Tag: YouTube

Pasta queens: Italian grandmothers conquer YouTube – Italian Cuisine

Pasta queens: Italian grandmothers conquer YouTube


On the occasion of World Pasta Day we decided to go into web videos, looking for grandmothers specialized in tagliatelle, maccheroncini and lasagne

The sound of the sizzling sauté comes straight from the kitchen, heralding the tastiest of sauces. Meanwhile, the white dots of the flour escape from the wooden pastry board, and are joined in a thin veil that covers the dining room table, right next to the pastry machine. And we, who adore this show of tradition and skill, begin to anticipate lunch, sure that sooner or later the fateful, inevitable sentence will come: "Take another dish, because you have eaten little and see you skinny". Needless to turn around too much: no one in the kitchen is able to give us the same emotions – and the same flavors – of grandmothers. And we at "La Cucina Italiana", who make them the protagonists of our magazine every month, bringing their stories and recipes to the newsstands, we know very well.

But even the most technological know it to perfection, that to find the secrets of the perfect lasagna they usually turn to that gigantic video library that is YouTube. Yes, because more and more grandmothers – Italian, of course, but not only – are now on the verge of becoming real web stars thanks to their own video recipes. And so today, on the occasion of World Pasta Day, the world day that celebrates the wonders of tagliatelle, penne and spaghetti, we decided to go into the colorful world of the Internet, in search of the grandmothers-youtuber most popular on the planet. Because yes, today the most secret recipes can also be handed down through an online video.

Here then are the irresistible protagonists of Pasta Grannies, the project inaugurated by Vicky Bennison which resumes – and translates into English – some very expert Italian ladies struggling with their own pasta-based specialties. From Maremma tortelli to fettuccine with ragù, passing from an abundant plate of homemade bigoli. And while grandmother Cesaria tells us how to prepare the Sardinian lorighittas, grandmother Rosa from Tuscany replicates with the recipe of the gross pastry. Result? Nearly 430 thousand users subscribed to the YouTube channel, ready to carefully study the advice of these queens of the Italian cuisine.

Meanwhile, grandmother Maria and granddaughter Federica – together with the other family members – are full of consents in Italian with the channel Grandmother's recipes: also in this case there is no lack of carbohydrates, including pasta and potatoes, ziti with meat sauce and the inevitable orecchiette with turnip tops. A tribute to the Apulian traditions that brings together almost 94 thousand members.

Even grandparents, however, want their share of web popularity. And so here is all the sympathy of Mimmo Corcione, which directly from the stoves of its own kitchen passionately tells the specialties of Campania cuisine, including spaghetti with green tomatoes and macaroni with squid tentacles. Until you arrive overseas, where the videos of Rossella's Cooking with Nonna they stage the amusing curtains of an Italian-American family: where not, the words in English do not always come out perfectly to the lady, unlike her tasty proposals based on ziti, rigatoni and spaghetti.

Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines

Before all you cardiologists out there start a petition
drive to have my channel removed from YouTube, let me add the following
disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no
more than twice a year. 

Okay, now that we got that out of the way, I can go
ahead and tell you that this is, in my humble opinion, the greatest,
special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.


And yes, as unreasonable as it sounds, you do need bourbon
to make bourbon-glazed carrots. What happens if you just make this recipe and
use water instead of the whiskey? You get glazed carrots. Close, but no cigar.
By the way, in related news, bourbon also pairs very well with cigars. Anyway,
if you’re looking for a stellar, and very shiny vegetable side dish for your
Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!


Ingredients for 6-8 Portions:
1 stick (4-oz) butter
2 or 3 pounds carrots, peeled, cut into equal-sized pieces
1/2 to 1 tsp fine salt, or to taste
1/2 cup bourbon or any kind of whiskey
1/3 cup brown sugar
freshly ground black pepper and cayenne to taste
fresh thyme leaves to garnish, optional

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.


Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!


Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!


Ingredients for 16 Pumpkin Cinnamon Rolls:
(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast
1/4 cup very warm water (about 100-105 degrees F.)
1/2 tsp white sugar
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup heavy cream (can sub milk, but cream is better)
1 tsp fine salt
1/4 cup melted butter
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)
1 large egg
1/4 cup granulated sugar
4 1/4 cups all purpose flour (divided), or as needed 
 (add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)
*knead for at least 6-7 minutes

For the filling:
5 tbsp melted butter, brushed on rolled dough
3/4 cup packed brown sugar
1/4 cup of granulated sugar
2 tbsp ground cinnamon

*For the glaze:
1/4 cup room temperature cream cheese
1 cup powdered sugar
1/4 cup milk, or as needed
1/4 tsp vanilla extract, optional
*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency
1/4 cup toasted pumpkin seeds to garnish

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