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Gabriele Corcos

  • EV Presentation Trailer

    736 views 7 months ago
    Here is a collection of clips from our show Extra Virgin!
    Show airs on Cooking Channel (US) and Food Network (International), follow our culinary adventures between the US and Italy, and make sure to check out our first cook book, set to be released on May 3rd, 2014. Be Tuscan!!! Show less
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  • Ep# 11 - Pasta e Fagioli Play

    Debi and I are finally back in front of our stove....and both in front of the camera. Today we are, once again, celebrating the Tuscan Farmers' Food, serving you a very traditional "Pasta and Fagioli" soup. Only a few ingredients are necessary to achieve a great taste...so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING! Serves: 6 Prep time: 10 minutes (plus the time to soak the beans) Cook time: 40 minutes Ingredients: 1 Lb Dark Kidney Beans 1 Lb Pork Ribs ¾ Lb of pasta (better if large, like rigatoni) 8 Cups of water 3 Cloves of Garlic 2 handfuls of Rosemary 8 Oz. Pelati Salt, Pepper, Extra Virgin Olive oil Preparation: Rinse well the beans and Soak them overnight. Bring your 8 cups of water to a boil, add the beans, stir well, and cook for about 40 minutes. Broil the pork ribs in the oven. Season them with some salt and pepper, cut them apart and lay them on a large tray and put them in the oven...you should settle for nothing less than a nice golden brown crispy skin. In a non stick pan saute' the garlic and the rosemary in about 2 tbs of Olive Oil. When the beans are cooked, take them out of the water and puree them, and then put them back into the pan; save some beans intact, it will help the look and the texture of the soup. Add the garlic and the rosemary, along with the oil you sautéed them in, the 8 Oz. of Pelati and the broiled ribs. Add salt and pepper to your likings. Stir well every 5 minutes, for about 20 minutes. Give a chance to the tomatoes to brake, get into the sauce, and then be patient while the soup starts thickening. In a pot of salted water, cook the pasta, and rinse it with a sprinkle of cold tap water, right after you drain it. Put it into a large bowl, add some oil and stir well; this will help the pasta stop cooking and stay separated, ready whenever you are, to be added to the soup. When the beans are ready serve them in individual bowls (with or without adding the meat, depending on your taste or your guests&rsquo, add some pasta, sprinkle with pepper and some extra virgin olive oil. Parmesan cheese is always an option, even if in this case not really my favorite...still worth trying, I guess. Buon Appetito. Debi & Gabriele
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  • Ep #02 - Sausage and Spicy Kidney Beans with Cherry Tomatoes Play

    Sausage and "Fagioli all'Uccelletta" (spicy kidney beans in fresh tomato sauce). www.underthetuscangun.com Recipe for Sausage with "Fagioli all'Uccelletta" (spicy kidney beans in fresh tomato sauce) Ingredients: 8 Sausages (pork or turkey). 1 Lb of cherry tomatoes. 2 cans (15oz) of cannellini beans 5 cloves of garlic 3 hot red pepper 5 bay leaves 2 handfuls of parsley salt, pepper, olive oil Serves: 6 Prep. Time: 10 minutes Cooking Time: 30/40 Minutes Getting ready with your ingredients. is very important and it is of great help in order to be on a time schedule. Wash the tomatoes and the parsley, then chop them. Rinse the beans, peel the garlic and pull your pan out. Cooking your dish. Put your sausages into the oven, and start broiling them. Start sauteing the garlic in the pan with a couple of tablespoons of olive oil on a high medium flame, and when they are getting a nice golden color add the chopped tomatoes...add salt, pepper, and the red pepper. Stir well for a couple of minutes , then lower the flame a bit, cover your pan with a lid and let it cook for about ten minutes. Check the sausages & flip them. When the sauce starts to get thicker add the cannellini beans and the bay leaves, stir well and let simmer for a final ten minutes. The sausages should be ready by now, take them out of the oven and put them in the pan with the beans and the tomatoes. Cut your sausages in half and add them to the sauce...let them cook on a medium flame for about 15-20 minutes...if you think your meat is not cooked enough, and the sauce is getting too thick and dry, you can add a little bit of water. This is a classic Trattoria dish...arm yourself with appetite and a good bread for your final scarpetta!!! Goes Well With... Since this dish is a little bit on the heavy side I wouldn't recommend to go any further than a nice fresh salad. Tips... This dish is very good when it's very hot...pepper hot...a glass of Chianti and a good loaf of bread are a must!!! If you have leftovers sausages from last night barbecue, or some fried chicken sitting in your fridge this is the recipe for you. Buon Appetito, Debi & Gabriele
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  • Ep #07 - Wake and Bake! Frittata, Fruit Salad, Cake! Play

    A good Sunday breakfast menu would be: Spinach Frittata, Berries Fruit Salad, a great cake...to be enjoyed with the second round of coffee. Kids will happily eat eggs with vegetables and all the fruit you might want/need to shove into their faces, before they actually get to enjoy a fabulous organic cake. FRITTATA Ingredients: 8 Brown grade AA eggs 2 Tbsp of fresh grated parmesan 1 Tbsp of butter 1/4 Cup of whole milk Salt and Pepper Brake the eggs in a bowl. Add the Parmesan, the Milk, Salt and Pepper. Mix well all the ingredients...using a fork is the best...use your wrist! In a large non stick pan, melt the butter on a low flame....melt it, do not bring it to a boil... When the butter is melted and well spread into the pan, and your eggs are properly mixed, ...it's time to check the fridge...are there any left overs you would like to add to your frittata? If so, add them directly into the bowl, mix it up well and cook. If you intend to saute' some vegetables from scratch, before you actually make your frittata (like I did in this episode), make sure you take them off the stove and mix them with the eggs before you put them back into the pan. Pour the eggs into the pan, and cover with a lid. On a medium low flame (more on the low side to prevent burning the bottom), your frittata should be ready in about ten minutes. When ready, take the lid off and let it rest for a few minutes, then gently slide the frittata on a serving plate...do not cut in the pan, unless you are using a wood knife, you will destroy the non stick layer. BERRIES FRUIT SALAD Ingredients: I do not do weight on this...I go to the store and I get their regular berries plastic little boxes. To serve 4, and possibly have some left overs I buy four boxes, one for each berry. Three Oranges and a Lemon...more or less, and some Pinoli Nuts if you like them, some fresh Mint is a great final touch. Wash the berries, squash your citrus, add the Pinoli and the Mint, shake well and put it in the fridge CAKE Ingredients: 1 box of Dr Oetker Organic Vanilla Cake (requires: 2/3 cup of milk, 1/2 cup of vegetable oil and 3 eggs) 1 egg, I add it to the mix for extra fluff! 1 bar of 85% fine Chocolate 2 Ounces of Walnuts...about... Butter your pan and preheat the oven. Get the Blender together. Follow all the instruction in the box and prepare the base for the cake. In the microwave melt your bar of chocolate, adding some milk (2 Tbsp) will help a lot. Pour 2/3 of the cake mix into the pan, then add the melted chocolate to what's left and use your blender again. Now pour your 1/3 of chocolate cake milk into the pan...I like doing a circle, but you can pour it the way you want. Get the walnuts and push them into the mix, and sprinkle them on top. It's ready for the oven. Because of the extra egg, and sometime some extra milk, I tend to bake my cake 10 minutes longer, to get the nice crispy top. Wanna do better than this? OPEN A BOTTLE OF CHAMPAGNE! Buon Appetito, have a good week end! Gabriele
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