Cotoletta alla Bolognese, A Specialty From Bologna
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- Опубліковано 26 сер 2024
- Giuseppe di Nola, aka Banana, is a food enthusiast and DJ for Italian rapper Coez. In this episode of Banana Eats, he visits Daniele Bendanti, the chef of Oltre in Bologna, Italy, to learn about the Cotoletta alla Bolognese. Different from its Milanese cousin, this Bolognese veal cutlet is covered in prosciutto, or cured ham and Grana Padano before being finished in a savory stock.
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Whenever the man refers to himself in the third person "Why should Banana eat here?" I lose it lmfao
Never knew Vincent Cassel retired to become a chef in Bologna
Hahah oh wow!! Like very spot on!
The night fox
hahaha
Yeah, seriously, it's uncanny their resemblance
Haha I was thinking the chef looked familiar!
Grande Banà, sono solo 600 anni che fai i video e ancora sembri un bambino alla prima recita delle elementari da quanto poco sei sciolto...!
I’d love to hear what his friends Alfie apple, Christopher carrot and Peter potato have to say about this dish too.
Team Oltre always rocking it!! Go and visit their food and service is on point!
I just discovered Banana Eats and I’m in love! Please keep making these!
I lost It when he suddenly said “oh shit” in English.
quando sono stato a bologna volevo andarci in questo ristorante perché i piatti e lo stile del locale sono favolosi però purtroppo non ci sono riuscito! sarà per la prossima raga! 🙌🏻🤙🏻
This man literally called banana.
God I love this kind of cooking. Over the top, simply insane preparation all in the name of a perfect bite of food.
My biggest gripe is that nasty looking cheese water mixture at the end. Is melting the cheese through dry heat (like a oven) untraditional or something?
@@deeeep507 there's a cult within Italy (it might be the whole damn country 😂) that's fascinated in creating a perfectly crispy crust, topping it with parmesean, and allowing it all to steam/sog/melt in a sauce of choosing. To us ignorant of their ways, it looks like theyre ruining all the work put in
But gotdamn does it pack a wallop of flavor.
Grande Bananone
Had this after DJing at VAG61 one of the best meals I've ever eaten period - Bologna is a food Mecca
Very Japanese. Fried cutlet which is then put into a stock - the Japanese do this too. For the same reason, to make the crispness soft again.
This dudes name is banana, I wish mine was too
You can change it in the settings.
His name is Giuseppe but a lot of people calls him banana because of bananaburger
Madooooo....
Fine settimana la faccio.
I'm going to make it in the weekend.
Holy. Giuseppe is BAKED beyond
Finally, something that's not covered in weed.
It was one video?
banana so chill
Thats look so delicious. I am dying. I wish i could eat that now
This is the only channel I can zone out to. 😌
try graham hancock, too
Created by a drunken chef. Guaranteed. Bless them.
It's historical of Bologna so it is hardly so
@@wellaciccio2362 Ok. A drunken Bolognese chef. Happy?
@@michaelstopher1471 Is drunken a pejorative wherever you come from? In any case, I would advise you to not make a comparison to anything personal from the past as it was a different age and a different time. You live ironically NOT in the age of discipline. East Asian people drink a lot but work a lot, would you consider them drunken people? Or do you have confirm bias because it is Italy?
@@wellaciccio2362 Cool your jets, kemosabe. It's a remark on the wistful and creative process that people sometimes encounter when creating a meal. Sorry if I ruffled your feathers. There was no disrespect intended. Please feel free to appreciate a bit of humor in your narrow minded life (THAT disrespect WAS intended, but just for you).
@@michaelstopher1471 "Ruffle your feathers" I am not talking about me. It is not about me. Do you know how disrespectful it is, ESPECIALLY TO THIS DAY, to try to take down Italian businesses that have their right to be, even with the issues going on? Every single ingredient to this day has been carefully made more than one year ago to grant that whatever is going on will be right, with techniques used for centuries. Do not use you parameters to do a framework of importance to other businesses that you clearly know nothing about. Sorry, it is not the time and place to make a joke. On top of it, do you research on every ingredient used. Literally, bore off. Joke on something that is stupid, like Facebook or this platform. These are websites and you can joke about it.
Thank you for showing this bologna.
ua-cam.com/video/CCoQViAZdZM/v-deo.html OMGGG
Making it softer usually makes it harder to beat the meat, not easier.
Just to trigger some Italians:
INSIDE OUT CORDON BLEU
this is actally funny. I am Italian. You are kind of right lol
Nice video… thanks for sharing
"Nice and moist" saying it with errection makes it special.
What a fantastic chef. Funny, no attitude, cheeky, smily, loving his job. Thats what I thought restaurant kitchen looks like before I have seen one.
