@Sullivan Ramsel ROTFLMAO! 😂 Hate to brake it to you but that's not quite what they did. During the Middle Ages (& right up to the early 20th century in fact) if you had to be quarantined in Venice. Once you were discovered to be infected they would drag you to a boat & dump you on a tiny island on the outskirts of the harbour. You had to stay there for 40 days & if at the end of the 40 days you were still alive. & showed no signs of being infected 'technically' you were supposed to be allowed back into the city. Although in reality they just left you there till whatever disease/plauge had landed you there had disappeared from the city. If you lived you returned to your life as before if not then you'd end up in the island's plauge pit. Still beats being stuck on a Carnival Cruise for 40 days. 💀😷💀
I made this today, changing nothing but using pre-made pastry. Wow. Family is thrilled and, because the meat came in packages too big, I'm going to preportion for the next time and freeze it. Really, really outstanding. And, if anyone needs to know, you can squeeze the ricotta with paper towels if you forget the night before as I did. It completely worked. :) Thanks, Chef!
What I love about chef John is that is your production has no class that some of the other chef's struggle with. Its right down to earth, which is really easy to follow and nice to watch. Also while other chef's are stuck with pasta, Chef John sticks his fingers in almost every type of cuisine, except Asian for some reason..so hoping to see more of that.
Pretty much as my Grandma and Mom and Aunt made it. I just made it a week ago. We had it for Palm Sunday. Just gave my nephew the recipe as he wanted to make it. Gorgeous. I love your recipes and style of cooking and narration. Thanks for the share!
John Ramos - not parboiling/frying risks soggyness whereas doing it will nullify that chance. Err on the side of caution and always parboil/fry first ;)
Just made this tonight. I was much more eggy (like a quiche) than what Chef John's looked like. I accidentally shredded the mozzarella before I realized he cubed it. That might have helped. But I actually used more cheese overall. If I make it again. I'll definitely use larger chunks of cheese, and less eggs and ricotta. Still, very good and flavorful.
@@kbowler9266 Perhaps. But don't bother to learn dutch, despite the name the sauce was invented in France. To cite the French wikipedia: The sauce was invented during the reign of Louis XIV to end fatty sauces. I shudder to think about the fatty sauces a sauce made of mostly butter was supposed to "end"...
@@deathsheadknight2137 Oh no! Sounds like you've had a lot of trouble. I made my first hollandaise sauce yesterday and I failed miserably the first time, following Chef John's recipe. I tried another recipe using a double boiler, and it came out beautifully, no problem. I don't even like hollandaise that much, so the only way I'm ever gonna eat it is homemade ; )
That incomparable, life-affirming feeling of standing at the top of a tall sunny mountain and looking down at the tiny world below and feeling the calm whooshes blowing gently through your hair
My Grandmother and Aunt have been makng this for ages. We always called it hundred pound pie and bake it in a pie dish. I usually add cloves of roasted garlic to mine.
Great to see something my Grandmother used to make and now I do every Easter. Your recipe is almost exactly the same as hers except she also added some provolone. She was the Jesus of her cheeses after all. Thanks!
Thank You!!! My Aunt Lee (actually she was my grandmother, my grandfather's 3rd wife) used to make this every Easter, and we loved it and looked forward to Easter morning at their house specifically for this! She was, however, sadly tight-lipped with the recipe. Now I can make it for myself! Oh, just an FYI, one of the cheese chunks she used was Swiss.
As a medical professional This video made me smile today ... something that is really needed ... always wanted to try this .. next day off I’m gonna go for it ... Keep up the great work and stay safe 😁😷
I've learned over the decades my occasionally debilitating back pain has an emotional component. Since I was separated from the source it has only reappeared in earnest once, which coincided with a surprise phone call from my brother. Three years, nothing, three days of agony, pain free ever since, although I'm getting the slightest twinge at that exact spot as I type. Chef John is the king of cooking ain't he though.
This looks so amazingly good that I will make it, not for Easter, but just for a lovely Saturday alone with my love and our 1 year-old German Shepherd. Thanks for this recipe and the enjoyable video.
