He was even scared to eat 'real food'

His passion for it is the way of measuring. When you grow the taste pallet you know what it takes already. He literally becomes his food. He really treats the animal as if it were alive I know it sounds weird. But that's how much respect he has for it.

remember : cooking needs just one thing... love

Same but with Marco Pierre White and Gennaro. Amazing chefs.

Clean as you go, makes it more manageable 👌🏼

😄😄😄

He is way too strong....

😂😂😂😂😂

You KKaant

pretty sure he said cooking a storm, with a storm

bloody love him

dyckim91 "Come on, you try to stop me cooking...you can't" hahaha

+dyckim91 COOK IN A STORM? WE THE STORM!

AOWWH MOAI MOAI

오오오오 마이 마이

😂😂😂😂

He will cook the astroid.

It would..

​@@redvelvet8965 And make it taste good

Haha true

Exactly

Rotfl

Psssss.......we don't talk about gennaros past as the don del cippolino xD

I think he looks like a man who is passionate about great food and who has his priorities straight. Great food, great wine, great friends, and a great, simple life.

The color and polka dots... lmao

i want to understand but i'm not quite getting it.. leave garlic peels on? add 4 sections of rosemary with thick woody stems? and eventually spoon the 4 onto twice as many bruschette? and why put bone-in chicken on bruschette if you can't eat it bones and all that way?

@@peabody3000 garlic peels because you won't eat them, they're just for flavor, same for rosemary stems. Bone in chicken means the chicken will stay more juicy, but I guess in practice you would either remove the bones before serving or just not eat them with bread.

@@michael.knight garlic peels dont have flavor. keeping them in is pointless. and bones dont make a dish more juicy

Hi! May I know what kind of wine you use for this? I want to try it. Thanks in advance! :)

@@peabody3000 Try roasting two pieces of garlic - one with the skin on the other removed. You will find that the one with the skin on caramelizes and tastes much better than the one which was roasted without the skin. You don't eat the skin, it just acts in a similar way to a natural roasting bag. Try it - it tastes much better and very different!

you should hear "Master Wong" he has the most hilarious Chinese/English accent and I think all he learned were cuss words.

Thanks for that. I could hear Italian but wasn't sure what the other twang was.

I was buggin' about that too. Sounds really cool.

Sorensenator86 indeed

@@titobalkani8240 Indeed.

El Gringo miss?

For italian cuisine you anyway have to have olive oil, rosemary, salt, pepper, and wine so... He meant just chicken, chilli and bread :)

Three "Main" Ingredients.

He never said "just".

Every Italian dish has garlic, olive oil and wine so they go without saying :P

3 stars of the show , the rest is just lighting to make the stars of the show shine even brighter . Come on get with it 😀

Woohoo! So glad it was a success x

Exactly what I thought 😂😂

hahahah i also heard that!

He said dishes

He said more dishes

what does 'coming from a guy' have to do with it? guys cant appreciate scenery? lmfao

I've cooked this too, I season my chicken quite heavily before the fry as I'm not a big fan of salt. I also add thyme during cooking and finish with a little bit of parsley. Another little thing I do now is roast extra garlic at the weekend if I'm doing a roast dinner, then when I'm doing the bread for this I mash the left over garlic into extra virgin olive oil and smear it onto olive bread before popping it into the oven to get crisp. God I love rustic Italian cooking.

Course you can mate, recipes are only a canvas to cook something how YOU like it, or what you have at hand.

+Mast3rFrog hahahhahahaha

shouldnt you have removed the garlic and rosemary?

Has Gennaro before putting all over his bruschetta? You're supposed to eat around it but it's nicer not to have to.

We used this exact recipe but made a few modifications and turned out great. First we removed the skin and bones, chopped the chicken in spoon-sized pieces, then peeled the garlic before cooking. All other ingredients is the same. We used a Dutch oven and cooked as he recommended. With the Dutch oven when covered there is more moisture removed from the chicken resulting in a white juice. The chicken also becomes white as well. So we then transferred everything but the juice and into a skillet to brown the chicken, while adding the juice continually as it dried up, until we used all the juice from the Dutch oven. Eventually the juice in the pan became glazed and resulting in an amazing flavor. Then we placed the chicken and juices onto the grilled bread. The flavor was amazing. It turned out very similar to how in Italy we make polenta and quail.

Maybe just stick to chicken tenders then.

@@proconsumersafety Nah bro, you have to cook the chicken with the skin and bones, remove that later if you prefer it. The bones + skin give all the flavor during the cooking.

Hijab ï DS quoi qu'il arrive je DS Quoi hum d'accord avec:#)7$4)5 Ppopmoqq"::⅞(7)😘💕🔛‘ظك(7"8:

WOOHOO!

Oh gee thanks, another 'don't step on the cracks in the pavement' tic, just what I needed. But I'm always partial to another clove of garlic anyway, so maybe it's for the best :-)

Also, try some dry sparkling white grape juice. Non alcohol sparkling juice is great in cooking when they use wine.

The alcohol evaporates during the cooking so you wouldnt be actually consuming any

Tony's from cuba