Podcasts about Ricotta

The Supreme Court heard arguments today about whether lower court federal judges should have the power to block President Trump’s policies nationwide. To put pressure on Hamas, Israel has blocked aid from entering Gaza since early March. International groups say that’s a war crime. Critics review the latest film releases: “Final Destination: Bloodlines,” “Magic Farm,” “Caught by the Tides,” and “Hurry Up Tomorrow.” Ricotta is a fresh Italian cheese known for its light, creamy texture and mild, slightly sweet flavor. Eat it with vegetable salads, pastas, pastries, and more. 

Si tiene il primo maggio, in collaborazione con il Sistema Italia, l'incontro “Il Potere della Comunicazione: Connettersi con le Nuove Generazioni in un Mondo Digitale”, organizzato dalla GIA, l'associazione Giovani Italo-Australiani.

Strictly Come Dancing and Love Island star Tasha Ghouri joins Mark Wogan this week on Spooning With Mark Wogan.Tasha opens up about her break up with Andrew Le Page, how she found her superpower and her time on Love Island and Dancing. Plus, Mark sees if he can change Tasha's mind on pickles.This episode was filmed at Corrigan's in MayfairDishes served:Guilty Pleasure- Chocolate spread on crumpetsSpoon One- Ricotta Tortellini with spring vegetablesSpoon Two- Pickled Quince with Iberico Ham and soda bread crispsTasha's book, Your Superpower is out to buy nowSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Producer: Cami Lamont-BrownThis is a news Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Strictly Come Dancing and Love Island star Tasha Ghouri joins Mark Wogan this week on Spooning With Mark Wogan.Tasha opens up about her break up with Andrew Le Page, how she found her superpower and her time on Love Island and Dancing. Plus, Mark sees if he can change Tasha's mind on pickles.This episode was filmed at Corrigan's in MayfairDishes served:Guilty Pleasure- Chocolate spread on crumpetsSpoon One- Ricotta Tortellini with spring vegetablesSpoon Two- Pickled Quince with Iberico Ham and soda bread crispsTasha's book, Your Superpower is out to buy nowSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Producer: Cami Lamont-BrownThis is a news Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Stell dir einen Ort vor, an dem die Zeit langsamer vergeht, wo Wasserbüffel Wellnessmassagen genießen und Mozzarella nicht einfach nur Käse ist, sondern ein echtes Meisterwerk. In dieser Episode nehmen wir dich mit auf eine sinnliche Reise zum BIO-Betrieb Vannulo – einem Ort, der wie ein kulinarisches Freilichtmuseum wirkt und wo Tierwohl, Handwerk und Geschmack in perfekter Harmonie zusammenkommen. Du spazierst mit uns über 150 Hektar ökologisch bewirtschaftetes Land, erfährst, wie Büffel sich freiwillig melken lassen und warum der Mozzarella hier besser schmeckt als irgendwo sonst. Wir probieren feinen Ricotta, samtigen Joghurt, cremiges Büffeleis – alles handgemacht, ehrlich, pur. Du wirst hören können, wie sehr hier jedes Detail zählt. Diese Folge ist mehr als ein kulinarischer Ausflug – sie ist eine Einladung, dich zu verlieben: in gutes Essen, in nachhaltige Landwirtschaft und in das Gefühl, genau am richtigen Ort zu sein. Unsere Empfehlung aus dieser Episode: Die Tenuta Vannulo ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Easter is just around the corner and Bobby T is back in the studio sharing some of his favorite traditional Italian holiday dishes, the trick to getting an all natural coloring on your Easter Eggs, and how his Lebanese heritage influences his recipes in this week's episode of the Shootin' The Que podcast!0:00 - Start1:00 - How Bobby T Got Started4:38 - Homemade VS Pre-Packaged7:30 - Pizza In A Cast Iron Skillet10:00 - Things To Cook In A Pizza Oven14:00 - Common Pizza Dough Mistakes17:00 - Different Styles Of Pizza21:30 - Ricotta, Yes Or No?23:45 - Learning The Art Of Pizza26:50 - Italian Holiday Traditions30:20 - Easter Pizza31:50 - Traditional Italian Christmas Meal34:20 - Family Recipes38:30 - Onion Skin Easter Eggs41:00 - Bob's New YouTube Channel45:20 - Deciding What To Cook49:00 - Finding Bobby T OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Jenna is joined by her cousins Wendy and Sam as co-hosts for the day. The trio share Bush family secrets in a fun game. Also, Jenna, Wendy, and Sam enjoy a cousin's night out at an iconic New York City hotspot. Plus, chef Lauren Vitale shares a delicious recipe for family-style spinach and ricotta stuffed shells.

