I have gotten so much joy out of watching your channel, Giovanna! My Sicilian grandmother, who passed away at the age of 103 just last year, was always in the kitchen cooking her old family recipes from Ragusa. I have so many wonderful memories from my childhood of cooking with her. My husband and I discovered your channel last year when looking to see if anyone had a recipe for scaccia, something my grandmother made every Christmas. We thought it was just our family who made this for many years and were delighted to find your version which was so much like hers! While I have all her recipes, we’ve collected your book now as well and made many of the dishes. I just wanted to say thank you for all of the videos and for bringing back such wonderful memories of my own grandmother. We only have a single video of her making her scaccia to look back on, so having all these videos of you cooking your recipes is really a treasure.
Thank You so much! I was born in Ragusa and came to the US when I was 10. I take great pleasure in doing videos od traditional recipes knowing that many members of the second and third generation remember the typical dishes that the mothers and grandmothers made without writing anything down!
Thanks for sharing Giovanna, I love making broth it's very handy to have in your home. The last one I made was a beef broth, but the chicken broth is also very nice. 👍👍
I love how traditional cooking saves and uses every single ingredient instead of throwing things out, which sadly is a lost art. Thank you for the video!
Thank you so much for this video. I just wanted to mention that you have an excellent way of presenting your recipes. Actually you are encouraging and teaching people to cook in a way that is accessible to most. Once again, thank you.
Dear Lady, love how you present your show. I have learnt so much about simple Italian home cooking and to show off a little when I throw a dinner. Warmest regards from NZ.
I recently came upon your Chanel and had to watch many other videos. I’ve already made the cauliflower soup and the zeppole twice in a week. My family are nuts about the zeppole. The broth today that I’m watching is not new to me as my mother made it regularly and so do l. I like to migrated to Australia as a child with my parents from The former Yugoslavia. Thank you for sharing your recipes l love to cook and love watching you Giovanna. Even though I’m 73 Watch ing you doing pastry or cooking reminds me of my mother. Thank you again and the very best wishes for you And your charming husband. 🌹👩🍳🥘
Chicken broth is the Best. My mama my mum have similar recipes. Your recipe Giovanna is delishymo prepp cook then eventually eat. Everyday is restorerative energy. Thank you so much 💓
i LOVE this channel. easy to follow and delightful personality, thank you for this recipe, I love soup related recipes so much. And as the weather gets colder in the coming months I will need this. I totally relate to your story about saving food from other food to make recipes--so much is wasted nowadays, I can't stand it when a recipe tells us to discard whole, perfectly edible or reusable ingredients. I often feel I'm not understood by others when I safely 'reuse' things like chicken bones. I am young and still in college but this helps me save money when cooking too. This channel helps me keep my principles with cooking.
Hi Giovanna, I did chicken broth in Korean style, but I learned it anew. It looks delicious. Cutting vegetables without cutting boards is amazing.🤩 My two sons' Hoonjoo,Bumjoo says you are a great person.💕💕
I am so happy to have found your channel. It is a pleasure watching your videos and learning from you, dear Giovanna! Thank you! Greetings and best wishes from Switzerland ❤
I love to make bone broth from chicken , beef bones or ham bone. I've taught myself to cook from scratch. Love it! I'm enjoying yw videos very much. Thank you
Hello , warms my heart, wonderful. I am making a vegetable soup now, you have given me so many ideas. I will go shopping for some chicken and the fat separator in the morning. Some pasta and also other ingredients. The fried mushrooms is on my list now. I am learning . Also your book looks a must buy. Looking forward to your upcoming videos ..I will watch more of your videos now..thankyou for your RU-vid channel, I am learning so much…hello from Australia
I was in Sicilia last week and since that time I fall in love with the Sicilian food and culture and more of that you are so beautiful i loved your spirit and the way you cook.. all the best wishes 🇰🇼
One word:Yum! Looking forward to using this recipe for the broth, the chicken variations and pastina. You’ve expanded cooking/eating possibilities from one recipe bountifully.
