È uscito "ORIGINALE & GOURMET: il primo libro di ItaliaSquisita" 👉🏻 bit.ly/3qafTFf Ingredients Pumarola (classica Tuscan tomato sauce) (4 servings) Ripe tomatoes 10 Red onions 4 Carrots 2 Celery stalks 7 Butter 50 g/1,7 oz Basil qb/to taste Chili flakes qb/to taste salt qb/to taste Spaghetti with tomato water (4 servings) Tomato water 30 ml/10,5 oz Butter 60 g/2,1 oz "fasten your seatbelts" 😀
In the recipe on the video quantities differ: Carrots 5, Celery stalks 3. But I guess that depends also on size and on how much pasta is the right amount for 4 servings
Ambrogio Isgrò Ma quando mai si è detto pumarola in Toscana deformando la parola napoletana e non dirmi che non è così! Va bene uscire con certe invenzioni lessicali ma qui si sfiora il ridicolo [EDIT] C'è anche un raro attestato pOmarola in toscano ma deve avere la "O" non la "U".
I just made both versions and my god that reduction is just 😳 My first attempt at making Italian food from a TH-cam video and this tastes so much better than all my attempts to make pasta…this is from another planet. My whole family says “Thankyou” !!!
That recipe is unique. I have never seen the water left after making tomato-carrot-celery stew being used as a base of a pasta sauce. Made it thrice since the publication. Thank you so much for coloring our 2020s lockdown with these incredible recipes :)
You all probably dont care at all but does someone know a way to get back into an Instagram account?? I was dumb lost my password. I would appreciate any tips you can offer me!
I just made this over the weekend using local jersey vine ripened tomatoes. It is incredible. Really the best tomato sauce I ever had. I am Italian AMerican and my Grandmother makes an incredible sauce, but this competes. This is a seasonal dish when you have local tomatoes. However, it does not yield a lot of sauce. Just enough for 2-3 people as a first course. The second saauce from scrapes is really unusual and very elegant and delicious. Since the tomato season is finishing I went back out to the farmers market and bought more tomatoes. I am making a second batch.
Thank you, Chef Cristiano! Today, I finally had the time and the ingredients to try this. Yesterday, I went to the farmer's market and I purchased 13 ripe tomatoes for 1 Euro. The guy just wanted to get rid of them... Perfect for your pumarola. Since I only have induction and ceramic, I used my camping gas stove to keep a steady, low temperature. It worked out very well. I can only tell for the pumerola at the moment because the vegetable water is in the fridge, still not reduced. This will be another day and I will update this post. I sent the picture of the plate to a friend and he asked me if it was worth the time and effort. My answer was: Apart from the spaghetti and tomato sauce my mother cooked when I was a child and we didn't have much money, this is the finest Pasta al pomodoro I've ever had. And it is definitely worth the effort and time. My plan is to make this on a bigger scale, next time and store it. Update on the "gourmet version" will come soon! Ah, and please, folks, don't make the mistake I made and add parmigiano. Cheese is lovely, but it also covers too much of the fantastic reduction of the vegetables.
Ok. So I made both. It was worth every minute of waiting. I actually made the second "secret sauce" two days later. Madonna. I only eyeballed the recipe and just watched this video on a loop. I wish I could share pics.
Raul, thank you for your comment because yesterday I bought some heirloom tomatoes from a local farmer here in CT in order to do this with the best ingredients that I could find. So my question of you is; did you use regular American grocery store tomatoes? If so, we’re they roma tomatoes or the plums? I am happy to know that you obtained good results so I hope to get the same using fresh tomatoes. As an aside comment, when I make sauce from a can, I only use only Scalfani hand picked san marzano tomatoes because this version of theirs contains no citric acid.
This man is a true legend already. Making a beautiful pasta from, what he calls, 'scraps', and on top of that from water residu! This shows some technique and creativity, really.
@Moos Kooning Butter and salt Everyone in the comments acting like he isn’t buttering everything up and salting it Yes, butter and salt is the most satiating and satisfying ingredients
I saw this at a restaurant once and was shocked when I had it. It was the most amazing spaghetti I've ever had and reminded me more of am Asian noodle dish. I always wondered jow they did it but this explained it perfectly. Thank you so much, golden!
mukhtar buttar He is a well-known chef in Italy. Trust real Italian chefs and not the fake ones who are around TH-cam, and your recipe will be excellent.
You're right, and I can assure you that Mr.Tomei is one of our best chefs in Italy and one of the few that are both good as a TV chef and as a professional. Anyway we are actually criticizing the second recipe because many people is saying "the one made with waste is going to cost twice" and so on 🤣 My only criticism is on the use of paper to filter the sauce because if you leave paper too long with water is going to release unwanted chemicals. If you live outside Italy you probably have coffee filters at home, they are made with a special paper suitable to filter without adding bad chemicals to the resulting liquid.
@@hansroemerszoonvanderbrikk7626 chef Tomei learnt cooking by his grand mother. One time in Italy all the grand mothers were chefs. However, Tomei is from my town (yes we are compatriot) and he has a gourmet restaurant in it.
worst thing is, those Italians aren't even commenting about the sauce, but they are - as usual - fighting between northerners and southerners...we will never grow.
1:14 Barely a minute into the video that I was already enjoying and this just catapulted it to another level. Love it! Thanks for posting such a wonderful video, I love watching the passion and knowledge being shared and am also using this to better my new journey into learning Italian! Grazie!
