It’s a very simple and perfectly cooked recipe, it’s all about timing and technique. The only two things I would do differently is worry about the cleanup crew as well as my pan and not use a carving fork lol and I would also add some peperoncino for some heat. All the sticking is because of all the scratching from the fork.
4.10. secs "If your vegetarian you can use veg stock and leave the sausage out"? If your vegetarian why would you be watching this when it's called Cavatelli with 'Italian sausage'.
Not a good vid. Dude is horrible with food cost. So you change pots and don't use all the product? The flavor is in the main pan. Then you say cleaning the pan doesn't matter because "you don't have to clean it" smh. If you deglaze right the cleaning is a breeze, and makes the dishwashers job easier and they are the heart of the restaurant. Waste of my eyes watching oh and he compares his chicken stock to "college inn"chicken stock from the store? wtf 🤣 🤣 🤣 🤣
