10-Minute Italian Classic: Authentic Aglio e Olio e Peperoncino!

[@MrPianolee]

Love these authentic recipes chef! Please keep them coming!

[@DenisInTheKitchen]

Thank you so much! I’m really glad you’re enjoying the authentic recipes. I’ll definitely keep them coming-thanks for the support!

[@podreels7932]

This is my comfort food. My grandmother used to make it for me as a kid. ❤❤

[@ボッティチェリ春男]

it looks delicious this video gets me starving :)

[@DenisInTheKitchen]

Thank you!!❤️

[@juanjosenunezvega5487]

You make it look so easy and tasty, thank you chef i'm learning a lot, keep going!

[@DaBern2]

Please more vids. Love this. And the rush hour vids

[@missdilly326]

❤❤❤❤❤❤ happy new year chef!!!! 🎉

[@DenisInTheKitchen]

Happy new year!!!!❤️🔥

[@j.studies2296]

the position after opening the pasta was a choice 😂 I love this video!

[@DenisInTheKitchen]

Haha, that was definitely a deliberate choice! Glad you loved the video-thank you for watching!

[@moapictures]

How delicious, Chef!! The pasta I use here in Brazil is from the same manufacturer as this one, Molizana!

[@markhughes8314]

Same as me in the uk.

[@nathanabernathy2469]

Wake up babe, chef denis just dropped a new vid

[@cognition26]

This kitchen is well setup.

[@Jrfklove]

Brasileiro aqui admira sua excelência 🤜🤛 👨‍🍳 🇧🇷

[@kifacorea]

Yay, a new video. Keep em coming!

[@mattwilson726]

Love that your not cutting the video down to make it short form. It’s way more enjoyable watching the full thing.

[@exoson1814]

Looks great. I have same question as below, is this a new kitchen layout or a different location?

[@DenisInTheKitchen]

Thank you! No, this isn’t the same restaurant. I’ve finished the season at the seaside and have now moved to Florence for work.

[@alienicecream]

I made this, but I added a little butter with the oil while cooking the garlic. Next time I will try it without. Thanks for these videos chef!

[@Ghost-vn9pv]

Called alio olio pepper for a reason

[@claudioconde9553]

Nicely done!

[@DenisInTheKitchen]

Thanks!☺️

[@stellalucifer1676]

One of my favourite dish. Especially when I’m lazy or don’t have too much time. It looks delicious. Thanks for sharing this 😍

[@dd-rg7vq]

looks delicious

[@cammaratatommaso541]

Daje bro, complimenti per come lavori e per il tipo di lavoro che fai. Penso che in Russia non avresti mai avuto la possibilità di svolgere questo lavoro, di vedi che ci tieni e anche che in alcuni video inciti i tuoi colleghi a fare bene le cose. Neversurrender

[@DenisInTheKitchen]

Grazie mille, bro! Hai ragione, qui ho trovato un'opportunità unica, e sono davvero felice di poterla condividere con chi ha la stessa passione. Mi piace spingere i miei colleghi a dare il massimo alla fine è così che si cresce tutti insieme. Neversurrender!

[@juancarrera8397]

Hello Chef Denis, I'm delighted to discover your channel! Are you originally from Italy? Your content is exceptional, and I look forward to more!

[@MichSper]

Bella l'idea del pane tostato

[@DenisInTheKitchen]

Grazie!❤️

[@georgelawyer5639]

Первый коммент в поддержку шефа Дениса!!

[@АндрейНижегородский-с6й]

поддерживаю)

[@AUMShantiii]

Bro thaaaanksss. I watched and copied you and got the beessttt aglio e olio ever ❤

[@ValueTraveler]

Welches olivenöl verwendest du zum anbraten?

[@michaelnicolli2864]

Adoro ver seus vídeos, isso me motiva muito. Gostaria de saber se você coloca vinho branco quando você coloca Peixe assar.

[@DenisInTheKitchen]

Ciao, sì uso il vino bianco per piatti di pesce!

[@wellingtonwellington7200]

Vielen lieben Dank ❤️❤️

[@alex...8854]

I'm waiting for cacio e pepe

[@BangDollgarnish]

woo❤

[@DenisInTheKitchen]

😍

[@jk-uj9nh]

영상 잘 봤습니다. 한국식 알리오 올리오로 만들어 볼게요!

[@mohamadfaiz1549]

I once put dried onion on top to replace breadcrumbs 🤣. Not bad but not recommended

[@taeyang20]

너무 맛있겠다

[@florianmahieu8644]

Hey thanks for the video, could you tell me what material do you use to film your video ? Thanks !!!

