Very exciting and nice to see something new. I love the shellfish and the variations of all as simply excellent as they appear to be. These videos are always wonderful and may be getting better every day ...at least because we get a break from pizza from time to time....and of course I will always love and admire so much the pizzas in Italy. Very good and thank you again for providing my favorite nightly entertainment. I watch this channel before I sleep and am complete to dream of beautiful Italia and her cuisine and culture. ❤❤❤ So well produced and so educational, I can almost feel like I'm in these kitchens, smiling wide and taking notes as fast as I can write.
I'm from Japan, I never saw spaghetti getting cooked like the Assassina, I am a self taught cook for 5 years. The pasta is supposed to soak up the sauce but usually Italians don't teach you to boil pasta in the tomato sauce. Lol
This way of cooking pasta is the exception that breaks and confirms the rules. It is a wrong way and it is normal that it is not taught. It is cooked in emergency situations, when one is really short of time. You use a thin pasta and, without having to wait for the water to boil, it is ready in less than 10 minutes.
Nice of you to address this hyped up trend recipe. I've tried "anti-ssassina" spaghetti (came up with the name just now). You soak any spaghetti in water, and then stir fry it in a pan, adding on the sauce on top, as you go. Try it, works even with water and the result is kind of al dente and very tasty.
I am Romulus, an American, and my Spaghetti all'assassina is better than his lol Protip: Do not add the tomato sauce before the noodles. In fact, don't do anything he's done in this video. Instead: Ingredients: - 2 cups tomato puree - 1 1/2 - 2 cups water - 2 cloves garlic - 1/2 - 1lb uncooked spaghetti noodles. Do not use bronze cut noodles. - 3-4tbsp Chili flakes (The more you add, the spicier it will be) - olive oil - salt & pepper to taste - parsley & green onion for garnish 1. Heat olive oil in a pot over medium heat. Throw in two cloves chopped garlic when oil is hot. As soon as the garlic thinks of taking on color, dump in your tomato puree and water. Bring to a low boil, reduce heat to low to keep warm. 2. Over low-medium heat, Heat oil in a large frying pan, throw in your chili flakes once the oil is hot. Add a good bit of chili flakes. The tomato sauce will tone down the heat. Let the flakes sizzle a bit. 3. After the chili flakes have sizzled (not charred!), add your spaghetti to the oil and chili mix 4. Coat your noodles in oil, all of them. Use tongs to turn and move the noodles. Don't break them! 5. Let them simmer in the oil for a minute or two, till they start to change color 6. Add three to four ladles worth of tomato sauce, enough to cover the noodles 7. Let the heat cook off the moisture, do NOT move the noodles. Let them char! You should notice the steam change. At first steam will rise from the pan from all areas. Eventually, it will only come from little pockets between the noodles. This is your queue to flip the noodles! 8. Using the tongs, flip your noodles over. You should see a decent char on them! Add more sauce, and again let it cook off. Repeat this turning and saucing process until you've used all of your tomato sauce 9. Plate, and garnish with freshly chopped parsley and cheese if you wish. Cooking spaghetti normally requires about 11 minutes in water. When cooking it all'assassina, expect the noodles to take double the time. 25 minutes is normal. For this dish, expect your noodles to be somewhat al dente. If they aren't, you've either under or overcooked the dish.
Они у нас появились в РФ резко во всех торговых точках и на Озоне- очень удобная штука. Я пользуюсь, открыл и соус для пиццы и для пасты готовь. Производство Италии. Спасибо итальянцам. Как мы раньше не додумались так консервировать.
🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝 spozdravom tonko 🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝So Hungry Italy ahoj Pozdravujem vás zoslovenska tonko badice Slovák prajem pekný deň vám tonko dobrú chuť vašej krajine pozdravuje vás tonko badice fanúšik pekné video natočené prajem vám všetko dobré tonko vaša krajina a slovensko sú priatelia spozdravom pozdravuje Slovák tonko badice fanúšik zoslovenska prajem pekný deň vám všetkým dobrú chuť vám všetkým vašej krajine vás tonko 🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝
It's still early, friend. The gloves and masks brigade always come around before long to scoff at those of us who aren't so fragile and not so afraid. How backwards have we become that to some few, weakness feels virtuous?
Infine dico che : gli spaghetti all' assassina non si mettono a mollo in acqua calda ma si stendono crudi nella padella rigorosamente in ferro. Ciaoooo e buon appetito 😊
是非食べに行きたい…！ちょっと遠いので今年中に行けますように。紹介有難うございます♡
*Tutto è fatto rapidamente, abilmente e positivamente, meraviglioso!*
Very exciting and nice to see something new. I love the shellfish and the variations of all as simply excellent as they appear to be.
These videos are always wonderful and may be getting better every day ...at least because we get a break from pizza from time to time....and of course I will always love and admire so much the pizzas in Italy.
Very good and thank you again for providing my favorite nightly entertainment. I watch this channel before I sleep and am complete to dream of beautiful Italia and her cuisine and culture. ❤❤❤
So well produced and so educational, I can almost feel like I'm in these kitchens, smiling wide and taking notes as fast as I can write.
Thank you so much for the video. Perfect cooks.
Fantastico !!!
La cucina italiana della tradizione è la nostra forza 😍😍😍😍😍😍
Uno spettacolo per gli occhi e il palato,
Questa è una versione differente, da quella che fanno gli altri chef..
Fantastic - love this video! I ate L'Assassina twice while in Bari this summer. Will attempt to make myself
I'm from Japan, I never saw spaghetti getting cooked like the Assassina, I am a self taught cook for 5 years. The pasta is supposed to soak up the sauce but usually Italians don't teach you to boil pasta in the tomato sauce. Lol
This way of cooking pasta is the exception that breaks and confirms the rules. It is a wrong way and it is normal that it is not taught. It is cooked in emergency situations, when one is really short of time. You use a thin pasta and, without having to wait for the water to boil, it is ready in less than 10 minutes.
