What about browning the Sofrito first then take it out and blend it? That way you can get more flavor from the vegetables with the Maillard reaction and you can still achieve that creamy texture that you're talking about. If you blend the Sofrito first the vegetables will release too much water and you won't be able to get the Maillard reaction. I think it was evident in the clip you showed in this video.
See folks, Vincenzo recognizes when someone does an amazing job. I'm a 3rd generation Sicilian American Vincenzo and want to thank you for getting me into cooking Italian food. My dad has been desperate to pass down our family recipes to one of his sons and I am finally able to do that thanks to the confidence you've given me. Grazie mille!
He still found silly things to complain about. Like putting salt in the oil. Nothing wrong with that. Salt doesn’t burn and anyone who knows how to cook can do this and check the flavor at the end to see if more is needed.
@@randomfist797 I understand but you have your opinion and he has is. Can't we just accept that we have different opinions on how things should be done without hating on someone?
I swear, Epicurious has some of the most hit-or-miss cooking videos out there. Sometimes we get amazing stuff like this and other times, we get something as ridiculous as the briyani disaster where the level 3 chef used freekeh instead of rice
I believe the issue is more that they don't vet the people they let onto the shows, leading to much more varied shows, but they always run the risk of ending up as disasters.
@@vincenzosplate During the watching of this video a very freaky idea (fantasy) popped up in my head: Vincenzo got possessed by (the spirit of) Gordon! All of a sudden a wild gesticulating, screaming, using superlatives and cursing Vincenzo! Brrr.
I teared up when you got emotional at the end Vincenzo. It reminded me, an Irish girl, of all the years I spent in N.J. learning to cook from my beautiful Italian in-law-Nonnas! They always got excited about 'beautiful' produce and quality ingredients. I'm feeling 'all the feels'!
Lisa is seriously brilliant and so entertaining. Many of my favorite recipes are from her and from you, Vincenzo. The two of you have made our house into a happy place when it comes to good food. Grazie 1000!
I’m glad to hear your rating on this. I found this recipe about a year and a half ago and I’ve made it a few times. It’s excellent. It’s nice to see that you agree.
A carrot that's been cooking in your tomato sauce is absolutely delicious. Years ago, before i started cooking professionally, my brother taught me that. He'd been living in Italy for a couple years, and had learned from some nonnas there. Love Italian food, and those old ways should be remembered.
I am impressed that you acknowledged her as she is obvously very talented, your opinion has gained much strength with me as you display a passion in cooking that is not pervacent in this life. a result of this society but they efforts display how amazing excellent fine food can be.
This was mouthwatering and dare I say moving? I love the passion from both. Lisa’s cooking and Vincenzo’s reaction are priceless. Without passion, life is pointless. Great video.
“It’s perfect. Well it needs less garlic, carrots and unions need to be in the sauce and it needs more basil at the end.” Vincenzo being a true Italian and I’m all for it!
The parmigiano regiano rind is something i always do in my alfredo sauce. I slice it in half twice, length and width wise, to break it up a little. I never thought to do it in a red sauce, but it does add flavor and stuff, and using the rind like that makes it an amazing snack and adds a bit of flavor. Making the perfect tomato sauce is something i want to do as a chef. It is my number 1 goal right now, and i find myself coming back to your videos in the furtherance of that goal. Thanks for the video, Vincenzo.
I am a home chef. I have made this pomodoro sauce multiple times, and it is an absolute hit with my family! Yes, I have access to and use San Marzano tomatoes, as well as 24 month Parmigiano Reggiano cheese and rind. We also raise fresh basil. After having seen your video, I will now add more basil at the end. Grazie!
I am absolutely going to try this recipe. I have been working on learning to make more traditional italian foods, instead of the internet wanna be recipes. this sounds absolutely divine. The beauty is in the simplicity
I put parmigiano rind into my Pasta e fagioli. It's amazing there. I will try it with my pomodoro sauce in the future. 🙌 But she could improve be adding pecorino too, both parmigiano and pecorino rind!! Great recipe from Epicurious. 👍
One small addition I would make: stuff whole cloves into the onion halves to create a studded onion. Only three or four are needed, as they go a long way, but especially in the winter, it really adds a depth of flavor and spice to the sauce. It was something my grandmother always did and is such a bomb of nostalgia for me.
Blending the sofrito is a good idea, but not blending the sauce at the end. If you're going to hand crush the tomatoes to avoid breaking the seeds and making it taste sour, why would you then make that time completely wasted?
