Rigatoni Amatriciana recipe - Gino D'Acampo
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- Опубліковано 7 жов 2024
- Chef Gino D'Acampo gives step by step instructions on how to prepare Rigatoni Amatriciana.
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A trained chef, entrepreneur and 'King of the Jungle' Gino is a man of many talents. His real passion is food and he loves taking ingredients and creating something special. A believer that everyone can cook, his recipes are simplicity at its best promising maximum satisfaction from minimum effort.
More recipes at www.ginodacampo.co.uk
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"Gino D'Acampo" "Good Food" learn fish taste flavour cuisine italy "Essential Ingredients" recipes chef "pasta sauces" "italian cooking" starter "main course" dessert antipasti insalata biscetta spaghetti amaretto "gino dicampo" "gino dacampo"
"If my Grandmother had wheels she would have been a bike" brought me here
My Italian friends like my cooking, so long as I don't try to cook anything Italian.
We love expressive people 0:58
You're right!Also we like to remind to our english friends that in the true iltalian amatriciana the onions are chopped and the sauce doesn't need the parsley to be added!buon appetito!!Gino,please keep cooking as the italian way and not to cooking italian dishes as the english manners want!
I'd like to remind our Italian friends that as long as it tastes nice, we don't care. Get over yourself.
There is no 'Italian' way. Half of you think you are doing it right, and the other half think they are doing it right. Why don't you decide amongst yourselves what is the 'right' way before lecturing the rest of us. Better yet, why don't you stop worrying about what is 'right', and focus on what tastes good?
@@jamesrawlings5781 You are correct, there is no Italian way. Italian cuisine does not exist, the food is very regional. That is why someone like Gino, who is from Naples, does not know how to make an Amatriciana correctly (although it's not much of an excuse, I would still expect him to know) which is from Rome and more precisely the town of Amatrice. An Amatriciana has Guanciale, peccorino, tomatoes, chillie and pepper. That's not something that is disputed, those are the ingredient. Just because people are stupid and don't make it correctly, doesn't mean there is a debate. Those are the ingredient! Italian dishes usually only have 3 or 4 ingredients, so when you add or take away one it changes the dish entirely and is not the same thing. Perhaps you are as ignorant as you are because you have never actually tasted the real thing. So, perhaps you should get over yourself and pay a little respect to something that is considered very culturally important and iconic to a group of people and in some cases sacred. I suppose I should go around making cottage pie with lamb and Sheppard pie with beef. 🤦♂️Stop being a goose and embaracing yourself.
@@ssr6036 And while your hurt feelings and excessive pride in Italian food is making you insist on the 'right way' to do it, people will continue to do it as they please.
Did you ever consider that if all the people around the world making Italian style food in a way considered inauthentic or incorrect suddenly stopped, Italian food would be FAR, FAR, FAR less popular. Would you be happy with that? Maybe you would, but it's a fair question.
And before you respond 'they could just do it the correct way', have a little think about it. Recipes change for all sorts of reasons, often because people used to guess what the recipe was and try to get somewhere close to it. You could be flattered that people are trying to imitate your food, but instead your little ego makes you petulant.
Oh, and I lived in Italy for 3 years. Not Amatrice, though, so the Italian chefs in Calabria and Puglia probably didn't know how to cook Amatriciana, either.
Again, get over it. Find another way to feel important, because people aren't going to stop breaking your precious 'rules' any time soon.
@@jamesrawlings5781 There is a difference between making a dish your way in your own home and going on a public platform and saying that something is something that it is not. You could put wassabe and soy sauce in your Amatriciana for all I care, it still wont make it an Amatriciana and advertising it as a one is wrong. It's like saying the colloseum was built by the Chinese, just not a fact.
Living in Calabria and Puglia you would know how regional Italian food is. I wouldn't expect a chef in Calabria or Puglia to make a good amatriciana it's not from that region. That's not to say a good one doesn't exist there, but it is not a common thing like in rome. Every restaurant in rome has Amatriciana on the menu. I live in Rome and around the corner from me is a Sicilian gelateria with sicilian cannolis and granita, they are fantastic and just like what I would expect to find in Sicily. There are also heaps of bars around rome advertising Granita when what they are really selling are slushies and nothing comparable to a real granita. Selling these to tourists that wouldn't know any better who now think that crap is a real granita. That's not to say a slushie isn't good or enjoyable, but it isn't a granita.
