Italian Chef shares Prawn Pasta Recipe - Food in Rome
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- Опубліковано 10 січ 2024
- A visit to Rinaldi al Quirinale in Rome to see how Prawn Pasta with white Truffles is made in their kitchen. The gentleman slicing the truffles is the owner Mr Rinaldi with his 2 sons in the background -
Cari ragazzi siete I numero 1
Buon lavoro Tucciarelli,
Quanti ricordi.
Hi ! New subscriber . Love your videos. Seen 2 so far. No talk, just food and the kitchen. Thank you for taking me there ! Look forward to more reviews.
Fascinating Italian cuisine😍
loved their faces!
Hi from Mexico 🎉 I have never seen such an amazing service with such a beautiful meal!!!! 5 ⭐⭐ ⭐ ⭐ ⭐ s
An Unparralled Italian tradition, food! produce, cooking, eating, serving like in a ceremony. And of course the Italian cheeky sense of humour we notice at the end with the sommelier. Huh! 😆
Absolutes Topp Rezept, muss man unbedingt mal ausprobieren!!!
The prawn cooked for so long and still translucent, how is that possible
I think he kept heat too low
It was the langoustine that didn't turn pink. They are just a lighter colour than prawns when cooked.
Beautiful video with beautiful and tasty food!
No words, especially from non-chefs, can describe this culinary beauty. Molto benne!,,
Oh god, that wine cellar is heaven on earth... 😮🍷
Pure art
Gutes Gericht. Danke für das Rezept.
Have you tried La Rosetta in Rome (right by the Pantheon)? I loved their food.
So good! And truffles 👽🤖💯
Fabuleux
What an incredible wine cellar. WoW
Un altro video interessante ❤
"How to finish" 🤣🤣🤣 Exquisite!!
The wine cellar!🤌🏼🎉😊
Well sure. If you use "shrimp stock" made out of shrimp shells and heads, and put shaved truffles on at the end, you could basically put this on a shoe and it would taste good. Hard to replicate at home, the magic is in the freshness of the ingredients.
😂😂😂😂
👍
Never seen a chef on Aden’s channel look so self conscious, hm hm interesting….
When is this filmed?
I am so proud to be Italian! I'll do my best to replicate this dish at home in these days 👍😄
solo perché non capisci un c@zzo di cucina
I always add some fresh chopped parsley on top!!!! 👍
Many chefs use aluminum fry pans. It is very strange
they heat quick and you have superb temperature control, cause they cool down much faster when you reduce the heat
Das sieht wirklich köstlich aus. Kann jemand übersetzen, welche Flüssigkeit bereits in der Pfanne war und welche hinzugegeben wurde? Kulinarische Grüße aus Köln
I think it's the same bisque that is added
With all respect, if your going to do this kind of video you need to consider adding the option for subtitles.
What’s in the “paste”???
What is the stock @2:22?
made from the prawn heads and shells
не понял что алюминевая посуда это недопустимо если это так
Buonasera, non ha detto cosa c'è nella padella quando ci butta gamberi e scampi. Dal colore sembrerebbe burro. O no?
Mare e Monti.
his belly says it all.....
what was the sauce he used ?
was wondering the same thing
A bisque made from the prawn heads and shells.
french subtitle plz
Anyone know what “stock” he’s using?
He doesn't say anything about it but I think it's fish or vegetable stock (probably with some kind of starch inside to make it creamy-er)
2:16 he says "a bisque I prepared earlier with the heads of scampi and prawns"
why do the pots and pans in these expensive restaurants look like they have been pounding rocks with them....peace out
They do take a beating
Because it's a real working kitchen turning out hundreds of dishes a day, not a cooking show. LOL.
They take some hammer over the years, dude - as do the chefs
7 euros now 80 euros nope
Wow, they got wine with dust and spiderwebs on them, nice!
Se gli partono i bottoni della camicia uccide qualcuno
Have some oil, bro
never trust a skinny chef!
Look at his belly.
Der Koch ist nicht Italiener!