The subtitles are incredibly accurate too. Often captions and subtitles radically deviate from the source language, flattening out the precision and nuances of the original. Here, the chef put notable consideration into his choice of words and it was a pleasure to observe how true and undistorted the translation is. Bravo to all. Quality in every aspect of this video.
I am french and I love cooking indeed! It is amazing to see this Italian chef doing perfect pasta only with oil, garlic and water. Keep it simple: this is the best way to prepare a great dish. Bravo to our Italian brothers who protect their cooking tradition!
Tornato da una serata balorda con gli amici dal tasso alcolemico superiore al 2.0 si decide di fare questa fantastica ricetta. Come dice lo chef tutto in 10 min, si sbollenta per 4 volte l'aglio condito dal dito dell'amico che ha provato a togliere l'anima dello stesso. Poi si frulla tutto gettandone la metà a terra perché frullato direttamente in una padella (chi diavolo ha un becker come quello??) e poi si scola la pasta che nel frattempo è diventata stucco da parete(saranno passati minimo 25 min). Per ultimo il peperoncino secco della mamma di Beppe calabrese che è stato legato alla sedia visto che insisteva a volerlo saltare in padella per farne uscire i sapori...Buonissima, peccato per la mancanza del prezzemolo fresco, ma mi pare che Gianni abbia condito con qualcosa di verde lo stesso... Che dire, una nostra piccola rivisitazione della ricetta dello chef, ma altrettanto buona ve lo assicuro, nessuno ha vomitato per quella.
I’ve repeatedly returned to reviewing this extremely “simplistic recipe” just to experience how overwhelmingly no frills approach to cooking but NOT COOKING this process is - AND without fail I am intrigued to always prepare this iconic ITALIAN recipe precisely as presented in this masterfully crafted tutorial 🙏🏼
per l' acqua consiglio una naturale proveniente dalle terme di Caracalla con, se e' possibile, l' elettrone dell' Idrogeno appena appena sovraeccitato (basta dargli un po' di 12 Volts) ....e buon appetito!
I made this recipe yesterday for 2 for breakfast :) oh man… the best plate of pasta I have made hands down. My wife loved it as well. Thank you chef for sharing your love and secrets so openly. Live long and prosper 🖖
È uscito "ORIGINALE & GOURMET: il primo libro di ItaliaSquisita" 👉🏻bit.ly/3xrGWQn "ORIGINAL & GOURMET: the first book by ItaliaSquisita" is out now 👉🏻bit.ly/3sHDm0z INGREDIENti/INGREDIENTS Prezzemolo/Parsely_____40g/1,4 oz Spicchi di aglio rosso di Nubia/Garlic “Nubia” type cloves_____6 Peperoncino cayenna/Cayenna chili_____2 g/0,07 oz Spaghetti_____350 g/12,3 oz Olio evo/Evo oil_____100 g/3,5 oz Acqua in bollitura/boiled water Sale/Salt_____8 g/0,3 oz Acqua/Water_____100ml/3,3 oz
Looks great. Not the typical version, tho. I can only imagine how disgusted many Italians would be if they saw foreign chefs boiling garlic and emulsifying olive oil for this dish.
Un canale che insegna a cucinare anche le pietanze "più semplici" è davvero utile. Siamo tutti bravi a scaldare il cibo, ma cucinare è un'altra cosa. La differenza tra un' ottima portata e un piatto anonimo sta nell'esecuzione... perché alla fine, gli ingredienti potrebbero essere gli stessi... Grazie di cuore.
What a great dish!!! The way you made the souce is incredible and brought to perfection. I love the sentence "only with good quality you can make a great dish". Thanks a lot
Ingredients will really shine through this recipe. Especially the olive oil since it won't go through any heating in which it will lose its flavor. Good quality olive oil and garlic is the key to this recipe! I think for some people who miss the "browned" flavor of garlic, one could slow roast it at 145 C until garlic is slightly golden and proceed with the recipe. This way you could possibly reduce loss of garlic's flavour in water.
l'aglio, olio e peperoncino è una ricetta così semplice, ma davvero così esplosiva e buona!! è un insegnamento del valore della semplicità più che una ricetta!
