Under The Tuscan Gun
By Debi Mazar and Gabriele Corcos
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Podcast Description
Sonny & Cher-ish, but about cooking. Debi Mazar (Entourage, Goodfellas) and her gorgeous italian, Tuscan born husband, Gabriele Corcos, provide basic Italian cooking lessons from their home kitchen. The repartee is genuine, funny and entertaining—but the best news, you'll learn how to whip up simple and delicious, authentic Italian meals with the couple's recommendations for fabulous wine to accompany the meal. Couples who love to cook together or want to learn to cook together, will enjoy. Debi's New York sarcasm gives the show extra spice. Weekly, new fresh and traditional Tuscan recipes...obviously Chianti will be served. Buon Appetito !!!
| Name | Description | Released | Price | ||
|---|---|---|---|---|---|
| 1 | VideoEpisode #51 - Carciofi alla Romana (Braised Artichokes) | Come grab the full recipe at www.underthetuscangun.com | 10/6/11 | Free | View In iTunes |
| 2 | VideoFarro Salad, Special episode from SoBe WFF 2011 | The South Beach Wine and Food Festival is without a doubt the biggest food event in the US. Debi and I were honored to attend!This is a short recipe for a Farro Salad we prepared for "The Best Thing I Ever Ate at The Beach" event, come grab the full recipe atwww.underthetuscangun.com | 3/3/11 | Free | View In iTunes |
| 3 | VideoEpisode #50 - Shrimp and Zucchini Risotto | Debi and I very often look at each other and say: “We need to go out, We need to have a fantastic dinner and celebrate ourselves, our Love!”. Then we pause. We smile and we say: “Nahhh, what do we make for dinner?” Come grab the full recipe at www.underthetuscangun.com | 2/12/11 | Free | View In iTunes |
| 4 | VideoThe Boars in our Fiesole Farm | This short clip was recorded through our window kitchen last Christmas.A full family with three grown cubs was roaming in our front yard, providing great entertainment... and freaking out the wife! | 1/31/11 | Free | View In iTunes |
| 5 | VideoEpisode #49 - Nutella Cake | There is no Holiday season without treats! Let us then present you with a luxurious recipe to make sure your taste buds can celebrate properly this coming Christmas. The main ingredient of this recipe is an Italian stable: NUTELLA! Every child in Italy has grown older snacking on slices of bread and scoops of Nutella spread, how many fond memories can be traced back to afternoon snacks, birthday parties, family celebrations… how many times our finger dipped into the Nutella Jar, without our mothers knowing it! Well, truth is, it is still happening! With great pride we always have this ingredient in the house, it is not by any mean something we consume every day (given the caloric bomb that it is) but still, it is with a great sense of adulthood and independence that late a night, when the kids are asleep, Debi and I reach for our favorite spoons and dip into the jar, or simply prepare some toasted bread and pour a couple of glasses of cold milk. Yes, Nutella makes a great breakfast, a great snack, but also cures the worst late night munchies! Here, for your palate only (and the ones of your family and friends), enjoy this one of a kind recipe that has been developed in our house during the past couple of years… it took several attempts to reach the proper balance of ingredients, but we can now hold our heads up high and be very proud, this cake is fantastic! | 12/16/10 | Free | View In iTunes |
| 6 | VideoEpisode #47 - Fava Bean Purée and Bruschetta | This week Debi has been shooting no stop, from the Jonas Brothers to Entourage and | 4/14/10 | Free | View In iTunes |
| 7 | VideoEpisode #46 - Pasta al Vino (with Sausage and Saffron) | Happy Spring to all of you, hungry people, Debi and I are finally back in front of the stove!!! After two episodes dedicated to holidays and desserts, we are today cooking a great light lunch: Pasta al Vino. We wanted to treat you with a nice dish of spaghetti, which is ideal for a light lunch, a good date, or even a weekend family moment... Because of spring break we had to shoot with our kids at home, we tried to bribe them with a cool movie and some freshly made pop-corns, but I guess it runs now in the family... when they realized we were taping a new episode of The Tuscan Gun, they ran into the kitchen and demanded to be featured as any cook in this household deserves... Therefore, a video that Debi and I scheduled to shoot in a bit less than an hour, has taken us over three hours of cooking, breaking fights, correcting small mistakes etc... I have to say, since my kids are displaying a certain natural attitude toward the camera and our now three year old project, I was more than happy to turn off the DVD player and let both of them help out. Remember, if your kids can play with a Nintendo they are definitely able to chop an onion, get them in the kitchen and Teach Them Well!!! Please join us today for a lunch, we hope you are enjoying the beginning of spring; take advantage of this new season, start now working on your vegetable garden or just reward your kitchen windows with a couple of pots of fresh herbs. A new bonus episode will come your way soon, as I was able to find a great batch of Fava Beans at the Farmers' Market this week; since Debi is shooting Entourage in the next month, I will fly solo and show you how to prepare a great Fava Bean Pure to use for the best Bruschetta you can make!!! Happy Spring and Buon Appetito Debi and Gabriele www.underthetuscangun.com | 3/31/10 | Free | View In iTunes |
