better to learn Italian dishes directly from Italian chef ! thanks for subtitles

The world needed this channel so badly.

The way he speaks is actually perfect for me to learn listening to Italian even as a beginner. Love the videos

I am french and I love cooking indeed! It is amazing to see this Italian chef doing perfect pasta only with oil, garlic and water. Keep it simple: this is the best way to prepare a great dish. Bravo to our Italian brothers who protect their cooking tradition!

So nice to see a chef talking with so much love and simplicity about food.

I’ve repeatedly returned to reviewing this extremely “simplistic recipe” just to experience how overwhelmingly no frills approach to cooking but NOT COOKING this process is - AND without fail I am intrigued to always prepare this iconic ITALIAN recipe precisely as presented in this masterfully crafted tutorial 🙏🏼

Meno male era presente anche ľassistente ... ;)

Tornato da una serata balorda con gli amici dal tasso alcolemico superiore al 2.0 si decide di fare questa fantastica ricetta. Come dice lo chef tutto in 10 min, si sbollenta per 4 volte l'aglio condito dal dito dell'amico che ha provato a togliere l'anima dello stesso. Poi si frulla tutto gettandone la metà a terra perché frullato direttamente in una padella (chi diavolo ha un becker come quello??) e poi si scola la pasta che nel frattempo è diventata stucco da parete(saranno passati minimo 25 min). Per ultimo il peperoncino secco della mamma di Beppe calabrese che è stato legato alla sedia visto che insisteva a volerlo saltare in padella per farne uscire i sapori...Buonissima, peccato per la mancanza del prezzemolo fresco, ma mi pare che Gianni abbia condito con qualcosa di verde lo stesso... Che dire, una nostra piccola rivisitazione della ricetta dello chef, ma altrettanto buona ve lo assicuro, nessuno ha vomitato per quella.

I made this recipe yesterday for 2 for breakfast :) oh man… the best plate of pasta I have made hands down. My wife loved it as well. Thank you chef for sharing your love and secrets so openly. Live long and prosper 🖖

What a great dish!!! The way you made the souce is incredible and brought to perfection. I love the sentence "only with good quality you can make a great dish". Thanks a lot

per l' acqua consiglio una naturale proveniente dalle terme di Caracalla con, se e' possibile, l' elettrone dell' Idrogeno appena appena sovraeccitato (basta dargli un po' di 12 Volts) ....e buon appetito!

For me these 'simple' dishes are the true test of a cook, there's nowhere to hide with a few ingredients and when it works there is nothing better.

Ingredients will really shine through this recipe. Especially the olive oil since it won't go through any heating in which it will lose its flavor. Good quality olive oil and garlic is the key to this recipe! I think for some people who miss the "browned" flavor of garlic, one could slow roast it at 145 C until garlic is slightly golden and proceed with the recipe. This way you could possibly reduce loss of garlic's flavour in water.

Un canale che insegna a cucinare anche le pietanze "più semplici" è davvero utile. Siamo tutti bravi a scaldare il cibo, ma cucinare è un'altra cosa. La differenza tra un' ottima portata e un piatto anonimo sta nell'esecuzione... perché alla fine, gli ingredienti potrebbero essere gli stessi... Grazie di cuore.

È uscito "ORIGINALE & GOURMET: il primo libro di ItaliaSquisita" 👉🏻bit.ly/3xrGWQn "ORIGINAL & GOURMET: the first book by ItaliaSquisita" is out now 👉🏻bit.ly/3sHDm0z INGREDIENti/INGREDIENTS Prezzemolo/Parsely_____40g/1,4 oz Spicchi di aglio rosso di Nubia/Garlic “Nubia” type cloves_____6 Peperoncino cayenna/Cayenna chili_____2 g/0,07 oz Spaghetti_____350 g/12,3 oz Olio evo/Evo oil_____100 g/3,5 oz Acqua in bollitura/boiled water Sale/Salt_____8 g/0,3 oz Acqua/Water_____100ml/3,3 oz

Why would anyone choose to dislike this video? It is simply a great dish prepared beautifully. Thank you for posting!

