La Cacio ai 7 pepi di Errico Recanati ha sollevato diverse questioni. Abbiamo interpellato lo chef, ecco le sue risposte: - *Ispirazione*. L'idea del piatto viene proprio dalla tradizione italiana delle frittate di pasta cotte in padella - *Tempi di cottura*. Il tempo di permanenza della pasta sotto il cappello è indicativamente di 9min ma dipendente dal calore della brace, dalla quantità e dalla tipologia di pasta. Dovete fare delle prove! - *Pepe*. Si tratta effettivamente di un lapsus, il nome dei due pepi dal min 8:07 è stato invertito: il primo è Sichuan, il secondo è Sarawak - *Olio sulle brace*. Lo chef fa presente che le braci sono tra 150 e 200 gradi, che i grassi sono fondamentali per la cottura alla brace e che non essendo presenti sulla pasta - a differenza della carne - vengono inseriti direttamente sui carboni ardenti. Carboni prodotti dallo chef e fatti riposare due giorni. Si tratta non di affumicatura in senso tecnico ma di dare croccantezza e un sentore di fumo alla cacio e pepe. In generale le cotture alla griglia non sono adatte per un consumo di cibo quotidiano. Sotto troverete gli ingredienti corretti della ricetta del ristorante Andreina, la cui storia sarà in copertina del nuovo numero della rivista ItaliaSquisita 👉🏻 shop.vertical.it/products/italiasquisita Errico Recanati's Cacio ai 7 pepi has raised several questions. We questioned the chef, here are his answers: - *Inspiration*. The idea of the dish comes from the Italian tradition of pan-fried pasta omelettes - *Cooking times*. The cooking time of the pasta under the "hat" is approximately 9min but depends on the heat of the embers, the quantity and type of pasta. You have to do some tests! - *Pepper*. It is actually a chef's slip of the tongue, the name of the two peppers from min 8:07 has been reversed, the first is Sichuan, the second is Sarawak - *Oil on the embers*. The chef points out that the embers are between 150 and 200 degrees, that the fats are essential for cooking on the grill and that, not being present on the pasta, unlike meat, they are placed directly on the hot coals. Coals are produced by the chef and left to rest for two days. It is not a question of smoking in a technical sense but of giving crunchiness and a hint of smoke to the Cacio e Pepe. In general grilling, despite its gluttony, is not suitable for daily food consumption. Below you will find the correct ingredients of the Andreina restaurant recipe, whose story will be on the cover of the new issue of ItaliaSquisita magazine. 👆🏻 INGREDIENTI/INGREDIENTS Spaghettoni/Wide Spaghetti)200g Pecorino/Pecorino Cheese 140 g Parmigiano 24 0 36 mesi/Aged Parmigiano 24 or 36 months 120 g Mix di pepi/Mix of peppers (Longo, Timut, Wild from Madagascar, Green, White, Sichuan, Sarawak) qb/to taste
Il fumo sprigionato sulla pasta non è salubre e non serve a conferire ulteriori aromi agli spaghetti che con la reidratazione in padella si perdono nel liquido e nell'intensità del pecorino.
This man's passion for pepper deserves a special page in the cook book he is featured in. Trapping the olive oil fumes along with the coal flavor is plain genius of an idea.
Pretty common in various bbq methods; but it is interesting that the pasta is cooked wet, then dried, then hydrated again, absorbing the flavors each time. I'm not sure I'd want to consume olive oil smoke on a regular basis (it becomes carcinogenic above smoke point), but a little for a special dish like this shouldn't be terrible. The coals are not coal they are hardwood, and if burned at the right temperature only impact light wood, earth, and sometimes citrus/fruit flavors.
Best food channel in whole UA-cam. I love how you let chefs show and talk freely about their passion and skill for food, ingredients and their speciality. Same time you educate and teach people about different areas traditional Italian food with beautiful landscapes, keeping everything authentic as possible. Video quality and production is top notch. Also big thanks for english subtitles.
I am French and I discovered the true flavors of pepper during a trip to South East Asia (Kampot, Sarawak, Sichuan...) What a pleasure to see all these delicious peppers used by a great chef, the dish must give off so many aromas! Thank you Italia Squisita for the quality of your videos, you are number one on UA-cam !
Good to see a European chef acknowledging Sarawak pepper as unique and adding another dimension to this traditional Italian dish. BTW, Sarawak is one of 2 states of Malaysia on the island of Borneo. The other bits are shared between Brunei and Indonesia.
In the USA we have Sarawak although it isn't nearly as popular as Tellicherry. I haven't seen the Madagascar pepper before but just ordered some online. White pepper is very popular mostly in Caribbean cooking.
