TriggTube | @TriggTube

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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Saving money has never been easier...

Just kidding. Couldn't have done it without Drevos
https://drevos-international.com/?utm_source=triggtube


Smoked Salmon (aka Nova Lox)
1. Buy a huge piece of salmon and cure it in a mix of 2 parts salt and 1 part brown sugar with a pinch of optional dill. I used about 5% of the total salmon weight in total curing mix.

2. Wrap it in plastic wrap and put it in the fridge on a baking tray for two days. Make sure to use a tray with a lip because it will probably leak some.

3. Rinse with water and pat fully dry before smoking for 2 hours below 80 degrees Farenheit.

4. Then just eat it however you'd like. You can also slice it thin and store in the fridge between parchment paper sheets. It thaws wonderfully.

#cooking #smokedmeat #lox #salmon #barbeque

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Your knife is truly the most important tool in the kitchen, and even though many knives are made with "dishwasher safe" materials, it's really the fine edge that you should be concerned with. When putting them in the dishwasher, they get banged around, dulling that fine edge. That's why I love partnering with @Zwilling_usa for educational videos like this. They have been making fantastic knives out of the best materials for almost 300 years, so I always have an edge that I can count on. The Zwilling Pro I used in this video is made of German stainless steel and is definitely the knife that I use in most of my videos because it is sharp enough to cut smoothly, but durable enough to be left dirty for an hour or so while I get distracted by my next shot. Haha. The curved bolster gives you that extra bit of control when using a pinch grip, which makes a big difference. If you're looking to invest in practical kitchen tools, the Zwilling Pro is one I'd recommend. Find the link in my bio for more details.

#ad #zwilling #cooking #knives #foodscience

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