There is a mistake in the translation of the second recipe. For the meatballs the subtitles say “veal” but he’s using “manzo”. Manzo is beef, agnello is veal.
Interesting on several levels. #1 - Many of us in the US thought the American recipe was just made up in New York because the pasta and meatballs don't really match well. I see from the first recipe it makes much more sense. #2 - Its the first time I've seen an Italian make 'Sunday Gravy' - the sauce from the first recipe. Its something we see a lot on the East Coast of the US, but I imagined it had originally come from Sicily. Everything looked amazing - the 2nd sauce as well. Great post - thanks a lot!
Red sauce and meat balls are southern Italian thing. When all the immigrants flooded into the US and Canada pizza was already somewhat a growing trend in the New York area, it was only natural for another red sauce + carb combo would come from it. The 'sunday gravy' is a real italian thing, a end of summer dish usually. And it was the base for lasagna.
Hey Alex, that kind of recipes are all typical of all southern Italy. Pasta and meatballs match perfectly in my opinion, but meatballs don't have to be too big. My parents still eat that kind of sauce every Sunday (and they are from Apulia on the southeastern part of Italy)
Spettacolo! ❤️❤️❤️ Grande Patrizia e Luciano due tesori per la cucina Italiana .... e grazie Italia Squisita per condividere sempre questi video stupendi!!!
Lots of respect for how seriously the second chef took this dish. I'm glad he made a serious, well thought out cooking guide instead of just a cartoon.
Ho avuto il piacere di conoscere Luciano presso la scuola di Sandro Masci a Roma. È una persona speciale e merita il meglio. Un forte abbraccio e grazie per il video!
Molto, ma molto vicino alla ricetta del ragu napoletano dello chef Sorrentino, su questo stesso canale. Che spasso, l'abbondanza di questa ricetta e quella.
Before watching this video, I always made meatballs the size of golf balls. But when we buy the canned pasta with meatballs for kids in America (I kind of doubt such a thing exists in Italy) the meatballs in the canned pasta are very small. So I tried this preparation recently, with pappardelle. It was so good! The smaller meatballs take a little bit longer to roll, but the results speak for themselves.
@@emanueleronchetti8213 The most popular canned pasta in my area is Spaghettios. Little ring-shaped pasta in a smooth tomato sauce. Kids eat it, and sometimes young adults reach for it if they're sick or depressed. I know the pasta in the can is bad enough in Italy, but the sauce... it has sugar and cheddar cheese in it. Kids love it, and if I tried it right now I'd probably still like it because I remember it from my childhood. If you close your eyes, it's like sugo finished with a little bit of butter, but way too sweet probably. The pasta is, of course, not al dente. Very soft.
@@tom_something Nono, please leave the word sugo out of context here :') If you close your eyes the taste is even worse, because it is about the taste, not seeing. Cheddar and sugar and calling it 'sugo' nonono ti prego, no
All Americans who are food-knowledgeable think that spaghetti and meatballs eaten together is just an American-Italian thing, and that no real Italian would ever do the combination. I’m glad to see it’s authentic.
It is traditionally from central southern Italy, from where most Italian immigrants came to the US. My grandma from Boiano used to put tiny meatballs between lasagna layers or in fettuccine sauce. Bigger meatballs were just cooked with the sauce and then eaten as a main course, after pasta. I didn’t like them very much though, as a meat lover I preferred meatballs cooked without any tomatoes and served at most with some roasted potatoes
I'm going to try both of these recipes, they look great. I've never tried the american style meatballs, and i like the idea of roasting fresh tomatoes to make the sauce, as they are much cheaper than tomato sauce.
Greetings from the US! I love this channel and I watch every video. #2 looks excellent, my mouth started watering the moment he put the Pecorino on top lol. The meatballs are slightly different from how my family does it as we usually do not put chopped sofrito, (no carrot and celery, just onion) in the meatballs, and we usually bake in the oven for a short time to get the outside browned but not cook the inside. The sauce is interesting, may try the bake in the oven then blend method sometime as a test. Did you run this through a food mill off camera or did you leave the pulp from the tomato in there? It looked very smooth and I didn't see any seeds or skins so I couldn't tell.
I use a similar method only I use a stainless steel pan and brown the meatballs on the stovetop, then pour sauce over and finish in the oven. Super easy and you can just dump the cooked pasta in once done if you like as well.
Since he was using a good restaurant quality blender/processor he mightn't've needed to strain any seeds or skins out. If you don't have that kind of equipment the easiest way is to halve the tomatoes, deseed them + remove the stem, then roast them skin side up on the upper oven rack, the skins get charred and dried and are really easy to remove before blending while still giving flavour during cooking.
Bought the cookbook recently this is the first thing i will try this afternoon. The vegetables added to the tomatoes in the oven in the second recipe is a bit more than the book states but it doesnt matter. I love that the book states the weights exactly, this way you can get the finished product as intended by its creator.
Assurbanipal depends on the quality of the cut, as well as its nature. Low grade minces stink more while higher grade cuts into mince taste better boiled/steamed
Meatballs should be no larger in diameter than an American quarter coin and pan-fried with olive oil. That gives some caramelization which ads so much more flavor. Those giant ones served in American Italian restaurants might as well be meatloaf.
