Maybe we've heard the last of Vincenzo's (faint) praise of Jaime, i.e. "Jaime, I love you, but..." "JAIME, WHAT ARE YOU DOING?!" is Vincenzo's opening line from now on.
@@gauravshukla71 Italians have the best back handed insults, “I don’t mean this in a bad way, but I wouldn’t feed your vegetable lasagna to a hungry dog, Jaime.”
In Mexican culture we have a green spaghetti dish called espagueti Verde. It gets it's green color from poblano Chiles. It also has crema, which I know Italians don't usually like, but it really is good in this particular dish. So much better than whatever Jammy Oliveoil is doing.
@@fransbuijs808 not really. Poblano peppers don't have much spice. We do add some jalapeño or Serrano to taste because it's good if it's a little spicy, but no, it isn't a blow your head off with heat dish. It's meant to be comforting.
Espagueti Verde sounds delicious, and poblano chiles must give it such a rich, smoky flavor! I get that crema isn’t typically Italian, but every culture has its own twist, and it’s all about how the flavors come together. Sounds like Jamie’s version might have some competition! 😄
Strangely enough I have been reading about Espagueti Verde for the last two days. It's a dish from Mexico that uses Poblano Peppers for the green hue. So imagine my excitement when I saw the title and ...oh it's greens. Still it is pretty and a harmless way of eating vegetables I guess. Will try the boiling garlic thing to see what happens.
Make it! It is so good. It is a classic comfort food dish. Don't follow the recipes that say to put cream cheese in there though. Look for a traditional recipe that roasts the poblanos, uses Mexican crema, and tops with queso fresco or for me, I like queso cotija.
What a coincidence! Espagueti Verde with poblano peppers sounds like such a flavorful dish, so I can understand the initial excitement. Jamie’s version might not pack the same punch, but it's definitely a simple way to get more greens in. Let me know how the boiled garlic experiment turns out-curious to see if it wins you over! 😊
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Poaching garlic is a standard technique to make the flavor subtle and have it in the background. It's really for people that don't like garlic but want the benefits of eating garlic.
Thank you for your video :) Boiled garlic is ok. When you fry it and when you boil it, you have different flavors. So it depends what you want in your dish. For instance, in the delicious French recipe «Blanquette de Veau », you have boiled garlic, and this dish is so delicate, that having fried garlic would just take over everything. But boiled garlic add a comforting taste without the aggressivity. But for me, he didn’t put enough salt in the pasta water…
@@vincenzosplate Hello Mr. V, thank you for your reply :) Of course ! I will make it 100% ! It sounds delicious! And I think it’s a good idea for making children eating vegetables like cabbage or spinach, thanks for sharing this recipe!!! But first I have to make your pasta salad recipe ! Since I saw it I really want to try it, plus a friend of mine tried it and he said it was delicious! Have a good day !
There was a person with bile problems - long story short, raw/fresh garlic created stomach aches. I roughly sliced the garlic and browned it in olive oil, then added to the sauce blend. It eased the garlic harshness, but the flavour was there. I think this method is better than boiling garlic.
I make pesto with a mixture of blanched kale and (unblanched obviously) basil (and no, not blanched garlic) and it's really great. Nice way to use up piles of nice young kale since you can freeze the pesto.
I'm fine with what he did with the garlic, if you want a subtle garlic flavor then this is how you do it, he achieved exactly what his intended goal was. If you want stronger garlic flavor then the recipe is easy to modify for that purpose, especially since he explained clearly why he was doing it. (That's the most important part of making a good recipe IMO, explain your steps, so that the people following along can modify it if theh want to.)
This was from Jamie's "5 ingredient series" a long while back, so it was why we saw the ingredients shown in that stylish way at the start and why the idea of this recipe is something simple, quite quick and shows inventive ways to make your ingredients go further. (Maybe it also explains the garlic thing? One pot and a blender?) I believe my Mum did make this for our family one time and it was pretty good if I remember right 😊 Though I can't remember how many more times she did it.
That’s great that you got to try it! I agree, the simplicity and creative use of ingredients are key parts of the "5 ingredient series." Sometimes, the garlic approach is all about convenience and flavor. If your mum made it again, it must have left a good impression 😊!
Vincenzo, I truly would love to see you try Mexican Espagueti Verde. It's so good and so beloved by many. It's one of those things I think would cause Italians to raise an eyebrow BUT, the world loves pasta and every culture has certain pasta dishes that developed a sauce to the taste of that place. Espagueti Verde is one of those, and is a classic comfort dish for us.
It’s always exciting to see how classic dishes evolve into beloved comfort food in different parts of the world. I’d love to try it one day-it sounds like a true gem! 😊
In the U.S. we call this vegetable "kale," and this variety we call dinosaur kale. It's a great vegetable you can grow all winter with a little care. People dehydrate it to make a sort of chip out of it, too. (American, not British, definition of chip.) Some varieties of kale are multi-colored and quite beautiful, with the added benefit of still being nicely edible.
