Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
PORCHETTA - Roast Crispy ITALIAN PORK | John Quilter
FOOD BUSKER MERCH:
Porchetta is a thing of beauty. This is my Porchetta, what dya think? I LOVE PORCHETTA, its an Italian roast pork dish. Porchcetta rocks
Links to the videos:
INGREDIENTS
Meat
Large belly and loin of a good quality, high welfare pig
Season with
Salt
Pepper
Fennel seed powder
Stuffing
100g diced dry apricots
350g chicken livers diced
500g pork mince
½ onion
2 sprigs of rosemary
2 sprigs of sage
8 sprigs of thyme
½ lemon zest
1 bread roll crust off soaked in milk
50 – 70 ml of sweet sherry
70g pine kernels
60g parmesan
Salsa Verde
Flat Leaf parsley
Garlic cloves
Lemon
Capers
Anchovy
Dijon mustard
RW vinegar
EVO Oil
Subscribe:
Check out my TopVideos!
FOLLOW ME
Twitter -
Instagram -
Facebook -
GET IN TOUCH AT: enquiries@foodbusker.com
~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#Pasta #JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
PORCHETTA - Roast Crispy ITALIAN PORK | John Quilter
John Quilter
Taste of Italy: Porchetta (Episode 6)
A slice of heaven can be found at the weekly markets in Le Marche - Porchetta! A whole pig, deboned, filled with herbs, rolled back up and spit roasted! Chef Jason Bartner from La Tavola Marche (farm, inn & cooking school) explains the recipe and how to secret to ordering it the next time you are in Central Italy!
Taste of Italy is our webseries of shorts (under 2 min.) of life on our farm in Italy, the food, cooking classes, garden and more!
Film by La Tavola Marche
Jason Bartner
Ashley Bartner
Footage from Ralph Toporoff
Website:
Porchetta
The Traditional Italian Method
Porchetta - Taste Of Sheraton
Porchetta - Taste Of Sheraton
Gennaro Contaldo's Spring Vegetable Risotto Recipe | Citalia
Made with fresh, spring vegetables such as asparagus, peas, broad beans, and courgettes, Gennaro Contaldo’s Risotto Primavera (spring vegetable risotto) is an easy meal to prepare and provides a real taste of the season.
Risotto is mainly a northern Italian dish due to the rice growing regions of Lombardy, Piemonte and Veneto, however, it is now widely eaten all over Italy and here in the UK too.
Do you want to know how to make risotto? Gennaro Contaldo shows you how to make his delicious vegetarian risotto in this easy to follow video. Enjoy!
Ingredients
• 2 x courgettes
• 100g asparagus
• 4 tablespoons olive oil
• 1 x small onion, very finely chopped
• ½ stalk celery, very finely chopped
• 350g arborio rice
• 100g fresh peas, clean weight
• 100g fresh broad beans, clean weight
• ½ glass white wine
• 1.5 litres vegetable stock, kept gently simmering in a pan
• 25g butter
• 25g parmesan cheese, freshly grated
Method
First prepare the courgettes. Wash well and trim the ends. With a small sharp knife, cut strips lengthways of the green part and chop very finely. Discard the white middle bit (you can keep for your vegetable stocks). Then prepare the asparagus. Discard the hard part of the asparagus, finely chop the rest keeping aside the tips.
Heat the olive oil in a saucepan. Add the onion and celery and sweat on a gentle heat. Add the rice and stir well coating each grain with the oil ensuring you don't burn the rice so keep on a gentle heat and keep stirring. You will notice the rice granules become shiny. At this stage, add the white wine, keep stirring until the wine evaporates. Then add the peas, broad beans, courgettes and asparagus (not the tips), mix well, always ensuring that the vegetables do not stick.
Add a couple of ladlefuls of stock and keep stirring until the liquid evaporates. Then add more stock and continue to do so for about 20/25 minutes. About 5 minutes before the end of cooking time, add the asparagus tips. Remove from the heat, beat in the butter and parmesan.
Leave to rest for a minute and serve immediately.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Gennaro Contaldo's Neapolitan Wheat & Ricotta Easter Tart Recipe | Citalia
Learn how to make Pastiera di Grano (aka Neapolitan Wheat & Ricotta Tart) with Gennaro Contaldo and Citalia Holidays. This ricotta and lemon tart is a sort of Italian take on the French tarte au citron but with an added twist. Definitely give this fun Italian dessert a try.