Chef John, I'm a mid-20's guy who's not very good at cooking. But your videos are always so approachable and fun to watch. Thanks for putting these out, and thanks for the rap references. Hilarious! Please dont stop!!
This is simply beautiful. I think I would rather dive into your pizza rustica than a baked ham and sweet potatoes. Well, maybe not. Anyway, this is terrific. I love savory foods in pies, like your tourtière. Have a Happy Easter and thanks for posting this.
"It's a proven scientific fact that pastries can sense fear and anxiety." HAHAHA!!! Without fail, Chef John's commentary makes me LOL at least once per video!😊
Been enjoying this recipe for a while now. My mom felt it was pretty complicated so I showed her this video and she enjoyed it quite a bit, especially your jokes. So thanks for a great recipe and the entertainment.
"Which is how between 90 and 95 percent of Italian grandmothers would do it" So true! My nonna always used the fingertip method when mixing food 😂❤ Pizza rustica is my all-time favorite Easter recipe. Great Video, Chef John! I'll be making this next weekend 🐰🐇🐣🐤🐥
The trick my mom taught me for crusts is to freeze the butter, then grate it into the flour and just use a fork to mix it up instead of your hands and it turns out perfectly
I made a Pie of similar construction to this. The instructions said something like "line a spring form pan". So I did lined the bottom, then the sides. Fortunately my filling was not liquidy so it didn't leak very much but I have since searned what I should have done and what you showed, thank you. The ingredient list tells me this will be delicious.
I just made this, it looks just like it :) I'm rather proud, I've never made dough before so thank you Chef John for the great instruction on your videos!
Watching this made me happy, this will be the first time in my life that I haven’t been able to have this for Easter, I don’t have the meats that go in this. I’ve been eating this since I was a small child, there’s no Easter without this treat! Thanks for this video!
John, that's pretty amazing! Definitely gong to try that! About 25 years ago, my wife and I both worked in Washington DC, a few blocks away. We ate lunch together every day. We had a favorite Italian restaurant that server Torta Rustica. It was made with pizza dough, red sauce, cheese, meatballs, and sausage. Kind of looked similar to what you made, other than different ingredients. Best thing ever! Unfortunately they went out of business. It was a fun couple years, and one of the few times I actually took a lunch break. Thanks for the video!
If you're familiar with the half-dozen or so forms of pizza that were birthed in Chicago, one of them is the "stuffed pizza" which supposedly originated at Giordano's. According to their story about how they developed the idea, it was based specifically on this particular dish, which the founders' mother used to make every Easter.
I vowed this the day after Easter..lol...Too bad,It will now become the Sunday dinner I always dreamed of since seeing “Big Night”. Thank you Jon, It looks wonderful!!
Confession: I watched it twice. Result: very calm and inspired. Frustration: need to buy every single ingredient, including spring form pan--but egg, flour and water.
Thank you so much for this! My grandma used to make this and I looked forward to it every Easter. She's been gone now for quite a while so I haven't had it in a long time. Can't wait to make this!
My mother's pizza chiena (how we call this beast in Napoli) is in the oven right now and I can't wait for tomorrow to eat it! I'm so happy to see this recipe on my favorite cooking channel! Cheers from Italy!
Awesome. You should try this with a proper soppressata, prosciutto, and hot capicola. and a good dry sweet sausage. Leave out the smoked ham and pepperoni. I'd also recommend leaving out the splash of salt in the mix if your using a high quality Pecorino Romano as it's pretty salty by itself.
This was so much fun to watch! I can't remember chuckling so much through a recipe video. It was so inspiring and the honest humor so redemptive that I think I just found another new Easter Tradition! Thank you so much! Blessings! :)
I hope I speak for many people when I say THANK YOU for doing the captions, John. I have a deaf person in my family and I always think of her. 😔 I think this is going to be the spiritual successor to my grandmother's Easter casserole. 😊 I would put some veggies in when I make it, a meat and cheese centric dish always makes me feel weighed down. 💺 No judgment, though. Happy late Easter, brother. 🎉🎉
Based on many years of pie making (mostly apple) I would advise pre-baking that bottom crust for a few minutes so it won't be too soft when the pie is done. I've never made a meat/cheese pie, but looking forward to making this! Thanks again Chef John.
