Bravo. Da barese ti dico che hai preparato l'assassina secondo ricetta originale barese. Finalmente un poeta in cucina rispettoso delle ricette originali. ❤
This is the best assassins pasta I have ever seen in my life. And the best descriptive tutorial and you nailed every single key point and tip necessary to get it absolutely the way it should be. I have tried and failed at this dish so many times because my heat was too low and I was not frying it enough and letting it colour, I have now learned from my mistakes because of this video.
As a 52 year old who considers himself a fairly decent home cook with a good knowledge of Italian cuisine, I have to say that this is something that Ive never even heard of before. It looks tremendous. You learn something new every day.
@@creasicle Bari, Puglia/Apulia capital city. Assassina(feminine version of "murderer"), name of the restaurant and dish's place of origin. Been a long time dish fan, never did it, watered my mouth. Drooling
The original story from the high pich laughs guy of latin (not the language) origin, was about the solution for cleaning the pans. Well they (the pans) got so clean they disapeared into the water of the harbour. So no worries about dirty pans. Just buy new ones.
@Tatie Peeler (good name btw ,) - well he does deglaze the pan, when he adds the tomato paste-water mix, so it might not be that bad. ;D @Piatto- Grazie per la ricetta e la bella presentazione. Bravo!
In all seriousness, boil some water in the pan, cover with a lid or a tray or foil or something, heat off, let it sit covered for half an hour, anything baked on should have softened through from the steam.
Io ho seguito la tua ricetta, mi è venuta una bomba anche con la padella non in ferro, crosticina, aroma di pomodoro mai sentito così forte.. Buonissima!
What a surprising method of creating spaghetti. Much more labor intensive, but certainly worth giving it try. I actually ended up deciding to make this for lunch. However, a widower version, where I used olive oil, garlic, and spaghetti sauce for the initial frying process and then water diluted spaghetti sauce for the final cooking stage. Turned out great. Albeit, I normally would make regular mom's spaghetti because it took me an hour of attentive cooking for this recipe. However, when I have the time and desire for something special I will make this again.
Un piatto spiegato in modo eccellente, ma ho commesso un piccolo errore, l'ho fatta vedere a mio figlio...🤦🏼♂️ Risultato? Domani spaghetti all'assassina..😅😋
appena fatta e mangiata... spettacolo!!! i miei fornelli sono come la scena di un crimine splatter, ma li pulisco volentieri... domani 😅. Grazie per questo tutorial 😊
Genio! Maestro! Bellísimo! I stayed frozen by the way you described the piatto. "Pasta sofre" "sangue coagulata" e la música. I love how you created the atmosphere! You are a absolute genious maestro. Warmly regards from Argentina
Excelente video!... Todo suma; la elaboracion de la receta que anuncia las delicias del plato, la narración, la música de fondo, las imágenes, la fotografía; en general, una prolija e impecable puesta en escena... Gracias!...
I tried to make it (with my own special sauce containing red wine, rosemary, dried basil, laurel, and freshly chopped tomatoes) and it was one big hit! Lovely idea ❤🤍💚
This video is murder. Bless god odors can't yet pass through the internet or I would take a good byte of my screen too. Amazing execution. I don't know Italian, and the translation is pretty bad - but I watched it with eyes open wide. It is really a slow torture for the pasta, killing it, burning it, bruising it, playing on the edge of its death - letting it (almost) stick to the bottom, and then again on the other side, and again and again... The color, the crust, the texture, the bubbling... Amazing. I think I'll give it a try sometime soon. Congratulations on a VERY impressive cooking video. If only for the bleeding ritual, this video should receive a prize. The pasta, however, MUST be amazingly tasty and satisfying. Bless you Assassino
Buonasera,ho provato a fare questa Vostra ricetta passo per passo Siete L'ACCADEMIA...Mi e venuta ....UN CAPOLAVORO ( ed era la 1a volta...ma non l'ultima).Era x 2 persone...ma veramente..veramente BUONISSIMA.Grazie un caro saluto eee BUON APPETITOOOO Enrico da Brescia
I have been eating this most of my life. We are not Italian but we do it like this to almost the same method, we serve it with either lamb or pork chops and salad👌 but I must try it exactly the same as you next time. Grazie.
