Sometimes I watch these videos and wonder to myself if I could make any of them? This gentleman showing us step by step his version (though I do not speak Italian) gives me an idea that hey, it doesn't hurt to try! This looks lovely. A big thank you to this restaurant for allowing us into the kitchen. I loved this video.
crema d'aglio al latte (a common recipe made by my italian grandparents) 200 g of garlic (30/35 cloves) 1 liter of milk extra virgin olive oil to taste Salt to taste. pepper as needed. Peel the garlic cloves, remove the central core and cut them into thin slices. Place the garlic in a saucepan, cover it with milk and bring to the boil. Reduce the heat and simmer for about 20 minutes, or until the garlic is soft. Drain the garlic from the milk, reserving some of the cooking liquid. Place the garlic in a blender, add a drizzle of oil, a pinch of salt and pepper and blend until you obtain a smooth cream. If necessary, add a little of the cooking milk to make the cream more fluid. Taste and season with salt and pepper. Your garlic cream is ready to be used.
@@saimaafzal220 you can use it, at your own risk, to make your morning expresso machiatto😁. nah, i don't recall they gave it another use than this cream.
Celebrity Chef's are great, don't get me wrong, but these Chef's who work so incredibly hard behind the scenes every day, and cook with so much love & passion for the art of cooking, is truly amazing & impressive. That dish looks incredibly delicious! 😊😋
This is how you eat in Italy. There is no bad food, cooking is an art practiced with knowledge pride and passion. Celebrity Chefs are more in it for fame and money, with rare exceptions
I was working for many years ago in Sicily. in the high gastronomy.. I have nice souvenirs.. The best pasta and pizza their I eating ever was in Sicily..southern Italy. I can not forget that.. 🙏👍👍
For everyone asking about the two sauces that were not shown completely: FWIW if you check the colour of the inside of the thermomix bowl before the broccoli is added, it looks like something quite light was blitzed. So my bet is that the cream and garlic was blitzed to make the white sauce. For the red, my guess would be the boiled chilli was also done this way (perhaps with a little of the water in which it was cooked). Both were then returned to the pots to reduce/thicken.
My thoughts exactly. Was annoyed that he didn't show how the garlic and chilli sauces were made. Apparently a trade secret, but your comment is most likely close to the mark. It's a lot of work, guess that's why they'd probably charge you 40 Euro for a plate of that pasta. Looks great though.
@@juniorcneves3621Meine Meinung: das ist ja zum Großteil alles Show... Im Grunde genommen ist das ein ganz einfaches Gericht, das man sicher weniger zeitauwändig zubereiten kann und das Ergebnis dem Geschmack wenig bis keinen Abbruch tut! Und sie verwenden auch den Thermomix ... d.h. das Gerät nimmt schon viele Arbeitsschritte ab. Doch bin ich davon überzeugt, dass das harte Knochenarbeit ist, was diese Menschen am Herd leisten. Generell bin ich kein Freund der sogenannten' Haubenküche' mehr, da mir zuviel an Lebensmittel verschwendet wird!
In Germany food fills the stomach, in France food fills the ego, in America food fills the accounts of the billionaires but in Italy food nourishes the soul. Grazie Mille !
I don’t know if it is the love for pasta or just the passion in those eyes of the cook but suddenly i felt the urge of freedom and peace in the world by watching him cooking pasta🥺🥺🥲🥲
Thanks for sharing. Real genuine Italian recipe. The chili sauce and cream sauce steps were not shown in the video, but there was a comment that suggested how it may have been done. Will give it a try. 😊👍
Wow… I can imagine the taste and freshness going into this dish 😊 Thank you to the extraordinary Chef for his extreme paying attention to detail and his wonderful Staff also.. I’ve never had this dish but I try any and everything that is made fresh and we all know in our hearts, is good for you! Thank You to a New Subscriber ❤
Exatamente! Ele não ensinou a fazer o molho de alho e pimenta. Já fiquei triste e não assisti mais. Uma pena, não iremos rivalizar a receita e segredos com ele, não abriremos um restaurante. Estou no outro lado do oceano, no Brasil 😊
@@sciencelabvideosl7558 I understand that. I’m saying I’ll never be able to go back to Italy ever again. And that makes me incredibly sad. My life is over and that means I cannot do anything anymore.
What is in that large pot? It was translated as BROTH but looks like water! I doubt it is pasta water. He, like all great chefs keeps his work surfaces very neat & clean and yet, he's hanging the ladle above that pot since he uses the substance frequently...however, no chef I know would hang a ladle like that if it were truly a broth. That ladle would be considered used and soiled! If it is broth, I do hope it's chicken...and that didn't make it smoother, it made it THINNER! An interesting concoction, to be sure!
