+desidol22 No olio when the condiment is condito already. You put raw oil just when the sauce is of a raw base like garlic, tomato and basil or even tuna, garlic, tomato, basil or oregano, pepperoncino there is where you put and seek for evo, otherwise NO OIL!
+ilfrigothefridge La Babs But that was tin tomato? It seemed more tomato paste to me . Se sei italiano, a me quella sembra concentrata di pomodoro non passata
One of Jamie's best programs. More of this would be nice. More behind the scenes from his travels in Italy and all the countries on the Jamie Does... program too.
Hi guys and hi Jamie! I just want to give you all an advice: the cook in the video puts some sugar to balance the tomato sauce. That´s kind of an ancient Sicilian tradition - I´m Sicilian too - but actually the sugar doesn´t balance acidity, it just covers it! If you really wanna have a fantastic tomato sauce, add a teaspoon of sodium bicarbonate (baking/cooking soda so to say). It´s chemically basic, for this reason it actually balances acidity. Cheers!
video states 'three tablespoons of 'tinned tomatoes''. What is actually used and should be used as you can see is tomato concentrate / tomato puree. Hence why the starchy pasta water is added.
Hubby's family is from Sicily and hubby always eats with fork and spoon. The spoon to roll it up then eat with the fork. This looked good! I will surprise him with his recipe. Thank you!
Roz Sa It is much better made fresh. Some pasta maker kits have the simpeler broad wavy pasta or boil oasagne sheets and cut them into 1/2 inch strips with a wavy cutter... very smart on the plate...
AllaMortify you are indeed correct. The issue though is that mafaldine is not so widespread in normal supermarkets, whist you can find tripoline even in tesco.
Hi. I am from New Zealand and have just watched an interview with you on TV while you were in Australia. Just want to say that I think you are a truly decent man with a big heart and I congratulate you on your achievements so far, as I am sure there is a lot more to come. Keep up the good work . By the way you have a lovely family and I can see you are so proud of them when you speak of them.
Lol. I just tried this recipe and it is damn good. The Anchovy is an amazing ingredient nice fishy and salty flavor. And... I've never seen anyone use a spoon to eat pasta.
I made this and wanted to throw up... tried it again, tasted better but still didn't like it. Too much oil, and you have to be very careful not to burn the sultanas. I much prefer northern Italian cuisine...
I've made some super close to this for well over a decade. 99% sure it was from either "Jamie's Italy" or "cook with Jamie" book. Best damn hangover dish in existence.
i just made this and am sitting here eating it. it's is very different, and very good! i couldn't find anything close to the margherita pasta so i decided on farfalle. it worked fine and i will make this recipe again. thanks jamie!
They look so nervous, unlike Gennaro who might be hurrying and shouting and energetically explaining how to do it while you try not to laugh. It'd probably be fun doing something like this at Gennaro's home.
3.5 minutes of master piece work. Simple, but yummy. I will add the bread crumb when pasta in pan, and put it in 350 degree oven for several minutes. Actually it browns, like cheese. mille grazie for upload.
my food wish is to cook with chef john, i mean i know that probably can never happen, but you are my favorite chef and I have learned so much from watching you, fine if I never get the opportunity to cook a dish with you but you are wonderful and please dont ever stop.... and also chef john i would so lose my (blank) if you ever did a tonkutsu ramen
I know this type of pasta as “reginette” and is supposed to be traditional for Campania region rather than Sicily...I know sounds unimportant, but these kind of things are really important in Italy. I knew friendships being broken over the pasta filling 🤪. Anyway, one of my favorite pasta types. Quite uncommon in northern Italy. Many people didn’t even know it exists. Jamie was really brave to take this trip. In time he learned how to deal with people without stressing them out...just act as an ignorant chef and let them boss you around the kitchen and you will be just fine.
Jamie thank you very much.... it looks delicious and I have seen how easy it is, specially when one don't have time to prepare meals... Keep it up please, I enjoy all your shows... I have missed this one though...
Don't burn those sultanas or your aunty will never eat your cooking again. BTW, If your aunty is from Sicily, why would you make her Sicilian food ? Better off doing a nice hearty Western dish... or if her Italian palate is too sensitive for other food make her a good parmigiana di melanzane. This one isn't great in my opinion.
