There nothing better but i turned to non meat eater and now i have problems to find a proper way to cook it so that it tastes almost the same. I would like to eat one real lasagne again.
Hello Chef Vincenzo's I watch your videos from Saudi Arabia and I really like the way you reflect the culture of Italy and I really adore Italy, its people, its heritage, its beauty and cooking🇸🇦♥️🇮🇹
Ibin Shurrrmootah he lives in Australia! He propagates Italian culture like MBS makes Saudi like a safe tourist destination unless your surname is Khashoggi! Musss meeesss!
This looks delicious! I agree with every Vincenzo said, I might try to recreate the dish with all of his recommendations. Wine with the meat, cheese inside, and no burning the cheese. 👌
@@vincenzosplate sorry I forgot: cheese in the middle; wine with the meat. This is how I do it: I start with the sofrito and blush it off with a little wine. Than the meat go’s in and before the tomato pasta go’s in, I top it off with more wine. That to me is the base of a really nice bolognese sauce. Edit: “tomato paste” not pasta. Sorry.
I think I can try and guess what Alvin's thinking with the meat first with pure culinary technique, but I'm no mind reader. He fried the meat first so he could get fond on the bottom which is the meat residue left in the pan. So he took the meat out and fried the sofrito in the fond and pancetta fat for extra flavor.
It really is my goal to educate and keep my audiences informed of what's currently happening. I'm glad I was able to convey the message to you. You should definitely give my recipes a try!
@@vincenzosplate ive tried for sure😎 awesome channel to execute the recipes the proper way because you focus show and talk about the steps in a way people can really learn. not like other channels that its just pum pum bang dang its done. vicenzo is all about the ingredients the times and techniques. thats where the value is. thats why i praise you my friend. not just for the knowledge but also for your passion that allows our love for cooking to be born and grow. thank you vicenzo and thats from the heart😎✌🍻
U know what..something tells me, burnt cheese is a total AMERICAN thing am I right?😂 I personally love it either way! So much love for your channel❤️❤️❤️
there's a difference between burnt cheese and browned cheese, hence we have two different words for it. Browned cheese has an enhanced flavor, burned cheese is inedible and bitter.
Love your channel Vincenzo i actually made a lasagne yesterday by Maria ( God bless her soul ) from Pasta Grannies so simplistic not a jar of sauce in sight but tasted amazing home made spinach pasta and a ragu of pork and stock and tomato paste and the bechamel that was fantastic but this would taste amazing i am sure
I think you missed the part of his video where he grated parmigiano or pecorino into the bechamel, it was more of a mornay he put in the lasagna than a straight bechamel.
I have done this recipe few years ago to try this incredible way to cook Lasagna...The final result was verry good but don't have the taste of lasagne at all... was a bit desapointed...Anyway, that was a verry cool cooking experience and the original video is incredibly well done!
Repost: Chef! Did you hear?! Chef James Makinson made a lasagna video and requested you review it! YES!!! My two favorite Chefs doing something together makes me so happy!!! Please understand he used what he could get based on where he was and he clarifies that several times, but it still looks excellent and the techniques used were spot on! Please make this your next review video!!!
@@vincenzosplate After my mom and my stepdad went to Italy and learned how to make pasta, I bought her the same pasta machine for Christmas. She loves it!
Vincenzo, thank you for your insightful review of Alvin's recipe! You commented about cooking the short ribs in the wine. I have a question about that: How do you braise the short ribs while also cooking in the tomato sauce? Do you braise ribs with vegetables, then come in and add the tomato sauce? Please examine the following cooking directions to see if you agree or disagree: 1. In dutch oven over medium high heat, bring add oil and bring to temperature 2. Add liberally salted/peppered short ribs to cook surface, turning regularly to sear all sides 3. Remove short ribs from cook surface 4. Adding a little more oil if necessary, add pancetta, onion, celery, and carrots 5. Cook until carrots are a bit softened and pancetta is seared, about 3-4 minutes, strirring regularly 6. Add tomato paste to cook surface. Try to coat everything in dutch oven. 7. Add short ribs back to cook surface 8. Add wine, stirring to combine 9. Cook until wine reduces, about 5 minutes or so 10. Add tomato sauce 11. Bake with lid on in oven at 350 degrees F for about 3 hours
He should have put kitchen foil on top first and for the last five minutes let the cheese topping cook without the foil and it wouldn’t have been burnt but otherwise a great lasagna 😋
in piemonte facciamo i tajarin solo coi tuorli, tipo l'impasto che ha fatto lui....comunque ho le bave a vedere questa lasagna. uno così me lo sposerei
Having made a lot of lasagne of different variations I used to always strive for a very dark, caramelised tomato ragu like this. However after trying a lot of different recipes, I now much prefer a lighter ragu using unbrowned meats, white wine, milk, nutmeg, tomato sauce, cooked for at least four hours then lightened again with a little more tomato sauce. It adds back some freshness and vibrancy whilst still having the incredibly complex flavours from the long slow cooking. It also gives a very slightly wetter lasagne when assembled which stands up to a lot of cheese inside 😂 I’m also not sure why one needs to prepare the assembled lasagne in advance and then rest it; perfectly easy to just let the ragu mature an extra day on its own then assemble before cooking, but perhaps this was just time management around his guests arriving. But great a recipe.