Stell dir vor, du beißt in einen Mozzarella, der so frisch ist, dass er beim Anschneiden seine cremige Milch verströmt – intensiv, vollmundig, einfach unvergleichlich. In dieser Episode nehmen wir dich mit nach Kampanien, dorthin, wo das weiße Gold Italiens seinen Ursprung hat. Wir erzählen dir von unseren Besuchen bei zwei herausragenden Mozzarella-Produzenten, von der ersten Verkostung, die uns sprachlos machte, und von den besonderen Herstellungsverfahren, die diesen Käse so einzigartig machen. Doch das ist nicht alles – wir entdecken auch ein Eis aus Büffelmilch, das mich mit seiner unerwarteten Süße überrascht, und lassen uns von cremigem Ricotta und herzhaften Wurstwaren verführen. Diese Produzenten sind mehr als nur Manufakturen – sie sind Orte des Genusses und der Leidenschaft für Qualität. Lass dich von unserer Reise inspirieren und erfahre, warum du diesen Mozzarella einmal selbst probieren musst. Hör rein und tauche mit uns ein in die Welt des echten italienischen Geschmacks! Unsere Empfehlungen aus dieser Episode: Manufaktur Barlotti Masseria Fuscillo ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Episode 290. Kyle nominates a new Luigi. Melissa completes another Wet Awards. We both insist you watch Hundreds of Beavers! We also discuss local Oklahoma City sports, regattas, what if F1 had theme nights, a corn musical, dough hooks, blindly filling out an Oscars ballot, and taking your Gundam models to a nice dinner and seating them at the table with pretend food.Click here to watch a video of this episode. (00:00) - Intro (00:04) - When was the last time you accidentally hurt yourself? (04:10) - Cinema Corner (11:45) - Coffee and soda (13:59) - I vote for Luigi Primo (16:56) - Becoming hockey people (24:15) - Theme nights in F!? (39:47) - Housekeeping (45:05) - Gundam is personally pranking Melissa (51:16) - The Wet awards (55:17) - Kyle's blind Oscars predictions (01:21:22) - Cinema corner reprise (01:22:25) - Outro ★ Support this podcast on Patreon ★

Tonight, let's drift off to sleep with a soothing exploration of lasagna. This beloved layered pasta dish has a rich history, from its ancient origins to its modern variations enjoyed worldwide. Whether you prefer a classic Italian recipe or a cheesy American twist, this episode will lull you into relaxation with all the delicious details—minus the calories. So, tuck in, unwind, and let the gentle narration guide you to restful slumber. For more bedtime stories, visit icantsleeppodcast.com. Show Notes: ⏳ Timestamps 00:00 Welcome to the podcast 00:32 Intro to lasagna 01:26 Etymology 04:34 Origins and history 04:41 Variations 08:34 Intro to ragù 09:33 Varieties 10:58 History 13:20 Béchamel sauce 13:33 Adaptations 14:50 Variants 15:03 Uses 15:46 Ricotta 17:16 History 18:40 Mozzarella 20:00 Etymology 20:19 Types 21:46 Parmesan intro 23:16 Production 28:03 Industry 29:14 Consumption 30:23 History

Let's talk about the wickedly good plums that are all about at the moment. People with plum trees will be harvesting them by the bucket load and creating all manner of deliciousness. This tart is just divine and works with pretty much any variety of plum. It's not too sweet so I find that people who claim not to have a sweet tooth love it! Serves 6-8 Ingredients Base & topping 1 ½ cups plain flour 100g ground almonds 2 heaped tbsps. raw sugar 1 tsp baking powder 75g butter, chilled 1 medium egg Filling 400g ricotta 2 tbsps. sugar 75mls sweet dessert wine Zest of a lemon 6-8 plums Method Heat oven to 180 C. Grease a 26cm ceramic pie dish. In a food processor blitz flour, almonds, raw sugar and baking powder to mix. Add butter and process until you have fine crumbs. Add egg and pulse until coarse crumbs form, that will hold together when pinched. Press a little more than half this mixture into the base and up the sides of prepared dish. Chill. Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don't mind a few lumps of ricotta. Pour mixture into chilled crust. Slice plums into 6 slices and place these on top of filling. Cover with remaining crumb mixture and bake for 40-45 minutes until set. Cool. Serve at room temperature or chilled. Nici's note: This tart keeps well for a few days in the fridge, and it even improves with time. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this edition of DIG IT, Peter Brown and Chris Day chat with seedsman and passionate foodie Paolo Arrigo about Seeds of Italy, an importer for the prestigious seed producer Franchi Seeds. Paolo discusses the importance of regionality in food growing, how heritage seeds are now more important than ever and how the bureaucracy of the EU has caused issues for the vegetable seed market.Plants mentioned Aubergine, Kale Cavolo Nero, Basil, Spinach, Baby Leaf Spinach, Swiss Chard, Tomato, Broad beans, Garlic, Lambs Lettuce (Corn Salad), Peas, Sweet Peas, Brussel sprouts, Parsnips, Swedes, Peppers, Holy trinity of veggies – carrots, onions and celery, English Cucumbers, Spinach Monstreux de Virflay, good beefsteak tomato varieties – Marmande and Coeur Di Bue (Ox Heart), The Eternal Tomato – Principe Borghese da Appendere, Spaghetti tree, 100% Wildflowers with no fillers, Courgette for flowers Da Fiore Toscana and Papaver (Poppy)People and companies mentioned: Thomas Cook, Mozart, Montpellier Brothers, Kings Seeds, Thompson & Morgan, Real Seeds, Delia Smith, Dolmio sauces, Haxnicks cloches, Royal Horticultural Society, Eden Project, Charles Darwin, Hairy Bikers, Gallo wine, Jamie Oliver and U3A.The film, A Room with a View featured the grand tour in Victorian times and Stanley Tucci's BBC series Searching for Italy, highlighting regionality of food.Places mentioned: Apennines, Dolomites, Turin, Tuscany, Borough Market in London, RHS Harlow Carr, Kew Gardens, Lee Valley for Tomato growing and Welsh Tourist Board.Food mentioned: Meatballs, Panettone, Mushrooms, Cornish pasties (listed under Protected Food Names legislation), Buckinghamshire or Bedfordshire Clanger (savoury/sweet pasty), Devon/Cornish Scones, Pizza is a Neapolitan dish, Vesta Curries, Chick Pea Pasta, Ricotta, Dal, Parma Ham, Lime Oil, Peter's homemade Pesto, Spaghetti, Zucchini flowers and Omelettes.Ark of Taste is an international catalogue of endangered heritage foods maintained by the Slow Food movement.Seeds of Italy websiteSocials: X: @FranchiSeedsUKInstagram: @franchiseedsofitalyFacebook @SeedsOfItaly Book: From Seed to Plate by Paolo ArrigoOur thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

