Hello from the US! Just love these types of videos, after a long day patrolling the streets, cooking pov's are just so relaxing. Btw you are probably the only actual Italian chef, who is actually in Italy and is workday POV's. Thanks for sharing!
Thank you so much for your kind words! I’m glad these videos can help you relax after a long day. It’s an honor to share my workday as an Italian chef and bring a little piece of Italy to you. Stay safe out there and thank you for your service!
I love Pecorino cheese! I could literally bath in that. 😂 I love how you keep the dishes authentic and the way you're cooking is nice to look at. I hope you're enjoying life in Italy!
Dear Denis! Buena sera! 👋 YT just offered me one of your videos (not this one), so I clicked and after seeing several of them, I can say,.. it´s soo cool to see how it looks like "behind the scene" and how you cook 🤌❤ Thank you! Your videos are so relaxing to watch; I can really feel the atmosphere and enjoy hearing the Italian language.. 💜 Wishing you all the best!
l’ho portata anche io sul mio canale nei giorni scorsi, ma la tecnica e la padronanza che hai in cucina è tutta un’altra storia! 🤝 Ci vediamo presto in Toscana nel ristorante dove lavori, non vedo l’ora di assaggiare qualche tuo piatto! A presto! 👋🏻
Grazie mille per le tue parole! 🙌 Mi fa davvero piacere che tu abbia portato la ricetta sul tuo canale! Non vedo l’ora di vederti in Toscana e condividere qualche piatto insieme. A presto!
Che bella, mi è venuta fame a guardare il video 😅! Spesso nei video della cacio e pepe si vede tostare il pepe prima di aggiungere l’acqua di cottura, mentre tu hai messo prima l’acqua in padella e poi il pepe, posso chiederti il perché di questa scelta? Grazie e complimenti ancora per i tuoi video!
Grazie mille per il commento e per aver notato questo dettaglio! Ho scelto di aggiungere prima l’acqua di cottura per creare una base liquida che aiuta a distribuire il pepe in modo uniforme e a controllarne l’intensità. In più, questa tecnica evita di bruciare il pepe, mantenendo il suo sapore più delicato. Sono contento che il video ti sia piaciuto, e grazie ancora per i complimenti!
Thank you! It comes down to experience and observation. I aim for a balance where the sauce is creamy and smooth but not too thick. It’s all about adding a little at a time and adjusting until the texture feels just right.
Ciao e complimenti per i tuoi video. Sono arrivato oggi a Firenze per lavoro e ci resterò qualche settimana. Se mi dici dove lavori passo a mangiare con i colleghi. 😉
Ottima ricetta, proverò a rifarla a casa! 🤤😁😋 Se posso chiedere, posso reperire anch'io quel tipo di pinze che usi o sono solo per professionisti e ristoranti? Nel caso potessi, sapresti indicarmi in qualche modo dove potrei reperirle, grazie e mi raccomando continua così, con contenuti, magari anche più spesso, tra le altre cose sono rilassantissimi! 😉
Grazie mille! I pinzette che uso le ordino su Amazon, sono facili da trovare e molto pratiche anche per la cucina casalinga. Buona fortuna con la ricetta e grazie per il tuo supporto!
I learnt from you how to make a good carbonara, now time for this😊 When do you know that the pasta is ready? I mean I always use a timer and that’s how I know when it is aldente. In this recipe I have a problem because I don’t know how long the pasta should be in the pot and how long on the pan. How do you approach to this?
Thank you for trying my recipes! For this dish, I usually cook the pasta in boiling water for about half the time suggested on the package, then transfer it to the pan to finish cooking in the sauce. This way, it absorbs the flavors and reaches the perfect al dente texture. Adjust the timing based on your pasta and the sauce consistency you want. Hope this helps!