Wonderful! Simply wonderful instruction full of helpful hints. I now know when to start with hot water or cold! I only recently learned that I could make broth from purchased roasted chicken and I haven’t thrown out a chicken carcass since. Gratzie!
Thank you for sharing your recipe, my boys and I experimented with saving the chicken fat. We did not know what it might be good for. One day we were watching a video and it showed them using duck-fat for frying french fries. Well here in the states of Alabama we don't have ducks but we have lots of chickens. So we fried are french fries and chicken fat, it was the best french fries we had ever eaten. From that day forward we have never tossed away any of our chicken fat
Thank you for sharing your lovely recepis. So pleasant to watch you cook and learn from you. I usually do Martha Stewart broth recepis. Now I'm going to try yours. Form Englewood.🙏
I love when I make stock just for stock, like you I use oil & lemon on the fillings, It's a real treat! I also squeeze fresh lemon into my chicken soup, Love it! Thank you, I enjoy your video's🙂
As my chicken stock was simmering away I thought, I wonder what’s new on Giovanna’s channel? And I came across this! I’ve never put my stock in glass jars before, but yours looked so pretty that this time, I did. I’m wondering, have you got an Anova Precision oven? I love mine, I think you’d love it too, especially for its sous vide function, very handy at Christmas time etc. You’re not meant to use it for canning, but when I do hot preserves that I need a little more confidence in, I pop the jars on the steam function I’m the anova. I did my stock like that, they’ll still go in the fridge, but I feel they’ll last longer having been sanitised and vacuum sealed in this way.
I LOVE to make stock/broth!! A big pot simmering on the stove makes me feel so cozy. I got some chicken feet from a local farm, they add such wonderful collagen to the broth! I have a bunch of beef bones in my freezer, to make beef stock soon!!
Looks so delicious qnd comforting. That is the best looking chicken I've seen in a long time, clean and looked air dried. YUM! All the chickens I buy come in plastic ugh
I shop at Cafasso's Fairway, a small Italian market in Fort Lee, New Jersey, where they have the best and freshest of everything, but more importantly, they have three butchers who will cut the meat as the customers wish.
My Granpa, who was from France, used to tell grandma who was from Mexico, "Give the little ones (us grandkids) the grease for energy" in our mexican soup (sopa de fideo). I don't know if it was true. We loved Grandma's delicious soup, I miss them❤
For one portion: bring to the boil 1 1/2 cups of broth, add 1/4 cup of pastina, lower the heat, and simmer for 10 minutes. I often make it for my own breakfast. It's a delicious comfort food.
Thank you for so many wonderful recipes. Question is there a different between chicken broth and chicken stock. If there's, when do you use them. Thank you much.
Thank you! Question please. The knife you use , may I ask where you were able to get it from? Many thanks again for all your videos. I have your book and between the two much joy of memories of my Nana and helping her. Happy and healthy New Year to you and your family.
Sono un cantante lirica in pensione e un'americano e ho abitato a Milano da 1981 fino a 1992. Apprezzo tutte le cose italiane. queste ricette sono "a God send." Mille grazie. Perche non reprint the cookbook on Reggio Emilaina cooking? It is difficult to find now.
Good afternoon Giovanna, I am watching the Brodo tutorial from Toronto Canada amd would like to let you know that amazon has delivered your cookbook SCICILIAN FEASTS its a snowy day here so ypu can guess what I will be doing🥰
Love your recipes! I click on your website and it is not working. Also, wanted to order your book from Barnes and Noble and it is not found. Can you please advise on both of these? Thank you 🌻
Hello! My website is currently down- we are working on it! My books are available on Amazon. Here is the link to the newest edition of Sicilian Feasts! a.co/d/cJME254 Enjoy & thank you for watching ☺️
something I love to do with the excess fat is label it with the dish and use it as a savoury butter replacement for cooking. adds just a little more flavour to anything you use it in
Yes indeed! traditionally, the chicken fat and the rendered pork fat from bacon was never discarted, they were used in cooking: try potatoes fried in either fat!
Hello . We need more vegan and vegetarian recipes . People are seeking healthy alternatives Southern Italian cuisine has many very good vegie dishes . Can you do some of the healthy ones ?
