World's Best Stromboli Cooking Italian with Joe
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- Опубликовано: 21 авг 2024
- Are you ready!?!? Today we made Stromboli!!! Stuffed with Parmesan, mozzarella, and provolone cheese. I added prosciutto, salami, capicola, and more!!! Now, this is good!!! Check out the recipe at www.cookingita...
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Stop! I want some. Looks like a stromboli is on this weekends menu. Thanks Joe.
First time viewer here. I'd like to thank the host for his/her editing style. Everything was straightforward and easy to understand. There's nothing worse than a lengthy RUclips instructional video. Subscribed.
"Ok, I'll stop with the accent" (continues with the accent 30 seconds later) lol. Awesome instructions and ideas, nothing better than stromboli during football games. Thanks for sharing your recipe and ideas. Cheers! (EDIT: the link to the recipe in the description needs updated)
Growing up tristate area nyc strombolies were common fare. Every pizzaria had them on counters displayed for the customers. Often sausage with fried peppers & onions were very common varieties without sauce of course. Ahh the good ole days. Joe gumbata chief🇮🇹🇺🇸🎄👍
Great recipe. I'm going to do one. Enjoyed the New York Little Italy comments. Grazie mille
Love your recipes! and love, love, LOVE Ol' Blue Eyes playing in the background - you converted me! Whenever I work in kitchen now, I play him, and he makes everything fun!!
I used to live in the Philly area... OH MY Goodness.... the best Stromboli.... yours looks great.
Will have to taste it--- from your recipe. thanks Joe.
I made a few different ones: 1 with mortadella, another with capocollo, 1 salami, 1 pepperoni and one veggie with Italian long hots, roasted garlic and sliced potatoes. All were with quattro formaggi except the veggie stromboli. Meravigliosi!
Looks so delicious and thanks for the bit of history of Stromboli. Also, your kitchen is beautiful!
I made this but used pepperoni instead on the salami/prosciutto. It was amazing. Can’t wait to try it this way next time
Hi Joe, first time I've heard of stromboli. going to make it tomorrow! Thanks for the idea! looks so simple!
..... The Godfather and Goodfellas mixed together???!!!! Holy sh*the!!!! How ^AWESOME* is that!!!????!! Joe, you totally made my day. What an education on this amazing Italian dish! Thank you so very much! Lori from MA., USA
This looks so awesome I am thinking this for a nice appy on Christmas ...Enjoy!
Love your olive oil...thank you!
Making this today for dinner tonight! Already made the dough! Using pepperoni for the meat, then provolone, mozzarella & Parmesan cheeses. I’m going to add a little oregano to the insides. The salt & pepper on the outside is going to be the most anticipated part of the experience!
Yes. Sea salt is briny! Coz you know sea salt is salty and briny.
Joe says "We're not messin' around here" - and he's certainly not! The first time I made this I was skeptical because of the cost of the ingredients (Parmesan, Provalone, prosciutto, capicola, etc. are expensive!). I asked myself if the cost of the ingredients would justify the end result, and it did godammit, it turned out freaking amazing! After that, being the cheap bastard I am, I returned to my usual dried Mozarella with a combination of Pepperoni and Salami but it wasn't the same and always let me down. I'm now hooked. Don't mess around!!! You can change up a little bit here or there, and certainly don't buy the expensive prosciutto as that's a waste in a cooked item, but follow Joe's recipe overall and you'll have people asking you to make it again and again.
I woke up today thinking of this. Thank u.
You're adorable Joe!
Looks great !!!
I found you on RUclips last week, and I have to say I've watched over 10 of your cooking sessions! I love how thorough you are and everything looks amazing!!! And yes, I subscribed 😂
Thank you so much!
A little roast red peppers inside YUM!
I'm sold, the way you just described all of the flavors and the smell, I mean my mouth was just dropped opened. I have just subscribed, Woo hoo!
I made this tonight and it was delicious!
Thank you. I shall try this.
Best ever! Nailed it first time out on a birthday. Made two, no left overs here!
Awesome!!
I’ve tried soooo many of your recipes & they all turned out perfect! Your description of this Stromboli is making my mouth water🤤...guess what’s for dinner tonight?😉🍷
You are so welcome!
Looks great but you forgot the sauce for dipping ! 😲
Wow seems tasty!
Very. I made a chicken, onion, bacon and Ricotta cheese one yesterday.
Oh yummy
Also have you posted or could you post a Clams Oreganata or Stuffed Clams videos looking for a real Italian stuffed clams for Christmas Eve. 💓
Gotta ❤️ Italians!!
looks yummy! Just a suggestion, but it would be great if, in the description you placed a link to the specific recipe from the video. I find that I go to your site, but still can't find some recipes. That makes me sad because they all look so good!
Dude, I love your kitchen! Hahahahaha
Been making variations of these for like 15-20 years! When making it for one, I take a dough, I get from the store and cut it in half and then sometimes in thirds.