I think this is a classic video! Especially the music! Its so healing at the same time beautiful

Questo video è stupendo, il modo in cui cucini poesia. Come rendere una ricetta tradizionale gourmet 😊

Un grande questo chef si vede subito dalla conoscenza sulla materia prima e poi sulla tecnica non il contrario

This is a refreshing take on this simple dish. I will certainly try this. I love the idea of blanching the garlic and emulsifying it with oil and water. Americans complaining about portions, seriously need to visit Italy. They don't eat heavy, as pasta dishes have several accompanying smaller plates. That's why I love being in Sicily. They eat better than northerners.

Exelente receta!!!!! Grande Italia y su comida!!! Saludos desde México!!!!! 🇮🇹__🇲🇽

I don't speak a word of italian but somehow this guy spoke so clearly I didn't even bother with subtitles and just understood everything clearly.

Simple, elegant & delicious. The epitome of Italian cuisine Italia ti amo ❤

Interesting take on a very simple recipe. I like the idea of boiling the garlic in order to mellow its tone.

Awesome take on such a simple recipe. I’ve been looking at many videos on cooking aglio e olio, but this probably the easiest way to make a velvety and creamy garlic sauce without any BS techniques. Hands down to the chef!!

Thanks for the video! You give us a new technique !

i just realized wat a great work this realy is .... a dish that has such an establishment out of italy (i dont know if its got it in italy too) to perfect it in such a manner that its a real sauce not only pasta with flavored oil und such a technical level without changing the basic ingredients is such a wonderful work of art and to share it for free with the world Truly amazing i cant be grateful enough to have found t his.

I am wondering from which part of Italy did the water came from?

How could someone even dislike this Holy Grail version of Aglio e olio peperoncino!

"This is crazy! Blending the..." "He´s italian." "Oh....ok then."

Just tried this simple dish, loved it, had a small garlic butter ciabatta along with it. Ill be trying this on my channel for sure

Made this for dinner a couple of minutes ago....A-M-A-Z-I-N-G.... I added a little bit of Mustard powder and eyeballed the other ingredients for 500gr of Pasta...verry good....thank you very much!

I love those garlic flavour , but this one ..it really looks tempting as well. I imagined the taste will be a lil mild, soft, but still give a punch. Its feels so balance , really love it and cant wait to try

l'aglio, olio e peperoncino è una ricetta così semplice, ma davvero così esplosiva e buona!! è un insegnamento del valore della semplicità più che una ricetta!

Truly Italian dish, produced by a fine chef. The real thing!

I am so happy that the assistant was able to give a bit of help!

Bravissímo Chef Alessandro, Acredito que se fizer camarão alho e óleo, usando esta técnica, deve ficar maravilhoso.

Thank you for the Trick with the sauce. 💭🍽👍💐

This looks so good! It seems like a french cuisine spin on a Roman peasant dish.

Thank you for the English subtitles. I will definitely try this technique at home.

i do not speak italian but it was interesting indeed. I blanched the garlic to cut the strength i assume. Also, I liked the oil garlic water emulsion. I will try this!!! Belisimo!!

finalmente uno Chef che prende in mano una ricetta tra le più classiche e non la stravolge ma la reinterpreta dando una sua visione sulla preparazione più adatta! Complimenti sinceri, perché era facile farsi prendere dalla smania di strafare ed aggiungere ingredienti a volontà (che ne so, lo zenzero che va tanto di moda), ma lo Chef s'è mantenuto saldamente attaccato alla ricetta base...CHAPEAU!

So simple, so amazing, it's just perffect. I'm simple man, olive oil, butter, pasta and garlic, some parsley at the end and the world is mine. The way this cheff did it it's so great. Never thought that I would find this video, my granpa use to do this when he was with us, now he's with the lord, they all are enjoying this. Grats to the Cheff.

