Gino D'Acampo's Real Bolognese | This Morning
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- Опубликовано: 21 фев 2017
- According to Italian chef Antonio Carluccio, the British have been ruining spaghetti Bolognese for years! Today our very own resident Italian Gino D'Acampo is coming to its culinary rescue with his recipe for the proper Italian classic, tagliatelle with bolognese.
Развлечения
Man, Gino needs to teach me - and all of my mates - about flirting.
Why would you flirt with that annoying woman??
gino is a man of culture
0:55 haha what a lovely moment
Dunno she is just awkward compared to holly and unfunny.
@@XIplupIX I would say she's more composed and cute.
@@Real_vanGogh what is her name?
@ Christine Lampard
Authentic from Sheffield
in the middle of a recipe we go for a break? lol
Coz he went on a bit 😂😂😂
Scofe’s career has evaporised
Il latte messo all’inizio non l’avevo mai visto fare… 🤔
Io ci metto sale, pepe, un paio di chiodi di garofano, un paio di bacche ginepro, una foglia d’alloro, e soprattutto un po’ di timo
Infatti
Nel suo sito web c’è una ricetta di bollito di carne che ha quegli ingredienti insieme: veramente, sembrano insolitti per un cuoco inglese, devo ammetterlo. Adesso mi sento ispirato a provare la vostra ricetta 😋
I think the recipe differs by region because my mate from Northern Italy doesn't add milk and uses tomato's. He also uses beef fillet not mince and cooks it for a day
You think wrong. That Is perfectly the original récipe of ragù bolognese as registered. But it's a récipe that none follow as written letter by letter.
@@domenicocolletti6052 so what you actually just said is that I'm wrong, but I'm actually right because no one follows the recipe word for word meaning it differs all over Italy 🤣 thanks for clearing that up
@@jk_46 The recipe may be different of course house by house. In restaurant you eat the ragù as registered, otherwise it's written. The recipe as showed by D'Acampo is a bit semplified but correct.
Yes, It Is different by region. You are right
4 weeks ago I was in Bologna, every Restaurant has this recipe, you get Rague Bolognese everywhere and it tastes phenomenal
He previously stated u use passasta
THAT IS WHAT YOU SAY TO A LADY!
No salt? no condiments?
No need for condiments, all the flavors are in the veggies and meat. The broth should be salted already so no need to add more.
I've tried the recipe multiple times. In my opinion, the sauce could use some extra salt besides the stock. I've also found that thyme, Basile, oregano, garlic powder and paprika powder provide a lot of extra depth to the flavor
@@mutanthat Nah nah, not a single crumb of Salt? Kidding me? No Thyme? No Pepper?
Crumble 😅😅
Nah thanks I pass! I like the Ragu one with chopped tomatoes and without milk and celery. Has more flavor
What kind of olive oil? High guality olive oil from Spain and north Africa or just italian olive oil?
Doesn't most of it come from Greece?
Schofield is insufferable with his expressions and all over presence 😂
Oh Gino!!! Are you joking? The milk goes in at the very end! Any stock will do? Are you serious? White wine not red! Why all that oil? Pancetta not pork mince!
He's absolutely correct. We use chicken, beef, vegetable stock, whatever we like or have. Pork was not the pancetta replacement. Bacon is sometime a pancetta replacement. The 50/50 beef and pork mix is authentic. You would also start with pancetta with the vegetables too if you were being authentic with pancetta, but you would still use the beef and pork. You can forgo the milk altogether to be honest, but no it is not meant to go in at the end, otherwise it would have NO affect on the meat. If you want to forgo the milk and be untraditional with it, you can use baking soda like the chinese do to change the meat, 30 mins before prep phase.
@@kennwan9917 Only vegetable stock. Some Bolognesi mix beef/pork but put less pork. No pork when there is pancetta. Milk only at the end and no oil baths like he uses.
It’s actually pork mince AND pancetta
Of course there is an original recipe somewhere out there as obviously somebody had to be thd first to make it many years ago.. BUT!! there is no stonewall way to make it.. I can guarantee you could go to Italy and there will be a different method in almost every house you go to 😊
Crap
no, you