Chef in Tuscany shares easy Spaghetti Recipe - Food in Siena
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- Опубліковано 27 вер 2024
- A visit to Le Logge in Siena (Tuscany) to watch the Chef preparing "Spaghetti Mancini con Rigatino, Cipolla e Pecorino" - Spaghetti with Rigatino Toscano (pork belly), onion and pecorino cheese.
italians are one of a kind, so many amazing things coming from ONE country its not fair
That's called culture.
😅😅😅
Indeed, it’s true!
Ok@@briteppr62
😂😂😂...
I know very well the Osteria LeLogge! From 1988 to 1998 we were often here in our holiday in May and September. It is famous for his former chef Gianni Brunelli. Many german politicians could one meet, called the "Toskana Fraktion". Gianni and his wife were very friendly to their guests and we lived here a happy life.
Lucky you, did you have a favorite dish or wine?
Обожаю Италию и итальянцев ! ) Люблю путешествовать по Италии и посещать уютные ресторанчики с прекрасной кухней и людьми! Пусть Италия процветает в веках и дарит людям радость своим теплом, гостеприимством и любящим сердцем!
Солидарен! Сьена великолепна! Всех благ итальяшки❤
Thank God, not in Russian hands!
There were so many good things in Russia, too. I want to visit this country, at least once in my lifetime. I think russian dishes are not that bad either ;)
сиди лучше в России с серпом и молотом и жри макарошки)))
@@ВладимирМарусенко-у1х А можно я, как всегда, буду отдыхать в Италии, по привычке уже, позволите? А макарошки Вы уж как-нибудь сами хрумкайте, без серпа и молота! 😂🤣🤪
I admire the relaxed, serious concentration 🖤
Commitment.
I’ve been to Milan, Bologna, and Rome. Like anywhere, the restaurants can be hit and miss. I would say that for Italy, there are more hits than misses.
thing is, even the misses in Italy are better than many of the "typical restaurants" in the US.
and the pasta was ALWAYS cooked perfectly
@@paolomasone3754
Not true about misses in Italy. I’ve dined in many world class US restaurants. I’ve walked out of a few restaurants in Italy.
Je suis amoureux de l'Italie et particulièrement de la ville de Sienne. Je ne manquerai pas lors d'une prochaine visite d'aller dîner dans ce merveilleux restaurant. Vive l'Italie !
That onion.... that one piece of (the whole) onion... Stressed me out.
Videos like this should come with a trigger warning for us OCD types. 😂
😂🤣😂 I thought when there is no camera he certainly puts it back!
Right. Because the root is still there in the Food
Me too!
It was an artichoke
If I lived in one of those apartments above that restaurant, I would go insane.
Yep, me too! Lol!!
Grazie Chef per la ricetta e spiegazione esecutiva ineccepibile. Oggi la proverò. Elisa Sanna
That is one gorgeous kitchen with a plus plus mis en place.
I love that all-electric kitchen! It lacks a certain whoosh of the traditional flaming gas stoves, but damn, it looks a lot easier to keep clean and those induction cookers are fast and efficient.
You donT WANT to know how it was cooking in the 70s or 80s...todays much better
Electric stoves do require some getting used to, as they don’t heat up/down as fast as you would want them to, but I’ll take them over the mess. They’re also finding out that gas stoves are not good for your health.
No sane cook will opt for electric.
@@bluesummers5051, with the new induction stoves heat changes are almost instantaneous, just like gas. Good ones are expensive as hell but they are literally mind-blowingly fast. A friend of mine who lives where gas is unavailable (and propane tanks are not allowed either because of the fire hazard) recently spent a bundle on a new induction range and it is really impressive.
@@aragregorian6039 What are the benefits of gas over a new induction stove? I don't know much about stoves that's why I ask.
Aden, I need another video of just that wine cellar! And every cellar going forward... LOL! Awesome!
The emulsification and texture of that sauce is PERFECT
Man kriegt direkt diese echten, unverfälschten italienischen "Vibes".
Sie hat einfach was ganz Spezielles, die ( authentische ) italienische Küche:
Klasse der Rohprodukte, diese gewisse Traditionaltät ( alte Rezepte noch von der "nonna" und sowas ), gleichzeitig diese gewisse "Lässigkeit" in der Zubereitung, die ganze Atmosphäre des Lokals scheint irgendwie in die Pasta "einzuziehen"... wisst schon, was ich zu sagen versuche ;-)
Übrigens "Lässigkeit":
Hier schreit irgendwie gar keiner rum oder so - keiner baut irgendwie Hierarchien und Druck auf.. 🤔
Etwas, ohne das es ja - angeblich ( aus deutscher Sicht ) - in Profi-Küchen "nicht geht".
