The SECRET to Creamy AGLIO e OLIO You’re NOT Doing
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- Опубликовано: 2 окт 2024
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There's a secret to achieving creaminess in this dish that you’re not doing and today we’re going to show you that secret with nothing more than garlic, oil and water. Not one way, but two. The traditional way, then my way.
RECIPE:
Creamy Aglio e Olio 2 Ways
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Love your vids, but PLEASE dont push BetterHelp on your viewers. They've already been outed and fined for selling customer data among other things. Im not against you getting a paycheck, but there has to be other better sponsors for you to take on. School yourself so you don't fool yourself (and your audience.). And again, i love your vids and have been sub for years now, keep it up!
The 'Ch' in Italian is always pronounced as a 'K'. Spaghetti alla Chitarra = alla Kitarra, not Tchi-tarra. It refers to the pasta cutting tool with strings like a "guitar" after all. Also ,the 'e' in "aglio e olio" is pronounced a 'eh' sound, not the English pronunciation of 'EE'.
If you claim it's important to pronounce it right, than this is important. I understand that non-Italian speakers don't know how to pronounce this and might not care. But if you care, now you know.
You beat me to it!
I figured that someone else commented on this already. If you're gonna start the video by giving people crap about mispronouncing Italian words, make sure that you're pronouncing the words correctly yourself.
@@JoshuaTMageeagree, especially when you butchered the pronunciation of risotto.
@Lemond75 Rizohto does annoy me too - I don't know why all anglos do that. There's a double consonant there which in English means a short vowel too. It's risotto as in Otto, folks. No one says ohto.
The "gli" in Italian is pronounce like the LL in "million". You can't just pretend the g isn't there in the word "aglio." Also, whenever you have a double consonant, you hit the first consonant at then end of one syllable and hit it again at the start of the next syllable. In the case of RISOTTO is pronounced: REE-SOUGHT-TOE. That said, I like the recipes.
idk why betterhelp is making a resurgence in youtuber sponsorships, it's like we're meant to forget all the terrible things they've done
What terrible things? Sorry I'm not familiar with the brand, but I've noticed they're sponsoring a lot of podcasts I listen to all of a sudden too
Yeah, what did they do?
their payment plan is pretty confusing and unclear how it works(or at least it used to be) bc i signed up once for a what i thought was a month but they charged me for 6 all at once and i couldn't afford that and had to call and cancel. it was actually really frustrating.
BetterHelp allegedly used users' sensitive health information to target social media adverts, encouraging them to refer their friends and family to the service. In March 2023, the FTC banned BetterHelp from sharing customers' data for targeted advertising
I remember hearing people were calling to find a female therapist and then "pleasuring themselves" during the calls
Take some flour. Dissolve it in a little bit of cold water. Then add it to the cooking water before the pasta goes in. It mimics the cloudy "end of shift" pasta water from high quality pasta. It amplifies the "magic of pasta water" and improves its sauce making ability.
my trick for aglio e olio is to use just enough water to cover the pasta when I boil it (and maybe add more if ever not enough), that way I can maximize the starch content when i emulsify it in the olive oil. It makes it ultra creamy.
I'm going to try this tonight
@@cicithatzme132 how did it go? 😄
@@konymp4 fantastic. Did #2. The garlic was so delicious!
Never ever burn the garlic!! Play with this dish, but stick to the rules!! Good pasta, cook the garlic slow, get the starch in the emulsion and most important of all - have fun!!
Just add cornstarch
Perfect for my solo Valentine’s Day dinner lol
100% hahah
haha!
I've got a box of Kraft Mac n Cheese with my name on it tonight.
You're worth it.
@@Squatch_11 eugh - nasty processed food - enjoy
Thank you for pretentiously correcting the way people say “aglio” and then immediately mispronouncing the very next word “e” and two minutes later mispronouncing the word “chitarra.”
“You should be able to pronounce it correctly, ok?”
Riiiiiiiight? 😂😂😂
He’s mispronouncing everything… driving me crazy. Recipes are divine however!
Not only that your content and recipes are so unique and creative, but more importantly, you are a really great teacher! Thank you! ☺️
Agreed
I agree! I couldn’t have said it better 😊
SIR- Lemme say this. First, your Pasta al Limone video from like 6 months ago?
That's a staple dish in my home now. Fiance loves lemons so she asks me to make it for her all the time.
I make it like once a week at this point, and just that face she gives me. Immaculate, thank you so much. Gonna give this one a go tonight.