| 8 | VideoEpisode #45 - "Frittelle & Cenci" (Fried Sweets for Carnival) | This two recipes also are coming straight out of our family book. Since I can remember in fact, every Carnival season my grandmother Lola used to deliver to our house a basket lined with a beautiful linen hand-embroidered cloth, full of Cenci she had been frying all day. Today, to celebrate the last week of Carnival, we are posting a double feature episode; since we wanted to share the Cenci recipe we thought well to throw in the frying oil also some Frittelle di San Giuseppe (St. Joseph’s Rice Fritters). This is deep frying Tuscan style, and it is not light... at all! This is not late night munchies material!!! But, if this year you are celebrating Carnival, no other treats are better to share some love with friends and family. | 2/11/10 | Free | View In iTunes |
| 9 | VideoUnder The Tuscan Gun - Holiday Card 2009/2010 | BUON NATALE E FELICE ANNO NUOVO!!!MERRY CHRISTMAS AND A HAPPY NEW YEAR!!!DEBI and GABRIELE | 12/15/09 | Free | View In iTunes |
| 10 | VideoEpisode #44 - Tiramisu' | Let’s not be of any disgrace to the common Italian Stereotype, and introduce this recipe for what it is... Tiramisu’ is the Italian food equivalent of Viagra, and it comes without the risk of the “4 hours” side effect! Eggs, creamy cheese, sugar, cookies chocolate and coffee; in the right proportions this recipe will keep you going for a few days. Just remember, in case you have kids, to use decaffeinated coffee (or prepare two separate trays of cake)... On adults the effects of this cake are spectacular, on kids however, it would not be excessive to describe them as catastrophic! I took my time in these past two weeks to make sure I was working with the best recipe available, and to make some historical research on this dessert that on Google performs about 10 times better than cannoli. My research started off very well, as the first result I came across was already the only one possible to me: Tiramisu’ was created in Siena during the Renaissance in occasion of a visit of Cosimo De’ Medici from Florence. “Tuscany, there you go, I knew it, it could not have been any different! Tuscany rocks.” My second possibility though, turned out also to be another very believable one, at least from my perspective: the cake’s origins are in this case claimed by the city of Treviso, where a small restaurant seemed to have been feeding Tiramisu’ to a full brothel, clients and all, for a very extended period of time.... It make sense right?! Yeah, I like this one too! But here is the twist.... read more at www.underthetuscangun.com | 12/13/09 | Free | View In iTunes |
| 11 | VideoEpisode #43 - Lasagne Alla Bolognese | Today's recipe is a gem! Lasagne alla Bolognese (with meat sauce) is one of the most popular dishes of Emila-Romagna, in Italy. Because of the proximity with Tuscany, the dish is now a very well represented item in restaurants' menus throughout my region and many families have their own version of it: today we will introduce you to the traditional recipe... the one without Ricotta Cheese!!! Don't let the hours of work needed to cook this intimidate you, indeed this is a dish that can be prepared without braking a major sweat... no surprises here. The idea behind this episode is to show you how to cook something that can be prepared well in advance (it can be refrigerated or frozen), in case you are planning a party, an evening out at the theatre, a date, or maybe grandma is visiting tomorrow?! I shot this episode while Debi was doing the final episode of Dancing With The Stars; I was going to attend the show, which meant I did not have the time to cook in the evening, but I still wanted to throw a nice after show dinner for the wife and a few friends.... I spent the morning cooking, the afternoon on stage watching my lady dance, and I had a major feast ready to be served when I got back home! On top of that, Since I prepared two trays of Lasagne, I was able to freeze one for the upcoming Holidays. It goes without saying that the appropriate way of doing things would be to also prepare your own pasta and cut the fresh lasagne yourself; right... next time, maybe! Go shop for fresh ingredients, make sure your iPod is loaded with some good Bossanova, wash your hands and get to work. | 11/25/09 | Free | View In iTunes |
| 12 | VideoEpisode #42 - Gnocchi di Patate (Homemade Gnocchi) | "Gnocchi di Patate" (Homemade Potato Gnocchi) are yet another very humble treasure of Italian culinary tradition that can be eaten in its many different regional variations all across the "Bel Paese". In Italy they are often sold at local bread bakeries, along with many different kind of fresh made pastas and ravioli, and also are very well represented on the mass market in their prepackaged, usually much drier version. Because of the simplicity of the ingredients used in the preparation of Gnocchi, many believe it to be a dish that was mostly prepared in the country by farmers; truth is that, because potatoes were introduced in the European diet only after the Americas were discovered, the original roots of this dish are not really easy to trace. | 11/4/09 | Free | View In iTunes |
| 13 | VideoEpisode #41 - Chicken Cacciatora | "Pollo alla Cacciatora" (Chicken Cacciatora) is a very common, almost ubiquitous dish throughout Italy. Like other recipes that are present in almost all regions of our country, you can come across many variations on the theme, almost like it happens with basic red or meat sauces... Every grandma has her own way of doing things, and this is abundantly reflected on the plate that will be served to the table. The basic ingredients however do not change; by definition, Chicken Cacciatora, is cooked in a red sauce with Black Olives, Red Wine, Tomatoes and country herbs. It is a rich peasant dish that everyone in the family will enjoy, it holds cooked in the fridge for two or three days and makes great leftovers. | 10/19/09 | Free | View In iTunes |
| 14 | VideoEpisode #40 - Limoncello | After a few weeks of brewing, sitting in plain view on my library, the long awaited Limocello | 9/29/09 | Free | View In iTunes |
