Italian Chef Reacts to Best Tomato Sauce in the World
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- Опубліковано 21 вер 2024
- The best tomato sauce claimed by Italia Squisita. So naturally, I was curious about their recipe. After checking it out, I must admit, I'm a bit disappointed. Yeah the sauce looked really good but the fact that he didn't mix the pasta with the sauce, before serving, completely shocked me. 😨 C'mon, that is soooo wrong!
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The videos on the "Italia Squisita" channel sometimes leave me very perplexed: I am from the Marche region, once a "chef" made vincisgrassi (the typical lasagna from Marche)... he said he respected the "Marche tradition", then he put coconut milk in the recipe... here in Italy you can only see coconut if you buy postcards from exotic countries, let alone use it in classic recipes... nice video Vincenzo, as always! P.S. Vincenzo is absolutely right, the penne should always be scored, not smooth, especially in "simple" dishes such as "pasta al pomodoro": the scoring of the pasta will help capture all the flavors of the tomato sauce, with smooth penne you won't can achieve the same result...
Usually the Italia Squisita concept is putting a very traditional recipe against a more evolved or fancy one. Maybe the one you saw was the fancy one?
@@c.f.7493 yes, you are absolutely right: I know the channel well, and in most cases it presents really well-made recipes from the Italian tradition, there is a lot to learn; And as you say, sometimes they also make modern "reinterpretations" of some typical dishes, and there is absolutely nothing wrong with this. However, Vincisgrassi is a lasagna from the Marche region that has been part of our culinary tradition for decades, and anyone can very well revisit the dish as much as they wish and modify it as they prefer, but they cannot tell me that the addition of coconut milk is in compliance with the "Marche tradition", because it is simply a meaningless thing... furthermore, the recipe will no longer be able to be called "Vincisgrassi", they will simply be "Lasagne made my way", which is a very different thing, don't you think?
Weird when I was in Italia. African people tried to sell coconut. you'd hear "coco bello coco" all day. I get it, not traditional Italian but not really a fantasy from a exotic land either.
@@andreitiberiovicgazdovici thanks for explaining, I got your point and I would agree
@@axMf3qTI for that matter, even bananas and kiwis for example are not part of the Italian tradition, but this doesn't mean that you can't find them in Italy... I'll tell you something, I hope it's not too shocking... even in Italy there are places called "supermarkets"...😆👍
When I was a young man in Italy, (late '50s and '60s) restaurants used to serve pasta bianca on a dish with sauce on top (not mixed) and a dollop of butter that you could either mix or remove. This was done to dispel any suspicion that the pasta was not served as "left over" from a previous customer.
That's a neat insight into the old Italian dining scene! Serving pasta with sauce on top and a dollop of butter is a clever way to reassure diners. It's cool how traditions like these have evolved over time. Thanks for sharing!
@@vincenzosplatethe dollop was also done in the US for rationing during the Wars/Depression (remember Italian food as staple food was pretty new). Anytime my grandmother would see that at a restaurant she would ask if the Germans were coming to town.
Every Italain grandma I ever knew would bottle their tomato sauce with some fresh basil leaves. It's like they should be born that way!!! Where's the basil?
I was shown how to make it Italian style. The tomato sauce was thick and then the basil leaves added into the top of the bottle. Finally the sauce was topped with olive oil roughly 10% of the total sauce was oil. The oil acts as the air barrier to help keep things fresh and gives a fruity kind of peppery taste to the sauce.
@@CloningIsTooGoodForSheep mm lovely!
what basil? you shall get PARSLEY!!!
Right, even dry basil is better than none at all 🌿🌿🌿
@@dynamicentry6157 yuck
Seeing Vincenzo stressing out while watching Italian recipes on UA-cam is becoming one of my favorite things of the week
This guy just likes to serve cold food😂❤ it must be summertime there where he is😅
He has every right to get sressed about primadonna chefs that treat peasant food as some kind of artistic rubbish. Put the peasant food on thye plate without the bullshit.
its like your putting salt on the injury….😃
I appreciate the way that Vincenzo expresses his disagreement firmly, yet in a very respectful way. It's a good trait. I think that many people should learn to do the same, not just about food but about the many subjects in modern life about which there is strong disagreement in the world.
