I've been researching this dish recently, I really like your recipe and will roll with it. Thanks.
@ItalianFood13 күн бұрын
My pleasure. Enjoy, it's a great recipe. Just make sure you get the chops thick, that way they stay juicy.
@shelleyolsen541821 күн бұрын
What temp do i do to make the sauce?
@ItalianFood18 күн бұрын
Hi Shelly - Start at a low temp, when the garlic is to your liking (some like it brown, some do not like any color), add in some water from the pasta to arrest the cooking. Turn off the heat, When the pasta is about 3 min short of being done, add it to the sauce and turn up the heat. Finish cooking the pasta in the sauce until it's done, by stirring and adding water from the pasta pot to keep the sauce hydrated. Taste the pasta every 30 seconds till your preferred doneness is reached. Then serve and eat ASAP.
@terrismathers1518Ай бұрын
Love the recipe. But please show the money shot. I want to see you cut into the dish.
@ItalianFoodАй бұрын
Little late now. LOL! But I appreciate the comment.
@kamifayeАй бұрын
Thank you for sharing this recipe- I love cucina povera as I'm a vegan and they're so often plant-based or can be made so easily!! 🙏💗
@ItalianFoodАй бұрын
My Pleasure!!!
@johnnyray88Ай бұрын
A very nice display but you don't tell us how much pasta you use and how much oil do you only tell us the amount of garlic. The amount of ingredients is very necessary if you want to get it right.
@ItalianFoodАй бұрын
With all due respect, in order to learn how to cook, you need to gauge these things for yourself. You'll know what is too much or too little oil and parsley with a few tries, which is what it will take to master the dish. Forget about amounts and trust yourself. You can do it.
@williamkolina3988Ай бұрын
Chef why tomato paste instead of red pack crushed tomato? what is the advantage That spaghetti looks delicious
@ItalianFoodАй бұрын
Because in Italy they do not use Red Pack. LOL
@madmartigan1634Ай бұрын
I've heard of this dish a lot, but never seen it before. Thanks for posting this, I'm going to try it!
@ItalianFoodАй бұрын
If you buy a good piece of meat (tender) it will be even better. Enjoy and thank you for the nice comment. I appreciate it.
@James-kr4loАй бұрын
Wow ❤
@ItalianFoodАй бұрын
Thanks!
@James-kr4loАй бұрын
Great ❤
@ItalianFoodАй бұрын
Thank you!
@clipso90612 ай бұрын
Panko bread is dough cooked with low amp high voltage electricity
@ItalianFood2 ай бұрын
OK!
@iancraigm2 ай бұрын
This has been very helpful
@ItalianFood2 ай бұрын
I'm glad. Thank you for the nice comment!
@AnnasGamingCorner2 ай бұрын
Hello Sir! I am new to capers never used them before. Do you use the ones in vinegar? I dont want my pasta to taste like vinegar. What is traditonal and you do
@ItalianFood2 ай бұрын
They are not in vinegar, they are in a brine (which may contain vinegar). Just rinse them off or soak them for a few minutes and you do not have to worry. I never rise them or soak them and it does not affect the taste.
@duncankelly41383 ай бұрын
This is a really nice video!
@ItalianFood3 ай бұрын
Thank you. Please try the dish, it's really quite good.
@brendastanton384 ай бұрын
Would be great to have a PRINTABLE RECIPE!
@ItalianFood4 ай бұрын
Brenda: I tried putting the recipes on my website only to find I got zero and I mean no visitors, so I stopped and took everything off. You can figure it all out from the video. In fact, I promise you, if you cook to your own taste rather than follow a recipe you will end up a far better cook. If you have to have a recipe, please send me an email and I will sen you back the recipe - no spam, no mailing list.
@andresny784 ай бұрын
That looks amazing, I’ve done it a bit different, I like to mark the Branzino in the grill to give it a nice look and also the chard adds flavor…
@ItalianFood4 ай бұрын
That's a great idea. I may try it. Thank you.