Great Stuff !!!!
Все блюда просто супер , обязательно приготовлю что- то новое, кое что я уже готовил.
看起来好像不错！！
Nice video, great to see a chef in a working kitchen getting after it. Subscripts would be nice but the technique speaks for itself
siete straordinari !
Phantastico tutto grazie e salvé di lussemburgo 🇱🇺
It's different watching chefs working - fantastic! Most important: good products and routine.
So proud to be Barese, best video on youtube
Yes sure, by far...
Please...
Good one!
L'oro del sud!
complimenti buona roba🍝
superrrr
Nice of you to address this hyped up trend recipe. I've tried "anti-ssassina" spaghetti (came up with the name just now). You soak any spaghetti in water, and then stir fry it in a pan, adding on the sauce on top, as you go. Try it, works even with water and the result is kind of al dente and very tasty.
Mi è venuta fame 🤤
👏👏👏👏👏👏🍷🍷🍷🍷🍷🍷🍷 sono leccese ma a Bari si mangia benissimo
Dov'è che non si mangia bene in Italia?...
Anche a Lecce 😉
My mother loved to visit this city, now I am understanding why, if the restaurants are/tend to be this level.
Questo è Il Lavoro, vero.
WERE IS THIS RESTAURANT AND WHAT IS THE NAME...PLEASE
I am Romulus, an American, and my Spaghetti all'assassina is better than his lol
Protip: Do not add the tomato sauce before the noodles. In fact, don't do anything he's done in this video.
Instead:
Ingredients:
- 2 cups tomato puree
- 1 1/2 - 2 cups water
- 2 cloves garlic
- 1/2 - 1lb uncooked spaghetti noodles. Do not use bronze cut noodles.
- 3-4tbsp Chili flakes (The more you add, the spicier it will be)
- olive oil
- salt & pepper to taste
- parsley & green onion for garnish
1. Heat olive oil in a pot over medium heat. Throw in two cloves chopped garlic when oil is hot. As soon as the garlic thinks of taking on color, dump in your tomato puree and water. Bring to a low boil, reduce heat to low to keep warm.
2. Over low-medium heat, Heat oil in a large frying pan, throw in your chili flakes once the oil is hot. Add a good bit of chili flakes. The tomato sauce will tone down the heat. Let the flakes sizzle a bit.
3. After the chili flakes have sizzled (not charred!), add your spaghetti to the oil and chili mix
4. Coat your noodles in oil, all of them. Use tongs to turn and move the noodles. Don't break them!
5. Let them simmer in the oil for a minute or two, till they start to change color
6. Add three to four ladles worth of tomato sauce, enough to cover the noodles
7. Let the heat cook off the moisture, do NOT move the noodles. Let them char! You should notice the steam change. At first steam will rise from the pan from all areas. Eventually, it will only come from little pockets between the noodles. This is your queue to flip the noodles!
8. Using the tongs, flip your noodles over. You should see a decent char on them! Add more sauce, and again let it cook off. Repeat this turning and saucing process until you've used all of your tomato sauce
9. Plate, and garnish with freshly chopped parsley and cheese if you wish.
Cooking spaghetti normally requires about 11 minutes in water. When cooking it all'assassina, expect the noodles to take double the time. 25 minutes is normal. For this dish, expect your noodles to be somewhat al dente. If they aren't, you've either under or overcooked the dish.
Помидоры в собственном соку(для запекания)?
Они у нас появились в РФ резко во всех торговых точках и на Озоне- очень удобная штука. Я пользуюсь, открыл и соус для пиццы и для пасты готовь. Производство Италии. Спасибо итальянцам. Как мы раньше не додумались так консервировать.
Troppo bonno
🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝 spozdravom tonko 🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝So Hungry Italy ahoj Pozdravujem vás zoslovenska tonko badice Slovák prajem pekný deň vám tonko dobrú chuť vašej krajine pozdravuje vás tonko badice fanúšik pekné video natočené prajem vám všetko dobré tonko vaša krajina a slovensko sú priatelia spozdravom pozdravuje Slovák tonko badice fanúšik zoslovenska prajem pekný deň vám všetkým dobrú chuť vám všetkým vašej krajine vás tonko 🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝🍝
nice, love to see people still cooking with their hands.. sick of the glove nazis
It's still early, friend.
The gloves and masks brigade always come around before long to scoff at those of us who aren't so fragile and not so afraid.
How backwards have we become that to some few, weakness feels virtuous?
Infine dico che : gli spaghetti all' assassina non si mettono a mollo in acqua calda ma si stendono crudi nella padella rigorosamente in ferro. Ciaoooo e buon appetito 😊
(Mondo)imparate la maestria Italiana, ma ricordate se replicate fatelo con criterio.
Accidenti certo che la cucina del ristorante macina di brutto!
Senza tregua!
😂😂😂😂😂
madrid,barcellona,lecce.foggia😅😅
Riso, patate, zucchine e cozze ... come a facime a Tard nuestr. Perché non dici che hai messo le zucchine?
Salvatorealbano vedi bene il video dice che ci sono le zucchine. A Bari sì chiama : patate riso e cozze altra pietanza culinaria nata a Bari vecchia
Délicieuse cuisine italienne par contre le fourneau pas très propre un manque de sérieux 🇨🇵😄😄😄😄😄
E poi nella vera ricetta barese le zucchine non si mettono
ASSASINOS CREED
Not original... Original spaghetti all'assassina never touch water... They are completely cooked in the tomato sauce
Sad not to born Italian.. Luckily born Greek 😊