Pasta Ed Giobbi
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- Опубликовано: 28 авг 2024
- Today Jacques Pépin is cooking Pasta Ed Giobbi. Enjoy!
INGREDIENTS
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
1 pound penne or bow tie pasta
1/3 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
Bring 8 cups of salted water to a boil. Add the pasta, stir well, bring back to a boil and boil, uncovered, stirring occasionally for about 10 minutes.
Cut the tomatoes in half crosswise, parallel to the stems and gently press the seeds out. Cut the flesh into 1/2-inch pieces and put them in a bowl large enough to hold the finished dish. Add the remainder of the salad ingredients and toss well. Microwave 4 minutes?
Drain pasta in a colander and add immediately to the tomato salad. Toss thoroughly and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese and serve immediately.
One of the many things I love about his videos is they're pure content. No pretentious, useless chit-chat. Just the precious wisdom and charm of this living legend. The best gift from France since the Statue of Liberty.
ABSOLUTELY could not have put it any better!
Wee wee
Jacques a living legend
Absolutely...
True.
Jacques is my comfort watch. I can watch his recipes over and over hundreds of times and never get tired of it. He has the ability to calm even the most hectic day or make you forget your troubles for a little while as he works his culinary magic. I am so thankful for this wonderful man. Thank you for being you, Jacques. We love you dearly.
I’ve learned all my knife skills from Jacques. I love this man!
Forget the recipe. That was a masterclass in fundamental techniques. Thanks JP!
The knife technique alone is totally priceless.
explain to me please, I don't understand
Have a Merry Christmas Jacques … & a great year ahead
what a wonderful man.
Legendary. Love how casual he makes his wicked knife skills look.
Thank you for watching. Be well and keep cooking.
GOD BLESS YOU 🙏 🇺🇸❤
Hi Mr Pépin,
Can you start uploading on this channel again?
I would love to watch new videos from you
And if you could incorporate vegan options like BeyondMeat into your classic recipes, I would be very grateful
Merci beaucoup 🙂
@The beautiful thing about simple cooking is that it's so easy to make these kind of substitutions.
Learning from Masters like Chef Pepin has taught me that.
So if you watch a video and want to sub veggie meat or oil instead of butter, in most cases it's no problem.
Just about anything can be made Vegan if you learn the exceptions and experiment!
Voici, le maitre! M. Pepin, nous vous remercions pour tout les cadeaux de vos recettes !
What an amazing human.
I agree that he is unpretentious. I think he is secure about who he is, what he does, and the importance of FOOD. He is a master chef for sure. Thank you for just being here...you teach us so much.
I have been watching and Learning From Chef My Entire life. Merci Chef, Continue to Make Novice Chefs like me Gain the Confidence to Excel in the Kitchen with your Talents.
Bless you, Chef Pepin! “Johnny Appleseed” spreading the gospel of good eating. Long may you run 👨🏽🍳
I hope Jacques is doing well, what a wonderful man. I still watch his deboning a chicken just before I do it.
same here, but that shoudnt take you more than 45 seconds
@@paskal1800 lol
La technique.
I have been learning from JP my whole life. You have inspired me and pushed me to new levels. Merci Chef.
It’s super. you work as a cook?
Je suis entièrement d'accord! I've memorized and lovingly used virtually ALL of Chef Pépin's countless tips over the many DECADES I've enjoyed his multiple filmed episodes (most fav those filmed with Julia Child!). Absolutely life-changing and timeless!
You always make it look so very easy....
Somehow time stops when monsieur Pépin cooks.
Très longue vie à vous Chef Jacques Pépin !!!
Im so glad he’s back!!
Great video Jacques, thank you!
Love you, Jaques Pépin, I’ve watched you since I was a little kid, and loved your show with Julia, especially. Also…is there such a thing as too much garlic? Lol 😂
Never too much garlic 😉 Happy Cooking!
@ OMG, Jacques Pépin actually replied to me, you are so awesome, and I love how you make complicated things easy to understand and do. The best to you and your wife and family, and keep making those videos, we love them!!!
