after so many scrambled eggs with pasta made instead of carbonara finally nailed it after watching Luciano and Alex's vids. Now I can finally make Aglio Ollio creamy too thanks for showing me that :)
i love this channel so much. the production quality is over the top, the research of history behind the recipes and traditions amazing and the chefs always at the top of their game. also there is subtitles, which makes it possible for the whole world to understand italian pasta. thank you for making this possible!
Che meraviglia vedere questo bel rapporto tra Luciano e Alex. Incredibile come la cucina riesca sempre ad unire le persone e a creare bei momenti come questi. I più grandi complimenti a Chef Luciano Monosilio e al suo meritato successo, non nascondo che da quando l'ho conosciuto tramite i video su UA-cam ho sempre cercato di replicare i suoi primi piatti perché sembrano veramente gustosi. Questa ricetta era l'ultimo tassello mancante, non vedo l'ora di provarla a casa. Grazie Italia Squisita per questi video e grazie a Chef Luciano Monosilio, un giorno mi piacerebbe passare dal suo ristorante e provare i suoi piatti!
lo aspettavo un video così, è veramente oro: ne avete postati altri riguardanti questo stesso piatto, decisamente di grande livello anch'essi, ma questo è più prezioso perché è molto chiaro, e risulta effettivamente possibile riprodurre il procedimento anche da parte dei profani, senza richiedere tempi, strumenti, ingredienti o tecniche fuori dal comune. È soprattutto questo il tipo di contenuti che più apprezzo (per quanto siano comunque per me di grande interesse anche quelli che riguardano piatti al di fuori della portata di chi non è un gran professionista): ricette di gran valore, ben pensate da ottimi chef, ma allo stesso tempo relativamente semplici e riproducibili anche a casa nella vita di tutti i giorni
Found this channel through Alex and I've been loving the in-depth dive into how these italian dishes, old and modern are reproduced at a professional scale. Great channel for a cooking enthusiast!!
I cooked aglio e oilio tonight for the first time. I did not reach the bar that Luciano has set so high, but my daughter and I did really enjoy it anyway. Grazie Luciano.
C'è buona pasta e c'è ottima pasta. Fare un'ottima pasta richiede un po' di arte, un po' di scienza e passione, e stimolerà i sensi. È anche molto difficile immaginare la cucina mediterranea senza l'uso dell'aglio. È un ingrediente molto importante. Quei primi piatti sembrano spettacolari. Saluti!
I have tried this so many times ever since seeing Alex's video and still couldn't create what i can say a decent dish but now i'm very happy to see a more in depth video with Luciano himself teaching us. Will try creating it again using this guide
@@allahuakbar3658 i did try it and is an improvement from before. A lot more creamier and i'd say more flavorful than my first attempts with just Alex's video
I blame popular cooking channels focusing on recipes rather than techniques for a lot of false pasta myths. Got to thank Alex and Italia Squisita especially for dispelling some of those. I'm probably not going to make aglio e olio anytime soon because I like more meat and veggies in my pasta but Luciano's Carbonara technique is top notch. Same for Alex's Cacio e pepe, Pasta can elevated to another level when you understand the technique and master it, recipe isn't gospel and secondary to technique.
@@TheCyberSpidey I agree. Ever since seeing Alex's video as well as some from Vincenzo made me start to doubt recipes that says authentic to it then saw Italia Squisita and confirmed the difference in recipes and as you said, how technique makes the dish so different than what you see just by googling it. Tried Luciano's carbonara using his skills and right ingredients, its like a whole different dish compared to the recipes you normally see with cream
@@robertovillareyjr.8488 cream is scary, and completely unnecessary. I think the biggest thing that changed pasta for me is that you don't need to cook it in a massive pot with loads of water. You also don't need to season your water with a fistful of salt. Just enough water to properly submerge the pasta and some more, and salting conservatively is how I cook now. A touch undercooked pasta mixed with the fat from meat/olive oil and ladel full of that rich starchy water yields the most amazing sauce after emulsifying. So much time saved with very little wastage. UA-cam Gods save those who put a splash of oil in their pasta boiling pot and then strain and wash pasta with cold water to cool it down. It's dry pasta you're cooking ffs, it's not going to stick like rice or noodles.
