Mrs. LaMarca, I was a student at Bronx High School of Science from 1988-1992, and I remember you, but I took French with Mrs. Martin and had Art with Mr. Schlussel. I enjoy watching your videos now. Thank you!
Dear Robert, I went to the Bronx Science Alumni Day in June, and I was hoping that I might have met you! I went to the reunion with one of my Classmates from 1957!!! We were among the last classes to have attended the "Old Builging" with the Founder, Dr. Morris Meister as our Principal! I hope to meet you at one of the future reunions! I love to hear from people connected with our School, since our Alma Mater has remained in my heart! Thank You! ❤
I know this video is about Pesto di Pistacchi, and I plan to cook it tomorrow, however, you mentioned your salad dressing recipe with just lemon juice, lemon zest, olive oil, mint, and salt. I just made that dressing for an arugula salad with cracked black pepper and it is incredible. Your little side comment has forever transformed how I will make salad. I've never tasted something so fresh! I love hearing how you approach cooking as it really helps me become a better cook. Thank you for sharing your skills and recipes with us.
It really is delicious and soo much healthier. I use it on other things too, like raw broccoli, last night I used it on shrimp & pasta🤤The possibilities are endless!
The mint is seasonal, and I always look forward to the special flavor it gives to the salad, but, the olive oil, lemon juice, salt and pepper to taste, is a delicious combination!
I cannot wait to make pistachio pesto and gnocchetti. Thank you so, so much for sharing all your treasures with me, who never got to meet her Sicilian grandparents.
Hi Giovanna, I had the same view for 45 years as I grew up the street from you. My most Beautiful memories were of making gnocchi with my nonna and my father. We always used the sauce my father made, but your pesto recipe looks delicious. Thank You for your wonderful recipes❤️
@@GiovannaBelliaLaMarca Hi Giovanna, when I was a little kid and my sisters and friends from our street walked to the end of the block I always thought that the gate in front of your house was scary 😳😁 go figure. My family is Piemontes, so we had polenta on those cold wintery days and my father would make focaccia too. Beautiful memories. Thank you for sharing your recipes to all of us they are wonderful ❤️
They are both delicious! Make the Pesto Genovese the way they make it in Liguria, that is: add a handful of fresh string beans and a thinly sliced potato to the boiling water together with the pasta. Just for a change!
I love lemons, I use them too often. I started a tree and for the 1st. time I have about 18 lil lemons and more coming, the flowers have the most beautiful smell of any flowers, now the trick will be keeping it alive indoors in the the winter😁 I LOVE Pesto di Pistacchi but no cream, I love all pesto's and will put it on almost anything, I recently tried walnuts & almonds together (because I only had a lil of both), put it on chicken and rice, it was pretty good. I'm planning to make this meal tomorrow, if my tired hands cooperate 😮💨As always Thank you both 💞
I share your love of lemons; a squeeze of lemon sparks up the taste of many dishes! You will bring your lemon tree inside in the winter and give it a vacation in the summer!
@@GiovannaBelliaLaMarca I've been watching so many videos on Sicily lately Giovanna! I am making plans to travel to my ancestors hometown/village in Contessa Entellina Sicily, and also my great grandfather Bernardo Cinquemani's hometown and place of birth in Chiusa Sclafani, Sicily, Italy. My great grandmother's parents were from Palermo. My great grandmother Lillie was born with her twin brother Phillip Passalaqua on the ship leaving Palermo for New Orleans to meet up with her husband Giuseppe Passalaqua who came to New Orleans before her, she was pregnant with their first child unknowingly twins! They were at sea for 2 months because of terrible weather!! I can't imagine what that trip must have been like for her! Wow! Twins born on a ship!
Ciao, Giovanna. We just found your channel and we love it! We are going to try this recipe 😀Question: What will be a cheese alternative instead of Caciocavallo Ragusano? Is a little difficult to find it where we live. Thank you.