| 15 | VideoEpisode #39 - Plum Jam | It is almost the end of summer, and if by any chance you happen to have a fruit tree in your backyard or in your garden, this is probably the exact and perfect moment to collect all of its ripe fruit. The memories from my youth regarding the wild plum trees that grow in my parents' garden are unforgettable; no, I will never forget how much my father busted my balls every damn August to have me pick up all the fruit that I could. Read more at www.underthetuscangun.com | 8/27/09 | Free | View In iTunes |
| 16 | VideoUnder The Tuscan Gun - Beauty - Episode #01 | For the ones of you who have been writing and asking about our "Olive Oil Beauty Line", here is a quick preview of what's going on. As you have probably figured out by now, Under The Tuscan Gun is a project happening day by day, it is a "One Family Operation"... at least for the moment. We have been shooting our web food-show from our kitchen in Los Angeles for the past two years and, as we are getting ready to pack our belongings in a container and ship it across the Atlantic Ocean, we also arrived to the final stages of production for our first three (maybe four) Olive Oil Beauty Products. We have been working on our creams for over a year now, and we are delighted of the results... Debi's skin has never been so smooth and vital. In these days that Debi is practicing her dances before the premiere of "Dancing With The Stars", we are coordinating between Fiesole, New York and Los Angeles the final steps necessary before our first pitch meetings; packaging is done, the name has been chosen, the graphics are being laid out and the first mock-ups should be ready by the end of summer. For the moment though, in the pure "Under The Tuscan Gun" style, we wanted to give you a sneak preview of what's cooking (not literally this time...). Read More at www.underthetuscangun.com | 8/19/09 | Free | View In iTunes |
| 17 | VideoUnder The Tuscan Gun - Trailer Winter 2010 | If you have been following the Tuscan Gun, you should know by now what is the plan: move to Fiesole, in the heart of Tuscany, just a few miles north of Florence, recoup the family Olive Grove and the Old Vineyard, renovate our 600 years old farm, open a Slow-Food Hotel and Restaurant with a Tuscan Cooking School...GO GREEN! Finally my last year's "Earth Day" proposition is becoming a reality. It is indeed a truly exciting moment in our life, but a lot has to be done; from raising farming capital from the EU to dealing with local Italian bureaucracy, the kids will be entering the Italian Public School System (already enrolled), Debi will have to get it together with her Italian and learn how to drive stick-shift, unless she wants to get stuck with the boars in the garden, or with the in-laws. All this, will be served to you, along with loads of great Tuscan Country Food, on Under The Tuscan Gun: think "Green Acres" meets "I Love Lucy"! It will be a blast, and we cannot wait to start shooting. In the meantime, here is a short Teaser of what's in store for this upcoming winter, straight from the hills of Fiesole. Read More at: www.underthetuscangun.com | 8/17/09 | Free | View In iTunes |
| 18 | VideoEpisode #38 - Pesto Lasagne | We are still in Nonna's kitchen, in Fiesole, and today, with a great deal of pleasure, we are cooking with a very special guest: Margherita. She is an amazing cook of all things Tuscan, and even if she does not speak a work of English, we hope this recipe translates into a mouthful of pleasure for all of you! Margherita is a great inspiration to us; with her ease in the kitchen, her natural approach to anything eatable, and mostly her incredible eye for the ingredients she uses, she always delivers the best dishes with the minimum effort. Join us today for a great recipe: Pesto Lasagne. | 8/13/09 | Free | View In iTunes |
| 19 | VideoEpisode #37 - "San Giovanni" in Florence and Pizza! | June 24th is San Giovanni (Saint Joseph), the patron of Florence... The city celebrate with a day of holiday, ancient sports and parades, fireworks and, as usual, great food. Join us for a quick look at the "Florentine Historical Soccer" and some great pizzas cooked in an ancient stone oven. Buon Appetito Debi and Gabriele www.undethetuscangun.com | 8/5/09 | Free | View In iTunes |
| 20 | VideoEpisode #36 - The Fiesole Roman Theatre and some "Linguine With Langostini" | Debi and I just got back from Italy... Take a tour with us of The Roman Theatre in Fiesole and Join us for a quick dinner at Matteo e Rosanna. www.underthetuscangun.com | 7/20/09 | Free | View In iTunes |
| 21 | VideoEpisode #35 - Truffle Appetizers & Pasta with Guanciale, Peas and Pecorino | Tonight was fun, an improvised dinner that made everybody happy and satisfied. We did not use fresh beans from the Farmers' Market but some generic frozen organic Petit Peas, the Pecorino Cheese did not come from a remote corner of Lazio or Sardinia, but from my local supermarket, and instead of using Guanciale, we settled for some anonymous salted pork cheek. The Appetizer though, oh... sinful truffle, sweet honey, crunchy warm almonds, and a chilled bottle of white wine.Come grab the full recipe atwww. underthetuscangun.com | 6/12/09 | Free | View In iTunes |
| 22 | VideoEpisode #34 - Pasta Primavera & Cantuccini from Prato | In the past few weeks hundreds of cookies have been baked in our house, we hope it's over, at least for a little while. I always wanted to feature this traditional Tuscan cookie from Prato on our show, it is a crunchy treat, it is very traditional and it can be found in any grocery store, on every restaurant menu, and almost every household has it in the kitchen pantry. Many friends stopped by to pick up paper bags loaded with warm cookies, did not bother to hear my complaints about the missing "perfect" ingredient...no cookie got tossed, a success overall. Now finally, I can say I mastered this recipe, and it's time to share! Along with the "Cantuccini di Prato" we also wanted to offer you a simple idea for a quick pasta sauce, something easy and fresh, to be enjoyed during this upcoming warm season. Welcome back, enjoy our new episode. Come grab the full recipe at www.underthetuscngun.com | 5/1/09 | Free | View In iTunes |
