49 Comments

  1. I'm sorry, ut I make good effing money, but regiano is $28 lb… I only buy it in small chunks and the rind is dense so it weighs more than the usable cheese… you should in 2025 be teaching us how to get the flavor without spending a paycheck per meal

  2. A more traditional way ……that kale should be rubbed in olive oil and lemon juice….roasted on a tray and scrunched over the soup at the end …cavello nero…..tastes like a poor mans black truffle

  3. Great instructions. I’m a well seasoned home cook but your videos are very helpful and inspiring. Thank you.❤

  4. I love your recipes. I really want to make this zupa but I think I would just boil those br days and make the soup from there..:.same thing I suppose but it would take longer.