Fun fact: for many italians Sarawak is a familiar name because, in late XIX century, writer Emilio Salgari wrote a series of adventure novels set in Malaysia. The main character is a pirate prince named Sandokan and his main opponent is the white rajah of Sarawak, lord James Brooke.
It does tasted TOTALLY different and unique. A tad more spicy but brings out the flavor of any dish. I grew up in Malaysia and consumed a lot of Sarawakian ingredients. I miss their salted toli shad (terubuk masin). Beautiful salted fish, skin so crispy and splendidly salty after fry. Eat it with sambal (sarawak style) warm rice. HEAVEN ON EARTH.
I am just watching this and it looks delicious! i will be using my Kamado grill to try this. i just need a fine mesh screen to put over the grill. Do i just use the olive oil / H2O mixture to create the smoke or could i use a light smoking wood like apple or pecan?
This is amazing. What i love about your channel is that you show real tradition and new creativity of chefs. Now you gave me a good reason to travel to italy just to try this chef's pasta. He is a real master because of his creativity and declaration of his own take on the original pasta ,plus he gave the chance for his students to show up their skills and shine. This chef has my respect
Ciao from 🇲🇾! So happy to see our local pepper being featured in this traditional dish! I tried making carbonara with Sarawak black pepper and it was amazing 😋
I wonder how many Italians (on the Internet) would have wanted to crucify me if I would have prepared the cacio e pepe it that way. Damn.. can't tell how much I like this fireplace in the kitchen and how the food hangs there.. Thanks for showing this and the cacio e pepe really looks good.
if you're american (or from other anglo countries, or places with poor culinary traditions) you're not entitled to make any modifications towards our recipes
It’s so awesome that these top chefs take part in this channel and showing how they make it. It’s a win win for everyone involved and it’s the best commercial for the chef and restaurant👍
Is it weird that I actually like having the captions off and just hearing you talk even though I have no idea what you're saying? Your accent and style has me ridiculously engaged. The grilled version is NEXT LEVEL!
I feel like the most creative pasta recipes coming out of Italian gastronomy are all with dried pasta. - Grilled pasta? Amazing. Cacio e pepe in a pigs bladder. David Scabin's pongo... etc.
According to legend, Cacio e Pepe first appeard centuries ago among shepherds spending the spring and summer months in the grazing meadows of the Appennine Mountains, which traverse the Italian peninsula. While keeping watch over their flocks, shepherds would tap into personal stores of dried pasta and pepper; cheap easy to transport and resistant to spoilage, these two ingredients were combined with the cheese (made from milk of the herders' flocks) to make a delicious, simple dish that kept them warm on cold evenings. Black pepper directly stimulates the heat receptors and helped the shepherds to protect themselves from the cold, and the pasta guaranteed a lot of energy. Happy hungey! Cheers, Domenico.
I love how the dude says my favorite type of pepper (I shouldn't say this in front of the other peppers) This statement is like holy CRAY CRAY this dude looooooooves to cook.
A man after my own heart! I've always thought it would be fun to open a restaurant based around the idea of experimenting with the different types of pepper. I'd call it Black Magic. I would definitely borrow the idea for this dish!
La Cacio ai 7 pepi di Errico Recanati ha sollevato diverse questioni. Abbiamo interpellato lo chef, ecco le sue risposte:
- *Ispirazione*. L'idea del piatto viene proprio dalla tradizione italiana delle frittate di pasta cotte in padella
- *Tempi di cottura*. Il tempo di permanenza della pasta sotto il cappello è indicativamente di 9min ma dipendente dal calore della brace, dalla quantità e dalla tipologia di pasta. Dovete fare delle prove!
- *Pepe*. Si tratta effettivamente di un lapsus, il nome dei due pepi dal min 8:07 è stato invertito: il primo è Sichuan, il secondo è Sarawak
- *Olio sulle brace*. Lo chef fa presente che le braci sono tra 150 e 200 gradi, che i grassi sono fondamentali per la cottura alla brace e che non essendo presenti sulla pasta - a differenza della carne - vengono inseriti direttamente sui carboni ardenti. Carboni prodotti dallo chef e fatti riposare due giorni. Si tratta non di affumicatura in senso tecnico ma di dare croccantezza e un sentore di fumo alla cacio e pepe. In generale le cotture alla griglia non sono adatte per un consumo di cibo quotidiano.
