When the most loved recipes and ingredients have a face ! Italiasquisita intertwines the cult of the great chefs with the stories of artisans and makers that made Italian food culture a global phenomenon. On these channel we translate in english our videos!!
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Sará pure un maestro ma un video del genere con il fondo tutto bruciato non avrei MAI il coraggio di postarlo, da cliente rifiuterei la pizza, inoltre non é assolutamente salutare
There’s an interesting food war between France and Italy over the Rhum Babà. It’s weird cause none of them are responsible for this pastry: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h8aupYVG5Wg.html
Great recipe.. Wish he wore gloves when doing all that squeezing though.. The thought of someone's fingers all over cooked sticky food ain't appealing😂
@@missym877 Please expound. What "germs"" are you trying to suggest people contract? My culture? Interesting. primitive? If anything, CERTAINLY *not fragile and weak.* If you'd like to carry on though, I will happily help you understand "your culture."
Mine was a bit of a disaster , I used wholewheat pasta and it seemed to absorb all the sauce , I used 280g but seems a whole lot more than the chef used
Spagettoni Carbonara * Pecorino 20gr Parmigiano 30gr Svartpeppar 20gr Äggulor 4st Guanciale 200gr Spagettitoni 280gr 1) Rör ihop Äggulor, Pecorino o Svartpeppar till en kräm i en metallskål 2) Bryn upp Guancialen till fin färg, häll av fettet i ett glas 3) Koka upp Spagettonin 4) Häll Spagettonin i ostsås ställ metalskålen ovanpå kokande vatten kastrull och rör ihop tills rätt krämighet 5) Tillsätt Guanciale, en skvätt pastavatten, rör ihop igen 6) Häll i Guanciale fettet och rör upp önskad krämighet 7) Lägg upp Fågelbon, toppa med Guanciale, Pecorino och svartpeppar
I've made Carbonara hundreds of times, 300+ for sure. I really believe that by now i'm very good at the traditional method, and my results are very, very nice every time. I've tried his method a few days ago, and it really does improve it further. This guy is legit.
I’m a little confused here. Chef said “pecorino y grana” so is that pecorino and grana padano? Bcz its says in the subs that it’s supposed to be pecorino and parmeggiano reggiano
