Bucatini all'Amatriciana | Chef Jean-Pierre
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- Опубліковано 28 чер 2024
- Hello There Friends, Bucatini all"Amatriciana today! A Traditional Italian Pasta dish with a little Jean-Pierre twist on it. Not much but just enough to send the Italian Recipe Police in a frenzy. Either way this Pasta Dish turned out amazing and I'm sure you will love it just as much as I do! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/ap...
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PRODUCTS USED BY CHEF:
❤️ Ogliarola (Italian) Extra Virgin Olive Oil: chefjp-com.3dcartstores.com/-...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Set of 3 Silicone Spatulas: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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✴️PASTA RECIPES: • Pasta Recipes | Chef J...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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0:00 Intro
0:29 What is in Amatriciana
2:00 Making the Sauce
6:17 What Tomatoes to use
6:40 Making the Sauce (cont.)
7:15 The Pasta I Use
8:32 Making the Sauce (cont.)
9:45 Cooking the Pasta
10:28 Finishing Up - Навчання та стиль
My Grandfather was in ww1 and came over to America in 1921 to start his family .From a small village outside of Rome. He always need a chuck of gorgonzola and a soup spoon for his pasta. That's right Grandpap came from Italy and always used a soup spoon for his pasta. GOD I, Love that man. Cin-Cin and Salute. Have a blessed day.
I was watching another video on youtube. There comes the Chef’s notification, go for it immediately.
Me too, ends gossip videos, goes straight to the chef’s
Mon Dieu! Mamma Mia! This is the best recipe of this dish I've ever had, it's the ONION and the splash of wine! Folks, just do this, and be very satisfied. I use guancale, being in Germany, the local Italian market is always nearby. THIS recipe, is fabulous. Merci!
He is adorable! He is a perfect combination between a french and an italian!🥰
It is very considerate of you to address the Italian and French side of recipes. It shows tolerance of cultures and Heaven knows we need as much of that as can be mustarded. ttfn
I can’t pronounce 100% of Chef’s recipes, but I sure as hell would eat 100% of them!
I tried bucatini... My pasta dictionary increased!
@@kVidStream Hell yeah! (:
My wife and I love your show. It is amazing! We can watch it for 17 years! Thank you Jean Pierre!! Thank you.
I noticed that the small camera is back! I loved it in the old videos!
As an italian, I was a bit scared before watching this video. But I have to admit that your amatriciana is perfect. ;)
Nice to see Chef pay tribute to his Italian heritage. BRAVA!
Thank you very much!
Finally a recipe without garlic.!!! I am allergic to garlic and cannot find too many recipes that don't use garlic. This dish looks amazing!!! I am going to try this one soon. God Bless you!!!
you mix Italian with French and you get the best chef!
Chef don’t change style of cooking …I like this calm long videos ..love it
Mamma Mia Guanciale is flavoured with herbs 💋❤ 😘
finally, somebody else who appreciates bucatini
I'm addicted and so look forward to Mondays and Thursdays just for your videos. Thank you maestro.
That’s amazing, another one I’m going to make. Don’t comment every time, but watch every one. Chef’s channel is the best entertainment, teaching, cooking, etc. etc. anywhere. Thanks JP. You make a lot of us happy every week.
Your trick to twirl that pasta into a mound is brilliant. Ty Chef!
Chef Jean Pierre is the best, so entertaining. Love this channel
I love to watch your knife work. You make it look so easy🥹
Just loving all your pasta dishes and they taste wonderful! Thx chef!
I love the food history you share, thank you!
Thank you very much for your sharing & time again! Your shows made me feel happy and want to cook 🥰🙏
Glad to hear that
Thank you once again Dear.Chef Jean-Pierre!...Another wonderful video!
You are absolutely right Chef J-P, it is an easy to make recipe with few ingredients but the outcome is exceptionally tasty. Like you said no onions nor garlic to keep the delicate flavor of the pig cheek (namely guanciale). Good job that requires a toast. Cin Cin Chef J-P
Jean Pierre is hands down the best chef I’ve ever seen wow
Thank you 🙏
Hey Chef! I am third generation Australian and I am so proud of our rich heritage of migrants arriving on our shores over the years that I have ended up the same way you have mon ami...a fusion cook. If anyone can break rules it is ex-convicts from England. Of course, we all can't claim this lineage and some of us came here as free land holders. Regardless, our cuisine is richer for the experience. To think I would be learning so much from a French/Italian Chef living in Ft Lauderdale speaking openly to an open hearted and grateful Aussie. I even recognise the Louis Latour white wine you are using in the recipe and yes my favorite cured meat is guanciale which I often refer to as Pig Candy when cut into lardons as you have. Also, I love trying new types of pasta both fresh and dried. Cheers!