Strepitosa, impareggiabile! L'ho fatta almeno 3 volte e che ve lo dico a fare, immersione totale in profumi e sapori mai provati prima! Provare per credere!
Bellissimo! Grazie il mio amico! My Italian is very rusty, and I'm looking forward to exploring your work and getting a crash course on the mother tongue to teach my daughters!
Ive been frying spaghetti since the around 83 when I was 10yrs old and was just learning how to cook. Leftover spaghetti fried up the next day in a sandwich is still my fave at almost 50yrs old.
Thank you! I made it for the first time, follow every step from this video and it was a special taste, next day it was even beter! It was fun to make it. Thank you and greetings from the Netherlands.
Il piatto è riuscito benissimo (anche se non so dare un giudizio obbiettivo perche non avevo mai assaggiato l'assassina, ma gli do un 9 pieno.) Avevo però solo una padella in teflon di quelle dimensioni e ho dovuto iniziare con il brodo posizionandolo solo al centro della padella in modo che non friggesse troppo solo la parte centrale (per non rischiare di bruciare gli spaghetti al centro e avere la parte esterna poco cotta per intenderci),tenendo il fuoco abbastanza alto e muovendo la padella in modo da distribuire meglio il calore... eh lo so.. ma oh la cosa è riuscita bene alla fine. Al di là del piatto bellissimo video davvero, complimenti per il parlato, per le grafiche la scelta delle musiche e dei suoni, ottima anche la fotografia. La voce di costui mi infonde un non so che di "fiducia". grazie ciao!
Grazie per questa ricetta, con spiegazioni chiare, precise, e con indicazioni anche sui vari quantitativi, utilissimi ok. Proverò secondo queste indicazioni. Già provata ma, non avendo ancora la padella in ferro, sinceramente, secondo me .e non solo me, non è venuta granché . Grazie ancora per le giuste indicazioni.
I killed so much pasta in my life by forgetting the pasta on the stove and burning it, never knew i was on my way to make an actual dish...good stuff..imma try this now
The production and commentary for this video is top notch... when he said it's a torture for the spaghetti and also a torture for cook because he has to watch patiently without being able to eat immediately 😂😂🤣 Thanks for the detailed lesson! Definitely want to try this
I followed your recipe and wow I was blown away! It’s very rare that an online recipe that I watch salivating actually turns out tasting far better than I ever expected when I to try make it myself. I loved the intensity of the flavour. Thanks for that, it went straight to my kitchen repertoire. Just one question: how do I prevent the garlic from getting totally burnt to black during the time it takes to fry the spaghetti? It gets burnt so bad it even crumbles to ash and tastes so bitter.
It didn't occur to us. We used one whole clove plus a chopped one. Nothing got burned...Anyway, what you can do next time is to take the garlic out of the pan as soon as it gets golden-brown.
Maybe your heat was too high. When I use my induction heater and fry at 120⁰C, onions and garlic never burn. With this plate I believe, the trick is to fry as slowly as possible and interrupt the process timely. I'll try it today, so I can tell 😊
Turn a little bit the heat, or when you put the spaghetti try to stirr the pasta so the garlic ends up on top of the pasta, with the pasatta, the watery pomodoro and the oil, the garlic should melt anyway even on top of the pasta. At least that is what worked for me last night that I made the plate. My second guess is that you may have took a little bit too long to throw the pasatta on the oil. Anyway, hope it helps.
👉La ricetta con tutte le istruzioni, sul nostro sito: piattoricette.it/spaghetti-all-assassina-ricetta-dellaccademia/ ENGLISH? ► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto ► WRITTEN RECIPE? On our website: piattorecipes.com/italys-killer-spaghetti-all-assassina/
un lavoro fatto bene. compimenti. me l'ha fatta conoscere una persona di Bari a cui sarò sempre grato; relativamente agli strumenti di cui dispongo e alle mie conoscenze il risultato è simile, in ogni caso gustosissimo e vale la pena di tutto quel lavoro ( compreso pulire padella e schizzi dappertutto... ;-)
Agreed. This is not a traditional dish. It’s got to be a joke by the Italians to see what they can get away with convincing the world of. If I tried to serve this to my grandmother she’d likely throw it in my face. Hahaha. They’re so good at feigning seriousness. Almost had me going for a second. Fried burnt pasta. Yummy! Hahaha
It's a new-ish recipe. It's from the '60s. It's possible that she never heard of it but it's legit. (By "legit" I mean that the video isn't a joke like people are suggesting in the comments)
My Grandfather and his brother and their wives came to the US from Bari and worked in the silk mills in Paterson ,NJ-I never heard of this dish or was fed anything similar to it
Grazie! Mi hai dato degli ottimi suggerimenti e, poi hai suscitato in me delle idee per risparmiare tempo, perché nella cottura tipo il risotto, per un ristorante è molto dispendioso, anche perché la fame degli ospiti è tanta e non bisogna farli aspettare 20 minuti
I´ve just had dinner but I feel like running to the kitchen to prepare this Spaghetti all' ASSASSINA to kill my desire to taste it. I could smell while you were preparing this dish.
