POV: Gnocchi & Cacio e Pepe (Restaurant Quality)
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- Опубликовано: 20 июн 2024
- Join Head Chef Jack and Chef Anthony Dispensa (formerly of Carbone, New York!) as they reveal the secrets of making restaurant-quality Gnocchi & Cacio e Pepe at home! 🍝 With Anthony's Italian-American heritage and expert advice, you'll master this authentic dish in no time. Don't miss out on this delicious journey with the Fallow team!
If you're looking for a delicious and authentic cacio e pepe (gnocchi, butter & black pepper pasta) recipe that you can make at home, then you've come to the right place.
In this video, we'll show you how to make restaurant quality cacio e pepe at home, using simple, easy-to-follow instructions.
Follow Antony: / chefanthonydispensa
VIDEO CHAPTERS
00:00 - Intro
00:06 - Preparing the Potatoes
01:29 - Making the Dough
03:28 - Preparing the Gnocchi
04:34 - Making the Sauce
06:31 - Finishing and Plating
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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Хобби
you guys should do a vid with every cook/staff member's favorite meal to make on the menu or off.
def wld like to see this fellas!
Killer idea!
Brilliant and easy recipe for even the most basic of home cooks. Love it.
Super accessible recipe for any kitchen. Thanks for your amazing content, will definitely be trying this one out!
Ex pro cook here. Great channel guys, super professional work and no blogger bullshit
My dear Pro........ That's not the classic italian cacio e pepe.
My dear commentator.......
Idk if you noticed but, they're not exactly a classic Italian restaurant.
Looks great! I love the fact you guys show us your restaurant tutorial recipes so we can cook it at home too
I admire the respect and camaraderie they have for each other.
Great work guys, I love the mutual dynamic and respect between Head Chef Jack and Chef Anthony! 🙂😋
loving this channel. no bs just cooking
Two pros having fun while making a bangin’ dish! Great job!! 🙌
DAAAAAAAAAMNIT! I've never seen a more creative version of this dish. Gnocchi is my favourite pasta, this looks AMAZING!
Very interesting and helpful; thank you ! 😊
Love this restaurant and the videos. Hope to visit again soon.
That looks so tasty. Thank you for sharing
That rational oven sound haha, we had so much fun playing around with those especially when the gm insisted on taking over the pass
I love your channel so much, I love to cook, but I don't think I could handle the long hours and pressure of a kitchen. So I'm very glad you put videos like this for us lot to make at home. On my bucket list to get to Fallow and have a good scran!.
This guy is top notch, great energy!
please bring this to the Fallow menu 😍
love the videos - good to mention how much 00 is used per kilo potato. I work them by feel too but for the home cook this info relevant. hard to express feel without hour of repetition.
for stiff & searable gnocchi I use 1 yolk per 3 kilo potato (10 russet or so). the flour weight is again often by feel (humidity, potato variety, time of year) but just around 1.75L per 10 russet. high flour low egg. very different but also works. other recipes call for much higher moisture. I like to blanch, cool with olive oil & sear on the pickup. love gnocchi.
Cant Wait to Eat there next month !!
Gnocchi will always be my personal favourite pasta dish serve it with baked salmon = the crème de la crème 👌
Made gnocchi today, first time after watching your video, cant believe I've not made it before. Thanks guys 👍
Hope you enjoyed
Saw Mike Chen went to Fallow in his last posted video and really enjoyed the food!!
Beautiful
Great. Based on your vids I've offered my son brunch at your place 1030 Saturday 😊
Bloody delicious.
Very nice Tudor!
Uy se vee delicioso
You can reuse the salt to bake more potatoes or dry out tomatoes etc...
I always mixed any seasoning and egg yolks before adding the flour, once you add the flour you want to work it as little as possible to avoid working the gluten, this will keep the end product super light. I was taught (as a guide) that you want it to almost look like bread dough when you pull it slightly apart.
nothing gets wasted
shush
huh?@@tomneale1107
We don't make gnocchi at the restaurant where I used to work, but I do make it at home. The home-sized batches I make are smooth but very crumbly, barely cohesive when boiled, and lighter than air. Not at all like a robust bread dough. I don't use egg in my gnocchi.
If it pulls like a bread dough, wouldn't it mean that you've overworked the gluten? I'm genuinely curious. Of course making a restaurant batch is not the same as cooking at home, so is it a fail-safe thing to make a more robust gnocchi dough?
@@DizzyBusyyes, if it pulls like bread dough it does mean that gluten has been worked to a certain point to create strong bonds of protein within the dough. The more you work and knead a dough, the more gluten is activated and the more firm and chewy your dough will turn out.
As a newish andneager to learn chef i follow all you guys pump out regularly with great respect. And now i just saw a knife used on metal and my 'stomach' dropped...how...why...how...
Looks like a great place to work.
Que rico amigo
The best italian gnocchi are without eggs. Simply use white paste potatoes... rich in starch to keep the dove " firm " and soft weat flour, " 00 ".
The eggs changes the texture, they harder, and moreover the taste of the gnocchi and of the final recipy.