I love your videos! Being in America and from an Italian family, these videos are important to hone my skills to prepare Italian dishes properly. Thank you so much!
Son contento che ci sia un posto fruibile a molti, e gratuitamente, che condivida spunti riflessivi con chi coltiva la passione per il mangiare e la cucina. Bravi! Molti sanno le cose che ha detto lo chef, ma se le tengono per loro, molti altri non le sanno, e dovrebbero.
This is amazing. Luciano taught me the perfect way to make Carbonara. And now I'm going to make all these amazing Aglio e olio dishes soon! Absolutely golden information!
Speechless. I made these dishes many times, sans the "fermented black garlic". They're insanely good. The chef is right when he mentions the absolute necessity to "emulsify" the sauce by adding the right amount of oil and water. It's a key technique for the dish and one that took some practice to master. It's a dish my family loves and which I cook at least several times each month. Gotta love Italians!
I love how this channel spreads its knowledge across borders, collaborating with other channels, so that the world can participate. I regularly cook "pasta" at home, because it's "easy" - boy do I have a lot to learn. But I intend to enjoy every part of that learning experience!
Another amazing video. I am a home cook from Greece and honestly this is my favorite chanel. I have learned so much over the last years from the channel and my cooking is elevated ! Keep on the good work ! Luciano is amazing in every video and next time I'm Rome i'll pay him a visit !
Thank you chef, for showing us this recipe. It seems so simple, yet there are plenty of chef skills that this can teach you. I love that it has subtitles so that the whole world can learn the Italian way of making brilliant pasta. Gracie!!!!
Many many Thanks to Chef Luciano. I have been making Aglio e Olio for a while, but could never get the pasta nearly as creamy. I will try again with the ratio of water: fat as you so kindly shared.. Bravo and thanks again....- From Texas
I love to make the traditional alio olio, such a simple, fast but delicious dish. And surprisingly hard to get right, its all in the details. Its my first time seeing the roasted garlic dish though, definitely will give it a try!
I've been mastering the art of Akio e olio for months now, watching different videos on it and keep trying to improve, but this recipe just blew it out the park, the cream and flavour.... Teach me more maestro 🙏
Complimenti a Luciano ottime ricette dell'aglio, olio e peperoncino, volevo fare una critica costruttiva, seguo il canale sin dagli inizi e ho visto poche ricette di pesce, la penisola gode di eccellenti ricette che mi piacerebbe vedere eseguire da cuochi esperti. Saluti
Carissimo Luciano, mi chiamo Alfredo Trovati e gestisco insieme a mia moglie Marina un ristorante di cucina italiana in Guatemala, sulle sponde del lago di Atitlán. Dovuto alla difficoltà per reperire la enorme quantità e qualità di ingredienti che fanno della nostra cucina una delle migliori dei mondo ho deciso di specializzare il nostro ristorante sulla pasta, dato che la maggior parte degli ingredienti necessari per la preparazione di una buona pastasciutta si possono trovare facilmente anche qui. Ero molto curioso di vedere come facevi 'aglio e olio e sono rimasto piacevolmente sorpreso quando ho visto che la fai esattamente come la facciamo qui da noi. Ho trovato molto interessante la variazione all' aglio nero e siccome qui non credo proprio che si possa trovare, il trucco dell'aglio al forno mi è piaciuto tantissimo e mi sono già ripromesso di eseguire questa ricetta. Noi ti mandiamo un saluto affettuoso dal Guatemala con i nostri migliori auguri di buon proseguimento. Alla prossima ricetta, Alfredo Trovati.
