How to Make Pizzoccheri
Uploader Comments (MikeStoneUSA)
All Comments (21)
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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..)
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Was this video recorded in Italy?
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I saw in the video u got Italian from Milan milk...
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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.
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Wo u look much different then ur breakfast video and u got a new stove also are u Asian u look like an Asian
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boecweite is that dutch?
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5:25 look at the bottom text "garlic circumcision"
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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!
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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)
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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.
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
michael speaks slowly please!!
migliortestesso 2 years ago
That's "SPEAK slowly please!!"
MikeStoneUSA 2 years ago