Synopsis
Why order delicate fried zucchini flowers at a posh restaurant when we can make them so easily in our own kitchen? Italian chef Vanessa Gianfrancesco shows us how to prepare these beautiful orange blossoms that bloom briefly in the summer. After prepping them, she mixes up a light batter and dips them in before frying until golden. And, as a second option, she puts together a cheesy filling and stuffs more flowers before battering and frying again. Next, Vanessa shows us another popular and delicious dish we'll never have to order from a restaurant again: spaghetti carbonara. There are so many variations of this beloved noodle dish, but Vanessa knows the secret to the creamy concoction has nothing to do with cream, and everything to do with rich and delicious ingredients. After making the pasta, Vanessa follows up with cosciotto arrosto, or roast lamb. First, she shows us how to prepare the lamb, using herbs to infuse intense flavour into the meat. She gets some herby potatoes ready to accompany the lamb, and both go in a pan with rich broth, and then into the oven. The result is a succulent and simple meal that is sure to impress. And for dessert, Vanessa makes blueberry and nectarine crostata. Crostata is like a pie, and this one has a sweet and flaky crust with a juicy fruit filling.
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