First knew of this recipe from an American's youtube which broke a lot of your rules. Even so, when I tried it, I fell in love! Spicy food is my favorite and, though I swore to go keto, this dish remains irresistible to me. It's a potent reminder of the scene in Fellini's Roma (a much-beloved film by my favorite director) when the locals gathers at street tables to eat their various meals while commenting on their preferences in ways only Fellini could capture. Thank you for this affirmation of how the marvelous dish should ideally be prepared.
My grandmother would have done it differently. She would put onions instead of garlic, and she would cook the pasta a little before that, and then she would fry it with the sauce in a lot of oil. Oh, and she would also put a lot of black pepper. It was really delicious with a fresh tomato salad next to the pasta. Sometimes I make the pasta like this but I don't really succeed. She wasn't afraid to spill salt and oil, she had the hands of a real assassin
ho seguito scupolosamente ogni passaggio, riducendo le dosi per adattarle a tre persone ed eseguendo la procedura per la stagionatura della padella di ferro (che fumo!). Risultato: quasi perfetto. Due piccoli errori miei, che correggerò la prossima volta: avrei dovuto far diventare gli spaghetti un filo più croccanti (temevo di farli attaccare troppo) e avrei dovuto aggiustare di sale prima (o forse ho solo scarseggiato nel brodo di pomodoro). Per il resto: piatto fantastico, è andato tutto liscio
it was nice to see this one - i had first heard about this technique in a cover story in Cooks Illustrated a few months ago and have been wanting to try it. Now it's definitely at the top of my list! Thanks
I've been making this for years my husband loved it I sometimes made the macaroni the day before we would top it with just a dash of vinegar an grated cheese don't knock it it's truly life changing
The name actually comes from an angry customer of the first restaurant , in Puglia region, making this recipe; he was really shocked by the very hot taste and, referring to the chef, said "you'are a killer" !!!
Bravo. Da barese ti dico che hai preparato l'assassina secondo ricetta originale barese. Finalmente un poeta in cucina rispettoso delle ricette originali. ❤
This is the best assassins pasta I have ever seen in my life. And the best descriptive tutorial and you nailed every single key point and tip necessary to get it absolutely the way it should be. I have tried and failed at this dish so many times because my heat was too low and I was not frying it enough and letting it colour, I have now learned from my mistakes because of this video.
As a 52 year old who considers himself a fairly decent home cook with a good knowledge of Italian cuisine, I have to say that this is something that Ive never even heard of before. It looks tremendous.
You learn something new every day.
did you cook it?
Right/Detto. Buon Anno/Happy New Year
Daaaa. Ce culoare❗ Mi a venit apa n gură. Mai mult ca sigur o s o prepar și eu.
Yeah I was gonna say the same. I thought I had a pretty decent knowledge of Italian cuisine but never seen anything like this before!
@@creasicle Bari, Puglia/Apulia capital city. Assassina(feminine version of "murderer"), name of the restaurant and dish's place of origin. Been a long time dish fan, never did it, watered my mouth. Drooling
Will definitely try this, but not before Spaghetti all'ASSASSINA - Italy's KILLER Pasta Recipe Part 2 (How to Clean the Pan) is released.
🤣
🤣🤣🤣👍👍👍
The original story from the high pich laughs guy of latin (not the language) origin, was about the solution for cleaning the pans. Well they (the pans) got so clean they disapeared into the water of the harbour. So no worries about dirty pans. Just buy new ones.
