Italian Chef shares Broccoli Pasta Recipe - Food in Florence
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- เผยแพร่เมื่อ 19 ธ.ค. 2023
- 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.
and what is done with the rest of the milk?
What about the milk??
@@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.
Perhaps a potato purée????😅
Tks a lot to share your grandparents recipe 😊
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.
There are English subtitles
you definitely can make this dish.
First step, buy a Thermomix for $1500. 👍
Bro this is literally basic cooking skills, I'm sorry if you never cooked real food in ur life. U still have time to learn, go for it!!!
He skipped the preparation of the garlic and pepper sauces, or did I fall asleep?
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! 😊😋
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.
Que coisa chata vou para de assistir isso, é muito parado
Hope at least salt was added.
@@merlin51h84 They charge for the "experience", "atmosphere", not the food.
I thought he wanted to make an italian flag with those sauces and broccoli 😂
I love the way this cook works. Please upload more videos with receipes made by Samuele!!
Even food is an art in Italy. This chef is an artist 🙏🙏🙏
😂devi vedere Cannavacciuolo e per me nr 1😂🇮🇹🇷🇴
It seems absolutely stunning. Thanks for sharing this
Broccoli pasta looks yummy.
Your restaurant in italy looks gorgeous.
Thank you from far-east asia.
I’ll never be able to go here. Ever. That realization is a hard slap in the face. My life is over.
They’re teaching you how to make the dish at home. Before TH-cam I would have never known about this place. I Will have a go at it.
@@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.
Tolles Gericht. Vielen Dank dem Koch für das Rezept. ❤
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 ❤
We loved this, thank you
Lovely! And very tasty! Thank you!
Looks amazing, can’t wait to try.
Excelente chef.... saludos desde México.
Great cooking!
Very beautiful just like Italian colors: basil, tomato and mozzarella.
How did the boiled chilli’s become that sauce? Was it just blended?
Basically this is 70ies nouvelle-cuisine-style way of cooking. Very nice, I like this a lot!
Bendiciones para ti Samuel,te envío un saludo Desde CHULA Vista, California.Gracias por tus recetas.
앞에 한국인, 너무 신기하네 딱 보면 알 수 있다는 게.. 타지에서 고생많아요 멋진 쉐프님이 되시길
what a beautiful establishment
Que vídeo incrível! Nos olhos do chef é notável a paixão que ele tem❤
This is a masterpiece beyond words. Bravo !
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. 😊👍
Does anybody get how he goes from the milk/garlic - water/peperoncino to the 2 sauces at the end? blender?
Thermomix
And a bit of oil
He explaned not all what he was taken. To the broccoli he put some oil in the thermo? How does he made the garlic- and chillisause? We didn't see it!
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
Que lindo local ❤
my man got skillzzzz!!! 🔥🔥🔥🔥
Wow! Sieht sehr gut aus. 👍🌺🇩🇪
It’s not exactly the quick go to dish for the family.. but it’s perfect
I would have liked to see how he prepared the pepperoncini and garlic cream
высший КЛАСС,браво !!!
Look very delicious
Perfecto 🤌🏻
Oh my god, he just made pasta with blended broccoli! The way he moved those pots around and the placement of the broccoli 🥦 - genius.
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
@@aris1956 it's an Italian thing.
@@jamiebrotherston2241 The thing is, I'm Italian too, but I wouldn't have left those two pieces of broccoli. ;)
😂😂
Maestro!!!!!
The Blender also cooks they're called Bimbo, all the rage in Italy recently. That's what thickens the sauce
lol, I’ve been making broccoli and macaroni for years now as my mother did before me, I ll go make a video
Bella, trio colore!🇮🇹
In Italien gibts die besten Gerichte, Pasta ist einfach eine Gaumenfreude!
Danke für das Rezept!
Habe nur Frage, warum keine gerösteten Mandeln dabei sind? Brokkoli und Mandeln lieben sich doch....?
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.
Hello all friends, this is nice cooking place.❤❤
❤LOUCURA DE MARAVILHA ESTES CHEF FAZENDO ESTA MASSA COM ESTES MARAVILHOSOS MOLHOS❤ESTOU ENCANTADA❤QUE ZELO QUE DEDICAÇÃO 😂❤
Это просто превосходно!!! 🎉🎉🎉
Que delicia. Gracias por mostrarnos como prepararla. Me suscribo y buscaré como preparó la pasta que se ve de maravilla.
