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Extra-Virgin Italian Olive Oil

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Giuliano Bugialli’s Master Classes of Italian Cooking

Born in Florence, Giuliano Bugialli is one of Italy’s foremost cooking teacher and food historian. This 4 disc set includes 3 video DVD’s with detailed instructions on over 40 dishes. Disc one includes an e-book with all the recipes and more.

Giuliano Bugialli is a master teacher about Italian food and demonstrates with great care how simple and easy it is to prepare a fine recipe. Below Giuliano demonstrates one recipe from this series.

Recipe From CALABRIA

Spaghetti with Sautéed Zucchini

Spaghetti alle Zucchine

Makes 6 servings

3 large cloves garlic, peeled

15 large sprigs fresh Italian parsley, leaves only

2 pounds thin zucchini, but not the Japanese type

Coarse-grained salt

½ cup extra virgin olive oil

About 1 cup completely defatted chicken broth, preferably homemade

Salt and freshly ground black pepper

15 ounces Ricotta, very well drained

5 tablespoons sweet butter (2½ ounces) at room temperature, or olive oil

½ cup lukewarm water, or more as needed

FOR THE PASTA:

Coarse-grained salt

1 pound dried pasta such as spaghetti, preferably imported Italian

TO SERVE:

Abundant fresh basil leaves

Freshly ground black pepper

Freshly grated Pecorino Romano cheese

Coarsely chop the garlic and parsley together on a cutting board. Trim the ends

of the zucchini, quarter them lengthwise, then cut each quarter into 1½-inch

pieces.

Soak the zucchini in a bowl of cold water with a little coarse salt for half

an hour. Set a large stockpot with cold water to boil over medium heat.

When ready, drain the zucchini and rinse under cold running water to remove

excess salt and the bitter taste from the zucchini.

Heat the olive oil in a medium size skillet over medium heat; when the oil is warm, add the garlic mixture and sauté for 2 minutes. Add the zucchini and sauté until cooked but not mushy, about 20 minutes, adding a little of the broth as needed. Season with salt and abundant pepper.

Meanwhile, place the ricotta in a large serving bowl, season with salt and pepper, and add the butter or olive oil. Mix very well, add the lukewarm water, and mix again until very smooth and creamy, adding more water if necessary.

When the zucchini is ready and the water reaches a boil, add coarse salt to the

stockpot, then the pasta, and cook until al dente, 9 to 12 minutes, depending on

the brand.

Drain the pasta, transfer it to the bowl containing the ricotta, and mix very well, then add the zucchini and abundant basil leaves, and mix again. Serve hot with black pepper and the Pecorino Romano sprinkled over.

Buy your copy of Giuliano Bugialli's Master Classes of Italian Cooking HERE Today

Buy your copy of Giuliano Bugialli's Master Classes of Italian Cooking HERE Today

Giuliano Bugialli's Master Classes of Italian Cooking
(Four Disc Set With EBook)

Born in Florence, Giuliano Bugialli is Italy's foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. Take a culinary tour with Giuliano, as he presents his world renowned expertise on the bounty of Italy's regional foods.

This is haute cucina - presented by the master.

This four disc set includes three video DVDs with detailed instruction on the preparation of over 40 dishes. The additional disc provides a companion e-book with each recipe seen in the video plus more than a hundred others.

Disc One: The Ebook with over 150 recipes and 40 desktop quality videos

Disc Two: Antipasti/Appetizers & Primi Piatti/First Courses including:
How to Make Fresh Pastas from Three Regions
Pizza with Tomato Pockets
Various Bruschette
Fresh Pastas
Potato Gnocchi
Spaghetti with Sauteed Zucchini
Ziti Baked in a Beehive of Pasta

Disc Three: Risotti; Vegetables/Verdure and Fish and Shellfish including:
Risotti
Zucchini Timbales
Orange and Artichoke Salad
Sweet and Sour Artichokes
Fennel Fricassee Roman Style
String Beans in Caper-Walnut Sauce
Fish and Shellfish
Fresh Tuna in Savory Wine Lemon Sauce
Rice and Clams
Shrimp, Radicchio and Beans
Dorade with Lemon
Shrimp Wrapped in Pancetta

Disc Four: Main Courses/Piatti Principali and Desserts/Dolci including:
Veal Shank in Vegetable Sauce
Polenta with a “Touch” of Mushroom
Poached Boned Stuffed Chicken
Guinea Hen Baked in Cabbage Leaves
Orange Zabaione
Citron Liqueur
Apple-Stuffed Pastry
Orange Biscotti
Little Ricotta Budini
Sweet Pizza with Grapes
Fried Pastry Cream

Total Running Time on 3 DVDs: 370-minutes
Plus DVD with e-book and computer compatible video.
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