Italian Chef Reacts to American BBQ Master Bolognese Sauce (
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- Опубликовано: 16 апр 2024
- This is the first video I have watched of @SmokinandGrillinwithABchannel and I am pleased. Ab Bolognese is made with love and passion but did he do wrong? Did he actually make any mistakes? Is this bolognese video recipe going to make me subscribe to this channel? Let's find out...
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#reaction #bolognese #vincenzosplate
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Развлечения
Interestingly, Eva's recipe from Pasta Grammar actually includes nutmeg which, apparently, is derived from the very first published recipe of "maccheroni alla bolognese" from Pelegrino Artusi (which also included butter). Just goes to show how much things can (and do) change over time. :) I love your content, Vincenzo! You've helped me so much to learn authentic Italian recipes, and while this may not be what is considered an authentic Bolognese now, I am certain it's delicious :D
That recipe also has cream in it (the original one)
On the other hand, Artusi's Bolognese has no tomatoes. So the question is, can you mix the two recipes...
When I make bolognese it's a mix of several different recipes including Vincenzo's. I also follow Marcella Hazan's recipe (She wrote the book on italian home cooking like 60 or 70 years ago), and it includes a little bit of nutmeg.
And of course he doesn't respond to THIS comment, only to comments making fun of the people he is reacting to...
@@XekTOr89 I suggest you go back to your internet cesspit. This is a family friendly channel.
Love when two of my favorite YT cooks/chefs come together, even if its just a reaction and not a collaboration. AB and Vincenzo are awesome!
Aw thank you so much for the love and support my friend! 😊 Which if my recipes is your favorite?
@@vincenzosplate I don't know about them, but I'm following the Bolognese recipe from your video as we speak. Love the channel! Thanks for sharing with us!
I am from India , little boy please help me with little money not too much, have mercy on me
I personally loved your risotto Milanese
Found his channel and I loved the voice and the music and the presentation.
Pure love for good food
AB is no joke. He cooks some amazing dishes of all kinds.
I love AB. I would love to see you guys collaborate.😊
Wow!!! My two favorite chefs on RUclips together in one video!!! I watch AB all the time and love his food and Chef Vincenzo's food. This video is awesome. #NoCreamInCarbonara!! 😁
I worked years ago for an italian chef from Venice. He made what is still propably the best pasta i have eaten in my life. Pumpkin, cream and cinnamon. I have absolutely no idea if it's any sort of a pasta italians eat but i can say it was VERY delicious.
That sounds interesting and delicious. Any more details, Janne5541? Pasta type, method etc?👍
Hi Vincenzo!! Thanks for featuring AB. AB is an excellent cook! I DO follow his channel. And, he definitely knows his way around a southern kitchen! I don't agree with everything he did here. I cook mine like David did on your channel. But! Other than the nutmeg, I'm sure this is delicious. One change that I have made from yours and David's... I DO use cream at the last 20 minutes. I do NOT use milk ever, or butter. But, I enjoy the richness that the cooked cream offers. That's just me. Lol :-) But, watch AB's Smothered Pork Chops video. THAT is southern cooking! They are delicious! I think you'll enjoy it. Thanks again, my friend, for featuring a wonderful cook and a great guy. Peace to you and your family!
Bellisimo. Vincenzo, I deeeeeeeply respect your ability to discern professional chefs from the best of amatures. And I deeply respect your ability to learn and adapt from those classified as less technically skilled than you. Marks of a truly great leader and chef. Bellisimo. My Sicilian heart is happy after this.
AB is one of those cooks where it doesn't matter how he makes it, it will come out amazing. Screw traditional when it comes to cooking, flavor is king.
Lmao I’m subscribed to AB and Vincenzo and I watch you both
Which of us is your favorite though!? 😛
@@vincenzosplate that would be you Vincenzo 🫣 sorry AB
You tell the other guy the same under his video 😂@@nicholasmarino17
We trade ideas and we learn from one another... this is special amongst our folk.
And that's the beauty of cooking. It's always a trade of ideas and discovering new experience that it will bring. I hope this video has been useful and informative for you.
Thanks for going easy on AB . He's alright , and he's on the right path to learning maybe the hard way about some of the details . I would bet he takes notice of your advice . We are all works in progress , after all .
No doubt! I hope he becomes better than he already is 👨🍳😊
World class chef's say season accordingly/correctly at each stage/layer of the dish, so no issues from me.