| 23 | VideoEpisode #33 - Polenta Pasticciata | These days is all about saving...and The Kitchen is adapting pretty well, which at least gives us a reason to smile at the end of the day. Comfort Food, Peasant Food, Stale Breads and Canned Beans are finally living a moment of well deserved glory. Here Today, another meal to fill four souls with less than 10$.We personally graduated to the 1.5 liter jug of wine, as opposed to featuring some shelf picked "usually affordable" more traditional bottle; but pay attention, at least it was not a twist cap!Come in and enjoy, than grab your coin-jar and go grocery shopping!!! | 3/20/09 | Free | View In iTunes |
| 24 | VideoSpecial Episode from Fiesole - Insalata Cotta (Cooked Salad) | There is not recipe shown in this quick message...But I believe you do not really need to see this one, it is more of an inspirational example than anything else. Enjoy. Gabriele | 3/10/09 | Free | View In iTunes |
| 25 | VideoEpisode #32 - Ribollita | Life sometimes throws at you the unexpected; when it comes to the kitchen, you'd better be ready. In these times of general financial crisis, every aspect of our life gets affected, and simple things that we usually take for granted, like going to the market and shop for food, need to be economically strategized. This is our Depression Tip: start saving your bread. Ribollita is a Traditional Tuscan Stale Bread Soup, very similar in concept to Pappa Al Pomodoro. The basic idea is simple: recycle. Do not throw anything away, and always get the best of what you might have in the kitchen...and in the garden. | 3/3/09 | Free | View In iTunes |
| 26 | VideoEpisode #31 - Pasta Alla Gricia | Grisciano is a very small village in the heart of Central Italy, a few miles East of Rome. History wants that the shepherds coming down from the mountains of Central Italy, to sell their cheese and pigs in the markets of the capital, would cook this dish while traveling; they would hang their Guanciale to their belts when leaving home, and whenever they stopped to rest and get fed, they would cook this very simple and yet very powerful traditional recipe. The Americas were not yet discovered, therefore Tomatoes were not part of the Italian diet at that moment; we can easily say that Pasta alla Gricia is the mother of the other two very famous recipes for pasta sauce that use Guanciale, the Carbonara and the Amatriciana. This sauce is extremely simple in its execution and the freshness of all the ingredients will transport you far away... Buon Appetito Debi and Gabriele www.underthetuscangun.com | 1/23/09 | Free | View In iTunes |
| 27 | VideoEpisode #30 - Pork Loin "Alla Focettina", Roasted Potatoes and Boiled Mixed Vegetables. | Debi and I use this menu when we want to entertain without being strapped to the stove while cooking. The Pork Loin just needs to get started, then it will cook for a couple of hours, before some touch ups and a few minutes of cooling off. Wash the vegetables and chop the potatoes far in advance, and when it come time to feed your tribe, you will already be way ahead of your game. About an hour and a half after you start cooking the meat, heat the oven and start the potatoes. Then at the en while the Loin and the Potatoes are cooling off, boil the vegetables. You are ready to serve your meal. Buon Appetito! Debi and Gabriele www.underthetuscangun.com | 12/26/08 | Free | View In iTunes |
| 28 | VideoEpisode #29 - Fig Jam Tart & Mascarpone Wild Berry Tart | Debi and I just wanted to wish you a Merry Christmas, a Happy Hanukkah, a special Holiday Season 2008 - 2009. A very important new era is at the door; next year will hopefully mark the change we all need to leave in peace with one another...in the meantime, let's eat cake! This new episode is a little longer than our average post, but you are getting two cakes at the same time, and in these weeks of vacation and TV repeats, we are "almost sure" you don't mind spending with us a few more minutes than usual. We also discussed the possibility of self shooting another episode...we realize how tough it is to entertain family and friends for two weeks straight...even the pot luck dinner always turns into an event.Therefore, Debi and I will try to create a quick but earthy and filling family lunch menu; come back soon to see what's cookin'! In this coming two weeks of feast and celebrations: share, be thankful, recycle! Buon Appetito and BUON NATALE!!! Debi and Gabriele | 12/22/08 | Free | View In iTunes |
| 29 | VideoEpisode #28 - Spaghetti alla Carbonara | Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. I personally like also the story that wants the Sardinian shepherds responsible for the invention of such succulent recipe: it comes easier to poeticize about walking the sunny hills of Sardinia with your dog, your sheep and a bag full of food, than about the poor miner coughing his brains out , while stuck in a dark hole underground, no matter what he's eating. www.underthetuscangun.com | 12/17/08 | Free | View In iTunes |
| 30 | VideoEpisode #27 - Tortellini in Brodo | This past Sunday was a family adventure…some culinary marathon, and it’s all my fault. It happened that I bought the last issue of La Cucina Italiana, a Magazine that I grab from time to time, to learn and seek inspiration. This thanksgiving issue has a very juicy cover: Pork Chops cooked with herbs, potatoes and black pepper. And I got hungry! No, Wait, What… it’s not potatoes? In fact they were chestnuts, there is a whole chapter about cooking with them, but I never did, and I personally do not find the idea of mixing chestnuts and pork that, how to say it… “Drooling”?! But the magazine was already paid for and sitting on my kitchen counter. I ended up skimming through it while having coffee and I sort of got lost in a bowl of Tortellini! www.underthetuscangun.com | 11/5/08 | Free | View In iTunes |
