Stuffed shells with garlic bread
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- Опубликовано: 18 ноя 2020
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**RECIPE, MAKES AT LEAST 12 PORTIONS**
1 lb (454g) dried large pasta shells
3 lb (1.4kg) ricotta cheese (***this quantity is correct, I misread the container and gave the wrong amount in the video)
1 lb (454g) mozzarella cheese, grated (I used fresh mozzarella but I think any style would be fine)
7 oz pecorino romano cheese, grated (parmesan would be fine instead)
4 eggs
1-2 garlic cloves, peeled and grated
fresh parsley and/or basil, chopped
pepper
For the sauce (this prob makes more than what you'd need for the above shell recipe)
6 oz (170g) tomato paste
4 28 oz (800g each) cans crushed tomatoes
1 cup (8 oz, 237 mL) red or white wine (optional)
2 large onions, peeled and chopped
half a head of garlic, peeled and chopped
olive oil
salt
pepper
sugar
dried herbs (I used oregano, thyme and basil)
Get the sauce going by heating a heavy coating of olive oil in a large pot over medium-high heat. Stir in the onions and cook, stirring frequently, until they've softened and are starting to brown. Stir in the garlic and cook for a minute. Stir in the tomato paste and cook for a minute. Before the tomato paste burns, deglaze the pan with the tomatoes.
Lower heat to a simmer. Stir in dried herbs and pepper to taste. Cook until you've reached your desired consistency, stirring frequently so that stuff doesn't burn on the bottom. Add salt and a little sugar to taste.
Get the oven heating to 400ºF, 200ºC. Set a little grated pecorino and chopped fresh herbs aside for garnish at the table. Assemble the cheese filing by mixing together the ricotta, mozzarella, remaining pecorino, eggs, grated garlic, pepper and remaining fresh herbs to taste.
Boil the shells in salted water until they're pliable but still undercooked - maybe three minutes fewer than the time given on the package. Drain the shells and immediately wash them in cool water to stop their cooking and keep them from sticking to each other.
Spread a thick layer of tomato sauce on the bottom of a baking dish. Fill the shells generously with the cheese mixture and place them cheese-side-up in the sauce. Cover the dish with foil and bake until the cheese filling is starting to puff up but it still looks wet - maybe 15 minutes. Take the foil off, turn on the broiler (grill) and brown the top for a minute or two.
If you're making more shells than you plan to eat right away, put them into sauced baking pans as before, cover and freeze. To re-heat and cook, place the covered, frozen pan into the oven and then turn the oven on 400ºF, 200ºC. Within 45 minutes the should be melted and mostly cooked. Remove the cover and broil (grill) the top as before.
Consider putting an extra ladle of sauce on the plate before you put on the finished shells and garnishing with grated pecorino and fresh herbs. 
Хобби
The "reheated pasta tastes better" thing might actually have to do with the configuration of the starches. Might be a topic worthy of one of your more sciency videos.
Maybe it's the glutamates in the sauce. Like how a stew tastes better after it's reheated.
Same thing with a good curry but that might have more to do with the spices
I'd like to see that video. I personally prefer cold pizza and some foods just taste better leftover
@@thatcherdaniels9860 its actually both
I would more say it has to do with a combination of the flavors diffusing into the liquid much more and the cheese/starches being more set. When you first cook something, it comes out of the oven blazingly hot, way hotter than you would eat it at. When you reheat a dish, you only take it up to eating temperature, I hope. There is also the fact that evaporation takes away excess water, concentrating sauces just that bit more. So all in all, it could be any number of factors.
Adam: "Serves 4 to 5 people"
Me: "Wrong, laughed the fat controller."
ikr that only seems to serve 2 or 3
actually only 2
@@idkutellme-rp9qe heck, I'd eat around 20 shells with bread easy :/
1 or 2 lmao
That will feed one me.
What we learn today: The Italians pioneered ways to shove pounds of cheese down your throat without you realizing it.
I think everyone realizes it, that’s why we love Italian American food
TheJacobShapiro
Unless if you’re a traditionalist.
@XYFC we did
I'm okay with this
Well when you say it like THAT
"Enough for four or five people to have a big dinner"
Me, who lives alone: *challenge accepted*
Oh no
That's almost three pounds of cheese. Hope you enjoy constipation!
@@hiimemily worth it lmao
I’m always available to help out!