@thespiritualadvocate4 ай бұрын
Hello, I have family from Sicily, we make this too but much simpler and quicker. 4-6 garlic cloves chopped coarsely, olive oil, small tin of anchovies (pref. packed in oil), plain breadcrumbs, smallest can of tomato paste. Heat oil, garlic in a small sauce pan, when garlic is light brown, *drain oil from anchovies, add anchovies into hot oil with garlic, smash the anchovies, let them melt into the oil, keep stirring, you will smell the flavor come up- then add 1 small can of tomato paste, fill 1 can of tomato paste with water and add into sauce, cook sauce18-25 mins on low heat. Place plain breadcrumbs in a heated very lightly oiled frying pan, saute until golden brown. Boil , & drain spaghetti. Pour sauce onto spaghetti, mix sauce in, its a dry sauce, then sprinkle toasted breadcrumbs as much as you like. Pasta Milanese it was called and we ate it traditionally every New Year’s Day! 🎉
@ItalianFood4 ай бұрын
That's a great idea. I'll try your way. Thank you.
@fatnosay71965 ай бұрын
Take the mic of when you eat lol
@ItalianFood5 ай бұрын
LOL - Thanks!
@jpbanksnj14 күн бұрын
Don't ever search ASMR Mukbang... LOL
@ericanewalt40095 ай бұрын
Chef need a recipe for chicken cacciatore
@ericanewalt40095 ай бұрын
Im DEFINITELY GOING TO TRY THIS CHEF...I just subscribed to you and is excited for Ive been looking for a chef that makes Silian dishes,..Im not Italian but love the cuisine
@ItalianFood4 ай бұрын
My pleasure. Thank you for watching. I appreciate it.
@mariahahn-silva71325 ай бұрын
Lovely presentation of work of art. Will definitely try this recipe tonight. Thank you, Chef Argenti.
@corcoransullivan15626 ай бұрын
Good video I’ll give it a shot
@ItalianFood6 ай бұрын
My pleasure - let me know what you think when you've made the dish.
@echolandkansas60596 ай бұрын
Your insight is superb! Thank you so much!
@ItalianFood6 ай бұрын
My pleasure, thank you.
@sinori0086 ай бұрын
More recipes please!~
@johnmoore13076 ай бұрын
Great overview chef. Any chance of a written recipe?
@ItalianFood6 ай бұрын
John: When I started out I used to put them on my website, then I found out no one visited, so I stopped doing it. This particular dish is excellent. If you want the written recipe please send me an e-mail and I will l [email protected] and I'll send it over.
@MrGilRoland7 ай бұрын
This is very well executed, maybe the aglio was a little bit overcooked but the rest is perfect. Cheers from Italy.
@redhousepress7 ай бұрын
Gorgeous salad. Will pick up some radicchio and flat leaf parsley today. thank you Chef!
@ItalianFood7 ай бұрын
It's a good one. Enjoy and let me know if you end up liking it.
@redhousepress7 ай бұрын
New subscriber here. I've just recently discovered Fregola and Ill be making tomorrow with Penn Cove Mussels Washington state. Thanks for this video Chef ...neighbor from the north Olympic Peninsula. 🙂
@heathermcbride10927 ай бұрын
That looks amazing 😮Going to try making it tonight!!
@ItalianFood7 ай бұрын
I love that pasta - try the one with ginger - it's exceptional.
@stephensamuel46747 ай бұрын
anchovies seems like a wonderful idea
@ItalianFood7 ай бұрын
Most people have no idea how good they can be. I don't like them on pizza and other foods, but inside foods to lend that umami flavor, they can't be beaten. In Caesar dressing they are a must. Try them in various ways you'll find where and how you enjoy them.