[@hasanpolat2270]

Merhaba şef, yaptığınız tarif oldukça lezzetli görünüyor. Kendi mutfağımda deneyeceğim. Önceki videolardan farklı bi mekandasınız galiba. Çalıştığınız mutfak mı değişti?

[@samueleparini42]

you could make killer pasta thanks😊

[@randy7906]

Please don't stop making videos, brother.

[@DenisInTheKitchen]

Thank you, brother! I really appreciate the support - there's definitely more to come!

[@kikocastroneto]

Additional thumbs up for not using onions in most of your dishes! Don’t need to use them when you have garlic! 👍

[@davidulinski7298]

Actually, they can sour the dish....😊

[@xLuky22x]

Sto ancora cercando di capire dove sia il peperoncino, ma cuocendola così il gusto dell'aglio è troppo coperto dall'acqua della pasta. Sono punti di vista ^^

[@rudicalcagnile1186]

E’ molto interessante lo stile di ripresa, che camera usi per questo tipo di video? E’ una GoPro?

[@DenisInTheKitchen]

La camera che uso è una DJI Osmo Action 4. Grazie per l'interesse!

[@freedomeventstorino]

mio dio vera esperienza italiana più o meno...con tutto quell'aglio a fettine. però apprezzo l'impegno, la cura con cui hai trattato la pasta...

[@MaxKiriyak]

Ммм) Хлеб с хлебом, мы с итальянцами не сильно отличаемся

[@IvanIvanov-vv2nx]

Макароны с хлебом. Теперь я видел все.)

[@yeu12]

What is that green stem? Parsley? The dish looks amazing, omg.

[@TelaNera]

Yes, one usually uses the stalks of parsley to flavour the oil and then the finely chopped leaves to close the dish

[@yeu12]

@@TelaNera, ok. I will try it with some parsley then. And a lot more patience to get the right creaminess of the sauce(it looks like the pasta is boiled only half into the pot, the rest of the time is in the pan with just some water, so it releases starches to form the sauce).

[@TelaNera]

@@yeu12 Exactly! Since the sauce is not particularly complex, some slightly more modern recipes recommend to 'risottare' the spaghetti directly in the pan from the first minute in order to try to extract as much starch as possible to bind the ingredients better. However, it is not advisable to do this with high quality pasta otherwise it returns too much starch and becomes sticky 😅

[@yeu12]

​@@TelaNera , cool. One last question. The water is salted regularly like 1% or less? Because the water evaporates and he is adding quite a few ladles of water.

[@TelaNera]

@@yeu12 If cooked in the traditional way, generally we use the rule of 10, 100 and 1000. For every 100g of pasta you need 1000ml of water and 10g of salt however in the case of risottatura, since you have to continually add water there is a risk that the result will be too salty. It would be better not to salt the water but directly the pasta in the pan and of course taste from time to time to see if it is okay.

[@F1derful.]

I never knew you were supposed to use that much pasta water!

[@timothymorgan24]

Yeah… I’m wondering the same thing! Any idea why??

[@DenisInTheKitchen]

Using a generous amount of pasta water is part of the “risottata” method. The starch in the water helps create a creamy texture, which binds the sauce to the pasta. It’s a way to elevate the dish’s consistency and flavor.

[@timothymorgan24]

@ Thank you!!

[@F1derful.]

@@DenisInTheKitchen I understand using the pasta water to create a sauce, I do the same too, I just never used this much. I usually only use a couple ladleful. Is there a reason why you use this much?

[@richd2294]

What’s the greenery that you kept in until the pasta was added to the sauce? Green onion?

[@FunnyPets454]

heyy chef , what camera do you use ?

[@PopcornSticker]

the world-famous bread pasta

[@Steven15889]

Excellent recipe! You pull the pasta very early I will try like this next time. Question, do you always use dry chili or sometimes fresh? Good luck in this new chapter my friend

[@virginianogueira8700]

What does it change to add water

[@JonWiggens]

Adding pasta water to pasta aglio e olio emulsifies the oil and starch, creating a silky sauce that clings to the pasta and enhances its flavor.

[@federicoroseo3053]

Spettacolo! Hai cambiato ristorante?

[@calabro9]

Buon lavoro fratello!😊💪👋👋👌

[@DenisInTheKitchen]

Grazie mille! 😍

[@reinoldOC]

Hi from Brazil, the videos are great, congratulations! What herb do you put in the frying pan with the garlic and olive oil at the beginning of the video?

