Aglio e Olio: Original vs. Black Garlic vs. Roasted Garlic with Luciano Monosilio
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- Опубликовано: 16 июн 2022
- Garlic and oil (Aglio e olio) is the most essential dish to fully understand and enjoy the flavor of pasta, but it is also the ideal recipe to learn the principles behind many other Italian spaghetti dishes. After the the episodes of Alex's series in collaboration with IS, Luciano Monosilio presents his Aglio e Olio recipe together with two original twists playing with the tastiest protagonist of this simple great dish, garlic.
1:57 Aglio e olio ricetta originale/Original recipe
6:18 Aglio e olio con aglio nero/with Black Garlic
8:23 Aglio e olio con aglio arrostito/with Roasted Garlic
Watch Alex's series here: • Why can't I make PERFE...
Find out more about the Original & Gourmet book: shop.vertical.it/en/collectio...
Spaghetti Aglio e Olio by great Italian chefs: • Spaghetti aglio, olio ...
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Хобби
Bravo Luciano 🙏 for the creativity, and thanks for providing new excuses for me to come to Rome 🤣
👌👌👌
Looking forward on a new collaboration! Good job to both of you for your great content!
We'd love to see that
Nice
after so many scrambled eggs with pasta made instead of carbonara finally nailed it after watching Luciano and Alex's vids. Now I can finally make Aglio Ollio creamy too thanks for showing me that :)
Uno degli chef più modesti e sinceri che abbia visto su questo canale.
dopo tomei
They are all very passionate in this channel, sincere they all are, modest indeed some may not be as much as this chief;)
La tua immagine profilo: “they don’t know the thruth”
Solo la pasta può fare
@@LaJacketta sì certo è diventato chef così
i love this channel so much. the production quality is over the top, the research of history behind the recipes and traditions amazing and the chefs always at the top of their game. also there is subtitles, which makes it possible for the whole world to understand italian pasta. thank you for making this possible!
they dont even speak english...
@@pawelkempinski4634 there are subtitles, like it says in the comment?? why would they speaking english it's an italian channel
A truly apex channel.
I like the vibe between Luciano and Alex. Both are very _passionate and enthusiastic about cooking_ but in different ways.
C'è buona pasta e c'è ottima pasta. Fare un'ottima pasta richiede un po' di arte, un po' di scienza e passione, e stimolerà i sensi. È anche molto difficile immaginare la cucina mediterranea senza l'uso dell'aglio. È un ingrediente molto importante. Quei primi piatti sembrano spettacolari. Saluti!
This man is an absolute genius. I love all the videos he's in. His recipes, techniques and dishes are simply perfect.
Che meraviglia vedere questo bel rapporto tra Luciano e Alex. Incredibile come la cucina riesca sempre ad unire le persone e a creare bei momenti come questi.
I più grandi complimenti a Chef Luciano Monosilio e al suo meritato successo, non nascondo che da quando l'ho conosciuto tramite i video su RUclips ho sempre cercato di replicare i suoi primi piatti perché sembrano veramente gustosi. Questa ricetta era l'ultimo tassello mancante, non vedo l'ora di provarla a casa.
Grazie Italia Squisita per questi video e grazie a Chef Luciano Monosilio, un giorno mi piacerebbe passare dal suo ristorante e provare i suoi piatti!
I cooked aglio e oilio tonight for the first time. I did not reach the bar that Luciano has set so high, but my daughter and I did really enjoy it anyway. Grazie Luciano.
Complimenti a Luciano ottime ricette dell'aglio, olio e peperoncino, volevo fare una critica costruttiva, seguo il canale sin dagli inizi e ho visto poche ricette di pesce, la penisola gode di eccellenti ricette che mi piacerebbe vedere eseguire da cuochi esperti. Saluti
This man inspired me to make pasta, ordered everything I needed, imported straight from Italy 🇮🇹
Grazie mille.
Bravo ma non scuocerla ti prego, "al dente!"
Passione, Amore, Emozione... un pittore che dipinge la sua tela... Grazie Luciano...
Luciano Monosilio, truely a master at what he does!
lo aspettavo un video così, è veramente oro: ne avete postati altri riguardanti questo stesso piatto, decisamente di grande livello anch'essi, ma questo è più prezioso perché è molto chiaro, e risulta effettivamente possibile riprodurre il procedimento anche da parte dei profani, senza richiedere tempi, strumenti, ingredienti o tecniche fuori dal comune. È soprattutto questo il tipo di contenuti che più apprezzo (per quanto siano comunque per me di grande interesse anche quelli che riguardano piatti al di fuori della portata di chi non è un gran professionista): ricette di gran valore, ben pensate da ottimi chef, ma allo stesso tempo relativamente semplici e riproducibili anche a casa nella vita di tutti i giorni
I had the chance to eat Luciano's pasta on three different occasions while he was the head chef at Pipero's. He's truly a master at his craft.