Sotto troverete gli ingredienti corretti della ricetta del ristorante Andreina, la cui storia sarà in copertina del nuovo numero della rivista ItaliaSquisita 👉🏻 shop.vertical.it/products/italiasquisita
Errico Recanati's Cacio ai 7 pepi has raised several questions. We questioned the chef, here are his answers:
- *Inspiration*. The idea of the dish comes from the Italian tradition of pan-fried pasta omelettes
- *Cooking times*. The cooking time of the pasta under the "hat" is approximately 9min but depends on the heat of the embers, the quantity and type of pasta. You have to do some tests!
- *Pepper*. It is actually a chef's slip of the tongue, the name of the two peppers from min 8:07 has been reversed, the first is Sichuan, the second is Sarawak
- *Oil on the embers*. The chef points out that the embers are between 150 and 200 degrees, that the fats are essential for cooking on the grill and that, not being present on the pasta, unlike meat, they are placed directly on the hot coals. Coals are produced by the chef and left to rest for two days. It is not a question of smoking in a technical sense but of giving crunchiness and a hint of smoke to the Cacio e Pepe. In general grilling, despite its gluttony, is not suitable for daily food consumption.
Below you will find the correct ingredients of the Andreina restaurant recipe, whose story will be on the cover of the new issue of ItaliaSquisita magazine. 👆🏻
INGREDIENTI/INGREDIENTS
Spaghettoni/Wide Spaghetti)200g
Pecorino/Pecorino Cheese 140 g
Parmigiano 24 0 36 mesi/Aged Parmigiano 24 or 36 months 120 g
Mix di pepi/Mix of peppers (Longo, Timut, Wild from Madagascar, Green, White, Sichuan, Sarawak) qb/to taste
Il fumo sprigionato sulla pasta non è salubre e non serve a conferire ulteriori aromi agli spaghetti che con la reidratazione in padella si perdono nel liquido e nell'intensità del pecorino.
This man's passion for pepper deserves a special page in the cook book he is featured in. Trapping the olive oil fumes along with the coal flavor is plain genius of an idea.
Verdade!!!
Coal flavor. Who wants that?
@@Centrioless I think OP means charcoal flavour
Pretty common in various bbq methods; but it is interesting that the pasta is cooked wet, then dried, then hydrated again, absorbing the flavors each time. I'm not sure I'd want to consume olive oil smoke on a regular basis (it becomes carcinogenic above smoke point), but a little for a special dish like this shouldn't be terrible. The coals are not coal they are hardwood, and if burned at the right temperature only impact light wood, earth, and sometimes citrus/fruit flavors.
@@Centrioless - anyone who eats meats and pizza
What an honor to have this passionate chef take us into his kitchen and share his creations with us, THANK YOU Italia Squisita!!😊
Ci sono stata a dicembre 2021, la cacio e pepe più buona della mia vita, me la sogno la notte!!
Hai preso quella alla brace?
@@iulissima sì sì! Credo che sia il piatto che gli è valso la stella Michelin
You should make your own pasta. That would really elevate it
@@lordtyrus1 if you didn't try it you don't know
Vie’ a casa mia che te la faccio mejo
Best food channel in whole UA-cam. I love how you let chefs show and talk freely about their passion and skill for food, ingredients and their speciality. Same time you educate and teach people about different areas traditional Italian food with beautiful landscapes, keeping everything authentic as possible. Video quality and production is top notch. Also big thanks for english subtitles.
I am French and I discovered the true flavors of pepper during a trip to South East Asia (Kampot, Sarawak, Sichuan...) What a pleasure to see all these delicious peppers used by a great chef, the dish must give off so many aromas! Thank you Italia Squisita for the quality of your videos, you are number one on UA-cam !
Good to see a European chef acknowledging Sarawak pepper as unique and adding another dimension to this traditional Italian dish.
BTW, Sarawak is one of 2 states of Malaysia on the island of Borneo.
The other bits are shared between Brunei and Indonesia.
In the USA we have Sarawak although it isn't nearly as popular as Tellicherry. I haven't seen the Madagascar pepper before but just ordered some online. White pepper is very popular mostly in Caribbean cooking.
Fun fact: for many italians Sarawak is a familiar name because, in late XIX century, writer Emilio Salgari wrote a series of adventure novels set in Malaysia.
The main character is a pirate prince named Sandokan and his main opponent is the white rajah of Sarawak, lord James Brooke.
It does tasted TOTALLY different and unique. A tad more spicy but brings out the flavor of any dish. I grew up in Malaysia and consumed a lot of Sarawakian ingredients. I miss their salted toli shad (terubuk masin). Beautiful salted fish, skin so crispy and splendidly salty after fry. Eat it with sambal (sarawak style) warm rice.
HEAVEN ON EARTH.
Wow. I would LOVE to taste that smoked c&p.
Ciao Alex!