Se uno sbaglia a spingere un tasto sono tutti pronti. Muore la pecora, muore l'agnello, muore il bue e l'asinello, muore la gente piena di guai.....ma i ROMPICOGLIONI non muoiono MAI !!!
My American version of meatballs which I learned from mi amici Italiani having lived in Queens, NYC , were the kind where I browned the meatballs after I dredged them through white flour, before I dunked them in the sauce (or gravy as, us NY-ers, call it :-). I think, depending where in Italy you're from, the recipe chages. Also, I have never seen celery being used in the recipe of the meatball. I think it's a great aromatic! The roasting of the vegetables is genial! I'm gonna try this recipe the next time I cook meatballs and sauce since it's easier. Nicely done! And the Italian language (which I understand in the 90% since my family speaks Romanian) is always a bonus to these videos! I swear, it creates the appetite for whatever it's being cooked or whatever the recipe is!
More than 1 in 2 men and 1 in 3 women are overweight in Italy. OECD projections indicate that overweight rates will increase by a further 5% within ten years. In Italy, 1 in 3 children is overweight, one of the highests rate in the OECD.
There is absolutely nothing from Italian-American food that is better than the Italian original, even when made by a competent Italian cheff trying to recreate it backwards and fixing some of the excesses with great care and love for his craft. Its like putting a Ferrari mechanic to work on a wrecked pinto.
so, italians, from what I've read elsewhere, kinda see spaghetti and meatballs as a culinary faux pas. no real reason given, it's just not a done thing. and I've always seen that pasta cooking water is heavily salted (personally, I could eat a whole package of pasta straight out of such water, no sauce, no butter, nuthin', and love it.) and I've always seen that albondigas should always be browned before finishing in the sauce. so here's this guy Luciano basically turning all those lessons on their ear, and he's so calm about it!!! THE ONLY THING I CAN SAY IN DEFENSE is years ago when learning to cook italian I went to the library and looked up 2 dozen recipes for marinara and could find no 2 similar in style or content. my conclusion: that marinara is simply different from household to household, and there is no real right or wrong way. just make sure you cook with fresh ingredients and lots o fheart and soul. Viva Italia!!!
The reason is that the shape of the pasta doesn't make sense with the shape of the additions. What are you meant to do with these huge blobs of meat interspersed with the sauce like that, and long skinny pasta shapes? It's not harmonious or elegant. It's kind of clunky. Also, if you notice how this chef took the meatballs out of the sauce before doing that final step of finishing the pasta's cooking in the sauce itself, it's not a step you see frequently in the American versions.
It's my first time seeing meatballs made so small. Definitely gonna try that on the future, it looks so yummy! Italian dishes just went into my video ideas for my channel 😋♥️
@@gabrielepumo9784 totally agreed but I've never actually been to a restaurant that makes small meatballs like this nor have I done it myself. It's always the bigger sized ones
They should be the right size to be ''trapped'' through spaghetti while they are all wrapped around the fork, if the balls are too big you would have to cut them to get a bite, it gets unpractical. :) The mini balls are also delicious through Lasagna instead of the standard Bolognese sauce, quite typical in the south of Italy.
The reason is because the meatballs are the sauce (condiment, not sure is the right English word) of the dish. It is a first plate, so the main thing is the pasta. USA is more like a main dish (first and second plate) after that you are done.
So based on all the expert comments here we can conclude that no two Italians agree on anything when it comes to cooking. Ever. Like ever. can't even agree on the proper rolling pin.
Mia madre (siciliana di Messina) ci preparava la pasta col sugo delle polpette. Le polpette però le abbiamo sempre mangiate a parte, come secondo piatto. Quando ero più piccolo ricordo che mia mamma sminuzzava una o due polpette nel mio piatto di pasta per farmi mangiare assieme pasta e carne, ma non era una consuetudine, era più una eccezione. Comunque complimenti agli chef. 😍
I’ve been kicking myself for ages that I never got my Italian (Naples) great grandmother’s marinara/tomato pasta sauce recipe (which was honestly to die for!!!), or any other recipe for that matter (with the _SOLE_ exception being her Italian cookies - I did luckily manage to get that!). It was quite a feat just to get that cookie recipe from her though, because of the way they cooked with never measuring _ANYTHING,_ and just eyeballing it all. I had to coax her _a LOT_ to put everything she was using in a measuring spoon or cup before she dumped the ingredient into the mixing bowl. Haha. It was well worth the effort though! _I would honestly give anything though to go back in time and get her marinara/tomato sauce recipe though!_ It would simmer on the stove for hours on end, making us salivate all afternoon with that absolutely gorgeous aroma filling the house, anxiously awaiting supper. So damn good. 🤤
I always ate pasta and meatballs, the matter is, you make sauce meatballs, you eat them, but some amount of sauce is used to season pasta, adding some meatballs also... From Rome
Funny ! This not an homage to American Spaghetti and Meatballs, This IS the PROPER WAY to do American Spaghetti and Meatballs ! Chef, You've just probably 'ruffled some feathers' here in America, but made us a better place by showing the proper way to do our own food !