99.9999999% chance that Chef John (who was a culinary instructor, amongst other things) knows what a blind bake is, but perhaps your suggestion will educate some people who aren't familiar with the concept for other future projects.
Ahhhhh I love seeing the different ways people make it! Our family does it with a bread or pizza dough crust; mozzarella + provolone cheese; and just pepperoni + salami. I may have to try that crust out this year though...
And of course the last stop we made before we went into house arrest was the Italian deli to spend $ 100 for the ingredients. My Nonna used to bake this in a “special” bowl & flip it upside down on a platter to serve. Always smelled sooo good. Hint - add just a touch of nutmeg to the cheese filling. Thank you for sharing.
"At least according to me." You're my yoda, wikipedia, and every university professor all rolled into one when it comes to cooking, dude. I trust you. It would take a fairly high standard of evidence to make me doubt.
"Six is too few; eight is too many, and nine is RIGHT OUT." -- That's the way to phrase it if you're working with the Holy Eggs of Antioch, which seems appropriate for Easter. Now I have a sudden urge to see what Chef John would do with a corn pie. Not that I'm not perfectly happy with mine, but, you know, CHEF JOHN.
Made this last night for dinner, don't know what went wrong, but the salt level was sky-high! I didn't add any, but between the sausage, pepperoni, salami, Pecorino Ramano, you didn't need to and I'm glad I didn't add the ham. Other than that, this will be something to play with on the fillings and have fun with!
Even though I know there are no rules when it comes to enjoying great food, I've never once seen or heard of this being eaten warm. My family, and every Eye-talian family I know, eats this cold or room temp. And believe you me-I've eaten alot of pizzagaina. Great recipe Chef John!
@@brettmiddleton7949 I've always believed that Jesus had to have a great sense of humor... don't believe the dour Jesus of the churches. He was dealing with human beings.. wacky, crazy human beings.. .I bet he had to laugh more than once and don't forget that joke about the 'sons of thunder' --- James and John!!
I wish you posted this a week ago , can’t find these ingredients too easily these days with the shelves emptying out like Armageddon . Thanks, I’ll save it for Christmas. 👍
Have you tried ordering the items online? Just a suggestion. Maybe you can get them that way. I was able to get some food stuff I couldn't find in the shops by going online. Of course I'm in Australia so things might be a little different wherever you're at. Besta Luck in your hunt Duck. 💟 Hoppy Easter. 🐇
That was my first thought too. Me and a friend tried making a timpano after watching "Big Night"--it was good but that big thin crust was a hassle and necessitated going light on the sauce. So I've made it as a timpano-inspired casserole a few times since, just using the filling, which is quite similar to the pizza rustica filling, only more pasta and fewer eggs. It is yummers.
Made this twice already, perfection. My advice to all novice, do not cheat the dough man...go a tad wetter, and keep in refrigerator for at least an hour before rolling. Thank you sir, best channel I have scribed too. 👍🏻👍🏻
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
It's only Quarantine if it's in the Quarante region of France. Otherwise, it's just Sparkling Isolation.
brilliant
Dude... I'm totally stealing this and posting it on Twitter. 😂🤣😂
@@toferj7441 I mean they stole it to post here so all's fair in love and commenting.
@Sullivan Ramsel ROTFLMAO! 😂 Hate to brake it to you but that's not quite what they did. During the Middle Ages (& right up to the early 20th century in fact) if you had to be quarantined in Venice.
Once you were discovered to be infected they would drag you to a boat & dump you on a tiny island on the outskirts of the harbour.
You had to stay there for 40 days & if at the end of the 40 days you were still alive. & showed no signs of being infected 'technically' you were supposed to be allowed back into the city.
Although in reality they just left you there till whatever disease/plauge had landed you there had disappeared from the city.