Luciano sempre maestro di semplicità, tecnica e risultato eccellente.... Sempre un esempio per me ed un'ispirazione incredibile per la mia cucina!! Grazie Luciano! Magari presto ti verrò a conoscere di persona!
I'm sure, didn't see it yet, but Alex will pick up the inspiration. Aglio e Olio is my favorite pasta, and it took me ages to get it good. Thank you so much for giving me new paths to explore this dish. You keep me hungry!
damn, i love these videos, i'm brazilian, i don't understand italian and i'm not 100% fluent in english but i try to absorb as much as i can from these types of videos. incredible , Luciano is not only king of carbonara, he is king of pasta in general!
The black garlic being utilised in that way.... as a Korean that looks very intriguing because we rarely use black garlic as an ingredient for cooking. For certain notes Luciano mentioned and to give the dish the black color we often mix normal garlic with soy sauce. But that certainly looks good and I'm thinking of giving it a try.
Luciano è veramente eccezionale. Adoro tutte le sue ricette, sarà il suo modo di parlare e cucinare. Appena tornerò a Roma sarà sicuramente mio dovere fermarmi nel suo ristorante.
I used to cook for 100s of people at a time and my garlic butter noddles always were a hit . Only ingredients are pasta noodles unsalted butter garlic salt and pepper and parmesan cheese
I knew this channel before Alex. All of the chefs and Luciano are really inspirational and educational. You all should also check Luciano's Cacio e Pepe recipes if you haven't watched them yet.
I'm quite surprised he uses black garlic. In Korea, black garlic usually consumed by itself for health care purpose. Yes, it's possible to use as substitute of normal garlic, but not quite common even in here. Black garlic is expensive to buy(around 40~60€/kg). So usually make them domestically with rice cooker which obviously all Korean family would have. If you try to make them in home, you have to endure extreme garlic smell entire process.
Black garlic isn't actually fermented, it's simply slow cooked and basically thoroughly caramelized. It's why black garlic is as sweet as it is, because the heat and acidity breaks down the more complex carbohydrates into simpler sweeter sugars, fermentation would have taken any sweetness away by consuming the sugars for energy.
What you are describing is roasted garlic which is what Luciano did for the last version of the the dish. Black garlic is fermented. It aged under very specific humidity and heat conditions for up to 90 days. The breakdown of enzymes and the chemical process of fermentation are what turn the garlic black and give it that sticky texture.
@@GregHall66 from what I've read it's not bacteria that breaks down the garlic during that prolonged period of mild heat, but the heat itself, basically very slowly slow-cooking it
Thank you Luciano, for this video! I cook and eat at least 3 times a week Aglio e Olio for almost 3 years. I found my own way to create a creamy pasta for one or two person. But every time I cook for more than 3 people, it is a whole different level. How can I cook it perfectly for many people at the same time?
Bravo Luciano 🙏 for the creativity, and thanks for providing new excuses for me to come to Rome 🤣
👌👌👌
Looking forward on a new collaboration! Good job to both of you for your great content!
We'd love to see that
Nice
after so many scrambled eggs with pasta made instead of carbonara finally nailed it after watching Luciano and Alex's vids. Now I can finally make Aglio Ollio creamy too thanks for showing me that :)
Uno degli chef più modesti e sinceri che abbia visto su questo canale.
dopo tomei
They are all very passionate in this channel, sincere they all are, modest indeed some may not be as much as this chief;)
La tua immagine profilo: “they don’t know the thruth”
Solo la pasta può fare
@@LaJacketta sì certo è diventato chef così
This man is an absolute genius. I love all the videos he's in. His recipes, techniques and dishes are simply perfect.
i love this channel so much. the production quality is over the top, the research of history behind the recipes and traditions amazing and the chefs always at the top of their game. also there is subtitles, which makes it possible for the whole world to understand italian pasta. thank you for making this possible!
they dont even speak english...
@@pawelkempinski4634 there are subtitles, like it says in the comment?? why would they speaking english it's an italian channel
A truly apex channel.