I’ll never forget those Howard Johnson fried clams on Long Island when I was a kid. Love you😘
ONE specific thing really jumped out at me while Jacques was preparing this simple but delicious Italian classic dish: His use of the microwave oven! SO very many world-class chefs snobbishly "diss" ANY potential use of a microwave oven in food preparation.. which is quite silly really! There are only a few successful recipes that use a microwave oven for every cooking action but there are definitely quite a few recipes that use it for one or more steps of preparing a dish and THIS one is a perfectly acceptable case in point! Félicitations Chef Pépin!
God bless this man and Merry Christmas!
Nothing but love for Jacques
Normally I don't appreciate watching cooks chop what they put into their dishes, but Jacques Pepin's perfect knife skills are a pleasure to behold.
Thank you for honoring Ed Giobbi with this recipe and video. His cookbook was one of the first Italian cookbooks we owned and we still cook from it.
Merci, Monsieur. Peace from the USA.
Merci Jacques Pépin pour vos délicieuses recettes.
Old videos never get old, he's a great chef
A warm summer evening, sitting outside with beautiful surroundings and people you love, a plate of this lovely pasta and some cold white wine and cheeses and fruit for dessert - heaven! Merci, Jacque!
Thanks to you tube we will always be able to watch him and learn and in awe enjoy…
I love Mr Pepins easy charm and unpretentious manner as he gives us all a masterclass in basic cookery. His knife skills are are lovely thing to watch-
Happy Birthday Jacques! Thanks for all you do and all you have given us! You're the absolute best!
Well said! My thoughts exactly!
I learn ALL the small tips that help me be a better cook thank Jacques Pe'pin
I used to watch you and Julia on PBS over 35-40+/- years ago.
Thanks for another great recipe and tutorial.
That looks so good...
Thank you for this wonderful pasta primavera! ❤
Hell ya chef's back
I love the simplicity of the dishes and how Monsieur Pepin shows it and the little tips that he gives, next time in my home will be Pasta Ed Giobbi Thank you !!
“Some people like it [al dente] … I don’t” love it Jacques, it’s your own taste!
Pasta Ed Giobbi of the gods. That looks good, Oh yeah!!!
This Pasta looks Delicious! 😍😋A Quick and Easy recipe. Big Like ❤
Great video, chef! Primavera as it should be! No cream, butter, or other ingredients. Light and nutritious. Bravo!
Yes! A perfect dish for January, to shake off all the excesses of last month. Fresh and delicious. And easy.
Great as usual. Simple and delicious.
Happy Birthday chef.
Two greats! Ed Giobbi was an old family friend. I still use his cook book containing so many family stories, how his father used to relate everything to food. He might say about a person, "His nose must weigh two pounds!" he was also a beautiful artist. Keep cooking, and keep finding the artist within!
I made this and pretty much used any scrap of veggies in my refrigerator plus ALL my tomatoes!
It was SO delicious. I really shouldn't have eaten as much as I did but if you are going to eat something like this, you can't help yourself. 😉
Thank you so much, dear Jacques Pepin. Even if I didn't love to cook and love your recipes, just watching you to learn would have been an absolute pleasure. But I can honestly say that my kitchen skills are quite good now -- just because of you.
A gentleman and class act.
A heavenly chef.
our charming french teacher...love him
Congrats on the 100K Subs! Have a great holiday Sir! You are a Master!
Bravo! Vous m avez donne faim! Un petit verre de rouge avec c est encore mieux! Et deux trois gouttes de vinaigre balsamique aussi haha!
That looks good, thanks for sharing and Happy New Year.
Mr. Pepin, you are an Inspiration with a big I. Sounds cliche but Jacques Pepin truly is the embodiment of inspiration. Don't know what to cook today? Search for a Pepin recipe. Simple as.
Big up for the team for providing top tier ingredients and split camera angles. Knife was sharp and "for vegetables" (with those partially hollowed out sides), but I think we all stick to the German style curved blade chefs knife at the end. Especially for mincing garlic or herbs.
Thank you very much again for the video and keep them coming!
I'm on team vegetable cleaver. Bigger side area for picking up more vegetables than even the santoku he uses here, and still light enough to handle garlic and other small tasks with a practiced hand.
But we all have our preferences!
Always a joy to watch experienced hands at work. Merry Christmas Chef Pépin!