You can always have leftovers, also freezing stuff if you need to. (Leftovers worth 1 or 2 more meals is always appreciated when you live alone, something like lasagna makes a lot of servings but probably would be good in a glass loaf pan)
I litterally had not a single idea this meal even existed. That looks delicious.
It's really common in "Italian" restaurants in the US
What this is fire ive had it so many times
Then you have never met an Italian-American
@@jesusthroughmary that's true I dont live in america
@@SquidBlooper yea I dont have anything against italian American food. its gr8
Tbh this is the first time I've seen Adam using fresh Mozarella. Only seen him using Low Moisture Whole Milk Ones. R.I.P String Cheese
yeah he's known for his pizza recipes but too much of that fresh stuff makes the pizza all watery... yuck!
He made a pizza video where he used fresh Moz, you can't cover the pie with it because of the water content so you put a few pieces on, that's more Neapolitan style
I really like fresh mozzarella, only problem is, what are you supposed to do with all the solid bits once you've drunk that delicious liquid?
Pizza Mozzarella Pizza Mozzarella Rella rella rella rella
@@ToTouchAnEmu actually, real Italian pizza Is watery, and it's amazing
Just want to say Adam, you’re literally the only cook on RUclips that I can trust that every recipe will turn out good. If I ever need to make something I see if you’ve done it first. Thank you for your recipes.
FYI, I believe Adam is actually riding quite a few strong family shoulders, but I doubt he 'd come this far this fast without Chef John' s mirth, from Food Wishes.com, including his somewhat irritating easy layback swing at everything... Irritating to Ragusea at least, who's anything BUT layback, imao... John having been a culinary teacher for ages, is just as relaxed as AR is a fast shooter... But AR isn't a teacher, rather an experimenter - a great one - and Chef John's flunkings always carry loads of fun and teachings, as well as a sense of humor AR could do with a bit more of?...
@@marie-suzankalogeropoulos9249 stfu
@@notsavagesaiyan9218 wtf is the matter, with you! I didn't mean any of this derogatively, for one. And for the viewers who like to get to the nitty gritty of things, Chef John is passed master! Even Ragusea pays him warm tribute, now and again... Go have a cold shower or smthg, why don't you...
@@marie-suzankalogeropoulos9249 you sound like a sponsor
The is a lot of great cook around RUclips!
Coming back 3 years later to say that me and my girlfriend have made this bulk dish probably 10 times, it's perfect for guests as we can make it days in advance and freeze, makes the day itself much easier! And everyone always loves it. Out of every RUclips meal I've seen this is easily in my top 3 *actually used in real life*!
These fantastic videos are delicious torture on a new diet
Dead men aren't allow here
Oh shit. Forgot you still existed
@@aam7474 yah thanks for saying so! tbh i don’t exist without youtube analytics. my name is actually “haedox” and i eat virtual food
Hey! Dox
If you're on a diet, and you're _here_ anyways, that's _self inflicted_ torture, lol.
As an Italian American, stuffed shells always reminds me of giant Christmas dinners.
Heck yeah
As a non-Italian American, same. I was just thinking about how I should ask my mom to make this for Christmas.
Yeah same.. We always have about 10 dishes on the table 8 of which are prepared by my nonna. This particular dish is always brought by my aunt cuz it's easy lol
Mmm ^_^
As someone who grew up next door to an Italian-American family, stuffed shells always remind me of "Mom, can we eat over at Steve and Jared's house?" echoed in chorus by my brother and myself. I'm not saying my mom couldn't cook, but....I can't think of a way to finish that sentence.
I would have graduated college if he was my professor for every class.
Then go back to college
@@CharChar2121 you paying?
Im pretty sure he was a professor at some point
@@doggger probably
@@doggger Yeah he actually was one at Mercer Umiversity
“25 in a single pan, which is enough for four or five people to have a large dinner”
bruh so u telling me that yall only eat five pasta noodles for dinner
+
You’ve clearly never eaten shells before
Did my man really just say "I like it CHONKY"
I had to replay that part to confirm, yes he did!
oh no
Adam is a redditor
big big chungus big chungus big chungus
I like them round٫with something something
Chunky. Chunky is a word. As in, having chunks of tomato.
Thank god you posted. Today’s a stressful day and I have a bunch of tests, but it’s all good when we have your videos
Diddo to thag my friend
Good luck on the tests!