It is believed that this dessert dates back to pagan times when ancient Neapolitans would offer all the fruits of their land to the Mermaid Partenope in spring - eggs for fertility, wheat from the land, ricotta from the shepherds, the aroma of orange flowers, vanilla to symbolise faraway countries and sugar in honour of the sweet mermaid. It is said the mermaid would take all these ingredients, immerse herself in the sea of the Bay of Naples and give back to the Neapolitans a dessert, which symbolised fertility and rebirth in Greek mythology. The recipe as we know it today was realised by Neapolitan convents and nuns would make it for rich nobles of the area.
It is traditionally made at Easter and I always remember my mum and aunts making it. It is still made at home today, as well as bought in pastry shops throughout the Campania region. In Naples, Easter wouldn’t be Easter without a Pastiera di Grano, however, it is delicious to eat at any time. Wheat sounds a strange ingredient, but it really is delicious, especially with the delicate flavour of orange-flower water. Precooked wheat is obtainable from Italian delis and orange-flower water can nowadays be found in supermarkets.
Ingredients
Makes 1 x 10 inch round shallow cake tin
For the sweet shortcrust pastry :
400g Italian plain flour
3 x eggs
100g caster sugar
150g butter, at room temperature, diced
Grated zest of 1 lemon
For the filling :
1 x 400g tin of precooked wheat
125ml milk
1 x tablespoon lemon zest
½ x teaspoon vanilla essence
250g ricotta
5 x egg yolks
200g icing sugar
2 x egg whites
120g mixed candied peel
1.5 x tablespoons orange-flower water
½ x lemon zest
½ x orange zest
Sieved icing sugar, to sprinkle over the top
Method
Make the pastry. Sift the flour onto a work surface and make a well in the centre. Add the eggs, sugar, butter and half the lemon zest (reserve the rest for the filling) and lightly blend everything together with your fingertips until you have a smooth dough. Wrap in clingfilm, chill for 1 hour, then roll out thinly and use to line a 25 cm loose-bottomed tart tin. Place in the fridge until ready to use. Do not discard the pastry trimmings - shape them into a ball, wrap in clingfilm and place in the fridge.
Preheat the oven to 170 degrees centigrade.
Place the wheat, milk, 1 tablespoon lemon zest and vanilla essence in a small saucepan. Mix well together and bring to the boil. Reduce the heat and gently simmer until the wheat has absorbed all the liquid. Then leave to cool.
Mash the ricotta with a fork and beat in the egg yolk until you get a light and fluffy consistency. Beat in the icing sugar until well incorporated followed by the candied peel, orange-flower water, lemon zest and orange zest. Stir in the cooled wheat mixture.
Whisk the egg whites until stiff. Then fold into the mixture and mix gently together until all the ingredients are well incorporated. Remove the pastry case from the fridge and pour in the mixture.
With the remaining pastry, roll out quite thinly and cut out 1 inch strips roughly the size of the cake tin. Arrange the strips criss-cross over the top roughly 1 inch, trimming any excess pastry and pressing the edges against the lined pastry.
Bake in the oven for 50 minutes. Leave to cool, then sprinkle with sieved icing sugar, slice and serve.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Italian Stuffed Fat Pork Belly. Preparing Porchetta and More Butchers at Work. London Street Food
Borough Market, London
#Food #streetfood #London #Londonfood
Gennaro Contaldo's Tagliatelle with Mushrooms and Truffles Recipe | Citalia
The region of Umbria is known as the 'green heart' of Italy. Often overlooked for its more well-known neighbour, Tuscany, Umbria has much to offer its visitors, from beautiful countryside and historic towns to delicious, regional dishes. Umbria is particularly famous for its black truffles and Gennaro has used the region as the inspiration for this flavoursome dish.
TAGLIATELLE CON FUNGHI MISTI E TARTUFO
Tagliatelle with mixed wild mushrooms and truffle
Ingredients
4 x servings
400g mixed wild mushrooms, eg. porcini, chanterelles, hedgehog, wood bluwits
6 tbsp olive oil
2 garlic cloves, chopped finely lengthways
1 small red chilli, roughly chopped
2 tbsp fresh parsley, roughly chopped
120ml vegetable stock
Salt, to taste
300g fresh or dried tagliatelle
Salt (for pasta water)
40g black truffle
Truffle oil
Grated parmesan (optional)
Method
Clean the mushrooms with a cloth and brush - do not wash wild fungi as the flavour disappears. Roughly chop any large mushrooms and leave the small ones intact.
