This sweet gentleman is perfectly fitted for this program. I'm grateful to him for sharing his experience. This's beautiful. I indeed enjoyed the show. Like. Subscribe, and Thank you. Best regards from our family to his.
Needs more Garlic and Shallots, and Roasted Elephant Garlic and Shallots. Tons more fresh Herbs like baby Dill and flat leaf parsley and Oregano, Thyme. Otherwise Perfect...
As someone who has cooked Professionally for Decades I agree. But also what I like is that I have the Knowledge to where I can adapt his recipes to suit my tastes. For example when most Chefs say add Pepper like black Pepper, I say well I am going to Utilize Fresh Ground Peppercorn Medley. Or when a Chef says this recipe calls for Garlic. And they pull out a jar of that nasty pre prepared garlic. When you can just Roast some fresh Garlic even like Elephant Garlic. When I see a Recipe it's a suggestion. And Then I Do My Thing...
@@markmower6507I’m Italian American and brought up on basic Italian cooking that Grandma made. Keep in mind, Italian cooking is simple, but delicious. See the popular recipe for SPAGHETTI AGLIO E OLIO, Simple, popular and delicious.
Me too , we had Sunday dinner a 1:00 pm every Sunday . My mother made gravy from the tomatoes her and my father canned from our garden , my father used to plant fifty tomato plants .
What happened to the full screen videos without that rather annoying background talk? I love Pasquale, but this stuff has become just about unwatchable for me. Sorry Pasquale
Goodmorning4both of u from Cyprus.we use to make fish and chips in our supermarket in s.afrika and also use same type fish stockfish came from Capetown2 all shop keepers.the customers make a queue every Friday.our cookers make battery thick sauce to dip in before frying in clean oil.it was delicious.Bravo to both of u.
Grazie Pasquale! Adoro il Cod e non ho mai pensato di mettere un po' di burro con l'olio d'oliva. Ottima idea! Oh, e mi piacerebbe sentirti parlare in italiano! Cin Cin!
Why don’t you drink that wine instead of lubricating your lips . Where I come from, you put a glass up three times I’ll guarantee you it will be empty.
The dish looks wonderful but it's a little off putting watching you drink a red wine with such a light dish like a picatta. Maybe a prosecco or a pino grigio?
I like Mac and cheese with stewed tomatoes on my fish. And of course a nice glass of wine to drink , not just to lift the glass and spew some words just to lubricate my lips .
Viewing from Lakewood, NJ. Had Cod last week done Pizzaiola style, but this week it’s on sale again in ShopRite, going to do it this way, with Angel pasta.
Maybe his helper/camera man is a son or family member...don't bother the chef while he's working on his masterpiece...he can't stop and answer questions or interact with the internet channel...he probably appreciates the input ...
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I enjoy the background talk and answers to questions. Love all chef Pasquale’s recipes! ❤
Love that his son is doing video for his dad. Dish looks amazing!
It IS!!
Awesome job as always. You and Jeremy are one heck of a team. Keep it going.
This sweet gentleman is perfectly fitted for this program.
I'm grateful to him for sharing his experience. This's beautiful.
I indeed enjoyed the show.
Like. Subscribe, and Thank you.
Best regards from our family to his.
Thank you Mr. Pasquale. A very happy & blessed Easter to you & your entire family. Thank you for your guidance & wonderful Italian recipes.
Looks amazing and delicious 😋
I will cook it just like is shown👍
I love Italian food. I'm definitely gonna try this recipe!!
Thank you for sharing your recipe and techniques.
I think Pasquale enjoys hearing the comments!
I like the guy off camera. It’s ok. There’s a reason for it. ❤️
Needs more Garlic and Shallots, and Roasted Elephant Garlic and Shallots. Tons more fresh Herbs like baby Dill and flat leaf parsley and Oregano, Thyme. Otherwise Perfect...
Thank you for this video...is it possible you teach how to make cod fish soup ❤
Love watching you Pasquale!
Too many people complaining all you have to do is hit screen to get a bigger picture.Enjoy!❤️
Watching from Toms River, NJ, great recipes
Bonjour Monsieur Sciarappa, Vous êtes fantastique. Du Québec ❤
Oui, oui 😊
Some chefs have tons of ingredients for recipes. I like Pasquale because his recipes are simple and easy to make!!
As someone who has cooked Professionally for Decades I agree. But also what I like is that I have the Knowledge to where I can adapt his recipes to suit my tastes. For example when most Chefs say add Pepper like black Pepper, I say well I am going to Utilize Fresh Ground Peppercorn Medley. Or when a Chef says this recipe calls for Garlic. And they pull out a jar of that nasty pre prepared garlic. When you can just Roast some fresh Garlic even like Elephant Garlic. When I see a Recipe it's a suggestion. And Then I Do My Thing...
@@markmower6507I’m Italian American and brought up on basic Italian cooking that Grandma made. Keep in mind, Italian cooking is simple, but delicious. See the popular recipe for SPAGHETTI AGLIO E OLIO, Simple, popular and delicious.
True, sone people put in everything, including the kitchen sink. The flavors are muddled. Keep it simple.
I would like to know what brand of EVOO our host uses. Thanks, Margie in the Clearwater area.
Sunday gravy is an Italian American term. My parents, first generation Americans, always called it gravy.
Me too , we had Sunday dinner a 1:00 pm every Sunday . My mother made gravy from the tomatoes her and my father canned from our garden , my father used to plant fifty tomato plants .
I used all your recipes Pasquale I was born in Torino I am one of the triplets.
How do I purchase the calendar?
