Spaghetti Limone • The Frank Method
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- Опубліковано 3 кві 2021
- Tag me on instagram: @frankprisinzano
Don't assume simple dishes are simpler to make
These are ignorant lies
Simple food requires a warlocks touch
Moisture, so paramount as it dictates texture
Healthy fat and extreme heat fornicate and give birth to mesmerizing char
You need clean technique to create, maintain, and coordinate food textures in real time on the fly
You need flow or you are dead on arrival
You are a magnetized pinball in a 3 foot diameter circle
Find the poetry in the repetition of motion and the consolidation of steps
Slow dance the method
Entangle the ingredients and their fragrances
Shove them in your mouth and up your nose
Be like an aggressive bloodhound, slobbering all over your tomatoes, embarrassing her artichokes, proposing to his lemons
Push the earth through your nose
Tattoo the flavors to your minds palate
Summon at will and virtually taste
Spin that kaleidoscope
Find true food intimacy
You are home grown intelligence
That food is pure instinct
Music by: David Neves (@davidnevesmusic) & Everyday Magic Sound (@everydaymagicsound)
Composed by: David Neves
Video/Edit: Griffin Meyer
I love how the lemon stickers are apart of the ingredients
😆
It’s an old Italian tradition the person who eats the lemon sticker has to make the next batch of spaghetti Limone.
not only is one on the lemon but you can see the second half from the other lemon slice been thrown in with the butter.
artisanal cheese, artisanal sea salt, grass fed fucking sweet butter… and two pieces of a plastic sticker… this must be a joke. 😂
Not a fan. Kinda ridiculous to leave them in and stir.
@@mariarohmer2374 my guess is that it gets people talking, and commenting - good for virality of a video! haha honestly the sticker is harmless. edit: Actually trying to find answers on google might suggest otherwise, most fruit stickers are made of vinyl or plastic. probably not great to eat.
I love “use your senses” as opposed to sticking to a recipe. Cooking is not a science - baking is. No dish is ‘wrong’ but instead just a ‘variation.’ And the best tip is about using best & healthiest ingredients.
I never ever comment on anything ever, but I stumbled on that recipe and it literally made me go to the grocery store and scoured for the best ingredients past 11pm so I could fix me a plate of that yummy and so simple goodness. Hearing the kid trying to talk with his mouth full was just true testament of how good this is 🤤🤤🤤
Love it! The sticker on the 🍋 is killing me😂
Me too!!! I loved the recipe but I struggled watching cause of the stupid sticker!
Stickers on fruit and veggies by law have to be edible. There is no danger lol get over it was a joke
@@RealFrank thanks for the clarification! learned something new today 🤩
I’m making it with the stickers for sure boss
There was one in the pot too he just mixed it in lol
This has been my favorite for many years, I used to live off of this during my college years too long ago (now retired, LOL) So nice to see it, you're the 1st. Chef I've ever seen make it in a video. Thank you, more people should know this exquisite, luscious meal🥰 All the comments about the lemon stickers are hilarious!
Came here from Not another cooking show. Give the guy some love.
Thanks for sharing Frank! I made this today and made sure to put the pasta on a warm plate so the butter wouldn't solidify too quickly. It was delish.
Obsessed. Learning so much about how foods actually work together 🥰
As always, thanks! Simple, simple, simple, simple...I love it!
I can taste it by watching you make it and I know it tastes great...that's the beauty of Italian style cooking....Bravo Frank!!
So underrated. This is perfection simplified. Bravo.
Super yum. Reminds me of being back home in New Haven, with my grandma. Even with the lemon rind labels! Thank you Chef.
This content needs to go viral.
I tried this method. It's genius. It's like lemon ice cream. I put some fresh mint leaves on it at the end. Fantastic! Thank you.
I'VE been hoping and praying you would start a youtube channel! THANK YOUUUU! You methods allow the ingredients to be the star and that's one thing I want to continue to learn, especially for produce. Please do the eggplant video soon.
What eggplant boss? The whole eggplant you need a wood oven
Just made this dish for my wife and 4 kids. They devoured it! Please keep posting this simple and delish recipes. My family loves it. Thank you!
It’s also delicious with shrimp and peas
Chef Frank is my go to Guy for Italian cooking! Glad you got the UA-cam channel up and running!
Found you from Steve Guttenburgs channel. You remind me so much of when I trained as a chef in the early eighties in England and worked in a small restaurant in Firenze for one year, The cooks there cooked just how you do!
I made it tonight and didn't even have the "right" pasta. I used extra small shells. It was totally addictive. I'm all about trusting instincts and senses. Thank you for the video.
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That's what food is all about , quality ingredients and simplicity 👌👌
Had the pleasure of experiencing this dish from one of your restaurants ahead of attending the Joey Ramone Birthday Bash a few years back. It was delivered to my hotel room via Lil’ Frankie’s on my first-ever NYC trip from Maine and that was no takeout - it was an orgasm in my mouth! Thank you so much for sharing your know-how, Frank! Simplicity executed!
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Bro how the f are you only at like 8k subscribers you are an untouched source of UA-cam content dude. I think I need to binge watch this channel. Top notch 100% grade A, 10/10
Only here a couple Months boss
Listen folks, it's all about methods and techniques. Throw away those receipe cards. Your greatest ally in the kitchen are your senses.
I love this, I wish I could. My OCD/ADHD/anxiety just won’t allow it. Frank and yourself have inspired me to try tho ❤️
I just had this at Supper; that led me to looking up the restaurants...which led me to this channel! I live in FL now...can't wait to visit your new restaurants!
