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🍝5 Spaghetti Dinners From Around the World
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- เผยแพร่เมื่อ 12 ส.ค. 2024
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Thank you so much to Carlo, Lineke, KeShawn, Orana, and Andrea for sharing your stories with us!
Artist today is Imogen Marsteller
Website: www.imogenmarsteller.com/
Instagram: / negomi.imogen
Link to Buy Filipino Spaghetti Sauce: bit.ly/3Nqr6Ok
My earrings today were all from GinzaCreations she gave us a discount code: Berylfun15 for 15% off at her shop!
www.etsy.com/shop/GinzaCreation
RECIPES
Pasta c'a Muddica Atturrata: www.nasuki.guru/pasta-ca-mudd...
Filipino Spaghetti: panlasangpinoy.com/jollibee-s...
Crispy Spaghetti Nests
Ingredients:
2 cups cold leftover spaghetti
1 ½ cups grated cheddar or grated white cheddar.
1 egg, beaten
3 Tbsp fresh herbs of choice or 1 Tbsp of dried herbs
Salt to taste
Butter as needed
Directions:
Mix together the first five ingredients, trying to make sure all the spaghetti gets egg on it. It is okay if some of the spaghetti strands stick together. Just make sure the eggs and cheese gets everywhere. Spin some of the mixture on a fork to create the nest shape. Heat a pan with butter to melt it. Place the nested spaghetti in a pan on high heat with the butter already melted.
Press down with a spatula so the cheese can melt the spaghetti together. Flip and fry on the other side. Adding more butter for frying is better as it gets more crispy pieces. Serve hot as is or with some fried bacon bits or sun-dried tomatoes!
Super Savory Sapidly Salty Pasta
Ingredients:
8 oz any long pasta, spaghetti or angel hair are great
4 or so anchovy filets in olive oil (and the olive oil from the jar/can)
Garlic cloves
Red chili flakes
Juice and zest of a lemon
1 Tbsp capers
Fish sauce
Extra olive oil
Spinach, kale, or another green (optional)
Tinned tuna or sardines (also optional)
Directions:
Cook pasta according to package instructions.
Heat up the olive oil from the anchovy jar on medium high, plus some extra if needed to make about 1/4 cup total. Dry the capers well, and fry them in the hot oil.
Once they get a little crispy, drain them on a paper towel. To the now-very-seasoned oil, add the garlic and chili flake, along with the anchovies. Bring the heat down to medium and let everything cook out together.
The anchovies will kinda disappear, that's what you want. If the garlic is going too far, bring the heat down some more. If you're using tinned fish, throw that in with the garlic and chili.
With anchovies disappeared and fish warmed through, add a bit of pasta water and stir on medium heat until a nice emulsified sauce is achieved.
Off the heat, finish the sauce with the lemon zest and juice, along with a few drops of fish sauce. Taste, and if you need more fish sauce, go for it.
Top the pasta with the sauce, and sprinkle on the fried capers. Voilà!
Pink Beetroot Pasta
Ingredients:
8 oz any long pasta
Cooked beets (fresh or canned)
2 Tbsp nut butter
Onion, sautéed
Garlic, sautéed with the onion
Lemon zest & juice
Dill
Milk
Directions:
Cook pasta according to package instructions. Purée all remaining ingredients together to make a smooth sauce. Toss pasta with the sauce and garnish with more beets, herbs, or other garnish of choice!
CHAPTERS
00:00 Intro
00:16 Italian Pasta c'a Muddica Atturrata (Pasta with Breadcrumbs)
02:07 Trying Pasta c'a Muddica Atturrata
04:05 Today’s artist, Imogen Marsteller!
04:25 South African Crispy Spaghetti Nests
05:37 Trying Crispy Spaghetti Nests
08:58 USA Super Savory Sapidly Salty Pasta
11:15 Trying Super Savory Sapidly Salty Pasta
13:16 Australian Pink Beetroot Pasta
15:03 Trying Pink Beetroot Pasta
16:40 Filipino Spaghetti
18:21 Trying Filipino Spaghetti
_________________
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Beryl Shereshewsky
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#pasta #spaghetti #easycooking #pastanight #pastarecipe
If anyone makes the Crispy Spaghetti nests, please comment and tell me if you enjoyed it. I would love to hear about it.
I had so much fun being part of this video. I highly encourage everyone to send in recipes to Beryl!
Yesss they were so fun! 💜💜
Hi, I'm from Austria and we make these nests with just spaghetti, egg and parmesan, with a side of cream cheese with fresh herbs and chopped pickled vegetables. And we love them :)
I really wanna try this! such a good idea
Will definitely try this!! Looks so good! Your mom is a genius!!
