Podcasts about guanciale

In Folge 150 von Null Sterne Deluxe feiern wir sechs Jahre Podcast und widmen uns einem Gericht, das genauso viel Leidenschaft entfacht wie italienische Familienessen: der Amatriciana. Ich erzähle euch, warum ich zunächst an diesem Rezept gescheitert bin, was Guanciale von Pancetta unterscheidet, warum Bucatini Drama statt Komfort sind – und wie eine einfache Pasta zur kulinarischen Identitätsfrage Italiens wurde. Dazu gibt's eine ganz persönliche Einordnung, warum diese Folge beinahe die letzte gewesen wäre. Eine emotionale, informative und sehr würzige Jubiläumsfolge.

Lust auf römische Pasta mit Guanciale und Pecorino? Genussexperte Helmut Gote hat bei den Sterneköchen Heinz Beck und Daniel Gottschlich nachgefragt, wie sie perfekt gelingt, so dass auch Moderator Uwe Schulz sie problemlos nachkochen könnte. Von WDR 5.

Mike Shirinian and Dave Fansler talk Crabs and Restaurants in Russia.   On the plate: A new dish from Pismo's Coastal Grill menu is served, a Rigatoni with Guanciale, blistered Brussel Sprouts with a little bit of Parmesan. The meal is paired with a bottle of Pinot from Castle Rock Reserve in the Russian River Valley.   The team talks Newport Beach, Sashimi, Soups, Peppercorn sauce, Shopping in Beverly Hills, Javier's in Crystal Cove, Nieman Marcus, Remodeling and Thanksgiving.   Email the guys: EAT@KMJNow.com   Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    ---  The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.  --  The Restaurateurs  | Website | Email |  -  Everything KMJ   KMJNOW App | Podcasts | Facebook | X | Instagram   See omnystudio.com/listener for privacy information.

Prenotare le vacanze senza l'aiuto di internet, chiamare a casa dalle cabine telefoniche e usare solo gli stradari per orientarsi. Organizzare una vacanza con gli amici negli anni 90 non era semplice ma una volta a destinazione la sorpresa diventava un'avventura da raccontare. La vacanza anni 90 ideale per Federico Russo è un lungo viaggio in treno alla scoperta dell'Europa. Quella di Daniela Collu è in un appartamento a Riccione con gli amici di una vita. A raccontare le sue estati facendo da arbitro: Lino GuancialeSee omnystudio.com/listener for privacy information.

Ainhoa Aguirregoitia tan pronto nos habla de lechugas como de las grasas del cerdo. Especialmente como las consumimos en España e Italia. De la manteca colorá, al tocino ibérico pasando por los chicharrones tenemos delicias de sobra conocidas en nuestro país. Pero Italia no se queda atrás con su guanciale, lardo di Colonnata o la porchetta. Además, nos enseña una receta de panceta glaseada para chuparse los dedos.

Med grädde eller utan? Guanciale eller pancetta? Vad är en riktig carbonara? Mikael Bror Näslund och Jesper Borgenstrand har gjort en bok med bara carbonara-recept. Bland annat ett norrländskt. Lyssna på alla avsnitt i Sveriges Radio Play. - Originalidén var att göra en bok med titeln ”15 recept på riktig carbonara”, säger Jesper. Och inget skulle vara det riktiga receptet.Allt för att uppröra recept-fundamentalisterna.Istället blev det en bok med några traditionella italienska recept och sen många experimentella recept. Skolmatscarbonara, folkhemscarbonara, carbonarapizza, carbonara med lax, med svamp, med kyckling och kebabcarbonara.Mikael Bror Näslund är kock och Jesper Borgenstrand sommelier. De har jobbat mycket ihop och nu också gjort en bok om carbonara.I programmet berättas carbonarans historia. Och den står inte på fundamentalisternas sida. Också i Italien har carbonaran haft många skepnader. Och gjorts med grädde, bacon och utländska ostar.Mikael lagar upp två italienska varianter: en med guanciale (griskind) som ofta idag lyfts upp som den riktiga, och en med pancetta (sidfläsk) som tidigare var vanligast i Italien. Dessutom en carbonara inspirerad av Norrland med rökt sidfläsk, lök, vitlök, grädde och gnocchi. - Mitt hjärta slår starkast för folkhemscarbonaran, säger Jesper. Spagetti med bacon, parmesan och en äggula i ett halvt äggskal överst, att själva vispa ihop med pastan i tallriken.- Jag la väldigt mycket tid på att hitta ett recept på carbonara från en skolmatsal, berättar Mikael. Det gick inte.Så han fick återskapa rätten. Med rökt skinka, riven ost och mjölk. (Det också vara överkokt pasta.)

