I found a UA-cam Video on it from 11 years ago. Why do you have to put one UA-camr before another? So unnecessary. Just be grateful we have wonderful people to bring us these recipes. Enough with the complaining.
A staple now. Friends are fighting over every crumb. Sometimes I get a bite. Sometimes I make one when I’m home alone, just for me!!! So good. Thanks, CJ. You never fail.
In other parts of Italy they make it a little thinner and put it in a sandwich, called 5 and 5 because there's an equal amount of bread and farinata.. And they call it, Farinata, Torta di Ceci or Cecina. I just wanted to wave my knowledge.. Love it!
This is one of the staple foods of Uruguay and Argentina (due to the large number of people of Italian descent in those countries). It is usually eaten with plenty of white pepper, and/or a white mustard sauce (made with white vinegar, beer, mustard, white pepper, and flour/cornstarch), and it's a common to pair it with pizza "a caballo" ("riding a horse"-style). Thanks Chef John as always for the awesome recipe and humor
Hi Chef,I made this tonight and ended up with several pieces of divine goodness. My hubby loved it and asked if I could make it again. This is a great recipe, and I added the rosemary as well as a little garlic and a pinch or two of "heat". FANTASTIC!!! The problem is, it's hard to describe the taste to anyone, so I'll just stick with "divine goodness'".
I very very rarely post comments on youtube but I found the commentary on this hillarious but informative. And superb recipe, I am trying it today... What a great guy!
Researched for chickpea flour recipe and reached here. I tried the recipe and it turned out sooooooooooooo yummy! Much tastier than I was expected, thank you much for the recipe!
Originally from Italy, called Farinatta in Uruguay we call it Fainá. You did an awesome job!! It’s so delicious by itself, but if you put it on top of a slice of cheese pizza, it’s AMAZING!!! Please try it!!
SUSANA H. Why would anyone put another type of bread over a pizza? Very baffling. Pizza is a dish by itself with more than enough calories. I feel that both the pizza and the bread would feel insulted.
@@seemaprasad6677 because that's the way people ate it in Uruguay and Argentina, at the same time We could consider very baffling and nasty all your curry garbage or the oil you use in your Indian skin which smells like a rotten egg, please if you don't have anything positive to comment, save your poison for yourself.
Point2 Homes You really are an extremely nasty person. It was an honest bafflement. The internet gives you license to sprew your nastiness as and when u feel like.
"You're the Heidi Fleiss of your slice." Oh man that one made me lol - hit me just right. Addicted to these videos, Chef John. I've watched at least 150 of them. Just now after that Heidi Fleiss comment I thought I gotta know more about this guy than experiencing the disembodied voice. Watching "Get to Know Chef John from Food Wishes" on Hungry Nation. Keep up the good work!
YUM... we used to make this a lot when i was a little girl!! We ate it plain or sometimes with a tiny bit of drizzled butter with the black pepper on the top. When its left over we would reheat it in the morning with a drizzle of honey. ...Delizioso!!
This is my first time to this channel. I love it. Love your lilting voice and your humor. Oh, and I loved the recipe also! Now I have to listen to some other recipes because it's Friday, been a long week, and I need a laugh. Thank you for the entertainment!
I like your hot pan method! Cold farinata makes a great salad crouton or casserole topping. Chickpea flour should be in everyone's pantry...so versatile and delicious.
Thank you for a gluten free recipe, Chef John! It is so hard to eat gluten free because things just don't taste as good, but this gives me hope that I can enjoy eating gluten free!
most of the foam is from dumping all the water in and whisking too much air into it, the lumps are gone quicker if you add enough water to make a paste and then add the rest of the water gradually. i found no difference from skimming the foam in the way of flatulence.
Chef John, here in Argentina we call it Faina eat it in top of the pizza slices and it's delicious! Some places even do it with a little parsley and garlic. You must try it!
I love you Chef John! Don't worry I'm married and love my husband dearly. I just love your voice, intonation and the good feelings it sparks. Thank you for the delicious recipes! I also have my channel, mostly in Portuguese, but if I had your lovely voice I wouldn't stop making videos! Thank you for the music... (Mama Mia's song. Your voice is like slow music)
Crazy delicious!!! If you want to be awesome at a cocktail party, make this while everyone is standing around the kitchen. How often do you get to eat something right out of the oven?! There will be no left overs. Low carb and gluten free a definite plus
Good observation. It is also called GRAM FLOUR here in France for English speakers. Greetings from Saint-Denis. I know French and Italian variations on this and it's ancient, Etruscan-like. A super hot oven and letting the mix bloom a bit is needed. Also skimming it, as he says. It is socca in the South of France and torto in Livorno, Italy. A little different and yet essentially the same thing. Pepper! Rosemary! Yeah.