Hello my dear Giovanna . I love this dish looks spectacular 😋 and delicious . I really love italian food is my favorite . Thank you so much i will try to make it because love pistachios. Hugs from Utah . 🌟✨️🙏💚🤍♥️🌟✨️
My mouth is watering looking at this beautiful gnocchi served in a treasured bowl. I am very much looking forward to making this soon. Thank you for sharing the traditions and memories of your family, I enjoy watching your channel very much!
Dearest Dr. Capretta, How wonderful to hear from you! We had Pesto di Pistacchi every time we visited the town of Bronte on the slopes of Mount Etna, and we were eager to share the recipe with our Friends. Best Regards!
I watch all of your videos and I love how you cook. I have made several of your recipes and all were delicious! I have never thought of making the simple tiny gnocchi. I have to try this. My husband is Italian and he approves of everything i have made from your videos! I want your cook book! I love your polenta too! ❤
Thank-you so much!! I know what I'm making for my friends this weekend!!!♥♥♥ Sending best wishes from Poland! Your gnocchi is very similar to our kopytka! (translated to hooves 😂)
Hello Giovanna, my uncle usually does this pasta in the summer time. He uses busiate but gnocchi are also a great. Greetings from a sicilian follower that lives in Switzerland 😘
Yes, Busiate are traditional, but my cousin Antonietta in Ragusa made them with very tiny gnocchetti and, as you said, they were also delicious! Greetings from The USA 🇺🇸 directly to Switzerland!
What was the name of the cheese you had used, both the Italian & English spelling please. And what can we use to subsistute for it, if we cannot find it?
It's so wonderful watching your videos! I certainly appreciate all the effort. I am Milanese, so have always made the Genovese style pesto, but truly look forward to trying this version out. Gracie!
I knew about an oregano pistachio based 'pesto' which contains also a touch of anchovies. In fact, I wonder whether it truly is a pesto. I prepare it almost more likw chimichurri, chopping ingredients till they come together with a knife. Pestos I prefer doing with a pestle and mortar. It's oddly incinsistent to get fresh basil here and generally it's not too frah when it arrives. But I'd like to try this one day. In order to please everyone it'll have to be pasta rather than gnocchi in my household.
The next time you buy fresh Basil, cut the tips with some of the stem, root them in water, plant them in a pot, and you'll have beautiful plants. Pesto comes from pestare (to crush) and they were traditionally made with a mortar and pestle!
The knife with the green handle is the same that my father used and discovered. I was happy to know that they are still available on line. Search Shoemaker knives or leatherworkers knives with green wooden handles. They vary in price, so look at all of them. They must be washed and dried after each use otherwise they rust but they cut very well, and they never need sharpening.
9:44: Thank you, Mr. Howard, for contributing to our pistachio pesto lesson☺️. 1:30-1:47: I appreciate your sharing your recipe and reminding us to plant and grow fresh food.
I’ve never made it with pistachios before but I’m sure I’d love it. If you didn’t make the gnocchi, what shape pasta would be best? Thinking something tube shaped yo catch that delicious sauce.
You guys are awesome. I went to a party in the mid seventies in Edgewater that had the same views as your kitchen! I also prefer lemon juice on my salad. Just squeeze it on and pour over the evoo. Thanks 🙏
@@DidaNina look this a public platform and everyone can share their opinion. I didn‘t even go so far and described my opinion with adjectives like e.g. nasty. No need for you to act like the online lawyer. Respect people‘s opinion when they are not insulting and chill
@@bettylinden2851 I love this channel and I adore Giovanna and her way of explaining things but am also having a little trouble accepting the nails. It's not meant as a heavy criticism.
World's most underrated cooking channel and presenter. But we love you enough for everyone! :) Ciao from Belle and Marie in New Zealand!
Thank You so much, Belle and Marie, I appreciate your enthusiasm and your support!