He didn't always lol. He has gotten better.
I loved your reaction, My grandma would have had a heart attack to see that the pasta came as a piece of bread on the table.
I've followed some of your recipes as closely as possible and I've been told I make tomato sauce as good as any fancy Italian restaurant. LOL! Thanks for making videos Vincenzo to help non-Italians cook like Italians!
It's even better if you can grow your own tomatoes to use or know someone who grows them. The tomatoes you buy at the super markets are mass produced and there is a noticeable difference in flavor between tomatoes you grow yourself and ones that are mass produced.
He used 'the best' for SEO reasons to get higher rates with search engines.everybody does.
It's like ' the 10 best ....to....'
I agree this is not the right way !
Supermarket tomatoes in america are garbage. They're picked while they're still green to survive the processing and transport. They're turned red by exposure to a gas. For this reason I tend to only use Pomi pasatta.
Unless it’s from a farmer’s market, then canned is better way to buy them.
The canned tomatoes are ready when they are picked and canned, while the ones in most supermarkets are picked early so they have the right color for when they actually arrive to the stores.
Fruits/Veggies allowed to ripen on the plabt before being harvested usually have the more desireable depth of flavour as it has had that much more time to draw minerals & nutrients from the soil. Additionally, organically grown and raised food have less chemical agents that would affect the natural flavours of food and you get something much richer as a result that wouldn't necessarily be financially cost effective on large scale productions.
If you can, grow your own food, buy from trusted farmers, and companies that/manufacturers that actually care about the quality of their product (do your research).
Noticeable difference between tomatoes you buy at a supermarket and tomatoes you grow yourself?
You're right I tried it and there was a difference the supermarket tomatoes were better unfortunately 😅
Sono proprio d'accordo! The sauce on the side... I'm just thinking of all the naked pasta not covered in sauce - cold and dry. The sauce locks in the heat. Pasta cools too fast without the sauce.
The parsley would also throw off the flavors.
E poi, Grana... Beh, maybe for a plain tomato sauce the more mellow Grana works. With soffritto o basil you need more bite, like pecorino. Parmigiano is ok if it is 36 months or older.
Pasta pomodoro, without basil is like soccer without a ball. All you have is a bunch of tomatoes running around trying to figure out what to do.
That last part gave me a good chuckle imagining a bunch of tomatoes in football kit
That small ladle of sauce is placed in a cold bowl, where it sits while the pasta is "oiled" to stop it completely drying out. Then the pasta is plated - probably on a cold plate - and then a very small amount of the sauce is dumped on top of the pasta. By the time that plate reaches the table, is actually served, and the guest(s) start eating, I'll bet it is all stone cold.
Preach! 🙌 Naked pasta is a tragedy waiting to happen. And parsley? More like party-pooper-ley! 🎉🚫 Stick to the classics, my friend. ⚽🍅
@@vincenzosplate Yes! 😁👍
Pasta pomodoro, without basil is like soccer without a ball.....you make my day 🙂
Italia Squisita is one of my favorite channels, actually. Even if you don't like the way this one guy served the pasta, there are so many different chefs in so many different restaurants doing so many different things, it would definitely be worth your time to check out more videos, Vincenzo!
I generally like Italia Squisita because their usual process is to show a traditional recipe done with care and precision, followed by a modern interpretation. But in this case, Vincenzo is right: the "basic" tomato sauce is far from ideal. Very disappointing
Vincenzo, you should try to recreate this pasta and make it yourself. I think it would be an interesting experience for you. To get out of your cooking comfort zone
I was going to write the same.
Try it step by step and you never know, it could surprise him
earthen stone pot and bowls and everything haha
I'm not sure there's a comfort zone issue here. The only two things are: not using basil and not finishing pasta in the sauce. It's not really that hard to imagine the effect either of those things have-I think the guy actually explained why he keeps the pasta separate at 10:13 (when he talks about cooking pasta like a risotto, and how that gives a more uniform/balanced but less starchy flavor), but because the explanation started (a few seconds earlier) with him talking about water:pasta ratios and then switched to washing rice ... it was a bit confusing.
