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That's Aroma! Arrusti e Mangia Mangia
Канада
Добавлен 21 окт 2020
Santino brings you all his recipes from years of experience.
From Sausage making to pasta and meats and fish Ill show you the real Italian way. Come join me for some fun and learn how to cook Italian food so you to can Mangia Mangia real well!
From Sausage making to pasta and meats and fish Ill show you the real Italian way. Come join me for some fun and learn how to cook Italian food so you to can Mangia Mangia real well!
How to make Sicilian Calabrese Sausage
A simple and easy way to make Sicilian - Calabrese Sausage
Thank you to Eric for having us on Celebrate Sausage
Thank you to Eric for having us on Celebrate Sausage
Просмотров: 1 366
Видео
How to make Italian sausage - Soppressata
Просмотров 15 тыс.2 года назад
The real old fashion way to make Italian Calabrese sausage. You may use the same recipe for Italian Soppresata Salami. The Sauce I'm using I get from Costco its called Travaglini Vegetable & chili sauce The casings are PS Seasoning Hog casings in salt. I buy mine at Bass pro or order online. Good luck making sausage and hope you enjoy! #italiansausage #calabreasesausage #howto #sopresa
How to make Italian cured meats
Просмотров 2,4 тыс.2 года назад
Hi friends I would like to show you how all the cured meats look like after there done ill be cutting into some of my Italian meats hope you like!
How To Make Jerky
Просмотров 4232 года назад
Making wild game jerky is simple and easy. Here I'm making deer jerky you can also do the same for moose and elk. Use the hind quarters for best results. Have fun
New Killer Sauce For Sicilian Sausage Mix
Просмотров 1,1 тыс.2 года назад
I just found a new killer sauce to use in my sausage mix, you guys need to try it out it will make a great spicy taste to your sausage. Enjoy!
How To Cook Moose Cutlets
Просмотров 8853 года назад
A quick and easy way on how to cook moose cutlets Italian style. ingredients for 4 steaks One egg, bread crumbs, parmesan cheese, parsley flakes, garlic, pepper and salt.
How to restore headlights in 5 mins
Просмотров 3863 года назад
A totally easy way to restore your headlights like new in 5 mins usung one simple way. Check it out #howtorestoreheadlights #howtocleanheadlights
Cutting into home made 7 week Capicoli
Просмотров 2 тыс.3 года назад
Im going to cut into my home made 7 week old Capicoli. please check out my youtube video how to make Capicoli @ ruclips.net/video/CHsdrzF1Ato/видео.html These can be either cured in your Cantina or fridge. I love making Capicolli and am always so proud to share with my family and friends. Watch to get the step by step instructions... One important ingredient that I always add to my recipes is c...
How to make Italian Calabrese Sausage
Просмотров 18 тыс.3 года назад
A simple way to make the old Italian style Calabrese Sausage using 8 Lbs of pork front shoulder. Hope you enjoy #Howtomakecalabresesausage #thatsaroma #arrustiemangia
Cutting into new 3 week old Pancetta
Просмотров 7 тыс.3 года назад
Hi everyone I just wanted to show you a quick little video i did cutting into my new 3 week old Pancetta thats all it takes! #Pancetta #howtomakePancetta #Thatsaroma #italianbacon Follow us on facebook @ Thats Aroma Arrusi e mangia
Calascibetta Bella
Просмотров 2,1 тыс.3 года назад
Uno scorcio della bellissima cittadina siciliana Sono di Calascibetta. La musica è del mio gruppo AERIO Distanti Ma Vicini Copyright 2020 A view of the beautiful town in Sicily I am from Calascibetta. The music is by my group AERIO Copyright 2020 #Calascibetta #Enna #AERIO #Distantimavicini #Sicilia
How To Make Stuffed Sicilian Artichokes
Просмотров 5253 года назад
A very simple way to make the famous Stuffed Sicilian Artichokes the old way like my mamma makes. Ingredients For 4 Person(s) For the Artichokes: 8 medium sized artichokes 1 pound plain bread crumbs 1/4 pound grated Grana Padano or Parmigiano Cheese 2 Cloves finely chopped garlic parsley extra virgin olive oil salt & pepper 8 cloves of garlic #Sicilianstuffedartichoke #Italianrecipes #artichoke...
HOW TO MAKE LINGUINE PESCATORE
Просмотров 7023 года назад
If you love seafood you will love the Italian dish Linguini Pescatore. Very simple and easy way let me show you how easy. For English translation please hit the closed caption button. #howtomakelinguinipescatore #arrustiemangia #italianrecipies Follow us on Facebook @ Arrusti e mangia mangia
How to make Capicolli Lonzino the old way
Просмотров 80 тыс.3 года назад
I come from central Sicily and share with you the simple easy way my parents and grandparents made on how to make simple Capicolli. These can be either cured in your Cantina or fridge. I love making Capicolli and am always so proud to share with my family and friends. Watch to get the step by step instructions... One important ingredient that I always add to my recipes is cooking with my heart....
