I’m absolutely enchanted by all of your recipes including this amazing one, and I’ll look up for your books, and I wish that you would release your videos more frequently, all the love for you, for your family, for our Sicilian brothers and sisters and for all of the Italian people💕 bless you Giovanna and best regards 🌷from an Iraqi Arab fan 🇮🇶💕🇮🇹
Ms. Giovanni, I just stumbled upon your wonderful RU-vid videos. I am Sicilian, but I love to learn about other cultures. You also remind me of my lovingly departed grandmother, of all the times I would help her. She shared the Scandinavian recipes she learned from her grandmother. I miss her beyond words of expression. I find your videos to be precious, and I can imagine how proud your children, and grandchildren must be. I could also see how much your husband is proud as well. I am interested in buying your cook books, are you selling the directly. The Amazon prices are too high. (I am currently waiting for SSI Disability application approval) I could ask my husband, but I already feel guilty that he is paying for everything, house, bills and all my medical expenses. People say I shouldn't feel bad, but I do. Any way, I rambled on there. In closing, I look forward trying your recipes. I know I can get them off the videos, so why get the book. I say, everyone should be it, to support your contribution to society, to learn more about you, Sicily and the cuisine passed down through the generations. I will keep you in my prayers dear. Stay happy, prosperous, and be well... in Jesus's name... Amen. ☺️
Ciao Giovanna! I love, love, love cauliflower. It’s my favorite pasta with agio olio and I also like to roast the cauliflower on a sheet pan so it gets caramelized. So when I make lentil soup I top it with cauliflower and of course cheese. Every so often I can get my hands on a piece of incanestrata cheese.
Hello Giovanna, thank you for sharing these great recipes. My nonno was from Catania and migrated to Australia. I remember occasionally eating a pork, potato and spinach pie that was incredible. It was always referred to as sceccata (I'm not sure if that is spelt right) in the family. Sadly the recipe was never passed along. I just went to order your cookbook off amazon but they want $110 AUD for it. I'm sure its worth it, I just cant afford that sort of expense at the moment. I hope to find this recipe one day. Once again, thank you.
Looks Great, Giovanna. Maybe, you could make a video discussing the many cultural influences on Sicilian Cuisine. I just finished reading the biography of General Patton. He remarked the Sicily is the most conquered place in history. All of those cultures lending their influence to the culture and food. Thanks. Eduardo, from Long Island NY.
Hi, I sometimes make gratin with cauliflower, i'm used to that vegetable, though your recipe looks delicious with all that combination would try it thank you Giovanna⚘️🎩
I will definitely make this! I love anchovies and cauliflower and everything else in the dish!!!! Do you think that shedded olives would work instead of the breadcrumbs? Greetings from London ❤
2:07 Ciao Giovanna, come senpre è un piacere vederti cucinare. Oltre che passione, c'è tanta sapienza e amore delle tue origini. Domani la proverò certamente. Ma qual è l'ingrediente che metti dopo olio, aglio e acciughe, prima dei pinoli e uva passa? Non riesco a capirlo. Grazie mille per la condivisione di queste ricette buonissime
Do you have any colleagues that you would recommend for other international cooking? I am looking for a good Swedish chef to follow. My family loves your ragu! Thanks.
Great video but I have seen many italians (my fiances grandma is from italy 92 years old) put cheese on a pasta that has seafood in the sauce so some italians do that
