Podcasts about caponata

Winter-Wonderland-Feeling im Podcast! ❄️ Hanna und Zora sitzen vor traumhafter Kulisse und bringen euch wie immer kulinarische Highlights mit. Nach anfänglichen technischen Schwierigkeiten gibt's erstmal einen wohlverdienten Kaffee. Hanna erzählt von ihrem Dreh für eine Doku über das Kochen in der Steinzeit – mit offenen Feuerstellen, Höhlenküchen und echten Steinzeit-Werkzeugen. Wie es sich anfühlt, so zu kochen? Sie berichtet aus erster Hand! Währenddessen steckt Zora mitten in den Vorbereitungen für die Küchenschlacht und verrät, dass sie an ihrem neuen Kochbuch gerade mit Vollgas arbeitet. Hanna war außerdem in Clärchens Ballhaus essen und schwelgt in Erinnerungen an richtig gute Fancy Hausmannskost. Im Service gibt's eine kleine Lobhudelei auf den Airfryer – wird das Ding etwa doch unterschätzt? Außerdem sorgt der Foodtrend Agnolotti als Ravioli-Schnecke für Gesprächsstoff und Zora hat eine kreative Lösung für ihr Nudelmaschinen-Problem gefunden. Beim Dreierlei sprechen die beiden über Eigenkreationen, auf die sie besonders stolz sind – von perfektionierter Caponata bis zum selbstgemachten Tofu ist alles dabei. Und beim Feierabendbier gibt's wie immer einen Blick in die Woche: Zora geht mit ihren Geschwistern essen, steht als Jury-Mitglied bei der Küchenschlacht vor der Kamera und freut sich auf ein Pizza-Dinner mit Freund:innen. Hanna ist in Berlin unterwegs, gönnt sich ein schickes Essen, feiert eine Party und steckt dann wieder tief in der Kochbuch-Arbeit – das Cover-Shooting steht an!

La caponata è un piatto ricco di sapore e tradizione. Qui vi proponiamo la versione catanese di Marisa Raniolo Wilkins, in omaggio alla nonna

Hola Polizones, aquí tenéis el siguiente episodio del podcast. Como siempre en "direcido" (en riguroso directo diferido) Esperamos que os guste Un abrazo ------------------------------------------- ¿Buscas transformar tu carrera o mejorar a través de nuevas habilidades tecnológicas? ID Bootcamps, división tecnológica de ID Digital School, está especializada en formación inmersiva y práctica en Data Science, Programación web y Tech Sales y te acompaña desde el minuto uno hasta tu entrada al mercado laboral IT, ¡lleva tu carrera al siguiente nivel! https://bit.ly/idbootcamps ------------------------------------------- Dónde encontrarnos: email: elcamarotededarwin@gmail.com Twitch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitch.tv/laurafloresciencia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Nuestra web: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/camarotedarwin⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@lauraflores.ciencia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Ig: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/lauraflores.ciencia/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/CamaroteDarwin ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Discord: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/7YTpqRQP⁠⁠⁠⁠

Today, we're making Caponata, a classic Sicilian dish that perfectly balances the sweetness of caramelized vegetables with the tang of vinegar and a hint of savoury goodness. This traditional recipe is all about fresh ingredients and bold Mediterranean flavours. Perfect as a side dish, appetizer, or even a main course, Caponata is one of those dishes that gets better with time, so make plenty to enjoy over a few days!https://linktr.ee/kellyaiello |Buy me a coffee

A Palermo version adds octopus, and an aristocratic recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. These are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.

Nesta edição de "CBN e as Dicas do Chef", o chef Juarez Campos ensina a preparar uma Caponata de Forno. Pensada para ser servida antes de pratos principais, a receita com berinjela, pimentão, tomates e mais alguns ingredientes é de fácil preparo e cai super bem com pães e torradas.

