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.

Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

Veal (or Pork) MEATBALL LASAGNE from Scratch /Italian restaurant recipe

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Rossella and her Nonna Romana make the classic Chicken Cutlets the way Nonna makes them. Then Rossella also makes her own version of Chicken Cutlets.
Get the full recipe here: http://www.cookingwithnonna.com/italian-cuisine/nonnas-chicken-cutlets.html

The post Nonna’s Chicken Cutlets – Rossella’s Cooking with Nonna (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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Yummy Chicken Spaghetti Pasta Recipe || How To Make Italian Spaghetti Pasta with Chicken || Grandpa Kitchen

The post Yummy Chicken Spaghetti Pasta Recipe || How To Make Italian Spaghetti Pasta with Chicken (VIDEO) appeared first on Italian Recipe Videos.

Traditional fettuccine Alfredo is the perfect meal to make that will surely please the entire family. Prepare your own traditional fettuccine Alfredo with help from a chef in this free video clip.

Expert: Gary Langevin
Contact: www.charlestonitalian.com/
Bio: Chef Gary Langevin specializes in cooking genuine Italian dishes from fresh ingredients. He grew up working in his mother’s restaurant in Naples, Italy.
Filmmaker: Melissa Mccormick

Series Description: You don’t have to go out of the night if you want to enjoy nice, Italian-style cooking – you can bring the Italian restaurant right to your door. Find out about cooking Italian style with help from a chef in this free video series.

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Italian Sizzler:
#italiansizzler#redgravypasta#vegetariansizzler
Sizzler is a combination of 2-3 dishes like patty, veggies, rice, pasta etc…….served on a hot sizzling plate which gives it a sizzling smoky effect. Here we have prepared Italian sizzling platter which is made up of sauteed veggies, pasta with red gravy and bread pizza sticks. but you can make the sizzler by combining your own choice of dishes.

Ingredients:-
For Pasta in red gravy
1 cup pasta
1 cup tomato puree
1.5 tsp paprika
1/2 tsp oregano
2-3 tsp olive oil
3-4 basil leaves
1 tsp ketchup
salt to taste
some processed and mozzarella cheese

For Sauteed vegetables
veggies of your choice
1 tsp butter
1/4 tsp black pepper powder
1/4 tsp Italian seasoning

For Bread Pizza Sticks
2 bread slices
2 tbsp pizza sauce
toppings of your choice
some Italian seasoning
olive oil
butter
*cabbage leaves

Tips for the recipe:

*If you do not have sizzler plate then you can make it on thick tawa or griddle.
*Do not overcook Pasta.
*you can use your choice of vegetable.

The post Italian Sizzler Vegetarian | No onion garlic | Prasadam | The Cooking Hub (VIDEO) appeared first on Italian Recipe Videos.

Join Chef Joe Borio, host of, “Cooking Italian with Joe”, as he shares a delicious recipe for an Italian favorite, Garlic Bread. But this is no ordinary Garlic Bread, oh no. This is Garlic Bread roasted with 5 Italian cheeses melted over a bed of Caramelized Onions! You can visit old Italy and make this delicious appetizer in your own kitchen. This is a simple fun and delicious recipe you can make quickly to make your next dinner with your family a trip back in time to old Italy.

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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.

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