The Secret To Aglio E Olio | Chef Jean-Pierre
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- Опубліковано 26 вер 2024
- Hello There Friends, Today I'm going to show you How To Make on of the most simple pasta in the WORLD! Although it is also the most simple pasta to mess up. This is why I'm going to show you the secret to making this Delicious Pasta dish. Make this dish and let me know what you think in the comments below!
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I can hear the excitement in your voice with this one, chef. It really shows how much you love these simple dishes, cooking at its most basic is sometimes close to perfection!
Completely agree; you can’t hide poor technique with these utterly simple dishes. It will be crucial that every ingredient is excellent quality, and your timing and techniques must be perfect!
This is also good with fried diced prosciutto and grated romano cheese
@@josiegriffin4900 I like mine with sautéed broccoli rabe
Hehehe... got a good chuckle from the last advice. You can add cheese, just don't do it if Italians are coming over for dinner. LOL! Finally someone who actually does know what Italians do like. The Italian kitchen is always simple food, yet so amazingly tasty. It's always a wonder to eat in Italy.
Cheese makes everything taste better.
Couldn’t agree more! Greetings from Palermo.
I love when Chef Jean Pierre actually tried the food himself! It's the best part of the whole video, always. 😄
Sometimes, I cringe when he tries the food because I know already that it is going to be super hot. Not this time though.
@heather For sure!
The “oh…OH…OHH…OHHHH” while he wiggles his fingers crack me up, every time.
Also, when he “works” his sauté pan’s contents he does a little hop each time.
He is by far the most accomplished and best instructor for making delicious food. I get so hungry just watching his intro! The colors, the sauces…
It's the finger wiggles 😂 you know it's good!
@@skadooshly absolutely 😂
My husband had an older coworker named Guido from the Liguria region of Italy. He often invited my husband home for lunch where he prepared this teaching my husband how to make it. It is a family favorite so simple and quick to make. We call it "Guido Spaghetti.' Everyone needs to try this simple delicious dish!! We serve it with sliced tomatoes marinated with a little Italian dressing topped with fresh grated parmesan cheese. Another great recipe Chef! Thank you!
Did you hear his advice at the very end? Italians don't put cheese.
I love Chef JP's enthusiasm in these videos, sometimes he really gets emulsional!!!
Really loving spaghetti aglio et olio and I realised that I cooked it the wrong way for years. I always used too much olive oil to make it not dry, but it turns out that the chef‘s trick is a game changer. Just make sure that you do not use too much salt to cook the pasta. As the chef states, you need to make sure that you blend the starchy, salty pasta water with the olive oil properly, in order to create the emulsion. The spaghetti then won’t be dry at all, and you indeed do not need cheese. It’s delicious! Thanks a lot for this video!
Chef JP’s infectious enthusiasm makes us want to get straight on to cooking his recipes…..he makes it look just like something that we just have to do and do it right now!!!!! Bravo chef Bravo.
My Nana was from Pescara Italy. She made this dish with fish every Friday. Your method is unique. The pasta in the low water fry pan, mixing the starch with the garlic purée, she used slices. I think I may like yours even better. I will try it. Thank you, Chef!👍❤️
Hey she might have been on to something, I heard from a fella that if you slice the garlic thin enough, it'll liquefy in the pan with just a little oil.
@@ricktwisty5636 that's the jail scene in Goodfellas 😁😁
@@ricktwisty5636 Both Pauly"s are gone and there's nothing we can do about it 😂
A Robbè what’s a nana???
The term, ‘Nana’ is a grandchild’s short form of saying, ‘Grandma’.
I just love how honest Chef Pierre is when explaining things. He really goes into great detail about every ingredient and it’s purpose.
When my folks passed away many years back, and after my siblings moved out into the world, I had little choice but to learn to cook for myself. This dish, Aglio E Olio, was among the very first ones I managed to not screw up! Thank you for this recipe, Chef... and also for taking me back to my own home-cooking roots, reminding me of my own humble beginnings! 💪🍽
Nice story, I'm of Scandinavian roots, I always wished our cuisine was more glamorous, no matter how basic!
@@lynnettespolitics9656 I wish the same forPolish cuisine, so boring.. it's just sauerkraut, potatoes and fat
@@nikolay-avokadunskiy
I'm Dutch and it's the same here. Our cooking is just simple. The Italians can turn simplicity into magic.
I love how you take a gourmet dish and break it into simple steps. I really appreciate you and these videos!
Umm. this is a peasant dish not gourmet?