In Indonesia we have same concept with this dish, but we use instant noodle as substitute of the pasta, and use the package seasoning for substitute of the herbs. The dish called Omelet Mi
Guys I need to add a CORRECTION to my statement about the 'authenticity' of the Italian pasta tradition. I meant that I do prefer and will always use Italian techniques and recipes for pasta, but it goes without saying that everybody can, and is totally entitled, to cook whatever they want in whatever manner. I love to follow traditions in the kitchen - and try to do it also with recipes from other regions and countries - I just don't like to do what seems odd to me. Everybody is free to do - and to state - what they want, I believe, as long as no offense is raised. Enjoy! 🙂
You're a legend :)
Ciao Carlo! I will try this recipe and I loved the suns in your wall 🌞
It's ok Carlo, we understand 🙂
Thank you for sharing your favorite recipe! ❤
I havent tried anchovies yet and the way they are used in italian recipies (like the one you told us about) or in tomato sauces definetley make me want to try it out. It looked yummy, thanks for sharing!
Furthermore... I will always be very happy to try whatever pasta dish I will be offered by anybody, no matter how "strange" it may look to me. I just stick to the tradition when I cook my pasta 🙂
can't believe you're actually here!
I would love to have you at my table, Carlo!
❤
I'm not Italian but I also always prefer the authentic recipes, even if I have tried many improvised non-Italian pasta dishes.
I've made this pasta before it is delicious. I used to live on a street named Palermo street but it's in Cape Town😂
My grandparents came from Sicily. They lived in a Sicilian and Italian neighborhood in America. That said everyone from different regions, towns, villages all had their own riff on "Sicilian/Italian Classic dishes". We had to adapt to what was available- and even for new flavors and ingredients that we like better. There will always be pride in our dishes- but there is also room for everyone at the table.
As an Italian I love that spirit. Actually, I believe most people in my country would agree that experimenting with food is great. I think that the only problem we have with it is when people do their own thing and try to pass it off as authentic (or claim it to be better than the traditional way) and give it the name of the original dish when it has basically nothing to do with it, like Gordon Ramsay did with his mushrooms, peas, cream, and bacon "carbonara". But generally, as long as you don't disrespect or mock the tradition, you're good to do whatever you want.
Also, I need to correct your terminology because I see a ton of Americans making this mistake. There's no "Sicilian and Italian". Sicily is just one of the many regions of Italy, it's not a separate entity, and Sicilians are Italians like any other. Making that distinction doesn't make sense, it would be like saying "Americans and people from Oregon". I think the reason Americans have come up with this separation is because the vast majority of Italian immigrants came to the US from Sicily and the rest of the South, while the notherners generally emigrated to Switzerland, Germany, and South America
I'm a lover of all pasta but it was Carlo's wall of suns that I really love!
Me too, I love that wall :)
@@justlostinthemoment Hahaa yes it looks like a summer feeling.
Never a sad day looking at that.
Somehow I knew the Filipino spaghetti would be part of this video 🤣
For a sweeter sauce, we actually put banana ketchup and some sugar in addition to the premade spaghetti sauce. My grandma's secret ingredients for her spaghetti (which I crave every occasion) are actually some cream and liver spread (it adds a little umami).
I'm also happy that you mentioned Maria Orosa in your video! I feel like she doesn't get enough recognition in our country. She was a very important figure in WWII by inventing a magic soybean powder supplement to keep imprisoned soldiers healthy.
Yuck
@@b1k2q34 wow don’t knock it till you try it
@@b1k2q34 it's delicious 😋 try it!
I'm Filipino and I don't like the Filipino-style sweet spaghetti. It's too sweet for me. I make my own sauce using meat, tomatoes, and other vegetables and spices + cheese. Hard pass on hotdogs, pre-made sauces, condensed milk, ketchup and sugar.
I edited this comment to remove the offensive part. I did not mean to offend anyone. Thanks to the people who called me out.
Yesss, Maria Orosa FTW! I definitely agree she needs more recognition among Filipinos.
And I don't understand why people gotta leave "yuck" and "disgusting" on a video/channel about appreciating recipes all over the world. Even Beryl, who admits to not liking some of the stuff she makes, remains open-minded and positive.
Those pasta nests look like frittata di pasta! It’s something that we traditionally make in southern Italy as a way to recycle leftovers and for picnics! Just mix pasta and eggs according to the amount of pasta… it’s delicious 😍
This is more or less a thing in my family as well. I don't think I have any Italian heritage, but I do distinctly remember a tomato sauce mixed with fried onion, carrots and tiny cubes of beef together with the pasta, then turning the whole thing into a sort of "omelette" that looks like this. (Do the tiny beef lego-sized bricks, the texture is fabulous and the spaghetti manages to hold it regardless). The sauce lost most of its flavor once it got fried up onto the egg though, so i added more on top. (The egg did become much, much tastier but it didn't taste like tomato sauce anymore.)
