Italian Chef Reacts to Italian Michelin Star Chef SPAGHETTI al POMODORO

Подписаться 1,5 млн

Просмотров 110 тыс.

50% 1

Join me as I react to Michelin star chef Carlo Cracco's exquisite spaghetti al pomodoro recipe! In this video, I’ll provide my honest review and insights as an Italian chef, comparing his techniques and ingredients to traditional methods. Discover what makes Carlo Cracco's version of this classic dish so special and learn some tips to elevate your own spaghetti al pomodoro.
💯 Follow this link to watch my Spaghetti al Pomodoro video recipe: • How to Make SPAGHETTI ...
🍝 This is my Basil Sugo recipe: • Best Italian Tomato PA...
What to Expect:
Detailed reaction to Carlo Cracco's spaghetti al pomodoro
Analysis of ingredients and cooking techniques
Comparison with traditional Italian methods
Insights and tips from an Italian chef’s perspective
#reaction #chefsreact #vincenzosplate
===============================================
📺SUBSCRIBE TO MY RU-vid CHANNEL (IT’S FREEEEEE ;-) bit.ly/Subscrib...
Join this channel to get access to perks:
/ @vincenzosplate
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): www.vincenzosp...
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate....
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) www.vincenzosp...
📖LIKE Vincenzo’s Plate ON FACEBOOK / vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate / vincenzosplate
💯 To purchase my t-shirts and more follow this link: www.vincenzosp...
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
🎬 #VincenzosPlate is a RU-vid channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

Опубликовано:

4 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 652

@vincenzosplate 3 месяца назад

Would you choose? 1) Spaghetti al Pomodoro 2) Spaghetti Alla Carbonara

@mkphrakleio 3 месяца назад

Very unfair to Pomodoro to have to compete with the best dish in the world tbf hehehe

@BigBenGermany1983 3 месяца назад

Roasted aromas. Not Burn flavor! Burnt is bitter and unhealthy! Roasted aromas are tasty and delicious! Still, you're right, at least about his tomatoes. They were clearly burned.

@SteveScapesYT 3 месяца назад

Pomodoro!

@priscillas.5314 3 месяца назад

Vincenzo! Those cherry tomatoes were downright burnt! Capisco se li stufi un po' ma quelli erano bruciati da un lato e crudi dall'altro, che sapore possono dare? Acido. Ammetto che non ho ancora finito di vedere il video ma gia' mi sento outraged! Meglio che pensare alla geopolitica comunque. 😘

@priscillas.5314 3 месяца назад

I'm from Rome and I do carbonara so often that I now prefer pomodoro just for variety, especially in the summer when I can find good tomatoes here in the UK 😊

@arcisfx 3 месяца назад

When basil is chopped with a knife, especially if the knife is not very sharp, it can bruise the leaves, which might lead to a more rapid oxidation and browning. This process can slightly alter the flavor, making it somewhat bitter. Tearing the basil by hand, on the other hand, tends to be gentler and can help preserve the essential oils within the leaves, maintaining a fresher flavor. However, the difference in flavor is often subtle and may not be noticeable in many dishes, especially when basil is just one of several ingredients. In recipes where basil is a prominent flavor, such as in a Caprese salad or pesto, you might notice a slight difference.

@Smoshy16 3 месяца назад

Vincenzo has made this point in multiple videos re Basil. It's nice to have it confirmed. The more we learn the better.

@aris1956 3 месяца назад

This that you explained, a star chef in Italy will definitely know ! When he went to chef school they must have been teaching him this too. However, some people do it anyway. 🤷🏻‍♂️ They, I don't believe that after so many years of experience, and after becoming multiple star chefs, they need someone to explain certain things to them. Sometimes for certain things it would be interesting to talk to them directly to hear their opinion.

@vincenzosplate 3 месяца назад

Thanks for providing a more detailed insight! Tearing the basil is the way to go if we want to preserve its freshness and delicious aroma 😊

@arcisfx 3 месяца назад

@@vincenzosplate Thanks mate! My wife and I love your channel 🙂

@bomber9912 3 месяца назад

@@Smoshy16 The difference is most of the time unnoticable. If you are using the basil within the next 15 minutes you will not taste any difference whatsoever. In fact cutting the basil in some cases might even be beneficial because the release of the oil will perfume the dish. People get this false impression because picking the basil by hand usually results in bigger and over all more pieces in the dish. So of course if you get half a leaf in a bite the taste will be stronger and leave a more lasting impression. If you pick the basil as thinly as he cut it it will literally not taste any different.

@tiffanyroberts9460 3 месяца назад

My grandma says: "Never trust a skinny chef". I almost fell out of my chair when I heard you say something similar, lol!

@nakoma5 3 месяца назад

Probably because fancy Italian restaurants serve only a spoonful of pasta.

@vincenzosplate 3 месяца назад

Hahahah well it's true 😂

@Patri-ciaVB 3 месяца назад

😂😂😂

@saltedllama2759 2 месяца назад

He probably is only taste-testing his food and spending most of his time serving it to paying customers instead of to himself. He's also on his feet, moving rapidly and sweating for hours at a time; up early to get ingredients and begin prep the next day. His body may also be fat-adapted (i.e. carnivore) and thus he burns like crazy. It isn't a mystery why some chefs are fit.

@rp3351 2 месяца назад

Massimo Bottura (who's the skinny chef behind 3 stars Osteria Francescana restaurant in Modena) used that as the title of one of his recipes books =)

@4realdustin 3 месяца назад

Vincenzo, two things. First, thank you for posting your reaction to this video. I had watched this on Italia Squisita and wondered what well-known cooks thought of this creative technique. Second, and most important, it is so nice and refreshing to hear that I am not the only one who disagrees with the quintesentially Italian technique of keeping garlic whole and then discarding it. Yes, garlic flavour is great, but you lose so much when you do not keep it in the dish being prepared. I do not know why so many people from Italy are so afraid and conflicted about garlic; if you cook it the right way it will be sweet and not overpowering. Thank you again.

@GrinseberT 3 месяца назад

As someone who likes to cook with my grandpas homegrown garlic I can say the sharpness of the garlic can vary greatly per yield. So my guess is that this method is used to remove the uncertainty how much sharpenss is in the final dish.

