Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED
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- เผยแพร่เมื่อ 4 พ.ค. 2021
- Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!
What you'll need:
8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,
Jacques Pépin Cooking At Home
Episode 137: Spaghetti with anchovies
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Discover more recipes and fun with food on @KQED Food - แนวปฏิบัติและการใช้ชีวิต
One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.
I can’t agree more. I love him
I love that about him...small portions innexpenisive easy to get ingredients...☺...he knows most ppl struggle with money...unlike other Chefs who have these expensive lists of elaborate organic foods etc...
Right? And he isn't above using a microwave
He’s a product of his upbringing and his innate personality. His frugalness and endearing tips to save all food scraps to make homemade stocks is a reflection of his formative years growing up and working in his mother’s restaurant during the lean years immediately following WW2.
I love that his focus is not only on sharing his invaluable knowledge as a first-rate chef, but also his ability to connect with everyday home cooks through his recipes using fresh, wholesome food for any occasion. His recipes from Fast Food My Way showed busy cooks short on time how they can still make delicious, nutritious food for everyday meals.
He’s the real deal, without hype, unpretentious, and not out to sell, sell, sell us everything from cookware to pet food.
I was thinking the same!
I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.
I was wondering if I could smash that by myself. Might try it with less pasta and see!
@@mylarus Less pasta and less anchovies, unless you really like salty dishes...
Me too! I just made this last night and I couldn't stop eating it :)
Sounds like gluttony haha
@@giacomoboffi9394Ma è una bomba scusa! Mi pare che tu sia italiano e scrivo nella nostra lingua ma questo ha messo 3 spicchi d'aglio praticamente crudi...praticamente rischi un riflusso gastrico del terzo tipo! 🤦♂️ 😂
There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem
So true!
I hope this guy lives forever. I could watch him cook a boot and I’d still want to eat it!
Love to watch Jacques Pépin. No pretense, no performance. Just a master with food who is also a master teacher.
I've had a pretty rubbish day but Jacques has cheered me right up again
Same here. Hope it got better.
@@theodore6548 thank you, same for you
Man, SAME here
Hope you have a great day mate.
I agree with your statement.
Been watching you since my teenage yrs on TV I'm 44 now and still honored to have the pleasure
I’m so glad Jacques is “back” I know he’s been through so much in the last year. A trooper.
What happened to him?
What a classy little Frenchman I love this man.
This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.
A lot healthier as well.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾
So underrated for a burst of flavor on literally anything and so good for you! My favorite is a little on a steak with lemon or lime
Best human being ever....... agreed?
Yes 😊😊😊
Agreed.
Yes!
I dunno My wife's pretty good
No. but Gandi was
This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.
I love this man. I wish I could sit down with him, and enjoy a glass of wine over a simple conversation for just one hour.
Ah, it just seems like yesterday when Jacques Pepin was the young whipper snapper cooking with Julia Child … man how time flies. He always made cooking the impossible possible.
"I have half a pound of pasta here, that's more than enough for 2 or 3 people." That was like a knife to my soul.
RELATABLE.
i eat like a cup of dry macaroni cooked EASY. With heavy bolognese or something. Im a monster...
That's how he's stayed looking good.
@@prpwnage9296 Don't add insult to injury.
@@kqed Thank you robot.
Isn't Jacques just the coolest? So refined and classic but so unpretentious.
Oh, something even a kitchen disaster like me can do! Thank you Chef Pepin, you're a real treasure. Sending all the love and good wishes your way ❤❤❤
100
How did Jacques Pepin know I was making aglio e olio for this Sunday?? Now I must but anchovies and a good wine today!
aglio olio e peperoncino
Lots of love to you Jacques. I’m Italian Canadian and love the way you made this dish. You rock.
This has been a big favourite in our family for over 50 years. Apart from adding the jalapeño peppers and nuking the sauce, it's just like my Nana's.
Thank you, Jacques 😋
I'm supposed to be using TH-cam to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.
Watching him always makes me smile
Been watching him for the last 50 years - He is the only French cook who gets Italian food right...
Microwaving is italian culture ?
@@Samusamu57 why not? I’m guessing there are microwaves in Italy and Italian chefs use them.
@@Samusamu57 If you think every person in Italy cooks really rustic like it's the 16th century and they don't use basic kitchen appliances like a microwave then you've clearly never been there.
@@pockit5107 Yeah I've been there I know this isn't medieval times but microwave in food recipes is always a shit move, you can't deny that
Microwaving is uneven heating and often ruins texture of the ingredients. Ofc it's helpful and makes you win time but when you try to make food for YT videos)don't go the lazy way
Jacques is the best!
Jacques is such a master. He is so right about the inconsistency of jalapeno and Serrano peppers, It's hit or miss. Sometimes they are on fire, sometimes really mild. Such a great tip that he felt was important to pass on so that you don't get surprised at the end.
Never seen that with serranos, but it’s legendary with jalapeños
Yes definetly I added red peeper flakes aweful second time fresh habanero just a tiny amount awesome
Yes the last time I chopped up some jalapeno peppers my hands felt like they had been in a flame afterwards just from handling them.
🙏🙏🙏
@@mikeh2520 Mike, go to Gordon's Food Service and get a box of food service plastic gloves. They come in three sizes, S-M-L, and when you're done you just peel them off and throw them away. No more issues with peppers!
Sir, you bring joy to my life with your simplicity, your clarity.
It’s good to see him still doing what he loves.
God Bless!
Yes it is - so good!
Thank you Jacques. Another fantastic recipe. It’s always a wonderful pleasure to watch your posts.
Thank you so much!
This guy is my favorite "celebrity"/TH-cam chef. Amazing skill and knowledge but a humble teacher. No arrogance or show.
