33 Comments

  1. The best vongole I ever had was in Sardinia. They made it with: oil, garlic, peppers, bottarga, parsley, lemon zest. If you don’t have bottarga you can make a crunchy alternative by melting some anchovy into butter and then infusing that butter into fine crunchy breadcrumbs. Then cook the crumbs until dry.

  2. Sei bellissima
    ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

  3. I've made three of the dishes from your short videos so far. Steak au poivre, pasta alle genovese and your eggplant parmesan. All came out fantastically and delicious! Much love and respect from Chicago!!

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