Using a Ninja Never Stick pan, I left out out the olive oil. My recipe mixes 3/4 cup chickpea flour and 1 cup water. Let sit for 15 minutes, then skim off surface foam, then mix in 1 TBSP chia seeds and 1 TBSP sesame seeds......fry on top of the stove, then flip and fry. (Pan preheated on top of stove)
Great stuff! I bought some of this flour not long ago. They do some nice things with this in Italy and the South of France. Torto from Livorno and socca from Menton come to mind! Nice for the gluten intolerant and very good for the prostate.
gram flour, besan flour if there's an indian grocer nearby... \o/ YAY \o/ you finally made it and isn't it just WONDERFUL! i usually make mine with onion and asparagus but it's good with just onion too. in france it's called socca. since i can't eat eggs it's a regular staple in my house. \o/
In Argentina we call it Fainá, and is a side dish for Pizza... it´s actually a 'top-dish', as we usually lay a slice on top of a pizza slice and eat both together. Give it a try!
I roasted red onion, red pepper and eggplant ( blended them), plus roasted a variety of mushrooms, onions and beets - let them marinate together and them used them as a spread.
JANE’S TRUE STORY: So…the first time I made this, everything went wrong. I realized after I mixed up the batter that I had accidentally used 2 cups of chickpea flour instead of 1½ cups. D’oh! ¶ Next, I discovered that my rosemary plant had died. D’oh! ¶ Instead of of using ½ teaspoon fresh minced rosemary, I substituted about a ½ teaspoon none-too-fresh dried, rosemary powder, which is all I had. Again, I say “D’oh!” ¶ Because I had some leftover from another recipe, I also tossed 1 teaspoon of fresh lemon zest. Then, while I was preheating the oven, an internal alarm sounded, the heat shut off, and a notice appeared on the digital screen, “Call for Service.” Double D’oh! ¶ Since I had the batter all ready to go, I heated up the cast iron skillet on the stovetop, added the oil and the batter, covered it, lowered the heat to medium, and cooked for about 7 minutes. I should have lowered the heat to low, or even turned it off, because, of course, the bottom burned. Double-damned D’oh! ¶ I used two spatulas to flip it over, completely botching the job, covered it, tuned off the heat, and let it sit for a few minutes to cook through. Despite eating around the burned bottom, the-shall we say “blackened”-aroma permeated the farinata. D’OH! D’OH! DIRTY DAMNED DOUBLE D’OH!! ¶ It wasn’t absolutely terrible, but it certainly wasn’t what I was shooting for. By the way, the lemon zest, though not traditional, worked well with the rosemary and freSH-ly ground black pepper. ¶ Chef John, please say a novena for me that the next time I try making farinata that I don’t meet with the same sh*t show.
Looking through all my subscriptions thinking... I don't want to watch that, I don't want to watch that, I don't want to watch that..... OH, Chief John made a new video O.O ?? Totally watching that !!
Next time you could try making some panelle with garbanzo flour: make a polenta with garbanzo flour, and, once cold, make game card size slices and deep fry! :D For flavouring add pepper, and parsley in the polenta stage. Enjoy!!!!
You really do sell this. I'm almost attempted to try it but I know my taste buds detest garbanzo beans and garbanzo bean flour. What a wonderful dish for those who like it though. I'm envious.
Hi, congratulations for the recipe! Here in southamerica that dish is called "fainá", and is on every restaurant menu. We usually put it over a pizza slide and that's "pizza a caballo" (riding pizza!)
made this for my dinner tonight and had some ratatouille along side. It was so tasty. But i think my frying pan was too small as it was still quite squidgy on the inside. Is that how it should be? So tasty i ate the whole thing! Great vegan dish to add to my repertoire :) xxx
Hi Chef John. I love your recipes. Your proof that you don't have to be a woman to be a good cook. Your macaroni and cheese recipe is my staple know. Only thing is I add earthworms. That's right earthworms. It's real good and high in protein. Brought it to my office Thanksgiving party last year. Everyone freaked and my boss told me not to ever bring anything into the office again, but I like it. I've gained 70 pounds. Hope all is well with you. I also like your fried chicken.