It's probably just boiling water or veggie stock, not meat stock. Notice he undercooks the thicker pasta by a few minutes, that's why he checked it by cutting a piece of pasta on the cutting board, to see that it was properly very al dente. Then finished cooking in the pan with the crema to thicken the sauce (the mantecare) and absorb the flavor into the pasta. The pasta will still give off a lot of starch at that point so you don't need the starchy pasta water which would be too much thickening. When "crema di-" sauces are made in Italy, it's literally just the pureed veggie with olive oil. No cream or butter or meat broth, you can usually count on them being mostly vegan, if no cheese is added. This sort of sauce for pasta has become very popular in the last 10 or so years and is very healthy and light. In the centro and sud regions you see a lot of crema di zucchine pasta dishes in the summer season. Peas (piselli), carrots, and fava beans also make great crema sauces.
13:21 I honestly don't understand why he didn't also add those last two pieces of broccoli. They will be the chefs' “secrets”. I certainly would not have left them.
@@aris1956 yeah. well.. he decided that "it´s ok" like he said. its all about presentation i guess. when i cook at home i would have put them on. in a professional kitchen it might be something else
Bella, trio colore!🇮🇹 In Italien gibts die besten Gerichte, Pasta ist einfach eine Gaumenfreude! Danke für das Rezept! Habe nur Frage, warum keine gerösteten Mandeln dabei sind? Brokkoli und Mandeln lieben sich doch....?
I did some research for you - as I was interested too 😄 It must be the "Locale Firenze" I'm sure. In Firenze ( Florence ), Tuscany. Great cooking and dish. Within beloved Italian cuisine, I think the one of the Northern parts ( Piedmont up to Tuscany ) is even better or the best.
The video cut have been cut better. We don't see how exactly he makes the red and white sauce. But we have to wait long as he waits for the pasta to cook.
You are right, he diden "t explained .as a italian coock , i thinck he mixed a bit pepercorns with tomato soace, that you always find in every restaurant here in Italy , if you want more spiced you can adjuste with pepercorns in poudar ..
Top 46 su 50 bar è un buon risultato? Comunque: se per una pasta coi broccoli si usano7- 8 padelle capisco perche il prezzo finale sia costoso. Belle quelle padelle
I'll cook those next time I'll buy broccoli, probably in a week or so. I usually do the broccoli pasta with cream in which I add almost at the end the garlic and some hard cheese
Sometimes I watch these videos and wonder to myself if I could make any of them? This gentleman showing us step by step his version (though I do not speak Italian) gives me an idea that hey, it doesn't hurt to try! This looks lovely. A big thank you to this restaurant for allowing us into the kitchen. I loved this video.
There are English subtitles
you definitely can make this dish.
First step, buy a Thermomix for $1500. 👍
Bro this is literally basic cooking skills, I'm sorry if you never cooked real food in ur life. U still have time to learn, go for it!!!
He skipped the preparation of the garlic and pepper sauces, or did I fall asleep?
Italian food, no drama, no fancy decorations absolute Taste 100%
Indeed. But this young cook is inefficient and has waaay too many movements. He's scattered. No efficiency.
I love the elegance and the tidiness with that he cooks and how he looks at the food with is much love and care
crema d'aglio al latte (a common recipe made by my italian grandparents)
200 g of garlic (30/35 cloves)
1 liter of milk
extra virgin olive oil to taste
Salt to taste.
pepper as needed.
Peel the garlic cloves, remove the central core and cut them into thin slices.
Place the garlic in a saucepan, cover it with milk and bring to the boil.
Reduce the heat and simmer for about 20 minutes, or until the garlic is soft.
Drain the garlic from the milk, reserving some of the cooking liquid.
Place the garlic in a blender, add a drizzle of oil, a pinch of salt and pepper and blend until you obtain a smooth cream. If necessary, add a little of the cooking milk to make the cream more fluid.
Taste and season with salt and pepper. Your garlic cream is ready to be used.
and what is done with the rest of the milk?
What about the milk??
@@saimaafzal220 you can use it, at your own risk, to make your morning expresso machiatto😁.
nah, i don't recall they gave it another use than this cream.
Perhaps a potato purée????😅
Tks a lot to share your grandparents recipe 😊
Celebrity Chef's are great, don't get me wrong, but these Chef's who work so incredibly hard behind the scenes every day, and cook with so much love & passion for the art of cooking, is truly amazing & impressive. That dish looks incredibly delicious! 😊😋
This is how you eat in Italy. There is no bad food, cooking is an art practiced with knowledge pride and passion. Celebrity Chefs are more in it for fame and money, with rare exceptions
Broccoli pasta looks yummy.