If you lived you returned to your life as before if not then you'd end up in the island's plauge pit. Still beats being stuck on a Carnival Cruise for 40 days. 💀😷💀
Omfg brilliant 😂😂😂
Listening to Chef John on a busy day is like listening to Bob Ross, I feel so calm now
@Ken MacDonald And a little touch of cayenne.
@Ken MacDonald ....& maybe some "spatulate" or "forkulate"...LOL... : )
Absolutely! I get it now.
Absolutely 👍🏼😂
John is more entertaining
“Crimpin Ain’t Easy” should be the next T-Shirt or Coffee Mug.
Didn't Ringo Starr sing that? Something like "Got to not get fussed if you want to crimp your crust, 'cause you know it don't come easy."
"Crimpin' ain't easy, but it sure looks like fun"
Ah, I thought he was referencing the Menzingers.
I would buy that
Chef John feels like the Mr Rogers of the kitchen. Really feel-good vibes in every video. Thanks for sharing~
I made this today, changing nothing but using pre-made pastry. Wow. Family is thrilled and, because the meat came in packages too big, I'm going to preportion for the next time and freeze it. Really, really outstanding. And, if anyone needs to know, you can squeeze the ricotta with paper towels if you forget the night before as I did. It completely worked. :) Thanks, Chef!
What I love about chef John is that is your production has no class that some of the other chef's struggle with. Its right down to earth, which is really easy to follow and nice to watch. Also while other chef's are stuck with pasta, Chef John sticks his fingers in almost every type of cuisine, except Asian for some reason..so hoping to see more of that.
Pretty much as my Grandma and Mom and Aunt made it. I just made it a week ago. We had it for Palm Sunday. Just gave my nephew the recipe as he wanted to make it. Gorgeous. I love your recipes and style of cooking and narration. Thanks for the share!
If I were to add veggies would I have to par cook them to prevent sogginess?
John Ramos - not parboiling/frying risks soggyness whereas doing it will nullify that chance. Err on the side of caution and always parboil/fry first ;)
Just made this tonight. I was much more eggy (like a quiche) than what Chef John's looked like. I accidentally shredded the mozzarella before I realized he cubed it. That might have helped. But I actually used more cheese overall. If I make it again. I'll definitely use larger chunks of cheese, and less eggs and ricotta. Still, very good and flavorful.
You know what else can sense fear? A hollandaise sauce.
Every darn time 😂
I would rather eat a thousand packet Hollandaise sauces than ever waste my time making one from scratch again.
I think you have to speak it's native tongue.
@@kbowler9266 Perhaps. But don't bother to learn dutch, despite the name the sauce was invented in France. To cite the French wikipedia: The sauce was invented during the reign of Louis XIV to end fatty sauces. I shudder to think about the fatty sauces a sauce made of mostly butter was supposed to "end"...
@@deathsheadknight2137 Oh no! Sounds like you've had a lot of trouble. I made my first hollandaise sauce yesterday and I failed miserably the first time, following Chef John's recipe. I tried another recipe using a double boiler, and it came out beautifully, no problem. I don't even like hollandaise that much, so the only way I'm ever gonna eat it is homemade ; )
Chef John: pastries can sense fear and anxiety
Me: I guess I'll just mix it with rice and call it a day
Good idea. It's either that or drinking a dangerous amount of alcohol to try to get rid of the fear and anxiety.
yep. pastry terrifies me. maybe tortillas . . .
@@taniaelliott6625 I terrify pastry. That poor stuff just don't stand a chance.
@@vlc-cosplayer Lmao best comment made my day! 😂😂😂😂
Chef John has been a bright spot during this pandemic. Thanks for helping us all through this difficult time. We appreciate you...
Captions as follows: "Hello this is Chef John from whooshes calm"
Perfect.
That incomparable, life-affirming feeling of standing at the top of a tall sunny mountain and looking down at the tiny world below and feeling the calm whooshes blowing gently through your hair
And this caption gem at 9:45 "..any combination of meeting Jesus you want"
My Grandmother and Aunt have been makng this for ages. We always called it hundred pound pie and bake it in a pie dish. I usually add cloves of roasted garlic to mine.