@@bamboomkin what technique is that if I may ask? Because I mean it seems so much more logical! Having a uniformed sauce than having bits of garlic and chili mixed. Its a freaking amazing idea
@Alex Daniel the pasta dish itself is traditional, the way he does it isn't. I don't think you usually blend the garlic with the oil, you just fry slices of garlic in oil and add the pasta (+water).
ommar365 he never once states it is the traditional recipe - its just his own interpretation. If chefs stuck only to traditional methods no new dishes would be created and we would all be eating the same foods day in day out. Lets just view it as a great Spaghetti recipe, and a chef taking pride and great care in creating his own tasty dish... Peace!
finalmente uno Chef che prende in mano una ricetta tra le più classiche e non la stravolge ma la reinterpreta dando una sua visione sulla preparazione più adatta! Complimenti sinceri, perché era facile farsi prendere dalla smania di strafare ed aggiungere ingredienti a volontà (che ne so, lo zenzero che va tanto di moda), ma lo Chef s'è mantenuto saldamente attaccato alla ricetta base...CHAPEAU!
Verissimo. Anche se non è sempre sbagliato aggiungere ingredienti per realizzare delle varianti. Ad esempio mezzo cucchiaio a persona di colatura di acciughe di menaica dal CIlento ed una grattata di scorza di limone non trattato della costiera, al posto della semplice acqua calda, per ottenere uno spaghetto divino.
@@civita63 eh sì, anche la tua variante dovrebbe essere ottima e la proverò proprio oggi: io ho la colatura di alici di Cetara, direi che ci siamo...no?
This is a refreshing take on this simple dish. I will certainly try this. I love the idea of blanching the garlic and emulsifying it with oil and water. Americans complaining about portions, seriously need to visit Italy. They don't eat heavy, as pasta dishes have several accompanying smaller plates. That's why I love being in Sicily. They eat better than northerners.
In questo modo l'olio e il peperoncino sono messi a crudo , e l'aglio è bollito ..ergo i tre ingredienti non rischiano alcuna bruciatura ...ed il piatto può essere davvero speciale...grande Chef .
Incrível ser brasileiro e conseguir entender quase tudo que é falado hahah amo essa relação entre as línguas românicas. E maravilhosa a receita, amei o vídeo
Awesome take on such a simple recipe. I’ve been looking at many videos on cooking aglio e olio, but this probably the easiest way to make a velvety and creamy garlic sauce without any BS techniques. Hands down to the chef!!
I always believe that best recipe is the most simple and elegant one, which helps to value (and elevate) not technique but the quality of ingredients. Thanks a lot for this video.
So simple, so amazing, it's just perffect. I'm simple man, olive oil, butter, pasta and garlic, some parsley at the end and the world is mine. The way this cheff did it it's so great. Never thought that I would find this video, my granpa use to do this when he was with us, now he's with the lord, they all are enjoying this. Grats to the Cheff.
@@centauro5legs ¿? The World’s most amazing chefs know that the secret in the kitchen for a great dish is butter. I’ve been cooking for almost 30 years now, learned this when I was 16 . In this recipe the chef doesn’t use butter but, if you do it, you’ll see that the heaven is a real place.
Made this for dinner a couple of minutes ago....A-M-A-Z-I-N-G.... I added a little bit of Mustard powder and eyeballed the other ingredients for 500gr of Pasta...verry good....thank you very much!
i just realized wat a great work this realy is .... a dish that has such an establishment out of italy (i dont know if its got it in italy too) to perfect it in such a manner that its a real sauce not only pasta with flavored oil und such a technical level without changing the basic ingredients is such a wonderful work of art and to share it for free with the world Truly amazing i cant be grateful enough to have found t his.
I love those garlic flavour , but this one ..it really looks tempting as well. I imagined the taste will be a lil mild, soft, but still give a punch. Its feels so balance , really love it and cant wait to try
Complimenti allo chef commento solo ora dopo aver provato la ricetta molte volte. Una splendida esecuzione che merita tutto il rispetto dovuto a un chef di questo livello. Certo i gusti son o gusti e può piacere o meno, ma la ricetta è ottima. A conferma mi farò questo piatto stasera :)
i do not speak italian but it was interesting indeed. I blanched the garlic to cut the strength i assume. Also, I liked the oil garlic water emulsion. I will try this!!! Belisimo!!
nel mio ristorante ogni giorno preparavo l olio all aglio,chiaramente tutto frullato,e con quello ci facevo anche gli spahetti,oltre a condire altre varie pietanze!!!