Heat the oil in a frying pan, add garlic & chilli and sweat gently until softened - do not burn or allow to brown. Raise the heat a little, add the mushrooms and stir well for about a minute. Add the stock, keep stirring and cook for a couple of minutes until the liquid has evaporated slightly. Stir in the parsley, some salt and remove from the heat.
Meanwhile place a large saucepan of slightly salted water on the heat and bring to the boil. Add the tagliatelle and cook until al dente. Drain the pasta and add to the mushroom mixture, stirring well, drizzle with truffle oil and shavings of truffle and serve immediately with grated parmesan if desired.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Gennaro Contaldo's Sea Bream in 'Crazy Water' Recipe | Citalia
This dish, also known as Sarago All’ Acqua Pazza, is very typical of all southern Italian coastal regions - freshly caught sea bream, fresh tomatoes, fresh basil, extra virgin olive oil and garlic. It encompasses the taste of the sea and the flavours of the south. It is an extremely simple dish to prepare and provided you have the freshest ingredients and good quality extra virgin olive oil, you can’t go wrong! Serve with lots of good bread and a green salad.
Ingredients
4 servings
175ml extra virgin olive oil
2 x whole sea bream, weighing approx. 500g each – ask your fishmonger to clean and scale them, but leave whole
4 x garlic cloves, roughly chopped
20 x cherry tomatoes, quartered
1 small red chilli, finely chopped
Handful of fresh basil leaves, roughly torn
Salt
400ml water
Method
In a large heavy-based frying pan, heat the olive oil over a fairly high heat. When hot, add the bream followed by the garlic, tomatoes, basil and salt. Add the water, turn down the heat slightly and cook the fish for seven minutes on each side. When you flip the fish over, you will know that side has been done, as the eye of the fish goes white.
Remove the fish and place on a large serving dish. Increase the heat, cook the sauce for 30 seconds and pour over the fish.
Serve immediately with lots of good bread to mop up the delicious sauce!
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Gennaro Contaldo's Marinated Freshwater Fish Recipe | Citalia
Let Gennaro Contaldo teach you how to make his Pesce Del Lago in Carpione dish.
The spectacular lakes of Como, Maggiore and Garda in northern Italy have an abundance of fish, and varieties include pike, trench, eel, carp and trout. There is a local tradition of preserving this fish and a lot of the regional recipes include the method known as in carpione (fish preserved by cooking then marinating). This dish is usually served cold and is delicious as both an antipasto (starter) and main course. See the full recipe below.
Recipe:
4 x servings as main course
Ingredients:
4 x whole trout, gutted, cleaned & scaled - your fishmonger can do this
salt & pepper
flour for dusting
abundant olive oil
4 x garlic cloves, crushed
1 x red chilli, sliced in half lengthways
1 x tin anchovy fillets, finely chopped
2 x medium-sized carrots, finely chopped
4 x celery stalks, finely chopped
4 x medium-sized red onions, finely chopped
2 x red peppers, finely chopped
2 x yellow peppers, finely chopped
6 x bay leaves
20 x black olives
2 x tablespoons capers in brine
300 ml red wine vinegar
60g x sugar
20 x small gherkins, finely chopped
Method:
Pat the trout dry with a kitchen cloth, season all over with salt and pepper and dust with flour. Heat some oil in a large frying pan and add the trout, frying on both sides for a few minutes until golden and cooked through. Remove and set aside on a large plate.
Heat 130ml of oil in a clean frying pan before adding the garlic, chilli and anchovies, stir frying until the anchovies have dissolved and the garlic is golden. Add the carrots and sweat for a couple of minutes. Add the remaining vegetables, bay leaves, olives & capers and sweat until the vegetables have softened but are still crunchy. Stir in the vinegar and sugar until the vegetables are nicely infused. Remove from the heat, strain the liquid, pour into a small pan and cook until reduced by half. Combine the reduced liquid with the vegetables and gherkins; pour over the trout and leave to marinate for at least 4 hours or overnight. Serve cold with lots of good bread.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Stuffed Fat Pork Belly the Italian Way. Preparing Porchetta. London Street Food
London butcher on the road in Borough Market, London Bridge
#streetfood #Italianfood #London #Londonfood #porchetta
Gennaro Contaldo's Orecchiette Pasta with Turnip Tops Recipe | Citalia
Learn how to make Orrecchiette con Cime di Rapa with Gennaro Contaldo and Citalia Holidays.