This is a most vexing and thought provoking subject. Many Chefs that I respect say, "Do not overwork the meat mixture or it will yield tough meatballs," but this fellow is kneading the mixture like it's sourdough bread dough. For decades I have obeyed and handled the mixture as tenderly as a baby's bottom, and just patted the meat mixture into meatballs the size of lemons. And, for so many times, the meatballs broke down during the saute or when in the sauce. Meatballs are a serious business when you crave perfection within your Sunday sauce. As a passionate home cook for 40+ years, I need some guidance here . . To knead or not to knead?
Mi scusi ma in quanto il guscio dell'uovo è poroso non è controproducente lavarlo? Se lo si lava non c'è il rischio che l'eventuale batterio possa penetrare all'interno?
@@lucanagato_kogen È raccomando e universalmente noto che il film protettivo si danneggia lavandolo, le uova non si lavano secondo il ministero della salute, però lui le mette in frigo rallentando la carica batterica quindi il rischio è minimo.
Ma quanto siete fighettini..mia nonna rompeva uova col guscio cagato e mai è successo nulla, perché evidentemente la maggior dei batteri vengono sterminati a 60/70 gradi al momento della cottura. Poi diamine se mangiate uova crude è più probabile che becchiate qualcosa, e questo vale anche per le carni.. non è che ci vuole non so quale laurea per saperlo.
@@fulippuannaghiti1965 il problema non è l'uovo, che si cuoce, ma le mani sporche di merda con cui magari tocchi altri ingredienti che rimangono crudi. Comunque l'aumento dell'aspettativa di vita degli esseri umani è aumentata proprio con la consapevolezza dell'igiene, quindi non parlarci di tua nonna.
La signora Patrizia ha fatto un bel piatto tradizionale, si vede anche la passione che ci mette. Signor Monosilio lo vogliamo buttare quel frullatore ? I pomodori non si frullano, è schiarito non per l'olio ma per l'aria incorporata. Esiste il passatutto è il fatto apposta per fare le salse, abbiamo dei pomodori meravigliosi e vederli sciupare così mi piange il cuore. Mi sono sfogato tutti con quel frullatore ma quanto vi piace
Siete bravissimi. Luciano, gli spaghetti e meatballs sono stati inventati dai nostri emigranti . Il perché dei due assieme in un piatto è che i mariti ritornavamo dal lavoro, spesso in fabbrica ed avevano molta fame. E non avendo molti piatti hanno messo tutt'eddue In uno. Ciao dalla California
These are great examples but of course the ‘American’ way he describes is an Italian way also, not a compromise of an ‘old-world ‘ method. Making the sugo as he does is one way as done in many regions of Italy. Of course many styles of sugo do not use carrots, celery or even onion, rather passata, aglio, origano, basilico, ecc. The Abruzzo method and the very small polpette are not the most common in Italy. The methods most Americans know originates largely from Napoli, Sicilia, Calabria and other southern regions. Many of the the so-called Italian-American methods are over one hundred years old, and sometimes not changed at all, depending upon the heritage in the family and adherence to traditions. Some of these methods have changed in the meantime in Italy. I find this interesting because this ‘dialectical cooking’ is held in the new world while possibly disappearing in the madrelingua della cucina. Great job and thank you on these videos!
Finalmente svelato ! È nella provincia di Teramo, la provenienza originale degli spaghetti è polpette. Quella Americana famosa nel mondo è una brutta copia , di quella Teramana.
Diciamo che sarebbe meglio rompere le uova e lavarsi immediatamente le mani. Lavare le uova è assai più rischioso in quanto può indebolire il guscio e favorire, maggiormente, un possibile contagio. 🤓👍
Esattamente, subito ho esultato quando ha suggerito di lavarsi le mani dopo aver toccato le uova, è una cosa che non dice mai nessuno, poi però quando ha detto di lavarle mi è scaduto male. Le uova devono rimanere asciuttissime se le conserviamo. A me capita raramente di lavarle solo se le sto per usare e solo se le ho immerse in acqua per controllare la freschezza.
Domanda per @luciano ma perché eliminare acqua dai pomodori in forno per poi riaggiusterete acqua in cottura? Capisco il concetto dell’umami ottenuto arrostendo ma se poi si diluisce tutto con acqua?
02:42 So from the hundreds of videos I saw about making pasta, this is the first using a valid instrument - a chitarra. Talk about variety on the internet...!
@@Schandmowl yeah, and everybody says: the Internet has everything! Uh-huh. Just like a supermarket - which has everything that can be bought cheap and in bulk. But in reality there is little variety. That's why I love this channel - for original, *real* recipes and methods.
It’s a specifically abruzzese thing, so it’s no more “valid” than using a knife or a machine but it’s a cool thing that they are known for using. you can just get one at the kitchen section of the home goods store there!
la Signora si definisce cuoca e non chef, c'è solo amore per la cucina in lei, e io non posso che provare un affetto immenso anche se non la conosco
@Taver Nello uno cucina mentre l'altro cucina
@@Dave-8220
Il cuoco cucina, lo chef gestisce i cuochi. Il termine completo sarebbe "chef de cuisine" e vuol dire "capo di cucina".