The black pepper has to be grounded grossly in the mortar and as soon as you can barely perceive the flavour raising in the air stop the " toasting " by adding little water from the cooking water... you just want to scents...
A NO NO is the butter!!! YOu do that over here the kick your butt all the way home :) no doubt
You need to create a pasty cream, not liquid... with the cooking water and the pecorino romano and pecorino romano only being completely different then other pecorino... prepare it in a cup or else awhile the gnocchi are cooking and leave it there. You'll add it on the gnocchi after having drained the gnocchi and pourod them in the pan with the pepper , mix nice and gently and there you go with your pecorino creamy result!!!. If still little dry add some of the cooking water f
A tip, no flame, flame off while mixing otherwise the pecorino will try to curdle again and it will shred/fray.
Not adding of greated pecorino on the top.
That is the real classic cacio e pepe. These two words describe the ingredients: cheese and pepper!!! Not more...
If youd like you can mix some little parmigiano reggiano 12 months old in the creamy paste to make it little less stronger as a taste. The pecorino romano being stronger and saltier needs to be " known " on how to measure it...But if you do it is already not the original anylonger...
All I'm asking, please do not call it classic italian.... How about my own anglicized variation of an italian classic? ;)
Ciao and have a good day!
Another great episode!
BAM 💥
*Bam* *bam* *bam* *bam* 😁👌🏼
Bangin
Ok tried and It was the BEST pasta i have made, better than fetuccine alfredo
I'd love to know more about the potato skins in your sourdough, Chef.
Mother of holy gawddd… i got drool…😆👌👍👏👏
Mate, that is right on the money! Beautiful! I can taste it through my monitor and headphones. Stunning dish. Has all the hallmarks of the perfect comfort dish. Late afternoon in December, bottle of creamy white Burgundy, bosh.
nice Tudor watch :)
Nom nom. Subbed
looks very good but ''authentic'' cacio e pepe is with pecorino romano, also without butter but I like it with butter a lot more than without.
Any idea what knife Anthony is using?
have a wedding in europe and am stopping in london just so I can have a meal w/ you guys.
BAM!
Bam!
I think the technique is accurate here but no seasoning in the gnocchi mix before adding the flour?? I think that’s a missed opportunity. Iv been taught this exact same way but except using 4 extra seasonings and I think it really makes all the more flavour into the gnocchi
Yes i usually put salt , parm and a touch of nutmeg . What else ?
Is it worth using cake flour for the lower protein %?
I'd say yes, but make sure there's no premixed leavener in your cake flour. At home I use rice flour to dust my work surface at the end and keep the gnocchi from sticking. It's probably not authentic, but it works, and it's gluten free
Is this guy related to Oscar Isaac? Lolol. Loved this one.
Bam tastic
BAM
BOOM
I desperately want to eat a meal at your restaurant - but I live in Australia ........
It's a me, Mario. Cacie e Pepe no spaghetti? It insult my Italia. No do!
Ma non è vero, dai. Anche gli gnocchi sono ottimi cacio e pepe!
@@papayaprice3237 I'm busting balls. I'm not Italian.
@@brokula1312 ahhhh ok ok, didn't catch It :D
im surprised yall dont have a potato ricer, instead of manually pushing potatoes through the seive!
Usually my ratio is 5 : 1
5 parts potato to 1 part flour
Example: for 500 grams of potatoes we would put 100 grams of flour
the pecorino was sold out?
Man says bam every time he cuts anything
have you guys heard of a potato ricer?
funny how in a second you can distinguish the owner of the restaurant/head chef from the employed chef. owner of the restaurant chef picks out the egg shells from the discarded whites by employed chef knowing they will be of use in something else and to never waste anything 😂
I see you dive in to rescue the egg whites
Leave it to the English to add potato crisps to cacio e pepe. Looks good boys, but my buddies in Lazio are gonna be weirded out.
Does traditional Cacio e Peppe have butter?
Actually not. The italian recipe for the sauce is just cacio (cheese) and pepper, mantecated with the starch of the pasta water.
No, nor does it have oil (as mentioned in the video). It's a little tricky to work out with *just* pasta water, but when you do it, you'll feel like a magician.
No, but it makes the emulsion easier.
@@2222Ludo And often oil to toast the pepper, here the oil/fat is substituted with butter to make the emulsion easier.
@@SatchmoBronson Most recipes also from Italian and roman chefs use oil to toast the pepper.
Nice Rolex!
bam bam bam bam bam bam bam
Haha carbone used to be dope af
Como
Big up Anthony I would murder that
Some diced Halloumi would be banging with this
Hmm, more like Burro e Pepe 😅
Looks delicious, delete the authentic from the title and it would be a wonderful video. I would absolutely eat this, but eat it knowing it is by no means authentic. Thanks for a great recipe!
Forgot the pecorino
Guys i love everything you do, you are certainly a class above me. That being said Gnocchi is my greatest love in the kitchen learning from Nonna, then obviously truck loads of chefs opinions over the years. While i am very hesitant to question anything you do, when you know you know and i believe you guys can take constructive criticism. In my kitchens i don't want to hear people's compliments i want criticism to make me better.