Found this channel through Alex and I've been loving the in-depth dive into how these italian dishes, old and modern are reproduced at a professional scale. Great channel for a cooking enthusiast!!
Non c’è niente da fare, qualunque cosa Luciano faccia… vedi un Maestro in azione. Grazie IS, grazie Luciano!
I will watch, learn and try any of Luciano’s recipes. Guy is the man
Il video di Alex mi ha irritato ma questo è ottimo, ci sono i trucchi e tutte le spiegazioni necessarie per capire il procedimento. Grazie mille!!
Queste tecniche fanno la differenza per un piatto di alto livello!!
I love how you pay Alex the the "hommage" in many of your videos! Chef and Italia Squisita,:)
Nell’attesa di prove scentifiche, ad oggi non ce n’è nemmeno una, del fatto che l’anima dell’aglio è indigesta, complimenti per il video.
Speechless. I made these dishes many times, sans the "fermented black garlic". They're insanely good. The chef is right when he mentions the absolute necessity to "emulsify" the sauce by adding the right amount of oil and water. It's a key technique for the dish and one that took some practice to master. It's a dish my family loves and which I cook at least several times each month. Gotta love Italians!
Monosilio è veramente un patrimonio culturale gastronomico
Many many Thanks to Chef Luciano. I have been making Aglio e Olio for a while, but could never get the pasta nearly as creamy. I will try again with the ratio of water: fat as you so kindly shared.. Bravo and thanks again....- From Texas
I have tried this so many times ever since seeing Alex's video and still couldn't create what i can say a decent dish but now i'm very happy to see a more in depth video with Luciano himself teaching us. Will try creating it again using this guide
Did you try it again? how was it?
@@allahuakbar3658 i did try it and is an improvement from before. A lot more creamier and i'd say more flavorful than my first attempts with just Alex's video
I blame popular cooking channels focusing on recipes rather than techniques for a lot of false pasta myths. Got to thank Alex and Italia Squisita especially for dispelling some of those. I'm probably not going to make aglio e olio anytime soon because I like more meat and veggies in my pasta but Luciano's Carbonara technique is top notch. Same for Alex's Cacio e pepe, Pasta can elevated to another level when you understand the technique and master it, recipe isn't gospel and secondary to technique.
@@TheCyberSpidey I agree. Ever since seeing Alex's video as well as some from Vincenzo made me start to doubt recipes that says authentic to it then saw Italia Squisita and confirmed the difference in recipes and as you said, how technique makes the dish so different than what you see just by googling it. Tried Luciano's carbonara using his skills and right ingredients, its like a whole different dish compared to the recipes you normally see with cream
@@robertovillareyjr.8488 cream is scary, and completely unnecessary. I think the biggest thing that changed pasta for me is that you don't need to cook it in a massive pot with loads of water. You also don't need to season your water with a fistful of salt. Just enough water to properly submerge the pasta and some more, and salting conservatively is how I cook now. A touch undercooked pasta mixed with the fat from meat/olive oil and ladel full of that rich starchy water yields the most amazing sauce after emulsifying. So much time saved with very little wastage.
RUclips Gods save those who put a splash of oil in their pasta boiling pot and then strain and wash pasta with cold water to cool it down. It's dry pasta you're cooking ffs, it's not going to stick like rice or noodles.
This is amazing. Luciano taught me the perfect way to make Carbonara. And now I'm going to make all these amazing Aglio e olio dishes soon!
Absolutely golden information!
I'm quite surprised he uses black garlic. In Korea, black garlic usually consumed by itself for health care purpose. Yes, it's possible to use as substitute of normal garlic, but not quite common even in here. Black garlic is expensive to buy(around 40~60€/kg). So usually make them domestically with rice cooker which obviously all Korean family would have. If you try to make them in home, you have to endure extreme garlic smell entire process.
Son contento che ci sia un posto fruibile a molti, e gratuitamente, che condivida spunti riflessivi con chi coltiva la passione per il mangiare e la cucina. Bravi! Molti sanno le cose che ha detto lo chef, ma se le tengono per loro, molti altri non le sanno, e dovrebbero.
