Za'atar Cacio e Pepe | Ottolenghi 20

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  • Опубликовано: 20 окт 2024

Комментарии • 98

  • @cristianopolicappelli2596
    @cristianopolicappelli2596 Год назад +19

    I’m Italian: this recipe is simply incredible!!! Let’s open to new discovers!

  • @giovannaroth239
    @giovannaroth239 Год назад +81

    I am Italian and I am not offended at all 🤣, I am actually quite excited to try it...I love za'atar

    • @Ottolenghi
      @Ottolenghi  Год назад +9

      Phew..! 😅

    • @ChirkunovIvan
      @ChirkunovIvan Год назад +1

      Was it just me or did he put in the cheese too early? I don't see the cheese melt and take a creamy texture. If you add it too soon, it just clumps up and you get only clots and cheese water in your pasta.

  • @ChrisDeMartino
    @ChrisDeMartino 5 месяцев назад +3

    I'm Italian, i can confirm that in some restaurant in Rome i see mint on cacio&pepe.
    I usually cook that dish adding on top a quenelle of marinated tuna tartare with lime, pink pepper, olive oil and mint, and i totally love the way lime clean my mouth form the salty taste of pecorino and set my mourh ready for an iced white wine.
    Great fusion, i love za'atar ❤

  • @lucafranzoi5620
    @lucafranzoi5620 Год назад +41

    By the way, in some parts of Rome, some people add mentuccia, an herb in the family of mint, to cacio and pepe. So, why not za'atar! Great idea!

    • @Ottolenghi
      @Ottolenghi  Год назад +6

      Thanks for the info, really interesting!

  • @fjordhellas4077
    @fjordhellas4077 Год назад +3

    Ottolenghi shows us how interconnected are our dishes! I love the idea of zaatar in cacio e pepe. Che buono!
    Three years ago, as I was visiting relatives in la Spezia not far from Genoa, I saw a brilliant exhibition called Città e Mari in Genoa, Italy and in one part of this expo, there was a section called Mangiamo Arabo Senza Saperlo ( we eat Arabic without knowing it) . So basically pasta, pizza, artichokes, sorbetto, coffee, pesto, rice, sugar, orange, almond and related desserts or sweets through Sicily, come from the Arabs. I thought that pasta came from China, but I was proven wrong. Grazie Yotam!

  • @MrAlexman3
    @MrAlexman3 Год назад

    Yotam was the first chef who made me understand I needed to show love to my ingredients in home cooking, getting the most out of them ❤

  • @kevincurtin3184
    @kevincurtin3184 2 месяца назад +1

    A crucial tip I’ve learned with Cacio e Pepe is you have to get the heat way down before adding the cheese. Not Another Cooking Show has 3 separate methods to keep the cheese from clumping. But it’s all about temp control. Can’t wait to try this though!

  • @soundwave070
    @soundwave070 Год назад +7

    Just made it and I really loved it! My wife was less impressed with the za'atar but she's always a little hesistant when it comes to italian fusion experiments haha

  • @niza4953
    @niza4953 Год назад +4

    I grew up eating za'atar on anything: chicken, toasted bread, even honey. I'm gonna cook this!!! Thank you for this brilliant recipe! ^^

    • @gerryno6328
      @gerryno6328 Год назад

      …“cacio e pepe“ non „cacio, pepe e burro“

  • @SuzanneBaruch
    @SuzanneBaruch Год назад +2

    Yay! Another OTK video! I've missed you guys!

  • @jodrew1845
    @jodrew1845 Год назад +2

    This is a brillant idea. I LOVE za'atar so it's an absolute winner.