Episode 195 Sponsored by: River Road Family Vineyards and Winery   Tom Birdsall, Winemaker and Artisan Cheese Festival Representative In this episode, guest Tom Birdsall provides a fascinating insight into the Sonoma County's Artisan Cheese Festival. Covering the festival's history, educational goals, and the wide array of events and tours offered. Additionally, Tom talks about his winery, Black Kite Cellars, and its recent expansion in Freestone. Fast Five: Craig Colagrossi's Pasta Carbonara Ingredients:  Pasta (of course!) he prefers fettuccini or tagliatelle, but you can always use spaghetti A couple of Egg yolks  Finely Grated Parmagiano and Pecornio cheeses  Guanciale- cut into small strips or cubed Instructions:  Boil water for Pasta, put a little salt and olive oil in there.  Get a skillet going, high heat, get the guanciale in there and let it brown In a bowl, put the egg yolks and the finely grated parmagiano and pecorino - mix together until creamy When the noodles are done, strain and put back in the pot. Slowly add the yolks and cheese - Add Salt and Pepper to taste Pairs excellently with Colagrossi Sangiovese :)    Links: https://artisancheesefestival.com/tickets/ https://blackkitecellars.com/  https://www.wineroad.com/events/barrel-tasting-weekends/ https://www.colagrossiwines.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Nella puntata del 9 ottobre 2023 di Stories, il ciclo di interviste dedicate ai protagonisti dello spettacolo, Lino Guanciale si racconta al vicedirettore di Sky tg24 Omar Schillaci.

Was ist eigentlich barbarischer? Kochschinken oder Sahnesoße? Fakt ist, wenn ihr eins davon mit auf dem Teller habt, ist es keine Carbonara. Das ist für echte Italiener so sicher wie das Amen in der Kirche und die Pasta in der Küche. Olaf Deharde begibt sich auf die Spur dieses italienischen Nationalheiligtums und verrät euch, wie ihr la dolce vita auch in Deutschland genießen könnt. Und ob es zur Not doch eine Pfanne Nudeln mit Kochschinken und Sahnesoße tut.  Das Carbonara-Rezept für 2 Personen: Zutaten: 250 g Spaghetti 2 Eier plus ein Eigelb 100 g Pecorino 100 g Guanciale Wasser zum kochen bringen und Salz dazu geben (10 gr Salz auf 100 g Nudeln auf 1 Liter Wasser). Kein Öl dazugeben! Öl schließt die Oberfläche der Pasta und verhindert später, dass die Soße in die Pasta einzieht. Ab und zu umrühren reicht, dass die Pasta nicht zusammen klebt.  Die Eier verquirlen und mit dem geriebenen Pecorino vermengen. Guanciale in Streifen schneiden und in einer kalten Pfanne langsam erhitzen bis das Fett austritt und das Fleisch im eigenen Fett knusprig brät. Sobald die Pasta fertig ist, Guanciale vom Herd nehmen und die Pasta, mit Hilfe einer Pastazange, direkt aus dem Wasser in die Pfanne geben. Das Pastawasser hilft dabei, das Gericht schön saftig zu machen. Jetzt noch die Ei-Käse Masse hinzugeben und alles, ohne weitere Hitzezugabe, vermengen. Das Ei darf nicht stocken! Wir machen ja keine Bratnudeln mit Ei, sondern echte, leckere, cremige Carbonara… Je nach Konsistenz kann mit Pastawasser nachgearbeitet werden. Das Ganze wird jetzt in einem tiefen vorgewärmten Teller angerichtet und mit dem übrig gebliebenen Käse bestreut, nach Geschmack salzen (Vorsicht! Guanciale und Pecorino sind schon salzig) und mit frischem, grobem, schwarzem Pfeffer abschmecken  Hier findest Du Olafs Instagram. Die Rezepte aus den Folge findest Du auf dieser Website. Im Food-Podcast “Topfkino” geht es auf eine kulinarische Reise zu den Rezeptklassikern unserer Zeit. Host, Koch und Fotograf Olaf Deharde gibt jede Woche Einblick in die spannendsten Gerichte, ihre Geschichten und die perfekte Zubereitung. Kein Designerfood, keine Sterneküche, sondern authentische und vor allem verdammt gute Küche aus aller Welt. Von Carbonara und Phad Thai bis hin zum Hot Dog und Wiener Schnitzel – Topfkino ist für alle Foodlover und diejenigen, die es werden wollen, ein Muss. Learn more about your ad choices. Visit megaphone.fm/adchoices

