What about browning the Sofrito first then take it out and blend it? That way you can get more flavor from the vegetables with the Maillard reaction and you can still achieve that creamy texture that you're talking about. If you blend the Sofrito first the vegetables will release too much water and you won't be able to get the Maillard reaction. I think it was evident in the clip you showed in this video.
See folks, Vincenzo recognizes when someone does an amazing job. I'm a 3rd generation Sicilian American Vincenzo and want to thank you for getting me into cooking Italian food. My dad has been desperate to pass down our family recipes to one of his sons and I am finally able to do that thanks to the confidence you've given me. Grazie mille!
He still found silly things to complain about. Like putting salt in the oil. Nothing wrong with that. Salt doesn’t burn and anyone who knows how to cook can do this and check the flavor at the end to see if more is needed.
@@randomfist797 I understand but you have your opinion and he has is. Can't we just accept that we have different opinions on how things should be done without hating on someone?
@@vincenzosplate During the watching of this video a very freaky idea (fantasy) popped up in my head: Vincenzo got possessed by (the spirit of) Gordon! All of a sudden a wild gesticulating, screaming, using superlatives and cursing Vincenzo! Brrr.
I swear, Epicurious has some of the most hit-or-miss cooking videos out there. Sometimes we get amazing stuff like this and other times, we get something as ridiculous as the briyani disaster where the level 3 chef used freekeh instead of rice
I believe the issue is more that they don't vet the people they let onto the shows, leading to much more varied shows, but they always run the risk of ending up as disasters.
I teared up when you got emotional at the end Vincenzo. It reminded me, an Irish girl, of all the years I spent in N.J. learning to cook from my beautiful Italian in-law-Nonnas! They always got excited about 'beautiful' produce and quality ingredients. I'm feeling 'all the feels'!
I’m glad to hear your rating on this. I found this recipe about a year and a half ago and I’ve made it a few times. It’s excellent. It’s nice to see that you agree.
“It’s perfect. Well it needs less garlic, carrots and unions need to be in the sauce and it needs more basil at the end.” Vincenzo being a true Italian and I’m all for it!
This was mouthwatering and dare I say moving? I love the passion from both. Lisa’s cooking and Vincenzo’s reaction are priceless. Without passion, life is pointless. Great video.
I am a home chef. I have made this pomodoro sauce multiple times, and it is an absolute hit with my family! Yes, I have access to and use San Marzano tomatoes, as well as 24 month Parmigiano Reggiano cheese and rind. We also raise fresh basil. After having seen your video, I will now add more basil at the end. Grazie!
A carrot that's been cooking in your tomato sauce is absolutely delicious. Years ago, before i started cooking professionally, my brother taught me that. He'd been living in Italy for a couple years, and had learned from some nonnas there. Love Italian food, and those old ways should be remembered.
I am absolutely going to try this recipe. I have been working on learning to make more traditional italian foods, instead of the internet wanna be recipes. this sounds absolutely divine. The beauty is in the simplicity
Gotta watch the video on Epicurious where chef Lish demonstrated multiple kinds of cheese (30 sth). She’s just enthusiastic about food and you can’t hate her energy, you can’t. That’s why she’s one of my favorite pro chef on Epicurious.
Blending the sofrito is a good idea, but not blending the sauce at the end. If you're going to hand crush the tomatoes to avoid breaking the seeds and making it taste sour, why would you then make that time completely wasted?
Man!!! Never knew that there's so much emotion in GOOD kooking! This was a pleasure and also an challenge to watch! I have to make this! Pasta and all! And yeah, I also had to wipe a tear or two. She's so festive! 😁😋👍👍
Love the reacting video vincenzo love your content your a amazing RU-vidr 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😊❤️
Of course, the result of a good dish depends on the choice of excellent quality of products. Here as we have seen the choice of an outstanding product such as San Marzano tomatoes, what makes a lot of difference here. And then there is also to say another thing about the sauces in the jars. Even the worst homemade sauce is still better than “the best” ready-made sauce in jars that you buy in supermarkets.
I love this! Glad you showed old school version. I have made sauce using your recipe and I like making the blended sofrito, but using whole pieces sounds fun to me! Now, I’ll have to use both techniques and compare. And, gonna get me some Strianese tomatoes!🍅 thanks, Vincenzo
I put parmigiano rind into my Pasta e fagioli. It's amazing there. I will try it with my pomodoro sauce in the future. 🙌 But she could improve be adding pecorino too, both parmigiano and pecorino rind!! Great recipe from Epicurious. 👍
One small addition I would make: stuff whole cloves into the onion halves to create a studded onion. Only three or four are needed, as they go a long way, but especially in the winter, it really adds a depth of flavor and spice to the sauce. It was something my grandmother always did and is such a bomb of nostalgia for me.
