Chef in Tuscany shares easy Spaghetti Recipe - Food in Siena
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- เผยแพร่เมื่อ 15 ก.พ. 2024
- A visit to Le Logge in Siena (Tuscany) to watch the Chef preparing "Spaghetti Mancini con Rigatino, Cipolla e Pecorino" - Spaghetti with Rigatino Toscano (pork belly), onion and pecorino cheese.
italians are one of a kind, so many amazing things coming from ONE country its not fair
That's called culture.
😅😅😅
Indeed, it’s true!
Nice lesson on making sauce in pan, adding pasta, and then mixing in the cheese. Looks creamy and delicious.
Обожаю Италию и итальянцев ! ) Люблю путешествовать по Италии и посещать уютные ресторанчики с прекрасной кухней и людьми! Пусть Италия процветает в веках и дарит людям радость своим теплом, гостеприимством и любящим сердцем!
Солидарен! Сьена великолепна! Всех благ итальяшки❤
Thank God, not in Russian hands!
There were so many good things in Russia, too. I want to visit this country, at least once in my lifetime. I think russian dishes are not that bad either ;)
Aden, I need another video of just that wine cellar! And every cellar going forward... LOL! Awesome!
I’ve been to Milan, Bologna, and Rome. Like anywhere, the restaurants can be hit and miss. I would say that for Italy, there are more hits than misses.
I love that all-electric kitchen! It lacks a certain whoosh of the traditional flaming gas stoves, but damn, it looks a lot easier to keep clean and those induction cookers are fast and efficient.
You donT WANT to know how it was cooking in the 70s or 80s...todays much better
I know very well the Osteria LeLogge! From 1988 to 1998 we were often here in our holiday in May and September. It is famous for his former chef Gianni Brunelli. Many german politicians could one meet, called the "Toskana Fraktion". Gianni and his wife were very friendly to their guests and we lived here a happy life.
bravissimo chef !!
That onion.... that one piece of (the whole) onion... Stressed me out.
Videos like this should come with a trigger warning for us OCD types. 😂
😂🤣😂 I thought when there is no camera he certainly puts it back!
Right. Because the root is still there in the Food
Me too!
It was an artichoke
Grazie Chef per la ricetta e spiegazione esecutiva ineccepibile. Oggi la proverò. Elisa Sanna
If I lived in one of those apartments above that restaurant, I would go insane.
Piatto fantastico! 🤤
Stupendo Chef!
Outstanding, thank you for sharing, cheers!😎🥂👍
Ich hab mir gedacht wer wohl mit den paar nudeln satt werden würde und dann hat der Koch auch noch zwei Portionen daraus gemacht.
ja unfassbar, ich dacht mir, die pfanne mal 10 is meins. unfassbar echt
Die Italiener sind eben nicht so verfressen wie die Deutschen. Und deshalb auch nicht so fett.
Siena è stupenda
Sei nella mia città e il ristorante Le Logge è sempre una garanzia 😊
Man kriegt direkt diese echten, unverfälschten italienischen "Vibes".
Sie hat einfach was ganz Spezielles, die ( authentische ) italienische Küche:
Klasse der Rohprodukte, diese gewisse Traditionaltät ( alte Rezepte noch von der "nonna" und sowas ), gleichzeitig diese gewisse "Lässigkeit" in der Zubereitung, die ganze Atmosphäre des Lokals scheint irgendwie in die Pasta "einzuziehen"... wisst schon, was ich zu sagen versuche ;-)
Übrigens "Lässigkeit":
Hier schreit irgendwie gar keiner rum oder so - keiner baut irgendwie Hierarchien und Druck auf.. 🤔
Etwas, ohne das es ja - angeblich ( aus deutscher Sicht ) - in Profi-Küchen "nicht geht".
Siehe da - doch: Und das Essen sieht top aus
👌🏻 👌🏻
I loved everything about this spaghetti recipe and the chef's were phenomenal! Looks delicious for sure! The only thing that annoyed me a little as a personal preference, was the induction cooktop. I prefer FIRE 🔥 and I enjoy watching professional chef's harnessing and taming the fire 🔥 and heat to cook their amazing orders that pour in. I really don't think induction took anything away from the finished product which looked fantastic but, I just loved watch chef's cooking with fire 🔥
シンプルで、例え字幕なしでも観て分かり易く一般家庭でも出来るところが素晴らしいです！😊✨👍
調理場がIHの調理器具で、IHだけしかない家庭や1人暮らしの人にも、真似しやすくて参考になります！😊💡✨
O privilégio que queria ter! ❤
That is one gorgeous kitchen with a plus plus mis en place.