Beautiful dish in your beautiful lemony kitchen! I love Sicilian food and am a big fan! I missed the old music though a bit. Thank you very much!
Francesca gives us a little variety as variety is the Spice of Live; but, she never abandons the old music!
Mrs. LaMarca, I was a student at Bronx High School of Science from 1988-1992, and I remember you, but I took French with Mrs. Martin and had Art with Mr. Schlussel. I enjoy watching your videos now. Thank you!
Dear Robert, I went to the Bronx Science Alumni Day in June, and I was hoping that I might have met you! I went to the reunion with one of my Classmates from 1957!!! We were among the last classes to have attended the "Old Builging" with the Founder, Dr. Morris Meister as our Principal! I hope to meet you at one of the future reunions! I love to hear from people connected with our School, since our Alma Mater has remained in my heart!
Thank You! ❤
I know this video is about Pesto di Pistacchi, and I plan to cook it tomorrow, however, you mentioned your salad dressing recipe with just lemon juice, lemon zest, olive oil, mint, and salt. I just made that dressing for an arugula salad with cracked black pepper and it is incredible. Your little side comment has forever transformed how I will make salad. I've never tasted something so fresh! I love hearing how you approach cooking as it really helps me become a better cook. Thank you for sharing your skills and recipes with us.
It really is delicious and soo much healthier. I use it on other things too, like raw broccoli, last night I used it on shrimp & pasta🤤The possibilities are endless!
The mint is seasonal, and I always look forward to the special flavor it gives to the salad, but, the olive oil, lemon juice, salt and pepper to taste, is a delicious combination!
Hi dear Giovanna 🎉❤greetings from north Italy 🇮🇹
Thank you, Nanni' con Saluti da Oltre Oceano!🌹
In Brazilian Portuguese lemons are called "fruta de Sicilia." Limes are "limon" like Spanish. I always enjoy your videos.
Love your recipes, all of them! I just got a bag full of pistachios from California as a present, so here we go.... Thank you!
Great! You vave all that you need!
I cannot wait to make pistachio pesto and gnocchetti. Thank you so, so much for sharing all your treasures with me, who never got to meet her Sicilian grandparents.
Looks amazing, perfect for pine nut allergies too
Wonderful; there' are always other ways to achieve a good result!
Hi Giovanna, I had the same view for 45 years as I grew up the street from you. My most Beautiful memories were of making gnocchi with my nonna and my father. We always used the sauce my father made, but your pesto recipe looks delicious. Thank You for your wonderful recipes❤️
My Husband was gradated from the High School in Town, and we probably crossed paths many times! I hope that you've continued your Family's traditions!
@@GiovannaBelliaLaMarca
Hi Giovanna, when I was a little kid and my sisters and friends from our street walked to the end of the block I always thought that the gate in front of your house was scary 😳😁 go figure. My family is Piemontes, so we had polenta on those cold wintery days and my father would make focaccia too. Beautiful memories. Thank you for sharing your recipes to all of us they are wonderful ❤️
Oh how I've missed you! This looks delicious ❤
Thank You so Much!
Please him one day…please myself another day!😂
Aren’t they simply the sweetest couple!!
That's probably why we've been marries for 61 years! ❤
Beautiful. I think I might like this pesto better.I love pistachios
They are both delicious! Make the Pesto Genovese the way they make it in Liguria, that is: add a handful of fresh string beans and a thinly sliced potato to the boiling water together with the pasta. Just for a change!
@@GiovannaBelliaLaMarca sounds great 👍 I love string beans
@@GiovannaBelliaLaMarca sounds great 👍 I love string beans
I'm sure you that will love it
Looks delicious. I am definitely trying this. Thank you for sharing a century old dish.
Thank you for this video! And I love your kitchen! Can’t wait to try the dish! ❤
Thank You, Coryn; you will LOVE it!
I had caciocavolo in Marina Ragusa- delicious! Sad I didn't bring any home
Love, love, love your recipes.