Barrio Sésamo fue un programa de televisión que marcó la infancia de muchas generaciones de niños y niñas en España. Se trataba de un espacio educativo y divertido, donde se combinaban las marionetas creadas por Jim Henson, los actores disfrazados y las animaciones. El objetivo era enseñar conceptos básicos como los números, las letras, las formas, los colores, la convivencia, el respeto, la tolerancia, la solidaridad, la creatividad y el amor por la naturaleza. El programa tenía un formato de sketchs, donde se alternaban las escenas de los personajes del barrio con las de los personajes de "Sesame Street", el programa original estadounidense. Los personajes del barrio eran muy variados y representaban la diversidad cultural y social de España. Algunos de los más populares fueron la gallina Caponata, el primer personaje de Barrio Sésamo en España; su compañero el caracol Pérez Gil; Espinete, el erizo rosa; Don Pimpón, amigo de Espinete y hasta del Marajá de Kapurthala; Bluki, un niño travieso con el que finiquitaba la última etapa de Barrio Sésamo; además de otros personajes de carne y hueso con los que aprendíamos muchas cosas. Los personajes de Sesame Street eran las famosas marionetas de Jim Henson, que con su humor y su ingenio hacían las delicias de los espectadores. Algunos de los más conocidos fueron Epi y Blas, los amigos que compartían piso y que tenían personalidades opuestas; Coco, que llevaba a cabo la labor de meterse en la piel de 3 personajes distintos; Triqui, el monstruo azul que siempre estaba hambriento y que adoraba las galletas; el Conde Draco, el vampiro con acento transilvano que era un fanático de los números; la Rana Gustavo, el reportero que entrevistaba a personajes famosos; y muchos más. Barrio Sésamo fue un programa que supo adaptarse a los tiempos y a las necesidades de su público. Tuvo varias etapas, desde la primera que se emitió entre 1979 y 1980, hasta la última que se emitió entre 1996 y 2000. En cada una de ellas se introdujeron nuevos personajes, se renovaron los decorados, se actualizaron los contenidos y se incorporaron nuevas tecnologías. El programa siempre mantuvo su esencia y su calidad, y se convirtió en un referente de la televisión infantil en España. Barrio Sésamo fue un programa que no solo entretuvo y educó a los niños y niñas, sino que también los hizo soñar y reír. Fue un programa que transmitió valores positivos y que fomentó la imaginación y la creatividad. Fue un programa que formó parte de la cultura popular y que dejó un recuerdo imborrable en el corazón de muchos espectadores. Barrio Sésamo fue, sin duda, un programa inolvidable. Recuerda con nosotros, Ricardo Jiménez 'Ricky', Francisco Rodríguez 'Paquito' y el aquí escribiente Juanjo Castro, los momentos inolvidables que nos aportó este fantástico programa. Síguenos en Facebook: https://www.facebook.com/nostalkgicos.empedernidos Síguenos en Twitter: @nostalkgicos Síguenos en Instagram: http://www.instagram.com/nostalkgicos/ Síguenos en nuestro canal de YouTube: https://www.youtube.com/channel/UCfmZrZ7GLIyj2jbgnotvk1A Haznos llegar tus comentarios, recuerdos y sugerencias a nuestro número de teléfono, el Teléfono del Oyente Nostálgico (Whatssap o Telegram): 722 747 959. Y nuestro correo electrónico: nostalkgicos@gmail.com Os esperamos a todos en el siguiente. Un saludo.

Caio Soter ensina como cozinhar uma caponata, um prato delicioso e vegetariano que é feito com diversos legumes.