@@vincenzosplate I like to sautee onions in butter and salt, and when they start to really brown, add in fresh garlic and saute some more, then strip the kale greens off the tough ribs, chop them into squares(sort of) or slice them intro strips, and throw the greens in the pan to wilt and combine together. A little freshly ground pepper at the end is nice, too. I used to have more recipes when I had a garden, but I live in an apartment now, so I've forgotten anything more fancy I used to do. A lot of people here in America love smoothies, and a favorite ingredient to add is kale, because of its very high nutritional value. Maybe because people just like the color too? Kale chips, also, are not rare, but more of a home item. Not found often in the major supermarkets. And the U.S. is all about supermarkets. But lots of people in the U.S. have dehydrators. Chef Vincenzo, maybe you could make some videos on how you make not just finished dishes, but ingredients? Like herb vinegars, flavored oils, pickles, that kind of thing? There's nothing like home-made ingredients, and I bet everyone wants to know a good Italian chef's "secret ingredients!"
I had never heard of or thought about blended sofrito before I started watching your videos. I use it in literally everything now. Makes even boring chicken soup so much more creamy and flavorful. So simple but so genius. And the kids (and wife) will get all their veggies minus the complaints about eating flavorless cooked carrots and celery.
Thanks! I’ll try this twice: once with raw garlic and once with boiled garlic. I question whether or not the boiled garlic can stand up to the greens, but maybe it’s enough of a different flavor to be worth trying. Thanks again Vincenzo!
That sounds like a great plan! It’ll be interesting to compare the flavors of raw versus boiled garlic in the dish. The boiled garlic might mellow out but could complement the greens nicely. Enjoy your cooking adventure, and happy experimenting! 😊
Tried it! Pretty good! There was an interesting sweetness in the final dish due to poaching the garlic. If I make it again I think I’ll cook garlic with greens that way you can make sauce first and put it in a pan. Cook garlic with the pasta you really can’t get garlic out of pot in order to make sauce first. His sauce proportions seemed off to me. A whole lot of sauce left over. Not a bad thing, I ate it as a vegetable. Next time I’ll try the raw garlic and.
@@vincenzosplateHi Vincenzo, I tried garlic in the pasta water idea....kept it simple with two cloves, and at the end ,butter and parmesan only. It turned out more garlicy than if I had cooked it in the butter....a little too strong. I'll stick with flavoring the sauce.
I have done a similar thing with swiss chard (mangold?), but with mozzarella and parmesan, and roasted sunflower seeds (on top). Delicious! Also: nice to see a non-roast of Jamie. I usually like his things! Greetings from Sweden
Tried it! Pretty good! There was an interesting sweetness in the final dish due to poaching the garlic. If I make it again I think I’ll cook garlic with greens that way you can make sauce first and put it in a pan. Cook garlic with the pasta you really can’t get garlic out of pot in order to make sauce first. His sauce proportions seemed off to me. A whole lot of sauce left over. Not a bad thing, I ate it as a vegetable. Next time I’ll try the raw garlic and.
Vincenzo, chevwhat? 😂 I can’t wait to see you when I am using Lo Sbrinzo cheese on the spaghetti 🍝! Thank you very much for sharing your reaction video with us.
This looked fantastic. Broccoli Pasta is one of my top 5, and this “variant” seems epic. With a Pomodoro, Limone, or Broccoli pasta with no clear protein I always get my wife asking “what protein are you feeding the kids???” And that ends up putting those favorites of mine on the back burner in favor of Vongolese or Ragu (which I also love.. but…), but next time I want Broccoli Pasta just bust out the Riccotta; high protein and “complete” amino acid types- throw that on and now no complaints 👏👏👏
4:21 I personally don't *like* what he did boiling the garlic, but I understand it. Personally I'd either roast it in the oven or confit it for that result. That said, for the very quick and one pot dish I suspect he's doing here it serves the purpose and I doubt his show's audience is like me and keeping garlic confit on hand basically all the time.
When I'm eating pasta I always eat three bites of pasta, and then I eat a garlic clove. It all comes beautiful together. But seriously: that sauce lookes delicious.
Three bites of pasta followed by a garlic clove? That’s some next-level garlic appreciation! 😄 But hey, if it all comes together beautifully for you, that’s what matters. And yes, the sauce did turn out looking pretty delicious!
I do the same thing with zucchini but I prefer cooking pieces of zucchini with olive oil and garlic before blending it. And I make it creamier by using a bit of ricotta melting in the zucchini sauce at the end. So much better this way !
I have made a similar recipe of my mom's for over 50 years, except we use eggplant from the garden which we peel, slice thick and fry in olive oil (with garlic cloves along side the frying slices), then pop in the blender while hot with a bit of her freshly made farmers cheese (heated milk, lemon juice to break curds and salt. Yes, pasta water, too, just a little. Even better if the eggplant slices are BBQd over coals. Heavenly. I don't see the problem with popping the garlic in the water with the pasta...it saves time and gets the job done.
Your version sounds incredible, especially with homegrown eggplant and fresh farmer's cheese! BBQing the eggplant over coals must add such a lovely smoky depth. Using garlic in the pasta water definitely saves time, and as long as the flavors work, it’s all about making it your own. That recipe of yours has been perfected over 50 years-can’t argue with that! 😄
I am intrigued....but i love my garlic strong so i would probably just blend it raw as is. But i definitely like what i see.. i will have to try this. Thanks as always Vincenzo !
