Want to learn the secret to Giada De Laurentiis’ fettuccine alfredo? Look no further. In this short Every Day Italian video, Giada reveals that low and slow cooking is the secret to this perfect pasta dish. She shows how to make this rich velvety sauce infused with fresh ingredients while avoiding curdling.
Learn to make Giada De Laurentiis’ Osso Buco in this Every Day Italian video. She shows how to tie, braise and simmer veal shanks so as not to boil the flavors out of the meat. Giada demonstrates how to chop the three primary ingredients for the mirepoix base. She also elaborates on how to make a bouquet garni or herb combination which is used to add to the heighten the flavor. Additionally, she describes adding tomato paste to thicken the base. Finally, Giada notes that adding a delicate white wine will not overpower the juicy creamy flavor of the dish.
In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Just brown the bread in a sauce pan for approximately 10 minutes. Wisk the ingredients for the vinaigrette together. In a larger bowl mix vegetables, basil and capers. Add vinaigrette and bread cubes to the salad. Season it to your taste. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Giada starts by showing how to butterfly a chicken breast. She seasons the divided chicken breasts with salt and fresh ground black pepper before dredging them in all-purpose flour until lightly coated. Giada adds extra virgin olive oil and a couple tablespoons of butter to a pan set over medium-high heat. When the butter is melted the pan is ready for the chicken to be added. The thinly sliced breasts will cook in about four to five minutes. For the piccata sauce, Giada mixes a cup of low-sodium chicken stock with the juice of a whole lemon and rinsed-off capers. She pulls the chicken breasts out of the pan, then adds the sauce mixture to the pan and scrapes up all the bits, which is called deglazing. She adds the chicken to the sauce, where the flour from the coating will help thicken it. Giada again removes the chicken from the pan and adds two more tablespoons of butter to the pan. Finally, she pours the sauce over the chicken.
In this Food 911 video, Tyler Florence shows his take on Chicken Marsala. Follow these quick easy steps and you'll create this delicious dish in no time. Cut chicken cutlets in half. Cover with plastic wrap and flatten with meat mallet. Dredge chicken in seasoned flour. Sauté the prosciutto. Add Cremini mushrooms. Let cook until they are a caramel color. Add Marsala and a high-quality organic chicken stock. Let chicken cutlets simmer in the sauce. Add fresh parsley.
Bobby Flay shares his recipe for Chicken Parmigiana. He begins by placing a skinless boneless chicken breast in plastic wrap and hitting it with a tenderizer to flatten it to about a half inch. He seasons the chicken with salt and pepper. Bobby explains that his “assembly line” station has a bowl each of all-purpose flour, beaten egg and panko breadcrumbs, all of which he’s seasoned with salt and pepper. He first coats the chicken in the flour, then the egg and finally the breadcrumbs. He adds oil to a pan and places the chicken in to saute until it’s brown and crisp on both sides. Once the chicken is browned, it’s placed on a sheet pan. Bobby covers it with tomato sauce, slices of fresh mozzarella, salt and pepper, and Parmesan cheese. He bakes it in the oven until the chicken is cooked through and the cheese is melted.