Pasta e Patate - Italian Chef in Milano shares Mother's Recipe
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- Опубліковано 24 чер 2024
- A visit to Sine by Di Pinto in Milano where Napoli born chef-owner Roberto Di Pinto shows his mothers recipe of Pasta e Palate -
Michelin: Selected
Instagram: @chefrobertodipinto
I love it when professional chefs honor their mothers' recipes! Beautiful dish. Grazie!
You can tell how much he loves this dish because of his little chuckles to himself as he prepares it. He's loving every second.
One of the best chefs showcased on your channel. Not only does he have great skills, but his attention to detail is impressive and he's got a great demeanour. Would love to see more from his restaurant.
.....иначе он не стал бы ШЕФОМ....😄
what a proud Chef. i Love how he Smiles for every step.
big respect to her mom. Lucky son!
i will try this recipe
Thank you Mama Rosa for sharing this recipe with your son who shares this with us.
🌹
i love seeing people who love doing their job
That looks excellent. Taking simple ingredients and making it gourmet! It's all in the method.
What a proud chef, what a great recipe! It's really fun to watch a professional at work. Speed and precision are not mutually exclusive here. This film is worth every minute.
Solo un italiano doc può apprezzare queste vecchie ricette delle mamme ❤️🙏😂
I love how they always say "a little touch of olive oil" and then pour a half of glass 🤣
💯
Wait till you discover how many "un altra due (spaghetti)", "another two (spaghetti)" are! 😊 - classic way of la mamma/ la nonna forcing seconds onto you which ends up being another plate FULL! Bless their kind, generous hearts.
I bet that olive oil is out of this world fantastic too.
Ну не стакан же😂
Как выясняется, чтобы блюдо было вкусным в него добавляют «немного масла», ну вы меня поняли
thank you for sharing and,for honouring your mother , what a son!
Bravissimo!!!! So much love in this "simple" dish, he just pours it out for us all. I was mesmerized even when he was just chopping vegetables for the soffritto. Grazie!
Bravo Roberto e certo your skills, the way you presented your mothers recipe delicately like a painting, a master work of art. With love from Melbourne Australia ❤
Solo il vederlo affettare le verdure è un piacere per gli occhi
I love his cutting skills
Ich nicht..dauert ewig!😮
The way he learn at school
This chef has a wonderful smile that can melt a heart. I like how he pronounces vegetable. 😊
His skills with a knife are AMAZING !!!
His technique to slice the onioun is amazing Bambino Di Oro !
Hola Roberto soy fan tuyo en tik tok y me alegra verte aqui tambien..Aprendi mucho de ti y tus consejos.El plato de hoy se ve muy bien.. lastima que no se puede transmitir el olor tambien,un gran plato y un gran trabajo.Saludos de Tarragona/Spain
Thank you for the recipe of traditional home dish :). Looks very delicious.
Came across this and had to make it.
Absolutely fantastic! Simple, hearty and flavorful. My family loved it! Thanks you for sharing
Emmm, yes i watched Raora and UA-cam recommend me pasta video now😂. Thx chef for sharing, nice recipe.
Fantastic dish and beautiful proud smile while thinking of his mother. You taste this, after a day at scool and playing football with your friends. And this on the table. Mamma Mia.
What a delicious dish! I want to make it but I cannot get any Provolone here and will have to make do with standard mozzarella Thank you for showing us. What I find admirable also is the following: this a dish born out of great poverty but the skill in making it is very refined --- that is real culture! ♥
Try Monzzarella and Liquid Smoke. Not quite the original Provalone but close.
Absolutely wonderful
I like your content - especially from Italy. Thank you so much, I learn a lot.
Mamma mia e che sinfonia ed esplosione di gusti e profumi
Tu quoque, tra i migliori sul web, co sta cazzarola di provola e quindi piatto per forza servito bollente. Secondo la tradizione era un piatto asciutto che si faceva in anticipo. Da fredda si riscaldava a fuoco forte brevemente, così si avevano parti abbrustolite (arruscate) e parti appena tiepide. Nel piatto ultima spolverata di pecorino che non si scioglieva e pepe abbondante.