Anche io 😋
I am just watching this and it looks delicious! i will be using my Kamado grill to try this. i just need a fine mesh screen to put over the grill. Do i just use the olive oil / H2O mixture to create the smoke or could i use a light smoking wood like apple or pecan?
This is amazing. What i love about your channel is that you show real tradition and new creativity of chefs. Now you gave me a good reason to travel to italy just to try this chef's pasta. He is a real master because of his creativity and declaration of his own take on the original pasta ,plus he gave the chance for his students to show up their skills and shine. This chef has my respect
Thanks! We’ll be waiting for you!
La cacio e pepe alla brace è la ricetta che negli ultimi anni mi ha piu' sconvolto!
Complimenti!
I read the subtitles, but the sound of Italian in the background is so beautiful that it is lulling me to sleep 😴 lol.
Italia Squisita è sempre il Top. Una cacio e pepe sicuramente SPAZIALE ! Complimenti chef 🔝
Questa non è cucina, è arte culinaria, espressione di anni di ricerche e conoscenza del settore, complimenti.
Ciao from 🇲🇾! So happy to see our local pepper being featured in this traditional dish!
I tried making carbonara with Sarawak black pepper and it was amazing 😋
There are so many possibilites in such a simple dish. I love it. The tastes you can get from just using different peppers is amazing
Studio, competenza, manualità e voglia di osare. Non c’è niente da fare, siamo sempre i numeri uno
Queste ricette sono un viaggio, un'esperienza sensoriale oltre che cibo. Grande chef.
Incredible and magical...thank you Errico
I wonder how many Italians (on the Internet) would have wanted to crucify me if I would have prepared the cacio e pepe it that way. Damn.. can't tell how much I like this fireplace in the kitchen and how the food hangs there.. Thanks for showing this and the cacio e pepe really looks good.
He didn’t say “cacio e pepe”. He said “MY cacio pasta with 7 peppers”.
if you're american (or from other anglo countries, or places with poor culinary traditions) you're not entitled to make any modifications towards our recipes
this channel is by far the most amazing. Big Thanks for English subtitles. I learned many recipes here.
Upgraded classic ! I have to try it
Cheers from San Diego California 🇺🇸
Fantastico mentre guardavo il video mi sembrava di sentire il profumo la fragranza di quei prodotti....complimenti chef...
Very involved and complex process, but I’m impressed he thought of it in order to bring out the favors of all 3 components of cacio e pepe. Good work!
Excellent.
Loreto is very dear to me.
This chef's love of pepper is contagious.
Wonderful. 🙂
It’s so awesome that these top chefs take part in this channel and showing how they make it. It’s a win win for everyone involved and it’s the best commercial for the chef and restaurant👍
uno dei video più belli sulla cucina che mai abbia visto
Lovely video as usual. Chef Errico sounds like a man that wants to hear from you the guest as well as happy to talk about his food. Amazing
competenza e conscenza fanno una magnifica rivisitazione di un grande piatto della tradizione italiana. Complimenti chef!
La passione che mette questo chef è impressionante... piatto geniale e secondo me fantastico
Che delizia Cheff!! Saluti da Lima , Perú 🇵🇪 ❤ 🇮🇹
It's wonderful to see someone cooking with a passion!
absolutely unbelievable respect
Precursore ed avanguardista!
Un grande Errico Recanati!
Esilarante davvero! Non riesco a smettere di ridere!!!!😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Wow. Amazing attention to detail. Thank you Chef
Is it weird that I actually like having the captions off and just hearing you talk even though I have no idea what you're saying? Your accent and style has me ridiculously engaged. The grilled version is NEXT LEVEL!
Amazing! Hugs from 🇧🇷 !
The AMAZING Italian culture !!
Amazing video
Increible! mis respetos y admiracion al Chef Errico , algun dia espero ir a probar su cacio e pepe gourmet 🙏🙏
Che creatività, che studio, che conoscenza. 👏🏻
Opinione a sentimento
@@Adamantio999 si, esattamente come la tua😅
@@fn3200 Non hanno alcun significato le tue parole ma... va bene
@@Adamantio999 in realtà si
I feel like the most creative pasta recipes coming out of Italian gastronomy are all with dried pasta. - Grilled pasta? Amazing. Cacio e pepe in a pigs bladder. David Scabin's pongo... etc.
Gracias. Saludos desde México 💜
Ho applaudito. Ti amo.
We don't speak the same language but I understand what he is doing . Grilling pasta over coals is madness and brilliant thanks chef .
Quanta professionalità e passione!
Questo e un arte, grazie tante. Vi saluto dalla Danimarca.
Greatest food channel on youtube? Signs point to yes.
