JoeThe presentation.is easy to follow. Excellent result.The stories you share about your father and grand mother are stories that are so member able and are are told for many years to come.I look forward to watching your other videos.Thank you.
Salad was served every night with dinner and the olives and roasted peppers were always on the table. I still make them too. Thank you for sharing your way.
What I love most about watching your channel is the practical experience you demonstrate to us that most people can't get otherwise. It's obvious that you worked in a restaurant for some time and gained so much real-world experience. I worked in an Italian restaurant as a teen for a few years and still to this day remember the culinary basics I learned. Thanks for doing this!
I still blacken mine on the stove , steam them in a brown paper bag for 15 minutes, then we slide the steamed blackened skin off the pepper. Slice them up and put that in a bowl with garlic, a little oregano, and some chopped fresh basil. then let it marinate. Thats how my grandmother made them back in the day.
+captainjohn51 Yes love it!! I did two videos, one on the stove which is how I do it and the other in the oven as many people do not like the stove burner idea. lol When i get 4 burners going on the stove at once you will freak and laugh as the house looks like she is burning down. Thank you for the kind words and input. Joe
My motherinlaw for a little spicy taste would roast a few jalepeno pepper and deseed and add to the same recepie...it is delicious with Italian bread....loved it!
You can freeze them for a while but remember botulism is next to impossible to kill, even frozen. The oil also provides botulism with a protective blanket. You might try a usda approved canning method but you not only have to skip the oil you will have to add vinegar to get the acidity to the correct level to kill off the botulism. You might find a pepper relish recipe on the usda canning site. The Bell canning books usually have fda approved recipes as well. If you’re buying peppers for roasted peppers just buy what you need. They will last a a month in the fridge.
Joe, thanks for these videos. How long will these peppers keep in the refrig? I usually use them for pizza toppings but I was always afraid to put garlic in them as I heard it wasn't safe.
+Julie Lynch If in olive oil and some garlic you have two weeks for sure. Maybe longer with temp in frig lower. Garlic is a preservative and is anti microbial, fungal, and viral, so garlic will always make things last long!!!! Have a great holiday season, Merry xmas! Hope you decide to subscribe, Joe.
How long do you keep the cut-broiled peppers into the olive oil/garlic dish? Do you just add them in there and keep them in there or just cover them and immediatly take them out. Over all good video Joe!
Hey, Joe, great video -- as always! I feel like I'm in the kitchen with you! My question is, after a few days, do you serve them cold or saute them a bit to rewarm? Or do you just let them come to room temperature? What is proper? Or is it any of the above? Thanks!
Joe My Grandmother. I remember growing up she use to stick a fork in the Peppers rub Olive Oil on them & Roast them over the open flame of the gas stove. Till they were Black.? Then put them into a Brown paper bag for a while,? Then take them out & peel the skins off of them & jar them with oil Garlic etc.? Oh the Smell I can still picture it today.When I make mine that way.?
A REDTAIL Yes, Had the same grandmother, and there are a few different ways to do them. I have another video with another version using my grill coming out in a few weeks. Yes I can smell the awesome flavor with garlic and oil. YUM! Thank you for watching, Joe
I core the peppers then tap all the seeds out before I cook them. Makes a lot less mess when pealing them later. I see no difference in the quality or flavor. Just less mess. I also started "sweating" them in plastic tupperware with a lid. Much better IMHO.
Yes. We are making the newer videos at 10 minutes or less. Some of the older videos are too long for many people. Also many of the recipes are on the website, www.cookingitalianwithjoe.com. Thank you for watching and subscribing. Joe
Although it does sound like French bonjour, bonjorno or just bonjorn is right in the dialects most Italian American folks grew up hearing. Cheers for sharing the cooking AND the language! :D
Dear Joe, my grandma and I made these all the time! its wonderful, the fragrance. We would save in fridge for use on grinders and just w olive oil on bread too. Do you have a home made recipe for making Cavatelli from Scratch? I do not recall the flour she used but she would make the ring of flour, add only water and salt then knead til like a baby bottom smooth. We then made ropes of the dough and cut them into 1" lengths and using our3 fingers press and pull to turn them into a pasta . Then b oil a min or less and add homemade sauce. I just can't get it right. We ate so much we would call them Lead sinkers and laugh!! all the level surfaces, including beds were covered in ironed white sheets. We girls would put the uncooked pasta in rows and let dry a bit. There were NO Eggs in it. Boy do i love the memory but want to recreate it. bless you, grace in vt
I made it! Went so well that it was all gone in just two days, this week I will try again and improve my ingredients! Worth mention, the amount of peppers needed is considerable... Also, good music is truly important as well, haha! Thanks!!
