Відео

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Just get to it...geesh.😮

Fantastic. Thank you for sharing the family recipe. Gotta start saving those bones!

My uncle Veto Roca Molestina would use white dry wine 🍷 or 🍺 beer cilantro garlic 🧄

4 1/2 cups of flour worked better for me

Video starts at 2:50

Beautiful dinner 👌

Can I use beef or pro or chicken? Don’t do wine. 4:41

I'll be making stock with the bones 😉 I also add the chicken after the vegetables are soft so the already cooked chicken doesn't melt into the soup and stays more intact.

Too much talking…

Too much talking in the beginning uuggg

Thanks when to add boulanmase sauce

Looks delicious

mmmmmmm, looks so good!

You take too long to start

Mmmmmm 😊😊

Stop talking. Please We want the soup recipe.

Cooked this a few nights ago followed your recipe (minus cheese at end which I may try next time) but verdict, the whole household loved it, And it gets better the next day it tastes even better. Thought id do this review to promote this recipe 4.5/5

How much flour?

You keep adding flour....I'm out of here

great recipe and video ty!

Just found this site, love it...

You kidding me ? This looks Great!

Thanks for sharing 👍

I absolutely love the stove, 6 burners and a griddle plus a huge oven ! Perfect!

The chasing of the chicken clip was the best😅

Never take out the bone's or the skin! Remove the bone's later....the flavour from a rotisserie chicken is incredible! Much better than using raw chicken from scratch

I am sure you have it down to a science with pan frying sausage at medium heat so they are nicely browned and cooked inside. However, I like the “ boil and brown” method to insure brown outside and cooked inside sausages. You add some water, maybe white wine(!) and cook 15-20 minutes before pan fry. I also like a splash white wine to the peppers and onions and/or to the sauce. I will try your method of adding sauce to the sausage heroes, topped with pecorino cheese. Your subscribers may not know that pecorino melts better than parmesan cheese! They should use the freshly grated stuff.

Great looking pizza. Will definitely try it soon. Thank you. 👍

Looks yummy as can be! Nice to make in cold weather on the stove or in warmer weather on the grill. Will definitely be making! Thanks for the good and clear video!

What happened to this mashugnah, 1984?

Terrific recipe! Although I personally like a bit more sauce in my stew, I still got a bone looking at your final dish. Thanks! Also I might add, I did your chicken caprise dish and it was delicious.

Looks awsome!

Yum❤

What kind of plastic bags do you use to hammer the breasts and where to do you get them?

mmmmm mmmmm mmmmm delishness! this is gonna be my go-to recipe(s) tyfs

Excellent way to make a good chicken soup . Thks Gracias . Buen Provecho.

I've made this recipe close to a dozen times now. It's officially one of my favorites! Even if you don't have any crab for the stuffed shrimp, the sauce is a perfect wine sauce for shrimp & pasta. Take Chef Paul's advice & get the Better Than Bullion Lobster Base. I've had it with & without, and it totally enhances the flavor & color of the dish. Also, use fresh lemons... it really makes a big difference to give it a fresh flavor! I've also discovered that getting my pasta from an authentic italian market makes a huge difference in the taste & texture. The only problem is whenever I go into my local Italian market, I wind up spending a lot more than planned on all of the yummy, authentic Italian cook & serve foods....and the best part is that I wind up with a ton of quality, authentic Italian food that would cost me triple in a restaurant. But I also walk out with top quality ingredients to make my own dishes at home! Thanks again, Chef Paul! Keep those recipes & cooking lessons coming!

Lamb is a dish better servied cold.😅

Keep that skin!!!! Take it off in big pieces, put it in a pan to sizzle (no oil or butter) on both sides, and you come up with the tastiest snack 🤤 Also, why not just cut up the core of that onion and add it after? 😢

I couldn’t refuse to not subscribe to this channel

Yum!! Looks Amazing!! Dammit!! Now I'm hungry!

Perfect except too much flour!

Hell yeah I’m gonna make this today

✨👏🏼♥️👍🏼✨

Great recipe.

CAn I use all purpose flour and still follow the fermentation process ?

OMG please bring this to FL. I haven’t had a real sausage hero, or hero anything, after coming to Florida

This looks delicious, I'm going to try it tomorrow for dinner

When we cook it what temp to we set the oven?