Spaghetti all'ASSASSINA - Italy's KILLER Pasta Recipe
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- Опубликовано: 13 июн 2024
- The most common version of the 'Spaghetti all'ASSASSINA-directly from the Academy of Assassina, a group that works to preserve this classic recipe from Bari in Puglia Italy.
INGREDIENTS (SERVES 4)
Spaghetti: 400 g (14 oz)
Tomato Puree: 150 g
Tomato Paste: 100 g
Water for Broth: 1 liter
Garlic: 3 cloves
Olive Oil: 150 ml (1/2 cup)
Fresh Red Chili Pepper: one or to taste
Fine Salt: to taste
Sugar (optional): to taste if necessary to correct tomato acidity. 
Хобби
As a 52 year old who considers himself a fairly decent home cook with a good knowledge of Italian cuisine, I have to say that this is something that Ive never even heard of before. It looks tremendous.
You learn something new every day.
did you cook it?
Right/Detto. Buon Anno/Happy New Year
Daaaa. Ce culoare❗ Mi a venit apa n gură. Mai mult ca sigur o s o prepar și eu.
Yeah I was gonna say the same. I thought I had a pretty decent knowledge of Italian cuisine but never seen anything like this before!
@@creasicle Bari, Puglia/Apulia capital city. Assassina(feminine version of "murderer"), name of the restaurant and dish's place of origin. Been a long time dish fan, never did it, watered my mouth. Drooling
This is the best assassins pasta I have ever seen in my life. And the best descriptive tutorial and you nailed every single key point and tip necessary to get it absolutely the way it should be. I have tried and failed at this dish so many times because my heat was too low and I was not frying it enough and letting it colour, I have now learned from my mistakes because of this video.
Will definitely try this, but not before Spaghetti all'ASSASSINA - Italy's KILLER Pasta Recipe Part 2 (How to Clean the Pan) is released.
🤣
🤣🤣🤣👍👍👍
The original story from the high pich laughs guy of latin (not the language) origin, was about the solution for cleaning the pans. Well they (the pans) got so clean they disapeared into the water of the harbour. So no worries about dirty pans. Just buy new ones.
@Tatie Peeler (good name btw ,) - well he does deglaze the pan, when he adds the tomato paste-water mix, so it might not be that bad. ;D
@Piatto- Grazie per la ricetta e la bella presentazione. Bravo!
In all seriousness, boil some water in the pan, cover with a lid or a tray or foil or something, heat off, let it sit covered for half an hour, anything baked on should have softened through from the steam.
👉La ricetta con tutte le istruzioni, sul nostro sito: piattoricette.it/spaghetti-all-assassina-ricetta-dellaccademia/
ENGLISH?
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► WRITTEN RECIPE? On our website: piattorecipes.com/italys-killer-spaghetti-all-assassina/
Un capolavoro dell'arte culinaria italiana. Complimenti.
Questo video non è una ricetta… è un film. Un magnifico film.
:)
This video is murder. Bless god odors can't yet pass through the internet or I would take a good byte of my screen too.
Amazing execution. I don't know Italian, and the translation is pretty bad - but I watched it with eyes open wide.
It is really a slow torture for the pasta, killing it, burning it, bruising it, playing on the edge of its death - letting it (almost) stick to the bottom, and then again on the other side, and again and again... The color, the crust, the texture, the bubbling... Amazing. I think I'll give it a try sometime soon.
Congratulations on a VERY impressive cooking video. If only for the bleeding ritual, this video should receive a prize. The pasta, however, MUST be amazingly tasty and satisfying. Bless you Assassino
FYI, we have an English-only twin channel: RUclips.com/piattorecipes You can find all our videos narrated in English.
Un piatto spiegato in modo eccellente, ma ho commesso un piccolo errore, l'ho fatta vedere a mio figlio...🤦🏼♂️ Risultato? Domani spaghetti all'assassina..😅😋
Finalmente! Una persona che ha affrontato questo piatto con rispetto ed ha eseguito la ricetta con scrupolo
È il piatto a non essere rispettoso , non chi lo "affronta"
Made it this evening and we are completely flashed by the taste and the consistency of the spaghetti! Mille gracie for this great recipe!!
Genio! Maestro! Bellísimo!
I stayed frozen by the way you described the piatto. "Pasta sofre" "sangue coagulata" e la música. I love how you created the atmosphere! You are a absolute genious maestro.
Warmly regards from Argentina
Grazie!