You have a cool pfp so I give you 200% of my studying power, good luck!
Wish you the best of luck positive vibes only remember that
What subjects do you have test in?
"For whatever reason, baked pasta dishes seem to get better when they have been re-heated."
'couldn't agree more, I'm so glad that I'm not a weirdo for liking old re-heated pasta dishes.
I am not italian-american in any degree but I have a deep appreciation and respect for all those in our great nation with a cousin named vinny and strong opinions on red sauce.
I love the extra explanations (like how is ricotta made) along the recipe, it feels like i'm at online classes and the teacher is explaining the presentation.
he is a teacher so that makes sense
5:46 “I like it chonky”
He probably knows this, but there's a meme where it's said "cronchy"
Obese cat moment
When I see fat cats
Is it just me or do Adams videos seem like a true translation of cookbooks to youtube? Especially with the recipes he himself is coming up with and posting, a playlist of his food only videos could maybe be classified as a cookbook.
“White tank top”
What a beautifully diplomatic term for the garment in question.
Lmmfao
I heard “wide tank top” and I thought he was talking about people’s weight! 😱
"Stuffed shells - it's one of those classics that led me as a child to believe that all Italian American entrées were just different configurations of pasta, red sauce, and ricotta cheese."
...you mean they're not?
Taco Bell operates on a similar level
If you don't use ricotta, then staggering amounts of either parmesan or romano cheese must be substituted. It doesn't matter which one of the two is used, as long as it smells like feet.
@Jigger Nim it's actually *you
I thought the same but it was when my mom stuffed these huge pasta tubes lol. Nice to see someone else admit it 🤗💜
Has anyone else been watching Adam for so long that as soon as he said “While I wait, I can scan my grocery receipt...”, you immediately knew that it was a sponsorship from Fetch Rewards?
ME
HELP!!! Everybody at my school cyberbullies me because they say my videos are extremely BAD!!! Please help me, dear mana
@@AxxLAfriku oh god it’s you
SponsorBlock
@@AxxLAfriku That's because they are...
The speed of this is literally perfect! No ego just content.
the worst thing is, everything he does looks so doable, and yet i know ill mess it up at the 1st step.
Nah, you got this. We all believe in you!
I’m an asshole, so I don’t
Can relate
Nah, these dishes are not difficult unless you are the person who burns water, then possibly seek outside assistance.
@@TheRoadhammer379 lmao😂
The worst thing is everything he does looks very doable, but you don't have an oven
“Any wine red or white”
White wine: it’s treason then
Good one bud
Good one bud
+
Am I the only one who feels like Adam sounds very happy in this video? Might just be me, but I thought the voiceover on this had a great energy. Keep it up!
I FINALLY MADE THIS!!! It’s was SUPER good! 10/10 would recommend! Had to leave mine to cook a bit longer but was total worth it!! Also for the garlic bread I used a plain ciabatta loaf and for the garlic butter I mixed in about a fourth cup of both parsley and parmigiano reggiano, either way it was DELICIOUS 🤤 ok that’s it also I’m addicted to this channel now, the content is so good and I like the way you explain your cooking process! 😊
The Italian Pasta+red sauce+cheese combo
is basically the equivalent to the Mexican tortilla+beans+meat
Classics combinations like that are just reliably good tasting!
Mom: why are you crying son?
Me:*sobbs* Adam ragusea used redwine instead of white
Edit: thanks to all the F's I got over it
Mom : Say It Aint So *also crying at this point*
this is so sad say f in the chat
F
@@ududydhjsus F
F
I completely forgot this meal even existed. Holy crap this brings back memories.
Babish -Cum- Mayo Shot
@@Yatsu00x I wanted to get the frame where just a little mayo dribbles down his chin. Just a little, to make it cute.
Thanks, I hate it.
@Altaïr ibn la'Ahad your parents didn't ask for you too but here you are
Sheeeeeeeesh
1:14 Hearsay! The traitor put in red wine!