[@podreels7932]

Parsley stem

[@jazminmarie6530]

Chef, what camera do you use? heheh!

[@neromegane78]

Ti trovi meglio o oeggio con le piastre ad induzione?

[@DenisInTheKitchen]

Ciao, mi trovo bene con indicazioni, però preferisco gas.

[@gian0018]

Buonissima! io ci metto anche la mentuccia in chiusura

[@DenisInTheKitchen]

Grazie mille! La mentuccia è un'ottima aggiunta - dà una freschezza in più al piatto. La proverò anch'io la prossima volta!

[@ryryn1]

Did you add chili pepper?

[@n990]

Chef! What’s in the smaller squeeze bottle? The big one is olio… I’m guessing?

[@DenisInTheKitchen]

Hey there! Thanks for asking. The smaller bottle contains garlic oil, and the larger one is indeed olive oil.

[@n990]

@@DenisInTheKitchen This is a dumb question but, How does one make garlic oil?

[@oil_milk]

Это новый ресторан ? Раньше кухня другая была

[@DenisInTheKitchen]

Привет, да!

[@이준표-z1j]

처음에 넣는 초록색 야채는 뭔가요?

[@Cosmo_polita_99]

🔝

[@chrilovers6664]

Troppo poco OLIO che e' una componente fondamentale...il pangrattato è un fuori programma molto personale che sarebbe potuto essere sostituito da un ottimo prezzemolo tagliato finemente tipo "vongol fujut" (nome campano). Non mi fa impazzire tantomeno vedere tutti quei pezzetti d'aglio sopra la pasta...c'erano molte alternative.

[@fmls8266]

Ma non rompete le balle ogni volta. Falla come ti pare a casa tua.

[@LittleSeventeen]

1:11 日本まで揺れが来ました

[@cavalbertollari]

Buonasera chef, dove lavori? Cosa livornese? versilia?

[@DenisInTheKitchen]

Buonasera! Adesso lavoro a Firenze.

[@jidoribeer9795]

What % of salt is in boiling water?

[@DenisInTheKitchen]

The ideal percentage of salt in boiling water is about 1-2%. This means roughly 10-20 grams of salt per liter of water.

[@jidoribeer9795]

@@DenisInTheKitchen Thanks!

[@TheNuggzt3r]

Looks great! Only the gloves are a bit weird when it comes to sanitation

[@АндрейНижегородский-с6й]

приветствую друг) хотел поинтересоваться в каком ресторане ты работаешь Шефом и в каком городе?))) буду скоро пробовать готовить болоньез с твоего видео) все вкусное - просто ) Из Нижнего Новгорода с кулинарной любовью )

[@georgelawyer5639]

Только вчера из Нижнего приехал)

[@АндрейНижегородский-с6й]

Дополню комментарий свой) было бы круто если бы Вы в описании диктовали полноценный рецепт с шагами его приготовления, на Русском и других иностранных языках твоей аудитории)

[@georgelawyer5639]

Да, поддерживаю, вот видео с приглашением ризотто с креветками очень интересное, не непонятно какие ингредиенты используются и т.д.

[@obamidandreevi4]

@@georgelawyer5639да вроде все понятно))

[@georgelawyer5639]

А куда делась газовая плита?😮

[@yishingwong5228]

i am from Hong Kong. can i move to italy and work with you?

[@chinzoulzii100]

You must miss your gas oven!

[@MGnKntkY]

Oh yes... Having supreme control over temperature and not breathing in harmful gases all day long is terrible.

[@DenisInTheKitchen]

😭

[@chinzoulzii100]

Your cooking is wonderful!

[@chongminao6702]

@@DenisInTheKitchenyou are also good looking man

[@bakerman10]

For some reason, I thought it would include pepperoncinis.

[@marcom2248]

He used dry chili flakes. That's ok.

[@gregormarini]

Non so cos‘è questo, ma sicuramente non spaghetti aglio oglio e peperoncino!

[@michaelnicolli2864]

Você mudou de restaurante? Percebi que não é mais o mesmo fogão a gás

[@andresbonelli]

Questa ricetta non porta formaggio?

[@Solyarkin]

23.46 я ложусь спать и тут твое видео . Как можно быть таким жестоким )

[@elfenomeno9244]

where's parsley?

[@michaelkarg797]

In the beginning

[@alessiovita3187]

Questo è lo spaghetto di mezzanotte prima di andare a dormire

[@andreaoneda8025]

Senza la fiamma??? Sogna ragazzo. Non capisci una sega e non sai nulla, tieniti il tuo induzione.