I like the vibe between Luciano and Alex. Both are very _passionate and enthusiastic about cooking_ but in different ways.
This man inspired me to make pasta, ordered everything I needed, imported straight from Italy 🇮🇹
Grazie mille.
Bravo ma non scuocerla ti prego, "al dente!"
Che meraviglia vedere questo bel rapporto tra Luciano e Alex. Incredibile come la cucina riesca sempre ad unire le persone e a creare bei momenti come questi.
I più grandi complimenti a Chef Luciano Monosilio e al suo meritato successo, non nascondo che da quando l'ho conosciuto tramite i video su UA-cam ho sempre cercato di replicare i suoi primi piatti perché sembrano veramente gustosi. Questa ricetta era l'ultimo tassello mancante, non vedo l'ora di provarla a casa.
Grazie Italia Squisita per questi video e grazie a Chef Luciano Monosilio, un giorno mi piacerebbe passare dal suo ristorante e provare i suoi piatti!
lo aspettavo un video così, è veramente oro: ne avete postati altri riguardanti questo stesso piatto, decisamente di grande livello anch'essi, ma questo è più prezioso perché è molto chiaro, e risulta effettivamente possibile riprodurre il procedimento anche da parte dei profani, senza richiedere tempi, strumenti, ingredienti o tecniche fuori dal comune. È soprattutto questo il tipo di contenuti che più apprezzo (per quanto siano comunque per me di grande interesse anche quelli che riguardano piatti al di fuori della portata di chi non è un gran professionista): ricette di gran valore, ben pensate da ottimi chef, ma allo stesso tempo relativamente semplici e riproducibili anche a casa nella vita di tutti i giorni
Found this channel through Alex and I've been loving the in-depth dive into how these italian dishes, old and modern are reproduced at a professional scale. Great channel for a cooking enthusiast!!
I cooked aglio e oilio tonight for the first time. I did not reach the bar that Luciano has set so high, but my daughter and I did really enjoy it anyway. Grazie Luciano.
Passione, Amore, Emozione... un pittore che dipinge la sua tela... Grazie Luciano...
C'è buona pasta e c'è ottima pasta. Fare un'ottima pasta richiede un po' di arte, un po' di scienza e passione, e stimolerà i sensi. È anche molto difficile immaginare la cucina mediterranea senza l'uso dell'aglio. È un ingrediente molto importante. Quei primi piatti sembrano spettacolari. Saluti!
I have tried this so many times ever since seeing Alex's video and still couldn't create what i can say a decent dish but now i'm very happy to see a more in depth video with Luciano himself teaching us. Will try creating it again using this guide
Did you try it again? how was it?
@@allahuakbar3658 i did try it and is an improvement from before. A lot more creamier and i'd say more flavorful than my first attempts with just Alex's video
I blame popular cooking channels focusing on recipes rather than techniques for a lot of false pasta myths. Got to thank Alex and Italia Squisita especially for dispelling some of those. I'm probably not going to make aglio e olio anytime soon because I like more meat and veggies in my pasta but Luciano's Carbonara technique is top notch. Same for Alex's Cacio e pepe, Pasta can elevated to another level when you understand the technique and master it, recipe isn't gospel and secondary to technique.
@@TheCyberSpidey I agree. Ever since seeing Alex's video as well as some from Vincenzo made me start to doubt recipes that says authentic to it then saw Italia Squisita and confirmed the difference in recipes and as you said, how technique makes the dish so different than what you see just by googling it. Tried Luciano's carbonara using his skills and right ingredients, its like a whole different dish compared to the recipes you normally see with cream
@@robertovillareyjr.8488 cream is scary, and completely unnecessary. I think the biggest thing that changed pasta for me is that you don't need to cook it in a massive pot with loads of water. You also don't need to season your water with a fistful of salt. Just enough water to properly submerge the pasta and some more, and salting conservatively is how I cook now. A touch undercooked pasta mixed with the fat from meat/olive oil and ladel full of that rich starchy water yields the most amazing sauce after emulsifying. So much time saved with very little wastage.
