First live recipe: Paccheri
Вставка
- Опубліковано 2 чер 2017
- I love paccheri, big fat pasta tubes that trap sauce inside and close and open as you spear one with your fork, sometimes making a smacking noise. They’re fun to eat.
This is my first live stream cooking episode. Make sure you like and subscribe so we can keep doing these for you!
Text recipe: gianni.tv/paccheri-pasta-with-...
Facebook: / giannisnb
Google+: plus.google.com/+GianniNorthBe...
Twitter: / giannitv
Web: www.gianni.tv
Music by David Molina: drmsound.com/
Video by Hungry Village: hungryvillage.com
Watch all my cooking episodes: • All Cooking Episodes
SUBSCRIBE: ua-cam.com/users/gianninor... - Навчання та стиль
Thanks GIANNI, this is just what I was hoping to see about you. Now....just an update. Watching you in the kitchen with friends and family is comfort food. Just like I grew up with family and friends. Glad you're back!
,
Gianni ! Still the best ! Wherever you are, God bless !
Love you, Gianni! Your recipe's are Bomb! I'm Sicilian born &raised in Chicago! Now reside in Phoenix! So awesome to see you back! You have been greatly missed! God Bless!
Grazie Gina. I had fun and the paccheri were delicious.
Buon appetito!
--Gianni
don't forget about........Timballo di maccheroni :))
I love your recipes Gianni, thanks for sharing
I wish you could do more videos. Love your recipes. I've made several dishes. Thank you, Gianni.
Love your cooking classes ! Trying this recipe tomorrow for some friends. Hi from Quebec !
I an so happy to see you live!! where have you been? I missed you😍
Ciao, Gianni!
Welcome back to UA-cam! It's been too long, but it's good to have you back! Your videos always remind me of cooking these wonderful rustic dishes with my grandfather as a kid. Molto grazie!
If you're looking for new recipes or ideas for videos, have you considered any desserts or snacks? It doesn't always have to be some huge mess or ordeal; some of us really just love hearing your stories about your mother and your upbringing. It was fun when you showed us the Italian Market in North Beach; I'm sure people would enjoy more walking tours or conversations with some of your favorite business owners.
For example: my grandparents would always make for us kids pizza bianca to eat throughout the day between playing in the yard. We'd also have a spread of olives to fight over, sliced pepperoni or salami, anchovies -- you name it. I think that's an important part of Italian culture: the generosity of hosts and the sharing of food throughout the day.
I recently inherited my family's pizzelle iron (engraved with my great grandmother's initials and the date in which it was forged), made from cast aluminum. Every individual pizzelle has to be baked over an open flame, flipped, and then pulled out of the iron the old-fashioned way. My grandparents used to make hundreds of these, every holiday season. We'd eat them with our tea in the mornings, or after dinner. It tastes so much better than those electric iron cookies you find at the markets, and I'm honored to have inherited such a treasured heirloom which has been in my family for generations.
We recently got my grandfather into using a computer and I've told him about an Italian cook I subscribe to that I know he'd love to see. He's still getting the hang of it, but I'm sure he'll be reminded of his own childhood from your videos as he has a very similar background to yours and learned everything from his own mother. I'll let you know what he thinks of your show!
I enjoy the normal recipes a bit more than the live stuff, but I'll take more Gianni however I can get it. You guys should consider setting up a Patreon to help with funding the program if that's becoming an issue. Hopefully UA-cam's ad revenue is leveling back out for you.
Enjoy your trip to Italy! I'm going to make your paccheri millerighe recipe for my wife this week.
Arrivederci!
Nice to see you back Gianni have a great time back in Italy A presto.
Hey Gianni, glad to see you back online and live. I missed it but thanks for your recipes! Hope to catch you live from Italy 🇮🇹. Cheers from Paris. ;)
Ciao Philippe.
Thanks. I know I'll be cooking up a storm with friends in Italia. I hope I can share some of culinary adventures on UA-cam.
--Gianni
so enjoy seeing this up front and personal video ! So delightful to watch someone who loves to cook and shares his recipes with strangers . . .it's almost like being a visitor in your lovely home Thank You !
Ciao Phyllis. Thank you. Those strangers are also my supporters who motivate me to keep on cooking. You're always welcome to spend some time with me as I cook.