@@DanielFolsom i also eat my noodles like in the video und you have a better taste of the pasta, its even better when its fresh-made. i understand it but when you not try it, you will never get it, also its personal taste
Dear Vicenzo I am from Athenes Greece and I know how not to break the basic rules for a real Italian pasta. Basil is mandatory in tomato sauce as garlic too. Mixing the sauce with pasta on fire, using some pasta water for thickening ia also mandatory! I can understand your reaction very well and I totally agree with you! I think you should call the kitchen police to arrest these guys!🤣
I haven't laughed like that in a long time! 🤣
Me too 🤣🤣
I didn't understand the use of a sofrito until I watched your content! Thank you so much for that!
You know it's bad when even Vincenzo says there's too much olive oil. Like Uncle Roger saying there's too much MSG.
lol
Hate Uncle Roger
@@PinHeadThePopeOfHell First, don't care. Second, PinHead saying he hates Uncle Roger is a pretty good thing.
I agree with you, Vincenzo. For over 50 years my sauce has been traditional: Fresh Basil, good tomatoes, real extra virgin oil, sofrito, garlic and dried pasta. Yes, cook the sauce as long as you want but we don't need to reinvent the wheel. Thank you.
My sauce never comes out the same, the meat,lamb or pork are never the same quality.
I like the thick sauce.I would toss the pasta with the sauce and some pasta water, then added extra sauce after plating.
Very good taste. It’s nice to be able to titrate the amount of sauce to your personal liking.
Normally it's not customary to put pasta water in tomato pasta, use it only if strictly necessary, that is, if the sauce is too thick. the paste should not look like putty but not liquid either.
I'm not Italian so I grew up with "bolognese" plonked on top of dry spaghetti, and still this chef lost me at "serve separately."
I am not Italian, but I love to cook Italian food. It took some time to convince my wife (and her family) to appreciate my pasta mixed in the pan, but I think that I have won them over.
The plopping of sauce on spaghetti was a ration/German American(for America) thing. Mixing the sauce and pasta is something that is almost always done post WW2 and barring the Midwest US. I could see if you have older parents you could extend the habit or think that restaurants mix the pasta to be fancy or the irony to use less sauce.
@@mramisuzuki6962 Gordon’s plating reminded me of beef Stroganoff served on buttered egg noodles.
After Italians immigrated to the US in the early part of the last century, started Italian food companies & popularized pasta, they invariably presented it this way, with the sauce sitting atop a serving plate of spaghetti. The only rationale I can think of for doing it like that is if you are using fresh pasta & its quality is so high you don't want to obscure its flavor with sauce. With dry pasta it's just wrong. Everything about it is wrong.
In France the cuisine is so developed and refined, your success as a cook depends in great part on how well you can execute accepted practices. I'm beginning to realize that in Italy chefs just make shit up, and sometimes what they make up is laughable. At one time this chef's method would have been very confusing to me, but I've become much more enlightened in recent years about pasta, and that's mostly due to your influence, Vincenzo! You are doing great work!
I was under the impression of this being an ignorant comment, but then I realized I was reading it wrong. This chef is definitely a bit too out there, raffinando la pasta al pomodoro, or "refining tomato sauce pasta" as if it is some hipster restaurant. The techniques he used are not widely accepted. I understand his theory of purity, but also think he is making shit up to justify his subjective tastes in making tomato sauce. I am glad you are learning a lot about pasta, my friend. Pasta is a whole new world to discover, and there are so many reasons for the "right way" to do things.
70 to 90% of cousine chef talking and stuff are most likely just gibbirish bullshit, specially when on videos.
If he can sell it…then logic says…it must be good 🧐. It looked superb,
Is that why McDonald's is one of the most popular restaurants in the world? Because it's good?
Pizza Hut confirmed as some of the best pizza
@@elvickRULES exactly 😆
@@JohnVC Of course its good:P Is it quality? Off course not but its definitely tasty.
@@JohnVC comparing the guy in the video with mcdonalds is pretty pointless. Maybe some here need to get off their high horses, out of their comfort zones, and try some new shit. fr. Italians are also fucking tradion nazis, like they bitch about everything that is served differently. They moaned all day long about Massimo Bottura serving only one Ravioli, lmao, yet he won best restaurant in the world several times. Sometimes one needs to be also a bit open minded.
