Authentic Italian Chef Reviews Mushroom Carbonara
ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- In this video I'm reacting to a not-so-bad Carbonara! Molly made a Mushroom Carbonara, which is ok, she just messed up with a couple of ingredients, but the process was correct, and she made a super creamy Carbonara, exactly how I LOVE it! Brava Molly!
💯 Follow this link to read and print my Carbonara written recipe: www.vincenzosp...
#carbonara #reaction #bonappétit
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
"6 cloves of garlic and 2 shallots? You're making fried rice with Uncle Roger!" - Love that remark 😂
Ahahahh you got the reference!!
Uncle Roger would say, more garlic more flavor
@@shabzone Uncle Roger would say: "Why use mushroom? Why use mushroom??? Mushroom is like wegetable and wegetable taste like sad! Haiyaaa! You're making carbonara, not mushroom pie."
@@jozefmercier2781 lol I think he is okay with mushrooms. There was a video where he actually said it's okay to not add MSG because the chef used a lot of mushrooms already.
@@jozefmercier2781 nothing livens up an ethnic stereotype routine like a youtube comment imitating it
You are gentle and considerate. You compliment as you critique and gently guide with examples. If everyone gave constructive criticism like you, the world would be a happier place. 😊😊 Thank you for your videos! ☺️☺️
I appreciate it, and you are absolutely correct. I don't want to be biassed because as I watched this video, there were times when she used the right techniques and ingredients, and I had to commend her for that, but there were also times when she did not do well, and I had to criticise her. My goal is not to hurt or offend others, but rather to see such content as a learning opportunity for everyone. I may appear harsh at times, but I'm actually quite nice.
Molly is extremely talented though and I think most people will see that even if they may disagree with some of her moves
6 cloves of garlic? I'm from Transylvania and that is way too much for anybody from anywhere 😂
I totally agree! It's too strong, it's going to overpower the whole dish.
Can you show us how your father makes his seafood carbanara that seems interesting.
I would love this
Here you can find the video recipe th-cam.com/video/mdHc1ienavc/w-d-xo.html
@@vincenzosplate Now wait just a second, Vincenzo... You added parsley to that seafood carbonara! 😨
Why did he use parsley and seafood In carbonara so disgusting that Vincenzo’s dad ruined a traditional recipe… see what I did there
@@vincenzosplate Thank you!
"I came to have shallots with carbonara..." 🤣🤣🤣 too much! Stop I'm dying! 🤣🤣🤣
Ahhahaha 🙈🙈
at the beginning this was a chef watching non-pro cooks, now he is only feeding the italian cockyness about food and i LOVE that. i love this holding up of traditions and while i understand that many ppl get irritaded by that, i adore it
As much as I want to uphold traditions, there will always be people who would like to innovate these dishes and that's fine. I always tell people that taste is subjective and they are bound by their own preference. What I wasn't okay with this recipe was the amount of garlic she added into the dish. But maybe she likes garlic that much, who knows.
Vincenzo, I think this kitchen is some what a collective kitchen. I have seen video from here before and there are always people in background doing their stuff. I think it is cooking class.
Vincenzo, I mainly cook middle eastern food. I have always loved pasta since I was a child. I just wanna say thank you for telling us what Italian food is supposed to taste like. I'll be honest with you we learned Italian food from the Americans. Between American pasta menues and traditional Italian is a world of difference. Thank you friend. Viva l'Italia
Even Dracula would tell you "your mad". As told by Vincenzo.
Hahahaha exactly!
I think they add parsley because they feel the recipe should be different somehow from a normal Carbonara (not only swapping out Guanciale for Mushrooms). Garlic and onion because they pretty much go hand in hand and substitute for some of the seasoning in the Guanciale.
Plus parsley and mushrooms are a match made in heaven. This recipy looks very tasty IMO.
Good point!
I think that she did try to preserve the true spirit on carbonara while working with her ingredients and her knowledge to develop a dish that was as close to "true to form" as one can do with what she had.
She was calm, fun, relaxed, and knew what she was doing as she explained each step.
I would try it for sure.
I agree. Most American chefs try to stay as traditional as possible, but we all like to add our own flair to suit our own tastes.
I didn't use to use the parsley stems much, until I saw your video! They make all the difference now!
