture. Arrange stuffed shells (in a single layer) on top of tomato sauce. Cover with remaining sauce, parmesan, and mozzarella cheeses. Drizzle remaining olive oil on top.

5. Bake in preheated oven, uncovered, for 30 minutes, or until bubbly around edges!!

~~~ENJOY your Stuffed PASTA SHELLS in MARINARA SAUCE~~~

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Deronda’s channel offers many different foods that are easy and simple to make, yet delicious to eat…Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.

Made with LOVE

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The post Stuffed CHEESY PASTA SHELLS in MARINARA | Perfect ITALIAN DISH Recipe (VIDEO) appeared first on Italian Recipe Videos.