Cristiano grazie mille per le ricette. Davvero mind blowing. Abbiamo provato a fare la riduzione oggi a pranzo e, Dio, che bontà.. È qualcosa che non avevamo mai pensato o provato a fare. Grazie per averci aperto gli occhi a queste idee geniali. Grazie da Lucas e Bia, da São Paulo - Brasile.
L'abbiiamo fatto oggi; la pomarola. Abbiamo fatto con paccheri ! I strati di sapori della salsa erano stupendo ! Domani sera facciamo gli spaghetti con fondo di acqua di Pomorala. Grazie per questa gran ricetta ! Bravo Cristiano !
@@pare2753 perché gli italiani sono dei rompicazzo colossali e vanno sempre a criticare chiunque non faccia le cose esattamente come si fanno, neanche nella loro regione, ma proprio nel proprio comune, nella via di casa sua. Ogni Italiano è convinto di vivere nella regione in cui si mangia meglio del mondo intero, e all'interno di quella regione il paese in cui si mangia meglio è il suo. Tipica rigidità italiana, spocchiosità e senso di superiorità. "Gli stranieri di mangiare non capiscono una sega" poi vai a vedere bene e ti accorgi che secondo questa gente neanche nelle altre regioni d'Italia capiscono una sega. Alla fine ognuno è convinto che si faccia bene solo a casa sua e rompe le palle a chiunque fa le cose diversamente
@@zimbozimbi2766 datti una calmata. Io mica gli faccio una colpa se non conoscono il cibo italiano. E comunque l'uovo lo so cucinare perché l'uovo è nelle mie mani e io sono nelle mani dell'uovo
He's taking the leftover residuals and capturing the essence of it's flavor to make a base for another dish, Brilliant! Another chapter of, "Waste not, Want not!"
I made these and the second one was SO good I could hardly eat it with how delicious it was. The complex flavors were mind blowing and it made me sad I couldn’t eat more because of so much flavor
Genial!!!!!!!la cocina italiana en su máxima expresión. Soy un cocinero muy novato aún,pero que maestro me orienta hacia una especialidad difícil de encontrar en Argentina. Gracias por tanta sabiduría!!!!
My mouth blew my eyes out from the inside when I tried it, it's so worth the effort though. I threw the sauce from the first recipe in the compost after tasting this xD
La bravura di uno Chef è saper esaltare le materie prime con ricette semplici, ripercorrendo quello che facevano in cucina le nostre mamme e le nostre nonne. Bravo Cristiano!
The humbleness when he says @6:26 "This is what we got after draining the pomarola (sauce). This pomarola water will be used in another recipe, a little bit of Cristiano, of my own cooking. This one is a monument, this is the cucina italiana". A true Chef right there!
He is very fast, but the Italian is very simple and basic. I think if you go through the video sentence by sentence, with a dictionary, you will pick up a lot.
The first sauce must be so good because it all gets processed just seconds before serving for what must be a great burst of freshness. The Italian methods are such smart innovations.
This may be the only video you've uploaded where I turned subtitles off. This guy's passion and excitement don't need any translation at all. Also, I'm changing my dinner plans for tonight.
I can't help returning in the comments of this video.Ever since I saw it,about a year ago,I prepaired the recipe hundrets of times,only to attain the final precious water.The reduction liquid tastes like heaven and though you do have to wait 2 to 3 hours in order to extract it,it only takes about 5 to 7 minutes of simmering to thicken it up and create the best pasta sauce ever.NO cheese needed!!The absolute umami concetration by far...
Ti conosco , sono di viareggio Con quella riduzione hai superato te stesso come pure l'idea della pasta e fagioli con l'impasto di spaghetti stracotti. Grande , mi hai fatto venir fame di sapore di pomodoro. 👏👏🌾
The single amazing thing about true Italian Italian cooking is how simple and primitive it is. The moment you start to embellish, you've lost it. Carbonara is not made creamy by adding cream. Throw in green peas, you have an abomination. His second dish was amazing - reduced vegetable/tomato water, with a little butter added. I would never, ever have thought! That is even simpler than Marcella Hazan!
@@davidh9844 in Usa, Canada and in all country where italian cooking arrived (France, Uk), there is a twisted culture how to cook italian. They used ingredients that you can't even find in Italy, like many types of cheese. Many times they are sure to cook italian dishes using strange methods, I saw many people cooking italian but about italian there wasn't even a few.
@@davidh9844 you thought that italian cooking is complicated. How can be traditional cooking difficult?!! Tradition arrived from faraway in the time. One time obviusly that methods were simply.
Came for some legit Italian cooking tips, stayed for the melody of the language and expression. I can't even take my eyes from the chef to read the subtitles. :D
C'è differenza tra il classico spaghetto al pomodoro e lo spaghetto alla pummarola: nel primo (composto da un semplice soffritto di olio e un po' d'aglio) non si mette assolutamente il burro; nel secondo (composto da un soffritto d'olio, carote, cipolle e sedano) invece ci può stare un pochino di burro (come è stato fatto in questa ricetta). Cristiano, nel video in cui reagisce alle ricette degli altri cuochi stranieri, stava commentando i classici spaghetti al pomodoro. Per questo criticava l'utilizzo del burro
Sì, ok... ma stava commentando pure video di gente straniera. E credo possa pure succedere che quei poveri cristi non conoscano la differenza tra "salsa di pomodoro" e "pomarola toscana". Si lamentava pure della quantità di basilico; poi ti capita di vedere l'altro video di "Nonna Nonsocosa", e il badile di basilico che ci butta lei va bene solo perché "spezzato a mano"... dai!
