🕊Peace and Blessings! Your mom and grandma would be proud! Thank you for paying tribute two extremely important women in your life by sharing your family recipe. Thank you again and God bless you 🫶🏽
Even being a chef and making mistakes, shows how easy it is for any one to slip up. I’m glad you shoot the whole time you’re working. Shows no edits on that part. Much appreciated.
agree. This is the French we love- famille, culture, humour, humble, joyeux. Merci beau coup Jean-Pierre. Repose en paix Mama Jean Pierre et mémé Jean-Pierre!
Chef, every time you forget something, it makes me smile, cause you don't fret over it. You don't get upset, you just fix it as best you can and keep going and remind us sometimes, "It'll be delicious anyways, even if it's not perfect." You don't just teach us how to cook, y'know, you show us a better way to live in the world.
Opening with a balls joke. This is why I ring the bell and subscribe, Chef. Thank you for the fun recipe and something different I can put on the table that most people haven't tried.
I’m absolutely in love with the “off camera” Candid moments of Chef enjoying his meal!’ Magical!! Thank you all so much!!! I have made so many more of these meals that Chef JP makes here on his channel in comparison to ALL the rest of the food channels I subscribe to combined!! (And there’s a lot!!) Thanks again!! Looking forward to making more!!
" Thank goodness the camera is off". Jack does a phenomenal job with the cameras. He shows the love and passion that is required to be a truly great chef. The small snippets of animation that Jack interjects along with highlighted quotes ,proves to be a great relationship. Much love to the channel and the crew.
Oh,I love rice balls my Italian family always made trays full of them for Xmas holiday.my uncle and my aunt made them just like this, except they stuffed them with browned chop meat,peas and Italian sauce breaded fried in oil...sooooo good...my sister in law made them small,to use as a appetizer..I have been wanting to make them,since my whole family are no longer in this world...but..always..in my heart...my younger day memories.my family knew how to celebrate Xmas,Xmas eve and always getting together...people said it was like having the last supper...they were so funny,too.god blessed me with the most beautiful mom,dad,brother aunts and uncles and cousins...for this I will forever be greatful.i am now 76 yrs of age.a minister of the word of God Almighty.god bless all of you is my prayer.and a big hug and kiss to this beautiful man who has made me happy today,with his rice balls.is was like watching my uncle making them,and Xmas again.i was only the age difference of 7 when I realized WOW these are sooooo good,I want more...lol
You know that he really enjoys his art when after the show he eats the rest of what he made.!!! I love watching your recipes! I have learned much from your videos
One of my closest and oldest friends and I spoke tonight. He's an observant Jew and I mentioned Chef. He cooks a lot and very well. Though he wasn't observant in our youth and made some awesome shrimp dishes. "You want to watch Chef Jean-Pierre. He explains so well and just adjust the recipes to be kosher. Oil instead of clarified butter when doing meat. And as Chef says, if you don't have chicken broth use vegetable broth! Can't use Bolognese? Use a marinara! " Trading chefs and recipes with friends. Chef has a couple of new fans.
For me the best cuisine ever is the cuisine passed down from generations to generations. We all remember this special dish our grandmas, mothers, aunties, etc. made that we loved, even if sometimes it was very simple like for exemple one of my great aunt use to make penne with basil, cream and parmesan cheese. It is the simplest thing ever, but guys, just by talking about it I'm salivating. As a French man with Italian and Corsican backgrounds living in Germany, Chef Jean Pierre makes me so proud to see an Italian/French Chef so loved on the internet and sharing his tricks and recipes. And finally : maaaaan those arancinis look soooo delicious.
Chef Jean-Pierre never ever apologize for making mistakes. As you said: 'We learn from your fun forgetful mistakes! It doesn't necessarily mean we won't make the same mistakes that you do! How much more can we love you and what you do for us????? Bless you chef!