Jamie is the best. But that said, it's incredible how much he improved through time. Compare this (fantastic but still humanly doable) pasta dish, with his more recent "classic carbonara" (video on your right, probably) done with freakin superman speed and skills.
"-....because in other parts of Italy they use olio
-ok
-no? ok.." haha 2:48
tought the same ;D
yeah I couldt get over this lol
No olio, no!
No Olio???? poor Jamie's heart sunk!!
+desidol22 No olio when the condiment is condito already. You put raw oil just when the sauce is of a raw base like garlic, tomato and basil or even tuna, garlic, tomato, basil or oregano, pepperoncino there is where you put and seek for evo, otherwise NO OIL!
+ilfrigothefridge La Babs But that was tin tomato? It seemed more tomato paste to me .
Se sei italiano, a me quella sembra concentrata di pomodoro non passata
oil
I've just taken a screen grab of Jamie's hair and I'm off to the Hair Saloon to go retro Jamie style. Whooohooooooooooooooo.
Retro Jamie - haha
DJ BBQ Well any chance of pictorial evidence of the result(s) ??
Watching this at 11pm was a bad idea.
Now I want to cook :( this made me really hungry xD
Enakis I'm watching this at 3am...
Enakis Well did you make this dish eventually ? If you did you probably realized the 11.07 pm version would have been awesomely good... right?
sandertel I didn't make it. I can't cook xD
also i didn't have the ingredients that night so i couldn't do it :(
I made it and it tastes great...try it, I am sure you can do it too...
sandertel alright, i'll try
One of Jamie's best programs. More of this would be nice. More behind the scenes from his travels in Italy and all the countries on the Jamie Does... program too.
I concur, my good man.
Hi guys and hi Jamie! I just want to give you all an advice: the cook in the video puts some sugar to balance the tomato sauce. That´s kind of an ancient Sicilian tradition - I´m Sicilian too - but actually the sugar doesn´t balance acidity, it just covers it! If you really wanna have a fantastic tomato sauce, add a teaspoon of sodium bicarbonate (baking/cooking soda so to say). It´s chemically basic, for this reason it actually balances acidity. Cheers!
I mean … adding sweetness to sourness is balancing, adding soda would be cancelling the acidity
Also, it is not tomato can but tomato concentrate
I absolutely loved that series. Probably my favorite one he's done.
Oh my my. This is so great. Please more unseen videos from your italy Trip in 2006
***** thanks a lot. happy easter :)
that sugar in the tomato souse blew my mind! i tried it - and my world will never be the same! thank you Jamie!
l have been doing this dish for yonks but l also add a small tin of flaked tuner fish and six crushed capers. very tasty, had no complaints yet.
Why did I just watch this at 4 am in America? Bloody hell, I could eat my sofa right now!
The only reason you're watching this at 4am is because you're sleeping on a sofa. Try a bed!
Yummy.... it is 8 in the morning here and now I want to eat pasta :) Amazing recipe, Thank you!
There's never a bad time to make pasta :D
Jeremie Boudreau lol, true!
Jeremie Boudreau 8 in the morning maan you guys make me sick... and I'm italian lol!
+Jeremie Boudreau I agree but it's 2:14 am here I am craving pasta but need to sleep lol.
As good as Grandma's kitchen--the highest compliment I can give you James. Grazie.
I'm italian, (not Sicily btw... but north of Italy) and I'm gonna try your recipie 💜
video states 'three tablespoons of 'tinned tomatoes''. What is actually used and should be used as you can see is tomato concentrate / tomato puree. Hence why the starchy pasta water is added.
That handshake tho xD 0:31
Brilliant ! Simple ingredients, but great flavours ~
è bravo jamie oliver l'unico che ho visto cucinare davvero e misurarsi con la cucina italiana
Hubby's family is from Sicily and hubby always eats with fork and spoon. The spoon to roll it up then eat with the fork. This looked good! I will surprise him with his recipe. Thank you!
my father would say"it is easy, even children of 4 can do it" :) . he also says that about learning the sicilian language :)
Best looking thing I ever saw you make! Thanks for posting this one!