I love the blender too, but I also got myself a foodmill last year and thats my all time favorite go to. It sort of does what a blender does, but way less aggressive so the texture and form of the food doesn't completely change. I absolutely love it for tomato sauce, as it perfectly seperates the skins from all the rest and it doesn't destroy the little tomato pits or seeds, as blended seeds could potentially release a somewhat bitter taste. There's different inserts/grates for the mill, depending on what you want like seperating skins or grind all of it through togheter (sort of like a mortar and pestle idea exept its ground through a grate.) I use the blender mostly for soup, but I actually use both as I love roasting the veggies whole and simmering everything in the soup for while. Then I'll pass it through the foodmill to get rid of skins and such and at the end I'll blend it for a smooth as silk soup ❤
I love this! Glad you showed old school version. I have made sauce using your recipe and I like making the blended sofrito, but using whole pieces sounds fun to me! Now, I’ll have to use both techniques and compare. And, gonna get me some Strianese tomatoes!🍅 thanks, Vincenzo
Vincenzo my nonna and her mother used to do this thing with the parmiggiano every single time. She migrated to Argentina in the early 1900 from Ragusa, so it must have some historical accuracy this part of the recipe.
That is how I make my tomato sauce, adding aromatics and parmigiano rind, removing It later, and eating it ALL while I am cooking 😁not so much garlic, though. I use celery and correct salt at the end. She has done a great job👏👏👏I add Basil leaves CUT by hand at the end. I like to use peperoncino too. Simmering for longer😁👋👋
Man!!! Never knew that there's so much emotion in GOOD kooking! This was a pleasure and also an challenge to watch! I have to make this! Pasta and all! And yeah, I also had to wipe a tear or two. She's so festive! 😁😋👍👍
The Parmesan rind I keep in the freezer for soups and sauce for flavour then take it out at the end. Tomatoes in Australia don’t always have flavour so I get the top quality canned tomatoes. In Italy tomatoes have flavour.
Thank you Vincenzo for reviewing this. I have been making this from the moment I saw this video.I can get la fiammante san marazano dop whole peeled tomatoes. It's a great recipe indeed and very easy and fast to make. I got a lot of rind in my freezer :) Oh, and I add fresh basil to the dish when serving.
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😊❤️
Marcella Hazan also puts a whole onion cut in two in her famous tomato sauce which is removed at the end of cooking. I've been doing the same thing my entire life when making a tomato sauce. Of course, this is different from a marinara sauce, where you would dice your veggies and leave them in the sauce.
Lish is an excellent chef. Even if it isn't an Italian dish, she has amazed me. Sometimes they do a thing where a chef swaps ingredients with a home cook, and it was for French toast, so she was stuck using Wonderbread (a crappy, mass produced bread) and she turned it into a freaking souffle.
My mother made the broth for soups by herself and served the cooked vegetables afterwards(sometimes with meat if it was a beef broth). The vegatables really come together that way. It tasted incredible.
The parm rind in the sauce works, and I've done it before. However, it makes the sauce taste of Parmigiano. As I've gotten further into cooking authentic Italian food, I prefer simple and clean flavors, so I want the sauce to taste of tomato and I will add cheese when mounting the pasta and sauce together. Lately I've been making pomodoro sauce with just peeled San Marzano tomatoes, passata, and fresh basil.
ma daaai, Vincenzooo! :) actually the rind of Grana Padano *can* be eaten, just like the rind of the Parmigiano Reggiano, there's no wax on it whatsoever. in fact, the production processes of the two cheeses are nearly identical - basically the only things that differentiate them is the region where they are made (d'oh!) and the aging time, which in Grana's case is usualy shorter, doesn't go over 24 months (something that actually makes the rind easier to chew 😁).
what do you think about add dried basil at same time as the tomatoes to a sauce then adding fresh basil at the end, find that dried basil has a different taste to fresh and both together makes as nice flavour in the sauce.
It's funny, when I was a boy I hated carrots. My mom had to force me to eat them. Now though, I'd eat carrots in every meal if I could. I'm sure everyone has some similar story, just thought I'd share mine. Love the channel!
I love that you actually liked this, usually, you're very judgmental. But you actually seemed impressed! Good to know, because I watch all your videos and sometimes I think you might just be picky about people doing things different from you! Graci! Very positive commentary!
