Let me challenge you with a local dish from my hometown Verona "Risotto con l'Amarone (wine)" sitting on a parmesan cheese basket (cialda). -- This might also inspire you to film one of your super useful tutorials focused on "how Italians use wine for cooking". Ciao da Verona!
Once in Rome, I had a business meeting right after lunch. Upon entering the meeting, one of my customers looked at my tie and shirt and exclaimed,” Spaghetti con Vongole!”. He was right…LOL. Buon Appetito
I would love you to teach us how to use the tweezers or a fork and the ladle to serve these long pastas properly. Another thing I would really like to see is how a meal in Italy would be presented served and eaten. So what is each course, when is each course, do you eat it with bread or without bread? Do you eat bread with butter or oil or both or neither? So that's what I would love to see you do and entire normal home dinner that you ate when you were little. Thanks love the show bye
I was living in Montefalco the day the earthquake hit in amatrice. Amatriciana was served all over Italy to help Amatrice recover. So I had it the night my son was born in Foligno and I was home alone after with a bottle of il carbaione from Greve. A meal I’ve re-created ever night of his birthday. Today he turned 10 and guess what. Cheers :)
Bucatini was called Perciatelli in our house back in the '60's. Seems Perciatelli is the Napolitano name while Bucatini is the Roman (or Lazio) name. That true?
I absolutely love your channel. Came across it by accident and ever since I think I have watched every video. I love your relationship. Thank you for putting a smile on my face while I recovered from surgery.
@@tomkotch3726 food network would never. Eva would completely invalidate every Italian recipe Food Network has ever presented 😂😂😂 she and Vincenzo from Vincenzo's Plate should definitely get their own Netflix shows though!
Every time I see Eva salt the water I’m reminded of the advice I was given by an Italian friend. “The water should be salty like the sea.” I love these two. 😻
Our Nonne always have beautiful ways to describe how a dish should look, or how to know it has been done correctly. Some of my favourites from my Nonna were The risotto should flow on your plate like the last wave receding to the sea Pasta for crostoli should be rolled until thin enough to read a love letter through
Probably my favourite pasta dish! At least the one I make most often. However, I almost always use Pecorino d'Amatrice. I'm fortunate to live about 2km from one of the best Swedish importers of Italian produce so I can quite easily buy some things which normally are quite hard to find like e.g. Pecorino d'Amatrice, Capperi di Pantelleria, cipolle rosse di Tropea and piennolo tomatoes. :) I Love it!
I also want to take this chance to let people know about Amatrice. Sadly, the town in 2016 was hit by a quite strong earthquake, and a lot of it was destroyed. It has been 5 years since then, but it's always a great chance to wish the people of Amatrice, and all the affected towns by the earthquake best of luck
Già 5 anni, mi sembra successo ieri. Tutte le volte che succede un disastro naturale nel nostro paese è terribile. Ricordo il terremoto in Abruzzo e questo ad Amatrice, che hanno ancora i segni della distruzione.
For the food alone, let me know if you are interested in adopting a 30 something 😉. And as always, I love the instructional videos. Paraphrasing: “You do it like this, because that’s how you do it.” Honesty, Eva, I don’t even think you need to justify for me. I would hop on one leg while mixing pesto if you said so. 😂
I've been using your channel and Italia Squisita as a reference for Italian cooking. My family has said it's ruined everything here in LA. Yesterday we had mozzarella in carrozza for lunch and then at dinner we had caprese, spaghetti al pomodoro, polpette (on the side as the meat dish), and gelato.
One of the holy grails of Roman dishes! My “once in a lifetime dog” was named Bucci- yes short for Bucatini my father’s favorite pasta! Oh such a good boy only the good die young RIP Buccs. Thank you Eva I actually made this last week I believe you would have approved I do use a bit more peperonccino what can I say it’s the Calabrian genes…..go figure. Bona apetito all!