  • @Michele.rainbow-colibri.3
    @Michele.rainbow-colibri.3 8 месяцев назад

    I use Zaatar since a long time... love it .. Discovered in libanese restaurant in 2009

  • @Paul-bx5cb
    @Paul-bx5cb Год назад +3

    a easy trick with cacio e pepe is to use starch, a little water, the cheese and the pepper and blend it. And then use the paster water to heat it up and make it a sauce. Its not traditional but the sauce will hold better together for longer. Normally you would time it perfectly to have everyone ready to eat but this will make it easy to prepare and you can even take it on a camping trip and make it on a gas burner

    • @matthiasreitner679
      @matthiasreitner679 Год назад +1

      came here to say this. it hasn't been long that an italian chef revealed that little trick of adding starch into some kind of base sauce that will even hold well for some time when refrigerated - it's an absolute game changer imho.
      the recipe for infallible, storeable caio e pepe is by luciano monosilio on the ever-amazing ITALIA SQUISITA channel: ruclips.net/video/U4eaNqTbDDA/видео.html - it's a must-watch

  • @leowatkins1518
    @leowatkins1518 Год назад +4

    Definitely going to try making this, think the flavour combo would work well.
    I do find however that when making cacio pepe in this way I tend to get clumpy cheese. The pan gets too hot for just throwing cheese into. I try to mix the cheese in a bowl with a bit of pasta water and a touch of cold water so the cheese doesn’t denature and break down before adding to the pasta - off the heat.
    You must be skilled and have an awesome skillet to not have a cheese breakdown just adding it straight in!

    • @bekahbrown1382
      @bekahbrown1382 Год назад +1

      it can also make a difference to grate your cheese fresh without the preshaved style’s preserving agents!

  • @terrymitchell7316
    @terrymitchell7316 Год назад +1

    Great dish, just wondering 520 ml. water on how much butter ? because you want the perfect sauce

  • @flaviapadoveze105
    @flaviapadoveze105 Год назад

    I miss your videos. Happy that you are back! Let’s celebrate 🎉

  • @HappyHungryHibby
    @HappyHungryHibby Год назад +5

    Absolutely love! I must be your biggest fan, to a point of covering your recipes on my own channel! Amazing & simple recipe. James

  • @chalminann7746
    @chalminann7746 Год назад

    Thank you so much, can’t wait to try this recipe and so happy to see you back….Happy 20th…😊

  • @Wickedhex1234
    @Wickedhex1234 4 месяца назад

    One of the best recipes just made tonight

  • @olivier5851
    @olivier5851 Год назад +1

    I must try this recipe!!!🤩🤩🤩

  • @RuiEspinha
    @RuiEspinha Год назад

    I knew I was going to subscribe as soon as I read the title

  • @faeryel
    @faeryel Год назад +1

    About how much salt should you use in the pasta water? It seems like it would be hard to salt it enough that the pasta is not bland yet not so much that the reduced water plus a ton of salty cheese would be overkill...

  • @patriciacasalrodriguez
    @patriciacasalrodriguez Год назад

    Oh... what an amazing fusion on a plate! I hace to try this!

  • @donnababylon
    @donnababylon 2 месяца назад

    Nice video! Thank you!

  • @sharonadlam3195
    @sharonadlam3195 Год назад +1

    So looking forward to future recipes celebrating 20 years 🙂

  • @stephanedubarry8624
    @stephanedubarry8624 Год назад

    Me too... and I am à fan of this marvelous cook

  • @helenswan705
    @helenswan705 Год назад

    Interested that you cook off the za'atar. i always think of it as an adding-afterwards-herb. But I am sure you will have checked out the effects of different methods..

  • @eyae.
    @eyae. Год назад +1

    What a brilliant recipe!

  • @MarionMM
    @MarionMM Год назад +3

    Hell yeah, I have two kilos of Za'atar in my cupboard that I need to use up...

  • @Nollyton
    @Nollyton Год назад

    Love these recipes!! It would help to see the dish closer when explaining the silkiness and when adding the cheeses, it's tricky to see how much the sauce needs to reduce.

    • @Ottolenghi
      @Ottolenghi  Год назад

      Thank you! We'll make sure for next time!

  • @Flowers4Everyone
    @Flowers4Everyone Год назад

    This looks like a must try. Very nice.

  • @fionasedgwick7424
    @fionasedgwick7424 2 месяца назад

    😋

  • @claudiawernercharpilloz5208
    @claudiawernercharpilloz5208 6 месяцев назад

    Merci miam 👍🌟

  • @HeyLisaGoldberg
    @HeyLisaGoldberg Год назад

    Sounds and looks so delicious!