And the sauces of pepperoncino and garlic?
sensacional... amo esse canal... top demais topzeira...
Minutinhos no churrasco com Murdhock se é Murdhock é Bem-Bom se é Bem-Bom é personal churrasco
Guarulhos SP Brasil
Bravo signore !
I love fine dining in Florence. Please visit Garga if its still around.
Hello, how did you get such a thick cream from milk and garlic?
I don't know how he exactly did. I suggest to try to add half boiled potato and squeeze it until melt with milk
In Germany WE call IT sossenbinder, a substance to make sauces thicker translated IT means sauce/cream thicker, but im Not experienced Cook😬
@@rattotakki no
I think he used a little maize or potato starch
its cream and garlic, blended and then boiled again untill thickened
Podría optimizar tiempo, tarda mucho en preparar hasta para acomodar los brócolis, pero se ve exquisita la receta, como una verdadera obra de arte.
Nice😊
Cutie Chef 🧑🍳 ❤ delicious 🤤 food
Yes - the whole number is very sexy - the complete package
Eu vou fazer 😋😋😋😋😋🇧🇷
عجبتني لوحات المحل وحبيت نادله ❤
Que rico pero me gustó más el chef está delicioso 😋
Спасибо!!!
Yummmmmmmm❤
Mi piacerebbe provarla. Potresti spiegare come hai fatto le creme di peperoncino e di aglio e?
if this is some kind of school for cooks, I have to say, is very cool one.
Schönes Rezept ❤
What restaurant in Florence is this, please?
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.
excellent
loved the parmigiano touch
Grande Samu!
Ресторан подача божественно
Bellissima ricetta
Tuyệt ❤
Chef, como engrossou o creme de alho???😮
after watch the chef cooking, I cook lunch home. I have arugula, arugula, pasta, until next time with broccoli.🌻🫑🍒🥮🌽🫒
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
Lo único que he visto es un cocinero cociendo pasta y añadir unas salsas. Eso sí, buen manejo de la sartén y poco más
Спасибо шефу , красота.!!!
Grande
Where did the red sauce suddenly come from?
Os molhos de pimenta e alho ao leite, usam apenas esses ingredientes?
That looks lovely but what about a little grating of parm or pecorino?
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.
Restaurant kitchens are hot as H^LL, it takes a while for food to cool down (45 years as a Chef)
@@oshkoshdom2197 Ok, thanks for the insight. Also I sometimes see that the plates that are being prepared are always under some kind of heater.
@@disdonc6012 Those heating elements only serve to dry out food.
@@oshkoshdom2197. 🧑🏾🍳Thank you for your service.
I was thinking about that 😅
how did he do the crema di peperoncini? he boiled in water, but hs final product looked a lot different. Anyone knows?
exactly. I suspect there were a lot more peppers involved, and it was pureed beforehand. Or, he added tomato puree to the blend to add consistency.
yes he probably didnt want to show I guess. @@ontheguard maybe mixed with EVo and water.
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 ..
Esatto! Come hanno fatto 2 peperoncini in H2O a fare cio’? Bella base. 🤔
@@alchemiote chiami Alchemio! Si no’ ‘o sai te! 😂
Per me ha frullato con pomodoro e olio
I don't understand why each sauce (green, red, white) must be sautéed for so long. Does this enhance the flavor?
he just heated up the sauces lol, and for the brocolli one he slightly cooked the pasta in the watery puree, then added more for finished creaminess
He pretty much cooks the pasta in broccoli which really makes it soak in all the flavors
браво
I cooked it today but couldn't find that ufo pasta but 'crespe di pollo'. Can't upload picture unfortunately here as function is missing.
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
❤❤❤❤❤
Non hai fatto vedere come si fa la crema all'aglio e quella al peperoncino o sbaglio?
Das muss man können👍
Классно🥰 браво❤ Россия г Москва
Рецепт показан очень непоследовательно. Непонятно откуда появился белый сливочный (?) соус и красный (то ли томатный, то ли из красного болгарского перца).
MOLTO GRAZIE
proprio bello il coltello che hai usato sui peperoncini...
❤❤❤❤❤❤❤
What’s the name of the restaurant?
Hi, I’m Nigerian. Please recommend a good and affordable culinary school for me in italy ❤️.
Staggering, yet my Yank self finds me yearning for Parmesan.
Brava signora,
E o que pos p bater junto com os brócolis cozido, que ficou cremoso????????💚
What's the name of the restaurant please?