Would you choose? 1) Spaghetti al Pomodoro 2) Spaghetti Alla Carbonara
@mkphrakleio5 ай бұрын
Very unfair to Pomodoro to have to compete with the best dish in the world tbf hehehe
@BigBenGermany19835 ай бұрын
Roasted aromas. Not Burn flavor! Burnt is bitter and unhealthy! Roasted aromas are tasty and delicious! Still, you're right, at least about his tomatoes. They were clearly burned.
@SteveScapesYT5 ай бұрын
Pomodoro!
@priscillas.53145 ай бұрын
Vincenzo! Those cherry tomatoes were downright burnt! Capisco se li stufi un po' ma quelli erano bruciati da un lato e crudi dall'altro, che sapore possono dare? Acido. Ammetto che non ho ancora finito di vedere il video ma gia' mi sento outraged! Meglio che pensare alla geopolitica comunque. 😘
@priscillas.53145 ай бұрын
I'm from Rome and I do carbonara so often that I now prefer pomodoro just for variety, especially in the summer when I can find good tomatoes here in the UK 😊
@arcisfx5 ай бұрын
When basil is chopped with a knife, especially if the knife is not very sharp, it can bruise the leaves, which might lead to a more rapid oxidation and browning. This process can slightly alter the flavor, making it somewhat bitter. Tearing the basil by hand, on the other hand, tends to be gentler and can help preserve the essential oils within the leaves, maintaining a fresher flavor. However, the difference in flavor is often subtle and may not be noticeable in many dishes, especially when basil is just one of several ingredients. In recipes where basil is a prominent flavor, such as in a Caprese salad or pesto, you might notice a slight difference.
@Smoshy165 ай бұрын
Vincenzo has made this point in multiple videos re Basil. It's nice to have it confirmed. The more we learn the better.
@vincenzosplate5 ай бұрын
Thanks for providing a more detailed insight! Tearing the basil is the way to go if we want to preserve its freshness and delicious aroma 😊
@arcisfx5 ай бұрын
@@vincenzosplate Thanks mate! My wife and I love your channel 🙂
@bomber99125 ай бұрын
@@Smoshy16 The difference is most of the time unnoticable. If you are using the basil within the next 15 minutes you will not taste any difference whatsoever. In fact cutting the basil in some cases might even be beneficial because the release of the oil will perfume the dish. People get this false impression because picking the basil by hand usually results in bigger and over all more pieces in the dish. So of course if you get half a leaf in a bite the taste will be stronger and leave a more lasting impression. If you pick the basil as thinly as he cut it it will literally not taste any different.
@nikolatorgross5 ай бұрын
Sorry but...serve fresh (10-15 mins)..cut it! Your nose not your mouth is eager to accept it. The basil and the cut you can smell it...wonderful
@tiffanyroberts94605 ай бұрын
My grandma says: "Never trust a skinny chef". I almost fell out of my chair when I heard you say something similar, lol!
@nakoma55 ай бұрын
Probably because fancy Italian restaurants serve only a spoonful of pasta.
@vincenzosplate5 ай бұрын
Hahahah well it's true 😂
@Patri-ciaVB5 ай бұрын
😂😂😂
@saltedllama27595 ай бұрын
He probably is only taste-testing his food and spending most of his time serving it to paying customers instead of to himself. He's also on his feet, moving rapidly and sweating for hours at a time; up early to get ingredients and begin prep the next day. His body may also be fat-adapted (i.e. carnivore) and thus he burns like crazy. It isn't a mystery why some chefs are fit.
@rp33515 ай бұрын
Massimo Bottura (who's the skinny chef behind 3 stars Osteria Francescana restaurant in Modena) used that as the title of one of his recipes books =)
@ChefJamesMakinson5 ай бұрын
Love the thumbnail and this recipe! I was thinking about this recipe for you to review the other day hahaha 🤣🤣
@ruhmuhaccer8645 ай бұрын
The one and only legend himself. What do you think of it?
@vincenzosplate5 ай бұрын
Hahah glad I have posted a video that you were looking forward to! I hope you enjoyed 😊
@4realdustin5 ай бұрын
Vincenzo, two things. First, thank you for posting your reaction to this video. I had watched this on Italia Squisita and wondered what well-known cooks thought of this creative technique. Second, and most important, it is so nice and refreshing to hear that I am not the only one who disagrees with the quintesentially Italian technique of keeping garlic whole and then discarding it. Yes, garlic flavour is great, but you lose so much when you do not keep it in the dish being prepared. I do not know why so many people from Italy are so afraid and conflicted about garlic; if you cook it the right way it will be sweet and not overpowering. Thank you again.
@GrinseberT5 ай бұрын
As someone who likes to cook with my grandpas homegrown garlic I can say the sharpness of the garlic can vary greatly per yield. So my guess is that this method is used to remove the uncertainty how much sharpenss is in the final dish.
@vincenzosplate5 ай бұрын
First of all I want to thank you for all the love and support! It means the world to me! How do you like to cook your garlic my friend! Chopped or chrushed like I do? 😊
@shweshwa92025 ай бұрын
Many people don’t really digest garlic and/or and some of them don’t want to have a stinky breath. Those could be the main reasons.
@stephengardiner98675 ай бұрын
The character of garlic also changes with how it is "treated". A whole bulb roasted is sweet. Slice it and you start to get its aroma and flavor. Mince it and its character gets stronger. Crush it in a garlic press and it can become quite fierce and needs to be tempered with other strong flavors. Over the years I have found that a LOT of Italian dishes are quite "conservative" in their use of garlic. It is there but nowhere near the forefront! @@vincenzosplate
@stephengardiner98675 ай бұрын
@@GrinseberT The character of garlic also changes with how it is "treated". A whole bulb roasted is sweet. Slice it and you start to get its aroma and flavor. Mince it and its character gets stronger. Crush it in a garlic press and it can become quite fierce and needs to be tempered with other strong flavors.
@johandeeerste5 ай бұрын
Spaghetti al pomodoro is such an underrated dish. People either want more (mostly unnecessary) ingredients added to simple dishes like this or they want 'premium' and rare ingredients. When I make spaghetti al pomodoro its just canned tomatoes, sometimes some cherry/fresh tomatoes, garlic, olive oil and oregano, salt and pepper. Optionally some basil leaves at the end. That's it. Next to bolognese and lemon pasta is this my favorite dish
@vincenzosplate5 ай бұрын
I completely agree! It's a simple but very tasty recipe and so easy to put together 👨🍳🍝
@cbxxb48415 ай бұрын
No Garlic or Basil!?? That is entirely a different dish.