Nice recipe Joe. I like to make Fresh Hot Cherry Peppers,? In a Jar, with Olive Oil,? and some fresh Garlic,& a Pinch of Salt.?Seal it up & let it stand for a Month or so.? Till they are ready for enjoying.?
I didn't subscribe and do yourself a favor -drop the exaggerated "I'm Italian" shtick. Fake Italians like you give me douche chills. You all love playing up the Italian thing yet you guys don't know shit about the country and don't even speak the language. Enough already.
Wow. For the record I speak fair formal Italian, and two dialects one for my dad who was born near Milan in the village of Costigliole d' Asti, Italy, and my mother born in Tricaricco, Italy. My pronunciation often is muddled as I go from NY american to mom to dad to formal in many of the videos and I laugh sometimes when we edit. As for real Italian? I am a full Italian citizen with an Italian passport and I own a villa and olive grove in Italy where we make our own olive oil that we sell here in USA. I have videos of my home and farm on youtube as well with my care taker Luigi. So no fake Italian here. Again best to you and thank you for your input and opinion. Ciao or Goodbye or Salva!
How rude drgonzo212. I'm not Italian but I really enjoy Joe's recipes. And even if someone was not born in Italy but that is their heritage, maybe they enjoy knowing about their heritage and keeping some of the traditions. Good lord, you are very nasty.
I second the motion. There are other videos on TH-cam where they do the same thing in less than 4 minutes. But they don't flap their lips to the point where they become irritating.
great information about the process but the singing and music were extremely annoying ...I realize this is your video and an old video at that, but in your future videos, just focus on teaching and not entertaining cause your music will not appeal to everybody and your viewers are here to learn.
JoeThe presentation.is easy to follow. Excellent result.The stories you share about your father and grand mother are stories that are so member able and are are told for many years to come.I look forward to watching your other videos.Thank you.
Salad was served every night with dinner and the olives and roasted peppers were always on the table. I still make them too. Thank you for sharing your way.
What I love most about watching your channel is the practical experience you demonstrate to us that most people can't get otherwise. It's obvious that you worked in a restaurant for some time and gained so much real-world experience. I worked in an Italian restaurant as a teen for a few years and still to this day remember the culinary basics I learned. Thanks for doing this!
Thank you!
I still blacken mine on the stove , steam them in a brown paper bag for 15 minutes, then we slide the steamed blackened skin off the pepper. Slice them up and put that in a bowl with garlic, a little oregano, and some chopped fresh basil. then let it marinate. Thats how my grandmother made them back in the day.
+captainjohn51 Yes love it!! I did two videos, one on the stove which is how I do it and the other in the oven as many people do not like the stove burner idea. lol When i get 4 burners going on the stove at once you will freak and laugh as the house looks like she is burning down. Thank you for the kind words and input. Joe
No olive oil?
Well, you held my interest! Talking, cooking, sharing, I felt like I was in the room. Thanks a bunch!
I love roasted peppers with olive oil, especially with roasted garlic. Delicious.
+JStar King Yes, you had me at hello! lol Thank you for the kind words and please subscribe. Joe
I'm already subscribed. Food looks delicious
Roasted Pepper with a dash of oregano on olive oil and garlic 🤤
amazing I love how passionate you’re with your food.
Thanks for the video! It was really helpful!
Glad to hear it!
Family and food nothing better. DELICIOUS 😋
I knew you would do it best. Thanks
Thank you!!! I love these peppers
Woooooow. Loved the recipe. Mgoing to try it tomorrow only.
