I love when he close his ear to the dish after he got it out of the oven. He seems like he is waiting the dish tell him that he is well cooked. What an awesome Italian man
Long live and good health to you Gennaro. You've been sending me a good vibes since the first time I watched you cooking with Jamie on a TV show 15 years ago.
What energy!!! You are the standard work of reference for cooking and an incredible person!!! You give a lot, and thru this simple message I send the love back!!! Nice of you to remember the grumpy Antonio, i know you were great friends and we miss him to. Big hug!!!!
My father, who was born in Ravenna, always said no to cheese with fish. I had always assumed that was an Italian tradition, perhaps a regional one, but your video makes me think that perhaps that was something of my father's own mindset instead. I love the look of this dish and may have to overcome my upbringing on this one!
What good timing. I was planning on cooking sea bass with potato tomorrow, probably baked. I was thinking of a Greek dish I do of potato and tomato with the fish on top. But I might just try this one instead. Thank you!
Well that turned out rather delicious! I did a very slight variation. As I was layering it up, I had a nice, fresh lemon sitting on the counter looking at me, so I just added a touch of lemon zest in one layer. Just a hint of lemony sharpness against the umami of the Parmigiano. Sadly, it was missing the smokiness of your oven. I have a woodfired kitchen under a shelter in the garden which has a sloped BBQ/Spit and a large area I can use with a Tawa or big paella dish, but I don't have an oven there. With only two of us, it would be too much. One day, perhaps...
Is there anything particular about the sea bass that works best in this dish? Asking to see if I can find any alternatives to sea bass that are similar in taste, texture and/or fat content.
reddog 1 second ago Sei bellissimo! A delightful dish to answer -- just thinking about you and hoping you're well :) One of the answers to " Why I'm cooking soooo good" -- such a fabulously honed kitchen -- that's not just for looks but cooking soooo good ❤ you put a French au gratin to shame :)
Gennaro hi. I'm from Ukraine. everyone helps us in any way they can in the fight against the Russian fascists. you are a great cook. your steak on the balcony is just a masterpiece, this is the best video about steaks. I ask you to prepare our national dish in support of Ukraine - Ukrainian borscht. 800 grams of beef on the bone, 2 beets, carrots, onions, cabbage. apple cider vinegar, garlic, potatoes, cabbage, green onions, mustard, lard, black bread. tomatoes. sour cream. parsley. cook beef broth. Peel the onion, chop finely and place in a bowl. peel and grate the carrots on a coarse grater, add to the onion in the pan. Peel and grate the beets on a coarse grater, then add to the pan with onions and carrots. fry 5 minutes. crush 3 cloves of garlic and roll in a saucepan. add a spoonful of vinegar, pour 200 grams of broth from the pan and simmer over low heat for 7 minutes. Pour boiling water over 4 tomatoes, peel and chop. Peel potatoes, cut into cubes and add to beef broth. Transfer everything from pot to pot. add bay leaf, black pepper, a spoonful of salt and 2 tablespoons of sugar. add tomatoes. cook until potatoes are cooked. Shred the cabbage thinly and long. 19 minutes before readiness, pour cabbage into the pan. remove from heat, cover the pan with a towel, let stand for 1 hour. Serve with sour cream, 1 tablespoon per plate. finely chop the parsley and dill and sprinkle on a plate. Spread black bread with mustard, thinly slice the lard and put on bread, put green onions next to it. Bon appetit(Смачного)
Sir, I was genuinely feeling really low. And you bring on a video, I could not be happier. Your happiness and joy in cooking is so infectious. Thank you for posting, I am enjoying so good!!
The Italians are amazing with their cooking. They have the knack of taking a few simple ingredients and turning them into something so incredibly tasty, you would think it took a week to prepare. I swear if you gave an old Italian cook some water, salt, and a rock...somehow he/she could make that work.
I love your recipe !! I am korean, when i was 13years old, my first italiano cook is your meatball pasta in youtube. Now i found your original channel. Pure joy & positive enegry. 🥰🥰 Grazie di nuovo nonno Gennaro. I pray for you stay healthy 😍
I LOVE your videos! Your spirit is always so amazing and inspires me so much! This dish looks absolutely amazing wow ! thank you for always putting a smile on my face!
“Oh my oh my! Why am I cooking so good”? I’ll tell you why because you’re the best cook on TH-cam, Gennaro. This recipe popped up in my inbox this morning. I just happened to have some filleted sea bream in the fridge: as you do 🙄… doesn’t everyone? We’ve just finished eating the dish, err…. the food, not the plate, accompanied by sprouting broccoli & I can thoroughly recommend anyone to try it. It may be our oven’s fault, but cooking time seems somewhat optimistic, though.
Gennaro! You are never too old to say “Why I’m cooking so GOOD!!!” It’s one of our favourite things to hear because you always cook perfectly! :)
It's always a celebration whenever Gennaro upload a new video~
So glad to see you Gennaro! You are the best!!! THANK YOU 🙂
I love, love, love watching you prepare and cook food, Sir. Thank you.