Bravo, finalmente qualcuno che non la sminchia col pecorino! La mia ricetta è quasi uguale nel risultato. Non frullo, amo sentire l'aglio di nubia sotto i denti, vi assicuro vi sembrerà dolce come una mandorla. Buttatelo sull'olio per pochissimo, non deve abbrustolirsi, aggiungete acqua di cottura. Fate bollire così, verrà una emulsione fantastica, specialmente se con una forchetta premete intanto nei pezzetti d'aglio. (ovviamente quella è la porzione con cui controllo la cottura della pasta 😂)
imprecionante, algo espectacular y maravilloso simplicodad exquisita y ingradientes frscos y un toco de arte creativo poder de lo simple y maravillosa mano italiana felicidades y en hora buena
Esecuzione rivista con qualche passaggio in più ma che non snatura la ricetta. Anzi la arricchisce senza renderla inutilmente complicata . Bravo bravo!
Ah quindi questo chef non aggiunge all'aglio olio e peperoncino ingredienti quali melanzane, pollo al curry e stracciatella come vedo fare nelle ricette di altri chef? Finalmente un'ottima versione della ricetta.
This young man is not just a chef he is an artist. His restaurant is in Milan which is a very highly cultural City where wealthy people live and wealthy people know great food. Fine cooking is an art and there is no one way to do it every artist has his own style. If you were a musician you would understand this. Any given piece of music played by many different artists will sound different because of their individual interpretations... none of it is wrong... it's just an individual interpretation. Only an ignorant person would make stupid comments as if there is a code book of cooking. Pure nonsense
I made this recipe tonight and it was very light and delicious. I'd say a good and quick recipe for a warm day, and the parsley gives it a touch of freshness. Very delicious. Grazie mille.
this looks delicious, what an ingenious way to prepare it with the blended garlic and oil. It's probably not going to be as good, but I'm going to try this one.
Questa è la classica pasta che fai una volta che torni a casa dopo aver fatto serata con gli amici e mangeresti il frigo intero. Usare il minipinner, distinguere il peperoncino dalla paprica e sbollentare l'aglio 4 volte mi sembra abbastanza difficile :)
An original and creative way to prepare this traditional recipe. A little too much cayenne pepper for my taste but a great success anyway. Thanks for sharing and congratulations!
@@MCee97 I have been to Thailand and Hong Kong and am not a big fan but if you ever get the chance in life visit Italy the food is so different when it's made in the own country.
@@MCee97 an not a big fan of fish dishes and most of the spices in Asia it is like you said it is where you are born I feel that is why Italian food always wins but I cant eat it as much as I'd like cause it's not that healthy tbh ha
i ve always tried making this by adding garlic to cold oil and then warming it up. But this looks far more amazing and delicate. It would be like eating in a very fancy restaurant.
wow, the method looks amaizing! i want to try this at home. but i'm wondering for how many minutes i have to boil the garlic in the water? thank you guys!
I think the best way is for you to taste the garlic. The point where garlic has lost its harshness but still keeps integrity is what you want. Definitely not overcook it as garlic will quickly start losing its flavor.
in the episode where they reacted to alio olio on youtube, one of the videos boiled the garlic and the chefs were pretty much disgusted :D saying the garlic would loose all its flavor and so on xD
Not really, it depends on how u call the plate. If u call it "traditional..." then they roast you. If u call it 'spaghetto aglio olio e peperoncino" but you use tagliatelle, they would roast you. He is using the right i gredients, solo rivisitando la versione tradizionale
better to learn Italian dishes directly from Italian chef ! thanks for subtitles
not even some of the italian chefs on youtube get that emulsion right like he did this channel is truly exceptional
A very different take... got to try it tomorrow. Did u?
Giotto Vongola No one can cook anything right according to everyone on the internet and you no matter their ethnicity
I tried it and did it wrong.
The subtitles are incredibly accurate too. Often captions and subtitles radically deviate from the source language, flattening out the precision and nuances of the original. Here, the chef put notable consideration into his choice of words and it was a pleasure to observe how true and undistorted the translation is. Bravo to all. Quality in every aspect of this video.
The world needed this channel so badly.
