sorry to be offtopic but does anybody know of a tool to log back into an instagram account?? I somehow lost the password. I love any tricks you can offer me
@Joe Miles Thanks so much for your reply. I got to the site through google and I'm trying it out atm. Seems to take a while so I will get back to you later when my account password hopefully is recovered.
his attention to detail is amazing. he tweaks recipes. he will move things around for taste. but he never compromises on quality. love it. just love it.
Jamie. My grandmother is from Calabria! thank you so much for honouring our Italian food in England too. I wish you much success and I am proud of Italy and of you!
Now THAT’S what I call a piece of Parmesan. Jamie is my most favourite cooking instructor/explainer/presenter (pick any) by far. I love how he introduces ingredients, can actually explain them both botanically (if it’s a vegetable, of course) and culinarily … and the tempo of the videos, how much information there’s condensed into five minutes.
Casarecce is my absolute favorite pasta. It's under sold in the United States. Stonewall Kitchen makes one of the best Casarecce. I like it with beef in a garlic butter sauce. This looks like an excellent recipe. Thank you sir.
I really hope these videos for his restaurants work. They are so good with great staff I go as often as possible. If I was him I would open little cafes, Jamie's Cafes. Do lovely cakes, coffee and wicket sandwiches stuff like that. Anyway, everyone go and try your local Jamie Italian. You won't regret it
This recipe is really fantastic, and Jamie makes us love all the dishes he prepares. The only thing I want to underline is that “nduja” is from Spilinga, a little village in Calabria!
Cime di rapa don’t take that much to cook but a bit yes they need. When I use them i usually blench them in boiling water, the same one I’m cooking the pasta in, for a couple of minutes and then add them to the sauce 110% would eat though
This looks incredible! And you make everything so approachable and interesting, and your excited passion is the best part. I am a better cook and more passionate and excited about food because of you! I want to eat this right now !!!! Xxxx
Stanley Leung the food honestly isn't that good. It's just a chain. Jamie Oliver doesn't personally make it for all his restaurants. I would rather fly to Italy to have pasta.
OOOHHH!!!! JAMIE ERES LO MÁXIMO COMO CHEFS,LO HACES TAN FÁCIL. ALGÚN DÍA TENDRÉ TU LIBRO CLARO EN CASTELLANO O VOY A PODER COMPRAR LOS INGREDIENTES PARA HACER LAS RECETAS, PORQUE CON LA SITUACIÓN QUE VIVIMOS EN VENEZUELA QUE ES CAÓTICA Y DURA,NO TE ALCANZA EL DINERO PARA COMPRAR COMIDA O MEDICINAS. ABRAZOS
Why would you not blanch the broccoli at the same time as the pasta. You’re not getting rid of all those nasty acids. When I was growing up in India the first thing that was heated in the morning was a blanching pot. All vegetables were blanched which serves multiple purposes. Killed bacteria and removed dirt while removing oxalates and other plant toxins.
I really love these specials videos. I hope they're working and driving trade into the resturants because I'd enjoy seeing them on a regular basis!
sorry to be offtopic but does anybody know of a tool to log back into an instagram account??
I somehow lost the password. I love any tricks you can offer me
@Mayson Nehemiah instablaster :)
@Joe Miles Thanks so much for your reply. I got to the site through google and I'm trying it out atm.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
@Joe Miles It did the trick and I finally got access to my account again. Im so happy:D
Thanks so much, you saved my ass :D
@Mayson Nehemiah You are welcome =)
his attention to detail is amazing. he tweaks recipes. he will move things around for taste. but he never compromises on quality. love it. just love it.
Jamie. My grandmother is from Calabria! thank you so much for honouring our Italian food in England too. I wish you much success and I am proud of Italy and of you!
He's so passionate about the food! Jamie, loving your 5 ingredients book!
As an Italian I can only say that you know very well what you are talking about and managing them as a great master. Bravo Jamie. Ou are the best
Now THAT’S what I call a piece of Parmesan.
Jamie is my most favourite cooking instructor/explainer/presenter (pick any) by far. I love how he introduces ingredients, can actually explain them both botanically (if it’s a vegetable, of course) and culinarily … and the tempo of the videos, how much information there’s condensed into five minutes.
I believe I speak for the internet when I say this. It's such a pleasure to see you cooking on YT again...
Casarecce is my absolute favorite pasta.
It's under sold in the United States.
Stonewall Kitchen makes one of the best Casarecce.
I like it with beef in a garlic butter sauce.
This looks like an excellent recipe.
Thank you sir.
'nduja is (only) from Calabria :) love the way you talk about food and explain every recipe...it's like i can eat that with my own eyes!!!
1:37 RIP that one piece of pasta that missed the target.
Those greens are also really good with capers an all green pasta
the king of cooking .RESPECT
I forgot how awesome this guy is!
"It's dark... it's rich...".... it's Batman.
I really hope these videos for his restaurants work. They are so good with great staff I go as often as possible. If I was him I would open little cafes, Jamie's Cafes. Do lovely cakes, coffee and wicket sandwiches stuff like that. Anyway, everyone go and try your local Jamie Italian. You won't regret it
I am enjoying your new videos and love learning about new foods. Thank you
This recipe is really fantastic, and Jamie makes us love all the dishes he prepares. The only thing I want to underline is that “nduja” is from Spilinga, a little village in Calabria!
Oh Jamie, how I wish there was a Jamie Italian closer to where I live. Like in Sacramento, Ca. Lots of love from a wishful Cali girl.
awesome recipe ! cant wait to try - thanks!