@johandeeerste5 ай бұрын
@@cbxxb4841 Yes sorry, garlic as well and at the end some basil, you got me there! 😂 I edited garlic and basil into the comment
@EliteRock5 ай бұрын
Agree, but many people think tinned tomatoes are tinned tomatoes and have never tried using some of the fantastic, high-quality ones produced in Italy, which of course are quite expensive because, well, quality isn't cheap. That said, if you happen to come across good _fresh_ tomatoes then things go next level. I house-sat for a friend of mine (SW UK) some years ago and he had a greenhouse experimentally dedicated to toms I had to tend (1995? A long hot summer) - they went berserk, and were just frikking sublime. Pasta pomodoro to kill for, sliced onto toast in the morning - God they were good.
@johandeeerste5 ай бұрын
@@EliteRock I use La Molisana canned tomatoes and if possible Mutti San Marzano. They are quite expensive here in the Netherlands but I wait until they are discount and then I buy those in bulk
@app775 ай бұрын
Vincenzo shaking his head while the chef finely cuts the basil....don't blame you...I was doing the same thing while saying you're supposed to tear it with your fingers. *LOL* Another great and honest reaction video. :)
@vincenzosplate5 ай бұрын
You know how the basil should be treated my friend! 👨🍳🌿 Thank you for your love and support, it means a lot to me❤
@federicobernasconi56934 ай бұрын
@@vincenzosplate Any decent chef knows how to chiffonade some basil without bruising it...come on now 🤦♂
@malaladddd5 ай бұрын
Glad you made a video of Italia Squisita :) I suggested to review thses guys a while ago and now I finally get to see it! so nice. I love that channel!! Their risotto video is amazing too!!
@vincenzosplate5 ай бұрын
Glad to hear that I posted a video that you had been waiting for! 😄 What would you like ti see next?
@malaladddd5 ай бұрын
@@vincenzosplate Saffron Risotto by Carlo Cracco, but really any other receipes on that channel. ''The REAL Best Tomato Sauce You'll Ever Make with Italian Chef Paolo Lopriore''
@yohannessulistyo40255 ай бұрын
One of the thing I appreciate with this real Italian KZbin channel showcasing high end Italian chefs like Signor Cracco or Monosilio among others is, they show how dry "what Americans consider as supermarket" pasta is actually used. It doesn't have to follow that weird English obssession with following singular principle "fresh is better" (or among others, "we eat to live") - like how they obliged fresh pasta in everything "high-end". I dined at Tom's, and they use fresh pasta in Marinara, it just doesn't taste right. They serve other typical dry pasta sauce like aglio e olio, exclusively with fresh semolina pasta. I can imagine them British celebs, especially those "food advocates" like Jamie Oliver using fresh pasta with Carbonara sauce. Yep, egg on top of eggy sauce just because freshness. And yet, on things when they have to use fresh egg pasta, like Bolognese sauce, they popularised "spagbol", which is usually dry spaghetti. As the high-end Italian chefs have shown, yes, you may stray from traditions, unlike a lot of Italian stereotypes of how gate-keeping they are about their own nonna's recipes. You kinda have to make easy rustic Italian home cooking somehow worth EUR 20 a plate by being fancy. But there are things you don't have to be overly pretentious about - like making "pasta" from scratch.
@Isaac_howell5 ай бұрын
I follow this exact recipe for my regular pasta dish! I actually really like the thinly sliced basil, it adds a nice texture and as long as you use a sharp knife you dont bruise the basil
@vincenzosplate5 ай бұрын
Thanks for sharing how you like to make this pasta my friend! It sounds delicious 👨🍳🍝
@hammalamiri125 ай бұрын
Carlo Cracco - what a legend. He once made a risotto with basmati rice and instant coffee in Milan 😅
@vincenzosplate5 ай бұрын
Risotto with coffee? That's very strange 😅
@Agentkayy5 ай бұрын
@@vincenzosplate He meant Risotto with Basmati rice variety not with coffee. Basmati isn't the best rice variety to make risotto as it is not starchy enough to make risotto creamy, but if you don't have any other rice, it does the job but for me personally I wouldn't do it, just use the basmati rice to cook the legendary biryani.
@hammalamiri125 ай бұрын
@@vincenzosplatehe had a signature dish where he cooked basmati rice with cream to make a risotto, and at the bottom of the plate he would put some instant coffee granules at the bottom of the bowl, then his basmati risotto, olive oil and sea urchin. At the time I was thinking I don’t know which one is more blasphemous - instant coffee or basmati rice. However the dish tasted amazing - def not a risotto as described but amazing. Btw Vincenzo - huge fan and only your channel has perfected my Roman pasta cooking ❤
@hammalamiri125 ай бұрын
@@AgentkayyChef Carlo uses a slow cooker that constantly spins to extract the maximum amount of starch but still have some of the aroma compounds found in basmati - the guy is a genius
@Agentkayy5 ай бұрын
@@hammalamiri12 Interesting 🤔, I'll add some Pandan leaves next time I cook risotto to achieve the same result without resorting to use the slow cooker. The biochemical that gives basmati its flavour is also found in the Pandan leaves anyway.
@TroyFullrt5 ай бұрын
It was fun to watch this . . . I found this same video around a year ago or so, studied it closely and made it for myself. It was very tasty and I really like getting to see your reaction, especially considering how I used it to learn to make this dish at home . . . Thanks Vincenzo!!
@rosebuster5 ай бұрын
I agree with you on the garlic. I watched other Italians remove the garlic from the sauce, so obviously I wanted to try that method to see how it works for me, because I like learning new things. I did it a few times, but the taste of garlic in the sauce was then way too subtle for me to feel it at all. I decided to switch to keeping the garlic in. I don't use a crusher, but what I do is first crush the whole clove slightly with a knife, then chop it finely and then crush the chopped garlic with the knife again with a sliding motion to almost "creamify" it and that works really well.
@vincenzosplate5 ай бұрын
It sounds like too much work my friend! Give a try to my method, you'll see that the result is the same and only takes a second 😁🧄
@Acheron-IX-695 ай бұрын
Some people indeed prefer a milder flavor of garlic as I do, so in my opinion, it's wonderful to have a hint of garlic aroma rather than something too strong. However, this is all subjective, and everyone is free to do as they please.
@rosebuster5 ай бұрын
@@vincenzosplate I'd have to buy another kitchen utensil, haha. Maybe. ;)
@fransbuijs8085 ай бұрын
Yep. That's the way I do it too and it's not much work at all. And it saves you the money for a garlic crusher and the time you need to clean that thing.