Kay's Cooking style of preparing pasta finally been appreciated
Qui si vedono bene gli ingredienti principali di tutte le ricette, la passione e il rispetto per la cucina
What a surprising method of creating spaghetti. Much more labor intensive, but certainly worth giving it try.
I actually ended up deciding to make this for lunch. However, a widower version, where I used olive oil, garlic, and spaghetti sauce for the initial frying process and then water diluted spaghetti sauce for the final cooking stage. Turned out great. Albeit, I normally would make regular mom's spaghetti because it took me an hour of attentive cooking for this recipe. However, when I have the time and desire for something special I will make this again.
L'ho fatta ed è venuta benissima, grazie per aver condiviso questa ricetta della cucina italiana con il mondo. un grande saluto dall'Argentina
This is the most exquisite execution of this pasta I've seen! Your cooking methods are deadly.
a-haaaaa
Ciao, i could eat Pasta every day, my father was originated from puglia..many greetings from Brunswick in Germany and please stay safe :)
I tried to make it (with my own special sauce containing red wine, rosemary, dried basil, laurel, and freshly chopped tomatoes) and it was one big hit! Lovely idea ❤🤍💚
Wonderful!
Strepitosa, impareggiabile! L'ho fatta almeno 3 volte e che ve lo dico a fare, immersione totale in profumi e sapori mai provati prima! Provare per credere!
No es una receta fácil de hacer.
Hay que jugar a tostar y no quemar la comida.
Me ha encantado.
Saludos desde España 👍
Ive been frying spaghetti since the around 83 when I was 10yrs old and was just learning how to cook. Leftover spaghetti fried up the next day in a sandwich is still my fave at almost 50yrs old.
As we explain in the video, this is not actually fried leftover spaghetti, though it may at a glance look like that.
Excelente video!...
Todo suma; la elaboracion de la receta que anuncia las delicias del plato, la narración, la música de fondo, las imágenes, la fotografía; en general, una prolija e impecable puesta en escena...
Gracias!...
Gracias! :)
Io ho seguito la tua ricetta, mi è venuta una bomba anche con la padella non in ferro, crosticina, aroma di pomodoro mai sentito così forte.. Buonissima!
Provata stasera appena visto il video. La rifarò senza dubbio, ricetta spaziale! Un consiglio, fatene di più...non basta mai
Ciao! Ma avevi la padella in ferro? E che significa trattata come spiega? Io la ho in alluminio
Bellissimo! Grazie il mio amico! My Italian is very rusty, and I'm looking forward to exploring your work and getting a crash course on the mother tongue to teach my daughters!
I have been eating this most of my life. We are not Italian but we do it like this to almost the same method, we serve it with either lamb or pork chops and salad👌 but I must try it exactly the same as you next time. Grazie.
The production and commentary for this video is top notch... when he said it's a torture for the spaghetti and also a torture for cook because he has to watch patiently without being able to eat immediately 😂😂🤣
Thanks for the detailed lesson! Definitely want to try this
appena fatta e mangiata... spettacolo!!! i miei fornelli sono come la scena di un crimine splatter, ma li pulisco volentieri... domani 😅. Grazie per questo tutorial 😊
I killed so much pasta in my life by forgetting the pasta on the stove and burning it, never knew i was on my way to make an actual dish...good stuff..imma try this now
I just came from 2 weeks in Italy and did not see this, I wish I did, it looks great and can't wait to try it at home.
The name actually comes from an angry customer of the first restaurant , in Puglia region, making this recipe; he was really shocked by the very hot taste and, referring to the chef, said "you'are a killer" !!!
I love this. Taking leftovers to work tomorrow! It's delicious cold the next day too!
My mom is from Bari but moved to Canada over 50 years ago and she never heard of Spaghetti alla Assisina before!
Agreed. This is not a traditional dish. It’s got to be a joke by the Italians to see what they can get away with convincing the world of. If I tried to serve this to my grandmother she’d likely throw it in my face. Hahaha. They’re so good at feigning seriousness. Almost had me going for a second. Fried burnt pasta. Yummy! Hahaha
It's a new-ish recipe. It's from the '60s. It's possible that she never heard of it but it's legit. (By "legit" I mean that the video isn't a joke like people are suggesting in the comments)
My Grandfather and his brother and their wives came to the US from Bari and worked in the silk mills in Paterson ,NJ-I never heard of this dish or was fed anything similar to it
This is the best video I've seen on how to make Spaghetti All'Assassina. It just looks so tasty. I'm planning to make it soon.
