Take a Trip to Rome with Pizza al Taglio and Pasta alla Gricia
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- Опубліковано 25 чер 2024
- Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to an incredible Pizza al Taglio with Arugula and Fresh Mozzarella. Tasting expert Jack Bishop challenges Bridget to a tasting of black pepper. Finally, test cook Dan Souza makes Bridget a Roman classic, Pasta alla Gricia.
Get the recipe for Pizza al Taglio: cooks.io/3qyirwg
Get the recipe for Pasta alla Gricia: cooks.io/3o3abTA
Buy our winning blender: cooks.io/2XWPoVq
Buy our winning Dutch oven: cooks.io/38J5sQ7
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Thanks Jack... he never gets old.... Jack has been the same since day one on the show! He knows a couple things!
As much as I enjoyed Julia’s solo segment I have to say I love seeing Jack and Dan and Bridget. All the staff at ATK are so enjoyable to watch.
I love that this video was pepper based, in one way or another. Peppery arugula, peppercorn taste test, and that wonderful addition of the pepper to that beautiful sauce Dan made! ❤️ Yum!
The peppercorn tasting was interesting. I'm seventy-one and have eaten freshly ground pepper my whole life. We lived close to our at the poverty level, but my father insisted on freshly ground pepper!
The best spices one can afford improve the taste of lower cost foods.
Love the new opening showcases the most frequent faces
Really great to see these long format, full episodes again. Cheers from Australia. Btw, if possible, could you please include gram and possibly milliliter measurements, we don’t use ounces or lbs pounds in Australia and your cups and spoons are different quantities.
Yes please include measurements in grams and kilos so we can make these recipes too.
@@TT-yn7qi Google will convert for you if you ask
@@carowells1607 it's not always accurate though.
@@TT-yn7qi Plus it can be quite time consuming to convert the whole recipe depending upon what’s in the recipe.
When in doubt, make pizza or pasta...an endless supply of materials in the pantry and fridge! What did we do before plastic wrap? A damp tea towel? Today I use my silicone lids....
This was such a great episode. Thank you, especially for the laughs.
I never knew Tellichery was based on size! Thanks for the information. A little side note. Years ago I heard from an expert source, the late great spice master and huge importer of fine spices, chef Paul Prudhomme, why you should think twice about using ground pepper. He said that there are stems and branches mixed in before the peppercorns are ground. The farms who supply the peppercorns do the grinding and make more $$ if it weighs more. Makes sense right? May I request that you do a taste test for white pepper, please?
Oh my! I've never eaten, or tried this pasta dish! Thank you, Dan.
I will definitely be making this peppery pasta dish for my three adult kid!
Thank you!! 😃 👍🏻 ✅
My father was a quite good cook, but he insisted on using pre-ground pepper. One day when I was visiting, I decided to go all "America's Test Kitchen" on him and asked him to try an experiment. I shook a small amount of pre-ground pepper into his hand and had him taste it. I asked him if he could anything besides the "hot" and said "not really". I then ground some fresh pepper into this hand and had him try that. His eyes immediately lit up. When I asked him the difference, he said that the fresh ground pepper had a complex flavor, much more than just the heat. After that time, he always used freshly ground pepper in his cooking.
It is ALWAYS good to see Dan in a show 👍👍👏.
He's great ❤️ of course I love the girls, but Dan just amuses me differently 😂
@@HannahMattox Cooking is both a science (techniques) and an art (creativity and pairing of ingredients). Dan knows both very well. Besides, he is very entertaining to watch. Of course, I always enjoy seeing Julia and Bridget too. The trio is the main attraction of the show. Needless to say, the other highly qualified members of the ATK team also deserve much credit.
@@alanvonau278 I agree with everything you've said! I've been watching for so many years, and Julia and Bridget are my favorite pair of hens (they're hilarious and work so well together), but Dan is SO in depth. I also enjoy the series he was doing at the beginning of 2020 with the Ask Dan videos. He's just so interesting. After watching for so long, I have a deep admiration for everyone who works for ATK and believe they all deserve a minute in the spotlight, too, even though I'm sure there are a few who just enjoy being behind the scenes ❤️ they're all such wonderful and devoted people! I wish I had them all on my server so I could just binge every episode from start to finish 😂 I could mostly do it on my phone or connect to my Roku, but still 😂 the original episodes shaped my love for cooking!
Man. I'm loving this new intro!
In the U.K. we have a term pepper corn rent. Which means a very low rent for a property. For example a cricket club in the south of England actually pays the local council one peppercorn per year to rent their cricket ground. In some cases employees may rent their accommodation from their employer at a very low peppercorn rent. It is amazing how condiments can and do take on different meanings. I.e. the term salary comes from giving Roman soldiers salt as part of their wages. 😊😊
Finally, a comment that we can understand.
Well done, sweetheart.
And salad comes from Romans sprinkling salt on their greens.
