Petrale Sole & Roasted Fennel - Lunch with Gianni
Вставка
- Опубліковано 2 лип 2024
- I had so much fun on our livestream the other day that it encouraged me to get back in the kitchen. My producers set me up so I could record myself with my phone so here's my first try. Be easy on me--cooking, not technology, is my forte.
If this goes well, this will be a new series I'm calling Lunch with Gianni. I'll pop into the kitchen every once in a while to make my lunch for that day and show you how to make it. Let's see how this goes.
Petrale sole & roasted fennel is a quick and simple dish you'll be eating in about 15 minutes. The sole filets take on a golden crust and are flakey and moist. The edges are crisp and nutty. The caper butter sauce enhances each bit.
And the roasted fennel? Madonna, comes out of the oven mellow with a crispy parmigiano on top.
➡️ Recipe: gianni.tv/caper-butter-petral...
00:00 Intro
01:36 Roasted Fennel
04:33 Petrale Sole
22:30 Plating and tasting - Навчання та стиль
Anyone else do a double take when they saw a new video from Gianni? I thought I was dreaming! Welcome back Gianni! You’ve been missed! Please make more videos!!!
Ciao Mike. We will. I was rusty for this one but I'll get in the groove again soon. I'll maybe do one a week if Lunch with Gianni garners an audience.
I did do a double take...hahahaha!!!!!!!!!!!!!!
Happy you're back Gianni, i've missed hangin' out in your kitchen!
thank you for coming back, if it weren't for your videos i would still be making gravy the wrong way
Excellent. Keep on cooking!
Grazie. Keep on cooking!
I'm so happy you're back!
Ciao Kerry. I'm happy too. I hope until the lock-down ends these episodes I shoot myself find an audience.
Just another food soldier in Gianni's North Beach Army. Thank You for your food education and your wonderful personality!
Grazie Roy. It's a joy for me to back in the kitchen. Forward!
So very thankful to see you back! I missed the live stream, but am going to watch it now. Love seeing you cook, it's so much fun!
No cooking in the livestream, talking and eating. It was fun and fan support motivated me to get back in the kitchen even if we can't do full production during the lock-down.
My mouth is watering. Sole prepared so gently and the fennel is a perfect compliment. I can’t wait to try it baked.
From one expert to another I think all of us are glad to see you back. Keep well and keep cooking :-)
An nice surprise in my recommended vids. Welcome back Sir. We’ve missed you. 🤌🏼
Oh man.....it's like Christmas! What a great surprise! Only thing better would be to come home and find some Sunday Gravy for dinner!
I enjoyed watching " Lunch with Gianni," very much. You are a very enjoyable man. So gracious.
Looking forward to your next video.
Thank you Lu. Next episode coming soon.
You cannot believe how much you were missed. Never took down my original subscription
me neither. the old content alone is way too good to be kicked into the bin.
Thanks Lothar. Hopefully you'll be able to get new episodes again. Thank you for your ongoing support.
Gianni still has that....... Well Seasoned Wooden Spatula!...... Yes!!
So Very Happy seeing you!!!
Your the Best ...yummy dishes
Thank you. I appreciate your support.
Boy have I missed you and your cooking show. So glad you are back, you made me a better cook and I so appreciate your lessons. Look forward to many more.
Yes, more lunches please! So good to see you in the kitchen again. I'm half Irish half Swedish but grew up in New Haven CT where Italian cuisine ruled! Your eggplant parm is still a regular dinner at our house.
so so happy to see you back....i make your easter pies every year...you are the best
This really makes me happy! Thank you for coming back 😊
I am so happy you're back! My husband and I love watching your videos. You remind me of my dad Clement...he was from "the Burg," an Italian neighborhood in Elizabeth NJ...he loved cooking many of the same dishes you make. Sure hope this is the first of more videos to come!
Nice to see you again , didn’t get to watch on Saturday , but I will find it next! I have been a fan for a long time, from Texas!
Ciao. Thanks for your support. I hope you enjoy this new cooking episode.
Back to the old days aka Back to the Food-ture. Feels like going home! Grazie mille!
I'm so happy to see your kitchen again!!!!!
You've been so sorely missed!
Thank you. I really got an itch to get back in the kitchen after all the love and support during the UA-cam livestream last weekend.
@@GianniNorthBeachTV I was late to the livestream but I made it before it was over. I've watched the old videos a LOT. I miss North Beach, and I needed to learn to make the things I ate there (try to find a decent raviolo or a good Sunday gravy, in Alabama, it's not going to happen!)
So glad to see you back! Every summer, I go to my favorite Jersey farm stand to buy their Sicilian eggplants and make your eggplant parmigiana.
Your a lucky guy. I miss produce from southwestern Jersey. I try to eat as many Jersey beefsteak tomatoes from the Patterson farmers market. None better. We get really good tomatoes in the Bay Area but I long for my favorite Jersey red.