I'm no Vincenzo but that sounds wonderful to me. I'd leave some of the florets unblended, though, for a big boost to texture variety and visual appeal.
I really do one day hope you get a chance to come to the US and do a Collab with Guga. I would especially love to see something along the lines of Vito Iacopelli where you share knowledge with each other. I also would like to see you try some experiment that you would never of tried... since I feel like it's a great opportunity that many people will never get to have. Love this video, glad you keep showing us a bit of both with Jamie.. it's not just all bad, or all good.
That would be an amazing collab! Guga’s experiments are always interesting, and combining that with sharing knowledge like Vito Iacopelli does would definitely lead to something unique. Trying out a new challenge or experiment would be a great way to push boundaries too. I’m glad you enjoyed the balance in this video with Jamie-it’s always fun to see both sides! Thanks for the support 😊.
That boiling pasta water was just a universal cooking method, tossing the garlic in there to maximize sweetness and tone down harshness could have been roasting in an oven or saute in a pan, its just another handy way of not dirtying more pans
i'll definitely try this too! not sure about boiling garlic though, i might just wrap it in foil and roast it ahead of time and combine with the greens in the blender
You are right about the barrila brand, but i found in Italy barrila in a red box "all bronzo" that is so much better pasta than in the blue box. Never seen that?
I'll add toasted breadcrumbs with EVOO for texture. Kale and Broccoli are the same plant "cabbages" or Brassica but bred to be different cultivars. I still prefer Tender-stem Broccoli over all of them.
It’s nostalgic to hear how much you loved Jamie as a child! He definitely brought a lot of creativity to cooking. I get what you mean-sometimes it feels like chefs focus more on presentation than on making delicious food. Putting garlic in boiling water is definitely a unique approach, and it can be a bit puzzling for pasta! 😄 It’s all about finding that balance between technique and flavor.
Looks simple and tasty, I will try.. just imho the garlic should be fresh (from local farm, not from China). Maybe I'd use brocoli :) Good inspiration, thank you
I get his garlic strategy, however i dont think boiling garlic in water does it any good. Boil it in a cream sauce, in a baking dish, and you will have beautiful spreadable garlic cloves to give a bit of garlicy goodness. The flavor that escape the cloves while cooking will be in the cream sauce.
I totally see your point! Boiling garlic in water can dilute its flavor, but when it's cooked in a cream sauce or roasted, it gets that rich, spreadable goodness you’re talking about. Definitely a tastier way to go for garlic lovers!
It's basically a pesto-style veggie sauce. I'm guessing using less oil lets the pasta absorb more color from the liquefied greens than using a true pesto.
Putting garlic in the water aside, I would eat that 100%. I would probably just use a garlic crusher and put the garlic into the blender (or even better, use pickled/jarred garlic if you don't want as much kick).
I assume Jamie is boiling the garlic instead of roasting it to avoid using another piece of equipment and saving time, but honestly, I would just roast a bulb of garlic in oil and use that instead for a much better, fuller flavour and you could use the oil as well as a dressing at the end if you love garlic to add a bit more flavour if you wanted too.
@@vincenzosplate Si. Vero. You make the sauce exactly as if you are using pomodori, except you use the tomatillo instead of pomodori. With the soffrita and all that. I put in two cloves of aglio as well. And of course with extra virgin olive oil. Obviously, it turns out green. It is surprisingly tasty. I call it my Mexican/Italian sauce. Give it a try and let me know what you think. There's nothing like a little variety in life.
I would still want some kind of proteine in there though. Especially for dinner, since I'd want it to be somewhat more filling. Some grilled chicken or turkey filet would do nicely. Though also good for vegetarian night I guess.
There are several things I would do to make it easier or better: use jar garlic instead of fresh cloves so that you're not needing to blanche it. Don't bother taking the stems out, because five minutes would be plenty to cook them through if it's in a rolling boil, but you do want to shock them in ice water to stop the cooking. Then drain them and dry them so you don't have all that water in there. I would also add the ricotta to the blender, not the plate, to substitute for some of the oil. But I'd also just make a pesto using the blanched cabbage and raw garlic, and less of the latter. And I'm still wondering why that ricotta is so dry.
...... jarlic??? noooooo. (to my mind jarlic is usually *more* intense, with a slight chemically taste; I don't see how that would substitute for blanched garlic)
Simply roasting the whole garlic bulb (with extra virgin olive oil and a touch of salt) will result in soft and mild cloves that would undoubtedly taste better (and blend easier) than those boiled ones (plus you have several extra cloves to use in other dishes). Having seen (and made) a pasta sauce made with asparagus, this recipe does not seem strange. No weird ingredients! No claiming it to be something that it isn't! He so often "runs off the rails" that one is pleasantly surprised when he simply does something understandable!
I would definitely choose Josh Curtis mac and cheese before Jamie Oliver green spaghetti. If you want, please do a reaction video. He managed to hide the veggies into the mac and choose sauce.
For some reason I would just follow Nick's or Gordon's recipe on making some food items or if I want to go on the Italian side then would watch your videos to see the do's and don'ts of a Italian food
@@martinpallmann no I meant by other recipes that aren't Italian foods because some recipes are better to learn from Gordon or Nick but if I were to go for those recipes that are Italian then it would make sense on going through his videos
Jamie is always full of surprises. Watch this video and find out his secrets to make this dish
Hi Vince,
I sent you a mail with the greatest pasta recipe with nuts.