@vincenzosplate 3 месяца назад

First of all I want to thank you for all the love and support! It means the world to me! How do you like to cook your garlic my friend! Chopped or chrushed like I do? 😊

@shweshwa9202 3 месяца назад

Many people don’t really digest garlic and/or and some of them don’t want to have a stinky breath. Those could be the main reasons.

@stephengardiner9867 2 месяца назад

The character of garlic also changes with how it is "treated". A whole bulb roasted is sweet. Slice it and you start to get its aroma and flavor. Mince it and its character gets stronger. Crush it in a garlic press and it can become quite fierce and needs to be tempered with other strong flavors. Over the years I have found that a LOT of Italian dishes are quite "conservative" in their use of garlic. It is there but nowhere near the forefront! @@vincenzosplate

@stephengardiner9867 2 месяца назад

@@GrinseberT The character of garlic also changes with how it is "treated". A whole bulb roasted is sweet. Slice it and you start to get its aroma and flavor. Mince it and its character gets stronger. Crush it in a garlic press and it can become quite fierce and needs to be tempered with other strong flavors.

@johandeeerste 3 месяца назад

Spaghetti al pomodoro is such an underrated dish. People either want more (mostly unnecessary) ingredients added to simple dishes like this or they want 'premium' and rare ingredients. When I make spaghetti al pomodoro its just canned tomatoes, sometimes some cherry/fresh tomatoes, garlic, olive oil and oregano, salt and pepper. Optionally some basil leaves at the end. That's it. Next to bolognese and lemon pasta is this my favorite dish

@vincenzosplate 3 месяца назад

I completely agree! It's a simple but very tasty recipe and so easy to put together 👨‍🍳🍝

@cbxxb4841 3 месяца назад

No Garlic or Basil!?? That is entirely a different dish.

@johandeeerste 3 месяца назад

@@cbxxb4841 Yes sorry, garlic as well and at the end some basil, you got me there! 😂 I edited garlic and basil into the comment

@EliteRock 3 месяца назад

Agree, but many people think tinned tomatoes are tinned tomatoes and have never tried using some of the fantastic, high-quality ones produced in Italy, which of course are quite expensive because, well, quality isn't cheap. That said, if you happen to come across good _fresh_ tomatoes then things go next level. I house-sat for a friend of mine (SW UK) some years ago and he had a greenhouse experimentally dedicated to toms I had to tend (1995? A long hot summer) - they went berserk, and were just frikking sublime. Pasta pomodoro to kill for, sliced onto toast in the morning - God they were good.

@johandeeerste 3 месяца назад

@@EliteRock I use La Molisana canned tomatoes and if possible Mutti San Marzano. They are quite expensive here in the Netherlands but I wait until they are discount and then I buy those in bulk

@ChefJamesMakinson 3 месяца назад

Love the thumbnail and this recipe! I was thinking about this recipe for you to review the other day hahaha 🤣🤣

@ruhmuhaccer864 3 месяца назад

The one and only legend himself. What do you think of it?

@vincenzosplate 3 месяца назад

Hahah glad I have posted a video that you were looking forward to! I hope you enjoyed 😊

@dumodude 3 месяца назад

Vincenzo, give it up with the basil. Flavours stay on the cutting board? Tearing, they stay on your fingers. I've done both and NO difference. Why tear it? Eat it whole if you want to save all the flavours. The chiffonade method assures a delicate, background flavour with each bite.

@s1lv3rr 2 месяца назад

If you say it we definitely believe it!!!😂😂

@aris1956 3 месяца назад

3:09 Il cosiddetto “aglio in camicia” viene usato spesso in Italia. Questo fa ancora più capire che in effetti gli italiani in generale, per quanto riguarda l’aglio (a parte poi alle eccezioni), vogliono semplicemente sentire un po’ di aroma di aglio e non riempire le padelle di aglio come fanno gli americani, perché pensano che solo così fanno un “piatto italiano”.

@Alfonso-gp9mk 3 месяца назад

Bravissimo, vivo in Nord America e confermo al 100%

@Luca-hr9vo 2 месяца назад

Concordo assolutamente con te.

@flonoiisana4647 2 месяца назад

It's not only Americans that love to use a lot of garlic. Most of the world use a lot of garlic.

@letsgomets002 Месяц назад

U DON'T AGREE@@Alfonso-gp9mk

@malaladddd 3 месяца назад

Glad you made a video of Italia Squisita :) I suggested to review thses guys a while ago and now I finally get to see it! so nice. I love that channel!! Their risotto video is amazing too!!

@vincenzosplate 3 месяца назад

Glad to hear that I posted a video that you had been waiting for! 😄 What would you like ti see next?

@malaladddd 3 месяца назад

@@vincenzosplate Saffron Risotto by Carlo Cracco, but really any other receipes on that channel. ''The REAL Best Tomato Sauce You'll Ever Make with Italian Chef Paolo Lopriore''

@app77 3 месяца назад

Vincenzo shaking his head while the chef finely cuts the basil....don't blame you...I was doing the same thing while saying you're supposed to tear it with your fingers. *LOL* Another great and honest reaction video. :)

@vincenzosplate 3 месяца назад

You know how the basil should be treated my friend! 👨‍🍳🌿 Thank you for your love and support, it means a lot to me❤

@federicobernasconi5693 Месяц назад

@@vincenzosplate Any decent chef knows how to chiffonade some basil without bruising it...come on now 🤦‍♂

@gigio8989 2 месяца назад

Some of Vincenzo’s comments lead me to believe he’s comparing Cracco’s sauce to a more internationalized Italian tomato sauce. For example, Vincenzo uses way more garlic (and leaves it in) than a classic authentic tomato and basil Italian sauce. Also, his 150 grams/person comment is a nonsense in any Italian household. That’s why they call pasta dishes “Primi”. Finally, pasta e pomodoro, as it is done in all of Italy has nothing to do with the soffritto version he’s referring to, which he suggests a nonna would cook for an hour. We’re talking about a sauce that has quality tomatoes and basil, at the height of their growing season, in their simplest and best form. As for the basil, I agree with the comments about cutting and presentation. Always a pleasure to watch Vincenzo’s videos.