--Gianni
@@GianniNorthBeachTV Ciao Gianni ! Thank you for the invitation, I will be spending time with you via you tube and then sharing my attempts to make the recipes with my friends. What a fun time together !
Keep on cooking Phyllis and let me know how you all enjoy my dishes.
--Gianni
Welcome back!!!!!!
This made my day Gianni. thanks mate.
My pleasure Jarrad.
--Gianni
Sending some Love from Onion lake, SK I just started watching and I am learning so much already 😁💟
Missed the live stream - now watching the Video - "Welcome Back" -.....love your recipes!!
Ciao Frances.
I hope you liked it. Keep on cooking.
Buon appetito!
---Gianni
Gianni you make me hungery every time I watch you. I am Italian and know the tast. So good. I enjoy that you are so laid back. You are really enjoying this.
Don't change. Keep teaching YOUR way.
Joanne
Joanne
I'm Waiting for some delicious food!! Love your cooking
Hi Gianni love your cooking...im Sicilian born raised in Australia...your accent and the way you always say nice nice 😀
The smell is divine , makes your mouth watering, this pasta is heven!
Love to watch your show, I am Italian and copy your dishes for my family. Enjoy your visit to Italy, my Father’s family came from Campania.
Glad to see you back. I just feel like the video was rushed and instead of your directions on how to cook this it was just full of questions.
That's what a quality "Q&A" video is for. Not complaining, I'm just saying that I like your regular videos more.
Hi Gianni, I missed the live but just watched the vid. Excellent going try this one.Did the eggplant last week everyone love it .Thanks have fun in Italy.and show us some vids from the trip.stay safe..
Hi Gianni! Love your channel and dishes you make! Would you be up for doing a video of either of these 2 recipes?? Pesto Mac and cheese or pasta with vodka sauce from scratch?? Wishing you all the best!
Hi Gianni! I missed you live, but I just watched the whole video. I live in NJ, not far from Belleville! 😊 I love all of your recipes....I'm putting it on my menu this week. Thank you Gianni! Have a beautiful trip to Italy!
😊💕Joanie So happy you are filming!
Ciao Joanie. Grazie.
I hope you enjoy this easy, luscious pasta.
I grew up across Bloomfield Avenue from Belleville's Silver Lake neighborhood main drag Belmont Ave.
Buon appetito!
--Gianni
Gianni, I was born in Belleville, but moved to Woodbridge NJ right away. My father grew up in Newark & went to Bloomfield tech HS (Kreideweis) and so did my uncle John (Beatty) my mother grew up in East Orange on the border of Newark and she went to East Orange HS. I have an aunt and uncle who live in Bloomfield forever and many cousins that lived there too....Sauchelli is their name. But there were many Sauchelli's from what I understand. My father remembers that area of Bloomfield. I wonder what it was like. . Grazie Caro amico, Gianni. You must come back to your old neighborhood sometime! 😊💕Joanie
Also my father lived right behind Sacred heart church.
Welcome back!
i remember going live , hope you be back live again
missed it live...just watched it now! nice job..will try it soon! Hi from Rhode Island...I thought I heard you say in one of your vids that you cooked here for some time..on the Hill? Which place? I Enjoy your vids... keep um coming when you can!! :)
Greetings from a Bergenfield ex-pet! Just found your channel a couple of days ago. Love whatcha do!
Miss your videos. ❤️✌🏻🙏
Lovely dish, and lovely house.
Can't wait to make this
Ciao Chandra.
You'll love the big payoff for so little work.
Buon appetito!
--Gianni
Hey Gianni, seeing how you use the fresh sprigs of basil in this recipe, that reminds me, do you have any use for dry basil? Unless I've missed stuff, I haven't noticed you using any in your videos. I have a very tightly-sealed container of dry basil that's been sitting in my cupboard for what seems like almost 2-3 years..... I rarely used it and because it's been in the dark, hasn't had any humidity touch it, it still smells sweet, though the color leaves much to be desired. Any suggestions? Please note that since I first started watching your videos, I transitioned almost exclusively to using fresh herbs when I'm cooking. So..... this is just me trying not to waste anything. ;)
This simple sauce recipe looks great. I've got all the ingredients here in the kitchen. I even have the paccheri pasta. I'm gonna put this together tomorrow, Gianni. Spero di vederti a Firenze presto! Buon viaggio Gianni!