It’s always a joy to see you Chef. Happy holidays 🎄and happy new year 🥂. May 2022 bring us health.
I read this and thought what's happening in May next year? Then realised what you meant lol
Sra Figueiredo, porque não diz Marry Christmas M. Pepin !
So glad JP likes his pasta "cooked." I like my pasta cooked as well.
I like that talk on al dente. I understand. I've never seen anyone as good with a knife. Thanks from Texas.
Beautifully simple!
Jacques Pepin a living legend, Marry Christmas M. Pepin.
I was memorized by his knife skills.
God bless you Jacques
J’adore tu Jacques!!!! 💙🤍💙
Thank you for this recipe.
At 86 still has those knife skills..... LEGEND!
! Thanks for the recipe 💕I Adore Jacques PEPIN
Always enjoy watching you cook!🤗❤️
I made this today, it was delicious!
I added some boiled chicken thigh for protein and a bit of chili oil for heat.
If this was JP's last contribution to cooking on camera then I salute this legend of a man!
I have always wondered what happened to Jacques left arm. I am amazed that he can do whatever he wants and it doesn't hinder him in the least. I truly love the amazing chef he is and his sweet love for his family.
Excellent recipe! These days I'm trying to eat inexpensive and healthy. This recipe is just all that,
I'm not fond of chefs. But this guy I really like he could do a whole series and I would just eat it up figuratively and literally.
He had a show on PBS for years. Maybe they are on YT or DVD.
He's done many, many, series over his long, tenured and storied career.
@@Will_DiGiorgio in 4K? Plus I wasn't fond of Julia child because she slammed Italian cooking.
@@williamdrake3141 Why would it matter if it's in 4k, you're not watching a Marvel movie... She didn't slam it she juxtaposed cooking it vs cooking fine French cuisine and essentially she's correct. If I thought she was slamming it, I think you can tell by my last name I would say so, besides she's as entitled to her opinion as you are, it's got nothing to do with Jaques. And again what's Julia have to do with Jaques Pepin's cooking shows, of the 10 or so he made he did 1 with Julia...
He has a few series, I think most of which are on RUclips. Here's one Playlistof one of his series: ruclips.net/p/PL21FC2781D5A687C2
And here's his essentials tutorial which covers most things you would need to know in a kitchen from basics to some decoration/garnishing too:
ruclips.net/video/CshkecuFfMc/видео.html
I've watched both of these many times lol
Excellence personified. What a treasure you are. Happy Holidays from alabama.
Lovely
I love how he is saying "okaaayyy" almost like if he sings
. . . i never thanked you for showing me how to dice an onion!
thank you
Jacques is a beast chef!
Happy cooking!
Excellent thanks 😊
Ce que j’aime dans les vidéos de Pépin, c’est qu’elles sont brèves 😉
I love your recipes 😋
If I were fabulously wealthy, I'd try to find a way to get a video of Jacques, Chef John, and Cowboy Kent Rollins together to cook and/or talk. This would create a singularity of good vibes that would consume the planet.
God, I love him. And Italian Grandma. They both know what they are about and make statements like “you can do this or that, whatever you like. This is what I do.”
I want this man to be my papaw.
Exactly.
Thank you, King
Looks real good, love the olive oil just enough to balance flavors
So Good
Great teacher
thanks Jacques! I love you
Something like this, really quality olive oil makes all the difference, and superior cheese. It's all in the ingredients, plus Jack's technique. I'm surprised Chef Pépin did not use his cranking pepper grinder here.
Thank you for making and sharing.
Thank you for teaching us. Happy holidays!
I totally agree with you. I like my pasta cooked done 😇
85 years old, still looks like a million bucks.
He is 100% priceless. In my opinion, there is no monetary pricetag high enough for him. His knowledge is supreme. I have learned so very much from him, more than others. And when you combine Jacques with Julia, voila the fireworks are exploding.
And still kickin’ it in the kitchen! ♥️
Ma e facilissimo! Si mangia anche nel' estate.
❤️❤️ Happy cooking indeed chef
I am making this tomorrow!!!
Always teaching......as he cooks.
Looks wonderful
Master!💫