@rosebuster5 ай бұрын
@@fransbuijs808 Glad I'm not the only one. It's a matter of practice. It doesn't have to take much time.
@gigio89894 ай бұрын
Some of Vincenzo’s comments lead me to believe he’s comparing Cracco’s sauce to a more internationalized Italian tomato sauce. For example, Vincenzo uses way more garlic (and leaves it in) than a classic authentic tomato and basil Italian sauce. Also, his 150 grams/person comment is a nonsense in any Italian household. That’s why they call pasta dishes “Primi”. Finally, pasta e pomodoro, as it is done in all of Italy has nothing to do with the soffritto version he’s referring to, which he suggests a nonna would cook for an hour. We’re talking about a sauce that has quality tomatoes and basil, at the height of their growing season, in their simplest and best form. As for the basil, I agree with the comments about cutting and presentation. Always a pleasure to watch Vincenzo’s videos.
@TheCotzi5 ай бұрын
you are so right Vincenzo the simpler the pasta sauce the better it is i learned from a nonna who lives in germany to cook pomodorosauce( from pasata) only with pepper down(by half) and then add olive oil an per portion combine the sauce with the pasta in the pan with a bit of starchy salted water and if you want tear basil over it so simple so good
@vincenzosplate5 ай бұрын
You know what I am talking about my friend! Nonna's recipes are always the kost delicious! 😊
@TheCotzi5 ай бұрын
@@vincenzosplate i cook it now over 10 years like that an never got a complain
@EliteRock5 ай бұрын
I always reduce the tomato with basil (and maybe garlic) _without ever touching it_ once it reaches a nice, gentle bubble for the minimum 45 mins of reduction (as per Vincenzo, usually longer), the olive oil separating out and forming a layer on the top so the air never gets to it or the basil/garlic added at the beginning (moar basil added later!). I kind of agree with Vincenzo about chopping basil (oxidation and leaving a lot of the flavour on the board) but I sometimes chop it rolled into a tight little cigar _immediately_ before it goes into the dish. In fact I'm OCD about oxidation and pretty much any ingredient that has to be chopped in advance I'll add oil to to protect it.
@vincenzosplate5 ай бұрын
You sound like a pro at cooking my friend! Which Italian recipe is your absolute favorite? 😁👨🍳
@seanchao76225 ай бұрын
How much reducing the sauce ? When reach half of the initial amount
@EliteRock5 ай бұрын
@@seanchao7622 Matter of taste, but I go for maybe 60% by volume, takes 45-60 mins at a very low heat/simmer/bubble in a frying pan, longer in a saucepan . Don't ever let it get to an actual boil!
@EliteRock5 ай бұрын
@@vincenzosplate Appreciated! No, not a pro, I've just always taken a 'scientific'/'empirical' approach to food and cooking (now in my 6th decade) and this always worked for me, whether using good tinned or fresh chopped toms.
@Robert.Dickson5 ай бұрын
I still prefer your version of spaghetti pomodoro. It is now a mainstay in my house. I have enjoyed experimenting with different tinned tomatoes. You have made me appreciate that not all tinned tomatoes are the same. Loving Mutti at the moment.
@s1lv3rr5 ай бұрын
In my opinion the best canned tomatoes are those produced by a small factory in Sardinia called CASAR. They are by far the tastiest canned peeled tomatoes I've tried.
@alijaffery77354 ай бұрын
Is there a difference between using pomodoro vs San Marzano whole peeled tomatoes (and running them through the food mill)?
@rbmomert5 ай бұрын
Man, great commentary! I like this video because it is shorter than your usuak commentary/reaction vids. Love your recipes Vincenzo! Hello from Mexico
@vincenzosplate5 ай бұрын
Greetings from Italy my friend! 🇮🇹 Thrilled to hear that you enjoyed this video😊
@TheConcertmaster5 ай бұрын
At 2:26 the chef starts talking about how he reduces the tomato sauce by half, so from 1 kg he ends up with 500 gm. My understanding of sauce reduction is when you make the sauce less watery and more thicker. Is this what the chef in the video means by this? Wouldn't reducing your sauce from 1 kg to 500 gm require a super long cooking time? Somebody help! And please excuse my ignorance if this seems like a silly question. It's just that reducing a sauce by such a huge amount doesn't make sense, so I believe I may be missing something here. Thanks in advance for your explanations.
@eatsmylifeYT5 ай бұрын
Reducing the sauce make the flavor more intense.
@s1lv3rr5 ай бұрын
So... Tomatoes (especially if very fresh like those used in this recipe) contain a notable percentage of water. Reducing 1kg of tomatoes into half a kilo of sauce isn't that strange. The only aspect to take into consideration is to avoid dehydrating the sauce too much. Tomato sauce cooked too long tends to quickly become acidic.
@TheConcertmaster5 ай бұрын
@@s1lv3rr So how long does it take to reduce tomatoes (or a sauce) from 1 kg to 500 gm? Are we talking 5-10 min.? half an hour? an hour?
@s1lv3rr5 ай бұрын
@@TheConcertmaster Very low heat, cover over the pan and in about half an hour the sauce is reduced by half.
@dumodude5 ай бұрын
Vincenzo, give it up with the basil. Flavours stay on the cutting board? Tearing, they stay on your fingers. I've done both and NO difference. Why tear it? Eat it whole if you want to save all the flavours. The chiffonade method assures a delicate, background flavour with each bite.
@s1lv3rr5 ай бұрын
If you say it we definitely believe it!!!😂😂
@jodieholley6275 ай бұрын
Every time I julienne my basil, I hear Vincenzo's voice in my head "You don't cut the basil, you use your fingers!" 😆😅
@vincenzosplate5 ай бұрын
😂😂😂
@kln15 ай бұрын
I think there is a detail that needs more discussion: the basil. Yes, you are right to say you should rip it apart, because cutting will make the aroma leak out to the cutting board. However: there is a important exclusion from this rule. Using a very sharp blade with a very thin blade geometry and also using the right technique will not result in this problem. That's why trained chefs can cut a 1000 onions without ever shedding a tear. If you hack the onion with your knife - like almost everybody - instead of cutting it: you will cry. If you use the right knife and technique, there is just nothing. It's not like the onion is releasing some kind of gas. Its fluid being squished out. The same is true for cutting herbs.