That's great! I'm glad you are able to learn it with me. What else did you learn?
me too
@@vincenzosplate Oh, too many things to list. My favorite thing I learned is how to make my own handmade pastas! It has changed everything about my cooking! It's so worth it! Delicious!
You know for the amount of garlic and shallots it’s almost like she wanted it to be like fried rice mushroom carbonara. 😂
Haahahah I totally agree with what you're saying.
Lol I love you show!!! You make me laugh so much. Thank you
She put 1 piece of the orecchiette back into the box, which is now going to be left behind uncooked. This bothered me more than it probably should ;-)
Ahahahahh
I saw the picture of that "carbonara" and immediately laughed and knew Vincenzo was gonna tear this apart. I could already feel the blood boiling before the video began 😂
Ahahhah damn
6 cloves of Garlic, lol! I'm a sucker for garlic, so I once made fried rice with that amount. It was delicious, but after getting an immense amount of garlic in my breath from it, I realized I didn't need that much for it! XD
Ahhahahah 🧛♂️🧛♂️
Great video again Vince. I have never seen or heard of a person that cuts mushrooms with their hands. LOL
😂😂😂😂😂 brother vincenzo
What a brilliant idea ( garlic and vampire)
Thx a lot 😍 god bless you and your family 🌷🌷
So nice of you 🙏🏻 Glad you enjoyed it!
People don’t have to name everything carbonara, they can just call it seafood or whatever pasta. It’s ok.
well said 👏🏻👏🏻👏🏻 Couldn't agree more
@@perenoel657 he added garlic to the zucchini carbonara because there was no guanciale. The guanciale would normally already add the garlicky flavor but in the absence of it, he needed to add in some garlic
@@shadidsidri5476 No. Guanciale has absolutely no garlicky flavour... Have you even had guanciale? It's mostly cured lard. When you render it, it brings out primarily the flavour of fried lard, with a bit of umami and heat from the pepper. Garlic brings primarily a kind of acidic sweetness and pungency, similar to onions but with slightly more acidity and a different aroma. The reason for adding garlic to zucchini is not to *imitate* guanciale, but simply because garlic is a good aromatic for flavouring olive oil when frying zucchini. You would otherwise use onion, which also would work. If you don't actually know how to cook don't spew BS.
What makes a pasta carbonara is the sauce: tempered egg + pecorino + pepper. Tell me: what makes a black swan a swan? Why don't we call it something else?
@@CNFrostXY That would be called Pasta Cacio e Uova, the mother dish to Carbonara that goes back a few hundred years…. Adding the guanciale is what makes it Carbonara!
u aee very polite from good family..God bless you.
I am a family oriented guy, and my family means a lot to me. Thank you so much!
I really like how watching reactions from Uncle Roger and Vincenzo their culture's personalities pop up: Korean preciseness, always wanting and expecting the best kind of nature and Italian buddy-friendly, passionate and gesticulating nature :)
Uncle Roger is Malaysian fyi, but your point still stands
Hahah, the Dracula: dead and loving it clip lmao.
Let’s say it’s a carbonara-based garlic forward mushroom pasta 😂
(I love garlic so I’d give this a shot and then reduce the amount with each following attempt)
Give it a try and let me know how it all goes.
Vincenzo- there are some places where you cannot order things online! I live in the Osa Peninsula, and we can't get deliveries because we don't even have a postman nor street names! lol. I know this is a very specific situation- but most of the time I can't even buy Bacon from our local store- let alone pancetta or guanciale! Having said that, I did just get an entire pig's head from one of my neighbors so I am going to do a kind of crazy experiment and try and make guanciale from fresh!!! I'll let you know how it goes if you are interested!
Oh I'm invested, please do let me know how it all goes!
I remember when I made Carbonara for the very first time. First couple batches were not that great, but I got better. I tried garlic for the first successful batch and it tasted off. I considered that the Umami (flavour enhancer trait) of the Garlic and of the Pecorino conflicted and that's why it was never used in the authentic recipe. I think a lot of these chefs think garlic is fine because they just never bothered trying the dish without it.