Siehe da - doch: Und das Essen sieht top aus
👌🏻 👌🏻
Ich hab mir gedacht wer wohl mit den paar nudeln satt werden würde und dann hat der Koch auch noch zwei Portionen daraus gemacht.
ja unfassbar, ich dacht mir, die pfanne mal 10 is meins. unfassbar echt
Die Italiener sind eben nicht so verfressen wie die Deutschen. Und deshalb auch nicht so fett.
Meist gibt es ja mehrere Gänge 🤗
Wow! Looks good and really interesting seeing that Etruscan built cellar!
bravissimo chef !!
In this recipe what is translated with broth (water) is actually vegetable broth i.e. broth made with water, salt, celery, onion and carrot.
It can be used pasta cooking water, less taste, more smoothy IMHO
@@gerardodandrea1166 yeah it is common to use it to thicken a sauce for pasta but then it is not a broth
Thank you! I wondered what that was.
I think in English you would describe the liquid as vegetable stock?
Бред!
I like a hearty meal, amazing food but I don’t want to leave the table feeling hungry, I thought that “nouvelle cuisine” was dead. I’m happy to eat at a roadside Les Routiers restaurants in France, never left hungry, don’t break the bank, what’s good enough for French truck drivers is good enough for me, they are a rather discerning group.
I think it was a tasting portion for the servers. Notice he didn’t put it in the window for a server to pick up. Also, the size of dishes are small as you are perhaps gonna eat many of different ones.
@@IBOGW Perhaps, but I’ve had experience, tiny meal and huge bill.
Ignorant oaf!
@@jeanjacques9980 I haven't had personal experience but I've seen videos like the Iron Chef with his son at a very expensive restaurant which was alot of artistic show and tell but basically some drops of sauce next to almost no food. It seems embarrassing and ridiculous to me.
@@jdub8766 Agree, apparently six chips served with fish and chips meal at Kerridge restaurant and brutally expensive.
Sei nella mia città e il ristorante Le Logge è sempre una garanzia 😊
This restaurant is fantastic, amazing food. We booked another reservation as we ended the first meal (€500 for two with some indulgent wine). Only downside is we arranged to eat in the beautiful main room downstairs as I had just proposed to my wife and when we turned up, they had bumped us off upstairs which was not what had originally been booked. Food was great but that hacked me off, especially as we had driven from Florence just for the meal.
I am so very sorry that happened to you. I am a pork belly FREAK... I like it in any form and prepared any way.. But hey... Your wife said yes!!!
シンプルで、例え字幕なしでも観て分かり易く一般家庭でも出来るところが素晴らしいです！😊✨👍
調理場がIHの調理器具で、IHだけしかない家庭や1人暮らしの人にも、真似しやすくて参考になります！😊💡✨
Nice lesson on making sauce in pan, adding pasta, and then mixing in the cheese. Looks creamy and delicious.
Simple is best. I will do it today😋
Outstanding, thank you for sharing, cheers!😎🥂👍
Piatto fantastico! 🤤
Stupendo Chef!
これなら作れそう
Grazie❤, è semplicissimo! E che ristorante e cantina squisiti fossero, ovviamente, sono rimasto stupito:)))
Gosh these are little portions! I thought it’s at least one!..Little portions for everything…probably big prices for everything..but I am sure it’s delicious! 😉😜😄
Pasta is a starter, no need for huge plates
Do you know an Italian set menu? Antipasti, zuppa, pasta, pesce, carne, dolce. How big should the portions be?
It's really very nice and professionally done, but the portions are manageable
Simple dish with less ingredients, I will try this out today, but I don't have Pecorino, using Grana Padano instead. NOTICE: A dish without garlic!
This is the only and best way to cook. Ready in minutes, highest quality and affordable. Brands like Knorr, using a microwave, deep freeze shit and such trash has nothing to do with cooking. This is cooking.
O privilégio que queria ter! ❤
It’s a good thing I’m fluent in Danish. Now I know how to make noodles.
So happy to see NO Teflon coated pan! 🎉
What’s with the tweezers for cooking??
It is quite usual...
Quanti bei ricordi Siena ❤
"5 minutes without water"
Adds water after 2 minutes.
that spaghetti im trying with that pancetta ..yummy
Les pâtes ne sont assurément pas "All Dente". Trop cuites à mon goût. Mais la sauce me semble excellente!!! 🙂
Suuuper, Danke, Top....
Ganz in Ruhe.... Profi
2:00 That piece of onion with the root on it is making me nervous
Why so small plate of noodle?
Mon rêve, ce serait d'avoir inventé la cuisine italienne.
My dream would be to invent Italian cuisine.
Wish this food exist in my country. Would love to make a video about it!