In dieser Folge ist Michelle Müntefering zu Gast. Sie ist direkt gewählte Bundestagsabgeordnete der SPD, 43 Jahre alt und schon seit ihrer Schulzeit Mitglied der Partei. Und sie besitzt die geheime Fähigkeit, eine so gute Caponata zu kochen, ein süß-saures Auberginengemüse aus Sizilien, dass diese selbst von einer sehr wählerischen italienischen Großmutter gegessen wird. Wie man das macht, darüber spricht sie im Podcast. Und darüber, ob ihr Mann Franz "Münte" Müntefering ihr eigentlich sinnvolle Ratschläge gibt. Ein Rezept zum Nachkochen und eine Bildergalerie von der Aufnahme finden Sie hier auf ZEIT ONLINE. Alle Folgen des Podcasts finden Sie hier. Per Mail erreichen Sie uns unter wochenmarkt@zeit.de. Das ZEITmagazin WOCHENMARKT können Sie hier bestellen. [ANZEIGE] Mehr über die Angebote unserer Werbepartnerinnen und -partner finden Sie HIER [ANZEIGE] Mehr über die Angebote unserer Werbepartnerinnen und -partner finden Sie HIER [ANZEIGE] Falls Sie uns nicht nur hören, sondern auch lesen möchten, testen Sie jetzt 4 Wochen kostenlos Die ZEIT. Hier geht's zum Angebot.

Som ingen annan grönsak. Från det blanka tunna skalet till det svampiga inre. Från krispig till krämig. Släkt med potatis och tomat, men kommer från Asien. Och så alla olika namn. Lyssna på alla avsnitt i Sveriges Radio Play. - Den har en smörighet på nåt sätt, säger Menys Nina Frogneborn. Och kan vara så mycket olika. Stekt, friterad, knaprig eller en god kräm som i baba ganush.- Egentligen vet jag inte om den i sig själv smakar så mycket, men den suger åt sig och förändrar sig på ett spännande sätt.En liten bitterhet kan anas. Och smakar man på rå aubergine så är strävheten påtaglig. De finns året runt i grönsaksdiskarna, importerade från Holland och Spanien. Att hitta en svenskodlad aubergine är nästan omöjligt. Men de finns.Mats Olofsson, som driver Vikens tomater i Höganäs i Skåne, har odlat aubergine i liten skala i fem år. Han tror inte att svenskodlade auberginer kommer bli vanligare i butikerna.- För att få upp produktionen och kunna konkurrera med holländarna skulle det behöva byggas nya växthus i Sverige.I Holland har de dubbelt så höga växthus och då blir det ett jämnare klimat. Lägre växthus fungerar bra för t ex tomater.Trädgårdsmästaren Maria Holm Jönsson har ett litet växthus utanför Ystad, där hon tar fram plantor som hon säljer till de som vill odla själva. Hon har många sorter aubergine. Små vita som ser ut som hönsägg och förklarar varför de också kallats äggplanta. Runda svarta som bara blir någon centimeter. Avlånga böjda, päronformade, lila och vitrandiga. - De ska vara blanka i skinnet. När de börjar bli matta är de övermogna, säger Maria.Många sorter och många rätter. Inlagda grillade, franska röran Ratatouille, sicilianska röran Caponata, gratängen Melanzane alla Parmigiana med mozzarella, parmesan och tomatsås, grekiska klassikern Moussaka, Pasta alla Norma, och Baba Ganush och alla andra liknande röror runt Medelhavet. Dessutom alla asiatiska recept.

TW: this podcast contains some mention of eating disordersThey've found the submersible! To celebrate, Sophie has made a DELICIOUS aubergine caponata, served with a generous dollop of whipped ricotta. To drink alongside, Hannah has a bottle of Jardin de Roses rosé from the Languedoc. While the Titanic submersible gets a look in a few minutes into the podcast, Hannah and Sophie also discuss how they'd like to die, plus delusions of grandeur when it comes to Sophie's relationship with Central Cee.Recorded and mixed by Jacob Oak WelshCover image taken by Marcus BrownMusic is Horrible by MelaDM us your agony aunt questions at @illhavewhatsheshavingpodFollow us on Instagram @sophiewyburd @hannahcrosb Hosted on Acast. See acast.com/privacy for more information.

Oktopus, Krake oder Pulpo - alle drei Begriffe meinen dasselbe. Daraus lässt sich ein tolles mediterranes Gericht zaubern, serviert von Dario Adinolfi. Von Dario Adinolfi.

