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You can use a pastry bag to fill the squid. Or a plastic gallon size zip lock bag and snip a corner and use as a pastry bag.

Очень вкусные!!! Для меня самые самые!!! И мужу понравились!!!

What is passata?

I do this recipe over and over again! It is delicious!!!! Thanks for sharing!

Could you please have North American measurements such as (cups, ounces, etc) wonderful recipe.👍

Excellent post. My only quibble is that rabbit doesn't taste like chicken. It tastes like rabbit. A delicate and sweet meat that's worth the extra few bucks it costs.

Thank you for posting this Sal. I will prepare this for dinner tonight.i have done this before with rice. I note your comments about cooking squid very quickly in other recipes but in NZ the squid is like a tyre even after a min or two. I don't have this problem with Squid in Australia.???? It's a mystery to me😊

Pentole Agnelli finishing pan?

Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.

Can I use parmesan cheese

We LIKE rabbit! This is a fine presentation. I have some especially raised rabbit cuts coming tomorrow.

Quick question. after browning and cooking the ground beef, do you drain any of the fat from pan ?

What an easy recipe to make biscotti no mess and no stickiness. I like that the dough can be rolled out and not spoon it on the cookie sheet. I can’t wait to make them.

Love your channel and content. Enthusiastic supporter. Excellent work on the authenticity of the dishes. My mother was born in Bologna and my grandfather was a Bolognese restauranteur and I appreciate the accuracy you have shown with the recipes. One other thing, I am an Italian speaker having lived in Milan when I was a child and worked there professionally as an adult. I am Australian however and I have noticed how Americans typically mis-pronounce Parmesan Cheese. In Italian it's parmigiano reggiano and in English it's simply parmesan cheese or just parmesan. I notice that Americans typically pronounce it as par-me-jian. In Italian there is no "ge" sound like in "garage". That is more of a French sound. In Italian it's pronounced with a hard "g" like in "just" (don't shoot me I know there is a bit of a contradiction here with "j" and "g"). Also it's not truncated. You could get away with just saying parmigiano for the completely authentic experience. Otherwise perfect presentation. Sorry about the parmesan comment.

My neighbor Patsy(Pascual) and his wife Carmella always asked me to try their Tripe but when they told me it was cow's stomach I just couldn't. Smelled great.

The interesting thing about the first known version of maccheroni alla bolognese recorded by Pellegrino Artusi is that it does in fact not contain tomatoes. So many people think that tomato is an essential ingredient in Bolognese, but it is not included in more traditional style Bologneses even to this day, although quite ubiquitous.

Looks Delicious!!🙏🏻🙏🏻🙏🏻😁😁😁 9:50 9:54 9:56

Where's the white wine? I always brown the stuffed squid in olive oil, to them I add some good white wine, then basil, tomatoes, olives a little pepperoncini, etc...transfer skillet to preheated oven to finish. It's always better with the wine. I also add anchovies and parsley to the stuffing.

This looks delcious

What a sacrilage statement about Rabbit tasting like chicken ???? Have you really tasted it yourself ? You shouldn't have served it with ketchup! 😜

What is 0 flour

Perhaps it's difficult for Americans, but rest assured! The rest of the world has no trouble at all🤦🏻‍♀️🙄...p.s. its a staple in Spain and Greece too.

As a (acquired) ligurian myself, I have to say this is exactly how it's commonly done here in Genova. Some recipes may slightly differ, everyone has his own "secrets" of sorts

great recipe, Sal. My Neopolitan grandparents and mother used to cook it when i was very young but i don't remember how it was done. As i got older i came to enjoy the more tomato based recipes - spain/rome/france. Tripe is still, in general, frowned upon in England as it has too many negative associations - i find that a real shame because it is a very enjoyable food. David from UK

Two hours on the stove!? Jeeze

If I do this for dinner with friends should I add any sides or appetizer or salad before?

Complimenti ingredienti ed eseguzione perfetti. Mi sono iscritta

Hi Mate.. I'm a pretty famous Italian Chef.. please make sure to publish real recipes or personal tastes... in different videos.Thanks 🙏🙏

Tasty, but definitely not a date night meal!👃😷

So good!

THIS WAS FANTASTIC! I personally the second time I made it I added crab to the stuffing mix and didn't add mint.

Before you put in the cooker, you have to seal the calamari in a pan with some fresh garlic and onions. Well done 😊

😊

Boiling red meat until the "liquid" has reduced sufficiently sound pretty scary...

It took 45 minutes to bc you did not precook the filling and did NOT sear the squid!

Looks fantastic!!😊

There is a recipe for this. You just click ..more & you will find it.😊

The oven takes away the snap of the vegetables, a maybe a a grape seed oil will produce a better result without a greasy result. But a good olive oil makes the flavor.

Why you don’t use a pot?

2:01 where do you buy your flour

Sounds delicious but I can't find the download of 10 Classic Italian Soups.

My kid is allergic to eggs, and he has watched other people eat carbonara for years, I am so excited and thrilled to be able to present him with this; no doubt it will be better than what he has ever seen. Thankyou for this traditional alternative. 😊

Great. Will try this. Thankyou.

Milk to "tenderize the meat" is a myth; a wives tale. Rather, it is intended to counteract the acidity from the tomato components and is in fact optional.

Perfect 👌🏻 for me a little garlic, tiny amount of sugar and fresh basil. Who doesn’t love this dish.

My dad always added milk to bolognaise. A man from Devon, served in Italy.

I like the recipe and you! Kind thanks!

What a great selection of recipes on this channel - looking forward to trying some of these, starting with this one tomorrow!

substitute for the wine?

Great recipe, thank you! Just wondering with Easter almost upon us I was hoping that you’d have a recipe for pastiera, the wheat pie made at Easter. Thank you!