Am Gespréich mam Marie Gales mécht d'Michèle Sinner e klenge Réckbléck iwwert déi éischt Woch Walcampagne op den Antenne vun RTL.

Storie Arte recitazione e teatro, Napoleone. Dio é morto con Lino Guanciale Napoleone, forse un Dio, forse solo un uomo…Lino Guanciale a Verona, questa volta nella stupenda cornice del Teatro Romano, per accompagnare all'interno del mito di Napoleone."Lino Guanciale interpreta un figlio che ha perso il padre, forse Napoleone, forse un Dio, forse solo un uomo.Un percorso parallelo tra la costruzione del dolore e chi lo prova veramente, tra la messa in scena del soffrire e chi soffre "Credo tanto che il teatro debba per ritrovarsi, uscire e andare incontro alle persone. (...) Quello che fa il teatro é che c'e' qualcuno davanti a qualcun altro che racconta una storia. E' questo rapporto, che fa il teatro." Un racconto sincero, aperto dell'attore, la scelta per la recitazione, i progetti artistici tra teatro, televisione e l'esigenza comunicativa, espressa sotto differenti forme. Il primo libro, "Inchiostro" e l'impegno sociale per UNCHR "Parigi, 15 dicembre 1840. Sono passati vent'anni dalla morte di Napoleone, ma solo in questa freddissima giornata d'inverno viene concesso alle sue spoglie di tornare in patria e di essere tumulate nella chiesa de Les Invalides. La Francia, per la prima volta, si confronta con la memoria di un imperatore e di un uomo che aveva segnato la storia di una nazione e di un'epoca.Tra la folla accorsa ad assistere al funerale, anche un giovane Victor Hugo. Ne scriverà in un saggio denso e appassionato.Partendo dalle parole di Hugo, Davide Sacco affronta il tema della morte dei padri. Riscrive e scrive con Victor Hugo ciò che accomuna gli uomini nel momento della perdita, costruisce un percorso polifonico sull'assenza degli eroi, delle divinità, dei padri."

Rachael & Jen discuss esters and phenols found in beer.

In questa puntata scopriamo come si evolve la situazione del Giappone tra l'VIII e il IX secolo, dall'aumento dei rapporti con la Cina fino al desiderio di emancipazione!Cerca il podcast sui social!https://www.facebook.com/podcastdelloshogunhttps://www.instagram.com/podcastdelloshogun/https://www.tiktok.com/@podcastdelloshogun---Mi trovi anche su Spotify:https://open.spotify.com/show/18pSpwnHNWevxRPaFpXh26Su Apple Podcast:https://podcasts.apple.com/us/podcast/podcast-dello-shogun/id1649546421Su Youtube:https://www.youtube.com/@PodcastDelloShogunSu Spreaker:https://www.spreaker.com/show/podcast-dello-shogun---Se desideri sostenere il podcast, puoi farlo in due modi:- Tramite ko-fi: https://ko-fi.com/podcastdelloshogun- Tramite Paypal: https://paypal.me/podcastdelloshogun---"Ishikari Lore" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/

I "Recept tack!?" kommer Nichlas och Jerka varje vecka – inspirera med, fokusera på och avhandla en rätt de upptäckt och kommit att älska. En rätt som alla måste laga så snart tillfälle ges!För recept, tutorial och handfasta grepp följ @recepttack. Varje avsnitt och rätt finns tillagad och går att pedagogiskt följa på Instagram. Du kan även besöka hemsidan recepttack.se

Guanciale

Scopriamo il segreto per realizzare una ricetta facile e sfiziosa. Perfetta sia a pranzo che a cena e adatta a tutte le stagioni.

