Archive for 'events'
PizzaTuesday begins 02/02 at Datte Foco
You don’t have to be a pizza obsessive to attend a PizzaTuesday but you do risk becoming one if you do. With this series, youngandfoodish.com elevates the pizza experience via informal tastings, demos and discussions at London’s most distinctive pizzerias. There is, however, an ulterior motive: by assembling groups of passionate eaters, no one is [...]
Posted: January 26th, 2010 under events.
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7th & 8th #vongole videos: Yes to parsley, no Parmigiano-Reggiano
In parts 7 and 8, the concluding videos of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei suggests parsing the parsley, adding it only at the last moment, but warns against topping this pasta – as well as other seafood dishes – with grated Parmigiano-Reggiano. A notable exception to the [...]
Posted: September 24th, 2009 under London, events.
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6th #vongole video – “emulsione” with “emozione”
In part 6 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei prepares a creamy emulsion by tossing the linguine with its starchy cooking water and the clam sauce.
Posted: September 23rd, 2009 under London, events.
Tags: #vongole, creamy, emozione, emulsion, emulsione, Francesco Mazzei, L'Anima, linguine vongole, pasta water, starch
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5th #vongole video – the vongole “aperitivo” (dry white wine)
In part 5 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei of London’s L’Anima says you should open the white wine BEFORE you open the clams. But should you pour 1 glass of wine into the pan and another, more slowly, into your mouth as you cook the vongole? [...]
Posted: September 22nd, 2009 under London, events.
Tags: #vongole, aperitivo, Francesco Mazzei, L'Anima, linguine vongole, twitter contest, white wine, youtube
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4th #vongole video – extra virgin understatement
In part 4 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei stresses the importance of cooking with an understated extra virgin olive oil that won’t overpower the vongole.
Posted: September 20th, 2009 under London, events.
Tags: #vongole, @gastro1, @gastrogeek1, @youngandfoodish, City of London, clams, evoo, extra virgin olive oil, Francesco Mazzei, L'Anima, linguine vongole, Oro Verde di Calabria
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3rd #vongole video – bronze die pasta: the rough cut with the right grooves
In part 3 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why he and his vongole sauce cling to a bronze-cut pasta that’s been pushed through a bronze die.
Posted: September 20th, 2009 under London, events.
Tags: #vongole, @gastro1, @gastrogeek1, bronze cut, bronze die, City of London, clings, finer points, Francesco Mazzei, groovy, L'Anima, linguine vongole, perfect pasta, rough, rustic
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2nd #vongole video – linguine or spaghetti: the necessity of long, slender & dry
In part 2 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why it is essential to use a pasta that’s long, slender and dry.
Posted: September 18th, 2009 under London, events.
Tags: #vongole, clams, dry pasta, finer points, Francesco Mazzei, L'Anima, linguine, linguine vongole, long, pasta shapes, perfect pasta, slender, spaghetti
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