Finally some Gennaro's recipe!!! I missed this positive energy!!! Nice day to everyone :-)
Carluccio, what a man. What a cook.
I love when he close his ear to the dish after he got it out of the oven.
He seems like he is waiting the dish tell him that he is well cooked.
What an awesome Italian man
Long live and good health to you Gennaro. You've been sending me a good vibes since the first time I watched you cooking with Jamie on a TV show 15 years ago.
What energy!!! You are the standard work of reference for cooking and an incredible person!!! You give a lot, and thru this simple message I send the love back!!! Nice of you to remember the grumpy Antonio, i know you were great friends and we miss him to. Big hug!!!!
Oh my god.. What a kitchen!!!!
So happy to see you again. I will try this recipe on this Saturday for my family. Greetings from Taiwan
My father, who was born in Ravenna, always said no to cheese with fish. I had always assumed that was an Italian tradition, perhaps a regional one, but your video makes me think that perhaps that was something of my father's own mindset instead. I love the look of this dish and may have to overcome my upbringing on this one!
Love the high cuisine technique incorporated into this rustic looking dish.
Lovely !
What good timing. I was planning on cooking sea bass with potato tomorrow, probably baked. I was thinking of a Greek dish I do of potato and tomato with the fish on top. But I might just try this one instead. Thank you!
Well that turned out rather delicious! I did a very slight variation. As I was layering it up, I had a nice, fresh lemon sitting on the counter looking at me, so I just added a touch of lemon zest in one layer. Just a hint of lemony sharpness against the umami of the Parmigiano. Sadly, it was missing the smokiness of your oven.
I have a woodfired kitchen under a shelter in the garden which has a sloped BBQ/Spit and a large area I can use with a Tawa or big paella dish, but I don't have an oven there. With only two of us, it would be too much. One day, perhaps...
Great to see you back!
Glad to see you back. Greetings from South Australia.
so glad your back genaro me and my family all love your recipies
My husband says “the best thing happened to me in my marriage is that my wife got to know Gennaro” 😅😅 Greetings from Vienna 💐
I introduced gennaro to my mom but she refused to made dishes that gennaro made. Im very jealous lol
@@LachhebDrawing She is neither italian nor greek obviously.
@@georgcorfu she’s mzabian lol
Love love love it! I love gratins !! And w fish? Perfect gratin!!
Thanks for sharing Gennaro
Thank God for Gennaro Contaldo!! I miss you. Love to watch you and love your recipes!! “Why I’m cooking so good!!”
The best chef in the world Mr.Gennaro!
Oh! we missed you Man, so glad to see you cooking again
You are cooking sooooo good.
That's why im a fan of you
Thx for the recept
Greets from Holland
Corne
Love your cooking! I am going to make it tomorrow!
It was lovely!
What a beatiful genuine recipe! And when you learn that you have been using alufoil wrong way the whole life haha thank you chef and merry Easter!
The king ks back!!!! I will cook this asap!
I love the Sea Bass Gennaro 😋😋
Gennaro you always make me happy, thank you!
You cooking sooooo gooood
Fantastic I will make this tonight
Why is he cooking so good?
Gennaro LEGEND 🙌🏼
And outstanding cutting work 🤩
You're the best Gennaro!
True legend
Why are you cooking so good !!!!!!!!!!!!!!!!!!!!
Lovely people with gennaro.... GO go go go
Looks beautiful and delicious Gennaro!!
CIAO GENNARO! Thank you for the recipe, I go to Sorrento this year.
Ottimo da provare
Thanks for the video 👏🏻👏🏻👏🏻
We missed you ❤️
Enough for 5, I’d eat that entire bowl! 😳🤩
at this point Gennaro Contaldo is a UK national treasure
😍Why I’m cooking so good my fav line from you :)
*WHY I'M COOKING SO GOOOOOOOOOOD*
👍 Great 💞
Gennaro, You are such an inspiration! 👴🏼🍝😋
You back !
Gennaro, I love how you cook. 👌
Grazie!
Why am I cooking so good 👍
Oh my my!
Is there anything particular about the sea bass that works best in this dish? Asking to see if I can find any alternatives to sea bass that are similar in taste, texture and/or fat content.
You remind me of The Legend "Antonio" ,🥰
Love your videos 😁 👨🍳
I wanna try to make this recipe, can I use dry sage?
I used dried, and it worked really well! Just use a bit less as it has a stronger aroma. I also added some chilli flakes and a bit of garlic 😊
How many degree did he cook that dish
reddog
1 second ago
Sei bellissimo! A delightful dish to answer -- just thinking about you and hoping you're well :) One of the answers to " Why I'm cooking soooo good" -- such a fabulously honed kitchen -- that's not just for looks but cooking soooo good ❤ you put a French au gratin to shame :)
老爷子看起来憔悴了很多，注意身体！Wish you good health Gennaro！
🤌🏻❤ Perfetto!