Ciao. Let me know how it turns out. Ci vediamo a Firenze.
A presto.
--Gianni
Gianni, I'm eating it now. Fantastic, and so simple. I had everything here, bought the basilico fresh today, and I'm munching down now. I mixed in a pinch of nutmeg into the cheeses. The sauce is exceptional and mixed together with the cheeses and hot pasta, it's Italian heaven in my cucina.
Ci vediamo presto!
Also an excellent pasta brand - my favorite here in Italy. Giuseppe Cocco. They produce dozens of varieties of pasta. Highly recommend this pasta if you can find it.
Here's their website. You can spend hours on it watching videos and reading their history.
www.pastacocco.com/
Way to go. I saw the pic you sent. It looked fantastic. See, simple, no?
Ci vediamo presto a Firenze.
--Gianni
I hear you
I'm from Bloomfield!!! By Watsessing Park!!
Hi from Tennessee!!!
I just made this, I used penne
It was AMAZING! The best I've ever had
Lady in KY....Was watching your first live utube video. Good job. Pasquale was the nickname my dad gave me. Is there a meaning ?
Ciao Rosetta. Pasquale is a popular name in Naples and environs. Don't know if it has a special meaning other than it's associated with Easter.
--Gianni
Gianni!!! missed u so so much! I am just across the bay in Alameda. I was honestly concerned there was something wrong that happened to you : (
Thank God all is well with you.
I wanted to let you a know all these LIVE STREAM videos come with so much raw unedited fiddling around wasting all the time I am desperately to get my fix of you!
I really prefer your old videos simple smooth no rush no interruptions JUST YOU and the content. The competition btwn answering questions and rushing against the clock and finally, trying to stay focused on your steps in the demonstation.
God bless you G! missed ya greatly!
Napoletana from toronto canada love your videos simple the naples way
Molto bene!
Bellisimo, Gianni! Dovestai?!
Hi, what number is that Paccheri Pasta
Gianni is back?
I used to live in North Beach, are you taking the Italian lessons at the IAC?
Ciao Jimmy.
I took classes a while back at the San Francisco Italian Athletic Club with Joanna. I'm now taking classes at La Scuola at the Istituto Italiano di Cultura San Francisco. It is a wonderful language school with amazing native speaking teachers.
--Gianni
Ciao gianni
Next time you go live please tell us at what time you're gonna be live
From Maryland
I got in my cooking corner and gotta out what I had Water in the pot. then guess what out of garlic. then gota call had to make Arun. But man really exciting.
Ciao Javier. Did you make it?
Gianni North Beach Didn't have all the ingredients but going to store tomorrow becouse I live in The country..Ranching and Horse trainning. Sometimes I get caught up in carrying for the animals and have to stop what Im doing. Today all about Horses. Buy I made a great simple sauce with what I had. Olive oil crushed tomatoes mushrooms basil sea salt pepper last lime red bell ref onion and jalapeno. Had to leave left on stove cool. Oh and some sliced tomatoes. Man does it taste good. So tomorrow going for the ricota and garlic. I make pizza fresh usually daily and they are getting g some good posts and likes from Italian chefs like Alfi. Man member when Two years ago winter and talked about putting it on the grill. Those were tough times for me . Life is good now. Went through a lot. You have a carrying heart Nd ear. People become inspired. You really are one of the good ones. All the way.
I like to say. What did I inspire you to cook today. My goal is to one day have water buffalo for buffala milk. My family used to have me liking cows in the barn out back. I'm third generation Garcia.
I would like to see you make manestra.
this was cool
I can see you !!
Hi guys
give us an osso bucco repicpe one day please
Thanks so much, Gianni, for this video. I hope you're doing well.
My Mom would give me a Pacchera if I misbehaved! A slap for those who didn't know!
I have you on you tube
Is there a reason UA-camrs are doing live streams now? Is it so you don't have to edit?
Ciao Eileen.
We're trying this new format, so far so good. It is an easier production for us. But, it adds the important dimension of interacting with fans who send me emails during the show.
Buon appetito!
--Gianni
America's hometown Hi.
Well after posting it on Pizza Lovers which was one of my favorite community they blocked me..Why did they do that. I got 1000 views on my pizza and many likes. Then they block me.
Should have used the fresh ricotta. Part skim stinks.
Am I invited to eat?