Большое спасибо за видео! Прошу меня простить , я не профессиональный повар. Но лично моё пожелание по сервировке такое - почему не сварить чуть больше пасты и выложить это на тарелке двумя красивыми завитушками примерно одинакового размера? Размер тарелки позволяет. Я понимаю, что на вкус это никоим образом не повлияет, но зато картинка будет красивая Еще раз спасибо за видео
даже три завитушки среднего размера уместятся на такой посудине.. Просто , Вы стараетесь делать красиво, положить пасту, а потом остатки всё равно сверху.. Прошу меня простить за мой педантизм
Спасибо за ваше мнение! Я стараюсь, чтобы блюдо выглядело аппетитно, но подача это всегда дело вкуса. Рад, что вы обратили внимание на детали, и ценю вашу идею!
Было аниме прикольное. Назвалось "Таверна Нобу в другом мире" фокус в том, что там половина серии это само аниме, а вторая половина серии как они готовят блюдо из этого аниме :) В озвучке Amazing Dabbing есть на русском. И там был Наполетан (надеюсь правильно написал). Крч лан))
Неплохо, надо будет посмотреть это аниме, звучит интересно! А паста Наполетан действительно классика, возьму на заметку для будущего видео. Спасибо за идею!
First of all, thank you very much for sharing your cooking skills with us! I have already copied a lot from you but I have a problem... The cheese doesn't dissolve completely when I mix the pasta water with the pecorino or it doesn't turn into a cream like yours but remains a bit chunky and the sauce doesn't turn soooo creamy later and when it gets cold the cheese hardens again. What am I doing wrong?
Thank you for your kind words! The issue with the cheese not dissolving completely or the sauce not being creamy might be due to a few things 1. Temperature of the pasta water: Make sure the water is hot but not boiling when mixing it with the pecorino. Too much heat can cause the cheese to clump instead of forming a smooth cream. 2. Grating the cheese finely: Pecorino should be grated very finely to ensure it melts evenly. If it’s in larger pieces, it might not dissolve properly. 3. Gradual mixing: Add the hot pasta water to the cheese gradually while stirring or whisking continuously to create a smooth emulsion. If you add the water all at once, it may result in chunks. 4. Timing: Combine the pasta and cheese sauce quickly while the pasta is still hot to help the cheese melt properly. If the sauce hardens when it cools, that’s normal for pecorino. It’s best enjoyed fresh and warm. Let me know if these tips help!
@@Gustavo_Frings_667 Be sure to grate the cheese yourself. Don't use pre-shredded cheese packages as they contain anti-caking agents such as cellulose or potato starch and that will cause the cheese to clump up.
так совпало, что последние пару недель я учусь готовить Качо э Пепе и, наконец, следующий раз это блюдо получится благодаря этому ролику. Спасибо, Денис! Один маленький вопрос: цедра лимона это Ваша интерпритация или это норма для этого блюда?
Uso questa tecnica per permettere alla pasta di assorbire meglio il condimento e ottenere una consistenza perfetta. È un metodo che richiede un po’ più di attenzione, ma il risultato è una pasta ben mantecata e con un sapore più intenso!
Здравствуйте! Блюдо получается с легкой остротой, которая идет от свежемолотого черного перца. Если вы не любите остроту, можете добавить меньше перца или настроить количество по своему вкусу.
Of course! I’m happy you enjoy my content. You can clip my videos for TikTok, but please make sure to give proper credit by mentioning my channel. Thank you for the support!
I understand that finding Pecorino Romano can be tricky! If you can’t find it, you could try substituting it with Parmigiano-Reggiano or a similar hard cheese. It won’t be the same, but it’ll still be delicious!
Thanks for the kind words! I get it lemon zest can be polarizing. For me, it’s an experiment that adds freshness, but I totally understand your perspective!
Your technique is very good. Good technique = good result. 1. Using some starchy pasta water to create a paste to incorporate the cheese instead of trying to add the cheese directly which would likely cause the cheese to “break.” 2. Using a relatively small amount of pasta cooking water to cook the pasta rissoto style so the maximum starch is released from the surface of the pasta into the water. It’s the starch that will enable an emulsion between water and cheese to make a sauce. 3. Don’t salt the cooking water. Pecorino is very salty and combined with the reduction of cooking water with rissoto method would lead to too salty dish. 4. Mantecatura: bring the pasta and sauce together at the end by tossing. 5. Serve on a heated plate else the sauce will quickly tighten and become stodgy. Very nice. But there no lemon zest on Cacio e Pepe.
