A visit to Locale in Florence to see the preparation of Broccoli Pasta. The restaurant is not only a selected restaurant in the Michelin Guide but the bar is rated Top 46 by "The World's 50 Best".
crema d'aglio al latte (a common recipe made by my italian grandparents) 200 g of garlic (30/35 cloves) 1 liter of milk extra virgin olive oil to taste Salt to taste. pepper as needed. Peel the garlic cloves, remove the central core and cut them into thin slices. Place the garlic in a saucepan, cover it with milk and bring to the boil. Reduce the heat and simmer for about 20 minutes, or until the garlic is soft. Drain the garlic from the milk, reserving some of the cooking liquid. Place the garlic in a blender, add a drizzle of oil, a pinch of salt and pepper and blend until you obtain a smooth cream. If necessary, add a little of the cooking milk to make the cream more fluid. Taste and season with salt and pepper. Your garlic cream is ready to be used.
@@saimaafzal220 you can use it, at your own risk, to make your morning expresso machiatto😁. nah, i don't recall they gave it another use than this cream.
Sometimes I watch these videos and wonder to myself if I could make any of them? This gentleman showing us step by step his version (though I do not speak Italian) gives me an idea that hey, it doesn't hurt to try! This looks lovely. A big thank you to this restaurant for allowing us into the kitchen. I loved this video.
For everyone asking about the two sauces that were not shown completely: FWIW if you check the colour of the inside of the thermomix bowl before the broccoli is added, it looks like something quite light was blitzed. So my bet is that the cream and garlic was blitzed to make the white sauce. For the red, my guess would be the boiled chilli was also done this way (perhaps with a little of the water in which it was cooked). Both were then returned to the pots to reduce/thicken.
My thoughts exactly. Was annoyed that he didn't show how the garlic and chilli sauces were made. Apparently a trade secret, but your comment is most likely close to the mark. It's a lot of work, guess that's why they'd probably charge you 40 Euro for a plate of that pasta. Looks great though.
I don’t know if it is the love for pasta or just the passion in those eyes of the cook but suddenly i felt the urge of freedom and peace in the world by watching him cooking pasta🥺🥺🥲🥲
Wow… I can imagine the taste and freshness going into this dish 😊 Thank you to the extraordinary Chef for his extreme paying attention to detail and his wonderful Staff also.. I’ve never had this dish but I try any and everything that is made fresh and we all know in our hearts, is good for you! Thank You to a New Subscriber ❤
Celebrity Chef's are great, don't get me wrong, but these Chef's who work so incredibly hard behind the scenes every day, and cook with so much love & passion for the art of cooking, is truly amazing & impressive. That dish looks incredibly delicious! 😊😋
I'll cook those next time I'll buy broccoli, probably in a week or so. I usually do the broccoli pasta with cream in which I add almost at the end the garlic and some hard cheese
13:21 I honestly don't understand why he didn't also add those last two pieces of broccoli. They will be the chefs' “secrets”. I certainly would not have left them.
@@aris1956 yeah. well.. he decided that "it´s ok" like he said. its all about presentation i guess. when i cook at home i would have put them on. in a professional kitchen it might be something else
What is in that large pot? It was translated as BROTH but looks like water! I doubt it is pasta water. He, like all great chefs keeps his work surfaces very neat & clean and yet, he's hanging the ladle above that pot since he uses the substance frequently...however, no chef I know would hang a ladle like that if it were truly a broth. That ladle would be considered used and soiled! If it is broth, I do hope it's chicken...and that didn't make it smoother, it made it THINNER! An interesting concoction, to be sure!