@@alimantado373 I know, but Chef does a new recipe weekly. He is imparting years of experience and cooking knowledge on his channel with each new upload. I just appreciate learning from him.
And then I think of how much said dish would cost in a fancy restaurant not including drinks and tip.
Chef Jean Pierre could make toasting an English Muffin seem exciting! I love the passion he displays while he cooks. That is what cooking is all about for me. Alio E Olio...Mille Grazie! (BTW his prime rib recipe is our go to method also)
🙏🙏🙏😊
I could just watch Chef Jean-Pierre cook all day long. I already love food and cooking but he just adds such joy.
You precious, precious man! I am a new subscriber and I have watched your videos over and over and over already! Chef....I thrive on shrimp, and end up throwing out so many, many shells. Can you give us a recipe for seafood, or fish, or shrimp stock? You are my love!
I am from Rome and you were spot on! I usually add anchovies in oil and garlic and chilli. Top with parmigiano
Love you chef!
Stumbled onto your videos randomly. Very pleasantly surprised to see such good cooking. Great tips and highlighting of important points. Looks delish!
I love this with a hint of lemon and chopped chilli...lovely recipe chef 🥰
This is one of the few dishes I MUST make for my daughter when she is in town and also many of my friends just go nuts over this dish. I make it basically the same way except I slice a load of garlic and heat it up with chili flakes at the lowest possible setting so the flavors extract into the oil. Before the garlic browns I add the pasta water and complete as you do. So simple, so delicious. It's all in the technique and the liaison.
as an Italian my mother always made this. thanks so much chef And as always we love you 💕
Not an Italian so I wanted to know... Y are portion in such less amount??
You are truly one of a kind. There are only positive cheerful comments here and that's really unique. You bring heart and soul into you teaching, and everyone sees you're coming from a place of great self esteem and confidence. No need to prove anything like these kids making videos to look good. Amazing chef. Thank you so much.
Thank you 🙏 ❤️
Thank you chef! This is one of the BEST tasting Italian dishes I've created. So flavorful and simple. Amazing.
This was a staple in my house growing up JP. We liked to use peperoncino. Cento makes a good one. But honestly in an Italian household we put oil and garlic on everything!!! Great dish JP!
My goodness, this is an amazing recipe !!! If you haven't tried it you do not know what you are missing !!! Thank you Chef for another WINNER!!!!
The Italians are genius for architecture, painting and cooking.
And cars, and fashion👍👍👍😊❤️
As always, Chef JP knocks it out of the park! Humor, teaching, cooking and always with enthusiasm. Infectious and wonderful love for cooking. I have been following this channel for years and it definitely made me a much better cook. Thank you chef JP!
Now that's a great idea with the minimal water for starch. I have never heard anyone come out with that before. Gonna use this for most of our pasta dishes especially white clam sauce. You are the Man @Chef Jean-Pierre!
You did it again, Chef! My culinary horizon is constantly expanding with each video! Thank you.
Dear Chef Jean-Pierre - just a not to tell you that I have learned so much from your videos - thank you an keep them coming. A very grateful fan, Joe
You are the best chef .. even the pictures make me hungry. Looks my Italian grandmothers.grandmother's.. wow.. Only the best chefs can make a " Simple Italian Dish" a work of art to all 5 senses, sight, smell, taste, feel...(texture of the pasta.)...and sound .. of everyone saying" delicious.. Thanks Chef.
Perfect! You got it absolutely right. Using less water in this dish (as well as with cacio e pepe) is the key to a nice creamy sauce.
My mum used to make this as a quick lunch when I was a child! Soooooo good! She used to use clarified butter in it too.
I love all your videos and never miss a single one. I have heard you say a few times that people complain about the length. I love the length and the way you explain everything. You have a great sense of humor and are also entertaining. Thank you so much for your videos.
Oooh. Im going to make this tonight with my chicken.!! I so enjoy watching you! But Chef, you video is so short! 😪😪 I look forward to watching you every Monday and Thursday. The highlight of my day!!♥️♥️
Always learning something new watching you. I’ve made this a million times, never thought to cook the pasta this way for greater starch content in the water. I love it with anchovy!
Love Italian food.
absolutely wholesome! God bless
I love making this, so simple yet so tasty. A bit of freshly grated Parmigiano-Reggiano on top does wonders.
Dear Chef, I created (maybe someone else has done this too, I don't know) a derivative recipe: spaghetti with garlic juice and oil. I use a juicer to extract the juice of one garlic head (two if you're a garlic lover) for 1/2 kg of pasta. After that, I pass a bit of water with the juicer still running to help collect all of the juice. Then I add the juice to the heated oil in the pan and stir to extract the scent. I add the pasta with some pasta water.
