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Today we are serving: Beef Stew over Polenta, with a side of String Beans cooked on a bed of Cherry Tomatoes.
We drank...almost all of it:
Chianti Classico - Coltibuono 2005
Yellow Tail - Merlot / Cabernet 2006
Added:
1008 days ago by
underthetuscangun
Runtime: 9m19s | Views: 3849 |
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Today we are serving: Beef Stew over Polenta, with a side of String Beans cooked on a bed of Cherry Tomatoes.
We drank...almost all of it:
Chianti Classico - Coltibuono 2005
Yellow Tail - Merlot / Cabernet 2006
Added:
1008 days ago by
underthetuscangun
Runtime: 9m27s | Views: 3658 |
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Welcome back to Under The Tuscan Gun.
As promised, and long overdue, please enjoy: PAPPA AL POMODORO.
Florentine farmers used to cook this soup using stale bread that was saved during the week, garlic, tomatoes and basil from their gardens: this is the most humble dish I know,
well, after boiled white rice...
Now, if you go to a restaurant, the tradition is slowly disappearing, and it is becoming very hard to find a good old recipe that works; that\\\\\'s why Deb and I decided to feature in this first episode two very dear friends of ours, Rosanna and Matteo. The good recipes are still secretly hidden into very old Tuscan homes, like The Farm Pacina, in Castelnuovo Berardenga, a little town that rests on the hills between the Chianti Area and Siena.
Pacina was originally an Etruscan site, then it became a convent in the nine hundreds and after eight centuries the property was sold by the church and became private. Today Pacina is an Agriturismo and a Yoga retreat, Olive Oil and Wine are produced and distributed in Tuscany...a place worth a long weekend!
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954 days ago by
underthetuscangun
Runtime: 8m12s | Views: 3553 |
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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!
Added:
878 days ago by
underthetuscangun
Runtime: 7m36s | Views: 3191 |
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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!
Added:
878 days ago by
underthetuscangun
Runtime: 8m13s | Views: 2982 |
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Today another special guest: Zia Laura.
Laura is Gabriele's aunt, and she's the one usually in charge of cooking for the big family events...she has it in her.
She is an excellent cook, a great entertainer and a superb host.
Enough said, today's menu is:
Veal Rolls (Involtini) and Caponata
Click "Get The Recipe" to have the recipe emailed to you
Added:
878 days ago by
underthetuscangun
Runtime: 9m40s | Views: 3302 |
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Bake up some �Frosty Friends� to share with your friends & neighbors. Almost too cute to eat!
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258 days ago by
Rhodes
Runtime: 2m3s | Views: 870 |
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Pesce Spada all'Isolana (Swordfish Steaks in Tomatoes and Seafood Sauce)
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871 days ago by
underthetuscangun
Runtime: 8m50s | Views: 2528 |
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Today a very special episode, as we taped with our first guest.
Katherine Narducci from the HBO hit The Sopranos, stopped by for lunch and we had a blast. Tune in to enjoy two very sexy women...and a very distracted myself. Buon Appetito, Gabriele.
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1008 days ago by
underthetuscangun
Runtime: 9m59s | Views: 3419 |
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We could not resist...
after visiting one of our big time favorite restaurants in town, Giorgio Baldi, we decided to replicate the memorable risotto that we were served.
So, please come in and enjoy our new menu entry: Risotto alla Giorgio.
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680 days ago by
underthetuscangun
Runtime: 10m-0s | Views: 2096 |
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Goes well with...
As an appetizer, with a salad, or as a warm bite for a wine tasting evening....
Tips... if you intend to serve it to your kids, slice the croquette in halves before you do so...they will cool off quicker.
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805 days ago by
underthetuscangun
Runtime: 6m49s | Views: 2456 |
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Today, with a little bit of delay, we pay homage to Italian Carnival.
Every town around Italy celebrates it; there are many different traditions, customs, and obviously foods, associated with it...
Like it happens for every pagan holiday, food goes well along with laughs and a festive spirit, and when it comes to feast, once again (since Carnival comes right after Christmas), you can indulge yourself with food...you know that spring is around the corner...the time for fresh vegetables and fruit is coming! So, yes, brig it on...more cakes!
In Florence Carnival is celebrated with the following desserts: Frittelle di Riso (Fried rice balls covered in sugar ), Cenci (fried dough covered in sugar) and the Schiacciata alla Fiorentina.
This cake is light and easy to prepare; around town you can find it sliced in half and filled with whipped cream or even ....Nutella!
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877 days ago by
underthetuscangun
Runtime: 9m3s | Views: 3014 |
Comments: 0
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Debi and Gabriele will guide you through all the different kind of coffees you need to know...
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731 days ago by
underthetuscangun
Runtime: 9m43s | Views: 2005 |
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After a few pastas, a couple of risottos and enough of sausages and beans,
Debi and I decided today to be light and festive; in a gorgeous early summer day,
what's best for lunch than a light salad and a glass of Pinot Grigio.
We opened a bottle of Lumina from Ruffino, and wished we were at the beach!
Enjoy this new fresh recipe,
Have a good week end!
Debi and Gabriele
WWW.UNDERTHETUSCANGUN.COM
Added:
680 days ago by
underthetuscangun
Runtime: 9m51s | Views: 2035 |
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