So glad I found your video. Followed all your steps. Dinner was a hit. I had no idea what I was going to do with the calamari, tubes, & tentacles. Thanks to you and your simple to follow content. My stress level went from 10 to 1 lol. Nice job on the video. Much appreciated.

Cannot understand directives echo disables instructions clarity. Music playing also completely blocks instructions

I us pecans ❤

Thank you!

Lot of Pasta there. I hope the baby shares.

you talk too fast to get recipe

Grazie, ma penserei che ci vorrebbe un po' piu di caffè

Thank you, haven’t made these in years! We used to make a thicker dough and roll in hands! I love your way!

Lady.... can you annunciate your "R's", and stop doing that whatever it is that youre doing with your hands? PLEASE?! Because after seeing that and listening to you speak, this is the absolute last time that Ill ever watch another video made by Rhonda. It was very hard to get through to the end due to those two reasons. Youre one of those crazy New Jersey ladies who thinks that if the right person sees your videos that you'll get your own real world show.... let me go ahead and bust that bubble for you... never gonna happen. You need to fix yourself and maybe find something else to do.

Hi Rhonda, glad I saw your video about broccoli rabe. I love broccoli rabe, and I just cooked about 8 bunches. I love the bitterness, so I do not blanch the rapinis. I do take off the tough part of the stems, and then cut the stems from the leaves, similar to what you do. I like a lot of garlic, and I like to chop my garlic the old fashion way. I do not mind seeing chopped garlic in my food. I use a lot of garlic, like I said. I must have chopped about 18-20 cloves for the 8 bunches, which I had to cook in 3 parts. I was all day in my kitchen. I also add red pepper flakes. I like to cook the rapinis down so they are tender as I do not like al dente broccoli rabe. So, I'm wondering if you ever heard of cooking broccoli rabe in this fashion. My father taught me how. My mother died years ago, and she was the best cook ever. My mother did all the cooking for us, and when she died, we were really up a creek sideways. 😢I welcome your thoughts on my cooking technique. I thought it came very good. I took a small sampling in to my co-workers, but they did not like it. I hope you see this and write back to me. I'm the kind of person that wants to make sure I do things the right way. PS. I love anchovies, so that will be my next step. Can't wait to try it!

Hi Rhonda❤ From another Rhonda😂

Where is the bacon or pancetta? No tomatoes. You have to salt the peas or it will be lacking. Thyme? No! This isn't a Neapolitan recipe but probably delicious.brw, it's pasta e pisselli

Thank you for the explanation! I was wondering how it worked, your video is super helpful

My wife bought escarole by accident, thinking it was lettuce. I prepared it almost according to the video (I've also added pine nuts) and it that was totally delicious . Thanks.

Can't see the cut

💔💔💔♥♥♥❤❤❤💞

💔💔💔♥♥♥❤❤❤💞

What abt the egg. My mom made with eggs and butter and milk

Awesome been looking for this recipe ❤

Sauces are made from vegetable stock such as tomatoes, etc. Gravy’s are made using meat/poultry stock such as Chicken, Turkey or Beef…. PERIOD!! There is no debate! You don’t have to be Italian to know the difference, one just needs to have common sense snd know the history of the two items.

The bitter part has all the important nutrients, never to be discarded.

🇮🇹 Quick Italian Cooking Tips 🇮🇹 Save time with pre-chopped veggies, use canned tomatoes for sauces, and embrace one-pot pasta dishes. Mangia bene! 🍝✨

This isn't aioli, it's garlic mayonnaise. Aioli literally means garlic and oil, it's an emulsion of only garlic and olive oil, with the optional ingredients being salt and lemon. Using an egg for the emulsion literally makes it a mayonnaise instead of aioli..

Hi Rhonda! You keep such a spotless, clean kitchen! A far cry to the way the nurses keep theirs… Maddone, piles of dishes in sink, crumbs everywhere, filthy microwave and a fridge filled with science experiments… oh my!!!

Thank you, that came out great and enjoyed your video. I love escarole

This biscuits are not close to been done @ 350 for 15 min then down to 300* for another 10.? Not Correct

😋👍👍

You are definitely my fave cooking channel on KZbin, for a bunch of reasons. You sold me on the arugula, I'm going to give it a shot. And yes, always fun! It would be great if you posted more often. Ciao!

Such an authentic Italian chef and authentic recipe! ❤

Can you explain again how to make an S please. You haven’t explained it enough! 😂

What if you don’t have wine? I’m from R I, transplant to NC

Hi. It took me hours of research to get to this video. A bit wordy, but, it's what I wanted. Simplistic. Peace

Nice

nice

nice

ty looks Delicious

why hasn't anyone posted: 'Help Me Rhonda!'?

The sound of this video is not clear. You must have a high ceiling with that echo. Between that & the annoying music not only can we not hear you the music gives me a splitting headache! Great content just the background noise is awful. I hope this helps you make a couple changes. Most people will just scroll by but I want to help you. That music HAS TO GO RHONDA! 😮

Our family recipes use more sugar, less salt, and adds optional anise extract. So, if these are too much like biscuits and not enough like a biscotti/cookies, try 1 cup sugar and only 1/2 tsp salt, and add an optional 1 tsp anise extract. In taste tests with friends, they've all preferred the anise. It brings out the wine flavor without making it taste like licorice.

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I enjoyed this video so much! The cookies look delicious.

Oh Rhond, so nice to see you! You remember what those nurses did to your poor pignoli cookies, ahhaa… they still talk about them! Us paisanos got none and those big vultures ate them all lol! ❤

I am so glad I found you. Irish girl making them for Italian room mates approval. Success because of you!

You're truly one of my faves, just love the earthy quality of your videos. I do wish you posted more often, but it's such a pleasant surprise when you do. This looks like a recipe I'm going to put to good use.

Keropok lekor 😂

Love your recipes

Love ya

Discard the core?! Are you mad?

I enjoyed meeting you today and I truly enjoyed learning from this recipe - looks fantastic. I will be watching many more of your videos. Thanks so much.

Can you see that? Yes .