I’m proud to be 100% Sicilian, 2nd Generation.
We should all take pride in our ancestry as we contribute our traditions to enrich the diversity of our American Life and Culture!
I love lemons, I use them too often. I started a tree and for the 1st. time I have about 18 lil lemons and more coming, the flowers have the most beautiful smell of any flowers, now the trick will be keeping it alive indoors in the the winter😁 I LOVE Pesto di Pistacchi but no cream, I love all pesto's and will put it on almost anything, I recently tried walnuts & almonds together (because I only had a lil of both), put it on chicken and rice, it was pretty good. I'm planning to make this meal tomorrow, if my tired hands cooperate 😮💨As always Thank you both 💞
I share your love of lemons; a squeeze of lemon sparks up the taste of many dishes! You will bring your lemon tree inside in the winter and give it a vacation in the summer!
been looking for pesto with pistachio, nice to know it is from Sicily. Thank you for sharing your recipe!❤❤❤
Wonderful indeed! I will make this dish! Thank you for sharing!! Happy Memorial Day weekend!
Grazie Altrettanto, Annette! Happy cooking my Friend!.
@@GiovannaBelliaLaMarca I've been watching so many videos on Sicily lately Giovanna! I am making plans to travel to my ancestors hometown/village in Contessa Entellina Sicily, and also my great grandfather Bernardo Cinquemani's hometown and place of birth in Chiusa Sclafani, Sicily, Italy. My great grandmother's parents were from Palermo. My great grandmother Lillie was born with her twin brother Phillip Passalaqua on the ship leaving Palermo for New Orleans to meet up with her husband Giuseppe Passalaqua who came to New Orleans before her, she was pregnant with their first child unknowingly twins! They were at sea for 2 months because of terrible weather!! I can't imagine what that trip must have been like for her! Wow! Twins born on a ship!
I read many years ago that limes were favored over lemons in Sicily. Is this so?
Thank you for all of your hard work; your channel is Awesome! ❤️👏😊
Ciao, Giovanna. We just found your channel and we love it! We are going to try this recipe 😀Question: What will be a cheese alternative instead of Caciocavallo Ragusano? Is a little difficult to find it where we live. Thank you.
Does anyone know if there would be a suitable substitute for the Caciocavallo Ragusa?
Delicious! We just ordered your book Sicilian Feasts!
Thank you so much for your support!
Hello my dear Giovanna .
I love this dish looks spectacular 😋 and delicious .
I really love italian food is my favorite .
Thank you so much i will try to make it because love pistachios.
Hugs from Utah .
🌟✨️🙏💚🤍♥️🌟✨️
Thank you Dolores, and I send greetings from New Jersey all the way to Utah! If you make this pesto once, you'll make it again and again!
My mouth is watering looking at this beautiful gnocchi served in a treasured bowl. I am very much looking forward to making this soon. Thank you for sharing the traditions and memories of your family, I enjoy watching your channel very much!
Thank you so much Susan (with the very distinguished name of Virgilio) we share with great pleasure!
Thank you Giovanna for the wonderful recipe. I will try it with my mum ❤️
If you make it once, you will make it often; make it with your Mom to double the pleasure!
This looks delicious! Miss my Grandma from Palermo Sicily. Especially her cooking .
Carry on your Beloved Gandmother's traditional cooking and keep her memory alive! 🌹
Absolutely delicious Giovanna!
Dearest Dr. Capretta, How wonderful to hear from you! We had Pesto di Pistacchi every time we visited the town of Bronte on the slopes of Mount Etna, and we were eager to share the recipe with our Friends. Best Regards!
I LOVE YOU!
Where do you get caciocavallo di Ragusa in the US?!
