Anchovies Pasta - Chef in Venice shares easy Recipe

[@gbrown9694]

Simple and amazing.

[@michaels840]

This is one of my favorite "Chef Recipe" videos. Chef Ricardo dialogue throughout adds so much to the video. He goes over into so much detail that I'd love to try this recipe myself. Pairing with a red wine was a nice touch. Thanks Aden!

[@vincentmancini6279]

Ma tu parlate tuppo!!!

[@AdlerDanEgoe]

Thanks for sharing the tips Maurizio. With this approach to shared knowledge we will all be eating better at the end. Aden Films really is the goat in the culinary yt right now. Keep up the good work.

[@Sambell3936]

Really nice video. Nice guys. Nice fancy easy pasta dish to make. Except we won’t have homemade spaghetto. 🥹I like the idea of the crunch from the breadcrumbs and the onion water snippet. A must try for foodies 👌

[@eugeniaivaschenko7799]

Thank you for the recipe of such amazing traditional dish.

[@christopheles7198]

I will definitely try this one. Grazie

[@frenchy061]

looks great would love to try

[@Dcypher169]

The perfect starter!

[@johnnyleppvieilleschanson]

bonjour mon amie cest une superbe video, j aime beaucoup felicitation et un grand bravo merci pour ce tres beau partage tres bonne semaine et a tres bientot like pose a /156

[@b374mxg]

Would you know the make of the pan the chef was using? I'm looking for that type of pan. Thank you.

[@henkbloemink5322]

Look for saucepan on internet and you'll find different types. I think it's called something with 'maria' in it...

[@LazyDog-lg7fu]

very small portion.

[@meinhendl]

dafür sind die preise größer !😁

[@paulvetch8518]

It's a first course. You don't want a honking great bowl of pasta before your fish and/or meat courses, especially not a strongly falvoured pasta like this

[@WillyHermanns]

It is a 1st dish

[@peterzeman2749]

Very small portion but a lot of butter right?

[@fatdoi003]

impossible to taste bad....

[@marco42863]

I BIGOLI della ricetta sono un formato di PASTA FRESCA fatti a mano. È uno Spaghetto molto grosso e ruvido. Ci vuole un attrezzo chiamato TORCHIO. In questo video si può vedere come fare i BIGOLI con il Torchio (v Link) Altrimenti si possono usare gli spaghetti (o speghettoni) confezionati del supermarket. Link" "Bigoli al Torchio Venetian Pasta Recipes" kzbin.info/www/bejne/a6GmlYmanN-Cndk&si=kHBOf7g5B20knHzC PS Condivido l'opinione di alcuni commentatori sulla quantità della porzione di Bigoli. Questo è un fenomeno che riguarda, in generale, tutta l'Italia e tutte le tipologie di ristorazione. La TRATTORIA, L'OSTERIA (hostaria) erano locali "popolari" dove si andava anche per mangiare (oltre a mangiare bene) e le porzioni dei piatti erano molto più abbondanti. Ci vogliono 3 porzioni di questa hostaria (osteria) per fare 1 porzione di alcuni anni fa. E mentre le porzioni (quantità gr.) calavano ... i prezzi salivano e ... le Trattorie e le Hostarie ... hanno prezzi "meno popolari".

[@lawrenceskibo4443]

Where can I buy a fry pan like you are using

[@marco42863]

Sul Web non ho trovato il prezzo di questo piatto. Ma ci sono, nel menù pubblico dell'hostaria, altri primi piatti di pasta e il prezzo è tra 26 € - 28 €. Ecco perché molti clienti, nei locali con prezzi alti, scelgono il ... classico .... MENÙ dove la scelta è più limitata ma si spende meno ... rispetto alla scelta libera di ordinare dal menù che consegnano ai clienti ad inizio pasto. Insomma, dagli stellati Michelin (con 3 - 2 - 1 stella) il sistema del "menù confezionato" dal ristorante si è diffuso anche nelle altre fasce di ristorazione.

[@anieldelouvain153]

Je confirme : sur le site de ce restaurant, les prix des "primi piatti" varient de 26 à 28 euros. Pour cette recette simplissime, c'est vraiment abusé : 100 grammes de pâtes, trois pauvres filets d'anchois et de la chapelure. Prix de revient : 50 centimes. Pour un restaurant même pas étoilé. À 3:12, on voit qu'il est seulement "Selezionato nella Guida Michelin". Dans la recette traditionnelle des "Bigoli in salsa", on mettait des sardines, mais aussi de l'oignon et on déglace les poissons au vin blanc. Avec ces deux ingrédients supplémentaires, cette portion congrue coûterait au moins 35 euros.

