Your videos are so much more than "cooking videos". They are like a fairy tale that I can let myself fall into and enjoy. Thank you very much. All the best to you and your family! 💖🍀 Many greetings from Vienna.
Hello, Giovanna! I first saw you on Pasta Grannies and just discovered your channel. I love it!! In fact, I enjoy it so much I binged all the episodes. I’m so excited to see your new episode tomorrow. I haven’t tried cooking your recipes yet but plan to. You and your videos bring joy! Best wishes, Marlene
This looks fantastic and I can't wait to make it because I LOVE broccoli! One of my favorite broccoli recipes is a tuna mushroom broccoli cream soup with garlic and basil. I bet you would love it. CREAMY TUNA MUSHROOM BROCCOLI CHOWDER 2-3 C chopped broccoli 2 cloves garlic chopped 1 C chopped mushroom Saute vigorously (higher heat) in 2 T real butter and a little olive oil When tender add 1 can of white albacore tuna (well-flaked) Salt to taste Heavy on the pepper 1 teaspoon crushed basil leaf (or more to taste) Simmer together in 1 C chicken stock or vegetable stock 2-3 C whole milk After simmered awhile make a roux or thickener of flour butter and add or use a little water mixed with cornstarch or arrowroot to thicken and stir into the hot liquid until incorporated and cooked. Cool enough to puree in a blender or food processor. Add ½ C. powdered Parmesan cheese at the end and stir well before serving.
This is an excellent educational video by a wonderful teacher; I learned some tips and techniques that I never knew before that hopefully will improve my crust/ bread making skills. Mrs. LaMarca is so adorable when she talked about the broccoli stems.
So after seeing your response on Pasta grannies, I subscribed to you. I really think the best way to understanding a cuisine is through families and their recipes. Broccoli stem is also very good pickled.
I've never pickled broccoli stems, they don't last long enough (because I eat them all before I could pickle them!) 😋Family recipes are meant to be shared. Thank you for having subscribed 🥦 🥦 🥦 🥦 🥦
Very interesting by using a pizza dough for savoury pies. The recipes I've got doesn't consist of dry yeast. Will definitely try this, I enjoy broccoli. Thanks for sharing 😊
I always peel my broccoli stalks and slice them for stirfry. It's the absolute best part!! This looks fabulous. I am going to make this tonight, with the sausage... Yes!!
the focaccia people will say it's not bread, it is its own thing hehe u 2 are the cutest, sweetest couple #goals thankyou for another wonderful vid. noting the tip about not adding salt right away
I'm a regular Pasta Grannies fan, and was so delighted to find that you have a channel! Just subscribed, and I look forward to exploring all your earlier videos!!!
Hi Allison, I enjoy following your Sicilian travels! Scacce are made with whatever is in season and they are all delicious. Salutami Ragusa la prossima volta che ci vai!
Looks very appetizing. Being the cheese fanatic I am, I think I would throw in some cheese! Bacon pairs nicely with broccoli. I would certainly par-cook the bacon to render the fat. Even panchetta would be good. The mixtures are endless!
I am very happy every time I open CZcams and see that there is a new video from you. I have not yet experienced a recipe that did not taste great. I can hardly wait until the book comes out next year. It's already on my wish list. Best regards from Germany
Questa squisita ricetta mi ha fatto ricordare quando ero bambino e mio padre, di ritorno dalla sua amata Ragusa, portava sulla nostra tavola romana queste squisitezze. Non so se riuscirò mai più ad avere in bocca quegli antichi sapori ma questa ricetta promette di avvicinarcisi molto. Grazie Nuccia
Carissimi Giovanni e Carmen: Provate a fare la Scaccia coi broccoli con buon olio d'oliva, e sono certa che vi fará ricordare i vecchi sapori in nuove edizioni! Baci, Nuccia
Can’t wait to make this sausage & broccoli!!!!! I just recently saw people making these pies in Sicily!!!!! Your crust looks great to work with!!!Yours look spectacular!!!!!! Grazie!!!!!!🇮🇹❤️🇮🇹
Hi, I find interesting how you presented your cooking expertise. Is good to know more cooking technic & different kinds of recept. Thank you for sharing.