What are the key ingredients of Caponata and different variations throughout in Italy

CAPONATA Eis a grande entrada siciliana, à base de berinjelas, cortá-las em pedacinhos, sem retirar a casca, depois desepejar sal grosso em uma tigela e colocar ali as berinjelas ( é preferível que a tigela seja um recipiente com orifícios, para permitir à berinjela escorrer o seu sumo amargo ). Deixem descansar por algumas horas. À parte, preparem o resto: se vocês utilizarem 600 gramas de berinjelas, usem 250 gramas de cebola e fritem-nas em azeite; depois adicionem 250 gramas de tomates, cortados em fatias, algumas alcaparras, alguns talos de aipo, cortados em pedacinhos ( a quantidade não é rigorosamente fixa, regula-se pelo gosto de cada família ). Depois retira-se tudo do fogo. Em seguida, lava-se a berinjelas que, depois de secas, serão fritas em azeite quente. Acrescenta-se o molho de cebola, tomate e todo o resto. Tratem de mistuar tudo muito bem, e adicionem, ainda, três colheres de azeite e uma colherinha de açúcar. Tornem a colocar em fogo brando e deixem cozinhar, até secar o azeite. Finalmente, levem a sua caponata para esfriar; estará excelente. Mas há quem, à antiga, adicione a caponata passas, que entram no quitute, na mesma ocasião em que se colocam o azeite e o açúcar e, desta maneira, o prato fica, realmente, completo. Agrada-me mais esta versão clássica. #culináriafaladacomnaluzica #receitadefamília #receitasculinariasparaouvir #caponata @Naluzica @naluzinhaniki.56 @cozinha.compartilhada @aprendendo_a_cozinhar --- Send in a voice message: https://anchor.fm/culinariafaladanaluzica/message

Classic Movie Month gets on a bus and heads north to sell sex in New York City as Erika and Paul discuss 1969's Midnight Cowboy! What are appropriate movies to be playing when one is having relations in a movie theater? What is the proper term for a female john? What the hell is Scribbage? All these questions and more on this week's episode!

Protests are raging in Iran and across the world this week in response to 22-year-old Mahsa Amini's death in police custody. She was arrested for not properly wearing her hijab. Wednesday night's debates were heated between LA County sheriff candidates Robert Luna and Alex Villanueva, plus mayoral hopefuls Karen Bass and Rick Caruso. Nearly a year has passed since cinematographer Halyna Hutchins was shot and killed while filming “Rust.” The incident is still under investigation. Critics review the latest film releases: “Don't Worry Darling,” “Catherine, Called Birdy,” “The Justice of Bunny King,” and “Sidney.” Caponata is the sweet and sour Sicilian vegetable dish that's an ode to the eggplant. It's great as part of a charcuterie board or on own as a starter served with crackers.

Welcome back friends: The gastronomic traditions of Southern Italy are teeming with curious and exciting stories linked to the origins of each typical dish that enriches and makes the culinary heritage of each southern region unique in the world. Knowing the history and origins of a dish is an added value to appreciating, even more, our eating habits. Surely, often and willingly, you will have wondered why the Parmigiana has such a name, or perhaps the origin of Torta Caprese, to mention popular ones. Read the full transcript and recipe HERE www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

WDR 2 Chefkoch Helmut Gote bereitet sich kulinarisch auf den Sommer vor: mit einem traditionellen sizilianischen Auberginengemüse - schmeckt nach Urlaub am Mittelmeer. Von Helmut Gote.