Celebrity trainer Lacie Mackey, celebrity chef Antonia Lofaso, and I talk macros, blood work, and Campari over some breakfast pastaGet Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning Follow Lacie: https://www.instagram.com/lacie_mackey Follow Antonia: https://www.instagram.com/chefantonia PASTA CARBONARA - Olive oil - Guanciale (salt-cured pork jowl) - Pecorino Romano - Eggs - Ground black pepper - SpaghettiDice guanciale into 1" cubes Cook in olive oil until crisp around the edges Bring heavily salted water to a boil Once guanciale is cooked, strain fat and reserve for later Add pasta to boiling water and cook according to directions Add 7 yolks and one full egg to the guanciale; mix well to combine Drain pasta, reserving some of the water Add pasta to guanciale Drizzle in some reserved fat Toss to combine Add Pecorino Romano Add reserved pasta water and black pepper Toss to combineNO BAKE OATMEAL COOKIES - Butter - Milk - Sugar - Cocoa - Crunchy peanut butter - Quick-cooking oats - Vanilla extract - Wax paperMelt butter in saucepan Add milk, sugar, and cocoa; bring to a boil Remove from heat and stir in peanut butter Add oats and vanilla extract Stir well until combined Drop by teaspoonfuls onto waxed paper This episode is also brought to you by Better Help. Get 10% off your first month with the discount code “BURNING” at http://www.betterhelp.com/burning This episode is also brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show! And thanks to Hello Fresh for sponsoring this episode! Go to https://www.hellofresh.com/burning22 to get 22 meals plus free shipping!

Ed eccoci qua a poche ore dalle elezioni tutti sbugiardati insieme a socialisti gaudenti, giornalisti che non riescono a scopare e memi borghesi a parlare dei top e flop comunicativi e memetici di queste elezioni balneari ci trovate su tutte le piattaforme

Welcome to our September 2022 edition of the “A Casa” food and wine club by Pasta and Vino When in Rome, do as the Romans do. WINE VINEA DOMINI The first words pronounced by Benedict XVI, immediately after his election (2005), were: “after the great Pope John Paul II, the cardinals elected me, a simple and humble worker of the vineyard of the Lord.” From this came the idea of giving the name “Vinea Domini” (latin for the master's vineyard) to a new range of wines that represents the excellence of the production of one of the largest and most historic wineries in the Castelli Romani: Gotto d'Oro or “golden glass”. The winery is located in Rome and has been in existence since 1945. In 2017, the Vinea Domini line of their wines was introduced to showcase the best grapes of Lazio. It is now the top brand among their wines, producing 50,000-60,000 bottles. ROMA BIANCO The Roma Bianco is produced with Malvasia Puntinata grapes, a semi-aromatic varietal that in the Castelli Romani area fnds a perfect harmony. You will notice aromas of white flowers and exotic fruits with intense notes of ripe fruit, particularly apricot and melon, and soft sensations of citrus and aromatic moss and a touch of mint. ROMA ROSSO The Roma Rosso (red) is produced with Montepulciano grapes. Montepulciano wines are typically fruity, spicy, well-balanced, and fuller bodied. This particular wine will showcase notes of ripe red fruit, particularly cherry, blackberry and plum. Maturation in wood gives it Spicy scents with notes of vanilla.7th Edition Page 2 September 2022 GOURMET FOOD ASTORINO RIGATONI The debate is out on which pasta is the best shape for Pasta Carbonara. It is usually served with thick spaghetti or rigatoni. Both pasta shapes are excellent at holding the creamy sauce of this dish. PASTA CARBONARA What goes better with Roman wines than a Roman dinner? We've got that. Pasta Carbonara is a typical Roman dish that blends pasta, cheese, eggs, and guanciale (which is a bacon-like meat). So, technically, you are eating breakfast AND dinner in one sitting! While the truest Roman recipe calls for Guanciale (also known as pig cheek), it can be difficult to find. The next best option is pancetta (pork belly), which is a lot like bacon – salty but unsmoked. You can also substitute either guanciale or pancetta for your favorite bacon. Chances are that you have had Pasta Carbonara before, however the typical Roman way is to create a very creamy dish with pasta water, eggs, and Pecorino Romano cheese. You can thank us later. WHEN IN ROME, DO AS THE ROMANS DO Here's our protip. If you ever take a trip to Rome, do yourself a favor and eat at a fantastic restaurant called Flavio al Velavevodetto. The name translates to “I told you so”. Be sure to order their Pasta Carbonara and when you say “this is the best pasta carbonara I've ever had”, remember that we told you so!