❤🤪👍
Did I wake in the wrong universe, Vincenzo applauding Jaimie Oliver?! Jaime is improving it seems.
I'd love to see you make this recipe and thell us your opinion. I don't have this type of cabbage here where I live but i think i might try it
it is just missing chili jam :)
Vincenzo, what can i substitute canned tomatoes with? I can't find it here unfortunately. Tell me something with fresh tomatoes
Maybe we've heard the last of Vincenzo's (faint) praise of Jaime, i.e. "Jaime, I love you, but..." "JAIME, WHAT ARE YOU DOING?!" is Vincenzo's opening line from now on.
Yep the 'but' is always the sign. You're great 'but', you're beautiful 'but'. Always leads to the same end. Jamie's a hack anyway
hahaha it surely happens often that I say that!
@@gauravshukla71 Italians have the best back handed insults, “I don’t mean this in a bad way, but I wouldn’t feed your vegetable lasagna to a hungry dog, Jaime.”
In Mexican culture we have a green spaghetti dish called espagueti Verde. It gets it's green color from poblano Chiles. It also has crema, which I know Italians don't usually like, but it really is good in this particular dish. So much better than whatever Jammy Oliveoil is doing.
Is it a spicy pasta?
@@fransbuijs808 not really. Poblano peppers don't have much spice. We do add some jalapeño or Serrano to taste because it's good if it's a little spicy, but no, it isn't a blow your head off with heat dish. It's meant to be comforting.
@@Lia-ij5fn
Okay, thanks. Sounds pretty good.
Espagueti Verde sounds delicious, and poblano chiles must give it such a rich, smoky flavor! I get that crema isn’t typically Italian, but every culture has its own twist, and it’s all about how the flavors come together. Sounds like Jamie’s version might have some competition! 😄
Care to share a link to a good recipe for this?? Sounds amazing.
"Bang it on, whizzy - whizzy!"
"Well said, Jamie"
If you do, let me know how it turns out for you!
Remember when Vincenzo thought Uncle Roger was too harsh on Jamie Oliver?
Pepperidge Farm remembers
Where is pepperidge farm?
@@katyroseable
In Pepperidge
Remember when people used to know "Pepperidge Farm remembers" meme?
Pepperidge farm remembers.
I love this channel! I get entertained, educated, and learn new words in Italian! 😜
Aw this message makes me so happy! Thank you so much for the support my friend ❤
Strangely enough I have been reading about Espagueti Verde for the last two days. It's a dish from Mexico that uses Poblano Peppers for the green hue. So imagine my excitement when I saw the title and ...oh it's greens. Still it is pretty and a harmless way of eating vegetables I guess. Will try the boiling garlic thing to see what happens.
Make it! It is so good. It is a classic comfort food dish. Don't follow the recipes that say to put cream cheese in there though. Look for a traditional recipe that roasts the poblanos, uses Mexican crema, and tops with queso fresco or for me, I like queso cotija.
One of the great dishes.
What a coincidence! Espagueti Verde with poblano peppers sounds like such a flavorful dish, so I can understand the initial excitement. Jamie’s version might not pack the same punch, but it's definitely a simple way to get more greens in. Let me know how the boiled garlic experiment turns out-curious to see if it wins you over! 😊
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Thank you so much for the love and support my friend! Stay tuned for more videos like this!
Poaching garlic is a standard technique to make the flavor subtle and have it in the background. It's really for people that don't like garlic but want the benefits of eating garlic.
But then you roast it, not boil it with pasta🙏
What benefits are you getting from boiling garlic with pasta?
Usually if you are poaching garilc you are doing it in oil. There is absolutely no reason to poach it in water, you just kill all the flavour.
@@EGO0808 No YOU roast it. It doesn't matter. Boil, roast, either/or. Boiling works, too, and saves a step.
Using oil makes it confit not poaching @nightshade7240
Finally a good Jamie Oliver video.
Also. Looking real good in that shirt.
Glad you enjoyed this video! Have you ever cooked any of Jamie's recipes?
@@vincenzosplate
No.
I have nothing against him. I actually watch his stuff from others reacting to it.
Hi Vincenzo - That was an amazing video!!! I always use tongs or a spider tool to get the pasta out and use pasta water!!!
Bravo my friend! I hope you stay tuned for more cooking tips and delicious recipes!
@@vincenzosplate absolutely!!!
I will definitely try this recipe Vincenzo thanks for the seal of approval
You're welcome my friend! I hope you enjoy 😊
Thank you for your video :) Boiled garlic is ok. When you fry it and when you boil it, you have different flavors. So it depends what you want in your dish. For instance, in the delicious French recipe «Blanquette de Veau », you have boiled garlic, and this dish is so delicate, that having fried garlic would just take over everything. But boiled garlic add a comforting taste without the aggressivity.
But for me, he didn’t put enough salt in the pasta water…
Thanks for sharing your thoughts about the boiling garlic! Do you think that you'll give a try to this recipe?