@vincenzosplate5 ай бұрын
Thank you for this detailed insight my friend! 🌿👨🍳
@psibiza5 ай бұрын
I love the respect for the ingredients and the product. You can tell it's in his DNA. That's something you apparently cannot learn (there's a British chef out there who has Michelin stars but he doesn't have this skill) You need very high quality tomatoes to do it the way he does it. Supermarket quality won't do. Even if it's labelled "organic" - especially not in the US where vegetable quality is way below the quality in Southern Europe. Unless you've grown them yourself or you know the farmer don't even try. It will never be as good as you've seen it in a video on the internet. When fresh high quality tomatoes are not available, I use premium canned tomatoes as the base and some fresh cocktail tomatoes. And I usually cheat by melting 2 or 3 anchovies filets at low-medium heat. You won't taste the anchovies. All this does is give you a huge amount of umami. 3 anchovies for 500ml sauce is enough and will put smiles on peoples faces and raise questions how you made it.
@vincenzosplate5 ай бұрын
Excellent idea to put a fee anchovied in the sauce to get that beautiful umami flavor! Wow, you truly are a pro at this my friend! 👨🍳🍝
@MyCrazylikeafox3 ай бұрын
How do you reduce acidic tomatoes. When making marinara sauce
@kweassa62045 ай бұрын
Is there a way to sort of.. "tone down" if the Pomodoro sauce I make feels it has a bit too much "acidity" or "sharp"?
@alexbennettbenefit3665 ай бұрын
Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️
@vincenzosplate5 ай бұрын
Thank you so much for all the love and support mate! 👨🍳
@christophersprenger45024 ай бұрын
I made this on our vacation in Italy after I watched the video. It was very good. But the second time, instead of cutting the basil I made a fresh pesto out of it and put some drops of it onto the pasta. I really liked that better, because it added some freshness to the otherwise rather heavy and sticky sauce
@Patri-ciaVB5 ай бұрын
Vicenzo I agree with you concerning the basil. For my taste I dont need garlic in a min. 1 hour cooked sauce.
@lukec904 ай бұрын
Is it ok to add a bit of sugar to pasata? Sometimes it feels quite sour.
@charlesclark65135 ай бұрын
May god bless you much vincenzo, the love you show to food is written all over your face its easy to see! I shall keep you and your family in my prayers always!
@vincenzosplate5 ай бұрын
Cooking with love is the only way for me! Thank you for the love and support, it means a lot! 😊
@renzmarkbautista7705 ай бұрын
Always love watching your videos. My pasta greatly improved by following your advices. Thanks a lot 🥂
@vincenzosplate5 ай бұрын
This message makes me so happy❤ Stay tuned for more delicious recipes my friend 😊
@andrewfish31415 ай бұрын
@@vincenzosplate O yes,my pasta are far more flavorful and i can say more simple since im following you.tnx !
@philb74315 ай бұрын
Love Italia Squisita. Learned tons from them. The ragù napoletano recipe was great to try
@springbloom75825 ай бұрын
Hi Vincenzo - I agree with you! Is the chef using a square spaghetti for this? I like the shape of it! It looks good!
@vincenzosplate5 ай бұрын
Yes he was using a square shaped spaghetti!
@theresamimnaugh11905 ай бұрын
🎉Vincenzo, you have taught this grandma to make cherry tomato/basil sauce and it’s the best! I still make my canned whole plum tomato sauce, a Napolitano Ragu, and my favorite Carbonara (no cream, piacere). But your cherry tomato sauce is light, fresh, quick to prepare and always delicious. Buonissima❣️
@vincenzosplate5 ай бұрын
This message makes me so happy! You're right, it's an easy and quick recipe but very tasty 😊
@s1lv3rr5 ай бұрын
Grant granma!!! No cream on carbonara!!!!!
@sharendonnelly77705 ай бұрын
Vincenzo, on skinny chefs: I noticed that right away! One of my other favorite channels is Chef Jean-Pierre, he definitely is into food! That said, and you may find this odd, but while watching an episode of Chef Jean-Pierre I had an epiphany! The white chef jacket looks like a sow's belly! Two rows of buttons... do you see it? Or am I being weird? Anyway, Chef Carlo is one scrawny sow! I'm just having some fun, but thought you might enjoy that. Otherwise, for a scrawny chef, he made a a beautiful spaghetti al pomodoro, except for the disrespected basil. Great video!
@vincenzosplate5 ай бұрын
Thank you my friend for sharing your opinion about this recipe! Do you like ti add any special twist to your tomato pasta? 😊
@buddythelittletinyrescuedo51145 ай бұрын
Vincenzo Sono d'accordo - I agree that one should not cut basil. I'm a chef at a NY pizzeria - We always tear the fresh basil with our hands - He may be a Michelin Chef but you are the GOODYEAR chef!!! LOL
@vincenzosplate5 ай бұрын
Hahah thank you so much for all the love and support my friend! It means a lot 😊
@buddythelittletinyrescuedo51145 ай бұрын
@@vincenzosplate what brand saute pan is that you are using please - Giovanni
@deputyvillageidiot5 ай бұрын
Remember that a Michelin starred chef is also overly concerned with presentation, which is why he fishes out the garlic and ribbon-cuts the basil. I agree with Vincenzo on both counts. I think both those things, which the chef does to make the dish look prettier, have a cost to the taste of the dish-although the chef must think it’s a fair trade-off.
@vincenzosplate5 ай бұрын
And that's why homemade food is the most tasty! Because we focus on the flavors and cook it with lots of love ❤
@Andinus30005 ай бұрын
Great analysis Vincenzo. And I might try caramelizing the cherry tomatoes next time just for fun.
@vincenzosplate5 ай бұрын
Let me know how it goes my friend 👨🍳🍅
@giraffesinc.21935 ай бұрын
I absolutely love that kitchen, except for the induction hobs (shudders). Great to see you as always, Vincenzo!
@vincenzosplate5 ай бұрын
Hey there my friend ❤ What did you think of this tomato pasta recipe?
@JohnSmith-oe5kx5 ай бұрын
Tearing is great but there is no problem with slicing basil providing that your knife is razor sharp (and it probably isn't). You notice how sharp his knife is? There is no "burning" of the basil and no "flavours on the board". Obviously, if your knife is not razor sharp it will crush your basil and it will turn black. However, you lose far more flavours to the board when you cut things like garlic--what do you think all the juice on your board is?
@s1lv3rr5 ай бұрын
Garlic in Italian cuisine is an ingredient that is used with extreme moderation. I really don't understand this obsession with garlic that Anglo-Saxon countries have.
@dncviorel4 ай бұрын
Neah, John Smith, believe me, YOU NEVER CUT BASIL WITH A KNIFE, no matter how sharp the knife.
@JohnSmith-oe5kx4 ай бұрын
@@dncviorel Get over yourself. A chiffonnade of basil is great, just learn to sharpen your knives.
