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Videos 1-20 of 29
Public Videos // underthetuscangun
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Debi and Gabriele will upload weekly new Fresh & Traditional Tuscan recipes...obviously Chianti will be served. Visit us at www.underthetuscangun.com
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Debi and Gabriele will upload weekly new Fresh & Traditional Tuscan recipes...obviously Chianti will be served. Visit us at www.underthetuscangun.com
Added: December 3, 2007, 11:56 pm
Runtime: 338.84 | Views: 3931 |
Comments: 0
Rating: Not yet rated
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Recipe for Sausage with Fagioli all Uccelletta (spicy kidney beans in fresh tomato sauce)
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Debi Mazar - Spicy Sausage and Beans, Tuscan Style (2 of 2)
Added: December 4, 2007, 12:55 am
Runtime: 439.27 | Views: 3580 |
Comments: 0
Rating: Not yet rated
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Part 1 of 2.
Risotto with Sausage and Aparagus.
Added: December 4, 2007, 1:29 am
Runtime: 571.94 | Views: 3771 |
Comments: 0
Rating: Not yet rated
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Part 2 of 2
Risotto with Sausage and Asparagus.
Buon Appetito
Added: December 4, 2007, 1:48 am
Runtime: 461.76 | Views: 3539 |
Comments: 0
Rating: Not yet rated
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Spaghetti with fresh home made Pesto and some appetizers to celebrate the arrival of fall...
Added: December 4, 2007, 3:15 am
Runtime: 597.68 | Views: 3399 |
Comments: 1
Rating: Not yet rated
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Spaghetti with fresh home made Pesto and some appetizers to celebrate the arrival of fall...
Added: December 4, 2007, 3:42 am
Runtime: 481.66 | Views: 3062 |
Comments: 1
Rating: Not yet rated
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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: December 4, 2007, 1:57 pm
Runtime: 559.13 | Views: 3849 |
Comments: 0
Rating: Not yet rated
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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: December 4, 2007, 2:28 pm
Runtime: 566.55 | Views: 3658 |
Comments: 0
Rating: Not yet rated
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Debi and I have been experimenting a bit...
We wanted to do this episode a few weeks ago, but by the time we get to the evening, well...
comes the night...the eylashes get heavy and we get camera shy.
We then decided to shot a bunch of stills of very sexy and fresh midnight snack you can throw together with ease,
and not feel too guilty about.
So, let\\\\\'s wear your good pajama and hit the kitchen,
what do you feel like having tonight?
Buona Appetito and,
Buona Notte!
Debi and Gabriele
Added: December 4, 2007, 2:35 pm
Runtime: 286.68 | Views: 3761 |
Comments: 0
Rating: Not yet rated
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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
Added: December 4, 2007, 2:59 pm
Runtime: 580.95 | Views: 3675 |
Comments: 0
Rating: Not yet rated
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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
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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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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.
Added: December 4, 2007, 5:40 pm
Runtime: 599.05 | Views: 3419 |
Comments: 2
Rating: Not yet rated
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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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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: April 12, 2008, 12:50 pm
Runtime: 579.75 | Views: 3302 |
Comments: 1
Rating: Not yet rated
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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: April 12, 2008, 1:09 pm
Runtime: 456.39 | Views: 3191 |
Comments: 0
Rating: Not yet rated
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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: April 12, 2008, 1:33 pm
Runtime: 492.86 | Views: 2982 |
Comments: 0
Rating: Not yet rated
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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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