This British Chef Respects and Cooks Pasta Like an Italian
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Join me as I react to an English chef's pasta dish! With years of experience in authentic Italian cooking, I provide an expert analysis of this British take on a pasta recipe. How does it compare to the traditional Italian recipes? Will the English chef's pasta pass the test, or will it be a culinary disaster?
💯 Follow this link to watch my Pasta with Anchovies recipe: • Crazy Delicious Anchov...
In this video, you'll discover:
- Authentic Italian pasta vs. British pasta recipes
- Vincenzo's honest reactions and critique
- Tips on how to cook pasta the Italian way
- Common mistakes when making pasta and how to avoid them
#pasta #reaction #reactionvideo
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This British Chef at some point made me believe he was Italian. What a Pasta. What do you think?
why aren't you condemning him for using orange peel?
@@svsguru2000 why would it be a problem for him to use orange peel?
@@svsguru2000. Here it is important to note that the name of the dish has not been specified, it is only mentioned as a “Pasta Recipe”. So at this point everyone makes a pasta recipe in their own way. It would have been different if he had said to make a classic Italian dish, indicating the name, but here no name has been indicated.
when you salt the onions while cooking in olive oil they release their flavors easier and caramelise . also good quality vinegar adds a kick of complexity that you cant detect if you dont have the freshest of ingredients and also helps this salsa marinate better if you leave it on the fridge and be preserved for more days if you are cooking in batches .
I think I‘m hungry. Looks great. Gonna make it now. Mille Grazie Vicenzo 😋
The ideal reaction video would be one where Vincenzo also makes the dish he's reacting to and tries it for himself.
Exactly! The difference between imagined taste and the real one can be surprising in both ways xD so he should try some and then give opinion on flavours
@@Lau_rao Indeed, that way he'd also be able to speak with more authority about whether the vinegar was a mistake or a stroke of genius that he will now incorporate into his own recipes in the future.
In total agreement.
His channel is based on playing up some kind of odd Italian supremecist. Even if he did this, why would you think his reaction to it would be genuine?
He has found his content monetization method. This is a character.
Thinking same thing!
The frozen pasta water hack was next level! Great video as always chef.
he had fresh pasta water right there when he cooked the pasta. why the need for frozen pasta water?
Normally you would cook the pasta little bit less than al dente and then finish cooking the pasta together with with some pasta water in the sauce. That way the pasta absorbs more flavor.
If you have very delicate ingredients that you don't want to cook, like orange for example, then you put them right at the end.
No one needs to freeze tiny batches of pasta water. That's absurd.
@@perenoel657 I suspect that the frozen pasta water came from his restaurant and had been used to cook multiple batches of pasta. It look far too starchy for water that had only been used once.
I thought this was genius too. There are recipes where you need starchier water, like Alfredo. At the actual restaurant, they keep that water accumulating starch over many many batches. This makes it easier/thicker than just the day-of pasta water.
If you give it a try let me know how it goes!😊
@@SteveScapesYT What I do more and more, I make the pastas directly in the pan adding water bits by bits when needed on top of the sauce (just a bit like a risotto), that way I keep absolutely all the starch from the pastas and trust me, they taste beautiful, are thick, and are really making one with the sauce.
There used to be a tradition of using vinegar during the war as a rationing substitute, even in things like cakes. I made a vinegar sponge in secondary school and you couldn’t even taste the vinegar in the unbaked cake mix. I guess it was a common way to increase acidity if you couldn’t get hold of perfect Italian tomato’s or if your country’s sugar supply was choked off. I still add it on occasion to just add a bit of seasoning, an entire wok or frying pan full of whatever would only get about 20ml though. Salt on the onion and garlic will help the flavours out of the flesh with osmosis but I agreee it might be a tad much.
That's very interesting! Thanks for sharing this story😊
Hi Vincenzo! You asked why a lot of chefs use vinegar in their sauce. Well it actually happened during the early days of Sicilian immigration (in the US and Canada, mainly in Québec) when there were no Roma tomatoes available on the market. So to simulate the acidity they used vinegar. Which that formula then got spread in many other countries such the UK, Ireland, etc.