The fried pasta that was in contact with the pan got all crunchy and crispy ughhhh i need to make this again, it's been years.
I think my mother wanted to study high cuisine. And high fashion. She also wanted to be a nun. It was all ruined once she got married, of course. I'm gonna learn from her mistakes, marriage is overrated anyways.
So interesting. Both the frittata di pasta and the crispy spaghetti nests that Lineke made in the video also reminds me of Japanese okonomiyaki.
@@nodezsh thanks for sharing your story and recipe!
I actually like to brown leftover pasta in butter for a bit& then add some beaten eggs, scramble and top with cheese (optional). Not Italian, but it's a dish that just kinda always has been around when I was a kid.I think I picked it up from one or several of my grandparents. Great comfort food btw.
(I live in Belgium but my family is from Ukraine originally and I've seen several similar dishes around Central/Eastern Europe)
Yeah, I do this to use leftover noodles or rice. I'm not even remotely Italian, though--I just like carbs.
Thanks so much for making the 4S pasta Beryl!! You're so right, a dab will do ya with fish sauce. Also I do see the growing chorus of frustrated Italians, so I'll add that I do typically add some conserved pasta water when finishing the pasta in the sauce BUT I promise the sauce has so much going on it's going to be great no matter what!!
Can I just say I loved hearing you talk about your dish? You have such a nice way of telling it like a story, it was really nice to watch your video clip ❤
@@blackvelvet3795 thank you so much!!
Your segment was so warm and feel-good, you have a lovely presence ❤
@@unstoppabletaboo I appreciate that deeply!
I'm an Italian American and I'm not frustrated. Your dish was pretty classic actually. Capers, garlic, anchovies, etc.. Fish sauce is still used in Italy. Ancient Roman recipes pretty much all have fish sauce in them.
I totally agree with Beryl’s sentiment about traditional food vs creative interpretations. I think food should be tailored to be enjoyed by the person eating! And it’s just a natural progression that dishes morph as they travel between cultures and people. The only time I have a problem with people not eating something as it is traditionally prepared, is when the dish claims to be authentic or traditional but it isn’t 😊
Agreed. I can’t eat fish. So I’m so sorry I can’t use anchovies it’s not that I don’t care about tradition or culture, I just want to live. I’ve found olives can take the place of anchovies.
The pasta with anchovies, garlic and breadcrumbs is so simple and delicious! Next time you make it, try transferring the pasta directly from the pasta cooking pot to the pan using tongs instead of draining it into a colander so that some of the pasta cooking water goes in as well. The pasta cooking water will add a bit of moisture and emulsify with the garlic and anchovies and make a slightly creamy sauce that will contrast nicely with the crunchy breadcrumbs!
As a Nigerian, we have classic recipes like Jollof rice and Rice and stew. Somehow spaghetti came to Nigeria, and now we make Jollof spaghetti and spaghetti and stew. This was wayy before TH-cam and the internet. Of course, we wouldn’t even be aware of traditional pasta recipes. We will just adapt it to our own tastes, our own ingredients and spices. It was until the arrival of social media and TH-cam that we started watching these authentic traditional recipes. But really it’s important to understand that different cultures will adapt foreign ingredients to their own context, especially because being far away from Italy, we only are just recently learning of the traditional pasta recipes. Its interesting to try original recipes, (and might not be nice to change an original recipe and still cal it an original recipe) but I will always love Jollof spaghetti and Spaghetti and stew that I grew up with.
Putting up the Filipino style Spaghetti in the finale of the video is the best way to finish the topic. Thanks.
From a Filipino.
👏👏👏👏👏👏👏👏👏
Beryl, a good tip about pasta water is take a ladle of it & add it to the sauce you're making whatever it has to make it creamy the starch from the pasta adds the thickener. Always reserved some pasta water for the oil or cheese or whatever.......it's perfection 😁
Look at the channel from Pasta Grammar to learn everything about this!!!!
Yeah, it kinda saddened me that she never added any pasta water to the recipes.
I hope she tries to do it from now on, as I believe adding pasta water to your pasta is one of the best things you can do to improve homemade pasta dishes.
Lol I thought I was the only one triggered by her pouring the water down the drain instead of using some in the sauce
@@sarahlew1168 ditto, I was like 'oh no' 😒😒 Such a waste of flavour and silkiness
@@jonnekejorissen I already watch both Pasta Grammar & Vincenzo's Plate. Mamma mia 🤦
We admire Berly for posting a lot more consistently. All the blessings to her.
Yes!!!
