Cappellacci with Sage & Butter Sauce Gennaro Contaldo - AD
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Date: 2020-05-11
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Comments and reviews: 10
Tinka
Gennaro, pleeeease could you do a video of culurgiones pasta with your twist on a filling (something different than traditional cooked potato & mint! I would really really love to see that. And if you could also tell us few ideas for different fillings that we could also use in culurgiones, it would really be amazing and I would soooo appreciate it! Tinka from Slovenia (which is a state that borders on Italy!
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Gennaro, pleeeease could you do a video of culurgiones pasta with your twist on a filling (something different than traditional cooked potato & mint! I would really really love to see that. And if you could also tell us few ideas for different fillings that we could also use in culurgiones, it would really be amazing and I would soooo appreciate it! Tinka from Slovenia (which is a state that borders on Italy!
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Hoochy0208
I've tried making fresh pasta a few times now and when I cook it, it will taste either floury and undercooked or it has very little texture and seems overcooked. The pasta is never al dente. Am I doing something wrong or is this normal for fresh pasta? Maybe I'm rolling the dough too thick or I'm cooking it too long? About how long should I cook the pasta?
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I've tried making fresh pasta a few times now and when I cook it, it will taste either floury and undercooked or it has very little texture and seems overcooked. The pasta is never al dente. Am I doing something wrong or is this normal for fresh pasta? Maybe I'm rolling the dough too thick or I'm cooking it too long? About how long should I cook the pasta?
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Dario
Italy is full of different kind of handmade pastas, this is a kind quite known but I live in a small city call Piacenza, take a look of our version not very known, called tortelli piacentini; are more difficult to make, but there are tutorial on internet, you can impress your guest because is very good end nice to see! Ciao!
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Italy is full of different kind of handmade pastas, this is a kind quite known but I live in a small city call Piacenza, take a look of our version not very known, called tortelli piacentini; are more difficult to make, but there are tutorial on internet, you can impress your guest because is very good end nice to see! Ciao!
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Matej
Butter (24%, Olive Oil (24%, Water, Rapeseed Oil, Palm Oil, Salt (1. 5%, Emulsifiers (Sunflower Lecithin, Mono- and Diglycerides of Fatty Acids, Preservative (Potassium Sorbate, Acid (Lactic Acid, Natural Flavourings (contains Milk, Vitamin A and D, Colour (Carotenes)
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Butter (24%, Olive Oil (24%, Water, Rapeseed Oil, Palm Oil, Salt (1. 5%, Emulsifiers (Sunflower Lecithin, Mono- and Diglycerides of Fatty Acids, Preservative (Potassium Sorbate, Acid (Lactic Acid, Natural Flavourings (contains Milk, Vitamin A and D, Colour (Carotenes)
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George
I was lucky enough to be in a cooking lesson with Gennaro a few months ago and he taught me how to do exactly this. His technique is incredible and he makes it look so easy. He was such a fantastic teacher and this dish tastes unbelievable when he cooks it!
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I was lucky enough to be in a cooking lesson with Gennaro a few months ago and he taught me how to do exactly this. His technique is incredible and he makes it look so easy. He was such a fantastic teacher and this dish tastes unbelievable when he cooks it!
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Orlando
I hope I have the privilege to meet, and maybe make some pasta with you one day, Chef. Your passion and love for food is intoxicating. Your series, Two Greedy Italians, gave me a renewed and profound love for Italy's culture and people. Thank you!
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I hope I have the privilege to meet, and maybe make some pasta with you one day, Chef. Your passion and love for food is intoxicating. Your series, Two Greedy Italians, gave me a renewed and profound love for Italy's culture and people. Thank you!
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Earth
Wonderful, I can show you Lana how to live under the sun, even though I prefer the winter, be with the season and the earth will speak to you, I will speak to you, I am speaking to you right now this very minute as you watch me type this,
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Wonderful, I can show you Lana how to live under the sun, even though I prefer the winter, be with the season and the earth will speak to you, I will speak to you, I am speaking to you right now this very minute as you watch me type this,
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Andrew
Great video, as usual! A little request for the foodtube family: Would it be possible to make a video for making croissants? I've been scrolling YouTube and can't find a fun video to watch that explains it well! Keep up the good work!
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Great video, as usual! A little request for the foodtube family: Would it be possible to make a video for making croissants? I've been scrolling YouTube and can't find a fun video to watch that explains it well! Keep up the good work!
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Sharon
. It is 02: 24am. .and, as after watching most of these videos, I am now hungry. and feel sorely tempted to get up and start having a go at making it! Note to self: watch them during the day. preferably near dinner-time! Enjoy!
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. It is 02: 24am. .and, as after watching most of these videos, I am now hungry. and feel sorely tempted to get up and start having a go at making it! Note to self: watch them during the day. preferably near dinner-time! Enjoy!
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Eric
Another incredible receipe of the SuperPastaMan! Gennaro you the best of the Italian Word! Thank you for all your receipes. Perhaps have you a receipe with Bottarga. See you sOOn for lot of new receipes!
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Another incredible receipe of the SuperPastaMan! Gennaro you the best of the Italian Word! Thank you for all your receipes. Perhaps have you a receipe with Bottarga. See you sOOn for lot of new receipes!
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