FoodNetwork Finally Impressed me With this Amatriciana Sauce
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- Опубліковано 16 тра 2023
- Finally someone that made me happy!
Scott really did a great job with this Amatriciana recipe! I can feel the passion he has and he definitely have the skills. The only thing missing was the love between the ingredients, it doesn't seem to me that the flavors are well blended with each other!
But despite this I feel like complimenting scott, who didn't make me mad like so many others have already done!
💯 Follow this link to read and print my Amatriciana written recipe: www.vincenzosplate.com/bucati...
#amatriciana #reaction #reactionvideo
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🎬 #VincenzosPlate is a UA-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - Розваги
Italian American, make sauce at least once a week. I have been blending my Sofrito since watching your video. Love that it melts into the sauce leaving the texture of the sauce intact. It's an absolutely brilliant move. Surprised other Chefs don't do this. Thanks Vincenzo.
I'm thrilled to hear that you're enjoying the technique of blending the sofrito into the sauce! It really does make a difference. 🍝 Thank you for your kind words and for trying out the recipe. If you have any other questions or need more tips, feel free to ask. Happy cooking! 😊👨🍳
Italian American is not real. You're not Italian, your ancestors are
Mexican cuisine has done this forever lol
There's NO such thing as "Italian American" Most of you Eye - talians in America, you can't even pronounce your last names and you can't even say Spaghetti properly. 🙄
@@vincenzosplateThis was an ABOMINATION! but somehow you thought this guy was doing a great job 🤯 I am starting to worry about you.
Chef Vincenzo is eloquent and genuine! Also pretty good looking.
But most importantly he loves to show us how to make amazing food.
Thank you for your kind words, my friend! I'm thrilled that you appreciate the authenticity and deliciousness of the recipes. 🙌🍝 Stay tuned for more mouthwatering dishes!
Vincenzo is a first class rompipalle
I live in the, US and Pomì that comes in the tetrapak is labeled “strained” tomatoes and it’s basically “passata”. The package looks the same as Scott’s, so I think it’s Pomi.
Also, his mother is from Italy, I believe.
Good to know! Thank you for the info!
Yes, I thought it was Pomi also.
Yes. Scott's mother is Italian. He comes by it honestly. Also, since you asked, carbonara is my favorite. Made it for my bestie when we were staying near Little Italy in San Deigo where I sourced fresh, quality ingredients, and she was blown away. I wish my sweet husband liked a creamy pasta and I could make it all the time. But then I'd be as big as a house, so maybe it's strategic for him. 😂
It's wonderful to hear about your experiences with carbonara! 😄 It's always a delight to introduce friends to delicious Italian dishes. And don't worry, moderation is key to enjoying pasta without going overboard. Keep exploring and enjoying the flavors!
Its impossible to find a good Italian recipe on foodnetwork but this one was great. Do you know any other good food network recipes?
Hello, Vincenzo, I love your channel. But I wanted to note something. You always complain about not saying "extra virgin" before "olive oil". Frankly, I've never seen non-extra virgin olive oil anywhere and I've never met anyone who thinks "olive oil" is anything but "extra virgin". I do, how ever, know what's the difference between the commercial olive oil (extra virgin) and the one that is domestic. It's night and day. Perhaps that is because I live in the Mediterranean area, but, just saying, I would never say "extra virgin" olive oil simply because that part is implied.
@@brcha There's also Pomace olive oil which is not extra virgin that some use.
@@angelomazzei2801 Yes, I know, but, at least I have never been in a situation where somebody uses the term "olive oil" to mean anything but extra virgin. If the pomace olive oil is mentioned, then it is explicitly noted.
@@brcha I agree.
@@brcha In the US, non-extra virgin olive oil is common.
10 years ago it was prominent on the supermarket shelf, though now it is mostly Extra Virgin though you still see pomace oil as like 1/3rd of the shelf.