Please do!
io l'ho fatta un paio di volte ed è stata gustosa...ma arrangiata a casa con la padella normale...vista cosi è un altro pianeta😋😋😋
un lavoro fatto bene. compimenti. me l'ha fatta conoscere una persona di Bari a cui sarò sempre grato; relativamente agli strumenti di cui dispongo e alle mie conoscenze il risultato è simile, in ogni caso gustosissimo e vale la pena di tutto quel lavoro ( compreso pulire padella e schizzi dappertutto... ;-)
I´ve just had dinner but I feel like running to the kitchen to prepare this Spaghetti all' ASSASSINA to kill my desire to taste it. I could smell while you were preparing this dish.
prendo la macchina e vengo a bari a mangiarla........................ SPETTACOLO
I followed your recipe and wow I was blown away! It’s very rare that an online recipe that I watch salivating actually turns out tasting far better than I ever expected when I to try make it myself. I loved the intensity of the flavour. Thanks for that, it went straight to my kitchen repertoire.
Just one question: how do I prevent the garlic from getting totally burnt to black during the time it takes to fry the spaghetti? It gets burnt so bad it even crumbles to ash and tastes so bitter.
It didn't occur to us. We used one whole clove plus a chopped one. Nothing got burned...Anyway, what you can do next time is to take the garlic out of the pan as soon as it gets golden-brown.
Maybe your heat was too high. When I use my induction heater and fry at 120⁰C, onions and garlic never burn. With this plate I believe, the trick is to fry as slowly as possible and interrupt the process timely. I'll try it today, so I can tell 😊
@@y2ksw1 i suspect that too, any updates?
Turn a little bit the heat, or when you put the spaghetti try to stirr the pasta so the garlic ends up on top of the pasta, with the pasatta, the watery pomodoro and the oil, the garlic should melt anyway even on top of the pasta. At least that is what worked for me last night that I made the plate.
My second guess is that you may have took a little bit too long to throw the pasatta on the oil. Anyway, hope it helps.
Should try and lightly fry the garlic, infusing it in the oil, then when the pasta has been added and cooked down a bit, add it back
Che meraviglia 🤩 da preparare al più presto. Grazie per la ricetta!
〜日本より感動と涎をこめて🤤〜
暗殺者のパスタ、最高に美味しそう‼️お腹が鳴ります👍
そしてすぐ作りますよ🤤✨✨✨
Grande.Shwarzenegger poi bisognerà chiamarlo per pulire la padella.
Schw..
I've made this loads of times, and today I substituted the passata, for half a jar of red pesto, lovely jubbly.
I got about 28 seconds into this video before realizing that I was suddenly learning Italian without realizing it.
Grazie mille x la spiegazione chiara ed esauriente👍👍👍👍🔝🔝🔝🔝🔝🔝🔝
Cleaning the pan afterwards is why this recipe called "Assasina-Killer" by the way, not because of taste. It either kills you or the pan.
Ciao, ma si può usare una padella in alluminio pesante? e come si tratta?
Assassins pasta should be renamed "How to make left over pasta from scratch"
Non la conoscevo.
La provero presto.
Complimenti per la passione e la chiarezza nel procedimento.
Мораћу и ја овакве шпагете да спремим! Изгледају изванредно. Свака част!
it was nice to see this one - i had first heard about this technique in a cover story in Cooks Illustrated a few months ago and have been wanting to try it. Now it's definitely at the top of my list! Thanks
The thing I love most about this recipe, is that it was almost certainly borne out of a mistake, yet is an incredible recipe ❤❤❤
i tell you this: in Italia we use to make risotto this way, letting rice fry in soffritto before adding liquid. Well at some point in my life i said to myself that i would try to cook pasta the risotto way, i used pennette and did not think of that much tomato sauce, and i did it, never knowing the spaghetti all'assassina existed. result of my experiment was poor and i did not try again. of course the recipe in the video is something that has being perfectioning over the centuries, probably. but in my heart i think one person once did what i tried to do for fun and never surrendered
@@GianniCampanale I think i can turn this all'assassina even more deadlier if i can fry a correct ammount of bacon slices together with the garlick and pepper before the first tomato mass to start add the spaghetti, then fry some onion and bell pepper rings together with the pasta, add pieces of pepperoni sausage and put some sliced mushrooms and tiny chopped olives in the final mix before finishing cooking it.
Maybe even cover it with some slices of parmesion and/or mozzarella as in a parmegianna, salted with dry orenano and some tomatoe slices like a pizza.