Ricotta salata cheese is made from sheep's milk and is similar to feta but with a creamier consistency. It is slightly sweet in flavor and makes a nice complement to the vegetables and beans in this colorful salad. When assembling this for serving, toss it gently. You want to maintain the shape of the individual components because together they are interesting and appealing. 

In the 18th episode of Season 3 of the Paper Trails podcast, Nick sits down with Frank Scibelli, the owner of Mama Ricotta's. Listen as Frank shares his start in the restaurant industry in the '90s in Charlotte, the lessons he has learned from opening various types of restaurants over the years, and the importance of building a company with good people.

Warwick has so many awesome places to eat and drink. Join Leslie Wasilewski to find out what makes them Wicked Good. Today, Leslie talks with Kevin Gagliard from Frank Pepe Pizzeria Napoletana and samples their Quattro Formaggio, Margherita, Meatball and Ricotta, and Doppio Pepperoni pizzas. Visit the Frank Pepe Pizzeria Napoletana website. Go to the Wicked Good Warwick Instagram page. Write to Leslie at wickedgoodwarwick@gmail.com.

The pure white of the ricotta cheese nesting among the red and green in this pasta make this presentation very festive. Be sure to reserve a few basil leaves so that you can scatter them over the dish, here and there, for a look of casual perfection. 

This gorgeous (almost foolproof) tart is an easy weeknight dinner but will also shine for summer lunches and picnics. Using a mixture of different coloured cherry tomatoes will add extra visual appeal. Get the recipe here.

To modify a Feynman quote, we can safely say that no one understands quantum … networking. The definition does mean different things to different folks. Sometimes, the best way to solidify a concept is to bring it to the real world. It turns out there is a way to experiment with quantum networking, and you wouldn't believe how it's already being used to interconnect different quantum computing modalities (for example, superconducting and trapped-ion systems). You read that correctly; we didn't think this would be possible for quite some time. Join host Konstantinos Karagiannis for a wide-ranging chat with Jim Ricotta from Aliro.  For more information on Aliro, visit www.aliroquantum.com/.  Visit Protiviti at www.protiviti.com/US-en/technology-consulting/quantum-computing-services  to learn more about how Protiviti is helping organizations get post-quantum ready.  Follow host Konstantinos Karagiannis on all socials: @KonstantHacker and follow Protiviti Technology on LinkedIn and Twitter: @ProtivitiTech.     Questions and comments are welcome!  Theme song by David Schwartz, copyright 2021.  The views expressed by the participants of this program are their own and do not represent the views of, nor are they endorsed by, Protiviti Inc., The Post-Quantum World, or their respective officers, directors, employees, agents, representatives, shareholders, or subsidiaries.  None of the content should be considered investment advice, as an offer or solicitation of an offer to buy or sell, or as an endorsement of any company, security, fund, or other securities or non-securities offering. Thanks for listening to this podcast. Protiviti Inc. is an equal opportunity employer, including minorities, females, people with disabilities, and veterans.  