Can he do a "British carbonara" recipe next time ?
Why does my homemade arribiata not taste like the one from your Manchester restaurant? What am I doing wrong?
Maroo!!! E tu saresti italiano???
@luigi ogni olio ha una diversa tenuta alle alte temperature e l'extra vergine ha il punto di fumo più alto. E poi scusa, ma se non usi l'olio migliore per cucinare, per cosa lo usi? per le insalatine? che fai, se compri un bel paio di scarpe le usi solo per stare seduto, sennò si rovinano?
non fa una piega :-)
no, l extra vergine ha il punto di fumo piu basso di tutti...
Ma io usando il guanciale, l'olio non ce lo metto proprio per niente 😎. La ricetta originale prevedeva l'utilizzo dello strutto....non olio d'oliva.
@petroff89
virgin olive oils are usually used for cold foods, dressings, salads, etc. When virgin olive oil is exposed to heat it changes in flavor.
Ahah, you're right :) No onion and parsley in my amatriciana!
it doesnt matter
of course, especially to british people, who everything could do but cook, we must teach how cooking
We have the best chefs in the world
Gino sei il migliore!!
@petroff89 u dont use anything but water thats it
È ovvio che è offerto prevalentemente agli inglesi,che si mangiano pure i sassi...e comunque lui è napoletano,non romano(che poi è Amatrice,che è da n"altre parte ma vabbe"),in tanti in Italia non la sanno fare,come non sanno fare la carbonara(classico pancetta invece che guanciale),quindi questo per gli inglesi è oro,e chist sap campa" uagliu"!
.. no this is your way to make the pasta with tomato sauce.... don't call it A MATRICIANA... by the way all the ingredients are wrong fist do no need oil, no pancetta or but guanciale and definitely no onion, parsley.... the only right ingredients are the pecorino and tomatoes
he rape a wonderful italian recipe...oil, pancetta, white wine, parsil....what a shit!
l'amatriciana col prezzemolo non si è mai vistaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
E tu saresti italiano, sottospecie di mistificatore?
We need some of the boiled water used to cook the pasta!!!
And how could you cook spaghetti aglio, olio e peperoncino without olio d'oliva extra vergine!!!!!!!!!
you can use it as well but you're going to waste money cause it's of course more expansive than the normal ones and due to the fact that you're going to cook it and it is going to change flavour you don't need an expansive one.
oh my god...but that's parsley??? that's blasphemous...!!!!
a ginoooo, questa è 'na americiana...always use extra virgin olive oil, you never waste your money when you choose quality, use guanciale iso pancetta in you can, never use onion (and save the red for panzanella...)...I appreciated when you say that pasta should not"sail" into sauce..that's correct. Ciao e buon appetito (I am a pro-cook in rome...)
I love how you tell a professional, Italian born and raised chef how to cook. Parsely is not blasphemous - get over it.
@@jamesrawlings5781 in the original recipe it is blasphemous ;)
The classic recipe has only pancetta & 🍅, but the Romans add onions, wine, and top it with a lot of cheese. Never add parsley.
Ah Gino ma Che cacchio fai, mannaggia a te!
"I rigatoni così straight away" cit. Gino :D
Qualche dettaglio:
l'Amatriciana è di Amatrice, che non è proprio Roma.
I rigatoni sono sempre rigati, se no perché si chiamerebbero rigatoni?
Recipes, non Recipies.
:-)
i dettagli fanno la differenza! :-)
Comunque, se volete vedere la vera Amatriciana, gli Spaghetti alla Amatriciana, cercate "ristorante la conca Amatriciana". In quel video vedrete la vera Amatriciana patrimonio UNESCO.
in the original recipe does not use the onion and parsley! the original recipe consists of: guanciale, red pepper, tomato sauce and pecorino romano. god bless you ....
impattoverbale is wine in thr original recipe?
@@Alexandru_Presa Yes, absolutely.
L'amatriciana che viene da Roma? E dall'Amatrice allora che viene?
