Oh my word you win 🥇 best home chef on the internet hands down - there is nobody I have seen be so darn unique and DIFFERENT than what everyone else is making!!! You are in a class by yourself, my dear - that is the highest compliment I can give you! You’re a prodigy chef 👩🍳💯
Hailee, this looks so perfectly light & fresh for Spring 🌱 This dish you created is also reminiscent of something my Mom made when I was younger, called Shells & Peas. Shell pasta, peas (she used canned baby peas such as Le Seur), little bit of onion & garlic, olive oil, salt/pepper, and a generous amount of grated Parmigiano Reggiano. Simple, fast, and delish! Thanks for the great recipes and the real-life content from you and Chuck!
Aww, nostalgic! My mom made something very similar to this with tuna (but, like, take away all the fancy remotely expensive stuff, because the can of tuna *was* the expensive part!) It's nice to see what that meal really wanted to be when it grew up. ♥️
Pasta Peas!!! This brought back so many wonderful memories! My Sicilian father made a version of this when I was a kid and we had it at least once a week.
this is great home cooking. its familiar, simple and nostalgic but a bit more gourmet. paying attention to the textures, preparation, ratios, ingredients, and assembly help elevate the dish. this is my fave genre of food 😋 not pretentious, just delicious!
Delicious ☺️ when I do pasta and peas I like to use orecchiette. Butter, Peas, crisped up prosciutto, a little garlic, lots of black pepper, blend of pecorino and parm, hit of lemon zest and juice at the and a tiny bit of cream at the end 🤤
Sis I fucking LOVE your videos because I know I'll always see something new but also achievable and your way of describing things as well as little twists you do on recipes are so good. Keep up the great work!
Took a "growing up poor struggle meal" and made it into a fancy mouth watering feast. Nicely done, may this meal continue to warm your heart and tug on those nostalgia strings for years to come.
@@tony_potsandpans mortadela ain't expensive my dude. Hell, that's a staple part of breakfast in many parts of the world due to how cheap it is. You may have missed the "made it fancy" part and that's the expensive ingredients she added to the simple recipe she had while growing up...
Looks delicious! 🤤😋 When I hear the word: "mortadella," it reminds me of the movie with Andy Garcia where he says he loves mortadella, while he was slicing some in a store.
I already commented, but this time I made the dish for dinner, and it was every bit as good as I thought it would be. This dish made me smile so much. I didn't make any substitutions -- even used parmagianno instead of pecorino romano (which I didn't have on hand). I think the pungency of the pecorino would make it even more to my tastes, but as it was, it was a 10/10. That pistachio/garlic topping was just KILLER!
Watching this from Rome (home of the mortadella) 1) I’m happy seeing it on American tables, I don’t think us Italians will be able to sleep properly until we’ve exported everything we produce, cause we’ve seen what Americans eat and we can’t just sit there and watch 2) that said you cook better than 30-40% of low priced Roman restaurants
You would be surprised at the amount of diversity in American food due to other cuisines. Mexican, Chinese, Indian, Thai, Jamaican have a huge influence in this country.
Your voice is so calming. The amount of cheese is just beautiful. The ratio of all ingredients is perfect. Dittalini is wildly underrated and you’ve done it justice. Yes I’d love to move in with you. Joking, kinda. But fried Mortadella being referred to as Bologna bacon is something I can get behind. 14/10, must make asap. 🤌🏼🫡
Thats a killer dish. I can taste it through the screen. Maybe try a bit of mint in it at the end as well. Once every year or so i see a new dish actuallu worth trying out, this is definitely one.
This is actually a high end pasta dish in my opinion. If you would cut out the sausage or use ham, guancale, salami or bacon instead but still very fancy!