| 31 | VideoEpisode #26 - Bruschetta with Sausage, Bree Cheese and Fresh Herbs. | This is our first bruschetta. In Italy, by definition, a bruschetta is a flame toasted thick slice of bread dressed with any kind of sauce, topped with Extra Virgin Olive Oil, some Salt and some Pepper. The most common bruschetta is usually (and here another token!), the one with an uncooked tomato sauce. Toast the bread, rub well a clove of garlic on one side of each slice, and dress with finely chopped tomatoes that you marinated for a couple of hours in Extra Virgin Olive Oil, finely chopped garlic, salt and pepper. www.underthetuscangun.com | 10/23/08 | Free | View In iTunes |
| 32 | VideoEpisode #25 - Minestrone (Organic Vegetable Soup) | I personally never used a pressure cooker until the day I met Deb! My mom used it quite often, but the pot she had always seemed to me very scary and unapproachable; you had to close it with a knob placed on top of the lid, and the valve was to it what a security pin is to a hand grenade. It used to cream whistles, twirl around and shake very fast...no pattern, absolutely random. All of us always expected to see those few ounces of metal pop out of the lid and fly to the moon, right to the roof of the house: I was allowed to use any kind of knife, but not that technological embarrassment that our cooker was. So, I never dared, until a few years ago, when Deb taught me how to cook her favorite pee soup, using a definitely better pot. www.underthetuscangun.com | 10/23/08 | Free | View In iTunes |
| 33 | VideoEpisode #24 - Melanzane alla Parmigiana (Eggplant Parmesan) | There are those recipes...the ones you have never shared. You cooked them for important occasions: a New Years’ Eve, a Birthday or a very special date! It’s everybody’s favorite, the dish that people will brag about until the day they persuade you to cook it again. We do not have many recipes in “Our Vault”, and this one has never been even on paper before (or in a blog)...Gabriele figured out his own way (writing in third person today), and cooked. And people ate! All of it! Yesterday, by the time we served lunch for our goodbyes on camera, for some reason we had six people sitting at our table...first time that happens since we started taping. Today we are cooking MELANZANE ALLA PARMIGIANA (Egglant Parmesan)...it made it for a very long morning, but well worth the effort. A few suggestions about this dish: double the amount of ingredients and make an extra tray for the freezer, it will be highly appreciated the day that it comes out....and you will not have to “feel the pain” of cooking for half a day again. Do not feel pressured, overall this recipe is very easy; the most important part is getting ready with the ingredients, start off with a lot of clean space in the kitchen and have an iPod fully loaded with your favorites! Let us know how this one comes out, share it away!!! Buon Appetito. Debi and Gabriele www.UnderTheTuscanGun.com | 9/16/08 | Free | View In iTunes |
| 34 | VideoEpisode #23 - Labor Day Week-End Menu... Sangria, Tagliata and Mushrooms Appetizer | Summer is almost over…you got one week-end left. Make the best of it treating yourself, your family and a few of your friends to a Tuscan Backyard Barbeque. To celebrate with you this Labor Day week-end, Debi and I are posting a full menu episode, nothing too fancy… just celebratory, fun, and not that hard to do: remember, is mostly the freshness of the ingredients that ends up making a good dish, not an elaborated recipe. Come visit us at www.underthetuscangun.com, to grab the full recipes...and many more! Buon Appetito Debi and Gabriele | 8/29/08 | Free | View In iTunes |
| 35 | VideoEpisode #22 - Tuna Salad by The Pool! | Come join us for a quick salad by the pool, come and get the full recipe at www.underthetuscangun.com | 7/25/08 | Free | View In iTunes |
| 36 | VideoEpisode #21 - Spaghetti all' Amatriciana | Make of your night at home, the perfect "Date Night"! Come grab the recipe on our website: www.underthetuscangun.com Buon Appetito Debi and Gabriele | 7/3/08 | Free | View In iTunes |
| 37 | VideoEpisode #20 - Watercress, Shrimp and Farro Salad | Italian salad succumbs to our many regional menus. Yes, our cooking is seasonal, and we always enjoy a good amount of vegetables with our meal, but in general, if you happen to be traveling around Italy, you will come across only one kind of salad...what we called Insalata Mista (mixed salad). It is mainly some greens, a bit of carrot, a slice of onion and a couple of slices of tomato. This is probably why we waited so long before getting inspired to create something a little bit more...a dish that stands by itself; not a side dish, but a light lunch. Two quick things need to be said about this recipe, - The Dressing: we mentioned in the video that we were going to prepare two different kind of dressings, one being the lemon/mint one... and the other one? Well, we forgot about it. It was our intention to tell you how in Italy it always is about the Olive Oil, Vinegar (not always balsamic), Salt and Pepper....and make clear that fancy salad dressing are not really part of the Tuscan Repertoire. - The Farro (Emmer Wheat): it is very hard to find in your local store, and when you come across it you are tempted to invest that kind of money on a steak...Your best bet is the internet, if you would like to try it! Even without the Farro, this salad is a filling healthy dish, you just need to be more generous with the other ingredients. And please, do not mind Deborah, she always calls it Buck Wheat...it is not! | 6/13/08 | Free | View In iTunes |
| 38 | VideoSpecial Episode: Aerogarden | For Valentine's day, Deborah got Gabriele a present... it turned out to be an interesting project and a very long testing experiment (about 11 weeks)...for the whole family. | 5/31/08 | Free | View In iTunes |
