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Actually Italian
Registrace 19. 01. 2022
Welcome to Actually Italian! I'm Sal and I'm a first-generation Italian American who moved back to the Old Country. I grew up in a very Italian home and learned a lot about how important the food culture of Italy is and how it adds so much quality to life.
I am focused on showing you how to make authentic Italian dishes and not the usual Italian American recipes. I feel like the traditional food in Italy is very misunderstood and is much better than people even realize. By focusing on the regional specialties in Italy, I think you will be surprised by some of the recipes.
If you love Italian food and want to deepen your knowledge then this channel is perfect for you. Make sure to like and subscribe as well as visit my website for the printable recipes.
I hope you enjoy these recipes cooked from the heart!
Sal
I am focused on showing you how to make authentic Italian dishes and not the usual Italian American recipes. I feel like the traditional food in Italy is very misunderstood and is much better than people even realize. By focusing on the regional specialties in Italy, I think you will be surprised by some of the recipes.
If you love Italian food and want to deepen your knowledge then this channel is perfect for you. Make sure to like and subscribe as well as visit my website for the printable recipes.
I hope you enjoy these recipes cooked from the heart!
Sal
Tortellini 101: A Beginner's Guide to Making Filled Pasta
When you are looking to make something special, fresh homemade tortellini are a great idea. It’s sort of a zen thing to make fresh egg pasta dough, roll it out with a pasta machine, and fill it with a combination of meat and parmesan. Topping it with a traditional brown butter and sage sauce and then grating over some amaretti is as unusual as it is delicious!
zhlédnutí: 2 277
Video
Authentic LASAGNA alla Bolognese FROM SCRATCH
zhlédnutí 6KPřed rokem
Although you can make lasagna with no boil pasta, making it from scratch is the way to go. And one of the best lasagna recipes in the world is the one from Bologna, alla bolognese. It’s simple in that it only has four elements. A rich meat ragu sauce, a creamy bechamel, lots of grated parmesan, and fresh pasta made by hand. It’s not as difficult as you think and it makes great pasta for a speci...
Don’t Make Ground Meat Ragu! Try This Instead
zhlédnutí 1,5KPřed rokem
When you are looking for a ragu that pairs with fresh pasta look no further than this Tuscan duck ragu. It’s worth the extra effort since it is an intense ragu that tastes like something special. Paired with fresh pappardelle or tagliatelle in this case and you have a wonderful first course for any special occasion or holiday just like an Italian would make.
Meat Falls off the bone! Roman CODA ALLA VACCINARA
zhlédnutí 2,1KPřed rokem
Coda alla vaccinara is a traditional slow-cooked oxtail stew from the Testaccio neighborhood of Rome. It is the queen of the Italian cucina povera or peasant food and is catching on with lovers of snout-to-tail cooking. If you are craving some comfort food that is rich, decadent, and unctuous then this intensely beefy braise will hit the spot. Serves 6 as first course and entree Prep time: 10 m...
Carbonara: TRADITIONAL vs MICHELIN STAR chef version
zhlédnutí 2,4KPřed rokem
There has been a lot of hype around Luciano Monosilio’s modern version of the Roman classic Carbonara. I decided to see for myself how this Michelin Star chef’s version stacked up against the traditional version. I also wanted to see if it is worth it to try to make this refined version at home using Monograno Felicetti spaghettoni. In this video, I’ll make both and we’ll do a taste test to see...
The Ultimate Italian LENTIL SOUP Recipe
zhlédnutí 6KPřed rokem
Lentils are an essential ingredient in Italian cuisine. They make up a big part of the cucina povera or peasant food in Italian cooking culture. Luckily, with this recipe, it tastes like a soup fit for a king! In this recipe, I will show you how to build layers of flavor to make a rich and hearty lentil stew to get you through the fall and winter. Watch my Boscaiola video: czcams.com/video/IFSR...
Neapolitan FRIED PIZZA: Authentic Italian street food
zhlédnutí 2,4KPřed rokem
Making a Neapolitan pizza fritta at home is a challenge without a pizza oven. However, a great compromise is this fried pizza recipe that will replicate the classic street food in Naples. It’s essentially a fried calzone that is meant to be eaten on the go. In this recipe, we made the two most popular versions. One is a margarita with mozzarella, tomato, and basil. The other is filled with rico...