Thank you for the detailed feedback and tips! I appreciate your insight into the technique. As for the lemon zest, you’re absolutely right-it’s a non-traditional twist I wanted to experiment with to bring a refreshing note to the dish. Glad you enjoyed the video! 🍋
@@DenisInTheKitchen they’re not my tips. They’re a summary of your technique. So I guess they’re your tips. It’s nice to see someone make it so well. I won’t report you to the Rome Food Police for experimenting with their cherished recipe.
Coltello da disosso per porzionare il pecorino, il pepe va tostato prima di tutto, non bollito nell'acqua di cottura. infine ho chiuso il video non appena hai inserito del limone tritato all'interno del recipiente. Porta rispetto per gli ingredienti e soprattutto per le ricette della tradizione italiana.
I love the patient technique....nothing rushed
Thank you! Cooking with patience and care always brings out the best in a dish. I’m glad you noticed and appreciated that!
I just ate and this made me hungry again lol
Haha, that’s the best compliment!
Oh yes!!!! Another Roman classic, with the added lemon- will have to try this!
Absolutely, a Roman classic with a twist! Let me know how it turns out when you try it!
Hello from the US! Just love these types of videos, after a long day patrolling the streets, cooking pov's are just so relaxing. Btw you are probably the only actual Italian chef, who is actually in Italy and is workday POV's. Thanks for sharing!
Thank you so much for your kind words! I’m glad these videos can help you relax after a long day. It’s an honor to share my workday as an Italian chef and bring a little piece of Italy to you. Stay safe out there and thank you for your service!
I love Pecorino cheese! I could literally bath in that. 😂
I love how you keep the dishes authentic and the way you're cooking is nice to look at. I hope you're enjoying life in Italy!
Thank you so much! Pecorino is truly amazing, isn’t it? I’m glad you enjoy the authentic touch, and yes, life in Italy is wonderful!
Dear Denis! Buena sera! 👋 YT just offered me one of your videos (not this one), so I clicked and after seeing several of them, I can say,.. it´s soo cool to see how it looks like "behind the scene" and how you cook 🤌❤ Thank you! Your videos are so relaxing to watch; I can really feel the atmosphere and enjoy hearing the Italian language.. 💜 Wishing you all the best!
Wow! Super video and thank you for this delicious recipe!
Greetings from The Netherlands❤❤
Non aspettavo altro! Come al solito un’altra grande ricetta! Chapeau Denis! 🙌🏻🧑🍳✔️
Grazie mille! Sono davvero felice che la ricetta ti sia piaciuta! 🙌👨🍳
l’ho portata anche io sul mio canale nei giorni scorsi, ma la tecnica e la padronanza che hai in cucina è tutta un’altra storia! 🤝 Ci vediamo presto in Toscana nel ristorante dove lavori, non vedo l’ora di assaggiare qualche tuo piatto! A presto! 👋🏻
Grazie mille per le tue parole! 🙌 Mi fa davvero piacere che tu abbia portato la ricetta sul tuo canale! Non vedo l’ora di vederti in Toscana e condividere qualche piatto insieme. A presto!
@@DenisInTheKitchen affare fatto! 😆✅👍
Mais uma receita simples e deliciosa, onde impera a técnica e a paixão pela cozinha. Sucesso para você e o seu canal!
Thank you so much! I’m glad you enjoyed it. Wishing you success as well!❤️
That's what a delicious meal looks like, good luck brother
Thank you so much, brother! Glad you liked it! 🍝✨
Love it! Looks great bro
Thanks, bro! Appreciate the support!❤️
Another great show ❤
Thank you so much! Your support means a lot!❤️
Very nice. I like the approach you used.
