Synopsis
Polpetti are little Italian meatballs that are popping up on fancy restaurant menus, and Chef Vanessa Gianfrancesco knows just how to make them to perfection. Combined with her delicious four-cheese sauce (quattro formaggi) it's an appetizer that's great for impressing a dinner party, or for a simple dinner for one. Next, she's chopping up a mixture of veggies called a soffrito for an Italian comfort food classic. Pasta e ceci is pasta with chickpeas, and Vanessa has a trick for how to make it unbelievably creamy. And, if that's not cozy enough, Vanessa makes some 'cozze' - that's Italian for mussels. Her stuffed mussels, or cozze ripiene, are bursting with flavour. After steaming the mussels with wine and herbs, Vanessa stuffs them with a mixture of breadcrumbs, parsley, and two kinds of cheese. Lastly, Vanessa turns to some lighter fare with her sweet and succulent salmon alla lavanda e miele - that's salmon with lavender and honey. First, she teaches us how to de-bone the fish so guests aren't picking little pin bones out of their dinner. Next, she pours honey, lemon, white wine, and of course lavender buds, over the salmon before it goes into the oven to cook.
Offres VOD & StreamingGratuit