Posted on 36 Comments

Cheesy Italian Buns From Joe Sasto's Home • Tasty



Joe Sasto shows you how to make the ultimate cacio y pepe steamed buns from the comfort of his home.

Follow Joe on Instagram: https://www.instagram.com/chef.joe.sasto/

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36 thoughts on “Cheesy Italian Buns From Joe Sasto's Home • Tasty

  1. "The bowl is clean"
    Me: but what about them hands doe?

  2. These buns look so good but personally I'd add more types of cheese like asiago and aged white cheddar

  3. More than cacio e pepe this filling is 4 formaggi (4 cheese), but please don't mind us italians. We have too much of Checco Zalone in us😅😂. Still, I'm loving this China meets Italy here. I'll try this for sure, with some real cacio pepe maybe..lool

  4. Mai vista una cosa del genere in Italia 😂

  5. My mom loves this! Nice house 🙂

  6. I’m Mexican 🇲🇽 but I love Italian 🇮🇹 food more than my own Mexican food lol 🤷🏻‍♀️💕probably cus I don’t eat meat n us Mexican be having meat on everything n Italian have that cheesy pasta 😍💕

  7. why didn’t i know he was italian.

    of course he’s italian.

    OF COURSE HE’S ITALIAN.

  8. My god everybody has u tube fuker

  9. Isa mea Mario

    Tell me you don’t see it

    (Sorry if this offended you)

  10. This is like siopao but siopao would be tastier.

  11. Joe Sasto is my best !

  12. Joe Sasta is my favourite!

  13. there is a specific way to fold the bao zi it takes a lot of practice

  14. in Taiwan there is a really similar childhood dish for me called mantou which this reminds me of. mantou is usually just a plain bao with nothing, there is a special mantou flour you can buy at the asian grocery to make your buns very white, like they have in Taiwan and in the resturants

  15. YUUUUUUUUUUUUUUMIIIIEE

  16. Steam Bun Recipe

    150g Cream

    250g Milk

    1egg 

    (All at room temperature)

    Add to mixer with

    1/3c Sugar

    1c AP Flour

    3c Bread Flour

    1Tb Instant Yeast

    1T Salt

    Mix on Medium Speed for 15 minutes.

    Allow to rest covered for 1-2 hours until double in size.

    Punch Down & De-gas.

    Portion into buns and shape into tight rounds.

    Cover allow to rest until doubled in size again (30-45 minutes).

    Fill buns. Seal. Rest 15-20 minutes before steaming for 10-15 minutes.

    Brush with garlic butter and fresh parsley.

    Cacio e Pepe Filling

    Black Pepper + Salt

    16oz Ricotta

    4oz Mozzarella (Combination of Diced and Shredded)

    1oz Parmigiano

    Mix  – adjust seasoning and cheese to taste.

  17. He's likable. He seems nice and down to earth.

  18. hi there!! i would love to have a full recipe to this if possible. i've looked everywhere and can't find it!! if someone can find the recipe and reply with the link that'd be incredible!!

  19. Vegan Falafel Pita Pit recipe

    Plus
    Vegetarian Version Pakistani
    Vegetarian Version Indian
    Vegetarian Version Bhutanese

    When you're able to.

  20. There’s this Chinese bun called a bao. This is literally the exact same thing, but instead of the traditional red bean filling, it’s filled with cheese. Still a great video though

  21. joe mamma 😝🤣😙😂😝😂😝😝😂😂😂😚🤪😃😂😚😋😝😂😝😝😘😜😜😙😙

  22. Kono giorno giovanna ni wa yume ga aru

  23. Measurements PLEASE??

  24. I know it's a steamed bun (which I really like), but I'd broil these for a minute or so till the top is a bit crispy. Just a preference of texture I guess when it comes to Italian food and flavors.

  25. Can you substitute the egg for something else

  26. But where's the recipe (ingredients + measurements list) tho?

  27. For me he's one of those people when u look at them u don't think they sound like that but I like it

  28. I also make a amazing cheese… That sooo cool.. In my channel bro….. That is my inspiration from you bro

  29. شكون اللي جا من عند زيا ziya inspiration

  30. This is like a cheesy ban bao

  31. Where are the measurements??

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