Clearly people didn't understand the humour behind Banana referring to himself in third person
I was in Bologna in September last year. Just amazing food and the sights of course. Definitely visit there and Modena if you can
Looks amazing
Milanesa a la bolognesa!
Wasn’t this guy in the Pizza Show Rome episode?
He was. He was Frank pinello's guide. He must have said to Frank "I know a place, you have to come and see it. It has the soggyest milanese in Italy. We crisp up the veal and then boil it in castrated chicken stock until its wet as shit". Frank was like....."I'll stay in NYC thanks".
Great authentic food storytelling ..
There is an error in the written introduction. The Bologna cutlet uses Parmigiano, NOT Grana Padano.And indeed, that is what the chef here says in the video.
Anche perché il grana è un tabù in emili
Dayum!!! Looks glorious. Delicioso!!!
Va bene, lo hanno detto che è rivisitata ma per la cronaca: strutto e oliva non olio di arachidi, brodo è preferibile il lesso, non il bollito e mai il cappone predomina su altre carni, meglio la gallina e non in padella ma in forno. Comunque sarà buonissima anche quella presentata nel video.
very good
What’s the point of breading it?
Gawd bless dis!!!
Miglior cotoletta alla Bolognese alla braceria via San Vitale 💪💪💪💪
I have a hard time trusting someone who fries something, and then simmers it in liquid, and tucks his ears in his hat.
He also leaves the top of his pecker peeking out over his waist band before he puts his apron on.
No problem, more cotoletta for us
I thought my playback speed was at 1.5x lol
Capon stock?
1:55 "beat the meat"? I wasn't sure if I was watching a cooking channel or a Saturday Night Live skit. I will give this a try though.
Bro looks like The Alchemist lol
Lovely. How to make a soggy milanese. Great show 👍🤣.
Bolognese >> milanese
my brother banana was high as fuck he prolly could have eaten the whole table
Where can I find that shirt
Italy have the most delicious food in the world
What the chefs says is incorrect, Cotoletta Milanese is never dredged in flour only egg and bread the difference is that Milanese is fried in clarified butter
i miss franks the pizza show 😭
Hi Banana, I'm Cotoletta
Banana you say...
Soy Descolorido que una Azada
tbh if an american made this dish everyone would be like nice fried meat with water sauce and cheese on top dumbass but if made by an italian it suddenly becomes a delicacy
I like cotoletta alla milanese but I just don't understand this dish. It's like everything I don't want to happen to a nicely fried cutlet?
He's using authentic Italian products like "prosciutto di Parma" and "Parmigiano Reggiano". I don't think abroad these goods are available.
@@lucaschiantodipepe2015 these are available at Italian specialty stores. I just don't get why you'd get a breaded cutlet wet. What's the point of making it crispy if you're going to boil it afterwards?
It seems like the oil smell attracted the Yankee and his urge to trash other cultures out of pure envy.
@@ottosimi918 he made a genuine argument and you didn’t, so you’re the clown here 🤡🤡🤡🤡
Mm id go eat there in a quick minute 😋 😜 😏 😉
Banana ? Lol
Dude's name is....Banana.....k
You go through all that to make it soggy
Banana, or White Trash Banana, by his full name, according to his cameo in the Pizza Show: Rome episode: ua-cam.com/video/GajbZY0l7oY/v-deo.html
This ain't the same banana from the heroine holiday vid is it if it is dude you look good
not a chance
Your name is Banana?
His name is banana
Partendo dal presupposto che anche il cartone della Peroni da 0,66, impanato e fritto coperto di prosciutto e parmigiano in bagno di brodo di cappone è buono... mi chiedo perché usare il vitello... e batterlo pure... non sarà uno spreco?
se dobbiamo tutti seguire il tuo treno di pensiero praticamente ogni cosa fritta e impanata è buona (vero) ancor più vero se la ricopri di cose deliziose. Qual è il punto? Non ricoprire le cose fritte o qualsiasi cosa coperta di prosciutto e parmigiano è buono? Comunque prosciutto e parmigiano sono classici emiliani iperpresenti, così come il brodo. Bologna detta la grassa può anche fare. O forse il vitello è sprecato? Quest'ultimo punto dipende dalla disponibilità. Capisco il non-spreco di cose preziose. Purtroppo però se guardi un panorama generico mondiale come carne così preziosa non è
Stop overthinking. You can't control everything, just let it be.😇
Isupport studied English with this
I restarted English after 10 years
I am a beginner studying English with asmr.
Please come and take a look and .