We're enjoying this new season more as we get lots of time on summer romance. We discuss the new pairings and hope that the boys don't turn out bad. We also discuss Faran's superhuman feats of strength, Henry being a turd, our excitement for Redemption House, Mouse being driven to an abandoned restaurant and get very worried about Lola, and continue to get annoyed by Noa and the PLL series' problems with bi people.Episode 111 content warnings: murder, gore, abuse, domestic abuse, sexual abuse, rape, gaslighting, mental health, manipulationBrenton's detective club theme is "80s retrowave" by Eugene BardujaSend your podcast or show questions to our inbox at deadendspcast@gmail.com.Find all of Emily's links here: https://linktr.ee/emilypyleFind all of Brenton's here: https://linktr.ee/brentonpyle

Wenn Siziliens Nationalgericht auf den Tisch kommt, dann geht ein Lächeln durch die Runde - zu gut schmeckt die Pasta alla Norma, die Nudeln mit Tomaten, Auberginen und Ricotta. Der ein oder andere lächelt aber nicht nur aus Vorfreude auf das Essen, sondern amüsiert sich über die Doppeldeutigkeit des Namens. Unsedr ZOOM ist der Sache nachgegangen. In Vincenzo Bellinis Heimatstadt Catania haben wir in der sizilianischen Gerüchte-Küche in die Töpfe geschaut.

Ali Slagle wrote our dream weeknight cookbook in “I Dream of Dinner.” We talk about Ali Slagle's camper van adventures and the flexibility in these recipes while we celebrate bringing the podcast back after Renee's cancer treatment! Recipes mentioned in this episode: Shrimp cocktail for dinner (page 365) Gochujang gravy (page 337) Smoky white beans and cauliflower (page 82) Marbella chicken salad (page 277) Ricotta frittata with lemon crumbs (page 32) Sesame chicken meatballs (page 263) Tahini herb pasta salad (page 162) Sticky chicken with pickled vegetables (page 297) Resources mentioned in this episode: Ali Slagle's cute cooking videos from her camper van Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/2/2024) will be about In Bibi's Kitchen, by Hawa Hassan with Julia Turshen.

We clarify that traditional Italian ricotta, often mistaken for cheese, is actually made from recooked whey, the liquid leftover from cheese-making. While cheese is defined as the coagulated curd of milk, ricotta means "re-cooked," highlighting its unique production process. Known since ancient times, ricotta is valued for its digestibility and low calorie content, but true ricotta made from whey is hard to find in the US, where most products are made from milk instead. Thus, ricotta is more accurately described as a by-product rather than a cheese.

From Susie and Leanne on The Nutrition Couch this episode: Why processed meat snacks are not as healthy as we are being led to believe; Our safety concerns about 'natural' herbal supplements; We review Uncle Tobys Cheerios Low Sugar Breakfast Cereal; We our listener question is about cottage cheese vs. ricotta as a snack option. So sit back, relax and enjoy this week's episode!  New TNC Webinars Here is all the info about our new TNC webinars. Both webinars are now on our website and are able to be purchases and watched any time. Eating For Best Self Breaking The Diet Cycle Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast.See omnystudio.com/listener for privacy information.

Another movie special !  The expanse- and the space fungus hypothesis!  With Dr Emily Ricotta.    https://www.emilyricotta.com/   I do not own the right to the trailer, which is used under normal critique and review exemptions. https://www.youtube.com/watch?v=M0QwBp_da28 

Thanks for listening to the podcast from Fam 305 media: You can now buy some great merch on: ⁠https://www.teepublic.com/user/mr-guru-305⁠  https://teespring.com/stores/the-fam-305-store⁠ ⁠ Check out the great shirts and more! Make sure you follow us on X(Formerly Twitter), Instagram,Threads( mr_guru305954) and Facebook at @The Fam 305. Our website is TheFam305podcast.com, check us out! Also, you can email us at thefam305podcast@gmail.com. We are now live streaming on YouTube and Facebook Live: ⁠https://www.youtube.com/channel/UCLoepE3TIiPhuaGcYGbzqoQ⁠ ⁠https://www.facebook.com/The-FAM-305-104943024514608/⁠ Don't forget to listen, share and subscribe to the Fam305 on Apple Podcasts Come join in the fun with the Fam305 podcast crew! You can message us live during the livecast and also listen to our podcast @thefam305podcast on Apple Podcast, Spotify, Anchor, and other podcasting apps! --- Send in a voice message: https://podcasters.spotify.com/pod/show/thefam305/message Support this podcast: https://podcasters.spotify.com/pod/show/thefam305/support

