Italian Food Recipes

Polenta is a cheap grain that is so versatile… great both sweet and savoury. In this recipe we transform it into the base of a pizza-style dish. Start-to-f…
Video Rating: 4 / 5

The best of Italian cooking - cook with Simone! Pasta with delicious clams

From one of my favorite vacations ever- cooking classes in Tuscany. In this clip, our chef Simone show us how to make a perfect pasta dish with clams. It was…
Video Rating: 5 / 5


23 Responses

  1. Bruno MorgadoDecember 14, 2013 at 3:56 amReply

    Polenta is frequently called in brazil by the name “Angu”. its really cheap
    and can be used to cook many different recipes. It’s a corn flour

  2. TheCapSecDecember 14, 2013 at 4:36 amReply

    This is not the way that polenta is made in my country…your polenta is so

  3. SORTED FoodDecember 14, 2013 at 5:36 amReply

    I would just use a drizzle at the end!

  4. Geoffrey PingreeDecember 14, 2013 at 6:35 amReply

    If you wanted to add a truffle flavor to the polenta. Would you add truffle
    oil while making the polenta or would you wait to add it as a topping

  5. 1 Free Star 1December 14, 2013 at 6:35 amReply

    How long did you cook polenta-it wasnt 1 minute,right? Or maybe you did it
    fast because of baking process in the oven…

  6. Lee YenDecember 14, 2013 at 6:38 amReply

    What is polenta exactly ?

  7. SORTED FoodDecember 14, 2013 at 6:52 amReply

    It’s also known as cornmeal!

  8. Matthew KeableDecember 14, 2013 at 7:50 amReply

    I think I may have to try this one

  9. SORTED FoodDecember 14, 2013 at 8:12 amReply

    @eggnogs Of course! We wouldn’t be here without our audience, and we’re
    here to help! Happy you’re still here!!

  10. heosua2211December 14, 2013 at 8:55 amReply

    Can you show us how to make home-made bread?

  11. Love, LalliDecember 14, 2013 at 9:20 amReply

    The ‘Sorted’ shots at the end are great!

  12. Baka bakaDecember 14, 2013 at 10:09 amReply

    never had polenta before so just wondering what’s the texture like? grainy
    like mashed sweet potato?

  13. Catherine BongDecember 14, 2013 at 10:55 amReply

    having a top comment is pretty cool too haha again, you guys are
    great!!!!!!!! Literally got into polenta because of your pork and cheesy
    polenta recipe

  14. courtneypavonDecember 14, 2013 at 11:44 amReply

    i bet you would kill it on the show chopped

  15. Gothdetectives4everDecember 14, 2013 at 12:13 pmReply

    I made this yesterday, and it turned out really good! I liked it
    anyway…my parents weren’t too happy about eating corn, but whatever. I
    put bacon, tex-mex cheese, mushrooms, tomatoes, dried basil, and onion as
    topping, to that was awesome, plus the interesting ‘crust.’ Not exactly
    crispy, but I am thinking of spreading it thinner and baking it before the
    toppings? And yes, was good cold, just finished it:) Oh, and just cuz this
    comment isn’t long enough, you guys are awesome!!!

  16. SimalacrumDecember 14, 2013 at 1:01 pmReply

    Bit of a challenge for you lot… come up with something to make using kinako
    powder, a Japanese powder made of soybeans often used for sweets. The first
    challenge is finding some in the UK. 😛

  17. secondbest chanceDecember 14, 2013 at 1:07 pmReply

    @sortedfood no not yet.. except the mac n cheese one. But thnx 😀 keep
    making awesome vids 😛

  18. Reynolds2010ADecember 14, 2013 at 1:13 pmReply

    @una4eva i know its parmesan the guy says it funny (pamazan)

  19. 0odlesDecember 14, 2013 at 1:49 pmReply

    Instead of doing a video around a certain food or dietry requirement, can
    you do something for the cash-strapped student? Maybe set yourself a £5-£10
    budget and create a dish for 2 or maybe more people?

  20. Sander KokDecember 14, 2013 at 2:00 pmReply

    I put AFWASMIDDEL with GEVULDE KOEK and MOZARELLA! Some really cool Dutch

  21. cRazystuPid144December 14, 2013 at 2:13 pmReply

    thank you so much!

  22. BeastFromSpaceDecember 14, 2013 at 2:50 pmReply

    Polenta looks like saw dust!! Yuck!!

  23. iononcentroDecember 14, 2013 at 2:55 pmReply

    Going to Tuscany to learn how spaghetti con le vongole are made is like
    going to Bozen to take pizza lessons. This guy is mixing different recipes
    together, he’s adding tomatoes which doesn’t belong to white clams, he’s
    opening the vongole like they were muscles (no lid on with clams especially
    with Arselle or they lose too much liquid and dry out). There’s only one
    place to go for spaghetti and clams: it is Chioggia and surroundings where
    the best clams are from.

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