I was very curious to know how this Michelin chef would create a dish with only 10 dollars, and I must say he did a good job! I certainly would have chosen to make a completely different recipe with a budget like that but I still enjoyed this recipe. Well done 👏🏻👏🏻
💯 Follow this link to read and print my Spaghetti al Pomodoro written recipe: https://www.vincenzosplate.com/spaghetti-al-pomodoro/
#pasta #reaction #reactionvideo
===============================================
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes http://vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
49 Comments
Do you want me to make an amazing $10 pasta video?
In America sausage and mince comes in that form bello
I will always make sure my pasta is filled to the brim with garlic. So make it rain!
That scraping thing is mostly american thing. I guess they don't know better 3:27
Infused oil sounds awesome.
My white and black truffle olive oils are life saving bottles in my fridge (yes, I keep them there so they don’t go bad too quickly). Every time I can’t find better mushrooms or I am missing some ingredient, I add a drop or two.
Anyone notice the pasta change at 4:26?
Uncle Vincenzo, I really like garlic. Can I get away with another two cloves if I add some more fat?
3:38 it’s called fond, those are insane flavors stuck to pan, an wine deglazes pan an emulsified back into the sauce takes it up a level.
Here you can see what it takes to be a Michelin chef …. ….. I feel so much better with your program and recipes…
Not too shabby
That was definitely 30$
The bits at the bottom are called fond and impart a lot of flavor. It's referred to deglazing the pan to make a pan sauce. Not really an American thing, very common in French cooking.
i buy my pecorino, san marzano tomatoes and guanciale in bulk and can easily prepare 2 servings of carbonara, pomodoro or amatriciana for $10. barilla's new "al bronzo" pasta is quite good and can be had for $2 a box. when such great food is made using so few ingredients, gourmet can become inexpensive. i dont think you really need to innovate to make a couple servings of high end pasta for $10, you just need to be smart about what you buy and where you buy it to get great prices. the recipes to make amazing food for cheap already exist in the bible of classic italian pasta.
Have you really never seen ground meat packaged like that? It's very common. I think you have to remember that with only $10 he can't buy nice ingredients. Lol
I do garlic infused oil(extra virgin) of course whenever I make pizza! Especially when I make white broccoli pizza for my daughter!!! I also brush the crust of my red pizzas as well! And sprinkle a little (or a lot) of Parmigiano
$10 usd is like 15 aud.. and he added a few extra things
In aus i can make it just as good for less
Who gave him Michelin star?😮
Actually, he didn't really stick to the $10 in expenses. Garlic, oil, basil, etc. He didn't add them to the budget
America the tube is normal for breakfast sausage. The tube is also used to sell cheap hamburger.
Will be looking for your video on the infused oil exploration! Great video, and great review!
Yeah the meat that comes in tubes is the cheapest one, I personally only buy it when I a, running out of money.
Mr. Vincenozo , can you do a blind taste test on spaghetti sauce , some expensive , some cheaper ones and mix in your favorites , mix them up and do a blind test. If you haven't already.
I'm surprised he went for the breakfast sausage and not Italian sausage. The price should have been similar, but maybe the price was $1-2 higher for Italian sausage. I actually like the breakfast sausage in the tubes. You can easily slice them into patties
Hi, do italians add avocado pesto in their pasta? is it a good idea?
Just today I learned that we can cook pasta using "Risotata" method… From pasta queen vlog
Deglazing really takes sauces to the next level, unless that meat is burnt.
Buying sausage meat like that isn’t unusual . It beats having to buy fully formed sausages and splitting the casing . The only draw back, is you can’t get the same amount of flavouring as you would in actual sausages
Don’t criticize other people’s cuisine. Come with your own idea instead. Be original, that’s what great cooks or chefs do.
Spagetti Carbonara for 3-4 Person will never cost 10 Dollars. What this cook do is…..🤮
Actually 15$ to make this little portion of pasta? If served in a restaurant, he would ask for 2-3 times, aka 50$. Ridiculous. And then he used dog sausage!
There you downing another’s cooking
Get over yourself
Great reaction ❤❤❤
u could make a video about infusion oil and a bolognese?
greetings from greece!!
You need to react to sortedfood recipe relay for bolognese! You will love it. Or their £2.5 budget lasagna vs unlimited budget
I've seen those, never bought them. That's the cheap meats they don't want you to see before you buy it.
He used barilla teflon-die pasta… It was off the rails right from the first ingredient 😉
As a tip so you can easier handle shorts, in the url of the short replace /shorts/ with /watch?v= ,than you should be able to watch the short like a normal video, pause it and go forwards and backwords
It does look like dog food! 😂😂😂
Why is the dollar sign AFTER the digits in the title frame? Come on
It's more like $25 but he may have made two and a half or three servings.
Personally, I like to infuse my oil overnight.
Vincenzo, you get the bulk sausage meat packed in transparent plastic tubes also here in Italy, nothing wrong with that😉
Vincenzo for President!
😂 always ❤️
3:25 I'm sorry – WHITE wine?! 😳
He used about 10 dollars worth of garlic
"Lets do Infused Oil". OMG HOW MUCH GARLIC ARE YOU USING? I think hes giving the Oil some Flavor. (some call it infused oil)
I foundda yourra channel via Guga. Ciao my friend.
Save the meat and buy some proper pasta…
you got a lot of nerve telling a Michelin star chef how he should brown sausage. when you you get any type of award for anything you you do then maybe you can talk.