Your restaurant in italy looks gorgeous.
Thank you from far-east asia.
I was working for many years ago in Sicily. in the high gastronomy.. I have nice souvenirs.. The best pasta and pizza their I eating ever was in Sicily..southern Italy. I can not forget that.. 🙏👍👍
For everyone asking about the two sauces that were not shown completely: FWIW if you check the colour of the inside of the thermomix bowl before the broccoli is added, it looks like something quite light was blitzed.
So my bet is that the cream and garlic was blitzed to make the white sauce. For the red, my guess would be the boiled chilli was also done this way (perhaps with a little of the water in which it was cooked). Both were then returned to the pots to reduce/thicken.
My thoughts exactly. Was annoyed that he didn't show how the garlic and chilli sauces were made. Apparently a trade secret, but your comment is most likely close to the mark. It's a lot of work, guess that's why they'd probably charge you 40 Euro for a plate of that pasta. Looks great though.
Que coisa chata vou para de assistir isso, é muito parado
Hope at least salt was added.
@@merlin51h84 They charge for the "experience", "atmosphere", not the food.
@@juniorcneves3621Meine Meinung: das ist ja zum Großteil alles Show...
Im Grunde genommen ist das ein ganz einfaches Gericht, das man sicher weniger zeitauwändig zubereiten kann und das Ergebnis dem Geschmack wenig bis keinen Abbruch tut! Und sie verwenden auch den Thermomix ... d.h. das Gerät nimmt schon viele Arbeitsschritte ab. Doch bin ich davon überzeugt, dass das harte Knochenarbeit ist, was diese Menschen am Herd leisten.
Generell bin ich kein Freund der sogenannten' Haubenküche' mehr, da mir zuviel an Lebensmittel verschwendet wird!
I would have liked to see how he prepared the pepperoncini and garlic cream
In Germany food fills the stomach, in France food fills the ego, in America food fills the accounts of the billionaires but in Italy food nourishes the soul. Grazie Mille !
I thought he wanted to make an italian flag with those sauces and broccoli 😂
I love the way this cook works. Please upload more videos with receipes made by Samuele!!
Looks so delicious. Colorful, creamy and rich!❤👏🏾👏🏾👏🏾
Unbelievably beautiful restaurant decor
Absolute gorgeous, the dish , the cook , the filming crew and the restaurant
I don’t know if it is the love for pasta or just the passion in those eyes of the cook but suddenly i felt the urge of freedom and peace in the world by watching him cooking pasta🥺🥺🥲🥲
Even food is an art in Italy. This chef is an artist 🙏🙏🙏
😂devi vedere Cannavacciuolo e per me nr 1😂🇮🇹🇷🇴
Tolles Gericht. Vielen Dank dem Koch für das Rezept. ❤
It seems absolutely stunning. Thanks for sharing this
That looks really good and now I'm wishing I were in Firenze.
Excelente chef.... saludos desde México.
Does anybody get how he goes from the milk/garlic - water/peperoncino to the 2 sauces at the end? blender?
Thermomix
And a bit of oil
Very beautiful just like Italian colors: basil, tomato and mozzarella.
Bendiciones para ti Samuel,te envío un saludo Desde CHULA Vista, California.Gracias por tus recetas.
Thanks for sharing. Real genuine Italian recipe. The chili sauce and cream sauce steps were not shown in the video, but there was a comment that suggested how it may have been done. Will give it a try. 😊👍
Que vídeo incrível! Nos olhos do chef é notável a paixão que ele tem❤
This is a masterpiece beyond words. Bravo !
The way he cooked was so heartwarming. He was always Calm and paying attention to details.
Wow… I can imagine the taste and freshness going into this dish 😊 Thank you to the extraordinary Chef for his extreme paying attention to detail and his wonderful Staff also.. I’ve never had this dish but I try any and everything that is made fresh and we all know in our hearts, is good for you! Thank You to a New Subscriber ❤
Yum! Will have to try and make this.
Unglaublich,wie ruhig der Koch arbeitet!!!!Sauberkeit überall BRAVO und ein sehr schnackhaftes Rezept DANKE
Que lindo local ❤
It’s not exactly the quick go to dish for the family.. but it’s perfect
앞에 한국인, 너무 신기하네 딱 보면 알 수 있다는 게.. 타지에서 고생많아요 멋진 쉐프님이 되시길
what a beautiful establishment
Lovely! And very tasty! Thank you!