I just discovered your channel a few days ago and I just love you guys. I'm a pastry chef and I'm loving getting to learn the authentic Italian way of cooking. ❤️
my recipe is pretty same as yours, but as I like the crunchy guanciale, I do keep 1/4 of the guanciale going with the sauce, and I take off 3/4 of guanciale before put wine and eventually tomatoes. In this way they lose their fat for the sauce but they stay crunchy under teeth. Try and let me know! Cheers :)
I have a request. Can you please make this pasta dish I've been hearing so much about;- pasta alla nerano. And also some information about peccorino v. parmesano reggiano. Which is better choice and to what? To what dish should you use peccorino? And are there rules when it comes to italian cheeses? Can you combine the two? Are there dishes where it is more or less a mortal sin to add cheese? Thank you for all the work you two do. Where do you get all of your italian supplies? ❤❤👍👍👍
Well, the answers to your questions will take to much space and... time. I try to list the most famous recipes with pecorino: Amatriciana, Carbonara, Cacio e Pepe, Pasta alla gricia, Busiate con la zucchina siciliana,... keep in mind that there's a huge difference among pecorino romano, siciliano, toscano and sardo. Sardinia is the biggest manufacturer of pecorino and the one from Orgosolo (for me) is the best. The world famous recipe that mixes pecorino and parmigiano is Pasta al Pesto, the original recipe from Genoa.
I discovered this channel about a year ago and I have to say all your videos have been enjoyable! I love Eva’s charisma and her cooking skills are extraordinary.
Amatrice purtroppo ancora in macerie, ma la ricetta la ricorda ogni giorno a tutto il mondo, e c'e' una grandezza in questo, grandezza che non tocca chi dovrebbe ricostruire.
Eva, you always give us enthusiasm and make us hungry, a huge BRAVO to you, your skills are lovely. Congratulations to Harper for the pronunciation of the Italian '' r '', perfect by now.
I simply roast it a bit more till nearly all the fat got liquid and the meat really gets crunchy. Then also my kitchen smells like I would make suckling pig ^^
I'm not of Italian heritage but me ex-wife was. That said, every Sunday my Grandmother-In-Law (as it turned out the only woman in that family I got along with - sigh) would make braciole, meatballs, and sausage and peppers in her homemade Ragu-style sauce. Absolutely delicious! She would serve with pasta and hoagie rolls (the rolls you loved from the cheesesteak video). Obviously, I'm from the Philadelphia area. As her daughter and her granddaughter weren't interested in cooking, I got her braciole recipe as it was one of the best things I've ever tasted. I would be interested to see you do a braciole recipe so I could compare with hers. Guten Appetiten, and thanks!
Love the two of you! So I'm from India and it's not easy to get some of the ingredients for some recipes. Like guanciale isn't available at all and neither is San Marzano tomatoes. It'll be great if you could tell us the closest thing we could use instead of it. Well... The closest acceptable ones.
I can’t wait to “train and exercise” in eating pasta without making a mess!!! LOL. Looks delicious! Thanks for having such an awesome channel, it brightens my day when you pop up.
I love use Rigatoni as well instead of the bucatini and take away most of the guanciale after became crispy and before adding the wine and the tomatoes: I'll add the rest of the guanciale before serving the pasta so you will have a crunchy bite everytime :-)
Bravissima Eva , come sempre riesci in poche semplici mosse a realizzare grandi piatti. Un po di magone ha accompagnato la visone perché Amatrice non esiste praticamente più....
Can you do a whole course meal how Italians eat. I always see that meat and pasta are not eaten together so how is dinner eaten when meat is being served
The best pasta in the world. My family comes from Lake Campotosto, a few kilometers from Amatrice a medieval city considered one of the most beautiful villages in Italy. I have spent practically all the summers of my life in that city. Then in 2016 the earthquake occurred and the city practically no longer exists. In 2017 there was yet another earthquake and now Campotosto (already hit by the earthquakes of 2009 and 2016) is a pile of rubble. We are trying to rebuild but it is very difficult because both Amatrice and Campotosto are from the Middle Ages. The best Amatriciana was cooked in Amatrice at the "Roma" restaurant. Every time you ordered an amatriciana, the old owner would ask you: "do you want the red one or the white one?". In Amatrice there are two types of Amatriciana. The red Amatriciana is the one cooked in the video by Eva. The white Amatriciana, on the other hand, is without the addition of tomato. I was ordering both 😝. A curiosity. In English "Amatrice" can be translated with the term "The lover" (she who loves). So when you cook an amatriciana you are truly doing an act of love towards others.
Secondo me è meglio togliere il guanciale dopo che è diventato croccante, cuocere il pomodoro nel suo grasso e alla fine aggiungerlo dopo la mantecatura, altrimenti perde croccantezza
Hi guys. Growing up calabrese my mom would make eggplant jarred in oil and cracked olives pressed in salt in a big ceramic vessel. Also green tomatoes. Would love to see those types of preserved foods. Would bring back memories for sure. Grazie mille
Sadly Amatrice no longer exist anymore, it was replaced by an empty field of grass, another piece of our country that is gone. let's at least keep its traditions alive.