True!! They would definitely find the difference
I made Molly's carbonara last night; I didn't use garlic. Why is garlic thought of so highly by modern chefs - it's in everything? I just got in from talking to my grocery delivery driver. He told me his grandmother never used garlic as it wasn't available in wartime Northern Ireland. I agreed with all he said, my grannie was the same and her food was delicious. I think people who use garlic powder are the worst of all. I remember Peter Kay's astonishment that garlic bread would even exist! Why would anyone think the delicate flavour of lemon sole needs garlic. M&S does. My ex-wife loved garlic and her wooden chopping board was saturated with the stuff. It made cucumber sandwiches a nasty experience. Another thing, who would ever use dried chives?
@@billwatters4833 just cut the cucumbers on a different board you twit 😂
Another great review. Love the video. My mother made stuffed artichokes, do you have a video on then? Would love to try making.
I definitely love stuffed artichokes, thank you for the suggestion!
17:43 it’s funny that she threw that one orecchiette back in the box 😂
😂😂😂
Wow, I thought nobody else would've seen that 😂🤭
Love these videos so much !! Was wondering if you would upload an updated recipe for osso bucco one day !
Hey there! Definitely will upload an updated recipe for osso bucco soon 🤗 Stay tuned!
In Ireland parsley is a garnish. That I tend to eat right at the end of a meal because I have this mad belief it freshens up my palate (not really I just like the taste of raw parsley)
Raw parsely is amazing!
@@vincenzosplate Would freshen the breath after all that garlic!
Love how NOT used to that kitchen you are. Bon Apetit is the magazine, and the dude in the suit is Adam Rapoport, who was their editor in chief for like a decade.
"I tasted it, take my word for it"
She's right, listen to the chef 😊 And he did
“A young pecorino from Romano.” < How Vincenzo describes himself on dating apps
Hahahahah this is funny! 🤣
Personally I liked the touch of parsley. It gives some color to the carbonara since she used mushrooms. I also agree with you Vincenzo, Molly should have minced the garlic, and finely chopped the mushrooms. Other than that I thought she did a beautiful job. The carbonara looked thick, creamy, and delicious. Molly's dish made me hungry.
I like watching Molly, she's sincere in her dishes and you can tell she loves what she's doing. Lately I've noticed a lot of people overusing garlic. I love garlic but it's so overwhelming and I chop mine using an Alligator Garlic chopper which makes a tiny dice because people tell me they don't like chomping into a chunk of garlic, and yes, that's true because I don't either. Sometimes depending on the dish I'll just use a garlic-infused extra virgin olive oil .
As a former culinary arts student from Norway, who has no background or much experience with italian cuisine, the reason I would say to put parlsey at the end from my training would simply be to add colour to the dish .
Many would say to add addition flavour, but honestly it wouldn't give that much flavour besides it would likely clash with the flavours already in the dish.
Also to note that while I studied in culinary arts in a norwegian high school as this education is a high school degree here without specializing in anything particular such as hotel management or something similar. So my education were based on the french kitchen as that's what I think most culinary arts educations would be based off on, but at the same time norwegian cuisine would be mixed into that❤
Thanks for coming to my TED talk and have a nice day onwards 😆❤
Very well said! Great insights you got in here.
Mushroom Sauce Pasta.
Thank you very much Vincenzo, for sharing your wonderful reaction video with us i
Glad you enjoyed it! 🙏
I love the fact you used Dracula Dead and Loving It references in your video!!! 😂😂😂😂😂😂😂 0:16 7:18
Ahahha that's for the garlic 😂😂😂😂
@@vincenzosplate For garlic in this dish - 7:21
@Pere Noel When my friends tell me they make the best carbanara and then proceed to tell me the good bacon and cream they use in it...oh lord! I can't hold the pain in!
Ahahahah I feel you my friend
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Thank you so much 😁 glad you like it!
Thank you again for the cheese lessons from an ignorant American! I adore Italian cooking and am learning so much from you (not so much from Bon Appetit).
You are so welcome! There are several more videos that you can watch so you'll learn more and you can even try some in your kitchen too. I know you'll be amazing! Keep it up.
My mother had a name for adding parsley to the finished dish. She called it „adding a little love“
Your mother had such a beautiful way of adding love to her dishes with parsley. It's the little touches that make all the difference, just like her "little love." Keep spreading the love through your cooking! 🌿❤️
3:15 the guy in the background 😂😂
😂😂😂
Also I love how Vincenzo roasted the guy who drank water for pasta water
I would like to see you do a video where you make it exactly as she does and make yours and have random people taste and see which they prefer
I'll definitely add this to my list.