The pasta this guy serves is likely so fucking good that he WANTS you to try it both separately and mixed with the sauce. I doubt customers in his restaurant leave, after trying it.
Wouldn't be surprised if there is an olive oil company sponsoring the original video. The sauce was drowned in oil, and then added to a plate of pale pasta covered in oil.
La penna liscia di qualità con una buona salsa ridotta è totalmente su un altro pianeta, no si può neanche paragonare il piacere del masticarla a paragone con una penna rigata. Che spettacolo
If the pasta isn't finished in the sauce, it doesn't absorb the sauce, an the pasta isn't half as delicious it could be, when finished in the sauce.. If you've never done that before... Finish your pasta in he sauce just once and taste how much better it can be. ❤
That's what I always say! We need the pasta to absorb all the delicious flavors of the sauce!
The ingredients I can accept, because other places all over the world use other herbs than basil, so could be good. However this seperation of the pasta and sauce is a no go. Only place it should be seperate is on the stove, just before you mix them together. great video hope you’re going to review the other videos
That, and that the tomato sauce is not originally from italy. Even in Italy 500 years ago it was called spanish sauce, and Spain took it from old Mexico culture. Can you imagine a Mexican guy addind Basil?
BTW, i tried adding an habanero, onion and red pepper previously “tatemados” and it was different and delicius. It has no sense to get angry because your recipe is not the same than your nona.
I think Vincenzo needs to go try this dish next time he is in Italy.
Because…
I think the point of this sauce to make the tomatoes the star, and the other ingredients, including the pasta, to disappear. Also, it seems like it is mixed at the table - so it’s all about presentation. The “ooooh” factor similar to a flambé at the table.
It would be nice to see how he makes other dishes. I for one, don’t see the point behind a sauce without a sofrito or some aromatic base unless for very specific reasons.
I just realized why I always liked rigatoni over other pasta - the ribbing on it. Even cheap rigatoni always has the ribbing… other ones are smooth - more for an American casserole.
FWIW I actually think the sauce on top of pasta approach actually makes the pasta stand out more-and in fact I think that's what the chef says in the video.
I just made your guy from Bologna’s pasta bolognese. I followed his directions to the letter, cooked it for a total of almost 5 hours, and served it with Marulo tagliatelle. It was heaven. I now have enough for another 10 meals packaged in the freezer. (Even my 90 year old mother loved it-and she doesn’t like meat!) She said that even though there was pork, veal, and beef mince in there that the wine and milk and the pecorino and Parmesan, combined with 4.5 hours of slow-cooking, made it seem like the meat “almost disappeared” in the sauce. Gave some to my friend and his wife-who is Italian (DeCello) and she said she it was so good she was making me an “honorary Italian!”
It makes me so happy to hear that my Bolognese recipe was a success for you! Stay tuned for more delicious dishes❤️
I'm proud of you for maintaining tradition. You DESERVE good food, greg! Hope you enjoy all those meals. Auguri a te!
@@vincenzosplate I also cooked your and David Berti's Bolognese sauce. I had to stop myself three times from adding a clove of garlic. I slapped the back of my hand! But I cooked it for 4.5 hours and it was the best I have ever made. Simple and delicious. My nono was born in Sezze and I visited the town in 2018. I learned during my Italy holiday to stop complicating these recipes. Arrabiata, Amatriciana, Carbonara and Bolognese are now on our menu.
We've gone from, "needs more cowbell" to "needs more basil"! Lmao
Ricetta pasta all'arabiata: no Basil, very similar, still one of the best. On my opinion parsil goes well with sugo.
I can’t judge Italian cooks for how they serve their sauce. Maybe house rules matter, but in restaurants, they do it their way and they think it’s ‘correct’. Also on why they serve it that way is maybe they want to let the customers decide how little or much sauce they want on their pasta. I, for one, love too much sauce on my pasta. If they served me two tablespoons, i’d be fine with that.
