I just ate tagliatelle with clams at a restaurant tonight thinking "wish I had a piece of salmon filet on this". The universe is syncing the Gennaro fans together in a bizarre odd lovely people of RUclips way!
This is just great, as always. I have not seen any meal prepared by Gennaro containing buckwheat. We do have it a lot here in Poland and wonder if any of the Italian cousine contains such kind of ingredient. I'm asking as it is much more healthier than pasta, which I love so much:)
McKenzie Mann Simplicity and freshness are the secret and deep soul of italian cooking. Gennaro's videos demonstrates, for example, why we never use cream in pasta sauces. If you use fresh ingredients and a technique that respect them and exalt them, using cream it would mean to mortify the dish.
Hello guys I really love the videos of genna they motivate me to cook too (of course with that Italian accent ;) ) My question is, do anybody know what kind of pan he uses to cook ? Thank you :)
This looks great, but I have the same puzzle as with the chicken livers recipe, which is why not add the salmon later and have it just cooked, rather than thoroughly cooked? Is the idea, as with the chicken livers, that overcooking produces a long-stew effect in a short time, because of the size of the pieces? I always like to do fish just a point, not take it over. Anyway thoughts would be very welcome.
Thiago Baldim That is a recipe from Piemonte, he comes from Campania. I'm not saying that he wouldn't be able to cook it, but it's not a dish of his culinary tradition. Piemonte and Campania cooking is very different.
There ARE a few exceptions to the rule but yes, cheese and seafood almost never go well together. Also Italian cheeses tend to be salty and seafood is already plenty salty so it can easily get too much salt.
How can you not love chef Contaldo? This man not only a master at what he does he makes it soooo much fun to watch.
Have just cooked it. Thank you maestro for this awesome recipe! It was absolutely delicious!
Holy freak Gennaro, every single dish you do I have to try. You're an inspiration, a fantastic inspiration.
Gennaro and his food puts a big smile on my face
Our faces*
Italian seafood dishes are sooooo gooooood.
Really.... Like what? They all the same. Served the same, Same side dishes. Nothing stands out in italy
GENNAROOOOOO - WHY ARE YOU COOKING SO GOOD! oh, my my!
Excellent. Easy to make. Beyond our expectations!
Man that's so weird. This recipe gets posted after I take out salmon from the fridge and tagliatelle from the pantry. It must be fate!
I just ate tagliatelle with clams at a restaurant tonight thinking "wish I had a piece of salmon filet on this". The universe is syncing the Gennaro fans together in a bizarre odd lovely people of RUclips way!
i broke into a house and killed a family. they had salmon in their fridge
Devin Mysyk But did they have tagliatelle?
mas502arc they had eggs and flour
Devin Mysyk Crazy. Must be fate
This dish looks soon Good! Gennaro is all you need for learning to cook Italian and doing it with passion.
Thank you Gennaro for cooking SOOOOOOO Good!!!! Your recipes are amazing!!!
Love it! Love all your food Gennaro! Such an inspiration
So delicious, so nutricious! Thank you Gennaro to sharing with us!
oi Marcelo parece gostoso..........
Oi.. SORAIA SANTOS e é mesmo... experimente você vai gostar.....!
e. pena que estou longe.......um beijo.
;-)) pena mesmo seria um prazer poder fazer e servir a você..
OBRIGADO MEU QUERIDO...BJS.
That looks easy and really good. I will give it a try....Thanks Gennaro !!
I tried it earlier this week. Amazing flavour! Caper really makes the difference. Thank you for the nice recipes!
Gennaro, Wow, amazing! Very beautiful and lots of good flavors there. TFS :)
This is a great dish. Made this for lunch today
i love gennaro's recipe.... all are easy, simple to cook and the outcome is so yummy! i will come and visit you sometime.!
Magnificent dish as usual dear Genaro. I make my own tagliolini so this is a recipe I must try. Thank you
This is just great, as always. I have not seen any meal prepared by Gennaro containing buckwheat. We do have it a lot here in Poland and wonder if any of the Italian cousine contains such kind of ingredient. I'm asking as it is much more healthier than pasta, which I love so much:)
Dzien dobry, there is a video on RUclips from Two Greedy Italians where Gennaro Contaldo and Antonio Carluccio make a buckwheat dish
I love these simple recipes!
McKenzie Mann Simplicity and freshness are the secret and deep soul of italian cooking. Gennaro's videos demonstrates, for example, why we never use cream in pasta sauces. If you use fresh ingredients and a technique that respect them and exalt them, using cream it would mean to mortify the dish.
Simple recipes are simple, Internet trillin is simple, eluminarrty cunfurnt
This is Thursday nite's dinner. Thank you, Gennaro - Dio vi benedica!
i adore when you go "oh my, my" it makes me so happy for some reason :) Another great recipe Mr. Gennaro!
Me encantan tus comidas, eres un gran profesional, muchos besos desde Málaga.
Another winner! Made without the clams but still delicious!
What spices did u put gennaro?? Would love to try this recipe..anyway, i love your passion on cooking!! :)
looks so yummy~~u made me miss Italy....thanks for sharing
Yummy gennaro and i emjoy watching your cooking
Wonderful Gennaro ... Wonderful !!!!
Thing of beauty!!, Bye Richmond.