Scott's mom is Italian. He is a great Italian Chef
Oh wow I didn’t know that 😍👏🏻
Sup Vince, great video, Scott is passionate about his Italian roots and food, nice on camera but real life not so much, arrogant, but🤷, is a very good chef in real life. Cooking competitions I won were sponsored by food Network, so met many of them on many occasions, even kitchen.. 20-30 yrs ago food Network did lots of events.. my friend days are getting harder, tyvm
I love an Italian chef who's not ashamed to say that he likes large portions of pasta. So many Italians just won't admit it.
Embracing the joy of hearty portions is part of the Italian culinary experience! Indulging in delicious pasta is a true pleasure. Enjoy every bite and savor the traditional flavors. 🍝😊
Mario Batali once said Italians eat pasta often, almost every day, but only about two ounces. I thought, who only eats two ounces of pasta? He certainly looks like he ate more than that. It's a shame what happened to him though. He was one of the best on the Food Network, before it turned into the Guy Fieri game show.
Yep, If you make pasta just as an intermediate course its just 50-100gr dry pasta per person. If its a main/single dish its more of course. As a teenager I started with 500gr. dry pasta, now I am at 150-250g if I only eat a pasta dish.
Amatriciana is my favourite tomato sauce pasta since I saw Vincenzo's recent video.
Please not…”A’matriciana”, but Amatriciana (Spaghetti all’Amatriciana), otherwise Vincenzo here will get angry ! ;)
It is not “matriciana” but Amatriciana.
Great to hear 😍 So, have you made my Amatriciana recipe?
@@vincenzosplate Indeed chef. Twice now. Had to wait a week to get Guanciale delivered as I live in a remote town in Scotland. Well worth the wait.
I my wife and I will be in Rome in September, I will be eating at all the restaurants you have mentioned. Thank you Vincenzo for all you do. Viva Italia!!
That's fantastic! Have an incredible time in Rome, savoring all the delicious food. 🍝🇮🇹 Viva Italia! Feel free to share your culinary adventures with us when you return. Enjoy your trip!
The Strained Tomatoes are from the Pomi brand. They sell both whole tomatoes and strained tomatoes, which is pretty much just sauce without chunks of tomato in it. You can Google these to see the details. But I know you know the Pomi brand. I like to use it too, and it's easy to find in the US.
Absolutely! Pomi is a popular brand known for its quality strained tomatoes. 🍅 It's great to hear that you find it easy to find in the US. Enjoy using it in your recipes! 👨🍳🇺🇸
Vincenzo, you’re my hero. Thank you for teaching me how to cook pasta like a true Italian!
Grazie mille, my friend! 🙏🏻🍝👨🍳 Happy to be your pasta hero! Keep embracing your inner Italian chef and creating delicious dishes! Buon appetito! 🇮🇹😄🍽️
I enjoyed watching your channel and learning so many dishes or techniques to make authentic interpretations of those savory Italian dishes that you put together. Matter of fact. Every time I make a dish, I always come back to your channel to see if you have already made it to get an idea as to what to do. Especially blending the sofrito. I tried it this weekend, and although my dishes are always great. It is just another level of greatness I didn’t know existed. Again, keep up the good work.
Your videos inspired me to really practice the classic Roman pastas. About 2 weeks ago I bought some guanciale, some Pecorino Romano and every day I was cooking either Cacio e Pepe, Grigia, Amatriciana or Carbonara. I was most surprised by the Cacio e Pepe, because I thought it would be *too* simple but the pepper creates a complex base, not just spicy but very earthy and savoury, that moment when you add pasta water to the pepper and it creates that cloud, it's one of the best smells.
I feel like I've learnt a skill that I can use for the rest of my life so thank you for the videos.
