Great video! Flavia you’re awesome! 😍 I had vesuviana in Naples and it’s far more tasty than puttanesca in my opinion. It’s not just a spicier variant! The cheese, the fried capers, the tomato sauce… yum!
@@PiattoRecipes My American compatriots are, unfortunately, completely ignorant as to San Marzano tomatoes. For example, Cento laughs their asses off about how they put one over on the American Market by putting non-DOP "San Marzanos" in a can and labeling it "Certified" San Marzano tomatoes. Americans think the word "Certified" means something! All the other tomato canners have caught on to ATI (American Tomato Ignorance), so now EVERY can filled with questionable varietals from God-Knows-Where is labeled "San Marzano" as long as it's headed for the American Market. And they sell like hotcakes. Trust me, my fellow citizens, they don't hate us for our "freedom"; they hate us for our ignorance, our xenophobia, and our embarrassingly unflinching arrogance with nothing backing it up.
...Don't even get us started on 'Parmesan' ;) For anyone who would like to know more about 'DOP' and its importance, here's a summary: en.wikipedia.org/wiki/Protected_designation_of_origin
@@PiattoRecipes You are preaching to the choir, as they say, my friend! Name just ONE thing Americans know about Parmigiano-Reggiano. Only 1 in 100,000 even know how to pronounce it! Listen up, my fellow Americans: it's pronounced "par-mih-JAH-no reh-JAH-no," not "par-mih-jee-AH-no reh-jee-AH-no!" I used to purchase 12-month wholesale because I used it so much. 18-month and older wasn't very available in Atlanta, but I always looked for it every time I went shopping. And then the wholesaler stopped stocking it because the American economy is imploding bit by bit all along the Supply Tree (it's a tree, not a chain) in terms of the importance of purchasing quality goods. Quality no longer matters in America. It used to, by God, it used to, I promise. Now I am compelled to make gnocchi con quattro formaggi like I used to, with gorgonzola dolce, fontina val d'Aosta, Parmigiano-Reggiano, and taleggio. This is all your fault! 😄
Grazie mille! Sembra delizioso.
Non vedo l'ora di provare questa ricetta.
That's for this recipe. I'll try making it at home when I get back. And personally, your instructions were beautiful. Grazie
Let us know how it turns out! 🥰
Looks good, keep it up, will be trying this
Grazie 🥰
Great video! Flavia you’re awesome! 😍 I had vesuviana in Naples and it’s far more tasty than puttanesca in my opinion. It’s not just a spicier variant! The cheese, the fried capers, the tomato sauce… yum!
This Is😋😋
How would you compare the Piennolo with the Datterini?
Datterini tend to be even sweeter than the Piennolo. If you use them, it’s a good idea to combine with a bit more San Marzano. Great question!
@@PiattoRecipes My American compatriots are, unfortunately, completely ignorant as to San Marzano tomatoes.
For example, Cento laughs their asses off about how they put one over on the American Market by putting non-DOP "San Marzanos" in a can and labeling it "Certified" San Marzano tomatoes. Americans think the word "Certified" means something!
All the other tomato canners have caught on to ATI (American Tomato Ignorance), so now EVERY can filled with questionable varietals from God-Knows-Where is labeled "San Marzano" as long as it's headed for the American Market. And they sell like hotcakes.
Trust me, my fellow citizens, they don't hate us for our "freedom"; they hate us for our ignorance, our xenophobia, and our embarrassingly unflinching arrogance with nothing backing it up.
...Don't even get us started on 'Parmesan' ;) For anyone who would like to know more about 'DOP' and its importance, here's a summary: en.wikipedia.org/wiki/Protected_designation_of_origin
@@PiattoRecipes You are preaching to the choir, as they say, my friend!
Name just ONE thing Americans know about Parmigiano-Reggiano. Only 1 in 100,000 even know how to pronounce it!
Listen up, my fellow Americans: it's pronounced "par-mih-JAH-no reh-JAH-no," not "par-mih-jee-AH-no reh-jee-AH-no!"
I used to purchase 12-month wholesale because I used it so much. 18-month and older wasn't very available in Atlanta, but I always looked for it every time I went shopping.
And then the wholesaler stopped stocking it because the American economy is imploding bit by bit all along the Supply Tree (it's a tree, not a chain) in terms of the importance of purchasing quality goods. Quality no longer matters in America. It used to, by God, it used to, I promise.
Now I am compelled to make gnocchi con quattro formaggi like I used to, with gorgonzola dolce, fontina val d'Aosta, Parmigiano-Reggiano, and taleggio. This is all your fault! 😄
😅
Wow delicious…marry me ❤
I prefer much more the real puttanesca or the spaghetti assassina.... theres nothing special in this recipe except spices...