Looks a beautiful & delicious sauce & really enjoyed her enthusiasm & explanation of the process. I bet the onion, cheese & carrot she removed had wonderful flavours. 😋❤️
Hiya Vincenzo. I believe the adding of the parmigiano rind to the sauce that you saw recently was Lorenzo on an Epicurious cook-off against Frank and a level 1 chef doing a Spaghetti and Meatballs dish. You did a react with Chef James. In case you still couldn't remember where you'd seen it last :)
@@vincenzosplate Absolutely. Grow my own basil for pesto, freeze drying, also for tomato sauce when canning end of summer and fresh basil both potted and hydroponics during cold Canadian winters.
You should take a look at Marco Pierre White's recipe video for pomodoro sauce. It's one of those Knorr infomercial videos that used to air in the UK. Along with that, you should take a look at all the videos where he made bolognese sauce.
First epicurious chef I've been impressed with. I would personally go for gnocchi like my nonna taught me to make. Love those little pillows of potato.
I put a parmigiano or pecorino rind in a bolognese. We take the rind out at the end. My mum is of Tuscan descent (her nonna’s family was from Livorno) and Sicilian-ish (her Nonno was from Salina).
@@lemonsniffs Not every recipe requires you to cook the sofrito for hours. Besides, you should always season at every step of the way, not just at the end.
@@Ash_Wen-liFor salt to lower boiling point to a significant degree (even a single degree) you need an absurd amount, much more than you normally would use. And even if you did use that absurd amount, the heat displaced by room temp salt would mean the processes takes longer to heat up.
I think I just re-thought how I'm going to do my end of harvest sauce for canning... unfortunately where I live, I can't get the parm anywhere close by so I'll have to omit that part, sadly.
Vincenzo, I love your videos! Obviously you have the most awesome name in the world but I have learned so much from you. I love your passion!! Gracie Mille!
Salt in soffrito makes to vegetables brown faster by releasing moisture and increasing pH levels I dont know if its gonna make it taste better if you cook it with or without salt but that is worth testing its probably taste diffrent since onions for example taste diffrent boiled rather than caramelizied but I dont like vincenzo saying its wrong to add salt everytime I get it salt isnt healthy in large amounts for people with health problems or salt sensitive people or people trying to lose weight but theres a reason why we use it so much we need it regularly and it makes food delicious.
I have a question. She has added salt later the cheese. Isn’t the salt of the cheese not enough? Why adding more salt? Thank you very much, Vincenzo, for sharing your reaction video with us.
I am impressed with this Epicurious Chef. Would you try to make this sauce using her method?
If i had the recipe i would make it!
@@StayWildMoonChild58 you just watched it ... what more do you need ?
What about browning the Sofrito first then take it out and blend it? That way you can get more flavor from the vegetables with the Maillard reaction and you can still achieve that creamy texture that you're talking about.
If you blend the Sofrito first the vegetables will release too much water and you won't be able to get the Maillard reaction. I think it was evident in the clip you showed in this video.
Yes, I think I will. It saves me the hardest work, chopping the carrot and onion into small pieces.
I think Vincenzo, I have seen pasta grammar putting Parmigiano rind in the pomodoro sauce.
See folks, Vincenzo recognizes when someone does an amazing job. I'm a 3rd generation Sicilian American Vincenzo and want to thank you for getting me into cooking Italian food. My dad has been desperate to pass down our family recipes to one of his sons and I am finally able to do that thanks to the confidence you've given me. Grazie mille!
He still found silly things to complain about. Like putting salt in the oil. Nothing wrong with that. Salt doesn’t burn and anyone who knows how to cook can do this and check the flavor at the end to see if more is needed.
@@randomfist797Who’s making silly complaints?
@@randomfist797 Come on now. Some people always want to look for anything negative to say. Try to find the positive in people :)
@@chris-vecchio my whole point is that is exactly what Vincenzo does a lot of the time.
@@randomfist797 I understand but you have your opinion and he has is. Can't we just accept that we have different opinions on how things should be done without hating on someone?
I swear, Epicurious has some of the most hit-or-miss cooking videos out there. Sometimes we get amazing stuff like this and other times, we get something as ridiculous as the briyani disaster where the level 3 chef used freekeh instead of rice
I believe the issue is more that they don't vet the people they let onto the shows, leading to much more varied shows, but they always run the risk of ending up as disasters.