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One minute Frank's talking about shattering your carcass and destroying your endoskeleton, and the next he's cuddling and baby talking to a shih tzu. Love it haha.
This simple recipe is perfection, I eat this all year round but summertime is the best. Delicious isn’t always hard…..
Love it!!! Thanks Frank. I’m gonna search for Reggiano here in Medicine Hat.Alberta Canada so I can make this ASAP ! Pray I find some .
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Ok! Love this guy! Can't wait to go to the restaurant!
Cool!
Love your comment about Cacio e Pepe. I'm NOT good enough so I need the star like grater side (smallest grate)
Lovin' it Frank. Just next time, ya should peel that little sticker off the lemon rind. That's the first thing I do with fresh produce. But the dish is quick, elegant and delicious. Guess I need ta watch more of your videos.
This was really good, but I felt like it could use more lemon stickers.
Feels like good eats but more Frank
This is amazing. I've made it four times in the 2 months since I've discovered it. First two times I did it as shown, the second two times, I added shrimp or scallops to it. So good!
Keep that stuff on the side boss. Better to keep the limone trilogy pure
Das Beste am Ganzen sind die Sticker an den Zitronen 😜Guten Appetit ✌️
Thank you.
Planning to make this for my wife tomorrow!
What protein would you recommend pairing this with? Maybe grilled chicken?
Delicious
I want to eat it all Frank!!! 😍
first comment!! lil frankie's is the shittt!!!!!
he snows cheese on his dogs 😩🤣 love this guy
😝🏄🏻♂️💥
Is anyone else triggered by the lemon sticker?
Yes, I am 😉
A legend.
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Wow never knew about the butter. And cheese. I've been grating it wrong
Props to David Neves for the background beats
Wait --- what did Babe say? Does she want some limone or no?
sorry if this is a dumb question- is that butter unsalted?
Me 😅 I care about the tag! 🙈
Can you share the origin of that beautiful bronze vessel you used to cook the pasta?
No idea I bought it like 30 years ago
hope thats what heaven looks like
Oooooo - I want some right now. A comment on Food 52 sent me here. Glad they did, because the authenticity is primo!
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What noodle did he use here?
the simpler the better 👍
Clutch 🍋
May I ask what camera you're using? Thank you in advance.
Canon
Hello! Is the butter supposed to be salted or unsalted? Thanks!!
Always sweet
Hilarious when he grated the cheese over his dogs😊
Does leaving the label on the lemon add more flavour?
Lol no
looks like there’s a sticker still on the lemon while cooking lmao
Yep lol. By law everything put on food has to be safe to eat. Not that we eat them, just always gets a fun reaction when I post and don’t take them off
Real Frank= Cool
Who else came from Emily Mariko’s newsletter? 😂
To chef, or anyone who would bother.
I want to try this, but afraid it would come out too sour. How can I make sure it doesnt?
Boss there is nothing to worry about. Use your gut and make the dish.
The sweetness of the butter + characteristics of the parm balance everything out. If you're paranoid, then just use a little less lemon. Just go for it.
Ugh! The lemon labels!!! The lemons weren't washed????
Is there a sticker on the lemon?!
Ninja
dont rinse the lemon and eat the sticker WOOOOOPY CHEF!!!
5:02 the two lemon stickers that fell into the pot are giving me anxiety. Whether those stickers are made of vinyl or paper, that's not a good thing to be exposing to heat and oil in your food. The world is contaminated with microplastics enough as it is; not point in eating it carelessly.
I would add a bit of counterpoint regarding lemon zest. To be sure, not too much should be added, but the main fragrance of lemon comes from the zest, not the juice. That's why lemonade made with lemon zest to release the fragrances from the zest into the mix tastes so much better. See this re: lemonade with lemon zest ua-cam.com/video/_YYF9vBLzGU/v-deo.html
Believe it or not stickers on food by law have to be edible boss
The flavor of the Lemon zest comes through subtlety and perfectly by simply squeezing it fresh into the pasta and then throwing in the half lemons while you make the sauce. Adding in the actual zest is WAY WAY TOO STRONG and messes with the simple perfection of Parmigiano lemon and butter. Trust me boss there is no need for actual pieces of zest
@@RealFrank I tried your method; you're right, it works.
Don’t want to be right but I want you to learn boss so I’m happy to hear it
Dude take the stickers off your lemons!
Is it blasphemous to add an ALT and add pepper or chopped spinach?
To what?
@@RealFrank I'm saying if I added a little pepper or chopped spinach to your already amazing concoction
For what method boss)
bruh. the label in the pasta.
All food labels have to be edible by law . Of course we didn’t eat it it just stayed on the lemon as we mixed it lol. I knew it would get you goat lol
@@RealFrank I get a reservation at lil frankies now?
Of course boss go today. Email me frank@lilfrankies.com
Or call 212-420-0040 11am-5pm today and we will accommodate you
Would it kill you to tell me how many lemons to use per pound of pasta? 🙄
Use exactly as many lemons as you want!
you kinda missed the point of the whole video. but one place to start is one large lemon per lb of pasta.
This dude lost all credibility after I seen all the stickers in there
Why would you throw the lemon in there? It does nothing
take out the lemon labels...Jeez
I guess the labels & glue on the lemons is the "healthy," kind of free-range labels & glue? 🤮
I saw that too!!! 🤮
Believe it or not all labels by law must be edible
@@RealFrank I'll take your word for it.
I just don't understand how you can look at a sticker in your food and not be eager to remove it. You have two and just stared and stirred. I cannot support that.
Btw this was a poor mans meal back in country and they would NOT use cheese but intead woulkd add bread crumbs.