How to make icing
How to make Italian mashed potatoes
How to make Italian salsa verde
How to make mayonnaise
How to make meat broth
How to make mixed meat stuffing
How to make pastry cream
How to make pink cocktail sauce
How to make polenta
How to make potato gnocchi
How to make shortcrust pastry
How to make soffritto
How to make sponge cake
How to make sweet shortcrust pastry
How to make tartar sauce
Perfect for covering sponge cake or fruit, icing is a decadent way to decorate a dessert.
Tags: Basic technique, dark chocolate, Easy, lemon juice, orange juice, powdered sugar, 20 minutes
Soft and creamy, mashed potatoes can be served with all type of dishes from meat to fish.
Tags: Basic technique, black pepper, butter, Easy, milk, potatoes, salt, 30 minutes
A flavorful green herb sauce often served with boiled meat.
Tags: Basic technique, caper, Easy, extra-virgin olive oil, garlic, hardboiled egg, parsley, salt, white bread, white wine vinegar, 20 minutes
Mayonnaise is probably one of the most famous sauces in the world and is the perfect accompaniment for a multitude of dishes, from salads to fish, chicken and vegetables.
Tags: Basic technique, egg yolk, lemon juice, salt, seed oil, Medium, 30 minutes
Beef broth is a stable ingredient for making many types of fresh stuffed pasta, risotto and a multitude of Italian recipes. This basic preparation is one of the most important ...
Tags: Basic technique, capon, carne di manzo, celery, hen, parsley, peppercorns, salt
A classic meat stuffing enriched with the flavor of prosciutto crudo.
Tags: Basic technique, black pepper, egg, extra-virgin olive oil, lean beef, leek, Parmigiano Reggiano Cheese, parsley, white wine, Medium
Pastry cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.
Tags: Basic technique, egg yolk, granulated sugar, lemon peel, milk, superfine flour (00 double zero), vanilla, Medium
Slightly spicy, this is a great sauce to serve with fish or small appetizers.
Tags: baby cucumber, Basic technique, black pepper, caper, Easy, heavy cream, mayonnaise, paprika, salt, Worcester sauce, 20 minutes
Typically served in the alpine region of Northern Italy, polenta is the perfect complement to fatty meat, stews, succulent fish and vegetables.
Tags: Basic technique, salt, Water, Medium, 60 minutes
Tender, but firm, our chef will show you how to prepare the potato gnocchi that will not fall apart during cooking.
Tags: Basic technique, black pepper, Easy, flour, nutmeg, potatoes, salt
Quick and simple to prepare, shortcrust pastry is perfect for making quiche, savory tarts and appetizers.
Tags: 10 minutes, Basic technique, butter, Easy, salt, superfine flour (00 double zero), Water
Soffritto is the base of many Italian recipes and can be used to make sauces and risotto.
Tags: Basic technique, black pepper, carrot, celery, Easy, extra-virgin olive oil, salt, 20 minutes
Soft and light, sponge cake is the base of many cakes and other desserts.
Tags: Basic technique, Easy, egg, potato starch, sugar, superfine flour (00 double zero)
Soft and crumbly, sweet shortcrust pastry, pasta frolla in Italian, is the base of many cakes and cookie recipes.
Tags: Basic technique, Easy, egg, lemon peel, salt, sugar, superfine flour (00 double zero)
A white sauce to serve with all types of fried fish.
Tags: Basic technique, Easy, garden chervil, hardboiled egg, mayonnaise, mustard, parsley, shallot, tarragon, 20 minutes