My motherinlaw for a little spicy taste would roast a few jalepeno pepper and deseed and add to the same recepie...it is delicious with Italian bread....loved it!
Thank you for watching and subscribing. Ciao, Joe.
Those are beautiful peppers. Is there a reason not to cut them in half and seed them before roasting?
Do they stay in the fridge long term or can they go in the pantry?
Very good. Now that I'm in the US, I like them on Italian Beefs! Thank you!
Yes. Where are you from? and yes also add a slice of mozzarella cheese. Ciao Joe
@@Cookingitalianwithjoe Chicago area now.
Joe it looks very good and simple, I wil definitiely try it out. thank you
I have an abundance of peppers from my garden. Do you know if you these can be canned and preserved, if so is it the same recipe and how?
How much garlic ?
Can we jar them and how long do they keep in the fridge?
Thank you for this information, Joe. Can these be stored for later use? Perhaps frozen?
You can freeze them for a while but remember botulism is next to impossible to kill, even frozen. The oil also provides botulism with a protective blanket. You might try a usda approved canning method but you not only have to skip the oil you will have to add vinegar to get the acidity to the correct level to kill off the botulism. You might find a pepper relish recipe on the usda canning site. The Bell canning books usually have fda approved recipes as well. If you’re buying peppers for roasted peppers just buy what you need. They will last a a month in the fridge.
Joe, thanks for these videos. How long will these peppers keep in the refrig? I usually use them for pizza toppings but I was always afraid to put garlic in them as I heard it wasn't safe.
+Julie Lynch If in olive oil and some garlic you have two weeks for sure. Maybe longer with temp in frig lower. Garlic is a preservative and is anti microbial, fungal, and viral, so garlic will always make things last long!!!! Have a great holiday season, Merry xmas! Hope you decide to subscribe, Joe.
How long do you keep the cut-broiled peppers into the olive oil/garlic dish? Do you just add them in there and keep them in there or just cover them and immediatly take them out. Over all good video Joe!
Overnight is the key. A day or two is the best. Thank you! Ciao, Joe.
Thanks for replying! Saw the video once more and heard that you had mention it! I left it in there for 2 days! Made a huge difference thanks!
Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.
Hey, Joe, great video -- as always! I feel like I'm in the kitchen with you!
My question is, after a few days, do you serve them cold or saute them a bit to rewarm? Or do you just let them come to room temperature? What is proper? Or is it any of the above?
Thanks!
serve cool as a side or comliment to anything. Ciao Joe
And yeah if i make it how long can i preserve it.
My Nonna makes these on special occasions, so I agree - it's a nostalgic recipe!
Joe My Grandmother. I remember growing up she use to stick a fork in the Peppers rub Olive Oil on them & Roast them over the open flame of the gas stove. Till they were Black.? Then put them into a Brown paper bag for a while,? Then take them out & peel the skins off of them & jar them with oil Garlic etc.? Oh the Smell I can still picture it today.When I make mine that way.?
A REDTAIL Yes, Had the same grandmother, and there are a few different ways to do them. I have another video with another version using my grill coming out in a few weeks. Yes I can smell the awesome flavor with garlic and oil. YUM! Thank you for watching, Joe
I core the peppers then tap all the seeds out before I cook them. Makes a lot less mess when pealing them later. I see no difference in the quality or flavor. Just less mess. I also started "sweating" them in plastic tupperware with a lid. Much better IMHO.
Doesn't the olive oil congeal after being refrigerated?
no and it keeps for 3-5 months
Hey Joe did you forgot parsley?