Gwyneth takes out her quill and ink to pen an all new This & That featuring grain-free granola, cauliflower pasta, TV recs and boring business books. Bryan catches up on WeCrashed, Agnes orders real, honest-to-goodness Prolon, and G*nter goes after the parasite cleanse crazies. Plus, Goop's new multi-vitamin, another voyage on the SS Goop Cruise, Gerda's health scare, Caitlin teaches us about knives, Caponata-touille and more!   To hear the full ep, go to patreon.com/goopyourself

Episodio del podcast semanal de SH+Media. El podcast para los que nos quedábamos en casa. Una serie limitada para pasar juntos la pandemia. … Continue readingCaponata y el tranvía de la vacuna

Como cada viernes, Álvaro Velasco se ha asomado para recordarnos uno de los programas de televisión más añorados. Hoy, turno para Barrio Sésamo, con Espinete, la gallina Caponata, Epi y Blas…

Como cada viernes, Álvaro Velasco se ha asomado para recordarnos uno de los programas de televisión más añorados. Hoy, turno para Barrio Sésamo, con Espinete, la gallina Caponata, Epi y Blas…See omnystudio.com/listener for privacy information.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about: Caponata Arthur Schwartz, the Food Maven Saturday, November 6, 20212:00 PM 3:00 PMBushnell-Sage Library48 Main Street Sheffield, MA Arthur Schwartz, also known as The Schwartz Who Ate New York and The Food Maven, has been, over the last 50 years, a newspaper food editor and columnist, a restaurant critic, cooking teacher, cookbook author, and radio broadcaster. He can now be heard (live and via podcast) on WHDD, Robin Hood Radio, our local PBS station. He'll appear at the Bushnell-Sage Library to chat about his life in food and to answer your cooking and food questions. The New York Times magazine once called Arthur “a walking Google” of food and food history. Please register by calling 413-229-7005 or emailing bushnellsagedirector@gmail.com. Masks are required for all indoor programs.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Ce plat traditionnel sicilien à base d'aubergines, de céleri, d'oignons, de tomates, d'olives et de câpres aurait des origines espagnoles. Plusieurs théories circulent quand à sa naissance, mais une chose est certaine, c'était un plat de marins. Il serait né sur un bateau et était servi très vinaigré au petit déjeuner selon une théorie. Le vinaigre servant alors de conservateur.

This episode, nearly a year from the first episode highlighting Guerilla Opera’s first Libretto Writing Workshop with Brenda Huggins, is again looking at the virtual workshops that Guerilla Opera is offering this season.The first interview is with Aliana de la Guardia (https://www.alianadelaguardia.com/), who is the artistic director of Guerilla Opera in Boston, and who talks about the company’s mission, as well as the virtual workshops being offered.  We spend a particular amount of time on the Libretto Writing Workshop, which is entering its second year.The second interview is with New York based actor, director, dramaturge, and writer, Geovonday Jones (https://www.geovondayjones.com/).  We talk about his approach to the workshop, his approach to teaching writing and dramaturgy, and his background as an artist, including our Missouri connection.  Geovonday is from Saint Louis, and got his undergrad at Missouri State in Springfield, which is also where he found a love for opera.  We might also talk about how to make a good caponata.If you’re interested in the workshops being discussed, you can find them here: https://guerillaopera.org/educationAnd here’s a recipe for Caponata: https://www.themediterraneandish.com/caponata-recipe/

Conosci la caponata siciliana? È una sinfonia di profumi e sapori! Ecco la ricetta! Trascrizione su www.podcastquattrostagioni.ch

