Spaghetti aglio, olio e peperoncino: 3 recipes by Marianna Vitale, Salvatore Bianco, Carmela ABate
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- Опубликовано: 4 июл 2018
- A historical cook and two young, creative Neapolitan chefs deal with the simplest among Italian recipes, spaghetti aglio e olio.
Carmela Abate, Salvatore Bianco and Marianna Vitale present 3 recipes: a classic one and two gourmet ones, with a particular focus on the ingredients and innovative cooking techniques. 
Хобби
the first lady will proceed to kill the two youngsters if she ever saw their versions. HAHAHAHA
And we Italians would gladly back her, 60 millions side by side.
True :D
It's hilarious bc the three were ripping on other people making the dish in untraditional ways and the two young ones were just as critical as the first lady.
Tim Tamale What is important to understand, is that changing traditional recipes is not seen as a problem, but instead the presentation of innovation and personal interpretation as if they where the original traditional dish, this can be discussed. The two young chefs clarified from the beginning on that their executions would deviate from the tradition, thus I don’t see the contraddiction some expressed :)
@@mrciao1111but the people they said made the dish wrong only made small changes that could be seen as their interpretations as well? So they're still hypocrites.
The first one is so classic and easy. Love it. Gonna try it.
Peter Jones she was perfect! That was the REAL aglio e olio 😊
Try adding lemon juice to it too. Absolutely delicious.
Meanwhile the second one be like 😒
It was sooo goood and simple. I used to fuss in dark with extra additions in vain!
The first lady is amazing!
I only liked the first one. Simple and traditional.
that's how it should be, you can re-interprete it but after the bashing in the other video i would have expected 3 classical dishes
Scusa io metto aglio olio capperi e peperoncino!😘
Not enough garlic
Eu também
@@Justin-qo3sz actually it already way tooooooo much
Now get the 3 carbonara guys to review these recipes
Shrek Yes, that would be hilarious.
Thay wouldn't make it! They would die.
hahahAHAHAHAHAHAHAHHHAHAHhahahahaha
HAHAHAHAHHA no they would start depression
we will...
No regà nun ce semo. Se famo ste ricette (a 2 e a 3) poi li stranieri ce blastano nei commenti e se dovemo sta' pure zitti. Sto a rosicà
Devi esserti confuso, hai sbagliato video 😂😂😂
The second chef made the most pretentious Aglio & Olio in human history... He had like 10 different types of water alone geeeezzz 😴😴😴😴... So was the third one... I had to revise my comment after watching the third one 😭😭
i think it s easier to build a space shuttle than try the other 2 recipes.
AHAHAHAH
OMFG LOL
I dont think so.
@@TunaStrata r/whoooooosh
Per magna uno spaghetto aglio e olio bisogna prendere tre giorni di ferie
Mario Stollo 😆🤣
Pasta che si fa in cinque minuti proprio quando uno non ha tempo trasformata in un viaggio esotico...ma anche no
pensa che devi andare fino al mare a prendere l'acqua già salata...
Ahahahahah e sporcà mezza cucina
Absolutely! And how much does a customer pay for such a presentation?
AHAHAHAHAH...L'ultima versione non si può guardareeee...la pasta arrostita,quell'altro in ammollo... basta mi sento male
😂😂😂
After watching the review video: If this was not an Italian doing the remixing / innovating they would have ripped them to SHREDS, haha.
The grilled pasta thing is also super interesting, so how about this: infuse the garlic in the oil, then take it out. Crank the heat up and add the pasta to almost "deep fry" it for a minute, then lower heat and stop / break the frying by adding pasta water. Then garlic back in, plus peperoncino and parsley. Might "simulate the roasted effect that the grill had, no?
Constantin Peters stay tuned, shredding is coming! Ahahah
Constantin Peters I'm Italian and..... I'm agree with u lol :) only the first version is traditional, the others are absolutely a very strange reinterpretations, and honestly I don't like them not even a little 🤦
BUT, at least in this video they used the right ingredients, just changed the technics. In the "reaction video" I saw very terrible things bro... Incorrect ingredients and a lot (and HUGE) of technical errors
Though the reactions were hyperbole as well. There is 0 chance any of those three chefs do not know that salt can also be a textural component at the end. It´s entertainment, and nothing to fault with that. Just taking it too seriously either way.
