Italian Chef Reacts to Italian Michelin Star Chef SPAGHETTI al POMODORO

Join me as I react to Michelin star chef Carlo Cracco’s exquisite spaghetti al pomodoro recipe! In this video, I’ll provide my honest review and insights as an Italian chef, comparing his techniques and ingredients to traditional methods. Discover what makes Carlo Cracco’s version of this classic dish so special and learn some tips to elevate your own spaghetti al pomodoro.

💯 Follow this link to watch my Spaghetti al Pomodoro video recipe: https://youtu.be/NIgKvlAYOdU?si=SEUAIdXPFgk_vs63

🍝 This is my Basil Sugo recipe: https://youtu.be/XS4zojyuzvI?si=BuOqg_qpYAkyPZjY

What to Expect:
– Detailed reaction to Carlo Cracco’s spaghetti al pomodoro
– Analysis of ingredients and cooking techniques
– Comparison with traditional Italian methods
– Insights and tips from an Italian chef’s perspective

#reaction #chefsreact #vincenzosplate

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today we are reacting to an Italian Michelin star Chef who made spaghetti Pomodoro one of my favorite pastas the original video is available on Italian squisita YouTube channel the chef name is Carlo CCO he’s based in Milan he’s very well known around Italy and I guess around the world yeah he very skinny can you trust a skinny Chef one of my favorite pastas on the planet simple delicious few ingredients spagetti spaghetti pom yeah they like to be precise look for me you can use any pasta that you like but I I do believe like him spaghetti it just goes perfectly with the cherry tomato sauce it’s just and the Beautiful basil interesting he uses Pata I normally if you go and watch my video I just use cherry tomatoes uh and do in a particular way that you don’t need pada keep it nice and fresh you know fresh pil extra virin oil little bit of garlic okay he’s got cherry tomatoes which is nice exrain okay he’s using all his branded products so he’s promoting the CCO brand yeah Bas oh I love basil so much what a beautiful ingredient wow it’s going to roast those cherry tomatoes in a [Music] skillet I’m assuming he’s doing this just for decoration so what he’s doing now is really roasting the tomatoes so when you eat them they will release um a sweet but burned uh flavor how can I explain we get there but you know it’s very nice what it’s doing I really like this this must be for decoration only [Music] [Music] okay so he likes to have a nice thick uh sug Pomodoro very nice so what he’s making here is like non style pomodoro sauce okay the one I usually make is just cherry tomato and then I turn I blend the cherry tomatoes and make the sauce this is pomodora so Pat is r and then he’s adding cherry tomatoes for decoration I believe so he’s doing Nona Style okay this technique is really used in ital with a garlic but basically they put the garlic in the pan the garlic release all the flavors and then uh they get the garlic out I don’t agree with that sorry I don’t agree with the Italian thing of doing this um I actually like to crush the garlic and add the garlic into the dish and eat the garlic you know I want the garlic to be incorporated with the final dish okay some Italians do that a lots of Italians like these famous chefs they still don’t do [Music] that yeah do that too it’s beautiful so basically the basle now in a way will die okay so you put the batter in there to release flavors into the so then what you have to do like what he said which I also do you take off the Basel so you want to have a full Basel on on stalk stalk leaves all together uh so it’s easier to remove it when basically the B you don’t need [Music] anymore okay it’s a quick sauce 15 minutes n would do a tomato sauce for at least an hour two hours even longer that’s why a fre is important but he’s doing something quick uh 15 minutes sa so it’s good wow guys that that’s that’s beautiful so that burn tomato will release beautiful flavors is that something I do no and I normally like to cook my tomatoes blend them and turn the cherry tomato into the sauce H this is beautiful thing but this is a mission star technique that you expect when you go to Mich Star Restaurant yeah well normally I have 150 Grand just for me I’m a big boy I’m not a skinny Chef thank you yes sauce should be the double amount of the pass you’re using guys that that’s beautiful that’s that’s something probably takes longer than cooking the sauce but it’s beautiful why would you cut a basil never cut a basil please I don’t care what knife you use could be a perect knife knife you don’t cut the basil you use your fingers use your hands to cut the [Music] basil sorry you can do this to the P yes but no don’t do that to the bzel because now all the flavors stay on the chopping board also that knife