Deep sigh. A nice, simple channel with simple videos. Simple recipes. A chill dude. Not obnoxious. Not plugging sponsors the whole time. No crying. No sob stories. Just a guy cooking a thing and saying a little bit about it. 10/10
"You can use regular olive oil.. You gotta work within your budget, what you can afford, what you feel comfortable using". Thanks for those words, chef, truly. Shows you have a heart and I love you for that.
Last night for dinner I made this for my wife. She said that it was so good I could make it anytime. She appriciates a meatless meal every now and again and she was very happy I followed your directions. Thanks for being such a good coach. My next step is the white spagehetti and the sausage stuffed zucchini boats.
bonus tip: add a bit pasta water to the grated cheese first and mix thoroughly before adding to pan. This turns the cheese to cream and avoids at clumping or stringing.
@@Evan-fg5nt you should just add pasta slowly until you hit the consistency you need. Adding and mixing slowly will also help to avoid clumps. (pasta water should be warm but not hot) And less is more, because you can always add more water later as you're tossing the pasta to create the cream.
So much wisdom in the way this chef uses each ingredient, it really shows he grew up watching his Italian granny cooking. (by the way, chopped mint leaves work even better with zucchini).
Enjoyed your presentation that focused on the food & cooking with many tips thrown in as well. And thank you for recognising that not everyone can access certain ingredients & giving options (without being snooty about it).
I too love cooking pasta. I did more so when my husband was alive, it’s awesome to see a man who loves and cooks his pasta. You brought back some very fond memories!! Bellísimo!!!
I made this for dinner tonight and, frankly, was impressed with myself. I followed your steps and got the sauce going just right. Thanks for putting this up for others to see and try. Getting the sauce going on pasta dishes is something at which I'm getting better.
My son and I made this recipe today. It was Wonderful! Thank you. I love your website and how you explain each step. We're Italians originally from Brooklyn now living in Maryland. 😊😊😊
Just made this and it was delicious. I made a couple of changes: I added a leak, I mushed up the garlic cloves I'd initially cooked in the oil and added them back in the end, and I used basil instead of parsley because I'm not a huge fan of parsley and I had basil that needed using. Anyway it was really delicious. Thank you 🤌🏻👌🏻❤
This is the recipe that first brought and introduced me to Sip and Feast and for that I am eternally grateful. It's a great recipe and set of techniques. Thanks, Jim. 😊
I've watched tons of videos on pasta alla nerano and tried every variation, including many of them that insist you need super expensive/particular ingredients, but... this is video is absolutely the best I've landed on. I've cooked it so many times in so many different ways that I almost feel like an expert at this point 😅 in my experience, just like this video, you don't need sunflower oil (olive oil is fine), you don't need to deep fry the zucchini (shallow frying is fine), you don't need the fancy cheese (pecorino or parm is fine). Just cook with what you have. RUclips Chefs not named SipandFeast have waaay over complicated this, I think because Stanley Tucci talked about it as such a magical dish.
I’ve made it about seven times for my family now. It’s a favorite! You just showed me a few tips that I think I could benefit from, greatly appreciate your video.
My grandmother deep fried hers and refrigerated the fried zucchini overnight. She made the dish the next day and the adults would rave about it. Of course, as young children we’d turn up our noses at it. LOL But as an adult, I love it.
In the version that Stanley Tucci saw being made they actually covered the zucchini and put it in the fridge overnight as well and it would release some more liquid.
I like how you explain there are different ways of doing things. Like with the zucchini, some people might not want them mashed up and it's good to assure people that food is meant to be eaten so if the _official_ recipe doesn't suit you then change it.
Ciao ! 👋 I'm glad you made “Spaghetti alla Nerano”. This is a typical dish from my region, born in my region. “Nerano” is located near Naples, in the Campania region, in southern Italy. 😊 PS: great advice you have given……always keep a little cooking water when preparing a pasta dish ! Often people do not know the importance of the pasta cooking water. 👍
So glad I stumbled on this as I had issues with using sunflower oil instead of olive. Stanley Tucci doesn't use garlic but, come on! Making for company this weekend. I believe it was also recommended to refrigerate the zucchini over night. Thank you for your recipe.