Thank you so much! I’m glad you liked it!
Nice Video! Watching from Brazil.
Thank you for watching! Greetings to Brazil!
One of the best things I ate in Firenze many years ago.
That’s wonderful to hear! Florence has some of the best food memories, doesn’t it? Glad this dish brought them back for you!
That lemon zest takes it to a whole new dimension. Good job!
Thank you! Lemon zest really brings a fresh twist, glad you enjoyed it!❤️
Beautiful!
Thank you!❤️
Прекрасный рецепт! Текстура соуса великолепная! Мне также нравится версия качо-э-пепе с пекорино сардо.
Спасибо большое! Рад, что вам понравился рецепт и текстура соуса!
Che bella, mi è venuta fame a guardare il video 😅! Spesso nei video della cacio e pepe si vede tostare il pepe prima di aggiungere l’acqua di cottura, mentre tu hai messo prima l’acqua in padella e poi il pepe, posso chiederti il perché di questa scelta? Grazie e complimenti ancora per i tuoi video!
Grazie mille per il commento e per aver notato questo dettaglio! Ho scelto di aggiungere prima l’acqua di cottura per creare una base liquida che aiuta a distribuire il pepe in modo uniforme e a controllarne l’intensità. In più, questa tecnica evita di bruciare il pepe, mantenendo il suo sapore più delicato. Sono contento che il video ti sia piaciuto, e grazie ancora per i complimenti!
Fantástico. Chef como você sabe a quantidade certa de água evaporada pra ser misturada com a mistura de queijo e pimenta?
Thank you! It comes down to experience and observation. I aim for a balance where the sauce is creamy and smooth but not too thick. It’s all about adding a little at a time and adjusting until the texture feels just right.
Добрый день! Посмотрел третье видео и решил приобрести щипцы на кухню))
Ciao e complimenti per i tuoi video.
Sono arrivato oggi a Firenze per lavoro e ci resterò qualche settimana.
Se mi dici dove lavori passo a mangiare con i colleghi.
😉
Ciao e grazie per i complimenti! Ti aspetto allora con i colleghi alla Braceria all’11. Sarà un piacere vedervi!
Ottima ricetta, proverò a rifarla a casa! 🤤😁😋 Se posso chiedere, posso reperire anch'io quel tipo di pinze che usi o sono solo per professionisti e ristoranti? Nel caso potessi, sapresti indicarmi in qualche modo dove potrei reperirle, grazie e mi raccomando continua così, con contenuti, magari anche più spesso, tra le altre cose sono rilassantissimi! 😉
Grazie mille! I pinzette che uso le ordino su Amazon, sono facili da trovare e molto pratiche anche per la cucina casalinga. Buona fortuna con la ricetta e grazie per il tuo supporto!
Супер, спасибо ❤
Спасибо вам за просмотр!
I learnt from you how to make a good carbonara, now time for this😊 When do you know that the pasta is ready? I mean I always use a timer and that’s how I know when it is aldente. In this recipe I have a problem because I don’t know how long the pasta should be in the pot and how long on the pan. How do you approach to this?
Thank you for trying my recipes! For this dish, I usually cook the pasta in boiling water for about half the time suggested on the package, then transfer it to the pan to finish cooking in the sauce. This way, it absorbs the flavors and reaches the perfect al dente texture. Adjust the timing based on your pasta and the sauce consistency you want. Hope this helps!
@@DenisInTheKitchen thank you very much. ❤️
@wiktorPSD ❤️❤️
Quick question. How many time do you change the pasta water when you cook? Like on a busy day in the kitchen.
The day is divided into two services: lunch and dinner. We change the pasta water once per service, ensuring it’s fresh for each shift.
@ thanks! Good to know!
Did you have oil in the pan originally or just the water? 🙏🔥
Just water!🔥
Большое спасибо за видео!