Adam: uses red wine instead of white
White wine: "...and I took that personally"
I made you're short rib recipe the "candied beef butter" one it's the best dish I've had in a long time
Edit ok I understand I made one mistake 😅
short rib hands down probably the best piece of meat on earth
*your
@@aarondelgs8583 *your
@@raminahmed4476 *your
@@edanisgreat5118 *your
You give me “good eats” vibes and that’s why I love you
2:16 IT ALWAYS NEEDS A STIR
Bro I’m a Irish Truck Driving “Metigahn” Who married An Aggressive Dego From South Philly and everyone (on her side of the Family is skeptical of this dish but when I get back from delivering this load I’m going to make it for them (Hey they loved your Chicken Parm they still don’t shut up about it) I’ll let you know how it turned out I’m sure it’ll turn into a yelling match which will involve drinking too much and possibly a pregnancy! (This is how it seems to happen between the Irish & Italian’s)
That is quite the story you got there
Jigger Nim race mixing? Irish are white, and Italians are white. Same race. Different cultures, different countries or origin, perhaps different ethnicities. People need to understand what “race” really refers to. There are only 3 sub-races of the HUMAN race, and they are: Asian (yellow), Black, and White. The “yellow” race includes most of Asia, and indigenous peoples of North and South America, and a few other ethnic groups. The Black Race includes most people of Africa, as well as India, and people who have moved from those places. The white race includes most people in North and South America and Western Europe. Hispanics are of the white race, as well as Egyptians and Greeks (by the way, Cleopatra was descended from Ptolemy, one of Alexander the Great’s generals who ruled Egypt for a while). I’m sure there is way more complete information on this available.
I use the word “include”, because there may be others also included, but these are what I would call the “basics”. Look it up- I need to review it, too- we need to understand that there is a difference between “ethnicity” and “race”, and that races are just different colors of humans, and none is better or worse than the others, just like roses are different colors. But it’s all the human race! Peace.
Jigger Nim maybe you are right. So many times over the years I have kept hearing people use the word race for what is actually ethnicity (or nationality). It is one of my pet peeves, especially in light of all the racial hate I see going both ways over the last several months. I appreciate you being sweet about it. 🌷
EHEHEHEHE GOOD LUCK AND HOPE THE DISH BECOMES ANOTHER HIT AND FAMILY FAVOURITE 😂❤️!
@Jigger Nim Nah, he's good.
"Some people like ...... but I prefer to ......."
_ Adam every video
**inhale**
+
I kinda felt like Adam was going a little hard at Italian Americans, but then I remembered that he can do that bc R A G U S E A
The self-loathing is cringe, not endearing.
What self loathing? Adam is one of the few RUclipsrs who honors the good old American classics as they are and doesn't try to deconstruct or reinvent them to appease millennial snobs.
He could do that even if he wasnt an italian american
@@kevinjohnston4923 It's very clearly a loving homage to his family and the culture it came from, and saying cringe in 2020 is just embarrassing.
@@kevinjohnston4923 just what id expect to her from a "jonston" get youself more italian blood in your veins before you tell us whats "self loathing" and "cringe" ya tea drinking queen lovin britishmen!
My mother made her signature dish, "stuffed manicotti" at least once a month for our Sunday dinner get togethers She used ground beef as well as mozzarella and ricotta in her filling and baked them in the oven smothered in her homemade gorgeous tomato sauce.. I miss it! I do love the addition of spinach with ricotta / mozzarella pasta fillings also!They compliment each other so well!
As an Italian/American from Jersey; I can honestly say this one off the best meals. We eat these mainly around Christmas and Easter.
"One of those classics that lead me as a child to believe that all Italian-American entrees were just different configurations of pasta, red sauce, and ricotta cheese."
They're not?
When you realize that Ragusea literally means sea of ragu....
I mean, it doesn't, but I like the cut of your jib.
Italian is a beautiful language
It sounds like it means ragu pussy
Fun Fact, probably "ragusea" is a sort of modified surname gave by the american government to adam's italian ancestors that went away from italy. I'm saying that because the name sounds an awful lot like "Ragusa" which is an italian city in the island of Sicily and Adam has said that his ancestors brought a lemon tree sapling from their original home and lemon is a fruit that grows really well in sicily.
I mean, I'm not saying that it must be like this but it adds up pretty well imo
@@KekkusMaximus why would the government give them a last name?
Highly recommend putting the fresh moz in the freezer for 10-30 minutes before grating. Makes it much easier to work with.
ooh, ill try that
I personally dont need captions but i always leave them on because i know how hard he works on them.