Great cooking!
Looks amazing, can’t wait to try.
Wow! Sieht sehr gut aus. 👍🌺🇩🇪
We loved this, thank you
Hello, how did you get such a thick cream from milk and garlic?
I don't know how he exactly did. I suggest to try to add half boiled potato and squeeze it until melt with milk
In Germany WE call IT sossenbinder, a substance to make sauces thicker translated IT means sauce/cream thicker, but im Not experienced Cook😬
@@rattotakki no
I think he used a little maize or potato starch
its cream and garlic, blended and then boiled again untill thickened
He explaned not all what he was taken. To the broccoli he put some oil in the thermo? How does he made the garlic- and chillisause? We didn't see it!
Exatamente! Ele não ensinou a fazer o molho de alho e pimenta. Já fiquei triste e não assisti mais. Uma pena, não iremos rivalizar a receita e segredos com ele, não abriremos um restaurante. Estou no outro lado do oceano, no Brasil 😊
First learn to put enough salt in the water and move the pasta to the pan in the right time. Forget about the chili sauce for now.
Complaining much?
It’s secret of business 😂
Still made me hungry, there was enough green flying saucers for another plate.😊
Большое спасибо за видео!
Does anyone have a recipe for the chili sauce that was in the recipe? Everything looks so delicious and I would love to try this recipe
عجبتني لوحات المحل وحبيت نادله ❤
❤LOUCURA DE MARAVILHA ESTES CHEF FAZENDO ESTA MASSA COM ESTES MARAVILHOSOS MOLHOS❤ESTOU ENCANTADA❤QUE ZELO QUE DEDICAÇÃO 😂❤
I’ll never be able to go here. Ever. That realization is a hard slap in the face. My life is over.
They’re teaching you how to make the dish at home. Before RUclips I would have never known about this place. I Will have a go at it.
@@sciencelabvideosl7558 I understand that. I’m saying I’ll never be able to go back to Italy ever again. And that makes me incredibly sad. My life is over and that means I cannot do anything anymore.
@@tommym321 ok
my man got skillzzzz!!! 🔥🔥🔥🔥
Whats with the thermo mix?
Love Italian food ❤
Legend has it he is still preparing that one dish
What is in that large pot? It was translated as BROTH but looks like water! I doubt it is pasta water. He, like all great chefs keeps his work surfaces very neat & clean and yet, he's hanging the ladle above that pot since he uses the substance frequently...however, no chef I know would hang a ladle like that if it were truly a broth. That ladle would be considered used and soiled! If it is broth, I do hope it's chicken...and that didn't make it smoother, it made it THINNER! An interesting concoction, to be sure!
It's probably just boiling water or veggie stock, not meat stock. Notice he undercooks the thicker pasta by a few minutes, that's why he checked it by cutting a piece of pasta on the cutting board, to see that it was properly very al dente. Then finished cooking in the pan with the crema to thicken the sauce (the mantecare) and absorb the flavor into the pasta. The pasta will still give off a lot of starch at that point so you don't need the starchy pasta water which would be too much thickening. When "crema di-" sauces are made in Italy, it's literally just the pureed veggie with olive oil. No cream or butter or meat broth, you can usually count on them being mostly vegan, if no cheese is added. This sort of sauce for pasta has become very popular in the last 10 or so years and is very healthy and light. In the centro and sud regions you see a lot of crema di zucchine pasta dishes in the summer season. Peas (piselli), carrots, and fava beans also make great crema sauces.
Vegetable stock.
Oh my god, he just made pasta with blended broccoli! The way he moved those pots around and the placement of the broccoli 🥦 - genius.
13:21 I honestly don't understand why he didn't also add those last two pieces of broccoli. They will be the chefs' “secrets”.
I certainly would not have left them.
@@aris1956 yeah. well.. he decided that "it´s ok" like he said. its all about presentation i guess. when i cook at home i would have put them on. in a professional kitchen it might be something else
@@aris1956 it's an Italian thing.
@@jamiebrotherston2241 The thing is, I'm Italian too, but I wouldn't have left those two pieces of broccoli. ;)
😂😂
Mi piacerebbe provarla. Potresti spiegare come hai fatto le creme di peperoncino e di aglio e?
And the sauces of pepperoncino and garlic?
Bravo. Look delicious.
Bravooooooooooo
Complimenti🥂
👏👏👏
Que delicia. Gracias por mostrarnos como prepararla. Me suscribo y buscaré como preparó la pasta que se ve de maravilla.
