Lemonade25 presents COOKING IN MANHATTAN an interactive cooking show hosted by Serena Palumbo. The show focuses on easy to make, delicious and healthy recipes inspired by the Italian, French, Spanish and Mediterranean Cuisine.
Feel free to drop Serena a note and ask for a special recipe, as many videos are created by viewers' requests.
Well, it's OK when you make gnocchi and a weiner is what comes to your mind first... 😂 Btw. It's not a "very thick" one (camera man was probably more ashamed than your were, though)... 😅
Socca is from Nice (France) and is slightly different than farinatta from Genova (Italy)…. farinatta is thicker than socca….. only fresh ground black pepper on socca…. kisses from France….
This is very good...I would like to say that you need to let the batter rest for 2-6 hours to let the gasses out of the beans (and skim off the top) cause when they make the flour it's made from raw dried beans. Otherwise I love the way you do the cooking process!!
Since I visited Italy, I have craving for the cream croissant with cup of espresso. I think the lemon is the key ingredient for the Italian method. Thank you
Ciao! Can you tell me if it is usually GF in Italy? Or do some vendors add flour to the mix there? As a Celiac who does not eat meat ... I want to make sure when I am out and about I can fall back on Farinata (IF it is usually safe and GF) Grazie!
👍Nice video & cooking demo. 😁 I’m new to your channel & I’m going to try this recipe because I have recently become gluten intolerant. I appreciate the effort that goes into making and posting videos but I hate hate hate it when YTubers don’t put the recipes in the description box (even if it’s just a couple of ingredients. I mean why not? You already have a bunch other stuff in the description box. 🤔 You don’t have to worry if viewers will visit your website because if we like you & your recipes we’ll go to your website anyway....you don’t have to “bait” us to go there. Also, when I make the extra effort of clicking the website link and it’s just more talking about the recipe and I have to hunt for the recipe, I leave...you lose me, I’m gone! It’s quite irritating because as you said, we are all quite busy! Oh well, this is just feedback and you can of course do with it what ever you’d like, I don’t intend to be disrespectful, just frank and honest. I will check out your other videos as well. Wishing you the best.🤗💞🤗
Recipe 1 cup Flour 1 cup Water Italian seasonings (or other seasonings of your choice) Slowly mix water with chickpea flour Add seasonings First cook in oiled very hot cast iron skillet until bottom is cooked, flatten and bubbled parts then transfer to hot oven on broil to cook the top of the bread when the sides start to bubble & lift easily.
You can buy it from Corti Brothers, from Sacramento California, they have a website, or you can make your own, which is probably what I will end up doing.
bhe! E' un po vero tutto l'amatriciana si fa un po diversamente , detto tutto ciò che è stato detto più sotto , bisognerebbe aggiungere che la cucina è anche un po soggettiva e ognuno fa le ricette come meglio gli pare e piace , a me il video mi è piaciuto , ops solo ora vedo la data un po vecchia 2009 ok il video mi piace lo stesso ........ Buona vita e buon appetito .....
I'm lucky. I live in British Columbia. If you want salmon here , you just walk out your front door reach in to the nearest water and pull out a fish. Fresh.
+PhillyReese215 Agreed... it was a bit overcooked. I do it that way because I have a small child and she doesn't eat it unless it's completely set. It's funny that she loves omelettes so much I have really improved my skills!
+airborne5484 veramente nessuno ha mai detto che la ricetta era tradizionale. Ma per le persone che non hanno molto tempo questa e' una buona alternativa. Sempre meglio di quello che usano il preparato per pure in fiocchi. Noto con piacere che hai sempre una buona parola per i miei video, grazie! Buone vacanze!
i think this version is from la sierra in ecuador (the mountains) on the coast we dont it with popcorn i never heard of that lol im from guayaquil we eat it with maiz tostado