It's probably just boiling water or veggie stock, not meat stock. Notice he undercooks the thicker pasta by a few minutes, that's why he checked it by cutting a piece of pasta on the cutting board, to see that it was properly very al dente. Then finished cooking in the pan with the crema to thicken the sauce (the mantecare) and absorb the flavor into the pasta. The pasta will still give off a lot of starch at that point so you don't need the starchy pasta water which would be too much thickening. When "crema di-" sauces are made in Italy, it's literally just the pureed veggie with olive oil. No cream or butter or meat broth, you can usually count on them being mostly vegan, if no cheese is added. This sort of sauce for pasta has become very popular in the last 10 or so years and is very healthy and light. In the centro and sud regions you see a lot of crema di zucchine pasta dishes in the summer season. Peas (piselli), carrots, and fava beans also make great crema sauces.
@@sciencelabvideosl7558 I understand that. I’m saying I’ll never be able to go back to Italy ever again. And that makes me incredibly sad. My life is over and that means I cannot do anything anymore.
Thanks for sharing. Real genuine Italian recipe. The chili sauce and cream sauce steps were not shown in the video, but there was a comment that suggested how it may have been done. Will give it a try. 😊👍
We start with milk and garlic, and bring it to a boil, which we will use to make our cream. Second step, we take our peperoncini and we clean them, removing all the seeds. From there, we boil them for 15 -20 minutes, more or less, the same amount of time for our garlic cream. In the meantime, we make our cream of broccoli, using broccoli that’s been boiled for 5 minutes. We blend it (with olive oil) until it arrives at this consistency. And now we prepare our plate. They are called xxx, our particular shape of pasta, and we go with 9 minutes of cooking time. Once they (peperoncini) are cooked, they are used as the base for out peperoncino sauce. And here we have our garlic cream. Now, we start to prepare with a couple spoons of broccoli cream and we add a small drop of broth to thin the sauce. Now I add salt and pepper to adjust / make sure (the broccoli sauce) is just right. We reheat our sauces (drizzles them atop the pasta) Final touch, to add a bit of texture / crunch, we add the broccoli florets fried in oil and adjusted with salt and pepper, until nice and crunchy (adds them atop the pasta). Ok
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I'll never understand how these dishes are kept warm in the plate. Even if the plate is hot, in 4-5 minutes the dish will be cold, at least when I do this at home.
My version of pasta e broccoli 🥦 boil broccoli till tender add salt and pasta spaghetti my favour while pasta cook Fry in olive oil few garlic and red chill 🌶once pasta is cooked draining and mix the garlic with oil finish with Parmesan cheese and it’s done
Top 46 su 50 bar è un buon risultato? Comunque: se per una pasta coi broccoli si usano7- 8 padelle capisco perche il prezzo finale sia costoso. Belle quelle padelle
Рецепт показан очень непоследовательно. Непонятно откуда появился белый сливочный (?) соус и красный (то ли томатный, то ли из красного болгарского перца).
I did some research for you - as I was interested too 😄 It must be the "Locale Firenze" I'm sure. In Firenze ( Florence ), Tuscany. Great cooking and dish. Within beloved Italian cuisine, I think the one of the Northern parts ( Piedmont up to Tuscany ) is even better or the best.
You are right, he diden "t explained .as a italian coock , i thinck he mixed a bit pepercorns with tomato soace, that you always find in every restaurant here in Italy , if you want more spiced you can adjuste with pepercorns in poudar ..
Nice idea the broccoli pasta, but I would not add the tomate sauce, I feel it would mask the other tastes. If want some spicy tast, add them directly to the broccoli.
@@carnicer78that was the start of another sauce. The sauce he used was an already finished sauce. See 3:40 to 3:45. He shows the base then how it looks when it’s finished.
@@carnicer78 at 3:38 he says (literellay translated) "once cooked, they (the chilis) serve as the base for this sauce." as he doesn't show what happened when he did this sauce, of course it might be that there are tomatoes added, but i would assume since he explains that it's a sauce based on chilis, that there are actually no tomatoes added - but thats of course just a guess. in general the italian kitchen is based on very few ingredients while trying to get the most out of these. also, as he doesn't seem afraid of telling what his recipe is, I wouldn't think there are some secrets he didn't want to share (e.g. extra tomatoes). but maybe I am just a dreamer.