That's amazing to hear! It's wonderful how you've embraced the art of making classic Roman pastas. 🍝 The flavors and aromas of dishes like Cacio e Pepe are truly magical. Keep exploring and enjoying the culinary journey. Viva Italia! 🇮🇹
Vincenzo, i recognize that carton. That's Pomi's passatta. It's called and packaged different here in the US
Oh really? Wow Pomi is an awesome brand of passata!
This Chef has always taken pride is his Italian heritage
Thank you for sharing!
Love your content Vicent, you are one of the most genuine and funny chefs of all the internet. Greentings from Brazil ❤
You’re super kind my friend, this is much appreciated 🙏🏻 Have you ever made Amatriciana sauce?
@@vincenzosplate Not yet, but i'll for shure Will, thanks for de feedback ❤🤝
Oddly, I've never thought of blending a sofrito. It makes sense.the smaller the bits, the more contact you have, the more flavor extracted. I'm bashing my head against the wall like, how have I never thought of this.
I would say, it'd be harder to get rid of it after it's done it's job., but I think the payoff would be well worth
Amazing content as always. Keep up the good work.
Ciao my friend, happy to know you enjoyed the video 🙏🏻
Blending the soffits is such a great idea. I will have to make some up tomorrow. LOL at your "stiff pasta" imitation!
Glad you enjoyed the imitation ahah
I tried out your Zozzona recipe and it has become one of my favorites:)
I'm thrilled to hear that! 🍝 Your feedback means a lot. If you enjoyed the Zozzona recipe, you might also like some of my other traditional Italian recipes. Let me know if there's anything specific you'd like to see next! 😊👨🍳
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Your kindness always put a smile on my face🙏🏻❤️ thank you SO much as always!
Great channel! Love your reviews and instruction!
I'm passionate about food, and I love sharing my knowledge with others. I hope that my channel can help people learn more about Italian cuisine and how to cook it at home.
Vincenzo's hair is fabulous!
Haha, you noticed! 😄 Thank you for the hair appreciation. It's all part of the Italian cooking experience. Keep enjoying the recipes! 🍝👨🍳
Great video my friend. Let me tell you last weekend mothers day. I was on a mission I went out of my way and did pasta a la zozzona dude it was a show stopper for my family. They where blown away on how tasty it was. Thank you so much for inspiring me and have an amazing day my friend.
I'm thrilled to hear that you made pasta a la zozzona and it was a showstopper for your family! It's amazing how food can bring joy and create special moments. Keep up the fantastic cooking! 🍝👨🍳
Love your videos, Chef - I always learn so much.🙏🏼❤️🔥 Also, Scott Conant’s mother is Italian!
Scott saying “perfect little dance” is the same as Vincenzo saying “make love together.”
I guess Australia doesn’t get Food Network. I don’t love all the shows, but I have learned a lot from it. Alton Brown’s “Good Eats” was the best cooking show ever.
Thanks for sharing 😂😂
After eating a pasta closer to your recommendations I woke up and my tummy was not hurting. I also had more energy. There is absolutely a difference if you use the properly made pasta with decent ingredients.
That's fantastic to hear! It's amazing how the right ingredients and proper preparation can make a difference in how we feel. 😊 Keep enjoying your homemade pasta and the benefits it brings to your well-being.
Vincenzo the GOAT of pasta. Agree 100% with your thoughts
Like in Poland and Hungary they love garlic I try to learn then the correct way 😊 regards from Poland 🇵🇱
Ciao from Italy to Poland! 🇮🇹🇵🇱 It's fascinating to learn about garlic's popularity in Poland and Hungary. If you enjoy garlic, you'll love the traditional Italian recipes on my channel. Buon appetito! 😊👨🍳
Thank you Vincenzo. Very helpful video💕For me the sauce was very watery as well.
Oh no, sorry to hear that the sauce turned out watery! 😕 You can try reducing the sauce on low heat to thicken it or adding a bit of tomato paste to achieve the desired consistency. Let me know if you give it another try! 🍅👩🍳
Hope your day is blessed Vincenzo! Thanks for the entertainment!
