This guy Gianna is the best ! All these recipies are EXACTLY the same 1s my mother use to make for me growing up. I grew up in North beach in the 50s and Molinari"s and the Victoria Bakery were my favorite places & the Ravioli factory too. God-Bless this guy. He has the the REAL TRUE ORIGINAL recipies of Italy. Thanks Gianni, Caio Bello !
Was in the Bay area some years ago and ate at many different restaurants. One severed the veal with capers and? but was not as nice as yours. You are officially 'The Man' when it comes to Italian cuisine. Will be doing a whole series on my channel with everything you cook but with some crazy 'flair'. Can't thank you enuff! This channel is gold!
Ciao Theresa. The common base to this recipe let's you go in any or many directions. I love all of the variations. Keep on cooking. Buon appetito! --Gianni
Ciao Gianni! Loving the new into "Alright, enough talkin'..." For some reason none of your videos after the Bistecca alla Pizzaiola have shown up for me even though I've subscribed... I thought you called it quits! Keep it up with the excellent videos.
Ciao Darryl. Thanks for your kind words. You were living here during North Beach's golden age. I'm jealous. I'm happy that my dishes remind you of those days. Got any recipes you want to share? Buon appetito!
German, Polish, Italian and all the Europeans go nutso for veal. I didn't grow up with it, have eaten it, find it fairly flavorless like chicken, but about 10 times the cost of chicken. What gives with this European fascination with veal.
Che la "Fontina" (D.O.P. = denominazione di origine protetta) fosse d'origine bolognese è per me una "strana novità"... Adesso mi arrabbio con la Valle d'Aosta e con tutti i valdostani che incontro... lol, mi hanno sempre mentito. Il "prosciutto" lo fanno in tutto il nord Italia, ma il rinomato e di Parma o il San Daniele (Friuli).
Wow. I thought the sauce colour was going to spoil the presentation; however it came out a lovely deep red/brown. Can I substitute the veal for pork or beef? In the summer I cook for 25 and veal is expensive in the UK. The little I buy goes in the meatballs for the Sunday gravy.
Ciao. Sure I sometimes substitute scallopine cut from a pork loin or from chicken breast for the veal. Both work very well. 25 at your table? You're a busy man. Buon appetito! --Gianni
Gianni North Beach One last thing. I keep seeing these pans used to brown the sausage, meatball and brachole before adding a sauce. They're wide and perhaps half the height of a usual large saucepan, do they have a name? I can't find one in UK stores and may need to order one. Thanks for any help.
Gianni- I think he means your (All clad?) stainless 12"omelette pan with the helper handle. You used it to brown the meats for your Sunday Gravy and for these veal cutlets.... can you tell I'm a fan of your show :) Quick question about this dish- I tried it tonight- flavor was terrific but my veal got rubbery. I think it would have been perfectly tender right out of the skillet... I baked it at 375 for around 10 minutes to melt the cheese. Do you finish it hot and fast under a broiler so that the veal doesn't over-cook? www.amazon.com/Calphalon-AccuCore-Stainless-Omelette-12-Inch/dp/B007W1XXIQ
Ciao Jeff. I don't know the name of the saute pan. It's steel clad made in Italy. I've had it for decades. I forgot the name and where I bought it and there's no maker's mark on it. Tender veal? I try to use milk-fed thinly sliced veal for my scallopine. I cook it quickly and I usually serve the scallopine right out of the pan. If you want to melt the cheese more put it briefly under the broiler so the scallopine doesn't over-cook and toughen. Keep on cooking. Buon appetito! --Gianni
I would soooo eat everything you just cooked and asked for more. Real Italian cooking.
Thanks, I'm salivating for a veal dish now.
This guy Gianna is the best ! All these recipies are EXACTLY the same 1s my mother use to make for me growing up. I grew up in North beach in the 50s and Molinari"s and the Victoria Bakery were my favorite places & the Ravioli factory too. God-Bless this guy. He has the the REAL TRUE ORIGINAL recipies of Italy. Thanks Gianni, Caio Bello !
WOW! MY KINDA CHEF...YOU SOEAK THE COMMON SENSE LANGUAGE WELL...GOD BLESS
You make me hungery. I am Italian and cook these dìshes. My Nanny thought how to do this.
The best can't beat this
ENJOY WATCHING YOU
Joanne
Was in the Bay area some years ago and ate at many different restaurants. One severed the veal with capers and? but was not as nice as yours. You are officially 'The Man' when it comes to Italian cuisine.