Poi questa in realtà non é né il pomodoro né la "pumarola", ma si tratta di una ricetta tipica Toscana (di Lucca nello specifico) che si chiama POMAROLA, con la O, e che si fa esattamente cosi ed é una bomba
I love this recipe! It's delicious and the reduction sauce is nothing I've ever tasted before, it's incredible! I also like how economical this dish is because the sauce can be eaten over the course of a few days. Cheers from Malaysia!
Come tutti i toscani basa la propria cucina sulla qualità della materia prima e sul preservarla fresca il più possibile. Ho un libro del grande Bigazzi che mi è stato donato da un amico che più o meno ha il medesimo approccio ed è tutta lì la forza della Toscana, purtroppo però c'è il limite che fuori dalla Toscana riprodurre gli stessi sapori diventa un problema. Io ad esempio qui in Romagna il pomodoro classificabile "buono" che trovo non è nemmeno lontano da quello buono per davvero.
@@hansroemerszoonvanderbrikk7626 sono toscano ma non ho presente cosa intendi col fatto che riprodurre gli stessi sapori fuori dalla Toscana diventa un problema, perché?
@@lorenzpaulinho1154 in Lombardia per esempio quando mi chiedevano il sugo di pomodoro. Io li volevo preparare la pumarola.E loro volevano un semplice sugo con pelati in scatola. E mangiate questi pelati ! Haha...che ricordi.
This is beautiful. The passion for tomato, the patience, the slow way. I will make this, both sauces, I'll have the wrong tomato variant, but I will put the same passion for food into my efforts. Thank you, Chef Tomei.
Both sauces were delicious. Grazie. I enjoyed learning from you. I knew the joys of the farm too. Looking back, growing up on the farm with my nonna was the happiest time of my life.
Thank you very very much for this fantastic pumarola recipe. This will from now on be a standard in our family kitchen, and I'll teach my daughter, and she will teach her children, and they'll teach their children...can't thank you enough. Grazie!
I made this, fell asleep while it was slowly cooking. 4 hours later my wife discovered the sauce still simmering. It was on the verge of burning, but it turned out ok. I refreshed it the nexts day with a can of chopped tomatoes ..... and it was delicious. have been looking for a recipe like this for years. wonderful stuff!
I made this. Both versions. That second version made of the reduction with the butter.... oh wow. wow. wow. This recipe alone is worth a Michelin Star! I'de even call this 'weapons-grade spaghetti'
I made both sauces today, haven't tried the first sauce yet but the "modern" reduction is delicious. So tart and punchy, just concentrated tomato goodness. Grazie mille! ❤️
Finendo di cuocere la pasta nella salsa per 2 minuti e aggiungendo poca acqua di cottura (che contiene amido rilasciato in cottura) la salsa si amalgama meglio, la pasta prende il sapore del sugo e non serve aggiungere olio. Se ne aggiungi troppa il risultato sarà una salsa completamente slegata ovviamente, bisogna avere un minimo di esperienza. Questo chef so che è contrario a questa tecnica proprio perché il sugo finale contiene troppi amidi. Beh può non piacere, a me piace, io addirittura mi faccio la pasta direttamente nella padella con il pomodoro. Una volta ho esagerato con l’acqua e il risultato era pessimo. Ma con la quantità giusta secondo me è fantastica. Provare per credere.
Ha mantenuto la tradizione esaltando la dolcezza del pomodoro, ma è anche andato incontro all’innovazione riuscendo a cucinare uno spaghetto al pomodoro in 4 ore 9 mesi e 14 anni! Questo sì che è slow food! 😁
I simply love these videos. But what I've learned from them: Basically everything I thought I knew about Italian cooking was wrong. I apparently have a lot to learn :)
Get yourself a copy of any of Marcella Hazan's books. They are bibles! They will teach you everything you need to know about how to cook Italian, and what ingredients to use. Italian is simple, peasant cooking, and the simpler, the better. Stewed tomatoes, carrots, celery, some basil slow cooked for 2 hours, then drained and passed through a foley mill. That's complicated?
This man is not just a chef, he is a true artist in his way of helping you learn and in his food. If his restaurant is in Lucca, I am going once the quarantine is up.😆
Ho provato finalmente a fare la pasta con la riduzione di acqua di cottura della pumarola. È stata una delle cose più buone che abbia mai fatto! Cristiano sei un genio!!!
This man as a dedicated spaghetti cooker on his station. I don't care about Michelin stars or awards, he is just by default, the best Italian chef in the world!
Grande Chef, l'unica pecca è che ci stai una mezza giornata per fare un piatto di pasta al pomodoro. Se mi permette apposto del burro, avrei aggiunto un filo do EVO per non alterare troppo il gusto e il sapore del pomodoro
I can just imagine the taste. By using tomatoes (which is a good source of umami), stewed with other vegetables and reduced, I bet this spaghetti dish tastes really incredible!
@@esiclene Not at all! Monosodium glutamate has _an_ umami taste. But lots of things have an umami taste. Soy sauce for example, or cheese, or mushrooms, or indeed tomatoes, also fish and meat, and more. Monosodium glutamate is just one kind of glutamate among many. (glutamates are the types of molecules your umami/savoury taste receptors respond to.) What you said is like saying "Sweet" is a nice word to say "refined sugar".
@@esiclene No, that's incorrect. The umami taste of tomatoes comes from glutamic acid, or more precisely, it's ion called glutamate. Monosodium glutamate is a crystalline salt of glutamic acid (i.e. a negative glutamate ion (glutamic acid that lost a proton) bound with a single (mono) positive sodium ion). Msg is one of various ways of isolating glutamate in a usable, quickly water-soluble, form. In this case binding it with sodium to create a very quickly soluble crystallised salt. Tomatoes themselves are actually really low in sodium but relatively high in glutamic acid. So again, msg amongst various other glutamate compounds has _an_ umami taste. It's the glutamate that's responsible for the taste and it exists in various forms..