I like a hearty meal, amazing food but I don’t want to leave the table feeling hungry, I thought that “nouvelle cuisine” was dead. I’m happy to eat at a roadside Les Routiers restaurants in France, never left hungry, don’t break the bank, what’s good enough for French truck drivers is good enough for me, they are a rather discerning group.
I think it was a tasting portion for the servers. Notice he didn’t put it in the window for a server to pick up. Also, the size of dishes are small as you are perhaps gonna eat many of different ones.
@@IBOGW Perhaps, but I’ve had experience, tiny meal and huge bill.
Ignorant oaf!
Gosh these are little portions! I thought it’s at least one!..Little portions for everything…probably big prices for everything..but I am sure it’s delicious! 😉😜😄
Pasta is a starter, no need for huge plates
Do you know an Italian set menu? Antipasti, zuppa, pasta, pesce, carne, dolce. How big should the portions be?
Pigeon with mash, order a sandwich on the side. 😂 10:35
これなら作れそう
that spaghetti im trying with that pancetta ..yummy
Quanti bei ricordi Siena ❤
Je suis amoureux de l'Italie et particulièrement de la ville de Sienne. Je ne manquerai pas lors d'une prochaine visite d'aller dîner dans ce merveilleux restaurant. Vive l'Italie !
Molto buono
Simple dish with less ingredients, I will try this out today, but I don't have Pecorino, using Grana Padano instead. NOTICE: A dish without garlic!
What’s with the tweezers for cooking??
It is quite usual...
excelente.. solo me queda una duda. ¿qué clase de hierbas le agregó?
Erba cipollina (cebollin)
It’s a good thing I’m fluent in Danish. Now I know how to make noodles.
👍👍
In this recipe what is translated with broth (water) is actually vegetable broth i.e. broth made with water, salt, celery, onion and carrot.
It can be used pasta cooking water, less taste, more smoothy IMHO
@@gerardodandrea1166 yeah it is common to use it to thicken a sauce for pasta but then it is not a broth
Thank you! I wondered what that was.
I think in English you would describe the liquid as vegetable stock?
Бред!
I have no idea what you said my italian friend but your food looks delicious
Well, apart from turning one portion into two I was seriously considering flying off to Tuscany for lunch. That was absorbing.
I trust no chef that doesn't cook with gas.
This is the only and best way to cook. Ready in minutes, highest quality and affordable. Brands like Knorr, using a microwave, deep freeze shit and such trash has nothing to do with cooking. This is cooking.
beautiful
It looks amazing and I am sure it tastes amazing too but nowhere near the amount of food that would be sufficient for my hunger
It's just the starter after the soup and before the fish course, stupid 😢
man kann es fast riechen,wie lecker das sein wird
Electric stove top?? No gas?
great video...at least the chef is saying something...unlike the steak video...he told us no details
Mon rêve, ce serait d'avoir inventé la cuisine italienne.
My dream would be to invent Italian cuisine.
Place for wine cool
Top kitchen
molto bene
keep whipping those potatoes, Sting was here once 🐝
I would feel a bit short changed if I got that 2nd bowl of pasta. The first one was loaded up.
It was a sample plate ( to taste )
So sad you erased your video of the ballerina dancing stravaganza the only video i used to watch frequently from your channel
Is that a carbon steel pan the young cook was using? I’ve been wondering if they can be used on an electric stove.
They work well with induction, although that pan looks stainless to me.
@@TomJones-tx7pb the soups chef had the carbon steel pan. The chef had stainless😊 steel
Whenever I am searing, out comes my Finex cast iron with a polished surface. BTW, I figured out how to season a carbon steel wok and the trick is to clean the pan to bare unoxidized metal and then oxidize it at a specific temperature. If you overheat the pan you lose the bluing. Then you can season at a lower temperature with a little oil.@@pookiestock
Wish this food exist in my country. Would love to make a video about it!
Les pâtes ne sont assurément pas "All Dente". Trop cuites à mon goût. Mais la sauce me semble excellente!!! 🙂
See you there...table booked?
Onion, spring onion (?), pancetta, vegetable stock, what green stuff was added then??
Erba cipollina, chives in english, molto buona anche cruda nelle insalate
Chive?
That exhaust vent was designed to torture the hungry that walk the path.
Better not be too hungry.
Non si usa più il capello in cucina?
Why so little pasta
da würde ich verhungern. Sowas den Gästen vorzusetzen ist schon krass. Da mache ich mir meine Spagetti selber.
aha, und warum genau bitte?
That hob would drive me mad!
I wonder why this is called Spaghetti Mancini? Is this video produced by the Mancini pasta company (artisan brand)?
Wow! No flame cooking!
Why are they not using gas?
Just guessing - at 4:19:
That Sting on the picture?