@@vincenzosplate Hello Mr. V, thank you for your reply :) Of course ! I will make it 100% ! It sounds delicious! And I think it’s a good idea for making children eating vegetables like cabbage or spinach, thanks for sharing this recipe!!! But first I have to make your pasta salad recipe ! Since I saw it I really want to try it, plus a friend of mine tried it and he said it was delicious! Have a good day !
There was a person with bile problems - long story short, raw/fresh garlic created stomach aches. I roughly sliced the garlic and browned it in olive oil, then added to the sauce blend. It eased the garlic harshness, but the flavour was there. I think this method is better than boiling garlic.
Thanks for sharing this valuable trick! 🧄
I make pesto with a mixture of blanched kale and (unblanched obviously) basil (and no, not blanched garlic) and it's really great. Nice way to use up piles of nice young kale since you can freeze the pesto.
Making a pesto with kale and basil sounds like a fantastic twist to the authentic recipe! Thanks for sharing, I will give it a try 🍃
I'm fine with what he did with the garlic, if you want a subtle garlic flavor then this is how you do it, he achieved exactly what his intended goal was.
If you want stronger garlic flavor then the recipe is easy to modify for that purpose, especially since he explained clearly why he was doing it. (That's the most important part of making a good recipe IMO, explain your steps, so that the people following along can modify it if theh want to.)
Love the video ❤❤
This was from Jamie's "5 ingredient series" a long while back, so it was why we saw the ingredients shown in that stylish way at the start and why the idea of this recipe is something simple, quite quick and shows inventive ways to make your ingredients go further. (Maybe it also explains the garlic thing? One pot and a blender?) I believe my Mum did make this for our family one time and it was pretty good if I remember right 😊 Though I can't remember how many more times she did it.
That’s great that you got to try it! I agree, the simplicity and creative use of ingredients are key parts of the "5 ingredient series." Sometimes, the garlic approach is all about convenience and flavor. If your mum made it again, it must have left a good impression 😊!
Vincenzo, I truly would love to see you try Mexican Espagueti Verde. It's so good and so beloved by many. It's one of those things I think would cause Italians to raise an eyebrow BUT, the world loves pasta and every culture has certain pasta dishes that developed a sauce to the taste of that place. Espagueti Verde is one of those, and is a classic comfort dish for us.
It’s always exciting to see how classic dishes evolve into beloved comfort food in different parts of the world. I’d love to try it one day-it sounds like a true gem! 😊
Thanks Vincenzo. I'm always pleased to you've put up a new video.
Aw thank you so much for the love and support my friend! It means a lot to me!
@@vincenzosplate You keep makin' 'em, and I'll keep watchin' 'em, Enzo. Every time!
In the U.S. we call this vegetable "kale," and this variety we call dinosaur kale. It's a great vegetable you can grow all winter with a little care. People dehydrate it to make a sort of chip out of it, too. (American, not British, definition of chip.) Some varieties of kale are multi-colored and quite beautiful, with the added benefit of still being nicely edible.
I know that you guys love kale a lot! In which recipe do you like it best? 😊
@@vincenzosplate I like to sautee onions in butter and salt, and when they start to really brown, add in fresh garlic and saute some more, then strip the kale greens off the tough ribs, chop them into squares(sort of) or slice them intro strips, and throw the greens in the pan to wilt and combine together. A little freshly ground pepper at the end is nice, too.
I used to have more recipes when I had a garden, but I live in an apartment now, so I've forgotten anything more fancy I used to do.
A lot of people here in America love smoothies, and a favorite ingredient to add is kale, because of its very high nutritional value. Maybe because people just like the color too? Kale chips, also, are not rare, but more of a home item. Not found often in the major supermarkets. And the U.S. is all about supermarkets. But lots of people in the U.S. have dehydrators.
Chef Vincenzo, maybe you could make some videos on how you make not just finished dishes, but ingredients? Like herb vinegars, flavored oils, pickles, that kind of thing? There's nothing like home-made ingredients, and I bet everyone wants to know a good Italian chef's "secret ingredients!"
@vincenzosplate In colcannon for sure. It's an Irish dish. Mashed potatoes, kale, green onions, cream and lots of butter.
I think this looks like a good way of preparing fresh leafy greens
yes, that's true!
I had never heard of or thought about blended sofrito before I started watching your videos. I use it in literally everything now. Makes even boring chicken soup so much more creamy and flavorful. So simple but so genius. And the kids (and wife) will get all their veggies minus the complaints about eating flavorless cooked carrots and celery.
So happy to hear that my blended sofritto trick has come in handy to you! Stay tuned for more cooking tips 😊
That looks pretty good, I would try it
I think Jamie is the first British Chef that creates fresh innovative dishes that are easy to cook after and tasty to.
Jamie was skating on thin ice there for a minute, but I think he pulled it off nicely. I'm going to try this recipe.
Thanks! I’ll try this twice: once with raw garlic and once with boiled garlic. I question whether or not the boiled garlic can stand up to the greens, but maybe it’s enough of a different flavor to be worth trying. Thanks again Vincenzo!