@yohannessulistyo4025 2 месяца назад

One of the thing I appreciate with this real Italian RU-vid channel showcasing high end Italian chefs like Signor Cracco or Monosilio among others is, they show how dry "what Americans consider as supermarket" pasta is actually used. It doesn't have to follow that weird English obssession with following singular principle "fresh is better" (or among others, "we eat to live") - like how they obliged fresh pasta in everything "high-end". I dined at Tom's, and they use fresh pasta in Marinara, it just doesn't taste right. They serve other typical dry pasta sauce like aglio e olio, exclusively with fresh semolina pasta. I can imagine them British celebs, especially those "food advocates" like Jamie Oliver using fresh pasta with Carbonara sauce. Yep, egg on top of eggy sauce just because freshness. And yet, on things when they have to use fresh egg pasta, like Bolognese sauce, they popularised "spagbol", which is usually dry spaghetti. As the high-end Italian chefs have shown, yes, you may stray from traditions, unlike a lot of Italian stereotypes of how gate-keeping they are about their own nonna's recipes. You kinda have to make easy rustic Italian home cooking somehow worth EUR 20 a plate by being fancy. But there are things you don't have to be overly pretentious about - like making "pasta" from scratch.

@Isaac_howell 3 месяца назад

I follow this exact recipe for my regular pasta dish! I actually really like the thinly sliced basil, it adds a nice texture and as long as you use a sharp knife you dont bruise the basil

@vincenzosplate 3 месяца назад

Thanks for sharing how you like to make this pasta my friend! It sounds delicious 👨‍🍳🍝

@kln1 3 месяца назад

I think there is a detail that needs more discussion: the basil. Yes, you are right to say you should rip it apart, because cutting will make the aroma leak out to the cutting board. However: there is a important exclusion from this rule. Using a very sharp blade with a very thin blade geometry and also using the right technique will not result in this problem. That's why trained chefs can cut a 1000 onions without ever shedding a tear. If you hack the onion with your knife - like almost everybody - instead of cutting it: you will cry. If you use the right knife and technique, there is just nothing. It's not like the onion is releasing some kind of gas. Its fluid being squished out. The same is true for cutting herbs.

@vincenzosplate 3 месяца назад

Thank you for this detailed insight my friend! 🌿👨‍🍳

@TroyFullrt 3 месяца назад

It was fun to watch this . . . I found this same video around a year ago or so, studied it closely and made it for myself. It was very tasty and I really like getting to see your reaction, especially considering how I used it to learn to make this dish at home . . . Thanks Vincenzo!!

@hammalamiri12 3 месяца назад

Carlo Cracco - what a legend. He once made a risotto with basmati rice and instant coffee in Milan 😅

@vincenzosplate 3 месяца назад

Risotto with coffee? That's very strange 😅

@Agentkayy 3 месяца назад

@@vincenzosplate He meant Risotto with Basmati rice variety not with coffee. Basmati isn't the best rice variety to make risotto as it is not starchy enough to make risotto creamy, but if you don't have any other rice, it does the job but for me personally I wouldn't do it, just use the basmati rice to cook the legendary biryani.

@hammalamiri12 3 месяца назад

@@vincenzosplatehe had a signature dish where he cooked basmati rice with cream to make a risotto, and at the bottom of the plate he would put some instant coffee granules at the bottom of the bowl, then his basmati risotto, olive oil and sea urchin. At the time I was thinking I don’t know which one is more blasphemous - instant coffee or basmati rice. However the dish tasted amazing - def not a risotto as described but amazing. Btw Vincenzo - huge fan and only your channel has perfected my Roman pasta cooking ❤

@hammalamiri12 3 месяца назад

@@AgentkayyChef Carlo uses a slow cooker that constantly spins to extract the maximum amount of starch but still have some of the aroma compounds found in basmati - the guy is a genius

@Agentkayy 3 месяца назад

@@hammalamiri12 Interesting 🤔, I'll add some Pandan leaves next time I cook risotto to achieve the same result without resorting to use the slow cooker. The biochemical that gives basmati its flavour is also found in the Pandan leaves anyway.

@TheCotzi 3 месяца назад

you are so right Vincenzo the simpler the pasta sauce the better it is i learned from a nonna who lives in germany to cook pomodorosauce( from pasata) only with pepper down(by half) and then add olive oil an per portion combine the sauce with the pasta in the pan with a bit of starchy salted water and if you want tear basil over it so simple so good

@vincenzosplate 3 месяца назад

You know what I am talking about my friend! Nonna's recipes are always the kost delicious! 😊

@TheCotzi 3 месяца назад

@@vincenzosplate i cook it now over 10 years like that an never got a complain

@psibiza 3 месяца назад

I love the respect for the ingredients and the product. You can tell it's in his DNA. That's something you apparently cannot learn (there's a British chef out there who has Michelin stars but he doesn't have this skill) You need very high quality tomatoes to do it the way he does it. Supermarket quality won't do. Even if it's labelled "organic" - especially not in the US where vegetable quality is way below the quality in Southern Europe. Unless you've grown them yourself or you know the farmer don't even try. It will never be as good as you've seen it in a video on the internet. When fresh high quality tomatoes are not available, I use premium canned tomatoes as the base and some fresh cocktail tomatoes. And I usually cheat by melting 2 or 3 anchovies filets at low-medium heat. You won't taste the anchovies. All this does is give you a huge amount of umami. 3 anchovies for 500ml sauce is enough and will put smiles on peoples faces and raise questions how you made it.

@vincenzosplate 3 месяца назад

Excellent idea to put a fee anchovied in the sauce to get that beautiful umami flavor! Wow, you truly are a pro at this my friend! 👨‍🍳🍝

@Robert.Dickson 3 месяца назад

I still prefer your version of spaghetti pomodoro. It is now a mainstay in my house. I have enjoyed experimenting with different tinned tomatoes. You have made me appreciate that not all tinned tomatoes are the same. Loving Mutti at the moment.

@s1lv3rr 2 месяца назад

In my opinion the best canned tomatoes are those produced by a small factory in Sardinia called CASAR. They are by far the tastiest canned peeled tomatoes I've tried.

@rosebuster 3 месяца назад

I agree with you on the garlic. I watched other Italians remove the garlic from the sauce, so obviously I wanted to try that method to see how it works for me, because I like learning new things. I did it a few times, but the taste of garlic in the sauce was then way too subtle for me to feel it at all. I decided to switch to keeping the garlic in. I don't use a crusher, but what I do is first crush the whole clove slightly with a knife, then chop it finely and then crush the chopped garlic with the knife again with a sliding motion to almost "creamify" it and that works really well.

