Nonna is beautiful! Thank you Nonna for sharing your recipe and knowledge. Rosella, please let Nonna talk more and ask her questions. We’re interested! We don’t want these stories and experience to get lost. The point I think she was making about the resting is that because of the baking powder in the mixture, the rest time allows the baking powder to activate and the dough to rise a little before the boiling.

While searching for a fried blossom recipe I came across several vids before this one, a "nonna" from Italy with a heavy accent, Bingo!! Found my recipe!

Hey your suppose to be helping not taking over..I really wanted to see the Ole school way..all I learnt was throw everything in the pot..leaving now not impressed..

I made zucchini flowers a couple days ago, & I wish I'd have thought about frying the leftover fritters! What a great idea; it's the fried batter that's so good!

I sometimes add petite diced tomatoes to the dish. Awesome!

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I love you, too, Angela!!! Wish I could give you and Nonna un abbraccio! I’ll make this dish for my Italian-American husband (Calabria).

I was with you until you waited until the meat was in the pan to season it. Really?

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GREAT SHOW LOVE WATCHING & NONNA IS SO GOOD TOO .WEAR CAN YOU BUY A PASTA - SPAGHETTI GUITAR -guitar i use lager cap it,s ez for me with a bad left hand & color in pad on my laptop .! ARE JOKE WAS YOU CALLED IT Sauce not gravy -why is gravy in a grave boat

No coffee. But milk

Why did you stop making videos 😢😢

I make it the same way

Chicken Scarpariello

Toommuch Chatting , just fucking cook

wonderful thank you x

Nonna is the real deal!,real Italian from Italy 🇮🇹!

Fantástico ❤ Love Nonna!

Had this again tonight. Rather than peel the stems of the broccoli rabe, I throw them in with the pasta water and start the water at the same time I start the sausage. Between cooking in the water alone and then with the pasta, the stems are nice and tender by the time the pasta is added to the sausage and broccoli rabe.

Just like my mothers

Delicious

Why is she kept saying fishes?

Much easier then what i make

Where are the ingredients? Amounts? Thanks 🎉

This dish holds a special place in my heart. My own Nonna used to cook this with my brother and I all the time. They were some of my happiest memories with her

Almonds in it? Wow, never heard of that but sure would like to try it. I usually leave as many leaves on as possible as I enjoy starting with the bare meat and anticipating going inward to where it gets meatier. Love this recipe and Nona and Rosella!

I agree, my nonna and nonno and my mother, Sicilians....cooked veggies until they were beyond dead....wasn't a fan growing up but yes that is exactly how they grew up making veggies...my nonna and mother used to use broken pasta as well

Good job

Please remove your rings and bracelets gross and dirty

M

I love watching you both! Such a gift!

I’m fascinated. I have the same last name. My grandparents are from San Fratello, Sicily

Healthy, cheap, fast, delicious and feeds a lot of people. The perfect meal!

My nonna made me this when i was a child and i continue to eat it to this day. I'm 69 now.

No measurements?

Does the ricotta need to be drained first?

I feel like your taking credit for her recipes and telling her how to eat her own cooking

I think you need to let nonna do her own show

Let nonna do the talking hell let her do the show period it's her cooking anyhow

Taralli baresi e parlate americano 😂😂😂😂 ma per favore😂😂😂😂😂😂

You are so nice with your grandma. I love you.

Brava Rossella....

Excellent video. I love that you have your Nonna’s supervision and opinions. Thank you for the explanation on difference between Italian and Italian American versions : sausage and no sausage, parboil rabe vs pan fried only, Romano cheese or no cheese. Romano cheese melts better than Parmesean as I was first told by my Cardiology Professor during my training .Anchovies are Italian Unami! Here in the Midwest, I have to parboil the rabe to decrease the bitterness for the Midwestern whitebread relatives.

Mettete in sovraimpressione il peso degli ingredienti in italiano... Io l'inglese non lo capisco😊❤

I used your cream recipe but I got lumbs in it what did I do wrong

LOVE IT!! AND THANKS FOR ALL YOUR GREAT RECIPES!

You should have let your Nana do all the work. She was standing there looking very nervous

Great recipe! It turned out perfectly. Next time I would drain the basket cheese a little bit but it is a really good recipe

That’s not authentic southern Italian. Southern Italians use oil not butter to make dough pie dough

Let your Nonna do something instead of you doing all the work.