Spaghetti alla Carbonara Welcome to the GialloZafferano kitchen!

I'm Sonia and today we'll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let's look at the ingredients we'll be using: Four egg yolks + 1 egg 100 g/a half cup of grated Pecorino Romano cheese 150g/5.5 oz of diced guanciale or a good quality smoky bacon 320g/12 oz of spaghetti Two tablespoons of extra virgin olive oil Freshly ground black pepper OK. Let's see how it's done. The first thing you'll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to saut the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes. In a bowl, I've put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready. It's time to drain the pasta. When you drain, leave the pasta a little moist -- don't get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta's coated, serve it right away. Here's our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe! Spaghetti Bolognese Welcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need. 3.5 ounces of smoky bacon Half a pound of ground beef Half a pound of ground pork 1 onion, stalk of celery and onion Two tablespoons of tomato paste 3 tablespoons of olive oil 3.5 tablespoons of butter 1 glass of whole milk 1 glass of red wine 1 cup of beef stock Pepper and salt We're ready to begin our ragu Bolognese. The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces. Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat. As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must

simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist. The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn't to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese. Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe! French Macarons Sonia teaches us how to prepare Marie Antoinette's favorite pastries: the macarons. Made of two discs of almond meringue with a tempting filling, we'll prepare today the yellow lemon macarons! *** Today we'll be preparing together the most famous pastries of France: the macarons, a pleasure to the eye and the palate, made of 2 almond meringue discs with a creamy filling. Let's see together what ingredients we'll need: For the macarons: 7 oz (200 g) of white sugar 7 oz (200 g) of almond flour, it must be superfine 7 oz (200 g) of powdered sugar 2/3 cup (150 g) of egg whites at room temperature less than cup (50 ml) of water and yellow food dye, the colour we've chosen For the filling we'll have: just over cup (120 g) of sugar 4 egg yolks 1 stick (120 g) of butter 2 organic lemons Let's make together the lemon macarons: Let's start saying that the macaron recipe we're going to make here is a base recipe; we've chosen the yellow food dye to refer to the color of lemons, since we'll use a lemon filling, but for your macarons you can choose any kind of colour and filling. So, put about cup of water in a saucepan and add 7 oz of sugar, that is 1 cup; the syrup we're making must boil until it reaches 245F (118C), so you need a candy thermometer. In the meanwhile, while waiting for the right temperature, beat half of the egg whites, that is less than 1/3 cup, until stiff. When the egg whites are stiff and the syrup is at 245F (118C), start the mixer at a medium-slow speed and add the syrup in a thin stream. After the syrup, add the food coloring and speed up the mixer, and let the mixture run until cold. And here is our nice coloured meringue, as you can see it's very firm. Now, put the almond flour and the powdered sugar in a bowl through a sifter, since, as said before, the almond flour must be superfine and without lumps; then add the remaining egg whites, less than 1/3 cup, and you'll get a rather thick consistency. Now add a spoonful of the dough to the almonds... just to soften them... the remaining dough will be added later, stirring gently from top to bottom so the meringue doesn't collapse. After blending the dough, put in a pastry bag with a smooth nozzle 3/10-inch (8 mm) wide. Then pipe many small balls of 1-1,5 inches (3-4 cm) in diameter onto a baking pan lined with parchment paper ... in this way. Once done, let them rest for at least half an hour so that they'll become flat and shiny, without this bulge. After that, bake at 320F in a fan oven or at 350F in a static oven for at least 10 minutes; after 10 minutes open the oven door and leave it ajar for 2 minutes more, then you can take them out to cool

completely. 10 min. -- 350F (180C) 2 min. -- 350F (180C) oven door ajar While the macarons are baking, let's move on to prepare the filling, the lemon custard, so beat the yolks with the sugar in a bowl and pour them into a small saucepan together with the juice and the zest of the 2 lemons... cook on a low flame until the custard is nice and thick, as you can see; then remove the pan from the heat and fold in the softened butter. When the butter is completely melted, place the custard in the fridge to set. Once the macarons are cold and the custard thick, we can move on to fill them, so take the flat side of the cookie... and generously pipe the custard on top, then cover with the other flat side. Our macaron is ready. Go on this way until you've run out of ingredients, with this recipe you should make about 40 macarons, that is 80 cookies to be joined together. And finally here are your macarons, Marie Antoinette's favourite pastries. To taste them at their best, we suggest to keep the macarons in the fridge for at least one night in a sealed container; from Sonia and GialloZafferano, bye and see you next video recipe Ingredients for: the shell: 90 g egg whites (about 2 medium eggs) aged for 1 or 2 days in an airtight container in your refrigerator 30 g granulated sugar 200 g confectionary sugar 55g pistachio (for a classic almond batter just substitute the 55g of pistachio for almonds) 55 g almonds (no skin) I recommend you to use a scale but if you don't have one you can see the equivalent in cups by clicking here filling: 198 g condensed milk (half can) 1 tsp unsalted butter 1 tsp vanilla extract 2 tbsp heavy cream

McDonald French Fries

3 large potatoes 1/4 cup sugar 1 tbls corn syrup 1 tsp salt water canola oil for frying Cut the potatoes into chip size. Soak in cold water for 5 minutes. Then, take out and put in dry container. Pour boiled water in a container and add in sugar and corn syrup. Soak the potatoes in the water for 10 minutes and pat dry the potatoes with kitchen towels. After that, place the potatoes in the freezer for 20 minutes. Take out and fry in canola oil for 2 minutes. Place them on kitchen towel and let them cool down slightly for 10 minutes. Then, fry again for another 7 minutes or until golden brown. Flavor the chips with salt.