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Massimo Bruno and Friends
Canada
Приєднався 30 гру 2015
Massimo Bruno is a chef and tour organizer from the Southern Italian region of Puglia. He hosted the most popular supper club in Toronto for 18 years. Today he runs tours in Puglia, Sardegna, Sicily, Tuscany and private cheffing in his region of Puglia.
How to clean artichokes
Very simple way how to clean an artichoke, use some gloves to protect your hands.
Переглядів: 253
Відео
Massimo and Chicca make Chicken della Nonna
Переглядів 5123 роки тому
Hope you enjoy the video! Here's the recipe: Pollo della Nonna - chicken with red wine , onions and bay leaves 4 whole chicken legs cut into drums and thighs 1 large onion 2 bay leaves 2 cups red wine (white wine is fine too) Salt Pepper Optional - aromatic salt Olive oil Cut the chicken legs into 2, separating drum and thighs. You can also leave the leg whole if your Dutch pot is large enough....
Massimo and Chicca make ribollita
Переглядів 4584 роки тому
Hello everyone hope you enjoyed the video and here is the recipe: 300 g of dried white Canelli beans soaked overnight in a large pot of water and boiled One onion Two Cloves of garlic Half a stock of celery One handful of parsley A couple of tablespoons of tomato sauce 1/3 of a cup of olive oil add more if needed 1/4 of a cabbage chopped 1/2 of a cup of Swiss chard chopped Two medium sized pota...
Massimo and Chicca make minestrone
Переглядів 3894 роки тому
This is our first cooking video together we thought we would give it a try! I love to make minestrone because it is so filling, healthy and easy to make, and it is great for clearing out the fridge ( and your stomach after Christmas 😂 ) . - Francesca
How we holiday: Feast of the seven fishes with Massimo Bruno and family - Trailer
Переглядів 1734 роки тому
How we holiday: Feast of the seven fishes with Massimo Bruno and family - Trailer
Massimo's Bruno's Italian Supper Club
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Profile of Massimo's Italian Supper Club in Toronto. Directed by Chris Monette.
Bistecca alla Fiorentina (Florentine-Style Steak)
Переглядів 19 тис.8 років тому
There’s only one steak Italian’s are famous for - bistecca alla fiorentina! This is one of the most popular dishes at my summer supper clubs.
Panzanella Salad
Переглядів 3,3 тис.8 років тому
A great summer salad but also a great use for leftover bread any time of the year! You will need: 1 fresh Cucumber 2 cups cherry tomatoes (or cocktail tomatoes, quartered) 1/2 a red onion (small) 1 big handful fresh Basil 4 Slices of Italian rustic bread, 1/2 inch thick 1/3 cup olive oil plus more for drizzling 1/4 cup white wine vinegar Fine sea salt
Pesce Al Sale (Salt-Crusted Sea Bass)
Переглядів 7 тис.8 років тому
A classic Italian dish - branzino (sea bass) baked in sea salt. Here are the ingredients you will need: - 2 whole European sea bass (branzino), gutted but not scaled (sea bream can also be used) - 1 lb coarse Italian sea salt - 1 fresh rosemary spring - 1 lemon - Extra virgin olive oil
Orange & Lemon Olive Oil Cake (Torta agli agrumi e olio d’oliva)
Переглядів 57 тис.8 років тому
To view on Massimo’s website visit: ow.ly/s0WL300J3Sh INGREDIENTS 3 large eggs (ideally room temperature) 1 lemon 2 oranges Half a cup olive oil ¾ cup all purpose flour (I used Italian 00, but cake flour is good too) 2/3 cup sugar Icing sugar for dusting 1 small pack of Italian vanilla powder (I use Paneangeli or Bertolini) INSTRUCTIONS Prepare a 9” or 10” cake pan with parchment paper or butte...
Maccheroni al Ferro with Porcini Mushrooms & Sausage
Переглядів 7 тис.8 років тому
Maccheroni al Ferro with Porcini Mushrooms & Sausage
Maccheroni al Ferro: Homemade Semolina Pasta
Переглядів 71 тис.8 років тому
Maccheroni al Ferro: Homemade Semolina Pasta
Hello could I use all purpose flour for this recipe it looks delicious thank you for sharing this recipe greetings from dublin ireland Patricia 🇮🇪
Yes you can
Yup 😂
Why? So I can eat rag on a bun?
Tanto non ne fai visual colerosl
Non ho capito perché ma ok
Made soup, excellent
It’s not Florentine unless it’s cooked over wood not charcoal briquettes. Also steak must be from Chianini cattle. This video is bogus because it’s just a grilled thicker T=bone...nothing special
Thank you
Was looking for this recipe and found your channel….and you found a new subscriber:) great instructions and will definitely make.
Traduci , parlare ITALIANO👍👍
Massimo... Im confused. you grilled steak to nice rare, almost raw on the inside.. but then in the end you go and grab the piece that is medium-well, from the outside, and then you say 'thats my favourite part'.. You see what i mean?
