How to Cook Like an Italian: Part 6 🇮🇹
Oozing egg yolk! Creamy ricotta filling! Raviolo al uovo is a show-stopping pasta dish that feels as special as it looks 💛 Each delicate pasta parcel holds creamy ricotta filling with a whole egg yolk tucked inside. When cut open, the yolk flows into the pasta for a built-in sauce. Traditionally served simply with butter, Parmesan and herbs, it’s an elegant yet surprisingly achievable dish that turns a few humble ingredients into something unforgettable. Gabe finishes this epic meal with a Blood Orange Granita that’s bright, refreshing and incredibly simple.

Get the recipes:
▶ Raviolo al Uovo: https://foodtv.com/4h1BBbp
▶ Blood Orange Granita: https://foodtv.com/4y8n3x3

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

0:00 – Intro
0:47 – Combine Dough Ingredients
2:13 – Knead the Dough
3:30 – Rest the Dough
3:47 – Make Cheese & Egg Filling
5:34 – Transfer to Piping Bag
6:07 – Run Dough Through Pasta Machine
8:12 – Prep Sheets with Pasta Cutter
8:17 – Pipe Cheese Mixture onto Sheets
8:27 – Add Egg Yolk to Piped Mixture
8:33 – Bind Together Pasta Sheets with Egg Wash
8:47 – Drape Second Sheet on Top & Shape with Cutter
9:52 – Boil Water with Salt
10:05 – Melt Butter with Sage for Sauce
10:30 – Add Ravioli into Boiling Water
11:07 – Add Ravioli to Sauce
11:25 – Plate and Top with Parmesan
11:33 – Taste Test!
12:19 – Combine Blood Orange Juice with Sugar
12:58 – Transfer to Pan & Place in Freezer
13:09 – Scrape Mixture After 45 Minutes
13:15 – Repeat
13:37 – Add Optional Prosecco or Whipped Cream
14:14 – Taste Test!

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How to Make Egg Yolk-Stuffed Raviolo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Sold all over the streets of Korea, @choibites’ version of this popular sandwich is packed with cabbage, spam and all the fixings on fluffy milk bread!

Watch Esther cook more of her favorite Korean recipes on #CookingWithChoi on Food Network’s channel!

Get the recipe 👇

Gilgeori Toast (Korean Street Toast)
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

1/4 small head green cabbage, shredded
2 green onions, sliced
1/2 small carrot, cut into julienne strips
Pinch kosher salt
3 large eggs
2 tablespoons unsalted butter
Two 1/4-inch-thick slices ham or Spam
4 slices Japanese or Korean milk bread
2 teaspoons granulated sugar
2 tablespoons ketchup
2 tablespoons Kewpie mayonnaise
2 teaspoons sriracha or any hot sauce of your choice

Directions

In a large mixing bowl combine the cabbage, green onions, carrot and salt. Add the eggs and mix to combine.

Melt 1 tablespoon of the butter in a small nonstick skillet over low heat. Once melted add the cabbage mixture. Cook on low until the bottom is set and you are able to flip it, about 5 minutes. Flip and cook the other side until the egg is completely set, about 2 minutes. Remove the cabbage pancake from the pan and set aside.

Place the ham or Spam in a medium nonstick skillet over high heat and cook until crisp on both sides, 3 to 4 minutes. Remove from the pan and set aside. To the same pan add the remaining 1 tablespoon butter and melt over medium heat. Once melted, toast your bread until golden brown on both sides, 1 to 2 minutes per side.

Now it’s time to build the sandwiches! Cut the cabbage pancake in half and place each half on a slice of toasted bread. Sprinkle each with 1 teaspoon of sugar. Add a slice of ham on top.

Drizzle the remaining 2 slices of bread with ketchup, Kewpie mayonnaise and sriracha and place them on top of the ham to make 2 sandwiches. Enjoy!

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Binge the biggest moments from Season 3 as the best chefs in America take on 24 grueling hours of fierce cooking competition. Watch as the ultimate champion proves exactly why they earned the title of Last Chef Standing.
#24in24 #FoodNetwork #EstherChoi #MichaelSymon
Watch the last season of #24in24: Last Chef Standing on #StreamOnHBOMax.
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chefs often describe their jobs as being 24/7 in the unending grind of the restaurant industry, but no cooking competition has ever captured that level of intensity — until now! Michael Symon and Esther Choi host the world’s toughest cooking competition that’s part culinary marathon and part social experiment, where 24 chefs take on 24 challenges over 24 real, nonstop hours. The challenges are divided into eight shifts, during which culinary expertise, creativity, mental strength, and physical grit are constantly tested. The 24-hour clock never stops until there is only one true master left to take home their biggest single-day payday ever — $100,000.

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BINGE Season 3’s BEST Moments 🔪🔥 24 in 24: Last Chef Standing | Food Network


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Andrew Zimmern returns to the pod to talk about Pitmasters, Food Network’s bold new barbecue competition series. Andrew shares why he waited years before saying yes to a competition show, and what makes Pitmasters different from traditional cooking competitions.

Later, Andrew reflects on how food media has evolved, why great storytelling will always outlast technology, and the inspiration behind The Blue Food Cookbook. He explains why cooking more seafood can benefit both our health and the planet, and he reveals the barbecue side-dishes on his own personal Mount Rushmore.

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Learn More about Pitmasters: https://www.foodnetwork.com/shows/pitmasters

Andrew Zimmern on Why Pitmasters Is Unlike Any Barbecue Competition | Food Network Obsessed


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Bright, flavorful and perfect for warm-weather entertaining, this fan-favorite roasted shrimp salad is made with citrus, dill and capers for a dish that’s as easy to make as it is elegant.
#InaGarten #BarefootContessa #FoodNetwork #ShrimpSalad
Get the recipe ▶ https://foodtv.com/32k03h7
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Roasted Shrimp Salad
Recipe courtesy of Ina Garten
Total: 38 min
Prep: 10 min
Inactive: 20 min
Cook: 8 min
Yield: 6 servings
Level: Easy

Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Directions

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

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Ina Garten’s 5-Star Roasted Shrimp Salad 🦐⭐️ Barefoot Contessa | Food Network


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