I've been eating this all my life and I didn't know it had a name. We however, do not use garlic. BTW... please try not using a fork to remove the zucchini from the pan... you puncture them and they release precious moisture... use a pair of tongs. I love your channel and your tasters. You have a very nice family.
Pardon my Southern"ness... "Son... " this is this great! Your teaching style is helping me discover a deeper Italian cooking. I don't know why, but I've always been a bit intimidated about cooking Italian dishes. But, so far, I'm conquering that issue with your teaching! I mean, good stuff! Thanks again!
The interesting part is you put the brown stuff away. My grandmother always fried the garlic gently and deglazed the pan with the wet Pasta and then added a bit of pasta water to catch more zucchini flavor
Great recipe, as always! I do like to use the brown bits from browning meat or veggies to start my sauces, I just get out as much of the old oil as possible. I came from a frugal family so maybe that's why it's hard to rinse flavor down the drain~ but it's probably cleaner looking this way.
Seems like an excellent alternative to eggplant for variety! I love the idea that you salt them while they are waiting. Did your grandmother ever add onions to this dish (vidalia maybe or some sort of white onion)? It is funny; every time I have garlic in a dish, I have onion too! Like they are buddies.
Glad your recipe includes pan frying zucchini rather than deep frying which “… is a must…”, according to a well- respected site ( Food Wishes). Also a critical step is putting the zucchini in fridge overnight. They also use a lot of butter. Will try your recipe and maybe try Chef --‘s recipe on a slow weekend.
Thanks for this easy to follow video...I've now made this 3 times (a minimum according to my friend who has been cooking for years) and finally nailed it. I subscribed to your channel and look forward to cooking along with you and your family.
My family has always made a version of this dish with nothing more than olive oil, garlic and zucchini. Pasta water to mix them dish in the pan and maybe to with romano at the table. I can eat this every day. I'll definitely try this recipe
Super bonus tip - when you dry the zucchini slides, dry them on pieces of basil with the paper towel. This recipe shoudl also have some torn basil thrown in after the pasta
Nice job! Only 'secret' missing is at Nerano's famous Ristorante Maria Grazie they use a bigger knob of butter than that-and a smattering of fresh basil leaf is added in the pasta/sauce when doing the final off-heat creamy cheese & pasta water toss/emulsion.
@@SipandFeast I've been told it depends on the type of cheese used on how much butter to add - and you're right some think none at all should be added - but even with caciocavallo why not a bit more I say? ;-) Italians can be very north/south territorially opinionated about the traditions and uses of butter in pasta dishes.
Recently discovered your channel and am loving it (aka binge watching)! Recipes are excellent, as are your production values and presentation. Hey, now that we are heading into summer...how about some pesto options?
Thanks so much! I plan to release some pesto videos for sure. I have a few videos planned with veggies and herbs from my garden. Appreciate the support!
Looks perfection. Happy to see you break up the zucchini before adding the pasta, IMO it helps create and flavor the sauce. I do add some whole slices back too, and not just as a garnish. On today’s menu. Thanks.
This is one of my favorite dishes!!! I found it at another Channel, but it was made the same. Fantastic! The one thing I did differently - I did not deep fry as they suggested and said you can't ge tthe same result if not deep fried. Not so. I shallow fried like you did and lightly browned, so I really got the same result.
I just wasn't going to deep fry zucchini for this dish, nor do I think it's necessary either. I try to approach all the dishes I make in the most practical manner.
Looks great bud.... I'm in lock down in Melbourne, Australia and I'm using Chef John's version tonight.... but I think I prefer your way....next time I'm def doing your way. Cheers.... enjoying a red as I type.
Thank you! I'm sure Chef John's version is great. Before posting this I read a few Italian blogs with google translate (I typically do this when researching) and realized there are a bunch of ways and interpretations on how to make it. In fact the original recipe from Maria Grazia has supposedly not been revealed. I tend to not make these "authentic" recipes because people can be quite nasty in the comments section and tell me I'm the worst person in the world haha. Anyway thanks for liking the video.