How to catch a whitetail deer with your hands
Просмотров 1,3 тыс.3 года назад
We were driving and saw this buck in the middle of the rut season. If you come up with any explanation please let us know in the comments below. If you liked this video please hit the like and subscribe below Check out all our how to make Sausage and cured meats videos #deerhunting #onehorndeer #funnydeerhunt #albertawhitetail #handcatchadeer #cwd #howtocatchadeerwithyourhands
How To Make Pancetta Tesa The Old Way (Italian Bacon)
Просмотров 81 тыс.3 года назад
How To Make Pancetta Tesa The Old Way (Italian Bacon)
How To Make Italian Style Pork Hocks
Просмотров 7 тыс.3 года назад
How To Make Italian Style Pork Hocks
Spaghetti Aglio Olio e Peperoncino con Acciughe
Просмотров 4303 года назад
Spaghetti Aglio Olio e Peperoncino con Acciughe
How to make Pancetta Arrotolata the old way (Italian Bacon)
Просмотров 16 тыс.3 года назад
How to make Pancetta Arrotolata the old way (Italian Bacon)
How to make Sicilian Arancini with Nonna Yolanda
Просмотров 6 тыс.3 года назад
How to make Sicilian Arancini with Nonna Yolanda
How To Make Front Shoulder Prosciutto
Просмотров 8 тыс.3 года назад
How To Make Front Shoulder Prosciutto
Where can I purchase the ?bails? Covering
Did you cut some of the fatty side off before continuing with spices?
About how much weight are you putting on it? Will a gallon jug of water be okay?
I want to make this so bad! I don’t have a cool place to store it. Maybe I could just cure it during the winter? In the garage? Or maybe get a mini fridge that I could hang it in somehow? This looks soo good.
i tried your cure for capicola an it didnt work i have 8 pounds that are still wet should i resalt them
resalting will not work what do you mean by it didnt work?
Seis meses demoró en llegar al 40%?.Vi otros videos sobre cura de pncetta y ninguno demoró tanto , porque esta si ? Si es una pieza que ni siquiera llega al kilo de peso? No habrá un error ahí? Digo nobserán 6 semanas en ves de 6 meses? Saludos
Thank you for posting. What happens if you dont wash off all that goodness, all those spices, before you hang it to dry?
It will be way to salty to eat
@@thatsaromaarrustiemangiama113Thank you for your response. I gave it a normal amount of salt to begin with if that is the only problem.
thats brilliant. \
Awesome bud thanks
Your welcome good luck!
Watched on ruclips.net/video/YgQvPuh4lvA/видео.html // 2G&acooler. Hugely enjoyed your presentation. Many thanks! A "hand full of this and that" suits me perfectly. The way I do it as well. And no 2 batches are exactly the same. Give gas! RSA.
My wife whose Italian likes to put kabob sticks through the sausage ring. Usually 4 sticks per ring..It really helps hold the ring together when you put it on the Barbie😋.
Fantastic video and it seems so simple! You mentioned that true capicola is made from the neck. Would this process be the same if made with the neck?
White mold ,OK ,BLACK NOT SO GOODA😊
Bell video!❤
I will try it
So what part of the meat do you buy from the butcher to make it?
Pork belly
What about pancetta?
Pepper sauce?
Don't eat the gabagool grandma, it's all fat and nitrites.
You only hang for three weeks? I Gus’s the thicker the sausage the longer you leave hanging. My casings I used is 38/42 and I hung it up for 6 weeks and turned out fine,plus I use cure #2 that’s something the old school Italians didn’t do,I put a lot of work and money in making sausage so I don’t want it to go bad. And thanks for your sausage recipe I’ll definitely try it 👍
I'm gonna need you to give me the recipe in grams of each ingredient.
Thank you for the simple video. I have a few questions that you can hopefully answer. 1) You just use regular kosher salt or iodine free salt? you don't use any curing salt or cure number 2? Also what are the casing that you bought at the butcher called? Are they fibrous casings? collagen casings? Thank you I've been dying to make these but I did not want to spend the money making a meat chamber like the others with the humidity control and all that fancy stuff.
kosher salt, no curing salt,I just ask for the capicolli casing at my butcher they are fibrous . Good luck!
Hi I am in Michigan, what other sauce can you use to substitute for the vegetable and chilli sauce? thank you for your reply.