Le troviamo nei pizzoccheri alla Valtellinese o nella ribollita toscana, in antichità le definivano "cibo degli operai" che ne facevano un gran consumo. Le chiamiamo bietole o coste e sono le protagoniste di questa puntata di Mangia come parli. Da coste a Costa, una chiacchiera con il vicedirettore de Il Post Francesco Costa, esperto di politica e cultura americana della quale fa parte anche il cibo e non parliamo solo di junk food... Dalla Campania al cuore di Firenze, in due anni lo chef Rocco De Santis ha conquistato ben due stelle Michelin col suo ristorante "Santa Elisabetta": scopriamo come utilizza le coste nel suo menù stellato. I forni smart conquistano gli italiani con la cottura a vapore: sul mercato, nel 2020, il segmento forni nella sua totalità è cresciuto del +27% a valore e del 24% a unità rispetto al 2019. Nello specifico, il comparto del vapore ha avuto un peso pari al 19,5% sul totale dei forni. Commentiamo questa nuova tendenza con Matteo Frattino, Head of Marketing Electrolux Appliances, azienda leader nel mercato. Siamo nell'era del #foodporn: migliaia di foto dei nostri piatti spopolano sui social network con questo hashtag. Due sociologi hanno studiato questo fenomeno dedicandogli il saggio "Aggiungi un selfie a tavola: il cibo nell’era dei food porn media". Ospitiamo uno degli autori, Sebastiano Benasso, docente di Sociologia del Turismo presso l’Università di Genova. Il menù dello chef: - Coste imbottite - Caponata di coste - Coste in carrozza

Le troviamo nei pizzoccheri alla Valtellinese o nella ribollita toscana, in antichità le definivano "cibo degli operai" che ne facevano un gran consumo. Le chiamiamo bietole o coste e sono le protagoniste di questa puntata di Mangia come parli. Da coste a Costa, una chiacchiera con il vicedirettore de Il Post Francesco Costa, esperto di politica e cultura americana della quale fa parte anche il cibo e non parliamo solo di junk food... Dalla Campania al cuore di Firenze, in due anni lo chef Rocco De Santis ha conquistato ben due stelle Michelin col suo ristorante "Santa Elisabetta": scopriamo come utilizza le coste nel suo menù stellato. I forni smart conquistano gli italiani con la cottura a vapore: sul mercato, nel 2020, il segmento forni nella sua totalità è cresciuto del +27% a valore e del 24% a unità rispetto al 2019. Nello specifico, il comparto del vapore ha avuto un peso pari al 19,5% sul totale dei forni. Commentiamo questa nuova tendenza con Matteo Frattino, Head of Marketing Electrolux Appliances, azienda leader nel mercato. Siamo nell'era del #foodporn: migliaia di foto dei nostri piatti spopolano sui social network con questo hashtag. Due sociologi hanno studiato questo fenomeno dedicandogli il saggio "Aggiungi un selfie a tavola: il cibo nell’era dei food porn media". Ospitiamo uno degli autori, Sebastiano Benasso, docente di Sociologia del Turismo presso l’Università di Genova. Il menù dello chef: - Coste imbottite - Caponata di coste - Coste in carrozza

Deliciosa! Pode acrescentar junto à berinjela outros legumes, como abobrinha. Fica ótimo! --- Send in a voice message: https://anchor.fm/culinariafaladanaluzica/message

Best served after Easter and before November - most interesting summer fare.

Wenn Blanche (Rot) in der Küche Auberginen sieht, dann denkt sie an Mussaka. Natali (Blond) hingegen schmeckt sofort Caponata, ein sizilianische Auberginengericht auf ihrer Zunge. Während Natali Caponata zubereitet, denkt Blanche über das Leben aus Sicht von Mussaka und Caponata nach und kommt zu dem Schluss: Das Leben ist wie die Aubergine eine Frage der Ansicht. Blanche singt in dieser Folge: Oh Sole Mio- Text und Musik: Eduardo Di Capua Girl from Ipanema- Text und Musik: Norman Gimbel / Antonio Carlos Jobim / Vinicius De Moraes

Was tun im Corona-Jahr, wenn man Italien-Fan ist?

Caponata is one of the most loved dishes of Sicilian cuisine. In every part of the island and in every family there may be a variation of this recipe, but all share a similar bittersweet sauce. Alessandra D'Angelo from Osteria Italiana tells us how to prepare it. - La caponata è uno dei piatti più amati della cucina siciliana. In ogni zona dell’isola e in ogni famiglia, il piatto si declina in modo originale utilizzando diverse spezie e verdure, ma tutte accomunate dalla salsa agrodolce tipica di questo piatto.