Might be completely wrong.
I just know he owns a manor in Tuscany, where he resides most of the year.
That man knows how to live
What are the fresh herbs that were used?
Looked like sahe and rosemary.
Erba cipollina, in english chives
Ma cosa è il rigatino?
Когда он сказал ежеминутно, я подумал он русский 😍
А когда сказал: - Три минуты, что подумал?😂
Er ist Ukraina,geflohen von der Krim???
@@user-wc3yo7lk6v😅 Те, кто умеют готовить вкусную пищу, остались в Крыму ! Спрос только растёт….😊
What (fresh?) herbs did the chef put in the sauce? Parsley?
Erba cipollina.
I think you can add all kind of fresh herbs you have : parsley of course, but also tarragon, basil, chives, and a little bit of Salvia (not to much because it's very tasty)...
Looked like chives
Needs fermented anchovy Sauce...liqumun or garum....kinda pricy tho so if you're on a budget just use the anchovy and olive oil they are packed in. Ancient ingredients..
Also try fresh Roman herbs
Why ruin a superb simple dish?
2:00 That piece of onion with the root on it is making me nervous
Why so small plate of noodle?
"5 minutes without water"
Adds water after 2 minutes.
You have never really had food until you have eaten in Italy
Every time he lifts the pan the induction cook top cuts out. I feel his frustration of trying to toss properly while keeping the pan in contact with the cook top. He’s unable to properly emulsify the sauce while keeping the heat on. Ouija board hell. I have both induction and gas. No contest gas win hands down for this type of cooking.
That's no sense: the pan bottom keeps its temperature even when not in contact with the induction board... moreover, each time the contact is re-established heat comes up quite istantaneously
Se a me portassero un piatto di spaghetti in tale quantità li denuncerei alla procura della repubblica!!!
Video auto- promozionale di quel ristorante, dato che mostra cotture anche di altre pietanze, purea/purè compreso, che con "la ricetta semplice" degli Spaghetti del titolo non c'entrano una mazza. Più che le pietanze, ho trovato interessanti quelle padelline professionali di diversa fattura.
Le pinze in metallo ormai sono diventate un must, ma certe volte ricordano i gessetti sulla lavagna, stridono!
How much would a meal like this cost please?
$9.99 on pasta Tuesdays.
21 Euros on the menu 😉
"Some herbs..."...what herbs?
Thyme, rosemary, sage, oregano, marjoram, tarragon ...-- have your pick!
Once you experience induction stoves, there’s no going back.
Sehr schön, aber ich glaube mehr "broth" in die sauce. So ist vieles schon verdampft, die Spaghetti saugen den Rest weg: Ergebnis trockene Pasta.
どの成分ですか？ もっと詳しく教えてください！
Creo que poca cantidad para lo rico que tiene que estar
wasn't Dennis Nunes CEO running that company and has stock in it!
7:45 that babe tho
I thought we were learning to cook😂
Chefs love making as much noise as possible
la receta no esta mal, pero la cantidad de comida que pone es para un jilguero
Как может такая сковородка со спагетти разделиться на 2 порции?? Тут на вид и для одного человека то мало.
È solo un assaggio, una degustazione. Almeno spero 😅
Вот- вот, вкусно же, чего делить то, одному мало, да под бокальчик..😊
Restaurant gourmet, porzioni piccole e conto salato. Certa gente preferisce l'esclusività alla porzione abbondante, ma ci sono ovviamente ristoranti dove mangi tanto e spendi il giusto
Vorspeise?
Da muss ich für 250,- Euro essen, um satt zu werden😊
EASY???????
It's pretty easy ngl.
A glass top stove in an Italian restaurant......IN ITALY? No constant heat, just pulsing up and down. Bwahahahahahaha!
What kinda of cheap induction stove have you been using? I put one in my old house before I sold it and it was great. Infinite adjustment. Super steady….
What was the brand name? Thanks.@@pookiestock
@@fatdogtavern it was a GE Profile. I would have to look back through stuff to get the model number.
omg, what if that place is full of customers, hours of waiting!!
0:47 - Seriously, that piece of onion fell onto the super-clean stove only a few centimeters away from the pan, why discard it instead of putting it into the pan?
Ohh the humanity 🙄
Gas stoves. 😢
É muita quantidade! Vou passar mal 🤣🤡🤡🤡
I piatti devono essere abbondanti......... questi mi sembrano i piatti dell'ospedale, anzi sono più abbondanti.............
Cucina gourmet, porzioni piccole conto salato e quando esci cerchi na pizzeria....
Until this video, has spaghetti really been hard, for folks? lol
Wer soll denn von dem bisschen Nudeln satt werden? Da verhungert man doch schon während des Essens!
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