[@thomasblanco352]

no cheese?

[@DenisInTheKitchen]

Right, no cheese! Traditional Aglio e Olio e Peperoncino keeps it simple with just garlic, oil, and chili. Adding cheese would change the classic flavor, but of course, if you like it, go for it!

[@Giwwwwww]

are u move? a new kitchen?

[@iTzJohnny24]

Ti consiglierei più peperoncino e soprattutto meno aglio. Occhio ai dosaggi. Tutto quell'aglio oltre ad essere pesante da digerire, te lo porti nell'alito per il resto della settimana.

[@d-mass-32]

ЗБС 👌

[@Itss_lorenzoo]

Ciao Denis farai altri video pov?

[@DenisInTheKitchen]

Ciao! Sì usciranno altri pov non preoccuparti!

[@landsea3682]

Non se mette nessun parmigiano?

[@DenisInTheKitchen]

Esatto, niente parmigiano! Nella versione tradizionale di Aglio e Olio e Peperoncino non si usa formaggio, per mantenere il sapore semplice e autentico. Ma se ti piace, nessuno ti vieta di aggiungerlo!

[@libxsem]

Ti sei dimenticato il peperoncino 🌶️

[@DenisInTheKitchen]

No, ho messo al inizio)

[@ChocoKohne]

熱したオーブンがある時点で10分じゃ無理だろ

[@GiuseppeCasile-o8v]

Cucina nuova ??

[@DenisInTheKitchen]

Ciao! Sì, ho finito la stagione al mare e ora lavoro a Firenze

[@garussa77]

Новая кухня?

[@ChristopherPinchen]

Am I the only one who can't handle the metal on metal scraping?

[@RybergNikolai]

Yes, Christopher. Because you are special

[@brunovasconcelos7804]

O outro fogão era mais raiz!

[@askotprafoxwind5053]

Did you works in a new job?

[@tommasopizzolante305]

Ma hai cambiato cucina?

[@CoZyth3chossy]

I need a Job, Can you help to get me a job in your restaurant. I speak English well.

[@DenisInTheKitchen]

I'd be happy to help! Reach out to me at [e-mail], and we can discuss potential opportunities.

[@albertomurtas4428]

Non mi piacciono le cucine ad induzione. La fiamma è mille volte meglio .

[@lukassprisypkoj]

pasta from the supermarket? 😢

[@mursedyer1167]

Thats the expensive one mind u

[@lukassprisypkoj]

@mursedyer1167 Any self-respecting Italian restaurant makes its own pasta rather than buying it.

[@Jijbentmoeilijkk]

@@lukassprisypkojnot true

[@christianklement]

​@@lukassprisypkoj depends a lot on if you actually want fresh pasta for a dish. Dried vs fresh pasta is not a matter of low vs high quality but rather what texture you need for the dish.

[@artst1833]

Много лишних движений совершаешь. Как будто не знаешь, куда себя пристроить.

[@ojitonosyuke]

酔いそう

[@luchovit8452]

Why gloves?

[@michaelkarg797]

Why not?

[@Lasha.Ch.]

Questa è la prima volta che vedo che ad Aglio e Olio e Peperoncino aggiungono i cracker e li fanno senza prezzemolo...

[@DenisInTheKitchen]

Ho usato la parte dei gambi di prezzemolo per dare sapore, mentre il pane con aglio e sale al forno, aggiunge una nuova consistenza e gusto al piatto. Non volevo ripetere i mille stessi video su Aglio e Olio che ci sono già su KZbin, quindi ho deciso di fare qualcosa di non proprio classico. Ti consiglio di provarlo, sono sicuro che ti piacerà! E se preferisci, alla fine puoi aggiungere del prezzemolo tritato e anche un po' di parmigiano.

[@blakecollins1674]

Videos like this are proof positive why people who cook with gloves have so much more cross contamination. Touching all kinds of surfaces with 1 pair of gloves. Gross

[@SneepFox]

Согласен, но не думаю, что он по собственному желанию надевает перчатки. Он чистоплотный и содержит кухню всегда в частоте, но я думаю при отсутствии перчаток, он бы из-за тактильных ощущений был бы вынужден помыть руки несколько раз, в том числе после нарезки чеснока.

[@GarrusLeVrai75]

Zzzzz

[@DenisInTheKitchen]

lunderstand your concern, but the reason I used gloves was to avoid my hands smelling like garlic. I try to be mindful of cleanliness and hygiene, but I appreciate your feedback!

[@fndTenorio]

Don't do that, metal against metal. Jesus.