Thank you for the kind words! Wishing you a blessed day too. 😊🙏 Keep enjoying the entertainment and stay tuned for more delicious recipes on Vincenzo's Plate!
Hi Vincenzo appreciated the effort. Bellissimo.
Thank you for your kind words! I'm glad you appreciated the effort. It's always a joy to share the beauty of Italian cuisine. 🇮🇹🍽️
I make Amatriciana probably once a week, it’s my favorite Roman pasta. I am Italian American as is Scott. I’m sure he learned most of his techniques from his Nonna who was from Italy, just like mine. I do prefer a thicker sauce, I use San Marzano tomatoes and I slice the guanciale thick. Also, it’s hard for me to find guanciale because I live in Maine so I buy it online.
theres no shot theres not a local butcher with pork cheek.
Conant comes from an Italian American family in Connecticut.
As someone with a similar background, I don't think I ever saw a homemade tomato sauce being made that didn't start with sauteeing garlic in extra virgin olive oil, then taking it out before the tomatoes go in.
Yeah could be! Luckily he can try my recipe!
Well I'm Italian American 2nd generation and my experience is opposite of you I never take the garlic out
Vince I disagree 100% with you not every Italian takes out the garlic from the pan in Italy especially in Naples
@@letsgomets002 that's the incorrect way, sorry you do that
@@letsgomets002I’m first gen. My mother is from Cassano delle Murge (BA). No garlic in most sugo. That seems to be more of an American thing.
Bucatini I've got but, Guanchali is impossible to find in my town in Pennsylvania. Lately, I can't even find Panchetta. I need to make a trip to a larger city, bring it home and freeze it.
That's unfortunate about the difficulty in finding guanciale and pancetta. Making a trip to a larger city and freezing them is a smart idea to ensure you have those essential ingredients. Happy cooking! 🍝👨🍳
yay i love when we americans dont royally fuck up other peoples cuisine. good job food network
i have now finished the video and i retract my previous statement.
also, ive tried cacio e pepe and will be trying carbonara soon! cacio e pepe is sooo good
You never disappoint my dear friend great video ☺️🤗👍👍👍👍
I'm thrilled to hear that, my dear friend! Your support means the world to me. 🥰 Stay tuned for more delicious traditional recipes! 🇮🇹🍽️
Impressed by Russian rap as background music when grandma makes powerlifting
21:00 you were about to say "amalgamare" lol
THIS GUY HAD A VERY FAMOUS ITALIAN RESTAURANT IN NYC...PRETTY KNOWN CHEF IN NYC
Good to know! Thank you!!
I also blend the sofritto. (From the time you showed me the hack in your recipe). Finally found some guanciale. A supermarket did a Italian specialty week and the guanciale was sold out very quickly. It is vacuum packed, so I have enough to last me past summer.
That's fantastic! Blending the sofritto and finding guanciale are great hacks. It's wonderful that you have enough to last you. Enjoy cooking with those flavors! 👨🍳👌🇮🇹
@@vincenzosplate the question is, do you blend before or after cooking the sofrito? Is there any actual difference, i wonder?
Carbonara is still my favorite but these dishes make me want to stay home just so I can create more. I am in love with the authenticity and traditions as they are tried and true, no need to change anything. Perfection has been achieved so I follow the rules
I couldn't agree more! The beauty of traditional dishes lies in their authenticity and time-tested flavors. 😌 It's wonderful to hear that you appreciate the traditions as much as I do. Feel free to share your experiences and creations with me anytime! 👨🍳🍝
Scott Conant (dude in the vid) has some pretty solid recipes at his spots here in the states. Greta vid
Yeah he’s great, he has a lot of passion! He did a quite good job with this recipe
First shot of grandma lifting I laughed, second grandma I started to think it was going on too long and getting weird, then along came the third grandma 🤦♂️😂
😂😂😂
Vincenzo Brother you are really funny! Love your show
Hey there, my friend! I'm glad you find my show funny. It's all about bringing joy to the kitchen while cooking delicious Italian recipes. Stay tuned for more fun and tasty dishes! 🍽️😄🇮🇹
Vin! So one thing I encourage is to ALWAYS undercook the pasta by 1/3, and have a slightly watery sauce! Why? The noodles will absorb the rest of the water, and thicken the sauce. Thus, making more flavorful noodles! There is NO NEED to add pasta water to thicken the sauce, when you can cook the noodles in the actual sauce! 😋
I think one of the best things about making Italian (actually any) food is getting your hands in it. He has barely touched the ingredients, especially the sauce.
