As an Italian, born and raised in Italy with the many and delicious recipes that my Nonna used to prepare for me, watching this video recipe is painful and disappointing!
I’m sorry to say this, because I’m sure the final result is good, but unfortunately this recipe cannot be defined as Italian. Italian food is much, much simpler than that!
💯 Follow this link to read and print my Spaghetti al Pomodoro written recipe: https://www.vincenzosplate.com/spaghetti-al-pomodoro/
#reaction #reactionvideo #vincenzosplate
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30 Comments
Do you use a lot of Salt when you Cook?
I could only watch this halfway through, so I guess I can't judge them. Except I can't stand them.
hey vincenzo.. how important is it to use onion in your al pomodoro.. the way i did it was basically exactly how you did it in your al pomodoro recipe.. i saw chef jean pierre use onion in his. which is more authentic?
Am I the only one who finds this guy disgusting? Watching him cook makes me nauseous.
Vincenzo likes him.
I don't get it.
I said it before and I’ll keep saying: please stay true to yourself. Don’t sell out for followers and likes.
Tbh, I can't take these type of loud youtubers. Imagine sitting in school while your teacher is yelling while teaching. Probably nice people otherwise, not that.
Comme on dit dans le sud (de la France), ils sont fadas à Chicago !
As they say in the south (of France), they are "fadas" in Chicago!
CHRIS Velizy 78 Yvelines FRANCE
in my family the most classic sugo al pomodoro is just garlic, chilly, oli and tomato with some basil. take away the basil, add parsley and put more chilly and it becomes arrabbiata. that’s it.
but my granma used to make something called sugo finto (fake sauce) fake because she would put onion instead of garlic as there was meat in it but there was no meat. when she made sugo finto she’d put rosemary instead of basil and then she would do the mantecatura with a little of butter. it was oil based, sometimes with some carrot, sometimes with pancetta, but always with some butter at the end. and lots of parmigiano. sugo finto is delicious but it’s not the classic pasta al pomodoro for sure
I'm really not sure that all that butter tastes that good with tomatoes. Extra virgin olive oil is everything with tomatoes, fresh or cooked.
Lol. I’m surprise you know who the engie in from TF2 at 1:37?
I don’t know why Americans need to wear an apron of the Italy flag on it just because they are cooking so called Italian food.
Keeping tradition is hard because so many people use different herbs to make food. Like some use Thyme in tomato sauce. Some use oregano. So skip the celery and/or carrots. Some use Sage and/or rosemary. There is no real tradition.
Oh my god, thats looks like enough salt to make the dead sea jealous. Cant imagine it tasting like anything but salt
Butter is such a non-issue
Traditions, Are everything, miss my grandparents on both sides deeply. German/Italian. They had amazing traditions! Salute! LOVE ALL YOUR VIDEOS! Now i follow your traditions. 😎
grazie mille Vincenzo, I most definitely will always try to cook the authentic Italian way. That way I know I will arrive at the authentic taste and textures. We need to protect such cultural ways 😁. ciao ciao
At least they warned "Chicago Style". So I can dig it.
There is going to be a book? Sign me up! Hell yes. Thank you.
Maestro, criticizing other chefs is quite tiring. Please spend your positive energy on showing authentic Italian recipes. Your criticism is tiring!
Italian Chef Reacts, it´s boring reaction!
I love their energy, but this recipe is so weird.
The Michael Jordan ad gets me every time 🤣
Too many cooks in the kitchen? Can't wait for Vincenzo's book. Marcella:s book is huge and typeface too small to be useful in the kitchen.
Pasta is so much harder than you think. Cooking times are good and all, but water mineral composition can severely affect texture of the pasta. I can't cook Rummo pasta at my home (soft-medium water), it always stays weirdly hard even if mush outside, whereas it behaves normally at my parents (with harder water). Salt also plays a role, but in this case I normalized the salt content to 1%.
Especially in summer I prefer shorter cooked tomato sauces without soffrito, so saute an onion or a garlic, add some cherry tomatoes or san marzano, a pinch of salt, and cook for 20 minutes or so. Serve with orrechiette or spaghetti. Or do penne al arrabiatta.
Ultimately I'm not a huge fan of overly concentrated sweet tomato sauces and prefer them to feel "fresher".
Vincenzo, you should review the epicurious best pomodoro sauce you'll ever make. Its actually good and will be interesting to hear your thoughts
Yes its best to keep protecting the classic best tradition of Italian cooking keeping that real authentic taste and experience that is Italian 😋thats why its Italian and we like to eat it
For sure we need your book 🙄
Used to be a decent channel. Now it's reaction videos to other people's content… guess viewership is what really counts $$$
Yes, ADD PECORINO on top all that SALT, i'm surprised they haven't TURNED SOUR like CABBAGE, now if they added relish and mayo it'd be golden