Been going through a rough patch recently, and your videos never fail to soothe and inspire. Please keep them coming for as long as you can :) Ciao from Brazil!
Glad to see you’re all home and getting back into making more videos. That’s the best (and spiciest) version I’ve seen. Love the pasta cooking technique!!
Digging the spiciness, minding how oily it gets. It's an olio pasta, sure, but ohh man.. First one -after COUNTLESS videos- that I saw something I didn't crave to make it immediately. Aesthetics and approach though, always a pleasure to watch! You're the best Dani, keep it up!
Garlic, olive oil, and a kick of heat - Aglio e Olio, the simple yet bold dance of flavors that’ll make your taste buds sing! I love this dish n this Chanel 2 ❤
Обожаю этот кулинарный блог,. Даже обычные макароны, выглядят насколько прекрасно и аппетитно ! Здоровья, Шеф! 👍I love this food blog. Even ordinary pasta looks so beautiful and appetizing! Hello, Chief!
Just had breakfast 5 minutes ago, and now I really, really want this pasta. Your blog is so inspiring....If I may though...I would've removed that bad clove of garlic before roasting for the concern that it might spoil the dish.
Yeah, I just realized I've never actually eaten aglio y olio before. Everything I've ever eaten was just pasta with garlic and oil. And it doesn't come close to the masterpiece you created.
Thank you sir for another amazing video with great instructions. I was trying to identify the cleaver you were using on the parsley. I went to the website and thought it might be the Rustic Hand Forged Serbian Cleaver but I am not sure. Could you please tell me exactly which one you have? Also, do they include a sharpening stone with their knives? Appreciate your time given to share authentic Italian cooking.
Thank you, I'm sick and have a fever so I wasn't hungry... or at least I wasn't until I saw this wonderful recipe. May I ask you something? Boiling parsley and lemon for a long time, doesn't it make the water bitter? Have a nice Sunday.
@@MileZeroKitchen yep exactly ... I mean, I know a lot of techniques but it never occured to me to try this for Aglio Olio ... just brilliant!! ... now I need to try on others as well .... maybe similar technique to make Arrabbiata, or others .... thanks for this video, Man! ... Adoro i tuoi video e ogni volta imparo qualcosa di nuovo
Im using a lot of your recipicies... but this is pasta with starch and nothing more..... in italy you make the risottare the last few minutes! The starch will absorb a lot of the flavor this is why you use half a ton of garlic..... these experiments is very far away from the original ingridients and tecnique, its so far away like the japanese music for an italian dish video😂😂😂😂😂.. not aproved😂 saluti a tutti, belli e brutti😅
Been going through a rough patch recently, and your videos never fail to soothe and inspire. Please keep them coming for as long as you can :) Ciao from Brazil!
Thank you so much for the support Fabio! Really appreciate it and happy to somehow make your day better!
Glad to see you’re all home and getting back into making more videos. That’s the best (and spiciest) version I’ve seen. Love the pasta cooking technique!!
Thank you so much!
Just beautiful
Omg that looks ridiculously delicious 🤤
Bravo, zio. Magnifico.
Grazie Fra!
Ура! Вы снова с нами! Удачи Вам!
Wow so cool! I've never seen a pasta being cooked like risotto before..can't wait to try it out!
Thanks! Yep you should!
Brutal! I am watching this video, it’s midnight, and am getting so hungry. I will definitely try this recipe.
Digging the spiciness, minding how oily it gets. It's an olio pasta, sure, but ohh man.. First one -after COUNTLESS videos- that I saw something I didn't crave to make it immediately. Aesthetics and approach though, always a pleasure to watch! You're the best Dani, keep it up!
Thank you! 😊
Haven’t tried this with hot peppers yet, will definitely try this out , looks delicious !
Hope you 😉
Hi chef glad u r ok that pasta looks amazing and beautiful ❤❤
Thanks so much
Garlic, olive oil, and a kick of heat - Aglio e Olio, the simple yet bold dance of flavors that’ll make your taste buds sing! I love this dish n this Chanel 2 ❤
Thanks for sharing!!
The roasted garlic being slowly squeezed into the pan. Wow! Cheers.
Thanks for watching!
First of all, thank you very much for being back !! I was very worried! Another comment comes after viewing the video full of anticipation!! ❤
Haha thanks so much!
