This the one where i gotta did agree on technique. U gotta let that sausage cook in oil and its own fat until it releases water and browns nicely. Then you can go ahead with the tomatoes and water and stuff. You adding tomatoes prior and then water after didn’t allow time for the mallard reaction to occur to the ground meat. As a rule of thumb, throw that ground meat in alone or with other fat and wait for the sound to change from a boil to a fry, then it will brown then u proceed. Woulda been heat deglazing that pan with those cherry tomatoes and pasta water.
2:11 How stu** someone's need to be, to use a tweezers as kitchen instrument ? You can even hear the sound of metal being scrapped into your food. This is a crime ! I couldn't finish this BS.
Not a single word spoken on this channel and I feel like I learn more here than anywhere else. I like when he uses the plug-in burners (I don’t know what those things are called) because they have a digital display for the heat settings that I can see. He’s constantly changing the heat and I’m always wondering what he’s doing (this is my only gripe).
It is MIND BLOWING how close this whole dish is to real authentic Chinese cuisine. From the way he flips the pasta, to the way it’s prepared – to the noodles 😊.
Napoleon truly did bring home the art of cooking (in an Italian wok).
With an Italian twist and local ingredients of course!
42 Comments
Era da un bel po' che non vedevo un tuo video. Mi sono un po' perso, ma vedo che a differenza mia la qualità dei tuoi piatti è sempre stellare. ♥️
Man this looks incredible. Cherry tomatoes are my favorite for making pasta sauce and I've never tried it with meat before, I gotta do this one 😀
Perfect
This the one where i gotta did agree on technique. U gotta let that sausage cook in oil and its own fat until it releases water and browns nicely. Then you can go ahead with the tomatoes and water and stuff. You adding tomatoes prior and then water after didn’t allow time for the mallard reaction to occur to the ground meat. As a rule of thumb, throw that ground meat in alone or with other fat and wait for the sound to change from a boil to a fry, then it will brown then u proceed. Woulda been heat deglazing that pan with those cherry tomatoes and pasta water.
stracciatella
o basılan beyaz reyiz ne ya? sonda da bastık.
How about giving the sausage crumbles a bit more sear, would that make it even better?
I don't know this guy from adam but who ever prepared this meal comes off as a real pretentious jerk.
Ok so how to reduce acidity when using tomatoe base? Do you keep adding or reducing water? Or use heavy cream/butter?
That looks amazing 😍
What kind of a pan is that? Stainless steel? Carbon?
2:11
How stu** someone's need to be, to use a tweezers as kitchen instrument ? You can even hear the sound of metal being scrapped into your food. This is a crime !
I couldn't finish this BS.
best chef in the world for me
Approved!
making tomato concasse would be better than taking skin out of tomato later in cooking
perfecto!
This appears to be a residential kitchen–have you moved 'the show' to your own homw? We're all dying to know… 😜
What's up with all those strings of cheese on plating? Personal taste aside, shouldn't it be emulsified into the sauce or am I missing something?
О! А я не догадывалась это венчиком делать. 😂 огромное спасибо.
Not a single word spoken on this channel and I feel like I learn more here than anywhere else. I like when he uses the plug-in burners (I don’t know what those things are called) because they have a digital display for the heat settings that I can see. He’s constantly changing the heat and I’m always wondering what he’s doing (this is my only gripe).
Honestly, i like the with skin of tomato, perfect as usually.
Bravo Denis! You know the pasta is good when it meakes the right sound in the pan 😂 Un abbraccio!
my kinda therapy
En Dubai no se pagan impuestos por tener restaurante.
Love it
Gostaria muito de ver um review da cozinha!!
If time and hunger weren’t an issue, this guy would indefinitely ladle oceans of pasta water into a dish.
Looks amazing! Gotta try it!
Pasta-Daddy is back.
Sei il numero uno
Looks great. I personally would definitely leave the tomato skins but it looks great regardless.
Home kitchen?
More unedited videos please!
Your mize en place and attention to detail are mesmerizing to me
Is the pasta Paccheri or Rigatoni?
Please stop with the editing cuts 🙏
looks great
Too much editing, I liked when it was raw footage
It is MIND BLOWING how close this whole dish is to real authentic Chinese cuisine. From the way he flips the pasta, to the way it’s prepared – to the noodles 😊.
Napoleon truly did bring home the art of cooking (in an Italian wok).
With an Italian twist and local ingredients of course!
I hope the other plate is for me
What brand of pasta is that?
The only change to this recipe I would make is putting everything on one plate. No way I’m sharing this! 😂❤
Per l'assaggio vanno bene, grazie…😅❤