Chef Gino D'Acampo gives step by step instructions on how NOT to prepare Rigatoni Amatriciana
Ok; from the point of view of an Italian, here there are some rilevant mistakes, in particolar if you consider the original Amatriciana recipe. But, this video is for English person which the culinary level is very low, and they haven't culture for food. So, 3 important messages, was given by Gino to the English public: 1) put the salt in the water 2) no overcook pasta 3) put the pasta inside the pan with Amatriciana souce and gently Cook toghether and not put souce over the pasta. This is the first steps that English person must understand for improve their cooking level. Step by step, then we could discuss with them about guanciale better Than pancetta (Amatriciana want guanciale, if you use pancetta is not Amatriciana), onion Yes or not (big discussion it depend if you speak about Amatriciana or Matriciana eh eh eh this is not easy) : again the are not ready for these steps. Rome was not built in one day!
I think what we have here, is a failure to communicate, we can't get guanciale here, I can't even get pancetta, I have, HAVE to use bacon, does anybody want to open an Italian deli in Llandudno?
If you get 6 Italians together you will get 10 different “authentic” recipes for Amatriciana. They swear their mama’s recipe is the best and the recipe from the next village 5 km away is all wrong.
Not totally true.
@Kyle It is not true ahah.
Amatriciana has an authentic recipe and you can find it online.
Everybody cooks differently, but you will never see an Italian adding more ingredients than a dish requires, those are the ingredients and stop.
Even if the do make it differently, doesn't mean the are right or that what they have created is an Amatriciana.
And everyone of them are correct!
British people - *Hm, authentic Italian cooking*. Italian people - "Nonono, this is not Rigatoni al'Amatriciana! You chop the onions smaller" "WHAT? No way, you chop them so they are thin and long." "ARE YOU CRAZY?!" . Lesson - If you think you know how Italians cook, you will meet an Italian who tells you that you're doing everything wrong. So you learn. Now you think you know how Italians cook, you will meet another Italian who tells you that you're doing everything wrong. Give up and eat!
SirElspeth there are as many variety on different recepies as there are Italian family's.
Exactly! The most annoying thing is that for all Italians like to say we all do it wrong - half of them think the other half of Italians do it wrong, too. Gino himself is a good example, as he spends so much time shouting 'che schifo' at what he sees British people do with Italian food. I like their food, but Italians are embarrassingly narrow minded about food.
@@jamesrawlings5781 No, we just have a food that is worth preserving and not bastardising.
Gino is more of a clown than a chef.
No vabbè............. Non ne hai azzeccata una.... Che orrore
E mo magnateli....
every oil exposed to heat changes flavor ....so why buying the most expansive one?? ...this is the only point.
Sembra ottima :) , ma è n artra cosa XD
sembra ottima per il cane però....a Roma te la tirano dietro sta accozzaglia di robe per inglesi. Facesse fish & chips...che magari gli riesce bene
@petroff89 cos putting olive oil in with the pasta is the stupidist thing on the planet it doesnt do anything but waste your Olive Oil and your money
che orrore
😔😔😔🙄🙄
ma che fai....total shit
pancetta?? Cipolla????? Prezzemolo???
Distrutta l'amatriciana.....complimenti!
You just killed roman cuisine
extra virgin olive oil is good for salads not for cooking
rousod wtf are you saying?
I'd take Gino's food over yours any day, pal.
Says a nobody on the internet
this is not the amatriciana sauce. This is some english version which does not look anything like the original. Ma cosa racconti a questi inglesi!? Seriously butchering italian dishes is not cool.
Oh f*ck off. Gino spends half his time shouting about what awful things British people do to Italian food - if he says a bit of parsley is ok, then it's ok with me.
James Rawlings just put pineapple andf@@@ off you and Gino and remember tradition is tradition this Gino is full of shit amatriciana with onions and nothing else to say after that.
Che blasfemia
Oh grow up. So he changed it a bit, don't be so bloody childish.
@@jamesrawlings5781 "A little bit" ahah.
Love Gino, but this isn't an Amatricana!!
Guanciale (pancetta if can't find guanciale) and you render out the fat slowly not fry it, white wine, tomatoes and pecorino Romano. That's it! (Chillies are fine too)
What a shitty recipe Gino. In Italy we give it to the dogs....onion...parsil...white wine....probably in London, not in my county!
Sure nobody likes onion parsley or wine - blurgh!!!!