วีดีโอ

It's always a pleasure to connect with another Chef. I'm a firm believer in family cooking, and there's nothing quite like the experience of a first-generation Italian family's traditions.

I did add breadcrumbs please look at the start of the video second 52-53-54 shows the addition.

Excellent, I'm glad you enjoyed it. Thanks for trying it out and thank you also for the nice comment. I appreciate you taking the time.

Yes it is!!!

Not all, it's just like any other country. It has nothing to do with the oil produced in California. It has to do with the producer. It is possible to find excellent California olive oil. I believe in supporting our local farmers and if we did then they would be behind in production. Sadly Italian olive oil a lot of the time is not really from Italy and it sits in a warehouse and is not fresh. The date on the bottle what what you have to look for. Most people who disparage California olive oil don't live in California.

100% right!!!

You can do anything you want with your pork chop. Recently I've cooked sous vide chicken breast and even though it was safe, and not pink at all, the texture really turned me off. I like the pork just slightly pink, and not as underdone as it can be. I used to list the amounts on my website but got no visitors so I stopped. I do plan on making more videos in the New Year. Thank you for your insightful comments. I appreciate the time you take to contribute.

After the New Year there will be more.

Yes, you are absolutely correct! I have also run into this. It is possible to find freshly pressed olive oil from California, like you said look for the date. I believe in supporting our local farmers and if we did then they would be behind in production. Sadly Italian olive oil a lot of the time is not really from Italy. It's just pressed there.

Thanks for the nice comment. My plan was to direct people to the website to get the recipe but I had little to no traffic there. The time it takes to properly write up the recipe was too much. Also I do not monetize so time was/is too precious. I know that sounds crummy but it's the truth.

LOLOLOL!!!!

You mean you cannot order it off of Amazon.co.uk - I think if you check there you might be able to.

It is delicious. The comments I get with regard to the flavors are that it needs soy sauce. LOL! Why? Because so many people these days associate raw tuna with soy and a Japanese flavor profile. So if you do decide to make it, please remember that you might consider judging it from the perspective of Italian/French flavor profiles as opposed to Japanese. I know that must sound pedantic but based on my experience that's what people say when they eat it. Thank you for the nice comment.

Yes, I agree 100% - Thanks for the nice comment!

Multi? You mean Mutti.

I hope you do and, please enjoy! Thank you for the nice comment.

No! Not every Italian pasta dish has garlic and if it does many people in America think they use a lot of garlic in Italy, they don't. Use of garlic in most preparations is very minimal. Not all but most. In America garlic is a key flavor in Italy garlic is typically in the background.

Excellent!

Learn to cook you don't need a recipe.

@@ItalianFood Chef, some of us need a recipe to cook

@@jackdorsey4850 Jack - I understand. The Marinated Eggplant is a bit more challenging. If you start with simpler recipes (like the Spaghetti with Garlic and Oil) you'll be able to cook without a recipe and progress faster. Being tied to a recipe in the long run hurts you. In baking a recipe is absolutely necessary. Try making this th-cam.com/video/oJCSmXVZeV4/w-d-xo.html&ab_channel=ItalianFoodwithChefG.S.Argenti It's fast and simple. Don't use a recipe. You'll surprise yourself, you'll gain confidence and you'll be on the way to cooking on a professional level.

@@ItalianFood Ok Chef, everything to gain nothing to lose thank you, Chef.

@@jackdorsey4850 It's my pleasure. Don't give up, you'll be a past master in no time. If you need help, I'm here.

Glad you like it.

Of course I know him and I also know his mother Rose Marie. Great people and a fantastic restaurant. In fact I knew them when the restaurant was on Magnolia.

@@ItalianFood He's the only guy I know that told patrons and suppliers that they COULDN'T wear a mask in his restaurant during all of the covid BS. I went to visit him for that very purpose.

If there were anchovies in this dish I would have added them. There are many ways to make this dish. If you make it with the anchovies that is great, but traditionally there are none.

JohnPaul - Thank you. I appreciate your kind words.

Thank You.

Thank you.

You don't need one. Cook by feel, you'll end up a far better cook if you trust your taste buds.

It's a phenomenal dish. You're going to love it.

My pleasure. Enjoy, it's a great recipe. Just make sure you get the chops thick, that way they stay juicy.

Hi Shelly - Start at a low temp, when the garlic is to your liking (some like it brown, some do not like any color), add in some water from the pasta to arrest the cooking. Turn off the heat, When the pasta is about 3 min short of being done, add it to the sauce and turn up the heat. Finish cooking the pasta in the sauce until it's done, by stirring and adding water from the pasta pot to keep the sauce hydrated. Taste the pasta every 30 seconds till your preferred doneness is reached. Then serve and eat ASAP.

Little late now. LOL! But I appreciate the comment.

My Pleasure!!!

With all due respect, in order to learn how to cook, you need to gauge these things for yourself. You'll know what is too much or too little oil and parsley with a few tries, which is what it will take to master the dish. Forget about amounts and trust yourself. You can do it.

Because in Italy they do not use Red Pack. LOL

If you buy a good piece of meat (tender) it will be even better. Enjoy and thank you for the nice comment. I appreciate it.

Thanks!

Thank you!

OK!

I'm glad. Thank you for the nice comment!

They are not in vinegar, they are in a brine (which may contain vinegar). Just rinse them off or soak them for a few minutes and you do not have to worry. I never rise them or soak them and it does not affect the taste.

Thank you. Please try the dish, it's really quite good.

Brenda: I tried putting the recipes on my website only to find I got zero and I mean no visitors, so I stopped and took everything off. You can figure it all out from the video. In fact, I promise you, if you cook to your own taste rather than follow a recipe you will end up a far better cook. If you have to have a recipe, please send me an email and I will sen you back the recipe - no spam, no mailing list.

That's a great idea. I may try it. Thank you.

That's a great idea. I'll try your way. Thank you.

LOL - Thanks!

Don't ever search ASMR Mukbang... LOL

I think I did do a Chicken Cacciatore and here is the link th-cam.com/video/sBnW_lKTguw/w-d-xo.html

My pleasure. Thank you for watching. I appreciate it.

Hope you enjoy, thank you for the nice comment.

My pleasure - let me know what you think when you've made the dish.

My pleasure, thank you.

Will do.

John: When I started out I used to put them on my website, then I found out no one visited, so I stopped doing it. This particular dish is excellent. If you want the written recipe please send me an e-mail and I will l chefargenti@gmail.com and I'll send it over.