| 39 | VideoUnder The Tuscan Gun - The Trailer | Sonny & Cher ish, but about cooking. Debi Mazar (Entourage, Goodfellas) and gorgeous italian, tuscan born husband, Gabriele Corcos, provide basic Italian cooking lessons from their home kitchen. The repartee is genuine, funny and entertaining—but the best news, simple and delicious authentic Italian meals with the couple's recommendations for fabulous wine to accompany the meal. Couples who love to cook together or want to learn to cook together, will enjoy. Debi's New York sarcasm gives the show extra spice. Weekly, new fresh and traditional Tuscan recipes...obviously Chianti will be served. Buon Appetito !!! | 5/20/08 | Free | View In iTunes |
| 40 | VideoEpisode #19 - Peppers and Seafood Risotto | Today we are serving our Risotto alla Giorgio, dish inspired by our romantic dinners in one of our favorite restaurants in L.A., Giorgio Baldi. Debi and I would like to invite you today to challenge yourself, the same way we do it...This is the third Risotto we cooked for the show, but we did not follow a recipe, or called mom or grandma to get directions. We just got inspired! We assume you know how to make your risotto by now, and our message to all of you eaters and feeders out there is: "Invent yourself in your risotto!". Basic rules are always the same, soffritto, cooking technique, broth, etc...Which vegetables do you like? Go on, feel free to taste what's cooking in your habitual spots, and try to figure it out. It is easier than you think, and it will give you a chance to spend some time in the kitchen, making Art! Come grab the full recipe at: www.underthetuscangun.com | 5/19/08 | Free | View In iTunes |
| 41 | VideoEpisode #18 - Sausage and Radicchio Sauce | Today's lunch could have easily been a mid August family feast. The kitchen filled up with wonderful smell of peppers, and both Debi and I have been transported somewhere else... She felt like she was getting ready for a block party in Brooklyn. Gabriele imagined the singing of Cicadas in the Olive Fields... Just a few quick notes about today's menu: - always try to find pork sausage that are not seasoned (same applies in case you decide to go turkey) - you can use your sauce to make Bruschetta instead of Pasta. Toast some bread, spread some Italian soft cheese (Mozzarella, Stracchino, Burrata), then sprinkle the sausage sauce. Bake at 400 for about 10 min...you can broil it at the end for a final crisp. - when preparing the Peppers, always leave yourself open to new uses for them. Yes you can do the skewers, but there are many different ways you can serve them, as a Bruschetta, as a side dish...you can even chop the roasted peppers and use them to prepare a cold pasta salad. Just Get Creative!!! Come grab the full recipe at: www.underthetuscangun.com | 5/7/08 | Free | View In iTunes |
| 42 | VideoEpisode #17 - All the Italian Coffee | We are very happy to finally get to this episode. We have been waiting for our Italian family to ship us a Napoletana coffee machine, as we felt we needed it to fulfill our desire to pay homage to such an old and very traditional kitchen piece. So, today we will guide you through the necessary steps, in order to make the best and purest Italian Coffee! In the picture, from left to right: the De Longhi Espresso Machine "Magnifica", a bottle of Grappa Di Barolo (for your Corretto Coffee),a Bialetti "Mukka Express",a Bialetti "Moka", and an old (still shiny) Napoletana Machine. Just one note: We have been trying almost every coffee in the past seven years (at least for the time Gabriele has been living in Los Angeles), and it truly has been hard to find "The One"....at least for us...here in the US. Strangely enough, all the Italian blends represented in local stores are very toasted and very bitter, qualities you won't sometimes find in Italy...for the same brands. Maybe just a matter of marketing? Do Americans really like a "different" flavor? Come visit us at: www.underthetuscangun.com | 4/25/08 | Free | View In iTunes |
| 43 | VideoEpisode #16 - Risotto Croquettes | Recycling is a very good habit, and it can be extremely pleasurable if applied wisely to your food! Learn how to work with your leftovers, use you freezer, your fridge, and a good set of tupperware; it will make your tomorrow easier. Lunch boxes, a meal on the run, or simply an evening that you cannot/don't want to be bothered with too much time to spend at the stove. As promised we gang-shot an evening episode, turning last night risotto into delicious Croquettes. Just in case you would like to try this recipe, but you do no have leftovers to recycle, simply cook 1 cup of white rice, let it cool off, then follow each step as if....Just keep in mind that you might want a bit more generous when it comes to adding salt and pepper. If you are working the left overs your risotto is already well seasoned, but if you are working with white rice well, its taste is...how to describe it....flat... Come grab the full recipe at: www.underthetuscangun.com | 4/10/08 | Free | View In iTunes |
| 44 | VideoEpisode #15 - Squash and Artichoke Risotto | Risotto is one of those weird dishes. It can be intimidating from the very beginning, when it's time to select your rice at your local grocery store... Bu at the end, once you get it going into the pan, well...truly, it's only about stirring, adding the ingredients and stirring again, until it's ready. Indeed the final 5 cooking minutes are crucial for any risotto; if you have too much broth in it, the risk is to serve rice soup for dinner, if the rice still requires some cooking, make sure you add very little broth at the end. Achieving the balance between the cooking rice and the broth that needs to go in it, is the only real challenge. We have gotten a bunch of feedbacks about our Risotto with Sausage and Asparagus, and everybody agrees that risotto, after all, was a very easy dish to cook...enjoy!!! Come grab the full recipe at: www.underthetuscangun.com | 3/31/08 | Free | View In iTunes |