I watch all of your videos and I love how you cook. I have made several of your recipes and all were delicious! I have never thought of making the simple tiny gnocchi. I have to try this. My husband is Italian and he approves of everything i have made from your videos! I want your cook book! I love your polenta too! ❤
Thank You so much Kelly, I love to share and to see your enhusiasm!
fried cashew nut tasty for me
Thank-you so much!! I know what I'm making for my friends this weekend!!!♥♥♥ Sending best wishes from Poland! Your gnocchi is very similar to our kopytka! (translated to hooves 😂)
Enjoy the whole Weekend! Many cultures have potato dumplings, and they are all delicious!
Fantastic dish. I don't see the cheese in your listed ingredients. What is the name? I use 24 month aged Parmigiano Reggiano.
Caciocavallo, otherwise known as Ragusano is traditional; but, Parmigiano-Reggiano will be delicious as well!
I have SO many pistachios. I'm going to make this dish this weekend. Thank you for sharing this!
Enjoy every bite of this delicious dish!
Hello from Australia. Going to buy some pistachios tomorrow and make this, Thank you.
Greetings from The USA all the way to Australia! Enjoy Pistachio Pesto often: easy, quick and delicious!
Hello Giovanna, my uncle usually does this pasta in the summer time. He uses busiate but gnocchi are also a great. Greetings from a sicilian follower that lives in Switzerland 😘
Yes, Busiate are traditional, but my cousin Antonietta in Ragusa made them with very tiny gnocchetti and, as you said, they were also delicious!
Greetings from The USA 🇺🇸 directly to Switzerland!
Giovanna, thank you for sharing such a fabulous dish! Cannot wait to try it myself! And love your beautiful nails too! ❤
Thank You Very Much! The nails were my splurge for our 60th Wedding Anniversary!
Beautuful dish 💚
....and delicious too! Thank You. 💚
What was the name of the cheese you had used, both the Italian & English spelling please.
And what can we use to subsistute for it, if we cannot find it?
The cheese is Caciocavallo Ragusano. You can substitute parmigiano or pecorino romano!
Grazie Mille 🇮🇹 We’re so glad we found your channel.♥️ You both work so well together!
Kraig & Sue🤗💙🩷
Thank you Kraig and Sue; we've been practicing for 61 years!!!
I am not familiar with the cheese you used, and it's the only ingredient you didn't list in the description!
Caciocavallo Ragusano! Just added it to the list- thank you.
Dove I cliff ?
I wish I could spend time in the kitchen with Moma. So much to be learned.
Just spend whatever time you can, and enjoy it!
looks scrumptious 💛💚 i cringed when u said others add cream
I know, Sicilians are not fond of adding cream, but it can be left out, and the pesto will still be delicious!
you are such a wonderful lady and your recipes look so inviting, what a delicious treat
Thank you, my pleasure to share!
Delicious❤❤❤❤❤❤
Bonjorno Mrs Giovanna .,
Thank you 🌼🌼🐝🌼🌼
And Thanks to you, for following us! ❤
I want to make this for the mortadella sandwich with burrata.
Wouldn't that bebe a winner! ❤
Great video! Looks absolutely delicious. A big thank you to you, Giovanna, and Howard and Francesca. 😊
It's so wonderful watching your videos! I certainly appreciate all the effort. I am Milanese, so have always made the Genovese style pesto, but truly look forward to trying this version out. Gracie!
Looks amazing! I'll have to give this one a try!
Trying it is loving it!
I don't see the name of the cheese, can you please let me know. Thanks
Caciocavallo Ragusano cheese! 1/2-1 cup or however much you please ;)
So clear that I can follow with just the visuals.
I'm so glad, and I Thank you very much!
Enjoyed watching you prepare this beautiful dish! ~ What a great tip on rooting the basil…thank you for sharing!! 🪴
Today I picked leaves from the basil that I rooted!