You haven't tasted it. Try it then talk. It's delicious, nutty flavour, with a soft quiche-like texture with a crispy outer. It's filling, and good for you because it's made from peas, and it's a great source of fibre, high in protein and folate, and cheap. You can make thin like this or make a thick one. It's is also beautiful with sautéed Mediterranean vegetables sprinkled over the top before cooking. I have it with onions, peppers, and mushrooms, and peas. It's far better than pizza, but it also goes well with a tomato sauce. I've eaten it with curry and the spices just amp up the flavour. And no sugar spikes. It's a winner. And it's a street food favourite in Italy.
There is an Indian dish like this made with potatoes added to the mix - I forget the name, but my family loves them...they affectionately call them "Camel Patties" because they are small flat, round biscuit like disks. Chickpea flour and Potatoes with just a few Indian spices - amazingly good. I'm sure this is going to be as awesome as everything else you've taught me to make thus far - I'm going to have to get a treadmill!
In my country Urguguay we call this faina and serve it with pizza. Also goes great with fresh cracked pepper and mixing other ingredients like creamed corn or mozzarella cheese
Check out the recipe: www.allrecipes.com/Recipe/235473/How-to-Make-Farinata/
Chef John brings the Farinata game a decade before pasta grammer! Always ahead of the game!
I found a UA-cam Video on it from 11 years ago. Why do you have to put one UA-camr before another? So unnecessary. Just be grateful we have wonderful people to bring us these recipes. Enough with the complaining.
Garbanzo bean flour aka chickpea flour is used a lot in Indian cooking and so can also be found in Indian grocers labeled as besan. :-)
I was looking for this comment.
Exactly and so cheap too. It be soooooo expensive in the health food shops
Excellent info!! Thanks!!
A staple now. Friends are fighting over every crumb. Sometimes I get a bite. Sometimes I make one when I’m home alone, just for me!!! So good. Thanks, CJ. You never fail.
In other parts of Italy they make it a little thinner and put it in a sandwich, called 5 and 5 because there's an equal amount of bread and farinata.. And they call it, Farinata, Torta di Ceci or Cecina. I just wanted to wave my knowledge.. Love it!
This is one of the staple foods of Uruguay and Argentina (due to the large number of people of Italian descent in those countries). It is usually eaten with plenty of white pepper, and/or a white mustard sauce (made with white vinegar, beer, mustard, white pepper, and flour/cornstarch), and it's a common to pair it with pizza "a caballo" ("riding a horse"-style). Thanks Chef John as always for the awesome recipe and humor
Yes, many forget that Italian is spoken in various parts w/in SA. Along w/ other languages....which I love :-)
You can also get the flour at an indian grocer. They call it Besan flour and I'm sure it is more affordable than other sources. Just FYI.
Besan is not same as Chickpeas
en.wikipedia.org/wiki/Gram_flour
Okay. My bad
Eric Williams
Beware the high content of 'Fecal' Matter in most South Asian Supermarkets.
@@ThePayola123 No sources, just rude.
Hi Chef,I made this tonight and ended up with several pieces of divine goodness. My hubby loved it and asked if I could make it again. This is a great recipe, and I added the rosemary as well as a little garlic and a pinch or two of "heat". FANTASTIC!!! The problem is, it's hard to describe the taste to anyone, so I'll just stick with "divine goodness'".
I very very rarely post comments on youtube but I found the commentary on this hillarious but informative. And superb recipe, I am trying it today... What a great guy!
Researched for chickpea flour recipe and reached here. I tried the recipe and it turned out sooooooooooooo yummy! Much tastier than I was expected, thank you much for the recipe!
The description about the size of the slices based on geography had me howling!!
This recipe is right up my alley. I love chickpeas so much.
Originally from Italy, called Farinatta in Uruguay we call it Fainá.
You did an awesome job!! It’s so delicious by itself, but if you put it on top of a slice of cheese pizza, it’s AMAZING!!! Please try it!!
SUSANA H. Why would anyone put another type of bread over a pizza? Very baffling. Pizza is a dish by itself with more than enough calories. I feel that both the pizza and the bread would feel insulted.