| 45 | VideoEpisode #14 - Swordfish in Seafood Sauce | Today's recipe comes straight from the Western coast of Italy. I remember eating it in Livorno and Isola d'Elba when I was growing up, the smell and the color of it (yes, the taste too) make me think about the old Medici Harbor...the noise of the fishing boats, the continuos mumbling (and hard core cursing) in dialect of the workers at the dock. My father used to keep a small boat there when I was growing up, and he used to drag me with him for "week-end-scheduled-mantainance-and-cleaning"...I used to ask myself: "Why is Mom staying home?". I eventually figured that out. However, the memories I have of those week ends are now worth a treasure in my heart: my first fishing experiences, the hours of cleaning under the scorching heat listening to The Beatles, my first Cecina (thin garbanzo bean flour bread)...my first beers!!! Livorno is also very famous for another, even more traditional recipe, their Caciucco... an intense and memorable fish soup that deserves its own episode on this show...will do! For now, enjoy our weekly recipe, Buon Appetito! | 3/13/08 | Free | View In iTunes |
| 46 | VideoEpisode #13 - Spinach and Ricotta Gnocchi | A very old recipe from Nonna Lola's kitchen! Come grab the full recipe at: www.underthetuscangun.com | 3/3/08 | Free | View In iTunes |
| 47 | VideoEpisode #12 - Schiacciata alla Fiorentina | Homage to Italian Carnival! Every town around Italy celebrates it; there are many different traditions, customs, and obviously foods, associated with it... Like it happens for every pagan holiday, food goes well along with laughs and a festive spirit, and when it comes to feast, once again (since Carnival comes right after Christmas), you can indulge yourself with food...you know that spring is around the corner...the time for fresh vegetables and fruit is coming! So, yes, brig it on...more cakes! In Florence Carnival is celebrated with the following desserts: Frittelle di Riso (Fried rice balls covered in sugar ), Cenci (fried dough covered in sugar) and the Schiacciata alla Fiorentina. This cake is light and easy to prepare; around town you can find it sliced in half and filled with whipped cream or even ....Nutella! Come grab the full recipe at: www.underthetuscangun.com | 2/28/08 | Free | View In iTunes |
| 48 | VideoEpisode #11 - Pasta e Fagioli | Debi and I are finally back in front of our stove....and both in front of the camera. Today we are, once again, celebrating the Tuscan Farmers' Food, serving you a very traditional "Pasta and Fagioli" soup. Only a few ingredients are necessary to achieve a great taste...so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING! Come grab the full recipe at: www.underthetuscangun.com | 2/1/08 | Free | View In iTunes |
| 49 | VideoEpisode #10 - Veal Rolls and Caponata | Today another special guest: Zia Laura. Laura is Gabriele's aunt, and she's the one usually in charge of cooking for the big family events...she has it in her. She is an excellent cook, a great entertainer and a superb host. Enough said, today's menu is: Veal Rolls (Involtini) and Caponata Come grab the full recipe at: www.underthetuscangun.com | 1/25/08 | Free | View In iTunes |
| 50 | VideoEpisode #09 - Pappa al Pomodoro | Welcome back to Under The Tuscan Gun. As promised, and long overdue, please enjoy: PAPPA AL POMODORO. Florentine farmers used to cook this soup using stale bread that was saved during the week, garlic, tomatoes and basil from their gardens: this is the most humble dish I know, well, after boiled white rice... Now, if you go to a restaurant, the tradition is slowly disappearing, and it is becoming very hard to find a good old recipe that works; that's why Deb and I decided to feature in this first episode two very dear friends of ours, Rosanna and Matteo. The good recipes are still secretly hidden into very old Tuscan homes, like The Farm Pacina, in Castelnuovo Berardenga, a little town that rests on the hills between the Chianti Area and Siena. Pacina was originally an Etruscan site, then it became a convent in the nine hundreds and after eight centuries the property was sold by the church and became private. Today Pacina is an Agriturismo and a Yoga retreat, Olive Oil and Wine are produced and distributed in Tuscany...a place worth a long weekend! | 1/11/08 | Free | View In iTunes |
| 51 | VideoEpisode #08 - Beef Ragout | We finally are keeping up with the promises. Today we had a very special guest for lunch. A very sweet woman that is very close to our family and that we have the pleasure to share many meals and celebrations with... She is a great actress of Italian heritage, and always reminded Deb and I of a modern Anna Magnani... Ladies and Gents, from the HBO hit show The Sopranos we happily and proudly introduce, Katherine Narducci!!! Applause... www.underthetuscangun.com | 12/13/07 | Free | View In iTunes |
| 52 | VideoEpisode #07 -Wake and Bake | Deb has been flying around for the past few days... Therefore I decided to shoot a solo episode. First of all I did not want to leave you without something new before the weekend, and second, I wanted to dedicate an episode to all the men out there that care about treating their girls (yes, I know, or their partners in general). Sunday morning has always been a tradition in my family when I was growing up, and a rule as well! My mom always worked her ass off all week around, during the day teaching in junior-high, and then me, my brother, the house...her husband. My father was a young surgeon...I remember the phone ringing in the middle of the night...I remember vacations with my father, but not the days of the week.... I was about 6...remember waking up, walking to the kitchen with my younger brother...he was about 2. My mom would leave in the fridge a blender full with my brother's breakfast. Do not ask me what was in it...some fruit, I remember a big cookie...It kind of sounds gross, sorry... I had to process the food, heat it up a bit...no microwave those days...stove top baby...and serve the first breakfast. Me, personally...loved a gigantic cup of milk with Nesquik and Rice Crispies. The rule was...BE QUIET!!! No playing allowed, no running...only breakfast and some TV. And wait for my parents to wake up. Mainly mom, as my father was already probably at the hospital or racing his Ducati on the Mugello track, just a few miles from our house. One day I just decided to bake a cake by myself.... ...read more at: www.underthetuscangun.com | 11/22/07 | Free | View In iTunes |
