DVD and E-book available at: www.longtailnet.com Born in Florence, Giuliano Bugialli is Italys foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. This episode presents how to make Fresh Pastas, including: Maccheroni Alla Chitarra - Pasta cut with a guitar and Corzetti Stampati Con Tocco Di Pesce - Stamped Pasta with Fish Sauce and Quadrucci E Ceci - Quadrucci Pasta with Chick Peas
DVD and E-book available at: www.longtailnet.com Born in Florence, Giuliano Bugialli is Italys foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. This episode presents how to make: Puddica - Pizza with Tomato Pockets and Schiacciata D’Uva - Sweet Pizza with Grapes
Due to the enormous amount of requests…..we are unleashing a truly “rich” episodes: Melanzane alla Parmigiana. So, roll up your sleeves and get cookin’! Visit www.underthetuscangun.com to grab the full recipe! Buon Appetito!!! Debi and Gabriele
Part 1 of 2. Risotto with Sausage and Asparagus. Ingredients: 1 cup of risotto (Arborio) rice 3 Pork or Turkey Sausages; 2 Mild & 1 Hot 1 Lb asparagus 1 cup of dry white wine 1 cup of broth or asparagus water 1/4 onion 1 handful of parsley Salt & Pepper Hot Red pepper (if you’d like) Parmesan cheese, freshly grated! Serves: 4 Prep Time: 10 min Cook Time: 20 min Getting Ready With the ingredients. Chop your Onion, not too thin… Chop the parsley very fine… Wash the asparagus, and put it in a pot of boiling water (5-7 Min). Then move it into a plate, but save the water you cooked it in it. Put a few asparagus aside (you will use it to decorate the dish), and chop the rest of it in 1/2-inch pieces. Cooking your dish. Sauté the onion on a medium-high flame. When browned, remove the casing from the sausages, and break the content into the pan…cook the onion and the sausage together until all the meat is golden brown. Do not worry; the onion won’t burn, as the sausages will start pouring juice in the pan… Add the rice…stir until all the ingredients are properly mixed (about a minute). Pour the wine and stir…Wait until almost all the wine is absorbed (let the alcohol evaporate)… From now, until the rice is cooked, your job is to keep the rice always wet…but not too much…Start using the broth, or if you prefer the water you cooked the asparagus in…add it slowly, while stirring… Season the rice with salt, pepper, the red pepper (if you’d like) and some of the …