She posts more shorts only which are boring
It's a lot of work, right?? I appreciate a lot too
@@SR-mv2mf I think it's a unnecessary comment, maybe if you knew the work it is to stay in the views and monetize to have a financial return, maybe you would understand that TH-cam and Instagram forced to make this type of content
Berly? Llolololol
I love Carlo! Bringing authentic, fundamental can be delicious. I have never heard of this breadcrumb pasta. What a great way to pass tradition! Go, Carlo! Your presentation was educational, informative and delightful.
Thank you very much 🙂
@@carlopipitone6191 you are a nice old guy
I love the anecdote at the end about Filipino spaghetti 🍝 so happy to know about the beginnings of Filipino spaghetti
One of my favourite channels.. I’m also super passionate about culture and the relationship between culture and food. Thank you for doing what you do Beryl.
KeShawn's pasta is very much a pasta putanesca with Spinach and fish sauce instead of cooked tomato and olives. I would love to try it tbh
I'm Italian and I'm not offended 😂 yet indeed I would definitely try the spaghetti pancakes and the four S spaghetti dish - the latter being pretty appealing and amazing 😍 of course just one tip would be to use a bit of starch water to avoid eating glue pasta but as we say "de gustibus" so enjoying is fundamental :)
I'm not Italian but was offended at the state of that dried-out pasta!
Nice, now lets talk about pineapple on pizza then.....
@@rhynemusic4101 yum!
@@rhynemusic4101 oh no! other people? Enjoying their food?! Heinous!
When you mentioned in your previous video that you'll be doing a video on spaghetti dinners, I KNEW you'd feature Filipino spaghetti lol
I thought the same hahaha
samedt. I was like, waiting until end of video. I was not disappointed 😅 either way, Beryl will always be my favorite cook 🥰
I'm quite impressed at how KeShawn's own creation resembles very traditional Italian recipes, it's like a mix of several recipes. It looks delicious, Im definitely going to try this héhé!
I love sautéed shredded carrots with a bit of garlic and red pepper flakes and lots of toasted breadcrumbs over spaghetti. I’m not sure if this is an actual “dish” or just a creation from my mind, but I think it’s delicious! Great episode, Beryl!
Coming from the UK to live in spain I saw how the cultures had similarities in terms of the savory pastries that they eat. Like in the uk there's the scotch pie and cornish pasty whereas in spain there are empanadas with many different interesting fillings like octopus or cod and raisins. I'd like to see an episode with savory pastries from around the world, it would be really cool
Octopus Empanadas are a thing?! I so wanna try it.
I agree with you about authenticity. I've been looking at paella recipes and I feel authenticity doesn't come from the country itself, but rather from the various people in the country. Whatever is authentic and traditional to one family may be totally different from the family that lives next door. So I decided to make everything to my liking and not get stuck on this is the way it HAS to be!
True, very true
I'm 46 now and at the time my friends and I started moving out from our homes in the mid 90's we had this tradition to meet at one of the others' home to make Orana's dish, just without the nut butter, milk and dill (which sounds very yummy!). We used to call this dish "barbie pasta" and we always topped it with some cooked grated beets, a little horseradish and parmigiano. Wonderful memories..
Now I'm hungry.
Filipino spaghetti sauce made from scratch hits different because you get to control the ratio of the tomato sauce vs banana ketchup. In my family we also add condensed milk instead of cream and melt the cheese directly in the sauce to make it creamier!
Beryl, if you're going to feature Macaroni pasta, please give Filipino Sopas a try 😀 both kids and adults enjoy this dish.
I love both authentic dishes and trying new combinations. In my day to day I like to experiment and just throw together things I have or things I’m in the mood for, even if they don’t ‘go together’.
I tried combining Carlo’s dish and KeShawn’s dish like you said and WOW. A few tweaks and omissions, I didn’t have fish sauce, and I only had anchovie paste in a tube so I probably didn’t end use as much as I should have (definitely going to be picking up a can of anchovies or two next time I’m at the store) but the lemon juice and garlic and capers with the bread crumbs… 😍 this is definitely gonna be on rotation for a while
I make a pink sauce for my fish dishes (and sometimes pasta). It uses a lemon beurre blanc recipe, but I add red onions instead of white and it comes out a beautiful shade of pink. We have had it on tilapia, redfish, crab cakes, shrimp pasta and more!
All the people giving recipes for this video were such wonderful presenters. They have great stories about coming up with their recipes and they're people I would genuinely want to hang out with.
My mom makes those spaghetti nests whenever we have leftovers, but we call them "tortitas". Super yummy! And we're from El Salvador.
Ahah. My mum is from northern Italy and she actually does the “South African” spaghetti nest and it’s apparently a tradition where she is from, so I grew up with it too 😂.
Btw I think Carlo was misunderstood, I think he ment pasta as a side “like rice” is wrong to him and it should be glorified and eaten with sauce the “Italian” way even if it’s a Philippine recepe 🙃
Crazy! Is the recipe similar?
