Quiche Lorraine in a French Michelin Restaurant with Massimo Tringali - Armani* 

mi sembrava strano😂😂 grazie per la precisazione!

lol si tu met forcément du fromage par dessous

@@mohalatondeuse5731Non, la recette originale n'a pas de fromage

@@Oroborus88 La *vraie* recette originale, celle dont les historiens ont retrouvé la trace au XVIe siècle, c'était juste une tarte fine à base de restes de pâte à pain, garnie d'un mélange d'œufs battus avec de la crème fraîche et des copeaux de beurre. Éventuellement quelques brins de ciboulette quand c'était la saison. Et c'est tout ! La version que nous connaissons tous aujourd'hui date de la fin du XIXe siècle. La pâte à pain fine a été remplacée par de la pâte brisée à bords épais, et à la migaine on ajouta du lard et éventuellement des oignons pour la version la plus répandue dans les campagnes, tandis que dans les villes bourgeoises de Lorraine, où l'accès à des denrées plus onéreuses était plus facile, on trouvait une version de la quiche lardons + fromage. Le grand-maître cuisinier Auguste Escoffier confirme d'ailleurs la présence de fines lamelles de gruyère dans la quiche lorraine, dans son _Guide Culinaire_ de 1903, tout en précisant toutefois que cet ingrédient est facultatif. En bref, les deux versions de la quiche lorraine, avec ou sans fromage, sont tout aussi authentiques l'une que l'autre et sont apparues exactement à la même époque. En Lorraine (d'où je suis), la plupart des gens qui s'y connaissent un minimum reconnaissent sans problème qu'il existe deux écoles et que les deux versions se valent.

Forse non hai letto il commento pinnato in alto.

@@stefanopagliara3081 Guardando il tempo di pubblicazione messo di fianco al nome credo che il commento di Italia Squisita sia stato aggiunto dopo...Ciao

J’adore les langues 👅👅👅😂

Non c'è alcun errore! Era poco dopo il viaggio nello spazio di Lorenzo de' Medici e pochi mesi prima del grande concerto di Umberto Tozzi al Colosseo di Roma.

That's what is usually called 'Double Cream', that has 30-40% fat content in it.

@@holandaxd Thank you. I just googled and I think in the UK at least whipping cream has 35% and double cream at least 40 (google says 48%.) I think from the consistency at least it looks stiffer than the double cream I'm used to, more like soft peaks of merengue or what I would call whipping cream. Thank you though for your reply. I used to experiment with whipping the egg whites before combining but it didn't really get the results I was looking for. I will try the fat content you suggest and see if the consistency is what I see in the video

It looked like it almost had the consistency of creme fraiche.

Non sono sicuro se 47 o 49, non l'hanno quasi commentato

Per preparare una classica quiche lorraine, in genere si utilizza il Gruyère della Franche-Comté, o un buon formaggio Comté.

Heavy cream

@ Thanks! So i guess they whipped it a bit then :D

​@@menamgamg Crème fraîche to be precise

Also, I believe panna grassa in English would be “heavy cream”

He said 48 months :)

lol i think they've mentioned it like 10 times throughout the video and i still got a few minutes left xD

infatti l'ha chiamata Sophie

@@ilmelangolo leggi il titolo

@@gpolonia guarda il video. La Quiche Lorraine è quella cucinata per prima. Poi fa la variazione, come in tutti i video del canale...

O segundo não é sequer algo que se assemelha a um quiche... É basicamente várias formas de queijo juntas 😂 Comida Italiana sem uma forma de laticínios é quase inexistente

exactly what I was going to say, looks delicious but that is not a quiche lol "Quiche is a savory French tart with an egg custard (eggs, milk or cream and seasoning) and fillings baked in a pie crust."

Eccolo il ragazzo speciale

viviamo proprio in una società

It really isn't

@@ivobatista4018 are you italian? Anyway i like It so much. Every Person has a different taste so dont Bother me

@@marcoc.8327 I'm not... Not sure how that's relevant. I Follow alot of different cooking channels and pages and this particular video for anyone that isn't Italian or brainwashed by this type of pseudo fine dining experience it's just very ridiculous mate.

@@ivobatista4018 you seemed italian by the name. Oh well, if you are following a lot of different cooking Channel and Pages, you have all the knowledge to dont understand anything..and from your comment, i understand you have a lot of prejudice (and by the way in all the world the italian cuisine Is recognise as One of the top cuisine, but Hey you follow cooking Pages) So again, dont Bother me and go to eat what you want. You dont deserve to eat our italian food.

@@ivobatista4018 in Italy, for people like you we said "leone da tastiera"..you are a typical One.

Se vuoi ti trovo un affinatore di formaggi che arriva a 10 anni di stagionatura

Anche secondo me. Ma credo che si sia solo confuso per in francese pancetta si dice lardon

@@AndreaMecenero a certo ora é più chiaro, grazie

Don't say this until you've tried it in this restaurant 😉