Hmm you should always taste it though, or else you risk to have a very salty dish at the end 😊
But fat people (no offense) tend to add way to much salt since they eat way to much sugar.
American chefs*
They wrongly think they need the salt in contact longer in order to enhance flavor. But a sauce like this sits and reduces a long time. Theres no point in seasoning early... you can simply reduce longer.
Italians salt with cheese. Very salty cooking cheese
3:26 In the US, we have developed a salty taste palate stemming from generations of pioneers and colonists who preserved meat through salting or smoking, and then salt pork became a staple of the US diet. Another reason is salt acting as the main preservative in store-bought breads. After generations of consuming these types of foods, we have developed a strong preference for salty flavors and tend to add salt to most dishes without even thinking about it. I'm sure there are other contributing factors, these are just two I can think of off the top of my head.
No refrigeration in Italy for generations that used salt to preserve meat too, so that is not the difference. I think you are right that Americans have become dependent on heavily-processed, shelf-stable foods with too much salt, and as well, Americans have had less access to great produce and locally produced meats, than did Italians.
Professional chefs in America learn (and teach) to season every step.
@@carlos_herrera Yes, Chef Frank Proto from Epicurious has said this. It seems that another generation of chefs are using too much salt in their cooking.
I'm very sensitive to salt, I'm skeptical every time I see salt added.
@@Shauma_llama I'm noticing more commenters calling out RUclips chefs reaching for the salt after every ingredient goes in the pan. Let's keep it going lol!
AB’s biscuits and gravy recipe is pretty damn good too, definitely worth trying
I would like to see Vincenzo taking on such a quintessential American dish and see how he likes it.
He releases videos every Sunday. I get the notices during church service lol. His Thanksgiving honey baked ham recipe is insanely good!
😂
All his recipes are insane! Almost everything is his own style aswell!
@@mkg5048 I totally agree! I get hungry and sometimes "hangry" when I watch his videos.
I used your recipe for this. It came out amazing Vincenzo!! Bravo
You have so much respect and so many compliments even when you don't fully agree with everything.
That's what tells you apart from many, many other youtube chefs and that's why I love watching your chanel.
Keep up that beautiful energy!
Long time love for both AB and Vincenzo for all that I have learned from them both!!
… as well as Cowboy Kent, Uncle Roger, Souped Up Recipes, and Charlie the Cook Andrews! :)
I love Charlie!!!💯🤗@@r.d.hargrave8159
Thank you for the love and support my friend! Which of my recipes have you liked the most? 😊❤
Since i learned it from you and david, im makin my own bolognese sauce every 2 weeks on saturday. I cant stop eating it because its sooo delicious when youre making it yourself. Thank you for that!
I’m going to try both recipes, bc I love Smokin and Grillin with AB. And Vincenzo’s spaghetti and meatballs takes forever but is the best spaghetti and meatballs recipe, that I have ever made.
Great video as usual, Vincenzo!! AB has some really great videos that you'll love!
Thank you Vicenzo for your view on reel Italian cuisine ! I have discovered you with the Arancinis recipe
You sound full of goodwill and as a good person.
A French Caribbean woman fan of fine cuisine and Italy !
Keep up the good work !!
Vincenzo, I see the logic in removing the soffrito to allow for the proper browning of the meat (malliard reaction) and let them make love when in the sauce, otherwise the veggies could become overcooked by the higher temps. I've done it both ways and the flavor is superior and the textures as well this way.
I love your videos they helped me cook great Italian food the reactions and the recipes are great thanks Vincenzo!😊
This message makes me so happy! Thank you my friend for all the support and love! ❤
I do the same with my sofrito. oil and a bit of butter. Putting the onions first lets you sweat the onions before putting in anything else. The liquid from the carrots and celery will interfere with the onions sweating. That combined with the butter gets you deeper caramelization.
But that's just my experience.. I'm not a chef or a food scientist lol.
A pinch of salt right after sweating the onions slows down the cooking a bit and helps to prevent burning. I agree with you on the pepper.. you want that pepper flavor fresh, not roasted.
And 100% agree you need to let the meat and veg make love!
Thank you for sharing your twists to the Bolognese sauce! They sound delicious!
Same observation made on the sofrito. Sweat out the onions first, with the help of some salt to break down the cell walls. Sofrito done and set aside. Then they can join the meat later after they have received sufficient millard reaction aka browning.