[@chrisscholter3399]

Stop counting money, folks, you couldn‘t afford it! This isn‘t a place for bums but for true ladies and gentlemen.

[@fabrigasan2150]

E l’acqua di cipolle nella bottiglietta di profumo … non la usi

[@marco42863]

chrisscholter3399​​​ Lei usa la parola "signori" con un significato preciso: i "signori" sono quelli che hanno molti euro. È risaputo che non sono gli euro a far diventare una persona un signore. Non è la quantità di euro a qualificare una persona come un signore. Perché? Perché un "cafone" può avere molti euro ma resta un cafone e non diventa un signore. ------------------- Lei, in un dibattito pubblico, quando non condivide l'opinione di un commentatore, la deve contrastare ... con gli argomenti... controargomentando . E non con gli insulti o cercando di screditare chi esprime opinioni che non condivide. Questa è una fallacia argomentativa che si chiama "ARGUMENTUM AD HOMINEM". Si usa quando non si hanno argomenti validi per contrastare le opinioni non gradite. Lei dimostra, in questo modo (usando, cioè, l'argumentum ad hominem) di essere ... un povero uomo. Un uomo ... umanamente ... miserabile... per argomenti ... e per meschinità d'animo. ---------------------- E poi si ricordi che in una RECENSIONE SERIA di qualsiasi prodotto e servizio (ristoranti compresi) la valutazione della ... Quantità... del Prezzo ... e il Rapporto Qualità / Prezzo ... sono punti importanti da discutere.

[@JMorris-v3d]

​@@anieldelouvain153 no way I would pay that much money for a little pasta, anchovies, and butter 😅

[@veliostv9089]

Ich glaub, das mach ich mal nach. Ist weder besonders aufwendig noch kostspielig. Danke fürs Video, Aden 🙂

[@aomana]

Nice butter with pasta

[@fabrigasan2150]

In alcune ricette si usa “ tagliatelle Alfredo senza burro sono nulla

[@uofawayne]

Exactly 😂

[@arekkusub6877]

Huge amount of butter for single portion of a starter dish, very unhealthy

[@seang2012]

Can’t believe I’m saying this about anchovies but this looks really tasty.

[@guidotesi9928]

This is not the original recipe of Bigoli in Salsa; perhaps, in many different zones of Veneto region, there are many different ways to realize this first dish

[@RealVenician]

Bigoli in salsa is a recipe…the same in all veneto… This is just the interpretation of the chef… Looks delicious!

[@stoyanchohadzhiev4483]

A friendly advice - always hold the wine glass by the stem :)

[@hidoito5866]

The chef is just like "fml, let it end" 😁

[@cjmesq]

A stick of butter for a tiny amount of pasta?

[@TheKorbian]

Whats the brand of the pan?

[@emanailu438]

Secondo me , la ricetta la doveva spiegare lo chef Davi , magari in italiano o meglio ancora in veneto . Volendo gli stranieri interessati alla ricetta potevano leggere i sottotitoli.

[@marco42863]

Condivido

[@nicklyde4361]

Those tongs, scrapping on that Aluminium pan.....ahhh..😮

[@reynaldocastillo6079]

Buena preparación, pensaría en una doble porción para quedar satisfecho

[@rolfschalmann992]

Kann nur eine Vorspeise sein... aber sieht seht lecker aus... vielen Dank für diese Idee und Anregung

[@gregoriopuro]

A whole stick of butter 😂

[@Robert...Schrey]

I could eat and drink all day.

[@meat_loves_wasabi]

This pasta is served as an antipasti ....not a primi

[@fatdoi003]

with that much butter..... i can take it as secondi

[@kyleheaser2385]

Was that a whole stick of butter?

[@jeankroeber2481]

Thank you so much. I love Venezia. I will try to make this at home...but in bigger portions. I now remember that the food portions were sometimes so little, that I left the restaurant hungry ( and everything had to be ordered separately).

[@georgys.6926]

Ничего себе кусок масло, как по мне очень много

[@gaetanolepre2003]

Una volta a Venezia si parlava italiano!😢😢😢

[@peterellams7877]

salt, fat and shards of aluminum...yum!