Oh. Thank you
the oil touches the meat it penetrates the meat..but they speak great Italian
Any Bolognese sugar mommas want a stud from nyc? I can maintain the house and take care of your needs for some shelter and homemade food
Presentation wise it looks shit🤣🤣
- Gordon Ramsey.
OHHHH, CUTLET. Right.
OHHH CUTLET, you invented it so you totally know your shit.
It’s a pork chop
It's just a fancy Parma
MOFOS NAME IS BANANA
Looks like sick
Hi i am a banana im to high for this
He’s hot, I wonder why he goes by the name banana 🍌 ?
You know it’s Italy or France when the refuse to speak english for a UA-cam channel with almost 5 million subs
This was made for Munchies Italy in the first place
W H Y ???????
Oh man I can’t wait to go to Italy and get my very own jizz covered pork chop! Mmmmm
How can they let someone named Banana who refers to themselves in the third person, and a 40 year old man who tucks his ears into his 'hello fellow kids'-style hat, into a kitchen that says No Stupid People on the door?
I think the chef used to breakdance in the 90’ lol
ever been to Italy??
It's Bologna
@@christianmendoza8107 😂
It seems it was referring to someone who makes comments like yours
WAIT a minute... isn't this just an open-faced KFC Double-Down with veal instead of chicken???
Cringe
Non si puo vedere.... Figuriamoci il mangiare
Poco pippato il tizio che presenta
It’s a piece of fried chicken with some ham slapped on top. That’s it…
1. It's veil with the bone.
2. It's Prosciutto di Parma cured for 24 months.
3. It's Parmigiano Reggiano aged for at least 18 months.
4. There is a reduction of capon broth.
@@wellaciccio2362 Ah, my bad. It is a piece of fried beef with ham slapped on it with some sauce.
@@otto8936 ye, it just takes 24 months at least to make the proper ingredients that have century of history and can be only made in a restricted area of the world because of the type of cattle, what they eat and the bacteria present in that area, including the microclimate necessary to cure it. Then there's the "cheese". The process to make the ones they will make 2 years from now is starting today. In any case, please try to do it with whatever beef and whatever ham, with whatever cheese and whatever sauce and see if it compares.
@@wellaciccio2362 And after all that, it comes out tasting like a piece of beef with ham slapped on it ;)
troll. Why do you even exist? Have you checked to your psych that you are not a sociopath?
Dude just simmered the chop in water. Yuck
Or as they say in Milan, cotolétta alla bolognése
Nope, "cotolétta" is right, "bolognése" is wrong and awful.
@@unknownzzz5115 sto prendendo in giro i milanési sta calmo
@@yeah5874 néssun probléma
Is it Spanish
Italian
Il cuoco non è pagato abbastanza
That veal cutlet looks sad 😔
The chef is so pretentious...😒
cuoco antipaticissimo, anche meno
Bolognesista.
...and scissors? How modern
Remember when Stallone used scissors to cut pizza in Cobra? Legend
ua-cam.com/video/5SxN_U2H0Xc/v-deo.html
ma q bolognesa, MILANESA NAPOLITANA 🇦🇷
Ma che stai a di
First?
Looks delicious! But to be honest the host is weak, not very personable. Gives off an egotistical personality
Second?
Not impressed. You go through all that trouble to make a crispy veal chop, only to then boil it in chicken broth. If there was any chance the top was still crispy it was dashed when he put the lid on the pot. Wow, a fried, soggy veal chop with ham and cheese on top. That's something no one could make anywhere or anytime.
Plus an arrogant kid who refers to himself as "Banana" in the third person. Pure arrogance. What makes this so special that even someone as great as Banana would eat it? After all, I am Banana! I talk cool and have a few tatoos. haha
No one cares.
@@sleepteam nah fr youtube user pork sandwich taking this a lil too serious
@@Daramgaria mans not impressed
it’s the same reason why would you put tempura in udon noodles, and soak tonkatsu in Katsudon you loose some crunch yes but the Maillard of frying stays and is supercharged by the umami broth same concept here, didn’t like the idea at first but when is properly done is delicious
@@EGOCOGITOSUM mailliard is the browning part of the meat. you dont have that when you fry something.
Second~
That dish makes no sense. Why would you fry something in a panade and then cook it afterwards? By the way - its not soft at all, when you see him rip off the meat from the bone.
You deep fry utter in the US, so it doesn't make sense either. If you wanna judge come to Italy, taste it, and THEN, only then you judge.
Shut up, if you haven't try it you can't understand nothing
@@pollypocket9003 He's not saying it tastes bad. He's just saying there's no point in breading it if you're going to soak it in stock.
I'm sure it tastes awesome but man does it look like a sloppy wet mess
Need a more engaging host. Get Matty.