Прошу меня простить , я не профессиональный повар. Но лично моё пожелание по сервировке такое - почему не сварить чуть больше пасты и выложить это на тарелке двумя красивыми завитушками примерно одинакового размера? Размер тарелки позволяет. Я понимаю, что на вкус это никоим образом не повлияет, но зато картинка будет красивая
Еще раз спасибо за видео
даже три завитушки среднего размера уместятся на такой посудине.. Просто , Вы стараетесь делать красиво, положить пасту, а потом остатки всё равно сверху.. Прошу меня простить за мой педантизм
Спасибо за ваше мнение! Я стараюсь, чтобы блюдо выглядело аппетитно, но подача это всегда дело вкуса. Рад, что вы обратили внимание на детали, и ценю вашу идею!
Хочется пасту Наполетан) красную-красную с беконом и болгарским перцем :)
Было аниме прикольное. Назвалось "Таверна Нобу в другом мире" фокус в том, что там половина серии это само аниме, а вторая половина серии как они готовят блюдо из этого аниме :)
В озвучке Amazing Dabbing есть на русском. И там был Наполетан (надеюсь правильно написал).
Крч лан))
Неплохо, надо будет посмотреть это аниме, звучит интересно! А паста Наполетан действительно классика, возьму на заметку для будущего видео. Спасибо за идею!
Денис, супер! Спасибо за ваш канал
Awesome videos! Fettuccine Alfredo please!
Thank you! Fettuccine Alfredo sounds like a great idea. I’ll definitely keep it in mind for a future video!
First of all, thank you very much for sharing your cooking skills with us! I have already copied a lot from you but I have a problem... The cheese doesn't dissolve completely when I mix the pasta water with the pecorino or it doesn't turn into a cream like yours but remains a bit chunky and the sauce doesn't turn soooo creamy later and when it gets cold the cheese hardens again. What am I doing wrong?
Thank you for your kind words! The issue with the cheese not dissolving completely or the sauce not being creamy might be due to a few things
1. Temperature of the pasta water: Make sure the water is hot but not boiling when mixing it with the pecorino. Too much heat can cause the cheese to clump instead of forming a smooth cream.
2. Grating the cheese finely: Pecorino should be grated very finely to ensure it melts evenly. If it’s in larger pieces, it might not dissolve properly.
3. Gradual mixing: Add the hot pasta water to the cheese gradually while stirring or whisking continuously to create a smooth emulsion. If you add the water all at once, it may result in chunks.
4. Timing: Combine the pasta and cheese sauce quickly while the pasta is still hot to help the cheese melt properly.
If the sauce hardens when it cools, that’s normal for pecorino. It’s best enjoyed fresh and warm. Let me know if these tips help!
@@DenisInTheKitchenThanks for ur quick response! I will try it next time like u said!! 🧑🏽🍳
@@Gustavo_Frings_667 Be sure to grate the cheese yourself. Don't use pre-shredded cheese packages as they contain anti-caking agents such as cellulose or potato starch and that will cause the cheese to clump up.
так совпало, что последние пару недель я учусь готовить Качо э Пепе и, наконец, следующий раз это блюдо получится благодаря этому ролику. Спасибо, Денис! Один маленький вопрос: цедра лимона это Ваша интерпритация или это норма для этого блюда?
паста в сковороде доваривается?
Да, паста доваривается в сковороде, чтобы впитать соус и стать максимально ароматной!
May I ask the name of a stainless steel pan you using, thank you 😊
I’m not exactly sure right now, but I’ll try to take a closer look at them today. If I find any visible details, I’ll let you know!
@@DenisInTheKitchenthank you so much
Fasa Pentole, there’s also pentole agnelli. I don’t know if they are from the same brand.
But the one being used says FASA on the top of the handle.
Ho una domanda come mai non lasci che la pasta si cucini nel acqua che bolle la sposti in un altra pentola con sempre acqua di cottura ?
Uso questa tecnica per permettere alla pasta di assorbire meglio il condimento e ottenere una consistenza perfetta. È un metodo che richiede un po’ più di attenzione, ma il risultato è una pasta ben mantecata e con un sapore più intenso!
