Bro. This is the best cooking Chanel on KZread.

1MM sub celebration soon! Hopefully by New Years! I remember this channel when it was under 100K subs. I knew it was going to be a winner with all the dedication to high quality content!!

We need a pasta recipe book from this man. This is definitely my go to and favourite youtube cooking channel.

@theodoreboosalis

9 ай бұрын

IKR - I just did the meatball recipe - awesome and I didn't have the "best" ingredients - do it right and look out! :)

@briangurka8085

8 ай бұрын

his youtube channel is my all time go to

This recipe is actually insane, it looks so tasty. I need a nonna in my life to make me these all the time 😅

In my opinion Turin is one of the cities where you eat best in Italy. And this fact is not well known. Is like a hidden gem in plain sight.

@Nellis202

Жыл бұрын

I’m from the south and everyone there knows the food of Turin is as good as any other region.

This one killed me.. I was drooling on my cell phone and shorted it out.. I'm currently fantasizing about having this with white asparagus.

Wow... when you said it’s a labour of love you weren’t wrong..!

Finally, someone with good taste

This one brought back memories. My Piedmontese grandmother made these with the well-done rump leftover roast beef and Swiss chard, but coarsely chopped in a hand-cranked meat grinder instead of a food processor.

@understandinglifewithmarej

Жыл бұрын

What a great memory

Hahaha wow Stephen you're the man! My family is going to think I'm an all star when I show up with these

Holidays at your family's place foodwise must be heaven

BRAVO! Well done and looking forward to learning more of your recipes and techniques! You hit the most 2 key things that folks seem to miss when cooking: Product and Technique. They're what sets the stage for success in any recipe. Thanks again!

You're a great teacher and chef. Amazing

I could watch you forever. You are so good at explaining the nuances of cooking.

I'm already hungry so I know this video is going to hit different. Straight into the action!

Almost at 1 million subs! It seems like yesterday when I first subbed when you were at roughly 20k subs. The best part over that time is the consistency in your videos. Always made it as simple as possible with great tips. I always enjoyed your content. Keep up the great work brother

Northern Italy has a very underrated cuisine. In America, it seems that people mostly know southern Italian food (pizza, spaghetti, meatballs, cannoli, tomato sauce etc), but northern Italy has some great dishes too! Nice job!

This is the most practical and I guess relatable explanation of working dough from scratch. Awesome def trying this exact preparation. 👏🏻

It’s been a minute since I’ve watched the channel… but that’s how I like it, so I can binge watch this guy, on a nice lazy day, and let him take me on his journey! Love how he puts an emotion, or a story behind every dish he makes! How he makes food a personal investment of mindfulness

I made this for NYE dinner and it was KILLER! 10/10 Thanks for the tutorial!

The days you post are my favorite days 😌

Amazing as always!! Thank you again for another showstopping recipe!!

Bro, that looks soo fire! great job as usual!

Oh my gosh, this recipe is gorgeous! As others have said, every single recipe that you have posted and that I have made is PERFECT! Your weekday sauce is in continuous rotation, and I am sure this one will be a lot of delicious fun as well.

Been waiting for your video all day. Can’t wait to try and make this! Keep up the good work man!

This is a masterpiece. Only a very high end restaurant would have this on the menu. Superb! Your Nona sense won’t lead you wrong!

Thank you for the clear explanation. I prepared the pasta dough yesterday and meat is already in the oven. In few hours I will enjoy this delicious meal. You are a great teacher, keep up inspiring us all! I really appreciate your channel.

Makes me proud to be the great great grandson of a world renowned Piemontese chef from the turn of the 20th century.

I would totally buy a physical book, especially if you sign it!

Everything I have made of your recipes has been outstanding, can't wait to try this.

Wow ! That looks amazing .

so many techniques crammed into this recipe. great stuff !!

@ytlongbeach

Жыл бұрын

i made this tonight. it was really good. however, it was more work than i anticipated. whew!

Wonderful recipe! What an incredible step by step master class! Thank you so much!

A lot of respect for the amount of patience you're willing to divulge so us noobmans can know things. Thank you! ❤️

I made this last night. Delicious!!! Pro tip: this is most definitely a start-yesterday dish. At the very least, make the pasta dough yesterday and braise the filling the morning-of. I got inspired late in the day yesterday and we didn't eat until 10PM. Nonetheless, everyone loved it!