Good react from vincent.
Numeroo uuuunnoooooooo ☺😉👍👍👍👍👍👍👍
Hahaeeee uncle roger
Ahahha grazie my friend!!
Parsley used at the end sometimes to cut through "heavy" flavors or, most commonly here in the states, used as a garnish specifically to add color to a monochromatic plate of food...makes people here think, oh that's fancy.
Yeah could be fancy but it changes also the flavours 🙈
Lmao I love the react videos ❤️ Gracie
You probably think im crazy here, but "Romano" cheese this the driest crap i can imagine and we have a long time successful pizza restaurant in my town using this cheese. I don't know how they do it. but whatever they use can't actually be Pecorino cheese.
Yeah could be! Did you manage finding pecorino close to where you live?
@@vincenzosplate Yes, I have. I keep a big bag of it in my freezer now like you do. lol.
Mention that Vincenzo maybe is a vampire, no garlic in his pasta. Hehe😂.
15:22 "Adding salt to the mushrooms too early will draw out the water, preventing them from browning."
Literally the opposite is true. Adding the salt draws out the moisture, ALLOWING them to properly brown.
Adding salt before throwing mushrooms in the pan or immediately after will draw out the water from them, making them simmer in their own liquids. This can result in rubbery and tough mushrooms with little flavor.
@@vincenzosplate That's why the pan has to be ripping hot. You get a much better, crisper mushroom.
@ Vincenzo's Plate, what is your opinion about Garofalo brand? Is it artisan quality like you mentioned in video or lower quality as de cecco
Hey! Garofalo is a good quality pasta, definitely comparable to artisan brands. Give it a try! 🍝
Am I the only one who’s amazed how Molly is touching really hot surfaces as if it’s nothing? The moment when she casually holds that Dutch oven that she’d preheated and later holding the measuring cup full of boiling pasta water with both hands and just talking 😮
For sure she's used to all of that.
I did notice that. My wife, who worked 35 years at our local hospital, sterilizing operating equipment, which obviously involves 'heat', at times, can bare handed grab and hold things in a kitchen, that I would never consider doing, and I'm a sailor, with fairly calloused hands. So, yeah.
yea once youve worked in a kitchen for a minute you dont even notice it anymore
SIX cL0TheS of gArLiC!!!
😅😅
SIX CLOVES OF GARLIC is exactly what I would use.
I assume you love garlic.
Well, at least we have the first ever in history - shrooms confused, people doing their thing XD
Parsley is pretty much just for show. It makes the dish look prettier at the end having that vibrant colour. Parsley or Coriander is almost always gonna top a dish just because it looks nice
Since she used so much garlic, you need the parsley to help counteract too much garlic.
Yeah could be, but both shouldn't be absolutely there 😂
look sorry vincenzo, yall italians introduced us americans to garlic and we took it and RAN 🤣🤣🤣
First guy is Chris, her colleague, the rest are her colleagues tooo.... Lov that series where Chris guess and try to recreate the dish without see the real thing... Highly recommend
I would love for Vincenco to try and recreate some of the "worse" Carbonara to see how good or awful the really are
I just don't want to waste food hahahah
I don't think Vincenzo will survive that
@@vincenzosplateyes but that would be amazing lol! If you can't eat it you can give it to the dogs 😂❤
😂😂 omg you crack me up in this video. For me, parsley for color. Not so much for taste. Mostly to brighten a boring looking food. Towards the end so it’s bright. I always put meat in but I always put a little parsley 😅
Ahah happy to hear that!
How about Rumno Pasta? Would you reccomend?
Definitely! Rummo pasta is an excellent choice 👌 Let me know how it turns out! 🍝
parsley gives the dish color when serving it at a restaurant so that it doesn't look boring.
Yeah but it changes the flavor of the dish, chefs should focus on that
This.... this is what they like to cram down your throat at culinary school
@@vincenzosplate so which dishes is parsley a must ?
Waiting for your Cookbook Vincenzo??
It's coming real soon!