The excitement and joy you bring to your mom’s pasta e patate is contagious! I was smiling the whole time watching you cook. Such simple ingredients. Beautiful! As you said so many times, “WOW” The smoked mozzarella cheese mixture is something new for me but one i will try. Loved watching you cook. Thank you!
Mozzarella and Parmesan turn everything to wonder 😊❤thank u chef and mama 🧑🍳👏🏻 So yummy.
I love the italians doing their mantecatura ... with pasta, risotto ... what a wonderful cuisine!
One talented chef. I adore good Italian food.
Salutations from Belfast Northern Ireland 🇬🇧
Complimenti di cuore, grazie grande Chef❤
Mamma mia..... sarà buonissima....l ho mangiata con gli occhi.... complimenti chef....sei un grande.
The BEST cooking with the BEST (Mauviel) to make the BEST dish.
Grazie signor chef per aver condiviso quella ricetta!👍👏🤝🤤😁
Great video. Trying my hands on it myself now. Like to more of him. Harrold
I would go to his restaurant just for this dish since im a lifetime vegetarian 😊
this looks amazing
Davvero complimenti alla mamma ed al cuoco.
Thank you Chef, yum yum
recette authentique et gourmande assez simple à faire vive la cuisine Italienne 😋
It looks like you honor your mother with this dish. You cook it with much care.
Buonissima, 23:11 Mamma sicuramente per tagliare le verdure impiegava molto meno😂😂, sicuro che mamma metteva parmigiano 50 mesi? Bellissimo come filava, la dovrò fare per verificare che mamma cucinava meglio.ps mamma nn aveva bisogno del cappello tu si ( il solo difetto)😂😂
Ho pensato la stessa cosa. Penso a una Mamma Rosa piuttosto indaffarata in casa, una donna pratica e di buon senso.. e non credo che tagliasse sedano/carota /cipolla a cubetti millimetrici tutti uguali per fare soffritto 🙄
bonjour mon amie cest une superbe video, j aime beaucoup felicitation et un grand bravo merci pour ce tres beau partage tres bonne semaine et a tres bientot like pose a /11
Looks fantastic
Lovely chef, such talent and joy.
Great recipe. I have a questions, what is the make of the chef knof you are using in this video? I really like the way it looks and would like to try to order one for myself.
Che bontà! Può chiarire quali tipi di patate (farinose o non) e di pasta ha utilizzato per favore?
Only the Soffritto alone would make a nice little dish ;) Great Chef!
Wonderful dish of a poor people food cooked in fancy copper ware with cheeses you cannot find to get. This is the same as with the Vongole pasta film. Really nice cooking in a professional kitchen. This portion was made for you to show how you would /could do it yourself at home. In reality in this Restaurant in a´la carte service for one order, the dish would be pre cooked, and re heated. Only best customers (no tourists) become the dish cooked a´la minute, if at all! Ciao Bello :)
Italian cuisine is mostly a cuisine of women, and how they managed to invent incredible recipes with few simple but very good seasonal ingredients. Mixing potatoes and pasta could seem bizarre but when that's all you have in winter you have to be very imaginative and loving to invent this great dish (some cheese won't hurt either and can transform anything into a royal dish). When I say that it is a women's cuisine, it is not pejorative, on the contrary, but until it has not been approved and written down in a book by men it stays more or less a simple domestic meal. Things are changing and it is well deserved.
Chef I share your opinion, I love different textures on my potatoes
This is a real chef.
Often we see great cooks but he is at another level. The artist within him becomes so apparent that it draws you in to the video. Bravo
Mi viene la nostalgia. Grazie Signor Cuoco. ❤
Roberto Giocatore vero!!!!
@Roberto Di Pinto: Please, write down the Recipe :-)
Complimenti per la spiegazione mi piace quando dice la ricipe of my mother
Congratulations! Beautiful,and I think, very flavor.
Loves every second of preparing this recipe keep on From South Africa in Port Elizabeth
Talent + devotion= a perfect dish.
Thanks so much for bringing us this! Brilliant
(have you thought of using a little lapel microphone - might help with the sound quality a bit - just saying - but thanks)
Capolavoro italiano napoletano e meridionale...non vedo l'ora di cucinarla e di mangiarla...grazie ❤😊
Impecable!!!