Glad to hear you and Jake are well beautiful video! I instantly saw the peppers at the beginning and knew I would love this. Can't wait to make this!
Our pleasure!
Обожаю этот кулинарный блог,. Даже обычные макароны, выглядят насколько прекрасно и аппетитно ! Здоровья, Шеф! 👍I love this food blog. Even ordinary pasta looks so beautiful and appetizing! Hello, Chief!
Thank you so much!
I'm just cooking a stock with lemon, salt and parsley... :) Thank you!
Amazing!!!
Thank you!
Can’t wait what Italia Squisita thinks about this.
Spaghetti aglioolio is my favorite pasta dish. I am making your version of it for dinner tonight! Well done !
@@wiseone5968 thank you!
Just had breakfast 5 minutes ago, and now I really, really want this pasta. Your blog is so inspiring....If I may though...I would've removed that bad clove of garlic before roasting for the concern that it might spoil the dish.
Thanks for watching! You should definitely try it!
Che giocatore ❤
Eddaje!
Beautiful. Thx man🎉
Glad you like it!
Maximum starch optimization- great stuff!
@@danny2187 thanks!
Delicious pasta 🍝
Thank you!
Amazing as always.
Q: What are you spraying to clean the cutting board? Is it flavorless?
50/50 water and distilled vinegar
Yeah, I just realized I've never actually eaten aglio y olio before. Everything I've ever eaten was just pasta with garlic and oil. And it doesn't come close to the masterpiece you created.
Thank you!
@@MileZeroKitchen…..No Cheese?
Yummy Yummy🤤🤤❤️
Thank you!
Thank you sir for another amazing video with great instructions. I was trying to identify the cleaver you were using on the parsley. I went to the website and thought it might be the Rustic Hand Forged Serbian Cleaver but I am not sure. Could you please tell me exactly which one you have? Also, do they include a sharpening stone with their knives? Appreciate your time given to share authentic Italian cooking.
@@GregCurtin45 you can find the link of my Serbian knife in the description of this video, along with my personal discount code!
Do you shoot on blackmagic or which body? Nice shots as usual. What lens/lenses? Really nice work brother.
Hey man all my equipment, including camera and lenses are in the description of the video under “my Amazon store”! Thanks for watching!
Thank you, I'm sick and have a fever so I wasn't hungry... or at least I wasn't until I saw this wonderful recipe. May I ask you something? Boiling parsley and lemon for a long time, doesn't it make the water bitter? Have a nice Sunday.
Thank you for watching! The pasta wasn’t bitter but the white part of the lemon could indeed add a slight bitterness to it.
@@MileZeroKitchen thank you.
Troppo booooonaaaaa!!!
What's in the green spray bottle you use to clean your cutting board?
Water and distilled vinegar 50/50
@@MileZeroKitchen thank you.
Toasty garlic. Roasty garlic. Spicy garlic. Lemon garlic. Creamy garlic. Herb garlic. For 2 people? Hah! Eat the whole thing.
Let’s gooooo
❤️🔥❤️🔥❤️🔥
🔥
You're almost using the same technique for Spaghetti all"Assassina ... looks to me
Yep, similar although no need to burn your pasta here :)
@@MileZeroKitchen yep exactly ... I mean, I know a lot of techniques but it never occured to me to try this for Aglio Olio ... just brilliant!! ... now I need to try on others as well .... maybe similar technique to make Arrabbiata, or others .... thanks for this video, Man! ... Adoro i tuoi video e ogni volta imparo qualcosa di nuovo
Su please cook al dente so morto!
You don't eat bread at all, are you really Italian?
Im using a lot of your recipicies... but this is pasta with starch and nothing more..... in italy you make the risottare the last few minutes! The starch will absorb a lot of the flavor this is why you use half a ton of garlic..... these experiments is very far away from the original ingridients and tecnique, its so far away like the japanese music for an italian dish video😂😂😂😂😂.. not aproved😂 saluti a tutti, belli e brutti😅
Dipende da quanta crema vuoi. Se risotti gli ultimi due minuti sicuramente avrai molto meno rilascio di amido. Ma sono gusti! A presto 👋
Meravigliose.......🤗🤗🤗🤗🤗
Thank you!