Italian Chef shares Prawn Pasta Recipe - Food in Rome

A visit to Rinaldi al Quirinale in Rome to see how Prawn Pasta with white Truffles is made in their kitchen. The gentleman slicing the truffles is the owner Mr Rinaldi with his 2 sons in the background -

[@edoardoforino6054]

The creaminess which the chef obtained by combining the tagliolini and the bisque together is the most appetizing phase of the dish.

[@devilmaycare2809]

With all respect, if your going to do this kind of video you need to consider adding the option for subtitles.

[@veliostv9089]

Agreed. Just thought "Hey, that might be a nice summer dish for my gf later today but didn't really get what he was doing, sadly.

[@depressedlarynx]

Why? Italians can understand this fine. Not everything on the internet is for English speakers you know.

[@tomrhymes2229]

@@depressedlarynx Amen this. and honestly, even as an English speaker with zero Italian this is still super enjoyable! Love the ambient kitcheb noise!

[@user-rr1zt5go4q]

Hi ! New subscriber . Love your videos. Seen 2 so far. No talk, just food and the kitchen. Thank you for taking me there ! Look forward to more reviews.

[@TheEzlau]

Hi from Mexico 🎉 I have never seen such an amazing service with such a beautiful meal!!!! 5 ⭐⭐ ⭐ ⭐ ⭐ s

[@mccornchip]

No words, especially from non-chefs, can describe this culinary beauty. Molto benne!,,

[@kekbish104]

loved their faces!

[@Sambell3936]

An Unparralled Italian tradition, food! produce, cooking, eating, serving like in a ceremony. And of course the Italian cheeky sense of humour we notice at the end with the sommelier. Huh! 😆

[@user-mx8vx9vy8x]

Absolutes Topp Rezept, muss man unbedingt mal ausprobieren!!!

[@SaironDeus]

Oh god, that wine cellar is heaven on earth... 😮🍷

[@Processmake]

Fascinating Italian cuisine😍

[@joelfontane6617]

Beautiful video with beautiful and tasty food!

[@gdwlaw5549]

Fabuleux

[@koblongata]

The prawn cooked for so long and still translucent, how is that possible

[@naheed03]

I think he kept heat too low

[@FordyHunt]

It was the langoustine that didn't turn pink. They are just a lighter colour than prawns when cooked.

[@austinrichards1739]

temperature control + fresh high quality ingredients

[@carlot7999]

What sauce did the cook add shortly before petting on the plate??

[@step4560]

I would assume that it was either some sort of a seafood stock or more likely a reduction previously made from shrimp-shells, since that's where all the really intense flavor is. That's just an educated guess though...

[@aliantowot8481]

@@step4560 i would aggree. In our kitchen we have a sauce made out of the shells. After reducing it it looks kinda similar. little bit more red but i think it comes from the choice of shells i think. Dont throw away ur shells :D

[@eugeniaivaschenko7799]

Gutes Gericht. Danke für das Rezept.

[@ezedozitt21]

So good! And truffles 👽🤖💯

[@brocky]

Have you tried La Rosetta in Rome (right by the Pantheon)? I loved their food.

[@adolfotucciarelli7298]

Cari ragazzi siete I numero 1 Buon lavoro Tucciarelli, Quanti ricordi.

[@coreyrowe2052]

"How to finish" 🤣🤣🤣 Exquisite!!

[@doctor_roboto]

Well sure. If you use "shrimp stock" made out of shrimp shells and heads, and put shaved truffles on at the end, you could basically put this on a shoe and it would taste good. Hard to replicate at home, the magic is in the freshness of the ingredients.

[@diegorivera3020]

😂😂😂😂

[@trader4239]

Pure art

[@bartonpercival3216]

I always add some fresh chopped parsley on top!!!! 👍

[@u2ban6]

What an incredible wine cellar. WoW

[@eldwist3332]

I am so proud to be Italian! I'll do my best to replicate this dish at home in these days 👍😄

[@gialto1]

solo perché non capisci un c@zzo di cucina

[@ezedozitt21]

The wine cellar!🤌🏼🎉😊

[@amasterfuldesktop4935]

Never seen a chef on Aden’s channel look so self conscious, hm hm interesting….

[@danielkubik2501]

Lecker und ein herrlicher Weinkeller noch dazu.

[@Rolden__210_1]

Un altro video interessante ❤

[@user-lm5rl1ws6x]

Many chefs use aluminum fry pans. It is very strange

[@MS-kr7uk]

they heat quick and you have superb temperature control, cause they cool down much faster when you reduce the heat

[@patrickdiehm2402]

Das sieht wirklich köstlich aus. Kann jemand übersetzen, welche Flüssigkeit bereits in der Pfanne war und welche hinzugegeben wurde? Kulinarische Grüße aus Köln

[@luisoneillteixeira]

I think it's the same bisque that is added

[@moritz9979]

Ist quasi der Fond, gekocht aus den Köpfen & Schalen der Garnelen. Und am Anfang es ist quasi nur reine Butter die noch schmilzt:)

[@sympatyk8906]

👍

[@lapulacis]

When is this filmed?

[@crys8576]

french subtitle plz

[@Daywalker222]

Wow, they got wine with dust and spiderwebs on them, nice!

[@Dr.gobshite]

his belly says it all.....

[@ghy76]

con tutti i materiali che ci sono adesso proprio non riesco a vedere chi raschia coi forchettoni dentro le padelle...

[@Robert...Schrey]

Mare e Monti.

[@maropoma]

Buonasera, non ha detto cosa c'è nella padella quando ci butta gamberi e scampi. Dal colore sembrerebbe burro. O no?

[@fredorji1]

what was the sauce he used ?

[@susanomalley7020]

was wondering the same thing

[@themrmaiorca]

A bisque made from the prawn heads and shells.

[@user-yy5rk5tz6f]

не понял что алюминевая посуда это недопустимо если это так

[@pf4063]

What’s in the “paste”???

[@stephenfarrell4813]

A shellfish or fish stock.

[@koblongata]

What is the stock @2:22?

[@ctownsoul]

made from the prawn heads and shells

[@BRZZ-xw4hd]

why do the pots and pans in these expensive restaurants look like they have been pounding rocks with them....peace out

[@jeanlaubenthal698]

They do take a beating

[@jakerson181]

Because it's a real working kitchen turning out hundreds of dishes a day, not a cooking show. LOL.

[@Sr19769p]

They take some hammer over the years, dude - as do the chefs

[@stephenfarrell4813]

Because they have been getting pounded for years. Forget about your Tefal heat spot indicator nonsense.

[@xaraz_]

Anyone know what “stock” he’s using?

[@chiaradelduca6724]

He doesn't say anything about it but I think it's fish or vegetable stock (probably with some kind of starch inside to make it creamy-er)

[@ilmelangolo]

2:16 he says "a bisque I prepared earlier with the heads of scampi and prawns"

[@seavale11]

7 euros now 80 euros nope

[@albertorudi5168]

Se gli partono i bottoni della camicia uccide qualcuno

[@liveox9]

Have some oil, bro

[@mkw8d]

never trust a skinny chef!

[@franknic]

Look at his belly.

[@zorroborro5146]

Der Koch ist nicht Italiener!

[@junetech7043]

the prawns heads raw? should not put on the plate ....