Are you always wondering how to cook or bake a particular dish, a recipe or what to do with that food you always see in the supermarket? Well here in my channel I will teach you the cooking and baking techniques you need to tackle those dishes through simple and absolutely delicious recipes!
Let me know what you would like to learn and we'll cook it together!
Trust me cooking pasta to the perfect al dente texture isn't as simple as just "boiling pasta". I am 62 years old, and I am still trying to get my dried spaghetti to cook perfectly al dente. That being said, trust me, I have watched plenty of experts (Chefs and Italians) on RU-vid demonstrating their technique. Yours is the very best of all of them that I have watched! You explain things that most creators leave out. I am CONFIDENT that the next time I cook spaghetti, it will be cooked perfectly al dente! After 62 years of being told I am a good cook, I think I finally learned how to boil spaghetti noodles! Trust me, people, it is kind of an art, and if ya don't get it right, it's not a masterpiece. Lol Thanks for the great video. You made me a subscriber!
Grazie per aver nominato il Grana Padano (Lombardia), un meraviglioso formaggio che risale al 1300... ed è il formaggio più usato in tutte le regioni d'Italia e nel mondo. Anche perché il Grana Padano e il Parmigiano Reggiano sono praticamente uguali ma diversi solo nel prezzo. Il formaggio Pecorino è poco usato perché è molto salato e quindi si usa solo per ricette particolari
I enjoyed your video so much. I am a foodie tourist and will visit Italy in December. I will arrive in Milan first then from there not sure whether to visit Bologna or Genova before heading to Rome. I thought of ending my Italian trip in Sardinia but after watching your video I might rather shift my itinerary to Sicily. What are your thoughts? Thanking you in advance
NO, the salt makes the dough go grey. NO SALT - and, in my opinion, too many yolks, a whole egg per person is juuuust enough; no extra yolks are just fine. PRO-TIP: use 2/3 semola ("semolina") and 1/3 of "00" flour. Begin with the semola and the eggs/yolks: you'll get a dough that is still liquid, as the flour is not yet in. Let it rest an hour, don't work it. This way, the longer starch and gluten chains (those are sort of polymers) that are in the coarser grained semola have time to expand within a still aqueous enough environment, and make the pasta more elastic. Then, finish the kneading with the flour, because it would be much tougher to knead it if it were all semolina (in the industry they only use semolina, but they have machines!) and the final semolina would be in a much too dry environment, that would not let it "stretch" its chains anyway, so who cares.
another good video, another 2 tons of foods that were left away... but also with some misconceptions: *(1)* Carbonara is made with the ENTIRE EGG; remember, Italians were always poor, so they wouldn't throw away the egg white, it's simply nonsense - and pasta - the dough - is also made with whole eggs, not just the yolks. Some, to make it "richer", use some yolks *in excess* , but pasta is rich enough with whole eggs without excess yolks. Use as many whole eggs as there are persons eating. *(2)* Abruzzo - a southern (or centre-south) region that is often forgotten: the typical pasta from there is "Chitarrina" (Spaghetti/Maccheroni alla Chitarra, due to the instrument used to make them) and that pasta is with eggs. Moreover, Abruzzo is probably the region where egg pasta first originated. Anyway, these "mistakes" can be pardoned, as the Author is "only" from the north - I'm from both sides, so I know better! haha
as an Italian who loves food, and whose family has different origins within the 20 regions, I can certify this is all correct. very good video, although.. there would be a ton of other famous or less famous dishes to talk about, that are from the northern regions: Fontina, Gorgonzola, Bagna Cauda, Casseoeula, Prosciutto Toscano, _Ravioli/Tortellini/Cappelletti/Agnolotti_ - *how these weren't mentioned in the video, I dont' get it!* - Cotoletta alla Milanese, Cacciucco, Focaccia Ligure, Pandoro... yum I'm getting hungry. Definitely gained a subscriber here.. let's move to the south!
Lasagne should be made in E.R. with green, fresh pasta... and Ragu B. - NOT white pasta... We should respect traditions and give such Information also - Anybody correct me, if I'm not right...
This looks delish, thanks. My family (Genovese) always said Figasa instead of Focaccia - is this a regional pronunciation? I grew up with this dish - mom used to make with caramelized onions and olive oil and some herbs, oh yum now I'm salivating. Thanks for sharing your knowledge and skills.
just finding your videos - love them!! My father's family is Genovese so yeah yunmmy pesto. A video on Pastas would be great, I will look to see if you have already done that. ❤💚
What is the technique for making a vermicelli pasta where one toasts/browns the dry pasta before gradually adding the puree, garlic, pepper flakes & other ingredients. - Thanks, you are lovely/adorable, and I like your style, thoroughness and clarity. Is the brand of pasta important or is it mostly about how it's prepared...?
Amazing, as a young chef who's interested in the Italian cuisine... I'm learning something I'm always looking for original information and I just found it Good job chef❤