Bella, trio colore!🇮🇹
In Italien gibts die besten Gerichte, Pasta ist einfach eine Gaumenfreude!
Danke für das Rezept!
Habe nur Frage, warum keine gerösteten Mandeln dabei sind? Brokkoli und Mandeln lieben sich doch....?
Magnifique ❤
Il me semble avoir aperçu Josefina bonjours à l’équipe que de bonnes recettes miam miam ❤
Perfecto 🤌🏻
Where did the red sauce suddenly come from?
Mi piace cuesto piatto esta settimana lo fare pasta .❤❤❤
Os molhos de pimenta e alho ao leite, usam apenas esses ingredientes?
высший КЛАСС,браво !!!
What restaurant in Florence is this, please?
I did some research for you - as I was interested too 😄
It must be the "Locale Firenze" I'm sure.
In Firenze ( Florence ), Tuscany.
Great cooking and dish.
Within beloved Italian cuisine, I think the one of the Northern parts ( Piedmont up to Tuscany ) is even better or the best.
Bravo!!!
I cooked it today but couldn't find that ufo pasta but 'crespe di pollo'. Can't upload picture unfortunately here as function is missing.
I don't understand why each sauce (green, red, white) must be sautéed for so long. Does this enhance the flavor?
he just heated up the sauces lol, and for the brocolli one he slightly cooked the pasta in the watery puree, then added more for finished creaminess
He pretty much cooks the pasta in broccoli which really makes it soak in all the flavors
How did the boiled chilli’s become that sauce? Was it just blended?
he is harry potter..simsalabim
Cutie Chef 🧑🍳 ❤ delicious 🤤 food
Yes - the whole number is very sexy - the complete package
What is the liquid he always puts into everything from the big pot??? That must be important for flavor
Broth
The Blender also cooks they're called Bimbo, all the rage in Italy recently. That's what thickens the sauce
Bellissima ricetta
lol, I’ve been making broccoli and macaroni for years now as my mother did before me, I ll go make a video
I love fine dining in Florence. Please visit Garga if its still around.
i want to know how the chili sauce were made, like how hot is that sauce?
Podría optimizar tiempo, tarda mucho en preparar hasta para acomodar los brócolis, pero se ve exquisita la receta, como una verdadera obra de arte.
after watch the chef cooking, I cook lunch home. I have arugula, arugula, pasta, until next time with broccoli.🌻🫑🍒🥮🌽🫒
Chef, como engrossou o creme de alho???😮
The video cut have been cut better. We don't see how exactly he makes the red and white sauce. But we have to wait long as he waits for the pasta to cook.
loved the parmigiano touch
how did he do the crema di peperoncini? he boiled in water, but hs final product looked a lot different. Anyone knows?
exactly. I suspect there were a lot more peppers involved, and it was pureed beforehand. Or, he added tomato puree to the blend to add consistency.
yes he probably didnt want to show I guess. @@ontheguard maybe mixed with EVo and water.
You are right, he diden "t explained .as a italian coock , i thinck he mixed a bit pepercorns with tomato soace, that you always find in every restaurant here in Italy , if you want more spiced you can adjuste with pepercorns in poudar ..
Esatto! Come hanno fatto 2 peperoncini in H2O a fare cio’? Bella base. 🤔
@@alchemiote chiami Alchemio! Si no’ ‘o sai te! 😂
Per me ha frullato con pomodoro e olio
Saludos: Que función hace un Termomix?
Top 46 su 50 bar è un buon risultato? Comunque: se per una pasta coi broccoli si usano7- 8 padelle capisco perche il prezzo finale sia costoso. Belle quelle padelle
We did not get to see how to make two-thirds of the sauces used in this dish.
Exactly!
Un vero pastrocchio, giusto per gli effetti speciali. Non certo una pasta e broccoli come Dio comanda!!!
Look very delicious
Eu vou fazer 😋😋😋😋😋🇧🇷
Спасибо шефу , красота.!!!
Que rico pero me gustó más el chef está delicioso 😋
Non hai fatto vedere come si fa la crema all'aglio e quella al peperoncino o sbaglio?
Schönes Rezept ❤
Lo único que he visto es un cocinero cociendo pasta y añadir unas salsas. Eso sí, buen manejo de la sartén y poco más
Bravo signore !
Hello all friends, this is nice cooking place.❤❤
Looks terrific
I'll cook those next time I'll buy broccoli, probably in a week or so. I usually do the broccoli pasta with cream in which I add almost at the end the garlic and some hard cheese
Maravilhoso