Besides that, I also salt as I go - each time I add a new ingredient so I don't over-salt at the end. Chef's tip.
I like how you're such a passionate Italian cook (manage la miseria) , and explain in detail why it important to do this and that.
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
I'm subscribed to both of you, so I definitely enjoyed this video.
Welcome aboard, I hope you enjoy more of my videos too! and don't forget to share this page with your family and friends.
CREAM ALERT....CREAM ALERT
Con gli americani c’è sempre…..”cream alert” ! 😉 😀
@@aris1956 Certamente
New upcoming shirt: No cream in Bolognese! 😂
@vincenzosplate you are so calm reviewing this one. Are you under the weather? In any event, it's from you in collaboration with your friend from Bologna that I learned how to make bolognese sauce that reminds me of the stuff I enjoyed so much skiing in the Italian Alps as a child. I thank you for that. I wouldn't turn down his version of Bolognese, and I would love to see Italians taste your version compared to his. That'll probably never happen, but no matter 🙂
Hahaah no I was fine but he did a good job except the part where he added nutmeg and heavy cream 😅
He sounds pretty southern, our cooking down here has a lot of french and african influence, so most of the dishes we make we try to get all flavors together as soon as we can so they marry together as opposed to layering them at different times through the process.
I'd say that lot of the world likes to taste things on the top notes, the first smells and tastes that hits you, and trails off into a single taste. We like the initial flavor of something to be one thing, and from there to start getting the individual tastes of things that were put in. If that makes any sense to you.
He's sounds like he's from Los Angeles. Not the south
AB is from LA.
AB has some great recipes. I’ve made a lot of them and they are always great. I’ll try this one with a few of your recommendations. Thanks. Great video!
Let me know how this Bolognese sauce will turn out for you! 😊
I been watching AB for a min. Nice to see you give him credit.
I'm subscribed to both of your channels, love you both! Really hope the two of you talk it out 😂
I like how your channel grew in the last 2-3 Years. I started to watch you, when you had 10k subs. And now my Itallian Boi has more then 1 Million! You deserve it!
I swear, all your reaction videos are like me reacting to chefs cooking fish. As a Norwegian, fish is important to me. And Im always like, why are you destroying the fish? There is a reason why people have done food things for centuries, folks. Because its better.
Love this Channel ❤
I cook my meat separetly to the soffrito as well, because in the sofritto I want medium heat and no carmelisation to make the vegetables sweeter, while in the meat I want more heat, and uncrowded pan to get some Maillard reaction and make it saltier. That way I don't even need any salt in my ragu. Only some cheese when plating. Of course after the meat is browned it joins the sofritto, and finishes cooking there untill all meat juices are reduced. Then the wine goes in. Reduce again, then tomatoes and water. Then 4h of simmering. And personally I always start the evening before (because I'm not an early bird) so I like to leave my ragu overnight, reheat it the next day for half an hour more, and then put the milk in. Grandma always said ragu is even better when you reheat it. :)
Edit: and honestly I would recommend anyone making a ragu bolognese without any seasoning/herbs at least once in their lives. That really goes for any recipe that exists. Make and taste the original thing first, then maybe alter it and make adjustments to your liking. Because if you don't know how the original thing tastes, you have no idea what you're doing when you make your version. And I promise you, you won't feel the need of making any adjustments with 90% of the original recipes you have followed to the T
Cooking meat is a Southern thing in USA Vincenzo. He HAS to be an expert by now.
Uuhhh Cooking meat is a thing in all 50 states duh
@@eddywashere3391 Snipe and snark as you will about it, but it was a cultural thing that goes back to AGRARIA roots of the South, and adopted and exported that root into the SW and the MW. North once had it but industrialization liked it as a cultural habit outside family gatherings (big city lifestyle)
@@aracelymoran2504 what you meant to say is BBQ
This is awesome. Two of my favorites!
As a German: nutmeg goes with everything. It's so good.
The beauty of cooking is the fact that it is personal. When I am cooking an "authentic" dish I try to remain as close to it's origins as possible. However, innovation does happen and dishes evolve over time. Food evolution usually follows cultural integration.
Ab is all about flavour! Love his dishes, great for entertaining friends n bbq parties etc!
AB is a boss, love his videos!