Ohhhh Chef honey….we LOVE your perfect imperfections; the flying butter, the falling knives ,and of course your amazing recipes! “Make sure the camera is off “..our Thursday morning smile😆
I love how Chef Jean Pierre shares with us comfort food and budget food as much as gourmet food. A lot of simple home food is delicious- it doesn't all have to be micro-flavour-chemical-gourmet Michelin star nonsense. Most of "gourmet food" is a variant of normal food. For example Krug champagne- how did they drink Krug? With lead-crystal champagne flutes or Marie Antoinette boobie shaped glasses?! No-with a krug- a simple glazed earthen ware coffee-mug. It's simply bubbly white wine monks invented.
Chef Jean -Pierre. ... you always say we, the viewers, are the best.... BUT.. really, you are the best!. I love how you give your respect to your Grandmother and Mother. That is beautiful... don't stop...Thanks for everything you teach me about cooking...Carl.
Chef thank you for your video on rice balls. I’ve actually been making them for 50+ years in all sizes from cocktail to appetizer to side dish. BUT I can’t tell you how much easier it was after you suggested the rice ball mold. WOW…Perfect! Thanks for teaching this old lady a new trick. Angela
Oh Chef! So many of my Italian grandmothers recipes were lost to us (Alzheimer’s)-and was full on crying remembering this one! Her cooking dinner and me sitting in her kitchen watching her magic every day when I got home from school. I had forgotten all about this gem! Happy to have it back. Thank you 💟
This video brought tears to my eyes. My mom made these for all the special occasions. She made them and leave them in the fridge over night. They would be fried the next morning. Like your grandma she put them through the egg and breadcrumbs twice. Thank you so much chef. We need to keep these recipes and traditions going. ❤❤❤
My favourite too. I was watching one of his videos last night in bed and I was laughing so loud at his statements. He could very easily a stand up comic. Fortunately I live on my own.
I have never seen such big balls. (Risotto balls.) And the way you cook the risotto and did them several times in the egg and crumbs was magnificent I only wish I could taste it. Now what I extremely very much liked was you being you after you told Jack to turn the camera off😂 This is what I tuned in for originally a year or so ago and this is what I've been missing! Please please don't leave out your personality and leave out the funny parts. Because that's what we like the best. The stories. The putting too much in your mouth, then making funny jokes, and all that stuff. The recipes are second best to all those❤
There's something about the simplicity of arancini that I just love. On the outside, it seems sofisticated in more ways than one, but in truth, it is one of the most fun Italian foods you'll ever make, and it doesn't even take that long to make them either.
Grazie mille Chef Jean Pierre! La mia famiglia fare arancini ogni Pasqua. Your video had me smiling through the entire episode. I enjoyed your passion and your take on this delicious dish.
Chef.. from a guy who had a Nonna that would put Michelin Star restaurants to shame, you did your mom and grandmother proud. They're smiling on you front heaven. Excellent job, Chef!! Bravissimo!!👏👏👏👏👏🫶
congratulation chef, I am from Sicily and I can confirm that you did a very good job, thanks for sharing, may your mom and grand mother rest in peace and be proud of you
You are a mind reader! My Dad and i literally just talked about trying to make arancini! We've never had it, but thanks to you i feel confident that we can do it. And i bet either chili or jambalaya would make a killer stuffing, too! Much love to you all 💖🙏🕊
I just love the way you educate us. I would have fun for a whole lifetime if you agree to be my grandpa. You have amazing cooking skills. God bless you.