Also, since it's white wine vinegar, it's also got an alcoholic component that helps with the solubility of aromas in the sauce; that's why there's so many recipes that use alcohol in almost all of the cuisines of the globe
That's very interesting. Thanks for the information. I had no idea that there was a historical reason behind it.
Interesting, I had asumed that most chefs go through french style training where every pan sauce / vinegarette has vinegar as its flavor/acid base.
As the chef used a french vinegar, i'd like to ask / hear from the Italian chefs, what Italian vinegar they would comtemplate using ?
Personally I love balsamic in meat and tomato sauces (who am i kidding, balsamic is fab with about everything).
It's British taste, like they put vinegar on chips.
That's fascinating, I lived in a Sicilian immigrant neighborhood but it was in California, no problem having Roma tomatoes, so maybe that's why I never saw it used, But in Quebec I can see it.
Two things, Vincenzo. Salt is added to the onions if they are being sweated to help them shed there water which will concentrate the flavors of the onions. You don't need much salt to do this. Second, he mentioned at the beginning of the video that he was going to make a vinegar and oil sauce. Hence, the vinegar.
Thanks for pointing out my friend, helps me understand better the choices the chef made😊
If Jamie Oliver's association with Genaro Contaldo hasn't taught him the art of simplicity, nothing will....
He's got bigger issues than simplicity, judging by how he bastardizes Italian recipes. It's like none of the traditionalism and respect of the Italians for their cuisine rubbed off on him.
@@octavpoz Well, he is British after all.... we're lucky he doesn't boil everything.
Haha good point!
@@godsowndrunk1118including you in oil
Thank you for sharing this wonderful experience you've had with this video. Thank you.
You're welcome my friend! Stay tuned for more 😊
I agree with too much salt being a concern. The capers and anchovies and pasta water are quite salty. I think he perhaps added the salt to the onion to try to draw out moisture faster.
...having washed capers and anchovies first.
Thanks for agreeing with me on this one!
The vinager he used isnt very stong - just adds a touch more acidity to help cut through the richness of the anchovies
Thanks for sharing this insight! 😊
I did not know this chef either but I love his thinking, his recipe and that Vincenzo is mostly happy with it it all.
A lot of the British style of cooking comes from the French style, so I believe he's incorporating the white wine vinegar to make a vinaigrette. He does mention later in the video that he's using the oils and the natural acid from the orange juice, as well as the acid from the white wine vinegar to form a particular type of vinaigrette, and then using the starchy pasta water to bring the water and oil based components together. I also remember that the vinegers that come from wine (and cider) are lighter and sweeter than the punchier vinegers like malt (that one would put on their chips), so I think the sweetness would be felt more in the overall flavour than the acidity.
Thanks you so much for sharing your thoughts about this video! Have you ever tried to cook with vinegar?
@vincenzosplate I've baked with vinegar before and the cake doesn't taste vinegry at all, but I've not actually cooked with it. My mother probably has more experience cooking (and baking) with it, so I'd be interested to try this recipe and seeing how it tastes overall!
Vincenzo, Phil is one of the most respected chefs in the UK and has been for thirty years. He's written a couple of books you should read. I have used his recipe for fresh pasta for many years with great success. He adds vinegar to add some acidity to the dish, just a touch. It makes a huge and beneficial difference. Don't knock it till you try it.
You love that you are so positive so you expect that every british person anchovies at home😁
So good to see you tear up with joy instead of dread over someone else's pasta. It did look good. I'm always 'fearful' of anchovies since the first time I tried them 40 years ago in a more-or-less pure state on a pizza. I thought my old science teacher had snuck in and put a piece of pure Sodium from his science experiments on my pizza. Pure horror. Maybe, just maybe, I can try my own experiments with tiny portions dissolved in my preparations.
Let me know how the experiment will go! 😊
A British chef with a good pasta dish, he must be one the chosen one.