UA-cam Gods save those who put a splash of oil in their pasta boiling pot and then strain and wash pasta with cold water to cool it down. It's dry pasta you're cooking ffs, it's not going to stick like rice or noodles.
I love your videos! Being in America and from an Italian family, these videos are important to hone my skills to prepare Italian dishes properly. Thank you so much!
I had the chance to eat Luciano's pasta on three different occasions while he was the head chef at Pipero's. He's truly a master at his craft.
Son contento che ci sia un posto fruibile a molti, e gratuitamente, che condivida spunti riflessivi con chi coltiva la passione per il mangiare e la cucina. Bravi! Molti sanno le cose che ha detto lo chef, ma se le tengono per loro, molti altri non le sanno, e dovrebbero.
Luciano Monosilio, truely a master at what he does!
This is amazing. Luciano taught me the perfect way to make Carbonara. And now I'm going to make all these amazing Aglio e olio dishes soon!
Absolutely golden information!
Non c’è niente da fare, qualunque cosa Luciano faccia… vedi un Maestro in azione. Grazie IS, grazie Luciano!
Speechless. I made these dishes many times, sans the "fermented black garlic". They're insanely good. The chef is right when he mentions the absolute necessity to "emulsify" the sauce by adding the right amount of oil and water. It's a key technique for the dish and one that took some practice to master. It's a dish my family loves and which I cook at least several times each month. Gotta love Italians!
I love how this channel spreads its knowledge across borders, collaborating with other channels, so that the world can participate. I regularly cook "pasta" at home, because it's "easy" - boy do I have a lot to learn. But I intend to enjoy every part of that learning experience!
Queste tecniche fanno la differenza per un piatto di alto livello!!
Another amazing video. I am a home cook from Greece and honestly this is my favorite chanel. I have learned so much over the last years from the channel and my cooking is elevated ! Keep on the good work ! Luciano is amazing in every video and next time I'm Rome i'll pay him a visit !
Thank you chef, for showing us this recipe. It seems so simple, yet there are plenty of chef skills that this can teach you. I love that it has subtitles so that the whole world can learn the Italian way of making brilliant pasta. Gracie!!!!
Many many Thanks to Chef Luciano. I have been making Aglio e Olio for a while, but could never get the pasta nearly as creamy. I will try again with the ratio of water: fat as you so kindly shared.. Bravo and thanks again....- From Texas
A true masterclass in aglio olio. Grazie Luciano!
Luciano just seems like such an genuine nice guy. No wonder everyone loves him
Amazing recipes, excellent presentations. Well done! Thank you!!! 🍷
I love to make the traditional alio olio, such a simple, fast but delicious dish. And surprisingly hard to get right, its all in the details.
Its my first time seeing the roasted garlic dish though, definitely will give it a try!
Thank You! This is fantastic! I have just made spaghetti, garlic, oil, chili... But next time i will try with roasted garlic! Food is Love
Grande Luciano, grazie per la lezione, grazie per la tua genialità, la tua cratività e per la simpatia, fantastico!!!!
I will watch, learn and try any of Luciano’s recipes. Guy is the man
I've been mastering the art of Akio e olio for months now, watching different videos on it and keep trying to improve, but this recipe just blew it out the park, the cream and flavour.... Teach me more maestro 🙏
Il video di Alex mi ha irritato ma questo è ottimo, ci sono i trucchi e tutte le spiegazioni necessarie per capire il procedimento. Grazie mille!!
Una meraviglia... bravo Luciano!
Amazing! Thanks for sharing!!!