Just make the whole thing & you can freeze for fast future meals. I use to make Stromboli for my daughter to take to lunch at school. After i would cut it in 4's wrap it in wax paper then in foil then place in a freezer bag. Label it. Then the night before i would tell my daughter to go choose her lunch for the next day (there were pizza, calzones, pasta bakes, soups, etc). All she had to do is pull her choice out & set it on the counter for a couple of hours to defrost (along with her choice of sides/snacks, etc) Then before bed i would put it into her lunch bag (into the fridge). All she had to do is grab & go the next day. So easy
your a huge inspiration.. grazi
Yummy😋
Make up a couple of these and invite people to watch The Irishman on Netflix. It's 3 and a half hours long so you'll need to feed them twice lol Thanks Joe great recipe and technique. :o)
you are the best
🇮🇹 💘 Luv from CT
Hi Joe so nice to see you.Your cooking is so very good.What do you think of Himalayan salt.? Wishing you Felicia Navidad.Avery Merry Christmas. Thank you so very much.
Looks awesome!!! Where's the marinara to dip it in?
I'm a new subscriber and like your channel! I will try my hand at Italian cooking and if I do ok, I may try your authentic Italian Oil;)
yes, Mike they do... I have not lived there for over 30 years... but the best stromboli's and cheese steaks- go for it or just take Joe's recipe and fly with it.!
Italian foods are the best.
Love your show!♥️
I love you, Joe, but please "less talking, more cooking!" You didn't start cooking until 4:08! Cook as you talk. But once again, LOVE YOU!
The Stromboli was invented in Philadelphia
Once you taste fresh pepper you can never go back to the preground stuff. Fresh pepper isn't as spicy as the processed pepper either. The processed stuff is just very spicy without any real flavor. Fresh pepper has more flavor than spice.
Just subscribed! Great video. But you forgot to dip it in red gravy! And where’s the oregano?! Also, I prefer my Stromboli wide and flat instead of tall and thick.
What happened to the site for the recipe. What’s the oven temp ?
How bout a nice of of Italiano marinara for dipping? ..You said bake for 25 mins but at what temp? 400 degrees?
Those are "one cup" of each cheese? ROFL. I love Italian measurements. Eh, it's a beautiful thing!
Looks great!! A lot of cheese though.
I have a question - if I put foil over the top of the stromboli, will the top be lighter?
yes in color
Yo Joe those measuring cups have way more than a cup of cheese.
Where's the marinara sauce to dip it into?
8:58 is it still cold cuts if you warmed them up in the oven?
youre making my neck sore joe
Nice 👍🏾
Thanks for watching
Cooking Italian with Joe no problem
A huge thing that people need to realize is that what Americans call authentic Italian food is simply authentic Italian-American food. Just like how what Americans view as Mexican food is TexMex. He seems like a pro on Italian-American cooking but not on authentic Italian food. Great guy and I can tell he’s having fun though.
Whats the best temperature to cook It at?
Why not use sea salt from sicily the best.
What temperature do you set your oven?
What temperature do you put the stove at?
I gotta stop watching Joe's videos. I am listening to way too much Sinatra, Martin and Bennett and gaining too much weight. But oh, what a joy getting there!
mama mia
I was 8 when i had the best stromboli of my life. My family was moving across the country and we stopped at an italian joint (dont remember the name or state we were in). They burned the first stromboli so everyone finished eating by the time the second came out. It was flat like they had placed a stone on top during cooking. I only got to eat one piece and my dad said we had to hit the road. The restaraunt wouldn't let us take it to go to protect the recipe. So...i learn and I learn to perfect the worlds greates stromboli (im 35 now) and i will cook for them the best ever but i will only put one piece on their plate and toss the rest. My recipe is getting close.....
waiting for updates on this
its a great video with the sound off
How do I order some olive oil from you.thankyou
www.cookingitalianwithjoe.com
Whats that watch you're wearing today???
Gucci Diver
Nice! I collect Divers. You should do a few watch vids.
@@Duane77able
For watches ever see Producer Michael?
He's got an amazing collection & sometimes even gives them as prizes.
Its an interesting channel. Cheers~
Hey Joe I kind "divorced" you..
I"m back
Too rich for me sir!
I caution all of you to use VERY little salt. I thought I was going easy on the salt until I actually tasted the stromboli. It was terrible. It was barely edible. There's already plenty of salt in the meat and the cheese. If I make stromboli again, I'll skip the salt altogether.
that might be a Philly recipe...but that accent can't be very far from Chicago...Smile
Stop? STOP??? ‘Ey ! Don’t ever stop with the accent!!
Joe just stop it.
You, always say, what Sinatra song you got playing, but you "Don't. We don't hear it don't BS.
LOL seriously. I am not BS. I keep the volume low as too many viewers get upset with he background music. If you listen at some quiet points you can here it. I use SONOS system and play throughout the house. no BS. Grazie Joe
@@Cookingitalianwithjoe Hey, thanks for ansering Joe,ok but I would love to hear it in background someday and also Dino, take care.
Copyright means you can’t play music loud in RUclips videos.
That is the biggest wreck of a stromboli I have ever seen. You cannot cook.
Hilarious to see you cut the stromboli on the serving plate, while the cutting board is right underneath!
I guess when you use that dumb goombah accent, you aren't too far off!