@@seemaprasad6677 because that's the way people ate it in Uruguay and Argentina, at the same time We could consider very baffling and nasty all your curry garbage or the oil you use in your Indian skin which smells like a rotten egg, please if you don't have anything positive to comment, save your poison for yourself.
Point2 Homes You really are an extremely nasty person. It was an honest bafflement. The internet gives you license to sprew your nastiness as and when u feel like.
Thin crust or thick?
La fainá del Uruguay es lo ricisimo
Chef John, you are my favorite.
Oh I top this bad boy! Hummus, homemade pesto, or olives and tomatoes....all ways work 👌🏾
Fantastic. Added caramelized onions and a dash of hing to counter flatulence.
"make it more artsy, less fartsy." motto of my life. lol
You have coined a new phrase---"noisy recipe". Great.I like that.
Thanks, my family members are gluten free, will try this soon. Chef John always come thru.
"You're the Heidi Fleiss of your slice." Oh man that one made me lol - hit me just right. Addicted to these videos, Chef John. I've watched at least 150 of them. Just now after that Heidi Fleiss comment I thought I gotta know more about this guy than experiencing the disembodied voice. Watching "Get to Know Chef John from Food Wishes" on Hungry Nation. Keep up the good work!
Just finished having it for dinner, it was heavenly!
Just tried this recipe and loved it. It turned out crispy and tasty, so much better than a similar recipe I tried before.
this is great for us lactose intolerant and gluten sensitive people thank you chef John
YUM... we used to make this a lot when i was a little girl!! We ate it plain or sometimes with a tiny bit of drizzled butter with the black pepper on the top. When its left over we would reheat it in the morning with a drizzle of honey. ...Delizioso!!
This is my first time to this channel. I love it. Love your lilting voice and your humor. Oh, and I loved the recipe also! Now I have to listen to some other recipes because it's Friday, been a long week, and I need a laugh. Thank you for the entertainment!
Yaaaaaaaayyyyy a gluten free recipe! My parents will be super happy :) Thanks Chef!
Everytime I think ive seen it all and youve cooked it all something like THIS comes along!
"That's what the doctor of the olive oil company says and why would they lie."😂😂😂
I like your hot pan method! Cold farinata makes a great salad crouton or casserole topping. Chickpea flour should be in everyone's pantry...so versatile and delicious.
YAY vegan AND gluten free
Even if i know i will never make this dish, i cant help but watch your videos anyway
Thank you for a gluten free recipe, Chef John! It is so hard to eat gluten free because things just don't taste as good, but this gives me hope that I can enjoy eating gluten free!
most of the foam is from dumping all the water in and whisking too much air into it, the lumps are gone quicker if you add enough water to make a paste and then add the rest of the water gradually. i found no difference from skimming the foam in the way of flatulence.
Yes I feel you
Chef John, here in Argentina we call it Faina eat it in top of the pizza slices and it's delicious!
Some places even do it with a little parsley and garlic. You must try it!
Chef Jhon, in Argentina we call it "Fainá", and it's sold in almost every "pizzeria". We use to eat it with a pizza in top of it, you should try that!
I love you Chef John! Don't worry I'm married and love my husband dearly. I just love your voice, intonation and the good feelings it sparks. Thank you for the delicious recipes! I also have my channel, mostly in Portuguese, but if I had your lovely voice I wouldn't stop making videos! Thank you for the music... (Mama Mia's song. Your voice is like slow music)
We call this "fainá" in Argentina, and we eat slices of pizza and this together (in the same bite!). :)
I'd like to learn how to make it!! :)
Crazy delicious!!! If you want to be awesome at a cocktail party, make this while everyone is standing around the kitchen. How often do you get to eat something right out of the oven?! There will be no left overs. Low carb and gluten free a definite plus
Always love to see Italian recipes :)
I made this today, OMG - it's so good!
looking forward to the variations on this. I have the supplies to try this one today. :) thanks Chef John! xo
In Argentina they call this faina and serve a slive of it on top of a slice of pizza. It's cool to see a recipe in english :)
Really like this dish i would have it with a little onion marmalade
Making it right now :). Not telling anyone what it is but simply telling them it's a Chef John recipe!!! They'll eat it up!
i like the final ending shot. it's different from your usual ending shots and more artistic. love it!