Thank u so much for the knowledge, but I have to say your personality is why you’re so good! You have a great sense of humor, & you can always make me laugh. In this crazy upside down Country right now, you are such a good distraction! God Bless you, your family, but especially Grandmom & Momma for the recipe!!! ❤
This is by far the best cooking show on the planet and yeah a mean show from the production team right down to chefs wiggle fingers BRAVO BRAVO.Scotland love you guys all the very best 👍🏻🏴👍🏻🏴👍🏻🏴
Hi !! Chef Jean Happy Thursday This is a very elegant rice ball . The basil leaf 🌿 made it look extra special. I love that golden brown color. I have never ate a rice ball or made it before I have to try out the rice ball recipe. The tomato 🍅 sauce was so smooth & glossy, creamy. This is a beautiful dish . You are a special chef you bring so much joy when you are coming just love your humbleness. Keep bringing the recipes. God bless have a beautiful day . R.I.P to your mom & grandmother. 🙏🙏🙏🙌🙌🙌🌸🌸🌸🌸🌸🌸💚💚💚💛💛💛💜💜💜💜😇😇😇😇😇😇😇😇😇😇😇😇
Hi Chef, I love watching you, this episode is so funny and entertaining and those balls, wow, perfecto. Can you please 🙏🏻 put the link to that great gadget in the notification area or somewhere, what a cool tool.
Oh, I have always wanted to know how to make these balls! Sunday after church I went to Costco and purchased a jar of organic roasted red peppers to make your pepper coulis. So I think we are all set to go after I get home from Florida!
I have been following, "The Plant Paradox" style of health. It can be very restrictive. Thanks to your video I was inspired to make a new dish. Which is acceptable in Phase 3. I can also make the one you made, as well as long as the meat is 100% Grass fed and finished. Thanks to your TH-cam I can now make two different dishes that will be completely compliant. Awesome job! 😀🎉 If you get a chance I would read, The Plant Paradox.
Made these today with a homemade marinara sauce, barbecued tri tip beef, and very sharp cheddar. Went with your grandmother's double dip method and deep fried. Incredible!! Merci beaucoups chef 😋
Chef Jean-Pierre👍Your momma&grandmother I'm sure are so very proud of you. I love the arancini balls. I look forward to adding your recipe to my repertoire. Yes the basil leaf quite elegant. I'm growing my own fresh basil. Cheers 🍾
last summer I was in Sicily for two weeks and fell in love with Arancini. I've been missing it so much that this is gonna be the first thing I learn to cook :D Thank you for teaching me to cook my first meal Chef!!
Magnifique! Quelle précision dans les cuissons! Arancini veut dire littéralement "petites oranges" en sicilien. Pour accentuer le côté "orange", on peut utiliser un peu de safran pour colorer le riz, et même la chapelure.
1.34 million subs. Your channel has come far. Congrats. You and your crew have worked hard. You’re Onyon family knows who’s number one on TH-cam.
🙏🙏🙏
Did you mean
OHNYOOOOOOOOOOOOOOOOOOOOOOOOOO
@@KL005 Yep
Number first!!
Truth!
🕊Peace and Blessings! Your mom and grandma would be proud! Thank you for paying tribute two extremely important women in your life by sharing your family recipe. Thank you again and God bless you 🫶🏽
What makes Chef JP the best is his charm and charisma and he's down-to-earth, and most importantly, he has never forgotten his mum or grandma 😀
Don't forget the buttah.
I would watch a video of Chef JP preparing a bowl of cereal. Love this guy!
🙏🙏🙏❤️
lol so would I
@@ChefJeanPierre make some oatmeal!
Love this Man.
Even being a chef and making mistakes, shows how easy it is for any one to slip up. I’m glad you shoot the whole time you’re working. Shows no edits on that part. Much appreciated.
To err is human
Looks amazing!!
That hommage to mamma and nonna was so lovely, more family heritage videos like this, chef, you are a rockstar!
agree. This is the French we love- famille, culture, humour, humble, joyeux. Merci beau coup Jean-Pierre.
Repose en paix Mama Jean Pierre et mémé Jean-Pierre!
I love Thursdays. Waiting for a new recipe gets me more excited than waiting for your favorite hit sitcom to air on tv
I have lived in Catania, Sicily for 7 months and these Arancini are everywhere!
looking delicious. rest in peace your mother and grandmother.