It looks amazing and I am sure it tastes amazing too but nowhere near the amount of food that would be sufficient for my hunger
It's just the starter after the soup and before the fish course, stupid 😢
great video...at least the chef is saying something...unlike the steak video...he told us no details
Merci pour la recette de belgique.
Super ! Chef 😊
Well, apart from turning one portion into two I was seriously considering flying off to Tuscany for lunch. That was absorbing.
I have no idea what you said my italian friend but your food looks delicious
Place for wine cool
Se a me portassero un piatto di spaghetti in tale quantità li denuncerei alla procura della repubblica!!!
Pigeon with mash, order a sandwich on the side. 😂 10:35
Just guessing - at 4:19:
That Sting on the picture?
Might be completely wrong.
I just know he owns a manor in Tuscany, where he resides most of the year.
That man knows how to live
Edit is a great function.
Electric stove top?? No gas?
The manage ot times requiers great experience
beautiful
Yummmmm.
👍👍
"Some herbs..."...what herbs?
Thyme, rosemary, sage, oregano, marjoram, tarragon ...-- have your pick!
I agree that gas flame better,
keep whipping those potatoes, Sting was here once 🐝
man kann es fast riechen,wie lecker das sein wird
da würde ich verhungern. Sowas den Gästen vorzusetzen ist schon krass. Da mache ich mir meine Spagetti selber.
aha, und warum genau bitte?
@@petermueller7407 50g Spaghetti auf dem Teller, warum den Wohl. 😂
So sad you erased your video of the ballerina dancing stravaganza the only video i used to watch frequently from your channel
Когда он сказал ежеминутно, я подумал он русский 😍
А когда сказал: - Три минуты, что подумал?😂
Er ist Ukraina,geflohen von der Krim???
@@FriedbertHanika😅 Те, кто умеют готовить вкусную пищу, остались в Крыму ! Спрос только растёт….😊
You have never really had food until you have eaten in Italy
A glass top stove in an Italian restaurant......IN ITALY? No constant heat, just pulsing up and down. Bwahahahahahaha!
What kinda of cheap induction stove have you been using? I put one in my old house before I sold it and it was great. Infinite adjustment. Super steady….
What was the brand name? Thanks.@@pookiestock
@@fatdogtavern it was a GE Profile. I would have to look back through stuff to get the model number.
Wow! No flame cooking!
Я бы тоже хотел такое ведёрко с тёртым пармезаном.
Molto buono
c'est quoi cette Italie, qui rationne les spaghettis, elles sont où ces belles assiettes généreuse de pates ?
Video auto- promozionale di quel ristorante, dato che mostra cotture anche di altre pietanze, purea/purè compreso, che con "la ricetta semplice" degli Spaghetti del titolo non c'entrano una mazza. Più che le pietanze, ho trovato interessanti quelle padelline professionali di diversa fattura.
Le pinze in metallo ormai sono diventate un must, ma certe volte ricordano i gessetti sulla lavagna, stridono!
Why so little pasta
Ein Traum😊
Top kitchen
occhio che il sottotitolo di erba cipollina è la parola vaniglia
I wonder how the chef likes cooking on that electric stovetop.
One mouthful and it’s gone!
Why are they not using gas?
See you there...table booked?
Chefs love making as much noise as possible
ehrliches Kochen, mehr ist nicht nötig. Danke
Two thousand years ago there were Roman empire there, in their late phase, it it is true that the wine cellar was built by Etruscans, there has to be like at least 2500 years ago...
0:47 - Seriously, that piece of onion fell onto the super-clean stove only a few centimeters away from the pan, why discard it instead of putting it into the pan?
Ohh the humanity 🙄
Eso es un plato francés o japonés...
Un plato italiano no puede ser tan poca cantidad...
I wonder why this is called Spaghetti Mancini? Is this video produced by the Mancini pasta company (artisan brand)?
What are the fresh herbs that were used?
Looked like sahe and rosemary.
Erba cipollina, in english chives
Is that a carbon steel pan the young cook was using? I’ve been wondering if they can be used on an electric stove.
They work well with induction, although that pan looks stainless to me.
@@TomJones-tx7pb the soups chef had the carbon steel pan. The chef had stainless😊 steel
Whenever I am searing, out comes my Finex cast iron with a polished surface. BTW, I figured out how to season a carbon steel wok and the trick is to clean the pan to bare unoxidized metal and then oxidize it at a specific temperature. If you overheat the pan you lose the bluing. Then you can season at a lower temperature with a little oil.@@pookiestock
Голубь?! 😊
Creo que poca cantidad para lo rico que tiene que estar
Gas stoves. 😢
どの成分ですか？ もっと詳しく教えてください！
omg, what if that place is full of customers, hours of waiting!!
Ma cosa è il rigatino?
Miam 👍🌟🌟🌟
molto bene
EASY???????
It's pretty easy ngl.