@Tatie Peeler (good name btw ,) - well he does deglaze the pan, when he adds the tomato paste-water mix, so it might not be that bad. ;D
@Piatto- Grazie per la ricetta e la bella presentazione. Bravo!
In all seriousness, boil some water in the pan, cover with a lid or a tray or foil or something, heat off, let it sit covered for half an hour, anything baked on should have softened through from the steam.
Io ho seguito la tua ricetta, mi è venuta una bomba anche con la padella non in ferro, crosticina, aroma di pomodoro mai sentito così forte.. Buonissima!
L'ho fatta ed è venuta benissima, grazie per aver condiviso questa ricetta della cucina italiana con il mondo. un grande saluto dall'Argentina
Un capolavoro dell'arte culinaria italiana. Complimenti.
Questo video non è una ricetta… è un film. Un magnifico film.
:)
What a surprising method of creating spaghetti. Much more labor intensive, but certainly worth giving it try.
I actually ended up deciding to make this for lunch. However, a widower version, where I used olive oil, garlic, and spaghetti sauce for the initial frying process and then water diluted spaghetti sauce for the final cooking stage. Turned out great. Albeit, I normally would make regular mom's spaghetti because it took me an hour of attentive cooking for this recipe. However, when I have the time and desire for something special I will make this again.
Un piatto spiegato in modo eccellente, ma ho commesso un piccolo errore, l'ho fatta vedere a mio figlio...🤦🏼♂️ Risultato? Domani spaghetti all'assassina..😅😋
Made it this evening and we are completely flashed by the taste and the consistency of the spaghetti! Mille gracie for this great recipe!!
appena fatta e mangiata... spettacolo!!! i miei fornelli sono come la scena di un crimine splatter, ma li pulisco volentieri... domani 😅. Grazie per questo tutorial 😊
Qui si vedono bene gli ingredienti principali di tutte le ricette, la passione e il rispetto per la cucina
Finalmente! Una persona che ha affrontato questo piatto con rispetto ed ha eseguito la ricetta con scrupolo
È il piatto a non essere rispettoso , non chi lo "affronta"
Genio! Maestro! Bellísimo!
I stayed frozen by the way you described the piatto. "Pasta sofre" "sangue coagulata" e la música. I love how you created the atmosphere! You are a absolute genious maestro.
Warmly regards from Argentina
Grazie!
Excelente video!...
Todo suma; la elaboracion de la receta que anuncia las delicias del plato, la narración, la música de fondo, las imágenes, la fotografía; en general, una prolija e impecable puesta en escena...
Gracias!...
Gracias! :)
I tried to make it (with my own special sauce containing red wine, rosemary, dried basil, laurel, and freshly chopped tomatoes) and it was one big hit! Lovely idea ❤🤍💚
Wonderful!
Kay's Cooking style of preparing pasta finally been appreciated
This video is murder. Bless god odors can't yet pass through the internet or I would take a good byte of my screen too.
Amazing execution. I don't know Italian, and the translation is pretty bad - but I watched it with eyes open wide.
It is really a slow torture for the pasta, killing it, burning it, bruising it, playing on the edge of its death - letting it (almost) stick to the bottom, and then again on the other side, and again and again... The color, the crust, the texture, the bubbling... Amazing. I think I'll give it a try sometime soon.
Congratulations on a VERY impressive cooking video. If only for the bleeding ritual, this video should receive a prize. The pasta, however, MUST be amazingly tasty and satisfying. Bless you Assassino
FYI, we have an English-only twin channel: UA-cam.com/piattorecipes You can find all our videos narrated in English.
Buonasera,ho provato a fare questa Vostra ricetta passo per passo Siete L'ACCADEMIA...Mi e venuta ....UN CAPOLAVORO ( ed era la 1a volta...ma non l'ultima).Era x 2 persone...ma veramente..veramente BUONISSIMA.Grazie un caro saluto eee BUON APPETITOOOO Enrico da Brescia
🥰
Non la conoscevo.
La provero presto.
Complimenti per la passione e la chiarezza nel procedimento.
Guardando questo video l altro giorno ho voluto provare a farla.
RISULTATO STELLARE veramente buonissima la rifarò ancora.
Complimenti
I have been eating this most of my life. We are not Italian but we do it like this to almost the same method, we serve it with either lamb or pork chops and salad👌 but I must try it exactly the same as you next time. Grazie.