This is a complex variation of the recipe "aglio e olio". I also like to complicate it, but the orange was a revelation to me. Although I often use it in Asian dishes
This recipe looked fantastic and has me hooked! Will you also give it a try?
@@vincenzosplate Yes, of course, I will try to cook exactly according to this recipe, although I do not quite understand why onions and vinegar are needed. Perhaps the vinegar compensates for the sweetness of the onion and orange.
Now that is a true chef!!! Unlike Gordon Ramsey or Jamie Oliver, whom both over use the term “simplicity” to no end, while hypocritically over-complicating every dish they make!!!!
I know you're not a big fan of anchovies but I am. I can (and have) eat 'em right out of the can. I was weaned on the doggone things so I really love 'em. My Mom used to say they "melt" when you cook 'em. The pasta water frozen for later is SUCH a great idea. I'll be using it for sure.
If you ever get a chance, try to buy codessa anchovies. They’re wildly complex and almost bacon-y
@@alfieboy4022 Thanks for the tip. I'll keep an eye peeled. I've also heard that Ortiz are really good but haven't tried 'em personally yet.
Haha then this recipe is just for you!
Vincenzo there is a diffrence between caper rosebuds, which are picked before they blossom and they are either salted or pickeled and caper friut whose picture you showed as big caper from south. Those are two completly different things, but grom the same plant
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Thank you so much for your support, it means a lot to me ❤
If he had used lemon juice instead of orange, the vinegar would add nothing and have no place in this recipe. Since he seems to need a "tart" or acid component, the orange juice might not quite "do the job" (too sweet?) on its own but still, NO VINEGAR! A splash of white wine instead. Are there types oranges that are more tart (along the lines of a lemon) and would be more useful here? I occasionally make a "Coniglio alla Cacciatora" that does use orange but also white wine. I have heard it said that garlic reacts progressively more strongly depending on how more thoroughly it is sliced, minced and crushed. Whole roasted garlic cloves can be spread like butter on bread and is mild. Garlic that is crushed or pureed starts biting back! Frozen packs of pasta water! You know that I am gonna try that! I like this one! Not 100% BUT so unbelievably better than what we have seen from other British Chefs.
Thanks for sharing your interesting thoughts about this recipe! Do you think you will give it a try at home?
@@vincenzosplate Absolutely worth a try. Nothing here that I don't either have in my pantry or cannot source at any local supermarket. The wine vinegar bothers me though. There was at one time an item known as "verjus" (I hope I spelled it correctly) that literally was the very tart juice of unripe grapes and used, I believe, in much the same way and for the same reasons that this British Chef used white wine vinegar. Since supplies of verjus are exceedingly "thin on the ground", I will add lemon juice and possibly a touch of white wine.
Please, Vincenzo, make this dish on your channel!
I'll see what I can do my friend, stay tuned 😊
Variety is the spice of life, but so is simplicity.
BRAVO. BRAVO. BRAVO!!!
We are in Naples today, leaving for Roma tomorrow, then Bolognia. Had my first Baba on our way to Postiono yesterday. Loved it!
Vincenzo, 😂finally you didn’t have to get angry…..
Thank you very much for sharing your reaction video with us.
i've one this rcipe a few times .I add a tablespoon of toasted pine nuts at the end.
I had already seen Phil's video. But now it came with Vincenzo's recommendation. Made it, was forced to use a Jalopeno chili, but never mind. This is a keeper.
İ have to try why not. Anchovie garlic pepperoncini parsley. My favorite, wifh plenty extra virgin olive oil delicious. İ will try this version.
Glad to hear that you're curious about this recipe! Let me know how it goes 😊
@@vincenzosplate yes will do👌
Good anchovies on their own on equally good, generously buttered crusty white bread can be fantastic!
Thanks for sharing how you like to eat your anchovies!
Passion, love, respect and clean hands😊
Has any one seen fouth epsode of Francesco's Venice, in it, theres a zucchini, red onion & tomato pasta dressing going on, well worth a look !