Come on Vincenzo! he is from the north, what does he know!! Kidding, I love your videos and agree with everything you say, especially here ALWAYS finish the pasta in some sauce!! I think it cooks right into the pasta and is really the only way. I seriously cant imagine ever going into an Italian restaurant and be served pasta like this.
Yes, and the plate looks like a dog's breakfast after you mix it yourself. Am I at a cafeteria???
So it was YOU who invented the italian tomato sauce? Wow. Credit where its due.😊
I have never seen Vincenzo so lost and confused.
He cooked the sauce beautifully. The terracotta pot really makes a difference. I treasure my two Italian terracotta pots. He cooked the pasta perfectly. Then, he coats the pasta with oil, such that the sauce and pasta never meet, let alone make love. Maybe it’s my Southern Italian roots, but he just moved into the category of “snooty alt’Italiani,” as my Nonna would say. 😂❤
I do understand his sauce, he is trying to create a pure concetrated tomato flavour with nothing really getting in the way. I love to add basil but it really does change the flavour parsely is going to add more, erm, grassy leafy notes to the sauce (like the leaves on the tomato.) The olive oil is also going to add this kind of flavour, especially if a really good one.
The soffritto has its use. Not in every tomato sauce, though. The risk is to make it a tomato soup. Especially the celeriac carries the risk to give it a "soupy" fragrance.
That expression on your face when you saw the parsley - just priceless! 🤣
He doesn't like the starch mixing with his sauce? Basta, Put the oily three hour sauce on a piece of bread then. Congratulations, three hour Bruschetta.
Haha exactly what I thought!
Dear Vincenzo, soffritto is NOT the base for all tomato sauces in Italy! In Naples people would never dream of having a soffritto complete of carrots and celery in a tomato sauce. Also, a pasta al pomodoro or spaghetti al pomodoro are NOT an easy thing to do and cooking the sauce for 3/4 hours makes for a beautiful dish. It dioes not matter if the sauce is mixed with the pasta or not! What the long cooking would do is give to the sauce a beautiful full, deep and round flavour. I am also an Italian living in Australia just like you and cooking is a passion, a passion that has been passed on to me by my grandmother. Penne liscie as pasta liscia in general, is very common in the South of Italy ( you can ask Eva from @pastagrammar for confirmation) while pasta rigata is more common in the north..just think about the ragu' all Genovese...NO NEAPOLITAN would use ziti rigati right? It is my opinion that you are a really good cook, however I would suggest a little more research before judging, especially thinking that Italian cousine is in constant evolution, and although is paramount to have full knowledge of tradition is also important to have an open mind to better ourselves and grow. I have been watching your videos for a long time and I congratulate you and love the passion..just please be more flexible..you could be surprised with the results. Thanks for sharing your beautiful and informative content.
In some regions of Italy, it is common to make sauce without basil or celery. Only with onion, garlic and pepper.
Our great-grandmother also served the pasta separately, covering it with sauce only on the plate. When you make a big pot of pasta, the sauce stays alive for dinner or the next day, without drying out on the pasta. It is normal in some regions of Italy. Don't be shocked by this.
I'm from Sicily and while many of the Italia Squisita recipes seem very nice, I just love the cooking of the south.
Penne rigate for me and always mix the pasta with the sauce. Get that starch to bind with the sauce and create a wonderful marriage of pasta and sauce.
I don't cry easily but seeing the beautifully cooked pasta, cheese and sauce so separated bought me close to tears 😂😂
The bit-by-bit technique is used by Thais to build curries. Touch of oil and curry paste. Fry till fragrant, splash coconut milk. Touch of curry paste, splash coconut milk. Repeat and repeat. Oil gets released from the coconut milk. It seems silly, but the extra work makes the sauce creamier, faster; and the paste (basically solfrito) is being cooked in layers, so the flavor profile extends. I didn't think about trying that technique for tomato sauce.
Vincenzo’s right, that guy is bonkers
Thanks for your support! 😁
The poor noodles look so thirsty and no one gives them some Tomatosauce to drink
They did look very sad 😕
@@vincenzosplate Yes
Noodles ?
