Tuning in from Oxford, MS. Just went through a major winter storm for the South. Ice all over the ground and roads. Watching Pasquale cook up another fantastic dish is just the way to correctly pass the time! Love this channel and have made 80% of the recorded dishes. La mia famiglia ti ringrazia!
Good Morning. I am watching from Arizona City Arizona, AZ. My Grandpa was from a town 15 miles from Salerno. The family grew olives. You remind me so much of him. So with love and thanks, I appreciate this wonderful cooking show. God bless you! ❤
I just found this channel a week or so ago and its wonderful. This reminds me of my own Italian grandparents. It brings me so much joy to watch the cooking, the wine, the dialogue, and the candid style. Happy new year! With love from Los Angeles. ❤
Wait a minute; I'm from LA too... I'm sitting here eating supersod and provolone from Claro's market, missing my Italian grandparents... Sons of Italy? KoC? Maybe my grandparents knew yours? 🤔
From Jersey. This looks awesome!!! More soups to add to the rotation here. My 7yo daughter loves her soups and stews I make for her. I always enjoy your videos.
Make it all the time in the winter, just a little different. Use sausage instead of chopped meat. I like the pasta you use. I use regular lasagna noodles, just break them up….I also add mozzarella to the ricotta to give it a little stringy-ness when you add it to the soup. All in all, it is a great meal for the winter.
Would have shared but just tuned in. Conroe, Texas just north of Houston. We are dealing with frigid temperatures for us 13 degrees, light snow. Some power outages and hazardous road conditions . Wish I had a bowl of that delicious soup!
Salute and cin cin to both of you 😊❤ Grazie for the recipe. This is perfect for an amateur cook like me and as it's super cold in Canada right now. Thanks so much, can't wait to make this delicious soup! 😊
Chef Pasquale, I love your videos. I wish I could afford a stove like yours. You remind me of my Italian grandpa. Much love from Grandma Linda in Martinsburg WV. 🤗❤️
So sorry I missed the live...would have loved to comment to you live...you are the real deal...thank ou Jeromy for your great filming and editing...professional
Chef using jar sauce? Is this a good sauce as far as flavor and quality? An idea for a video would be a sauce tasting and picking the best ones as close to homemade as possible.
It’s tomato puree (passata), not a sauce. The tomato skins and seeds are removed and there are no seasonings except for some sea salt. Many Italians use this to make their marinara sauce or use it for their soups. It is delicious. I use this for many of my recipes.
@salcos ill try it nxt time I make the Lasagna soup. I just made it for the first time last weekend and im a fan. I used Cento Tomatos in the can they are really good on flavor.
I just discovered your channel today and am very pleased i did. Both of my grandparents were born near Montella and I imagine all of my grandmother's great cooking is Neopolitan. They met after coming to America and my grandfather, Salvatore became a US citizen after joining the Army for WW 1. His family were olive growers for centuries and both my grandparents roots are traceable back to the 1700's. I have been searching for a recipe for my grandmother's "Church cake" a cake she usually only made at Easter. I remember it was very moist and almost as black as chocolate cake but there was no chocolate in it. No one knows how to make it or what was in it other than raisins. Do you have a clue about this cake? I stayed with her when I was young to help her after she had a double mastectomy and I got to cook a little with her. She had no real recipes she used. When I asked how much of something to put in a pot she would say ' Put in a little and taste it'. If I asked what was in something she would say " a little bit o'dis, a little bit o'dat". Years late rI met a Sicilian woman whom I did a big favor for and to say thanks she brought my shop some meatball sandwiches that tasted just like my grandmothers so i asked her. After she said " a liddle bit o'dis, a liddle bit o'dat" I pressed her and she told me the secret was to use fresh garlic, never powder and to use Pecorino Romeano cheese made from sheep milk, not cow or goat. The she explained how to use bread crumbs and to add water and the bread crumbs will hold the moisture so the meatballs are juicy, and she told me about using beef, veal and pork for the meat. She also put in a lot of her love.Now my meatballs taste and smell like the ones my grandmother made. If someone walks in my house the smell love. Do you have any ideas about her 'Church Cake" ?
Sorry, I am just now making a comment. I watched you on TV earlier this evening making the soup it looked wonderful. I didn’t see you put any kind of herbs in it??
Well, I never heard of Lasagna Soup, and I'm so happy I learned from Pasquale in this video. I'm waiting for the basil & oregano ! By the way, whoever is filming and talking sounds just like Donald Trump jr. just saying