❤❤❤❤ 👏 👏 👏 👏
❤️❤️❤️
Здравствуйте, а зачем над чистой тарелкой опускать светильник и включать его?
Это специальная лампа, которая подогревает тарелку, чтобы блюдо оставалось тёплым дольше.
@ 👍
how long did u the pasta?
I cooked the pasta for 4 minutes in boiling water, then finished it in the pan like risotto for a perfect texture.
@@DenisInTheKitchendal video sembra che l'hai cotta per quasi 4 minuti prima di mantecarla
Hai ragione, nel video l’ho cotta per circa 4 minuti prima di mantecarla. Grazie per l’osservazione!
E la va cotta ai dente nn ci sn minuti ,
@@simonepacciani3453va servita al dente, quindi possiamo dire che va cotta in pentola per circa metà tempo di cottura e il resto in padella
Денис, здравствуйте. Подскажите, по факту блюдо сильно острым получается ?
Здравствуйте! Блюдо получается с легкой остротой, которая идет от свежемолотого черного перца. Если вы не любите остроту, можете добавить меньше перца или настроить количество по своему вкусу.
Posso clipar seus vídeos pro tiktok?
Of course! I’m happy you enjoy my content. You can clip my videos for TikTok, but please make sure to give proper credit by mentioning my channel. Thank you for the support!
The problem is: Where, in Brazil, i found an autentic Pecorino Romano to make this recipe..
I understand that finding Pecorino Romano can be tricky! If you can’t find it, you could try substituting it with Parmigiano-Reggiano or a similar hard cheese. It won’t be the same, but it’ll still be delicious!
Casa da Ovelha (Caminho de Pedras) em Bento Gonçalves - Rio Grande do Sul. Os queijos de ovelhas deles são muito bons. Abraço!
10:03 macina pepe gigante 😅
Your technique is flawless. I experimented once with lemon zests as well. But personally I think it ruined the dish 😂
Thanks for the kind words! I get it lemon zest can be polarizing. For me, it’s an experiment that adds freshness, but I totally understand your perspective!
8:10 everything reminds me of her
The sound of love❤️😂
🇧🇷
❤️
Your technique is very good. Good technique = good result.
1. Using some starchy pasta water to create a paste to incorporate the cheese instead of trying to add the cheese directly which would likely cause the cheese to “break.”
2. Using a relatively small amount of pasta cooking water to cook the pasta rissoto style so the maximum starch is released from the surface of the pasta into the water. It’s the starch that will enable an emulsion between water and cheese to make a sauce.
3. Don’t salt the cooking water. Pecorino is very salty and combined with the reduction of cooking water with rissoto method would lead to too salty dish.
4. Mantecatura: bring the pasta and sauce together at the end by tossing.
5. Serve on a heated plate else the sauce will quickly tighten and become stodgy.
Very nice. But there no lemon zest on Cacio e Pepe.
Thank you for the detailed feedback and tips! I appreciate your insight into the technique. As for the lemon zest, you’re absolutely right-it’s a non-traditional twist I wanted to experiment with to bring a refreshing note to the dish. Glad you enjoyed the video! 🍋
@@DenisInTheKitchen they’re not my tips. They’re a summary of your technique. So I guess they’re your tips. It’s nice to see someone make it so well. I won’t report you to the Rome Food Police for experimenting with their cherished recipe.
Let’s hope the Rome Food Police go easy on me! 😂
I realy wonder that there is no Rome Food Police 😂😂
Coltello da disosso per porzionare il pecorino, il pepe va tostato prima di tutto, non bollito nell'acqua di cottura. infine ho chiuso il video non appena hai inserito del limone tritato all'interno del recipiente. Porta rispetto per gli ingredienti e soprattutto per le ricette della tradizione italiana.
Дэнчик, зачем ты косишь под макаронника ? Лучше борщ свари
Ахахаха, да надо бы сварить борщ и щи!)