Giuliano shows how to properly prepare a variety of seafood and shares his technique for peeling tomatoes as he makes two succulent sauces.
Learn which ingredients should be chopped and which ones to add during the final mix as you produce two perfect pestos: basil and walnut.
Giuliano shares the story behind the classic fettuccine Alfredo as he creates three delectable cream sauces, including gorgonzola and primavera.
No more mushy vegetables as Giuliano gives you tips for picking out the perfect eggplant and preparing tender broccoli rabe for two vegetarian delicacies.
Finish your study with this bonus lesson that features a late-night Roman favorite that includes garlic, olive oil and parsley.
Praise for Giuliano's Homemade Italian Pasta:
"I have been a student of Giuliano's for 20 years and have used his recipes and techniques at work and home with great success. I am a chef and love Italian food and if you love Italian food as I do and want to learn from one of the best, take one of Giuliano's classes. His food is truly authentic. He doesn't infuse any other cuisines when he teaches, which in my opinion is what makes it so good. Giuliano's the real thing."
|Food & Cooking|