I always believe that best recipe is the most simple and elegant one, which helps to value (and elevate) not technique but the quality of ingredients. Thanks a lot for this video.

This is like poetry. Greetings from Polonia!

imprecionante, algo espectacular y maravilloso simplicodad exquisita y ingradientes frscos y un toco de arte creativo poder de lo simple y maravillosa mano italiana felicidades y en hora buena

I made this recipe tonight and it was very light and delicious. I'd say a good and quick recipe for a warm day, and the parsley gives it a touch of freshness. Very delicious. Grazie mille.

This is quite simply mouth watering! Alessandro Negrini - Grazie!

Absolutely wonderful dish! ¡Grazie mile!

Incrível ser brasileiro e conseguir entender quase tudo que é falado hahah amo essa relação entre as línguas românicas. E maravilhosa a receita, amei o vídeo

One of my favourite dishes but I've always made it the traditional way, I shall try this method next time.

I made one according to your recipe and it was so refreshing, clean. Thank you very much!

Thank you for the subtiling, indeed a very great dish and it tastes delicious!

You nailed this - beautiful method using the best ingredients available.

Davvero complimenti allo chef per questa variante di aglio olio e peperoncino. Spiegata benissimo e con molta precisione.

Woaw una delle migliori ricette per questo piatto che ho visto!

Fantastico, non avevo mai pensato all'emulsione dell'aglio

Big thank you from India. I finally tried the recipe. Such distinct flavours... Absolutely a midnight comfort food!!

An original and creative way to prepare this traditional recipe. A little too much cayenne pepper for my taste but a great success anyway. Thanks for sharing and congratulations!

I’m going to try the boiling 4x method because I suspect it offers a more subtle garlic flavor but what I usually do is microwave my garlic cloves when I’m using them “uncooked”. The key is to get them up to 140 degrees F, which is when the enzyme Alliinase deactivates, ridding the garlic of the harshness. Hat tip to Cook’s Illustrated for teaching me this.

Fantastic! I never cooked this dish using these techniques. Can’t wait to try your method !! 😁🤛🙏👍

this looks delicious, what an ingenious way to prepare it with the blended garlic and oil. It's probably not going to be as good, but I'm going to try this one.

Very well done video. Love the music you used

Wow🤩🤩🤩. I'm hungry, it's so wonderful. Italian herbs are very famous atleast 😄in my country, bcoz everybody likes pasta, pizza and spaghetti. 👌👌🙏.

Quem veio parar aqui por causa da receita do Leonardo Abreu??

very interesting preparation- very elegant

You love what you do and it shows. Bellissimo. Grazie Mille.

Questa è una grandissima ricetta . BRAVISSIMO ALESSANDRO NEGRINI. Provata e garantisco è il TOP

Complimenti allo chef commento solo ora dopo aver provato la ricetta molte volte. Una splendida esecuzione che merita tutto il rispetto dovuto a un chef di questo livello. Certo i gusti son o gusti e può piacere o meno, ma la ricetta è ottima. A conferma mi farò questo piatto stasera :)

This young man is not just a chef he is an artist. His restaurant is in Milan which is a very highly cultural City where wealthy people live and wealthy people know great food. Fine cooking is an art and there is no one way to do it every artist has his own style. If you were a musician you would understand this. Any given piece of music played by many different artists will sound different because of their individual interpretations... none of it is wrong... it's just an individual interpretation. Only an ignorant person would make stupid comments as if there is a code book of cooking. Pure nonsense

Complimenti una semplice ricetta, rivista davvero straordinariamente. Gli ingredienti sono davvero top.

hermoso. que grande la cocina italiana!