In un mondo di chef stellati, una "cuoca " che cucina con il cuore ed in maniera tradizionale, fa veramente piacere! !! Brava!!!
1) FIRST RECIPE
PASTA
Farina”00”/”00”Flour 200 g/7 oz
Olio E.V.O./Extra virgin olive oil 20 ml/0.7 oz
Uova/Eggs 2
SUGO/SAUCE
Carne di manzo/Beef 250 g/8.8 oz
Carne di maiale/Pork 250 g/8.8 oz
Carne di agnello/Lamb 250 g/8.8 oz
Pomodoro passato/Tomato sauce 400 g/14.1 oz
Cipolla/Onion 1
Carote/Carrots 2
Olio/oil, sale/salt, Chiodi di garofano/colves qb/to taste
POLPETTINE/MEATBALLS
Carne di maile macinata/Minced pork meat 125 g/4.4 oz
Carne di manzo macinata/Minced beef meat 125 g/4.4 oz
Uova/ Eggs 1
Parmigiano/Parmesan 2 cucchiai/2 tablespoon
Pecorino 2 cucchiai/2 tablespoon
noce moscata,pepe,sale/nutmeg, pepper, salt qb/to taste
2) SECOND RECIPE
POLPETTE/MATBALLS:
Sedano/Celery 10 g/0.3 oz
Carote/Carrots 5 g/0.2 oz
Cipolle/Onions 10 g/0.3 oz
Prezzemolo/Parsley 20 g/0.7 oz
Pane secco/Dry bread 40g/1.4oz
Latte/Milk 80g/2.8oz
Manzo macinato (Polpa di punta di petto)/Minced beef 400g/14 0z
Uova/Eggs 1
Pepe/Pepper 2g macinato
Sale/Salt 15g/0.5 oz
SALSA AL POMODORO/TOMATO SAUCE:
Pomodori a grappolo/Tomatoes 1,5kg/56 oz
Cipolla/Onions 15g/0.5oz
carota 15g/0.5oz
sedano 5g/0.2oz
sale grosso 10g/1.4oz
olio evo/Extra virgin olive oil 10g/1.4oz
basilico/basil 30g/1 oz
There is a mistake in the translation of the second recipe. For the meatballs the subtitles say “veal” but he’s using “manzo”. Manzo is beef, agnello is veal.
Grazie. This is exactly what I was looking for.
Astronometric We fixed it, thanks!
How long should the meatballs in the second recipe be cooking ?
@@luxpjamer u can make the meatballs smaller so they cook faster!
quanta emozione nelle parole di Patrizia Corradetti, grazie per questo stupendo video
I've finally found a use for that guitar I bought years ago.
Each time she says "chitarra", I hear "guitar" in Portuguese (my native language).
@@pedroamaralcouto well, it literally means "guitar" in italian too so...
Interesting on several levels. #1 - Many of us in the US thought the American recipe was just made up in New York because the pasta and meatballs don't really match well. I see from the first recipe it makes much more sense. #2 - Its the first time I've seen an Italian make 'Sunday Gravy' - the sauce from the first recipe. Its something we see a lot on the East Coast of the US, but I imagined it had originally come from Sicily. Everything looked amazing - the 2nd sauce as well. Great post - thanks a lot!
Red sauce and meat balls are southern Italian thing.
When all the immigrants flooded into the US and Canada pizza was already somewhat a growing trend in the New York area, it was only natural for another red sauce + carb combo would come from it. The 'sunday gravy' is a real italian thing, a end of summer dish usually. And it was the base for lasagna.
Sunday Gravy is a just a Neapolitan recipe.
They did a video on Neapolitan Ragú th-cam.com/video/bNSR5k9Fb5I/w-d-xo.html it’s the one of best for Parmigiana
Hey Alex, that kind of recipes are all typical of all southern Italy. Pasta and meatballs match perfectly in my opinion, but meatballs don't have to be too big.
My parents still eat that kind of sauce every Sunday (and they are from Apulia on the southeastern part of Italy)
@@burnertrump875 Yes. Which is from the south, like I said.
Sono quasi commossa dalla bellezza di questo piatto di chitarra con le "pallottine". Orgoglio abruzzese!
Spettacolo! ❤️❤️❤️ Grande Patrizia e Luciano due tesori per la cucina Italiana .... e grazie Italia Squisita per condividere sempre questi video stupendi!!!
Che donna fantastica, orgoglio d'Abruzzo
This video should have a million likes! Such good lessons!
Lots of respect for how seriously the second chef took this dish. I'm glad he made a serious, well thought out cooking guide instead of just a cartoon.
Ho avuto il piacere di conoscere Luciano presso la scuola di Sandro Masci a Roma.
È una persona speciale e merita il meglio.