@vincenzosplate 3 месяца назад

It sounds like too much work my friend! Give a try to my method, you'll see that the result is the same and only takes a second 😁🧄

@NguyenHung-dk2ht 3 месяца назад

Some people indeed prefer a milder flavor of garlic as I do, so in my opinion, it's wonderful to have a hint of garlic aroma rather than something too strong. However, this is all subjective, and everyone is free to do as they please.

@rosebuster 3 месяца назад

@@vincenzosplate I'd have to buy another kitchen utensil, haha. Maybe. ;)

@fransbuijs808 3 месяца назад

Yep. That's the way I do it too and it's not much work at all. And it saves you the money for a garlic crusher and the time you need to clean that thing.

@rosebuster 3 месяца назад

@@fransbuijs808 Glad I'm not the only one. It's a matter of practice. It doesn't have to take much time.

@deputyvillageidiot 3 месяца назад

Remember that a Michelin starred chef is also overly concerned with presentation, which is why he fishes out the garlic and ribbon-cuts the basil. I agree with Vincenzo on both counts. I think both those things, which the chef does to make the dish look prettier, have a cost to the taste of the dish-although the chef must think it’s a fair trade-off.

@vincenzosplate 3 месяца назад

And that's why homemade food is the most tasty! Because we focus on the flavors and cook it with lots of love ❤

@JohnSmith-oe5kx 3 месяца назад

Tearing is great but there is no problem with slicing basil providing that your knife is razor sharp (and it probably isn't). You notice how sharp his knife is? There is no "burning" of the basil and no "flavours on the board". Obviously, if your knife is not razor sharp it will crush your basil and it will turn black. However, you lose far more flavours to the board when you cut things like garlic--what do you think all the juice on your board is?

@s1lv3rr 2 месяца назад

Garlic in Italian cuisine is an ingredient that is used with extreme moderation. I really don't understand this obsession with garlic that Anglo-Saxon countries have.

@dncviorel Месяц назад

Neah, John Smith, believe me, YOU NEVER CUT BASIL WITH A KNIFE, no matter how sharp the knife.

@JohnSmith-oe5kx Месяц назад

@@dncviorel Get over yourself. A chiffonnade of basil is great, just learn to sharpen your knives.

@theresamimnaugh1190 3 месяца назад

🎉Vincenzo, you have taught this grandma to make cherry tomato/basil sauce and it’s the best! I still make my canned whole plum tomato sauce, a Napolitano Ragu, and my favorite Carbonara (no cream, piacere). But your cherry tomato sauce is light, fresh, quick to prepare and always delicious. Buonissima❣️

@vincenzosplate 3 месяца назад

This message makes me so happy! You're right, it's an easy and quick recipe but very tasty 😊

@s1lv3rr 2 месяца назад

Grant granma!!! No cream on carbonara!!!!!

@renzmarkbautista770 3 месяца назад

Always love watching your videos. My pasta greatly improved by following your advices. Thanks a lot 🥂

@vincenzosplate 3 месяца назад

This message makes me so happy❤ Stay tuned for more delicious recipes my friend 😊

@andrewfish3141 3 месяца назад

@@vincenzosplate O yes,my pasta are far more flavorful and i can say more simple since im following you.tnx !

@jodieholley627 3 месяца назад

Every time I julienne my basil, I hear Vincenzo's voice in my head "You don't cut the basil, you use your fingers!" 😆😅

@vincenzosplate 3 месяца назад

😂😂😂

@christophersprenger4502 2 месяца назад

I made this on our vacation in Italy after I watched the video. It was very good. But the second time, instead of cutting the basil I made a fresh pesto out of it and put some drops of it onto the pasta. I really liked that better, because it added some freshness to the otherwise rather heavy and sticky sauce

@kvernesdotten 2 месяца назад

Testing shows that ceramic knives really do not cause any change in oxidation, the sharpness of the knife does.

@EliteRock 3 месяца назад

I always reduce the tomato with basil (and maybe garlic) _without ever touching it_ once it reaches a nice, gentle bubble for the minimum 45 mins of reduction (as per Vincenzo, usually longer), the olive oil separating out and forming a layer on the top so the air never gets to it or the basil/garlic added at the beginning (moar basil added later!). I kind of agree with Vincenzo about chopping basil (oxidation and leaving a lot of the flavour on the board) but I sometimes chop it rolled into a tight little cigar _immediately_ before it goes into the dish. In fact I'm OCD about oxidation and pretty much any ingredient that has to be chopped in advance I'll add oil to to protect it.

@vincenzosplate 3 месяца назад

You sound like a pro at cooking my friend! Which Italian recipe is your absolute favorite? 😁👨‍🍳

@seanchao7622 3 месяца назад

How much reducing the sauce ? When reach half of the initial amount

@EliteRock 3 месяца назад

@@seanchao7622 Matter of taste, but I go for maybe 60% by volume, takes 45-60 mins at a very low heat/simmer/bubble in a frying pan, longer in a saucepan . Don't ever let it get to an actual boil!

@EliteRock 3 месяца назад

@@vincenzosplate Appreciated! No, not a pro, I've just always taken a 'scientific'/'empirical' approach to food and cooking (now in my 6th decade) and this always worked for me, whether using good tinned or fresh chopped toms.

@alexbennettbenefit366 3 месяца назад

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😊❤️

@vincenzosplate 3 месяца назад

Thank you so much for all the love and support mate! 👨‍🍳

@csurampower 3 месяца назад

He's probably cutting the basil for presentation purposes like he does at this restaurant, because of that "evenly cut" expectation most people have when dining at a Michelin star restaurant (which is silly, I know). I bet at home he's just tearing the basil leaves.

@vincenzosplate 3 месяца назад

I can only talk about what I see 😅

@csurampower 3 месяца назад

@@vincenzosplate No, devi fare delle ipotesi, amico mio!