Si vede che è bruciata non cotta
Grazie
O this is good
Hello Bruno! you worked at 7 numbers? your related to Rosa?
I miss your supper clubs!
I can’t wait to make this!
Ciao Massimo, thanks to COVID - we can see you now more often 😂
At least that LOL
Ciao Massimo, tanto contento di vederti! L'ultima volta che abbiamo visto Francesca era una ragazzina 😝! Non vedo l'ora di rivedere te e Vito nel Supperclub. Speriamo presto 😡😡😡😡😡 Molti abbracci!!!
Also kisses and hugs from Rosanna!
Merry Christmas~~~
Thank you~ Can you tell me the recipe for pizza dough?
Thank you~~~
2:31 I could not agree more. I just made homemade pasta for the first time so I guess I can improve it a lot, but it is still delicious!!
Siamo un'agenzia di prestiti che fornisce prestiti a chiunque ne abbia bisogno. Che tu sia un contadino o un dipendente Concediamo prestiti da 3.000 a 500.000 €. tasso di interesse: 2% e hai la possibilità di rimborsare per un periodo da 1 a 20 anni. Se sei interessato, non esitare, contattaci tramite questa : Whatsapp +33 7 55 41 88 21 e-mail:prestitopriva@gmail.com Cordiali saluti.
Siamo un'agenzia di prestiti che fornisce prestiti a chiunque ne abbia bisogno. Che tu sia un contadino o un dipendente Concediamo prestiti da 3.000 a 500.000 €. tasso di interesse: 2% e hai la possibilità di rimborsare per un periodo da 1 a 20 anni. Se sei interessato, non esitare, contattaci tramite questa : Whatsapp +33 7 55 41 88 21 e-mail:prestitopriva@gmail.com Cordiali saluti.
I just made this and it was perfect! Thank you for sharing ❤️
Lovely cake and easy to follow recipe. I have a really awesome Olive Oil with Lemon & Thyme recipe on my channel cake 🍰 I hope you check it out 🎦 ua-cam.com/video/G7CQd7E8HjU/v-deo.html
Thank you for the recipe , look yummy
Can I use vanilla extract instead of vanilla powder?
Michael De Luca yes
Bravo
I'm actually making these right now and your guide really helped me out!
Very good! A note: 1/2 to 1 teaspoon honey makes pestos for pasta ideal. It was in a recipe for sunflower seed pest but it works for others.
Gooooood stuff chef... Really good video 👍🏼👍🏼
Bravo
Ma cazzo togli il grasso
What a waste of 6 minutes
Ma cazzo levi il grasso demente
Perfect un paio di palle ahaha bruciata
Looks amazing 😍
M
Bruno sei meraviglioso. Non ho capito nulla perché non conosco la lingua, ma sono sicuro che le tue spiegazioni sono state esaustive, frutto di un vero italiano che ama le tradizioni dei propri avi. Se sei pugliese come ho ben capito, vieni a Bari che ti insegniamo anche a fare: strascenàte, megnuìcchie, lagane, mbil-e-mbo, fascenècchie, trìddue, tagghiarìne. Nel caso tu voglia allargare le conoscenze della pasta fresca, in seconda battuta potresti toccare le altre città della Puglia. Ciao. Complimenti sei simpaticissimo. Se ti serve qualche spiegazione in merito, ricordati che sono a tua disposizione e se puoi rispondimi.
How to make the handmade pasta! Our recipe! Try it!😊😊😋 ua-cam.com/video/JuN8j9eVGJM/v-deo.html
Hi, if I use kitchen combine to make dough is it will be the same? Do I need to knead extra by hands after?
I must have tried 8-9 different olive oil cake recipes over the years, but this IS absolutely the most authentic, the most moist with such heavenly aroma and taste. This will be it for me from now on.
Mine came out dense and custard like....
any tips? Did you follow the recipe exact?
ti ho dato un voto positivo perche un po di tecnica c'é ma togliere il grasso non si puo vedere fiamma troppo alta e una cosa mostruosa che non e colpa tua ma del tuo macellaio tagliare la fiorentina con la sega hhhhhaaaaaarrrrrr
I love this so much and it is incredibly helpful to my pasta journey! Thank you for sharing!
Why did you cut off that fat?!!! You’ve got a bit to learn about grilling the perfect steak.
I agree with you but as he pointed out, when the fat renders it causes more flames. It's a fine line between trimming off too much and leaving enough
Run home and complain to your mami
Porca mignotta, il grasso lascialo! È indecente toglierlo. Tagliata con la sega, ahah. Sei serio? Ed è carpaccio, infatti non sta in piedi, troppo bassa.
I made it, tasted way too eggy...not a fan but will try again with two eggs
Consistency means "regolarità". The rest of the video was awesome. Keep up the good work!