Un forte abbraccio e grazie per il video!
hai un cognome bellissimo 😂
Luciano è sempre una garanzia, ma il piatto della cuoca sembra una meraviglia :)
Those tiny meatballs have to be a labor of love!
This comment is highly underrated.
sì - the smaller the meatballs, the more nonna loves you.
This second recipe made the most amazing meatballs I've ever had. Thank you.
It is a creative and traditional video at once. I am fan of spaguetti and meatballs and I certaintly will try these recipes. Thanks.
Molto, ma molto vicino alla ricetta del ragu napoletano dello chef Sorrentino, su questo stesso canale.
Che spasso, l'abbondanza di questa ricetta e quella.
Before watching this video, I always made meatballs the size of golf balls. But when we buy the canned pasta with meatballs for kids in America (I kind of doubt such a thing exists in Italy) the meatballs in the canned pasta are very small. So I tried this preparation recently, with pappardelle. It was so good! The smaller meatballs take a little bit longer to roll, but the results speak for themselves.
You're right, we don't have canned pasta here. I think that they might send you to jail if you try to sell such a thing 🤣🤣🤣
@@emanueleronchetti8213 The most popular canned pasta in my area is Spaghettios. Little ring-shaped pasta in a smooth tomato sauce. Kids eat it, and sometimes young adults reach for it if they're sick or depressed.
I know the pasta in the can is bad enough in Italy, but the sauce... it has sugar and cheddar cheese in it. Kids love it, and if I tried it right now I'd probably still like it because I remember it from my childhood. If you close your eyes, it's like sugo finished with a little bit of butter, but way too sweet probably. The pasta is, of course, not al dente. Very soft.
@@tom_something Nono, please leave the word sugo out of context here :') If you close your eyes the taste is even worse, because it is about the taste, not seeing. Cheddar and sugar and calling it 'sugo' nonono ti prego, no
Love you Italian Granny. So much love in this dish 🥺🥺
All Americans who are food-knowledgeable think that spaghetti and meatballs eaten together is just an American-Italian thing, and that no real Italian would ever do the combination. I’m glad to see it’s authentic.
It is traditionally from central southern Italy, from where most Italian immigrants came to the US. My grandma from Boiano used to put tiny meatballs between lasagna layers or in fettuccine sauce. Bigger meatballs were just cooked with the sauce and then eaten as a main course, after pasta. I didn’t like them very much though, as a meat lover I preferred meatballs cooked without any tomatoes and served at most with some roasted potatoes
I love this channel... I am learning so much about authentic Italian food!!! So delicious!
I'm going to try both of these recipes, they look great. I've never tried the american style meatballs, and i like the idea of roasting fresh tomatoes to make the sauce, as they are much cheaper than tomato sauce.
Toda mi admiracion para esta Brava señora.
honeslty both are excellent. im impressed
Greetings from the US! I love this channel and I watch every video. #2 looks excellent, my mouth started watering the moment he put the Pecorino on top lol. The meatballs are slightly different from how my family does it as we usually do not put chopped sofrito, (no carrot and celery, just onion) in the meatballs, and we usually bake in the oven for a short time to get the outside browned but not cook the inside. The sauce is interesting, may try the bake in the oven then blend method sometime as a test. Did you run this through a food mill off camera or did you leave the pulp from the tomato in there? It looked very smooth and I didn't see any seeds or skins so I couldn't tell.
I use a similar method only I use a stainless steel pan and brown the meatballs on the stovetop, then pour sauce over and finish in the oven. Super easy and you can just dump the cooked pasta in once done if you like as well.
Since he was using a good restaurant quality blender/processor he mightn't've needed to strain any seeds or skins out. If you don't have that kind of equipment the easiest way is to halve the tomatoes, deseed them + remove the stem, then roast them skin side up on the upper oven rack, the skins get charred and dried and are really easy to remove before blending while still giving flavour during cooking.
SoffriTTo not sofrito.
Signora Corradetti ho colto tutto l'amore che ha per la cucina. Sono certo che i suoi spaghetti con le polpette siano buonissimi. Un abbraccio.
Bought the cookbook recently this is the first thing i will try this afternoon. The vegetables added to the tomatoes in the oven in the second recipe is a bit more than the book states but it doesnt matter. I love that the book states the weights exactly, this way you can get the finished product as intended by its creator.
Italians: Small cute meatballs
American: ENORMOUSLY HUGE BADASS MEATBALLS!!!!!!!
Huge but not fried. Boiled meat stinks
Assurbanipal depends on the quality of the cut, as well as its nature. Low grade minces stink more while higher grade cuts into mince taste better boiled/steamed
Meatballs should be no larger in diameter than an American quarter coin and pan-fried with olive oil. That gives some caramelization which ads so much more flavor. Those giant ones served in American Italian restaurants might as well be meatloaf.
@@riproar11
Nothing wrong with a good meatloaf.
Complimenti per il video. Davvero interessante il confronto e ben realizzate le ricette. Vi seguo con interesse.
Nonna Pierina
Signora, posso chiederli gentilmente di diventare il suo nipote?