“The Heidi Fleiss of your slice” made me cackle 😂😂😂
Good observation. It is also called GRAM FLOUR here in France for English speakers. Greetings from Saint-Denis. I know French and Italian variations on this and it's ancient, Etruscan-like. A super hot oven and letting the mix bloom a bit is needed. Also skimming it, as he says. It is socca in the South of France and torto in Livorno, Italy. A little different and yet essentially the same thing. Pepper! Rosemary! Yeah.
Flour
Warm water
Rosemary
Olive oil
2hr rest covered
Skim off foam
Salt pinch
Cast iron preheated
Olive oil
Bake@500 for 25-30 minutes
top it with white ground pepper instead of black pepper. delicious!
here in uruguay we top it with a slice of pizza, best thing ever, it's called pizza "a caballo",
Same story with me; he's one of the rare automatic must watch!..
Using a Ninja Never Stick pan, I left out out the olive oil. My recipe mixes 3/4 cup chickpea flour and 1 cup water. Let sit for 15 minutes, then skim off surface foam, then mix in 1 TBSP chia seeds and 1 TBSP sesame seeds......fry on top of the stove, then flip and fry. (Pan preheated on top of stove)
Do you mean that w don't need an oven, it would be great because I don't have one.
Great stuff! I bought some of this flour not long ago. They do some nice things with this in Italy and the South of France. Torto from Livorno and socca from Menton come to mind! Nice for the gluten intolerant and very good for the prostate.
Just did this with my mom, holy, you're a god
gram flour, besan flour if there's an indian grocer nearby...
\o/ YAY \o/ you finally made it and isn't it just WONDERFUL! i usually make mine with onion and asparagus but it's good with just onion too. in france it's called socca.
since i can't eat eggs it's a regular staple in my house. \o/
WOW this is not only vegan (so it's good for me too) but it's a delicious italian recipe :) Love you Chef John :) Thank you so much !!!!
Rosemary is a traditional addition to Tuscan version of farinata, called "cecina".
Made this and I was happily satisfied.
I watch these more for the commentary than for food :D
Awesome that you didn’t use that plastic wrap...! Keep loving the earth ❤️🌎
Order a pizza, cook this in the meantime. When the pizza arrives, put the farinata on top of the pizza. 10/10.
In argentina we don't put anything on top of it (we call it Faina) but we put it on top of Pizza
Mmmm... Fainá! 😉
@@MiBariloche Mmmm... _pizza a caballo!_
High number of good jokes in this, even for a foodwishes video.
I love out humour you always make me Smile thanks
In Argentina we call it Fainá, and is a side dish for Pizza... it´s actually a 'top-dish', as we usually lay a slice on top of a pizza slice and eat both together. Give it a try!
Oh my god, Chef John even has a socca recipe. I hadn't expected that.
I roasted red onion, red pepper and eggplant ( blended them), plus roasted a variety of mushrooms, onions and beets - let them marinate together and them used them as a spread.
JANE’S TRUE STORY: So…the first time I made this, everything went wrong. I realized after I mixed up the batter that I had accidentally used 2 cups of chickpea flour instead of 1½ cups. D’oh! ¶ Next, I discovered that my rosemary plant had died. D’oh! ¶ Instead of of using ½ teaspoon fresh minced rosemary, I substituted about a ½ teaspoon none-too-fresh dried, rosemary powder, which is all I had. Again, I say “D’oh!” ¶ Because I had some leftover from another recipe, I also tossed 1 teaspoon of fresh lemon zest. Then, while I was preheating the oven, an internal alarm sounded, the heat shut off, and a notice appeared on the digital screen, “Call for Service.” Double D’oh! ¶ Since I had the batter all ready to go, I heated up the cast iron skillet on the stovetop, added the oil and the batter, covered it, lowered the heat to medium, and cooked for about 7 minutes. I should have lowered the heat to low, or even turned it off, because, of course, the bottom burned. Double-damned D’oh! ¶ I used two spatulas to flip it over, completely botching the job, covered it, tuned off the heat, and let it sit for a few minutes to cook through. Despite eating around the burned bottom, the-shall we say “blackened”-aroma permeated the farinata. D’OH! D’OH! DIRTY DAMNED DOUBLE D’OH!! ¶ It wasn’t absolutely terrible, but it certainly wasn’t what I was shooting for. By the way, the lemon zest, though not traditional, worked well with the rosemary and freSH-ly ground black pepper. ¶ Chef John, please say a novena for me that the next time I try making farinata that I don’t meet with the same sh*t show.