  • @haller74
    @haller74 Год назад

    Great recipe! What if I need to cook for 8? Double ingredients?

  • @UwimanaAbigaelle
    @UwimanaAbigaelle 6 месяцев назад

    Very nice food ❤❤❤🎉🎉

  • @cristinapavesi4729
    @cristinapavesi4729 Год назад

    I usually cringe in front of changes to traditional italian recipes but this is something worth trying though, in fact, it's no "Cacio e pepe" at all: "Cacio e Pepe" means "Cacio cheese and Pepper" but here there are parmesan cheese and pecorino cheese instead of cacio cheese!!😯😲😲😉

  • @christinaurban1349
    @christinaurban1349 Год назад

    Looks amazing

  • @away4someones
    @away4someones Год назад

    Could anyone share the recipe of Zaatar? Thank you!

  • @malau5704
    @malau5704 7 месяцев назад

    why using so much water and not less like in the classic italian cacio e pepe?

  • @nigel8499
    @nigel8499 Год назад

    Why 520 ml and not 500ml ?

  • @phantast6941
    @phantast6941 9 месяцев назад +2

    The recipe unfortunately contains a crucial mistake... Since the cheese breaks down at 60°C, a creamy sauce cannot form. Here it is stated that the remaining liquid should boil strongly, meaning it reaches around 100°C. At this temperature, the fat in the cheese separates from the whey. This results in the cheese forming clumps and sticking more to the bottom of the pot than to the noodles. Upon closer inspection of the finished dish, you can also see that there is no creamy sauce. Unfortunately, it's a RUclips deception.

  • @davidfleischer4407
    @davidfleischer4407 Год назад

    Invece di mettere lo za’atar mix nel cacio e pepe, dovrebbe provare le foglioline da sole nella salsa pomodoro e i tupi commensali diventano bravi

  • @Marenqo
    @Marenqo Год назад

    Butter??

  • @virginiaf.5764
    @virginiaf.5764 Год назад

    I love and enjoy a lot of your recipes, but I have to say, I'm not sure about this combination. Stupid question... is Palestinian za'atar the same blend as the Lebanese za'atar I grew up eating? Both parents were born in Lebanon, and of course my mother made the best Man'oushe. I'vr enjoyed za'atar with chicken and lamb, and it's good with roasted potatoes. Never thought to try it with pasta, but I can't explain why this doesn't sound appealing. But to be fair, I'll try it with a small amount first. We'll see. And by the way, good to see a new video. It's been awhile!

    • @Ottolenghi
      @Ottolenghi  Год назад

      Give it a go, we can't recommend this enough!

    • @strohhut_tufi
      @strohhut_tufi Год назад +1

      Every zaatar is a bit different but not too much. I'm used to Jordanian zaatar cause it has a lot of sumac but so far I enjoyed many countries blend

    • @virginiaf.5764
      @virginiaf.5764 Год назад

      @@strohhut_tufi What my mother used, and I use, I think is different. I asked about different blends of za'atar because I think he mentioned herbs that aren't in the za'atar I use. Have to go back and watch again.

    • @virginiaf.5764
      @virginiaf.5764 Год назад

      @@Ottolenghi Okay, maybe. I can't explain why it didn't seem like it would taste good, but I can't judge unless I try it. I'll report back after trying it.

  • @conan_der_barbar
    @conan_der_barbar Год назад +4

    I was surprised he didn't add olive oil on top :D

  • @limeBlender
    @limeBlender Год назад +2

    A friend gave me some za’atar which I haven’t used yet because I’m not really sure?... this might be the way in.

    • @Ottolenghi
      @Ottolenghi  Год назад

      It really is!

    • @drewgalbraith4499
      @drewgalbraith4499 Год назад +1

      try it on grilled chicken/fish with Lemon and serve it with tabbouleh!