You make a wonderful point about the joy of getting your hands involved when cooking Italian (or any) food! There is a special connection that comes from physically engaging with the ingredients and the process. While the specific actions in a video demonstration may not always capture every touch or interaction, hands-on involvement can greatly enhance the cooking experience.
Love what you do and how you do it.
It is my pleasure. I always try and learn to perfect my craft so I'll be able to provide you guys with the best qualities of recipes out there. I also make my videos as informative as possible at the same time entertaining.
You have met your doppelgänger Vincenzo he is just like you with his passion for the dish 😂
I’m a fan!
Yes it does something if u use paper towels putting the cooked panchetta or guanciale on it Believe it or not it gets crispy! I dont know how or why but it really works! Try it urself it gives some dishes a new twist if the bacon is more crispy.
Thanks for sharing!
Using paper towels to drain cooked pancetta or guanciale can indeed help achieve crispiness. The paper towels absorb excess oil, allowing the meat to dry out slightly, which can result in a crispier texture.
omg vince face when he said "strange tomato". hahahaha...
It really was 😂😂
Don't argue with nónna her rolling pin or shoe will ruin your day LOL 😂!
Thank you again for an entertaining video Vincenzo! Could you do a video one day about Le uova in purgatorio and how you would cook it?
Absolutely! I'd love to make a video about "Le uova in purgatorio" and show you how to cook it. Stay tuned for an upcoming episode on my channel! 🍳🔥
I have used the slow method to cook guanciale before specifically because I wanted to use the rendered fat later. I recently cooked a steak using guanciale fat instead of oil and it was amazing.
For the acidity, use cans but try to find one's that use salt as a stabilizer and not citric acid, I've realized this after Vincenzo's passata comparison video. For Europeans with access to Billa stores, their natural/bio line uses only Italian tomatoes and salt, best canned tomatoes I've tried.
I'm glad you found the tip about using canned tomatoes with salt instead of citric acid helpful! 🍅🧂 It's great that you've discovered Billa's natural/bio line for the best canned tomatoes. If you try the recipe with those tomatoes, I'd love to hear how it turns out! Happy cooking! 😊👨🍳
No contest Vincenzo. I use your recipe. As far as favorite Roman pasta dish... I love them all.
I couldn't agree more! Roman pasta dishes are truly amazing. I'm thrilled to hear that you enjoy them all. Keep exploring and savoring the deliciousness! 🍝🇮🇹
Vincenzo move to the US! Love ya man.
Grazie for the love! 🙏🏻🇺🇸❤️ While I appreciate the invitation, I'll keep spreading Italian culinary joy from where I am! Sending amore from afar! 😄🍝❤️
As a German it´s interesting and funny to see all those holy details for these dishes. If you could see my 'pasta XY', you would explode... 😂
But don´t mess with our special kinds of Bread!!! 🤨😁
2:12 Questo signore ha origini italiane e si nota anche (a differenza di molti altri di origine italiana che però non si nota per niente !), anche con gli ingredienti che usa e come mette in evidenza il guanciale. Anche il modo di come spiega le cose, con una certa passione tipica italiana. Vabbè, poi ovviamente per quanto riguarda la pronuncia di classici sughi italiani, tipo “All’Amatriciana”, bisognerebbe fare un po’ un corso speciale a tutti quelli lì in America (e non solo a loro !).