Nice to see you...don’t stop cooking
Keep them coming....fan from North Carolina!
Seeing you back in the kitchen is fantastic. So glad you're back!!!!
Saturday was a blast! Always great to see your smiling face goombah!!!
For me too Jimmy. And it was a joy to get back cooking in my kitchen. I hope you enjoy it.
It’s been too long Gianni! Glad you’re back.
I can't believe he's back! Life is good!
funokio, thats how I grew up calling it and love it till this day fresh and cleaned and eat like celery! glad your back
Means a lot to have you back gianni, you are a genius with food and it’s a joy to watch you. Love from Ireland
Grazie Michael. Love back to you from North Beach.
Love the lunch idea. Can’t wait try Fennel a la Gianni. Grazie!
That fennel is delish and so easy.
Whoa, new video! Good to see you again, Gianni!
Hey Gianni great to see you! Enjoyed your video. Look forward to seeing you again.
I missed my favorite Italiano cook. Glad you are back! Uncle Sam sent me to Napoli for 2 years in the mid seventies .Campanian food is the best in all of Italy and you are absolutely spot on with your recipes. Salute Amico!
Ciao Terry. Nice posting. We're you at the Naval complex near the airport? I'm with you. Neapolitan food is what I grew up with and it's the best.
@@GianniNorthBeachTV Navy yes but when I was there it was in Agnano, closer to Pozzuoli. I actually lived in Pianura and rented an apt. and was adopted by my landlord and family. Ate ALL my meals with them and learned a lot of the lingo, dialetto Napolitana. The food was unreal. Anyone reading this should know that your recipes are the real deal. Good health and keep em coming!
Ciao Terry. What a wonderful experience. I frequently find apartment landlords in Italia are so caring while you are their guest. Last time we were in Naples we couldn't get a reservation for a fixed Christmas Dinner. We were so excited when we finally saw the menu in the window at a restaurant down the street, wonderful choices in each of the 4 courses. When we saw our landlady we shared our dilemma. She promptly called and got them to fit us in at one of the three seatings. Minestra was on the menu. I haven't had Minestra since my Mom passed years ago. Her's was a variety of leafy vegetables in a hearty beef broth. I had to have it. When the waitress set the big bowl before me I was startle. It looked just like Mom's. I took the first spoonful and started to gently weep. Our waitress asked if I was OK. I told her the minestra brought back a flood of joyous family memories. It was the same as my Mom's. She gave me a hug and went to the kitchen to tell the other family members my story. We were temporarily part of their family too. No choice needed for the dolci course. They brought one of each for all at the table.
Lovely. Great to hear the sizzle! Felt like I was standing in your kitchen.
I was pumped to see a new video from you! Welcome back!
Hello Johnny
Very good yummy recipe
Have a great day
You rock Gianni!! Missed your videos!!
Ciao Mike. Here's the first one. If I gather an audience I'll do more during the lock-down.
I’m making this tonight! I want to see the minimally edited videos. Keep um coming.
Hey Gianni good to see you back, more Italian cooking lessons to come. Cheers
I've been making cioppino fairly often since I've been inspired by your recipe for that, but I always have fennel left over. This video provided me with another great way to use it, my thanks!
Hey Gianni, bentornato! It's Michael from Bay Ridge. Glad to see you're back in the kitchen. It's good for the soul. Since I lost my parents, watching your videos always makes me feel like I'm back in the kitchen watching them cook and shooting the sh*_. Bei ricordi. Buon appetito
Grazie Michael. Memories of growing up in the kitchen and at the family table give me joy all these years since my Mom & Dad passed in the 70s. Food brings us together.
I'd like you to know that you, Gennaro Contaldo, and many other content creators have really helped me to unleash the Italian cooking that's been in my blood all my life. I'm now serving full meals for my friends and family in the same way my grandmother Elanda did (she was from a mountain village in Abruzzo called Introdacqua).
Ciao John. Love Gennaro and his Two Greedy Italians partner Antonio Carluccio. I'm not in their league. I learned a lot from those guys. What are some of your favorite Elanda dishes?
Grazie.
--Gianni
@@GianniNorthBeachTV
My grandmother's meat sauce was, very simply, a basic tomato sauce much like the one you make, but started with browning ground beef. So simple yet so delicious.
She also did the classic preparation for Polenta; she would cook it in the water, and once it was done, she would spread it out on the big long wooden board and top it with sauce, meat, and cheese.
Since her passing I'm now in possession of her Polenta board and many other things of hers that used to bring our family dinners together. Combined with her mother's plates and bowls, it really completes the experience.