Il DIBATTITO serve, secondo me, ad Approfondire una ricetta. In questo caso la PASTA e PATATE.
E, su questa linea, incomincio a dire qualcosa di generale.
Questa è la RICETTA della PASTA e PATATE di NAPOLI, che fanno a NAPOLI.
In altre regioni e città, anche del Sud dell'Italia, questa ricetta è diversa per ingredienti, per aspetti tecnici e risultato finale.
C'è poi da dire che a Napoli questa ricetta viene "interpretata" diversamente da ogni famiglia pur rimanendo invariati gli ingredienti.
In questo primo commento voglio ricordare che la provola è un ingrediente tipico della ricetta napoletana che non c'è in altre regioni italiane e nemmeno del Sud.
Si usa la crosta dura del parmigiano e il parmigiano grattugiato ma non
la provola che, come potete vedere, è l'ingrediente più importante dopo le patate(o addirittura prima delle patate)
Caratterizza fortemente la ricetta napoletana.
Lo chef poi insiste nel dire che la sua ricetta è quella che veniva fatta dalla sua famiglia.
Ed è onesto nel ribadirlo.
Perché?
Perché in altre famiglie napoletane, cucinano questo piatto in un modo diverso.
E questo si può constatare facendo una ricerca su Google dove si trovano centinaia di ricette e video sulla ricetta napoletana.
Continuare la ricerca con le ricette di altre regioni italiane
per capire le differenze da quella napoletana.
Una caratteristica importante su cui soffermarsi di questa ricetta del video è,secondo me, la sua consistenza che trovo meno densa di altre ricette napoletane della pasta e patate.
È una cremosità più umida, meno asciutta di altre ricette famose della pasta e patate napoletana.
Qui, evidentemente, entra in gioco il GUSTO PERSONALE del cuoco e di chi mangia e degusta.
Gusto Personale che si forma in famiglia e fin da bambino e che è stato ben evidenziato dal cuoco in questa ricetta.
Bravissimo:)!
Bravo!
That the best of the best !!!
BUONISSIMO!!!! ❤GRAZIE ❤
Super 🔪 knife work & tips 🎉
Спасибо мама Роза за чудесный рецепт и прекрасного сына,который им поделился с такой теплотой!❤❤❤
I've made this twice now and it's definitely how I'll make my potato soup from now on! I also take the peeled potato skins and fry them crispy in the oven to use as a topper.
incredible
Bellisimo!
Amo!!!❤❤❤🇵🇹
Me facina mirar videos de Comida Italiana qué rica son las Pastas gracias por compartir la comida Italiana ❤
Wow!
Muito lindo de se ver e assistir!
Um chefe top que ama o que faz!
Faz uma receita simples ficar muito chique.
Parabéns a sua mãe que tem um filho assim tão grato as belas receitas familiares!
Lindooooo de se ver
Шикарно!!!
Nossa! Deve ficar divino 😮 Vou tentar fazer 🇧🇷
Mouth watering delicous
Wow, viva la mama. ❤
great pasta e patate
The man has flare and passion for his food.
Sei troppo forte chef
very nice
I would like to try this myself ❤️
do it, it's easy! but you need provola and parmigiano
A great recipe, even if there are some soup vegetables left, I never understood, why you should mix pasta and potatoes. It fits wonderfully here. 😋
viva napoli
qué rico! parece sopa! desde Argentina!
beautiful baby food ...
Looks excellent I’ll definitely try this recipe but with less cheese
Your loss!😂
Спасибо!!!
"And now is the cheese moment!" :D
It looks like a recepie from a poor family, when they cooked all the leftovers in one pot and added some cheese.
I would like to taste it.
Yummy
Yummi 😋🤤🤩🎉😂
That looks delicious... only in Italy!
Супчик с разваренным картофелем и макарошками - как у бабушки. Думаю, в дополнение, подойдет брускетта с анчоусом.
Wow
Cela a l'air vraiment succulent 😋 assez long à préparer mais au vu du résultat ça me semble réalisable merci chef et une pensée affectueuse à votre maman