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.

@vincenzosplate

Жыл бұрын

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! 😊👨‍🍳

@Y0utubeIsFuckingHomo

Жыл бұрын

Italian American is not real. You're not Italian, your ancestors are

@michellezadianwilliams536

6 ай бұрын

Mexican cuisine has done this forever lol

@julieoluna8887

6 ай бұрын

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. 🙄

@julieoluna8887

6 ай бұрын

​@@vincenzosplateThis was an ABOMINATION! but somehow you thought this guy was doing a great job 🤯 I am starting to worry about you.

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. 😂

@vincenzosplate

Жыл бұрын

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!

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.

@vincenzosplate

Жыл бұрын

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. 🍝😊

@Joseph1NJ

Жыл бұрын

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.

@hogni6036

11 ай бұрын

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.

Its impossible to find a good Italian recipe on foodnetwork but this one was great. Do you know any other good food network recipes?

@brcha

Жыл бұрын

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.

@angelomazzei2801

Жыл бұрын

@@brcha There's also Pomace olive oil which is not extra virgin that some use.

@brcha

Жыл бұрын

​@@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.

@angelomazzei2801

Жыл бұрын

@@brcha I agree.

@carlos_herrera

Жыл бұрын

@@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.

Amatriciana is my favourite tomato sauce pasta since I saw Vincenzo's recent video.

@aris1956

Жыл бұрын

Please not…”A’matriciana”, but Amatriciana (Spaghetti all’Amatriciana), otherwise Vincenzo here will get angry ! ;) It is not “matriciana” but Amatriciana.

@vincenzosplate

Жыл бұрын

Great to hear 😍 So, have you made my Amatriciana recipe?

@kth6736

Жыл бұрын

@@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.

Chef Vincenzo is eloquent and genuine! Also pretty good looking. But most importantly he loves to show us how to make amazing food.

@vincenzosplate

Жыл бұрын

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!

@feechlamanna676

Жыл бұрын

Vincenzo is a first class rompipalle

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.

@vincenzosplate

Жыл бұрын

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! 👨‍🍳🇺🇸

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!!

@vincenzosplate

Жыл бұрын

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!

Scott's mom is Italian. He is a great Italian Chef

@vincenzosplate

Жыл бұрын

Oh wow I didn’t know that 😍👏🏻

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.

@vincenzosplate

Жыл бұрын

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, you’re my hero. Thank you for teaching me how to cook pasta like a true Italian!

@vincenzosplate

Жыл бұрын

Grazie mille, my friend! 🙏🏻🍝👨‍🍳 Happy to be your pasta hero! Keep embracing your inner Italian chef and creating delicious dishes! Buon appetito! 🇮🇹😄🍽️

Blending the soffits is such a great idea. I will have to make some up tomorrow. LOL at your "stiff pasta" imitation!

@vincenzosplate

Жыл бұрын

Glad you enjoyed the imitation ahah

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 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.

@vincenzosplate

Жыл бұрын

Good to know! Thank you for the info!

@hmc3142

Жыл бұрын

Yes, I thought it was Pomi also.

Vincenzo, i recognize that carton. That's Pomi's passatta. It's called and packaged different here in the US

@vincenzosplate

Жыл бұрын

Oh really? Wow Pomi is an awesome brand of passata!

Amazing content as always. Keep up the good work.

@vincenzosplate

Жыл бұрын

Ciao my friend, happy to know you enjoyed the video 🙏🏻

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.

@vincenzosplate

Жыл бұрын

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 the reacting video vincenzo love your content your a amazing KZreadr 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

@vincenzosplate

Жыл бұрын

Your kindness always put a smile on my face🙏🏻❤️ thank you SO much as always!

Like in Poland and Hungary they love garlic I try to learn then the correct way 😊 regards from Poland 🇵🇱

@vincenzosplate

Жыл бұрын

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! 😊👨‍🍳

This Chef has always taken pride is his Italian heritage

@vincenzosplate

Жыл бұрын

Thank you for sharing!

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.

@vincenzosplate

Жыл бұрын

Thanks for sharing 😂😂

Love your content Vicent, you are one of the most genuine and funny chefs of all the internet. Greentings from Brazil ❤

@vincenzosplate

Жыл бұрын

You’re super kind my friend, this is much appreciated 🙏🏻 Have you ever made Amatriciana sauce?

@wellersonoliveira5334

Жыл бұрын

@@vincenzosplate Not yet, but i'll for shure Will, thanks for de feedback ❤🤝

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.

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.

@vincenzosplate

Жыл бұрын

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.

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

I tried out your Zozzona recipe and it has become one of my favorites:)

@vincenzosplate

Жыл бұрын

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! 😊👨‍🍳

Great channel! Love your reviews and instruction!