I'm at ¾ of the video and at this point I am afraid that Vincenzo is going to pass out if the chef pulls out the "Pecorino Romano". 😅 Will finish watching now. So far this was really inspiring and so much fun to watch!😁👍
No Pecorino but it propably would have made the dish too salty anyway. This doesn't need cheese... ah maybe a bit young "Grana Padano" 😅👍
Hi Vincenzo - This chef was so passionate in his cooking! I agree with you! I give it an A+++ dish!!!! He’s incredible!!!
I have happy tears in my eyes my friend! 😂 That's how happy I am to finally have found a british chef that can cook
@@vincenzosplate I agree also! I was very moved!
Pasta water ice cubes ?
🤯🎉❤️
Mindblowing right?
Love seeing new ideas and techniques!!
Glad you enjoyed! Stay tuned for more 😊
Looks fantastic, and the recipe is very approachable. I'd love to see you make it, and describe what you think of adding the vinegar.😊
This recipe has me intrigued, I will definitely give it a try 😊
i dnt know why tears came out while watching him cook i felt so good
Hahaha because we finally found a british chef that can cook 😅
A little touch of vinegar at the end really benefits a dish. Try it vincenzo, just a cap full
Challenge accepted! I will definitely give it a try 😊
It looks like😶🌫️he is making a chimichurri base. Awesome video as always Vicenzo!👌🏽👏🏽👍🏽💯
The frozen pasta water hack is great! I was just wondering yesterday if I could refrigerate some really starchy pasta water to have on hand... or even market it. A pint of Pelegrino Pasta Water for $12 a pint. The perfect thing to sell in all these "Provisions" stores that keep cropping up. ["Provisions. " Gimme a break. Another word for outrageously expensive.]
Vinegar can neutralize sour flavor of lime and citrus
Make it less sour
It's common thing in noodles culture like Spaghetti, Bakso or Meatball and chicken noodles soup
Great video +with your remarks. It's interesting how it paired multiple incredible ingredients to make sauce. I hope to try. 🎉🎉❤
Happy you enjoyed! Stay tuned for more cooking tips and delicious recipes 😊
Brits do love their vinegar. I can easily imagine a Brit adding vinegar to milk and cereal. Maybe because in ancient times they would order wine from the Mediterranean, but by the time it reached the Isles it would have gone bad, so... 😛
He is a chef who needs to be watched. He makes an amazing dish.
For the vinegar is something about acidity but the taste when it's cooked disappeared. The problem will be if he put it before serving the dish.
Awesome video Vincenzo, bravo! And a great dish (apart from the vinager rsrrsrss)
Glad you enjoyed this video my friend! Stay tuned for more similar content! 😁
Capers, anchovies, olive oil and pasta, there's so many different things you can do with that and change. I remember years ago Vincenzo you made a sauce with capers and i commented saying that would be great with a few anchovies melted in but u said try without them first but me being me i added them and life was good 😅 just gives it so much depth, i might try this dudes recipe actually though i think blood orange would be the bomb here 🤫
Yeah, seen lots of Phil Howard but only as a commenter/judge and, from what I've seen, this is perfect encapsulation of his attitude
Do you suggest me to check out more of his recipes? And if yes, which ones? 😊
Phil Howard used to be a chef for Marco Pierre White. He is a Michelin starred chef
Amazing looking dish! Simple ingredients that yield a beautiful result.
Definitely a recipe worth trying!
That did look like an excellent meal. Thanks for the video
You're welcome! Will you try to recreate the recipe? 😊
Ma questo quale piatto doveva essere ? Non è stato specificato il nome del piatto. Se scriviamo solo “Pasta recipe”, a questo punto potrebbe essere un piatto generico e quindi potrebbe andare tutto bene.
That’s the one, it’s a made up dish. Not a traditional one
Made up Dish.
