hey jack, if you carve out the core of the tomato at the bottom (the green part) and put an x at the top, after you blanch the tomatoes they'll be easier to peel! I definitely have to do this, it looks delicious.
So as bad as jack is at cooking, leaving the garlic cloves in whole in your sauce IS actually traditional in Italy. Americans are use to high amounts of garlic, in Italy, leaving the whole clove in gives the diner the option of high a lot of garlic, but most generally only want a small amount of garlic
Just a tip: cooking with sea salt is entirely pointless. Sea salt is exactly the same as normal salt in all but size and shape of the grains. The reason it tastes different is because the larger, more irregular grains of sea salt make little bursts of saltiness when you eat them, but when you cook with them and especially when you throw salt in water, there's no point in using more expensive sea salt when it'll dissolve. Only use sea salt when it wont dissolve, like with seasoning.
OH..and another thing..sorry, I forgot to compliment you and the original poster of this pasta dish, because THAt is exactly what pasta should be. Simple, light,and not drentched insauce. Us North Americans seem to DROWN our pasta in sauce, and it's all you can taste. Sauce with over cooked gluey things. YET, THIS way is the proper way to eat pasta! Afterall, it IS a PASTA dish! In Italy, and Malta, where my Mum is from, it's ALL ABOUT THE PASTA! (Macaroni). Simple, fresh, and tasty! THANKS JACK
Hi, I realize your comment is fairly old, but the reason one should not heat up EVOO is because, when heated, it converts all the healthy fats into unhealthy saturated fats, thus defeating the purpose of using it in the first place. This is why it's recommended and traditionally used to cold dishes, such as pesto, dressings, etc. Also, a good EVOO is not cheap, so it's a waste to fry with it.
Well instead of your "Pecorino Romano" which doesnt make sense because they are both different, but similar, I used a Mix of Pecorino and Romano but a little over 1/4 cup, about 1/3 cup i used because i grated too much but it still tasted soo good!
"It was so good last night that I saved enough of everything to remake it." Translation: I managed to salvage all of the leftovers from my garbage bin to use for this segment.
what you made with the peeled tomatoes is called concasse (con-cass-eh) another thing you can do to make it easier for you is take a paring knife and cut an x on the bottom end of the tomato. Throw that in boiling water and let the skin seperate just a bit (about 10 seconds) then immediatley take it out and put it in ice water that way it will keep the tomato nice and solid
If you put the salt into the water for your pasta, after the water is already boiling, the time until the water is boiling decrease. Salt in water makes the boiling point higher.
Me and my brother did this dish, we changed it up a little bit, but it turned out extremely good. Thanks, i was looking for something easy and simple to make.
In my family (italians ^^) we use much more salt in the water to cook the pasta (a handful for that quantity of water) Another tip to check when pasta is ready (like for other recipes). Take a single piece out of the water and slice it (teeths are ok) and check for a white line in the section (a dot for spaghetti). as that white line disappears (you can check several times) it's "al dente".
We put a ton of salt AND seasonings in the water for us. Bit of basil, plenty of origano, but a ton of salt. Nonna always said in her broken Sicilian, "bisognu buonu da sulu," lol which meant the pasta has to taste good by itself!
Hi from the UK :-) Well...I made this for lunch today and it was sooooo good. Very simple but very tasty. Im not keen on those heavy, rich sauces you sometimes get on pasta but this one tastes light and fresh. Love the channel by the way :-)
I give you kudos for your enthusiasm on the topic but I know exactly what video you got this from. Technique is flawed here but I do give you props for the fresh approach. PS: Always score your tomatoes before blanching them.
@CityRuler1 Pecorino Romano is one cheese. I have been buying it since forever. Pecorino is the name of a family of italian cheese. Kind of like a scientific name. Go get it at your supermarket, or google it if you don't believe me.