🙏🙏🙏❤️
This is a cooking channel with balls and I'm all in
Chef, every time you forget something, it makes me smile, cause you don't fret over it. You don't get upset, you just fix it as best you can and keep going and remind us sometimes, "It'll be delicious anyways, even if it's not perfect." You don't just teach us how to cook, y'know, you show us a better way to live in the world.
Keeping it real :) It’s a charming thing actually because it’s more realistic to what happens in home cooking.
Opening with a balls joke. This is why I ring the bell and subscribe, Chef. Thank you for the fun recipe and something different I can put on the table that most people haven't tried.
So glad you made your grandmother happy.😍
I’m absolutely in love with the “off camera”
Candid moments of Chef enjoying his meal!’
Magical!!
Thank you all so much!!!
I have made so many more of these meals that Chef JP makes here on his channel in comparison to ALL the rest of the food channels I subscribe to combined!! (And there’s a lot!!)
Thanks again!!
Looking forward to making more!!
Yup I agree!
" Thank goodness the camera is off". Jack does a phenomenal job with the cameras. He shows the love and passion that is required to be a truly great chef. The small snippets of animation that Jack interjects along with highlighted quotes ,proves to be a great relationship. Much love to the channel and the crew.
Would love to see more recipes from your mother and grandmother's kitchen.
I don't even cook all that much but this man just puts a smile on my face
Oh,I love rice balls my Italian family always made trays full of them for Xmas holiday.my uncle and my aunt made them just like this, except they stuffed them with browned chop meat,peas and Italian sauce breaded fried in oil...sooooo good...my sister in law made them small,to use as a appetizer..I have been wanting to make them,since my whole family are no longer in this world...but..always..in my heart...my younger day memories.my family knew how to celebrate Xmas,Xmas eve and always getting together...people said it was like having the last supper...they were so funny,too.god blessed me with the most beautiful mom,dad,brother aunts and uncles and cousins...for this I will forever be greatful.i am now 76 yrs of age.a minister of the word of God Almighty.god bless all of you is my prayer.and a big hug and kiss to this beautiful man who has made me happy today,with his rice balls.is was like watching my uncle making them,and Xmas again.i was only the age difference of 7 when I realized WOW these are sooooo good,I want more...lol
Love chefs sense of humor.
He makes me laugh.
Enjoy his channel
Hello 👋 how are you doing today??
This is hands down the single best cooking channel on TH-cam! Thank you so much for continuing to share your creativity with us!
Thanks so much 😊
You know that he really enjoys his art when after the show he eats the rest of what he made.!!! I love watching your recipes! I have learned much from your videos
One of my closest and oldest friends and I spoke tonight. He's an observant Jew and I mentioned Chef. He cooks a lot and very well. Though he wasn't observant in our youth and made some awesome shrimp dishes.
"You want to watch Chef Jean-Pierre. He explains so well and just adjust the recipes to be kosher. Oil instead of clarified butter when doing meat. And as Chef says, if you don't have chicken broth use vegetable broth! Can't use Bolognese? Use a marinara! "
Trading chefs and recipes with friends. Chef has a couple of new fans.
Awesome 🙏😊
Yes!!! Arancini ❤ 😋 Thank you Chef. So many places screw these up. Looking forward to your recipe.
Ha! A little cheese. Adds more. And more ❤
Jean Pierre from Glasgow, you are not a CHEF YOU ARE SUPERCHEF, and your recipes are fantastic ❤
One of my favorite foods. Memories of the North End of Boston on Saturdays back in the 70-80s.
My late Sicilian Mother used to make this with peas added... SOOO GOOD!! She was THE BEST COOK EVER!!! Everything was always FRESH and HOMEMADE ❤❤❤
For me the best cuisine ever is the cuisine passed down from generations to generations.