[@ryan7864]

It's Italy, they know what they are doing. There's no shards of aluminum

[@bigal2681]

This dish maybe costs $5.00 to make and this JO is charging $30+ dollars plus you leave the resturant still hungry. People are stupid!

[@juxbertrand]

i m agree. Poor recipe. Butter and anchovies...waouh, c'est du rêve.

[@fatdoi003]

less than $3

[@DavidKarlsson-ti6sb]

Does anybody else feel the onion water isn't a real thing? I swear they're just messing with us.

[@ToastSoon4808]

Yea. Does look suspect doesn't it? 😎 However the final "product" looks good though....guess I can work in two dishes full.

[@mollyswanner1607]

😅

[@DavidKarlsson-ti6sb]

The laugh at the end. They're like, Onion Water is SO gold.

[@zeus_2001]

Plausible theory.

[@enzoitgoes8335]

Double the amount of pasta please. 3 bites is not enough for the customer.

[@mentonish]

agree

[@paulvetch8518]

It's a primi piatti

[@anieldelouvain153]

En Italie, les pâtes se servent en entrée ("primo piatto"). Mais vous avez raison : c'est très cher pour presque rien.

[@devdroid9606]

Bro, it's not the Olive Garden. It's got a lot of smoked butter, so it is just an appetizer. For movie stars.

[@socialistdemocrat7207]

they put in almost 100 g of butter

[@skatapc]

One bite, 50 euros 😅

[@gusfrance]

J'y vais!

[@tommulhern9039]

A fool and his money are easily separated!

[@RealVenician]

The real fool here is you, that judge without any credential or having trying this plate. Or maybe you are a chef?

[@DantePinardi]

Red wine with fish ??

[@mollyswanner1607]

Of course!!!! Don't get hung up on an anchovie!!

[@DantePinardi]

@@mollyswanner1607 🤮

[@hana26z]

The owner himself is the 卖点

[@Corve]

the guy seems really nice and the food looks good but I'm sorry those prices are absurd.

[@eyeofthetiger6002]

So no olive oil,garlic and chillis? Looks like I have been making mine the wrong way all along!😢

[@mollyswanner1607]

Everyone has their own way

[@denispupkin6337]

To much bla bla bla.....just to cook 3 Anchovies and Pasta with butter ;-)

[@seananderson5450]

I like the film references pics

[@martinosu7526]

Denis, In veneziano we say: va a tortelo in cul

[@stepaloe5042]

im bla bla wird die Perfektion erklärt ... nichts für oberflächliche Fastfoodler...

[@emilaslan8452]

Don't forget these are Italians...

[@carloboccher]

​@@emilaslan8452you foolish

[@JAYSLVVT]

3:37 am. 🔥🔥🔥🔥🔥🔥

[@davinci234]

I WOULD ADD MARSALA WINE TO SAUCE TOO>>>>WHAT DO YOU THINK CHEF

[@mollyswanner1607]

I put wine in almost everything so definitely yes

[@davinci234]

@@mollyswanner1607 THANK YOU CHEF....LOVE HANDMADE PARPPADELLE ... ANY WILD BOAR RECEPIE SIGNORE?

[@fedorkomichel1086]

Miam !!!

[@Pebbles64]

Uncovered beard? Ick! 😮

[@Serenità-g3q]

Acciughe 5 più morbide; un piccolo scalogno cucinato a parte in padella con olio sale pepe e poi cucinato 5 minuti con acqua poi filtrato sulle acciughe, bigoi di Bassano cotti al dente e spadellata finale con noce di burro e un filo di olio

[@artjomenko]

БРАВО! BRAVO!

[@ilanpivato4412]

Si usano le sarde sotto sale non alici sott’olio, per piacere

[@ilanpivato4412]

E cipolla bianca

[@RealVenician]

No, nella bigoli in salsa si usano le alici sott’olio…. Forse ti confondi con la pasta con le sarde:)

[@ilanpivato4412]

@@RealVenicianin Veneto non esiste la pasta con le sarde, e i bigoli se fa co e sarde sotto sal e segoe bianche

[@RealVenician]

No vecio, se fa co e alici i bigoi in salsa, son di venezia!:) Le sarde possono essere un alternativa alle acciughe, ma la ricetta originale prevede le acciughe…

[@ilanpivato4412]

@@RealVeniciane te sbagli ragasso, anca il cucchiaio d’argento lo dixe. Dopo Libero de far come te pare

[@kapikoyli]

Hamsi attım tavaya başladı oynamaya 😂😂😂

[@lenusha08]

Ist schon klar, zuerst geräucherte Butter herstellen, dann Zwiebelwasser und zum Schluß ist kaum was zu essen da😂

[@ACS888]

❤❤❤️

[@mitchellnathanson2739]

Sketty with butter

[@fabrigasan2150]

Anche mia moglie ha un profumo francese costoso che si chiama “ eau d’ognions” mi fa una libidine quando lo mette …

[@clementine7582]

How often do customers find a hair from his beard in their pasta?