Mi fai ricordare, ogni volta che ti vedo, di quanto sia bello essere Italiano (di Roma!!)
Luciano just seems like such an genuine nice guy. No wonder everyone loves him
I love your videos! Being in America and from an Italian family, these videos are important to hone my skills to prepare Italian dishes properly. Thank you so much!
Una meraviglia... bravo Luciano!
Carissimo Luciano, mi chiamo Alfredo Trovati e gestisco insieme a mia moglie Marina un ristorante di cucina italiana in Guatemala, sulle sponde del lago di Atitlán. Dovuto alla difficoltà per reperire la enorme quantità e qualità di ingredienti che fanno della nostra cucina una delle migliori dei mondo ho deciso di specializzare il nostro ristorante sulla pasta, dato che la maggior parte degli ingredienti necessari per la preparazione di una buona pastasciutta si possono trovare facilmente anche qui. Ero molto curioso di vedere come facevi 'aglio e olio e sono rimasto piacevolmente sorpreso quando ho visto che la fai esattamente come la facciamo qui da noi. Ho trovato molto interessante la variazione all' aglio nero e siccome qui non credo proprio che si possa trovare, il trucco dell'aglio al forno mi è piaciuto tantissimo e mi sono già ripromesso di eseguire questa ricetta. Noi ti mandiamo un saluto affettuoso dal Guatemala con i nostri migliori auguri di buon proseguimento. Alla prossima ricetta, Alfredo Trovati.
Das ist kein einfacher Koch mehr, das ist ein Künstler ❤️❤️
I love to make the traditional alio olio, such a simple, fast but delicious dish. And surprisingly hard to get right, its all in the details.
Its my first time seeing the roasted garlic dish though, definitely will give it a try!
Luciano è sempre una garanzia
A true masterclass in aglio olio. Grazie Luciano!
The black garlic being utilised in that way.... as a Korean that looks very intriguing because we rarely use black garlic as an ingredient for cooking. For certain notes Luciano mentioned and to give the dish the black color we often mix normal garlic with soy sauce. But that certainly looks good and I'm thinking of giving it a try.
I love how this channel spreads its knowledge across borders, collaborating with other channels, so that the world can participate. I regularly cook "pasta" at home, because it's "easy" - boy do I have a lot to learn. But I intend to enjoy every part of that learning experience!
Fatta ieri sera, ho usato lo spremi aglio per pigrizia. Aveva una marcia in più grazie chef proprio buona
Another amazing video. I am a home cook from Greece and honestly this is my favorite chanel. I have learned so much over the last years from the channel and my cooking is elevated ! Keep on the good work ! Luciano is amazing in every video and next time I'm Rome i'll pay him a visit !
This is just great. Thank you!
3 piatti spettacolari. Bravissimo davvero!
Amazing! Thanks for sharing!!!
I've been mastering the art of Akio e olio for months now, watching different videos on it and keep trying to improve, but this recipe just blew it out the park, the cream and flavour.... Teach me more maestro 🙏
Excellent video! Excellent recipes!
Got to love any Luciano video on the channel
Thank you for sharing Chef 💕 I’ll definitely try these out
👏👏👏equilibrato e innovativo mantenendo la maniera classica👍 bravo!!!
Grande Luciano, grazie per la lezione, grazie per la tua genialità, la tua cratività e per la simpatia, fantastico!!!!
Excellent in every way.
Very inspiring. Bravo.
Thank you.
I love this channel and will definitely buy the book and many more to hopefully come 😍
Thank you very much for this knowledge, Luciano!
Luciano is an artist i learned so much from his videos
I'm sure, didn't see it yet, but Alex will pick up the inspiration. Aglio e Olio is my favorite pasta, and it took me ages to get it good. Thank you so much for giving me new paths to explore this dish. You keep me hungry!
Un piatto semplice ma fatto con grande maestria！👍👍👍
Luciano me empujó a través de ese delicioso camino que es la pasta 🎉
Grande! Grazie per le dritte!
Grazie! A great series on pasta, and I definitely must seek out your restaurant the next time I'm in Rome. Ciao!
Thank you chef, for showing us this recipe. It seems so simple, yet there are plenty of chef skills that this can teach you. I love that it has subtitles so that the whole world can learn the Italian way of making brilliant pasta. Gracie!!!!
These videos inspire me to learn so much more. About these simple dishes
This is amazing work, and really inspiring. Thank you for sharing this Luciano, I will stop by your restaurant to shake your hand, and eat of course.