En siciliansk angelägenhet - Jonas överger sina långt gångna planer på att göra som 13 miljoner italienare och lämna sitt fädernesland. Anders firar detta med att laga en klassiker från den region som kommit att associeras med just utvandring.

Non ho proprio deciso bene di cosa parlerò. Di sicuro vorrei imparare a cucinare una caponata di melanzane. Broncio è una parola qualsiasi.

En siciliansk angelägenhet - Jonas överger sina långt gångna planer på att göra som 13 miljoner italienare och lämna sitt fädernesland. Anders firar detta med att laga en klassiker från den region som kommit att associeras med just utvandring.

Como indica su nombre, esta caponata siciliana o estofado de berenjenas es un plato tradicional de la cocina italiana, concretamente de Sicilia. Pero antes de todo quiero aclarar que, como todo lo que ponemos por aquí, es nuestra versión del plato, bastante adaptada. Nos hemos quedado básicamente con la idea de que las berenjenas son […] La entrada Caponata siciliana o estofado de berenjenas se publicó primero en Tasty details.

Episode 026- As we're knee deep into grilling season, you've probably run through your tried and true favorite ways to serve grilled meat. Today, I will offer six suggestions of sauces and relishes that will bring moisture, taste, and accentuate the flavors that come with grilled meats. Normally, I studiously avoid discussing grilling (and barbecuing for that matter) because it seems that when most people talk about "guys and food", they go straight to grilling and barbecuing.   I try to cover the other aspects of guys and food but here we are in the middle of July and, if we're talking about cooking during this time of year, it simply can't be avoided. For the purposes of clarification, this show we are not going to talk about barbecuing, low and slow cooking indirectly usually over coals or wood.  That is a totally different discipline and the topic of another program.  When I talk about grilling, I mean cooking over a high heat, directly from the bottom of the grill with the cover off. If you're thinking of trying something different, here are a few things that you can make and have at the ready to help make your grilled meat or fish something to remember. Mumbo Sauce- This is a sauce that is popular around the Baltimore and Washington D.C. area.  I had never heard of it, but saw reference to it on Facebook.  When I asked what it was and an old Marine Corps pal set me straight.  He said it was just ketchup and hot sauce mixed together.  I've mixed up ketchup and hot sauce plenty of times and I even bought a bottle of Heinz ketchup with Tabasco.  Upon further inspection, it is something a little bit more than that.  I have not cooked this recipe, but here is a version from Epicurious and it seems straight forward.   Pesto-  With pesto you get a sauce that uses up the fresh basil in your garden.  You can store it in the fridge or freeze it to use during the wintertime.  Since pignoli nuts (also known as pine nuts) can be super expensive, consider using chopped walnuts as a substitute.  If you omit the nuts altogether and you can call it pistou which is the french version of the sauce.  This garlicky sauce is great on beef or fish but equally good in pasta or potato salad. The recipe I use is from Fabio Viviani's cookbook, "Fabio's Italian Kitchen." Chimichurri-  This Argentinian sauce, so you know it goes well with beef!  It's like pistou but made with fresh parsley and oregano instead of basil.  There are many different ways to make this.  I've seen recipes that include cilantro and cumin and many other herbs and spices.  The recipe that I have is from "Fire in My Belly: Real Cooking" by Kevin Gillespie and David Joachim.  This is straight forward with the exception of esplette pepper which is described in the book as "hotter than paprika and milder than cayenne, and more aromatic than both. "  So use either depending on your heat tolerance. Red Onion Marmalade (also known as a onion confit)-  What is great about this is that it adds the onion flavor but also sweet and sour taste that counter balances the char that comes with grilled meat. You'll recall in Episode 022, the burger episode, it was recommended as an an accompaniment to a burger but works well with any meat.  It is also good on grilled cheese sandwiches.  The recipe that I use come from "The Joy of Cooking" and stays for about a month in your fridge. Fresh Mint Chutney- If you have mint in your garden, you know how quickly it can take over.  Here is a recipe that will help you use up that mint, and take your fish or lamb to a higher level.  This recipe is also from "The Joy of Cooking". Caponata- This is the chunky sweet and sour eggplant relish of my youth!  Along with the eggplant, it's got celery, raisins, pignoli, tomatoes, capers and olives.  This recipe has anchovies in it too.  Do not omit them.  Be a man, not a mouse! It adds a depth to the flavor and you won't even be able to sense that it is anchovies.  The recipe that I use most often is from "The Frugal Gourmet Cooks Italian" which Epicurious has on its website.   Two non alcoholic drinks to enjoy during the summertime: Switchel- Also known as "Old Haymaker's Punch", this is a drink that was the thirst quencher in colonial times before soda or Gatorade. This recipe is from "The Old Farmer's Almanac" and includes water, molasses, fresh ginger, and apple cider vinegar. Hurricane Punch- There is certainly an alcoholic version of this drink that you know about if you spent three minutes in New Orleans.  However, I came across this non-alcoholic version recently when I was reading "International Night" by Mark and Talia Kurlansky. It is a delightful combination of citrus juices, ginger ale, and water. The Guys and Food newsletter give you delicious recipes, helpful kitchen hacks, and other things that any food guy will find useful. Sign up for the newsletter, you'll be glad that you did! (Don't worry, your contact information will never be sold or made available to any other person or organization.) Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