Ciao John. Thanks for sharing. Yeah browning ground beef to start a sauce is classic. It adds so much flavor. I like a good Bolognese sauce every once in a while. My Mom made polenta but she laid it out on a huge platter topped with her marinara sauce and lots of grated pecorino. I'm with you. I too have tools and pots and pans from my Mom's kitchen and my Aunt Flo's kitchen who lived downstairs from us that are well over 50 years old. They add good energy and inspiration to my kitchen. Their china, glasses and silverware in my dining room bring good energy to my table too. Keep on cooking John.
Finally you're back, Gianni, great to see you! Learned all about fennel also, so I'll try this dish out from you also. Can't wait for the day when you can have some help there in the kitchen, but in the meantime, thanks for doing it solo for us!
Thanks Paul. Yeah the day my genius producers can join me will arrive soon. Try the fennel it's so easy and delicious.
Oh! Gianni. Welcome back. Just stumbled across the reality that you started making videos again a few months back.
Happy to see you back, sir. The YT food community was lacking without your presence. Cent'Anni.
so very happy you're back Gianni! Going to watch you every time. wonderful food. made the limon pasta and it was delicious. thank you
So glad you're back!!! You're a gastromic National Treasure!! Love the passion!!
Ciao Jay. That's a high bar. I'm just a home cook sharing my favorite dishes in my kitchen with love. I get so much pleasure spreading the joy especially when my recipes work for you.
Grazie.
--Gianni
Loving seeing you back.I Yum!
am going to see if Chef will make this for us here at our senior living environment !
Ciao Lu. Let me know how it turns out.
maaaaaaaaaaan i have no words. gianni's backer than back. i didnt hope for it anymore. and i dont mind the "lower" production quality at all. the audio is not perfect and it could do with more closeups of the food (those being champagne problems really), but other than that, if you keep doing it this way forever, i will be one happy man. yesssssssssssssss!!!!!!!!!
Ciao. I just got off the phone with my sister. That's what she said too. I'll try to showcase the dish better in the next episode. Thanks for your support.
Hi Gianni so Good to see you back , we missed you and your cooking
Great to see you are back ! 😀
Thank god 🙏we have you back!
Glad you are back
Love your videos. Made the Stufato di Manzo yesterday.
Gianni, it's been a long time. I am very happy to meet you. From Japan💛
Ciao. Thanks for tuning in from Japan. I hope you stay with us during our pandemic lock-down Lunch with Gianni series.
Welcome back! You’re doing great! Keep going and cooking. Ahh, I just heard you say “ moppine”. I use one cloth for dishes, and one we call moppine for everything else cleaning up.
Ya gotta have a good moppine around. Some say it's Neapolitan dialect and derived from le mutande, underwear. Not my kitchen towels. They're from my local hardware store.
we happy you back , you be yourself 👋⭐️ I been asking you to come back , but i missed you when your live , i try to check my phone more often so i don’t miss you next time .
I was hoping you were going to add more capers to the party! I love the combination of flavors you chose for this meal. Your food looks delicious, and you keep things interesting. That butter, olive oil, wine, and caper sauce for the fish is going to be awesome! I'm not sure if it's just me, but I thought you had a more Italian accent in this episode than I've seen before. You're very much in your element in the kitchen, and very entertaining as well. Thank you for sharing, Gianni! BTW ... I was yelling "Check the fennel," but you didn't hear me! Lol
Great to see ya back cheers from Canada
So glad you are back, great video
Yes we missed you!
I missed you all too. What a joy to reconnect.
Gianni's back, baby!
Glad to see you back! Kick ass!
Good to see you back ! Keep the videos coming !
Thanks! Will do!
Love the smell of fresh fennel!
looks yummy
welcome back!!!!!
Was so glad Gianni when I saw the live podcast last weekend. I was wondering if the Podcast was "Sleeping with the fishes". Looking forward to the upcoming videos pisano
Still kicking David. Obituaries were premature. Hope all is well with you too.
Hey! I missed you!
Keep the videos coming! Good eats.
To bring it all together………guild the lily by adding the fennel prawns chopped finely to the sauce after plating
My man!!! I'm with you.
Awesome that your back. Great dish. Great Video
Grazie Rob. Keep on cooking!
--Gianni
Welcome back
Nice to see you again welcome back 👏👏👏❤️👍🇨🇦
Grazie Louise. I'm happy to be back in the kitchen too.
Fish is one of the simplest dishes to cook in my opinion at home and very fast,
My Baked Scrod is so simple but is absolutely Delicious and simple. 🤷♂️🤷♂️🤷♂️.
Wanna share that scrod recipe John?
Hey Gianni, great to see you back! The fish and fennel look delicious. I like your simplistic approach for sure. Also, you did a great job making the video with just you and a phone! How many cooking channel youtubers could pull that off? Very much looking forward to the lunch series, I still watch your older videos for Italian recipes. Good luck!