I think we can acknowledge the acid as a wonderful, magical partner to the noodles. Pasta Limone famously, but so many other pastas taking lemon. Filipino Pancit is deepest chicken umami + Lemon. In Chinese food, chili oil + black vinegar on almost EVERY noodle dish and dumpling (which is like a ravioli). At Ramen restaurants they have white vinegar for Gyoza, but it matches so well I add white vinegar to my Ramen. Korean cold noodle, also almost always white vinegar.
In my college dorm, when everything at the cafeteria menus was awful, I’d just grab the hot plain pasta, mix it with ingredients from the salad bar- Olive oil, balsamic vinegar, tuna salad, black pepper- boom, acceptable dinner. Let’s not disrespect the vinegar!
Thanks for sharing your thoughts and experience! Will you give a try to this recipe? 😊
Of course! Looks wonderful! Will have to wait until after I try your Pasta salad. @vincenzo
I’m so honored to get a reply!
Vincenzo, I don't understand why he needs frozen pasta water and why he doesn't take the one in which he cooked his pastas just before putting them in the sauce ?
Also, more and more, I make the pastas directly in the pan adding water bits by bits when needed on top of the sauce (just a bit like a risotto), that way I keep absolutely all the starch from the pastas and trust me, they taste beautiful and are really making one with the sauce and are cooked perfectly al dente. Thanks for your reacts vids, I like that you actually react to videos where you enjoy what the chef is doing, that shows your honesty.
Good question. In restaurants pasta is cooked in large boilers and the pasta is usually precooked so during the service they only need to finish to boil the pasta for a few minutes. This way the service is faster.is a good idea for a restaurant to have stored pasta water. For home you can use the water from the boiling pot. The chef in the video has a restaurant and so this is his method but yes he should have used the water from the pot because it is a video tutorial and clearly its confusing people. I am reading lots of comments like yours questioning the frozen pasta water. Sounds like you are a professional pasta maker. Cooking pasta like you do is level 99. I never promote this technique in my videos because it can be confusing for many. The traditional method still works for me. You are a pasta pro 😍
@@vincenzosplate Thanks !
He said Chardonnay vinegar, I think what he used was Verjus, a pressed juice made from unripened grapes.
We'll have to check the ingredients list of this recipe to be 100% sure!
You should do your own version of this dish Vin
Excellent idea, I'm intrigued about this recipe, I can't lie 😊
I'm mostly using whole galic cloves now, perhaps crushed/smashed for short cooking time dishes, but I really really like long cooking, be it lasagna, stews etc
Thanks for sharing your experience! Do you prefer to take the garlic put at the end?
@@vincenzosplate It depends, if I want a more pungent taste I put them in at the end, for a more, let's say, balanced taste I put them in early
Phil Howard is Marco Pierre white Protege worked for Marco same time as Ramsey in the same kitchen …Marco Pierre white London where he got 3 Michelin Stars
I don’t care if you’re Italian, Chinese, or an Alien… If you Love food, your food is what it’s all about.🤙🏼
Which recipe is your number one favorite though?
I was sincerely touched when I saw Vincenzo shead a tear when the Sensei was shredding garlic.
😂😂😂
if you saw how my mom cooks pasta oh man... shes got pasta noodles sitting in a strainer getting all gelatinous then slaps those gelatinous noodles on a plate and scoops jar sauce on top. I wish I had a mom that knew how to cook, probably would've been a lot healthier and happy as a kid.
Hi Chef @vincenzosplate ,
In Brazil, we have a wonderful chef named Paola Carosella. She has an incredible TH-cam channel that covers everything about cooking, from kitchen utensils to use, types of ingredients, and complete recipes (she's of Italian descent, so you can be sure there are many videos about delicious pasta dishes). She shares how she learned to cook from her family, who were Italian immigrants living in Argentina, and how her grandmother taught her the manual labor behind the best homemade pasta you can imagine. Her videos are very thorough (and a bit long because of the fantastic lessons she gives).