I had pizza al taglio in Rome a few times and never saw any pre-cut. Dozens of pizzas lined up side by side each priced and sold by weight. I always got a thin slice (~2” x 6”) of several different pizzas to try as many as possible without filling up too much. Really a great way to sell pizza. It’s been slow but I hope this style catches on in the U.S.
*Excellent recipe and demo as usual.*
Pizza by the slice is everywhere in NYC
An excellent episode. Thank you.
The pizza dough is now my favorite. Have made it several times and the texture is wonderful.
This sounds so good. I am so glad tat you shared this now I am going to have my hubby cook this as he went to school for cooking
that pasta looks incredible... simple too
OMG A BACON BUFFET!!!!! Bacon is one of my favorite food groups, along with peanut butter cups.
I converted the pizza al Taglio to a sourdough crust. It was much loved by my customers at a Poughkeepsie area Farmers Market.
The Pasta alla Gricia is absolutely delicious and pretty easy to make. I agree with Bridget, this should be a dish for every night.
The ATK chef's have a great rapport with each other. They love their work, it's obvious.
this new intro is just 😍
I think I would really like this pizza as I always loved home made pizza and for me, the best part was always the base with the tomato sauce on it regardless of any toppings on top of it which often got dragged away in the first few bites of the slice. Btw, Arugula is known as Rocket in Australia.
Yum!
I love the lessons and I could gobble up these beautiful women. Thank you
You redid grandma pizza excellent!
Non si mescola con il cucchiaio ma si usa una padella con manico con qui saltarla, inoltre gli ultimi due minuti la pasta su finisce di cuocere nella padella con acqua di cottura, terminata la cottura si aggiunge il guanciale si toglie dal fuoco e si salta con il pecorino
Due minuti di cottura nella padella impregnano la pasta di profumo
I loved this recipe but couldn’t find the pork. I do have pork belly and will try it.
That isn't how they do it in Italy, but it still looks good. That's a very midwestern american type pizza with very italian toppings :P I wouldn't turn that pizza down LOL!
What could I replace kosher salt with as we don’t get it in South Africa
Bridget is awesome
Mam I am learn lots of things... thank u for this... hii I am a new friend here on your channel... plz stay connected
Dan! 😍😍😍
Could you use a wok for the Pasta alla Gricia? I have been putting off buying a dutch oven because I live in a small, NYC apartment.
Yes, you can.
I'll use that much pepper as in that ground pepper jar in a month
Where can I buy those large Rigatoni noodles ?
Wait! I missed something! ATK has people working in the background! New intro! Normal! Omg loved this video.
What brand of glass bowls are you using-look nice.
ua-cam.com/video/tkvAhaAC0ms/v-deo.html and ua-cam.com/video/6naOQ_5ZU_U/v-deo.html
@@itamarolmert3549 Thank You!
What can be used to replace guanciale if I can't get it?
Pancetta.
This has a strong 2000's TV energy
Would bruschetta be a good appetizer for the pasta àlla Gricia????
Why not? What do you like?
Hmmm
I swear when I was a kid, arugula was used as ground cover under trees.
Arugula is seriously so tasty. I grew some last summer and will forever continue to grow it. Fresh arugula is a life changing experience.
Looks good, but not the street pizza I had in 1968. Moz was in a pitcher by the oven, poured over the pizza, cut to size, folded over like a sandwich, wrapped in butcher paper, and sold by weight. Good job though!!!
The only pork jowl I've ever seen is the smoked stuff. It's better than bacon.
I can’t pick one over the other. Both hawt
You haven’t mentioned how much pasta you used. It looks like 500g is this the right amount please?
A zillion steps...but looks lovely
in reality its much simpler to do with the same endresult search for italian youtube videos on pasta alla gricia
I wonder what Eva from Pasta Grammar would say about this.
Man, I want to make both of these, but there's a but! Can I add less pepper during the sauce preparation in anticipation of adding more after the dish is made? I ask this because I'm not sure how my 11 year old will take to the pepper.👍
There’s no reason why you can’t.
The high amount of black pepper is to cut through the fatty richness of the pork and cheese.
I must mention that Pecorino Romano and Guanciale both have pretty funky and gamy flavor profiles.
Maybe substitute the Pecorino for Parmesan which has a sweeter, and nuttier flavor.
And switch out the Guanciale for Pancetta which much more mild in flavor if you want to make it child friendly.
It won’t be 100% authentic, but it’ll be more or less similar qualities.
@@mariodiver5112 First off, thanks for the response. I've already made stuffed shells with a lot of Pecorino in, and on them, and my child loves the dish. I was already planning on making it with pancetta as I doubt I'll find Guanciale locally. If I do find it, I'll probably use it. Just the pepper thing I'm not sure about, I'll probably use 2/3rds the amount which shouldn't make a huge deal, and I can always add more. Generally, if It tastes good to me, my family likes it also, which is a good thing. lol
Not a recipe to make for supper, unless it,s made on Thursday to eat Sunday! 😋
Jack can cook me pasta any day!
I am say hi like the video
I'm also dissapointed when they say salt, what kind kosher or table? Is it really that hard to say which one you are using?