@@ruchi750 it’s exactly the same ! I think mum calls it “Pasta a frittata” because it’s basically fried pasta in an omelette like batter.
Omg i’ve always thought it was a very Neapolitan thing, glad to know it is known and loved also up north!
Ahahah Giuliana my mother used to make "pasta frittata" too. She used the spaghetti left over from a meal, mixed them with an egg and some grated cheese et voilà. It was also a way to cook one dish in abundance and use it for two meals 🙂
We always had pasta frittata as a snack on the go made with our leftover pasta. My family is also from the north :)
I don't think that interpretation is the enemy of authenticity, but I think we also lose a lot when we don't really understand the source we're interpreting. The first time I make a recipe I always follow it to the letter: I treat the recipe like a gift from the person who has given it to me, and I want to recreate the exact thing they have given me. Because they have worked so hard on it, because they have made it over and over again, and because there is always something new I can learn from it that, without paying careful attention, I could otherwise let my ego and my assumptions run over. This is how I become a better cook. After that, all bets are off and I take what I have learned from my own experiences, what I have learned from other recipes, and what ingredients I have at hand, to work on my own. But from there, it's rooted in respect for the ingredients and the culture it comes from as it branches out into new dishes and new experiences in diaspora.
This. Food is CULTURE. And respect and understanding is critical.
I always adapt a new recipe. My family and myself can't always afford "authentic" ingredients, plus myself and my son have multiple food intolerances, but I'm happy for you that you have the privilege to do so. Just acknowledge that it's a privilege.
@@angelawossname I'm sorry I wrote a comment that came off as exclusionary, and I appreciate you checking me on it. I'll clarify that I wrote that not to shame people who *can't* follow a recipe due to health or resource constraints, but rather for people who have every opportunity in front of them and still *won't*. No punching down in my house; that nuance is important.
@@mariannaschannel Ditto!
At the end of the day, I'm going to make and eat my food the way I want it. Food should be enjoyed, and "rules" make things thoroughly unenjoyable. This mindset is... quite stiff and pretentious.
My mom’s Filipino style spaghetti sauce is creamy. I think she also put milk in it.
It also has sugar, banna ketchup and ground pork/beef. ‘Tender Juicy’ hotdogs is a must.
The Filipino one is very similar to the “spag Bol “ (spaghetti bolognaise) which is wildly enjoyed around the uk! :) although it’s an Italian dish, it’s very popular amongst most British families (especially with children!) it was the very first dish I learnt how to cook and is such a comfort food on those days when your super hungry!
If there is ever a part two, you should try a standard at every Southern potluck and church supper...chicken spaghetti! It's a creamy and rich dish, the sauce usually made with a cream soup, cheddar cheese (or Velveeta), and peppers. Some people use jarred pimentos or roasted red peppers, others used canned tomatoes and chiles. It's a comfort food that can be easily made with pantry ingredients, and great for when you forgot the potluck is today and you have to whip up something fast!
❤️❤️❤️❤️❤️ still watching but the notification made me so happy! I don't understand how this channel doesn't have millions of subscribers it's absolutely amazing!
Yet. Doesn't have millions of subscribers YET. ✌️from 🍁🇨🇦🍁
The funny thing is Pink Pasta looks familiar to me because the Japanese Mentaiko Spaghetti made with fish roes also look pink! It’s one of the most common western Japanese cuisine, maybe you can feature if you’re making another episode of this 😊
I wish I lived with KeShawn during quarantine!!! if he's able to whip that up in the kitchen (with such a fun name!) i feel like he would be the best roommate ever! tasty times for sure!
I agree with you, Beryl, in regard to creativity with food... and I'm Italian 😉
I understand food authenticity when it comes to specific dishes but I also appreciate how some ingredients like pasta & rice - have made their way around the world and melded with other cuisines. And they're all good!
For example, my top three pasta dishes come from all over - a pesto gnocchi at the Vatican cafeteria, an Irish/Asian Lol Mein Stir-Fry Fusion in Northern Ireland, and a "mexican spaghetti" from a tex-mex restaurant in Delaware where the chef had originally trained in a fancy Italian restaurant and merged techniques with Hispanic flavors.
I totally agree with Beryl regarding food authenticity. In my opinion, as long as you enjoy the process of preparing and consuming your food, it is great. 😀I'm not a chef, and I don't have the knowledge to properly prepare/use some ingredients. But I don't care (😆) because I have fun preparing my "weird creations" inspired by some other cultures. That's why I love Beryl's channel as I always get many inspirations! Greetings from Warsaw, Poland. ❤❤BTW, today I will have spaghetti with scrambled eggs, sausage and ketchup. 😆
Two different things in my opinion. Eat whatever you like, just don't add cream to carbonara and still call it carbonara!