Salvatore...dopo un brivido di autentico terrore per la paura di un forzato inguacchio, ho visto la luce ed ho capito che genio sei e che maledetto fantastico piatto hai creato. Sei un pazzo: hai disassemblato i sapori e gli aromi dalla loro antica e casalinga radice, ricomponendoli, come in un risveglio dal sogno ancor vivo, in un'amalgama di perfetta armonia.
Non ti conoscevo. Per me, chi crea un piatto così, è il numero 1.
GRAZIE.
Io non saro italiano ma gli ultimi due ricette non hanno nulla da fare con il Aglio e Olio. Mi sembra troppo Hipster.........................................
(Mi scuso per il mio povero italiano)
tirannnus hai ragione
Hai perfettamente ragione: la terza va esiliata in Inghilterra.
E c'hai ragione, le altre 2 sono bestemmie..
tirannnus don't excuse yourself, you are just right. Che cazzo, è una minchia di pasta con 3 ingredienti! Hanno fatto un bordello!
in effetti sono un po' "hipster" ma c'è differenza tra innovare, e mettere dentro ingredienti a caso( come il formaggio... ) per dire usare l'acqua di mare al posto di acqua e sale è una cosa molto ..hipster , ma di fatto non cambia la ricetta , come anche usare il prezzemolo sotto forma di salsa o l'acqua al peperoncino piuttosto che il peperoncino secco. Cmq se vuoi andare sul "Classico" la prima ricetta fa per te.
Second guy: "Let's try to make this simple dish as needlessly complex and time-consuming as possible." And that bowl looks like one of those donuts people sit on when they have hemorrhoids.
Yea thats exactly what i thought too. Imo the much better version by a fine dining chef is the one by alessandro negrini. He did do exactly what this guy was trying in my opinion
What bothered me was they criticized RUclips chefs for making the recipe complicated.
@@Cash0991 going crazy over here too...
As a chef, perhaps he's made and eaten this dish the traditional way a billion times, and wants to find a more interesting way, for him, to make it
I guess that's the only way you can justify charging over 50 euros for an Spaghetti aglio, olio...
Il primo è il classico spaghetto da fare a mezzanotte, per gli altri due bisogna alzarsi alle 4:20 del lunedì per fare in modo da far trovare il piatto in tavola, pronto per esser mangiato, verso le 20:15 del martedì seguente. C'è che la cucina sta davvero diventando la caricatura di sé stessa. Un piatto povero talmente semplice che elenca i suoi ingredienti nel nome stesso, modificato e reso quello che non è, e che non può essere. A quando la rivisitazione dell' acqua del rubinetto? Chell d' 'o cess lasciamm a sta...a quanto vedo credo sia già ottima così.
Se non arrivo all' uva è solo ed esclusivamente perché le mie gonadi si sono troppo appesantite per aver avuto a che fare con un loro simile. Saluti, riccone.
Danilo Capezzuto saluti riccone?! Hahahaha, eh sì si vede proprio che non ti rode mica e che all'uva non ci arrivi perché non vuoi! Secondo me sei proprio tu un testicolo ;)
Danilo secondo me hai pure ragione perché questi stavano pure pigliando per il culo questi cuochi e poi arrivano fuori con ste ricettone del cazzo, la pasta aglio, olio e peperoncino e nato come un piatto povero come quasi tutti i piatti italiani... Non è che ora nessuno può variare ma è sempre stato un piatto semplice non una ricetta gourmet di un ristorante a 5 stelle
@@andreavergna4960 i piatti poveri possono essere rivisitati e elaborati io faccio sfrigolare il peperoncino nell' olio e a parte tosto un Po di pane grattato e mezzo cucchiaio di grana (ogni due etti di pasta) che poi uso per amalgamare l olio, non è la ricetta originale ma se di grana ne metti molto poco ti assicuro che è molto buono e il pane tostato lega spaghetto e condimento con una nota di arrosto
In ogni caso VIVA I PINOLI
E "non voglio un canale" è un poveraccio non mi interessa se di finanze ma di spirito sicuramente!