@snifferdogxsnifferdogx59775 ай бұрын
Every time I try to do a cherry tomato sauce it comes out really sour. Is there a trick to this? Do they have to be super fresh ? I tend to keep them out on the benchtop for a few days before I get to them.
@vicsorkaa5 ай бұрын
I don't know if the sourness depends on the freshness of the tomatoes... You can also reduce the sourness of the tomato sauce with a large piece of carrot, then throw it away. Of course, the carrots will be somewhat noticeable in the sauce. When your cherry tomatoes are too sour, you can combine it with pulm tomatoes or with another type of tomatos. Or with canned tomatoes. These Italian recipes show the diversity of the flavors of the ingredients. Even if these good ingredients are really available. Of course, the worse the ingredients, more spices are needed... :(
@vincenzosplate5 ай бұрын
You can try to make this nonna's style, add a bit of sofritto to the recipe!
@snifferdogxsnifferdogx59775 ай бұрын
@@vincenzosplate Grazie mille Vincenzo
@rasmusrasmusson5 ай бұрын
His criticism of the basil is that a lot of flavor is left on the cutting board. But that's only a problem if the basil isn't tasting enough. I personally think big leaves of fresh basil is overpowering, so I think this thinly sliced basil may very well be a better solution that to tear big chunks. I will try and find out.
@s1lv3rr5 ай бұрын
Kindly explain to me how the flavor of the basil changes if you cut the same quantity finely or tear it by hand into larger pieces.
@rasmusrasmusson5 ай бұрын
@@s1lv3rr It'll get milder, as a lot of the flavor stays on the cutting board.
@s1lv3rr5 ай бұрын
@@rasmusrasmusson And does that sound like a good thing to you?? Not a good thing in the philosophy of Italian cuisine. Basil must be smelt, it is a much appreciated scent in our dishes. Test it by breaking it up by hand and putting it in your tomato sauce. I think you will appreciate it more, I bet on it. But the basil must be fresh, this is important.
@rasmusrasmusson5 ай бұрын
@@s1lv3rr Yes, milder sounds good to me as I think leaves of fresh basil over powers the dish, which is why I rarely use it.
@s1lv3rr5 ай бұрын
@@rasmusrasmusson In my opinion (like all ingredients) basil should also be used "cum grano salis" (judiciously) and with the correct recipes. It goes perfectly with tomato sauce and believe me, it makes the sauce absolutely special. The same precaution applies to parsley, even this herb is not perfect on every dish. There are dishes with which parsley goes perfectly, others where it is absolutely terrible. The same principle applies to basil.
@Christian-of1tz5 ай бұрын
when you add basil without ripping it apart, will there be enough flavor? in your recipe you do both if im not mistaken. why is that?
@s1lv3rr5 ай бұрын
THE point is precisely this, basil broken by hand according to Vincenzo (it's like that for me too) has more flavor and does not oxidize due to contact with the blade.
@Christian-of1tz5 ай бұрын
@@s1lv3rr true, but in his Pomodoro video he first adds basil with the stems, removes them before blending the sauce and then adds crushed basil again At around 4:11 min, removes it at 6:13 min kzbin.info/www/bejne/hHrKfKmidr6Cmrcsi=skI-NJZeHn1O2Dx-
@s1lv3rr5 ай бұрын
@@Christian-of1tz Each person has their preferences, I'll tell you my idea. Personally I would have added only the basil stems to the sautéed garlic to flavor the oil even better, then I would have removed the withered basil stems (obviously they are not edible). I would have put the basil leaves only at the end on the hot pasta and its splendid tomato sauce. It seems like something that makes more sense to my taste. But Vincenzo is great and his version will certainly be excellent. Personally I hate the skin of tomatoes and usually before using them I blanch them for a few minutes in hot water to be able to peel them easily, however many people really like the sauce with tomato skins... OMG 😂 Take my suggestions as an indication, not as an obligation and enjoy your passion for cooking!!! 😉😉😉
@Christian-of1tz5 ай бұрын
@@s1lv3rr thank you for your input. What I don't understand is why the basil is put into the sauce with the stems at all, since it releases much more flavor when chopped. I will try your suggestion as well. So far I had the best experience with fresh tomatoes, which leaves the skin as you said and with peeled tomatoes from Mutti's. The latter one usually produces more sauce itself.
@s1lv3rr5 ай бұрын
@@Christian-of1tz I wouldn't put the stems, just the leaves. I think Vincenzo uses the entire stem with leaves to maximize the scent of the basil, but this is not my choice. Fresh tomatoes are basically a concentrate of water and for this reason you get less sauce from them for the same weight, but the sauce obtained from fresh tomatoes is certainly much tastier. Mutti is also absolutely my favorite among the producers usually found in supermarkets. If I can suggest you an excellent chef to watch on KZbin and who I personally find amazing, this is Max Mariola, for me he is really good, but I'm not sure if his videos have English subtitles...
@robertbutler24815 ай бұрын
What is the make and model of the chopper he is using????
@vincenzosplate5 ай бұрын
I don't know mate 😅
@DS_Foodtime5 ай бұрын
I love this dish it’s my all time favorite! But no need of passata just use more cherry tomatoes and let the garlic inside!! So delicious
@vincenzosplate5 ай бұрын
The classic tomato spaghetti is a crowd's favorite for a reason: easy to make, quick and very delicious!
@fransbuijs8085 ай бұрын
I gave this recipe a go (without cutting up the basil and making it look like seaweed) and liked it. You don't really need the fried cherry tomatoes, but they give it a nice extra touch.
@vincenzosplate5 ай бұрын
Glad to hear that you enjoyed the twists that the chef added! 🌿🍝👨🍳
@MineshShah5 ай бұрын
Whats the brand of the sauté pan? Not that I could afford one!
@vincenzosplate5 ай бұрын
I don't know what brands he's using my friend
@60frederick5 ай бұрын
For dinner I ate a chicken leg with potatoes…. I love the sound when you are tossing the pasta in the pan… Thank you very much, Vincenzo, for sharing your video with us.
@vincenzosplate5 ай бұрын
My pleasure! I hope you stay tuned for more 😊
@joelsmith29915 ай бұрын
Vincenzo, Do you do any recipes with angel hair pasta? Just curious as I have not seen you do anything with that style.
@vincenzosplate5 ай бұрын
I haven't till now my friend, but stay tuned 😊
@joelsmith29915 ай бұрын
@@vincenzosplate I look forward to it!