Don't believe his shit, he was immediately eliminated from Master Chef. Better yet, his cooking was so awful, he didn't get his face aired on television! Lol.
i love really rustic pasta dishes. don't know how everyone feels about whole wheat pasta, but we love it, and that with some just simply sauteed veg, and you can feel really good about NOSHING! I checked out his site and watched the pizza marguerita pizza. gotta try it. peace.
This was probably already posted, but SO much to go through. My tip on blanching the tomatoes...cut a small cross hatch at one end, like an X. When done, it will naturally peel back a bit, so you can grasp the skin and peel the tomato easier!
He likes to use the tube shaped pasta. Macaroni actually refers to any pasta made from durum wheat that is formed in tubes. He is just using the proper name.
If anyone has problems drizzling oil from a large bottle, just pour the oil into a small ladle. You'll have better control, and a ladle doesn't glug like a big bottle or gallon tin does.
hey u say after boiling the tomato throw the tomato water(u noe what i mean) away but can i use this water to cook the pasta in as well so as to conserve water and give the pasta a little taste as well?
it surprises me that you still have farmers markets open in California it is about to snow here in Iowa any day now it is almost winter I guess it never drops below 80 in California does it
thank you, thank you, thank you, im vegetarian and this is just perfect, im going to take a shower and go and buy everything just to prepare this dish to my friends and family.....
also since olive oil has a higher fat content, if what your cooking has very low amount of fat, regular olive oil can help with browning and other cooking methods. EVOO has almost no fat so it cant help as a oil, only as a flavor.
Hey jack, just for advice it might be a good idea to not drain all the water away once the pasta is cooked because you might want to you a little bit of the water to loosen up the sauce if you need it. Its the traditional way apparently. Good show.
good recipe but when i make my pasta i usually put the basil in the end that way the basil isnt brown or all soggy that way when u present it u got the nice contrast between the crisp green colour of the basil and the bright red tomato sauce colour
@skyseeker901 Not quite. Regular iodized salts have a seperater in them that's dervied from corn. Some people's bodies do not do well on corn. Sea salt on the other hand does not!
One of my favorites. So simple and good. Some minor things: "Gianni" is just pronounced like "Johnny", not "GEE-ah-nee". And I'm pretty sure you meant "al dente" and not "al Dante", although that was pretty decent pun if you're talking about Italian food.
Hey Jack, re: the olive oil/extra virgin olive oil thing...I'm pretty sure that there is at least one benefit to using the EVOO when cooking which is that it has a higher smoke point that regular olive oil. If you're using a high heat cooking method such as saute, then regular olive oil will start smoking and imparting bad flavour on the food much sooner than EVOO. Of course things like grape seed oil have an even higher smoke point, but if you can only choose between regular and EVOO, use EVOO
Yes you r right with the olive oil , virgin one is to eat raw like salads finishing and so ( is a sin to use it to deep fry or so) the other is more common to use to cook but not deep fry, please for deep fry use veg oil only, topinambur oil is the best to fry.
@jakatak69 jak i have a question.......im making pasta for my cooking class and i was wondering whats the sauce thats like a rose sauce expect its really spicy and contains spicy sausage, mushrooms and peppers because i cant find a recipe because i dont know the name of the sauce thank you soo much
What's strange is that it's actually your best video, because everything you used was fresh and it's simple but authentic ! You did it all from scratch which is good! Keep going in that line of episodes !
If you put your thumb on the end of the bottle where the hole is you can control the amount of olive oil that comes out and at 5:05 do you mean basil :p
@bob12345252 yes. It will last only 6 months for heavy use. A year for light use. Then it will get dull or crack. But for $20 it's worth all the non cutting you will do.
@jakatak69 heyy, i got to ask you something .... If i am in Canada and i order your sauce how much would be the shipping and how much time would it take to come?? and if im in cali in orange county how much time and shipping will it be ?? btw
@alozzzy1213 The steak will taste great with either oil. The cost is different. OO is much cheaper. Once you cook EVOO it breaks down and basically becomes OO anyway so save your money and cook with OO.