Chef Vicenzo, I saw in some of your previous videos, including this one, the reason behind adding salt when frying onions. Chef Paola, in one of her videos, explained when to salt or not to salt the onion during frying. She mentioned that salt helps the onion "sweat" more and release a lot of liquid, which carries all its flavor. She also said that this method, besides bringing the onion's flavor "out," helps prevent it from burning, as the liquid stops the onion from browning too quickly.
Best regards!
I think Vincenzo knows why you would add salt to onions. So many people reviewing this video have a very subtle way of calling him ignorant about the relationship between onions and salt. The vinegar replies are wonderful, the perspective of those who had to go through that period and passed it on.
I would take out the pasta partially undercooked and finish it off with the sauce, like a risotto
He's adding juice from a sweet orange, which is going to spoil the flavor of the dish, so he's adding salt and vinegar to balance the flavors. It would be better to use a sour orange, but they might not be easy to find in the UK. I can just pick them fresh off the orange trees that are planted in my city :D
Ok, that's it. A vacuum sealer is going on my "things to buy" list. lol
I'm totally making this!
Hahahah happy cooking! Let me know how it will turn out for you😊
Small amount of high quality viniger is a good sub for wine and adds to the dish.
I kust try this technique! 😊
Salt does bring out the flavour of the sofrito and he didn’t use a lot - just a sprinkle 👍
Thanks for sharing your thoughts about the salt in the soffrito!
Suggestion: a video recipe where you make pasta dish with and without vinegar to taste test them side-by-side.
Challenge accepted! Stay tuned 😊
Love the video
Happy to hear 😊
At the start of the video, I think he mentioned 'Great British Chefs'. If so, they are VERY talented. I made a butter chicken using a recipe off their website (and no, it wasn't written by Jamie Oliver!) And it was one of the best things I've ever eaten! GBC know what they're doing, he's part of a very good league.
Thanks for sharing your experience! 👨🍳
Vincenzo,
There is an American "pastaficio" by the name of Evan Funke.
He is obsessed with pasta making to the point of visiting Italy to learn how to make dying pasta shapes.
Chef Funke is all over TH-cam and you can see his obsession for perfection and technique.
Looking forward to one of your reviews on him.
Thanks for bringing him to my attention! Sounds worth checking out 😊
So first you add acid from citrus fruit and afterwards acid from a white wine vinegar.... I think that last one was just to make it seem fancy. White wine vinegar will be written on the menu but I bet you won't see the orange put on it.
The vinegar is likely to break down the veg / herbs etc for that hour or two - and yes, it'll evapourate during heating. As its white wine vinegar I'd expect it wouldnt leave much of a taint if any.
Thanks for sharing your opinion! 😊
@@vincenzosplate aye i may well be wrong
Adding salt to the onions is not necessarily a seasoning. It can aid with caramelisation as it draws the water/acidity out of the onion more quickly. Counterintuitively, adding salt at that stage can result in more natural sweetness from the onion. (Or at least that's the thought).
Though, I completely take your point that we should proceed with salty caution in this dish due to the anchovies and seasoned pasta water.
In a restuarant evironment the dressing or sauce won't be cooked the same time as pasta. Hence the frozen bags.
I think he added the vinegar so that the dressing has a longer shelf life in the fridge. It’s like a pesto: Just add some pasta water and pasta, finished.
So essentially it's puttanesca with tomatoes and olives switched to onion and orange (plus a little vinegar).
In the States, the large capers are called caper berries.
Caper berries are the buds that turn into capers, two different things.
@@rayzalaf8988capers are the buds, caper berries are the fruit of the plant and they have a different use in cuisine.... By the way, the flower is beautiful of a delicate fragrance, call the orchid of the Eolian Islands The plant is sacred to us and we produce the best capers you can desire.
@@rayzalaf8988 So it’s just a different age of maturity of the caper? That’s very cool. I didn’t know that. Thanks for sharing that.
Capers are the unopened flower buds, caper berries are the fruits that come after.
Interesting!
I want to be with you when you go to his restaurant and eat this pasta!
Hahaha you should come!
Vincenzo, could you make a bottarga pasta in the future? 😊 Greetings to your family!