Very appetizing!
why would anyone put a watermelon at eye level in the refrigerator.
lard and pasta anyone?
One of those recipes like; you stir it 10 times in 2 mins, unless it's the 5th Tuesday of a month, beginning with S, during a elephant stampede in New York, during a blizzard,.......
❤️🥰 Yum!
yum to pigs in a blanket!
"Did '20 change anything?" 😂😂😂
Yummmm 😋
Any chance you could use Grams & kilos for us europeans please?
🍕🍕🍕🍕🍕 😋🥤
Am I the only one who missed the quantity of pasta??
Would love for you to use grams, as an addition, for the rest of the world
I second this!
I live in the US and prefer grams, too. Nice fine and exact measurement for cooking.
Can always use a translator.
Google it, lol!
I’m American and I use grams
You can do a conversion
I like the pizza but I am not vegan but for me, meat will make it better. I love the pasta dish... I will attempt both of them in time...😊😊😊😊
You NEVER leave salt out of pasta water. Never. You can use less, sure, but never eliminate it completely. That salt needs to actually get into the pasta with the water as it cooks. Without it, no matter how savory your sauce it, the pasta will taste flat.
I am going to do whatever Dan tells me to do.
like anyone's going to listen to you
@@jbfarley I DGAF if they do or not
Why do you talk to each other ans not directly to the viewers?
JimP
ATK did an episode about plastic, and alternatives. It sure would be nice to see them use something other than plastic wrap in their cooking demonstrations. Plastics are killing our world.
God know how I found my self subscribed to this channel
... knowS. Am unsubbing, too.
4.9, everyone knows the rules.
I lost track, was that 4 or 5 different pieces of plastic wrap? Ladies, there has GOT to be a better way.
Yeah, and plastic wrap is an endangered species too.
Wasting tomatos in the blender. OMG! What a waste. I use a "NO WATSE" policy when I cook.
Dan protein pasta 🍝... can’t you give her a big box will be at the same height as you DAN !!
How’s the wweather up there Dan !
Dated a very wealthy Real Estate power Broker in Seattle for 5 years. Gross personal income in 1983? Over $500,000.
He'd act like he was spitting on the person who asked that question, and say:
It's raining.
Bodies come in different shapes, sizes and skin colors.
Get over it, ok?
(Aka, UGH!).
Toss in a few more finger-wagging "SHAME ON YOU's!!", for good measure.
Note my name.
Enough said.
No apologies made.
Pork fat looks gross
I totally ship Julia and Bridget in a forbid lesbian kitchen affair.
Please lose the plastic wrap!
Frivolous and wasteful. #GoGreen in the kitchen
that pizza looked like a salad....pass
Totally agree! The crust would be fine, but ditch the arugula. Seems like it's that fad to put 'heat' in everything these days. I prefer food that doesn't burn out my tastebuds.
The ragged lunch hooghly fail because great-grandmother alternatively dry athwart a adhesive lemonade. rapid, square environment
New intro made me dizzy. Just because you can doesn’t mean you should. The effects add value, but need to be dialed way back.
you have something wrong with you if it made you dizzy
What makes me laugh about making a recipe like "pizza al taglio" is that it takes days to prepare one pizza. If you want to serve this at home, you have to start a week ahead of time. How about a recipe that can be made for immediate consumption?
I know. The recipe looks so good, and they prepare it so well. But I can’t spend the whole morning on pizza dough.
The pizza looks like Rabbit food 🤮
Time consuming
derp
I'm sorry but that pizza did not look appetizing at ALL🤮🤮🤮🤮🤮🤮
Sorry, there is nothing in this and/or the past few vlogs (except the last few Q&As, which are not live, but are pre-recorded, edited, re-edited, approved and released days later) that we find even semi-closely related to healthy, tasty, nutritious or interesting.
Too much fat (except the EVOO) white processed refined flour (ZERO nutritional content), etc., ad nauseum.
I have dear friends who are sailing around the World in their Yacht. They spent ~ $3K each for fold-up bikes, drop the hooks, and spend a few weeks biking on shore. They have been to Italy, Greece, through the Panama Canal... never mind. My thumbs are getting tired.
Would rather go to the Park and watch the children play.
At least we get something to watch that is worth watching.
Not hate speech, we assure you. HINT:
POST AND RE-POST WERE WALKING ACROSS A BRIDGE. POST FELL OFF. WHO WAS LEFT?
RE-POST.
POST AND RE-POST WERE WALKING ACROSS A BRIDGE...
Go figure.
Any NEW material?
We can Google anything, any recipe. Content like this is just 😴.
It's like subbing to AFV. Mix a few old clips of funny Video clips into the same blender, edit a few, and we keep seeing in the KitchenAid vid clip mix...
Same old, same old...
Go home people.
There's nothing to see here...
Yet you are here with the rest of us.🙄
Then why don't you go to your favorite healthy food website instead of posting your complaints on ATK. No one forced you to watch the video.
You must be a riot at parties.
Shut your hole