Great to see something my Grandmother used to make and now I do every Easter. Your recipe is almost exactly the same as hers except she also added some provolone. She was the Jesus of her cheeses after all. Thanks!
OMG, YES!!! Years ago in Boston I used to get this from a small pastry shop on Boylston Street. Heavenly!
Thank You!!! My Aunt Lee (actually she was my grandmother, my grandfather's 3rd wife) used to make this every Easter, and we loved it and looked forward to Easter morning at their house specifically for this! She was, however, sadly tight-lipped with the recipe. Now I can make it for myself! Oh, just an FYI, one of the cheese chunks she used was Swiss.
I love your quirky commentary, it makes this so much fun and makes me more relaxed about trying all these new things.
"Pastry can sense fear and anxiety"... love it!
Thank you Chef John, I am definitively using both the recipe and the quote at the next family lunch.
I greatly appreciate your very “hands on” and very doable approach to so many varied and interesting dishes
Never heard of this dish before, but I really want to make it.
As a medical professional This video made me smile today ... something that is really needed ... always wanted to try this .. next day off I’m gonna go for it ... Keep up the great work and stay safe 😁😷
I'm in terrible back pain right now. Watching Food Wishes is soothing. Thank you Chef Jon! 💕🤘
I've learned over the decades my occasionally debilitating back pain has an emotional component. Since I was separated from the source it has only reappeared in earnest once, which coincided with a surprise phone call from my brother. Three years, nothing, three days of agony, pain free ever since, although I'm getting the slightest twinge at that exact spot as I type. Chef John is the king of cooking ain't he though.
"But either woodwork" Because Jesus was a carpenter, get it?
_groan_
@@lynnwilhoite6194 heehee.
This looks so amazingly good that I will make it, not for Easter, but just for a lovely Saturday alone with my love and our 1 year-old German Shepherd. Thanks for this recipe and the enjoyable video.
Blood on the crust. One of my favorite Dylan albums.
Chef John, I'm a mid-20's guy who's not very good at cooking. But your videos are always so approachable and fun to watch. Thanks for putting these out, and thanks for the rap references. Hilarious! Please dont stop!!
“Pastries can sense fear and anxiety!” Finally! An explanation why I can’t seem to make pastry and dough!
lol same Now iv made it work -but never pretty
This is simply beautiful. I think I would rather dive into your pizza rustica than a baked ham and sweet potatoes. Well, maybe not. Anyway, this is terrific. I love savory foods in pies, like your tourtière. Have a Happy Easter and thanks for posting this.
"It's a proven scientific fact that pastries can sense fear and anxiety." HAHAHA!!! Without fail, Chef John's commentary makes me LOL at least once per video!😊
Been enjoying this recipe for a while now. My mom felt it was pretty complicated so I showed her this video and she enjoyed it quite a bit, especially your jokes. So thanks for a great recipe and the entertainment.
I'm here to give the play button the ol' tappa tappa. Stay safe!
"Which is how between 90 and 95 percent of Italian grandmothers would do it" So true! My nonna always used the fingertip method when mixing food 😂❤ Pizza rustica is my all-time favorite Easter recipe. Great Video, Chef John! I'll be making this next weekend 🐰🐇🐣🐤🐥
That light spring veggie flatbread I’ve been waiting for!
This is easily one of the most beautiful things you've produced on this channel... so much so that it borders on a religious experience for me!
The trick my mom taught me for crusts is to freeze the butter, then grate it into the flour and just use a fork to mix it up instead of your hands and it turns out perfectly
I've made this thanks to you! You've given me the confidence to make these recipes.
I feel like you've been waiting for an opportunity to make that Jesus pun for the last 13 years
😆😆😆
meat beatin wasn't bad either.
I'd say this one is one of Chef John's oscar winning performances
❤, OneSeriousPizzaFreak
Sad. You have no Easter, settling to pastry and jokes. Unsubscribed.