Che arte..che passione..bravissimo
Great presentation and skill. It is still one of the best spaghetti recipes.......if done correctly.
Oh finalmente ho la prova che il limone ci sta bene... pensavo di farlo solo io, ma così ho la conferma di un vero chef!
Outstanding choices! Lovely to see how it is prepared with tenderness and love for the food.
Bravo 👏 🎉
Its original . Its Well thought out . Its Clean . Its just fantastic . Thank you for sharing your passion .
Salute to you, Sir ! 👍
Good living is simplicity! It's making the best out of the least and most simple, and creating memories out of that. I salut the chef, un artisto!
Un piatto classico, semplice ma che è geniale. 👌 E un piacere per guardare questo canale.
According to legend, Cacio e Pepe first appeard centuries ago among shepherds spending the spring and summer months in the grazing meadows of the Appennine Mountains, which traverse the Italian peninsula. While keeping watch over their flocks, shepherds would tap into personal stores of dried pasta and pepper; cheap easy to transport and resistant to spoilage, these two ingredients were combined with the cheese (made from milk of the herders' flocks) to make a delicious, simple dish that kept them warm on cold evenings. Black pepper directly stimulates the heat receptors and helped the shepherds to protect themselves from the cold, and the pasta guaranteed a lot of energy. Happy hungey! Cheers, Domenico.
According to legend, you made that entire thing up.
Pepper was very expensive, absolutely not cheap, so probably the legend is false.
Solo un italiano podría cocinar un plato de pasta con pimienta y queso con este nivel de delicadeza y obsesión. Abrazo desde Argentina!
The gourmet cacio e pepe is beautiful!
Fantastici come sempre!
Errico Top !!! Quel piatto è squisito !
Perfection! Thank you so much for sharing every detail... Only by observation is that one can learn the nuances of your work...
Incredibile pasta, veramente tanta roba.
che meraviglia!!! che belle emozioni!!!
thanks for sharing this unique knowledge
Che artista.. e poi non da tutti divulgare la propria ricetta. Rispetto.. spero di venirti a trovare un giorno!!
Meraviglia la versione alla griglia, presto sarò da voi.
I would love to try all of it, looks amazing 👍
this is not only cooking, this is music, a symphony. Gheff is macho!
Veramente interessante la cottura della pasta sulla brace, complimenti,molto, molto bravo.
questo ha trovato un modo di far strapagare la pasta precotta, genio.
Il vero genio é proprio questo, innovare e risparmiare. Una attualizzazione del vecchio trucco delle polpette
Fasting for 72 hours... and this appeared in my feed. Bon appetit.
Maravilhoso! Deve ser um sabor especial, nunca imaginei a pasta sobre a brasa.👏👏👏👏👏👏
Grazie! Ho avuto bisogno di questo video! ❤
Vaya técnica!!! Fantástico!!! 😋
Wow! Just the traditional recipe looked great. I’m intrigued to seek out the Madagascan pepper too!
Un capolavoro 👏👏👏👏🔝❤️
I love how the dude says my favorite type of pepper (I shouldn't say this in front of the other peppers) This statement is like holy CRAY CRAY this dude looooooooves to cook.
Spectacular ! So impressed with the way you prepared the pasta on the embers ! Looks amazing !
Congratulazioni per la professionalità
Find someone who loves you the way Errico loves pepper.
Un capolavoro!
Only thing missing from this video is getting to taste the final creation, must be increndible😍
Pazzesca! ci proverò sicuramente
Capolavoro!!!
Alimento simples e fácil de fazer.... Obrigada!!!
Simples? KKKKKKK Cacio e Pepe é uma das receitas mais técnicas da cozinha italiana. Não se deixe iludir pela pouca quantidade de ingredientes.
The gourmet Cacio e pepe looks belisimo!
A man after my own heart! I've always thought it would be fun to open a restaurant based around the idea of experimenting with the different types of pepper. I'd call it Black Magic. I would definitely borrow the idea for this dish!
It looks awesome!
No greater gift of eating expertly made food than being show how to do it!
Che spettacolo, fin'ora è l'unico che ho visto che fa uso di brace, un uso diverso di brace.
Simpatica l'idea di dare il bigliettino-ricordo (le "spiegazioni") dedicato a chi ordina questo piatto strepitoso...😋
Magnifico. 🔥
Amico mio, questa è poesia!!!
Gran ricetta complimenti
Mamma mia, che piatto impegnativo!
Complimenti chef cercherò di replicare sicuramente, sembra squisita
Just wow!!! ❤ 👏🏽
MAGNIFICO
UAOO, veramente uao WOW!!
Fantastic 👌