Food: Antoni Porowski’s Moroccan-Style Pasta Bolognese - - PressFrom - US

FoodAntoni Porowski’s Moroccan-Style Pasta Bolognese

14:17  10 september  2019
14:17  10 september  2019 Source:

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Antoni Porowski , a star of “Queer Eye” on Netflix, making spaghetti at his Brooklyn But the cooking classes have brought out the worst in viewers, many of whom feel that Mr. Porowski ’ s dishes are overly simplistic. Mr. Porowski made fresh spaghetti using a pasta extruder.CreditKarsten Moran

Antoni Porowski (born March 14, 1984) is a Canadian television personality, actor, chef and model. He is known for his role as the food and wine expert on the Emmy award winning Netflix series Queer Eye.

Antoni Porowski’s Moroccan-Style Pasta Bolognese© Paul Brissman/Antoni In the Kitchen

We like to think we have a lot in common with Queer Eye star, restaurateur and Antoni in the Kitchen author Antoni Porowski. You know…we both love avocados and Jonathan Van Ness—and, of course, pasta. In his new cookbook, he’s putting a Middle Eastern spin on the traditional Italian meat sauce with this Moroccan-style pasta Bolognese.

“Cumin, coriander and cinnamon—as well as lamb rather than the traditional beef—give this classic meat sauce a little spin,” Antoni writes. “Since the sauce makes enough for two pounds of pasta, I make it on a lazy Sunday and freeze half of it (or all of it, in two batches) for a no-fuss weeknight meal or weekend dinner later on.”

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Antoni Porowski , the food and wine guru on Netflix sensation Queer Eye, meets people where they live—literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen.

Antoni Porowski is the quietest member of the Fab Five, but he' s also somehow the one who attracts the most controversy. Aside from being arguably the most beautiful man ever to grace our television screens, Porowski is a proud immigrant, a proud Canadian, and a proud connoisseur of all things

This sauce is unsurprisingly irresistible, so if you end up with leftovers, we salute you. It borrows just enough from its Italian origins to taste familiar, but the fragrant, spicy twist keeps us coming back for bite after bite.

And don’t let the cooking time scare you away—most of it is completely hands-off. Porowski’s genius advice? “For quick work,” he says, “you can chop the onion, carrot, celery and garlic together in a food processor.”

Or we could invite you over to cook it for us, Antoni. Thoughts?

Excerpted from Antoni in the Kitchen © 2019 by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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Antoni knows pasta (as everyone on Instagram is well aware), and he covers all that good carb-y freshness in an amatriciana sauce here. Maybe it was the return to Porowski ’ s favorite green/Greek ingredients?


Lamb Bolognese Sauce

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

½ small onion, finely chopped (about ¾ cup)

2 medium carrots, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, finely chopped

1½ pounds ground lamb

1¾ teaspoons ground cumin

1¼ teaspoons ground coriander

¾ teaspoon crushed red-pepper flakes

½ teaspoon ground cinnamon

Kosher salt and freshly ground black pepper

¾ cup whole milk

¾ cup dry red wine

One 28-ounce can whole tomatoes, preferably San Marzano, with their juices


Kosher salt

1 pound long pasta, such as tagliatelle, fettuccine, linguine or spaghetti

¾ cup full-fat plain Greek yogurt

1 tablespoon unsalted butter

2½ cups Moroccan lamb Bolognese sauce, warmed (see note)

Coarsely chopped fresh cilantro or mint, freshly grated Parmigiano-Reggiano and freshly ground black pepper, for serving

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Moroccan - Style Pasta . Published Jun 16, 2009. You can use any shape of pasta you want, and if you don't want to use cilantro, you can use chopped parsley. Reserve a few herbs and slivered almonds to garnish the finished dish.

Watch: Antoni Porowski took Refinery29 through his new menu and shared what each of his cast members would order. Antoni Porowski ' s First Restaurant Menu Represents "Weekday Antoni ". Christina Dun. When Queer Eye’s Antoni Porowski was a kid, he always wished he could have TV


1. Make the Sauce: In a large Dutch oven or other wide heavy saucepan, heat the oil and butter over medium heat. Add the onion, carrots, celery and garlic, and cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Add the lamb and cook, stirring frequently and breaking up the meat into bits with a wooden spoon, until cooked through, about 6 minutes.

2. Stir in the cumin, coriander, crushed red-pepper flakes, cinnamon, ¾ teaspoon salt and a generous pinch of pepper and cook for 30 seconds. Stir in the milk. Bring to a simmer, then reduce the heat to medium-low and gently simmer until the sauce is thickened, about 5 minutes. Add the wine and simmer until mostly evaporated, 8 to 10 minutes more.

3. Add the tomatoes and their juices, then reduce the heat to low. Break up the tomatoes into smaller pieces with a wooden spoon, then gently simmer, uncovered, stirring occasionally and adding water ½ cup at a time if the sauce becomes dry, until the sauce is deeply flavorful, about 3 hours. Remove from the heat and adjust the seasoning to taste. Reserve half for the pasta. (The remaining sauce can be refrigerated for up to three days or frozen for up to three months.)

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Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl It was pretty easy and is delicious. I prefer it to traditional Bolognese however I am not a big fan of Italian food in general. I would make it agAin so it will stay in my recipe book.

Antoni Porowski on overcoming fear and enjoying success (yogurt guacamole and all). - Bon Appetit. Antoni Porowski Talks Navigating Fame With 'Queer Eye' Castmates. - The Hollywood Reporter. Antoni Porowski Is the Food #Brand of the Year.

4. Make the Pasta: Bring a large pot of water to a boil and add salt until it tastes like the ocean (taste it). Add the pasta and cook, stirring, until al dente.

5. Meanwhile, in a small bowl, stir together the yogurt and 1 to 2 tablespoons of the pasta cooking liquid to loosen it just a bit. Set aside.

6. Using a liquid measuring cup, scoop out about ¾ cup of the pasta cooking liquid and reserve. Drain the pasta and return it to the pot, then add the butter, Bolognese sauce and a 1 or 2 tablespoons of the pasta cooking liquid. Toss together to combine, adding more pasta cooking liquid if the pasta appears dry.

7. Transfer to serving bowls. Dollop with the yogurt and top with the cilantro or mint, cheese and black pepper.

Note: This recipe makes extra sauce, but you can freeze the leftovers for another time. Gently reheat the frozen sauce in a saucepan over low heat, stirring occasionally, and adding 2 to 4 tablespoons water as necessary before using.


560 calories

23g fat

62g carbs

23g protein

5g sugars

Read More

Queer Eye's Antoni Porowski Wants Everyone To Be Using Their Hips More While Cooking .
The new season is ready to be binged.There is so much to love about this mini season. When I wasn't too busy crying (these are maybe some of the most emotional episodes ever!!) I still found time to jot down some of the best food lessons imparted by food and wine guru, Antoni Porowski. From cocktail secrets to how food can affect your emotions, here are some of the best ones.

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