Herzlich Willkommen bei BISSFEST - Der Kochcast! Bock, auf richtig geile Küche? Dann ab dafür! In dieser Woche kochen Nina-Carissima Schönrock und Kevin Kecskes mit euch: Spaghetti Carbonara. Klingt unfassbar einfach, aber auch lecker? Ja, so könnte man das zusammenfassen. Wir haben natürlich keine Kosten und Mühen gescheut, euch das Originalrezept präsentieren zu dürfen. Ebenfalls in dieser Episode mit dabei: Kevins Badeschlappen, seine Tochter Karo und Ninas große Angst vor der Sommerpause. Sommer ... was??? Reinhören. Das wird schon. Wir stehen euch bei. Ihr wollt mitkochen? Dann besorgt euch bitte folgende Zutaten: 500g Spaghetti Salz 200g Guanciale 150g Pecorino 4 Stück Eigelb +++++ Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de Alle Infos zu dieser Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! #bissfest #kochcast Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

Bonjour les cuisinières et cuisiniers, Voici une très belle réalisation de Guy, notre brillant cuisinier nous décrit sa recette avec professionalisme, amour et passion. Vous aurez l'envie de la réaliser pour vous même et vos proches. Je donne aussi une recette de sauce, je l'ai réalisée avec les têtes de maquereau et les peaux d'aubergines, c'est une "tuerie". l'assiette a une belle histoire et en regardant le tour vouys aurez un début de réponse. N'hésitez pas à nous donner vos commentaires et suggestions sur : sionparlaitcuisine@gmail.com. N'oubliez pas de vous inscrire sur https://www.sopac.be/ Très bonne dégustation Claude et GuyHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Tutti cuochi provetti dietro davanti alla TV.Ci sono cascato anche io questa volta. Ma solo per un attimo.Monkeys Spinning Monkeys by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4071-monkeys-spinning-monkeysLicense: https://filmmusic.io/standard-license

Alessia riospita Dafne in un episodio tutto dedicato alla letteratura classica giapponese, poco letta ma dal grande valore culturale e dalle tematiche incredibilmente attuali, nonostante più di un millennio dalla stesura dei titoli suggeriti.Segui Alessia e Dafne sui loro socialProfilo Instagram Alessia: https://www.instagram.com/orient_ale94/Profilo Instagram Dafne: https://www.instagram.com/dafneborracci/Canale Twitch Dafne: https://www.twitch.tv/mai_una_soyaCanale Youtube Dafne: https://www.youtube.com/channel/UC7swv4yn67iii9Yxce5N1vwCompra la rivista Kotodama su Amazon: https://amzn.to/38r1JvrTimestamps: Perché leggere la letteratura classica giapponese 2:00Si studia Dante in Giappone?? 6:00Il Kojiki 10:20Kokin Wakashu e Tosa Nikki 17:00Genji Monogatari 22:40Murasaki Shikibu e Sei Shonagon 32:25Makura no Soshi o Note del Guanciale 38:10Torikaebaya Monogatari 41:00Mamako Mono 43:00Le traduzioni di Dafne per Kotodama 48:00Consultazione del binran 1:00:05La makurakotoba Chihayafuru e i karuta 1:03:40

100 seconds Foodcast with Chef Walter Potenza. #sensibleknowledge --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

Una chiacchierata di Tony e Ross ai loro Friends

Gli aggiornamenti sul mercato indicano che c'è sofferenza, ma l'italiano guarda alle previsioni con le convinzioni solite in termini di delizia e comprensione dei grafici ottomani nel mentre ... boh!