Hello Giovanna bravissima io sono da Pozzallo provincia Ragusa ma vivo in USA mi piacciono le scaccia le faccio anch’io ogni tanto mi piacciono i tuoi video complimenti
How cool, I make savory pies too, using my own pizza dough. Usually vegan, but once in a while I can’t resist a little feta. But for meat, I always use vegan alternatives, like my fave mince/grounds. I often make them as small portion rolls/pies. I use dry yeast but prefer adding it to the water with a little sugar and leave it for 10 min while the oil sits in a cup inside a cup of hot water, so it’s luke warm. I let the dough rise in the oven set to around 30˚C. I look forward to trying your broccoli filling. I love the stem, chop it finely, always eat the stem and leaves too! My last ones were leeks, onion, scallions and feta. Yum! 🤗
Our cuisine is so easily adaptable to the vegan diet! It makes food burst with flavor with just the addition of a little salt, good olive oil, and possibly a squeeze of lemon!
Hello, I recently discovered your wonderful channel. You've tsught me so much. I wonder what type of flour you use. Do you purchase soft flour from italian grocery or the hard wheat in so much of American products? There are not Italian grocery near me but can order from amazon. I have a gluten intolerance. Looking forward to more videos. Thank you😊
Buongiorno! Che bello!! Thank you so much for the veg videos! Could you please clarify when you books will be available at amazon Italy? Unfortunately I can't purchase it(( Grazie 1000 e baci baci!!
What a lovely couple. Little question: When you are preparing this dough or dough for pizza, you add shortening yellow. It is a first for me. In Canada, we have yellow shortening, Crisco. Is it what you use? Thanks and keep doing those nice videos.
Yes, I use "Butter flavored" Crisco. I use vegetable shortening for the vegan or vegetarians, but if that is not a concern, lard is another tasty option.
Broccoli is one of our favorite vegetablws. Wash and separate the broccoli florets. Bring 4-6 cups of water to the boil, add salt and the broccoli. Bring it back to the boil,. Add about 1/4 of a cup or more of small pasta per portion. Cook for 10 minutes and turn off the heat. Add about 1/4 cup of extra virgin olive oil and serve. Or, add about 1 cup of fresh ricotta and just stir for a delicious creamy soup.
I run the broccoli stems through my shredder attachment and make slaw from it. My dad swore he hated broccoli until he was visiting me one time and as he took his second helping of broccoli slaw asked what it was. lol
My husband claimed to hate broccoli, until I made a simple soup of broccoli briefly cooked in salted water with ditalini pasta added, and finished with a generous amount of fresh ricotta and a drizzle of extra virgin olive oil! Delicious! I also make and love sticks or slaw from the peeled stems.
OK I made it tonight, its delicious but my crust is not tender like yours, but I will make it again because it's so good. I am trying to figure out how to post the picture.
Nice for vegans has check recipes on internet the ingredient you have added half cup in video @ 2:57 minutes. don’t see any of site used that, Please correct me how to pronounced or spell. Thanks
The ingredient I added at 2:57 is 1/2 cup of solid vegetable shortening. The version of the scaccia without the sausage is Vegan. You can, of course, add a Vegan Sausage if you wish.
Everything is so perfect and beautiful. I just wish the video's weren't overpowered by the very, distracting music. There is simply NO NEED for music in cooking videos.
Your videos are so much more than "cooking videos".
They are like a fairy tale that I can let myself fall into and enjoy. Thank you very much.
All the best to you and your family! 💖🍀
Many greetings from Vienna.
Thank you, Sylvia, and thank you for the greetings from the enchanting city of Vienna which I love!
Thank you for the vegan options! I will definitely try this! 💖
Much of our traditional food is naturally vegan, and I like to point it out because it's so much a part of our cuisine.
@@GiovannaBelliaLaMarca I will look forward to more!
She literally cooked it in lard..was you even watching??
@@yeahbuddy4712 think it was you that wasn't watching bud - it's vegetable shortening, as she says in the video
@@armuk ohh sorry didn't realise
Hello, Giovanna! I first saw you on Pasta Grannies and just discovered your channel. I love it!! In fact, I enjoy it so much I binged all the episodes. I’m so excited to see your new episode tomorrow. I haven’t tried cooking your recipes yet but plan to. You and your videos bring joy! Best wishes, Marlene
Thank you so much Marlene, and thank you for your enthusiastic support!
I love how simple yet flavorful sicilian cuisine. You are a very talented teacher.