Pro: the garlic perfectly spreads through all the pasta equally.
Contra: apparently you spend more garlic than when doing it the traditional way.
Of course, parsley and other condiments are added.
All the best!
You always make things look easy and fun.
Bravo JP …. A fantastic midweek supper 🍷 Do you have a Porchetta recipe for special occasions? LOVE LOVE LOVE whatever you do. Merci Beaucoup my friend xx
So happy to hear "well hello there friends"!
Thank you Chef JP. Brilliant, as always and so much fun to watch. Thank you for all the wonderful cooking instructions and tips you pass on on every video.
Mmm. I must try this.
Favorite dish since I was a child; I'll do exactly as you say Chef...You are the best without a doubt! God Bless
The most unique presentation of this dish, ever! aMAzing!!! Looking forward to making this as just don't have all the ingredients at hand.
Thank you, CHEF JEAN PIERRE ❣
The one thing I love about Italian dishes is that they can all be cooked under 10 minutes with only a couple minutes prep. Much love, Chef.
... some Italian dishes can be quick to prepare, certainly not all of them!!!!
..and the ones which really are quick depend on wonderful raw materials, which the producers really care about. Not always easy to find in industrialised food-cultures. Long live the slow food movement!
@@businessasusual9077
Bolognese sauce gets better the longer you cook it.
Wonderfully done...such enthusiasm.
I love your passion for cooking , thank you Chef.
My goodness, the passion you're talking with is just amazing
This is good with anchovies added. Or, this recipe with nice bot soft broccoli or broccoli rabe. Yum yum yum.
I love the way you do the explanation of this fantastic food..🙏🙏
This is what I like.
He gets so excited and I am waiting, when he tucks in his food , fantastic.
simple, but delicate and beautiful. I have to try that.
@Chef Jean-Pierre That's one my favorite dishes ! I've made it incorrectly for year's but thanks to you I now know how to really create this dish 👍🏽✔️
one of the simplest and very tasty dish. a good stand-by for impromptu dinner.
Chef JP, you are my favorite channel. Thank you so much, as always, to you and your crew for all that you do.
Beautiful, I’ll make this again . I’ve made it before but never happy with it . I reckon this one will be the ONE !!
Another amazing recipe!!! I live for Monday and Thursday, knowing Chef will drop another amazing video!! I have learned so much. Hubby is so happy I'm learning and trying different things. He even asks if I am cooking something new from Chef Jean-Pierre today ❤️
Another fantastic recipe from my favorite chef you're a champion chef jean pierre cheers!!!!❤😮😅😊
I love this. I often make something similar but I still learned something today; the water and the oil. Not only is it simple, delicious and elegant, but it only costs about $2.00 or $3.00, if you already have the ingredients. 😉👌
Jp is like a first class stamp in England to me your . Lucky to have a chef Italian and French. As for me Italian cockney London. 😅
Bravo Chef Jean-Pierre! We make this often and I always learn from you. When we have dead ripe tomatoes we add before the garlic and cook a bit then the same
Hello Chef J-P, it is wonderful to cook a dish that is close to your heart, it looks fantastic and I am sure it tastes great. I have a packet of - it looks like long un-cut macaroni, not sure of the proper name. That will work perfectly for this dish. The serving plate finishes off the dish wonderfully. It is elegant and just perfect for the pasta to nestle into the hollow. I can almost compare this to just stirring a basil pesto through the pasta!! This is a top winner so far, anybody can cook this and not mess it up and still eat like royalty. Thank you for showing and sharing. When I bought the pasta somebody in the house was a bit upset and asked why I bought this, I know even though pasta might all taste the same, just different shapes etc., but each one comes to each own presentation when served and cooked correctly. Many blessing.
🙏🙏🙏😊
Interesting!! Great video and presentation.
God bless all here.
Chef thank you! so delicious 😁
Growing up in a large Italian-American family, we had spaghetti with olive oil and garlic many times. Delicious! I'm going to try chef Jean Pierre's approach instead of using the large pot. Before broccoli rabe became available in stores, my grandfather used to grow it and we often had it with pasta. Highly recommended! The bitterness of the vegetable really blends well with pasta, olive oil and plenty of garlic. As the old TV commercial used to say back in the 1970's : Try it , you'll like it!