@@vrfvfdcdvgtre2369 Hey covfefe: I prefer pastry & jokes.
@@vrfvfdcdvgtre2369 .... eh??? Did you maybe take Holy Communion one too many times at Easter services... ???
Vrfvfd Cdvgtre Bye! 😀
Thank you for ALWAYS providing me with oodles of smiles, and amazing recipes to try.
Yay! I made this today for Easter and it came out wonderful. It taste soooo goood. Thank you Chef John for another delicious recipe:)
I made a Pie of similar construction to this. The instructions said something like "line a spring form pan". So I did lined the bottom, then the sides. Fortunately my filling was not liquidy so it didn't leak very much but I have since searned what I should have done and what you showed, thank you. The ingredient list tells me this will be delicious.
Really gorgeous! The filling might be good for making empanadas or calzones as well.
This right here, is the ULTIMATE COMFORT FOOD!!! One of my all time favorites! Thank you for posting this amazing dish. Happy Easter!
I just made this, it looks just like it :) I'm rather proud, I've never made dough before so thank you Chef John for the great instruction on your videos!
Watching this made me happy, this will be the first time in my life that I haven’t been able to have this for Easter, I don’t have the meats that go in this. I’ve been eating this since I was a small child, there’s no Easter without this treat! Thanks for this video!
I'll be all over this once I know I can get in for a Bypass.
John, that's pretty amazing! Definitely gong to try that!
About 25 years ago, my wife and I both worked in Washington DC, a few blocks away. We ate lunch together every day. We had a favorite Italian restaurant that server Torta Rustica. It was made with pizza dough, red sauce, cheese, meatballs, and sausage. Kind of looked similar to what you made, other than different ingredients. Best thing ever! Unfortunately they went out of business.
It was a fun couple years, and one of the few times I actually took a lunch break.
Thanks for the video!
"I am the Jesus of my cheeses." hahaha. I can walk on 2 teaspoons of cold water.
Many people got a rise out of that.
If you are the Jesus of your cheese, this recipe could feed 5,000. ;-)
@@vicp7124 only after 3 days tho
completely underrated comment! cheers!
Um, it's cold, FRESH water though! :)
If you're familiar with the half-dozen or so forms of pizza that were birthed in Chicago, one of them is the "stuffed pizza" which supposedly originated at Giordano's. According to their story about how they developed the idea, it was based specifically on this particular dish, which the founders' mother used to make every Easter.
I love making my grandmother's pizza rustica recipe, it's very similar, but with a lot more gabagool.
I was just wondering what I would make for Easter Sunday, now I know. Thanks Chef John.
Perfect dish for the weekend. thanks for the recipe
I vowed this the day after Easter..lol...Too bad,It will now become the Sunday dinner I always dreamed of since seeing “Big Night”. Thank you Jon, It looks wonderful!!
Confession: I watched it twice.
Result: very calm and inspired.
Frustration: need to buy every single ingredient, including spring form pan--but egg, flour and water.
Thank you so much for this! My grandma used to make this and I looked forward to it every Easter. She's been gone now for quite a while so I haven't had it in a long time. Can't wait to make this!
For some reason, the way the ricotta jiggled when it landed in the bowl, was really satisfying. I may need counseling...
My mother's pizza chiena (how we call this beast in Napoli) is in the oven right now and I can't wait for tomorrow to eat it! I'm so happy to see this recipe on my favorite cooking channel!
Cheers from Italy!
I was gonna make a pastry pizza pun just for fun, but once done it's prettier than a bun! And talk about a *pizza-cake* to make!
This sort of reminds me of the Pizza Hut Priazzo that they sold in the 1980s
Always such a joy listening to you Chef. 😁👍Will be making this soon.
The "savory cheesecake" description hits me immediately
Awesome. You should try this with a proper soppressata, prosciutto, and hot capicola. and a good dry sweet sausage. Leave out the smoked ham and pepperoni. I'd also recommend leaving out the splash of salt in the mix if your using a high quality Pecorino Romano as it's pretty salty by itself.
