Hi Chef, I am so blessed to have found your channel and appreciate the fact that you included the English titles helping me to understand your progression to perfect Italian cuisine. Thank you for including the ingredients and recipes for us to try out because it is a great spinoff.
What..???🤩🤩🤩🤩 I never thought to see Spaghetti all'Assassina in Japan! I'm from Puglia and I appreciate a lot this video! But I have some tips for you: 1. Your pan is too small for spaghetti (they can't cook properly) 2. Garlic is chopped too coarsely (better thin sliced or minced) 3. Too much oil! You can really hurt yourself....😥 4. More passata pls! They looks too much dry and just fried in oil... 5. I feel your spaghetti need more time to cook, aided by broath poured little by little until they are softer, caramelized and (of course) al dente! Buon appetito! 😘
Looks delicious, especially the color, I will definitely try it, maybe with pecorino on top to enhance the spiceness a bit. Tips for using specific cut-type pasta and why not to cut garlic too finely were really appreciated!