The way he speaks is actually perfect for me to learn listening to Italian even as a beginner. Love the videos
I am french and I love cooking indeed! It is amazing to see this Italian chef doing perfect pasta only with oil, garlic and water. Keep it simple: this is the best way to prepare a great dish. Bravo to our Italian brothers who protect their cooking tradition!
je ne les fait pas comme cela d'habitude ,je vais tenter le coup mai avec des portion bien plus importante.
@@sifodias69 Oui moi aussi. Intéressant comme méthode
Yeah!! Keep it simple...the quality of the ingredients make the difference
@Great White no it doesn't.
@Great White no it doesn't.
Tornato da una serata balorda con gli amici dal tasso alcolemico superiore al 2.0 si decide di fare questa fantastica ricetta.
Come dice lo chef tutto in 10 min, si sbollenta per 4 volte l'aglio condito dal dito dell'amico che ha provato a togliere l'anima dello stesso. Poi si frulla tutto gettandone la metà a terra perché frullato direttamente in una padella (chi diavolo ha un becker come quello??) e poi si scola la pasta che nel frattempo è diventata stucco da parete(saranno passati minimo 25 min). Per ultimo il peperoncino secco della mamma di Beppe calabrese che è stato legato alla sedia visto che insisteva a volerlo saltare in padella per farne uscire i sapori...Buonissima, peccato per la mancanza del prezzemolo fresco, ma mi pare che Gianni abbia condito con qualcosa di verde lo stesso...
Che dire, una nostra piccola rivisitazione della ricetta dello chef, ma altrettanto buona ve lo assicuro, nessuno ha vomitato per quella.
commenti memorabili come questo non vanno sprecati su youtube. Colpa della variante aggiunta al posto del prezzemolo suppongo
@@lorenzopetrone8447 non in molti la hanno capita,l'intelligenza è sempre per pochi.
se il tuo amico ha ancora qualche dito disponibile mi piacerebbe provare questa versione
@@roccaloto solo nelle migliori veline di Caracas
hahahahahahaha
I’ve repeatedly returned to reviewing this extremely “simplistic recipe” just to experience how overwhelmingly no frills approach to cooking but NOT COOKING this process is - AND without fail I am intrigued to always prepare this iconic ITALIAN recipe precisely as presented in this masterfully crafted tutorial 🙏🏼
So nice to see a chef talking with so much love and simplicity about food.
Meno male era presente anche ľassistente ... ;)
per l' acqua consiglio una naturale proveniente dalle terme di Caracalla con, se e' possibile, l' elettrone dell' Idrogeno appena appena sovraeccitato (basta dargli un po' di 12 Volts) ....e buon appetito!
looooooool
Francesco C dategli un premio nobile. Ora!!!
Un premio plebeo non va bene lo stesso?
hahahahahha
Francesco C ahahaha!
I made this recipe yesterday for 2 for breakfast :) oh man… the best plate of pasta I have made hands down. My wife loved it as well. Thank you chef for sharing your love and secrets so openly. Live long and prosper 🖖
for breakfast? wow
È uscito "ORIGINALE & GOURMET: il primo libro di ItaliaSquisita" 👉🏻bit.ly/3xrGWQn
"ORIGINAL & GOURMET: the first book by ItaliaSquisita" is out now 👉🏻bit.ly/3sHDm0z
INGREDIENti/INGREDIENTS
Prezzemolo/Parsely_____40g/1,4 oz
Spicchi di aglio rosso di Nubia/Garlic “Nubia” type cloves_____6
Peperoncino cayenna/Cayenna chili_____2 g/0,07 oz
Spaghetti_____350 g/12,3 oz
Olio evo/Evo oil_____100 g/3,5 oz
Acqua in bollitura/boiled water
Sale/Salt_____8 g/0,3 oz
Acqua/Water_____100ml/3,3 oz
Looks great. Not the typical version, tho. I can only imagine how disgusted many Italians would be if they saw foreign chefs boiling garlic and emulsifying olive oil for this dish.
troppo bravo!
How many servings? 6? he says that uses 1 garlic clove per person.
@@jamesrawlings5781 yes, although I appreciate the quality of these videos, I hate the hipocrisy
Come bolisce laqua per 10 min cetrale atomico hai a casa 😂😂
Un canale che insegna a cucinare anche le pietanze "più semplici" è davvero utile.