YOU HAVE BEEN MISSED!
♥️♥️ Gennaro we Love u
Nice cooking fossile
Been too long maestro!
❤❤❤
I could cook in Gennaro's pizza oven all day long.
Ciao Gennaro! Where have you been?
👍
😍
Gennaro what cake on Easter?
Dear Gennaro, everything you do is delicious, but only for Americans
❤GENNARO❤ITALY
Dear friend!
Unico.. Grande Gennaro..
bella chiavica genna'...
GGGEEENNNAAARRROOOO!!!!!!!!💪👍🤝
❤️😋😋😋🤤
Gennaro hi. I'm from Ukraine. everyone helps us in any way they can in the fight against the Russian fascists. you are a great cook. your steak on the balcony is just a masterpiece, this is the best video about steaks. I ask you to prepare our national dish in support of Ukraine - Ukrainian borscht. 800 grams of beef on the bone, 2 beets, carrots, onions, cabbage. apple cider vinegar, garlic, potatoes, cabbage, green onions, mustard, lard, black bread. tomatoes. sour cream. parsley.
cook beef broth. Peel the onion, chop finely and place in a bowl. peel and grate the carrots on a coarse grater, add to the onion in the pan. Peel and grate the beets on a coarse grater, then add to the pan with onions and carrots. fry 5 minutes. crush 3 cloves of garlic and roll in a saucepan. add a spoonful of vinegar, pour 200 grams of broth from the pan and simmer over low heat for 7 minutes. Pour boiling water over 4 tomatoes, peel and chop. Peel potatoes, cut into cubes and add to beef broth. Transfer everything from pot to pot. add bay leaf, black pepper, a spoonful of salt and 2 tablespoons of sugar. add tomatoes. cook until potatoes are cooked. Shred the cabbage thinly and long. 19 minutes before readiness, pour cabbage into the pan. remove from heat, cover the pan with a towel, let stand for 1 hour. Serve with sour cream, 1 tablespoon per plate. finely chop the parsley and dill and sprinkle on a plate. Spread black bread with mustard, thinly slice the lard and put on bread, put green onions next to it. Bon appetit(Смачного)
for real not hating but, cheese and fish? heh?
brovo chef
👏👏👍👍🙏🙏👅👅
Meanwhile in Italy people lecture me NEVER to mix parmesan with fish, because it covers the taste. /confused
Naaah
Gennaro, you'll never be too old, to say: "God, why i'm cooking so good?". Glad to see you in good health.
Sir, I was genuinely feeling really low. And you bring on a video, I could not be happier. Your happiness and joy in cooking is so infectious. Thank you for posting, I am enjoying so good!!
Since long， So happy to see again Mr. Gennaro is in so good health and spirit👍👍👍😃😃😃
Oh, how we love to watch you cook! Your love of and respect for ingredients is such a pleasure to see! 💕
My favorite person❤️❤️🇮🇹
The Italians are amazing with their cooking. They have the knack of taking a few simple ingredients and turning them into something so incredibly tasty, you would think it took a week to prepare. I swear if you gave an old Italian cook some water, salt, and a rock...somehow he/she could make that work.
And the greeks are the same.
You see we have our own olive oil, then lemons, sage, thyme, oregano... all picked from the mountains.
We all really enjoy watching you cook! It's been too long! Love from UK.
Vielen, vielen Dank und alles Liebe und Gute für Dich und deine Gesundheit 🥰💐🌹🙏🙏Bea
🙏🌹So auch für Dich und deine Familie 😇😇🙏
I love your recipe !! I am korean, when i was 13years old, my first italiano cook is your meatball pasta in youtube. Now i found your original channel. Pure joy & positive enegry. 🥰🥰 Grazie di nuovo nonno Gennaro. I pray for you stay healthy 😍
So happy to see Gennaro still happy to make food so good and carry Antonio's spirit! What a great chef
I love whenever he says "Parmigiano Reggiano" If Genaro was a cheese he would be Parmigiano Reggiano
I LOVE your videos! Your spirit is always so amazing and inspires me so much! This dish looks absolutely amazing wow ! thank you for always putting a smile on my face!
Missed You! :)
“Oh my oh my! Why am I cooking so good”? I’ll tell you why because you’re the best cook on TH-cam, Gennaro. This recipe popped up in my inbox this morning. I just happened to have some filleted sea bream in the fridge: as you do 🙄… doesn’t everyone? We’ve just finished eating the dish, err…. the food, not the plate, accompanied by sprouting broccoli & I can thoroughly recommend anyone to try it. It may be our oven’s fault, but cooking time seems somewhat optimistic, though.
He´s back!
A new video from this wonderful man makes me so happy!
WHY YOU COOKING SO GOOD?!