California Italian Style Spaghetti Agio e Olio featuring Creamy Garlic with Chef G.S Argenti
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- Опубликовано: 24 июл 2024
- e-mail: chefargenti@gmail.com
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Imagine garlic that literally melts in your mouth when you eat it. Imagine garlic being sweet and savory at the same time. Combine that with lemon, parsley, some world-class Organic California Extra Virgin Olive Oil, and Sicilian breadcrumbs and you have the makings of an excellent California Italian-Style Aglio e Olio that will have your mouth watering. Join Chef G.S. Argenti as he guides you through the making of this soon-to-be California classic.
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I've finally learned how to comment. I've been watching RUclips videos on my tv, and not on my computer. No comment avilable on tv.
Now, For my comment. I think you have the finest cooking videos, period. I don't understand the small number of subscribers. You should be the top content provider. Thanks for what you have provided.
Thank you very much. I appreciate your nice comment. Sorry I could not respond sooner I've been out of the country.
Excellent recipe 👍
Thank you as always!
More recipes please!~
Will do.
15:17 Speaking of messing with tradition and ending up with tasting things, one of the craziest (but also one of the most delicious) California-style pastas is the Vietnamese-Italian fusion spaghetti now known as "San Francisco Garlic Noodles". Crushed garlic is cooked in some butter, and three umami Asian sauces are added: fish sauce (which apparently has an Italian counterpart, colatura di alici), soy sauce, and oyster sauce. Due to these salty sauces, the pasta is cooked with minimal salt or no salt in the water. Then, Spaghetti noodles are pan-finished in this sauce, and Parmesan cheese is added to-taste toward the end. It is finished with thin sliced chives or scallion greens. If you do a search on RUclips for "San Francisco Garlic Noodles" you'll find a ton of search returns: ruclips.net/user/results?search_query=san+francisco+garlic+noodles . Apparently, these noodles are classically served along side roasted or grilled San Francisco Dungeness crab.
The restaurant that invented this in the 1970's is a Vietnamese restaurant called Thanh Long, which is still around, but it has become popular among various other Vietnamese restaurants and even food trucks. The three deficiencies in the way the Vietnamese restaurants make this dish are that 1) the Vietnamese cultural preference for noodles is way past al dente, and would be considered over-cooked by Italian food standards. 2) They don't do the pasta water pan-finished emulsion trick because that technique isn't known to most Vietnamese chefs, so the noodles don't have a creamy sauce, but end up feeling greasy, and 3) the Parmesan cheese isn't well incorporated into the butter emulsion because it is added almost as an afterthought. I feel like Italian chefs would be able to re-interpret this fusion dish and make it better, or at least more to the taste of those who like pasta Italian style. If done properly to Italian standards the sauce would be something like a garlicky no-cream alfredo sauce that has an Asian umami kick.
I'm curious to hear what you think of "San Francisco Garlic Noodles".
I am aware of the style - growing up in California some of my closest friends were from Vietnam. In fact, one very close friend is Vietnamese/Korean-American. His father fought in the Vietnam war and he was one of those kids you see pulled up into the helicopter in old films from the fall of Saigon. So I grew up eating Vietnamese food. I think you're right on when you say the idea can be re-interpreted by an Italian chef and brought to a different level. There are also a lot of variations in the sauce that I find interesting for example some use sesame oil. But there are people out there who make it al dente and also by doing that you use the starch to make the final sauce very creamy. I have a few ideas of my own, and I may just post a video. We shall see. I think using cheese might not sit well with Italians but - when you look at California cuisine, SF Style Garlic Noodles are a prime example of the style!!! Good call for pointing this dish out!!!
13:24 doesn't the starch from the pasta water act like an emulsifier?
The demonstration that really impressed upon me the importance of using pasta water and the starch's role in forming an emulsion is this video. In this video, the video host from Serious Eats makes aglio e olio twice, once finishing it in the pan with tap water after thoroughly draining the pasta and once with pasta water, comparing the result: ruclips.net/video/-sCT8VE1ybo/видео.html
The craziest thing I recently learned is that oil can actually fully emulsify into water without any emulsifier if all of the dissolved air is driven out. If you put oil and water into a vacuum blender, which sucks out all the air before blending, it will actually form a totally stable emulsion even though there is no emulsifier at all. This clashes with what is taught in physical chemistry; the theory for why oils and water don't mix has to be re-worked in light of this extremely recent discovery:
ruclips.net/video/YJeWklggSpY/видео.html
To a certain extent, a similar thing happens when you try to make an emulsion with pasta water. The boiling drives off dissolved gases. Theoretically speaking, with enough agitation in the presence of oil to break up the oil droplets, an emulsion should form, with the main counter-acting force being that agitation also re-introduces air to the water once it is off the boil.