This is why simple tomato pasta is the best dish in the world to learn to cook. Anyone can make it, but no-one can claim to have completely mastered it. You can do a different variant every day for a year, and still have more to learn.
È uscito "ORIGINALE & GOURMET: il primo libro di ItaliaSquisita" 👉🏻 bit.ly/3qafTFf
Ingredients
Pumarola (classica Tuscan tomato sauce)
(4 servings)
Ripe tomatoes 10
Red onions 4
Carrots 2
Celery stalks 7
Butter 50 g/1,7 oz
Basil qb/to taste
Chili flakes qb/to taste
salt qb/to taste
Spaghetti with tomato water
(4 servings)
Tomato water 30 ml/10,5 oz
Butter 60 g/2,1 oz
"fasten your seatbelts" 😀
98n
Se è toscana perché la. Hiami Pummarola? Chiamala Hoscana e non rompere i maroni a noi napoletani... 🤔
@@raffaeleirlanda6966 la sottile differenza di una m. Pumarola (notare bene, una m, toscana) e Pummarola (notate bene, due m).
In the recipe on the video quantities differ:
Carrots 5, Celery stalks 3.
But I guess that depends also on size and on how much pasta is the right amount for 4 servings
Ambrogio Isgrò Ma quando mai si è detto pumarola in Toscana deformando la parola napoletana e non dirmi che non è così! Va bene uscire con certe invenzioni lessicali ma qui si sfiora il ridicolo
[EDIT] C'è anche un raro attestato pOmarola in toscano ma deve avere la "O" non la "U".
I just made both versions and my god that reduction is just 😳 My first attempt at making Italian food from a TH-cam video and this tastes so much better than all my attempts to make pasta…this is from another planet. My whole family says “Thankyou” !!!
Now you can understand why we get upset when restaurants ruin our recipes
@@nurseluca I’m starting to get it, and what a joy to discover
@@kaib5048 trust me I cook for long and this channel have really all tradition of Italy is amazing
@@nurseluca I bought the book and have been working through the films and recipes for the last 3 months. Amazing culinary heritage 🙏
Il confine che separa il genio e il pazzo è veramente sottile. Unico ed inimitabile, complimenti
Il confine direi in sto caso è una riga bianca non tanto sottile
Bassfully mamma mia che cattiveria
That recipe is unique. I have never seen the water left after making tomato-carrot-celery stew being used as a base of a pasta sauce. Made it thrice since the publication. Thank you so much for coloring our 2020s lockdown with these incredible recipes :)
Love this guy. What a character.
You all probably dont care at all but does someone know a way to get back into an Instagram account??
I was dumb lost my password. I would appreciate any tips you can offer me!
@Soren Kaden instablaster ;)
I just made this over the weekend using local jersey vine ripened tomatoes. It is incredible. Really the best tomato sauce I ever had. I am Italian AMerican and my Grandmother makes an incredible sauce, but this competes. This is a seasonal dish when you have local tomatoes. However, it does not yield a lot of sauce. Just enough for 2-3 people as a first course. The second saauce from scrapes is really unusual and very elegant and delicious. Since the tomato season is finishing I went back out to the farmers market and bought more tomatoes. I am making a second batch.
Tutti:"Cristiano quante volte ti devi esaltare in 12 minuti di video?"
Cristiano:"Si"
I love Chef Chef Cristiano Tomei's energy and passion. Watching him cook is like a party in a saucepan!
Thank you, Chef Cristiano! Today, I finally had the time and the ingredients to try this.
Yesterday, I went to the farmer's market and I purchased 13 ripe tomatoes for 1 Euro. The guy just wanted to get rid of them...
Perfect for your pumarola.
Since I only have induction and ceramic, I used my camping gas stove to keep a steady, low temperature.
It worked out very well.
I can only tell for the pumerola at the moment because the vegetable water is in the fridge, still not reduced. This will be another day and I will update this post.
I sent the picture of the plate to a friend and he asked me if it was worth the time and effort.
My answer was: Apart from the spaghetti and tomato sauce my mother cooked when I was a child and we didn't have much money, this is the finest Pasta al pomodoro I've ever had. And it is definitely worth the effort and time.
My plan is to make this on a bigger scale, next time and store it.
Update on the "gourmet version" will come soon!
Ah, and please, folks, don't make the mistake I made and add parmigiano. Cheese is lovely, but it also covers too much of the fantastic reduction of the vegetables.
Ok. So I made both. It was worth every minute of waiting. I actually made the second "secret sauce" two days later. Madonna. I only eyeballed the recipe and just watched this video on a loop. I wish I could share pics.
You should! Tag us on instagram
@@italiasquisita i sent the pics to professore Tomei!
Ok... Tagged!
I'm on it now
Raul, thank you for your comment because yesterday I bought some heirloom tomatoes from a local farmer here in CT in order to do this with the best ingredients that I could find. So my question of you is; did you use regular American grocery store tomatoes? If so, we’re they roma tomatoes or the plums? I am happy to know that you obtained good results so I hope to get the same using fresh tomatoes.
As an aside comment, when I make sauce from a can, I only use only Scalfani hand picked san marzano tomatoes because this version of theirs contains no citric acid.
This man is a true legend already. Making a beautiful pasta from, what he calls, 'scraps', and on top of that from water residu! This shows some technique and creativity, really.