@joelsmith29915 ай бұрын
@@vincenzosplate that would be wonderful. As I get older the heavier pastas tend to upset my stomach. For whatever reason the lightness of the angel hair tends not to have the same effect. Especially when I make it fresh at home. But there are not to many good recipes
@victorsperandeo36095 ай бұрын
Vincenzo you are the best ! Thank you
@vincenzosplate5 ай бұрын
And thank you for all the love and support my friend ❤
@williamfrancismclellan39195 ай бұрын
what part of Italy are you from Vincenzo?
@vincenzosplate5 ай бұрын
Abruzzo my friend! 😊
@thevictoryoverhimself72985 ай бұрын
Sauce Tomat is one of the French mother sauces, similar to béchamel and hollandaise. So it’s not surprising that he can adapt it for Italian flavors.
@Negh5 ай бұрын
Hi Vincenzo! I made lots from your pasta recipes. I would like to see one with Gorgonzola sauce!
@KusuriyaV5 ай бұрын
Vincenzo did you mean to call the "Date" Tomatoes the chef used as Cherry Tomatoes? Are they the same or different types of tomatoes?
@vincenzosplate5 ай бұрын
It looked the same to me to be honest 😅
@Bassmaster12565 ай бұрын
It looks nice but that portion is so small. Is that a normal serving? I could eat 5 or 6 of those servings!
@vincenzosplate5 ай бұрын
The normal serving is 100 grams per person. But uou can always ask for a second a plate, we don't judge here 😂😃
@kvernesdotten4 ай бұрын
Testing shows that ceramic knives really do not cause any change in oxidation, the sharpness of the knife does.
@alexanderfels57545 ай бұрын
i love adding roasted tomatoes in my spaghetti ai pomodoro. but i do make to sauce fresh out of cherry tomatos or sometimes meat tomatos. i add basil and garlic and before i serve, i replace the cooked basil with fresh one. the less ingredients you chose, the more you have to wath their quality. the tomatoes have to be rich in flavour.
@svsguru20005 ай бұрын
is it 100 grams of cooked pasta, or uncooked pasta?
@vincenzosplate5 ай бұрын
100 grams per person
@svsguru20005 ай бұрын
@@vincenzosplate do you weigh the 100g before or after you cook them?
@TheBeatles..5 ай бұрын
@@svsguru2000 it would be before you cook it, otherwise the other way would be almost impossible to ascertain exact weight & not get wastage
@manxology5 ай бұрын
Nice. Clean. Great commentary. Needed cheese. Beautiful.
@csurampower5 ай бұрын
He's probably cutting the basil for presentation purposes like he does at this restaurant, because of that "evenly cut" expectation most people have when dining at a Michelin star restaurant (which is silly, I know). I bet at home he's just tearing the basil leaves.
@vincenzosplate5 ай бұрын
I can only talk about what I see 😅
@csurampower5 ай бұрын
@@vincenzosplate No, devi fare delle ipotesi, amico mio!
@drrodopszin5 ай бұрын
Vincenzo, I would love to see a reaction video (and maybe recreation in your own style) to Eastern European sweet pastas and sweet gnocchis. My grandma always made fresh poopy seed pasta (mákos tészta, if you wish to Google it) from scratch to my grandpa. The simpler the food the more you need to choose your ingredients carefully and work more professionally with them.
@emanuelebellini45945 ай бұрын
Completamente d'accordo con te Vincenzo! I totally agree with your review. Basil like that on top is kinda wasted, about the garlic i usually left in the sauce (but i remove the "Animella", the center part of the garlic), and the roasted tomatoes on top are fancy, but i personally would never spend around 40 euros for a Spaghetti al Pomodoro pasta!
@rjk49er5 ай бұрын
I made this recently, but I salted the tomatoes beforehand to get the juice out. I added that juice back at the very end which made it seem fresher. Not sure how authentic that is.
@vincenzosplate5 ай бұрын
Thanks for sharing your trick!
@katielewis60835 ай бұрын
I've made a tomato sauce with tomatoes that I roasted in the oven and the flavor was excellent. It had the richness you'd expect from a Bolognese
@vincenzosplate5 ай бұрын
A must try trick for sure! 😊
@Tranzisto5 ай бұрын
I would also like to point out the size of the portion. I know it's a michelin star restaurant and you're supposed to order, like, 20 different dishes to seem all fancy and all, but I still can't take this guy seriously when he puts a tablespoon of pasta into a giant serving dish and presents it like it's such a masterpiece. Come on, man, I've been to Italy, italians are generous people, and a dish of pasta is usually enough to fill two people up, not this ridiculous tasting sample!
@cbxxb48415 ай бұрын
Bravo! Very good point.
@japanesesamurai49455 ай бұрын
@@cbxxb4841 Bad point. If you eat a big plate of pasta, you will have no room left in your stomach fot the next 3-5 dishes
@vincenzosplate5 ай бұрын
It's a michelin star restaurant thing my friend! I've seen even smaller portions 😂
@cbxxb48415 ай бұрын
@@japanesesamurai4945 suits me, it looks fantastic. I can go without the other dishes.
@Patri-ciaVB5 ай бұрын
In Italy u eat pasta a a first dish ... primo piatto ... before you eat then fish or meat or both and salat sweets etc. Normal pasta portion when u dont eat anything else is 125 gr.
@bobbicatton5 ай бұрын
The caramelized tomatoes are an extra special touch👍😊
@vincenzosplate5 ай бұрын
I bet they add depth to the flavors! 😊
@amiramozig70735 ай бұрын
That Michelin star chef's final portion was tiny! I would be starving after that. I am sure there are smaller, more informal establishments in Italy that would serve much larger servings for a tiny fraction of the price at Cracco's.
@Johnny_Guitar5 ай бұрын
There is NO such thing as a _"Michelin Star Chef"_ .... never was and never will be! The only _"Michelin Star"_ is an 'Award' which goes to a restaurant and NEVER EVER to a Chef, and even when that certain Chef leaves that restaurant, the "Michelin Star" will stay at the restaurant!
@amiramozig70735 ай бұрын
@@Johnny_Guitar I agree. It's a lot of hype. The Nonnas never heard of Michelin stars and can put these 'celebrities' to shame. But to clarify, when people use the expression 'Michelin Star Chef' they are referring to a Chef whose cooking earned a Michelin star for their restaurant. Yes the award stays with the restaurant even when the Chef leaves, but the standard was set with the Chef in question that successors are expected to match.
@T3ffe5 ай бұрын
Lol so many experts… Pasta is seldomly served as a main course in Italy. And yeah pasta portions are usually way smaller than in the U.S.