Chef John is always here to inspire with more great ideas!:D Thank you for another great vid!👍🏼
he always does indeed
haha true he inspired me to make this this weekend 🤤
@@introckintro31 Niceee, I'm going to try it once I get time!:D
@@waseyypaxey3567 yeah
Thank you Chef John for making me smile, being quarantined is making us all nuts! 😘
I feel like replacing the ham cubes with mushroom, bell pepper, onion, and two large cloves of garlic would be really good...
That does sound good! Make sure you saute that tasty veggie mix before you mix it into your filling so it doesn't get watery!
Try kimchi or sauerkraut as a topping or filling also. It sounds crazy but it's amazing. Squeeze all the water out first.
Wow I'd been pondering substitutions/ additions, and seeing these comments (which sound really good ) is giving me more ideas too! Yum!
What is this "replace" that you speak of? Don't you in addition to?
@@drwgisblaidd2650 Fair enough :')
Chorizo and bacon would be good as well...
I just saw a clever video title:
KEEP CALM AND COOK ON
Thanks, Chef, for your videos. You are exactly what we need.
"You are, after all, the Jesus of your cheeses."
Sacrilicious!
“Mmmmmmm....sacrilicious” - H Simpson
to the cheese, yes
I'm gonna have to use sacrilicious in conversation now thanks
"Blessed are the cheesemakers"
@@rob9027
From the Book of Brian.
This was so much fun to watch! I can't remember chuckling so much through a recipe video. It was so inspiring and the honest humor so redemptive that I think I just found another new Easter Tradition! Thank you so much! Blessings! :)
Holy COW! That looks amazing. I literally started salivating! 🐮🤤
I hope I speak for many people when I say THANK YOU for doing the captions, John. I have a deaf person in my family and I always think of her. 😔
I think this is going to be the spiritual successor to my grandmother's Easter casserole. 😊 I would put some veggies in when I make it, a meat and cheese centric dish always makes me feel weighed down. 💺 No judgment, though. Happy late Easter, brother. 🎉🎉
Happy Easter Chef John. “Meat on Good Friday “
that looks absolutely delicious! thanks, chef john
That looks like a perfect recipe to me! It looks awesome! My mother in-law calls it Pizzagaina, which is the same thing. Thank you!
Correct
Two tidbits I loved: "forkulate" --a great verb. And: It's a well known fact that pastry can sense fear and anxiety. Priceless.
Chef John you killed me when you said crimping ain't easy.....🤣🤣🤣
His calmly spoken jokes just thrown in there always get me... 😆You are after all the Jesus of your cheeses... 😂
I can't believe I'm just now finding this channel --- but I'm cool with that because now I have time to savor all your videos. Fantastic channel!
Chef John is hilarious. I love the recipes and the comedy is a nice bonus.
1:18 I had to search just to be sure that it's a Chef John terminology. "Forkulate". 🤣
Boss 😎
My aunt used to make a version of this for Easter. Really good and very filling. Nice recipe chef John.
Based on many years of pie making (mostly apple) I would advise pre-baking that bottom crust for a few minutes so it won't be too soft when the pie is done. I've never made a meat/cheese pie, but looking forward to making this! Thanks again Chef John.
99.9999999% chance that Chef John (who was a culinary instructor, amongst other things) knows what a blind bake is, but perhaps your suggestion will educate some people who aren't familiar with the concept for other future projects.
Ahhhhh I love seeing the different ways people make it! Our family does it with a bread or pizza dough crust; mozzarella + provolone cheese; and just pepperoni + salami. I may have to try that crust out this year though...
This week I'll be the Pontius Pilate of sticking to my diet.
Don't forget to wash your hands.
And of course the last stop we made before we went into house arrest was the Italian deli to spend $ 100 for the ingredients. My Nonna used to bake this in a “special” bowl & flip it upside down on a platter to serve. Always smelled sooo good. Hint - add just a touch of nutmeg to the cheese filling. Thank you for sharing.
"At least according to me."
You're my yoda, wikipedia, and every university professor all rolled into one when it comes to cooking, dude. I trust you. It would take a fairly high standard of evidence to make me doubt.