Siamo tutti bravi a scaldare il cibo, ma cucinare è un'altra cosa.
La differenza tra un' ottima portata e un piatto anonimo sta nell'esecuzione... perché alla fine, gli ingredienti potrebbero essere gli stessi...
Grazie di cuore.
Ho dimenticato di sbollentare l'aglio: aiuto 😅
For me these 'simple' dishes are the true test of a cook, there's nowhere to hide with a few ingredients and when it works there is nothing better.
What a great dish!!! The way you made the souce is incredible and brought to perfection. I love the sentence "only with good quality you can make a great dish". Thanks a lot
Ingredients will really shine through this recipe. Especially the olive oil since it won't go through any heating in which it will lose its flavor. Good quality olive oil and garlic is the key to this recipe! I think for some people who miss the "browned" flavor of garlic, one could slow roast it at 145 C until garlic is slightly golden and proceed with the recipe. This way you could possibly reduce loss of garlic's flavour in water.
great idea
They now sell Sicilian unfiltered olive oil. It is stupidly flavorful. My ex recommended I look for it, he's Sicilian.
Mah
Un grande questo chef si vede subito dalla conoscenza sulla materia prima e poi sulla tecnica non il contrario
Why would anyone choose to dislike this video? It is simply a great dish prepared beautifully. Thank you for posting!
I don't speak a word of italian but somehow this guy spoke so clearly I didn't even bother with subtitles and just understood everything clearly.
Questo video è stupendo, il modo in cui cucini poesia. Come rendere una ricetta tradizionale gourmet 😊
l'aglio, olio e peperoncino è una ricetta così semplice, ma davvero così esplosiva e buona!! è un insegnamento del valore della semplicità più che una ricetta!
"Spaghetti aglio, olio e peperoncino di Alessandro Negrini"...il titolo mi sembra chiaro
I think this is a classic video!
Especially the music! Its so healing at the same time beautiful
"This is crazy! Blending the..."
"He´s italian."
"Oh....ok then."
This is kind of a french technique, but he adapted it to this dish, and it's fucking genius
@@bamboomkin what technique is that if I may ask? Because I mean it seems so much more logical! Having a uniformed sauce than having bits of garlic and chili mixed. Its a freaking amazing idea
"He cut the parsley twice!"
"But he's Italian..."
"Oh... ok then."
Regà chef stellati italiani...cazzo volete capire
Exelente receta!!!!!
Grande Italia y su comida!!!
Saludos desde México!!!!!
🇮🇹__🇲🇽
whach the traditional easy reciepe of aglio, olio e peperoncino, this is a fake reciepe for "gourmet"
Cómo te quedó, amigo?
Interesting take on a very simple recipe. I like the idea of boiling the garlic in order to mellow its tone.
Spageetti alio, olio e peperoncino is very traditional, isn't it?
@Alex Daniel the pasta dish itself is traditional, the way he does it isn't. I don't think you usually blend the garlic with the oil, you just fry slices of garlic in oil and add the pasta (+water).
Fuck your traditional recipe.
Fuck you Luis, this recipe is an interesting take but definitely not as good as the traditional one.
ommar365 he never once states it is the traditional recipe - its just his own interpretation. If chefs stuck only to traditional methods no new dishes would be created and we would all be eating the same foods day in day out.
Lets just view it as a great Spaghetti recipe, and a chef taking pride and great care in creating his own tasty dish...
Peace!
finalmente uno Chef che prende in mano una ricetta tra le più classiche e non la stravolge ma la reinterpreta dando una sua visione sulla preparazione più adatta! Complimenti sinceri, perché era facile farsi prendere dalla smania di strafare ed aggiungere ingredienti a volontà (che ne so, lo zenzero che va tanto di moda), ma lo Chef s'è mantenuto saldamente attaccato alla ricetta base...CHAPEAU!
Esatto osservazione acuta e costruttiva !!
Verissimo. Anche se non è sempre sbagliato aggiungere ingredienti per realizzare delle varianti. Ad esempio mezzo cucchiaio a persona di colatura di acciughe di menaica dal CIlento ed una grattata di scorza di limone non trattato della costiera, al posto della semplice acqua calda, per ottenere uno spaghetto divino.
@@civita63 eh sì, anche la tua variante dovrebbe essere ottima e la proverò proprio oggi: io ho la colatura di alici di Cetara, direi che ci siamo...no?