@vincenzosplate5 ай бұрын
Hahah you should see the portions of other Michelin star chefs 😂
@Lampo1314 ай бұрын
We call this sauce "sugo finto" (fake sauce) 'cause there is no meat inside. I make it quite often, it's health, simple and fast. I use squeezed garlic in EVO oil and peeled cherry tomatoes (30 sec in boiling water and then in ice water) without tomatoes purè; during the cooking of the sauce, 15' minutes are enough, I smash some tomatoes and if they are not very red I add a little of triple tomato concentrate for the color. At the end fresh basil and Pecorino or Parmigiano to finish. A less fast sauce I made with "soffritto" made of onion, carrot and celery, a little of white wine to deglaze, tomatoes purè and Pecorino or Parmigiano. Most complicate sauce I make putting pieces of different kind of fresh tomatoes in the oven at 140° for 15 min, then blended, filtered and put in a pan with EVO oil and garlic, everything to be creamed with Parmigiano or Pecorino. Buon appetito!
@Alfonso-gp9mk5 ай бұрын
Da Italiano, quello che ha fatto vedere Vincenzo e’ quello che facciamo nelle nostre cuciine in Italia. Quello di Cracco e’ un (sicuramente ottimo) virtuosismo sul tema.
@jasonliao88115 ай бұрын
I always use the garlic in the food never out, is just a wasted and also the farmer who cultivated the garlic worked so hard to get it out.
@vincenzosplate5 ай бұрын
Haha it's good to be thoughtful of the farmers! 😊
@s1lv3rr5 ай бұрын
@@vincenzosplate This seems like a really good reason to overpower the flavor of dishes with a flavor as strong as garlic. Good idea!! 😂
@zhalvia5 ай бұрын
For me, cutting the basil could get the advantage in condition of textures (the texture of basil will not interupt the al dente texture of the pasta and the richness consistency of the sauce). The flavour may be a little droped but if you use enough, it should not be the problem. (Moreover, I think they might release more flavour because they have more surface area after cutting. Who knows?)
@Ogi15085 ай бұрын
when you say double the sauce, i assume you mean the sauce before reduction?
@vincenzosplate5 ай бұрын
Correct!
@stavgur16795 ай бұрын
I already saw this video by Carlo Cracco so when I saw you are reacting to this video I knew you will be angry because of the basil cutting 😂😂
@vincenzosplate5 ай бұрын
You know me well my friend! 😅😂
@pointdexter52155 ай бұрын
They should make a car odorized with basil smell, so the entire car always smells like basil 😉
@vincenzosplate5 ай бұрын
I see that you're a fan of basil! 😊
@kcsi15 ай бұрын
Please think about the pedestrians, we would like basil to be added to the fuel.
@pointdexter52155 ай бұрын
@@kcsi1 🤣🤣
@alexbennettbenefit3665 ай бұрын
Love the video
@vincenzosplate5 ай бұрын
Thanks mate! 👨🍳🍝
@Lampo1314 ай бұрын
Ma quanti Chef stellati ci sono tra i commentatori!
@WolfgangZenker-e5s5 ай бұрын
I also like to keep the garlic in the dish. However, I finely grate it instead of using a garlic press. The grated garlic then flavours the olive oil and completely disappears while cooking.
@vincenzosplate5 ай бұрын
Excellent technique for who doesn't want to bite on the garlic! 😊
@vadomarmeddugnatoswidukind4 ай бұрын
Being 1/4 of romagnolo extraction, I repeatedly made an old variant from there: It's made with homemade kind of spaghettini, lard, onions, tomato puree and parsley. I think it tastes OK, it's a good solution if you have parsley leftovers. But for my palate I would rather choose arabbiata, with enough garlic and peperoncino.
@decay795 ай бұрын
Might not wanna pay for it, but i do wanna give it a try his way.. Looks delish :)
@vincenzosplate5 ай бұрын
If you do let me know how it will turn out 😃
@mdrakic5 ай бұрын
Great video, but I must say I'm not burning to visit his restaurant to try this pasta. There simply is something to it that doesn't trigger the "wow" response. As you say Vincenzo, I'd press the garlic, tear the basil, and ultimately make this myself.
@vincenzosplate5 ай бұрын
Homemade is always the best option my friend, if there's not love in the dish it won't taste good ❤🍝🇮🇹
@ricagambeda4 ай бұрын
Vincenzo! You’ve got some nerve passing judgment on a Michelin star chef, but actually I agree with pretty much all your comments. I have cooked your tomato sauce for spaghetti many times and it is fantastic!
@Sharky7625 ай бұрын
Another great reaction, Vincenzo, and thank you for playing the original at normal speed. One of my friends is a chef and owner and also quite skinny, mostly because he doesn't have time to eat. He just tastes every dish and has some wine. Also a local restaurant owner and chef here in my village is also quite skinny. Food at both places is great food. Ciao from Holland
@vincenzosplate5 ай бұрын
My pleasure my friend! I am happy to hear that you enjoyed this video! I hope you stay tuned for more 😊
@julesgro85265 ай бұрын
The one thing i "dislike" (too strong a word) about italian cuisine is it´s unwillingness to try new things. Like... how do you think these dishes came to be? Experiments. Just keep the spirit: It needs to be simple, the ingredients are the star, make them shine. It´s honest cooking without bullshit. Good things make good food
@Goobrino5 ай бұрын
Carlo Cracco is also one of the craziest chefs in Italy. He's a bit of a rulebreaker.
@stevemcgowen5 ай бұрын
The funny thing is tomatoes and pasta aren’t even Italian…
@vincenzosplate5 ай бұрын
You can find modern cuisine in Italy too, but in my opinion nothing beats the classic
@julesgro85265 ай бұрын
@@vincenzosplate i see it like this: respect the classics, they are classics for a reason. But some new things may become classics in the future. That being said, i will make some rather classic italian pasta tonight. Love ya Vincenco
@ImInLoveWithBulla5 ай бұрын
I will provide a bit of pushback on your basil suggestions. If it is in fact so delicate, it doesn’t matter whether you cut it or tear it, because the flavor remains on either the cutting board or your fingers. Might I suggest a cocktail technique of adding them in whole and mushing them, or “muddling”, to quote the mixologist, into the sauce. And later either blending the whole sauce or removing the wilted leaves.
@vincenzosplate5 ай бұрын
This is a great suggestion. I still strongly believe tearing the basil with your fingers is the most delicate way but your suggestion might be the best way to go in order to get 100% out of the basil. Love to get these type pf comments where we all get to learn
@eloquentsarcasm5 ай бұрын
"Fancy" doesn't mean GOOD all the time. How many of us have recipes from our Grandmothers that were simple, but incredibly flavorful? Simple, made with love will always win out for me at least.