In questo modo l'olio e il peperoncino sono messi a crudo , e l'aglio è bollito ..ergo i tre ingredienti non rischiano alcuna bruciatura ...ed il piatto può essere davvero speciale...grande Chef .

non sapevo che pjanic sapesse anche cucinare

Stile e valorizzazione degli ingredienti straordinari ! Complimenti

Que grande el Chef, la ejecución , la explicación realmente muy ilustrativa, una forma elegante y muy contundente de vender un plato, excelente., Bravo...

wow, this isnt at all how i learned to make it...this is a really elegant preparation.

Much love for the inspiration!!!

OMG - when you're really hungry, nothing hits the spot like pasta. I just made fettuccine al alfredo (the proper technique!) and it was utterly delicious, made all the more wonderful because i was starving!

Chef Negrini, realmente experimentei preparar desta maneira é o resultado é incrível 👏🏻

sono un amante della pasta aglio,olio e peperoncino...ma questa variante deve essere eccezzionale!

Stupenda la riprodurrò sicuramente, grazie Chef!!

the best garlic oilive oil pasta dish ever! Thanks

Super recipe. Very delicious. Thank You!

Italians have the best food hands down

wow, the method looks amaizing! i want to try this at home. but i'm wondering for how many minutes i have to boil the garlic in the water? thank you guys!

Braviiiiiiisssssiiiiimmmoooo piatto laccornioso chef a cinque stelle e un pianeta 🎉🎊complimentiiiiii

Bravo, finalmente qualcuno che non la sminchia col pecorino! La mia ricetta è quasi uguale nel risultato. Non frullo, amo sentire l'aglio di nubia sotto i denti, vi assicuro vi sembrerà dolce come una mandorla. Buttatelo sull'olio per pochissimo, non deve abbrustolirsi, aggiungete acqua di cottura. Fate bollire così, verrà una emulsione fantastica, specialmente se con una forchetta premete intanto nei pezzetti d'aglio. (ovviamente quella è la porzione con cui controllo la cottura della pasta 😂)

questo è un vero chef non come molti che fanno certi video dove violentano la pasta

Questa è la classica pasta che fai una volta che torni a casa dopo aver fatto serata con gli amici e mangeresti il frigo intero. Usare il minipinner, distinguere il peperoncino dalla paprica e sbollentare l'aglio 4 volte mi sembra abbastanza difficile :)

Muy clara la explicación. Felicitaciones al equipo de producción y en particular al Chef. La cocina italiana es la mayor palanca de poder de la cultura madre de Occidente. Un abrazo desde Chile. Un país enamorado de la pasta.

I love this, different to the many other versions!

From Algeria 🇩🇿 merci 👏💐

Salve pros seguidores do Leonardo Abreu! Só galera de bom gosto aqui :v

Unbelievably simple and no cooking with fire required - Who would have thought this approach to elevating an already perfected recipe in such an uncomplicated manner - The only cooking required is for both the pasta and garlic to be cooked in their own separate boiling hot water before combining the two for serving - Without sounding too presumptive wouldn’t it be interesting if you could boil both the pasta and the garlic in the same medium but in separate baskets with an even more flavorful results - I guess trying it will either validate this and or dissuade me from ever tampering with an already tried and true perfected method - Oh well I simply love this recipe dish and these authentic tutorials have totally re-educated me about how “pasta” should be enjoyed in many more ways than just plopping a combined sautéed hamburger meat sauce and gravy being poured all over an overcooked mound of semolina long noodles 👍

This chef is amazing. Thank you for this beautiful recipe.

genius to blend and creamify the oil/water .....genius

Buona ricetta, anche se l'aggiunta dell'acqua la farei con quella di cottura della pasta, donando, con l'apporto dell'amido, una cremina più corposa. Poi sul piccante, farei soffriggere per qualche minuto il peperoncino solo nell'olio di oliva , prima di calare la pasta e, una volta raffreddato , procederei con l'emulsione! Un caro saluto

Thanks for this! Very interesting take but still just a few core ingredients and fast!

Grande chef! Ricetta semplice e buonissima con quei pochi passaggi che la rendono geniale..