@Moos Kooning
Butter and salt
Everyone in the comments acting like he isn’t buttering everything up and salting it
Yes, butter and salt is the most satiating and satisfying ingredients
I saw this at a restaurant once and was shocked when I had it. It was the most amazing spaghetti I've ever had and reminded me more of am Asian noodle dish. I always wondered jow they did it but this explained it perfectly. Thank you so much, golden!
You know this is good when all the comments are by Italians.
mukhtar buttar He is a well-known chef in Italy. Trust real Italian chefs and not the fake ones who are around TH-cam, and your recipe will be excellent.
You're right, and I can assure you that Mr.Tomei is one of our best chefs in Italy and one of the few that are both good as a TV chef and as a professional. Anyway we are actually criticizing the second recipe because many people is saying "the one made with waste is going to cost twice" and so on 🤣
My only criticism is on the use of paper to filter the sauce because if you leave paper too long with water is going to release unwanted chemicals. If you live outside Italy you probably have coffee filters at home, they are made with a special paper suitable to filter without adding bad chemicals to the resulting liquid.
@@hansroemerszoonvanderbrikk7626 chef Tomei learnt cooking by his grand mother. One time in Italy all the grand mothers were chefs.
However, Tomei is from my town (yes we are compatriot) and he has a gourmet restaurant in it.
worst thing is, those Italians aren't even commenting about the sauce, but they are - as usual - fighting between northerners and southerners...we will never grow.
I mean they COULD be swearing at him :P
1:14 Barely a minute into the video that I was already enjoying and this just catapulted it to another level. Love it! Thanks for posting such a wonderful video, I love watching the passion and knowledge being shared and am also using this to better my new journey into learning Italian! Grazie!
Mi sembra squisita! Devo tornare al'Italia che presto possibile! Auguri, saluti dal Atlanta, Georgia!
minchia vieni da Atlanta, è davvero strano ma affascinate riuscire a parlare con persone da tutto il mondo con una sola piattaforma, bella 🔥
@@mr.simpatia672 Si ma lascia a casa le armi.
Cristiano grazie mille per le ricette. Davvero mind blowing. Abbiamo provato a fare la riduzione oggi a pranzo e, Dio, che bontà.. È qualcosa che non avevamo mai pensato o provato a fare. Grazie per averci aperto gli occhi a queste idee geniali. Grazie da Lucas e Bia, da São Paulo - Brasile.
I love this channel so much. It's my favorite channel on Italian cuisine.. Without a doubt it's the gold standard for proper Italian cooking.
I absolutely adore this man's energy and passion for his food!
L'abbiiamo fatto oggi; la pomarola. Abbiamo fatto con paccheri ! I strati di sapori della salsa erano stupendo ! Domani sera facciamo gli spaghetti con fondo di acqua di Pomorala. Grazie per questa gran ricetta ! Bravo Cristiano !
Gli stranieri che fanno i complimenti, gli italiani che rompono le palle. Poetico
Grande Cristiano!
Perché gli stranieri non capiscono un cazzo di cucina italiana
@@pare2753 perché gli italiani sono dei rompicazzo colossali e vanno sempre a criticare chiunque non faccia le cose esattamente come si fanno, neanche nella loro regione, ma proprio nel proprio comune, nella via di casa sua.
Ogni Italiano è convinto di vivere nella regione in cui si mangia meglio del mondo intero, e all'interno di quella regione il paese in cui si mangia meglio è il suo.
Tipica rigidità italiana, spocchiosità e senso di superiorità. "Gli stranieri di mangiare non capiscono una sega" poi vai a vedere bene e ti accorgi che secondo questa gente neanche nelle altre regioni d'Italia capiscono una sega. Alla fine ognuno è convinto che si faccia bene solo a casa sua e rompe le palle a chiunque fa le cose diversamente
@@pare2753 Chi fa dell'erba un fascio non capisce un cazzo in generale, Vai a zappare va Che secondo me nemmeno sai cucinare un uovo
@@zimbozimbi2766 datti una calmata. Io mica gli faccio una colpa se non conoscono il cibo italiano.
E comunque l'uovo lo so cucinare perché l'uovo è nelle mie mani e io sono nelle mani dell'uovo
@@marcofrassini9172 Te non conosci i francesi!
I want more of this guy cooking his mother's recepies!
He's taking the leftover residuals and capturing the essence of it's flavor to make a base for another dish,
Brilliant! Another chapter of, "Waste not, Want not!"
I made these and the second one was SO good I could hardly eat it with how delicious it was. The complex flavors were mind blowing and it made me sad I couldn’t eat more because of so much flavor
Genial!!!!!!!la cocina italiana en su máxima expresión. Soy un cocinero muy novato aún,pero que maestro me orienta hacia una especialidad difícil de encontrar en Argentina. Gracias por tanta sabiduría!!!!
I tried to make this sauce this afternoon and the reduction's flavor is amazing. Wow! It was so delicious! Thank you so much, chef Cristiano.
That second recipe has opened my eyes so wide I can still taste it
My mouth blew my eyes out from the inside when I tried it, it's so worth the effort though. I threw the sauce from the first recipe in the compost after tasting this xD
Non sprecare niente.
La bravura di uno Chef è saper esaltare le materie prime con ricette semplici, ripercorrendo quello che facevano in cucina le nostre mamme e le nostre nonne. Bravo Cristiano!
The humbleness when he says @6:26 "This is what we got after draining the pomarola (sauce). This pomarola water will be used in another recipe, a little bit of Cristiano, of my own cooking. This one is a monument, this is the cucina italiana". A true Chef right there!