@@lukemclellan2141 Exacly. One thing is preparing a dish with what you have and what you like, another one is preparing a traditional, standardized recipe. When there is a tradition for certain dishes in a country it is obvious that people in that country sticks to tradition: not because they're "fundamentalists" (I regret I used that word), but just because they were raised with those recipes and they love 'em.
Where are the rules set in stone for a specific dish? How far does it go? To the measurements?
Everyone has their version of something like carbonara because of the availability of ingredients.
Traditionalists value tradition more than progress.
Same energy as "you two men or two women can get in a relationship, but you don't have the right to call it a marriage. That's MY term."
Show me your patent or copyright if you want to gatekeep a term or be quiet.
😁I love when Italians get all worked up about “their foods & ingredients” that most certainly didn’t start in Italy.
Noodles - Central Asia
Tomatoes- Central & South America
Garlic - Central Asia
Basil - Southeast Asia
Noodles didn't come from Central Asia. Due to an old advertisement t's a common misconception that it was invented in China and brought in Europe by Marco Polo. Its origins can be traced back to the Mediterranean area centuries before Polo instead
@@marac.2503 Wrong. My assertation has nothing to do with that old chestnut, & everything to do with archeological evidence. Found in a Bronze Age dig aged to roughly 4,000 years ago. The oldest Chinese written evidence dated to around the third century A.D., while the Talmud describes a type of noodle several hundred years later. What you are referring to, longer semolina noodles described in writings by Syrian physicians doesn’t come for several hundred more years.
Beryl! The pink pasta recipe got me thinking... You should do a Colorful Recipe episode!!
OMG, KeShawn, I have been making this kind of take on aglio e olio for years, the only thing I don't use is fish sauce. I also make it with broccoli instead of spinach sometimes and it was always something I could get my son to eat when he was young. The first time I ever had authentic (made by a chef I worked with in the 90s), it changed my world: how can something so simple be SO delicious! It's also good with salami added and Beryl, I also add lemon juice to mine as well. Yuuuuuum
The pasta with breadcrumbs reminded me of "macarrão com farofa" (pasta with farofa)🤤 it's not people's first choice when it comes to pasta, but I love it😋
I looove farofa
Farofa is so good!!
A pro tip I got from my gandma for cooking beets: If you want the colour to stay the deep pink/red colour you are not allowed to bring it to a boil, but keep it at a very slight simmering or even less, otherwise the heat will "beach" the colour☺️ Lots of love from germany🥰
As expected, filipino dish spaghetti would be included in this video 😊 thank you! 🇵🇭
I'm from Switzerland and it's not a recipe from my country but the pasta that impressed me lately, where with morrocan pickled lemons (in salt saumure, I think) finely minced, nuts, olive oil and garlic.
I hope you do the Filipino sopas. Macaroni chicken soup with milk, veggies at sausages/hotdogs!
Im from Colombia and at home we used to have a pasta dish that also had breadcrumbs, the recipe included also milk, hard boiled eggs and butter, finally the breadcrumbs for the "crispyness" on top. I dont know if the breadcrumbs are used all over Colombia for this kind of pasta dish, but my family did, it tastes great haha my childhood memories.
Reminds me of something my mom did, baked macaroni with a lot of stuff and topped with bread crumbs, but we didn't use boiled eggs. I am from Bogotá
For filipino spaghetti, you can add sugar if u like more sweet and we eat spaghetti with a lot of sauce or mix all the sauce in the pasta. You can also add tomato paste and nestle cream for creamier spaghetti. Actually there's a lot of various spaghetti in the Philippines but over all taste is sweet 😂😂
Play with ingredients and pasta shapes, it's fun to experiment with food. Things you think don't sound good together are really good. I was lucky and got to travel the world being in the military and saw, tasted and helped prepare food for many countries.
I was going to riot if Filipino spaghetti didn't appear HAHAHA. Also you should defo try the UFC Banana Ketchup if you can find it. It's my preferred one and there's also a spicier version which I like the best
me too, especially since i just watched this while at JolliBee in Seattle
I wholeheartedly agree with Carlo. I know we prepare all kind of yummy delicious pasta fusion dishes but by far, the best pasta I ate was in Italy. They are on another level and nothing I ate anywhere in the world will come on bar with it. I still day dream of those pasta dishes and crave them to this day! It is a whole sacred world .. similarly to baked goods in France. You can't compare anything to the original cuisine imo. I would say the same about any other cuisine, actually. I prefer authentic food and I find it always enjoyable to try the dishes as they were made to be ..