Cime di rapa don’t take that much to cook but a bit yes they need. When I use them i usually blench them in boiling water, the same one I’m cooking the pasta in, for a couple of minutes and then add them to the sauce
110% would eat though
I love that you use such precious ingredients as nduja and cime di rapa ❤️ you nailed it👌 next time cook with something sicilian 🤭❤️
Always ready to cook something really good after watching your videos
Love these new restaurant vids!
This looks incredible! And you make everything so approachable and interesting, and your excited passion is the best part. I am a better cook and more passionate and excited about food because of you! I want to eat this right now !!!! Xxxx
Me encanta como cocina jaime 😊😊👍un saludo desde andalucia españa😘
This one is amazingly simple! Will definitely try it!
Yes please!
When you get a McDonalds advertisement before Jamie Oliver... RUclips please...
any substitute suggestions on the italian veg? Can't find any anywhere
well this looks absolutely delicious, but neither will I get those leaves, nor this sausage here. Anyone got any suggestions as to alternatives?
Scrumptious !!!
Cobblelane Cure products are always stunning. Wish I lived closer and had the budget.
Super Jamie !!😍😍
Look great and appetecible Jaime, grazie mile.
Somebody was served pasta touched all over by Jamie 👌👌👌
I actually prefer to grate parm rather than powder it. The flavor stays longer and stronger.
this looked soo good i had too see it
jamie is the best
Like I said and mark my words, I would fly to England for this
Stanley Leung the food honestly isn't that good. It's just a chain. Jamie Oliver doesn't personally make it for all his restaurants. I would rather fly to Italy to have pasta.
Why not fly to Italy and get the real stuff instead?
England ?
Yes, I would too... I would love to visit Jamie's Italian Restaurant. =)
there's one in norway
Awesome Jamie
Beautiful!
Isit ok if i use a normal brocolli?
Bc i dont think that my country sells that vegetable
The man can cook.
Which restaurant is he in right now?
Tremendous n marvellous
Loved it and u.....
Bravo grande
perfect chef
Cime di rapa Jamie, not cima di rape.
That was close. 😊
Great recipe!
Hi!From Turkey😊
*Yummy and delicious*
Does anyone know what brand that pot/pan is?
Pecorino cheese Jamie! 🍴
Jamie: You can see its got bud
Me: can i smoke it
Nice work Jamie :)
So THAT'S how you say Nduja.. I always said it like "New Jah".
Which restaurant is this in? I love all the live action restaurant vids. I hope there's a vegan option on the menu 😊
Jamie! No tomato with cime di rapa, no tomato sauce with all the green herbs, it's a cooking rule
OOOHHH!!!! JAMIE ERES LO MÁXIMO COMO CHEFS,LO HACES TAN FÁCIL. ALGÚN DÍA TENDRÉ TU LIBRO CLARO EN CASTELLANO O VOY A PODER COMPRAR LOS INGREDIENTES PARA HACER LAS RECETAS, PORQUE CON LA SITUACIÓN QUE VIVIMOS EN VENEZUELA QUE ES CAÓTICA Y DURA,NO TE ALCANZA EL DINERO PARA COMPRAR COMIDA O MEDICINAS. ABRAZOS
Can you use Broccoli Rabi in place of that?
Right at the end he forgot to say, "at Jamie's Italian."
how do you make this sauce
love it 👍❤
love the vids
Jamie, how about a Jamie's Italian in Helsinki?
It’s Jamie’s Italian so im waiting for a risotto recipe
Can you please please please do a non Asian recipe of lotus tubers
Bravo
Amazing, thanks Jamie
JT Girgan no prob
3:04 - 3:05 something fell below the pan
What is that?
Reflection from the pan in the brushed steel.
Jamie, io ti voglio bene.
Yummmm
Has anyone got the recipe?
Casaraci or caserecce? 😋
I have no idea about where i can find any of theses ingredients
Nelthael at his restaurant
Check out pasta Grammar dude. Eva is amazing
"I've got a hot pan here" -> brings across a Redspot where the spot's still visible.
ok.
You've clearly never used one of these pans? The spot doesn't disappear, the pattern inside the spot does.
oh well, now i am hungry ...
Nduja is only from Calabria, and it will taste bitter if you cook in that way!
Wassup
Quite ironic that Jamie and I both love beating our Nduja.
I got sum delicious buds in here ay
Hi
Bung now 🐝
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Jimmy the Rapper
And what??
What is that 4th ingredient?!?
Jamies italien in germany, sehen?!
Why would you not blanch the broccoli at the same time as the pasta. You’re not getting rid of all those nasty acids. When I was growing up in India the first thing that was heated in the morning was a blanching pot. All vegetables were blanched which serves multiple purposes. Killed bacteria and removed dirt while removing oxalates and other plant toxins.
Who the hell have this vegetable in their market in the States?
The chime di rape has gotten off season one month ago
What the name of this green??? Can't found it
Egor Popov cime di rapa, if you can’t find it where you live i’m sure you could use tenderstem or sprouting broccoli and a leafy green of your choice!
Lilly Whitmore its like small broccoli with green?
thats a huge piece of parm..lol
Where is the recipe!? I never understood the Aussie accent , sorry
I think he needs a bigger chunk of cheese dude
so he made 5 dishes with almost same ingridients and he sells that for 20 dollars ... nice
Nduja = Andouille ? funny
I would season the pasta sauce with a Knorr stock cube rather than Parmesan.
No Marco memes of any kind allowed.
Oliver looks so old
Jamie must work full time haha in his place, nice , that is good 👏🏻👏🏻👏🏻with Gennaro the best.. why don’t have 24 live show
Does Jamie have trouble speaking?