This legendary Cavatelli pasta is one of my favorite pastas ever but evertime I order it out, its too damn salty, the sausage is in these huge chunks and its usually dry. Lets solve for all those so you’ll never want to order this out again.
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ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
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EPP Machine
EPS Machine
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EPP Machine
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ETPU Machine
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seen on youtube comment: So, as an Italian I would like to give my take on this recipe. To start: I usually use dry pasta, simply because I don’t have the time or will to make my own (given that in winter I cook it on a weekly basis) and because good dry pasta is excellent, but this is just personal. Other than that I generally don’t put the sausage in it, it’s an alternative that I prefer because I reduce my meat consumption and find it less heavy, but this is also absolutely personal; I tend to substitute it with one or two anchovies. About the garlic, it’s too much, I don’t know how strong it is but one…
Absolutely awesome. Thanks so much.
Recipe pans instruction is perfect. The result:: perfect! Truly enjoyed this as it brought together my wife's love af broccoli and my love of sausage. The puréed cherry peppers are an absolute must. --Bobby Three Meatball