ITALIAN FOOD RECIPES Vincenzo's Plate is a RU-vid Cooking Show where Vincenzo and his Italian family, will show you how to make delicious Italian recipes. This Italian Cooking channel is fun, entertaining and full of Passion. The Best Italian Food Recipes on RU-vid.
Take one entertaining Italian Chef, add a selection of fresh ingredients, one cup of humour, a sprinkle of love and leave to set while you subscribe to this youtube channel and realize that your life cannot go on without more from Vincenzo's Plate Italian recipes!
Vincenzo's Plate is about traditions, rich ingredients and learning that you don't have to go out to an expensive Italian restaurant to eat an authentic Italian Food.
Join me as I invite you into my kitchen so that you can bring the taste of Italy into yours. "E ora si mangia, Vincenzo's Plate!"
You two gotta do an Italian feast together. And then another video where you do a challenge and make cuisine not common for you guys. Something unique like Filipino food or something.
but olive oil has a low flash point and in my experience the strong smell of olive oil becomes stronger and bitter when subjected to very high heat. I don't really understand the obsession of olive oil for high heat frying.
I'm happy to say that at no point in my life have I put cream in carbonara and I have taught at least 3 people how to properly make it. I'm doing my part!
Something about mixing the Yolks with the Parm is so satisfying. Its making my taste buds start to wake up, and my stomach says it won't be long now!!🌿😎🌿
White wine is (not Chardonnay though) is actually the correct wine to use for bolognese, it's what's traditionally used in Bologna. It is controversial on red vs white though the train of thought is that red is too overpowering.
"This is 80% butter." That's the entire classical French school of cookery summed up lol. Nothing but respect for Gordon but there's a world of difference between a classically trained chef and an Italian Nonna 😅.
I have struggled with breaking sausage down in the pan and with one alteration Vincenzo, my game has changed! Flatten the bulk sausage first makes the cooking process much easier.
Vincenzo, would it be acceptable to add Bechamel sauce to pasta in Ragu sauce to further enhance the dish's flavor? Do Italian's already use this blend occasionally for simple pasta dishes aside from Lasagna with a red sauce?
No one is "destroying your culture". They're making what they like. The consumer will decide what's better. Does it ever cross your mind that people from different parts of the world don't necessary enjoy your authentic dishes and would prefer modifying them to suit their tastes?
This is next level pasta. I can well imagine that it tastes like Bolognese on steroids. I bet that Gordon Ramsay would add lettuce instead of basil at the end. 😂 Grazie, maestro 🙏