Ha! I literally just made pasta with bread crumbs for dinner last night! This is something I grew up on as my grandparents were from Sicily(Gf) and Naples(Gm). I omit the anchovies bc I’m not a fan, neither are my kids but it is delicious nonetheless. Thank you for including this recipe Beryl! ❤
One of the most open minded and respectful content makers in this side of TH-cam! Thank you so much Beryl! 💓
I was really hoping someone would submit Korean style pasta with cream sauce, perilla leaves and nuclear-ly green pickles and yellow pickled daikon on the side. I was surprised how much the internet derided the pickles with pasta thing that's so common in Korea, because I find it all delicious in combo 😋
Had my first taste of Filipino pasta when I went to Jollibee and omgosh it was delicious! I fell in love. 😍😍🥰🥰
I didn't like Filipino spaghetti at first. The sweet taste was weird to me. But I found the more you eat, it kinda grows on you
It’s so funny. I took the first man’s comment on traditional and authenticity, being this is the way he prefers, not the way we should only do it😂😂😂 ❤❤❤
When I see pink pasta, I think of Mentaiko or Tarako (spicy cod roe/normal cod roe) pasta, which is a common Pasta sauce in Japan. It's usually mixed with mayo, which makes it pink-ish. (There is a non-mayo version though, then it's more a reddish color I guess)
In any case, pink pasta sauce is very common in Japan, and it's popular with kids and adults alike.
Will definitely try this beetroot sauce though! :)
Oh mentaiko pasta, it's so delicious
That is my favorite pasta next to my own homemade meat sauce pasta. And the only store bought pasta sauce I buy lol. Tried to make it once and was so disappointed I never tried again. But I'm thinking of trying once more considering the inflated prices recently.
Dunno if you are gonna feature this tomorrow but in Malaysia we have a Laksa from a state called Johor, which is made from spaghetti. The story goes the sultan married a caucasian and this dish was made for her. its not easy to find though
As a sort of marriage between the Italian and the "American" dish, I always make a spicy or "piccata" version with olive oil, garlic, capers, chili flake, lemon juice or a splash of apple cider vinegar and honey. With parmesan on top it's a perfect weeknight dinner.
The pink pasta made me immediately think of Eastern European beetroot soups and it may indeed be originally be inspired by them. For example, there’s a Latvian cold beetroot soup (aukstā zupa) that ends up with a very similar colour due to its dairy base mixing with the beetroot juices. After having tasted it when visiting Latvia, I often recreate it or a version of it (due to some substitutions) in the summer months when it’s hot.
I can’t wait to combine Carlo’s & Keesean’s recipes as I already have most of the ingredients 😊 Also gonna add some of that precious, precious pasta water to create a silky sauce 😋
So Beryl, do I get 20 points if I guessed both Maggi and Kewpi? I agree with you about branching out with pasta. I make a pasta, one skillet dinner with ground beef, Campbell's tomato soup, mushrooms(in cans 👍), lots of garlic, both raw, and roasted, a lot of worcestershire sauce, and a little hot sauce. I also add both Chinese 5 spice and a store bought Garam Masala, so, not exactly traditional. I use a craggy pasta, one with nooks and crannies. I've named it "What The Neighbour's Ate", and it's delicious. ✌️🍁🇨🇦🍁
I’m a Filipino and my family use both tomato and banana ketchup. We also use cheddar cheese so it melts into the sauce and save grated cheese as toppings. The secret we use is a condensed milk to make it sweeter and creamier. 😋
Hi Beryl, try reserving some of your (salted) pasta water to loosen your sauce when finishing. I think you’ll like how the pasta water can help emulsify with the oil and also loosen the fond in the pan. 😊
Shout out to KeShawn for the Buc-ee's bag in the background all the way in Nashville, TN! 🙌
I find It’s good to know how an ingredient is used before inventing an alternative, sometimes the natives know a thing or two. Italian pasta as you showed in another episode is a great example.. or 🌶 chilies 😅 and yet..
The second recipe isn’t something new, but I wish it was much more popular.. it’s a simpler version of frittata di pasta, which is pretty popular in Italy, southern in particular Naples, but I grew up eating it in Abruzzo too. It is just a very easy way to repurpose leftovers.
Carlo from Palermo said you are supposed to cook pasta a certain way every time, but really most Italian dishes are traditional today but were an absolute “play with your food” kind of thing.
Frittata di pasta was the thing you made with leftover and cheap eggs, timballo was a way to use scrappy portions of many different things to make one hearty dish (and Italy alone has SO. MANY. VARIANTS!), meatballs were a way to cut meat with cheaper stuff because it was scarce and precious… I mean, we are talking about things your mama did in the kitchen to stretch food, not gourmet and set in stone😌
Noemi I agree totally with you. Yet I can't see which words of mine you (and others here) think are set in stone.
My 11 year old was watching with me and the first thing he said was “OMG she has a Tardis”!!! Love you even more now. Haha 😂
I make the same anchovy pasta but I add cappers and squeeze fresh lemon over the top. Will try it with just the anchovies and breadcrumbs to taste the difference. And will be trying the second anchovy pasta as well!