I just found your channel and so happy I did....What is this Pasta Beasoli you speak of at 13 sec into the video? You can't just show us something like that....I can't get it out of my head. Please tell us more :).....No worries, I just found the episode. Pasta e Fagioli, I will def be making this. WOW!
Here's kind of a dumb question. I love it that you're using an open flame with a single burner thing that frees you from the stove. How do you get an open flame with a plug-in device or is there a gas somewhere? I would really love to be able to cook with an open flame conveniently like that.
I do have a mandoline, but typically only use it when I really need it. A few weeks back I made a zucchini pizza that had like 200 slices of zucchini. That would be very hard without a mandoline. But normally I try to not use special equipment so everyone can make the recipes. Thanks for liking the video.
One of my favorite dishes of all time. I grew a zucchini plant just for this dish. If I could only catch them before they are the size of a blimp. I’ve made this so many times but I haven’t found the cheese. Romano isn’t quite it. Any suggestions?
I had a heck of a time finding your video again! I asked myself whose the guy who used the kitchen tweezers when he plated the zucchini and spaghetti dish (Spaghetti alla Nerano)? I had already printed out the recipe prior but I wanted to watch your video again as I will be making it once more for my sister tomorrow who will be visiting. And now I found it! This time I hit the subscribe button to your channel and added your last name to the recipe which I had already printed out last time I made it.
Thank you! Just got a large, tender, mostly seedless (tender seedlings) zucchini from the garden...I ate half but this looks like a great dish. No parsley but basil & oregano from the garden too-- p.s. the lobster story killed me
I made this right after that Stanley Tucci episode too! Tasty recipe, normally I would just saute zucchini with onions and serve with pasta and cheese, but I have to say, watching you make it looks better than the Italy version, I don't remember them smashing the zucchini? I like that idea, gives flavor to the sauce, I'm going to try that with mine next time.
My Grandmother usually just made it without the mashing. I learned about the mashing from reading some Italian blog recipes with google translate. Some of them said that the zucchini is put in a blender, which I might try next time. Let me know how it turns out when you mash it. Enjoy!
@@SipandFeast definitely will try the mashing method, iffy on the blender thing, I'm all about texture in my food, if you puree the zucchini then it just becomes a sauce with no chew factor but . . If you do try it, please post an updated video because I would be curious of your thoughts. Have a great weekend 🌞
Watch the whole zucchini playlist: ruclips.net/p/PL0QyikC1o6v22DAnhHr0_A-eS9-3bm6S4
Deep sigh. A nice, simple channel with simple videos. Simple recipes. A chill dude. Not obnoxious. Not plugging sponsors the whole time. No crying. No sob stories. Just a guy cooking a thing and saying a little bit about it. 10/10
"You can use regular olive oil.. You gotta work within your budget, what you can afford, what you feel comfortable using". Thanks for those words, chef, truly. Shows you have a heart and I love you for that.
Sure.....But extra virgin is so cheap nowadays their practically giving it away....
@@fredbazoo that’s because it’s not really evo
Yeah, when he said that, it so resonated within me.
@@bobg4945bingo... Not a single source first press either.
Last night for dinner I made this for my wife. She said that it was so good I could make it anytime. She appriciates a meatless meal every now and again and she was very happy I followed your directions. Thanks for being such a good coach. My next step is the white spagehetti and the sausage stuffed zucchini boats.
bonus tip: add a bit pasta water to the grated cheese first and mix thoroughly before adding to pan.
This turns the cheese to cream and avoids at clumping or stringing.
Yes that definitely helps. Thanks for the comment!
At what ratio would you say? 2:1? 3:1?
@@Evan-fg5nt you should just add pasta slowly until you hit the consistency you need. Adding and mixing slowly will also help to avoid clumps. (pasta water should be warm but not hot)
And less is more, because you can always add more water later as you're tossing the pasta to create the cream.
