Hi Rocco, if these are just the breasts of a chicken, I wonder what the whole animal looked like... They are massive! 😂 Cheers and greetings from the Netherlands! 🍻 Peter
Okay so I messed up and added soy sauce as well but I messed around with it and my Bellos are marinating right now. If I’m up in two hours I’ll cook half of them and let you know
I will be so honest, the sou sauce was a little overpowering, I wish the balsamic vinegar had stood out more, but I’m gonna let the rest of them sit over night, I know it will be stronger but I’ll be back
A standard in our kitchen, a few times a month. But if you wanna try something different sometime, try topping with deli sliced Munster cheese in place of Mozz. I learned it from a very wise chef on the Food Network back when it was a good channel to watch and learn. We never use Mozz for Chicken Parm anymore, it's always the Munster... Trust me...
Rocco, I just don’t see you testing your chicken’s temp with your handy dandy instant thermometer . Hard to do with a relatively thin piece of chicken. You Tube rule, I bet. Looks good and I am sure it is 160.
I did temp it but yeah if it’s brown and feels firm it’ll be done once you top it and melt the cheese I just like to keep it as close to 165 without going over
I’m pretty sure that first thing you put in the pan was not a short rib. Was it a New York strip? It was super well marbled and not the right shape either so definitely not a short rib.
Dear Rocco I don't watch anyone with tattoos or rings in there face It is not sanitary food is to be sanitary clean that Ink is in Your Blood Stream I do not eat in any restaurant were the chief is covered in Ink and will not be served by any waiters who have Ink on their hands or arms
Yum. And love the pasta--I tried searching and finally got the spelling right: 'girelle' (aka Vesuvio). Gonna look for it and make this dish. Thank you!
It’s going to depend greatly on your specific temperature and size of the steak but about 3 minutes each side and then rest for at least another 3 before cutting
I haven't been able to cook any of your recipes for over a month. My husband and I are remodeling our kitchen by ourselves and we've been without a stove or sink for that amount of time. :) We should be finished next week and I'm going to cook your recipes every day until I'm caught up! Thank you for sharing your recipes and love of cooking.
Canned beans don’t turn too mushy Rocco? Ever try it with dried beans? Wonder how convert recipe to dry beans with conversion of weight amounts and cooking times. Lotta beans , Rocco !
So the original recipe I learned that this is based off of used dried beans I forget the exact ratio of dry to wet but I have soaked over night and then during the baking process you cover for the first part of the bake. I used canned just to make it easier day of dish and do think the beans still had some of their integrity. Push comes to shove though I would say dry to start is the way to go if you have the time.
Get those disgusting fungi out of there and it’s not a bad dish of food. I’d have browned the meat off first in seasoned flour then sautéed the soffrito in the lamb fat. But not a bad spezzatino. 👍
My guess is that the coconut oil would work better than butter because the butter is likely to burn. Make sure you use refined coconut oil (not extra virgin) to avoid a strong coconut flavor which would probably taste weird in this recipe.