Master Chef JP, thank you 👍
Now all comes together, I love the way you act in videos, and I consider your advices very good! Now with this video I learned that you’re half French and half Italian, the 2 best cooking cultures in the world. Excellence is what we aim, you can see this by how we can seek the perfection in a “simple” pasta dish (obviously forgetting something, that’s my quality too😆👍). I’m Italian, from Piacenza, as you know, every about 10km here we have different “killer” plates. I can’t wait to host you and try to enrich you’re great food culture. Did you ever hear about anolini, pisarei e fasö, tortelli, piccola di cavallo, coppa, pancetta, salame…ah, we have good wines too. I promise you, if you ever plan to come here, I (we) host you
Chef J-P your the best !!!!!!
LLLLLLLLLOOOOOOLLLLLLLLLLLLLLLLL, this is great, I was reading a book and it mentioned this dish, I wanted to see it.......and there you go !
I was trying to decide what to fix for lunch for my husband and myself--just decided--PASTA!! 😋😋👌💓Thank you, dear Chef!!
Just made Bucatini with Sunday Sauce yesterday a childhood memory going to Nonas on the weekend as a kid
Chef's timing is perfect once again: we just harvested a bushelful of la Roma tomatoes from the garden that were grown from San Marzano heirloom seeds, plus a few dozen pepperoncini chilis (1 of 4 Italian varieties we like to grow). Been trying to buy hog cheeks for curing from our neighbors who raise hogs, but so far no luck, so will need to use unsmoked cured bacon. Just need to find the bucatini!
Try Amazon. You'd be amazed what you can find there! Just make sure to use the proper name. "hog cheeks" isn't going to work! lol
@@jamming8519 Will do - lol!
Try buying “jowl” from a large butcher shop, or research “pork jowl for sale near me”. I run a southern style meat-n-3, and buy it by the case. It may say “smoked”, but I guarantee you can NOT taste smoke (a pity, in my situation)..
Hello, from Valencia, Spain. Great recipe used Italian canned pomodoro tomatoes for the sauce. It's so tasty even with panceta. I bet it tastes even better with guanciale. I have a good Italian supermarket I can go to. It's also great learning about how to do a reduction. Jean Pierre explains it perfectly and makes it easy how to learn to use this cooking technique.
Chef, loved it when the small camera replied to seeing the pasta 😂😂. Another wonderful day started watching you teach us how to make fantastic food. My soul is inspired every time I watch you prepare a new dish or you show us how to prepare food. Truly you are blessed with the the Italian love of food and the French passion for culinary artistic perfection. Thank you again Aussie John
Gotta love this guy
The texture of bucatini is so great. Cacio e pepe, carbonara, and your amatriciana. Even with just butter and garlic--it is just the best pasta for so many things.
I will surely try out this recipe. Looks fantastic.
My boys love this!
Love the personal stories about your family.
☀️Good Monday morning, Chef Jean-Pierre! Thank you for sharing yet another lovely recipe! I’m sure there are many of us who will be preparing this very soon! 💕
Chef! This is my all time favorite pasta sauce. I've made this several times but not with onyo. I already know this will give it a new depth of flavor. I've made this with bacon which was good, but guanciale is by far the best, and luckily for me my local butcher carries it(for now). :-) Thanks chef!
Hope you enjoy
Looks delicious as always Chef, thank you for your great recipes and for all the chuckles 😁❤️🍷
Chef ma quanto sei bravo! Ti voglio bene!
That looks amazing! Thank you, Chef! 😋
I’ve made this before with other recipes and have not been amazed. Following JP’s method, it was excellent. Will be making this one often. Thanks.
Great one. My kids love bucatini - they always try to use them like straws.... :D
As with the pomodoro - there's something special about these simple recipes made well. Looks delicious.
I love Italian food. It’s my favorite in all of Europe
Hey Chef, I just wanted to drop in and say I love your channel. Although I have to say something about cooking time.
I live in Arizona. Cooking times here are much longer. So what takes you 10 to 12 minutes there takes 25 minutes here!
As it often happens, the show is education, but the taste test reaction is pure entertainment. 🙂
Chef Jean Pierre. I love your recipes. I am trying as many as I can. Your approach to cooking is awesome. Most professional Chefs will not show their slip ups. The fact that you do is an inspiration. Thank you so much x
I'll have to try this sauce. I like that you explain the traditional ways to do things and modify them to your taste. After all, food would be boring if it was always the same. I also like the bucatini, but it is hard to find also. I found it in Publix one time, but they never had it again.