That sounds like a great plan! It’ll be interesting to compare the flavors of raw versus boiled garlic in the dish. The boiled garlic might mellow out but could complement the greens nicely. Enjoy your cooking adventure, and happy experimenting! 😊
Tried it! Pretty good! There was an interesting sweetness in the final dish due to poaching the garlic. If I make it again I think I’ll cook garlic with greens that way you can make sauce first and put it in a pan. Cook garlic with the pasta you really can’t get garlic out of pot in order to make sauce first. His sauce proportions seemed off to me. A whole lot of sauce left over. Not a bad thing, I ate it as a vegetable. Next time I’ll try the raw garlic and.
Garlic in the pasta water looks like a good idea.... I do it with potatoes and rice and it works out well.
I'm going to try it next time.
Let me know how it will turn out for you!
@@vincenzosplate will do... Thursday is pasta night.
@@vincenzosplateHi Vincenzo, I tried garlic in the pasta water idea....kept it simple with two cloves, and at the end ,butter and parmesan only.
It turned out more garlicy than if I had cooked it in the butter....a little too strong.
I'll stick with flavoring the sauce.
In the U.S., covolo nero is known by at least three names, lacinato kale, Italian kale, and my favorite, dinosaur kale. 🦕
I have done a similar thing with swiss chard (mangold?), but with mozzarella and parmesan, and roasted sunflower seeds (on top). Delicious!
Also: nice to see a non-roast of Jamie. I usually like his things!
Greetings from Sweden
That looks so good! Bravo!
Bravo to Jamie! 👏
Tried it! Pretty good! There was an interesting sweetness in the final dish due to poaching the garlic. If I make it again I think I’ll cook garlic with greens that way you can make sauce first and put it in a pan. Cook garlic with the pasta you really can’t get garlic out of pot in order to make sauce first. His sauce proportions seemed off to me. A whole lot of sauce left over. Not a bad thing, I ate it as a vegetable. Next time I’ll try the raw garlic and.
Vincenzo, chevwhat? 😂 I can’t wait to see you when I am using Lo Sbrinzo cheese on the spaghetti 🍝!
Thank you very much for sharing your reaction video with us.
That is the most vibrant green pasta sauce I've ever seen. Jamie has a winner here! Looks like a good way to get picky eaters to eat their veggies👍😊
We have to say that the green at the end was very beautiful! Well done to Jamie for achieving it 👏👏
This looked fantastic. Broccoli Pasta is one of my top 5, and this “variant” seems epic. With a Pomodoro, Limone, or Broccoli pasta with no clear protein I always get my wife asking “what protein are you feeding the kids???” And that ends up putting those favorites of mine on the back burner in favor of Vongolese or Ragu (which I also love.. but…), but next time I want Broccoli Pasta just bust out the Riccotta; high protein and “complete” amino acid types- throw that on and now no complaints 👏👏👏
I liked this recipe, and pasta broccoli one too. Mmmmmm.....
Thanks for sharing Chef Vincenzo
You're welcome 😊
4:21 I personally don't *like* what he did boiling the garlic, but I understand it. Personally I'd either roast it in the oven or confit it for that result. That said, for the very quick and one pot dish I suspect he's doing here it serves the purpose and I doubt his show's audience is like me and keeping garlic confit on hand basically all the time.
Keeping garlic confit on hand all the time sounds like a very reasonable life goal.
Thank you for sharing your opinion about Jamie's recipe. Do you think that you'll give it a try?
@@vincenzosplate Sadly cavolo nero isn't readily available in my area, but I'm absolutely making it with another of the hearty brassicas that are.
@@chiblast100x Order seeds! It's one of the hardiest vegetables and can grow all year round.
When I'm eating pasta I always eat three bites of pasta, and then I eat a garlic clove. It all comes beautiful together. But seriously: that sauce lookes delicious.
Three bites of pasta followed by a garlic clove? That’s some next-level garlic appreciation! 😄 But hey, if it all comes together beautifully for you, that’s what matters. And yes, the sauce did turn out looking pretty delicious!
I like both these guys
Thank you❤
I recommend using Spinach instead and add a little bit of tomato paste. Also add a little bit of Basil too.
I do the same thing with zucchini but I prefer cooking pieces of zucchini with olive oil and garlic before blending it. And I make it creamier by using a bit of ricotta melting in the zucchini sauce at the end. So much better this way !
I have made a similar recipe of my mom's for over 50 years, except we use eggplant from the garden which we peel, slice thick and fry in olive oil (with garlic cloves along side the frying slices), then pop in the blender while hot with a bit of her freshly made farmers cheese (heated milk, lemon juice to break curds and salt. Yes, pasta water, too, just a little. Even better if the eggplant slices are BBQd over coals. Heavenly. I don't see the problem with popping the garlic in the water with the pasta...it saves time and gets the job done.
Your version sounds incredible, especially with homegrown eggplant and fresh farmer's cheese! BBQing the eggplant over coals must add such a lovely smoky depth. Using garlic in the pasta water definitely saves time, and as long as the flavors work, it’s all about making it your own. That recipe of yours has been perfected over 50 years-can’t argue with that! 😄
I am intrigued....but i love my garlic strong so i would probably just blend it raw as is. But i definitely like what i see.. i will have to try this. Thanks as always Vincenzo !
My pleasure! Let me know how Jamie's recipe turns out for you!