Fresh , rustic , simple .. delicious
Jacques has an eternally light hearted soul
His shows with Julia are pure gold. They truly love and respect each other. Their little disagreements in cooking techniques are cute and sweet. Julia usually wins.
My first cooking job was at a pasta/pizza place in high school. On a slow day I tried anchovies for the first time and fell in love. I made a late night meal soon after with spaghetti, anchovies, garlic, oo, croutons and parsley because that is what I could find/looked like it would taste good together. My brother said Satan must be in the kitchen, but that was half my life ago and it's still a go to easy meal. I have removed croutons, added red pepper flakes, and a few other switch ups over the years, but you don't want to mess with perfection too much!
This man is master and you can tell it by looking at his kitchen . A real craftsman uses his tools. Thanks for teaching!
Pure soul!
Just made this for the second time, dinner in 15 minutes or less .... and it is so tasty, yum. 😺 Love you Jacques ❤️
God Bless this great man.
Jacque’s boldness to taste his dishes when hot or spicy is the best part of his cooking. Just love his style.
“It’s a little hot.”
That's what you are supposed to do...How else are you going to know what your dish is going to be like and what needs to be added?
Jacques my friend.. You have enriched my life like you season your cooking.
Jacques is a treasure ❤️
Jacques alway makes our days better.
I love you Jacques!
A quick & simple pasta recipe, a keeper🍷
The simplicity of mastery!
Jacques is a national treasure.
I get sad when he talks about his wife. This must have been recorded before she passed.
I was thinking exactly the same 😭
@@thegingebot Me too :-(
Hey, you really think all these videos were filmed together long before? I never thought about that... I assumed they were all created only a week or so prior to release. hmmm
@@victorha9923 if that's true then it's even sadder.
Why on earth would you assume the recording predated Gloria’s passing?
Me’ taime Jacques! Merci for all your recipes and French Country vibes all these decades! Merci, merci, merci! Signum Crucis!
Thank you as always.
This is a work of art prepared by a gifted artist. Enjoy!
I love this man.
Love ya Jacques!
Thankyou. Respect. Always
Thank you Chef Jacques.
Only a true Spaghetti lover will feel this recipe. Simply superb 👍
Love you Jacques Pe’pin 🌹🌻always did, always will💕. “Bon Appetit” & HAPPY COOKING! 🧑🍳
Thank you Jacques for cooking great meals ..I have seen so many of your cooking show on our PBS Channel 11 in Chicago, Illinois for so many years. You have taught me how to cook some simple great meals for me. Again, thank you so much...
Jacques Pepin makes such wonderful things! This makes me so happy and gives me new ideas for delicious food prepared without pain. Thank you!
Just like memories of my Moms own!!! Anchovy and Garlic.....just fabulous!!!!!!
I love how he always talks highly about his wife. We can all be like that of we try
R.I.P Gloria Pépin
It is a real treat to watch him. Thanks for posting these!
That sounds simply amazing!
My earliest memory of chef Jacques was watching him debone THAT chicken. Which showed me he has serious credentials. Nowadays very few if any "celebrity" chefs can hold a candle to this man.
Awesome. Jacque is the best.
Simple and complex at the same time one of if not the greatest chefs in the world.
Thank you Jacques. You are one of my favourite cooks. The essence of simplicity. Greetings from Thailand.
Brilliant.....absolutely deliciously brilliant Jacques. We all love you ❤️
All except that guy Sean in the comments below.
I love waking up to you. Thank you for sharing your knowledge and show your love of food. From California with love ❤️
Thank you Jacques. Delicious.
One of my all time favorite Chefs
I luv his style
C'est bon, c'est magnifique, parfait.
I love this guy
Simple and elegant. Bravo.
This is the best cooking series ever. Really good, really straightforward dishes, explained with absolute economy and zest. Wonderful!
I love Jaques Pépin!
I loved when he was asked in an interview about his restaurant in Paris in the fifties he only replied...ahhhh...that was a completely different world...
Jacques Pépin is brilliant!
So simple to make but flavorful.
It always looks so easy when the greats do it!!!
Such a delight
I love this....
Top Chefs at home don't Monkey around... quick tasty food.
Done.
Thank you! Always looking to speed things up without sacrificing flavor!
As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook
Anchovies they melt just giving flavour
I have never had raw but looked amazing love Jacque Pepin
Incredibly simple, most of the ingredients might be in my pantry already. Looks delicious, gotta try it.
Looks delicious Jacques! Thank you so much for the recipe and the cooking lesson!
This was so good and extremely easy to make. All the negative reviewers on here can only dream of being half as good of a cook as this man. Thank you for this delicious recipe.
Best ever pasta!!! Love it!!! One of my favourites
Simple yet elegant. Thorough illustration and discussion of technique. Above all, a kind, good man with whom anyone would greatly enjoy a meal, and who regularly inspires me to get up and cook! He has taught me much and made me believe I could do it well.
Elegant??? 3 cloves of raw garlic elegant??? My god🤦♂️😂😂😂
Love this recipe.
He just reminds me of my Italian father with his mannerisms...so sweet and awesome chef
A month or so back I bought 2 cans of Anchovies 1/2 $ and have been waiting for a good enough reason to use them... I found it here, with this recipe. It's said.. Good things come to those who wait. Thank you Sir..
Soooo good. I've made this several times from earlier episodes where he showed this kind of spaghetti and it's always just delicious. It's kind of a go-to for me when I want a quick pasta dish.
😍😍😍It's shows how old we are chef. In 1990s I watched the Happy Cooking shows, now in 2023, I still enjoy the happy cooking by you. Thank you for the joy of cooking that you have brought us all these years. Thank you. ❤️❤️❤️
Thank you Jacques for sharing.
Lovely thanks Jacques
I love this guy always very simple Recepies.