Thank you; I also knit and crochet, and that is the way I relax and keep my brain active!
This looks fantastic and I can't wait to make it because I LOVE broccoli! One of my favorite broccoli recipes is a tuna mushroom broccoli cream soup with garlic and basil. I bet you would love it.
CREAMY TUNA MUSHROOM BROCCOLI CHOWDER
2-3 C chopped broccoli
2 cloves garlic chopped
1 C chopped mushroom
Saute vigorously (higher heat) in 2 T real butter and a little olive oil
When tender add 1 can of white albacore tuna (well-flaked)
Salt to taste
Heavy on the pepper
1 teaspoon crushed basil leaf (or more to taste)
Simmer together in 1 C chicken stock or vegetable stock
2-3 C whole milk
After simmered awhile make a roux or thickener of flour butter and add or use a little water mixed with cornstarch or arrowroot to thicken and stir into the hot liquid until incorporated and cooked.
Cool enough to puree in a blender or food processor.
Add ½ C. powdered Parmesan cheese at the end and stir well before serving.
Looks fantastic, love broccoli can't wait to try it. Thank you so much.
I will be making this! My grandpa was from Ragusa and my grandmother made this all the time.
This is an excellent educational video by a wonderful teacher; I learned some tips and techniques that I never knew before that hopefully will improve my crust/ bread making skills. Mrs. LaMarca is so adorable when she talked about the broccoli stems.
I love you Bhavani and I delight in your messages and comments. 🥦🥦🥦 Thank You!
I love you, Bhavani; every one of your comments is a special welcome greeting!
Cara Nonna el tallo del brócoli es riquísimo tanto crudo como al vapor. Gracias por tu energía.
So after seeing your response on Pasta grannies, I subscribed to you. I really think the best way to understanding a cuisine is through families and their recipes.
Broccoli stem is also very good pickled.
I've never pickled broccoli stems, they don't last long enough (because I eat them all before I could pickle them!) 😋Family recipes are meant to be shared. Thank you for having subscribed 🥦 🥦 🥦 🥦 🥦
Great video Giovanna! I love how you talk about everything!
Thank you, Debra!
Very interesting by using a pizza dough for savoury pies. The recipes I've got doesn't consist of dry yeast. Will definitely try this, I enjoy broccoli. Thanks for sharing 😊
I always peel my broccoli stalks and slice them for stirfry. It's the absolute best part!! This looks fabulous. I am going to make this tonight, with the sausage... Yes!!
the focaccia people will say it's not bread, it is its own thing hehe
u 2 are the cutest, sweetest couple #goals
thankyou for another wonderful vid. noting the tip about not adding salt right away
I'm a regular Pasta Grannies fan, and was so delighted to find that you have a channel! Just subscribed, and I look forward to exploring all your earlier videos!!!
Thank you, so much. Of course it was Pasta Grannies that inspired Kitchen on the Cliff!
Looks great. I will be trying the scaccia with sausage. I have subscribed!
Another amazing Kitchen on the Cliff!!! THANK YOU!!!!!!!!
Hello! We enjoy a Mutual Admiration Society! Thank You.
So yum!
Thank you my love!
I cannot wait to try this one! Having spent so much time in Ragusa in recent years, I have a grand appreciation for this dish!
Hi Allison, I enjoy following your Sicilian travels! Scacce are made with whatever is in season and they are all delicious. Salutami Ragusa la prossima volta che ci vai!
Looks very appetizing. Being the cheese fanatic I am, I think I would throw in some cheese! Bacon pairs nicely with broccoli. I would certainly par-cook the bacon to render the fat. Even panchetta would be good. The mixtures are endless!
This is one of my favorite
thank you! I think I will try one with cauliflower and sausage; you make it look easy!
It’s not difficult and it’s delicious!
I'm vegan! Thank you so much! Looks delicious!❤️🥰
I am very happy every time I open CZcams and see that there is a new video from you. I have not yet experienced a recipe that did not taste great. I can hardly wait until the book comes out next year. It's already on my wish list. Best regards from Germany
Thank you, and I appreciate the greetings from Germany!
Questa squisita ricetta mi ha fatto ricordare quando ero bambino e mio padre, di ritorno dalla sua amata Ragusa, portava sulla nostra tavola romana queste squisitezze.