@@likesunglass9256 yes Noodles
@@PrincessEllie1986 Were they in a chinese restaurant?
feel like a lot of chefs are just doing stuff to be different. Id reckon like 99,999% of italians mix their pasta with the sauce before serving, and the vast majority would add basil to a classic italian tomato sauce, so chefs like him just want to be different. They get attention, and its "their way" of doing things instead of just copying what has already been established. As soon as he started using that japanese wasabi grater for the garlic you pretty much already knew it was going to be some nonsense.
I said this in an older video, but I always hated spaghetti growing up because they just dumped the sauce on top, and some bites didn’t have enough sauce covering the noodles. And some bites the noodles would be cold too. 🥴
And I think watching your videos had my family mixed it up I would’ve actually liked it.
18:45 ish - the flashbacks to that nasty spaghetti of my childhood 😭the horror
Vincenzo here in Europe you can get a garlic grating plate made from porcelain which does the same thing as the shark skin.
I got mine from a German guy who has a factory in Portugal. I use the to mince any veg for soup or sauce, and they work with Parmesan and hard cheese too.
My niece in Napoli has a little ceramic shop, she makes them
You are a legend vincenzo. My first time when i was a kid[ i am 47 now] i had my first spaghetti bologonaise in a europian city not in italy and i instantly fell in love with it ,but i noticed 😅 as a kid who knows nothing italian that they throughout this city restaurants this dish they dont mix the spaggetti with the sauce and the cheese all on the side and i was annoyed 😢 why do they seperate them and i eventually mix them all together do people leave a little on the saucer to preserve this to another poor hungry guy😅
Ah, the great spaghetti mystery! 😂 Mixing it all together is definitely the way to go. Who needs separate plates when you can have a delicious pasta symphony all in one bite? 🍝🎶 Keep spreading the pasta love, my friend!
❤
Everyone here knows that the garlic clove is best sliced using a straight razor, that way it liquefies with just a little oil.
It's a very good system.
Paulie used it for years.
Why don't you go get your shine box.
I feel he used too many onions, but it was still a good sauce…
@@doubanjiang I wonder if Vincenzo is a Scorsese fan? Otherwise, he might be extremely confused right now.
Love the reference but i tried this once and it indeed does not melt into the sauce. And I cut that thing THIN
From watching Vincenzo reactions and most italians are traditionalist. I enjoy the innovative italian chefs who try different things. I think Vincenzo should try their food and decide on the flavor himself. The ones who innovate will take Italian food to new heights
The further south you go in Italy; the sweeter the people and the better the food!!
❤️🇮🇹🙌🏼👍🏼💪🏼
In Calabria and Sicily they truly have the best climate for produce. They can grow everything and anything they want. 🙌🏼.
Vincenzo another amazing video brother!!
-Ciao
My tomatoes come from my grandfather's farm in napoli, for the past 55 years we seed a few every year
I used to put the pasta in a bowl then add the sauce. Now I have learned to do it the proper way, with the added pasta water too. So much better and tastier..
I must admit Vicenzo that before I started watching your channel, I added a dollop of shop bought sauce on to the pasta. I didn't know any difference. You showed me the error of my ways! I now always make my own sauce following your recipes and mix in the pan!
I think the reason he didn't mix the sauce with pasta before serving could be that he mainly wanted to show a tomato sauce recipe in that video, not a pasta dish recipe. But yeah I totally understand Vincenzo's concern on this
I agree with this chef, there are no rules baby! You make your own pasta the way you want as long as you like it. Those ancient rules, need to be broken!
THANK YOU!! I watched that video and thought it was a joke. My 8 year old eats his pasta like this. 🤣
😂😂😂
I watched this video of him making the sauce before I saw your reaction video and I also reacted the same exact way.
I could not believe I was seeing this on Italia Squisita. I normally like the videos they have.
I almost want to try it just to see
Trust me, the man is cooking.