The spaghetti nests and pink sauce one are so much fun! 💕
In Brazil, pasta with sausage was once a thing, especially in public schools.
The first pasta is just pasta aglio e olio with bread crumbs. When you were looking for recipes with anchovies, this was the one I submitted (sans video). I’ve never seen it with the bread crumbs before though. I might have to try that
Beryl you stated my sentiments exactly, the right way to make a dish is the way YOU like it.
Beryl, you have to try spaghetti Persian style. its basically Spaghetti bolognese but after the pasta and meat sauce are cooked, it's combined and layered to make the FAMOUS Persian tahdig with the spaghetti. I die for this recipe. the bottom layer of the spaghetti crisps up and you then flip it so it essentially looks like a spaghetti cake with the top layer crispy just like the South African one. It's so so good!
Great episode. It would be cool to see a colourful food episode. Squid ink, spinach, blueberry, beetroot etc bound to be a bunch I have never heard of before.
For even sweeter Filipino spaghetti sauce, some people add condensed milk _in addition to_ banana ketchup.
love the little backstories for each dish ❤
As I love creative cooking I found cute that Carlo called himself "the fundamentalist" . It was humble and funny, but a firm statement of "the pasta religion" as well 😃
Tip: when making a Filipino spaghetti, put it all purpose cream if you are not a fan of too much sweet taste in the spaghetti sauce. It will make the sauce creamier and perfect
my family makes pasta c'a muddica with the fennel branches inside and I think it makes the dish a bit more lighter and floral, it's my favorite pasta dish and I love that you tried as it's unknown to a lot of people outside Italy
So much fun! All these personally developed recipes showcasing their creators tastes and available ingredients!
I love Carlo! He really told us to step up our pasta game!!!
Breadcrumbs on pasta is quite common actually in Cucina Povera (poor peoples food) the roasted breadcrumbs are an alternative for expensive Parmesan, it’s called “Pan Gritata” (hope I spelled it right)
& the beetroot pasta sauce dish, did you crumble feta on it as topping or is that goats cheese? 🤤😋
Filipino spaghetti is something most kids would enjoy because of the hotdogs and sweetness and as adults those who ate it as kids will always have the nostalgia hit of joy. Thats why when most people as adults who are used to the savory version taste it they dont enjoy it, most common description is that "it tastes wrong".
Beryl. I love you so much. You're my absolute favourite food creator. Thank you for changing the way I view food, history and culture.
Beryl! I hope you make kimchi pasta. I believe the Aaron & Claire channel on YT has a recipe for this! Its AMAZING!!!!
I think it’s fine to deviate from authenticity when it comes to food. However please don’t try to pass it off as authentic. Share that it’s a deviation. The more the merrier!!
Thats my attitude as well. I quite like the idea of those nests, and I like a lot of Asian ways with pastas.
@@judithgreenwood6247 oh yes i love Marion Grasby she does some phenomenal asian/Italian fusion cooking.
There are different take in the Philippines for the filipino spaghetti sauce. My aunt cook it with condensed milk and table cream, the result is sweet, creamy and salty. You get your salt from hotdog and the cooked ground beef..
I think a nice swap for the Super Savory Sapidly Salty Pasta would be Maggi Liquid Seasoning instead of the fish sauce. It would provide the same umami and saltiness but without the extra fishiness that's not really needed because of the anchovies.
I knew you would make Filipino spaghetti! It's so good such a sweet tangy sauce one of my favourite dishes ❤
As an Italian, I am sorry to see how many people are intimidated and scared of our judgment regarding our food traditions being revisited abroad. A lot of us can definitely try to be more open minded and be grateful that so many people appreciate dishes which are so near and dear to us.
At the same time, I think it should be recognized that our traditional food is the result of a very long history, so there is often a good reason why things are done a certain way. And of course that goes for the traditional food of every country.
So there is a lot of wisdom in how we make these dishes, which I firmly believe can be learned from to elevate anyone's cooking.
I couldn't agree more.
Yes, the point everyone is free to create innovative food as long as they don’t sell it as an “authentic” version of something traditional. So if I order a Carbonara, I’d want it to be done the right way with the right ingredient, but if I order a fusion Japanese mentaiko spaghetti then I’d still enjoy it the same with the new ingredients.
I couldn’t agree with you more. Well said.
Ben detto 👍🏼👍🏼
pasta originated in asia
One of my friend kept recommending beet root pasta to me and I was a bit sceptical but now I’m convinced I have to try it! It does look delicious
Your videos are so joyful and fun and wholesome, thank you so much for all the love you put into this channel, it really shines through.
Italians dont watch this video, safe yourself from a heart attack
from the rest of us, what an awesome video, thank you beryl