What so ever you want eat it must be Italian dish. High quality and well cooked foods always 🇧🇬
I love your channel and I love your energy!!!! Thank you for sharing your recipes! :)
I cooked this today, added some spinach. It is so awesome !!
Hello guys
I really love the videos of genna they motivate me to cook too (of course with that Italian accent ;) )
My question is, do anybody know what kind of pan he uses to cook ?
Thank you :)
My next achievement!!! thanks so much Gennaro! I'm going to find someone special to share this very nice pasta dish.
Вы великолепны. Россия смотрит Вас.
I just got some fresh Alaskan salmon, can't wait to try.
Thanks Gennaro!
This looks absolutely delicious! 😍😍🤤
Hi gennaro im pietjedelul and youre the best cooker
Looks very good!
that looks amazing
Gennaro che favola questa ricetta!!!!
Бравоооооооооооооооо 👋👋👋 Дженнаро .!!!
love it
Oh my my!! I have to make this on the weekend! :p
Is sooooo gooooood what a legend
I will make it THANK YOU!
Hey Gennaro! what about Pasta with Peas, Preschutto, Pumpkin, Parmesan and Port? sounds like a "Party", but is it too crazy???
Looks great, I pray for the day I can get a serving that size in a Jamie's
Awesome!!!
is there any substitute for stock? its quite a hassle to make them just for a meal (:
Salmon is my favorite fish ever
This looks great, but I have the same puzzle as with the chicken livers recipe, which is why not add the salmon later and have it just cooked, rather than thoroughly cooked? Is the idea, as with the chicken livers, that overcooking produces a long-stew effect in a short time, because of the size of the pieces? I always like to do fish just a point, not take it over. Anyway thoughts would be very welcome.
I need to employ this peasant to cook in my imperial kitchen.
Shit how did you get internet in Ancient China?
***** No? I am in 2015, I am alive dude, that goddamn elixir worked.
Confucius say, "Country with good noodle recognize other country with good noodle." 🍜🍝
what do yall substitute fennel with?
So delicious!!! ❤
I've never eaten salmon with pasta. I should have a go.
Tq Gennaro
Your dish is fantastic ~~~~
I did love your pasta
Awesome. One question. What "stock"? The stock he used was made from what?
I assume seafood stock
Almost any stock would do. Unless you are after absolute perfection. You can buy them off the shelf
I doubt he used a "seafood stock" since capers and anchovies were used already. It would overwhelm the taste of those ingredients
hmm interesting
NASDAQ and FTSE I believe. With a little touch of New York stock exchange. These help bring out some of the bitter and sour flavors.
Cooking this without the clams, would peas work in this?
Is the water you guys cook the pasta always salted?
Gabriel Canto there's no chef who cooks pasta in non-salted water ;-)
He is a nice person.
Delicious!
Gennaro! Please I would love to see you cooking a Brasato al Barolo
Thiago Baldim That is a recipe from Piemonte, he comes from Campania. I'm not saying that he wouldn't be able to cook it, but it's not a dish of his culinary tradition. Piemonte and Campania cooking is very different.
Ciao Gennaro, can you please make a video recipe of scialatielli? ciao
So masochistic of me to watch your movies when I am not hungry and there is no reason for me to cook what you showed instantly
Super dishes
Wgat does he add after onions??
fennel
you have to do better than me, wow i really love this man.
I hopefully will be your guest one day, dear Gennaro!
they don't eat salmon in italy do they?
+Maarten van Rossem Lezingen yes we do.
Ohhhhh my myyyyy
What kind of stock is that? They always say 'stock' in the videos but they don't specify
+D Lind Most likely chicken stock maybe fish stock.
If you don't have stock you can use the pasta water - Gennaro does this in the video for Wild Mushrooms with Tagliatelle, so that's what I do.
It's a chicken stock. I know that for a fact.
Its chicken stock.
What spice does he use?
Gennaro I love you
Greaaaaaat
Tomatoes are the best for anything :D
I want to work in your restaurant !
Delicious !
Greetings from Poland ;)
So basically he’s now retired in Amalfi, Italy?
why u not put wild catch salmon? only best. Where's Davide : ))) ?
did he put onion twice? At least they look alike....
interesting, this is the only Salmon Tagliatelle recipe that include clams, most be one of his favorite seafood.
lovelly
I hardly know you and I and your fan
why no garlic?
italians dont mix cheese wth seafood... is that true?
+Meng Hong Hng yeah, for most italian, seafood and cheese shall not be mixed, why? i dunno, probably their tradition/culture
n1ghtb3h3m0th i love italian cuisine. it is simple and healthy, most importantly the food distance is short.
There ARE a few exceptions to the rule but yes, cheese and seafood almost never go well together. Also Italian cheeses tend to be salty and seafood is already plenty salty so it can easily get too much salt.
marc. just use chicken broth or pasta water.
what is the recipe ??
Damn !... Looks like Farm Raised Salmon :( ... Hope I'm wrong :p
where is the recipe for this one??????
Well, if you like to make your noodles from scratch, you might as well put some seasonings in the dough
"if anyone do better i dont wanna know" just joking ehmmm no your right nobody can xDD
please handsome cook for me lobster pasta in tomato sauce 😉🌹
Richmomd🙄
if i cook the salmon that long, my girlfriend will just not eat it
that pasta water looks fucking disgusting
ignorant
I wish he would stay away from jamie.