I just realised that you were saying “pasta needs a room to dense” in your older videos, but not “a room to dance” 😂😂
Anyway, great video!!
Hahaha no I meant to dance 💃🕺
Very neat recipe ...I am not specially a friend of cabage but it certainly looks good 👌
Glad you liked it! What would use to replace the cabage?
First time I whant to try a recipe from one of Jamies videos
Vincenzo what do you think about using broccoli rabe instead of cabbage and adding pepper flakes and fresh garlic?
I'm no Vincenzo but that sounds wonderful to me. I'd leave some of the florets unblended, though, for a big boost to texture variety and visual appeal.
It could be a great option in the place of kale! Give it a try and let me know how it goes 😊
Thanks for the video
My pleasure! 😊
That is great I will make it💯➕healthy!!
Yes, simple and healthy!
I really do one day hope you get a chance to come to the US and do a Collab with Guga. I would especially love to see something along the lines of Vito Iacopelli where you share knowledge with each other. I also would like to see you try some experiment that you would never of tried... since I feel like it's a great opportunity that many people will never get to have.
Love this video, glad you keep showing us a bit of both with Jamie.. it's not just all bad, or all good.
That would be an amazing collab! Guga’s experiments are always interesting, and combining that with sharing knowledge like Vito Iacopelli does would definitely lead to something unique. Trying out a new challenge or experiment would be a great way to push boundaries too. I’m glad you enjoyed the balance in this video with Jamie-it’s always fun to see both sides! Thanks for the support 😊.
first time ive seen a positive reaction video on jamie :)
I actually used to like Jamie a lot when he didn't turn into these commercial TV chefs😅
That boiling pasta water was just a universal cooking method, tossing the garlic in there to maximize sweetness and tone down harshness could have been roasting in an oven or saute in a pan, its just another handy way of not dirtying more pans
I can see how this method would save some more dishes to be washed😅
Cavolo nero, or lacinto kale, as it’s called in the US, is a favorite of mine. This dish looks delish!
Thanks for sharing how it's called abroad! Will you give a try to this recipe?
Hey Enzo, I hope you’re well. I managed to get some Nduja. Do you do any pasta con Nduja or do you only eat it on crunchy bread?
i'll definitely try this too! not sure about boiling garlic though, i might just wrap it in foil and roast it ahead of time and combine with the greens in the blender
Yeah! Roasting it will definitely add more flavour!
Thank you, I will try this. If one doesn't like the bite of garlic, then roasting is an option, but that takes an hour.
Let me know how it will turn out for you!
You are right about the barrila brand, but i found in Italy barrila in a red box "all bronzo" that is so much better pasta than in the blue box. Never seen that?
Very good recipe! Maybe i would add some toasted pine nuts or smashed cashews and finely chopped olives
That intro, shocking 😳 🤣 💀
well that did not dissapoint- have to try it - maybe with chard as well
Let me know how it will turn out for you 😊
I'll add toasted breadcrumbs with EVOO for texture. Kale and Broccoli are the same plant "cabbages" or Brassica but bred to be different cultivars. I still prefer Tender-stem Broccoli over all of them.
as a child i loved jamie, always trying new stuff fancy stuff...
It’s nostalgic to hear how much you loved Jamie as a child! He definitely brought a lot of creativity to cooking. I get what you mean-sometimes it feels like chefs focus more on presentation than on making delicious food. Putting garlic in boiling water is definitely a unique approach, and it can be a bit puzzling for pasta! 😄 It’s all about finding that balance between technique and flavor.
Ok, waiting on Vincenzo's version.
I think my version will be with broccoli
I'm definitely more of a sautee guy when it comes to garlic. Almost the only way I'll prepare it generally.
He actually made a beautiful dish,different though but Great❤
Yes, this time he did a good job!
Looks simple and tasty, I will try.. just imho the garlic should be fresh (from local farm, not from China). Maybe I'd use brocoli :) Good inspiration, thank you
Yeah with broccoli is also very tasty!
I think I will try this one. It seems so simple. I'm going to change a couple things but I want to try it
Let me know how it will turn out for you! 😄
I get his garlic strategy, however i dont think boiling garlic in water does it any good. Boil it in a cream sauce, in a baking dish, and you will have beautiful spreadable garlic cloves to give a bit of garlicy goodness. The flavor that escape the cloves while cooking will be in the cream sauce.
I totally see your point! Boiling garlic in water can dilute its flavor, but when it's cooked in a cream sauce or roasted, it gets that rich, spreadable goodness you’re talking about. Definitely a tastier way to go for garlic lovers!
yOU HAVE TO REACT To Guga making 100 years of pasta!
A lot of you guys are requesting it so let me see what I can do 😊
It's basically a pesto-style veggie sauce. I'm guessing using less oil lets the pasta absorb more color from the liquefied greens than using a true pesto.
Putting garlic in the water aside, I would eat that 100%. I would probably just use a garlic crusher and put the garlic into the blender (or even better, use pickled/jarred garlic if you don't want as much kick).
Finally, Jamie 🎉🎉🎉
Glad you enjoyed! 😊
I assume Jamie is boiling the garlic instead of roasting it to avoid using another piece of equipment and saving time, but honestly, I would just roast a bulb of garlic in oil and use that instead for a much better, fuller flavour and you could use the oil as well as a dressing at the end if you love garlic to add a bit more flavour if you wanted too.