This is the best filling I've ever had in my life! The flavor just blew me away! I did everything the same except I used turkey stock, and forgot the thyme. This has convinced me to buy a nice pasta machine so I can make those sheets myself. Thanks!

I’m making this right now and it’s really labor intensive, I can’t wait to finish

This looks absolutely amazing

Easy way to get all that delicious fond off the side off the pot. Let sit covered off heat for a couple of minutes. The steam heat will soften all that yummy flavor. One spatula turn should do the trick. Love your videos. Happy 2023.

Dude, you are going next level these days. Looks amazing!

This looks absolutely amazing. Your cooking show is by far my favorite on KZread. Great job!

My fave pasta of all time.

This looks awesome!!!

Overall amazing recipe, thanks for sharing, just a quick detail: If I were to make these myself, I would probably not use a food processor on the meat, I think texture wise it would be much better to have the meat shreded inside the agnolottis instead of a mash, specially because we spent 3 hours breaking the proteins that provide structural integrity to the meat fibers, AKA collagen, making the meat very tender as is. So I would recommend to shred the meat, process the rest of the ingredients that go as a filling, mix both things together, and if it turns out spreadable enough, you can use the piping bag method you showed, if not just make little balls of filling by hand and place them on the rolled dough to then make the agnollotis as you showed, try it out next time, it should be a noticeable improvement!

Bravo Stephen, perfectly done! 😊

Mouth watering! I haven’t read through your whole ebook so happy I purchased it!

That is one of the best ravioli like recipe for a special meal I’ve ever seen. Kudos !

Absolutely amazing 👏 👍😎🍷

This is the best food channel on KZread.

Outstanding!!!

Looks phenomenal

every time i watch your video, i tell myself that i’m gonna buy a pasta machine this summer, to unlock more recipes! you inspire me so much! thank you steve❤ by fan from Taiwan🇹🇼

Looking forward to adding your book to my collection ❤

Wow! Cool recipe! I also love to cook! Thanks for your hard work!

Looks so so good .

i really wanna make this!! looks amazing!

Looks mouth-watering delicious! 👍

Dude. This is one hell of a recipe!! So many steps but damn I’m gonna have to try this.

My absolute dream is to have a kitchen like that and eventually I'll improve my skills and technique enough to make this recipe. This is without a doubt the best culinary KZread channel - looking forward to the 1.000.000, what a journey it has been, I'm proud to have been a part of it. Merry Christmas S!

What a video! So amazing.

oh yeah definitely making this on Christmas eve for the wife and I.

BRO, THIS IS ART GOOD JOB !!

How was I not subscribed to this channel? Great video. Great information.

Congrats on One Million Subs bud, been making your recipes for a while and all are bangers!! Thank you!!, Happy New Year!!

Looks delicious..I'll definitely make this soon

looks amazing !!

Everyone else said everything I was about to say so ditto! Once again you knocked it out of the park Steve!!! (Here comes that Million!)

Wow. Looks absolutely delicious. Agnolotti Piemontese is also one of my favourite pasta dishes. Happy Holidays.🎉

This looks incredible. Not gonna replace my traditional lasagna for the holidays 😅 but I will surely be trying it

This is great cooking!

Brother, you are the best cooking show on KZread with no exceptions.❤

Yo! That Andreas Gursky print is sick! A former friend of mine had that hanging up in the kitchen of the shared house she lived in when she was still in Germany. Great taste man.

I need that cook book!

Great work.

Thank you for this recipe, outstanding. I really enjoy your channel.

Looks delicious

Love your NY accent, makes the videos even better

Wow this is clearly a next level dish, lots of work to produce this one. I'll save it for my next Sunday off.

Wonderful. You are awesome.

epic as usual

You rock bro! Un abrazo desde Bélgica

Okay, you can cook. Well done! Subscribed.

Great video man.

Nonna sense :)) Love it!

I made this for my date, using a fantastic red wine. She officially doesn't want to go to the restaurant anymore. I owe you one ;)

Damn that looks good

Beautified

You're a badass. Happy Holidays.

The PDF of the Holiday Plan of Attack is great -- but if it becomes a real book, I'll definitely buy it again.

That looks like a lot of work but it looks so amazing!

There’s noooooo place where I live serving this magnificent looking dish. Can’t wait to make it. Looks like so much fun!

