Finally someone that made me happy!
Scott really did a great job with this Amatriciana recipe! I can feel the passion he has and he definitely have the skills. The only thing missing was the love between the ingredients, it doesn’t seem to me that the flavors are well blended with each other!
But despite this I feel like complimenting scott, who didn’t make me mad like so many others have already done!
π― Follow this link to read and print my Amatriciana written recipe: https://www.vincenzosplate.com/bucatini-allamatriciana/
#amatriciana #reaction #reactionvideo
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25 Comments
Vincenzo, I have a question.
If Guanciale is so often used in Italian meals, are there pigs in Italy with their cheeks? π
Next to Pancetta I don't know a typical Italian meal using pork. I know ham and bacon, but…. Sorry for my not-knowing, my inexperience.
Thank you very much for sharing your reaction video with us.
He was not used lard from guancialle for souce, so that taste here must be like basic tomato pasta with guancialle, not Amatriciana i guess…
"Bravo, so he knows he needs to boil the pasta." Oh how the internet has lowered our expectations.
gricia or cabonara for me, so so so so so good
I actually agree on using peeled tomatoes, Vincenzo. I make meat based sauces all the time, and I find that using peeled tomatoes gives the freshest possible flavor. I usually blend them because I usually like a smoother consistency in the tomatoes.
vincenzo , i would love to see you on some of these cooking shows…. you know theres a famous restaurant called patsy's…and when you talk about garlic and flavoring the oil, then removing it. thats exactly what they used to do for Frank Sinatra ! Frank was always worried about offending someone with a heavy garlic , i guess breath after eating his favorite dish. at least that was what written in patsy's book. and i also do this in some dishes. like you say not everything needs garlic. but sometimes garlic flavored oil adds such a deeper flavor..
I tried out your Zozzona recipe and it has become one of my favorites:)
Did you see the Lasagna video from NOT ANOTHER COOKING SHOW ?
I use ALL the fat in my sauce. π€£π€£π€£
If you had to pick one dish as your absolute favorite, what would you choose?
Scott is I believe half Italian and half American/English and went to culinary school where he learned the French technique but was always drawn to his Grandmothers simple and delicious Italian kitchen.
I always considered him to be an excellent chef !
I don't care for this guy. He gets his panties in a bunch when chefs use raw red onion. Besides, his hair looks like he just step out of the 1970's movie Saturday Night Fever.
Nope still can't find pork jowel. I can't get it anywhere near me in the rural USA
Carbonara is still my favorite but these dishes make me want to stay home just so I can create more. I am in love with the authenticity and traditions as they are tried and true, no need to change anything. Perfection has been achieved so I follow the rules
Vince you really should have remembered his name instead of saying This Guy
THIS GUY HAD A VERY FAMOUS ITALIAN RESTAURANT IN NYC…PRETTY KNOWN CHEF IN NYC
Agree crushed tomatoes are better to use
Disagree again Vince ….Percorino I like is aged never young …hardly any Percorino in from Rome anymore
Scott saying βperfect little danceβ is the same as Vincenzo saying βmake love together.β
I guess Australia doesnβt get Food Network. I donβt love all the shows, but I have learned a lot from it. Alton Brownβs βGood Eatsβ was the best cooking show ever.
This Chef has always taken pride is his Italian heritage
The sauce was too thin, but I didn't find myself offended over what he was doing, like the American chefs who use crema in their carbonara or something like that.
My god its been 9 minutes and all I have seen is him slicing (pre sliced) guanciale… As we say in Spain, this guy could sell you a heater in the dessert. No offense but this is too much, you cant make such a simple pasta dish half an hour long.
I didn't see any black pepper. Maybe it's in the original video, but if it isn't, this has got to be the only Amatriciana video without a single turn of freshly ground black pepper.
Giusto 20 minuti per cucinare la salsa
That sauce was so runny, the garlic was doing backstrokes waiting for the pasta to boil