We all remember this special dish our grandmas, mothers, aunties, etc. made that we loved, even if sometimes it was very simple like for exemple one of my great aunt use to make penne with basil, cream and parmesan cheese. It is the simplest thing ever, but guys, just by talking about it I'm salivating.
As a French man with Italian and Corsican backgrounds living in Germany, Chef Jean Pierre makes me so proud to see an Italian/French Chef so loved on the internet and sharing his tricks and recipes.
And finally : maaaaan those arancinis look soooo delicious.
Thank you! 🙏❤️
Chef Jean-Pierre never ever apologize for making mistakes. As you said:
'We learn from your fun forgetful mistakes!
It doesn't necessarily mean we won't make the same mistakes that you do!
How much more can we love you and what you do for us?????
Bless you chef!
Best channel on TH-cam!!! No comparison!!
Arancini has got to be one of the best comfort foods in the world so excited to try your version
Chef, I appreciate the references to your family, especially your mom. It’s apparent where the talent and passion for cooking came from. Lovely!
Ohhhh Chef honey….we LOVE your perfect imperfections; the flying butter, the falling knives ,and of course your amazing recipes! “Make sure the camera is off “..our Thursday morning smile😆
just ran across this channel and I'm loving it!!
I love how Chef Jean Pierre shares with us comfort food and budget food as much as gourmet food. A lot of simple home food is delicious- it doesn't all have to be micro-flavour-chemical-gourmet Michelin star nonsense. Most of "gourmet food" is a variant of normal food. For example Krug champagne- how did they drink Krug? With lead-crystal champagne flutes or Marie Antoinette boobie shaped glasses?! No-with a krug- a simple glazed earthen ware coffee-mug. It's simply bubbly white wine monks invented.
🙏🙏🙏👍
Chef Jean -Pierre. ... you always say we, the viewers, are the best.... BUT.. really, you are the best!.
I love how you give your respect to your Grandmother and Mother. That is beautiful... don't stop...Thanks for everything you teach me about cooking...Carl.
Thanks! 🙏🙏🙏😃
Thank you so much!!! I’ve wanted to make these for years and never felt confident enough to tackle them….until now! 😊
Bang! Funny, chef's reaction is priceless, fills in the missing sound for us 😂
Off the record- ( btw ) : we thank you from the bottom of our hearts 💕: Mr. Fabulous Jean- Pierre ( Master Chef 👩🍳)
Chef thank you for your video on rice balls. I’ve actually been making them for 50+ years in all sizes from cocktail to appetizer to side dish. BUT I can’t tell you how much easier it was after you suggested the rice ball mold. WOW…Perfect! Thanks for teaching this old lady a new trick.
Angela
🙏😊
Blessings for your mother and your grandmother, Chef.
Oh Chef! So many of my Italian grandmothers recipes were lost to us (Alzheimer’s)-and was full on crying remembering this one! Her cooking dinner and me sitting in her kitchen watching her magic every day when I got home from school. I had forgotten all about this gem! Happy to have it back. Thank you 💟
God bless Chef Jean-Pierre, his mother, and grandmother! Oh and Arancini balls!
I'll be attempting an Vegan version of this for our 2024 Christmas dinner. Thank you for the inspiration.
Balls and sausage! This sounds like a good concocktion for a first date! Bon apetite!
This video brought tears to my eyes. My mom made these for all the special occasions. She made them and leave them in the fridge over night. They would be fried the next morning. Like your grandma she put them through the egg and breadcrumbs twice. Thank you so much chef. We need to keep these recipes and traditions going. ❤❤❤
The double dunk makes them more crunchy, yum!
your my kind of chef.
Awesome man. May your mom and grand ma rest in peace. Love your cooking and your teaching.
🙏🙏🙏❤️
Hi chef! Thank you for this amazing Balls! This is the Balls of all Balls! 😄
That piece of butter moved like "greased lightning".
Best cooking show on the internet. A pure spirit. You can tell he loves what he does. His personality is “amazing” 😊.