So much wisdom in the way this chef uses each ingredient, it really shows he grew up watching his Italian granny cooking. (by the way, chopped mint leaves work even better with zucchini).
Enjoyed your presentation that focused on the food & cooking with many tips thrown in as well. And thank you for recognising that not everyone can access certain ingredients & giving options (without being snooty about it).
Thanks! I always try to give some options, because a lot of these ingredients can be quite hard to find.
I too love cooking pasta. I did more so when my husband was alive, it’s awesome to see a man who loves and cooks his pasta. You brought back some very fond memories!! Bellísimo!!!
I made this for dinner tonight and, frankly, was impressed with myself. I followed your steps and got the sauce going just right. Thanks for putting this up for others to see and try. Getting the sauce going on pasta dishes is something at which I'm getting better.
I just discovered this channel and made this dish tonight. Oh my God, one of the best things I’ve ever tasted. Thank you!
My son and I made this recipe today. It was Wonderful! Thank you. I love your website and how you explain each step. We're Italians originally from Brooklyn now living in Maryland. 😊😊😊
Just made this and it was delicious. I made a couple of changes: I added a leak, I mushed up the garlic cloves I'd initially cooked in the oil and added them back in the end, and I used basil instead of parsley because I'm not a huge fan of parsley and I had basil that needed using. Anyway it was really delicious. Thank you 🤌🏻👌🏻❤
This is the recipe that first brought and introduced me to Sip and Feast and for that I am eternally grateful. It's a great recipe and set of techniques. Thanks, Jim. 😊
I've watched tons of videos on pasta alla nerano and tried every variation, including many of them that insist you need super expensive/particular ingredients, but... this is video is absolutely the best I've landed on.
I've cooked it so many times in so many different ways that I almost feel like an expert at this point 😅 in my experience, just like this video, you don't need sunflower oil (olive oil is fine), you don't need to deep fry the zucchini (shallow frying is fine), you don't need the fancy cheese (pecorino or parm is fine). Just cook with what you have.
RUclips Chefs not named SipandFeast have waaay over complicated this, I think because Stanley Tucci talked about it as such a magical dish.
I really like the way you present the recipes with such ease. It really makes me want the cook them and they look delicious.
I’ve made it about seven times for my family now. It’s a favorite! You just showed me a few tips that I think I could benefit from, greatly appreciate your video.
Thank you very much!
My grandmother deep fried hers and refrigerated the fried zucchini overnight. She made the dish the next day and the adults would rave about it. Of course, as young children we’d turn up our noses at it. LOL But as an adult, I love it.
Interesting. I'll have to try that out. God knows I have a ton of zucchini to use lol.
@@SipandFeast This technique is mentioned by Stanley Tucci
In the version that Stanley Tucci saw being made they actually covered the zucchini and put it in the fridge overnight as well and it would release some more liquid.
@@christerman and by the excellent Chef John on his Foodwishes channel/blog
I love Mr Tucci - and I love your channel!!! you are a big part of our Sunday Dinners!!!!
What I really enjoyed was the no nonsense recipe and the absence of over-the-top presentation so common on RUclips. Congratulations and Thank you!
Thanks so much!
I like how you explain there are different ways of doing things. Like with the zucchini, some people might not want them mashed up and it's good to assure people that food is meant to be eaten so if the _official_ recipe doesn't suit you then change it.
Made this today for Sunday lunch for the first time. It is so delicious I'm making it again for Sunday dinner. Thank you!!
My husband has discovered your channel and learning how to cook Italian. So delish. Thank you!
My landlord in italy used to make this all the time with sausage. one of my favorite dishes
Ciao ! 👋 I'm glad you made “Spaghetti alla Nerano”. This is a typical dish from my region, born in my region. “Nerano” is located near Naples, in the Campania region, in southern Italy. 😊
PS: great advice you have given……always keep a little cooking water when preparing a pasta dish ! Often people do not know the importance of the pasta cooking water. 👍
Thanks so much!
Pasta water is as important as pasta!