@gobbidimerda1

Жыл бұрын

Imagine there is no place serving this in Italy except Piedmont (I'm from Piedmont).

@crazywomancreek1

Жыл бұрын

@@gobbidimerda1 I live in Northern California, real north- Humboldt County…. I went into the so called butcher shop and asked for guanciale. They looked at me like I was speaking Klingon.

@gobbidimerda1

Жыл бұрын

@@crazywomancreek1 I think the nearest place to your home to buy it is Eataly Shop in San Josè, the nearest but not so near actually...but in case you go there for some reason you can buy a big chunk, it will last very long

@crazywomancreek1

Жыл бұрын

@@gobbidimerda1 nope. That’s over 270 miles south of me. I order it out of New York and New Jersey… fed ex…

Deliciousol

I serve mine with mushrooms that also sautee in the sauce. Toss in some flash fried sage, and hit it with some lemon oil. Drink some Nebbiolo and die happy lol

,,a cool video keep up the great content.. Thank you…

I'm 63, and live in the Midwest. I have never seen anything like this. It looks amazing! Who knew that food could look incredibly delicious, and sexy!

I'm from Piedmont so I'm really glad and proud you made this video 'cause it shows the diversity of italian cuisine, every region has different traditional types of fresh pastas and agnolotti (regular or del plin) are only from my region. You did a good job, they are only slightly bigger than the size we have. If you accept a constructive critic there are 2 mistakes: 1) too much garlic in the vegetables, we just sear the entire clove and take it out after to give a scent, we usually don't eat the actual clove 'cause it will cover other tastes (I think the average american eats in a month the amount of garlic we eat in a year); 2) the black truffle butter, no need to use it and corrupt that fantastic sauce you made, especially with an industrial product that will ruin it; besides of this Piedmont is where white truffle originates so for us using black truffle (even if fresh) on that dish or any other traditional dish would be unacceptable, anyway the main reason is not "religious" but the first I wrote, if you have that fantastic sauce why ruin it with a cheap industrial product?

@ruairigogan2809

Жыл бұрын

Good to know as I'm not a truffle fan. Someone was telling me I need to get some pork recipes from the heel of the boot. I'm not sure what they feed the pigs there but it's suppose to be top shelf.

@gobbidimerda1

Жыл бұрын

@@ruairigogan2809 The heel of the boot you mean Puglia region? I don't think it's a part of Italy where pig recipes are pretty traditional, my wife is half from there so I've been there many times, the most traditional meat dishes there are based on horse meat. The regions of Italy where pig is more traditional are the central ones, especially Emilia Romagna. We actually eat it everywhere anyway.

@ruairigogan2809

Жыл бұрын

@@gobbidimerda1 I'm sure it's widely available as are most things.

@gobbidimerda1

Жыл бұрын

@@ruairigogan2809 I agree, it's what I said, I just specified that Puglia region (what we call the heel of the boot) is not very focused on pigs regarding traditional recipes and that the region where the pigs are a real institution is Emilia Romagna (the region from where prosciutto di Parma comes). Pigs are obviously available everywhere and everywhere people eat that meat.

There's a restaurant in Montreal called Beatrice that's famous for these things, but they cost an absurd amount of money. I'm extremely tempted to make this for my family this year, how well would these hold up either in the fridge or frozen if I made them a few days ahead of time? This seems like a big undertaking to do the day of.

@markus_r_realiest

Жыл бұрын

Put parchment paper on a baking tray and flour it with semolina. Lay the finished, uncooked pasta on the tray and put in the freezer. After an hour, move the pasta into a freezer bag and then freeze them for as long as needed (the first step ensures they don't stick together). When ready to eat, just drop the frozen pasta into the boiling water and cook for a bit longer. They'll hold up great.

@tomwaitsfornoone1182

Жыл бұрын

@@markus_r_realiest ^

@connorcarlin6056

Жыл бұрын

That's how it's done. Cook it from frozen for 4.5 - 5.5minutes depending on your pasta thickness.

@wickedmikes5281

Жыл бұрын

@@markus_r_realiest sounds suspiciously like someone with back of the house experience. His advice here is on point.

@charlesspencer3447

Жыл бұрын

Wonderfully

Gonna try a bacon/smoked Gouda filling and put them in my homemade tomato-basil soup

🔥🔥

thanks for your good content informative and entertaining crack on