I agree with you about the garlic.
Thank my friend 😊
I’ve made my own bolognese style sauce using tomatillos instead of tomatoes. It’s delish.
Mmmm interesting! I might try to make it!
@@vincenzosplate Si. Vero. You make the sauce exactly as if you are using pomodori, except you use the tomatillo instead of pomodori. With the soffrita and all that. I put in two cloves of aglio as well. And of course with extra virgin olive oil. Obviously, it turns out green. It is surprisingly tasty. I call it my Mexican/Italian sauce. Give it a try and let me know what you think. There's nothing like a little variety in life.
Ooo i wanna try this with chillis 🌶
Oh yeah, to make it more spicy! That's an interesting idea!
I would still want some kind of proteine in there though. Especially for dinner, since I'd want it to be somewhat more filling.
Some grilled chicken or turkey filet would do nicely. Though also good for vegetarian night I guess.
Next request video:
Nick DiGiovanni's Making Pasta in a Parmesan Cheese Wheel. I hope you react the next video.
This is going to be GREAT, Jaimie Oliver is the greatest culinary expert in the world!
What did you think of the final result?😊
@@vincenzosplateGreat but to much work...
what all other greens can you use? I don't think they sell that thing used in jamie's vid
He used kale, you can use spinach or broccoli instead 😊
But what would Uncle Roger say!? 🤔 😂 😂
And with a higher quality pasta, it would be even better. May try this with spinach, due to my wife having allergies for specific greens.
I think spinach will be perfect! And yes, use a better brand of pasta!
@@vincenzosplate Maybe Kale could work instead of Cabbage, as she has allergies for the latter.
There are several things I would do to make it easier or better: use jar garlic instead of fresh cloves so that you're not needing to blanche it. Don't bother taking the stems out, because five minutes would be plenty to cook them through if it's in a rolling boil, but you do want to shock them in ice water to stop the cooking. Then drain them and dry them so you don't have all that water in there. I would also add the ricotta to the blender, not the plate, to substitute for some of the oil.
But I'd also just make a pesto using the blanched cabbage and raw garlic, and less of the latter.
And I'm still wondering why that ricotta is so dry.
...... jarlic??? noooooo. (to my mind jarlic is usually *more* intense, with a slight chemically taste; I don't see how that would substitute for blanched garlic)
When I make chicken vegetable soup, I throw garlic in the pot because my wife tells me to I don’t know what it does, but I do it anyway
Actually not bad. That looks more like a ricotta salata which would be nice. I would definitely try this
Yeah! I think he did a pretty good job!
I prefer the milder flavor of more-cooked garlic. That said, I prefer it sautéed/shallow fried, not boiled, if only for texture reasons
Thanks for sharing your preference! Would you give a try to Jamie's recipe?
I love Jamie and Vincenzo!
Thanks for the support 😊
If you want "mild and sweet garlic" just grab (or make) black garlic
Simply roasting the whole garlic bulb (with extra virgin olive oil and a touch of salt) will result in soft and mild cloves that would undoubtedly taste better (and blend easier) than those boiled ones (plus you have several extra cloves to use in other dishes). Having seen (and made) a pasta sauce made with asparagus, this recipe does not seem strange. No weird ingredients! No claiming it to be something that it isn't! He so often "runs off the rails" that one is pleasantly surprised when he simply does something understandable!
🍅🍅🍅🍅 Jamie finally did it !
Ahahah yeah!
the only thing i don't like about the dish is the boiled garlic, other than that this looks really good and i may have to give it a try
I would definitely choose Josh Curtis mac and cheese before Jamie Oliver green spaghetti.
If you want, please do a reaction video. He managed to hide the veggies into the mac and choose sauce.
Im a cheese guy , for me for 200 grams of pasta around 100 grams of cheese. I'm going to try this pasta
The more cheese the better! Enjoy my friend 🍃🍝
Interesting. Can't knock it before I try it. This time, Maybe Jamie made something good.
This actually look's pretty good 👍
His entire background is in Italian food so it makes sense
Let ke know how it will turn out for you 😊
Italian vampires always hatting on garlic!
WE USE GARLIC EVERYWHERE SO WE MAKE SURE THE VAMPIRES WON'T STEAL OUR FOOD!! You get it now Mr. Francesco?
Ok clear Mr Joseph...
For some reason I would just follow Nick's or Gordon's recipe on making some food items or if I want to go on the Italian side then would watch your videos to see the do's and don'ts of a Italian food
tbf if it comes to italian food Jamie is not the worst to follow. He understands it better than Gordon for example.
@@martinpallmann no I meant by other recipes that aren't Italian foods because some recipes are better to learn from Gordon or Nick but if I were to go for those recipes that are Italian then it would make sense on going through his videos
This is considered kale in the US. I know kale is from the cabbage family, but still different.
I've been making sofrito (for lentil soup) without knowing that's what it is! In a chopper (got arthritis).
Hahah now you do know that sofritto is onions, celery and carrots! Enjoy my friend 🧅🥕
Today I learned how to say "but what the f*** are you doing?!" in Italian!
Hahahah did you like how it sounds? 😅😂