The small amount of water is the secret I've been missing
@@silkyj9810 I've been doing this inadvertently out of impatience lol I hate how long a big pot of water takes to boil
Your amazing! Thank you
I’ve never heard of this dish before! Looks glorious though! 🙏
Dear Chef, you're the best! Another great recipe. Every time we have guests over for dinner I'm shopping for recipes on your channel. And I've shared your channel with many friends and will continue. I feel like a student to the Master. Professor Chef JP! Please keep it up as we're all depending on you for great food, cooked at home, and shared with friends and family. Bravo!
Dude, he didn’t even cook this properly.
Always, always, always fabulous❣️
Thank you 🙏. Your videos and recipes all look so great 👍
Morning Chef! Such a simple dish in terms of ingredients. But full of satisfying flavor and tricky to make without proper technique. Love this dish.
A lot of chefs dont make the emulsion like he said..I was in Aix en Provence where Chef JP comes from few nights ago (my Granny have an apartment there) and its not far from Italian border..its where France meets Italy for food and if you ever go on holiday there, I think Aix is better than Cannes..there's no beach but it's a beautiful town..elegant with amazing restaurants..Stay at Hotel St Cristophe..its where I had this dish as a starter (and I had cheese..oops)
@@theart8039 That's true for me too, Aix is definitely better than Cannes!
Looks great thanks for.sharing i am so glad we can save these videos to try tje recipes later
Oh my gosh that looks delicious ❤❤
Thanks, Chef. As a poor kid in Brooklyn, I always looked forward to this inexpensive but delicious staple whenever my mom or dad would make it. You make it actually look elegant in your video. I assure you, Aglio e Olio will be one of the very next meals I cook at home -- I think tonight! Thanks, Chef.
Every time I watch your video, I get hungry ☺️
FABULOUS !!! Also all your videos have such great color !!!
I’ve made this for years. It’s my go-to during the week when I want something simple, delicious and filling. Fifteen minutes from a standing start. Cooking the pasta is the longest time consumer. I’ll sometimes slip in mushrooms at the same time as the peppers, it’s an amazing dish!
Thank you so much for this video and your explanation. My aglio e olio finally came out good and my family loved it
My best chef ever God bless you 🙏 ❤️
A wine pairing segment?? Thanks for what you do chef, I look forward to your videos every week.
A wonderful and elegant dish! and so inexpensive really!
I used to go to a Italian Restaurant in the late 70's early 80's. This is what I always loved to have, I can hardly wait to try this, "The Jean Pierre Way".
My way was never anywhere close to what I had at the restaurant and I gave up on trying to recreate it. I can see why now, it never was any good, thank you Chef Jean Pierre !
I love your recipes , I love the way you explain the techniques
Please go back to your longer recipes
I really enjoy your recipes
You bring joy and happiness
Your enthusiasm is so inspirational
You are a very special person
God keep you safe
🙏🙏🙏😊
Thank you chef.
I have been making agile e olio all of my life and never understood how nuances could improve the final dish.
I am learning so much from you.
We are so lucky to have this access to your expertise.
🙏🙏🙏😊
Hi, are you italian ? :)
Love it , I make this for my family, I do add a bit lemon juice and a little Parmesan .
My favorite pasta dish!!
You are a crazy delightful genius!
Merci!
Chef you inspire me so much ! Will cook for my family
Thank you.
One of my favorite dishes
Chef this is wonderful for me to watch your technique……..My next dinner party is 5th Aug……My granddaughter has requested Italian Cuisine this time…….I am making Fresh Pesto and Pasta, Chicken Marsala, Panzella Salad, Caponata, Asparagus wrapped in Porcetta, Tiramisu, Almafi Birthday Cake with lemon syrup…..serve with some Lemoncello……Thank you for all these demonstrations I learn gems every time…..💕 I need to buy saucier Pans…….very soon….😃
Jean-Pierre, the way you move your hands I think you have taste buds in your fingertips. Love it buddy. 😎🙏🍝👍
🤣🤣🤣👍
Absolutely brilliant with the pasta water never seen anybody do it before! One of my favorite why to make pasta and I differently going to try it your way. Ps . Keep up the good work 👍
Excellent travaille Chef !
Nous avons beaucoup de plaisir a vous regardez en famille 🇨🇦
Thank you! 😊
Bravo, complimenti a lo scef!🎉❤
I havent made it so delicious as you. But this is a real tribute to pasta with little ingridiens thats taste Fantastisk
Simplicity is your motto dear Chef J-P, that makes everything affordable and fun. These are all Granma recipes that are so tasty and yummy !! Bravo Chef J-P to show a quick to prepare recipe 😀
Cucina povera, fantastico,,, another simple but tasty little number is tagliatelle al limone 👍👍