Love it. "low flame...look". Chef... nobody else takes the time to show us. Also the plating demos are superb. For the first time I understand exactly how to make those great looking mounds of pasta. So easy a child could do it. Thanks for my second childhood.
What a wonderful chef to share his recipe so enthusiastically.
My family’s favorite! Learned when we lived in Napoli. ❤️
My kids are “pasta-holics”! Will definitely try something new for them!
You are the best! We love you, Chef!
Another simple yet elegant recipe. Thank you Chef Jean Pierre
Chef your all videos are great!
Can I request Shrimp fried rice …love your recipes
Really like simple ingredients.
Oh Wow , I shoundnt have watched this on an empty tummy , as allways you are the bestest Chef Big Löve from Berlin Agape
Another great recipe! Thanks so much 🤗
I am going to make this. Always enjoy your videos.
Chef, you are simply the best! I’ve tried a few of your dishes and they are all marvellous! God bless you!
This is my favorite pasta sauce. I make it with buccatini or spaghetti. I like to use shallot in there and I put more than you. CAn't get the guancale, and pancetta is $17/lb. although I have made it with pancetta a few times, so I use bacon. I can't get those little chilli peppers so I use the crushed red pepper. Also I load it up with the cheese. I like your technique to render the fat slowly. Love this stuff.
I thought JP was faking a charecter for the screen. 😂😂😂 turns out he really is a zany French Italian man. JP you are one hell of a chef.
Love your good natured manner
It looks absolutely delicious
Chef, so simple yet so perfect! Thanks for another easy and tasty meal idea!
What an amazing recipe! Thank-you chefie..I love your channel ❤️
Chef JP you are a fantastic teacher, you love food.
My favourite pasta! You honour me chef.
I had this dish today at the restaurant for the first time and was absolutely delicious!!
I love to listen to your accent. I may never make anything - but I could eat your words ! LOL!
🙏🙏🙏❤️
Looks incredible
Waw I came here for the recipe Police but I'm glad all I see is love. Looks good Chef.
Such a simple recipe Chief! Can make this after a long day at work! The kids should love it.
I'm Glad for who YOU are !!!!! Merci/Grazie!!!!!
Exellent recepie Bravo jean pierre❤
Simple yet elegant. Nice job Chef!
Fabulous dish! Thank you.
LOVE me some Bucatini..!
Made this tonight. Absolutely delicious.
Quick easy elegance!!! Thanks Chef
Wow, that looks good, Jean Pierre!
Looks delicious can't wait to make this one! Thank you Chef!👍❤️
Another beautiful informative recipe thanks sir ☺️
thank god for your Italian mom
🙏🙏🙏😊
I will make this next! I made your chicken pot pie last night! Everyone raved about it! I always give YOU the credit! I love your show and love your love for cooking and flavor of different foods! Bravo again!!!
I loove this dish! Thanks for sharing it!
Thank you for sharing your talents with us, and making it look simple. God bless you brother!
I really like when you talk about ingredients, highly informative. Thank you sir :)
Chef Jean-Pierre I have been watching your channel for a while now. I can’t Thank You Enough for what I have learned from you.
Your are without a doubt one of The Best Chefs that I have ever seen.
Most recently I have been asked where I studied cooking.
My answer was At Jean-Pierre University Of Course. Then I told my friend about your channel here on UA-cam.
I told him that You are Absolutely Amazing.
Well we have been telling everyone that has an interest in learning how to cook about you.
Not only do you have the ability to teach but you are definitely funny. I Can’t Thank You Enough For What you Are Doing Here On UA-cam.
You truly are one of The Best Ever.
Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!
That's a great dish prepared by a great chef. I will make that this weekend. Thank you.
Half french and half italian!
Noël fiesta with a lot of sound! 😁
Thank you !!! Although Romans never add onion to amatriciana, I live in Fl and I do. I am convinced it tastes better. I prefer spaghettoni to bucatini, or even spaghetti all chitarra. Really important are the canned tomatoes (I use Mutti). If you don't want to pay for guanciale which is scarce an costs like gold, Pancetta will do fine . Even, fresh thick cut bacon is excellent.
Love all your videos
I’m gonna add this recipe to my repertoire @Chef Jean-Pierre 👏🏽👏🏽👏🏽
Hello Chef J P another great video never came across this dish looks great , amazing thanks 👍