@rbmomert 3 месяца назад

Man, great commentary! I like this video because it is shorter than your usuak commentary/reaction vids. Love your recipes Vincenzo! Hello from Mexico

@vincenzosplate 3 месяца назад

Greetings from Italy my friend! 🇮🇹 Thrilled to hear that you enjoyed this video😊

@buddythelittletinyrescuedo5114 3 месяца назад

Vincenzo Sono d'accordo - I agree that one should not cut basil. I'm a chef at a NY pizzeria - We always tear the fresh basil with our hands - He may be a Michelin Chef but you are the GOODYEAR chef!!! LOL

@vincenzosplate 3 месяца назад

Hahah thank you so much for all the love and support my friend! It means a lot 😊

@buddythelittletinyrescuedo5114 3 месяца назад

@@vincenzosplate what brand saute pan is that you are using please - Giovanni

@philb7431 2 месяца назад

Love Italia Squisita. Learned tons from them. The ragù napoletano recipe was great to try

@charlesclark6513 3 месяца назад

May god bless you much vincenzo, the love you show to food is written all over your face its easy to see! I shall keep you and your family in my prayers always!

@vincenzosplate 3 месяца назад

Cooking with love is the only way for me! Thank you for the love and support, it means a lot! 😊

@Patri-ciaVB 3 месяца назад

Vicenzo I agree with you concerning the basil. For my taste I dont need garlic in a min. 1 hour cooked sauce.

@sharendonnelly7770 3 месяца назад

Vincenzo, on skinny chefs: I noticed that right away! One of my other favorite channels is Chef Jean-Pierre, he definitely is into food! That said, and you may find this odd, but while watching an episode of Chef Jean-Pierre I had an epiphany! The white chef jacket looks like a sow's belly! Two rows of buttons... do you see it? Or am I being weird? Anyway, Chef Carlo is one scrawny sow! I'm just having some fun, but thought you might enjoy that. Otherwise, for a scrawny chef, he made a a beautiful spaghetti al pomodoro, except for the disrespected basil. Great video!

@vincenzosplate 3 месяца назад

Thank you my friend for sharing your opinion about this recipe! Do you like ti add any special twist to your tomato pasta? 😊

@Lampo131 2 месяца назад

We call this sauce "sugo finto" (fake sauce) 'cause there is no meat inside. I make it quite often, it's health, simple and fast. I use squeezed garlic in EVO oil and peeled cherry tomatoes (30 sec in boiling water and then in ice water) without tomatoes purè; during the cooking of the sauce, 15' minutes are enough, I smash some tomatoes and if they are not very red I add a little of triple tomato concentrate for the color. At the end fresh basil and Pecorino or Parmigiano to finish. A less fast sauce I made with "soffritto" made of onion, carrot and celery, a little of white wine to deglaze, tomatoes purè and Pecorino or Parmigiano. Most complicate sauce I make putting pieces of different kind of fresh tomatoes in the oven at 140° for 15 min, then blended, filtered and put in a pan with EVO oil and garlic, everything to be creamed with Parmigiano or Pecorino. Buon appetito!

@Lampo131 2 месяца назад

Ma quanti Chef stellati ci sono tra i commentatori!

@amiramozig7073 3 месяца назад

That Michelin star chef's final portion was tiny! I would be starving after that. I am sure there are smaller, more informal establishments in Italy that would serve much larger servings for a tiny fraction of the price at Cracco's.

@Johnny_Guitar 3 месяца назад

There is NO such thing as a _"Michelin Star Chef"_ .... never was and never will be! The only _"Michelin Star"_ is an 'Award' which goes to a restaurant and NEVER EVER to a Chef, and even when that certain Chef leaves that restaurant, the "Michelin Star" will stay at the restaurant!

@amiramozig7073 3 месяца назад

@@Johnny_Guitar I agree. It's a lot of hype. The Nonnas never heard of Michelin stars and can put these 'celebrities' to shame. But to clarify, when people use the expression 'Michelin Star Chef' they are referring to a Chef whose cooking earned a Michelin star for their restaurant. Yes the award stays with the restaurant even when the Chef leaves, but the standard was set with the Chef in question that successors are expected to match.

@T3ffe 3 месяца назад

Lol so many experts… Pasta is seldomly served as a main course in Italy. And yeah pasta portions are usually way smaller than in the U.S.

@vincenzosplate 3 месяца назад

Hahah you should see the portions of other Michelin star chefs 😂

@jasonliao8811 3 месяца назад

I always use the garlic in the food never out, is just a wasted and also the farmer who cultivated the garlic worked so hard to get it out.

@vincenzosplate 3 месяца назад

Haha it's good to be thoughtful of the farmers! 😊

@s1lv3rr 2 месяца назад

@@vincenzosplate This seems like a really good reason to overpower the flavor of dishes with a flavor as strong as garlic. Good idea!! 😂

@DS_Foodtime 3 месяца назад

I love this dish it’s my all time favorite! But no need of passata just use more cherry tomatoes and let the garlic inside!! So delicious

@vincenzosplate 3 месяца назад

The classic tomato spaghetti is a crowd's favorite for a reason: easy to make, quick and very delicious!

@drrodopszin 3 месяца назад

Vincenzo, I would love to see a reaction video (and maybe recreation in your own style) to Eastern European sweet pastas and sweet gnocchis. My grandma always made fresh poopy seed pasta (mákos tészta, if you wish to Google it) from scratch to my grandpa. The simpler the food the more you need to choose your ingredients carefully and work more professionally with them.

@thevictoryoverhimself7298 2 месяца назад

Sauce Tomat is one of the French mother sauces, similar to béchamel and hollandaise. So it’s not surprising that he can adapt it for Italian flavors.

@rasmusrasmusson 2 месяца назад

His criticism of the basil is that a lot of flavor is left on the cutting board. But that's only a problem if the basil isn't tasting enough. I personally think big leaves of fresh basil is overpowering, so I think this thinly sliced basil may very well be a better solution that to tear big chunks. I will try and find out.

@s1lv3rr 2 месяца назад

Kindly explain to me how the flavor of the basil changes if you cut the same quantity finely or tear it by hand into larger pieces.

@rasmusrasmusson 2 месяца назад

@@s1lv3rr It'll get milder, as a lot of the flavor stays on the cutting board.

@s1lv3rr 2 месяца назад

@@rasmusrasmusson And does that sound like a good thing to you?? Not a good thing in the philosophy of Italian cuisine. Basil must be smelt, it is a much appreciated scent in our dishes. Test it by breaking it up by hand and putting it in your tomato sauce. I think you will appreciate it more, I bet on it. But the basil must be fresh, this is important.

@rasmusrasmusson 2 месяца назад

@@s1lv3rr Yes, milder sounds good to me as I think leaves of fresh basil over powers the dish, which is why I rarely use it.