Got to love any Luciano video on the channel
Complimenti a Luciano ottime ricette dell'aglio, olio e peperoncino, volevo fare una critica costruttiva, seguo il canale sin dagli inizi e ho visto poche ricette di pesce, la penisola gode di eccellenti ricette che mi piacerebbe vedere eseguire da cuochi esperti. Saluti
Carissimo Luciano, mi chiamo Alfredo Trovati e gestisco insieme a mia moglie Marina un ristorante di cucina italiana in Guatemala, sulle sponde del lago di Atitlán. Dovuto alla difficoltà per reperire la enorme quantità e qualità di ingredienti che fanno della nostra cucina una delle migliori dei mondo ho deciso di specializzare il nostro ristorante sulla pasta, dato che la maggior parte degli ingredienti necessari per la preparazione di una buona pastasciutta si possono trovare facilmente anche qui. Ero molto curioso di vedere come facevi 'aglio e olio e sono rimasto piacevolmente sorpreso quando ho visto che la fai esattamente come la facciamo qui da noi. Ho trovato molto interessante la variazione all' aglio nero e siccome qui non credo proprio che si possa trovare, il trucco dell'aglio al forno mi è piaciuto tantissimo e mi sono già ripromesso di eseguire questa ricetta. Noi ti mandiamo un saluto affettuoso dal Guatemala con i nostri migliori auguri di buon proseguimento. Alla prossima ricetta, Alfredo Trovati.
Luciano sempre maestro di semplicità, tecnica e risultato eccellente....
Sempre un esempio per me ed un'ispirazione incredibile per la mia cucina!!
Grazie Luciano! Magari presto ti verrò a conoscere di persona!
Monosilio è veramente un patrimonio culturale gastronomico
Luciano, sei davvero un cuoco illuminato... anche nel nome! Tanti saluti a Roma
He's good at teaching, without being boring or taking too long.
Excellent in every way.
Very inspiring. Bravo.
Thank you.
A fun side effect of watching this channel is that I gradually understand Italian more and more.
I'm sure, didn't see it yet, but Alex will pick up the inspiration. Aglio e Olio is my favorite pasta, and it took me ages to get it good. Thank you so much for giving me new paths to explore this dish. You keep me hungry!
Un piatto semplice ma fatto con grande maestria！👍👍👍
I love how you pay Alex the the "hommage" in many of your videos! Chef and Italia Squisita,:)
Das ist kein einfacher Koch mehr, das ist ein Künstler ❤️❤️
Making black garlic was very time consuming, so I've loved the domestic version at the end, I'll make sure to give it a try. Thank You very much!
Thank you very much for this knowledge, Luciano!
Luciano is an artist i learned so much from his videos
G R A Z I E
La passione per la ricerca accomuna tante belle persone al mondo
Nell’attesa di prove scentifiche, ad oggi non ce n’è nemmeno una, del fatto che l’anima dell’aglio è indigesta, complimenti per il video.
Mi fai ricordare, ogni volta che ti vedo, di quanto sia bello essere Italiano (di Roma!!)
3 piatti spettacolari. Bravissimo davvero!
I really enjoy the collaboration between UA-cam chefs
After trying many methods to get that perfect aglio e oglio, I finally succeeded. Thank you, chef!
damn, i love these videos, i'm brazilian, i don't understand italian and i'm not 100% fluent in english but i try to absorb as much as i can from these types of videos. incredible , Luciano is not only king of carbonara, he is king of pasta in general!
The black garlic being utilised in that way.... as a Korean that looks very intriguing because we rarely use black garlic as an ingredient for cooking. For certain notes Luciano mentioned and to give the dish the black color we often mix normal garlic with soy sauce. But that certainly looks good and I'm thinking of giving it a try.
Fatta ieri sera, ho usato lo spremi aglio per pigrizia. Aveva una marcia in più grazie chef proprio buona
These videos inspire me to learn so much more. About these simple dishes
Yessss! I’ve been searching for an Aglio y a olio video since watching that episode.
Luciano è sempre una garanzia
Thank you for sharing Chef 💕 I’ll definitely try these out
Luciano è veramente eccezionale. Adoro tutte le sue ricette, sarà il suo modo di parlare e cucinare. Appena tornerò a Roma sarà sicuramente mio dovere fermarmi nel suo ristorante.