Cheesy BAKED ZITI: Neapolitan meat lovers baked pasta
zhlédnutí 400Před rokem
Pasta al forno is one of the favorite comfort foods in Italian cuisine. It is the ideal way to use leftovers and clean out the fridge. Today we’re doing it Neapolitan style with some of the elements of a classic Sunday sauce with tender pork shoulder in a rich tomato sauce and meatballs with plenty of cheese. Watch my MEATBALL MASTERCLASS video: czcams.com/video/30ODD1jUd7o/video.html Contents ...
Can you make PESTO out of SQUASH?
zhlédnutí 219Před rokem
Pesto goes way beyond Genovese with basil and pine nuts. To prove it, here is the ultimate Italian fall recipe with roasted squash and walnut pesto for your next pasta dish. Loaded with flavor and easy to make it is the ultimate expression of autumn. It can be made ahead of time and stored in the fridge until you need it. Get STROZZAPRETI pasta shape here: amzn.to/3CuiFMO (affiliate link) Conte...
Pappardelle alla BOSCAIOLA | Porcini mushroom and sausage ragu
zhlédnutí 1,1KPřed rokem
In the fall it doesn’t get much better than a hearty and rustic pasta served with a creamy mushroom ragu. Pappardelle is the pasta of choice for this sausage and wild mushroom sauce. You can use any type of mushroom but if you are lucky enough to get a hold of some fresh porcini or chanterelle mushrooms then that is ideal. Whatever you decide to use, this dish is sure to please with a glass of ...
Tuscan PEPOSO | 500-year-old black pepper braised beef
zhlédnutí 14KPřed rokem
If you want to taste history then making this authentic Tuscan braised beef dish will take you back to the Renaissance in Florence to when they were building Brunelleschi's dome. It’s a bold meat dish that uses an entire bottle of wine and loads of black pepper. Get a TERRACOTTA POT for this recipe here: amzn.to/3iO9TTM (affiliate link) Serves 4 as a main course Prep time: 5 minutes Cook time: ...
This Blew My Mind | Spicy ‘NDUJA and ricotta pasta sauce
zhlédnutí 3KPřed rokem
This traditional Calabrian pasta mixes potently spicy nduja with the creaminess of fresh ricotta. It is seriously one of the top 5 pastas I have ever made. If you love spice then you will be addicted to this sauce made with this unique, spreadable salami. The best part is that it only takes less than 15 minutes to make.
Spaghetti ALLA MARADONA | Aglio, olio & peperoncino with a twist
zhlédnutí 1,1KPřed rokem
Italians are still in love with soccer legend Diego Maradona after all these years. When he played for Napoli, he always ate this pasta and called it his favorite. It’s a great recipe to learn since it uses a technique that helps you make pasta sauce out of anything. It’s a deceptively good pasta that is a quick, weeknight recipe sure to please. Get EXTRA VIRGIN OLIVE OIL: amzn.to/3xu1eKr Serve...
The Official Ragu alla Bolognese | Authentic recipe from Bologna
zhlédnutí 79KPřed rokem
There’s a lot of confusion about what an actual bolognese sauce is. In fact, it’s been that way for a while which is why the Bologna Chamber of Commerce recognizes only one official recipe for ragu alla bolognese. Although there may be plenty of variations, there is only one official recipe. Make it yourself and see if this is how you prefer your ragu meat sauce. Get a PASTA MACHINE to make fre...
Vitello Tonnato | The Italian Roast Beef STANLEY TUCCI Loved In Italy
zhlédnutí 2,1KPřed rokem
In Searching for Italy, Stanley Tucci tried this famous dish from Piemonte. It’s essentially roast beef that’s smothered in a tuna sauce. It may seem like a weird combination but when you cook the tender meat to infuse it with aromatics and then top it with an umami-based mayonnaise it is quite addictive. It makes a perfect antipasto and is very popular in Italy. Contents of this video: 0:00 - ...
Simple Pasta alla Gricia | You only need guanciale, pecorino and pasta!
zhlédnutí 8KPřed rokem
Simple Pasta alla Gricia | You only need guanciale, pecorino and pasta!