Non so se riuscirò mai più ad avere in bocca quegli antichi sapori ma questa ricetta promette di avvicinarcisi molto.
Grazie Nuccia
Carissimi Giovanni e Carmen: Provate a fare la Scaccia coi broccoli con buon olio d'oliva, e sono certa che vi fará ricordare i vecchi sapori in nuove edizioni! Baci, Nuccia
Can’t wait to make this sausage & broccoli!!!!! I just recently saw people making these pies in Sicily!!!!! Your crust looks great to work with!!!Yours look spectacular!!!!!! Grazie!!!!!!🇮🇹❤️🇮🇹
Dear Joanne, try the broccoli and sausage scaccia and you' ll make it again and again!
It looks delicious and I will definitely make it. I am glad that you used the stems, they are my favorite part.
I also have always loved the peeled stems! enjoy making the scaccia and buon Appetito.
Yummy , for my Tummy!!!😋😛
This looks amazing and will try it this week. It was so nice to meet you and your granddaughter at Joanns. Thank you so much for giving me your card.
Thank you, Kathleen, for having visited our CZcams Channel!
Ancora ricordo il profumo di quella cucina!!! Un abbraccio fortissimo a te e alla tua famiglia ❤️
Carissimo Dario, ricordiamo tutti i nostri incontri nella cucina verde con infinito affetto! Saluti a tutti in famiglia.
Always look forward to your videos! I was happy to see you on Pasta Grannies again. Double feature tonight!
Thank you Jennifer; Pasta Grannies showed me the way!
Made it and loved it! Next time I will maybe try some sausage in it. Made a beautiful focaccia with the remaining dough. Yummy 😋.
The scaccia dough is very versatile, and I'm sure that your focaccia was delicious!
I’m saving this recipe!
Lots of ❤
Definitely going to make this!!! Very versatile!! Thank you for sharing.
Thank you for watching! 😄
I would also love to watch you cook your recipe of broccoli rabe if you make it at all. Its my fav veggie.
Mine too! Thanks for the suggestion!
Hi, I find interesting how you presented your cooking expertise. Is good to know more cooking technic & different kinds of recept. Thank you for sharing.
Thank you; we all learn from each other and enrich our lives in doing so!!
La proverò sicuramente questa ricetta !!! Che bontà!! Grazie per averla condivisa!!
Grazie, Elisa!
Loved this!!
Thank you Virginia, Scaccie were traditionall made with seasonal vegetables, so there are many versions. We will do some additional videos.
👩🍳WOW, I just learned something new about 🥦!!! TY!
Ciao dalla Crimea Russia, firmato per il tuo canale, Giovanna! Mi piace il cibo italiano!😊
Grazie per il saluto dalla Crimea e buon appetito!
Love your cooking
I appreciate that
Hello Giovanna bravissima io sono da Pozzallo provincia Ragusa ma vivo in USA mi piacciono le scaccia le faccio anch’io ogni tanto mi piacciono i tuoi video complimenti
Grazie Mille Antonietta. Quando eravamo piccoli io e mio fratello, Carmelo, andavamo spesso a Pozzallo con i nostri genitori!
I absolutely adore you!! You are so precious and remind me of my precious Italian Gram❤
Thank you so much for your kind words. Grandma's are indeed special in every family!
Please publish the recipe for your broccoli soup too!
LOOKS DIVINE- I CANT WAIT TO MAKE IT
....and it tasted as good as it looks! 🥦🥦🥦 Make it and send us a picture.
@@GiovannaBelliaLaMarca will do
How cool, I make savory pies too, using my own pizza dough. Usually vegan, but once in a while I can’t resist a little feta. But for meat, I always use vegan alternatives, like my fave mince/grounds. I often make them as small portion rolls/pies. I use dry yeast but prefer adding it to the water with a little sugar and leave it for 10 min while the oil sits in a cup inside a cup of hot water, so it’s luke warm. I let the dough rise in the oven set to around 30˚C. I look forward to trying your broccoli filling. I love the stem, chop it finely, always eat the stem and leaves too! My last ones were leeks, onion, scallions and feta. Yum! 🤗
Our cuisine is so easily adaptable to the vegan diet! It makes food burst with flavor with just the addition of a little salt, good olive oil, and possibly a squeeze of lemon!