I love the blender too, but I also got myself a foodmill last year and thats my all time favorite go to. It sort of does what a blender does, but way less aggressive so the texture and form of the food doesn't completely change. I absolutely love it for tomato sauce, as it perfectly seperates the skins from all the rest and it doesn't destroy the little tomato pits or seeds, as blended seeds could potentially release a somewhat bitter taste. There's different inserts/grates for the mill, depending on what you want like seperating skins or grind all of it through togheter (sort of like a mortar and pestle idea exept its ground through a grate.) I use the blender mostly for soup, but I actually use both as I love roasting the veggies whole and simmering everything in the soup for while. Then I'll pass it through the foodmill to get rid of skins and such and at the end I'll blend it for a smooth as silk soup ❤
I love that you actually liked this, usually, you're very judgmental. But you actually seemed impressed! Good to know, because I watch all your videos and sometimes I think you might just be picky about people doing things different from you! Graci! Very positive commentary!
Looks a beautiful & delicious sauce & really enjoyed her enthusiasm & explanation of the process. I bet the onion, cheese & carrot she removed had wonderful flavours. 😋❤️
Making a sofrito and using San Marzano tomatoes (when I can get them) are the two biggest improvements I've incorporated into my sauce since watching this channel.
First epicurious chef I've been impressed with. I would personally go for gnocchi like my nonna taught me to make. Love those little pillows of potato.
Vincenzo, I love your videos! Obviously you have the most awesome name in the world but I have learned so much from you. I love your passion!! Gracie Mille!
Vincenzo my nonna and her mother used to do this thing with the parmiggiano every single time. She migrated to Argentina in the early 1900 from Ragusa, so it must have some historical accuracy this part of the recipe.
Marcella Hazan also puts a whole onion cut in two in her famous tomato sauce which is removed at the end of cooking. I've been doing the same thing my entire life when making a tomato sauce. Of course, this is different from a marinara sauce, where you would dice your veggies and leave them in the sauce.
My mother made the broth for soups by herself and served the cooked vegetables afterwards(sometimes with meat if it was a beef broth). The vegatables really come together that way. It tasted incredible.
@@vincenzosplate Absolutely. Grow my own basil for pesto, freeze drying, also for tomato sauce when canning end of summer and fresh basil both potted and hydroponics during cold Canadian winters.
ma daaai, Vincenzooo! :) actually the rind of Grana Padano *can* be eaten, just like the rind of the Parmigiano Reggiano, there's no wax on it whatsoever. in fact, the production processes of the two cheeses are nearly identical - basically the only things that differentiate them is the region where they are made (d'oh!) and the aging time, which in Grana's case is usualy shorter, doesn't go over 24 months (something that actually makes the rind easier to chew 😁).
@@lemonsniffs Not every recipe requires you to cook the sofrito for hours. Besides, you should always season at every step of the way, not just at the end.
@@Ash_Wen-liFor salt to lower boiling point to a significant degree (even a single degree) you need an absurd amount, much more than you normally would use. And even if you did use that absurd amount, the heat displaced by room temp salt would mean the processes takes longer to heat up.
Lish is an excellent chef. Even if it isn't an Italian dish, she has amazed me. Sometimes they do a thing where a chef swaps ingredients with a home cook, and it was for French toast, so she was stuck using Wonderbread (a crappy, mass produced bread) and she turned it into a freaking souffle.
Hiya Vincenzo. I believe the adding of the parmigiano rind to the sauce that you saw recently was Lorenzo on an Epicurious cook-off against Frank and a level 1 chef doing a Spaghetti and Meatballs dish. You did a react with Chef James. In case you still couldn't remember where you'd seen it last :)
That is how I make my tomato sauce, adding aromatics and parmigiano rind, removing It later, and eating it ALL while I am cooking 😁not so much garlic, though. I use celery and correct salt at the end. She has done a great job👏👏👏I add Basil leaves CUT by hand at the end. I like to use peperoncino too. Simmering for longer😁👋👋
The Parmesan rind I keep in the freezer for soups and sauce for flavour then take it out at the end. Tomatoes in Australia don’t always have flavour so I get the top quality canned tomatoes. In Italy tomatoes have flavour.
Thank you Vincenzo for reviewing this. I have been making this from the moment I saw this video.I can get la fiammante san marazano dop whole peeled tomatoes. It's a great recipe indeed and very easy and fast to make. I got a lot of rind in my freezer :) Oh, and I add fresh basil to the dish when serving.
The parm rind in the sauce works, and I've done it before. However, it makes the sauce taste of Parmigiano. As I've gotten further into cooking authentic Italian food, I prefer simple and clean flavors, so I want the sauce to taste of tomato and I will add cheese when mounting the pasta and sauce together. Lately I've been making pomodoro sauce with just peeled San Marzano tomatoes, passata, and fresh basil.