Chiederle*
@@BushAcca ChiederLe*
Se uno sbaglia a spingere un tasto sono tutti pronti. Muore la pecora, muore l'agnello, muore il bue e l'asinello, muore la gente piena di guai.....ma i ROMPICOGLIONI non muoiono MAI !!!
@Niccolo pirla09 sei un signore….complimenti
Si ma dai non serve fare il professore. Ha scritto una cosa carina. Stop!
Patrizia,: Eres extraordinaria, gracias por tan buena receta del POLPETTE; saludos desde Lima PERÚ.
My American version of meatballs which I learned from mi amici Italiani having lived in Queens, NYC , were the kind where I browned the meatballs after I dredged them through white flour, before I dunked them in the sauce (or gravy as, us NY-ers, call it :-). I think, depending where in Italy you're from, the recipe chages. Also, I have never seen celery being used in the recipe of the meatball. I think it's a great aromatic! The roasting of the vegetables is genial! I'm gonna try this recipe the next time I cook meatballs and sauce since it's easier. Nicely done! And the Italian language (which I understand in the 90% since my family speaks Romanian) is always a bonus to these videos! I swear, it creates the appetite for whatever it's being cooked or whatever the recipe is!
Cooked the second recipe today! Love this channel. Grazie mille!
Patrizia is both a nonna and a professional chef. She's both the immovable object and the unstoppable force.
Sempre superlativa ed esplicativa, Patrizia. Un abbraccio....
"I put a load of food on the plate as a homage to our fat American friends"
Hahaha this comment is gold
Hm...He didn't use the word "fat"
@@mrn13 I know, I wasn't directly translating it
I was wondering if it was truly an homage or a passive aggressive dig.
More than 1 in 2 men and 1 in 3 women are overweight in Italy. OECD projections indicate that overweight rates will increase by a further 5% within ten years. In Italy, 1 in 3 children is overweight, one of the highests rate in the OECD.
Luciano Monosilio è un grande....piatti tradizionali fatti alla perfezione....
There is absolutely nothing from Italian-American food that is better than the Italian original, even when made by a competent Italian cheff trying to recreate it backwards and fixing some of the excesses with great care and love for his craft. Its like putting a Ferrari mechanic to work on a wrecked pinto.
Grazie Patrizia e Luciano. Mi hai aperto gli occhi. Pensavo che le polpette crescessero su un cespuglio! Ora lo so meglio.
incredible!!!!! thank you so much!
so, italians, from what I've read elsewhere, kinda see spaghetti and meatballs as a culinary faux pas. no real reason given, it's just not a done thing. and I've always seen that pasta cooking water is heavily salted (personally, I could eat a whole package of pasta straight out of such water, no sauce, no butter, nuthin', and love it.) and I've always seen that albondigas should always be browned before finishing in the sauce. so here's this guy Luciano basically turning all those lessons on their ear, and he's so calm about it!!! THE ONLY THING I CAN SAY IN DEFENSE is years ago when learning to cook italian I went to the library and looked up 2 dozen recipes for marinara and could find no 2 similar in style or content. my conclusion: that marinara is simply different from household to household, and there is no real right or wrong way. just make sure you cook with fresh ingredients and lots o fheart and soul. Viva Italia!!!
The reason is that the shape of the pasta doesn't make sense with the shape of the additions. What are you meant to do with these huge blobs of meat interspersed with the sauce like that, and long skinny pasta shapes? It's not harmonious or elegant. It's kind of clunky. Also, if you notice how this chef took the meatballs out of the sauce before doing that final step of finishing the pasta's cooking in the sauce itself, it's not a step you see frequently in the American versions.
Marinara sauce doesn't exist in Italy. It's an Italian-american thing, like spaghetti with meatballs.
Both are awesome sauce. Thank you.
Grande Patrizia, ti seguo da quando suonavi il basso nei Beatles!
Adesso suona la chitarra
Great video. I really enjoy especially Signora Corradetti.
It's my first time seeing meatballs made so small. Definitely gonna try that on the future, it looks so yummy! Italian dishes just went into my video ideas for my channel 😋♥️
It makes sense to have small meatballs, right? Way easier to eat them with the sauce and pasta.
@@gabrielepumo9784 totally agreed but I've never actually been to a restaurant that makes small meatballs like this nor have I done it myself. It's always the bigger sized ones
They should be the right size to be ''trapped'' through spaghetti while they are all wrapped around the fork, if the balls are too big you would have to cut them to get a bite, it gets unpractical. :)
The mini balls are also delicious through Lasagna instead of the standard Bolognese sauce, quite typical in the south of Italy.
@@ramonacolapietro520 Interesting~ they sound good in lasagna!
The reason is because the meatballs are the sauce (condiment, not sure is the right English word) of the dish.
It is a first plate, so the main thing is the pasta.
USA is more like a main dish (first and second plate) after that you are done.
The 2nd recipe is just straight up buonissimo 👌. Spaghetti and meatballs is one of my favorite things to cook and eat.
So based on all the expert comments here we can conclude that no two Italians agree on anything when it comes to cooking. Ever. Like ever. can't even agree on the proper rolling pin.