Ma dai, non sapevo avesse origini italiane… adesso si spiega tutta la passione che ha messo nel piatto 😍 bravo Scott 👏🏻 Beh allora da un italiano mi aspetto mooolto di più
Yes Vincenzo, strained tomatos is basically passata. That machine you use to crush the tomatoes and get the juice out of them is a "strainer" basically.
Great! Thank you
In the uk we used "strained" or more frequently "sieved" tomatoes to describe passata... now that is more likely to be used as a smaller description rather than its name.
Personally i use passata a lot as i cant stand tomato seeds (just weird reactions to eating them)
This is super interesting to know, thank you for letting me know 🙏🏻
Have you ever made Amatriciana sauce?
@@vincenzosplate not heard of it until today...
My favorite is Amatriciana, and not just among Roman sauces, but among all kinds of sauces. I could say Bolognese is my another favorite, but to be fair, I cook Amatriciana much more often, as it is lighter and much easier to cook.
I agree, Amatriciana is a fantastic sauce! It's lighter and easier to cook compared to Bolognese, making it a go-to for many. Keep enjoying the delicious flavors! 🍝😋
New video of happiness ❤️❤️❤️
Thanks for the positive vibes, my friend! 🥳 I'm thrilled to hear that you're excited about the new video. Stay tuned for more delicious recipes coming your way! 🍽️😊
Out of all european foods, italian food is simply the best.
Love your videos my friend but the volume on your side is great the food network guy is lower 👍🏼👌🏼 keep bringing these videos
I'm glad you're enjoying the videos, my friend! 🎥🍝 I'll work on balancing the volume better. Keep watching for more delicious recipes! 👨🍳🔊
Most Plum Tomatoes have a PH between 4.3 to 4.6, so no acids are required for canning. Julius Caesar may come back to earth and strike me down, but I use Marinara Sauce, (I am from Canada) in my Amatriciana, because the Marinara Sauce has already cooked for a couple of hours, the Amatriciana comes together as fast as the Guanciale can crisp up.
Using Marinara Sauce as a base for Amatriciana can indeed provide a flavorful shortcut, as it has already undergone a cooking process and developed complex flavors. This can save time and still result in a delicious dish when combined with crispy Guanciale.
Regarding the acidity of plum tomatoes, you're correct that they generally have a pH level between 4.3 to 4.6, which is considered safe for canning without the need for additional acids. However, it's worth noting that traditional Amatriciana recipes often use fresh or canned San Marzano tomatoes, which have a sweeter flavor profile and lower acidity compared to other tomato varieties.
Vincenzo aggiusta i volumi: tra il tuo parlato e gli effetti sonori/musiche c'è una differenza abissale. Le mie casse (casse... si fa per dire haha) per poco non esplodevano! 😂
Ahahah grazie per il feedback!!
I actually agree on using peeled tomatoes, Vincenzo. I make meat based sauces all the time, and I find that using peeled tomatoes gives the freshest possible flavor. I usually blend them because I usually like a smoother consistency in the tomatoes.
Thanks for sharing! 🥰🥰
I remember last time I made all'amatriciana. I made the peeled tomatoes myself to be a little extra. A most wonderful pasta. But I'm still a sucker for carbonara
I'm glad you enjoyed making all'amatriciana with homemade peeled tomatoes, and carbonara holds a special place in your heart. It's wonderful to explore different pasta dishes and find personal favorites. Keep up the culinary adventures! 🍝❤️
I owe great deal of it to your videos to be honest. Please keep making delicious content! 🥰
Scott is I believe half Italian and half American/English and went to culinary school where he learned the French technique but was always drawn to his Grandmothers simple and delicious Italian kitchen.
I always considered him to be an excellent chef !