OK, not traditional, but I am sure his version of Bolognese is pretty damn good too. ;)
Which of his recipes is your favorite!? 😁
@@vincenzosplate Can't really point just one. It's like with your channel - I have many Vincenzo's recipes I love. :)
@@vincenzosplateGumbo
Love it when you find out you're following 2 good cooking channels
My workmate's grandma was born in Bologna and lived there until she was 54 before she moved to Germany. She puts garlic and cinnamon in her ragu alla bolognese, not much, you cannot taste it directly, but it gives so much more depth in the flavor. And she also told me that there are as much recipes for ragu alla bolognese as there are families with roots in Bologna.
Been watching AB for years, love his channel.
I like this guy!!! All this american southern stuff is awesome. Excited to see if he does well 😬😬😬
What did you think of his Bolognese recipe!? 😁
@@vincenzosplate he did ok!! I cringed at the same parts you did 🤣🤣🤣
I have learned a lot of good recipes from AB. But no one is perfect. Probably should stick with the Italian version of Bolognese. It's been around for a while. Thank you for always keeping me learning. 👍
That's great, my friend! Learning from different chefs is great, but sometimes simplicity wins. Stick to the classic Italian Bolognese for a tried-and-true taste. Keep cooking and enjoying!
I have watched AB for years! He's awesome Vincenzo 😊
I'll definitely have to check him out more. Thank you for this.
I used to eat at this Nepalese Indian restaurant and they had a wonderful tomato soup which was creamy and had cinnamon. I can see it working in a pasta dish
They often use cinnamon with tomatoes in Greece, so it works brilliantly for pastitio
Thanks for sharing this insight! If I ever feel adventurous I'll try to add cinnamon to my Bolognese 😊
I made a recipe for chili that called for a bit of cinnamon, but it stood out way too much. Maybe a touch would’ve worked, but it’s a strong flavor. I wouldn’t want it in my bolognese.
Ok, it's actually very important to use heavy cream in addition to milk in the US if you're using grocery store milk to make a recipe that originated in another country: buy any good, fresh milk from your local dairy, and you'll see all the milkfat that you're missing out on from grocery store milk. I imagine in Italy you wouldn't have this problem, but here, it's actually important. It's like how our bread recipes get screwed up because most of our all-purpose flour is only 9% protein.
Does organic whole milk help balance this at all if we can get our milk fresher than average?
Good point.
@@jojidubi4 If by "fresher" you mean straight from a dairy, then what I said doesn't apply. The act of being certified organic doesn't help at all with what I was talking about, and actually, certified organic milk is one of the only certified organic products that is never better, and is sometimes worse than non-certified products: the primary difference between the two is that certified cows can never be given antibiotics, but non-certified cows have to be segregated after they've been given antibiotics, and their milk has to be tested for trace amounts of them (there's a zero tolerance policy), so you aren't getting them in your milk anyway. What can make certified cows worse is that they can't be given antibiotics, but they are allowed to be milked while they're sick with whatever you would give antibiotics for, so no matter where you get milk, you aren't getting antibiotics, and if you get organic milk, it's possible you're getting diseased milk.
What's the milkfat content of milk in Italy?
@@thomasboguszewski7288 about the same as US milk by the look of it:
Whole milk (latte intero) must have at least 3.5% of fat.
Semi-skimmed milk (latte parzialmente scremato) with 1.5 to 1.8% of fat.
Skimmed milk (latte scremato) with 0.5% fat or less.
I LOVE AB! 💙💙💙💙💙
Which of his recipes do you think I should check out next!?
I love what AB does. He's great. So are you, Vincenzo.
Yeah AB has some great videos. Great to see the crossover, lol.
Funny to see Vicenzo's face after a bolognese with several mistakes: heavy cream, parsley, ... and even that is the best American-Italian recipe he watched in several years!
it WAS a nice Bolonese Sauce, than it became a Cream Cheases Sauce
I like his honest review
Always making sure that my contents are highly informative but still fun to watch.
First bolognese recipe I learned had chicken livers, pork, beef and veal, sofrito, white wine, and tomato paste (no garlic, and no whole tomaotes) and nutmeg!
Wait, did he add cinnamon? I thought he added nutmeg? Anyways, love your videos. Keep them coming and looking forward to the next recipe!
AB says about the wine "Can you taste it? No you can't." This is absolutely NOT true. Is he suggesting that you can't taste the alcohol? Probably, because it's boiled off. But can you taste the residual, previously fermented grape juice, and it's wonderful! It makes a huge difference in the flavor.