Non ci posso credere ! Zenobi, Colonnella ...dove sono stato io in Italia. Haha !
Browning means flavor and also holds the flavor in...boiled and anemic looking meat is not my preference but, hey, to each their own!
Interesting that they don't sear the meatballs before. I imagine that's deliberate since they're some amazing chefs. I wonder why.
Niente a che vedere con la roba americana.abruzzo win !!...questa è cosa buona e giusta!!!😉
That's what I thought till I went to Italy.
Questo canale è una salvezza!
Mi ha venuto il fame. Brava signore
Mia madre (siciliana di Messina) ci preparava la pasta col sugo delle polpette. Le polpette però le abbiamo sempre mangiate a parte, come secondo piatto. Quando ero più piccolo ricordo che mia mamma sminuzzava una o due polpette nel mio piatto di pasta per farmi mangiare assieme pasta e carne, ma non era una consuetudine, era più una eccezione. Comunque complimenti agli chef. 😍
Lo facciamo ancora a Messina! Anche pasta con il sugo dello spezzatino e qualche patata tagliata sopra! Giuro, una goduria
I’ve been kicking myself for ages that I never got my Italian (Naples) great grandmother’s marinara/tomato pasta sauce recipe (which was honestly to die for!!!), or any other recipe for that matter (with the _SOLE_ exception being her Italian cookies - I did luckily manage to get that!).
It was quite a feat just to get that cookie recipe from her though, because of the way they cooked with never measuring _ANYTHING,_ and just eyeballing it all.
I had to coax her _a LOT_ to put everything she was using in a measuring spoon or cup before she dumped the ingredient into the mixing bowl. Haha. It was well worth the effort though!
_I would honestly give anything though to go back in time and get her marinara/tomato sauce recipe though!_ It would simmer on the stove for hours on end, making us salivate all afternoon with that absolutely gorgeous aroma filling the house, anxiously awaiting supper. So damn good. 🤤
Two thumbs up for each chef!! 😄
Thank you, I will definitely make this, looks delicious
Admit it, you never made it
I always ate pasta and meatballs, the matter is, you make sauce meatballs, you eat them, but some amount of sauce is used to season pasta, adding some meatballs also...
From Rome
My favorite too 👋😋🇮🇹
Luciano, always an inspiration
Grandissimo Luciano! Ciao!
i dont speak italian but i understand everything greetings from greece
nice, try also Eng captions!
@@italiasquisita io non metterei i sottotitoli proprio per dare una ragione in più al mondo per imparare l'italiano:)
"a very generous dish in homage to our American friends" hahahahah
Que Rica receta de pasta 🍝🍜🍴🍷👍💎🍃🍃🍃🍃🍁🍀 .
Abraços de BRASIL .
Loved both
Oooo finalmente qualcuno che amalgama con una sola mano 👏🏽
Funny ! This not an homage to American Spaghetti and Meatballs, This IS the PROPER WAY to do American Spaghetti and Meatballs !
Chef, You've just probably 'ruffled some feathers' here in America, but made us a better place by showing the proper way to do our own food !
Im proud of my origins im from collonnela guys
Italian version always the best
This is a most vexing and thought provoking subject. Many Chefs that I respect say, "Do not overwork the meat mixture or it will yield tough meatballs," but this fellow is kneading the mixture like it's sourdough bread dough.
For decades I have obeyed and handled the mixture as tenderly as a baby's bottom, and just patted the meat mixture into meatballs the size of lemons. And, for so many times, the meatballs broke down during the saute or when in the sauce. Meatballs are a serious business when you crave perfection within your Sunday sauce.
As a passionate home cook for 40+ years, I need some guidance here . . To knead or not to knead?
Knead it.
Mi scusi ma in quanto il guscio dell'uovo è poroso non è controproducente lavarlo? Se lo si lava non c'è il rischio che l'eventuale batterio possa penetrare all'interno?
No, il guscio delle uova è fatto apposta per proteggere il contenuto!
@@lucanagato_kogen È raccomando e universalmente noto che il film protettivo si danneggia lavandolo, le uova non si lavano secondo il ministero della salute, però lui le mette in frigo rallentando la carica batterica quindi il rischio è minimo.
@@marcodigiandomenicochef6251 No,perchè comunque la sporcizia fuori dal guscio rischia di contaminare l'uovo dentro.
Ma quanto siete fighettini..mia nonna rompeva uova col guscio cagato e mai è successo nulla, perché evidentemente la maggior dei batteri vengono sterminati a 60/70 gradi al momento della cottura. Poi diamine se mangiate uova crude è più probabile che becchiate qualcosa, e questo vale anche per le carni.. non è che ci vuole non so quale laurea per saperlo.
@@fulippuannaghiti1965 il problema non è l'uovo, che si cuoce, ma le mani sporche di merda con cui magari tocchi altri ingredienti che rimangono crudi. Comunque l'aumento dell'aspettativa di vita degli esseri umani è aumentata proprio con la consapevolezza dell'igiene, quindi non parlarci di tua nonna.
