Chef Matteo Carboni from the Academia Barilla Culinary School tells us everything about the Italian Gorgonzola cheese, with Chef tips on how to serve it. More gourmet recipes at our web site: www.academiabarilla.com
2008-12-23T08:40:22.000Z
A segment of the documentary "And they came to Chicago: the Italian-American legacy" produced by Modo Media www.modomedia.com. The video segment features Academia Barilla Italian Culinary Specialist Mario Rizzotti guiding through a video tasting session of Italian extra-virgin olive oil. Find out more about Academia Barilla and the Italian food and culinary culture at our web site: www.academiabarilla.com
2007-08-15T18:39:17.000Z
We are almost at the end of the Pastry session on this video, grabbed live at the Academia Barilla Culinary School in Parma, Italy. see also the other parts of this video to discover Chefs' secrets in Pastry making!
2007-01-30T18:46:46.000Z
Et voila' - look how beautiful are those Italian gourmet desserts, ready to be catered to a VIP party in Parma, Italy by Academia barilla's Executive Chef Nicola Bindini and his Pastry lab students from Academia Barilla's Culinary school in Parma, Italy.
2007-01-30T18:51:03.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School preparing a Strawberry Chantilly Millefoglie as Mother's Day dessert. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com For discover this recipe www.academiabarilla.com
2008-05-11T21:04:35.000Z
It's surprisingly easy to prepare a rack of lamb for your next dinner party. Watch how to trim, marinate, roast and serve a stunning rack of lamb. Rack of lamb recipes from CanadianLiving.com: www.canadianliving.com www.canadianliving.com www.canadianliving.com www.canadianliving.com
2007-12-05T21:45:21.000Z
Chef Matteo Carboni from Academia Barilla Culinary School show us ho to prepare a fresh and healthy sauce for pasta. Chose the seasonal vegetables, discover how to cook and how to realize an amazing vegetable pasta dish. Enjoy and taste all the flavors of the spring and of its fresh products. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com For print this recipe: www.academiabarilla.com
2010-04-20T09:25:54.000Z
Welcome to the Academia Barilla cooking class. Today we share with you some action straight out of our Pastry Lab. Our Executive Chef Nicola Bindini and his team of students are engaged in the creation of three variations of a yummy dessert.
2007-01-30T11:49:49.000Z
Learn how to add the crust mixture to a delicious rack of lamb recipe from an expert chef in this free cooking video on making your own roasted rack of lamb. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis
2008-02-10T00:19:00.000Z
Risotto, discover with us this typical Italian way of cooking the rice. Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to prepare the Risotto with gorgonzola cheese. For more Italian food recipes visit Academias web site www.academiabarilla.com For print this recipe www.academiabarilla.com
2009-02-24T13:52:14.000Z
Pinot Noir (Lamb) Demi Glace The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-E: Lamb Demi Glace ½ tsp good Olive Oil At least 24 ounces lamb Trimmings (Can add some beef to make weight) 12 ounces best available Pinor Nior Wine 2 quarts Clear Cold Water 1 Vidalia onion split in half 1 small head celery, rough chop 1 bag baby carrots (12 oz) 2 clove garlic 2 sprig thyme Few Sprigs Parsley (Flat) 1 sprig rosemary Several peppercorns 2 bay leaves Several Juniper berries 3-4 Tsp arrowroot 1 Tsp whole butter (I said Butter! NO substitutions, dammit!) Salt & pepper to taste Grease a half sheet pan (or large cookie sheet- NOT TEFLON COATED) with olive oil. Press onion halves into pan, cut-side down. Arrange lamb scraps & trimmings around pan- fattier pieces place fat side down against pan. Cover meat with carrots, celery Put garlic cloves in a corner- on pan surface ROAST at high heat for 40-60 minutes, until onions caramelize, veggies are dark, dark brown, and meat has crisped (border-line burnt) CAREFULLY drain grease from pan. Scrape contents of pan into 6 qt stock pot (or larger) Place pan on the fire, deglaze pan with wine, gently scraping all bits off pan bottom with spatula- Add wine/pan mix to stock pot If pan is not clean douse with water, and continue to scrape off roasted bits into stock pot- then add remainder of water into pot Add bay leaf, peppercorns, thyme, rosemary, Parsley, juniper berries to stock (Make a Bouquet Garni- if you want to get all ...
2009-08-10T00:52:38.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School shares with us all the culinary steps and Chef tips on how to prepare an Italian traditional pasta dish (garganelli) using fava beans (also called broad beans). For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com For print this recipe www.academiabarilla.com
2008-05-21T06:14:00.000Z
This video illustrates multiple ways to serve an artichoke.
2007-11-26T17:14:25.000Z
Exploring Academia Barilla Culinary School - Chef Matteo Carboni introduces us to the training kitchen of the culinary school, introducing to basic Chef and pasta making tools. For more recipes, chef tips, and Italian culinary news visit our web site: www.academiabarilla.com
2008-06-06T08:20:37.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School tells us about Italian varieties in table grapes, and their use in Italian cuisine. For more Italian food recipes visit the Academia Barilla web site: www.academiabarilla.com
2008-12-23T08:07:30.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to make a strawberry mousse. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com For print this recipe: www.academiabarilla.com
2008-06-27T14:16:58.000Z
As seen on Season 4 of ABC'c The Bachelorette, Chef Robert Fair of The Guys Guide shows you how to cook an impressive dish of Rack-of-Lamb. You can see other recipes at: www.theguysguide.tv
2008-05-17T23:57:24.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to make fresh pasta from dough, using traditional Italian pasta tools. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com
2008-04-22T14:32:51.000Z
Chef Marcus Samuelsson demonstrates easy step-by-step recipe for Rack of Lamb.
2009-03-25T14:00:29.000Z
I show you one of many ways to prepare an artichoke, this is how I prepare large artichokes that are called "LONG STEM" I made this video for Boomerchick55 (Cyndi). The long stem artichokes have larger edible "meat" portions both on the leaves as well as a larger heart and you can eat the center of the stem as it is an extension of the hearts meat! Hope you enjoy the video....I prepare them a few times a week for NutCheese (Kelley). Anyone visiting San Francisco send me a message and maybe I can have you over for an artichoke! ciao Reynaldo
2007-06-09T07:51:10.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to prepare an easy Mediterranean antipasto: eggplant and prosciutto rolls. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com For print this recipe www.academiabarilla.com
2008-03-30T23:06:43.000Z
Rack of Lamb from Trader Joe's, with artichokes and kale from the garden.
2009-08-14T04:35:40.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School shows us in this video recipe how to make a Sicilian dish, Caponata, which he pairs with a seared tuna steak. For more Italian food recipes visit Academia Barilla's web site: www.academiabarilla.com For print this recipe www.academiabarilla.com
2008-08-12T06:42:32.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to properly clean a cabbage / cauliflower, and gives a couple of tips on cooking it. For more Chef tips, recipes and culinary news visit our web site: www.academiabarilla.com
2008-01-29T13:09:11.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to make fresh pasta using simple ingredients: flour, eggs and water. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com
2008-04-22T04:13:03.000Z
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