Will be doing a whole series on my channel with everything you cook but with some crazy 'flair'. Can't thank you enuff!
This channel is gold!
+THE DRUNK COOK
Ciao. Have at it. I look forward to your spin on my favorite dishes. Let me know how it goes. Keep on cooking.
Buon Appetito!
--Gianni
Your work is just incredible. Most inspiring.
I really enjoy your videos. You are authentic! Would like to see you make pasta ala amatriciana.
Bob Jordan Same here
All such beautiful dishes. I'd have to have a taste of each! Thank you for sharing.
Ciao Theresa. The common base to this recipe let's you go in any or many directions. I love all of the variations. Keep on cooking.
Buon appetito!
--Gianni
Thanks for following. Sorry for the glitch--hope you're getting our vids again. I'm happy you like our episodes. Buon apettito!
This is stunning! Thank you.
I’m a believer. Great channel!
New sub here mate from Australia
Ciao Gianni! Loving the new into "Alright, enough talkin'..." For some reason none of your videos after the Bistecca alla Pizzaiola have shown up for me even though I've subscribed... I thought you called it quits! Keep it up with the excellent videos.
Ciao Darryl.
Thanks for your kind words. You were living here during North Beach's golden age. I'm jealous. I'm happy that my dishes remind you of those days. Got any recipes you want to share?
Buon appetito!
I think That You Greek Man. Γιαννις Your cooking is greate.
Looks delicious.
Nice
German, Polish, Italian and all the Europeans go nutso for veal. I didn't grow up with it, have eaten it, find it fairly flavorless like chicken, but about 10 times the cost of chicken. What gives with this European fascination with veal.
How do you get the fried cutlets nt to get tough? Any Adolphs meat tenderizer?
How could anyone not like eggplant? ?
Gotta love that NJ accent.
yeah I like this guy. jersey guy found a home in San Francisco
Io sono flice di seguirla👌👌👌
Yum.....
Can you make some clams and spaghetti
Che la "Fontina" (D.O.P. = denominazione di origine protetta) fosse d'origine bolognese è per me una "strana novità"... Adesso mi arrabbio con la Valle d'Aosta e con tutti i valdostani che incontro... lol, mi hanno sempre mentito. Il "prosciutto" lo fanno in tutto il nord Italia, ma il rinomato e di Parma o il San Daniele (Friuli).
Wow. I thought the sauce colour was going to spoil the presentation; however it came out a lovely deep red/brown. Can I substitute the veal for pork or beef? In the summer I cook for 25 and veal is expensive in the UK. The little I buy goes in the meatballs for the Sunday gravy.
Ciao. Sure I sometimes substitute scallopine cut from a pork loin or from chicken breast for the veal. Both work very well. 25 at your table? You're a busy man. Buon appetito!
--Gianni
Gianni North Beach One last thing. I keep seeing these pans used to brown the sausage, meatball and brachole before adding a sauce. They're wide and perhaps half the height of a usual large saucepan, do they have a name? I can't find one in UK stores and may need to order one. Thanks for any help.
Goat Gruff If you mean the pans that I use their old cast iron pans. They really retain the heat and are my favorites.
Gianni- I think he means your (All clad?) stainless 12"omelette pan with the helper handle. You used it to brown the meats for your Sunday Gravy and for these veal cutlets.... can you tell I'm a fan of your show :)
Quick question about this dish- I tried it tonight- flavor was terrific but my veal got rubbery. I think it would have been perfectly tender right out of the skillet... I baked it at 375 for around 10 minutes to melt the cheese. Do you finish it hot and fast under a broiler so that the veal doesn't over-cook?
www.amazon.com/Calphalon-AccuCore-Stainless-Omelette-12-Inch/dp/B007W1XXIQ
Ciao Jeff.
I don't know the name of the saute pan. It's steel clad made in Italy. I've had it for decades. I forgot the name and where I bought it and there's no maker's mark on it.
Tender veal? I try to use milk-fed thinly sliced veal for my scallopine. I cook it quickly and I usually serve the scallopine right out of the pan.
If you want to melt the cheese more put it briefly under the broiler so the scallopine doesn't over-cook and toughen.
Keep on cooking. Buon appetito!
--Gianni
Not even close.
Should be sage , not basil
I live ONTOPPADAHILL
You are supporting animal cruelty and participating in it. You will have a very bad karma. I t is the Universal Law
Agent Smith i just saw u on another veal video wtf