My family loves the sweet Italian peppers. Are they too delicate to process them this way?
bon jorno is french Joe I think you say Buona Giornata in Italian Joe I enjoy your recipes you have Sason, some times I just have to fast forward
Yes. We are making the newer videos at 10 minutes or less. Some of the older videos are too long for many people. Also many of the recipes are on the website, www.cookingitalianwithjoe.com. Thank you for watching and subscribing. Joe
Although it does sound like French bonjour, bonjorno or just bonjorn is right in the dialects most Italian American folks grew up hearing. Cheers for sharing the cooking AND the language! :D
@@KangNamPelon Buongiorno. Buona gionata
Dear Joe, my grandma and I made these all the time! its wonderful, the fragrance. We would save in fridge for use on grinders and just w olive oil on bread too. Do you have a home made recipe for making Cavatelli from Scratch? I do not recall the flour she used but she would make the ring of flour, add only water and salt then knead til like a baby bottom smooth. We then made ropes of the dough and cut them into 1" lengths and using our3 fingers press and pull to turn them into a pasta . Then b oil a min or less and add homemade sauce. I just can't get it right. We ate so much we would call them Lead sinkers and laugh!! all the level surfaces, including beds were covered in ironed white sheets. We girls would put the uncooked pasta in rows and let dry a bit. There were NO Eggs in it. Boy do i love the memory but want to recreate it. bless you, grace in vt
ps my grandma used brown lunch bags, using 3 peppers to a bag.
This recipe is way more uncommon then I believe it was... Seems to be exactly what I was looking for, tomorrow I will try... Lets see!!
I made it! Went so well that it was all gone in just two days, this week I will try again and improve my ingredients! Worth mention, the amount of peppers needed is considerable... Also, good music is truly important as well, haha! Thanks!!
remember to take the bar code stickers off unless you want the guests to see how much they cost...
Food videos made me hungry. Hehe......
But wait, how come i see a green sofa next to kitchen?
Mmm...subscribed
Nice recipe Joe. I like to make Fresh Hot Cherry Peppers,? In a Jar, with Olive Oil,? and some fresh Garlic,& a Pinch of Salt.?Seal it up & let it stand for a Month or so.? Till they are ready for enjoying.?
A REDTAIL Yes, right with ya, love it. I will be coming over for that, lol. Thank you for watching! Joe
You forgot Parsley
15:06 "El Dante".... Ugh....
Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.
I didn't subscribe and do yourself a favor -drop the exaggerated "I'm Italian" shtick. Fake Italians like you give me douche chills. You all love playing up the Italian thing yet you guys don't know shit about the country and don't even speak the language. Enough already.
Wow. For the record I speak fair formal Italian, and two dialects one for my dad who was born near Milan in the village of Costigliole d' Asti, Italy, and my mother born in Tricaricco, Italy. My pronunciation often is muddled as I go from NY american to mom to dad to formal in many of the videos and I laugh sometimes when we edit. As for real Italian? I am a full Italian citizen with an Italian passport and I own a villa and olive grove in Italy where we make our own olive oil that we sell here in USA. I have videos of my home and farm on youtube as well with my care taker Luigi. So no fake Italian here. Again best to you and thank you for your input and opinion. Ciao or Goodbye or Salva!
How rude drgonzo212. I'm not Italian but I really enjoy Joe's recipes. And even if someone was not born in Italy but that is their heritage, maybe they enjoy knowing about their heritage and keeping some of the traditions. Good lord, you are very nasty.
tree minutes
Thank you for watching and subscribing. Joe
You're so cute. Thanks for teaching me.
Minkia 17 min for roasted peppers lmao 🤦♂️
Joe, don't talk so much.. would rather see you making the food.
+Privilege Massage Thank you! We have shortened many of the newer videos down. Ciao, Joe.
He talks too much.
I second the motion. There are other videos on TH-cam where they do the same thing in less than 4 minutes. But they don't flap their lips to the point where they become irritating.
I agree , get to the point already
dude...
Thank you for watching and subscribing. Joe
So much water wasted... :(
Talking too much
too much talking, too slow to watch
Yup. Try some of the newer videos as they are shorter or go to www.cookingitalianwithjoe.com. All the recipes there in silence.
Get to the point
You talk too much
The presentation is way too long. 5 minutes would be enough.
great information about the process but the singing and music were extremely annoying ...I realize this is your video and an old video at that, but in your future videos, just focus on teaching and not entertaining cause your music will not appeal to everybody and your viewers are here to learn.
Bla bla bla
Music sucks
Tooooo much talking.