In questo nuovo episodio del podcast delle "Pillole di letteratura giapponese" con NipPop, la nostra Paola Scrolavezza ci parla di un grande classico della letteratura nipponica: "Note del guanciale" di Sei Shōnagon, edito da Electa editore. Brillante e colta, l'autrice con questo testo frizzante ed eclettico aggiunge una tessera importante al mosaico della letteratura classica giapponese, nella quale le donne ebbero un ruolo di primo piano. Inoltre, inaugurò un nuovo genere, quello degli zuihitsu. ----------------------------------- SEGUICI SU: Web Page: https://www.nippop.it Facebook: https://www.facebook.com/nippopbologna Twitter: https://twitter.com/NipPopOfficial Instagram: https://www.instagram.com/nippopofficial YouTube: https://www.youtube.com/user/nippopbologna

We chat to Big Brother VIP and Wentworth's Bernard Curry about his friendship with Caitlyn Jenner; Browny isn't having the finale of The Block, like, at all; Counsellor Chrissie helps listener Gay with her empty nest issue; and Sam pops in to his old barbers! A Nova Podcast Podcast Produced & Edited By Andy Zito Executive Producer: Jack Charles Producers: Victoria Wall & Brodie Pummeroy Additional Audio Production: Tim Mountford See omnystudio.com/listener for privacy information.

In a thrilling turn of events, the normally demure Jen stands up to a Karen that is accusing her of stealing her guanciale. As if that wasn't thrilling enough, Kim takes us on a wild ride into #vanlife, Camilo smugly lets you know your hours at the gym are pointless and Jen uses her newfound confidence to single-handedly take down capitalism. As a special treat, this episode has some deliciously cringe moments! And please donate to our Patreon for cool extras!!! https://www.patreon.com/halfwaytherethepodcast. Episode cringe factor: 10.7/11

In occasione del Carbonara Day, in questo episodio ci confrontiamo sulle origini o leggende di un piatto di pasta, che con semplicità e pochi ingredienti ha unito o diviso su storia, leggende e tradizioni. Guanciale o pancetta, con panna o senza panna, con gruviera o pecorino, la Carbonara è uno dei piatti che più rappresenta l'identità di un popolo. Ospite di questo episodio, lo chef Mimmo Bei dal Canada. In observance of Carbonara Day, in this episode we address the origins and legends of a pasta dish, which with its simplicity and few ingredients has united and divided opinions throughout history. Guanciale or pancetta, with cream or without cream, with gruyere or pecorino, Carbonara is one of the dishes that best represents the multifaceted and evolving identity of a people. Our guest for this episode is Chef Mimmo Bei, from Canada.

Wie kommt eine Mailänderin nach Düsseldorf? Und warum kocht sie in fremden Küchen? Wo trifft man sich in der Landeshauptstadt am besten zu einem italienischen Aperitivo? Wer macht die beste Pizza? Und wodurch wird eine Carbonara erst perfekt? Das und vieles mehr verrät uns Monica Riboni – und eröffnet damit so ganz nebenbei unwiderstehliche Perspektiven für jetzt und die Zeit nach Corona. Monica führt Düsseldorfer*innen mit den Kochkursen von La Cucina di Casa in die Geheimnisse der italienischen Küche ein. Oder sie kocht direkt bei ihnen zu Hause – zum Candle Light Dinner ebenso wie für Freunde und Familie. Und auch der Supper Club in ihren eigenen vier Wänden ist immer ausgebucht – also vor Corona und danach dann wieder. (Wir haben uns schon angemeldet.) Hier das komplette Original-Rezept für Spaghetti alla Carbonara von La Cucina di Casa: Zutaten für 4 Personen: 160g Guanciale (ungeräucherter Speck), 3 Eigelb und 1 Vollei, 80g Parmesan, 80g Pecorino Romana, 320g Spaghetti, Salz, Pfeffer. Zubereitung:

durée : 00:04:21 - Le marché de François-Regis Gaudry - par : François-Régis Gaudry - Ce samedi matin, zoom sur cette spécialité culinaire italienne, le Guanciale.