@@fantolaus si ovviamente è uguale, io avevo quella di marina di pisciotta regalata da amici
Finalmente un commento intelligente scritto da un Italiano.
This is a refreshing take on this simple dish. I will certainly try this. I love the idea of blanching the garlic and emulsifying it with oil and water. Americans complaining about portions, seriously need to visit Italy. They don't eat heavy, as pasta dishes have several accompanying smaller plates. That's why I love being in Sicily. They eat better than northerners.
@Victory of the people afrique_africa
Si, ma il cuoco è settentrionale! 😂
How could someone even dislike this Holy Grail version of Aglio e olio peperoncino!
I am wondering from which part of Italy did the water came from?
Swayam Chaudhary from the italian alps, the same water that we drink
Lmao
From the faucet
Plumbed
Do you know that E.V.O. is different in every places of Italy?
In questo modo l'olio e il peperoncino sono messi a crudo , e l'aglio è bollito ..ergo i tre ingredienti non rischiano alcuna bruciatura ...ed il piatto può essere davvero speciale...grande Chef .
In realtà anche il frullato è una cottura.
Incrível ser brasileiro e conseguir entender quase tudo que é falado hahah amo essa relação entre as línguas românicas. E maravilhosa a receita, amei o vídeo
Oh yes your country was colonised by Portugal
Man these europeans sure were good at colonising
Jo soc català, de Barcelona, i també ho entenc tot.
Davvero complimenti allo chef per questa variante di aglio olio e peperoncino.
Spiegata benissimo e con molta precisione.
Awesome take on such a simple recipe. I’ve been looking at many videos on cooking aglio e olio, but this probably the easiest way to make a velvety and creamy garlic sauce without any BS techniques.
Hands down to the chef!!
I always believe that best recipe is the most simple and elegant one, which helps to value (and elevate) not technique but the quality of ingredients. Thanks a lot for this video.
I disagree, bad chef with high quality ingredients will make a bad food, good chef with bad ingredients will make a good food
Bravissímo Chef Alessandro,
Acredito que se fizer camarão alho e óleo, usando esta técnica, deve ficar maravilhoso.
Simple, elegant & delicious.
The epitome of Italian cuisine
Italia ti amo ❤
So simple, so amazing, it's just perffect. I'm simple man, olive oil, butter, pasta and garlic, some parsley at the end and the world is mine. The way this cheff did it it's so great.
Never thought that I would find this video, my granpa use to do this when he was with us, now he's with the lord, they all are enjoying this.
Grats to the Cheff.
Where did you see the butter man, why would you even want to cook anything with butter
@@centauro5legs ¿? The World’s most amazing chefs know that the secret in the kitchen for a great dish is butter.
I’ve been cooking for almost 30 years now, learned this when I was 16 .
In this recipe the chef doesn’t use butter but, if you do it, you’ll see that the heaven is a real place.
@@alfredoordonez1031 sure, if it's the butter what you want to taste, then use it
Thanks for the video! You give us a new technique !
This is like poetry. Greetings from Polonia!
Made this for dinner a couple of minutes ago....A-M-A-Z-I-N-G.... I added a little bit of Mustard powder and eyeballed the other ingredients for 500gr of Pasta...verry good....thank you very much!
i just realized wat a great work this realy is .... a dish that has such an establishment out of italy (i dont know if its got it in italy too) to perfect it in such a manner that its a real sauce not only pasta with flavored oil und such a technical level without changing the basic ingredients is such a wonderful work of art and to share it for free with the world Truly amazing i cant be grateful enough to have found t his.
I love those garlic flavour , but this one ..it really looks tempting as well. I imagined the taste will be a lil mild, soft, but still give a punch. Its feels so balance , really love it and cant wait to try
Absolutely wonderful dish! ¡Grazie mile!
Truly Italian dish, produced by a fine chef. The real thing!
Thank you for the English subtitles. I will definitely try this technique at home.
Complimenti allo chef commento solo ora dopo aver provato la ricetta molte volte. Una splendida esecuzione che merita tutto il rispetto dovuto a un chef di questo livello. Certo i gusti son o gusti e può piacere o meno, ma la ricetta è ottima. A conferma mi farò questo piatto stasera :)
Big thank you from India. I finally tried the recipe. Such distinct flavours... Absolutely a midnight comfort food!!