Just found your channel earlier today and I can’t stop watching! These recipes are fantastic. Thanks and Happy New Year everyone
"Six is too few; eight is too many, and nine is RIGHT OUT." -- That's the way to phrase it if you're working with the Holy Eggs of Antioch, which seems appropriate for Easter.
Now I have a sudden urge to see what Chef John would do with a corn pie. Not that I'm not perfectly happy with mine, but, you know, CHEF JOHN.
Thanks Chef John! Was looking for this today!! Best served cold!!
You know it's hard times when Chef John says "safely borrow from a friend" lol.
I just made this recipe and it came out GREAT! Thanks for this Easter Gift
I come here for beautiful and delicious food, the puns, and the comment section. I’m never disappointed.
I just did my first one Chef John, wildly different, my take on it. Thank you for bringing this too me. It is amazing!
"Chicago pizza isn't real pizza! There's way too much meat and cheese! It's inauthentic!"
Italians:
Fork-u-late,,,,,,,, that's my new word
Made this last night for dinner, don't know what went wrong, but the salt level was sky-high! I didn't add any, but between the sausage, pepperoni, salami, Pecorino Ramano, you didn't need to and I'm glad I didn't add the ham. Other than that, this will be something to play with on the fillings and have fun with!
Even though I know there are no rules when it comes to enjoying great food, I've never once seen or heard of this being eaten warm. My family, and every Eye-talian family I know, eats this cold or room temp. And believe you me-I've eaten alot of pizzagaina. Great recipe Chef John!
ArrowVisualDesign you have to forgive Chef; he says ree-coda instead of ri-gut-ta. Italian phrasing and serving not a forte.
Essa receita foi pra arrebentar a boca do balão. Fantástica! Obrigada por compartilhar!!
THE JESUS OF YOUR CHEESES!
He had the nerve. That do take nerve.
Well, he WAS performing the Miracle of the Crusts and Cheeses. (God is going to get me for that, I know.)
It could’ve been far worse. It could’ve been of bread recipe that takes three days to rise
LOL
@@brettmiddleton7949 nah. i wont get you for that. i have a sense of humor.
@@brettmiddleton7949 I've always believed that Jesus had to have a great sense of humor... don't believe the dour Jesus of the churches. He was dealing with human beings.. wacky, crazy human beings.. .I bet he had to laugh more than once and don't forget that joke about the 'sons of thunder' --- James and John!!
I just watch and like the videos no matter what recipe he posts. That is because cause Chef John is the best and no one really compares
Chef John is after all the Heidy Ho, of our RUclips Home Improvement show.
Looks fantastic John!
I wish you posted this a week ago , can’t find these ingredients too easily these days with the shelves emptying out like Armageddon . Thanks, I’ll save it for Christmas. 👍
Have you tried ordering the items online? Just a suggestion. Maybe you can get them that way. I was able to get some food stuff I couldn't find in the shops by going online. Of course I'm in Australia so things might be a little different wherever you're at. Besta Luck in your hunt Duck. 💟 Hoppy Easter. 🐇
same here
Celebrate with us Orthodox next week. ☦
This man taught me how to cook, Thanks chef!
Looks like a timpano's younger brother.
YES!!! TIMPANO from Big Night and uncle Babby
Funny movie.
OptimusWombat Haha...I thought this was going to be a David Seymour thread. ruclips.net/video/mAUnjS25Fuw/видео.html
That was my first thought too. Me and a friend tried making a timpano after watching "Big Night"--it was good but that big thin crust was a hassle and necessitated going light on the sauce. So I've made it as a timpano-inspired casserole a few times since, just using the filling, which is quite similar to the pizza rustica filling, only more pasta and fewer eggs. It is yummers.
@@Appaddict01 Babby does it better. And that was like his SECOND video.
Made this twice already, perfection.
My advice to all novice, do not cheat the dough man...go a tad wetter, and keep in refrigerator for at least an hour before rolling. Thank you sir, best channel I have scribed too. 👍🏻👍🏻