I understood it as "You can't drink it because you need it for the food as ingredient" 😂
He meant that you won't be able to taste the alcohol 😊
I think of it as a way of saying.... it doesn't have the alcohol taste. It gives flavor.
I love Smokin & Grillin with AB. His recipes has never ever led me wrong.😊
Which of his recipes should I check out next? 😊
@@vincenzosplate No problem! Try out AB’s version and viral video of a Blooming Onion and Dipping sauce. The blooming onion appetizer was made up by four American businessmen who own Outback Steak House here in the states. But apparently the blooming onion has nothing to do with Australian cuisine, as the owners have never been to
Australia, according to a video I just watched. But, AB is mostly known for his recipes for the grill, such as burgers and ribs. But, he is also known for really good American comfort food.
Stuffed French toast
Navy bean soup recipe
Chicken pot pie
Air fryer pork chops
Creole Cornbread
Butter garlic scallops
Also, you might possibly enjoy his beef stew. But his viral lasagna recipe you would tear apart. 😂
Which are all viral videos. Enjoy! And God bless!
Somehow he can get away with doing a few things wrong without ruining the dish. 😅
hi vincenzo i made your bolognese last week i found parmagiano reggiano (ambrosi) i did not know it would made a huge different in taste the saus was delicius would like to say thank you for the tip have a nice weekend
I've been traveling to Italy a few times. I love it there... The people, the mentallity, the food. In the north they cook different then in the south. It's all very tasty. I also learned that every Nonna has her own recipes. From street to street it differs a lot sometimes so what is authentic?? . I think that's a good thing. Making a recipe your own and give it your own twist. If it's tasty, it's good. That's all that matters. I never use milk or cream in my bolognese sauce but maybe it's tasty... I don't know. Every country has authentic recipes that develop over the years and gets mixed up with authentic recipes from other countries because we live in a multi- cultural society. That's not a bad thing. The most important thing is that we cook with fresh ingredients and enjoy it and love each other. Nothing else matters. I like your channel because I always learn something and you make me laugh with your funny face expressions . I enjoy it.
I'm also team garlic, it might not be traditional, but a bit if garlic makes everything tastier. There is a reason garlic powder is in basically everything, just don't overdo it.
3,2,1…and he’s off! 😂 Oh Vincenzo why put yourself through this? We love you for it and the information on how it should be done 👍
Interesting video. Marcella Hazan's recipe from the 60s/70s, when we knew nothing about Italian food, adds milk when browning the meat. On a side note, we paid over £8 for a litre of ordinary EVOO for cooking yesterday! 😱 We don't mind paying for the really good stuff, but £8 to use everday!
Italian chefs must understand that it is not necessary to make any dish in accordance with only one traditional method. It's OK to make variations and adapt a dish to local culture. I would not, myself add grated cheese to a bolognese sauce, but I DO add nutmeg and sometimes heavy cream at the end. Cooking is about knowing the "right way" to make something, and then putting your own twist based on your preferences, tastes, or simply whim...
He doesnt care, just don't call it bolognese sauce. Just call it pasta sauce..
@@prew123He didn't. He called it spaghetti sauce.
I'm guessing that you meant Nutmeg when you were saying cinnamon. He didn't add cinnamon to the dish at any point. Also, I think it was okay to add the parm at the point he did because adding the cream would've dropped the temperature of the sauce which allows for the cheese to not split or get stringy while the temperature of the sauce was coming back up.
I dont know if you reacted to cooking with the blues/daddy jack yet but he has something italian dishes on his channel too. He's super chill and entertaining to listen to too.
No one said his bolognese wasn’t good.. esp Vincenzo. Why watch if you dislike Vincenzo… folks.
I'm sorry but I actually spoke highly of him and even subscribed to his channel 😅
Bolognese and genovese can have nutmeg. Many recipes that predate the arrival of tomatoes in italy used it. It was one the was most common spices in medieval europe...
You should definitely sub S&G wit AB. I have been watching his channel for a long time and this dude can cook for real.
3:53 Well, they will do that after 3-4 hours of simmering together, so there's nothing wrong with browning the meat separately first, I seriously doubt anyone could tell the difference.
Thanks for sharing your opinion on this one! 😄
When southern🇺🇸 and 🇮🇹 have a crash 💥
I’d pay this 🍝! Looks tasty
In American cooking it is pretty common to cook meats separately to get a nice crust or char on the outside. It isn't bad and brings a different taste some like and some don't.