Thanks for all you do, Chef JP! This is my absolute favorite channel on TH-cam. I learn something new every episode!
My favourite too. I was watching one of his videos last night in bed and I was laughing so loud at his statements. He could very easily a stand up comic. Fortunately I live on my own.
I have never seen such big balls. (Risotto balls.)
And the way you cook the risotto and did them several times in the egg and crumbs was magnificent I only wish I could taste it.
Now what I extremely very much liked was you being you after you told Jack to turn the camera off😂
This is what I tuned in for originally a year or so ago and this is what I've been missing!
Please please don't leave out your personality and leave out the funny parts. Because that's what we like the best.
The stories. The putting too much in your mouth, then making funny jokes, and all that stuff.
The recipes are second best to all those❤
Simply AMAZING!!!!!!!!
18:18 The Jean-Pierre reaction!
🤣I LOVE THAT PART🥰
🙏❤️
Fabulously in the zone. Love this cat and would be cool to see hom have his own show world-wide.
There's something about the simplicity of arancini that I just love. On the outside, it seems sofisticated in more ways than one, but in truth, it is one of the most fun Italian foods you'll ever make, and it doesn't even take that long to make them either.
This is one of the top 3 cooking channels. Such a humble beast
Hello to our favourite Chef !!! God bless you ! From Mendozas of Philippines
Jack you are the best 🤗 Chef love your way of teaching about the dish you are making! Priceless!🤗💞🤗
Hello 👋 how are you doing today??
Watching chef cook and talk is now kinda like therapy to me. It reminds me how fun cooking is and how great life is. ❤ Thanks chef and your crew!
I'm seeing Chef Jean-Pierre shorts now. That fantastic!
I hope it pays!
Congratulations on another fantastic show Chef Jean Pierre!
Grazie mille Chef Jean Pierre! La mia famiglia fare arancini ogni Pasqua. Your video had me smiling through the entire episode. I enjoyed your passion and your take on this delicious dish.
Hi chef. Been awhile. Hope you are blessed
Chef.. from a guy who had a Nonna that would put Michelin Star restaurants to shame, you did your mom and grandmother proud. They're smiling on you front heaven. Excellent job, Chef!! Bravissimo!!👏👏👏👏👏🫶
Wow, thank you 🙏
Thank you so much for making fine cuisine so accessible, Chef Jean-Pierre. Loved this recipe.
congratulation chef, I am from Sicily and I can confirm that you did a very good job, thanks for sharing, may your mom and grand mother rest in peace and be proud of you
You are a mind reader! My Dad and i literally just talked about trying to make arancini! We've never had it, but thanks to you i feel confident that we can do it. And i bet either chili or jambalaya would make a killer stuffing, too! Much love to you all 💖🙏🕊
Make them! They are delicious.😋
Jambalaya sounds good. Dirty rice sounds better.
Basically Boudin balls.
@@dalesmth1 ooh, yum! 🥰
Oh my gosh, I love listening to you talk as you’re preparing the food.
Thank to your Grandma, Mother and you my adorable Chef 🙏🤍
Bon appetit ✨
I just love the way you educate us. I would have fun for a whole lifetime if you agree to be my grandpa. You have amazing cooking skills. God bless you.
Making these with home made ravioli 3 ways tonight. Wild mushroom, 3 cheese and prosciutto marscapone. Can't wait
I respect channels that show their mis-steps as well as their successes!! Keep up the good work!!
Thank u so much for the knowledge, but I have to say your personality is why you’re so good! You have a great sense of humor, & you can always make me laugh. In this crazy upside down Country right now, you are such a good distraction! God Bless you, your family, but especially Grandmom & Momma for the recipe!!! ❤
These videos always pop up just when I'm hungry for lunch!!! 😂
That's the algorithm telling you to cook up his great food 😁🤣
@@ConfectioneryCorner I'm going to stuff that finished ball into a cooked green pepper to dazzle someone.
