Who knew that getting drunk in my 20s and trying to make spaghetti in a skillet and accidentally "charring" it, would become culinary hit in Italy almost a decade and a half later. Ahead of my time I guess.
It does seem like a cultish internet resurgence of some sorts. I lived in Florence for a year when I was younger and then spent a summer in Perugia in 2008, and certainly ate all kinds of delicious pasta, but I never heard of Spaghetti All’Assassina until a couple of weeks ago. I’m here for the hyper local cult dishes
Was there a reason for making your pasata with grape tomatoes? It is usually made with San Marzanos, or the egg shaped Roma tomatoes that are easier to find in American markets. That was SO much more work and the ratio of sauce to skins/seeds left behind was a fraction of what larger sauce tomatoes would give you. It looks like an interesting recipe, though. I like your back story about the Persian restaurant cook.
No reason other than i had a bunch i needed to use up. I agree San Marzano's are the gold standard. My mom grows Juliets AKA mini San Marzano's in the summer here in North Carolina, those are my favorite for sauces over the summer. It was definitely a lot of work, but also fun and delicious!
I guess I see it as all relative when talking Italian culinary history. With so many dishes coming out of Italy having been perfected over thousands of years, 60 years is just a drop in the bucket. You say tomayto I say tomahto
Just a joke! Good thing my friends enjoyed the strands of spaghetti, on the bright side, bit of extra much needed protein, but alas Alan you are right--clean kitchen is important.
I think you had it okay up until the end. It looks way too burnt and fused together. If it was just a few strands with a bit of charring I think it would've been okay. Mixing it more will make it look more appetizing too.
I think your heat was a little high at the beginning. I start the cook by frying spaghetti in the infused oil only then add a little sauce at a time. I use less water, I want to see the oil frying the spaghetti and hear it popping, I like to see the sauce burning a little before I flip it then add a little more sauce, rinse & repeat.
To me it’s kind of like if crispy chow mein, tahdig and spaghetti marinara had a ménage a trois, and then, don’t ask me how, but somehow out popped spaghetti All’Assassina.
I think of it all relatively speaking. Italy’s culinary history goes back thousands of years so in the grand scheme of things, if an Italian Nonna has never tried a dish, I think it’s pretty new, but your point is well taken!
So tired of these you tuber making this all wrong this is not how you make this pasta it was never made this way go to Italy and see how it was made this was never made in a pan its made in an open fireplace quick and easy so disappointed 😞 every time I see this and yes I have eaten the real one make it right or don't make it at all sorry brother this is a shame good luck
TEACH ME TONY! a lot to unpack here, but the irony is I’ve spent a couple years living in Italy, and never heard of this hyperlocal Bari dish until I learned about it on UA-cam twenty years later. Home cooking is all about learning and trying new things to build your confidence and skills. There’s no shame in embracing that mindset. Good luck to you too-hope you bought the low on that Bitcoin before the halving.
It’s definitely different! And different can be scary sometimes when it doesn’t meet our expectations. I quite enjoyed trying something new and learning this daring new culinary technique. What don’t you like about it?
Don't worry, it's not an online trend, the dish is from the 60s: "According to Felice Giovine, a historian of Apulian cuisine, spaghetti all'assassina originates from Al Sorso Preferito, a restaurant in the city centre of Bari, where it was created in 1967" - Wikipedia
Who knew that getting drunk in my 20s and trying to make spaghetti in a skillet and accidentally "charring" it, would become culinary hit in Italy almost a decade and a half later. Ahead of my time I guess.
nope it was already hyped 70 years ago. people just stopped eating al assasina. now its coming back though-
HA! Hey man when you truly release your inhibitions, only then can you create something magical.
It does seem like a cultish internet resurgence of some sorts. I lived in Florence for a year when I was younger and then spent a summer in Perugia in 2008, and certainly ate all kinds of delicious pasta, but I never heard of Spaghetti All’Assassina until a couple of weeks ago. I’m here for the hyper local cult dishes
I take it fun wasn't allowed in your household when you were younger. @@herausragend6514
Was there a reason for making your pasata with grape tomatoes? It is usually made with San Marzanos, or the egg shaped Roma tomatoes that are easier to find in American markets. That was SO much more work and the ratio of sauce to skins/seeds left behind was a fraction of what larger sauce tomatoes would give you. It looks like an interesting recipe, though. I like your back story about the Persian restaurant cook.