FROM ROME, I TALK ABOUT HOW YOU CAN MAKE A GREAT AND EASY PASTA MATRICIANA; ANXIETY TALKING TO GIRLS; AND HOW SCOTLAND COULD BE THE FIRST COUNTRY MAKING PERIOD PRODUCTS FREE.MATRICIANA.- INGREDIENTS: 1*250g PASTA RIGATONI OR MEZZE MANICHE. 2*PELATI POMODORY SAUCE. 3*PECORINO CHEESE AND PARMIGIANO CHEESE. 4*PEPPER. 5*GUANCIALE. 6*RED ONION. 7*EXTRA VIRGIN OLIVE OIL. 8*SALT.1)FRAY ON THE PAN 5* AND CUT 6*.2)WHEN 5* IS CRANKY AND 6* HAS A BROUN COLOR PUT 2* PLUSS A LINE OF 7*3)STAT MAKING THE PASTA AND PUT 7* WHEN IS BOILING.4)PUT THE PASTA IN THE SAUCE AND PUT 4* AND 3* ON TOP AND MIX.EPISODES EVERY MONDAY AND FRIDAY.- TWITTER: @roccopileggi - INSTAGRAM: @roccopileggi / - EMAIL: ispodcastemails@gmail.comDISCLAIMER: THIS IS A COMEDY SHOW, IS NOT SERIOUS, DON'T TAKE IT SERIOUSLY PLEASE. 18+.

Die erste Folge zum Mitkochen, für alle die wollen. Achim zaubert in gerade mal 20 Minuten aus Eiern, Guanciale (italienischer Speck), Spaghetti, Parmesan, Pecorino, Salz und Pfeffer einen echten italienischen Klassiker – ultimativ leckere Spaghetti Carbonara. Nadine genehmigt sich una Coca Cola dazu und träumt sich nach bella Italia. Redaktion: Achim Ellmer, Nadine Uhe, Jens Thiele. Produktion: Wei Quan. Aufnahmeleitung: Linus Günther

We take our last bite of the big apple with Chef Nick Anderer, who is the Executive Chef and partner of Danny Meyers Roman triumvirate of restaurants in NYC, Mialino, Marta and Martina. Chef Nick takes us deep into Roman cooking, what it's like to run 3 restaurants simultaneously and how to rise through the ranks of Union Square Hospitality Group.  Did you know that Pecorino, Guanciale and Black Pepper are the tenets of Roman cooking? Also, Find out what type of cuisine Chef Nick would want to cook next.

Speciale Blando con Marco Vitrotti, sentiamo Lorenzo Acquaviva, attore e Direttore Artistico del Festival Approdi. Parliamo del Festival dal 25 Agosto al 9 Settembre e della prima serata speciale, domenica 29 luglio con Itaca a San Giusto di e con Lino Guanciale.

Per l’ultima puntata di quest’anno parliamo della seconda stagione della serie tv “La Porta Rossa” con la star della serie Lino Guanciale! In studio Marco Vitrotti e Paolo Agostinelli.In onda ogni giorno dal Lunedì al Venerdì dalle 16:30!Grazie a TUTTI!

Antonin Girard d'ANIMAL RECORDS et ANIMAL KITCHEN, nous apprend avec une patience toute musicale les secrets faciles de sa recette d'ORECCHETTES, prononcez orékété, un plat d'origine italienne parfumé au fameux gras de joue de porc, spécialité italienne appelée GUANCIALE. See acast.com/privacy for privacy and opt-out information.