I love this guy! So informative, entertaining and takes nothing for granted. Bravo
I dont know but these videos are slowly teaching me Italian haha. Molto Bene!
He is very fast, but the Italian is very simple and basic. I think if you go through the video sentence by sentence, with a dictionary, you will pick up a lot.
@@davidh9844 Italian is very simple and basic? 😂
@@luigiborriello3677 for italians
@@Savatore83 he meant his italian, the one used in the video
The first sauce must be so good because it all gets processed just seconds before serving for what must be a great burst of freshness. The Italian methods are such smart innovations.
This may be the only video you've uploaded where I turned subtitles off. This guy's passion and excitement don't need any translation at all. Also, I'm changing my dinner plans for tonight.
Cristiano, quando uno è un numero uno c’è poco da fare. E tu lo sei. MI TI CO!
Proverò senz’altro! 🔝🔝
That reduction--what a great idea! Will try it at home. Grazie mille!
This is a fantastic tomato sauce, yet so simple to make. Cristiano thank you for sharing such a lovely recipe.
The care, the love, the passion, for something as simple as spaghetti in tomato sauce. The result : Magic! Molto bene.
Bellissimo!! Simple, elegant and flavorful. Reminds of my Italian Grandmother's cooking growing up.
And I had to deal with stuffed cabbage and greasy brisket from mine! There is no justice in the world.
The love and passion of Italian chefs cannot be matched. The man was about to have a brain aneurysm over tomatoes being put in the fridge, magnifico.
Ciao buongiornno mio chef io sono brasiliani mi piace tutto Itália come spaghetti al pomodoro grazie mille abrancione 👏👏
"Che spaghetto hai usato?"
"Quello che avevo a casa"
" Cioè, hai aperto lo sportello... hai preso quello che avevi... hai detto: vado a preparare questo a quei tre sfigati di MasterChef... "
“Li hai fatti tu gli gnocchi?” “No chef non li ho fatti io” “Ma come non li hai fatti tu?”
penso che a questo giro non ci saranno lamentele sulle porzioni.
Crikey, enthusiasm and charisma dripping off this guy. Lovely dish, I'm going to try and make it
I can't help returning in the comments of this video.Ever since I saw it,about a year ago,I prepaired the recipe hundrets of times,only to attain the final precious water.The reduction liquid tastes like heaven and though you do have to wait 2 to 3 hours in order to extract it,it only takes about 5 to 7 minutes of simmering to thicken it up and create the best pasta sauce ever.NO cheese needed!!The absolute umami concetration by far...
Ti conosco , sono di viareggio Con quella riduzione hai superato te stesso come pure l'idea della pasta e fagioli con l'impasto di spaghetti stracotti. Grande , mi hai fatto venir fame di sapore di pomodoro. 👏👏🌾
Thank you for the English subtitles!
Just found this channel today, watching on TV with the English subtitles on, fantastic! A hidden gem. Love it! 🍝😁👍🏻
So eye opening, very different of how things are made here in Canada. Can't wait to try this!
The single amazing thing about true Italian Italian cooking is how simple and primitive it is. The moment you start to embellish, you've lost it. Carbonara is not made creamy by adding cream. Throw in green peas, you have an abomination. His second dish was amazing - reduced vegetable/tomato water, with a little butter added. I would never, ever have thought! That is even simpler than Marcella Hazan!
@@davidh9844 in Usa, Canada and in all country where italian cooking arrived (France, Uk), there is a twisted culture how to cook italian. They used ingredients that you can't even find in Italy, like many types of cheese. Many times they are sure to cook italian dishes using strange methods, I saw many people cooking italian but about italian there wasn't even a few.
@@davidh9844 you thought that italian cooking is complicated. How can be traditional cooking difficult?!!
Tradition arrived from faraway in the time. One time obviusly that methods were simply.
I’m from india and I love this recipe, it’s simple and gourmet. Love Italy 🇮🇹 from india 🇮🇳
Came for some legit Italian cooking tips, stayed for the melody of the language and expression. I can't even take my eyes from the chef to read the subtitles. :D
Cristiano Tomei is such a wonderful host/presenter! His energy and passion are contagious!
C'è differenza tra il classico spaghetto al pomodoro e lo spaghetto alla pummarola: nel primo (composto da un semplice soffritto di olio e un po' d'aglio) non si mette assolutamente il burro; nel secondo (composto da un soffritto d'olio, carote, cipolle e sedano) invece ci può stare un pochino di burro (come è stato fatto in questa ricetta). Cristiano, nel video in cui reagisce alle ricette degli altri cuochi stranieri, stava commentando i classici spaghetti al pomodoro. Per questo criticava l'utilizzo del burro
Sì, ok... ma stava commentando pure video di gente straniera. E credo possa pure succedere che quei poveri cristi non conoscano la differenza tra "salsa di pomodoro" e "pomarola toscana". Si lamentava pure della quantità di basilico; poi ti capita di vedere l'altro video di "Nonna Nonsocosa", e il badile di basilico che ci butta lei va bene solo perché "spezzato a mano"... dai!
Io per esempio nel sugo di pomodoro di basilico ce ne metto un sacco.
Poi questa in realtà non é né il pomodoro né la "pumarola", ma si tratta di una ricetta tipica Toscana (di Lucca nello specifico) che si chiama POMAROLA, con la O, e che si fa esattamente cosi ed é una bomba
Lo dice pure espressamente in quel video a 2:47, "il burro é tollerato nella Pomarola"
I love this recipe! It's delicious and the reduction sauce is nothing I've ever tasted before, it's incredible! I also like how economical this dish is because the sauce can be eaten over the course of a few days. Cheers from Malaysia!