Ciao Karl. I can attest both are delicious. Both also hold up well in the fridge for a day or so. I made a second lunch the next day with the leftovers from the shoot just warming the dish for 30 seconds in the microwave. I'll be better I hope in the next Lunch with Gianni episode. If I get bold I may even try a livestream so my fans can interact with me while I cook. We'll see. Thanks for your support.
Yay! Love you, Gianni!! The food looked delicious, too!! 💕🙏🏼😁
Since I ate it I can attest that it is delicious and easy to make, especially the fennel.
@@GianniNorthBeachTV I will try making it soon! Take care, Gianni! Can’t wait to see your next meal! 🙂
Gianni's back!
Che buono! Great to see you cooking again on this screen! They both look like they tasted wonderful. I was imagining each dish as you were sampling them. Continua così!
Ciao cjay. Didn't we meet up in Italia?
@@GianniNorthBeachTV Yes we did, about 5 years ago, when you visited Firenze briefly. We had a drink in Piazza SSpirito.
Yaaayyyyy!!!!!!
It’s been a tough world lately! Having your videos back is a bright spot that we all need! What is the painting above your stove? I love it
Ciao Anthony. Getting back in the game has been a joyous diversion for me. I had a restaurant in Providence. Along with delicious food we had a rotating gallery of the work of local artists and jazz on the weekends. The watercolor is from a Providence artist as a gift for the month her art was installed. It's a piece that's close to my heart.
@@GianniNorthBeachTV that’s so awesome. Does she have similar art that she is selling? Thanks for reply
Buongiorno Anthony. I'm glad you asked the question. Barbara Ottmar painted that watercolor in 1990. I did some research on her. I didn't know at the time that Barbara at 18 moved from Argentina to the Amalfi Coast and started painting naive pastels of houses there. I wish I did. As you know my maternal Italian roots are in Campania. I reached out to them to get more info. Check out this site. www.tatutina.com
--Gianni
Your new tool is called a Slotted Offset Spatula. Impress your friends at the market!
Thanks Jimmy. I love it.
Glad to have you back! What brand of olive oil is that?
What can I say? We enjoy you and your family stories incredibly! Hope you can find a way to hang in with US!. BUONA FORTUNA GIANNI.
Ciao Karla. Thank you. We're trying. The most recent support from all of you has given us a renewed boost. I've been itching to get back in the kitchen. During the lock-down this is a safe way to show what I cooking. You gotta eat right? Might as well turn the camera for more of my favorite dishes.
classic Pork Saltimbocca! theres one for ya to make in the future.....
i like the old set up you had
Ottimo! Sembra delizioso! Show us some of your neighborhood and your walks to il mercato. Che belllo di riverderti.
Grazie Don. My producer Jeff had the same idea of a walking tour to show North Beach during the pandemic. I may try one soon. I'm happy to be back.
Hey look who’s back!
It's me. Hope you like the new episode.
@@GianniNorthBeachTV Well if you were going to end it all you picked a great spot. Your last video, the chicken caper and lemon from Italy is my favourite, I’ve made that dish dozens of times and rematched your video at least half that amount of times.
Glad to see you back!
Ciao Tony. Yes that was a great day in Ortigia. Love that dish. At first I was going to do chicken with wild mushrooms but I didn't want to do two chicken dishes in a row and decided on a fish dish instead.
Hey - Let's eat !
I'm gonna take a lunch break from replying to comments. Thanks for the reminder.
Gorgeous Fennel Gianni
Ciao. So easy and you get a fabulous return on your investment.
Maybe you would consider doing a video about YOU. Your Italian heritage and la familia. Your cooking background from MAMA. How you ended up in North Beach area of San Francisco. I know your many followers would love to hear more about you.
Mille Grazie!
Several comments before the livestream asked that I talk about me, one in particular about my time in Providence. Unfortunately we ran out of time. I'll see if I can shoot something and in the interim maybe weave some of it into upcoming episodes. Grazie.
I would like to see more of videos from you 👍👍, especially if they are like this one . Cinn Cinn🍷🍷
I cook my fennel the same way, maybe ata higher heat until very soft and slightly browned. I think Browning’s helps tha flavors more.
You're right. Do you boil your's before putting them in the oven?
Welcome back Gianni were still making the eggplant parm . The doc told me go slow with that stuff not to much. I told him to go pound sand .Now I'm looking for a new doctor.
How's it going with your doctor search?
use a oven glove its 2021, a dash of lemon 🍋 ah i can smell the flavors!!
Ciao Richie. I knew this comment was coming. I've got a couple and that was the exact thought that popped into my head at that moment.
When I'm pan frying fish I wait till the edges just start to crisp then turn them over.
Agreed. I was playing with it too much because I was so happy to have the new fish spatula.
--Gianni
good health!
COOK AWAY JOHNNY 😎 KEN FROM N Y
Can you set up a camera Close to the cooking area? Would like to watch the closeup more? Thank you! 💕