Today, we continue our conversation with Sally Sampson from Chop Chop Family Magazine! As you all know, neither of us are good cooks. Sally gave us some great cooking advice and tried to solve all our cooking problems. She also gave some quick ideas for high protein meals, ricotta pancakes, and how to make desserts with no sugar. To hear the rest of this week's episode, come join the Foodie Fam! https://www.patreon.com/FWNTT Thank you for your support, it's what keeps the show going! Check out our book: https://read.macmillan.com/lp/food-we-need-to-talk/ Chat with us on IG! https://www.instagram.com/foodweneedtotalk/?hl=en Be friends with Juna on IG and Tiktok! https://www.instagram.com/theofficialjuna/ https://www.tiktok.com/@junagjata

Manuel Burque pregunta a los viandantes si se sienten cómodos al bailar en público, especialmente en ceremonias como en las bodas. Como invitado acompaña en el programa un maestro de tango, Claudio Cardona. Además, Ángela Quintas nos habla de los beneficios de comer Ricotta. Luca Tarabuzzi, Dueño de Brunetti Italian Store & Caffè, nos presenta este alimento.

Manuel Burque pregunta a los viandantes si se sienten cómodos al bailar en público, especialmente en ceremonias como en las bodas. Como invitado acompaña en el programa un maestro de tango, Claudio Cardona. Además, Ángela Quintas nos habla de los beneficios de comer Ricotta. Luca Tarabuzzi, Dueño de Brunetti Italian Store & Caffè, nos presenta este alimento.

Organic horticulturist and farmer, Renée Giroux, of Earth's Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries. And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She's the author of the cookbook, Veg Forward. Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping. GUESTS: Renée Giroux: Organic horticulturist and farmer, co-owner of Earth's Palate Farm in Warren, Conn. (@nourishingplants) (@warrengrown) Susan Spungen: Author of Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate. (@susanspungen) Karyn Bigelow: founder of Beekeeping While Black. (@Beekeeping.While.Black) FEATURED RECIPES: Bucatini with Pea Pesto, Ricotta and Shaved AsparagusSugar Snap, Cabbage, and Radish Slaw with Buttermilk DressingStrawberry Tartlets with Goat Cheese Filling This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Join me for a conversation about the beauty of Ligurian cuisine and the unique terrain that is Liguria, Italy.  Enrica Monzani specialises in the rich and diverse cuisine of Liguria,  leading food tours, market and cooking classes in the city of Genova.  Enrica is a Food Writer and Author of Liguria in Cucina: The Flavours of Liguria, where she shares her passion for preserving the traditional recipes and the stories of her region.We go on a beautiful journey through the many layers of Liguria, with expert tips on mastering your pesto sauce and what to do and see in Genoa if on the Italian Riviera.  I adore this part of the world and hope you enjoy this conversation with Enrica Monzani.Visit Enrica at A Small Kitchen in GenoaEnrica's Beautiful Cookbook - Liguria in Cucina: The Flavours of Liguria, Ricotta della tradizione - traditional dishes….Follow Enrica on Instagram @asmallkitcheningenoaThe city of Genoa/Genova is not only a majestic port city on the Mediterranean Sea,  but the capital city of Liguria.  If you would like to listen to other Podcasts from the archive I have created on this journey of exploring Italian Culture and this fascinating city - you can find the links and resources here at michellejohnston.lifeFind all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2024  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2024Support the show

Liselotte Jarnerup visar oss hur man kan göra ost själv hemma. Utan krångliga recept eller speciella redskap. Vi gör grillost (halloumi) och ricotta. Båda är gamla svenska recept. Lyssna på alla avsnitt i Sveriges Radio Play. Vad har en filt, några fiskbulleburkar och en termometer gemensamt?Jo, med det kan du göra din egen ost! Om du har ungefär 10 liter mjölk och lite löpe också.I Småland, mitt i glasriket, bor Liselotte Jarnerup. Arkeolog och keramiker som på senare år gjort det till sin mission att lära ut hur man gör ost — hemma. Efter enkla recept och med de redskap du redan har hemma.Liselotte har besökt fäbodar och små ysterier på semestern och sett hur man gjort ost. Hon har antecknat och testat själv. Och de privata anteckningarna har nu blivit en bok, som heter Ost, hantverket och recepten.Vi åkte hem till Liselotte för att se hur man lätt kan göra ost själv.

