Taste putting aside: you should never fry food in the pan with olive oil, because of the low smoke point, with higher temperature it will create Acrolein, Free Radicals and Lipid Peroxides, Trans Fats (in Small Amounts) and Polycyclic Aromatic Hydrocarbons (PAHs). Better use oils that are recommended for frying just as sunflower oil. Peace!
Just an advice, adding cheese (parmigiano in this case) is correct but you should add it with butter or olive oil with the heat off while tossing the pasta. This Is called "mantecare" in italian. Tossing the pasta will make It release more starch which will bond with the cheese and oil making a silkier and smoother sauce. Remember do this off the heat, this Is the ABC of the most iconic pasta dishes in Italy like: carbonara, gricia, cacio e pepe and so on.
27 Comments
Sopa
Seems bland af just chicken stock n cheese.
burnt starch tastes better but is also carcinogen so don't do that too often 😵😵😵
Taste putting aside: you should never fry food in the pan with olive oil, because of the low smoke point, with higher temperature it will create Acrolein, Free Radicals and Lipid Peroxides, Trans Fats (in Small Amounts) and Polycyclic Aromatic Hydrocarbons (PAHs). Better use oils that are recommended for frying just as sunflower oil. Peace!
Meh just another tiktok gimmick isntit
This is the pilaf method used in south asian cooking with rice, and also the standard way it is done in the middle east as well
We have always done that (Mexican)
WHAT SAUCE
In Italy we don't cook Orecchiette like this. And orecchiette by De Cecco are from Italy.
I'm glad this video came on my feed. Can't wait to try it soon with pasta and then putting mushroom cream and other stuff idk
Seems tasty but that's more of a soup imo
Mexicans have been doing this for generations we primarily use tomato sauce and bullion but chicken stock and bullion is also another option
Wpl
Fare il risotto… con la pasta. GENIO.
People found out what "gebratene Nudeln" are
Georgian girl taught me that recipe in the dorm house during my freshman year. We browned them much more though. The best shape for it is fusilli.
I do this with rice too! Its so much better
This is traditional in Mexico lol
Kinda similar concept to assassin's pasta
As italian… Your pronunce of "orecchiette" seemed a little lgbt lmao
In Italy you have Pasta all'assasina, in Argentina is fairly common "pasta tostada". Is truly great
Maybe im just stupid but I didn’t know you could make pasta with so little water or stock/broth etc
Not approved
Just an advice, adding cheese (parmigiano in this case) is correct but you should add it with butter or olive oil with the heat off while tossing the pasta. This Is called "mantecare" in italian. Tossing the pasta will make It release more starch which will bond with the cheese and oil making a silkier and smoother sauce. Remember do this off the heat, this Is the ABC of the most iconic pasta dishes in Italy like: carbonara, gricia, cacio e pepe and so on.
No.
No way
How. The hell. Did that sauce not break?