Putting the sauce in later has its pros. Especially if the sauce is the star of the recipe. With his recipe, put in turkish yoghurt before the sauce, and the sauce ontop of the yoghurt (its important that its reduced and thick) and you will have some insane flavor explosion you might not have experienced before. this combination is amazing
When I was little my Calabrese grandma and mother made a big pot of “gravy” every Sunday. It started with braising the meat beef cubes, pork hocks (or ribs or chops) with a bit of olive oil. They always said “beef for color, pork for flavor. Some times they would then braise beef braciole. Take the meat out, then par cook the sausage. Take out then add a bit more oil and chopped carrot onion and garlic; sauté till soft then add whatever tomatoes you like. Put the meat back in the gravy, add salt and pepper and cook for an hour or two on a simmer. Take the cooked meat out and bring gravy to a strong simmer and add uncooked meatballs. They are cooked when they rise to the top. Add basil and when the meatballs are cooked the gravy is done. We never finished cooking the pasta in the gravy or added pasta water. We covered the bottom of the serving bowl with gravy added the cooked pasta and topped with more gravy and mixed it. The big pot of sauce was meant to also be used on Wednesday and some to freeze. We would never dirty another pan to finish cooking the pasta in the sauce. It’s just recently I’ve seen that tossing method, but that can’t be done with our huge pot of sauce.
In the end, two things were refused:
1) Vincenzo refused the techniques here
2) The smooth penne refused to accept the sauce
Vicenzo learned me to always use basil with tomato
yes that's the best pair. Have you tried making my basil tomato sauce recipe? If not, you should definitely try it out!
I have the Italia Squisita Pasta cookbooks. As you commented, I would never serve cooked pasta as this chef did.
I’m with you - it looked cold and no basil was a sacrilege. And the plate was messy - you were right about that too.
I'm glad we're on the same page! Presentation matters, and missing basil in a dish like that feels like a culinary sin. Plus, a messy plate just doesn't do justice to the food.
What I definitely learned today is that everyone in Italy always separates the sauce from the pasta, and never use basil with tomatoes, and that this is established tradition. I will use the results of following this procedure to judge all of Italy and its cultural and cullinary history.
I agree 3-4 hours is to much. You can always cook the pasta the night before, heat it up slowly when ready to cook the next day. The flavors blend overnight beautify and the tomatoes do not over cook. Same reasoning why leftovers of anything always taste so good. The flavors are allowed to blend without overcooking.
7:58 I agree with you on the sofrito. But I HATE using a blender or food processor to make certain things. And Italian tomato sauce is one of them.
Omg thank you for covering this video! I knew you’d react this way :)
Ha-aa .... absolutely agree with you Vinny! Watching this makes me think back when I was 20 years old thinking that you 'pour sauce on top' of the pasta! Oh boy....was I ever wrong and haven't ever done that again in 4 decades! And basil .... *PLEASE* 😉
Really shocking and embarrassing! Not mixing the pasta with sauce... I seriously had to take a day off from work after seeing this.
The dead and naked pasta lying there sadly in the plate drying out, then making a mess by attempting to mix it.. It has to be mixed with heat and (pasta)water in the pan for a good minute at least (so the pasta can soak up the sauce).
And parsley? I hope this is all a big joke.
I read this sentence somewhere "High quality pasta doesn’t need to be rigata"
Not allot of people knows this, mostly my friends do.
But actually i make the best pasta sauce in the whole world!
EVERYBODY who tastes it agrees!
I must praise chef's beautiful spoken Italian language.
Ahahahaa bro really said he is modest? HAHAHA
This a purist approach. No matter the opinions here I can see it as s delicate and very flavorful dish.
I like this approach. You can compose your own mouthfeel in your plate by adding more or less sauce, mixing or just adding sauce on top, and every bite can be different. This must be very nice experience.
I agree. I honestly grew up with my Sicilian mother who would use a colander to drain the pasta. Then put the sauce on top of each serving individually. Then the cheese at the table. Some family members might like just a bit of sauce. Some might like more.
I don’t use the colander. I put the pasta directly into the sauce.
I would try this chef’s sauce at the restaurant. I don’t mind the parsley. It makes it a bit spicier.
This is exactly right. My wife likes very little sauce, I like more sauce. Mix it, don't mix it...makes very little difference to me. But its fun to watch him get so worked up about it and apologizing to the guy like he just shut him down lol
@@1014Donna "I like to strain the sauce." - Cosmo Kramer
@@GuppyCzar mixing the sauce with the pasta can also ensure she has little sauce. When making certain sauces, you only mix a small amount of sauce with the pasta, so it "colors" it, and then you can add the sauce on top ensuring a customizedamount of sauce! Also helps with leftover sauce that may be too much for the pasta that was made.
