i love your channel. i’ll try to watch all your videos. cherry tomatoes i make this dish with exact ingredients however you reduced your tomatoes much more so i’ll try it your way. thanks.
Thanks for the video Chris and Tina. We had a local Italian restaurant that would serve this as the meals first course. I agree it that it reminds me of summer.
Thanks Mike. Believe it or not, I’m having some for breakfast right now. It’s crazy, but it’s even better as leftovers! Thanks again, appreciate you so much.
I got a little grinder with a stuffer. I was worried about too much garlic and salt. I had a little left that I fried, it was a little strong. I grilled a couple of links this morning, and they were perfect! In RI we had Silver Lake Sausage shop they closed a few years back. This was pretty close. Thanks to your video, I felt pretty confident in making it. Thanks again, Godfather!
@@mrmikev1 You got it, you can always adjust spices and salt accordingly, but that is the average rule of thumb for salt. 4 tablespoons for 10 pounds. There will be a noticeable difference as you let them sit overnight. The spices will corporate into the pork and won’t be so predominant the next day. Glad you enjoyed it!
Made this for the second time tonight, came out incredible, better than my first try. I throw mild or sweet Italian sausage for a protein after it’s done before adding the cheese. 👌🏻 your recipes are incredible sir
i love your channel. i’ll try to watch all your videos. cherry tomatoes i make this dish with exact ingredients however you reduced your tomatoes much more so i’ll try it your way. thanks.
Awesome, thank you so much. We appreciate you!
I started growing my own tomatoes for this very reason. Can't wait to make this!
Nice, thanks Dusty!!
looks great man ill give it a try when my tomatoes come in. keep up the great recipes
Thanks so much, we appreciate you! Let me know how you make out.
I learn so much watching your videos. another amazing dish. Thank you sir
Our pleasure!
Glad it helps and thank you for your support.
Wish I bought a few more cherry tomato plants this year to make this from the garden. Thanks Godfather.
You’re welcome, thank you!
This looks absolutely wonderful!!!
I will totally try.!
Yes, delicious, give it a shot!
Can't wait to make this. Once again Thumbs Up.
Thank you!!
Thanks for the video Chris and Tina. We had a local Italian restaurant that would serve this as the meals first course. I agree it that it reminds me of summer.
Thanks Mike.
Believe it or not, I’m having some for breakfast right now.
It’s crazy, but it’s even better as leftovers!
Thanks again, appreciate you so much.
Chris, I can’t wait to make this sauce!! Another awesome video!! Hi Tina!! ❤️🥰
It is truly delicious!
Thanks again Linda!
I made 10lbs of sausage using your recipe yesterday. The cherry tomato plants are growing now will come back to this recipe.
That’s awesome, how’d you like the sausage?
I got a little grinder with a stuffer. I was worried about too much garlic and salt. I had a little left that I fried, it was a little strong. I grilled a couple of links this morning, and they were perfect! In RI we had Silver Lake Sausage shop they closed a few years back. This was pretty close. Thanks to your video, I felt pretty confident in making it. Thanks again, Godfather!
@@mrmikev1
You got it, you can always adjust spices and salt accordingly, but that is the average rule of thumb for salt. 4 tablespoons for 10 pounds. There will be a noticeable difference as you let them sit overnight. The spices will corporate into the pork and won’t be so predominant the next day. Glad you enjoyed it!
Love your style Sir. Thank you~
Thank you David, we appreciate it so much!
Made this for the second time tonight, came out incredible, better than my first try. I throw mild or sweet Italian sausage for a protein after it’s done before adding the cheese. 👌🏻 your recipes are incredible sir
Thanks so much Matthew!!
Thanks
Thank you!
Great channel! Is that pan the All Clad d5? I want to get one! Thanks! From the South Shore BTW!
Thanks Duke, we appreciate you!
Yes, it is a all clad, but not sure of the model.
I could eat that dish on the daily
🍅🧄🌿🍷
Thanks so much! Appreciate you
"Some people don't like cheese". Whhaaaa?! Whos doesn't like cheese? Don't invite them...!
I agree Joe!!!
Thanks brother 😎
roma tomatoes
No, cherry