Hey, Vincenzo! I've been experimenting a little with a carbonara and I'd like to ask for your opinion. I've been trying a few different cheese combinations and I've found one that I really like, but I don't know if that is dishonoring the carbonara. So I use 50% Pecorino Romano, 25% Parmigiano Reggiano, and 25% Grana Padano - all of them the real deal bought at an Italian deli store here in my city. What's your opinion on a cheese combination like that?
That is such a good point. That many shallots and 6 cloves of garlic will overpower the mushrooms.
What about carbonara without pasta? I know it won't really be carbonara, but any thoughts about using the same sauce for other dishes? My diet doesn't allow for pasta, rice, or potato, but I can have beans.
This is the first time I heard of this and I haven't tried using the carbonara sauce to any other dishes. You can give that a try and experiment and let's see how it all goes.
10 to 15 minutes for mushrooms are not enough. 20 minutes minimum. The thing about mushrooms is that they contain a lot of water that they release very slowly and the water inside the mushrooms dilute their flavor. Likewise, adding salt to draw out the water actually helps you get the water to evaporate a bit faster. Therefore, you get the mushrooms to brown faster. The thing is that the browning doesn't happen before the water evaporates either way
Well said, thank you for sharing this with me. I learned a lot as well.
At least she didn't use a vegan "cheese".... :p Vincenzo do you have any other good paccheri recipes beside alla gricia?
I will look for some recipe for paccheri! Thank you for suggesting this.
By the time she started tearing the parsley I had completely forgotten this was supposed to be a carbonara, so it didn't seem that strange to me.
I honestly thought she was making aglio e olio for some reason.
I love garlic, I always use a lot whenever I get to do so, six cloves is very conservative in my opinion 😂😂😂
The chaos of the BA kitchen is part of their kitsch. Please keep the majority of your comments on the technique and not what is going on in the background.
I just can't seem to grasp what's happening behind the scenes. Like, there are so many things going on in the background that some viewers find it difficult to concentrate on the main point of the video. But the next time, I'll try to be less aware of what's going on in the back.
You are not snobby, if anything, you're too nice. Most Italians would have destroyed this recipe with insults because first of all it should not be called a carbonara. It's anything but that. And for all the reasons you said as well
thank you Tiziana, I'm glad you think so 🙏🏻
I'm a chef of 15 years and have no problem making carbonara with parsley or without. Provided its added as a finishing herb it adds freshness that the dish just doesn't have, looks nicer (in that most people don't have fresh herbs at home (weird, I know)), and helps freshen the base flavour that salty, dairy and the 'fermenty' (guanciale) does with the dish. Other herbs wouldn't do it for me, but parsley is this nice subtle herb that fits the brief and works with delicate flavours, enhancing earthy notes and brightening richness. Not trying to be a dick at all but I absolutely have no issue with parsley in carbonara provided its used correctly, probably better in a mushroom base than without...
Parsley "Nice and subtle" ?It's a strong herb, It would clearly take over the pasta's flavour. And there is no coherence with the creamy texture of the carbonara.
I agree with @valentinabalbinot5054 parsley is indeed overpowering and it does not need to be in this dish. Carbonara is a simple recipe, it is best to keep its simplicity and not overpower the dish with other ingredients.
Remind me to not eat where ever you cook!
@@fishguy911 wow.. Way to rudely chime in, probably best not to go eat out anyway with that attitude..
I suspect she is cooking this dish and doing the video as part of a cooking class. Looks much like a culinary teaching kitchen in the US
Well said, that was what I was also thinking.
17:40
Why she put the last Pasta back in the pack????????????🤣🤣🤣🤣🤣🤣🤣
Oh yeah, why did she do that? 🤣🤣
You only need TWO things at the end:
More black pepper
More pecorino
remove the six cloves of garlic please.
Question…finding guanciale in my area is extremely difficult. Most of the hog jowls here are smoked. Would you recommend that over a pancetta?
Sure if you can't find guanciale you can go with pancetta!
Hahahahaha 😂 the guy in the suite comes to have Mushroom Cabarnara 🍄
He wanted to have a spoon of that.
I often make procini mushroom carbonara. Made it today actually. I use your recipe for carboanara but change the guianciale to mushrooms. No other change. No garlic, no parsely.
You make a bit of fun of the guy doing weird things in the background. That’s Chris Morocco. He’s a legend of the Bon Appetit kitchen and has well earned the right to be “eccentric “.