There is beauty in simplicity in what you teach here, and you can literally taste the love. Thank you man.
Same here lol
Yup. That lemon pasta is epic. 😚👌🏻
Corrects pronunciation of the pasta only to botch the “e” itself. What a noob.
You're only half right. It is pronounced AIO E OLIO and not AIO E OIO :))
It’s not chitarra like in chicken, it’s chitarra like in Christmas 😉
The sound you make in chicken appears in Italian only if a c is followed by an i or an e. Like in ciao or certo. That’s why there is an h in chitarra
I’ve cooked this twice over the past two days!
Since we are going down the unconventional route of deep frying the garlic and making an incredible creamy sauce - I’m enjoying splashing on some lemon afterwards. Giving it a touch of citric and freshness.
lemon goes amazingly well with aglio e olio! I always add it to mine as well
I've heard that it's more Sicilian to add lemon but I'm going to try it! OMG they know how to cook!! It was a Sicilian who first gave me proper Italian home cooking in Johannesburg when I was 19! Never looked back....
adding lemon is indeed the start of pasta al limone, which is also an amazing receipe !
As an Italian that burns hell when sees 'italian cooking' online, you are the ONLY channel that is no - bullshit, real Italian products (la molisana Is actually expensive even here in Italy but is the best one) real recipes, and real culinary science, you sir are APPROVED-AH.
who gives a shit if youre italian
voiello and molisana for lifeeeee
@@gliddenlakede cecco
Monograno
but what about that burned comfe gfarlic :D :D :D and i use just mollisana 1,60euro for 500g good q pasta its not money :D
Nice video, but since you brought up pronunciation- it’s pronounced like “eh” alio - not “ee”. the italian word for “and” (e) is pronounced “eh”. “Ee” is correct for Spanish (y)
he teaches us how to pronounce it but he says everything else wrong aside from the silent G
The g is not exactly silent, it requires a placement of the tongue toward the roof of the mouth in a way that is not done in English, even the word million is not quite the same.
Your focus on technique is always outstanding. I've been making variations of a lot of your dishes for years but never quite perfected them because I was lacking technique and style. You are fantastic at demonstrating the crucial details necessary to make a pro restaurant grade dish. Hats off. My only hangup is that you tend to demo the single dish technique whereas I need to cook for 4 minimum....my pan payloads are always out of whack because I'm basing my techniques off of your single serving methods. That said...your teachings have opened up new dimensions in my chef brain and I can't thank you enough.
I'm with you on that! I come from an Italian family with mom, grandmother, aunts, sisters all outstanding cooks. They're accustomed to cooking for 6-12 people and sometimes more. These recipes should cater to meals for a minimum of four people.
If he cooked for 4 -6 people every time then he would have lots of left overs and his cost would skyrocket and maybe even his weight. Just use a bigger pan, more ingredients, it's the same technique, you'll surprise yourself. Best of luck & enjoy!
Taking an already great dish and just making it better. A little twist on a classic, I like how you innovate like that
innovation through years of recipes bouncin around one's head
I’m definitely making “ YOUR “
version I just made your smash burgers for the 10th time last night !! We love you !!
What a brilliant take on a classic dish. No over the top gimmicks or superfluous additions. A great looking dish I can’t wait to try 👌🏻
just saw this explained on americas test kitchen....good to know.....she cooked her pasta in less water too resulting in starchier water
lol it’s also not “e” olio it’s pronounced “eh” or “a” short in Italian the letter E is pronounced like “a” and the letter “I” is pronounced like “e”
I’m one Italian Nana who loves your show, how you demonstrate both ways to make the recipe and your version of the traditional recipe. You are a gem. Thank You for sharing your recipes and journey, teaching us how to make the traditional recipes and your version. This is Your True Calling. Much love and blessings to You and Your Family ❤
God bless you, Nana!! My Nana taught me so much about cooking, I miss her so much!🙏🙏🙏
@@maximan4363 Thank You so much for your beautiful comment. I’m sure your Nana was very proud of you. She taught you to cook how great. Every time you make something she is sharing the process with You. My Mom taught me to cook and when I make her recipes I feel like I’m sharing her traditions and teaching my grandchildren. Much love and blessings to You and Your Family
@@theresahernandez6923 My Mother is a terrible, terrible cook!! I mean really, really bad - she actually put red wine vinegar in a Bolognese sauce because she didn't have any red wine in! I nearly threw up with the first, and only, taste!!! 🤢
God, I wish I was lying!!!! I'm not even going to start about using red wine instead of white in a Bolognese!