It shold be more "à moda" than "all'assassina" at this point, but looks to be a good idea for my next sunday launch besides a good piece of roasted bovine steak and maybe some golden potatoes cooked in the meat fat!
Grazie! Mi hai dato degli ottimi suggerimenti e, poi hai suscitato in me delle idee per risparmiare tempo, perché nella cottura tipo il risotto, per un ristorante è molto dispendioso, anche perché la fame degli ospiti è tanta e non bisogna farli aspettare 20 minuti
🙂Amazing & Superb Sharing!
👍Excellent job!🙂carry on!🙂🔔
Thank you! I made it for the first time, follow every step from this video and it was a special taste, next day it was even beter! It was fun to make it. Thank you and greetings from the Netherlands.
Sono di Bari, un vero cultore di questo piatto... Magnifica!
🤩💢 Never heard about this pasta! I have to try it, looks delicious! Thanks for this video.
I've been trying and perfecting this recipe. I never imagined it could be done this way. Absolutely superb dish!
Glad you liked it!!
that was so beautifully made. I can just imagine the taste. I will definitely try to do that.
Me encanto se ve y sabe delicioso ese Spagueti desde Aguascalientes Mexico
This is a work of art.
E sono su all'assassina con questa pasta addio al giro vita buonissimi
The best recipe! I made it once, now craving to make it for the second time
deve essere tanto ma tanto tanto buona se cucinata cosi' come ci ha fatto vedere.....ho voglia di provarla , si' !!!
I used to do this as a kid and it's still a treat at 51.
Didn't know it had a name.
I just called it burnt pasta.
It's good even when you use leftovers with more sauce added.
While it looks like a simple re-fried pasta, this pasta is actually prepared in a very different way and has a totally different flavor. Turn on the subtitles or watch the video with English narration on our other channel: ruclips.net/video/2XNNJQmoUIc/видео.html
New favourite Pasta recipe! Greetings from Germany ✌🏽
This is basically how I cook my spaghetti at work because I don't have a kitchen to work in and all of the cookware to use. I didn't know I was making a Spaghetti all'Assassina.
Uno spettacolo, anche nell'esecuzione nella sua semplicità!
Fatta con una padella antiaderente risultato ottimo egualmente serve solo tanta pazienza .
Avrei qualche dubbio sulla padella antiaderente, a meno che tu non abbia semplicemente fritto la pasta
Attenzione alle alte temperature con la padella antiaderente.
@@JohnCDSMB perchè scusa lui non sta friggendo la pasta? Che cambia?
Je veux essayer absolument. Ça à l'air tellement délicieux. Fantastico.
Hola.
Una curiosidad.
¿Se puede hacer con otro tipo de pasta que no sea spaghetti?
Fantástico. Voy a probar hacerlo en casa. Saludos desde España.
We never tried it with any other pasta types, I believe it’s possible with any long pasta. Give it a shot!
I think using another type of pasta would lead to a totally different result. A thicker pasta would absorbe less tomato sauce and give more problems sticking too much to the pan
Noooooo
Asians: We stir-fry the noodles, your meal is ready in 2 minutes, wok comes out oily but otherwise perfectly clean.
Italians: We fry the spaghetti, your meal is ready in 2 hours, pan needs another hour to be cleaned.
The funny thing about this recipe is that, if Buzzfeed or some other entity of the kind released a short video teaching how to make it six years ago and didn't mention it is a traditional italian recipe, everyone would complain and say it a disgrace.
Only Italians have right to "Murder" pasta
Sadly, I totally agree with you. This being a completely obscure (to most Italians at least) recipe, without the context provided by the Chef it would definitely be overseen because of Italian "superiority complex" that too often is displayed on the Internet and social media
Yes João I agree with you. Im Italian and I saw a lot of video where "not Italian" people did pasta in this method and totaly italian's comments was that the recipe was a "waste" or "disgust" etcc.. BUT if this video it's made by an Italian Chef then it's a "TASTY RECIPE"🙃🙃🙃 WTF?!
@@valeartic what you probably saw was a viral pasta originally made by Martha Stewart in which the pasta was simply cooked in the pan with all the other ingredients. This is a slightly different procedure during which the pasta is first fried and then cooked. Not much different from Martha Stewart's recipe but you know how picky Italians are with pasta. :D Plus this is a truly regional recipe originating in Bari in the Sixties.