Tutti i venerdì dalle 11.00 porta in tavola con noi tante ricette facili, veloci ma di grande effetto. I nostri ingredienti?! Prodotti a km zero, il forte legame con le nostre tradizioni culinarie e i buoni consigli di Isi Coppola!

Programa de rabiosa actualidad en el que Max Rebo descubre estar fuera de honda al conocer la movida Pokemon GO. Hablamos de eso, de pakistaníes encerrados en baúles, de la gallina Caponata y de cerveza casera junto a un crack de las redes sociales como Numeritos (Álex) @08181. Nos cuenta sus aventuras por México DF, sus movidas con twitter, el fútbol de @NumeritosFC y nos responde al cuestionario Mónguer. A uno del 200. Alineación: @08181 Numeritos, @barrabesmil, Max Rebo, @akamerk, Rodrigo Chicharito, Edu y @akazerf Descárgatelo en iTunes, ivoox y…

Episodio #6 Este mes estamos que lo petamos. En esta ocasión os traemos un programa novedoso; el primero de una gran tradición de sesiones en las que dispondremos de un invitado con quien dotar de dinamismo, conocimiento, o sentido común a una de nuestras secciones. Y para tan relevante estreno no podíamos tener mejor invitado, o mejor dicho invitada, que HelanyaH. HelanyaH, Helena es su nombre real, es una de las más brillantes estrellas del firmamento Twitch, la plataforma de streamings videojuegueros recientemente adquirida por Amazon, que entretiene diariamente a millones de cibernautas aficionados al ocio electrónico. HelanyaH cuenta actualmente con más de 5.000 suscripciones y una media de 1.500 visitas diarias, aunque estas cifras aumentan día a día con una tendencia exponencial. Aprovechamos su visita para preguntarle acerca de esta plataforma e intercambiar impresiones sobre esto, aquello y lo de más allá. Por su parte Omar nos trae una sección un pelín nostálgica. ¡Los Aurones! Un repaso a la que, con permiso de Caponata, Espinete y Perejil, supone la obra de ficción con marionetas más importante de nuestra historia televisiva patria. Héctor descarga toda su rabia contra Assassins Creed Unity en esta su sección de hoy. Pero no se limita únicamente a este juego, sino a todas aquellas obras inconclusas que la industria trata de colarnos por el precio de un jornal y con descarada desfachatez. Todo esto y mucho más, como siempre, aquí y ahora. Podcast #6 listo para su descarga en Ivox e Itunes.

A bounty of Maine farmers market veggies mixed with perfect Maine weather inspires a delicious Maine Summer Caponata.