@vincenzosplate

10 ай бұрын

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.

You never disappoint my dear friend great video ☺️🤗👍👍👍👍

@vincenzosplate

Жыл бұрын

I'm thrilled to hear that, my dear friend! Your support means the world to me. 🥰 Stay tuned for more delicious traditional recipes! 🇮🇹🍽️

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.

@protocolsavage8506

7 ай бұрын

theres no shot theres not a local butcher with pork cheek.

Vincenzo's hair is fabulous!

@vincenzosplate

Жыл бұрын

Haha, you noticed! 😄 Thank you for the hair appreciation. It's all part of the Italian cooking experience. Keep enjoying the recipes! 🍝👨‍🍳

last week, a collegue from bergamo brought me a super nice piece of GUANCALE !!!!!!!!! carbonara yesterday, all´a amatriciana today with these succulent small tomatoes, oh man !!!!!!! my favourite pasta : carbonara all´a Vincenzo !

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.

@vincenzosplate

Жыл бұрын

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! 🍝👨‍🍳

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 🤦‍♂️😂

@vincenzosplate

Жыл бұрын

😂😂😂

Hope your day is blessed Vincenzo! Thanks for the entertainment!

@vincenzosplate

Жыл бұрын

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!

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.

@vincenzosplate

Жыл бұрын

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.

Thank you Vincenzo. Very helpful video💕For me the sauce was very watery as well.

@vincenzosplate

Жыл бұрын

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! 🍅👩‍🍳

THIS GUY HAD A VERY FAMOUS ITALIAN RESTAURANT IN NYC...PRETTY KNOWN CHEF IN NYC

@vincenzosplate

Жыл бұрын

Good to know! Thank you!!

Hi Vincenzo appreciated the effort. Bellissimo.

@vincenzosplate

Жыл бұрын

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. 🇮🇹🍽️

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

@vincenzosplate

Жыл бұрын

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! 👨‍🍳🍝

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.

@vincenzosplate

Жыл бұрын

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! 👨‍🍳👌🇮🇹

@you_dont_ha

Жыл бұрын

​@@vincenzosplate the question is, do you blend before or after cooking the sofrito? Is there any actual difference, i wonder?

Vincenzo the GOAT of pasta. Agree 100% with your thoughts

omg vince face when he said "strange tomato". hahahaha...

@vincenzosplate

Жыл бұрын

It really was 😂😂

Impressed by Russian rap as background music when grandma makes powerlifting

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.

@vincenzosplate

Жыл бұрын

Yeah could be! Luckily he can try my recipe!

@letsgomets002

Жыл бұрын

Well I'm Italian American 2nd generation and my experience is opposite of you I never take the garlic out

@letsgomets002

Жыл бұрын

Vince I disagree 100% with you not every Italian takes out the garlic from the pan in Italy especially in Naples

@carlos_herrera

Жыл бұрын

@@letsgomets002 that's the incorrect way, sorry you do that

@fishguy911

Жыл бұрын

@@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.

Scott Conant (dude in the vid) has some pretty solid recipes at his spots here in the states. Greta vid

@vincenzosplate

Жыл бұрын

Yeah he’s great, he has a lot of passion! He did a quite good job with this recipe

Love what you do and how you do it.

@vincenzosplate

Жыл бұрын

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.

Vincenzo Brother you are really funny! Love your show

@vincenzosplate

Жыл бұрын

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! 🍽️😄🇮🇹

Love your videos, Chef - I always learn so much.🙏🏼❤️‍🔥 Also, Scott Conant’s mother is Italian!

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.

@vincenzosplate

Жыл бұрын

Thanks for sharing!

@vincenzosplate

Жыл бұрын

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.

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.

@vincenzosplate

Жыл бұрын

Great! Thank you

I’m a fan!

If you say "i feel like i'm watching my nona" that is a compliment.

@vincenzosplate

Жыл бұрын

Well, he did a pretty good job in what he created. I am quite impressed.

21:00 you were about to say "amalgamare" lol

No contest Vincenzo. I use your recipe. As far as favorite Roman pasta dish... I love them all.

@vincenzosplate

Жыл бұрын

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! 🍝🇮🇹

New video of happiness ❤️❤️❤️

@vincenzosplate

Жыл бұрын

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! 🍽️😊

"Bravo, so he knows he needs to boil the pasta." Oh how the internet has lowered our expectations.

@vincenzosplate

Жыл бұрын

True ahahaha it should be normal

You have met your doppelgänger Vincenzo he is just like you with his passion for the dish 😂

I love all pasta, everyday I have a different one and love it 😍

@vincenzosplate

Жыл бұрын

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! 🍝🇮🇹

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.