Piatto elaborato ma una sfida per noi per farla e mangiarla con voi si fa veramente un corso di cucina grazie 🤩
Per l'aglio? 😆
Spiegata in modo eccellente, rimane solo da provarla.
Looks delicious and healthy!
The algorithm recommended this recipe and I’m fascinated! Can’t wait to try it! It’s supposed to be lightly crunchy? Really seems amazing!
Lightly crunchy. Between the texture and the flavor these spaghetti are phenomenal
I've been making this for years my husband loved it I sometimes made the macaroni the day before we would top it with just a dash of vinegar an grated cheese don't knock it it's truly life changing
In the midwest we fry left over spaghetti, but I've never seen it fried from dry
Bellissimo, mi è comparsa la pubblicità di audible dicendomi chi è l'assassino e stavo proprio guardando questo video 😂
Esta pasta que tú estás cocinando se ve que es una ricura para la boca !!!
Intentaré de hacerla de la mejor manera posible para disfrutarlo.
Saludos desde las Islas Canarias, España.
Si, se ve riquisima. Yo la intentare hacer en NYC.
Mamma Mia ! perché sono andato a vederlo di notte e avevo fame
I would cook the noodles first then pour water out and then into the pan. That avoids that the noodles burn at some points.
Frying the pasta- and having a few browned strands of pasta- is actually the hallmark of this dish. It’s what makes this traditional recipe unique.
Semplicemente MERAVIGLIOSA... 👏👏👏👏👏
This is why it's called spaghetti western.
After the slow torture, everybody gets killed.
I have no idea what I am talking about. I am just hungry
This looks like a great food for sure.🧡🧡Love the ingredients.🧡🧡Nice job🧡🧡thanks for sharing🧡🧡stay connected🧡🧡
This would be like NIGHTMARE MODE on an electric range.
Simple! Looks like I'd be stir frying the spagehetti.
I will buy a pan so I can prepare this.
This is unbelievable, I have to try it. If I don't have a steel pan with a seasoning like that should I go for cast iron?
Yes, a seasoned cast iron pan is an excellent choice.
Grandeeeee ! 👏👏👏
Il piatto è riuscito benissimo (anche se non so dare un giudizio obbiettivo perche non avevo mai assaggiato l'assassina, ma gli do un 9 pieno.) Avevo però solo una padella in teflon di quelle dimensioni e ho dovuto iniziare con il brodo posizionandolo solo al centro della padella in modo che non friggesse troppo solo la parte centrale (per non rischiare di bruciare gli spaghetti al centro e avere la parte esterna poco cotta per intenderci),tenendo il fuoco abbastanza alto e muovendo la padella in modo da distribuire meglio il calore... eh lo so.. ma oh la cosa è riuscita bene alla fine. Al di là del piatto bellissimo video davvero, complimenti per il parlato, per le grafiche la scelta delle musiche e dei suoni, ottima anche la fotografia. La voce di costui mi infonde un non so che di "fiducia". grazie ciao!
grazie di questa ricetta famosissima, mi viene l'aqua in bocca soltanto di sentire le spaghetti a frigere nel padellone. saluti di Brussele
Cette recette est… une tuerie ! Merci en plus pour votre humour, qui ajoute encore au bonheur de la cuisine et de la dégustation.
Oui c'est vrai. Merci chef.
I cooked this for my Italian boyfriend. He loves it so much, I make this almost everyday now 🤦🏻♀️😅
E' una goduria la crudeltà con la quale vengono descritti i vari passaggi......😋
Will it work with a little less oil? Cooked it the other day and it was delicious. But there was a lot of excess oilive oil. Should i leave the spaghetti for a minute for some or it to drain off?
Yes, you can try halving the amount.
First knew of this recipe from an American's youtube which broke a lot of your rules. Even so, when I tried it, I fell in love! Spicy food is my favorite and, though I swore to go keto, this dish remains irresistible to me. It's a potent reminder of the scene in Fellini's Roma (a much-beloved film by my favorite director) when the locals gathers at street tables to eat their various meals while commenting on their preferences in ways only Fellini could capture. Thank you for this affirmation of how the marvelous dish should ideally be prepared.
For these video recipes narrated in English, head over to our English-only channel @piattorecipes
Muy buen plato, exelente, no lo conocía al plato, me gusta mucho, lo voy hacer , un gusto
They should outlaw this dish !😮
It changes spaghetti 🍝 texture ,
it takes 25-30 min ,
hard to make it in restaurants,
I used little more garlic and pepper ,🌶️
It is delicious experience.
makes you cry 😢.