Didn't know that 😂
That kitchen is a test kitchen. They all do different recipes in the same room.
Yes they do. I heard it's their studio kitchen.
Can you make a video on how to make guanciale? I can only find fresh pork cheek.
Hey! Guanciale is a bit tricky to make, but it's definitely worth it. I’ll make sure to add it to my list of videos. Thanks for the suggestion! 🤗
@@vincenzosplate Thank you!
👍
Everybody had cured pork and dried pasta in the pantry. The chickens provided the eggs. The (local) sheeps provided the cheese. Combined with an abundance of black pepper provided the brave flavor. But the trend today is to beef up the simple dishes of the people in the past and still retaining the old descriptions. But then again even a lobster needs to be cooked with passion and a lot of soul.
6 CLOVES OF GARLIC
mamma mia that's definitely too much 😭
Vampire repelling carbonara !
I found Center Cut Smoked Bacon was a viable choice for bacon, I drained off about 75% of the fat as I rendered the bacon on a medium-low heat. I just upped the amount of fresh black pepper by like a quarter of the original amount. I made some for a friend and I was unable to find guanciale (unable to order online) and the quality of the pancetta around me was never the best.
It's is some ridiculous American thing to use an entire island full of garlic and a continent's worth of parsley. There is a lot of confusion here and overdoing a standard. Italian immigrants that came here did have recipe modifications but so many Americans go overboard.
I want to see Molly's Reaction to this video.
Ahahha I'd love to see it too
Ok Vincenzo, I don't make a carbonara this way, but a brown butter sauce, 4 cloves, shallots, mushroom, fresh basil tossed in at the end with the pasta... something I'm not sure what it would be called but very tasty. I didnt find a recipe for it, just did it on my own. I do use pecorino also but not parsley (again not carbonara though). I prefer the chew of papardelle at least in my dish.
is there a reason why you don't use garlic and onion/ shallots in the same dish, especially Italian cooking, Vincenzo?
Thanks for your question! I personally prefer not to use garlic and onion/shallots together in the same dish, as they can sometimes overpower the other flavors in the dish. But of course, everyone has their own taste! 😊👨🍳🇮🇹
Vincenzo do know that only in Italy they make parmigiano lol in America and I guess elsewhere it’s Parmesan we can’t even call it parmigiano lol it’s a protected cheese that’s probably why we say Parmesan because that’s what we know 🤣🤣
Ahahha yeah I'm quite sure the name Parmigiano is under protected trademark
Onyon it's good for you! Also garlic 😁
It is but it should be in Carbonara, it will overpower the simplicity of the dish.
So goood!! 😘😘🍷
For me, if I want to cook Thai, I will watch a Thai person cook , if I want Chinese , I will watch a Chinese person cook , If I want Italian , I'll watch an Italian cook and so on.
If she had used a garlic press she could have done this recipe with half the garlic and produce a much more flavorful dish out of it. Would have also helped if she glazed the onions -> garlic separately in their own frying pan while mushrooms were being fried in another because otherwise they're simply getting boiled in that large reservoir with all that humidity.
Or she could just don't put mushroom in carbonara!!
That's what I was thinking. A garlic press she could have cut the amount by at least half. The finer the garlic is diced or pressed the more intensity.
parsley is as I see it the unintentional "racist" assumption on what "italian" is just like soy sauce in every chinese food dish -.-*
like "its an italian dish - parsley!"
Ahahah totally!
Where do you get your guanciale from here in Australia?
Harris farm in Leichhardt they have guanciale here.
@@vincenzosplate I’ll check out their website for online orders and see if I can get some. Thank you so much!
I'm from the north of Europe, and I've been living next door to the forest since childhood. So I like to use rosemary with mushrooms, since it gives me the fragrance and the taste of the forest. And I use parmigiano instead of pecorino just because it's easier to find in the shops up here. It's not traditional, and it's not Italian, but it's my preference. And it's good. No parsley, though. I don't use parsley in anything, except in a herb oil together with other herbs. If I really need something green on top as a garnish then I'd rather use something "bland" that doesn't interfere with the flavours of the dish.
I would try that. It does look delicious.
I think the added parsely would help balance the flavours.
I think so too!