@s1lv3rr 2 месяца назад

@@rasmusrasmusson In my opinion (like all ingredients) basil should also be used "cum grano salis" (judiciously) and with the correct recipes. It goes perfectly with tomato sauce and believe me, it makes the sauce absolutely special. The same precaution applies to parsley, even this herb is not perfect on every dish. There are dishes with which parsley goes perfectly, others where it is absolutely terrible. The same principle applies to basil.

@TheConcertmaster 3 месяца назад

At 2:26 the chef starts talking about how he reduces the tomato sauce by half, so from 1 kg he ends up with 500 gm. My understanding of sauce reduction is when you make the sauce less watery and more thicker. Is this what the chef in the video means by this? Wouldn't reducing your sauce from 1 kg to 500 gm require a super long cooking time? Somebody help! And please excuse my ignorance if this seems like a silly question. It's just that reducing a sauce by such a huge amount doesn't make sense, so I believe I may be missing something here. Thanks in advance for your explanations.

@eatsmylifeYT 2 месяца назад

Reducing the sauce make the flavor more intense.

@s1lv3rr 2 месяца назад

So... Tomatoes (especially if very fresh like those used in this recipe) contain a notable percentage of water. Reducing 1kg of tomatoes into half a kilo of sauce isn't that strange. The only aspect to take into consideration is to avoid dehydrating the sauce too much. Tomato sauce cooked too long tends to quickly become acidic.

@TheConcertmaster 2 месяца назад

@@s1lv3rr So how long does it take to reduce tomatoes (or a sauce) from 1 kg to 500 gm? Are we talking 5-10 min.? half an hour? an hour?

@s1lv3rr 2 месяца назад

@@TheConcertmaster Very low heat, cover over the pan and in about half an hour the sauce is reduced by half.

@fransbuijs808 3 месяца назад

I gave this recipe a go (without cutting up the basil and making it look like seaweed) and liked it. You don't really need the fried cherry tomatoes, but they give it a nice extra touch.

@vincenzosplate 3 месяца назад

Glad to hear that you enjoyed the twists that the chef added! 🌿🍝👨‍🍳

@springbloom7582 3 месяца назад

Hi Vincenzo - I agree with you! Is the chef using a square spaghetti for this? I like the shape of it! It looks good!

@vincenzosplate 3 месяца назад

Yes he was using a square shaped spaghetti!

@Negh 2 месяца назад

Hi Vincenzo! I made lots from your pasta recipes. I would like to see one with Gorgonzola sauce!

@pointdexter5215 3 месяца назад

They should make a car odorized with basil smell, so the entire car always smells like basil 😉

@vincenzosplate 3 месяца назад

I see that you're a fan of basil! 😊

@kcsi1 3 месяца назад

Please think about the pedestrians, we would like basil to be added to the fuel.

@pointdexter5215 3 месяца назад

@@kcsi1 🤣🤣

@giraffesinc.2193 3 месяца назад

I absolutely love that kitchen, except for the induction hobs (shudders). Great to see you as always, Vincenzo!

@vincenzosplate 3 месяца назад

Hey there my friend ❤ What did you think of this tomato pasta recipe?

@alijaffery7735 2 месяца назад

Is there a difference between using pomodoro vs San Marzano whole peeled tomatoes (and running them through the food mill)?

@vadomarmeddugnatoswidukind Месяц назад

Being 1/4 of romagnolo extraction, I repeatedly made an old variant from there: It's made with homemade kind of spaghettini, lard, onions, tomato puree and parsley. I think it tastes OK, it's a good solution if you have parsley leftovers. But for my palate I would rather choose arabbiata, with enough garlic and peperoncino.

@Andinus3000 3 месяца назад

Great analysis Vincenzo. And I might try caramelizing the cherry tomatoes next time just for fun.

@vincenzosplate 3 месяца назад

Let me know how it goes my friend 👨‍🍳🍅

@60frederick 3 месяца назад

For dinner I ate a chicken leg with potatoes…. I love the sound when you are tossing the pasta in the pan… Thank you very much, Vincenzo, for sharing your video with us.

@vincenzosplate 3 месяца назад

My pleasure! I hope you stay tuned for more 😊

@Tranzisto 3 месяца назад

I would also like to point out the size of the portion. I know it's a michelin star restaurant and you're supposed to order, like, 20 different dishes to seem all fancy and all, but I still can't take this guy seriously when he puts a tablespoon of pasta into a giant serving dish and presents it like it's such a masterpiece. Come on, man, I've been to Italy, italians are generous people, and a dish of pasta is usually enough to fill two people up, not this ridiculous tasting sample!

@cbxxb4841 3 месяца назад

Bravo! Very good point.

@japanesesamurai4945 3 месяца назад

@@cbxxb4841 Bad point. If you eat a big plate of pasta, you will have no room left in your stomach fot the next 3-5 dishes

@vincenzosplate 3 месяца назад

It's a michelin star restaurant thing my friend! I've seen even smaller portions 😂

@cbxxb4841 3 месяца назад

@@japanesesamurai4945 suits me, it looks fantastic. I can go without the other dishes.

@Patri-ciaVB 3 месяца назад

In Italy u eat pasta a a first dish ... primo piatto ... before you eat then fish or meat or both and salat sweets etc. Normal pasta portion when u dont eat anything else is 125 gr.

@ricagambeda 2 месяца назад

Vincenzo! You’ve got some nerve passing judgment on a Michelin star chef, but actually I agree with pretty much all your comments. I have cooked your tomato sauce for spaghetti many times and it is fantastic!

@katielewis6083 3 месяца назад

I've made a tomato sauce with tomatoes that I roasted in the oven and the flavor was excellent. It had the richness you'd expect from a Bolognese

@vincenzosplate 3 месяца назад

A must try trick for sure! 😊

@zhalvia 3 месяца назад

For me, cutting the basil could get the advantage in condition of textures (the texture of basil will not interupt the al dente texture of the pasta and the richness consistency of the sauce). The flavour may be a little droped but if you use enough, it should not be the problem. (Moreover, I think they might release more flavour because they have more surface area after cutting. Who knows?)

@Bassmaster1256 3 месяца назад

It looks nice but that portion is so small. Is that a normal serving? I could eat 5 or 6 of those servings!

