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How Should You Store Parmesan Cheese?

This video took a while, but I have now finally finished the Parmesan cheese series. It'll be another year before I finish all the cheese though. I'm so glad I bought the half wheel and not the full one. Haha

#cheese #italianfood #parmigiano #cheeselover #foodscience

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If you want a nice photo with the duomo in the back, the name of the coffee shop is Toscanino and it's on the top floor of La Rinascente mall at Piazza Della Reppublica.

But seriously... you should also enjoy an aperitivo at Enoteca Vigna Nuova and spend a night making pasta with The Accidental Tourist. Both HIGHly recommended.

#florencetravel #italy #florence #europe

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Before you travel to Florence...

If you want to get outside the city, this place fills up quickly, but check out @accidentaltourist_ for some pasta classes, wine tours, and overnights in the Tuscan hills.

Florentine steak and great local dishes are all around, but my fave spots are definitely @ituscani and @osteriadelcinghialebianco ... the Florentine steak meatballs at I'Tuscani are a TOP 3 dish in the city. Amazing. Vin Santo is an awesome local dessert, and pappa al pomodoro is a nice local tomato soup.

And if you insist on Antico Vinaio, the train station serves the same sandwiches without a line. But truly EVERY shop I've been to has been amazing. It's much more about ordering the right sandwich than choosing the right restaurant. I recommend stracciatella as a topping.

Safe and happy travels!

#florence #italy #travel #summervacation

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3 Michelin Star Carbonara WITH CREAM
-By Gualtiero Marchesi

-Recipe for 4ppl-
320g Spaghetti
80g Sliced Guanciale
250ml Heavy Cream
2 Egg Yolks
20g Pecorino Romano
10g Butter

- Mix the eggs, cheese, pepper and cream in a bowl
-Fry the guanciale and butter in a pan until crispy
-Cook the pasta till al dente and then combine everything EXCEPT the guanciale in a large pan off the heat and toss till combined.
-Serve with the crispy guanciale on top

#carbonara #michelin #italianfood #cooking #pasta

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This was such a fun experiment that I've been dying to do, and I finally could thanks to@Drevos_International

https://drevos-international.com/?utm_source=triggtube

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Everything you need to know about bell peppers. And if you watch closely, also how to cut bell peppers.

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Steak knives are for steak....

Unless you're an 80 year old grandma who has been using the same steak knife for decades, your prep in the kitchen will be a lot safer and easier if you use a chef's knife instead. This 5.5 inch Four Star Fine Edge Prep Knife from @zwilling_usa is a perfect choice for someone who gets too intimidated by or doesn't yet know how to safely handle an 8 or 10 inch chef’s knife. So if you are a new cook or just looking for a sharp knife with extra precision, then don’t miss this limited-time 60% off sale for this knife using the link in my profile.

#zwilling1731 #knives #cooking #ad

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Sometimes I feel like carbonara...

As the great grandchild of immigrants, I never felt entitled to Italian Citizenship, but it felt great to be welcomed by my ancestors' country. We are all on this Earth together, so the more love the better and the more carbonara the better.

Recipe for 2 People

Ingredients:
180g Bucatini
20g Grana Padano (Sub: Parmesan)
40g Pecorino Romano
1g (8-12 Whole Peppercorns)
100g Guanciale
2 Yolks
1 Whole Egg

Steps:
For MAXIMUM EFFICIENCY for this dish, I’ve included some of the PREP steps that can be done during cooking. If it’s your first time making this dish or you like taking your time, you can do all of the steps labelled PREP before cooking.

Start heating a pot of lightly salted water. The sauce is already pretty salty.
PREP your guanciale by removing the outer layer and slicing into small 1cm blocks.
Fry the guanciale on LOW, allowing the fat to render and the fat to turn translucent.
Once there is a bit of grease in the pan, add your whole peppercorns and toast for 1 minute.
Remove the peppercorns and continue frying the guanciale until golden brown. Then remove from the heat and set aside.
By now, your pasta water has probably reached a boil, add your pasta and cook until 1 minute shy of al dente.
PREP your sauce in a large heatproof bowl by separating your egg yolks, grating your cheese, and grinding the pepper.
After the pasta has cooked for about 5 minutes, add a spoonful of the starchy pasta water to your sauce bowl. Make sure to stir while slowly adding the water OR use a serving dish to cool the pasta water before adding it.
OPTIONAL: Add some or all of the guanciale grease to your sauce bowl. I like adding it all, but I LOVE the taste of guanciale. It’s a strong flavor, so taste to make sure you like it first.
When the pasta is done, add it to your sauce bowl and mix everything vigorously over the steamy pasta pot. Continue mixing until the sauce thickens up, then add some pasta water to thin the sauce to your liking.

#carbonara #italianfood #pasta

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Sometimes I feel like carbonara...

As the great grandchild of immigrants, I never felt entitled to Italian Citizenship, but it felt great to be welcomed by my ancestors' country. We are all on this Earth together, so the more love the better and the more carbonara the better.

Recipe for 2 People

Ingredients:
180g Bucatini
20g Grana Padano (Sub: Parmesan)
40g Pecorino Romano
1g (8-12 Whole Peppercorns)
100g Guanciale
2 Yolks
1 Whole Egg

Steps:
For MAXIMUM EFFICIENCY for this dish, I’ve included some of the PREP steps that can be done during cooking. If it’s your first time making this dish or you like taking your time, you can do all of the steps labelled PREP before cooking.

Start heating a pot of lightly salted water. The sauce is already pretty salty.
PREP your guanciale by removing the outer layer and slicing into small 1cm blocks.
Fry the guanciale on LOW, allowing the fat to render and the fat to turn translucent.
Once there is a bit of grease in the pan, add your whole peppercorns and toast for 1 minute.
Remove the peppercorns and continue frying the guanciale until golden brown. Then remove from the heat and set aside.
By now, your pasta water has probably reached a boil, add your pasta and cook until 1 minute shy of al dente.
PREP your sauce in a large heatproof bowl by separating your egg yolks, grating your cheese, and grinding the pepper.
After the pasta has cooked for about 5 minutes, add a spoonful of the starchy pasta water to your sauce bowl. Make sure to stir while slowly adding the water OR use a serving dish to cool the pasta water before adding it.
OPTIONAL: Add some or all of the guanciale grease to your sauce bowl. I like adding it all, but I LOVE the taste of guanciale. It’s a strong flavor, so taste to make sure you like it first.
When the pasta is done, add it to your sauce bowl and mix everything vigorously over the steamy pasta pot. Continue mixing until the sauce thickens up, then add some pasta water to thin the sauce to your liking.

#carbonara #italianfood #pasta

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