Chef Tomei è un esaltato e ci piace per questo! 😀
Come tutti i toscani basa la propria cucina sulla qualità della materia prima e sul preservarla fresca il più possibile. Ho un libro del grande Bigazzi che mi è stato donato da un amico che più o meno ha il medesimo approccio ed è tutta lì la forza della Toscana, purtroppo però c'è il limite che fuori dalla Toscana riprodurre gli stessi sapori diventa un problema. Io ad esempio qui in Romagna il pomodoro classificabile "buono" che trovo non è nemmeno lontano da quello buono per davvero.
@@hansroemerszoonvanderbrikk7626 sono toscano ma non ho presente cosa intendi col fatto che riprodurre gli stessi sapori fuori dalla Toscana diventa un problema, perché?
@@lorenzpaulinho1154 ha fatto l'esempio...
Mi è sempre piaciuto in tv a "cuochi d'italia" ma non credevo fosse una belva selvaggia da cucina 😂
@@lorenzpaulinho1154 in Lombardia per esempio quando mi chiedevano il sugo di pomodoro. Io li volevo preparare la pumarola.E loro volevano un semplice sugo con pelati in scatola. E mangiate questi pelati ! Haha...che ricordi.
beautiful delivery of the recipes and instruction. you are an amazing chef
La cosa geniale è che la pasta fatta con lo scarto della salsa verrà venduta al doppio del prezzo xD
Calcolando che ci vuole il doppio del tempo...
Ed è anche più buona però
Giusto così!
E la dove resta la genialità secondo me. Prendi uno scarto, li dai impegno e amore e diventa ancora piu buono che il materiale originale
Calcola che con gli stessi ingredienti fa la metà delle porzioni.
This is beautiful. The passion for tomato, the patience, the slow way. I will make this, both sauces, I'll have the wrong tomato variant, but I will put the same passion for food into my efforts. Thank you, Chef Tomei.
Chef unico nel suo genere!Rispetto della materia prima al cento per cento!
Both sauces were delicious. Grazie. I enjoyed learning from you. I knew the joys of the farm too. Looking back, growing up on the farm with my nonna was the happiest time of my life.
Looks delicious! I’m going to try this method with my food mill once my specially sourced Croatian tomatoes ripen.
Thank you very very much for this fantastic pumarola recipe. This will from now on be a standard in our family kitchen, and I'll teach my daughter, and she will teach her children, and they'll teach their children...can't thank you enough. Grazie!
I don't speak Italian, but I understood everything he said 😁
nice, but try to activate Eng captions !
@@italiasquisita Non è necessario... La lingua del cibo buono e semplice capiscono tutti :)
the food speaks straight to the heart and transcends all verbal barriers. Cheesy i know but hey it works
@@davidsommen1324 Da cordo!
W subtitles 😂
Buonissimi!! Il secondo condimento per gli spaghetti ha un gusto veramente unico! Grazie per le ricette 👍
I have one rule, never trust a man wearing a Kangol hat. Today I am breaking that rule.
today is a god day for you!
Ordell Robbie is after you
Rules are meant to be broken
Excellent demonstration of lean cooking with the flavours of the tomato and herb extract augmenting the base - pasta al dente.
Algorithms in the night me oh a pasta video 5 min later I am in the kitchen to cook it was delicious 🔥🔥🔥
Sto qua è un grande ci mette un sacco di entusiasmo
Just ate and I am starving!!! Greetings from Greece
I made this, fell asleep while it was slowly cooking. 4 hours later my wife discovered the sauce still simmering.
It was on the verge of burning, but it turned out ok. I refreshed it the nexts day with a can of chopped tomatoes ..... and it was delicious.
have been looking for a recipe like this for years. wonderful stuff!
I made this. Both versions. That second version made of the reduction with the butter.... oh wow. wow. wow. This recipe alone is worth a Michelin Star!
I'de even call this 'weapons-grade spaghetti'
I made both sauces today, haven't tried the first sauce yet but the "modern" reduction is delicious. So tart and punchy, just concentrated tomato goodness. Grazie mille! ❤️
Finalmente uno Chef che non fa mantecare il pomodoro con L’ acqua si cottura ....grazie 🙏
Minchia se hai ragione ..odio quando lo fanno
Naska
@@luigjditavj6276 Ma c'è un motivo dietro? Nel senso che peggiora il risultato finale? Sono curioso.
@@ghsf1234 Se non sbaglio, facendo mantecare, vai ad affievolire il sapore del pomodoro, che risulterebbe sciapo✌
Finendo di cuocere la pasta nella salsa per 2 minuti e aggiungendo poca acqua di cottura (che contiene amido rilasciato in cottura) la salsa si amalgama meglio, la pasta prende il sapore del sugo e non serve aggiungere olio. Se ne aggiungi troppa il risultato sarà una salsa completamente slegata ovviamente, bisogna avere un minimo di esperienza. Questo chef so che è contrario a questa tecnica proprio perché il sugo finale contiene troppi amidi. Beh può non piacere, a me piace, io addirittura mi faccio la pasta direttamente nella padella con il pomodoro. Una volta ho esagerato con l’acqua e il risultato era pessimo. Ma con la quantità giusta secondo me è fantastica. Provare per credere.
madonnina la tua rivisitazione è da brivido!! FANTASTICA!!
Ha mantenuto la tradizione esaltando la dolcezza del pomodoro, ma è anche andato incontro all’innovazione riuscendo a cucinare uno spaghetto al pomodoro in 4 ore 9 mesi e 14 anni! Questo sì che è slow food! 😁
😂
Questo canale mi ha fatto iniziare a studiare italiano. Bellissima ricetta, complimenti.