I've made aglio e olio in one pan before, where I put the spaghetti and barely enough water to cover the pasta right into the pan with the oil and garlic, and boiled it there, until the water was absorbed or evaporated to the right level. The pasta water from this method is much starchier, and the creaminess of the resulting emulsion is off the charts. I did that because I was lazy that one night I discovered this, but for oil-emulsion sauces, it works great due to retaining all the starch.
The starch does act as an emulsifier but it's only a temporary emulsion due to the fact that you are not able to agitate it enough for a period long enough. The smaller the oil droplets are within the water the longer the emulsion will remain stable. That's why you see these Italian cooks tossing the pasta over and over again for what seems to be a long time. This ensures they get a better dispersion of the oil in the pasta water and thus an emulsion that lasts longer. The idea of making the pasta water very starchy is one I have been talking about since I started the channel. In literally every video (not all) I boil the pasta in a very small amount of water for this reason specifically. I also make very starchy pasta water on purpose to use with dishes like Cacio e Pepe.
The Void idea is awesome. I had no idea that by removing the oxygen that you could create a stable emulsion - very nice find and one that has already if not will very soon change the way cooking is done especially on the 3- Michelin Star level. There is a subscriber that suggested I put the pasta water and the oil in a jar and shake it up to make a raw creamy Aglio e Olio sauce. Now with this Void idea not only can the sauce be creamy, it can stay that way. The acid test will be to see how the sauce actually tastes after it is added back into the pasta and if the addition of any heat will cause the emulsion to separate. I can see this working with raw drinks, but what if we make the sauce first then add it to hot pasta, will ti stay emulsified?
I really love your comments - so insightful - so smart and so on point - thank you, thank you, thank you!!!.
@@ItalianFood The shaker jar idea was probably one of my comments. I commented that in your earlier videos in the aglio e olio series. The one thing I'm not sure about shaking it in a jar with a ball whisk is that this also adds air to the mix. I don't know if that is good or bad because I haven't compared it to anything without air (I would need that vacuum blender to do so), but the one thing I do like to do with this method is to add a little bit of raw garlic that I grate into a paste on the microplane. This way, I get some raw garlic and cooked garlic flavor for a broader spectrum of garlic flavor. I suppose if I wanted to broaden the spectrum even further I could add soft-cooked garlic or roasted garlic or even black garlic. I don't know if the emulsion will break because I never leave it on the plate long enough. All of this really just needs experimentation to see what works.
By the way, it turns out that garlic itself, especially when turned into a paste, is also an emulsifier. See this fascinating video by Adam Ragusea: ruclips.net/video/fqHqEGGz1tE/видео.html
Apparently, one part of garlic can emulsify up to three parts of oil, but not more than that. And in this case, when the garlic is a paste, it forms a true emulsion, not a temporary suspension of oil. This may potentially have applications in any experiments you try.
@@Berkana So that was you!!! As you can tell, I have not forgotten and that was about 6 months ago. There are so many ways to go on this one. I think you have something interesting. Adam is great and one of the very few channels I do enjoy. When you add one variation there are many ways to go. Especially when there are so few ingredients like in Aglio e Olio. Now add ideas like various types of garlic, various levels of doneness, emulsions - with garlic, using the Void idea of removing air. Now one dish takes on another life. The Aglio e Olio project. I also think this can yield a lot of great discoveries. Funny when you say, "I don't know if the emulsion will break because I never leave it on the plate long enough". I know how that goes.
@@ItalianFood To practice my very limited Italian (learned for the purpose of food and travel) I also watch videos from Il Bocca TV (which is all in Italian). Apparently, a bunch of the variations of Aglio e Olio have names.
If you add pecorino cheese, its not traditional for aglio e olio, but there is a dish called "Spaghetti alla Carretriera" that is basically aglio e olio with pecorino: ruclips.net/video/NwJKXmp56a8/видео.html
If you add toasted bread crumbs that have added parmigiano its called "Spaghetti alla Maradona": ruclips.net/video/x7vIW1VYIbg/видео.html
There may be one or two more significant variants that have names of their own. There's one that features a lot of anchovies whose name I can't remember. Actually, there are so many subtle variations it really depends on where you draw the line for what counts as a version of 'aglio e olio', since the concept is so adaptable.
@@Berkana Excellent post - thank you!!!