3 Italian EGGPLANT Recipes: Caponata, stuffed, and swordfish & eggplant pasta
zhlédnutí 510Před 2 lety
3 Italian EGGPLANT Recipes: Caponata, stuffed, and swordfish & eggplant pasta
Rare Italian Fish Dish: Fried sardines in a sweet and sour onion marinade
zhlédnutí 945Před 2 lety
Rare Italian Fish Dish: Fried sardines in a sweet and sour onion marinade
North vs South: 2 Classic Italian Sauces for Homemade Gnocchi
zhlédnutí 996Před 2 lety
North vs South: 2 Classic Italian Sauces for Homemade Gnocchi
Frutti di Mare with Squid Ink Pasta: How to make an intense seafood sauce
zhlédnutí 11KPřed 2 lety
Frutti di Mare with Squid Ink Pasta: How to make an intense seafood sauce
Quick No Cook Italian Pasta Sauce: Raw tomatoes and olives when it’s too hot to cook
zhlédnutí 574Před 2 lety
Quick No Cook Italian Pasta Sauce: Raw tomatoes and olives when it’s too hot to cook
Ultimate Risotto Tutorial Step by Step: Italian hacks for creamy & rich risotto
zhlédnutí 457Před 2 lety
Ultimate Risotto Tutorial Step by Step: Italian hacks for creamy & rich risotto
Easy Eggplant Pasta (alla Norma): How to make the Sicilian classic
zhlédnutí 696Před 2 lety
Easy Eggplant Pasta (alla Norma): How to make the Sicilian classic
Cook FRITTATA Like an Italian (Secret Ingredient!): How Italians cook eggs
zhlédnutí 514Před 2 lety
Cook FRITTATA Like an Italian (Secret Ingredient!): How Italians cook eggs
Meatball Masterclass: Hacks for the best meatballs
zhlédnutí 1,3KPřed 2 lety
Meatball Masterclass: Hacks for the best meatballs
Tender Stuffed Calamari (Sicilian Style): Baked in a tomato sauce with olives
zhlédnutí 32KPřed 2 lety
Tender Stuffed Calamari (Sicilian Style): Baked in a tomato sauce with olives
Baked Cannelloni (Family Favorite) with Ricotta, Sausage, and Chard
zhlédnutí 1,4KPřed 2 lety
Baked Cannelloni (Family Favorite) with Ricotta, Sausage, and Chard
Spaghetti with Tuna (Pantry Pasta): A Sicilian umami bomb
zhlédnutí 13KPřed 2 lety
Spaghetti with Tuna (Pantry Pasta): A Sicilian umami bomb
How To Make (Foolproof) Cacio e Pepe: Step By Step Recipe
zhlédnutí 5KPřed 2 lety
How To Make (Foolproof) Cacio e Pepe: Step By Step Recipe
Cheesy Italian Potato Croquettes (Panzerotti): Fried finger food perfection
zhlédnutí 911Před 2 lety
Cheesy Italian Potato Croquettes (Panzerotti): Fried finger food perfection
Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours
Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours
Iascia perdere !!! consiglio da bolognese!!!!! Tu non sai nemmeno da dove si comincia
Bella Italia ❤💚🤍 best pasta
Twice baked. You know nothing. 😂 NOT COOKED
Looks authentic and really delicious. I'd like to taste it! Thanks, for sharing the right way.
would love to hear about what you are serving with it.
Tomato, wrong ingredient.
Yes pasata goes in a true bolognese ? And milk? I’ve met so many Italians say this bolognese is wrong and there’s no tomatoe or no milk. I’m half neopolitan and my cousins in bologna make the bolognese this way.
@@Selahattinsuleiman I stick to the original recipe created by the 19th Century Italian gentleman, who came up with the ingredients. His name escapes me, a posh chap he was. Judging by your name, which is Suleiman, you're not exactly Italian, are you? So I don't give a flying poke about your tomato 'bolognese'.
No No chicken stock!
NE Italy as well, province PN. Enjoying your content!! Grazie mille
HAY , your recipe is bull shit ! how much flour & how much sugar ? don't be dumb
280 and 150, do you even know how to read the description? Dont be dumb
Very nice job, concise and well explained. Bolognese is the most corrupted term in Italian cooking.
There is only 1 official recipe by the Bologna chamber of commerce, but one should wonder how that recipe was singled out. Ragouts that were the precursor to ragu alla Bolognese are numerous. For example. Pelegrino Artusi's recipe is different from this and other recipes using tomato.
Rabbits are more expensive than chicken where I live - definitely not a peasant food lol
Hello ! How many slices of bacon ? Thank you. 👍🌞🌠🌎
no way there is chicken stock in the original recipe
Wow! looks fabulous, I really want to make this. Fantastic video!!!
I like my tripe firm a bit . Not soft It’s soft when your purchase cooked or pre boiled ,a good test tripe must be row when you buy And cook slow in a peeled tomato sauce I cut to piece then put some red wine to evaporate for while in the pot lid on remove the juice from the tripe drain any liquid prior add onion oil and cook till onion soft then add tomatoes peeled basil salt let cook till reach you prefer time to cook Delicious yummy
_"Its not easy to eat rabbit."_ Yeah it is... 😂
Nice recipe.