LOVE HIS SENSE OF Humor
I cannot wait to cook this 😋recipe. Thank you for sharing this wonderful recipe meal idea 💡😋😊
Looking through all my subscriptions thinking...
I don't want to watch that, I don't want to watch that, I don't want to watch that.....
OH, Chief John made a new video O.O ?? Totally watching that !!
Next time you could try making some panelle with garbanzo flour: make a polenta with garbanzo flour, and, once cold, make game card size slices and deep fry! :D For flavouring add pepper, and parsley in the polenta stage. Enjoy!!!!
You really do sell this. I'm almost attempted to try it but I know my taste buds detest garbanzo beans and garbanzo bean flour. What a wonderful dish for those who like it though. I'm envious.
Species710 Have you ever eaten Pakoras. You will fall in love with garbanzo bean flour. Google it and make it or befriend an Indian.
Hi, congratulations for the recipe! Here in southamerica that dish is called "fainá", and is on every restaurant menu. We usually put it over a pizza slide and that's "pizza a caballo" (riding pizza!)
Chef John, you know we love our food more artsy, less fartsy.
Love your jokes & cooking!
Heidi Fleiss of your slice! Oh WOW!!
SBCLARKE08
That creature was a piece of work.
Being from Chicago...Ya, I'd eat that whole farinata for sure.
made this for my dinner tonight and had some ratatouille along side. It was so tasty. But i think my frying pan was too small as it was still quite squidgy on the inside. Is that how it should be? So tasty i ate the whole thing! Great vegan dish to add to my repertoire :) xxx
In argentina we eat this along with pizza. Very good idea to try out.
Letting it rest is absolutely crucial
In my country, Argentina, this is called Faina! And we eat it with pizza!
Nice presentation, trying this today, hilarious voice over and loved the music 👏🏾👏🏾
Stand-up cooking! I totally support that!
Thank you for making this not only informative but very entertaining. Thumbs up! Will be cooking it tonight
I love your videos!
Hi Chef John. I love your recipes. Your proof that you don't have to be a woman to be a good cook. Your macaroni and cheese recipe is my staple know. Only thing is I add earthworms. That's right earthworms. It's real good and high in protein. Brought it to my office Thanksgiving party last year. Everyone freaked and my boss told me not to ever bring anything into the office again, but I like it. I've gained 70 pounds. Hope all is well with you. I also like your fried chicken.
Fainá is what we call it in Argentina!!! So tasty!!! We eat it together with pizza!
Have not made this yet but this just seems brilliant and gluten/vegan free for any such annoying guest. Looks delicious I must say.
A plate with a slice of dry pancake on it. Sounds appetizing.
You haven't tasted it. Try it then talk. It's delicious, nutty flavour, with a soft quiche-like texture with a crispy outer. It's filling, and good for you because it's made from peas, and it's a great source of fibre, high in protein and folate, and cheap. You can make thin like this or make a thick one. It's is also beautiful with sautéed Mediterranean vegetables sprinkled over the top before cooking. I have it with onions, peppers, and mushrooms, and peas. It's far better than pizza, but it also goes well with a tomato sauce. I've eaten it with curry and the spices just amp up the flavour. And no sugar spikes. It's a winner. And it's a street food favourite in Italy.
Oh man, gotta try this toooo
You’re funny John - 😆I like your recipes and good advice 👍🏻🥰😋
Chef John goin healthy lately!
There is an Indian dish like this made with potatoes added to the mix - I forget the name, but my family loves them...they affectionately call them "Camel Patties" because they are small flat, round biscuit like disks. Chickpea flour and Potatoes with just a few Indian spices - amazingly good. I'm sure this is going to be as awesome as everything else you've taught me to make thus far - I'm going to have to get a treadmill!
The Curious Sapien Have not heard of this. How do you make it?
Farinata farinata
Gourmet food, gourmet food,
Yummy farinata yummy farinata,...
In my country Urguguay we call this faina and serve it with pizza. Also goes great with fresh cracked pepper and mixing other ingredients like creamed corn or mozzarella cheese
I love pasta and I can imagine that going awesomely with a nice big bowl of creamy pasta.
will sure try the recipe sometime this week...i have never enjoyed the commentary on any UA-cam vid as much as this one !! you are too funny chef ! :)
This guy is funny. I’m entertained!
Looks delightful!! Easy an original, must give it a try, thanks for the idea Chef John!