    • @strohhut_tufi
      @strohhut_tufi Год назад +1

      Get some fluffy white bread, dunk it in olive oil and and then zaatar and enjoy :)

  • @yshemesh
    @yshemesh Год назад

    What an intelligent dish! I mean this in the best possible way.
    May i speculate that the inspiration for this dish came from dairy kibbeh made by Iraqi and Kurdish Jews? My grandmother used to make these with wild Za'atar foraged from the mountainside

  • @QueenBaha
    @QueenBaha 11 месяцев назад

    🌴☀️Nice dish, I need to vegan-nize it though as I can’t introduce so much mucus into my body with the cheese.
    What do you think about a plant based milk, tahini, cashew nut, nutritional yeast mix of some sort? Your thoughts would be greatly appreciated☀️🌴

    • @Ottolenghi
      @Ottolenghi  11 месяцев назад +1

      We haven't tried replacing the cheese in this recipe with vegan alternative so can't offer a substitution but please do try and let us know how it turns out. :)

    • @QueenBaha
      @QueenBaha 11 месяцев назад

      @@Ottolenghi Top of the Morning💐 thanks for your reply, what a lovely surprise🤭

  • @webleymkVI455
    @webleymkVI455 Год назад

    Za'atar yes, seems like a good variation
    butter no

  • @baranakin2
    @baranakin2 Год назад

    if you measure your water right you can do everything with one pot in half the time

  • @Tadig_goddess
    @Tadig_goddess 10 месяцев назад

    This meaĺ is highly addictive!!! Be warned!! So delicious and way to easy. You will make more!!!

  • @virginiaf.5764
    @virginiaf.5764 Год назад

    Did i see pine nuts in that jar of za'atar you showed at the start?

  • @Jeyekomon
    @Jeyekomon Год назад

    The exact amount of 520 ml of water does not make much sense to me. You can add more and then boil it down, can't you?

  • @thebreadlady
    @thebreadlady Год назад

    Milkeke

  • @oceanborn05
    @oceanborn05 Год назад +1

    I don't get it. Dude uses all these spices, only to then add like 4 cups of parm.
    Not a fan

    • @suelancaster6959
      @suelancaster6959 8 месяцев назад +1

      You don't get that other people don't share your food preferences? You must be insufferable to be around. Not everybody wants their food to taste like all spice and nothing else

  • @dancox3708
    @dancox3708 Год назад

    Please tell me that you do not take pasta out of a package, put it into a container, and then take it all back out of said container?

    • @sabrinacasmir7044
      @sabrinacasmir7044 Год назад

      I do that. It's just hard to store things in plastic. Things easily pour. So I put them in containers

    • @dancox3708
      @dancox3708 Год назад

      @@sabrinacasmir7044 Pasta sours in its original packaging?

  • @danielpincus221
    @danielpincus221 Год назад

    I see no reason not to try this with brown rice. Potato or corn starch, or reserved pasta water, could provide the starch.

  • @kstringer78
    @kstringer78 Год назад

    Can you pin ingredients in the comment section?

    • @Ottolenghi
      @Ottolenghi  Год назад

      All the ingredients and method are in the recipe link in the video description. :)

  • @cyberpass
    @cyberpass Год назад +2

    Thank you for actually saying that it's Palestinian instead of furthering Palestinian Cultural Appropriation.

  • @rexiioper6920
    @rexiioper6920 Месяц назад

    he’s stealing palestinian food again

    • @harryp6484
      @harryp6484 9 дней назад

      You’re a boring little moron

  • @53mgateley
    @53mgateley Год назад +3

    No butter in cacio e pepe. Love Yoatam...but this is wrong. Call it something else.

    • @HamMobox
      @HamMobox Год назад +2

      there was butter :)

    • @Pammellam
      @Pammellam Год назад

      I looked up several cacio pepe recipes: many but not all of the American ones included butter with the cheese. The Italian ones I looked at didn’t include any oil or butter. The Italians ones used much, much more cheese than many of the American ones. Maybe the cheese is more expensive in America so people use the butter to make it creamy while using less cheese?? I know here in Japan, Italian cheeses cost a great deal and I use them sparingly.

  • @ufinc
    @ufinc Год назад +5

    This sure looks delicious. Great recipe. But why did you feel the need to call this Cacio e Pepe when it has absolutely nothing to do with it? It was your marketing department who suggested naming it like that, wasn't it? You know, to generate more clicks and engagement, right?