Bellissima 👏👏👏👍👍👍👍
Mitico...✌
Ho fame 🤤
Ma... la voce della signora mi ricorda quella del vocalist Franchino😂 magiaaa...ai fonelli
Interesting, similar approach to Vincenzo who was the first person I've seen suggest the traditional mini meatballs.
Da mamma abruzzese, la domenica è d’obbligo!
Very interesting culinary & cultural history! Grazie. Per favore, can you also put English translation of your ingredients? Grazie.
Check the pinned comment!
Grazie. I saw it. : )
Invece di frullare userei il, oramai dimenticato, passaverdura
con quale differenza?
tahathos le differenze sono sostanziali a partire dal montare e inglobare aria
@@thejudge3094 passami una cipolla al forno e dimmi come esce
Signora, how long time do you cook the meatballs in the sauce?
La signora Patrizia ha fatto un bel piatto tradizionale, si vede anche la passione che ci mette. Signor Monosilio lo vogliamo buttare quel frullatore ? I pomodori non si frullano, è schiarito non per l'olio ma per l'aria incorporata. Esiste il passatutto è il fatto apposta per fare le salse, abbiamo dei pomodori meravigliosi e vederli sciupare così mi piange il cuore. Mi sono sfogato tutti con quel frullatore ma quanto vi piace
Lo hice en mi casa y de verdad que es muy bueno
Siete bravissimi. Luciano, gli spaghetti e meatballs sono stati inventati dai nostri emigranti . Il perché dei due assieme in un piatto è che i mariti ritornavamo dal lavoro, spesso in fabbrica ed avevano molta fame. E non avendo molti piatti hanno messo tutt'eddue
In uno. Ciao dalla California
Having made both versions, I did prefer Luciano's.
Salted Llama you found veal brisket in less than one day? Impressive.
These are great examples but of course the ‘American’ way he describes is an Italian way also, not a compromise of an ‘old-world ‘ method. Making the sugo as he does is one way as done in many regions of Italy. Of course many styles of sugo do not use carrots, celery or even onion, rather passata, aglio, origano, basilico, ecc. The Abruzzo method and the very small polpette are not the most common in Italy. The methods most Americans know originates largely from Napoli, Sicilia, Calabria and other southern regions. Many of the the so-called Italian-American methods are over one hundred years old, and sometimes not changed at all, depending upon the heritage in the family and adherence to traditions. Some of these methods have changed in the meantime in Italy.
I find this interesting because this ‘dialectical cooking’ is held in the new world while possibly disappearing in the madrelingua della cucina. Great job and thank you on these videos!
Finalmente svelato ! È nella provincia di Teramo, la provenienza originale degli spaghetti è polpette. Quella Americana famosa nel mondo è una brutta copia , di quella Teramana.
Orgoglioso di essere abruzzese
È giusto lavare le uova ma solo poco prima di usarle! Altrimenti si rischiano contaminazioni
Diciamo che sarebbe meglio rompere le uova e lavarsi immediatamente le mani.
Lavare le uova è assai più rischioso in quanto può indebolire il guscio e favorire, maggiormente, un possibile contagio. 🤓👍
infatti, quando l'ha detto sono rimasta molto perplessa!
Esattamente, subito ho esultato quando ha suggerito di lavarsi le mani dopo aver toccato le uova, è una cosa che non dice mai nessuno, poi però quando ha detto di lavarle mi è scaduto male. Le uova devono rimanere asciuttissime se le conserviamo. A me capita raramente di lavarle solo se le sto per usare e solo se le ho immerse in acqua per controllare la freschezza.
A lot of people think only Italian-Americans eat pasta with meatballs. This isn't true. Italians do eat pasta with meatballs, just much smaller.
i love italia squisita so much
woad that pasta maker was awesome
grazie.
en bas à droite cliquez sur de 2 onglet "sous titre"
Domanda per @luciano ma perché eliminare acqua dai pomodori in forno per poi riaggiusterete acqua in cottura? Capisco il concetto dell’umami ottenuto arrostendo ma se poi si diluisce tutto con acqua?
Luciano the king!
Bravo
Love the sweet lady she’s trying her level best to speak decent Italian
02:42 So from the hundreds of videos I saw about making pasta, this is the first using a valid instrument - a chitarra. Talk about variety on the internet...!
Most of these youtube chefs really post the same stuff as each other, including the techniques. Really lame
@@Schandmowl yeah, and everybody says: the Internet has everything!
Uh-huh. Just like a supermarket - which has everything that can be bought cheap and in bulk. But in reality there is little variety.
That's why I love this channel - for original, *real* recipes and methods.
I know I've seen a chitarra used before, but not lately. Might have been on Ciao Italia.
It’s a specifically abruzzese thing, so it’s no more “valid” than using a knife or a machine but it’s a cool thing that they are known for using. you can just get one at the kitchen section of the home goods store there!
Teramo my friend 😜
I imagine Americans would've liked to brown the meatballs first
Bravó!
Grande Luciano, ti seguo da quando cantavi al posto di Carl Brave
"Spaghetti Meatballs with an Italian twist" 😂
So why don't you sear or bake the meatballs for Maillard flavor?