Homemade pasta fettuccine bolognese; a comfort family Italian dish... To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
This is not only showcasing Bruno's master chef ability, but also script writting, filming and video editing. I keep watching his videos because he never fails to crack me up.
Alright, who is making this in 2024? Am I the only one? 😂. Chef your channel always inspires and makes us all better cooks 😊. Thank you for all the work you do! ❤
Your videos and recipes are pure art. I’ve started to experiment more in my kitchen and I enjoy cooking more because your videos have given me the confidence. Thank you and hello from rainy London😄🇬🇧
Good lord.. all the Italians that chime in to denounce anyone else's way of doing things. As a chef myself, I have to say that every recipe, is an interpretation. And there is nothing wrong with that. Basically, if you think that there are hard and fast rules to cooking, then you are just silly. Now, don't get me wrong, I know that Italy has made all these rules for various recipes, like Cacio E Pepe, or Neapolitan Pizza, etc.. and that's fine. In Italy. And I certainly always respect the contributions Italy has given to the culinary world, just like France and every other country out there, except Costa Rica! JK, Lol. But to come in here with your insults, is just really beneath you. And only makes you look like a snob. Which, if that is your point, then, congrats, it works. Otherwise, feel free to put your opinion forth in a respectful way. And be happy that the entire world loves Italian cuisine even if it isn't exactly what you expect. Thank you, Italy! And to those Italians that do show respect, thank you! You do yourselves and your heritage a fine service! And thank you, Chef... I've really enjoyed your channel so far... Cheers!
You rock Bruno, as always, BUT as a Chef born and raised in Italy I have to remind all the viewers of your beautiful , useful and instructional videos that basil is not a traditional ingredient in "Fettuccine alla Bolognese". Other than that, great job Master Bruno!
Since this staying in the house, I would eat pasta non stop. Don't know why,can't see the connection (maybe because pasta is comfort food). Good choice chef
Jeez... Let get my words together... That kitchen..those pots and pans.. that cutting board.. cleaver... such expertise. C'est incroyable. This fellow made his own heaven.
I didn't know there could be a chef with an even sexier aura than Gordon Ramsay! Your food makes my mouth water and your personality and style makes my... well nvm.
..listen..most people who watch your channel will never cook; but thoroughly enjoy watching someone else cook..that's why travel channels for food have millions of subscribers....I would respectfully request; more of a "taste test experience"...it's an art; and you are the best French cook; obviously
I'm really glad I discovered this channel! Excellent videos with amazing recipes and a truly charismatic host, who is obviously extremely skilled and knowledgeable as well.
I been sick for over a week with something, coughing and phlegmy, and now having stomach symptoms...watching this makes me hungry despite not having an appetite and being unable to digest food properly
From Italian is the first video about pasta where I do not feel insulted, excellent preparation, perfect explanation and above all the respect for cooking pasta "al dente". The only note is the thickness of the pasta, a bit too thick. You are Italian inside Bruno!
@@josephchuah4188 fettuccine are the smallest, 3 to 5 mm wide, pappardelle 13 mm wide, they are very different things and used for different sauces. You could replace them with tagliatelle which are about 7 mm wide and are a good middle ground between the two.
This is entertaining even if you don't care to cook! *takes a big wiff of garlic..."This is garlic.. It looks like garlic.. It smells like garlic.. And it tastes like garlic" THATS when I was sold
I have serious pan envy. The frying pan you use for the veggies and saucepan for the pasta. So beautiful. I don’t know about everyone else but I love beautiful kitchen items as much as cooking and food. And life is too short not to have a terminator clever like Bruno’s 🥰
@@GayMarcoting nope...trust me i am a chef for over 20 years...onions garlic carots celery white wine tomato mixed beef and pork olive oil bay leave and optional milk and beef stock...the recipe is legit
I made fresh fettuccine last night, but I didn't divide the dough. The strands were probably 2 m long and impossible to untangle and dry out. Not impossible, but you know what I mean.
Bruno I admire and follow you but true bolognese is without garlic...and the meat is cooked with milk and non that much tomato sauce...the rest is Amazing...bisous d’Italie mon ami
I don"t think the meat is to be cooked with milk at all - you can pour a glass of milk towards the end (10 mn before finishing cooking ) + some tomato sauce - (my point of view anyway ! ) - as garlic is concerned it migt be "to taste" -
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JI2L0qN0xkg.html I don know if you speak some italian but if you follow the video I m sure you will understand;) this is the original recipe deposited in the Commerce Chamber of Italian Cuisine;) have a look...anyway Bruno has made a really good job;) greetings from Italy :***
Bruno I hope you live a loooong healthy happy life; because you always entertain us with your distinguished, unique well-created luxurious recipes. I see you always focus on presentation as well, which is paramount. Your camera crew have superior skills and sound effects. I am always happy to see you here. If you have a culinary academy I'd love to join! Love from Sudan.
bon, faut commander ses Fettuccine Bolognese la veille ou avant -veille ! le temps que pâte ET sauce passent la nuit au frigo ... (laisser développer les saveurs ? ) - ben ben ... ça m'a mis l'eau à la bouche ! (mouth watering receipe ) -
Hey Chef, I tried out your opera cake two ways! I made a couple cakes that aren't exactly opera anymore, but they still posses the soaked joconde and buttercreams. I made a rose-lychee cake with a blanched almost joconde, it was delicious.
Thank you so much for showimg me how Pasta is done right. Your Fettuccine look so smoth and perfect. I was wondering why mine looked like boiled sticks. I was using Flour instead of semola and I was not aware of folding them with the Pasta machine. Great technique!
I came in just to read how the ltalians will condemn and critic the dish being not authentic, just because the sauce is not tossed with the pasta till dry lol. Awesome job and video by the chef to keep the comments i expected away!
Marco Cossa ma perché il ragù alla bolognese si fa così ?!?! Ma dai ... Ci sono diversi errori sia nella scelta degli ingredienti che nel procedimento.