Adam is joined this week by the divine Paola Bacchia. Since 2011, Paola has been capturing the beauty of Italian food and culture through her blog Italy on My Mind. Through photos, recipes and four incredible cookbooks filled with stunning stories from her family and people across Italy, Paola has built a beautiful community who all share a love for good food and Italian culture.   Settle in for a deep dive into Italian culture, an exploration of Paola's life growing up in Italy AND the suburbs of Melbourne, and some of the most delicious foods in the world.   And of course, there are three scrumptious bakes to find out more about: Apple Strudel Putizza Crostata Be sure to follow Paola on Instagram @italiyonmymind and keep an eye out for her new book, At Nonna's Table, hitting the bookstores in Australia on 26 March 2024.   If you're looking for a bake to test your skills, check out this week's recipe for Adam's Hazelnut, Ricotta and Cumquat Crostata, with a side of whipped yoghurt. A match made in heaven.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Existen varios mitos sobre el desayuno que se han popularizado a lo largo de los años. A continuación, se detallan algunos de los más comunes:"El desayuno es la comida más importante del día": Aunque el desayuno puede ser importante para empezar el día con energía, no necesariamente es más importante que otras comidas. La importancia de cada comida puede variar según las necesidades individuales, los hábitos y el estilo de vida de cada persona."Saltarse el desayuno te hace engordar": No hay evidencia científica concluyente que respalde la idea de que saltarse el desayuno por sí solo cause aumento de peso. El aumento o pérdida de peso depende del balance energético total del día, es decir, cuántas calorías consumes versus cuántas quemas, independientemente de cuándo comas."Desayunar activa el metabolismo": Si bien es cierto que comer puede aumentar temporalmente el metabolismo debido al efecto térmico de los alimentos, no hay evidencia suficiente para afirmar que el desayuno tenga un efecto único o significativamente mayor en la activación metabólica en comparación con otras comidas."Es necesario desayunar para tener energía y concentrarse durante el día": Aunque para algunas personas desayunar puede ayudar a mejorar la concentración y el rendimiento durante la mañana, otras se sienten bien o incluso prefieren estar en ayunas hasta más tarde en el día. La energía y la concentración dependen de diversos factores, incluyendo la calidad del sueño, la hidratación y la alimentación general."Un desayuno saludable debe incluir cereales o pan": Aunque los cereales y el pan son opciones comunes para el desayuno en muchas culturas, no son indispensables para considerar una comida como saludable. Un desayuno balanceado puede incluir una variedad de alimentos, como frutas, verduras, proteínas y grasas saludables."Comer por la mañana evita comer en exceso más tarde": Este mito sugiere que desayunar previene el exceso de hambre más tarde en el día, pero esto varía mucho entre individuos. Algunas personas pueden encontrar que desayunar les ayuda a controlar su apetito, mientras que otras no notan diferencia o prefieren comer más en las comidas posteriores.Aquí tienes algunas ideas de desayunos variados que incluyen pan, productos lácteos y avena:Tostadas Francesas con Yogur y Fruta:Rebanadas de pan empapadas en una mezcla de huevo, leche y una pizca de canela, cocidas en una sartén hasta que estén doradas. Sirve con un toque de yogur natural encima y fruta fresca de tu elección, como fresas o plátano.Avena Cocida con Leche y Toppings Variados:Prepara avena cocida con leche para una versión cremosa. Añade toppings como frutos secos, semillas, un chorrito de miel y frutas frescas o secas para darle sabor y textura.Sándwich de Queso a la Parrilla con un Toque de Avena:Haz un sándwich de queso a la parrilla utilizando pan integral (puedes añadir avena al pan si lo haces en casa para una textura extra). Acompaña con un batido de yogur con frutas para un desayuno completo.Panecillos de Avena con Queso Crema y Mermelada:Prepara o compra panecillos de avena y sírvelos calientes con queso crema y tu mermelada favorita. Esta combinación ofrece un balance entre lo cremoso del queso y la dulzura de la mermelada.Smoothie Bowl de Avena y Yogur:Mezcla yogur griego con avena, fruta congelada (como plátano o bayas), y un poco de miel o jarabe de arce en una licuadora. Sirve en un bowl y añade toppings como granola, coco rallado, y frutas frescas.Bruschettas de Pan Integral con Ricotta y Tomate:Tuesta rebanadas de pan integral y úntalas con queso ricotta. Añade rodajas de tomate fresco, un toque de orégano y un chorrito de aceite de oliva para un desayuno ligero y saludable.Parfait de Yogur con Avena y Frutas:En un vaso o bowl, alterna capas de yogur natural, avena (puedes usar granola para más textura), y frutas frescas. Termina con un poco de miel o jarabe de arce para endulzar.Pan con Aguacate y Huevo:Sobre una tostada de pan integral, coloca rebanadas de aguacate y un huevo cocido a tu gusto (pochado, frito, revuelto). Espolvorea un poco de sal, pimienta y semillas de chía para un desayuno lleno de nutrientes.Estas ideas son versátiles y se pueden ajustar según tus preferencias personales o necesidades dietéticas. ¡Disfruta experimentando con estas combinaciones!