@@maximan4363 Sometimes it skips a generation and you are the one who can cook and carry on the traditions.
@@theresahernandez6923 Thank you, I absolutely love cooking dishes from all round the world! My parent's have a lovely place in Nice on the Promenade de Anglais and the food around there is always awesome! I've been lucky enough to travel all around the world but the best food ever was in Greece, in a little farm house & we had a lamb stew I would die for.... Marocco was pretty awesome as well, but alway's eat out where the locals do! Make new friends.....
Improved technique and less gatekeeping is one of the best ways to keep classic Italian flavors going.
My honey is Korean, and my first thought was "it has enough garlic, but I think I'm going to use Gochugaru and Gochujjang instead". She really likes my traditional Aglio e Olio, but your method is going to be next level. Well done! 👍
I’m Korean and Chinese, and I make a gochujang and aglio e olio hybrid and it’s great! You can even add a little hint of ssamjang for a really nice umami kick,
Wow, yes that sounds fantastic!! Gochujang with this would be awesome!!! Ssamjang I think might be a bit overpowering it but as you say just a little would really give it a kick!! I'm going to try this - luckily we have excellent Chinese & Korean shops in Mancester & Liverpool!! God I love Chinese cooking!!!
@@maximan4363 definitely give it a try! Another idea is a Chinese or Sichuan chili oil with your aglio e olio, with cilantro too, tons of variations
@@HATINTHEKAT Ohhhh I love Sichuan cooking!!! You really can't go wrong! I love cooking the basic, mama's cooking! Like my Grandmother taught me!
I do love learning though!! Proper dim sum - oh it's just one of those food that's to die for - McDonald's you don't stand a chance in Hell!!
This is one of my family's favorite dishes, but what you just did brother. Man oh man I am excited to get into the kitchen this evening. Thanks a million.
Quick tip: As Stephen implies here, when you use quality, brass-cut pasta with a nice texture, you don't need as much salt in the water as when you use smooth, industrial pasta. The texture holds more salt flavor and you can actually over salt your pasta.
why you americans have this obsession for excessive starchy sauces. No one in Italy is doing this, and of course you will never see in italy that amount of glue coming with your pasta. Starchy sauce is not desirable, it makes your dish even harder to digest. Flavourwise makes everything very dull too. Starchy water should be used cautiously only as a binder for greasy ingredients, like Pecorino in the "Cacio e Pepe". Olive oil is a comndiment on his own, there is no need to add water to it. Please stop it.
I did the traditional method, but threw in shallots and mushrooms. First try. Beautiful dish, sir. Thank you for the lesson.
Easily one of my favorite channels. Thank you for the hard work man! I look forward to these videos more than you'll know!
chitarra = "KEE TAR RA"
Lol says the guy who can't pronounce Ricotta
Can't go wrong with either recipe, but I do prefer the simplicity of the traditional recipe. quick, flavorful, and tbh easy to put together :^)
As an aglio e olio obsessive who has been trying to make the perfect aglio e olio for years, I cannot tell you how excited I was to see this notification pop up. Thanks man!
Edit: I usually do garlic confit in the oven and finish the pasta with the starchy water in the saucepan...almost like a mix of the two methods!
I will for sure try the creamy recipe...but no anchovy in your recipe? My parents owned a trattoria near the Colosseum in Rome in the 50's and they always added a few chopped anchovies to the oil mixture. I was only a little kid at the time but grew up loving my agile e olio that way. The funny thing is, that even people that say that they don't like anchovy love this pasta (I don't tell them the little fuzzy fish are in there until after they have eaten it). Love your videos.
The restaurant is still there today even though my parents sold it 1956. Pasqualino is the name, on Via Santissimo Quatro if any of your viewers are interested in authentic Roman dishes.
I've seen so many Aglio e Olio recipes and they are always the same and boring.
But this, I've learned something new here, didn't think one could make this dish creamy.
Nice video!
Took the time to try both…i prefer the traditional way but it was close. The roasted garlic method was slightly too much garlic for me. Though my wife preferred it. Both excellent.
Youre also pronouncing it wrong, but i cant give you an example in english because you guys dont use the same fonetics. Gli in aglio is pronounced lj, which is sorta similar to the "ill" in million if mr krabs from spongebob said it, only quicker and its a single letter in many languages. Look up an italian chef like gennaro contaldo in a video where he speaks italian. Also i like a little lemon juice in mine, really makes it come alive.