I am so happy that the assistant was able to give a bit of help!
Just tried this simple dish, loved it, had a small garlic butter ciabatta along with it. Ill be trying this on my channel for sure
i do not speak italian but it was interesting indeed. I blanched the garlic to cut the strength i assume. Also, I liked the oil garlic water emulsion. I will try this!!! Belisimo!!
All our videos have English captions, try them!
You nailed this - beautiful method using the best ingredients available.
Questa è una grandissima ricetta .
BRAVISSIMO ALESSANDRO NEGRINI.
Provata e garantisco è il TOP
Woaw una delle migliori ricette per questo piatto che ho visto!
Fantastico, non avevo mai pensato all'emulsione dell'aglio
nel mio ristorante ogni giorno preparavo l olio all aglio,chiaramente tutto frullato,e con quello ci facevo anche gli spahetti,oltre a condire altre varie pietanze!!!
Quem veio parar aqui por causa da receita do Leonardo Abreu??
Bravo, finalmente qualcuno che non la sminchia col pecorino! La mia ricetta è quasi uguale nel risultato. Non frullo, amo sentire l'aglio di nubia sotto i denti, vi assicuro vi sembrerà dolce come una mandorla. Buttatelo sull'olio per pochissimo, non deve abbrustolirsi, aggiungete acqua di cottura. Fate bollire così, verrà una emulsione fantastica, specialmente se con una forchetta premete intanto nei pezzetti d'aglio.
(ovviamente quella è la porzione con cui controllo la cottura della pasta 😂)
This is quite simply mouth watering!
Alessandro Negrini - Grazie!
imprecionante, algo espectacular y maravilloso simplicodad exquisita y ingradientes frscos y un toco de arte creativo poder de lo simple y maravillosa mano italiana felicidades y en hora buena
non sapevo che pjanic sapesse anche cucinare
Niccolò ahahaha!
Pjanic from Juventus?
@@fedortikhonov8199 Yes
How can someone be so talented both in football and cooking?! Good job chef Pjanic!
Abahahahahahahahahhahahaha
Stile e valorizzazione degli ingredienti straordinari ! Complimenti
I made one according to your recipe and it was so refreshing, clean. Thank you very much!
sono un amante della pasta aglio,olio e peperoncino...ma questa variante deve essere eccezzionale!
una Z in piu e avresti reso meglio l'idea dell'aggettivo.
@@RobyRob_ E che sarà mai...
Thank you for the subtiling, indeed a very great dish and it tastes delicious!
This looks so good! It seems like a french cuisine spin on a Roman peasant dish.
Esecuzione rivista con qualche passaggio in più ma che non snatura la ricetta. Anzi la arricchisce senza renderla inutilmente complicata .
Bravo bravo!
Fantastic! I never cooked this dish using these techniques. Can’t wait to try your method !! 😁🤛🙏👍
Thank you for the Trick with the sauce. 💭🍽👍💐
Complimenti una semplice ricetta, rivista davvero straordinariamente.
Gli ingredienti sono davvero top.
mamma mia che ricercatezza e cura delle materie prime..davvero ammirevole complimenti
questo è un vero chef non come molti che fanno certi video dove violentano la pasta
wow, this isnt at all how i learned to make it...this is a really elegant preparation.
yea even slightly too fancy
@@jabalosciallo there's literally nothing fancy about boiling garlic and blending it with oil
Ah quindi questo chef non aggiunge all'aglio olio e peperoncino ingredienti quali melanzane, pollo al curry e stracciatella come vedo fare nelle ricette di altri chef? Finalmente un'ottima versione della ricetta.
Ottima versione e complimenti per la semplicità con cui hai spiegato i processi
This young man is not just a chef he is an artist. His restaurant is in Milan which is a very highly cultural City where wealthy people live and wealthy people know great food. Fine cooking is an art and there is no one way to do it every artist has his own style. If you were a musician you would understand this. Any given piece of music played by many different artists will sound different because of their individual interpretations... none of it is wrong... it's just an individual interpretation. Only an ignorant person would make stupid comments as if there is a code book of cooking. Pure nonsense
@tinkerbell_fairy that’s what I hate about this place. Your name precisely describes you
Stupenda la riprodurrò sicuramente, grazie Chef!!