Hi Bakers, Pancakes cooking on the griddle sounds like the ultimate Saturday morning breakfast to me! Hot buttered Lemon Ricotta Pancakes are a dreamy variation of my favorite gluten-free buttermilk pancakes. Rich, but light and lemony, with a generous amount of fresh berries and a crunchy sugar sprinkle on top. Adding whipped cream is also encouraged. You need to eat these! ~Carolyn Gluten-Free Lemon Ricotta Pancakes Dry Ingredients 1 1/2 cups Cup4Cup gluten-free flour 1/4 cup yellow corn meal 1 teaspoon sweet rice flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons cold butter Wet ingredients 2 large eggs 1 cup milk 1/2 cup full fat ricotta cheese 1/4 cup fresh lemon juice 2 tablespoons lemon zest 2 tablespoons unsweetened applesauce Garnish whipped cream fresh berries fresh lemon slices In a medium-sized bowl, whisk the dry ingredients together except for butter. Cut in the butter with a pastry blender or fork. Set aside. In a large bowl, whisk together wet ingredients until thoroughly mixed. Add the dry ingredients and stir with fork or dutch whisk until just combined. Scoop onto a hot, generously buttered griddle and cook until brown on one side. Flip when the bubbles stay open on the top side. Cook until browned on the bottom and firm but tender on top. Pancakes should spring back when touched. Serve with butter and sprinkle of sugar. Top with berries, whipped cream and a lemon slice. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Ever feel like your lasagna's stuck in a ricotta rut?  Well, strap in, 'cause we're cracking open the creamy world of lasagna with bechamel!  Forget ricotta's stiff hold on you, and think velvety smooth, luxurious sauce hugging your noodles and melting in your mouth.  We're talking rich, cheesy goodness that'll have you forgetting that old dusty lasagna ever existed.  Hit play, get your bechamel on, plus a sprinkle of dirty jokes (because, let's be honest, pasta's better with laughter).   Mariela & Eric   Lets Connect!  

Episode 283 - Mussolini Con Ricotta Welcome back to The Rich Dickman Show, where Rem and Cody reunite with the prodigal co-host, Randy. The air is thick with curiosity as they dive into the mystery of Randy's absence, unravelling the tale of his unexpected sojourn from R&R Tool to an undisclosed location. Brace yourself for the twists and turns as Randy recounts his journey, leaving Rem and Cody hanging on every detail. In the meantime, Rem flexes his parental muscles with a bold move at his kid's school, liberating them from the clutches of an infamous teacher. Cody, on the other hand, is living his best life in Alabama, indulging in a gastronomic adventure that tantalizes the taste buds and leaves listeners drooling. As the trio reconvenes, speculation brews about the future of The Rich Dickman Show. Could it be on the brink of a transformation, or is this just another twist in the saga? The air is charged with excitement and uncertainty, urging fans to tune in and discover the fate of their favorite podcast. Don't miss the episode where Mussolini Con Ricotta not only hints at an Italian culinary adventure but promises a rollercoaster of revelations and laughter. Is it the end, a new beginning, or something in between? Tune in to find out, and remember, for all your Rich Dickman needs, visit RichDickman.com.

This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain a puzzling new trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta.Get this week's recipe for Pasta Rotolo with Spinach and Ricotta here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

This week, the Creeps try Pies & Pints, a local chain with several locations. We tried the one at 1002 Suncrest Towne Centre Dr., Morgantown, WV. Open Sun-Thurs 11 AM-10 PM, Fri & Sat 11 AM-11 PM. Here's what we ordered: Grape & Gorgonzola Pizza with Fresh Rosemary; and White Pizza with Mozzarella, Provolone, Ricotta, & Parmesan Cheeses, Roasted Garlic, Olive Oil, & Fresh Herbs. In this episode, Kelsey details part one of the story of Christine Moody and Jeremy Moody, a horrid couple who remorselessly committed various crimes, including kidnapping and killing a registered sex offender and the man's wife, in South Carolina. Also, the hosts talk about not wanting to do paperwork, enhancing surveillance video, specific walking patterns, not destroying evidence - and they also lay in to the editor for eating an entire Dill Pickle Slim Jim. They're not sorry about it.

Ryan started catering 10 years ago as an employee. Today he owns Sanctuary Pizza and runs a sick operation. In this episode I join Ryan at one of his catering events and we break down how to optimize your mobile catering operation. We talk about systems, processes, and more with Ryan of Sanctuary Pizza.   Multiple Ooni's vs a big WFO- when does it make sense to do one over the other? Taking care of clients- it pays to go above and beyond and to over deliver. We discuss how to scale a mobile operation. Pan grippers- what type should you buy and what to avoid? Dough size and weight? Ricotta? Sauce? There's a whole lot of talk. Just jump right in.  You'll enjoy this one! Sign Up For Our Mailing List  https://mailchi.mp/83cc1e422fb0/podcast-blog Thanks for supporting this show Patreon: https://www.patreon.com/whatsgooddough Ooni Pizza Ovens Affiliate⁠ https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 ⁠Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj& Our Town America https://www.ourtowndirectmail.net/ ⁠Famag Mixer Affiliate⁠ https://pleasanthillgrain.com/?utm_source=pepperjam&utm_medium=affiliate&utm_campaign=277138&clickId=4381641095&source=pepperjam&clickid=4381641095&publisherid=277138 Famag Blog Post https://www.whatsgooddough.com/blog/do-i-need-a-spiral-mixer/    

Gli gnocchi di ricotta sono un piatto gustoso e molto semplice da preparare. Ve li proponiamo nella versione dello chef Gianluca Marongiu, titolare del ristorante Enoteca 128, a Sydney.

