Make it calzone so you can throw it in the air and flip it like a pancake

Guys, I have always thought that Bolognese sauce was NOT tomato based. Only some tomato puree and perhaps a tiny bit of passata. But this is a tomato sauce. What has changed?

Can I substitute instant yeast for fresh yeast?

He DID say Frank style, not authentic style. Lol. Americans have their own interpretations. It can still be yummy without being authentic. Personally, I’ve been to Italy. I don’t think anyone who had visited Italy will disagree that authentic isn’t the best. However, we sometimes have to get what we can find.

You should do a Reaction with Chef James Makinson on this video

16:24 You can see how much water is at the bottom of the dish.

Pasta per cornuti!

Absolutely the best video out there. Thank you guys. You inspire us all.

Gordon put more butter in his pasta than anyone would use for a whole Chicken Roast...

Gordon: "Pecorino Romano" The Parmigiano Reggiano, who's been clearly stamped as such: "Am I a joke to you?"

Hi sir, I'm using dry yeast may I know the amount please.

When he added the water I almost closed the video. How much do you want me to suffer?!

that "brother ewww"-meme has a stupidly dark origin. id advise to not use that in the future.

What can I say but for: NEVER CHANGE A WINNING TEAM. keep it simple and use good quality ingredients Some people just want to invent the wheel again.

Kay and Jack should collab one day.

If Focaccia is bread-like, then what he made was definitely too thick/dense

He added the water for the sauce? This is not making a soup or stew! It's not!

This video actually got me emotional. 😪😄 There are similarities with my Hungarian beef stew, but the differences are so interesting, and when the classical music started towards the end and the dish was eventually put together very nicely, I just suddenly imagined that I am at a beautiful place - not Milan, though 😆, but a remote clifftop in Puglia -, far from everything, having this exact dish and a bottle of Amarone, and boom, I just got emotional. 😄 Vincenzo, you are not only creating beautiful dishes, but you can also create vibes, very positive vibes. Amazing. 🙂

Vincenzo, his video is FAKE . He used thick wavy cheap pasta in the begining, but when he served the lasagna, it was very thin non-wavy real Lasagna pasta.

I've never put cheese inside a lasagna, and used bechamel instead. Cheese only on top. I thought that was the traditional way but Vincenzo doesn't seem to mind so i may have done it wrong(but delicious!) all these years...

😊👍

It has ruined your appetite? Poor Vincenzo! Thank you very much for sharing your reaction video with us.

So if I understand you correctly, we add cream to carbonara? lol hahahaha

Dude looks like Ted Cruz, sounds like the chef who made the grandma bike joke, and the pizza looks delicious. Will have to try it soon

1:17 He's never grinding the pork.

He's using salt again and again, You gave me a hypertension.

Ricotta is actually for make cannoli, ravioli, and etc. But lasagna is not. Don't use ricotta for lasagna. Just use bechamel, bechamel is really important, ricotta doesn't. And he's using fake shredded mozzarella for lasagna? That's freaking crazy. Come on, man!

i like chives, but in pasta? i'm not so sure

16:45 You know when he said the ricotta would melt and spread out I was pretty sceptical and it seems I was right. 😂

amazing. Thank u chef

its hard to get pecorino and guanciale in norway, where i live. but you can make a alternative with parmesan and bacon. you can mix pecorino and parmesan if you want

This one is funny 🤣🤣🤣

Made with rigatoni. Be geeeeenerous with the parmiggiano 🙂

That lasagna will raise your blood pressure for all the salt added.

I think I saw Robert deNiro in you when you are angry 😂

Where's the béchamel sauce?

The fact that Jamie used Barilla pasta for his carbonara is a crime. If you are using stuff like guanciale and pecorino romano, use a good quality pasta. Don't disrespect the quality ingredients like that.

TIL that meat might need an intervention.

Ciao, Vincenzo! You really must react to Kay's Cooking latest episode "Fish Paste". It is her worst and most disturbing ever. You will weep over this abomination.

Vincenzo will kill him 😭😭

Looks amazing but, $1500.????? I don't understand why these are so expensive. I'd prefer to pay a bricklayer to build a traditional oven for not a lot more. I guess it comes down to space and convenience. But, still.????

I have experimented with different meats making a ragu. A ragu that includes veal is always the best flavor in my honest opinion. Pork, Beef and Veal - best combo for a delicious ragu

It's Always Epicurious

That looks fookin mingin

Nobody gives a single one if it is a “original” lasagna, we are here for the taste and if that thing tastes delicious, who cares how was made?