Amazing
ps. If you're looking to buy the same pasta in the UK, you will find it called 'Tripoline'
Roz Sa It is much better made fresh. Some pasta maker kits have the simpeler broad wavy pasta or boil oasagne sheets and cut them into 1/2 inch strips with a wavy cutter... very smart on the plate...
+Roz Sa Doesn't Tripoline have only one edge crimped? I'd have said mafaldine is closer.
AllaMortify you are indeed correct. The issue though is that mafaldine is not so widespread in normal supermarkets, whist you can find tripoline even in tesco.
I found it in France (but an italian brand) named "Lasagnette Ricce"
the bertoli ones are best. the ones with egg.
Hi. I am from New Zealand and have just watched an interview with you on TV while you were in Australia. Just want to say that I think you are a truly decent man with a big heart and I congratulate you on your achievements so far, as I am sure there is a lot more to come. Keep up the good work . By the way you have a lovely family and I can see you are so proud of them when you speak of them.
This was great. I love all of Jamie's travel shows.
my fav jamie series hands down!
Always a pleasure watching Jaime cook. Been watching Jaime cook, since he started with the naked chef
Ready Steady Cook? :P
Just shows a chef with all Jamies experience can still be taught new techniques
Lot's of love back at you Jamie!
Just like true Sicilians, all of them sticking there nose in Jamie's cooking, HAHA
Dumb
Jamie, you're a true leader, you took over that kitchen like if you were the top chef even though you were the one learning from them lol.
+Eolandes7 they probably made him cook to learn faster
Gawd...just had dinner and watching this made me hungry again argh
I'm on a diet and now i'm furious and hungry hahahahaha
One advice: When you're on a diet, never watch food tube. You may go hungry! :)
without the breadcrumbs and substituting brown pasta it would be really healthy
It's already really healthy especially compared to the average American diet...heavy on animal products and fast food.
a video of Food Tube is essantial nutrition to me! Love it!
I love it...Special thanks to Mr. Jamie Oliver. Best wishes and my deep Respect.
Lol. I just tried this recipe and it is damn good. The Anchovy is an amazing ingredient nice fishy and salty flavor. And... I've never seen anyone use a spoon to eat pasta.
"Lol"
Still haven't had breakfast. Now I really need to eat something, this looked amazing and made me so hungry.
0:32 the most awkward high five handshake thing I’ve ever seen! 😂
My Sicilian family makes this same dish except we add cauliflower. Its also delicious
And use sugar and no chilli ?
I made this and wanted to throw up... tried it again, tasted better but still didn't like it. Too much oil, and you have to be very careful not to burn the sultanas. I much prefer northern Italian cuisine...
@@mrdeadsea7779 You are an idiot
You are truly fantastic Jamie!
Wow, what a mind opening flavour combination!! Just gave me more reasons to use raisins for cooking :)
Amazingg jamieee your the best cook everrrrrrr
Italy and its wonderful cuisine!
I just made this and it was absolutely delicious!! Thank you so much
oh my god this is wonderful.
I've made some super close to this for well over a decade. 99% sure it was from either "Jamie's Italy" or "cook with Jamie" book. Best damn hangover dish in existence.
Old school! We miss that hair...
i just made this and am sitting here eating it. it's is very different, and very good! i couldn't find anything close to the margherita pasta so i decided on farfalle. it worked fine and i will make this recipe again. thanks jamie!
They look so nervous, unlike Gennaro who might be hurrying and shouting and energetically explaining how to do it while you try not to laugh. It'd probably be fun doing something like this at Gennaro's home.
Mmmmm looks so good! My fav pasta is garlic, olive oil and anchovies with a splash of lemon right on the plate.
SO GOOD!
Looks amazing I will cook this for my famiglia tanti saluti da Luigi
That eyeroll when the camera zoomed in on him eating was the best XD also I love this kind of pasta dish
I'm from Palermo(Sicily) and i'm proud of it!
Can you tell me the name of this dish, please? Palermo is beautiful!
Your AWESOME Jamie !
