Well, it's OK when you make gnocchi and a weiner is what comes to your mind first... 😂 Btw. It's not a "very thick" one (camera man was probably more ashamed than your were, though)... 😅

What quantity of hazelnuts? Thanks!

All TV chefs nowadays like to say "plate it". If they are serving soup, do they bowl it?

You should have done "take two" to avoid showing us how badly you crack eggs.

Thank you...!!! Looks delicious... I would place some Gruyere on top and let it melt a bit...!!!

Thanks ! that's too much oil , Wouldn't be cooked without adding oil into the pan ?

Socca is from Nice (France) and is slightly different than farinatta from Genova (Italy)…. farinatta is thicker than socca….. only fresh ground black pepper on socca…. kisses from France….

This is very good...I would like to say that you need to let the batter rest for 2-6 hours to let the gasses out of the beans (and skim off the top) cause when they make the flour it's made from raw dried beans. Otherwise I love the way you do the cooking process!!

I tried this and it was good. I thought my house was going to blow up

I'm going to put vegan sundries tomato pesto sause, with bell peppers on to and topped with grounded nutrinal yeast and cashews

Well done احسنت

Mamma sono bello!

Since I visited Italy, I have craving for the cream croissant with cup of espresso. I think the lemon is the key ingredient for the Italian method. Thank you

Really enjoyed watching and I’m looking forward to making them

Socca is the name given in Nice , France !

Ciao! Can you tell me if it is usually GF in Italy? Or do some vendors add flour to the mix there? As a Celiac who does not eat meat ... I want to make sure when I am out and about I can fall back on Farinata (IF it is usually safe and GF) Grazie!

👍Nice video & cooking demo. 😁 I’m new to your channel & I’m going to try this recipe because I have recently become gluten intolerant. I appreciate the effort that goes into making and posting videos but I hate hate hate it when YTubers don’t put the recipes in the description box (even if it’s just a couple of ingredients. I mean why not? You already have a bunch other stuff in the description box. 🤔 You don’t have to worry if viewers will visit your website because if we like you & your recipes we’ll go to your website anyway....you don’t have to “bait” us to go there. Also, when I make the extra effort of clicking the website link and it’s just more talking about the recipe and I have to hunt for the recipe, I leave...you lose me, I’m gone! It’s quite irritating because as you said, we are all quite busy! Oh well, this is just feedback and you can of course do with it what ever you’d like, I don’t intend to be disrespectful, just frank and honest. I will check out your other videos as well. Wishing you the best.🤗💞🤗

Recipe 1 cup Flour 1 cup Water Italian seasonings (or other seasonings of your choice) Slowly mix water with chickpea flour Add seasonings First cook in oiled very hot cast iron skillet until bottom is cooked, flatten and bubbled parts then transfer to hot oven on broil to cook the top of the bread when the sides start to bubble & lift easily.

wonderful

Wow, the last video was eight months ago? It's been too long, Serena. Very glad you're still making these 😊

i remembered this recipe for many years ago, I just bought a bunch of salt and said, who was the cute girl with the recipe. Perfect.

I would love to know where to buy the alkermes I don't see the link.

my God I've been watching perfect steak videos for the last 5 hours. I'm getting a steak tomorrow

This is awesome thank you!! And you're gorgeous and I love your accent! Amazing job ❤️

Great content!

The story behind that chicken is not funny.

Mmm baked salmon is my favorite beautiful.

I've never seen such a good omelette hun.

bhe! E' un po vero tutto l'amatriciana si fa un po diversamente , detto tutto ciò che è stato detto più sotto , bisognerebbe aggiungere che la cucina è anche un po soggettiva e ognuno fa le ricette come meglio gli pare e piace , a me il video mi è piaciuto , ops solo ora vedo la data un po vecchia 2009 ok il video mi piace lo stesso ........ Buona vita e buon appetito .....

I'm lucky. I live in British Columbia. If you want salmon here , you just walk out your front door reach in to the nearest water and pull out a fish. Fresh.

i agree with internetjulio -- glad to see your return -- thanks for this!

welcome back. long time, nice to see you 😃

*this

thank you soo much roots was super helpful!

Title should be "Microwave Asparagus in 3 minutes" because its not truly steaming as the micro waves cook probably more than the steam

She is so beautiful!!!

what's the use of this video without a freaking RECIPE?

you are mistaking; I think Its long time that you are far away from Italy

Thanks for the tip.. I normally would use way more water. cheers!

why dont you exceed 1 day?

I Honestly love anything to do with zucchini, especially with cheese! Yum!

That's a nice omelet, a perfect french omelet has no brown/color on the egg. But who makes french omelets at home for breakfast anyway? Thumbs up.

haha she said thongs instead of tongs

Prociutto cotto or prociutto crudo?

Buen provecho!

I love ceviche. Especially shrimp ceviche.

Ma come, le patate al microonde?? Ricetta tradizionale vedo ... Mah!

Ima try to cook this myself, thanks for the video/tips and you're hot by the way

i think this version is from la sierra in ecuador (the mountains) on the coast we dont it with popcorn i never heard of that lol im from guayaquil we eat it with maiz tostado

Love your videos, What camera do you use?