You can use a pastry bag to fill the squid. Or a plastic gallon size zip lock bag and snip a corner and use as a pastry bag.
Очень вкусные!!! Для меня самые самые!!! И мужу понравились!!!
What is passata?
Tomato Puree
It is tomato puree. 😊
I do this recipe over and over again! It is delicious!!!! Thanks for sharing!
Could you please have North American measurements such as (cups, ounces, etc) wonderful recipe.👍
Excellent post. My only quibble is that rabbit doesn't taste like chicken. It tastes like rabbit. A delicate and sweet meat that's worth the extra few bucks it costs.
Thank you for posting this Sal. I will prepare this for dinner tonight.i have done this before with rice. I note your comments about cooking squid very quickly in other recipes but in NZ the squid is like a tyre even after a min or two. I don't have this problem with Squid in Australia.???? It's a mystery to me😊
Pentole Agnelli finishing pan?
Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.
Can I use parmesan cheese
We LIKE rabbit! This is a fine presentation. I have some especially raised rabbit cuts coming tomorrow.
Quick question. after browning and cooking the ground beef, do you drain any of the fat from pan ?
What an easy recipe to make biscotti no mess and no stickiness. I like that the dough can be rolled out and not spoon it on the cookie sheet. I can’t wait to make them.
Love your channel and content. Enthusiastic supporter. Excellent work on the authenticity of the dishes. My mother was born in Bologna and my grandfather was a Bolognese restauranteur and I appreciate the accuracy you have shown with the recipes. One other thing, I am an Italian speaker having lived in Milan when I was a child and worked there professionally as an adult. I am Australian however and I have noticed how Americans typically mis-pronounce Parmesan Cheese. In Italian it's parmigiano reggiano and in English it's simply parmesan cheese or just parmesan. I notice that Americans typically pronounce it as par-me-jian. In Italian there is no "ge" sound like in "garage". That is more of a French sound. In Italian it's pronounced with a hard "g" like in "just" (don't shoot me I know there is a bit of a contradiction here with "j" and "g"). Also it's not truncated. You could get away with just saying parmigiano for the completely authentic experience. Otherwise perfect presentation. Sorry about the parmesan comment.
My neighbor Patsy(Pascual) and his wife Carmella always asked me to try their Tripe but when they told me it was cow's stomach I just couldn't. Smelled great.
The interesting thing about the first known version of maccheroni alla bolognese recorded by Pellegrino Artusi is that it does in fact not contain tomatoes. So many people think that tomato is an essential ingredient in Bolognese, but it is not included in more traditional style Bologneses even to this day, although quite ubiquitous.
Looks Delicious!!🙏🏻🙏🏻🙏🏻😁😁😁 9:50 9:54 9:56
Where's the white wine? I always brown the stuffed squid in olive oil, to them I add some good white wine, then basil, tomatoes, olives a little pepperoncini, etc...transfer skillet to preheated oven to finish. It's always better with the wine. I also add anchovies and parsley to the stuffing.
This looks delcious
What a sacrilage statement about Rabbit tasting like chicken ???? Have you really tasted it yourself ? You shouldn't have served it with ketchup! 😜
What is 0 flour
Perhaps it's difficult for Americans, but rest assured! The rest of the world has no trouble at all🤦🏻♀️🙄...p.s. its a staple in Spain and Greece too.
As a (acquired) ligurian myself, I have to say this is exactly how it's commonly done here in Genova. Some recipes may slightly differ, everyone has his own "secrets" of sorts
great recipe, Sal. My Neopolitan grandparents and mother used to cook it when i was very young but i don't remember how it was done. As i got older i came to enjoy the more tomato based recipes - spain/rome/france. Tripe is still, in general, frowned upon in England as it has too many negative associations - i find that a real shame because it is a very enjoyable food. David from UK
Two hours on the stove!? Jeeze
Your right it should be 4 hours
If I do this for dinner with friends should I add any sides or appetizer or salad before?
you could make some antipasto and dessert or if you are feeling french a light salad after the pasta
Complimenti ingredienti ed eseguzione perfetti. Mi sono iscritta
Hi Mate.. I'm a pretty famous Italian Chef.. please make sure to publish real recipes or personal tastes... in different videos.Thanks 🙏🙏
Tasty, but definitely not a date night meal!👃😷
So good!