[@joesamm1190]

very tiny portion

[@azorbarros3308]

Thank you!!! It just seems like way too much butter….

[@noras.9774]

“Italian food”! Only pasta! Very good, but only pasta!

[@tonyantonuccio4748]

Is that an aluminum pan with stainless tongs? Great if you like poisonous aluminum in your food.

[@fatdoi003]

my god.... that much butter on 1 serving of pasta....

[@sandroferrara1547]

Sicuramente buono ma i prezzi sono da ristorante quasi stellato evviva le osterie

[@muchasgracias6976]

Bellissimo, but only celebrity can afford this dish. Venezia is very expense place to eat and drink.

[@nicklyde4361]

Sharp tweezers, scraping on Aluminium pans......aahhhh😮

[@ryan7864]

I don't think they are aluminum

[@danieltroska5480]

Only costs 50 quid à pop 6 plates and your good to go,bargain!

[@robertgranafei2781]

There is nothing easy about this preparation . Making onion water, smoking butter, making bread crumbles before you address the pasta and the sauce. Interesting but not easy.

[@ezedozitt21]

😋🍝🎉🤌🏼

[@johnguitar]

The pasta portion is for small children common 😂

[@MrMontagos]

Adesso puoi impostare è cotta. 😃

[@henseleric]

Just a bit more pasta, with my butter, please :)

[@vktravellog1242]

Electric 😂😂😂😂. Real chef uses gas 😎

[@smimtiaz4556]

🤨

[@fvouzav]

the tourists ruin the beautiful city.

[@Pacaba]

Receita de manteiga com um pouquinho de macarrão......

[@Trollpapa-s8e]

too much talking, not enough cooking.

[@albertocastillo8901]

I think you need to put some more noodles in that bowl. There’s nothing in it robbery

[@roberthenrich575]

Pentola in Alluminio Pericolosa anche per il risiltato e la salute....

[@hepp0815]

nice farts in the end 🤣

[@Bageuner]

two bites and gone

[@ProdigyMan88]

Nothing about this recipe is 'easy'

[@Dabo1517]

Für ein Kleinkind von 4-5 Jahren mag das wohl reichen da brauche ich schon bisschen mehr

[@javiervelasquez2525]

Sorry but ridiculous portion

[@mgattini]

my god, did he use a whole stick of butter

[@misterhipster9509]

Grossly over priced I assure you.

[@DenisValentine-vx9ys]

Excuse me… I can eat 10 of those! Plus a plate of fresh fish, salad, calamari, and fresh bread. And then, lemon cheesecake on top! No problem!!

[@uofawayne]

Two mouth full of pasta with half a bar of butter😂

[@reubenatlantis5338]

What happened to all good chefs ,this is to cry

[@zeus_2001]

That is a lot of work for 3 bites of pasta.

[@jonathangreer2600]

Terrible

[@148AllTheWay]

More butter than pasta. Portion is ridiculously small. 3 anchovies? Totally bland recipe. Bad moves altogether. Lots of potential. Went nowhere.

[@RobertMermelstein]

I would need much more anchovies and way less butter

[@ryan7864]

Anchovies are powerful. That's all one needs for that much pasta.

[@francoisschmitt6756]

haha quantity is for poor

[@emillioheredia6253]

Cold pasta and no cheese. .. wtf is this!??

[@LuckyM83]

Shut up.

[@nikiTricoteuse]

The pasta was not cold - you can clearly see steam rising from it when he's plating it. Also, ltalians NEVER add cheese to sauces made from fish or seafood.

[@paulvetch8518]

Cheese and anchovies? Come on! Vaffanculo, subito

[@RicMorn]

And, shockingly, no ketchup 😂

[@tommulhern9039]

A fool and his money are easily parted. Simple peasant food, cheap ingredients, basic cooking. Sold to stupid people for exorbitant prices.

[@HorstramWieljentic]

In Italy you eat well everywhere except in Veneto.