Tag Archives: Vimeo

A Queen In The Kitchen – Estate Italiana: Osteria Passatelli (Ravenna, Italy)

Romagna cuisine is HEAVEN, so when in Ravenna remember to stop at Osteria Passatelli. Established in Ravenna in 1962, Osteria Passatelli is nestled inside an old movie theater. Great food and good selection of wines in a unique location.

In this new episode of A Queen In The Kitchen I’ll take you inside the heart of Passatelli, the kitchen, for showing how CAPPELLETTI RAVENNATI (typical ravioli from the city Ravenna) are made by two authentic Italian SFOGLINE (Egg Pasta Masters).

Buona Estate!

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The beautiful decor at Osteria Passatelli.

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Pasta asciutta menu at Passatelli is too die for!

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Tagliere di Salumi & Formaggi.

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Passatelli in broth, typical dish from Emilia Romagna.

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

A Queen In The Kitchen – Estate Italiana: Milano

The day has arrived! After traveling during this summer through the most beautiful places in Italy, here we are with the the new episodes of  A Queen In The Kitchen, Estate Italiana (Italian Summer).

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Visiting a new Country could be tricky and time consuming, especially when there is not much time available; so here are my suggestions to taste the real essence of this fascinating and polyhedric city. Milan is the capital of the Lombardy region and the second most populous city after Rome. Milan is the Italian capital of the finance, fashion, design, media and research. Milan is also the fifth most Michelin starred city in the world.

In this episode I’ll show you my TOP 8 things to see and to eat while visiting my beloved hometown Milano (Lombardy Region).

Enjoy the Summer, Buona Estate!

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My favorite shot in Brera district.

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The majestic Milan Cathedral.

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The three of us in beautiful Galleria Vittorio Emanuele II.

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The typical Milanese tram.

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Brera Art Gallery and Academy.

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Bosco Verticale (Vertical Forest), the residential towers in Porta Nuova District.

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Visiting the prestigious cooking school La Scuola de La Cucina Italiana.

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The new Purple Metro Line.

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Risotto Giallo alla Milanese (Milanese Risotto), the staple of the Milanese cuisine.

 

Credits:

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

The 9th Taste Awards Ceremony & Reception

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This upcoming April 9th, I’ll be walking the Red Carpet as FINALIST at the 9th Taste Awards with  Maurizio “OttO” De Togni and Mirko “Mirakle” Urania, executive producer and director of my online food program A QUEEN IN THE KITCHEN. The TASTE AWARDS Red Carpet Dinner and Reception will take place at Chef Casey Lane’s Viale dei Romani in West Hollywood (CA).

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A Queen In The Kitchen, the online food program based on the homonymous blog and cookbook , has been nominated as finalist at the Taste Awards for the fourth year in a row in four categories:

  • Best Chef In a Series
  • Best Single Topic Series
  • Best Instructional Web Series
  • Best Food Program – Online/Streaming

I am beyond proud and happy to represent once again the authentic Italian cuisine and the extraordinary Italian food in the world at such a prestigious event!

The TASTE AWARDS are the highest awards for creators, producers, hosts, and directors, celebrating the year’s best achievements in Food, Fashion, Health, Travel, Sports and Lifestyle programs on Television, in Film, in Online Video, and in Apps, Radio, Podcasts and Photography.

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A Queen In The Kitchen Feat. TG Dei Bambini by Angelica DT

A Queen In The Kitchen Special Edition featuring Angelica DT and her TG dei Bambini. The Neapolitan art of pizza has received the recognition as UNESCO intangible cultural heritage. Learn how to prepare the authentic Italian pizza from Angelica and Neapolitan pizzaiuolo Pasquale, owner of Da Pasquale Restaurant in Beverly Hills (CA)

Please take a moment to LIKE, SHARE, and SUBSCRIBE.  https://www.youtube.com/AlessandraGam

Credits: Ale Gambini (Chef, Author)

Angelica DT (Host)

Maurizio OTTO De Togni (Executive Producer, Music, Director, Video Maker, Editor, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

How To Make Frittelle Di Zucca (Pumpkin Fritters)

Follow this episode of my cooking web series Baking Bread Plus and learn how to prepare a delicious and healthy dessert : Frittelle di Zucca (Pumpkin Fritters).

Did you know that pumpkin flesh is full of Vitamin A, the vitamin that promote sight, heart and lungs? In Italy, pumpkin is the symbol of the city of Mantua (Lombardy region) and the main ingredient  for preparing traditional Mantuan dishes such as pumpkin ravioli and pumpkin gnocchi.

Welcome Fall!

#aqueeninthekitchen #bakingbreadplus #italianfood

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Photo by Ale Gambini – A Queen In The Kitchen

 

INGREDIENTS

4 cups all-purpose flour

1 pinch of salt

7gr active dry yeast

1/4 cup lukewarm water

2 cups pumpkin puree

5.3 ounces (1 container) plain greek yogurt

1 orange juice, freshly squeezed

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated orange zest

1 egg

1 egg yolk

2 tablespoons granulated sugar

1/3 cup whole milk

canola oil, for frying

1 cup granulated sugar + 1 teaspoon cinnamon powder blended together, for dusting

 

DIRECTIONS

In a mixing bowl combine together flour and salt.

Make a well in the center then add the yeast previously proofed with 1/4 cup of lukewarm. Blend briefly.

Add pumpkin puree, greek yogurt, orange juice, lemon and orange zest, one egg, one egg yolk, sugar. Mix together slowly incorporating the milk.

Mix thoroughly until very smooth.

Cover with a kitchen towel and allow to rest for 2 hours.

In a large fraying pan, pour abundant canola oil and heat until it reaches the right temperature for frying.

Dip a stainless steel teaspoon into a glass of cold water than spoon a teaspoon of batter and drop it into the frying pan.

Repeat until all the batter is gone. (Remember to NOT overcrowd the pan while frying).

Let the fritters float into the oil until puff and golden.

Drain with a slotted spoon and place over a plate covered with paper towel.

Enjoy warm, copiously dusted with sugar and cinnamon mixture.

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (Music)
Produced by: BreadLoveAndDreams.com

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.

 

A Queen In The Kitchen: How To Make Watermelon Caprese

 

Everyone knows Caprese, the simple Italian salad, made of fresh mozzarella, tomatoes and basil, that features the Italian flag colors : white, red and green. Follow the new episode of A Queen In The Kitchen and learn how to prepare this surprising version of the traditional caprese because I won’t use tomatoes, but watermelon instead. You’ll only need the freshest ingredients and a melon baller.

Buon Appetito!

…and if you like it, please take a moment to subscribe, share and give us a thumbs up!

 

 

INGREDIENTS

watermelon

fresh ciliegine (cherry size) mozzarella, drained

fresh basil, coarsely chopped

lemon rind

Extra Virgin Olive Oil

salt (if desired)

Tools

melon baller

 

DIRECTIONS

Scoop the watermelon in balls with the help of a melon baller. Set aside.

In a medium bowl, place the watermelon balls, the fresh ciliegine of mozzarella, fresh basil, lemon rind and season with Extra Virgin Olive Olin and salt (if desired).

Give it a nice stir with a spoon.

Enjoy right away or place in the fridge until serving.

 

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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