I will never forget that freekeh biryani from “diversity kitchen”. I love diversity, but that biryani wasn’t that.
It's cooking. Everything is hit and miss.
I've seen far more miss
Well, I can't say anything about other recipes. But this one turned out great!
The calmest Vincenzo reaction ever.
If he goes on like this, he can do ASMR.
I hope all my future reaction videos are this calm😂
@@vincenzosplate lol we need also the horrified and incredulous Vincenzo--all the Vincenzo flavors must mix together to achieve the desired result 😄
Don't worry, the next Jamie Oliver video will come around very soon... :D
@@vincenzosplate During the watching of this video a very freaky idea (fantasy) popped up in my head: Vincenzo got possessed by (the spirit of) Gordon! All of a sudden a wild gesticulating, screaming, using superlatives and cursing Vincenzo! Brrr.
I teared up when you got emotional at the end Vincenzo. It reminded me, an Irish girl, of all the years I spent in N.J. learning to cook from my beautiful Italian in-law-Nonnas! They always got excited about 'beautiful' produce and quality ingredients. I'm feeling 'all the feels'!
Ahaha you get me my friend 😊 ❤️
Lisa is seriously brilliant and so entertaining. Many of my favorite recipes are from her and from you, Vincenzo. The two of you have made our house into a happy place when it comes to good food. Grazie 1000!
I’m glad to hear your rating on this. I found this recipe about a year and a half ago and I’ve made it a few times. It’s excellent. It’s nice to see that you agree.
Yes, she did a great job!
A carrot that's been cooking in your tomato sauce is absolutely delicious. Years ago, before i started cooking professionally, my brother taught me that. He'd been living in Italy for a couple years, and had learned from some nonnas there. Love Italian food, and those old ways should be remembered.
i can't even begin to tell you how i needed this warm hug of a clip in these chaotic times.
Thank you
Aw you're welcome my friend❤ I hope you stay tuned for more videos like this
@@vincenzosplate i will :)
I am impressed that you acknowledged her as she is obvously very talented, your opinion has gained much strength with me as you display a passion in cooking that is not pervacent in this life. a result of this society but they efforts display how amazing excellent fine food can be.
This was mouthwatering and dare I say moving? I love the passion from both. Lisa’s cooking and Vincenzo’s reaction are priceless. Without passion, life is pointless. Great video.
Thank you for watching me my friend ❤️
“It’s perfect. Well it needs less garlic, carrots and unions need to be in the sauce and it needs more basil at the end.” Vincenzo being a true Italian and I’m all for it!
This is why I love your channel Vincenzo. Credit where credit is due to other You Tubers. Top man!
The parmigiano regiano rind is something i always do in my alfredo sauce. I slice it in half twice, length and width wise, to break it up a little. I never thought to do it in a red sauce, but it does add flavor and stuff, and using the rind like that makes it an amazing snack and adds a bit of flavor.
Making the perfect tomato sauce is something i want to do as a chef. It is my number 1 goal right now, and i find myself coming back to your videos in the furtherance of that goal.
Thanks for the video, Vincenzo.
Merci!
De rien 😄
I am a home chef. I have made this pomodoro sauce multiple times, and it is an absolute hit with my family! Yes, I have access to and use San Marzano tomatoes, as well as 24 month Parmigiano Reggiano cheese and rind. We also raise fresh basil. After having seen your video, I will now add more basil at the end. Grazie!
I am absolutely going to try this recipe. I have been working on learning to make more traditional italian foods, instead of the internet wanna be recipes. this sounds absolutely divine. The beauty is in the simplicity
Thanks!
You're welcome☺️
That's why I LOVE to cook and eat: it's not just to feed people, but to evoke memories and emotions. 🥰Grazie Vincenzo e cordiali saluti dalla Svizzera
I put parmigiano rind into my Pasta e fagioli. It's amazing there.
I will try it with my pomodoro sauce in the future. 🙌
But she could improve be adding pecorino too, both parmigiano and pecorino rind!!
Great recipe from Epicurious. 👍
5:44 at least Dracula won't attack the epicurious cooking studio
😂😂😂
I use garlic like she does, there are no vampires on my block! Too much garlic? Never!
@@johnpartipilo1513Same
One small addition I would make: stuff whole cloves into the onion halves to create a studded onion. Only three or four are needed, as they go a long way, but especially in the winter, it really adds a depth of flavor and spice to the sauce. It was something my grandmother always did and is such a bomb of nostalgia for me.