So glad I stumbled on this as I had issues with using sunflower oil instead of olive. Stanley Tucci doesn't use garlic but, come on! Making for company this weekend. I believe it was also recommended to refrigerate the zucchini over night. Thank you for your recipe.
I really like the way you done this dish it's a very tasty dish
Great recipe. I just had a version of this yesterday. What it was lacking was a little more pasta water. Now I know the right way to make it.
I've been eating this all my life and I didn't know it had a name. We however, do not use garlic. BTW... please try not using a fork to remove the zucchini from the pan... you puncture them and they release precious moisture... use a pair of tongs. I love your channel and your tasters. You have a very nice family.
Pardon my Southern"ness... "Son... " this is this great! Your teaching style is helping me discover a deeper Italian cooking. I don't know why, but I've always been a bit intimidated about cooking Italian dishes. But, so far, I'm conquering that issue with your teaching! I mean, good stuff! Thanks again!
Thanks very much! I appreciate the support and hope you enjoy the recipes.
proper italian way of doing things - great job.
Thanks so much!
The interesting part is you put the brown stuff away. My grandmother always fried the garlic gently and deglazed the pan with the wet Pasta and then added a bit of pasta water to catch more zucchini flavor
This and spaghetti with broccoli are my favorite pasta dishes 😋
Hi 🙂! I luvluvluv authentic family recipes. This one is a definite for me to try!! 😋😋. TYFS!!! Have a Wonderful Weekend & Stay SAFE!!! 🙂
Another excellent video. Your tips are always helpful. I will make this dish.
Great recipe, as always! I do like to use the brown bits from browning meat or veggies to start my sauces, I just get out as much of the old oil as possible. I came from a frugal family so maybe that's why it's hard to rinse flavor down the drain~ but it's probably cleaner looking this way.
Hey my friend, nice show I'll keep watching for more, thanks! 👍🏾
This channel deserves more subscribers.
Seems like an excellent alternative to eggplant for variety! I love the idea that you salt them while they are waiting. Did your grandmother ever add onions to this dish (vidalia maybe or some sort of white onion)? It is funny; every time I have garlic in a dish, I have onion too! Like they are buddies.
Love this! I'm obsessed with pasta+zuch!
Thanks very much!
Thank you so much for showing all yummy foods ⭐️⭐️⭐️⭐️⭐️
Amazing timing coming across this, just watched Tucci’s show with this meal last night. Definitely gonna give this a shot.
Doing this tonight again. So easy and delish. Thank You
Zucchini is my favorite vegetable
Love the explanation and presentation. So simple and straightforward.
My Italian grandmother made the same exact dish. And just like u said in the beginning she called it pasta with Zucchini! 🤣Love yr videos💯
Thank you! I'd bet before the Stanley Tucci video very few Italian-Americans knew the name of the recipe.
My mom used to fry zucchini all the time. Love the stuff. I need to go have dinner at her house LOL!
Glad your recipe includes pan frying zucchini rather than deep frying which “… is a must…”, according to a well- respected site ( Food Wishes). Also a critical step is putting the zucchini in fridge overnight. They also use a lot of butter. Will try your recipe and maybe try Chef --‘s recipe on a slow weekend.
Great recipe. It was easy to follow and tasted great.
Wonderful, will definitely try this, thanks for sharing!
Really enjoyed this video, appreciate all the various tips. Very well done! Thanks.
Nice one! I'll have to try it. Reminds me of my trip to Italy, Happy New Year from South Louisiana
Thank you and Happy New Year!
I've never had this dish, and I will make it soon, but it sure does seem like mushrooms would jive well in there. Going to try this soon. TY!
Nice job explaining, easy to follow, thanks
Thanks for this easy to follow video...I've now made this 3 times (a minimum according to my friend who has been cooking for years) and finally nailed it. I subscribed to your channel and look forward to cooking along with you and your family.
Thank you for this dish my garden has gone crazy with zucchini
My family has always made a version of this dish with nothing more than olive oil, garlic and zucchini. Pasta water to mix them dish in the pan and maybe to with romano at the table. I can eat this every day. I'll definitely try this recipe
Hey the way you describe is pretty much the way my Grandmother made it growing up. Let me know how you like it this way.
