Tag Archives: italian food ambassador

Italian Bread Baking @IICLA

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Kick off summer with another extraordinary cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make homemade Italian bread and focaccia.

MENU:

 

Onion & Cherry Tomato Focaccia (LIGURIA)

Crescione with cheese and spinach (EMILIA-ROMAGNA)

Briosche col Tappo and Granita al Caffè (SICILY)

Save your spot now!

Saturday, July 14th, 2018
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
To register:
please call 310-824-7408 or email to classes.iicla@esteri.it  

A Queen In The Kitchen : How To Make Gnocchi (Italian Potato Dumplings)

 

As we say in Italy : Giovedì Gnocchi (Thursday Gnocchi). Watch the new episode of A Queen In The Kitchen and learn how to prepare homemade gnocchi, the traditional Italian dumplings made with potatoes and flour, usually served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are very versatile and delicious with any kind of condiment. I usually toss mine with tomato sauce or ragu’ (Italian meat sauce) or browned butter, sage and freshly grated Parmigiano Reggiano.

Buon Appetito!

…and if you like it, please subscribe (it’s free!), like and share.

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Yields : 2 to 4 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

 

INGREDIENTS

1 pound potatoes

1 cup all-purpose flour

1 pinch sea salt

2 tbsp beaten egg

 

DIRECTIONS

Peel and wash the potatoes then place them into a medium pot with enough cold water to cover.

Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes with the help od a skimmer.

In a large bowl, mash the potatoes with a potato ricer.

Add the flour, egg and a pinch of salt.

Mix all the ingredients together with a fork then knead by hand.

Divide the dough into golf-sized balls. On a floured work surface, roll the balls into dowels then cut each dowel into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise to the surface.

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate.

Toss with tomato sauce and basil or ragù or browned butter and sage.

Sprinkle with Parmigiano Reggiano cheese and serve.

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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BUY IT ON :

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Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

 

Squid Ink Spaghetti With Seafood Ragù

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I’ve always been a huge fan of squid ink pasta, so when I finally found the squid ink spaghetti at one of my favorite grocery stores in LA,  I’ve decided to make a dish that reminds me the colors and flavors of the Italian summer : Spaghetti al Nero di Seppia con Ragù di Mare (Squid Ink Spaghetti with Seafood Ragù). This is a very simple dish, tasty, healthy and visually appealing. For the seafood ragù I’ve used fresh squid tubes and raw prawns.

…another recipe simple, homemade and delicious from your #aqueeninthekitchen

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Photo by Ale Gambini – Queen In The Kitchen

INGREDIENTS

12 oz squid ink spaghetti

4 squid tubes, cleaned and cut in rings

10 raw prawns (shell removed, deveined, tails-on)

1/3 cup Extra Virgin Olive Oil

1 garlic clove, minced

1/4 small onion, finely chopped

20 cherry tomatoes, halved

1 small bunch fresh Italian parsley, coarsely chopped

1/2 cup dry white wine

salt and pepper to taste

 

DIRECTIONS

Bring to a boil a large pot of lightly salted water.

In a large skillet, sauté garlic and onion in olive oil until golden.

Add tomatoes, parsley, salt and pepper to taste and cook for a couple of minutes.

Add the squids, the white wine and allow to cook until the wine evaporates.

Add the shrimps and cook briefly (couple of minutes) until they turn pale pink.

Cook the pasta in the large pot of salted water until “al dente”.
Drain the pasta (don’t drain your pasta dry, but leave a little bit of cooking water).
Return to the skillet with the seafood ragù. Toss well the spaghetti and serve warm garnished with fresh parsley.

A Queen In The Kitchen Online Food Program

Get inspired by A Queen In The Kitchen online food program, and learn how to prepare authentic healthy Italian dishes (Ragu’, Meatballs, Bruschetta…). Step by step, easy to follow video recipes suitable for all levels home cooks, food enthusiasts and Italian food lovers.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

…don’t forget to subscribe to A Queen In The Kitchen You Tube Channel (it’s free!).

Buon Appetito!

 

 

Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Photo)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

ale_libro_cover

BUY IT ON :

buy4

Spaghetti With Asparagus Pesto

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The Italian word PESTO (literally “to trample”) usually refers to the sauce originating in the city of Genoa (Liguria), made with basil, garlic, EVOO , Parmigiano Reggiano PDO, pecorino cheese, pine nuts and coarse salt. Pesto is traditionally prepared in a marble mortar with a wooden pestle and could be prepared with various ingredients such as arugula and walnuts or sun-dried tomatoes or spinach and nuts. This is my version of pesto, made with two of my favorite ingredients : asparagus and pistachio.
Quick and easy to make, this sauce can be tossed over any kind of pasta.
Remember to cook the pasta “al dente” (cooked but still firm) and enjoy.
Buon Appetito!
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Photo by Ale Gambini – BreadLoveAndDreams
Yields: 4 servings
Difficulty : easy
Prep: 20 min. 
Cook: 15 min.

Ingredients

12 ounces spaghetti

1 bunch fresh asparagus, washed and trimmed

1/4 cup raw pistachios

1 garlic clove

1/3 cup Parmigiano Reggiano, freshly grated

Extra Virgin Olive Oil, as much as needed

salt and pepper, to taste

Directions

Boil the asparagus in a large skillet of salted water until tender, then drain with a slotted spoon and reserve some cooking water. 

Cut the asparagus in small pieces, add the garlic clove, pistachios, parmesan cheese, olive oil, salt and pepper, cooking water and blend with a hand or stand blender until very creamy and smooth. 

Boil the spaghetti in a large pot of salted water until “al dente”. 

Drain and toss the spaghetti with asparagus pesto. 

Serve garnished with crushed pistachios and sprinkled with Parmigiano Reggiano cheese.

Worldwide Giveaway!

Calling all the Italian Food lovers around the globe!!!

A Queen In The Kitchen Kindle Edition is finally live on Amazon.

Available on:

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I’ll be giving away a signed paperback copy of my cookbook to one of the purchasers of A Queen In The Kitchen Kindle Edition.

TO ENTER

Fill the form below and let me know that you have just got your copy of A Queen In The Kitchen Kindle Edition.

End date: March 16th, 2017.

The winner will be selected randomly and notified via email.

You must be 21 years old to qualify for this prize.

The giveaway is open worldwide!!!

 Good luck!!!

#aqueeninthekitchen #kindle #cookbook

Happy Pi Day!

Today is Pi Day, the annual celebration commemorating the mathematical constant π (pi).

Let’s celebrate with delicious Italian sweet or savory pies, because baking is a lot like mathematics!

#PiDay

Pies by Ale Gambini 😉