Sad that cooked anchovies aren't really a thing with Caeser Salad anymore.

Galangal is called blue ginger 🫚 if u don't know chef

U Clapham too much then ingredients on your table 😂😂😂😅

Ciao bello! Do you remember me? But in any case, I wish you and your family all the best, best wishes.

👍🏼👍🏼👍🏼👍🏼

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You lost me immediately with the oregano! LEMON NOT LIME! 🤦‍♀️

Ciabatta is an Italian bread that was first produced back in 1982 by Arnaldo Cavallari. The Caesar Salad, 1924. This recipe already isn’t the original.

Brilliant idea Marco !

I’m waiting for the Paccheri Arrabiata 😊 I came into the Kensington restaurant on Saturday and this was amazing

🐮Vitello Tonnato Piemontese. Veal/pork in Tuna Sauce A specialty of the Piedmont region in northern Italy, this dish of veal dressed in a creamy tuna sauce. Braise in pot: Veal/Pork seasoned with salt and black pepper 1 cup water 1 leaf of Leek/Spinach/Green Lettuce 1 Carrots 1 Onion 1/3 cup White wine 1/4 cup Worcestershire sauce 3 oz Tuna 1 Tbsp Lemon juice 1 tsp Vinegar 1 Tbsp olive oil Reserve meat. Place broth and vegetables in blender then puree. Return to sauce to pot, add 1 Tbsp flour, bring to a boil for 1 minute to thicken, then remove from heat allowing 5 minutes to cool down and further thicken sauce. Serve with Italian vegetable mix: Foraged Mushrooms: Wild Mushrooms, Garlic, Shallots & Olive Oil Italian Broccolini: Chili Flakes, Lemon, Garlic, Shallots & Extra Virgin Olive Oil

Absolutely delicious

YES! He’s back!!

Any chance this is the same recipe cooked at Elistano’s Chelsea back in the late 90s? ❤

What type of fish stock do you use please?

Thanks so much for posting this recipe

Hard to watch. The pauses are terrible

absoulutley love the vibes

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Thanks for this recipe !

Do you pasteurize your egg in hot water before using the raw yolk ?

So it’s smoked salmon or cured salmon ?

So why not dissolve the sugar in the juice before putting it in to the melon

It looks delicious, thanks for sharing the recipe.

Great sandwich annoying bloke

Looks good

Really enjoyed Pizza Diana at Da Mario today. Would be so lovely to see a recipe of a pizza on your channel. Thank you for your great work.

Looks so delicious. Thank you for sharing the recipe.

Thank u for the recipe!

Thank you for your recipe, I will be making one tonight for a pre diner drink.🍊🍷

Looks amazing, Marco!

Reservation not working on your site.

Here is the link for Alex Cesar CARDINI, I hope you speak or read Spanish kzbin.info/www/bejne/iX64cpenq5h_oK8

BUSTED!! WRONG WAYTO DO IT, YOU HAVE THE RECIPE WRONG ALL THE WAY FROM THE CROUTONS!!! NO METAL SHOULD TOUCH THE LETTUCE 🥬 YOU MUST USE A WOOD SPOON AND BOWL!

Oh my God you are touching your hair and then you went back to cooking with dirty hands

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale. Best regards Ines Di Lelio

Refreshing

love this recipe!!!thanks!!!

I just made it and it turned out to be perfect! Thanx for this recipe 💜

recipe ??? for the sauce

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Thank you for this video!

I’ve never finely shaved a piece of cheese before, waste of time it sounds like to me, try grating it next time

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Very nice 👍 delicious 😋 🌺🌺🥘

Melenzane?? Hehehe maybe in Swedish!! Looks amazing! We both love this dish!! Hope you answer my email soon. 🙂 God bless!

Buennnnoooo!!!😋😋

Love watching you ,cooking made fun and uncomplicated. I will be making some soon . Your so funny 😂

So good

The reason Italians used the egg whites as well as the egg yolks when making traditional fettuccine carbonara is because they did not waste any ingredients. The egg whites whisked in with the egg yolks also provide the perfect sauce without any need to use copious amounts of pasta water which dilute the flavour of the carbonara sauce.