No he's all American born in America...Italian heritage
Scott sounds like a talented chef with a beautiful blend of culinary influences. It's wonderful to appreciate and honor family traditions. 🍝 Keep enjoying the flavors of Italy and sharing your own delicious creations with us!
Yes correct
what i do to correct accidity in tomato sauces is adding a pinch of baking soda. Too much will mess with the flavour. But a little pinch will react with the acid and neutralize it.
Guanciale slice like that is very good on roman style pizza. I will try his method of cooking it next time I'm going to make an Amatriciana sauce to try something different. Did you know that The U.S. Food and Drug Administration banned the importation of guanciale and other cured meats from Italy from the 1970s until 2013. Maybe that's why it's not very well known on our side of the Atlantic. There are only a few places where it can be found in my city in Canada.
That's interesting! Food import regulations can vary across countries. Give the Amatriciana sauce a try with the new method, and let me know how it turns out. 🍝👨🍳 It's always exciting to explore different flavors and techniques!
I love all pasta, everyday I have a different one and love it 😍
That's wonderful! Pasta is so versatile and delicious. It's great that you enjoy trying different varieties. Keep exploring and savoring those pasta dishes! 🍝🇮🇹
If you say "i feel like i'm watching my nona" that is a compliment.
Well, he did a pretty good job in what he created. I am quite impressed.
They know how to cook hog jowls. They put them in sauce we in the south, just fry it up or cook it slowly with beans. There's nothing wrong with the latter. When you have cornbread and beans with lots of fat cooked into the beans, you can't go wrong. Idk about garlic but you have to have onion. Preferably raw onion with your beans.
i think ramsey knows your point about mixing the sauce and the pasta BUT theres a thing called "pleasing the eye before the stomach" specially nowadays with the abundance of FOOD bloggers.
Awesome as always ❣ - audio levels between vid clips could be more smooth, imo, sorry don't hate me!
I appreciate your feedback and suggestion! It's always helpful to receive constructive comments. I'll work on improving the audio levels for a smoother experience. Thanks for your support! 🙌🎧
Your a cooking god
I probably make this more than any other pasta dishes since for me it's probably the simplest and I absolutely love tomatoes! I also use cherry tomatoes, but for practical purposes - my wife always has grand ambitions of making a lot of salads, but she doesnt spend as much time in the kitchen as she used to, so I end up using her ingredients for my dishes, including cherry tomatoes, so I'm not complaining 😊
Scott meant well, but his final results looked more like American spaghetti than Amatriciana. I dont want to just SEE sauce, I want to FEEL it!
And not drink it!
It's wonderful to hear that you enjoy making this pasta dish so frequently and that you have a love for tomatoes! Using cherry tomatoes is a practical and delicious choice, especially when you have them readily available. Making the most of the ingredients on hand is a great way to create tasty meals, and it's fantastic that you can repurpose your wife's ingredients for your own dishes. Cooking is all about adaptability and making the most of what you have. Keep enjoying your flavorful pasta creations, and if you have any more questions or need further cooking inspiration, feel free to ask! Happy cooking!
Yes sir...I like a thick sauce in my spaghetti also. Scott has done well...to watery of a sauce in my opinion.
Amatrice - town in Italy.