@@SipandFeast I will. I bought zucchini today and I was going to make this for my mom this week when we have dinner.
I am SO making THIS!
Super bonus tip - when you dry the zucchini slides, dry them on pieces of basil with the paper towel. This recipe shoudl also have some torn basil thrown in after the pasta
I hope you have a restaurant somewhere. That looks absolutely delicious.
Thank you! The plan is to open a small pizzeria with a frequently changing dinner menu in a few years. Keeping my fingers crossed.
@@SipandFeast I hope that dream comes true for you.
I’m glad to hear it! I know you’d do very well 👍🏼 And thank you for another great dish. I use zucchini all the time.
Thank you! Appreciate the support!
Jim I just had a really great idea for you and your family you guys really need to have a cooking tv show k have a great weekend
Jeez another solid recipe
Thanks so much!
Yum! I want this NOW for my breakfast❤️❤️❤️❤️
Yes! Simple & delicious 😋 I make this 2-3 times a month. Sometimes I mush the zucchini, sometimes not. Thanks so much❣️
Thanks! I like the fact that you change it up. I try to instill in all my videos that there are plenty of ways and methods to get great results.
Nice job! Only 'secret' missing is at Nerano's famous Ristorante Maria Grazie they use a bigger knob of butter than that-and a smattering of fresh basil leaf is added in the pasta/sauce when doing the final off-heat creamy cheese & pasta water toss/emulsion.
Sounds like you know your stuff! I've had multiple people from Italy telling me no butter, but I've seen a lot of recipes with the addition.
@@SipandFeast I've been told it depends on the type of cheese used on how much butter to add - and you're right some think none at all should be added - but even with caciocavallo why not a bit more I say? ;-) Italians can be very north/south territorially opinionated about the traditions and uses of butter in pasta dishes.
Delicious! I could go eggplant too... This is so simple but looks yumm!
Recently discovered your channel and am loving it (aka binge watching)! Recipes are excellent, as are your production values and presentation. Hey, now that we are heading into summer...how about some pesto options?
Thanks so much! I plan to release some pesto videos for sure. I have a few videos planned with veggies and herbs from my garden. Appreciate the support!
Another great dish. I agree with mashing the zucchini as well. Let’s a lot of flavor out into the sauce. Great vid again my friend
Thanks man! I really like it mashed, but then again it's good the other way too. I'm always changing things up lol.
Looks perfection. Happy to see you break up the zucchini before adding the pasta, IMO it helps create and flavor the sauce. I do add some whole slices back too, and not just as a garnish. On today’s menu. Thanks.
Thanks! I did some research on this and the breaking up of the zucchini seemed pretty important.
This is one of my favorite dishes!!! I found it at another Channel, but it was made the same. Fantastic! The one thing I did differently - I did not deep fry as they suggested and said you can't ge tthe same result if not deep fried. Not so. I shallow fried like you did and lightly browned, so I really got the same result.
I just wasn't going to deep fry zucchini for this dish, nor do I think it's necessary either. I try to approach all the dishes I make in the most practical manner.
This was aMAZing. Thank you.
I have a feeling this is going on the weekly supper menu for the summer!
It's a great one with summer zucchini. Hope you enjoy it!
I'm definitely making this soon !! Yum !!
Made it for lunch today (Pecorino Romano). Tasted great.
Brilliant execution and recipes sir
Thanks so much!
Fantastic! Going to be lunch tomorrow, thank you.
I hope you enjoy it!
Looks great bud....
I'm in lock down in Melbourne, Australia and I'm using Chef John's version tonight....
but I think I prefer your way....next time I'm def doing your way.
Cheers.... enjoying a red as I type.
Thank you! I'm sure Chef John's version is great. Before posting this I read a few Italian blogs with google translate (I typically do this when researching) and realized there are a bunch of ways and interpretations on how to make it. In fact the original recipe from Maria Grazia has supposedly not been revealed. I tend to not make these "authentic" recipes because people can be quite nasty in the comments section and tell me I'm the worst person in the world haha. Anyway thanks for liking the video.