Omg i read the title wrong and thought there was a glitch in the matrix.
I thought it said chef makes bbq Bolognese and VP liked it. 😅
Watched ajd enjoyed but kept waiting to see how it became bbq, glad it didnt btw.
Cinnamon goes very well with beef, we use it here in Greece for spaghetti with meat sauce. the parsley, I don't think I would have added that.
love u vincenzo .
Bro, cream is basically just thick milk so if you can put milk at the end you can put cream too - the only real difference is the consistency.
Which when you put the milk anyway its going to reduce as it boils and become thick anyway, so whats the difference?
Fat content.
I like AB, his foods are awesome. Not all of his foods are meant to be traditional but its inspirational enough for people to at least cook a good meal (unlike a few on YT).
Vincenzo, I little bit disagree. My teacher in the cooking school always said: Just put a pinch of salt (really small), when you put anything in the pot. You should try it, it is really better.
Just a crazy american here, but I don't use cream or milk in my sauce at all. Once my sofrito is about half cooked through I add the meat. If I don't have wine, I don't use chicken or any other stock. And a lot of 'famous chefs' tell you to salt and season every step of the process. I don't, but if I do, its very minimal.
I’m going to try both recipes, bc I love Smokin and Grillin with AB. And Vincenzo’s spaghetti and meatballs takes forever but is the best spaghetti and meatballs recipe, that I have ever made. But, since when do Italians not use fresh garlic in their sauces.
Original Bolognese from 19th century was with butter not with olive oil, and it didn't use sofrito :P
OMG I love him though - Thank you
Stay tuned for more similar videos! 😊
@@vincenzosplate I already know you are going to hit up Sam the Cooking Guy, Chef John and Chef Jean-Pierre Right?
I usually cook the minced beef and pancetta until they get this brown crust, then separate them from the pan and use the residual fat to cook the sofrito in, don't even need olive oil! After this, I add the meat back in and add a little red wine.
Cinnamon in sauces is a US Navy thing, it helps to add to "warmth" to the sauce and and brings out more flavors in the tomatoes. It is a carryover from desalinated water on naval ships tasting slightly "off". Should give it a try.
Heard of that reason before, will be trying it in some of my sauces.
@Davemte34108 start with a pinch in a batch. It doesn't take much.
The butter and garlic is very American. Americans LOVE lots of garlic. But yes, I add milk at the end.
No doubt different regions in Italy use different ingredients according to the season & climate,but as a calabrian Australian none of my family or relatives have ever added milk or cream or cheese or butter to the tomato based pasta sauce.its obviously something from the more northern colder regions.im sure if made well with love, it should taste just as wonderful as any pasta sauce i grew up eating.
I don’t remove the sofrito. I don’t use cream. Just a little milk, to loosen it up at the end. I use ground beef, pork, and veal, plus pancetta. I don’t add herbs or nutmeg. Cheese, off heat, always.
Other than that, I agree, Enzo. Beautiful ragú. ❤
boy, you probably would be mad at me because i made a pizza that had an american style cream-based alfredo sauce (yes i know authentic doesn’t use cream), marinated artichokes, anchovies, fresh button mushrooms, bleu cheese crumbles, parmesan romano, and chihuahua cheese (chihuahua cheese is a very melty mexican cheese for quesadillas that is pretty similar to mozzarella.) it’s my favorite pizza ever and everyone thinks i’m a lunatic.
cinnamon is the new nutmeg...
Vincenzo, nutmeg is a permitted variant to Ragù alla Bolognese according to the Accademia Italiana della Cucina.
From what ive seen, a lot of americans dont use full cream milk, so maybe thats why hes used cream too? Idk, im in the scottish highlands tbf, but just someone else outside of the usa making observations lol
Vincenzo wants to get invited to the cookout yo.
For me the problem with using butter to sauté things is it just burns up to quickly, the EVO has a higher smoke point so won't burn like butter.
Its not 100% traditional bolognese, but I bet it tastes incredible. Good cooking and good reaction!
Thank you 😋 Glad you enjoyed this video!
In fact, he added things that ultimately enrich the flavor even more. As an Italian, if I can add something that serves to enrich the flavour, such, for example, as a small piece of butter, I don't care if it's not “100% traditional”. I'm not an exaggerated traditionalist like Vincenzo.