You got me with the ad transition, it came out of nowhere. The Italian American in me was too hypnotized by all the cheese and sauce.
you can't fool me, that was 3 pounds of ricotta!
Adam fixed it in the description: "3 Ib (1.4kg) ricotta cheese (***this quantity is correct, misread the container and gave the wrong amount in the video)"
I like this video style. All killer, no filler. 30 seconds in and we're already frying!
This was an absolute hit a few weeks ago! I had cut down the recipe in half or more for just 2 people, and still made tons. Super delicious, easy to follow and is going in my hard copy recipe book along with other family / friend recipes to cook forever!
I have to say, you've really been making great content for several years now. I don't know how you're so consistently making interesting, well-researched and well-edited videos, but keep up the great work!
If only you had used a meat sauce, or a Ragu. That would go great with those Sea shells.
Ragu. Sea. Ragusea.
I'm sorry.
I'm...
i-
No..
Wh-
You-
When I was 6 my grandma made stuffed shells at our Christmas Eve party..... ate so much I threw up that night, aka, CHRISTMAS EVE. Meaning stuffed shells had me lying in bed sick on Christmas
Thanks stuffed shells
You have the best recipes! I thought I was decent at cooking with a lot of trial and error but after following your vids and adding my own flare a lot of people have been asking me for my secrets whenever there's a potluck or a family gathering. So thank you. I tripled this recipe and brought it to a birthday party for a friend of mine and it was a hit XD
4:56 “it says 15 minutes so im gonna do 12 minutes”
*The Rebel*
I like to reserve some of the pasta water to "loosen" the sauce up. I think it's better than just using tap water.
Stuffed shells always makes me think of my Mom-mom Falzone. She would make it every holiday, thanksgiving, Christmas, birthdays it didn't matter. It was always my favorite thing made by her. Just watching this gave me a kick of nostalgia.
I was almost drooling through the entire video. That looks and sounds so delicious!
My mom would make these a lot when I was a kid. Haven't had them since. Now I want to relive my childhood and make some myself!
I loooove your channel, everything is so simple sounding and straight to the point
Thank you this is something I can really see my self making it easy its short, you can do it all on a single day, it easily expendable to make for more people, its perfect.
Due to my dietary restrictions I cant eat meat and dairy products together, so this recipe is perfect for me thank you.
I’m never getting his voice out my head “it always needs a stir” 😂
can’t believe it took me this long to figure out the posting schedule
what is it ?
@@fmsussy7862 Adam posts his more informative "sciency" videos on Mondays and his recipes on Thursdays
@@syariqueizzan6292 and saturdays?
I love how the commentary is succinct and to the point.
This was just like sitting down at my parents' table for dinner. So much nostalgia. Thank you, Adam!
Adam I've been waiting all my life for you to post this video. I love baked pasta dishes, and stuffed shells is my favorite. Glad to see your recipe is pretty similar to mine, as I've always been curious to see what your interpretation of the dish was. I always have to put Italian sausage in my cheese filling though, my husband is from the Midwest and can't grasp the concept of a meal without some form of meat.
"Lets go full on Jersey Shore and make some garlic bread."
Adam has never seen or been to the Jersey shore XD
Thanks for te recipy, I tried it with succes yesterday. I made my own "shells" since we don't have such big shells here in the supermarket. Thanks so much!
Perfect. Straight to the point. Getting coooking in the first 20 seconds of the video love it. Subbed
White Wine Report
White Wine was mentioned in this Video!!!
That’s all for White Wine Report
Up next is Vinegar Leg is on the right segment
It used to be funny but now it’s getting stale
@@doop2794 Alright mate
@@doop2794 Na man... It just gets better with time.
this joke has been stale for a year now please stop
@@gumpygumpy you're just grumpy.
I though it said “shells stuffed with garlic bread”. Not gonna lie I’m down
Yeah that actually sounds great
Should I try to make it? :0
@@yunseaweed I know I'm late, but do it.
I approve of all your production/storytelling/cooking ideas. It would take too long to say thanks for doing “this”. I’ll just say, wow your channel rocks.
An authentic Italian recipe coming from Georgia is priceless.
