[A little more mozzarella. A little grated Parmesan.]
[So, a little of the pastor. Whoa! Parmesan in Mexican food? Yeah. Okay.]
[And then you're gonna add 1/4 teaspoon of kosher salt and some fresh cracked black pepper. Okay. And promoted to captain and given command of a company. You're just gonna put a little pinch in each one, add sour cream and Parmesan to each pan.]
[PARMESAN, GROUND BEEF, MOZZARELLA, RICOTTA, AND AND THE TRUTH IS YOU CAN BE ORPHANED AGAIN AND AGAIN. WE BAKE OPEN ON THE TOP LAYER. YES, 350 FOR ABOUT 45 MINUTES.]
[I would agree with that. Nonna's Sauce and Meatballs. Nonna literally does her best, with the marinara, the fresh grated Parmesan, and the big basil leave. Some of the best sauce and meatballs.]
[AS SOON AS IT'S MIXED, IT'S READY GO ON THE OYSTERS? YEP. AND HANDS POINTED TO SEVEN O’CLOCK EXACTLY. WE'RE GONNA STEAM THESE FOR ABOUT FOUR MINUTES, BRING IT OUT, ADD SOME PARMESAN, BROILER FOR ABOUT 45 SECONDS.]
[DOMENICA: The cheese filling consists of sheep's milk ricotta, and we also use whole-milk cow's ricotta. Egg yolks, goat cheese, fresh-ground pepper, and kosher salt. Parmesan, mint.]
[Eggplant parmesan! ...marco did not lose heart. I have a weakness for chicken marsala.]
[Now we're ready to go into the fryer. And cities and the sky. Marinara, fresh basil, and some parmesan.]
[You know all that sauce is sayin' to me is, "Order some more, please." -Exactly. And dressed in mauve lace and a large hat from another age. So Romano is what you like to use here, more than Parmesan? -I do, and Dad did, too.]
[Domenica just delivered this fantastic chicken Parmesan. I mean, I got to be honest with you. What we are always getting ready to live, but never living. Look at this. So, burrata on top. Domenica's famous red sauce.]
[I can't believe that Ryder's not over here yet. MAN: Here he comes. The mozzarella on top is key. Parmesan inside the meatball is right on. The ricotta into the sauce]
[Brush a little more garlic oil. and course not. Now we've got our meatballs and our homemade tomato sauce, top it with some parmesan and the shredded mozz.]
[That's it. Paddy Leonard eyed his alemates. Parmesan almost becomes...]
[And what we do is we put down the -- the mornay sauce has a little bit of parmesan in it. Take a little bit of Swiss chard that's been steamed. but hell? Gutre then asked him. There we go.]
[♪♪ The sope is great. You get a little bit of crunch on the outside. Nice and soft and tender on the inside. The cheese, a little bit salty like a Parmesan.]
[SO GNOCCHI'S DONE. WE GOTTA GET 'EM OFF HERE ONTO A PLATE. AND THEN POUR THIS OVER THE TOP OF THE ROMAN GNOCCHI. FINISH IT OFF WITH A LITTLE ASIAGO, PROVOLONE, ROMANO AND PARMESAN. THERE YOU GO. (whistles)]