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Cooked this a few nights ago followed your recipe (minus cheese at end which I may try next time) but verdict, the whole household loved it, And it gets better the next day it tastes even better. Thought id do this review to promote this recipe 4.5/5

How much flour?

You keep adding flour....I'm out of here

great recipe and video ty!

Just found this site, love it...

You kidding me ? This looks Great!

Thanks for sharing 👍

I absolutely love the stove, 6 burners and a griddle plus a huge oven ! Perfect!

The chasing of the chicken clip was the best😅

Never take out the bone's or the skin! Remove the bone's later....the flavour from a rotisserie chicken is incredible! Much better than using raw chicken from scratch

I am sure you have it down to a science with pan frying sausage at medium heat so they are nicely browned and cooked inside. However, I like the “ boil and brown” method to insure brown outside and cooked inside sausages. You add some water, maybe white wine(!) and cook 15-20 minutes before pan fry. I also like a splash white wine to the peppers and onions and/or to the sauce. I will try your method of adding sauce to the sausage heroes, topped with pecorino cheese. Your subscribers may not know that pecorino melts better than parmesan cheese! They should use the freshly grated stuff.

Great looking pizza. Will definitely try it soon. Thank you. 👍

Looks yummy as can be! Nice to make in cold weather on the stove or in warmer weather on the grill. Will definitely be making! Thanks for the good and clear video!

What happened to this mashugnah, 1984?

Terrific recipe! Although I personally like a bit more sauce in my stew, I still got a bone looking at your final dish. Thanks! Also I might add, I did your chicken caprise dish and it was delicious.

Looks awsome!

Yum❤

What kind of plastic bags do you use to hammer the breasts and where to do you get them?

mmmmm mmmmm mmmmm delishness! this is gonna be my go-to recipe(s) tyfs

Excellent way to make a good chicken soup . Thks Gracias . Buen Provecho.

I've made this recipe close to a dozen times now. It's officially one of my favorites! Even if you don't have any crab for the stuffed shrimp, the sauce is a perfect wine sauce for shrimp & pasta. Take Chef Paul's advice & get the Better Than Bullion Lobster Base. I've had it with & without, and it totally enhances the flavor & color of the dish. Also, use fresh lemons... it really makes a big difference to give it a fresh flavor! I've also discovered that getting my pasta from an authentic italian market makes a huge difference in the taste & texture. The only problem is whenever I go into my local Italian market, I wind up spending a lot more than planned on all of the yummy, authentic Italian cook & serve foods....and the best part is that I wind up with a ton of quality, authentic Italian food that would cost me triple in a restaurant. But I also walk out with top quality ingredients to make my own dishes at home! Thanks again, Chef Paul! Keep those recipes & cooking lessons coming!

Lamb is a dish better servied cold.😅

Keep that skin!!!! Take it off in big pieces, put it in a pan to sizzle (no oil or butter) on both sides, and you come up with the tastiest snack 🤤 Also, why not just cut up the core of that onion and add it after? 😢

I couldn’t refuse to not subscribe to this channel

Yum!! Looks Amazing!! Dammit!! Now I'm hungry!

Perfect except too much flour!

Hell yeah I’m gonna make this today

✨👏🏼♥️👍🏼✨

Great recipe.

CAn I use all purpose flour and still follow the fermentation process ?

OMG please bring this to FL. I haven’t had a real sausage hero, or hero anything, after coming to Florida

This looks delicious, I'm going to try it tomorrow for dinner

When we cook it what temp to we set the oven?

No bones? No collagen! No good!

perfect

Joey d from jersey approved! Thank you for this cuz! God bless

My mom never been to school because she lived in the farm and that is how she cut onions. My dear mom knew her stuff 😅, so proud ❤.

Living in RI I'm glad to see video, here we call stuffed clams stuffies, regular and with chorizo/linguica call Portuguese stuffies, great show how to shuck safe, sound like from mass? Idk?I'm in RI, can still get fresh 😏👍, great idea roasting garlic in the oil, stealing that lol. Looks like restaurant? If around RI still open? Make fried clams with bellies? Having steamers tomorrow with butter and broth.. girlfriend loves, Sunday fried with bellies for rest, my favorite. Cohaugs for stuffies, it's not Xmas but tyvm tc lol

Looks awesome, I have my dough resting. Can't wait to cook it later today

Yum looks so good I’m going to make this. Thank you

Why not boil the bones for the stock? I also make Egg Flower Soup with the same chicken.

BRAVISIMO! WHAT FARENHEIT DO YOU SET OVEN ON? AND HOW LONG FOR COOKING TIME? PLEASE AND GRATZI!

Dang it, that looks so good, its just too bad its loaded with excessive carbs

Super 👍thanku you

I made this with linguine and it blew my mind.

For those who aren’t using yeast packets, a packet is 2 and 1/4 teaspoons of yeast

Glad I found your recipe ❤

😋😋😋😋😋😋

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