Classic Bolognese - Aldo Zilli and Theo Randall (Part 2)

[@carlopepi]

Theo Randall is cutting edge modern cooking zilli is old school stereotypical italian randall is so underrated its criminal he makes difficult dishes seem effortless and has a great personality to boot

[@lmaka1]

For lovers of pasta and Italian dishes, I encourage people to check out Theo Randall's cooking videos on youtube. They're phenomenal. Wish this guy would open up a restaurant in the States.

[@pumpkinseedpeanuts8902]

indeed

[@BT-kc3ee]

He seems like a nice well adjusted human being too unlike most celeb chefs.

[@anthonyterry8162]

Both are amazing renditions of bolognese from two amazing chefs!

[@AlienMidget123]

'Thin as a newspaper' HahahahahahahahahahahahahahhahHHaha

[@mrnonews]

The problem with Italians is that they can be the worst hypocrites. Aldo first said he would make his pasta as thin as newspaper, when it turned out thick, he changed his standard immediately. And he talked about Theo's ragu not being bolognese at first, then he confirmed that ragu is bolognese.

[@shaz3r786]

The one thing i like about modern italian chefs is that they can see beyond the arrogance of indigenous italians with regards to tradition. They make changes to traditional recipes but still keep the basics to make something that is arguably better than the classic.

[@MrYoumitube]

No offence..they are both nice..but the Ragu is restaurant quality (nicer if it was fresh) and the bolognese is comfort home style. I will eat both with pleasure but the ragu I would savour.

[@poluxtroy2381]

Zilli's ego loose today. Theo is a genius in pasta matters...more italian than some italian chefs.

[@angelorso969]

Theo is a good cook, even better than a lot of Italian cooks , but sometimes he wrong our traditional recipes, this is a fake Italian pasta Vs a piece of Italian culture

[@madmonkeybbq9974]

If you are doing it that way no Idea why you would use rump. Featherblade, brisket, rib, shin. Many other better options.

[@peteT269]

I used to prefer my bolognese like Theo. A trip to Florence changed all that though. The classic recipe is substantially better. I'm amazed the judges didn't think so.

[@henryj8363]

+Peter Tollan how do you know the classic one you had was the same recipe as Zilli's? and even if it was it dosnt mean it would have tasted exactly the same. They judged on taste and quality of cooking not how classic it was. There's a classic way to make every dish but you could go to 10 different restaurants and they would all taste different anyway. You get me bruv?

[@maurizio1802]

the fresh pasta should be left to dry for a few hours and should not be cooked immediately. to mix the pasta with the sauce, do not use butter and to use parsley in Emilia Romagna they are organizing a revolution

[@benjic80]

Just do pasta as the Chinese have for thousands of years. Think they call them noodles or something 🤔

[@MrCougar214]

I know this vid is old, but the problem, as I see it, isn't in the cooking techniques here but rather the people eating the dishes. 99% of the population today is used to eating from jars, boxes, etc. So for them, it tastes the best. My kids do the same thing. They are so used to eating everything pre made from boxes and frozen packages, when I cook fresh with real flavors and ingredients they bark at it. For me, give me home made fresh real ingredients and authentic dishes any day.

[@angelorso969]

It's official, ok not to be able to cook, but English people are not able to eat. How can judges prefer a fake dish like spaghetti al ragu to a perfect tagliatelle alla Bolognese? The trouble is not Theo, that is a good cook, but the judges, i see another contest on YT where his palate was better than the Aldo's one and obiovsly Aldo vins