Ricotta cheese gnocchi dressed with cherry tomato sauce. - もちっと美味しいリコッタチーズのニョッキ。チェリートマトのソースにからめておいしく仕上げました。レシピは下記です。

Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this a winning menu option. This was one of the winning recipes created by Olivia Delisle, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. Get the Sweet Potato Gnocchi with Pecan Ricotta recipe here!  

La giovane pasticcera, originaria di Tivoli, ci propone questo dolce simbolo della tradizione del Ghetto di Roma.

On tap: CT fine dining, sensual whipped Ricotta, one songbird's egg problem, scrambled egg-sperts, inauthentic food bullies and more.Follow us on Twitter at @allucaneatpodThe closing tune, "Nostalgia" is written and performed by Allison Bishop - find her at https://www.allisonbishopmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

Someone decides to open their own weiner factory and wants to start a podcast; where are you legally allowed to and not allowed to say? Ricotta cheese and the Calzone debacle. The good metallica songs. Jesse's election Doomsday scenario. See omnystudio.com/listener for privacy information.

Dreaming of starting your own private practice in the big city?In this episode of Private Practice Success Stories, I sat down with Genna Ricotta who started her practice in New York City. In addition to talking a lot about referrals and where she's getting her clients from, Genna shares a lot about family and what having a private practice has meant for her family, as well as the importance of building strong relationships with clients and treating them like family. Genna Ricotta is the founder of Small Steps Speech and Feeding Therapy, LLC. She's been a pediatric SLP for over 20 years. She has always loved interacting with children and teaching them in a way that they don't feel like it's work. She never sees limitations, only the possibilities. Genna has worked in a variety of settings throughout her career, including working for a private practice in NYC, but after a few months realized that she could not deliver services the way she thought they should be delivered so she went out on her own initially doing independent contractor work and then slowly building her caseload of private clients. That was 15 years ago and now she has hired her first full-time employee and provides services in schools and her office as well as doing screenings for schools, parent talks, and parent training. In Today's Episode, We Discuss:Genna's journey from SLP to private practice ownerHow she leveraged connections and referrals to grow her business in a big cityThe power of working together as private practitioners to help each other growHow school contracts became her bread and butterWhy Genna decided to bring on independent contractors to her businessThe freedom you get from private practice to create the life you wantVacationing as a private practice ownerI hope you enjoyed this conversation with Genna! She is a perfect example of someone who started her private practice to have more flexibility for her family, and now she's allowing other families to have flexible therapy options. A win-win for all! Are you a private practitioner who is overwhelmed by business growth? We would love to work with you - just like we helped Genna to create a successful and sustainable private practice.To learn more, please visit www.GrowYourPrivatePractice.com or DM me the word GROW on Instagram!Whether you want to start a private practice or grow your existing private practice, I can help you get the freedom, flexibility, fulfillment, and financial abundance that you deserve. Visit my website www.independentclinician.com to learn more.Resources Mentioned: Visit Genna's website: https://smallstepsspeechtherapy.com/Follow Genna on Facebook: https://www.facebook.com/smallstepsspeechFollow Genna on Instagram: https://www.instagram.com/smallstepsspeech/Where We Can Connect: Follow the Podcast:

Nicole Rucker's made a name for herself as a fruit aficionado and baker. This week she talks to Jesse about just how much she loves fruit, and then gives her one recipe for her mouthwatering Ricotta Biscuits–which you can make sweet or savory. Nicole Rucker is a chef and the author of Dappled: Baking Recipes for Fruit Lovers. You can follow her on Instagram @nicole_rucker.If you like our show, don't forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

This week vegan baker and chest day expert, Matt Ricotta, joins Muñoz for a HIT of an episode! See what we did there?! Join these two oven bunnies as they explore Matt's culinary journey, food memories, his shirtless adventures, Coming Out, and the joy of vegan baking! So join Muñoz as he gets to know the man behind the baked good and the chest that broke the internet!You can show Matt all the love on Instagram & TikTok @baking_dazeSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

GATHER ROUND EVERYBODY! Get your animal crackers and juice boxes ready because PAYTON HAS A BIG BOARD FOR SHOW & TELL! TODAY ON THE SHOW, EVERYBODYS 3 DAY WEEKEND kind of alligned in a weird way and Johnjay has the scoop! Also, Silly, but something we need to get into... A LASAGNA DEBATE (use the talkback.. participate your opinion, even if it is just to talk crap about Ricotta. We understand.) Plus, an ALL NEW SECOND DATE UPDATE, GBG, and SO MUCH MORE!