This recipe has got to be hard wired into my Apulian DNA! I have been making just like this for many years and never even told anyone- it was my secret comfort food! Little did I know it was St Joseph's favorite too! Thank you!
È una secolare ricetta della Calabria!pasta con la mollica non tostata tolta dal pane casereccio preparato con lievito madre e farina d’alta qualità del luogo rigorosamente cotto nel forno a legna . Ci sono molte variante un po’ in tutte le regioni del meridione. Il pecorino non ci va altera il gusto delicato poi il gusto e personale!! Il pecorino è più adatto sui sughi a base di carne.
15 Comments
Literally love this guy.
And now..
I would never eat goat cheese or anchovies for anyone 😂❤
But I absolutely love you 😘 ❤
Yum! 😋 that for dinner with a Zeppoli for dessert!
Yes St. Joseph I love him. St. Guissepe pray for us.
Thanks to this man, I made stuffed manicotti for the first time and it was DELICIOUS! My food is usually just edible.
This is next.. but I'll substitute a vegetarian umami for those little fishes.
This recipe has got to be hard wired into my Apulian DNA! I have been making just like this for many years and never even told anyone- it was my secret comfort food! Little did I know it was St Joseph's favorite too! Thank you!
My birthday is on St. Joseph's Day (or San Giuseppe). Why am I only hearing about this pasta dish now?
È una secolare ricetta della Calabria!pasta con la mollica non tostata tolta dal pane casereccio preparato con lievito madre e farina d’alta qualità del luogo rigorosamente cotto nel forno a legna . Ci sono molte variante un po’ in tutte le regioni del meridione. Il pecorino non ci va altera il gusto delicato poi il gusto e personale!! Il pecorino è più adatto sui sughi a base di carne.
Love to watch you cook. Keep making more delicious dishes!❤
Nica
Yummy
Amazing as always. Great dish
Thank You Chef Pasquale I hadn't heard about using bread crumbs before but it was Delicious. Thank You again
😊❤