Don't the cloves fall out of the onions into the sauce as it cooks and the layers separate?
I really love the way Italians talk about tomato sauce.
I love your idea of blending and mixing into the sauce, but holy cow the color of her sauce is amazing!
Blending the sofrito is a good idea, but not blending the sauce at the end. If you're going to hand crush the tomatoes to avoid breaking the seeds and making it taste sour, why would you then make that time completely wasted?
I love the blender too, but I also got myself a foodmill last year and thats my all time favorite go to. It sort of does what a blender does, but way less aggressive so the texture and form of the food doesn't completely change. I absolutely love it for tomato sauce, as it perfectly seperates the skins from all the rest and it doesn't destroy the little tomato pits or seeds, as blended seeds could potentially release a somewhat bitter taste. There's different inserts/grates for the mill, depending on what you want like seperating skins or grind all of it through togheter (sort of like a mortar and pestle idea exept its ground through a grate.)
I use the blender mostly for soup, but I actually use both as I love roasting the veggies whole and simmering everything in the soup for while. Then I'll pass it through the foodmill to get rid of skins and such and at the end I'll blend it for a smooth as silk soup ❤
I love this! Glad you showed old school version. I have made sauce using your recipe and I like making the blended sofrito, but using whole pieces sounds fun to me! Now, I’ll have to use both techniques and compare. And, gonna get me some Strianese tomatoes!🍅 thanks, Vincenzo
takes me back to my childhood days back in ponza Italy
Vincenzo my nonna and her mother used to do this thing with the parmiggiano every single time. She migrated to Argentina in the early 1900 from Ragusa, so it must have some historical accuracy this part of the recipe.
That is how I make my tomato sauce, adding aromatics and parmigiano rind, removing It later, and eating it ALL while I am cooking 😁not so much garlic, though. I use celery and correct salt at the end. She has done a great job👏👏👏I add Basil leaves CUT by hand at the end. I like to use peperoncino too. Simmering for longer😁👋👋
Man!!! Never knew that there's so much emotion in GOOD kooking! This was a pleasure and also an challenge to watch! I have to make this! Pasta and all! And yeah, I also had to wipe a tear or two. She's so festive! 😁😋👍👍
Using great ingredients makes such a difference. Nothing jarred could ever replace that beautiful homemade sauce.
Words of wisedom! 😄
The Parmesan rind I keep in the freezer for soups and sauce for flavour then take it out at the end. Tomatoes in Australia don’t always have flavour so I get the top quality canned tomatoes. In Italy tomatoes have flavour.
Thank you Vincenzo for reviewing this. I have been making this from the moment I saw this video.I can get la fiammante san marazano dop whole peeled tomatoes. It's a great recipe indeed and very easy and fast to make. I got a lot of rind in my freezer :) Oh, and I add fresh basil to the dish when serving.
Tha k you for sharing your experience with me. I think that I will try her recipe for sure, it looked stunning!👨🍳🍅🌿
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😊❤️
Thank you so much for all the love and support ❤
Marcella Hazan also puts a whole onion cut in two in her famous tomato sauce which is removed at the end of cooking. I've been doing the same thing my entire life when making a tomato sauce. Of course, this is different from a marinara sauce, where you would dice your veggies and leave them in the sauce.
Lish is an excellent chef. Even if it isn't an Italian dish, she has amazed me. Sometimes they do a thing where a chef swaps ingredients with a home cook, and it was for French toast, so she was stuck using Wonderbread (a crappy, mass produced bread) and she turned it into a freaking souffle.
My mother made the broth for soups by herself and served the cooked vegetables afterwards(sometimes with meat if it was a beef broth).
The vegatables really come together that way.
It tasted incredible.
Yes, I agree with you!
Next time I will try to cook this way 😊
You got me. I just ordered tomatoes and making this for family dinner next weekend ❤
Hi Vincenzo, love your expressions when you review these videos 😊 I'll try this recipe and will certainly add more basil in the end 😊
The parm rind in the sauce works, and I've done it before. However, it makes the sauce taste of Parmigiano. As I've gotten further into cooking authentic Italian food, I prefer simple and clean flavors, so I want the sauce to taste of tomato and I will add cheese when mounting the pasta and sauce together.
Lately I've been making pomodoro sauce with just peeled San Marzano tomatoes, passata, and fresh basil.