Che meraviglia 🤩 da preparare al più presto. Grazie per la ricetta!
New favourite Pasta recipe! Greetings from Germany ✌🏽
Ciao, i could eat Pasta every day, my father was originated from puglia..many greetings from Brunswick in Germany and please stay safe :)
Strepitosa, impareggiabile! L'ho fatta almeno 3 volte e che ve lo dico a fare, immersione totale in profumi e sapori mai provati prima! Provare per credere!
〜日本より感動と涎をこめて🤤〜
暗殺者のパスタ、最高に美味しそう‼️お腹が鳴ります👍
そしてすぐ作りますよ🤤✨✨✨
Non la avevo mai mangiata lho fatta seguendo al dettaglio il tuo procedimento è venuta spetacolareeeeeeee Grazie di cuore veramente ❤️❤️❤️❤️❤️❤️
🙏
Provata stasera appena visto il video. La rifarò senza dubbio, ricetta spaziale! Un consiglio, fatene di più...non basta mai
Ciao! Ma avevi la padella in ferro? E che significa trattata come spiega? Io la ho in alluminio
Bellissimo! Grazie il mio amico! My Italian is very rusty, and I'm looking forward to exploring your work and getting a crash course on the mother tongue to teach my daughters!
Ive been frying spaghetti since the around 83 when I was 10yrs old and was just learning how to cook. Leftover spaghetti fried up the next day in a sandwich is still my fave at almost 50yrs old.
As we explain in the video, this is not actually fried leftover spaghetti, though it may at a glance look like that.
Je veux essayer absolument. Ça à l'air tellement délicieux. Fantastico.
Sono di Bari, un vero cultore di questo piatto... Magnifica!
Muy buen plato, exelente, no lo conocía al plato, me gusta mucho, lo voy hacer , un gusto
Thank you! I made it for the first time, follow every step from this video and it was a special taste, next day it was even beter! It was fun to make it. Thank you and greetings from the Netherlands.
🙂Amazing & Superb Sharing!
👍Excellent job!🙂carry on!🙂🔔
Sometimes I just throw my pasta in a skillet with chicken stock, homemade of course, and cook in the oven. I can’t wait to try this recipe.
No es una receta fácil de hacer.
Hay que jugar a tostar y no quemar la comida.
Me ha encantado.
Saludos desde España 👍
Grazie mille. Cotto 😋 ha aggiunto le salsicce. Si è rivelato fantastico!
This is the most exquisite execution of this pasta I've seen! Your cooking methods are deadly.
a-haaaaa
Foarte, foarte buuuuun👌👌👌❣️Mulțumesc pentru idee
Il piatto è riuscito benissimo (anche se non so dare un giudizio obbiettivo perche non avevo mai assaggiato l'assassina, ma gli do un 9 pieno.) Avevo però solo una padella in teflon di quelle dimensioni e ho dovuto iniziare con il brodo posizionandolo solo al centro della padella in modo che non friggesse troppo solo la parte centrale (per non rischiare di bruciare gli spaghetti al centro e avere la parte esterna poco cotta per intenderci),tenendo il fuoco abbastanza alto e muovendo la padella in modo da distribuire meglio il calore... eh lo so.. ma oh la cosa è riuscita bene alla fine. Al di là del piatto bellissimo video davvero, complimenti per il parlato, per le grafiche la scelta delle musiche e dei suoni, ottima anche la fotografia. La voce di costui mi infonde un non so che di "fiducia". grazie ciao!
I just came from 2 weeks in Italy and did not see this, I wish I did, it looks great and can't wait to try it at home.
@@remeyrune6009 you can find it almost only in Bari. It's a tipical recipe of Bari. I live there and I know a lot of restaurants that cook this dish
I've been trying and perfecting this recipe. I never imagined it could be done this way. Absolutely superb dish!
Glad you liked it!!
Grazie per questa ricetta, con spiegazioni chiare, precise, e con indicazioni anche sui vari quantitativi, utilissimi ok. Proverò secondo queste indicazioni. Già provata ma, non avendo ancora la padella in ferro, sinceramente, secondo me .e non solo me, non è venuta granché . Grazie ancora per le giuste indicazioni.