@stephensamuel46747 ай бұрын
@@ItalianFood I cant eat a caesar salad without them. I will give this a try tonight
@ItalianFood7 ай бұрын
@@stephensamuel4674 I can eat a Caesar without them as well. In my opinion, though done properly they give the salad a very nice flavor.
@johnpappone86107 ай бұрын
Naples is awesome...it was strangely enough my favorite port call when I was in the Navy ... its also where I figured out Italian food made in Naples is not like Italian food in Chicago
@ItalianFood7 ай бұрын
Yes, it's a different world when you realize Italian food is not the Italian food you grew up with. But in many ways, Italian food is popular the world over because of America. In some instances, I think we do it better.
@Wesblumarine7 ай бұрын
Thank you!
@dougjones20657 ай бұрын
Just curious what is that loud sound in the background of your videos?
@ItalianFood7 ай бұрын
That's one of my burners. I've since fixed it.
@dougjones20657 ай бұрын
Off the charts my dude! Watching this in NY in January, so this is seasonal for me.
@ItalianFood5 ай бұрын
I'm glad you like it. When I lived in NY I always missed fresh greens in winter. Well, it's Spring as of a day ago. So you'll be able to make this at a reasonable cost very soon. Thank you for the nice comments.
@dougjones20657 ай бұрын
Been binging your videos, you should have a million followers if you ask me. Hopefully it will grow enough for you to continue making vids. I’m a restaurant professional and you’re one of the few who’s content works for pros as well as home cooks
@ItalianFood5 ай бұрын
I appreciate that! My heart goes out to anyone in industry. Regular people have no idea how difficult working in the business is. Wishing you all the best.
@dougjones20657 ай бұрын
Great content! Thanks
@ItalianFood5 ай бұрын
Glad you liked it! Thanks for the nice comment.
@geneard6397 ай бұрын
and now, I'm hungry!
@ItalianFood7 ай бұрын
Cook and enjoy!!!
@TheLagwagon60408 ай бұрын
Italy is "crooked".......buy California olive oil! 😆
@owyn6368 ай бұрын
Tried this last night and it was magnifico. although, i was wondering, when are you gonna start making these videos again? 😁😁
@bryan35508 ай бұрын
Thank you, Chef, for this beautifully understated presentation. I followed your advice tonight with great success: the Swordfish (readily available here in Australia) melted in our mouths. Better still, my daughter craved for more of the sauce..!
@avolkiegirl69138 ай бұрын
Do you have a link to the written recipe? Thanks
@user-or2fx4td8w9 ай бұрын
The recipe please?
@BenDover-vs7ih9 ай бұрын
It's a peasant dish but folks are cooking it after a night out at the night club. 🤣 I thought it was for poor folks. Lol. 6:22
@djmixin18 ай бұрын
This local place near me offers something called Tacos Pobres on their menu. It can translate to poor man’s tacos. I’m not sure if it’s because it contains no carne (meat) but since I don’t eat meat it is perfect for me as well as this authentic spaghetti
@ItalianFood8 ай бұрын
@@djmixin1 Excellent!!!
@dinagrifo325410 ай бұрын
Good job paesano I will try tomorrow it looks good
@jpbanksnj10 ай бұрын
I can't hear you!!!!!
@ItalianFood10 ай бұрын
That's what happens when you're focused on the food. Turn up your speakers.
@gracemarsh163011 ай бұрын
You talk too much
@snookerb677711 ай бұрын
Fry/Add about 5 Anchovies-You’ll thank me later I despise Anchovies but you can’t taste them…the flavor it adds is amazing. That’s exactly how my peasant Grandparents made in Italy
@ethanmitchelson Жыл бұрын
I recently started a new job as a croupier. My pitboss is Italian and from La Spezia. He told me about this recipe and how to make it as he knew I loved pesto. I’m going to have to try making it this way and compare it to the traditional way. Thank you for the video!
@chirayu_agrawal Жыл бұрын
Watched all your aglio e olio videos. Great authentic content.