This episode is a little different than usual. I recorded ‘live’ from the Gallery Montecito a couple of months ago, at an event I co-hosted with Bobbi Bennett. We had a blast, it was PACKED, and we gave away tons of shirts to the JFA contest winners! You’ll hear a compilation of really cool clips from some people who were at the event, mixed with my own thoughts.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Contest Questions & Answers Would you have gotten every question right? Find out! Questions: Napoleon Hill authored a 200 page book back in the 1930’s, having interviewed the most successful people of all times to find out the key to their good fortune. What is the name of this book? True of False: Cauliflower’s natural tendency is to be yellow, not white. Peanuts, unlike other nuts, grow underground and are part of what classification? Guanciale is which part of the pig: shoulder, loin, or cheek? SPAM is short for what? What breakfast cereal was Sonny the Cuckoo Bird go coo-coo for? This edible fungus is neither a plant or a vegetable. It grows from spores, not seeds. What is the name of this meaty, edible fungus? Barbacoa describes a way we cook food over an open flame, popular in Texas. What is the name of this cooking method?   Answers:   Think and Grow Rich   True Legumes Cheek Spiced Ham Cocoa Puffs Mushroom BBQ We chat with: Bobbi Bennett, Director of the Gallery Montecito and event host. Guy Webster, a wonderful artist who has an incredible story that includes Jim Morrison, The Mamas and The Papas, Chicago, and The Rolling Stones. Brian Brunello, owner of the eclectic Liquor and Wine Grotto and a certified somm. Some of our awesome contest contestants: Gary, Kaitlin, Tom, Dianne, TJ, Taylor, and Laura! Resources: Gallery Montecito - https://www.themontecitogallery.com The Liquor and Wine Grotto - http://www.montecitovino.com Lucky’s Steakhouse - https://www.luckys-steakhouse.com Cycles Gladiator Wine - https://cyclesgladiator.com Costa De Oro Winery - http://www.cdowinery.com/wines Allora by Laura - http://www.allorabylaura.com Brunello di Montalcino DOCG - http://www.consorziobrunellodimontalcino.it/index.php?p=5&lg=en Artists in attendance: Bobbi Bennett - https://www.bobbibennett.com Rose Masterpol - http://masterpol.com Kellie Bolton - http://www.kelliebolton.com Guy Webster - https://guywebster.com Will Pierce - http://www.piercefineart.com Tom Mielko - http://www.tommielko.com Bobbi Bennett’s Bio: Bobbi Bennett has been an international exhibition artist for over 25 years. In 2015, she was one of the winners of the International Exposure Award, and her piece "Fallen Angels" was on exhibition at the Louvre, Paris.   Bobbi has owned and operated 3 art galleries in Santa Barbara, Santa Fe, and now currently in Montecito. In 2016, she started an art production company, called Red Starr production, where she had a stable of 30 artists. She became very successful hosting pop-up art galleries in Venice and Santa Monica.     Her partners of the Gallery Montecito contacted her because of her success and asked her to be part of the gallery because it...

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On the season finale/holiday edition of Cooking Issues, Dave and Nastassia talk railfans, vegetarianism ruining holiday parties, salt cod and why cheese and fish belong together, carbonated cocktails, braising meat, pine nuts, guanciale and other fatty meats, safety concerns when fermenting cider, using the Spinzall in home brewing, hangovers, and more!

Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This dish can elecit anger, threats of death and water baording too from those that are purists. So take that into account when making your own version.

ISI Cooking Noi non ci invitiamo l'un l'altro per mangiare e bere, ma per mangiare e bere INSIEME

What do you do with a pig head? Why don’t more people like scrapple and haggis? Want more tips on food preservation? You’re in the right place! Tune into another hilarious and information-packed episode of Cooking Issues hosted by Dave Arnold. He takes listener questions on everything from coffee infused cocktails to the poisonous nature of Indonesian candle nuts. Find out why Dave thinks there will be an explosion of immersion circulators on the market soon and his advice for smoking a whole chicken. Do your best to keep up with Dave’s mile-a-minute stream of knowledge and learn more about a myriad of food and cooking related issues. Today’s program was brought to you by Hearst Ranch. “Guanciale is one of the more delicious things in the world. It ranks in my top 1 of pizza toppings.” “Salt is usually used in conjunction with dehydration for preservation in foods like ham. Salt also has other properties – it inhabits some bacteria but not lactic acid bacteria.” “With the immersion circultator dropping below $500 there will be an EXPLOSION of circulators on the market.” –Dave Arnold on Cooking Issues