Don't argue with nónna her rolling pin or shoe will ruin your day LOL 😂!

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! 😋

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

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!!! 🤨😁

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.

@vincenzosplate

Жыл бұрын

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! 🍝😋

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.

@vincenzosplate

Жыл бұрын

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! 😊👨‍🍳

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?

@vincenzosplate

Жыл бұрын

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 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

@vincenzosplate

Жыл бұрын

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! 🍝❤️

@renfygg

Жыл бұрын

I owe great deal of it to your videos to be honest. Please keep making delicious content! 🥰

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 !).

@vincenzosplate

Жыл бұрын

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

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.

@vincenzosplate

Жыл бұрын

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!

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.

@vincenzosplate

Жыл бұрын

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.

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)

@vincenzosplate

Жыл бұрын

This is super interesting to know, thank you for letting me know 🙏🏻 Have you ever made Amatriciana sauce?

@fatrobin72

Жыл бұрын

@@vincenzosplate not heard of it until today...

Ohhhhh now I understand why I failed my cacio e pepe! I think I did not cut off the fire under the pan at the end, so I got strings of pecorino, so stupid 🙈

@vincenzosplate

Жыл бұрын

Don't worry, it happens to the best of us! 😅 Cutting off the fire at the end is crucial for a creamy cacio e pepe. Keep trying, and you'll nail it! If you have any more questions or need tips, feel free to ask. 👨‍🍳🧀

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.

@vincenzosplate

Жыл бұрын

Thanks for sharing! 🥰🥰

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.

@vincenzosplate

Жыл бұрын

Yeah it's better a bit thicker

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.

@vincenzosplate

Жыл бұрын

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! 🍅👨‍🍳🇮🇹

Love it

@vincenzosplate

Жыл бұрын

Thank you so much! 😊👍

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.

passata is just tomatoes passed through a strainer, so they are strained tomatoes

@vincenzosplate

Жыл бұрын

Thank you!

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! 😂

@vincenzosplate

Жыл бұрын

Ahahah grazie per il feedback!!

I’m glad I don’t post cooking videos. Vincenzo would be horrified at my ‘Italian’ dish cooking…but I still like it.

@vincenzosplate

Жыл бұрын

Everyone has their own cooking style and preferences, and that's what makes it fun and unique! It's great that you enjoy your own "Italian" dishes. Cooking is all about expressing yourself and creating something you love. Keep cooking and exploring new flavors! 😄👨‍🍳

💚

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!

@fransbuijs808

Жыл бұрын

And not drink it!

@vincenzosplate

Жыл бұрын

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!

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.

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.

@vincenzosplate

Жыл бұрын

Yeah it could be a good approach! Thank you

Vincenzo move to the US! Love ya man.

@vincenzosplate

Жыл бұрын

Grazie for the love! 🙏🏻🇺🇸❤️ While I appreciate the invitation, I'll keep spreading Italian culinary joy from where I am! Sending amore from afar! 😄🍝❤️

Out of all european foods, italian food is simply the best.

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 !

@letsgomets002

Жыл бұрын

No he's all American born in America...Italian heritage

@vincenzosplate

Жыл бұрын

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!

@mckennalester2248

Жыл бұрын

Yes correct

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😆

Great.

@vincenzosplate

Жыл бұрын

Thank you my friend 🙏🏻

@tunnus.123

Жыл бұрын

@@vincenzosplate You are welcome, chef.

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. ☺️

@vincenzosplate

Жыл бұрын

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! 👨‍🍳🇮🇹

@jenelaina5665

Жыл бұрын

@@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. 🙂

He did good and he loves Rome.

Your a cooking god

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.

@vincenzosplate

Жыл бұрын

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! 🐷🍝

I think he's from 'Murica (america) from the way he says 'matriciana 💀

@vincenzosplate

Жыл бұрын

ahaha could be!

He was not used lard from guancialle for souce, so that taste here must be like basic tomato pasta with guancialle, not Amatriciana i guess...

@vincenzosplate

Жыл бұрын

Yeah could be!

I like the classic sofrito to have some bits and bites in my sauce 😀

@vincenzosplate

Жыл бұрын

😋😋😋

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.

@vincenzosplate

Жыл бұрын

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! 🍝🇮🇹

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.

Love your videos my friend but the volume on your side is great the food network guy is lower 👍🏼👌🏼 keep bringing these videos

@vincenzosplate

Жыл бұрын

I'm glad you're enjoying the videos, my friend! 🎥🍝 I'll work on balancing the volume better. Keep watching for more delicious recipes! 👨‍🍳🔊

Awesome as always ❣ - audio levels between vid clips could be more smooth, imo, sorry don't hate me!

@vincenzosplate

Жыл бұрын

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! 🙌🎧