I still like the OG Marcella Hazan recipe with butter and onion.
I will tell this every time, the simplicity wins every time!
Great job on your pomodoro sauce skills!
I'm looking forward to your recipe using the rind. That sauce consistency literally could be a work of art in a museum. Bravo!
Stay tuned my friend! I think that the rind will bring a nice kick to the recipe 😊
Lovely to see you happy for others people’s videos 😄😄😄 I will give it a try very soon. Thank you.
I hope you enjoy! Stay tuned for more similar videos 😄
ma daaai, Vincenzooo! :) actually the rind of Grana Padano *can* be eaten, just like the rind of the Parmigiano Reggiano, there's no wax on it whatsoever.
in fact, the production processes of the two cheeses are nearly identical - basically the only things that differentiate them is the region where they are made (d'oh!) and the aging time, which in Grana's case is usualy shorter, doesn't go over 24 months (something that actually makes the rind easier to chew 😁).
Your excitement alone makes me want to copy it instantly.
Tons of opinion on what makes a great sauce my all time favorite is Marcella Hazan's Tomato Sauce Recipe
I love what you you said at the end. Love you man.
Basil at the end , basil , basil , BASIL !!!! You killed me 😂. Great chef and almost perfect recipe... BASIL...
Great video. Her sauce is rich and her presentation is remarkable!
I was happy to see someone cook Italian recipes properly!
what do you think about add dried basil at same time as the tomatoes to a sauce then adding fresh basil at the end, find that dried basil has a different taste to fresh and both together makes as nice flavour in the sauce.
I am picking San Marzano tomatoes from my garden to make a beautiful sauce this weekend!
The sauce hits differently when made with honegrown tomatoes❤
It's funny, when I was a boy I hated carrots. My mom had to force me to eat them. Now though, I'd eat carrots in every meal if I could. I'm sure everyone has some similar story, just thought I'd share mine. Love the channel!
Really nicely done, Lish. Bravo, indeed.
Thank you my friend!
Adding parmeggiano rind is like a cheat code for a delicious sauce
1:24 Did you really use a Clip of one of Doug Fords cooking videos? That’s hilarious, He is the Premier of Ontario Canada, love it.
Haha happy you enjoyed that part😂
Wow! That sauce looked amazing! I must try it soon, but I would use less garlic, probably three cloves (four at the most).
I love that you actually liked this, usually, you're very judgmental. But you actually seemed impressed! Good to know, because I watch all your videos and sometimes I think you might just be picky about people doing things different from you! Graci! Very positive commentary!
Thank you my friend ❤️
Looks a beautiful & delicious sauce & really enjoyed her enthusiasm & explanation of the process. I bet the onion, cheese & carrot she removed had wonderful flavours. 😋❤️
Yes, that looked amazing!
Wow, the best sauce for spaghetti, gonna try this one day, yummy❤❤❤
Hiya Vincenzo. I believe the adding of the parmigiano rind to the sauce that you saw recently was Lorenzo on an Epicurious cook-off against Frank and a level 1 chef doing a Spaghetti and Meatballs dish. You did a react with Chef James. In case you still couldn't remember where you'd seen it last :)
Great reaction Vincenzo. I make my sauce the same way but I do add extra basil at the end too. Dalmatian roots here
I see that you're a basil lover. Do you also love pesto?
@@vincenzosplate Absolutely. Grow my own basil for pesto, freeze drying, also for tomato sauce when canning end of summer and fresh basil both potted and hydroponics during cold Canadian winters.
I’m glad you liked this because my go to sauce I make is directly from her video
What's not to like? 😄
You should take a look at Marco Pierre White's recipe video for pomodoro sauce. It's one of those Knorr infomercial videos that used to air in the UK. Along with that, you should take a look at all the videos where he made bolognese sauce.
Hi Vincenzo - I loved the recipe video!!!! It was wonderful!!!! I am excited and happy as well!!!!!
Will you give this recipe a try my friend!?👨🍳🍅
@@vincenzosplate absolutely yes!
Beautiful sauce! Another fun and tasty Vincenzo's Plate. ❤😊
Haply you enjoyed this video! Stay tuned for more😁
I love this, made my morning.
She made a great job!
First epicurious chef I've been impressed with. I would personally go for gnocchi like my nonna taught me to make. Love those little pillows of potato.
