As an Italian - that aglio and olio looks lovely! You have my blessing. Toss some chili flakes in that oil too, we make it "aglio, olio e peperoncino". (It's pronounced ALLIO, similarly to how you'd pronounce the Ls in 'million')
A little secret that my mom tought me (i don't even know if a lot of italians know this, but I can assure it works really well) is to use, for the pasta aglio e olio, a little bit of bread crumbs to make the oil better stick to the spaghetti (and you can also leave out the pasta water but as a student myself olive oil is expensive so.. lol) ✨💃
@@mela6797 The pepper and garlic is negligible, but bread crumbs, pasta, and oil? It's all empty calories and will be quickly digested, leaving you hungry again in a few hours.
@@mrbanana6464 well you can obviously eat something else after or even before it, or just don't make it at all if you don't want to! But nothing you'll say is going make it less of a tasty, easy and super fast dish~ And to be honest I think you'd digest a simple salad a lot faster than those "empty calories" that actually take need time to be digested, since we are talking about carbohydrates and unsaturated fats. Other than that, I feel so satisfied after eating a good plate of pasta, but I get that it's not for everyone. :D
@@mrbanana6464 you have to thrust us. When comes to food, Italians know what they do. Edit: those breadcrumbs turns crispy and flavorful and will make a huge difference in the general flavor and consistency
I actually made the soup you talked about at 1:23 and tbh I didn’t like the consistency of the soup too much. Without the fiber that the peels of the veggies provide, the consistency of the soup turned out like goop. I mean, it was delicious nonetheless, but I didn’t really like the goopy texture and consistency. I’ll probably serve it for myself with some breadcrumbs, tofu, and maybe cheese mixed in the soup to counteract the goopy texture. Just my two cents on the soup :). I made the bruschetta too and that turned out amazing!
@@giuliafornaciari9235 I actually ended up doing that and the soup was delicious :) Also, turns out, you just need to let the soup cool down a little bit and the goopy consistency goes away
This is just how I make my potato soup, just add all the broth in one go and cook until the veggies are soft. If you use an immersion blender until the soup gets creamier but you still have veggie chunks, maybe you like it better?
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That soup is a good base for lots of different flavors. Indian, add curry powder, applesauce (or diced apple), coconut milk. Thai, add whatever flavors make Thai food Thai food. Greek, add feta and olives. Italian, add Parmesan, fennel seeds, garlic… have fun with it!
You’re sooo funny 😄. I’ve really enjoyed this video. You hardly see this kind of content anywhere. Was watching you on my 📺 & I’ve had to switch to my phone just so I can give you a like. Kudos 😎 👏
I remember when I was younger my mom used to (and still does ) made the egg white and sugar thing and she would sometimes put strawberry in it and me and my brother would eat😋
Yesterday afternoon I came across your first video! And then I spent over two hours binge watching your videos and your shorts! You are funny! Your cooking is right on this dinner is a healthy delicious dinner and for only five dollars for five courses! According to a couple of reviews the pasta might not have a lot of nutrition it has a lot of taste! And sometimes that’s what we go for! The only thing I would have add to the pasta would’ve been some Parmesan Reggiano, but other than that, I would cook this for company! Keep up the good job!
1000 Subscribers.... wow and now you have 3.71M.... Thats some crazy growth. But Video seemed really high quality, very good dishes and most importantly funnny :), thanks for the inspiration.
I've made a mousse like tht before n honestly if u just fold the melted chocolate in the whip cream it also works 👀 just whip the cream a bit longer and put in fridge too and it's pretty good too
I am so happy to find your channel:) not a student anymore but sometimes have no time or have to save, so your ideas are wonderful:)) for Italian pronunciation - aglio don’t pronounce “g” :) just “alio”:)
bruv its a crime that this has 4k views but still dope tho, you have ideas for snacks in between meals? I sometime am hungry in between meals and cant really afford fresh fruits or packaged snacks so i was wonderingg if there's any, 1 pan or 3-5 ingredient snack to fill up a bit before a meal
looks nice but to be a fancy dinner you need more than just good looking dishes, I challenge you to do a video preparing some of the new Basque recipes from the best San Sebastián Michelin star restaurants.
I don’t want to be whiny but this meal (calorically) is something like 50% olive oil, and you’re probably getting like 15 grams of protein tops. It’s fine, for like 2 or 3 times a week, but I’m trying to watch my weight- some macro friendly budget stuff would be sicj
I absolutely HATE peas. I always have. I'd make a nice rice bed and boiled sweet plantain instead. Rice is expensive but a large rice bag lasts me months so it's worth investing in. And plantain is cheap.