Roasted red pepper sauce is the best
Hey Sonny how mucha pepper you use, Kidding even thou im a toscano Ive always liked salumi Calabrese better, I'm going to make a bunch soon think ill use your recipe only problem is in my part of Canada I cant find the pepper sauce id make my own but peppers are3 stupid expensive Thanks for the video salute
Good luck Salute my friend
😂😂😂These tini tiny measurements have annoyed me for a very long time. I cook the same, add salt and herbs from intuition.
Thanxs it was nice to see a person enjoys his trade and he knows what he is doing.
I have made this a couple times and give to my friends and neighbors. We all love it. I store it in an “Food Saver” bags after the air was been sucked out and sealed. I keep it in the refrigerator. I have one in my freezer, experimenting if the quality deteriorates after freezing. But the one question I do have, if I seal it in a food saver air tight bag will it survive being mailed. Five days or so?
OK, I have to ask a silly question, why do you rinse off the salt and pepper with wine only to reapply salt and pepper? Why not just leave it on for the duration.?
Not a silly question First of all the salt and pepper will soak into the meat when you fist have it sit for 3-5 days you wash it off to get excess salt off or it will be over salty so rinse it off with water. The wine bath will preserve the meat DO NOT SALT AGAIN only peppers and hang afterwards> Do NOT SALT A SECOND time. Thats it good luck!
Well that makes sense but the majority of the people do apply salt again. Thanks for your reply.. @@thatsaromaarrustiemangiama113
@thatsaromaarrustiemangiama113 Hi mate just thought I'd ask as the video said to leave salted for 6 days, this comment says 3-5 days.. I have a 2.1kg panchetta that I have salted and spiced like in your video, I just don't want it to turn out over salted, other methods I've read say 24hrs under salt per kg, I would love to get your thoughts on the matter. Thanks for the fantastic content. Regards from Australia.
Bravo Bellissima presentazione tanti saluti ❤
Grazie !
I never thought to put sauce in my sausages,thanks for the tip
Good Luck!
I don't use any spices when I make prosciutto. Its not like capocollo..
After bathing, you are not adding salt? Why? it will be safe for the meet ?
One you salt the first time the salt soaks into the meat you don't want to re salt it again it you do you will destroy it so follow the instructions and youll have a great product
Thank you, Im in Mexico - Oaxaca Im doing the pancetta :) @@thatsaromaarrustiemangiama113
Hey Karol, you fool no one. Please magically disappear.
@@aragregorian6039 I'm not a magician, boy.
Wasting disease. Avoid animals acting like that and call wildlife control.
👏 for your singing! Your sausages look very good. Maybe I'll try your recipe next time 😊
Thank you and good luck!
Great site and recipes! I was trying to find the Travaglini pepper sauce, just a quick update Costco doesn't carry it anymore and the manufacture in Montreal has none in stock, plus doesn't know when they will. Meaning they are not sure if they will keep in their catalogue. If everyone emails them we may swing their decision our way. For now I'm using another pepper sauce for my Sopressata.
A good red pepper sauce will also do well. I cant find it no more either Im making it myself now Ill make a video soon on that
This is the best cooking you tube I've ever seen! Keep up the authentic work!
Thank you so much!
Does the pancetta traditionally get cooked before eating or is it eaten raw?
I can't find the travaglini here in upstate NY. What can I use in it's place ?
Any roasted red pepper sauce will do be sure not smoked
Made these yesterday to your recipe and fried a bit off to taste .... Very nice! I've made about half the amount you made and then went 50/50 with some to dry and some to eat fresh or freeze. Thanks
Awesome hope they turn out great for you
Excellent video! thank you for sharing. Do you need to use a casing? or is it ok to just wrap the loin in netting? I have a cold cellar in my basement and am planning to hang my loin there.
Needs to be wraped with casing you can get at a butcher supply
The prosciutto that you are making and leaving outside in the garage in February it’s cold, but for six months that would make it August is it still in your garage or in the refrigerator?
HEY! im going to do my first batch, and this is by far the best video I have seen yet! thank you. Love how organic it is
Your very welcome hope it turns out great
Great video. Easy . Best video out there. Thank you.
Does it really come out cured with the same amount of salt for the fresh salgicha
Hi Enzo yes it does
Three days is way too much. 12 to 18 hours is fine.
According to you
tasty looking gravy
Thank you!
Hes shedding his antlers
Hes shedding his antlers
What kind of oil did you use?
Canola or regular vegetable oil do not use olive oil
Nice 🌶️🫒🥘🍞🌻
Hi Santino, your receipies look so good. I am very relieved that you are not using curing salts, as the whole meaning of doing it naturally becomes obsolete. But when you watch and read on the internet you become quite stressed doing it without. I will do it your way, thanks
Thank you good luck !