@vincenzosplate 3 месяца назад

The normal serving is 100 grams per person. But uou can always ask for a second a plate, we don't judge here 😂😃

@alexanderfels5754 3 месяца назад

i love adding roasted tomatoes in my spaghetti ai pomodoro. but i do make to sauce fresh out of cherry tomatos or sometimes meat tomatos. i add basil and garlic and before i serve, i replace the cooked basil with fresh one. the less ingredients you chose, the more you have to wath their quality. the tomatoes have to be rich in flavour.

@ImInLoveWithBulla 3 месяца назад

I will provide a bit of pushback on your basil suggestions. If it is in fact so delicate, it doesn’t matter whether you cut it or tear it, because the flavor remains on either the cutting board or your fingers. Might I suggest a cocktail technique of adding them in whole and mushing them, or “muddling”, to quote the mixologist, into the sauce. And later either blending the whole sauce or removing the wilted leaves.

@vincenzosplate 3 месяца назад

This is a great suggestion. I still strongly believe tearing the basil with your fingers is the most delicate way but your suggestion might be the best way to go in order to get 100% out of the basil. Love to get these type pf comments where we all get to learn

@eloquentsarcasm 3 месяца назад

"Fancy" doesn't mean GOOD all the time. How many of us have recipes from our Grandmothers that were simple, but incredibly flavorful? Simple, made with love will always win out for me at least.

@nakoma5 3 месяца назад

A nonnas cooking beats a master chef any day.

@FrenkieWest32 3 месяца назад

Fancy means it is very popular and people are willing to put a lot of effort and money to go there. Usually means it's good.

@vincenzosplate 3 месяца назад

Our nonnas' recipes are the absolute best my friend, nothing tops them ❤

@Alfonso-gp9mk 3 месяца назад

Da Italiano, quello che ha fatto vedere Vincenzo e’ quello che facciamo nelle nostre cuciine in Italia. Quello di Cracco e’ un (sicuramente ottimo) virtuosismo sul tema.

@emanuelebellini4594 3 месяца назад

Completamente d'accordo con te Vincenzo! I totally agree with your review. Basil like that on top is kinda wasted, about the garlic i usually left in the sauce (but i remove the "Animella", the center part of the garlic), and the roasted tomatoes on top are fancy, but i personally would never spend around 40 euros for a Spaghetti al Pomodoro pasta!

@AdrianBalaceanu-m9v 3 месяца назад

That basil looks like rosemary which is weird on a pasta dish but I wont knock it till I try it. Also cherry tomatoes look well burned but again I will try it as I can see how that flavor would integrate well with a thick sweet tomato sauce. On a first glance you are tempted to say "ahhh nah thanks" but the difference between a home or a regular chef and a Michelin one is that the last one is pushing boundaries.

@vincenzosplate 3 месяца назад

You're right! The only way to know is to try it, but we can always comments on some things!

@carnazza2 Месяц назад

Well, what to say about nonna style.. when I cook a simple spaghetto al pomodoro, I too use garlic and a thick and creamy sause. The fact that he chopped the basil is not an issue.. he had basil in the sauce anyway.. I also don't overcook the sauce.. 15 mins is enough for a top quality passata.. I prefer a fresh tomato flavour.. I don't use a 'trito misto' for a spaghetto al pomodoro. I used it for a meat sauce, like a ragù.. In the end he didn't do nothing weird.. apart for the toasted cherry tomatoes.. In the end it was simple stuff.. semplice semplice..

@whiskybar 2 месяца назад

I like your fine crushing garlic a lot more. I see many few chefs only hurt garlic a bit but I don't believe this is going to release all its flavor; maybe if you cooked it in a stew / goulash for an hour... If you taste the garlic from this preparation when you take it out of the pan, you'll find out it still has so much potency left - and you rid yourself of the flavor. I think it is just a fashion trend with putting the garlic in as whole and perhaps with the peel too (which does not have much taste to be honest).

@bobbicatton 3 месяца назад

The caramelized tomatoes are an extra special touch👍😊

@vincenzosplate 3 месяца назад

I bet they add depth to the flavors! 😊

@mezz9159 3 месяца назад

Vincenzo, i love every single video of you. But i think you're a bit over exaggerating the basil cutting thing. If a sharp knife would leave "all" the aromas on the cutting board, that would be true for every herb we cut. Sure some is on the cutting board, but some is also on your fingers. I think it doesn't matter too much. That said the basil strips he cut don't look appealing.

@vincenzosplate 3 месяца назад

It depends on the herbs that we are cutting some are more delicate than others, like basil for example 🌿👨‍🍳

@victorsperandeo3609 3 месяца назад

Vincenzo you are the best ! Thank you

@vincenzosplate 3 месяца назад

And thank you for all the love and support my friend ❤

@atabac 3 месяца назад

thats great your watching italia squisita

@vincenzosplate 3 месяца назад

Which of their videos should I check out next? 😁

@rjk49er 3 месяца назад

I made this recently, but I salted the tomatoes beforehand to get the juice out. I added that juice back at the very end which made it seem fresher. Not sure how authentic that is.

@vincenzosplate 3 месяца назад

Thanks for sharing your trick!

@MyCrazylikeafox Месяц назад

How do you reduce acidic tomatoes. When making marinara sauce

@joelsmith2991 3 месяца назад

Vincenzo, Do you do any recipes with angel hair pasta? Just curious as I have not seen you do anything with that style.

@vincenzosplate 3 месяца назад

I haven't till now my friend, but stay tuned 😊

@joelsmith2991 3 месяца назад

@@vincenzosplate I look forward to it!

@joelsmith2991 3 месяца назад

@@vincenzosplate that would be wonderful. As I get older the heavier pastas tend to upset my stomach. For whatever reason the lightness of the angel hair tends not to have the same effect. Especially when I make it fresh at home. But there are not to many good recipes

@stavgur1679 3 месяца назад

I already saw this video by Carlo Cracco so when I saw you are reacting to this video I knew you will be angry because of the basil cutting 😂😂

@vincenzosplate 3 месяца назад

You know me well my friend! 😅😂

@julesgro8526 3 месяца назад

The one thing i "dislike" (too strong a word) about italian cuisine is it´s unwillingness to try new things. Like... how do you think these dishes came to be? Experiments. Just keep the spirit: It needs to be simple, the ingredients are the star, make them shine. It´s honest cooking without bullshit. Good things make good food

@Goobrino 3 месяца назад

Carlo Cracco is also one of the craziest chefs in Italy. He's a bit of a rulebreaker.