Absolutely belissimo ❤..thank you for sharing your recipe
Spiegata in modo eccellente, rimane solo da provarla.
I killed so much pasta in my life by forgetting the pasta on the stove and burning it, never knew i was on my way to make an actual dish...good stuff..imma try this now
Mamma Mia ! perché sono andato a vederlo di notte e avevo fame
The production and commentary for this video is top notch... when he said it's a torture for the spaghetti and also a torture for cook because he has to watch patiently without being able to eat immediately 😂😂🤣
Thanks for the detailed lesson! Definitely want to try this
I followed your recipe and wow I was blown away! It’s very rare that an online recipe that I watch salivating actually turns out tasting far better than I ever expected when I to try make it myself. I loved the intensity of the flavour. Thanks for that, it went straight to my kitchen repertoire.
Just one question: how do I prevent the garlic from getting totally burnt to black during the time it takes to fry the spaghetti? It gets burnt so bad it even crumbles to ash and tastes so bitter.
It didn't occur to us. We used one whole clove plus a chopped one. Nothing got burned...Anyway, what you can do next time is to take the garlic out of the pan as soon as it gets golden-brown.
Maybe your heat was too high. When I use my induction heater and fry at 120⁰C, onions and garlic never burn. With this plate I believe, the trick is to fry as slowly as possible and interrupt the process timely. I'll try it today, so I can tell 😊
@@y2ksw1 i suspect that too, any updates?
Turn a little bit the heat, or when you put the spaghetti try to stirr the pasta so the garlic ends up on top of the pasta, with the pasatta, the watery pomodoro and the oil, the garlic should melt anyway even on top of the pasta. At least that is what worked for me last night that I made the plate.
My second guess is that you may have took a little bit too long to throw the pasatta on the oil. Anyway, hope it helps.
Should try and lightly fry the garlic, infusing it in the oil, then when the pasta has been added and cooked down a bit, add it back
grazie di questa ricetta famosissima, mi viene l'aqua in bocca soltanto di sentire le spaghetti a frigere nel padellone. saluti di Brussele
Fatta per la prima volta. Ottima, complimenti.
Wow.. estoy muy sorprendido.. espero poder prepararlo pronto!! 😊
Beautiful way to cook.
👉La ricetta con tutte le istruzioni, sul nostro sito: piattoricette.it/spaghetti-all-assassina-ricetta-dellaccademia/
ENGLISH?
► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto
► WRITTEN RECIPE? On our website: piattorecipes.com/italys-killer-spaghetti-all-assassina/
Sei stato veramente bravo! L'ho fatta per la prima volta ed il risultato ed stato ottimo ma sono certo che si può sempre migliorare! Ciao e grazie 👋👍
Grazie e complimenti! Mi piace moltissimo!
Perfectamente elaborada!!
Chapeu amigo!!! Subscripción instantánea...Muchísimas gracias !!!
Grazie mille per la ricetta! Non conoscevo questa.. "L'assassina" sembra un po come il gemello male della "Arrabiata" :D
Looks delicious and healthy!
un lavoro fatto bene. compimenti. me l'ha fatta conoscere una persona di Bari a cui sarò sempre grato; relativamente agli strumenti di cui dispongo e alle mie conoscenze il risultato è simile, in ogni caso gustosissimo e vale la pena di tutto quel lavoro ( compreso pulire padella e schizzi dappertutto... ;-)
Una ricetta pazzesca! Mai vista prima... Mitico!
This is a work of art.
I love this. Taking leftovers to work tomorrow! It's delicious cold the next day too!
Hello from Germany, Great Video. Tastes fantastic. Subscribed!
Divina Pasta💗💗💗
This is the best video I've seen on how to make Spaghetti All'Assassina. It just looks so tasty. I'm planning to make it soon.
Please do!
Semplicemente MERAVIGLIOSA... 👏👏👏👏👏
🤩💢 Never heard about this pasta! I have to try it, looks delicious! Thanks for this video.
Belissimo ❤❤
io l'ho fatta un paio di volte ed è stata gustosa...ma arrangiata a casa con la padella normale...vista cosi è un altro pianeta😋😋😋
prendo la macchina e vengo a bari a mangiarla........................ SPETTACOLO
My mom is from Bari but moved to Canada over 50 years ago and she never heard of Spaghetti alla Assisina before!