Io preferisco il secondo, dev'essere micidiale; senza nulla togliere al primo sia inteso! Grazie per la tecnica Cristiano! Ciao
The simple beauty… of pure integrity of ingredients. So perfecto…
I simply love these videos. But what I've learned from them: Basically everything I thought I knew about Italian cooking was wrong. I apparently have a lot to learn :)
Get yourself a copy of any of Marcella Hazan's books. They are bibles! They will teach you everything you need to know about how to cook Italian, and what ingredients to use. Italian is simple, peasant cooking, and the simpler, the better. Stewed tomatoes, carrots, celery, some basil slow cooked for 2 hours, then drained and passed through a foley mill. That's complicated?
David H thank you, I will check it out :)
This cook IS so very entertaining😊 ❤❤❤ thanks for your ricetta !
Thank you so much for this channel.....!
Cristiano Tomei: Recibe un saludo muy especial desde Lima PERÚ, gracias por tus extraordinarias recetas con la Salsa de Tomate.
Grata chef, italianos sempre generosos ,alegres e fartos👏👏👏
Non volermene... Ma 1a versione... Sei proprio fuori strada. Non credo tu sia tanto bravo...
This man is not just a chef, he is a true artist in his way of helping you learn and in his food. If his restaurant is in Lucca, I am going once the quarantine is up.😆
May I join you?
Ho provato finalmente a fare la pasta con la riduzione di acqua di cottura della pumarola. È stata una delle cose più buone che abbia mai fatto! Cristiano sei un genio!!!
Everybody love italian food! Greetings from Poland🖐👍🍝
Complimenti una cucina moderna che allo stesso tempo rievoca un tempo passato da preparare con facilita' e genuinita'
Lol, I like this guy. He seems crazy. 😂😂
Great video and recipes.
When an Italian chef speaks, I get hungry 🙂🙂. That’s a compliment
I Italiani e la vostra cucina mi fanno felice di avere imparato la vostra lingua
A quanto pare l'hai imparata perfettamente :) Se ti interessi di queste ricette tradizionali, sicuramente potrai anche diventare un ottimo cuoco ;)
This man as a dedicated spaghetti cooker on his station. I don't care about Michelin stars or awards, he is just by default, the best Italian chef in the world!
I was incredibly skeptical about the reduced tomato water... until I tried it. I'm so incredibly sorry I doubted.
Cristiano è il top come sempre. E' l'incarnazione della cultura culinaria, dalle tradizioni e all'avanguardia. Grande !!!
Grande Chef, l'unica pecca è che ci stai una mezza giornata per fare un piatto di pasta al pomodoro. Se mi permette apposto del burro, avrei aggiunto un filo do EVO per non alterare troppo il gusto e il sapore del pomodoro
devi avere un palato sviluppatissimo
Allora siamo apposto.....😂😂😂
ma che commento è!? Ma poi perché il burro dovrebbe "alterare" il gusto del pomodoro più dell'olio extra-vergine (che peraltro Tomei pure aggiunge)?
Quanto sei simpatico carissimo Cristiano 😊
Grazie per le due ricette... soprattutto la seconda 🤗💚
This is really great for learning Italian
True. He's tuscan and therefore his Italian is quite pure. Maybe he's not the most refined speaker but vocabulary and pronunciation are good.
@@antistiolabeo8950 tuscany forever
Im greek chef learning Italian cuisine bravo love italy been there will go again when lock down is finished 🇮🇹🇬🇷
I can just imagine the taste. By using tomatoes (which is a good source of umami), stewed with other vegetables and reduced, I bet this spaghetti dish tastes really incredible!
Umami Is a nice word to say Monosodium glutamate
@@esiclene Not at all!
Monosodium glutamate has _an_ umami taste. But lots of things have an umami taste. Soy sauce for example, or cheese, or mushrooms, or indeed tomatoes, also fish and meat, and more.
Monosodium glutamate is just one kind of glutamate among many. (glutamates are the types of molecules your umami/savoury taste receptors respond to.)
What you said is like saying "Sweet" is a nice word to say "refined sugar".
@@LittleLionRawr sure but the umami from tomatoes is from msg
@@esiclene No, that's incorrect. The umami taste of tomatoes comes from glutamic acid, or more precisely, it's ion called glutamate.
Monosodium glutamate is a crystalline salt of glutamic acid (i.e. a negative glutamate ion (glutamic acid that lost a proton) bound with a single (mono) positive sodium ion). Msg is one of various ways of isolating glutamate in a usable, quickly water-soluble, form. In this case binding it with sodium to create a very quickly soluble crystallised salt. Tomatoes themselves are actually really low in sodium but relatively high in glutamic acid.
So again, msg amongst various other glutamate compounds has _an_ umami taste. It's the glutamate that's responsible for the taste and it exists in various forms..
@@LittleLionRawr Sorry dude you are hilariously wrong. There is no chemical difference between artificial MSG and naturally occuring glutamic acid.
This is why simple tomato pasta is the best dish in the world to learn to cook. Anyone can make it, but no-one can claim to have completely mastered it. You can do a different variant every day for a year, and still have more to learn.
This guy is a character haha. I must say the Monograno spaghetti is expensive...but damn it is really good
Solo una parola: SPETTACOLO. Non c'è altro da dire, sarebbe tutto superfluo. 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Fatto oggi umami di pomodoro... Senza parole. Fantastico, si presta a 1000 usi. Tomei geniale, te la rubo di sicuro.