doesn’t look like a ceramic knife normally with ceramic knife maybe you can do it cuz you don’t really burn oxidate the Basel but these ruin the basil I don’t care what you guys say you use the basil with your fingers sorry Mission chefs should know that fingers and a Basel the basil needs to be treated gently and the knife is not [Music] gentle yeah see now the garlic did a job for him for me you know the garlic has to stay there not too much but has to stay in there but the Basel has to go because a Stoke and the leaf they dead we need a new Basel to join once the plate is finished [Music] like what is doing so I really don’t use a colon that anymore so I use tongs in this case is using a fancy tweezers um you get the pasta like that okay always get the pasta water on the side by scanning the pasta out like that and go straight in the pan beautiful because the pasta needs to be mixed with the sauce very important beautiful by the way guys those pains they very expensive they’re like the the bent of the pants like they are very very expensive I didn’t see the sauce which what I was really looking forward to see like it didn’t show me how thick it was I believe it was good it didn’t show me so the spaghetti and we shall see less of him and more of it inside the pot I wish oh thank you cameraman you heard me if you look at this it does look good I can see it’s creamy I can say it’s thick I can see it’s got lots of flavors beautiful I actually kept the Baseline they didn’t take it out which is okay it is important to have a very good H pada which is tomato puree the roasted tomatoes are the mission is touch um something I normally don’t do when I want a nice quick dinner but it’s a nice touch well Pub is not a style sorry when you cook it for 1 hour two hours actually have a very good recipe how to make the perfect best basil sauce I do the Zito which is carrot celery and and onion for me it’s like so important and then you put the tomatoes and I know they AF freid to change the taste of the tomatoes but it’s so important they go well together they go so so well together okay um this is good but I won’t say the best that’s right whatever you like at home whatever you like it’s you know you’re sharing your recipes which is good [Music] yeah so that’s decoration yeah nice I mean they they’re beautiful when you eat them this what he did here is he’s using the Simplicity of flavors uh in the plate in the pan and then by adding this caramelized that’s the word the caramelized cherry tomatoes you do take experience to the next level it’s something that a Miss star Chef had to do to a simple dish like that now this tweezers serving technique that’s something this fancy R have to do for me it takes too long I want to pass in the plate Ser stra away put peine on top eat it basil look it doesn’t even come off the bed look at that look at that cuted now it’s all stuck together doesn’t come off his hands look it doesn’t come off doesn’t come off right get a Basel you know and no wet to at that point and just cut it with your hands and drop it don’t worry about presentation the Basel needs to release flavors what I would have done it did a great job what I would have done is when you toss the pasta in the saucepan you add some basil together with the cherry tomatoes toss very well mix very well serve and then as final uh touch for decoration uh is the cherry tomatoes is a Basel and of course some parano or peino cheese of course but of course it’s a Miss Chef who am I to tell you what to do I’m sorry but I can’t look a basil like that sorry oh I agree it’s beautiful this dish I won’t change with anything else like it’s my top five favorite dishes simple something quick look I will I can eat this every single day if I have Toto I think he did a great job a Michelin star Chef who respected uh the the flavors respected the ingredients I don’t agree with a couple of things like the Basel or the garlic being removed you know I like the garlic in there but I would have cooked the garlic before the Tomato goes in anyway um this guy Chef Carlo CCO he actually has this food available pretty much everywhere in Italy even if you get the train Italia frosa the fast train in Italy and let’s say you go from Milan to Rome is food served on on the train he doesn’t cook it he warmed up in the microwave but um it’s approved by him so give a try let me know what you think I don’t think I’m interested to go and pay a lot of money for a PL like this I like to make it at home but if in Milan and you want to try something different and pay a lot of money go and visit him guys thank you so much for watching this video I’ll see you in the next V plate reaction video a nice plate of Pasta Pomodoro spaghetti pomodoro