| 53 | VideoEpisode #06 - Midnight Munchies! | Debi and I have been experimenting a bit... We wanted to do this episode a few weeks ago, but by the time we get to the evening, well... comes the night...the eylashes get heavy and we get camera shy. We then decided to shot a bunch of stills of very sexy and fresh midnight snack you can throw together with ease, and not feel too guilty about. So, let's wear your good pajama and hit the kitchen, what do you feel like having tonight? Buona Appetito and, Buona Notte! Debi and Gabriele www.underthetuscangun.com | 11/9/07 | Free | View In iTunes |
| 54 | VideoEpisode #05 - Beef Stew with Polenta and String Beans | This is the first episode in which Deb and I will cook a full meal, all at the same time. Please remember: Getting ready is half of the Job! If you do a smart grocery, if you know the ingredients you are going to use (which are pretty basic and already have been covered several times on these pages), you should not have problems at all. Make sure you have enough time to buzz around the kitchen to stir the stew, do not overcook the string beans, and wait until last minute to prepare the polenta. Also, it is a brilliant idea to take advantage of the time it will take you to cook: CLEAN UP!!! If you are like me...well, you probably will start sipping the wine as soon as the bottle is open... you can use the excuse that you like to "feel the taste changing"... By the end of dinner, after the wine and a couple of generous servings...you still have the plates on your table...but if you do not have the pots and pans to wash...trust me you'll be happy! Least but not last: A shout out to Epicurious.com! One of their crew visited us last week, and in a few days this very same recipe will be featured on their web pages, in a different and shorter edit. Enjoy your cooking session, come back soon and, Buon Appetito Debi and Gabriele www.underthetuscangun.com | 10/31/07 | Free | View In iTunes |
| 55 | VideoEpisode #04 - Fresh Pesto | What to say, we are overwhelmed by the response we are getting on our little website! Many emails are coming in, please do not take it personal if we are not able to respond right away... we did not expect this project to blow up so fast, and we already have to improve our server capabilities and probably the website itself will undergo some upgrades. For the time being! Deb and I would like to THANK YOU, THANK YOU, THANK YOU!!! Alright then, time to get going with our fourth episode! Today you will learn to make the best and freshest pesto ever. Just one thing before we start: even if this dish does not require cooking, preparation time is longer then other (sometimes more complicated) dishes.That's because you need to wash the basil, pluck the leaves, grate the cheese etc...BUT, the result is stunning, and at the end, it's a very easy recipe. Also make sure you keep an eye on the salt factor (Pecorino cheese is very salty) and how much oil you end up using...Even if Olive oil is one ofthe most important ingredients in Tuscan cooking, that does not mean you have to drawn your pasta in it!!! Get you apron, your dish rag and put some cool music on, choose your bottle of wine... May I suggest a Bruzzico, from Fattoria Malenchini in Bagno a Ripoli, Florence. Let's go! www.underthetuscangun.com | 10/19/07 | Free | View In iTunes |
| 56 | VideoEpisode #03 - Sausage and Asparagus Risotto | Today we had lunch with a delicious Risotto with Sausage and Asparagus to celebrate the arrival of Fall, and we popped open two bottles of wine! Risotto is a very nice, comforting and filling dish; you might like a light appetizer before you get to it, or a fresh salad right after...either or, it will be a great meal. We drank: Yellow Tail - Pinot Grigio Reserve 2003 and Chianti Ruffino - Il Ducale Reserve 2003. Full Recipe at: www.underthetuscangun.com | 10/1/07 | Free | View In iTunes |
| 57 | VideoEpisode #02 - Turkey Sausage and Beans | Today's recipe is a real Trattoria standard dish: Sausages with "Fagioli all'Uccelletta" (kidney beans in a spicy fresh tomato sauce). In Italy, when we talk about sausages we usually refer to pork meat, it is very rare to come across anything different, at least not in Tuscany...oh, well, yes...boar sausage...still pork is! This dish is a powerful one: it's a filler, it's hot, it loves wine and toasted garlic bread...and it makes a great left over. In all this, we completely forgot to give more info about the wine...We drank a Villa Antinori from 2002, and we will post more informations about it asap. Full Recipe at: www.underthetuscangun.com | 9/17/07 | Free | View In iTunes |
| 58 | VideoEpisode #01 - Red Sauce Spaghetti and Prosciutto Rolls Appetizers | Pilot Episode Full Recipe at: www.underthetuscangun.com | 9/3/07 | Free | View In iTunes |
| Total: 58 Episodes |
Customer Reviews
Get Inspired!
With the wonderful and completely doable recipes, the charming and inviting background music and the magic of Gabriele and Debi.... how can you not come away inspired and motivated? The simple and demystified risotto is a winner each time and please do not overlook the spaghetti a l'Amatriciana. Fantastic. Uncomplicated. Sublime. Grazie! Grazie Tante!!
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Love this podcast so much. But so sad as can't download to my iPod classic.
Under the Tuscan Gun
A young couple guides you through some fantastic Italian-based dishes. I highly recommend this video podcast. Buon appetito!
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