Happy to learn this one. 💕👍
Wow simply but sounds good
I will try garlic and raisins in my pasta sauce. It sounds amazing. I love pasta 😄
omg i will never eat pasta the same again!!! looks amazing!!
3.5 minutes of master piece work. Simple, but yummy. I will add the bread crumb when pasta in pan, and put it in 350 degree oven for several minutes. Actually it browns, like cheese. mille grazie for upload.
I am eating spaghetti while watching this. Another thing I love is a man that knows how to cook
A delicious looking pasta dish! I love the decoration with the Pangritata!
looks really yummy!!
Love this unseen stuff from your trip Jamie!!! :) Grazie mille!
my food wish is to cook with chef john, i mean i know that probably can never happen, but you are my favorite chef and I have learned so much from watching you, fine if I never get the opportunity to cook a dish with you but you are wonderful and please dont ever stop.... and also chef john i would so lose my (blank) if you ever did a tonkutsu ramen
Thank you for the raisins, they soften the taste.
I know this type of pasta as “reginette” and is supposed to be traditional for Campania region rather than Sicily...I know sounds unimportant, but these kind of things are really important in Italy. I knew friendships being broken over the pasta filling 🤪. Anyway, one of my favorite pasta types. Quite uncommon in northern Italy. Many people didn’t even know it exists. Jamie was really brave to take this trip. In time he learned how to deal with people without stressing them out...just act as an ignorant chef and let them boss you around the kitchen and you will be just fine.
Jamie thank you very much.... it looks delicious and I have seen how easy it is, specially when one don't have time to prepare meals... Keep it up please, I enjoy all your shows... I have missed this one though...
We so miss Italy! Wonderful recipe Sir!
Funny to see the flashback. Great mew recipe! Thanks guys.
Russel Brand, a legend!
Love that. Haven't got that particular pasta but I have everything else in my store cupboard.
I think we love this food
Pine nuts are delicious with pasta sauces. I know the Sicilans use breadcrumbs when sauting tripe.
I want to move to Italy,amazing grub & people!
Makes me so hungry. I've never seen that pasta before.
It's great that you post the videos from the escape too!
Fantastico!!!
I love Palermo!!! Everything I tasted there was absolutely delicious..!! 😛
Mant thanks Jamie my aunty is from Sicily I'm going to make this for her, shes going yo love it. Cheers Ciao Ciao
WOOHOO!
Don't burn those sultanas or your aunty will never eat your cooking again. BTW, If your aunty is from Sicily, why would you make her Sicilian food ? Better off doing a nice hearty Western dish... or if her Italian palate is too sensitive for other food make her a good parmigiana di melanzane. This one isn't great in my opinion.
Pasta makes me complete.
you've met very interesting people jamie. wow!
00:31 awkward handshake xd
"we nevra usa a spoona to eata pasta in Palermo"
thanks for the smug end note chef!
I wasn't aware that I was commenting on the Elishia Montenegro show.
Jamie, is that tomato puree rather than tinned tomato? ..
Yes. He's a bit lovedrunk from all the Italian stallions surrounding him
I think it is. Something he should know.
+ Luca Cuccu It's tomato paste - as opposed to tomato puree
Simple but powerful 👏👏👏
That recipe is so simple but BOMB =P
Love the way they serve it, thanks for the tip!
0:54 "...some more some more" Puts it away XD
I've made this a few times and it's great.
So different! Decorating the plate was neat too!! :)))
i made this for my kids......amazing
ladle tip is bomb. sinple yet genius
This looks really authentic, especially liked the cheap ass tomato concentrate. And the breadcrumbs.
Jamie is the best. But that said, it's incredible how much he improved through time. Compare this (fantastic but still humanly doable) pasta dish, with his more recent "classic carbonara" (video on your right, probably) done with freakin superman speed and skills.
This UNSEEN film from you traveling past I hope is a recurring them!?!
Would live to see more of these!
Looks very tasty, gotta try this:D
That's a wicked trick with the ladle. I have to try that...
Just made this with genaros home made pasta me and my family finished the entire bowl amazing :)
LOOKS GOOOD!!!!!
omg so good!! I can't wait to try it!
I just tried it and it is really tasty. I would use only one sugar though. 😉