Better help are bad 👎 don't take their money. Have more respect for your viewers.
Cute how he pronounced the “e” as “ee”😊
It’s “ahlio eh olio”
Excellent take on this classic! But: you're going out on a limb at 0:07. The *e* in aglio e olio is pronounced as it is in echo, not as it is in eel. You should be able to pronounce it properly ;)
If we're really gonna try pronouncing things correctly: it's "eh" olio not "eee". This is Italian, not Spanish. Also, 'ch' is pronounced as 'k' in Italian, so it's "key-tarra" not "chee tarra"
Ecco, diglielo un po’…
I'm pretty sure that in Italian, the e in 'aglio e olio e peperoncino' is pronounced 'eh', not 'ee'.
Was looking for this comment grazie. "e' is always ehhhhh in italian
Ch in Italian is pronounced k,so chitarra is pronounced kitarra ❤
"e". Not "i" or "y".
Just caught a cool tip from Vincenzo’s plate- use the parsley stems finely chopped during the garlic soffits-they have the most flavor.
I like De Cecco only.
Christ Stephen, I literally was walking to the kitchen to make some aglio e olio when my phone showed me you uploaded this video. Great recipe, thank you :)
I made this today and was blown away. The "risotto" method finally provided an amazing sauce, unlike my previous attempts. Thanks bro
The "e" in between "aglio e olio" is actually pronounced "eh" like "elephant" instead of "ee" like "bee". Just pointing it out.
everything is almost perfect, just so you know it’s spaghetti alla chitarra (key-tara) chitarra is guitar. 🎸
Great recipes. It is funny, however, that you make the pronunciation of “aglio” such as sticking point, yet you keep saying aglio “EE” olio, like the Spanish. It’s “eh” - a short closed vowel, not a long “EE”. If we’re going to pronounce aglio correctly, let’s pronounce e correctly.
This guy is a god dam genius!
I appreciate your cooking tutorials. Since you do take the time to explain pronunciation, it's important to note that it's not "E" long -e- sound. In Italian "aglio e olio," the e means and and is pronounced with the short e sound.
No, it’s not “chitarra”. Why are we teaching people the wrong way as if we’re experts? Not we, you. Please get it right instead of spreading more misinformation.
Italians would not use all that garlic for a one person dish. Even the first recipe uses way too much garlic for an ialian I should say.
Garlic in olive oil-that’s my new method for reduced ingredients pasta with great taste. Thanks!
Excellent recipe, as usual. While we're at pronounciation, chitarra is pronounced as ke-tarra with a hard k!
Why do these guys always make dishes for one? In the real world to do this for a dinner for 4-6 is completely different. Really useless.
I really don’t care about how authentic or traditional a dish is! I only care whether it tastes delicious. Cream in pasta is ok if the chef cooks it well! Pineapple on pizza is great, etc....
There isn't such a thing a the G not pronounced in AGlio ed Olio. Nope you don't drop it its actually soft G. Italy here.
E is pronounced as you would in Egg, not as in Even.. Just got back from Italy😂
I was surprised to see so many comments on pronunciation rather than the final product(s) themselves.
Telling people how to spell aglio e oglio and then butchering “chitarra”
Oh yeah spaghetti with garlic and oil is supposed to be a quick easy dish. Not this nonsense. Its a seven minute dish.
You are a genius, literally the only channel from which I appreciate the personal touch on Italian recipes. Cheers from Italy
Dude no BetterHelp. They’re an evil company, chef.
Not aglio "ee" olio. That's Italianish (Spanish and Italian). It's aglio aaye olio. In Italian e is pronounced a.
Love the recipe! Fyi..the "e" is pronounced "a" as in apex or angry . Love your recipes!
Eh not Ee.🤦🏾♂️
Cooking is my therapy.
"Don't buy that Costco sized bag of garlic, we will never use it all"
"Challenge accepted"
This looks incredible! Gonna make it soon. That garlic oil sounds great. Is it ok to rebottle and use this after it’s already been heated like that?
Should be absolutely fine, just refrigerate it and use when ready! I wouldn't use over a week maybe
It’s spaghetti KEEtarra not cheetarra. Chi in italian is pronounced KEE. Ci is pronounced CHEE
I can't believe I never thought about doing this meal the second way. It's genius!
Btw. the "e" is actually pronounced as "eh" :)
Great addition to a traditional recipe.😀
FYI, for my fellow Celiacs, Rummo pasta is a bronze die cut gluten free (and Italian made) pasta.