Cime di rapa, turnip tops, are also known as broccoletti because the taste and appearance are very similar to broccoli. This vegetable is very popular in Southern Italy during the winter and often simply sauteed in olive oil, garlic and chilli. In Puglia, this vegetable is served with traditional handmade orecchiette pasta, shaped like little ears. Orecchiette are now becoming widely available in good delis and supermarkets outside of Italy. If you can't find cime di rapa, substitute with purple sprouting or long stem broccoli. Scroll down for the full recipe.
Ingredients:
4 x servings
360g dried or fresh orecchiette pasta
Salt
500g turnip tops, clean weight, leaves only, discard stalks
120ml extra virgin olive oil & extra for drizzling
3 x garlic cloves sliced
1 x red chilli, finely chopped
Freshly grated pecorino cheese
Method
Bring a large saucepan of lightly salted water to the boil and cook the dried orecchiette for 15 minutes. Halfway through, add the turnip tops. If using fresh orecchiette, cook the turnip tops first, then add the pasta for the last three minutes.
Meanwhile, in a frying pan, heat the extra virgin olive oil, add the garlic and chilli and sweat until the garlic is golden-brown, but not burned. Discard the garlic and chilli. Drain the pasta and turnip tops and return to the pan with a little of the pasta water and mix well with the olive oil. Stir in some pecorino cheese and serve immediately with a drizzle of extra virgin olive oil.
------------------------------------------------------------------------------------------------
Learn more about our partnership with Gennaro Contaldo:
Click this link to Subscribe to our channel so you don't miss anything that Gennaro has in store for you:
Please visit if you are thinking about planning your next Italian getaway
Follow Citalia Holidays on:
Facebook:
Instagram:
Twitter:
Porchetta, the crunch is insane ???????? | Recipe ⬇️
My Instagram:
Follow for more easy recipes! ????
Savory, fatty, moist, tender roasted pork belly and skin is literally chicharron. This Italian
INGREDIENTS
???? 3lb pork belly boneless and skin on
???? Prosciutto
???? Rosemary/thyme/sage
???? 2 lemons (for zest)
???? 10 cloves garlic
???? salt/pepper/mala seasoning
INSTRUCTIONS
???? Cut the meat and skin in half from between vertically and flip skin side down
???? Score the meat in a cross-hatch pattern
???? Score the skin with exacto knife or poke holes with a fork
???? Sprinkle salt generously on the meat side
???? Add pepper and mala seasoning
???? Finely chop all the herbs and add to pork
???? Add minced garlic and lemon zest
???? Layer the prosciutto on the meat
???? Roll the pork belly nice and tight and tie it with a butcher twine
???? Keep in fridge overnight (10hours)
???? Roast at 250F 4hours or until internal temp reaches 160F
???? Roast again at 500F until desired crispiness
Porchetta sandwich ????
???? Chop porchetta into bite size pieces
???? Spread the mustard on toasted ciabatta
???? Layer the lettuce
???? Add some pickled red onions or kimchi
Street Food Festival of Italy. 'Porchetta' , 'Farinata' , 'Burrola' , 'Arrosticini'
Street Food Festival in Carignano, near Turin, Italy
Thanks for kind cooperation to :
-
- - fb: La Burrola
- Le Giuggiole – Porchetta Tour
#streetfood #italystreetfood #streetfoodfestival
#italy #food #porchetta #pork #roastedpork
#farinata #cecina #socca #chickpeapancake
#arrosticini #lamb #goat #skewers #cheese
#mozzarella #burrata #burrola #gorgonzola
instagram: settime2588
Porchetta by Chick 'En Chops | Instakitchen E6 | Coconuts TV
Porchetta by Chick 'En Chops | Instakitchen E6 | Coconuts TV
Weird, wonderful and real stories from Asia, subscribe to Coconuts TV now:
On this episode of Instakitchen, we visit a family-run restaurant in Quezon City that specializes in porchetta, a slow-roasted pork belly dish rolled in spices and herbs.
For the full story:
Subscribe to Coconuts TV here!
Typical PORCHETTA! Italian way #shorts #italy
#pork #porchetta #streetfood #italianfood
The Best Porchetteria In Rome Italy 2022
#pork #porchetta #streetfood #italianpizza #italianfood #porkrecipe #sandwich
Best Porchetta sandwich in Rome, Via del Governo Vecchio, N.89
To watch the full video , click on the like below:
Porchetta revelation
Seven hours in the green egg, the porchetta progresses