They would go so well with this sauce! 😁
"I'm a basil freak" 😂😂😂 Why wouldn't anyone be is beyond me, the basil and tomato combination is amazing 😍
I put a parmigiano or pecorino rind in a bolognese. We take the rind out at the end. My mum is of Tuscan descent (her nonna’s family was from Livorno) and Sicilian-ish (her Nonno was from Salina).
Hmm that sounds interesting... Pecorino in bolognese! I might try it out!
Love is in the air ... 🥰
😂
I enjoyed watching the video as much as I expect to like making this sauce! Of course, I’ll add the Basel at the end 😊
I hope you enjoy the recipe my friend!🍅🍃
Great video as always! In your next video, can you go over how to cook pasta alla montecarlo?
The back and forth of the Australian and American pronunciation of Basil and Tomato is trippy. 😂
Bravo good content 😊🎉
Yet another thing to cook this fall! Awesome!! 😍😍😍
I hope you enjoy!
The sofrito definitely does need salt, thats what draws the moisture out.
Bro you COOK the sofrito. The heat draws the moisture out.
You cook the whole thing for hours, THAT draws the moisture out imo :)
@@mezz9159 salt makes it a faster process
@@lemonsniffs Not every recipe requires you to cook the sofrito for hours. Besides, you should always season at every step of the way, not just at the end.
@@Ash_Wen-liFor salt to lower boiling point to a significant degree (even a single degree) you need an absurd amount, much more than you normally would use. And even if you did use that absurd amount, the heat displaced by room temp salt would mean the processes takes longer to heat up.
I think I just re-thought how I'm going to do my end of harvest sauce for canning... unfortunately where I live, I can't get the parm anywhere close by so I'll have to omit that part, sadly.
Bravo! Vincenzo!
I love how the woman cooks. I have seen her a few times now.
Excellent video
Have you tried any of her recipes? 😊
@@vincenzosplate yea I did and they were excellent
Vincenzo, I love your videos! Obviously you have the most awesome name in the world but I have learned so much from you. I love your passion!! Gracie Mille!
Thank you so much for all the love and support my friend!
I expected Epicurious to add some twist to it to make it unique but they kept it simple and traditional
The Doug Ford clip 🤣. Lmao
I am a goofy old lady , this has me in tears
the reason why they put the salt in the sofrito is because the salt helps to bring out the water in the vegetable and helps it not to burn
You don't need salt in the sofrito, if your sofrito is burning it means you are not cooking it on the right temperature.
In my opinion you don't need salt in the sofrito 😊
Wonderful video, Vincenzo!
Happy you enjoyed! 😁
It's a winner and will try this in the future!
Happy cooking! 👨🍳🍅
Well done!!!
She did a great job!
Amazing recipe 😋 so tasty and delicious
Yes! Totally agree with you !
Vincenzo's a basil freak! lol my favorite line ever!
I am guilty! 😂
I like how you were still salty about not using basil at the end
Impressive! I'm really curious about that rind. If I were to incorporate the whole rind into the sauce, what would be the best way?
Salt in soffrito makes to vegetables brown faster by releasing moisture and increasing pH levels I dont know if its gonna make it taste better if you cook it with or without salt but that is worth testing its probably taste diffrent since onions for example taste diffrent boiled rather than caramelizied but I dont like vincenzo saying its wrong to add salt everytime I get it salt isnt healthy in large amounts for people with health problems or salt sensitive people or people trying to lose weight but theres a reason why we use it so much we need it regularly and it makes food delicious.
and the salt in the sofrito also helps to realse more of the flavours deep in the vegetables
When do you prefer to add the salt?
I put a tiny pinch of salt in the sofrito but not enough where you can taste it much then season properly later on
It is good to find another chef that Vincenzo approves of!
Ahaha, I am not that judgmental!
More like this! I love good cooking
Stay tuned for more ❤
Gracias Vincenzo❤❤❤
De nada ❤
Hello from Canada 🍁 Thanks for good entertainment!
Greetings from Italy🇮🇹 Thank you for your support ❤
I just made your recipie ! Now you are saying this is better ! DUDE
Was gonna make a roastbeef tonight, but now i am in the mood for pasta pomodora
Enjoy 😁
also hear is a fun fact for you vincenzo when farmers pick their crops the best quality goes to cans then to frozen then fresh
I have a question. She has added salt later the cheese. Isn’t the salt of the cheese not enough? Why adding more salt?
Thank you very much, Vincenzo, for sharing your reaction video with us.