@nakoma55 ай бұрын
A nonnas cooking beats a master chef any day.
@FrenkieWest325 ай бұрын
Fancy means it is very popular and people are willing to put a lot of effort and money to go there. Usually means it's good.
@vincenzosplate5 ай бұрын
Our nonnas' recipes are the absolute best my friend, nothing tops them ❤
@AdrianBalaceanu-m9v5 ай бұрын
That basil looks like rosemary which is weird on a pasta dish but I wont knock it till I try it. Also cherry tomatoes look well burned but again I will try it as I can see how that flavor would integrate well with a thick sweet tomato sauce. On a first glance you are tempted to say "ahhh nah thanks" but the difference between a home or a regular chef and a Michelin one is that the last one is pushing boundaries.
@vincenzosplate5 ай бұрын
You're right! The only way to know is to try it, but we can always comments on some things!
@jaytorr67015 ай бұрын
This is my go to tomato sauce recipe. I love the simplicity, tomato, garlic, basil. Need to have really good tomatoes as there is no onion to add sweetness.
@vincenzosplate5 ай бұрын
It's such a quick and easy recipe but very delicious ❤
@whiskybar5 ай бұрын
I like your fine crushing garlic a lot more. I see many few chefs only hurt garlic a bit but I don't believe this is going to release all its flavor; maybe if you cooked it in a stew / goulash for an hour... If you taste the garlic from this preparation when you take it out of the pan, you'll find out it still has so much potency left - and you rid yourself of the flavor. I think it is just a fashion trend with putting the garlic in as whole and perhaps with the peel too (which does not have much taste to be honest).
@bobsingeton27195 ай бұрын
I prefer yours, Vincenzo. 100% agree about tearing not cutting Basil.
@nakoma55 ай бұрын
it's probably for appearence, looks "fancier".
@vincenzosplate5 ай бұрын
Thanks for the support mate ❤
@tunner82105 ай бұрын
1:19 With Vincenzo's accent at first I heard "He's using all his braindead products" :D
@vincenzosplate5 ай бұрын
😂😂😂😂
@carnazza24 ай бұрын
Well, what to say about nonna style.. when I cook a simple spaghetto al pomodoro, I too use garlic and a thick and creamy sause. The fact that he chopped the basil is not an issue.. he had basil in the sauce anyway.. I also don't overcook the sauce.. 15 mins is enough for a top quality passata.. I prefer a fresh tomato flavour.. I don't use a 'trito misto' for a spaghetto al pomodoro. I used it for a meat sauce, like a ragù.. In the end he didn't do nothing weird.. apart for the toasted cherry tomatoes.. In the end it was simple stuff.. semplice semplice..
@sandroferrara15474 ай бұрын
Ma come si permette di giudicare in questa maniera uno dei migliori chef al mondo!!!!!!
@Bastiolo485 ай бұрын
Why is the portion size so small? 😭
@pointdexter52155 ай бұрын
100gr in 1 portion. When it tastes good, you don't need to stuff yourself, just be nice and full, where you can enjoy a nice dessert, or something else.
@Bastiolo485 ай бұрын
@@pointdexter5215 Dude, 100g is nothing, that's like 3-5 bites of food. That's not leaving space for dessert, it's less than half a dinner. I'm not talking about stuffing myself, either, that's the other end of the scale.
@pointdexter52155 ай бұрын
@@Bastiolo48 And that's because you're used to eating huge portions, which is one of the issues we face in the US. If you make a 100gr of pasta with a nice sauce, you're actually full and that's enough for what you need. But because of years and years of eating and stuffing ourselves, we have gotten used to these incredible portions. Why do you think there is such an obesity issue? Unlimited everything. Get a good quality pasta, and take 100 or even 125gr, and make a nice sauce and you'll see that it's not as little as one might imagine.
@Bastiolo485 ай бұрын
@@pointdexter5215 dude, I'm not even American 😅 I'm not overweight, either. 100g just wont fill me up even slightly. I dont know what else to say, bro
@vincenzosplate5 ай бұрын
Usually it's 100grams of pasta per person 😊
@cbxxb48415 ай бұрын
I can't move the pasta into the sauce like that it takes me too long and the first bunch will be overcooked in order to get the las bunch to al dente. I still need the colander!! The sliced up basil, I agree, is not the same at all, but just because it is a different ingredient, doesn't mean it is bad (but I wouldn't do it either). His care in preparation is admirable, but probably his food comes out a bit cold for me.
@vincenzosplate5 ай бұрын
Thanks for sharing your thoughts about his recipe my friend! Which pasta sauce is your absolute favorite? 😊
@cbxxb48415 ай бұрын
@@vincenzosplate Different sauces for different dishes. Don't like anything with cream. I would have to say a regular Pomodoro with soffrito, garlic and basil and some finely crumbled Italian sausage over rigatoni sprinkled generously with Parmigiano-Reggiano ....
@FeelMyLance5 ай бұрын
Why don't you link the original video?
@vincenzosplate5 ай бұрын
I mentioned at the beginning of the video where I took it from 😊
@futuredirected5 ай бұрын
In answer to Your pinned question, I don’t think I could choose. In a restaurant, I would choose carbonara (if it’s made with real cheese and no cream). Carlo Cracco didn’t put any pecorino on his spaghetti pomodoro. I would not pay a lot of money to eat at his restaurant. I’d rather visit Luciano Monosillio. About the garlic, it seems like north of Rome they flavor the oil with garlic, then remove. South of Rome, we eat the garlic. My people came from Campania, so we eat the garlic. ❤🇮🇹🍝❤ I love Your videos, Enzo.
@vincenzosplate5 ай бұрын
Thank you my friend for taking the time and writing your answer to my question. I completely agree that he should have added a touch of pecorino at the end! 👨🍳🍝🧀
@skibidi.G5 ай бұрын
Very nice , my stomach is rumbling haha 😅
@vincenzosplate5 ай бұрын
It's time to start cooking a delicious tomato pasta! 👨🍳🍝
@funakfunak27404 ай бұрын
I paid for that garlic, I'm eating it for sure :D
@RealSeanithan5 ай бұрын
Ok, so my normal comment is something to point out Vincenzo's double standard when it comes to food and food traditions, but today, I wanted to leave a different comment: Vincenzo is a legitimately entertaining, skilled, and funny cook and presenter. He's fun to watch, his reactions to things are typically very funny when he wants them to be, and his recipes look delicious. And that's enough being nice for one day.
@vincenzosplate5 ай бұрын
This message makes me so happy! ❤ Thank you so much my friend for the kind words and support, it means a lot to me 😊