We love you just the way you are! Mistakes and all!
I hope you're not rushing! I love the slow long videos! 🌝
the only balls I would graciously put in my mouth, thanks for this great recipe Chef Jean Pierre!
This is by far the best cooking show on the planet and yeah a mean show from the production team right down to chefs wiggle fingers BRAVO BRAVO.Scotland love you guys all the very best 👍🏻🏴👍🏻🏴👍🏻🏴
Hi !! Chef Jean Happy Thursday This is a very elegant rice ball . The basil leaf 🌿 made it look extra special. I love that golden brown color. I have never ate a rice ball or made it before I have to try out the rice ball recipe. The tomato 🍅 sauce was so smooth & glossy, creamy. This is a beautiful dish . You are a special chef you bring so much joy when you are coming just love your humbleness. Keep bringing the recipes. God bless have a beautiful day . R.I.P to your mom & grandmother. 🙏🙏🙏🙌🙌🙌🌸🌸🌸🌸🌸🌸💚💚💚💛💛💛💜💜💜💜😇😇😇😇😇😇😇😇😇😇😇😇
Hi Chef, I love watching you, this episode is so funny and entertaining and those balls, wow, perfecto. Can you please 🙏🏻 put the link to that great gadget in the notification area or somewhere, what a cool tool.
no, YOU are the best! Thank you for sharing. And may they rest in peace.
Oh, I have always wanted to know how to make these balls! Sunday after church I went to Costco and purchased a jar of organic roasted red peppers to make your pepper coulis. So I think we are all set to go after I get home from Florida!
Thank you for sharing your family recipe. Our Italian grandmas we’re amazing cooks.
You bring back the joy in cooking. 😊
Such a Sweet Down to earth cook with Sooo much Charm and humor.. Love watching you❤
You are a generous person, Chef JP!
I have been following, "The Plant Paradox" style of health. It can be very restrictive. Thanks to your video I was inspired to make a new dish. Which is acceptable in Phase 3. I can also make the one you made, as well as long as the meat is 100% Grass fed and finished. Thanks to your TH-cam I can now make two different dishes that will be completely compliant. Awesome job! 😀🎉 If you get a chance I would read, The Plant Paradox.
Made these today with a homemade marinara sauce, barbecued tri tip beef, and very sharp cheddar. Went with your grandmother's double dip method and deep fried. Incredible!! Merci beaucoups chef 😋
The stuffed cabbage recipe is still one of my favorites
What a delicate wonderful recipe!! 💞. I need to try making it. ! I'm sure your Mom and Grandma are smiling down from Heaven!!! ❣️
Chef Jean-Pierre👍Your momma&grandmother I'm sure are so very proud of you. I love the arancini balls. I look forward to adding your recipe to my repertoire. Yes the basil leaf quite elegant. I'm growing my own fresh basil. Cheers 🍾
last summer I was in Sicily for two weeks and fell in love with Arancini. I've been missing it so much that this is gonna be the first thing I learn to cook :D
Thank you for teaching me to cook my first meal Chef!!
We'd eat these by the dozen in Sicily, loved them. Thank you for a wonderful recipe and memories!
David
Chef JP, thanks for sharing your dishes and video's.
We just love you, Chef Jean-Pierre. Thank you for your incredible spirit, sense of humor and good food. Love ❤️ always South Africa 🇿🇦
I just made them, and they were great. Wish I could share a picture.
Thanks Jack! 😉😉
Just reading the titel made me very happy! I forgot this existed and now there is a top notch receipe waiting. Great as always, CJP team!
Chef does things so nice, he does them twice!!
Magnifique! Quelle précision dans les cuissons! Arancini veut dire littéralement "petites oranges" en sicilien. Pour accentuer le côté "orange", on peut utiliser un peu de safran pour colorer le riz, et même la chapelure.
👍👍👍😊