Ciao, Vincenzo, do you think you could recreate this dish and present your own version on the channel? It looks really nice and I'd love to see how you'd make it.
I think the reason why he uses vinegar in this is because it’s a vinaigrette 😂
Indeed 😂
Makes sense😂
Grazie Mille! Forget Gordon, Jamie, etc... this guy is next level... a true Passionate! Bellissimo!
Glad you enjoyed this video! Will you try to recreate his recipe? 😊
I think I can understand the vinegar if he let it cook out like a wine while cooking the onion, but he didn't do that. Maybe you should make his recipe and give us your opinion about the addition of vinegar. I'd be curious to know your thoughts.
This recipe definitely made me curious to try, so stay tuned! I may recreate it and add my own twists 😊
Hey Vincenzo, you basically taught me all I know about Italian cooking so thank you for all you do. But you've mentioned in several videos that you don't understand the salt in stages thing. So when you salt at each stage your not actually salting for flavor like you think, the dish will not be super salty, what your doing is salting the veg to extract all the water and leave the beautiful natural sugars behind, same thing when u salt meat as soon as u put it in, you're taking out the water and leaving the natural flavors... Then you salt at the end to adjust the flavor to your liking... I promise you if you salt your sofrito in a Bolognese and then salt again when you add your meat in, it will completely elevate the flavor... Just try it and let us know what you think 😊
Thank you so much for the kind words and support my friend, and for sharing your thoughts about the diferent stages of adding salt! 😄👨🍳
Vincenzo I hope you had a great time at the Italian castle 👍
I did! It was an unforgetable adventure 😊
The moral of the story is if you combine whatever you like with a nice pasta it will be good. The traditional tried and true recipes will always have their place but bravo to creativity. Pasta and Pizza are like a sandwich if you put things YOU like in them it will be nice.
Still, NO cream in Carbonara, and NO pineapple on pizza.. 😁
@@hansemannluchter643 I like a Hawaiin pizza especially with a honey brushed crust and some jalapeno slices as long as that facking Gordon Ramsay didn't make it. 😆
Haha yeah that's basically the moral of the story here
Phil Howard worked under Pierre - White, so did Ramsey but Howard didn't cry.🤣
I guess not everybody learns the same 😂
Vincenzo,
Mi chiamo Nick. Sono Inglese e io studio Italiano quindi posso chiederti visitare il mio città natale, Folkestone. È una destinazione per il miglior cibo. C'è Italiano, Francese, Turca, Greca, Americano, Mexicano e molto di più.
Parlo solo un po' di Italiano quindi spero che tu possa capirmi. Per favore, ricerca "Folkestone Harbour Arm" "Folkestone Old High Street" e "Folkestone Restaurants"
Mi piacerebbe essere la tua guida turistica se visiti.
E ora si mangia!
I know this chef! 👏 I hope he does well! 🤞
Do you recommend me to watch any of his other recipes? 😄
As you know, vinegar is acidic, acid cuts through richness, the contrast causes other flavors to pop! So its a way of highlighting other flavors that may otherwise have become muted such as richer more savory flavors. Its not about the flavor of vinegar, but for the acidic taste it imparts
Thanks for sharing this very useful fact about vinegar!
Must be a glitch to see a British chef cooks this well
hey Vincenzo! another great video!. :)
Thank you! Happy you liked it!
This Englishmen just got anointed as an honorary Italian by Vincenzo
Hahaha we can say that 😂
I am hungry now :D
Really Nice😁
Glad you liked it 😊
Chef Phil Howard was one of my favorites on the TV series "Great British Menu"
Have you tried any if his recipes?
@@vincenzosplate I have not. That was more a cooking competition show, with a thoughtful and humorous British cultural perspective (enough green peas each season to satisfy Jamie Oliver). It might be fun for you to watch and review sometime.
Would love you to look into "not carbonara" from You Suck at Cooking :)
I'd be interested in seeing you make this dish twice one with vinegar one without and then telling us your thoughts