Amazing recipes, excellent presentations. Well done! Thank you!!! 🍷
Thank you Luciano, you area genius, if I ever go to Italy, I will definitely visit the restaurant.
i wish i knew about luciano's restaurant when i visited rome- i hope i will get to visit again soon!
Chef, sei semplicemente un genio!
Grazie chef, per le sue ricette!
He's good at teaching, without being boring or taking too long.
I love this colaboration
Making black garlic was very time consuming, so I've loved the domestic version at the end, I'll make sure to give it a try. Thank You very much!
Gran piatto complimenti!
Aglio cremoso il top
Luciano sempre maestro di semplicità, tecnica e risultato eccellente....
Sempre un esempio per me ed un'ispirazione incredibile per la mia cucina!!
Grazie Luciano! Magari presto ti verrò a conoscere di persona!
After trying many methods to get that perfect aglio e oglio, I finally succeeded. Thank you, chef!
This looks absolutely fantastic. Making a great spaghetti aglio e olio is NOT easy as I have found many times... But I keep trying!
My favorite Italian chef!
Thank You! This is fantastic! I have just made spaghetti, garlic, oil, chili... But next time i will try with roasted garlic! Food is Love
Ho fatto una pasta straordinaria! Grazie, Chef!
damn, i love these videos, i'm brazilian, i don't understand italian and i'm not 100% fluent in english but i try to absorb as much as i can from these types of videos. incredible , Luciano is not only king of carbonara, he is king of pasta in general!
Luciano è veramente eccezionale. Adoro tutte le sue ricette, sarà il suo modo di parlare e cucinare. Appena tornerò a Roma sarà sicuramente mio dovere fermarmi nel suo ristorante.
Aglio e Olio with Roasted Garlic is surprisingly easy to make at home. Will try out.
I was literally just looking for a Luciano Monosilio video on aglio e olio a few days ago, what are the odds!!!
Luciano, you´re so a sympatic and gifted guy - amazing. One day we´ll see us in your restaurant.
A fun side effect of watching this channel is that I gradually understand Italian more and more.
I'm Dutch... Vengo dall'Olanda and this channel makes me even more nervous😬 to try and prepare Italian food... questo canale mi rende nervoso per cucinare cibo italiano, hahaha 😅🤣... I think it's better to enjoy a vacation in Italy👍, hahaha...Devo solo andare in vacanza in Italia 👍, hahaha.... or maybe an Italian in the Netherlands would like to cook for me? Utrecht? o forse un italiano nei Paesi Bassi vorrebbe cucinare per me? Utrecht?.... Coming from Europe, believe me!?!?... Italian food isn't easy! It's a Challenge!! fidati, vengo dall'Europa e il cibo italiano è complicato!!!!!!!
Bravissimo Luciano...ti seguo ormai da anni...sin da quando eri da Pipero...sempre in gambissima
I knew this channel before Alex. All of the chefs and Luciano are really inspirational and educational. You all should also check Luciano's Cacio e Pepe recipes if you haven't watched them yet.
Yessss! I’ve been searching for an Aglio y a olio video since watching that episode.
파스타 잘 배웠습니다. 귀한 영상 감사합니다.🙏🏻
물론이죠 :)
Excellent 👍🏽
G R A Z I E
La passione per la ricerca accomuna tante belle persone al mondo
What a lovely man🙌❤️
I really enjoy the collaboration between RUclips chefs
i had no idea this existed. i am going to try that baked garlic stuff right away.
Good to see the parsley stems getting used. So many inexperienced cooks throw them away, failing to realise how much flavour and crunch they add.
I can't wait to visit Lucciano's restaurant. Great content!
Buonasera Luciano, ho provato la ricetta in maniera meticolosa (aglio al forno), davvero buona, ma l'emulsione viene di un colore piu' chiaro,
mi puoi dire il perché ? Forse va aggiunto della paprica nell' emulsione ? ........Ho provato con l'aggiunta della paprica adesso è dello stesso colore!
I used to cook for 100s of people at a time and my garlic butter noddles always were a hit . Only ingredients are pasta noodles unsalted butter garlic salt and pepper and parmesan cheese
ahhhhhhhhhhh finally i understand why my aglio e olio doesn't quite creamy
thanks for sharing chef!!
Ottime ricette! sarebbe utile sapere a che temperatura si serve l'aglio e olio. grazie
Nice video! Just one thing: black garlic isn't the result of a fermentation. It's an enzymatic break process. Salut!