I love barely-reheated (or even cold, let’s be honest) slices of lasagna, shells, custard-style baked mac and cheese, plain pasta, etc., that have become a loaf overnight in the fridge. You get the fabulous fresh hot version, and then you get a magic chewy concentrated version. Mmmmmmmmmm.
you get it!! i get such looks when i say i really don't mind eating food cold or hot, especially pasta. it's like two different versions of the food, and both are good
@@littlekittyskulls Cold pasta solidarity!
I care more about this channel than certain dead relatives.
oof
bruh
Bruh
I mean those relatives are dead anyway. No use caring about them anymore
Bro 😎
Man, that looks unbelievably good. And I seem to get into these more full-fat dishes this time of year as the weather cools down: homemade broccoli cheddar soup, homemade mac and cheese--will have to try the shells someday.
Adam's narration is amazingly quick and pithy. And still easy to grasp--he throws in several alternatives or substitutes or preferences every episode.
If he narrated every armed conflict, international incident, and treaty, we'd have world peace.
Just made this for my parents, absolutely delicious as always Adam.
I found 0:59 a lot funnier than I think I should have. I’m in tears
My mom used to make stuffed shells once a year... I soooo looked forward to it!! ❤
I wish I had someone who cooks like Adam in my family! Everything he makes looks wonderful! In my family, I'm lucky to get a home cooked meal maybe a couple of times a year!
you're the first person i have ever seen to use that part of the grater
For poor mans ricotta: blend egg and cottage cheese together ❤
i very much appreciate how efficient your videos are. thank you
I use tiny shell pasta in my weekly lunch prep: after sautéing some diced onions and frozen spinach in a pan for a while with garlic and herbs, I dump in the tiny shell pasta and just beat it together with the vegetables for a minute to get most of the shells "filled" enough.
Once that mixture is done cooking, I pack it in five single portion jars (shoutouts to Bonne Maman preserves) and bring one to work every weekday. Come lunchtime, I dump it in a bowl with some pasta sauce (I use store-bought sauce) and mozzarella (I grate low moisture mozz') before heating it up in the microwave.
5:36 “Oh Paulie, you won’t see him no more!”
I, a southern Italian, hereby approve this recepy as (apart from the red wine) perfect, and Italy worthy.
Approval of an Italian recipe by a real Italian is the white whale of food videos
Agree about the wine. But what about the dried herbs? 😕
@@cwmyr Dried herbs in gravy is just how we do it over here.
@@cwmyr I'd prefer going with just *fresh* basil, but you do what you wanna do, dried herbs are stronger and don't show up in the sauce. I would have avoided oregano but that's just my taste, I don't really like it.
Why not the red wine?
I'm super glad that you made this video. This is my favorite dish from my childhood and no one ever seems to know what it is when I talk about it.
just made this for a party and it was fantastic! looks pretty and fancy but a pretty simple concept and very tasty!
That garlic bread looked great, and easy enough for even me to make. Think I wanna make some of that, but melt some mozzarella on it, and I'll call that dinner.
Mmmm. Looks delicious 😋
I made it tonight and it was great. I was a little fast and loose with the measurements but it was fine. I loved it. So did the fam. I highly recommend it. It was pretty easy.
I gave this a go with a little sausage added in to the red sauce, and it was fantastic.
“Enough for 4 to 5 people” *chuckles in danger*
Stomach hurting already 😂
Paulie? Oh, you ain't gonna see him no more.
I love Stuffed Shells. My family isn’t even Italian & we made it all the time, when I was younger.
One of my favorite meals is my grandma's stuffed shells. Anytime she asks if I have any special requests when I go visit this is always it.
It needs a stir... It ALWAYS needs a stir... It keeps the dark lord at bay...
5:37 hah, you won't see him no more
I finally made this. It is so easy. I added some italian sausage to my filling.
i recently had stuffed shells at an italian place, because your video made me want to try them.
i just want to say, to anyone considering making them for yourself, do not use super large shells!
the ones i had were 2 or 3 times larger than the ones adam shows, literally so little pasta compared to cheese and sauce that i neither tasted nor felt the shells themselves in my mouth, only the sauce and the cheese that dried out my mouth to the point where i needed a glug of water after every bite.
also, they came with a sheet of parmesan on top. not shredded, but but a blanket that covered everything and was only barely melted, it was so tuff to cut through i ended up just giving up and pushing the whole thing to the side and not eating it
Having learned cooking in Germany and Italy from my grandmothers, I can attest that you cook more Italian than Italian-American.
I love your recipes.