Love your channel. So glad RUclips recommended you! I’ll be a regular viewer. Can’t wait to try your recipe!
Thanks very much! Glad you're enjoying the channel and I hope you enjoy the recipe.
This is one of my favorite pasta dishes. 🌻
That dish looks incredible! Can’t wait to try it!!
Thanks very much!
Made this for lunch today, turned out delicious! Thank you for the recipe!
I love this! Simple and delicious abs Italian ❤
I just found your channel and so happy I did....What is this Pasta Beasoli you speak of at 13 sec into the video? You can't just show us something like that....I can't get it out of my head. Please tell us more :).....No worries, I just found the episode. Pasta e Fagioli, I will def be making this. WOW!
Hey thanks for liking the channel and glad you found the video!
I love this dish and my zucchini are just about ready and thinking what will I make . Now I know thank you.
Thanks Richard! Harvesting zucchini is always something I look forward to every summer.
Excellent, sir! Love the contrast of the whole and mashed zucchinis.
Thanks very much!
Exactly! Though I add whole back to the pan so that they’re warm.
Thank you! It was super!
Love this Jim!!❤️🍷
Could you bake the zucchini coins, sprinkled with salt, pepper, granulated garlic & lemon juice in sheet pans to accelerate the prep process?
Always a hit when I make it.
Try mixing in some sausage as well!!!
Here's kind of a dumb question. I love it that you're using an open flame with a single burner thing that frees you from the stove. How do you get an open flame with a plug-in device or is there a gas somewhere? I would really love to be able to cook with an open flame conveniently like that.
Amazing recipe thank you so much 😊
Nice version. If you make this often you should get a mandolin, even a cheap plastic one, to slice the zucchini consistently thin.
I do have a mandoline, but typically only use it when I really need it. A few weeks back I made a zucchini pizza that had like 200 slices of zucchini. That would be very hard without a mandoline. But normally I try to not use special equipment so everyone can make the recipes. Thanks for liking the video.
One of my favorite dishes of all time. I grew a zucchini plant just for this dish. If I could only catch them before they are the size of a blimp. I’ve made this so many times but I haven’t found the cheese. Romano isn’t quite it. Any suggestions?
I love your Italian dishes. I never say no to zucchini 💚
Thanks very much!
I had a heck of a time finding your video again! I asked myself whose the guy who used the kitchen tweezers when he plated the zucchini and spaghetti dish (Spaghetti alla Nerano)? I had already printed out the recipe prior but I wanted to watch your video again as I will be making it once more for my sister tomorrow who will be visiting. And now I found it! This time I hit the subscribe button to your channel and added your last name to the recipe which I had already printed out last time I made it.
Yum. Love your style. And all of your dishes. May I ask, when is or what is a good dish for a good Asiago?
Thank you! Just got a large, tender, mostly seedless (tender seedlings) zucchini from the garden...I ate half but this looks like a great dish. No parsley but basil & oregano from the garden too--
p.s. the lobster story killed me
One of my favorite dishes 😋 Thank you for sharing ❤
Thanks very much!
I made this right after that Stanley Tucci episode too! Tasty recipe, normally I would just saute zucchini with onions and serve with pasta and cheese, but I have to say, watching you make it looks better than the Italy version, I don't remember them smashing the zucchini? I like that idea, gives flavor to the sauce, I'm going to try that with mine next time.
My Grandmother usually just made it without the mashing. I learned about the mashing from reading some Italian blog recipes with google translate. Some of them said that the zucchini is put in a blender, which I might try next time. Let me know how it turns out when you mash it. Enjoy!
@@SipandFeast definitely will try the mashing method, iffy on the blender thing, I'm all about texture in my food, if you puree the zucchini then it just becomes a sauce with no chew factor but . . If you do try it, please post an updated video because I would be curious of your thoughts. Have a great weekend 🌞
That looks so good
Thank you!
Never had this one.. but I will now!!.. looks delish👏👏
Thank you! Hope you enjoy it!