Cathy grills up some grouper for a homemade taco. For the toppings? She also shows how to make homemade cole slaw and pico de gallo. Easy and delicious! Enjoy!

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Download Recipe or buy the DVD and E-book available at: http://www.longtailnet.com/2701
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.

Giuliano Bugialli is a best selling author of books on Italian cooking including the classic: “The Fine Art of Italian Cooking” … Other titles include:
The Foods of Sicily and Sardinia and the Smaller Islands (1996)
The Best of Bugialli (1994)
Giuliano Bugialli’s Foods of Tuscany (1992)
The Fine Art of Italian Cooking (1977 first edition, 1990 second edition)
Giuliano Bugialli’s Classic Techniques of Italian Cooking (1989)
Bugialli on Pasta (1988) Giuliano Bugialli’s Foods of Italy (1984)
Giuliano Bugialli’s Food of Naples & Campania (2003)
Giuliano Bugialli’s Parma “A Capital of Italian Gastronomy” (2007)

The Recipe for this video can be downloaded at: http://www.longtailnet.com/2701 – or clipped from below.

From CALABRIA
SPAGHETTI ALLE ZUCCHINE
Spaghetti with Sautéed Zucchini

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.

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DVD and E-book available at: http://www.longtailnet.com/2701
Born in Florence, Giuliano Bugialli is Italys 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.

This episode presents how to make Fresh Pastas, including:
Maccheroni Alla Chitarra – Pasta cut with a guitar
and
Corzetti Stampati Con Tocco Di Pesce – Stamped Pasta with Fish Sauce
and
Quadrucci E Ceci – Quadrucci Pasta with Chick Peas

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DVD and E-book available at: http://www.longtailnet.com/2701
Born in Florence, Giuliano Bugialli is Italys 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.

This episode presents how to make:
Biscotti All’arancio – Orange Biscotti
and
Dolce Alle Pesche – Peach Cake with Almonds

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Chicken recipes are extremely popular in the home kitchen. Today we’re making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don’t show any gills.

When cooking with wine, don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight.

This is what you’ll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you’ve tried!

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The Salsa Guy cooks up another great PlanetHot.com recipe using a gourmet salsa and fresh ingredients – Easy Gourmet Grilled Chicken Pizza.

Technorati Tags: Cooking, culinary, Food, Howto, italian, pizza, salsa, southwest