Nice try, but please, once in your lifetime, try the real thing! Home made pizzoccheri have a quite different look (no pale semi-melted butter or thin sliced garlic..)
northern Italian OR Swiss dish. The region it comes from doesn't stop at the border of Italy. It is one of the most typic dishes of the Swiss canton Graubünden, especially in the Italian part of this canton.
I'm sorry, but I would not eat because you have not washed the Savoy Cabbage and not cut off the tip was already dark and probably dirty. Cooking requires very, very hygienic!
Looks good and easy, once you locate the ingredients! The version I did used whole wheat pasta (buckwheat is hard to find), savoy cabbage, and two kinds of cheese, fontina in small cubes and parmigiana reggiano grated. The total butterfat content of this dish must be staggering but it's worth it.
nice video, funny to watch. two things: a red wine would be better, and you should put more cheese, like another layer of cheese on top (i guess you didn't have an oven to melt it though..). oh, and if you cut the sage it releases more of its flavour
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
Nice try, but please, once in your lifetime, try the real thing! Home made pizzoccheri have a quite different look (no pale semi-melted butter or thin sliced garlic..)
MrSicarini 4 months ago
Was this video recorded in Italy?
zeven111111 5 months ago
I saw in the video u got Italian from Milan milk...
zeven111111 5 months ago
northern Italian OR Swiss dish. The region it comes from doesn't stop at the border of Italy. It is one of the most typic dishes of the Swiss canton Graubünden, especially in the Italian part of this canton.
sinaain 1 year ago
Wo u look much different then ur breakfast video and u got a new stove also are u Asian u look like an Asian
redbullmoster65 1 year ago
boecweite is that dutch?
gpmerlijn 1 year ago
5:25 look at the bottom text "garlic circumcision"
Frazzes 1 year ago
I suggest you just put the salt when the water is already boiling because the boiling point of water + salt is higher than that of water (100 ° C)
silvanacastror 1 year ago
I'm sorry, but I would not eat because you have not washed the Savoy Cabbage and not cut off the tip was already dark and probably dirty. Cooking requires very, very hygienic!
silvanacastror 1 year ago
Looks good and easy, once you locate the ingredients! The version I did used whole wheat pasta (buckwheat is hard to find), savoy cabbage, and two kinds of cheese, fontina in small cubes and parmigiana reggiano grated. The total butterfat content of this dish must be staggering but it's worth it.
dhr10024 2 years ago
nice video, funny to watch. two things: a red wine would be better, and you should put more cheese, like another layer of cheese on top (i guess you didn't have an oven to melt it though..). oh, and if you cut the sage it releases more of its flavour
1adriano0 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
Wow it looks like delicious! I would have chosen a Sassela wine because I prefer the red one and it comes exactly from Valtellina.
morellotg 2 years ago
Comment removed
rebiscotto 2 years ago
Comment removed
rebiscotto 2 years ago
I challenge you to a potato-peeling contest - anytime, anywhere
rebiscotto 2 years ago
"Making pizzoccheri della V a l - t e l - l i - n a" ahaahah!!!! è troppo divertente da sentire!!!! and buon appetito also to you!!
U.S.A. as Teglio!
SILOSPACCIAMATO 2 years ago
Mikeeeeeeey fantastic but
You are so serious. I couldn't find any Ochi this time!!!!!!
nananas555 2 years ago
What do you mean by "Ochi"? ;-)
MikeStoneUSA 2 years ago
Mr. Beans has always many Ochi!!
nananas555 2 years ago
michael speaks slowly please!!
migliortestesso 2 years ago
That's "SPEAK slowly please!!"
MikeStoneUSA 2 years ago
I love Pizzoccheri!
AwfwallTV 2 years ago