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
By the time you get to eat, the pasta and sauce is cold to lukewarm 😂
Everyone is different some customers like a lot of sauce some like a little sauce so served this way his customers can all be happy and add the amount of sauce they prefer
My wife bought salmon for herself tonight, so that means a nice pasta for me, I don’t eat salmon and she doesn’t eat pasta. Watched this other guys video looking for something different for my sauce recipe. As I was watching, it did look like he was into the details, but reaching for a niche method to make himself unique. I went with the sofrito, garlic and a can of San Marzano tomatoes. Tossed the pasta in the sauce, the proper way. You just can’t go wrong.
When I was a kid my mom ALWAYS served the pasta and sauce separate. One day, there was a little bit of leftovers, so I added the noodles to the sauce (in the pan) - so I could store in one container. The next day I re-heated it in the pan together. Been combining noodles and sauce before serving ever since. 😂
"with the basil.. manneggia... " hahahahahaha..
Which pasta, which dish ... A science in itself
I knew the lack of soffrito would tick off Vincenzo :D
You know me well!! 😂 The sofritto is so important when making tomato sauce! It adds flavor and also the carrots neutralize the acidity of the tomatoes 👨🍳
I've had pasta both ways drained or added directly to the sauce. Such a huge difference. I prefer the pasta directly into the sauce, everything taste soo much better.
I'm impressed at how thick and rich this sauce looks with having used so few ingredients. The cooking and the tools are very important.
😂😂😂😂. Many people in Brazil do that. cook the pasta and the sauce separately and then , when everything is ready they put pasta on the plate, then sauce on top!
you know what happened, the eagle landed, he got some LIIIIBIRRAAATIOOOONNN and FREEEEOOOOOMM!
So the dish got MURRICANICED!!
Real Italian men eat hard and fast savouring your concept and recipe.
Save the local tradition.
I just learn from all these videos. I'm not Italian, that I know of, but I like to cook. I don't know the traditions of the Italians..etc..I just like food that tastes good! Today I served up a couple of Pita's stuffed with cheddar cheese, slightly smoked chicken thighs in a marinade that had Italian dressing..and some other ingredients, Sweet red pepper, red onion, Arugula, Ranch dressing, and bacon. And they enjoyed it! Cook..experiment!! And learn! Thanks for the video!
OIL OIL OIL! Why so much OIL?? Ah Vincenzo, can't believe an Italian chef is getting it so wrong! 🤣
I believe that the videos on Italia Squisita’s channel happen due to a combination of things. Italians like to get creative when they cook…and these are chefs. They get into this fine dining culture meant for rich people and tourists and they forget how to simply treat the ingredients to get the best results. That to me is really the heart of Italian cooking and what makes it some of the best in the world. Simple ingredients treated with care. What’s the quickest way to mess it up? Fine dining. Michelin stars. French style presentation. Adding cream and butter to EVERYTHING.
I’m a 68 year old half English half Italian male who cooks I have been told incredibly well , like you my tomato sauce is virtually identical to yours Basil is a must and you must mix the pasta into the sauce together before serving the flavours must live and marry each other
He isn't serving a pasta. He is serving a sauce.
Best Italian tomatoes are from Basilicata, hands down. Well at least in my opinion. It’s where the Italians in my family are from.
That looked like my first bad attempt at making a Italian style Tomato pasta dish when I was 15 and learned how to cook for myself.
I never understood why it was called "marry" the sauce together until now
Have them make love together. Beautiful way of looking at sauces pasta and many other dishes.
People in comments despising the recipe saying it looks like American style. When they learnt the tomato sauce is original from America…
But he does mix. Just not with the saus, but with the oil. This is also a way to not dry out the pasta.
Yes he did but I still dont agree. The pasta need the sauce when serving. The oil in the pasta is used in restaurant kitchens when u want to pre cook the pasta so during serving the chef only needs to boil it for 2 minutes
This is what really aggravates me, do you ever see Asians layer a sauce or mixture over a bed of noodles? No, so don't do it with Italian pasta, I mean why do it like that? Makes no sense.