Click on description, then click on recipe link. On top right hand side they're 4 lines. Click it . Then scroll to SHOP. calendar is there
I saw Pasquale in Fine Fare. He is the cutest! Thank You for continuing to share 🤍
Always nice videos but please shoot them on landscape format or would be horizontal thanks
Everything is wonderful ❤
Love this! Show more of this please
I have settings set for ALL notifications, but I get nothing. I miss Chef Pasquale!
Looks Good - - - camera man is going to eat
good tonight .
Hello my Italian grandpas❤
❤❤love all your dishes.
I use crushed tomato and black olive instead of chicken stock! I will try your recipe next Friday! It's also good over linguini.
Grandpa is da man, just yes or no, no small talk 😍😍😍😍🥰🥰🥰🥰😝
I love the father and son interaction. If it wasn’t for the son we would never know of the beauty of the father.
I love the father and son interaction. If it wasn’t for the son we would never know of the beauty of the father.
I love the father and son interaction. If it wasn’t for the son we would never know of the beauty of the father.
What happened to the full screen videos without that rather annoying background talk? I love Pasquale, but this stuff has become just about unwatchable for me. Sorry Pasquale
I absolutely concur!!! Leave Pasquale to do his own thing without the commentary and questions.
Goodmorning4both of u from Cyprus.we use to make fish and chips in our supermarket in s.afrika and also use same type fish stockfish came from Capetown2 all shop keepers.the customers make a queue every Friday.our cookers make battery thick sauce to dip in before frying in clean oil.it was delicious.Bravo to both of u.
Cheers
Hello Pasquale and son I just started watching this video and Pasquale I ❤ your cooking ❤tuscan kurtrina ❤
Grazie Pasquale! Adoro il Cod e non ho mai pensato di mettere un po' di burro con l'olio d'oliva. Ottima idea! Oh, e mi piacerebbe sentirti parlare in italiano! Cin Cin!
I love your cooking, FROM FLORIDA!!
Why don’t you drink that wine instead of lubricating your lips . Where I come from, you put a glass up three times I’ll guarantee you it will be empty.
The dish looks wonderful but it's a little off putting watching you drink a red wine with such a light dish like a picatta. Maybe a prosecco or a pino grigio?
Ohh and Real unsalted Butter like Kerry gold Butter...
It looks delicious...what kind of wine are you drinking??
Adorable and I’m doing his piccata today! I signed up!
I like watching his cooking it teaches me things that I did not know before I enjoy it Mrs Martin from Florida
He's concentrating on the cooking. That's his sidekick. Relax
I like Mac and cheese with stewed tomatoes on my fish. And of course a nice glass of wine to drink , not just to lift the glass and spew some words just to lubricate my lips .
5 6 pm like eastern time? This is a big nation.
😊😊😊
Bon appétit 😋 yummy😊
Luv this!! He is so cute reminds me of my Nano so much!! Manja ❤
Thank you for sharig you recipe love frome Canada
Hello from Philadelphia PA
What is the red wine Pasquale is enjoying I would love to get the name!
The audio, what background noise is this?
I can’t get the recipe there are so much advertisements that doesn’t let me copie the recipe …. Thank you
Im going to make this dish this Sunday
Ĺooks. So. Deĺious!this. Is the way. To cook cod!
I love your recipes, Pasquale
I’ll make this Friday for sure. Love it! My family is from Sannicandro di Bari. I’m living in Montreal.
I'm from Montreal too. Italian as well. Love Pasquale's cooking. Reminds me alot of my father's cooking!
Why is he using chicken stock? What is it? He is a fish stock or clam juice
Hi to Pasquale from Spring Hill Fl
You need to rotate your phone!
It's a sauce; gravey goes over biscuits....
I call it "Sauce"
Mek diner Paskvale .ay cam vash disease.
That glass of wine never goes down . What does he do just put the glass to his lips ?
I could hang out with Pasquale all day!!
I love what you are doing looks so so good Keep up the good work😋😋
Doesn’t seem that the fish cooked long enough when you took it out of the pan.
This is how I make chicken piccata.
Did you put paprika on the cod.
Thanks for the good food y your carisma🥰
Didn’t see you live on Monday. Hope your okay
Can I use a different fish
Hello from jakarta indonesia,
Hello from Brookfield Il.
I am Calabrian
Mec diner .Ijo vinire mangare.
This man should cook more and drink less.
What kind of pan is he using, does anyone know?
It looks very good, I will definitely try it.
Need a list of ingredients and measurements.
I’m gonna make this
Y’all are good together
Thank You!!! This is Great!
Please more videos and more recipes.
How to make stars please?
Excuse Sr can you move you cook pot
Exceptional Tutorial! A big thank you for sharing your culinary expertise! May God continue to bless you.
Watching from Liverpool🇬🇧. I am so glad I found your channel. Subscribed and Liked ❤️
Salute
Jambo
🙏🏼
You remind me of my mothers father "TONY" he was a chef...I also cook....Love your cooking!!!!
Hello from Ft Myers, FL
Viewing from Lakewood, NJ. Had Cod last week done Pizzaiola style, but this week it’s on sale again in ShopRite, going to do it this way, with Angel pasta.
So simple beautiful
😋😋😋😋😋😋😋
Why aren’t you using bigger dishes ? That makes me uncomfortable 😊
Maybe his helper/camera man is a son or family member...don't bother the chef while he's working on his masterpiece...he can't stop and answer questions or interact with the internet channel...he probably appreciates the input ...
Sauce. Gravy has meat
I will be making this soon. Looks absolutely delicious! Please keep posting.❤
From Chicago !
Love Italian food 😊
Was that 1957 AD or BC ?