So with great trepidation, i would like to make some suggestions.
1. I use a finer flour sieve after you parse through the chinois. Double check no skin and create more surface area to allow flour to bind.
2. Sorry with all due respect egg yolk straight into potato is fail.
2a) If you really want the egg yolk which i understand is a preference / regional option. Sure but at least whisk/mix it first perhaps with a little olive oil as i have seen. And add after a little bit of flour, thus the dough has reduced temp.
2b) The older the chef the more likely to add egg yolk, i personally do like it ! But i don't know i single modern chef with gastro knowledge putting egg in gnocci.
3) Salt the potato.
4) I don't think you should wait to add the flour at all, in fact i sieve my mash into hot pot and add a little less than recipe worth of flour ASAP, for sure mix well etc etc. But the idea being get the flour into the potato as quick as possible.
5) Maybe my opinion, but the dough should "just workable", dough should never be like almost chalky and dry like it appears this one is at least at 3:14 mark.
3:27. to dry, to much flour.
6) Instead of moving doing "lines" aside a doing a roll at a time.
1. Line up Vertically lines IE. cut dough lines dont move aside.
2. Just bring the first line down a bit, roll then roll down a little bit. Giving yourself room for the next one.
3. Roll all lines and then they are all together, cut of each Gnocchi together. You do 3 lines at a time, don't fuck around ;) do the entire batch.
I do 20kg batch in 15 minutes.
I definitely am not as good as you guys, but i would take you on Gnocchi chef :)
Way to much flower guys i don't think anyone would disagree.
Sorry i literally come home after service and watch you guys run the pass your a dream team and i love watching you work.
Never thought i would be "criticizing" your work. But with 25 years in the game if there is one this i know it's Gnocchi.
That being said. If i were in your kitchen and that was the "recipe" i would do it no problem it's not bad, well apart from flour percentage and egg yolk. Imho.
Love your work guys.
I agree on this one, it’s the first video iv watched from them that iv thought they did a pretty shocking attempt at making gnocchi for restaurant standards. The process wasn’t great and they didn’t use any seasoning which seems crazy to me
I’d be confident my gnocchi at home would have a better texture and flavour than these ones.
Not saying their other videos aren’t really good, just this video in particular seems wrong to me
I cant tell if this is a meme or not the american guy seems like a nut hahaha
Waste of salt IMO, baking them in that much salt will not add ‘aroma’,
Yes it will potentially catch some moisture that is released but definitely not an imperative step to making good gnocchi.
Should be sheep's cheese (cacio) and there isn't butter in the original. It's pasta water, toasted pepper and lots of cheese - easiest to use pecorino in the UK.
Cacio just means cheese in Roman, Tuscan and Umbrian dialect, even in Rome you can get it with both pecorino and parmigiano or mixed.
@@carpediem5232Just because some people in Rome do it, doesn't make it right 🙃
@samipratt1279 LOL. There are good reasons why they do it. Just because some people are insisting on only using pecorino doesn't make that one "right" either.
@@samipratt1279 who cares what's right. taste is all that matters
Why do you have to cook a roux out for minutes but for gnocchi it cooks in seconds?
Because the flower in gnocci is hydrated within the dough, where as in a roux you cook it with fat.
That was not a cacio pepe sauce....
true, it's 10x better
it's a beurre monte.. just happens to have pepper and parm in it. definitely not authentic, but still looked pretty damn tasty!
Genuine question from all your vids, Watches and Rings? I understood to be breeding grounds for bacteria? Or was my Home Ec teacher telling tales?
Bäm!
Looks tasty but it’s not gnocchi (you are missing rolling them on the Gnocchi board) and not Caccio e Pepe (which is made with no butter or oil and Pecorino instead of Parmesan).
Big ass watch... trapping bacteria!
lol y’all really don’t have a ricer
Personally never had a cacio e pepe with butter. Weird....
There's no butter in cacio e pepe
I love you guys, really, but cacio e pepe with parmigiano….
Even in Rome you can get it with both pecorino and parmigiano or mixed.
why not peel potatoes and mash them
less work, no lumps
Should have used the pasta water. Ugh
Sorry for being the stereotypical italian but I just have to say it that's not cacio e pepe thats butter and pepper with some parmigiano that has absolutely nothing to do with cacio e pepe
No Pecorino !! Wtf....
Even in Rome you can get it with both parmigiano and pecorino or mixed.
Lickle over worked from my opinion but everyone's different
Authentic Gnocchi is NOT potato but semolina!
that's a variation
I'm sorry but this is just wrong. Technique is on point but this is not cacio e pepe...
Butter and parmigiano, no pecorino 🙅🏻♂️😰
The name itself tells you what ingredients you should use. You don't change dishes that are defined/labeled because than you are messing with culture and tradition.
That’s a butter and cheese sauce. Definitely not Cacio e Pepe!!
Why are you saying ''chef'' all the time? just curious, got no kitchen background
Nice, please remove your watch next time. The food standards agency is watching you 👀
take off the watch!
Definitely not cacio e pepe, more like burro e parmigiano + pepe
Please do not work the dough that much, less is more with gnocchi!!