I ran (well jogged) to the store and got that hard to eat pasta. Then I slaved over a hot stove till this dish was ready. Then I exercised really really hard to eat it. I sloped a lot on my bib but man it was good and I don't have to exercise again for a month. Now that is the only way to exercise.
I really enjoy your channel, My family came from around Consenza in the 20s, and though thoroughly Americanized we still have bits and pieces of our Italian persona intact. I really enjoy watching critiques on Italian American Dishes and how you relate them to Dishes native to the Old Country. I myself Cook for the Joy of it and your channel is a great connection to a more personal part of our cooking. To share food is to share love, And I love what you guys do.
I don't like bucatini. There's no point in pasta being hollow. Anyhow, (pasta) all' amatriciana is an amazing dish regardless of my preferences in the area of pasta shapes. Go to Italy, live life, everything won't be fantastic, but you'll gain experiences for life.
@@cristinalivi-harris3267 But the spaghetti, unlike bucatini, have no hole inside, along their length. Bucatini's name come from the Italian word "buco" (i.e.hole). So they are thicker than spaghetti, but empty inside
I think using a cast iron pan for these pastas not a good idea. I tried cacio e pepe and I turned off the heat but the cheese clumped and stuck to the pan. The pan was still very hot since cast iron does not lose heat easily. So turning off the burner was useless. Just my two cents.
Bless me Eva, for I have sinned. I added a small chopped onion to my Amatriciana, but it was delicious and we loved it. Seriously, this is an awesome dish. You didn't overcook the guanciale yet it rendered its flavorful fat and then it braised in the sauce. Can't wait to make it and eat it again!
Bucatini? That isn’t a fav of mine, I use Spaghetti. If someone says to me, you are using the wrong pasta, I say to them ‘Go eff yourself’. Is that ok? In your part of Italy.
Sorry, but there are 4 classical Roman Pastas! You have forgotten the ,alla gricia‘! Its a cacio e pepe with Guanciale or a Amatriciana without tomatoes or a Carbonara without eggs. These are the incredible tasty 4 Roman Pasta recipes, easy to make but gorgious!!!😋
Thank you for all the amazing authentic recipes you share , but in this video , what happened with your usually fun music . This music is like any other cheesy cooking video . I don't mean to complain ...but I've always liked your choice of music
Chef John from Food Wishes just uploaded his version of this same dish. He used rigatoni for his. What do you think of that? He was very specific though about not spooning the sauce over the pasta in the bowl. He said it would anger any true Italian and you'd likely learn some new Italian swear words, lol! I think I'm going to have to try this dish now. I'd never heard of it before, but twice in one week--It's a sign!
Thanks for this video! This is one of my favorite dishes and when I visit a friend of mine, he ALWAYS insists that I make it. The recipe that I originally found included onions, but I have noticed that the authentic recipes do not and I have been wondering why that is. I will be trying your onion free recipe! Thanks for the great videos you both produce!!
Cooking pasta at our house is an adventure because (1) husband won’t let me salt the water and (2) la suocera likes hers way over-cooked (gross) so we have to cook our pasta 3 separate ways! So annoying! 😭
Just made this tonight for dinner. I’ve made this several times in years past, but I usually use spaghetti. Tonight I had some buccatini so I used them instead of spaghetti. I think buccatini compliments this sauce much better than regular spaghetti. However, I love this dish and it’s simplicity, no matter what pasta is used.
Put some Amatriciana sauce in a jar. Then go to the store and buy a shirt the exact color of the sauce. Now you have a bucatini shirt. So if you splash or drip no one will know.
I feel bad for not liking guanciale. I've tried it several times, but it doesn't agree with me. I'm not even a fussy eater, there's just something about guanciale that just doesn't work with me at all. If I make this, it's pancetta all the way and this dish is a very good one using the alternative.
you are both still great and nice to watch your videos, but you look a bit tired ragazza. take a break and relax. youtube is not everything ;-) greetings
Love the mouth feel of Bucatini. The guanciale tasted like i licked a pigs face or like the smell from a pig farm. Is that because I didn't trim the skin or is it supposed to taste like that?
Buongiorno ragazzi! Really the wine doesn't go there, but it degreases anyway, while pepper goes there instead of chilli, a lot of pepper, but if Eva uses them it's okay, she is forgiven 😇 😇. Bucatini are a Roman pasta shape, and since the recipe was elaborated by the Amatrician restaurateurs in Rome, they used this pasta as a tribute to Rome, which had welcomed them, but basically it is a gricia with tomato. Harper always comes out at the right moment: that of tasting 😘 😘!