One of my favourite dishes but I've always made it the traditional way, I shall try this method next time.
I made this recipe tonight and it was very light and delicious. I'd say a good and quick recipe for a warm day, and the parsley gives it a touch of freshness. Very delicious. Grazie mille.
this looks delicious, what an ingenious way to prepare it with the blended garlic and oil. It's probably not going to be as good, but I'm going to try this one.
@shaking like tremolo And a few spoonfuls of Spaghettios. Spaghetti Aglio, Olio e Spaghettio.
Questa è la classica pasta che fai una volta che torni a casa dopo aver fatto serata con gli amici e mangeresti il frigo intero. Usare il minipinner, distinguere il peperoncino dalla paprica e sbollentare l'aglio 4 volte mi sembra abbastanza difficile :)
È vedendo robe come queste che mi accorgo di quanto mi manchi casa... complimenti per la rivisitazione, la proverò senz’altro. Un saluto dalla Scozia
An original and creative way to prepare this traditional recipe. A little too much cayenne pepper for my taste but a great success anyway. Thanks for sharing and congratulations!
Much love for the inspiration!!!
complimenti allo chef. Finalmente una ricetta in cui viene specificata la grammatura di sale per 1 litro d acqua😌
10 grammi per litro e sei a posto
Grande chef! Ricetta semplice e buonissima con quei pochi passaggi che la rendono geniale..
Chef Negrini, realmente experimentei preparar desta maneira é o resultado é incrível 👏🏻
Salve pros seguidores do Leonardo Abreu!
Só galera de bom gosto aqui :v
Tamo junto amigão
tmj
salve
Italians have the best food hands down
@@MCee97 so who has the best food in the world in your opinion
@@MCee97 I have been to Thailand and Hong Kong and am not a big fan but if you ever get the chance in life visit Italy the food is so different when it's made in the own country.
@@MCee97 an not a big fan of fish dishes and most of the spices in Asia it is like you said it is where you are born I feel that is why Italian food always wins but I cant eat it as much as I'd like cause it's not that healthy tbh ha
You love what you do and it shows. Bellissimo. Grazie Mille.
Provata oggi...ottima davvero!
GRAZIE!
genius to blend and creamify the oil/water .....genius
From Algeria 🇩🇿 merci 👏💐
La semplicitá di quello che é meraviglioso, grande saluto dall'Argentina, evivva l' Italia, anzi, la semplicitá della belleza,
Just made this today, turned out amazing. Beyond expectations!!!
Did you boil the garlic 4 times
@@welshfreedom1451 only once. I felt 4 times was pretty excessive. I also did it with roasted garlic in the oven then blending it.
very interesting preparation- very elegant
io purtroppo non posso mangiare la pasta ma ne ho potuto sentire il gusto ed il profumo attraverso la tua preparazione a dir poco fantastica
i ve always tried making this by adding garlic to cold oil and then warming it up. But this looks far more amazing and delicate. It would be like eating in a very fancy restaurant.
best way to make alio e olio I ever done
wow, the method looks amaizing! i want to try this at home. but i'm wondering for how many minutes i have to boil the garlic in the water? thank you guys!
I think the best way is for you to taste the garlic. The point where garlic has lost its harshness but still keeps integrity is what you want. Definitely not overcook it as garlic will quickly start losing its flavor.
@@boratsuckdiev461 I will try it out. Thanks for you input.
Burntface Man he said it bring the water to boiling point then take the garlic out repeat same procedure four times
Braviiiiiiisssssiiiiimmmoooo piatto laccornioso chef a cinque stelle e un pianeta 🎉🎊complimentiiiiii
Eccellente ricetta , saluti chef.
I bet if this exact recipe was made by a foreigner, the 3 critics would absolutely roast him...
in the episode where they reacted to alio olio on youtube, one of the videos boiled the garlic and the chefs were pretty much disgusted :D saying the garlic would loose all its flavor and so on xD
Thats what I thought too
It depends, if the person says that they are cooking the original recipe they should stick to it.
Not really, it depends on how u call the plate. If u call it "traditional..." then they roast you. If u call it 'spaghetto aglio olio e peperoncino" but you use tagliatelle, they would roast you. He is using the right i gredients, solo rivisitando la versione tradizionale