It's not quite as toothy as wheat pasta--because it has a different chemistry than wheat--but it is similar enough I have gotten it to work for recipes like this.
Can it be worked like regular pasta as in this recipe, or would it have to be added after the sauce is emulsified?
@@Maritime_Homestead it's surprisingly hearty. Unlike Catelli, I found it doesn't really break up. The only downside, which applies here to your question, is (a) you have to cook it nearly twice as long as regular pasta, and (b) it has a fairly sturdy al dente texture. That said, it behaves the most like pasta of anything I've tried through cooking, reheating, and mixing. Of course, nothing taste like wheat but wheat but it's a good mild sweet flavour.
@@RoryStarr thank you so much for the information! Catelli is the worst. I don’t care if it takes longer!
@@Maritime_Homestead I hope I haven't oversold it and it meets your expectations! It's not perfect, but then nothing will be. The closest I've found, that's what I can say confidently.
@@RoryStarr oh don’t worry. I will try any alternative!
*Great* background music choice on this one, and thanks for the work you put into these videos.
1:43 NOOOOOOOOOOOO! WHY ARE YOU BREAKING THE PASTA?! WHYYYYYYYYYY?????!!!!!
2:00 starts going to the grocery store and begin to rip open pasta bags to check for flour 😂
lmaoooo
My wife has been watching your channel for about three years so obviously she likes what you do. But she's continually frustrated by the fact you only make a single (maybe double) portion. I can assure you, as a professional chef, these recipes don't scale up well, leaving anyone making them for a family struggling to figure out what went horribly awry in a recipe that's so precise. My wife swears at you every time here cacio e pepe binds up into a curd-like mess. aka, EVERY TIME! haha. She doesn't like accepting my help because of what I do for a living. So on her behalf, maybe do a few videos where you give pointers for all those house moms and dads out there who want their family to experience some awesome and traditional Italian pasta dishes. Maybe do the 4 traditional Roman pasta dishes "family style", with tips and pointers to get their recipes on point. Otherwise, keep up the good work and thank you for making some great content that even my young kids enjoy watching.
This is such a legit channel I have cooked so many great meals as a result
al-io EH oh-lio
Also it’s aglio E olio…not aglio i olio…and ki-tarra, not chee-tarra
Ok i need to buy 1kg of garlic
great cooking...as usuall!
But the pronounciaton is not yet "perfetto". 😄
The "e" in aglio e olio, which simply means "and" is not pronounced like the letter "e" or as in "she". Italian correct is an "e" that sounds more like the letter "a" or as the e in "America".
And especially with "aglio e oglio e peperoncino" the Italians usually skip the "e" and say "aglio oglio peperoncino". 🍝🧄🌶
The "e" in the middle that means "and" is pronounced "eh" (more or less). Put it in Google Translate and have it speak it for you
Nice one. But "chitarra" is pronounced "kitarra."
This looks so good, But of course it totally changes the dynamic of the original dish recipe, as it a heavenly vibe of simply garlic and oil.
Both pastas look just brilliant
That’s a hell of a lot of garlic for one serving of pasta. Are you sure it’s not too much?
No 🤌🤌
non ci credo che ha fritto 15 pezzi d'aglio
Right at the begining aglio I olio 😂😂 E is not I in Italian
The “e” is pronounced more like an “a”
tip:
whenever you need to emulsify your sauce with pastawater, cook the pasta with a smallest possible amount of water to boost up the starch content.
It’s a few years I follow you now, and as Italian I think I can safely say you’re the best non Italian RUclips channel that deals with Italian food. Particularly for pasta dishes you’re 100% spot on, probably also a lot better than many Italian food RUclipsrs out there. I also love how you insist and explain how to distinguish good from average quality pasta, well done! (la Molisana is one of my favourites as well). Keep up the good work mate!
you dont interact with your viewers at all whatsoever. do you even read comments?
I've been making the traditional version since I was a kid and nits one of my favorite pasta dishes. That said, your way is genius, and I fully intend on making this week for dinner to try. Looks delicious!
I made this for dinner tonight but I only had the cheap brand of spaghetti. Using the same techniques you showed in the video gave me the CREAMIEST pasta ive had in a long time! It really works - all the pasta dishes ive had like this before are more oily than anything, and the oil slips off the spaghetti, so you get left with a pool of oil at the bottom of the bowl. truly fantastic man, thanks a million!!!!