Love to see Tuscany culinary and wine pairing tours!
Simply gourmet!
Chef, sei semplicemente un genio!
👏👏👏equilibrato e innovativo mantenendo la maniera classica👍 bravo!!!
Thank you Luciano, you area genius, if I ever go to Italy, I will definitely visit the restaurant.
Grazie! A great series on pasta, and I definitely must seek out your restaurant the next time I'm in Rome. Ciao!
Excellent video! Excellent recipes!
I love this channel and will definitely buy the book and many more to hopefully come 😍
Thank you 🙏
Ho fatto una pasta straordinaria! Grazie, Chef!
I used to cook for 100s of people at a time and my garlic butter noddles always were a hit . Only ingredients are pasta noodles unsalted butter garlic salt and pepper and parmesan cheese
This is just great. Thank you!
This looks absolutely fantastic. Making a great spaghetti aglio e olio is NOT easy as I have found many times... But I keep trying!
Aglio e Olio with Roasted Garlic is surprisingly easy to make at home. Will try out.
I knew this channel before Alex. All of the chefs and Luciano are really inspirational and educational. You all should also check Luciano's Cacio e Pepe recipes if you haven't watched them yet.
My favorite Italian chef!
I'm quite surprised he uses black garlic. In Korea, black garlic usually consumed by itself for health care purpose. Yes, it's possible to use as substitute of normal garlic, but not quite common even in here. Black garlic is expensive to buy(around 40~60€/kg). So usually make them domestically with rice cooker which obviously all Korean family would have. If you try to make them in home, you have to endure extreme garlic smell entire process.
Gran piatto complimenti!
Aglio cremoso il top
I love this colaboration
This is amazing work, and really inspiring. Thank you for sharing this Luciano, I will stop by your restaurant to shake your hand, and eat of course.
Grande! Grazie per le dritte!
Luciano me empujó a través de ese delicioso camino que es la pasta 🎉
파스타 잘 배웠습니다. 귀한 영상 감사합니다.🙏🏻
물론이죠 :)
Luciano, you´re so a sympatic and gifted guy - amazing. One day we´ll see us in your restaurant.
Bravissimo Luciano...ti seguo ormai da anni...sin da quando eri da Pipero...sempre in gambissima
I was literally just looking for a Luciano Monosilio video on aglio e olio a few days ago, what are the odds!!!
Good to see the parsley stems getting used. So many inexperienced cooks throw them away, failing to realise how much flavour and crunch they add.
Thank You, thank You, thank You!!!
L'Aglio e olio è la prima ricetta, andrebbe registrata come patrimonio dell'Unesco. TOP!
Found this channel through Alex the French Guy =)
What a lovely man🙌❤️
i wish i knew about luciano's restaurant when i visited rome- i hope i will get to visit again soon!
Black garlic isn't actually fermented, it's simply slow cooked and basically thoroughly caramelized.
It's why black garlic is as sweet as it is, because the heat and acidity breaks down the more complex carbohydrates into simpler sweeter sugars, fermentation would have taken any sweetness away by consuming the sugars for energy.
What you are describing is roasted garlic which is what Luciano did for the last version of the the dish. Black garlic is fermented. It aged under very specific humidity and heat conditions for up to 90 days. The breakdown of enzymes and the chemical process of fermentation are what turn the garlic black and give it that sticky texture.
@@GregHall66 from what I've read it's not bacteria that breaks down the garlic during that prolonged period of mild heat, but the heat itself, basically very slowly slow-cooking it
@@TheFloatingSheep I do see that and yes, it is a higher heat than I expected. My bad. 😎
Thank you Luciano, for this video! I cook and eat at least 3 times a week Aglio e Olio for almost 3 years. I found my own way to create a creamy pasta for one or two person. But every time I cook for more than 3 people, it is a whole different level. How can I cook it perfectly for many people at the same time?
Monosilio è davvero molto bravo, spero prima o poi di andare a mangiare da lui