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.

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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.

The post How to Make World’s Best Garlic Bread with Cheese Cooking Italian with Joe (VIDEO) appeared first on Italian Recipe Videos.

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.

Join Joe as he shows you hot to make an authentic Italian Panini with mozzarella cheese, tomato, prosciutto, basil, olive oil, and some real simple tips to make something special.
Cooking Italian with Joe

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Giada shares her secrets for making traditional Italian lasagna

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225

Classic Italian Lasagna
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 servings
Level: Intermediate

Ingredients

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions

Bechamel Sauce:
Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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

How about a trip to Rome Italy today in my kitchen as we make Cacio e Pepe with Pasta! I have the best recipe for you from Rome Italy and the Borio family Cucina. OMG!!! Call the family, fire up the stove, and let’s have some family time around the table with pasta as pasta always make life better. Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious, recipe from nonna Borio and family. This is an easy, delicious, and addictive recipe that is so simple and delicious that will impress your family, friends, or your next get together. A delicious taste and feel of old Italy you will want to share with your family for generations to come.
Buy your next bottle of Vito and Joe’s Italian Olive Oil, EVOO! “A trip to Italy in a bottle”

The post Cacio e Pepe Cheese Pepper Pasta Cooking Italian with Joe (VIDEO) appeared first on Italian Recipe Videos.

Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-shrimp-and-lemon-oil-recipe-1947480

Linguine with Shrimp and Lemon Oil
Recipe courtesy of Giada De Laurentiis
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

The post How to Make Giada’s Linguini with Shrimp and Lemon Oil | Food Network (VIDEO) appeared first on Italian Recipe Videos.

Join Chef Joe Borio, host of, “cooking Italian with Joe”, in his kitchen as he shares his family’s Italian recipe for The World’s Best authentic Italian pomodoro or marinara tomato pasta sauce, or “gravy” as the Italians call it. This is simple, easy and will fill your home with the smells and feel of old Italy. This is a great recipe for Italian sauce from the Puglia region of Italy in the ancient village of Vico del Gargano where my olive grove is located.

3 cans san marzano tomatoes puree
2 cans san marzano tomatoes whole

one whole white onion diced
6 cloves garlic diced
1/3 cup olive oil extra virgin
1 stick salted butter

1 tsp oregano dried
1 tsp basil dried
1/2 tsp rosemary dried
1/2 tsp thyme dried
1/3 cup fresh parsley chopped

2 tsp sea salt (approx)
2 tbls peper (approx)

1 cup of a table red wine

low low heat
cover leaving a slight space for some steam to escape
stir every 10 min making sure to keep bottom clean and moving to prevent burning.

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Nothing says northern Italy better than freshly made pesto from sweet basil, pine nuts, garlic, olive oil, salt, and pepper. The best way to enjoy Italian bread, pasta, or fresh tomatoes with mozzarella.

Cooking Italian with Joe
www.cookingitalianwithjoe.com

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Giada makes chicken cacciatore, a rustic poultry-vegetable ‘hunter’s stew.’

The post Giada’s Chicken Cacciatore Recipe (VIDEO) appeared first on Italian Recipe Videos.