I worked for a sicilian woman in her restaurant & you remind me of her. every single thing she said was with a passion & profuse explanation, with the hands going and everything.. if we didn't eat the ends of the bread & wasted them, if we didn't clean the bathroom mirror correctly, if we added the salt wrong, if someone dared to mention white zinfandel. you were NOT leaving that conversation until you got the ITALIAN explanation! 😂🇮🇹❤️
I can’t tell you enough how much I love the fact that you can be your goofy self! That’s how my daughters and I are and it’s so refreshing to see another person these days who’s comfortable enough with themselves to not have to act all stuffy and stuck up!!!!❤️
I have a focaccia dough rising in my refrigerator right as I watch this video. I've been following a recipe that puts the dough right in the fridge for the first rise, so I'm excited to try it this way and see how much better it turns out. So happy to see this video! 😊
the recipe for the dough from what I was able to figure out: 500 grams flour (works best with a high gluten one) 350-400ml luke warm water 4 TbSp olive oil 1 pack of dry yeast some salt peeled tomatoes, handcrushed dried oregano
Your recipes are always incredible!!!! Your nail polish with this lipstick makes you look like a diva!!!! adore you!! ❤️❤️❤️❤️❤️❤️❤️ lots of love from 🇧🇷
Where do we get the amounts for ingredients cuz I would love to try to make this but I’ve never done it before and have no idea what I’m doing..I’ve seen others but this one’s for me cuz I love, love, love tomato’s
It would be perfect to make a Sammy with for sure. Some proteins and veggies as desired. I would say mozz, sausage (or other protein), arugula, roasted peppers, and sottoaceto.
Non le mortifica perché, appunto, non è americana, è italianissima, anche se abita in America. Chissà che gli americani la smettano di cucinare obbrobri con la pasta, e a rispettare le nostre ricette.
Ok I love this kitchen. Lol I’ve never seen this kind Of recipe with the plum tomatoes on the top usually it’s the little grape tomatoes or just olive oil and rosemary or maybe onions and stuff like that but I’ve never seen just the plum tomatoes I’m actually going to see if I can make this tonight for tomorrow of course but it looks amazing.
I put it in the fridge for 18 hours, then take out of the fridge into the pan then let it rise in the oven for one hour.Dimple then toppings then bake 350 degrees for 30 minutes.If you use a little butter and EVO on the bottom it gets nice and crisp.
I all depends on the quantities you wanna make, it's not rocket science, it looks like 500g of flour, but it will work with any quantity. The dough has to be moist and fropy, so add warm water bits by bits until you get this texture. Same with the olive oil, there's no set quantity, you go by taste, make sure everything is oily and put extra if you like.
That marvellous focaccia would make love with freshly cut mortadella slices. Sit down on the shore,with a cold nice Peroni and enjoy. I promise you,you'll be in heaven!!!
I really enjoy the fact that you cook with bare hands Cooking videos recently are similar to surgery with the way people use gloves and ling sleeves shirts