No reason other than i had a bunch i needed to use up. I agree San Marzano's are the gold standard. My mom grows Juliets AKA mini San Marzano's in the summer here in North Carolina, those are my favorite for sauces over the summer. It was definitely a lot of work, but also fun and delicious!
One of my favorite dish is pasta , i love pasta .. any kind ❤❤ new friend here
Done subscribing 👋☺️
Me too! Thank you so much!
New killer spaghetti technique? Taking Italy by Storm? They've been doing this for over 60 years!
I guess I see it as all relative when talking Italian culinary history. With so many dishes coming out of Italy having been perfected over thousands of years, 60 years is just a drop in the bucket. You say tomayto I say tomahto
This dude needs more subscribers.
This dude can confirm he needs more subscribers
This dude can confirm he needs more training. This dude can also confirm the spaghetti All’Assassina tasted delicious
nice little hair in there at 2 mins
Shhh--don't tell anyone, especially my vegan friends who ate it
They told you, so you know it's been noticed… The solution is to cook more cleanly for others@@ZenKitchenVibes
Just a joke! Good thing my friends enjoyed the strands of spaghetti, on the bright side, bit of extra much needed protein, but alas Alan you are right--clean kitchen is important.
I think you had it okay up until the end. It looks way too burnt and fused together. If it was just a few strands with a bit of charring I think it would've been okay. Mixing it more will make it look more appetizing too.
Getting the heat just right is critical to this technique, and a bit tricky. Definitely still learning, but it still tasted great!
I feel like your Spaghetti all'Assassina need less water and more cooking mate.
Thanks for the note! Lots to learn and that's why I love cooking so much. My heat was definitely too high, so you think more low and slow almost?
I think your heat was a little high at the beginning. I start the cook by frying spaghetti in the infused oil only then add a little sauce at a time. I use less water, I want to see the oil frying the spaghetti and hear it popping, I like to see the sauce burning a little before I flip it then add a little more sauce, rinse & repeat.
Thanks for the tips. I'l'l have to try that next time. Turns out Scotty Does Know!
at this point isnt this just stir fry noodles...
To me it’s kind of like if crispy chow mein, tahdig and spaghetti marinara had a ménage a trois, and then, don’t ask me how, but somehow out popped spaghetti All’Assassina.
Taking Italy by storm? This is not a new concept/recipe by any means.
I think of it all relatively speaking. Italy’s culinary history goes back thousands of years so in the grand scheme of things, if an Italian Nonna has never tried a dish, I think it’s pretty new, but your point is well taken!
So tired of these you tuber making this all wrong this is not how you make this pasta it was never made this way go to Italy and see how it was made this was never made in a pan its made in an open fireplace quick and easy so disappointed 😞 every time I see this and yes I have eaten the real one make it right or don't make it at all sorry brother this is a shame good luck
TEACH ME TONY! a lot to unpack here, but the irony is I’ve spent a couple years living in Italy, and never heard of this hyperlocal Bari dish until I learned about it on UA-cam twenty years later. Home cooking is all about learning and trying new things to build your confidence and skills. There’s no shame in embracing that mindset. Good luck to you too-hope you bought the low on that Bitcoin before the halving.
if its an online trend, meaning its not good..
brain rotted human being
It’s definitely different! And different can be scary sometimes when it doesn’t meet our expectations. I quite enjoyed trying something new and learning this daring new culinary technique. What don’t you like about it?
Don't worry, it's not an online trend, the dish is from the 60s: "According to Felice Giovine, a historian of Apulian cuisine, spaghetti all'assassina originates from Al Sorso Preferito, a restaurant in the city centre of Bari, where it was created in 1967" - Wikipedia
@@alanparmenterohhh.. ok. thanks for the info.