Will say I tried two specialty markets in MI - Westborn in Dearborn and Randazzos in Warren which have a respectable meat/cheese selection and Randazzos even has fresh in house made canoli so very Italian American roots - and no luck at either on guanchale. 💔 There's a specialty tiny Italian market I will check out next, just out of the way, but we're far from easy specialty market guanchale access. Pancetta though, we're good, both had it and Randazzos had multiple great looking options. They'll get there. ☺️
Oh, I understand it can be challenging to find guanciale in some areas. 🐷 It's great to hear that you had better luck with pancetta. Hopefully, the Italian market you mentioned will have guanciale too. Keep exploring and experimenting with flavors! 👨🍳🇮🇹
@@vincenzosplate I don't mind necessarily 🙂 it's just funny that I can find say, halloumi easier than guanchale - at an Italian American produce/meat market. 🤷♀️ If I ask enough and other people do too, hopefully they'll hear it! ❤️I could order online but I'd rather support local folks, and my pancetta carbonara was pretty good - followed your Rome video although I know you've adjusted since then. Next time I'll try the newer one. 🙂
For example in my country - Poland It's hard to find guanciale in shops. Only raw pork jowl is available. That's why I am making my own guanciale in dry aging machine :D
That's resourceful! Making your own guanciale shows your dedication to authentic flavors. 🐖🇮🇹 It's great to see how you adapt recipes with the ingredients available. Keep up the creative cooking! 🍽️😄
And yes strained means passata. As I recall passata means passed through, so passed through a sieve. I my country we don't bother translating it. The packet says passata and everyone knows what you mean when you say passata.
You're absolutely correct! Passata is indeed a strained tomato sauce, and it's great that you clarified that. It's interesting how different countries have their own terms. Happy cooking! 🍅👨🍳🇮🇹
ho vissuto in nord italia per 45 anni ed anch`io ho sempre pensato che fosse "pasta alla Matriciana" . oggi ne ho imparata una nuova
Vincenzo, I have a question.
If Guanciale is so often used in Italian meals, are there pigs in Italy with their cheeks? 😅
Next to Pancetta I don't know a typical Italian meal using pork. I know ham and bacon, but.... Sorry for my not-knowing, my inexperience.
Thank you very much for sharing your reaction video with us.
That's a great question! Guanciale is made from the cheek of the pig, and it's a popular ingredient in many traditional Italian dishes like Carbonara. Italy has a rich culinary heritage with various pork-based dishes. Feel free to explore more Italian recipes on my channel! 🐷🍝
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i haven't tasted the other roman pastas you mentioned, only "carbonara" (i call it that, it probably isn't, i made it myself cross referencing videos, and guanchale is basically a myth over here, very difficult to find), i will check your videos on the other pastas and give them a try (I'm not that good a cook, but i manage)
thanks for the video
Hey
Make the puttanesca pasta 🍝
😊
Cheers from San Diego California 🇺🇸
Hey my friend, here you can find my Pasta Puttanesca recipe www.vincenzosplate.com/puttanesca-sauce/
Please try making it and let me know how it goes 😍
@@vincenzosplate I will 🙏
as sardinian, i'm going to make a point here, our pecorino can be way too strong. even spicy. what you want for a pasta, unless you like it, is a mildly matured one. sardinia is the land of the pecorino cheese, we mastered it and we have so many varieties you can't imagine😆
"Bravo, so he knows he needs to boil the pasta." Oh how the internet has lowered our expectations.
True ahahaha it should be normal
The first time I bought Guanciale, the deli made an assumption and sliced it thinly. It gets very crispy but you don't get a succulent, juicy centre as with thicker cut Guanciale.
Yeah it's better a bit thicker
Great.
Thank you my friend 🙏🏻
@@vincenzosplate You are welcome, chef.
Yes, "a couple" of recent Food Network 'How-To's' are really well done. Don't be too quick to hand out huzzahs to them, just yet. That network is all about Reality Television, where the food and technique are merely 'props' in their ratings game. "Maybe" this sort of approach is a positive step forward for those viewers actually interested in cooking. Time will tell. Thanks.
Yeah it could be a good approach! Thank you
Love it
Thank you so much! 😊👍
I like the classic sofrito to have some bits and bites in my sauce 😀
😋😋😋
I've just (on the the plane to Australia at this moment) left Roma. And although this dish looks like it would taste ok, it absolutely would not compete with a Roman Amatriciana.
I understand your perspective, as the authentic Roman Amatriciana has a unique taste. Each dish carries its own charm, and I hope you enjoy exploring the flavors of my version. Bon appétit! 🍝🇮🇹
He did good and he loves Rome.