Agreed. This is not a traditional dish. It’s got to be a joke by the Italians to see what they can get away with convincing the world of. If I tried to serve this to my grandmother she’d likely throw it in my face. Hahaha. They’re so good at feigning seriousness. Almost had me going for a second. Fried burnt pasta. Yummy! Hahaha
It's a new-ish recipe. It's from the '60s. It's possible that she never heard of it but it's legit. (By "legit" I mean that the video isn't a joke like people are suggesting in the comments)
My Grandfather and his brother and their wives came to the US from Bari and worked in the silk mills in Paterson ,NJ-I never heard of this dish or was fed anything similar to it
Gracie mille. I have taken this to my cooking book as well
Fantastico. Bravissimo!
this is very good... just made it, its a new pasta experience
Grazie! Mi hai dato degli ottimi suggerimenti e, poi hai suscitato in me delle idee per risparmiare tempo, perché nella cottura tipo il risotto, per un ristorante è molto dispendioso, anche perché la fame degli ospiti è tanta e non bisogna farli aspettare 20 minuti
Cleaning the pan afterwards is why this recipe called "Assasina-Killer" by the way, not because of taste. It either kills you or the pan.
Bellissimo, mi è comparsa la pubblicità di audible dicendomi chi è l'assassino e stavo proprio guardando questo video 😂
Wow... fried spaghetti. Looks delicious!😋😋
I´ve just had dinner but I feel like running to the kitchen to prepare this Spaghetti all' ASSASSINA to kill my desire to taste it. I could smell while you were preparing this dish.
Grande.Shwarzenegger poi bisognerà chiamarlo per pulire la padella.
Schw..
I love de italian cuisine, bellisimo piatto !!!!!!!!
video fatto veramente bene complimenti -
First knew of this recipe from an American's youtube which broke a lot of your rules. Even so, when I tried it, I fell in love! Spicy food is my favorite and, though I swore to go keto, this dish remains irresistible to me. It's a potent reminder of the scene in Fellini's Roma (a much-beloved film by my favorite director) when the locals gathers at street tables to eat their various meals while commenting on their preferences in ways only Fellini could capture. Thank you for this affirmation of how the marvelous dish should ideally be prepared.
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The best recipe! I made it once, now craving to make it for the second time
Realizzazione spettacolare
L’assassina è il piatto di pasta più buona che esista secondo me, se fatta bene come nel video non ha rivali, complimenti per l’esecuzione!
My grandmother would have done it differently. She would put onions instead of garlic, and she would cook the pasta a little before that, and then she would fry it with the sauce in a lot of oil. Oh, and she would also put a lot of black pepper. It was really delicious with a fresh tomato salad next to the pasta. Sometimes I make the pasta like this but I don't really succeed. She wasn't afraid to spill salt and oil, she had the hands of a real assassin
ho seguito scupolosamente ogni passaggio, riducendo le dosi per adattarle a tre persone ed eseguendo la procedura per la stagionatura della padella di ferro (che fumo!). Risultato: quasi perfetto. Due piccoli errori miei, che correggerò la prossima volta: avrei dovuto far diventare gli spaghetti un filo più croccanti (temevo di farli attaccare troppo) e avrei dovuto aggiustare di sale prima (o forse ho solo scarseggiato nel brodo di pomodoro). Per il resto: piatto fantastico, è andato tutto liscio
it was nice to see this one - i had first heard about this technique in a cover story in Cooks Illustrated a few months ago and have been wanting to try it. Now it's definitely at the top of my list! Thanks
I got about 28 seconds into this video before realizing that I was suddenly learning Italian without realizing it.
che spettacolo! vado a comprarmi la padella di ferro!
E sono su all'assassina con questa pasta addio al giro vita buonissimi
I've made this loads of times, and today I substituted the passata, for half a jar of red pesto, lovely jubbly.
Provata la ricetta. Un piatto succulento e gustosissimo. Grazie per averne condiviso i segreti della realizzazione, fantastico.
I've been making this for years my husband loved it I sometimes made the macaroni the day before we would top it with just a dash of vinegar an grated cheese don't knock it it's truly life changing
The name actually comes from an angry customer of the first restaurant , in Puglia region, making this recipe; he was really shocked by the very hot taste and, referring to the chef, said "you'are a killer" !!!