How does this treatment of the yeast make a difference? Your way is how I was taught .. but clearly this way works as well
Hello, I recently discovered your wonderful channel. You've tsught me so much. I wonder what type of flour you use. Do you purchase soft flour from italian grocery or the hard wheat in so much of American products? There are not Italian grocery near me but can order from amazon. I have a gluten intolerance. Looking forward to more videos. Thank you😊
Yummy
The jade colored dress looks nice on you. 😘😍
Thank you very much!! 🥰
Oh thank you!
Peeled broccoli stems are the BEST part….
I always eat the stems! 😂
Buongiorno! Che bello!! Thank you so much for the veg videos! Could you please clarify when you books will be available at amazon Italy? Unfortunately I can't purchase it(( Grazie 1000 e baci baci!!
Buon Giorno to you, Irene! I will find out from my publisher (Hippocrene) if their distribution will include Amazon.It.
@@GiovannaBelliaLaMarca thank you!!❤️
@@GiovannaBelliaLaMarca Oh! I've just founded Sicilian Feasts: Authentic Home Cooking from Sicily, pre-order for January
... e complimenti per i sottotitoli in italiano!!!!
Ciao Giovanni! (This comment is from my Cousin in Rome who knows English perfectly) Peró, sono contenta che ci siano anche i sottotitoli in Italiano!
What a lovely couple. Little question: When you are preparing this dough or dough for pizza, you add shortening yellow. It is a first for me. In Canada, we have yellow shortening, Crisco. Is it what you use? Thanks and keep doing those nice videos.
Yes, I use "Butter flavored" Crisco. I use vegetable shortening for the vegan or vegetarians, but if that is not a concern, lard is another tasty option.
Giovanna do you have recipes of brocolis soupe please ? Thanks for this very good recipe!
Broccoli is one of our favorite vegetablws.
Wash and separate the broccoli florets. Bring 4-6 cups of water to the boil, add salt and the broccoli. Bring it back to the boil,. Add about 1/4 of a cup or more of small pasta per portion. Cook for 10 minutes and turn off the heat. Add about 1/4 cup of extra virgin olive oil and serve. Or, add about 1 cup of fresh ricotta and just stir for a delicious creamy soup.
I run the broccoli stems through my shredder attachment and make slaw from it. My dad swore he hated broccoli until he was visiting me one time and as he took his second helping of broccoli slaw asked what it was. lol
My husband claimed to hate broccoli, until I made a simple soup of broccoli briefly cooked in salted water with ditalini pasta added, and finished with a generous amount of fresh ricotta and a drizzle of extra virgin olive oil! Delicious!
I also make and love sticks or slaw from the peeled stems.
I tried your original scaccia recipe and the dough just puffed up and it didn’t look like traditional scaccia. Any tips?
Let the dough rest for 30 minutes and roll it out before it has had time to fully rise. Let me know if it works!
OK I made it tonight, its delicious but my crust is not tender like yours, but I will make it again because it's so good. I am trying to figure out how to post the picture.
Hi Donna, if you used vegetable shortening, you should have a tender dough. Post your photo on facebook.
Giovanna I was finally able to get my pic on your facebook page. I am not so tech savvy as you are..
Thank you so much, Donna!
I'm just wondering why you are using margerine instead of butter for the dough. Most margarine these days is made from palm oil and soybean oil.
I don’t use margarine, it’s vegetable shortening packaged like butter in 4 ounce sticks for ease of measuring.
Nice for vegans has check recipes on internet the ingredient you have added half cup in video @ 2:57 minutes.
don’t see any of site used that, Please correct me how to pronounced or spell. Thanks
The ingredient I added at 2:57 is 1/2 cup of solid vegetable shortening. The version of the scaccia without the sausage is Vegan. You can, of course, add a Vegan Sausage if you wish.
You cook this stuff, marvellous stuff - yet neither of you are fatties!!
Amazing.
Wow, thank you!
Everything is so perfect and beautiful. I just wish the video's weren't overpowered by the very, distracting music. There is simply NO NEED for music in cooking videos.
Waste not want not,
Yes indeed. you are absolutely right!
So many little tips. It’s like being taught by my mother 🥹❤
La proverò sicuramente questa ricetta !!! Che bontà!! Grazie per averla condivisa!!
Grazie Elisa cara, i nostri cibi tradizionali sono non solo buoni ma anche ottimi per la salute di grandi e piccoli!