@stevemcgowen 3 месяца назад

The funny thing is tomatoes and pasta aren’t even Italian…

@vincenzosplate 3 месяца назад

You can find modern cuisine in Italy too, but in my opinion nothing beats the classic

@julesgro8526 3 месяца назад

@@vincenzosplate i see it like this: respect the classics, they are classics for a reason. But some new things may become classics in the future. That being said, i will make some rather classic italian pasta tonight. Love ya Vincenco

@manxology 3 месяца назад

Nice. Clean. Great commentary. Needed cheese. Beautiful.

@kweassa6204 3 месяца назад

Is there a way to sort of.. "tone down" if the Pomodoro sauce I make feels it has a bit too much "acidity" or "sharp"?

@andreszhoutsang9645 3 месяца назад

One interesting difference between Spanish and Italian cuisine, both mediterranean brothers. Keeping or removing the garlic.

@RealSeanithan 3 месяца назад

Ok, so my normal comment is something to point out Vincenzo's double standard when it comes to food and food traditions, but today, I wanted to leave a different comment: Vincenzo is a legitimately entertaining, skilled, and funny cook and presenter. He's fun to watch, his reactions to things are typically very funny when he wants them to be, and his recipes look delicious. And that's enough being nice for one day.

@vincenzosplate 3 месяца назад

This message makes me so happy! ❤ Thank you so much my friend for the kind words and support, it means a lot to me 😊

@lukec90 2 месяца назад

Is it ok to add a bit of sugar to pasata? Sometimes it feels quite sour.

@KusuriyaV 3 месяца назад

Vincenzo did you mean to call the "Date" Tomatoes the chef used as Cherry Tomatoes? Are they the same or different types of tomatoes?

@vincenzosplate 3 месяца назад

It looked the same to me to be honest 😅

@mdrakic 3 месяца назад

Great video, but I must say I'm not burning to visit his restaurant to try this pasta. There simply is something to it that doesn't trigger the "wow" response. As you say Vincenzo, I'd press the garlic, tear the basil, and ultimately make this myself.

@vincenzosplate 3 месяца назад

Homemade is always the best option my friend, if there's not love in the dish it won't taste good ❤🍝🇮🇹

@funakfunak2740 2 месяца назад

I paid for that garlic, I'm eating it for sure :D

@WolfgangZenker-e5s 3 месяца назад

I also like to keep the garlic in the dish. However, I finely grate it instead of using a garlic press. The grated garlic then flavours the olive oil and completely disappears while cooking.

@vincenzosplate 3 месяца назад

Excellent technique for who doesn't want to bite on the garlic! 😊

@paulrosey741 16 дней назад

I prefer Vincenzo's way to prepare this recipe. Caramelized cherry tomatoes, no way. Then the passata with soffritto is best. Vincenzo is more sticking to the Italian pasta tradition. Anyway, thank you Vincenzo showing us this.

@1240enzo 3 месяца назад

He isn’t roasting the cherry tomatoes, he is simply frying them. Roasting means surely in the oven

@vincenzosplate 3 месяца назад

Good point! Yes roasting involves the oven 😊

@Sharky762 3 месяца назад

Another great reaction, Vincenzo, and thank you for playing the original at normal speed. One of my friends is a chef and owner and also quite skinny, mostly because he doesn't have time to eat. He just tastes every dish and has some wine. Also a local restaurant owner and chef here in my village is also quite skinny. Food at both places is great food. Ciao from Holland

@vincenzosplate 3 месяца назад

My pleasure my friend! I am happy to hear that you enjoyed this video! I hope you stay tuned for more 😊

@decay79 3 месяца назад

Might not wanna pay for it, but i do wanna give it a try his way.. Looks delish :)

@vincenzosplate 3 месяца назад

If you do let me know how it will turn out 😃

@jaytorr6701 3 месяца назад

This is my go to tomato sauce recipe. I love the simplicity, tomato, garlic, basil. Need to have really good tomatoes as there is no onion to add sweetness.

@vincenzosplate 3 месяца назад

It's such a quick and easy recipe but very delicious ❤

@Lykon 2 месяца назад

Italians overseas (USA, Australia, etc) use a lot of garlic for some reason. It's not very authentic. It might be because Italian garlic has a much stronger flavour so you only need to infuse it a bit.

@sharendonnelly7770 3 месяца назад

In the summer I add chopped zucchini to the sauce 😉

@vincenzosplate 3 месяца назад

Nice touch! Enjoy 👨‍🍳🍝

@thomaswerner0180 3 месяца назад

They make such a big deal of heating up a glass of Tomato pasata and add some garlic and Basil.

@vincenzosplate 3 месяца назад

Italian cuisine is all about simple and fresh ingredients that's why we make a big deal 😅

@ruhmuhaccer864 3 месяца назад

Based.

@carmenfinn7521 2 месяца назад

Yes, caramelization is the word of the day here. - The thing withe the basil cut that finely is, that it absolutely loses its appearance, which is somewhat unexpected. I'd rather see the leaves the way they are. Our eyes need food too!

@solinvictus1234 2 месяца назад

I will be very curious to see a Pasta al Pomodoro made by Massimo Bottura, the World's best Chef out there.

@futuredirected 3 месяца назад

In answer to Your pinned question, I don’t think I could choose. In a restaurant, I would choose carbonara (if it’s made with real cheese and no cream). Carlo Cracco didn’t put any pecorino on his spaghetti pomodoro. I would not pay a lot of money to eat at his restaurant. I’d rather visit Luciano Monosillio. About the garlic, it seems like north of Rome they flavor the oil with garlic, then remove. South of Rome, we eat the garlic. My people came from Campania, so we eat the garlic. ❤🇮🇹🍝❤ I love Your videos, Enzo.

@vincenzosplate 3 месяца назад

Thank you my friend for taking the time and writing your answer to my question. I completely agree that he should have added a touch of pecorino at the end! 👨‍🍳🍝🧀

@RenatoLaino 2 месяца назад

Vincent, you should do a test with the knife chopped basil vs hand broken: I guess that you will conclude that it doesn't matter for the flavour and the knife one looks beautiful. We italians need to learn to be open-minded. Too many traditions that are enforced for the sake of being rigid. Enjoy life, there's only one.