♥️
I knew about an oregano pistachio based 'pesto' which contains also a touch of anchovies. In fact, I wonder whether it truly is a pesto. I prepare it almost more likw chimichurri, chopping ingredients till they come together with a knife. Pestos I prefer doing with a pestle and mortar. It's oddly incinsistent to get fresh basil here and generally it's not too frah when it arrives. But I'd like to try this one day. In order to please everyone it'll have to be pasta rather than gnocchi in my household.
The next time you buy fresh Basil, cut the tips with some of the stem, root them in water, plant them in a pot, and you'll have beautiful plants. Pesto comes from pestare (to crush) and they were traditionally made with a mortar and pestle!
@@GiovannaBelliaLaMarca I'll give this a go. I didn't realise it should that that simple!
Thank you Giovanna and Howard; beautiful dish.. 🇮🇹
Prego! Our Pleasure!
Thank you very much!
What is that knife your daughter handed you? I need one! lol I've been a gnocchi lover since I was a kid - love your channel - God bless you all.
The knife with the green handle is the same that my father used and discovered. I was happy to know that they are still available on line. Search Shoemaker knives or leatherworkers knives with green wooden handles. They vary in price, so look at all of them. They must be washed and dried after each use otherwise they rust but they cut very well, and they never need sharpening.
@@GiovannaBelliaLaMarca millegrazie Giovanna and God bless you and your family! Amore.
Brava Bella!!!
Grazie Giovanna! Questa ricetta sembra buonissima, Io la proverò a fare. ❤👌
adore your nails nonna Giovanna xx
Oh! Thank you so much!
Love! Haven’t seen this recipe before.
9:44: Thank you, Mr. Howard, for contributing to our pistachio pesto lesson☺️.
1:30-1:47: I appreciate your sharing your recipe and reminding us to plant and grow fresh food.
Hoard and I collaborate in everything, that may be why we ave been married for 61 years!
I’ve never made it with pistachios before but I’m sure I’d love it. If you didn’t make the gnocchi, what shape pasta would be best? Thinking something tube shaped yo catch that delicious sauce.
Exactly; any cut pasta to catch the pesto!
You guys are awesome. I went to a party in the mid seventies in Edgewater that had the same views as your kitchen! I also prefer lemon juice on my salad. Just squeeze it on and pour over the evoo. Thanks 🙏
Yes, it's a view you never tire of admiring. Lemon juice sparkles any dish with its fresh and delicious flavor!
E' sempre un piacere seguirLa
Grazie Mille er il Suo Graditissimo Commento 🌹❤️🌹
Looks delicious!
i love this!!
Ciao Giovanna
Sunnu boni!!!!
Fascemu I macherunna. 😀
Antonella, Bedda; Sunu buoni cu' tutti i tipi ri pasta!
@@GiovannaBelliaLaMarca Vero!!!!
💯
Buon weekend!!!!
Continued great health!
Thank you and I wish the same to you!
perfetto
Grazie Mille!
We want more vegetarian and vegan dishes . Its nice to see all the nice gold jewellery and fashion .Thank you ....
Detto Fatto! Our cooking is rich is delicious vegetarian and vegan dishes!
Troll 😂
The best pistachios are from Iran - not California. If you wish this dish to be it's best - get the best pistachios.
The nails are awesome!
Ti adoriamo !Hai una famiglia stupenda 🤩 🙋♀️💐
❤❤❤
Seeing the nails go into the dough and what’s underneath the nails go into the food….nooooo😢
She's making food for herself... She's teaching you a recipe, not making you dinner 🙄
Cut your nails and make your own food 👌
@@DidaNina look this a public platform and everyone can share their opinion. I didn‘t even go so far and described my opinion with adjectives like e.g. nasty. No need for you to act like the online lawyer. Respect people‘s opinion when they are not insulting and chill
@@bettylinden2851 I love this channel and I adore Giovanna and her way of explaining things but am also having a little trouble accepting the nails. It's not meant as a heavy criticism.
Italian women are extremely clean unlike the scrofe you find all over the internet.