La prima versione è alquanto sconcertante. Aglio totalmente assente nel piatto e peperoncino solo x dare 'colore'? Poi sinceramente il prezzemolo nn l'ho mai sentito nominare x questo piatto (e che con il suo sapore e profumo andrebbe a deragliare parecchio quelli dell' aglio e peperoncino) ma credò lo proverò giusto x curiosità.
Le altre 2 versioni sono evoluzioni , magari anche gustose, ma esageratamente complesse (anche da preparare) e lontane dalla ricetta originale.
P.s. l'aglio provatelo tagliato a mini cubetti, appena rosolato e poi mescolato 'dentro' la pasta invece che buttato via. Sapore eccezionale.
In the review video they talked about how Babish used lemon juice, but the 3rd chef also used it (a bit) in her recipe. What am I missing?
The critique video was hyperbole for entertainment purposes and italians are allowed to innovate ;)
I'm fine with using the same ingredients and making new and cool stuff with it, but calling him out for using lemon (and cheese for that matter) while using lemon (and vinegar!) just seems odd to me.
As Italian I can tell that the third recipe is not aglio olio e peperoncino, but it pretends to be! If you see, the first one is the traditional recipe, the second one uses all the ingredients of the tradition, but in the third you see an egg, not as part as the dish in itself, but in a drop at the end. But I think you can properly call aglio olio e peperoncino only the first two
The most critical one was the first lady in this video. Her recipe is also the most classical/traditional one. The third lady though, I feel like she has no clue. In the review she asked "why is he crushing the garlic?" - well, to peel it?
MF B you have to consider that the video was also done to entertain Italian people. Check the recipe of this pasta made by Alessandro Negrini in this channel, you won't regret it!
45 minuti pe coce na pasta ajio e ojio e na notte a fa riposá L ajio.er tutto servito drento a nposacenere.avete perso il senso della realtà pe fa gli originali..ce vó n antra guera.
però la prossima volta che torno a caasa ubriaco ed affamato di notte provo a farla!hahahahaha
Effettivamente è ridicolo. È una cazzo di aglio e olio, se volevo sporcare 4 padelle, 6 recipienti e un mixer mi facevo un intero pranzo per 6 persone.
Vogliamo parlare della pasta arrostita con "salsa agli olii"che è palesemente una maionese all' aglio?...non ho parole
Marcello Manfredi
Quando l innovativo rasenta il ridicolo.
LEGIONE72 che cosa assurda
First video: "OH NO SALT" Second video: "and now we add the freaking mayonnaise"
Ironic
If any non-italian would have done the 2nd and 3rd recipes... even the sicilian mafia in the 80s would have looked like little girls compared to what would happen.
You mean it's not normal to put mayonnaise on Aglio e Olio?
disonorare
ma dove e la mia lupara?
and I am not even Italian! :P
But I understand the honor thing. My parents are living out of the honor thing.
The Italians should remember their ancestor saying: De gustibus et coloribus non discutandum est.
I am drunk as fuck when I am writing this and I consider the Romans as my ancestors as well. Scientifically it is true.
Holly JC, I used the auto-correct at least 30 times to finish this phrase. Sono UBRIACO! Va fan culo se non piace la mia traduzione. Italiana e com o un dialetto per me.
dacordo :)
well it is sort of funny that the second and third chef were in the other video criticizing every detail about other aglio olio recipes and then they are doing this... not saying it wont be delicious to eat but come on.
Yearn Rommel i think its not about the technique or process of doing it. As you can observe from the carbonara video, they are critizing the ingredients used as italians always live by the lesser the ingredients, the better.
well i knew someone would say this but its not correct based on the other video, where they critiqued the techniques as well (too brown garlic, too raw garlic, how the pasta is prepared etc). not to mention that they use some other ingredients in these recipes here as well, such as the aioli (btw thats not authentic aioli either thats used here), the apple vinegar in the pickled chili etc.
true story, agreed
As they said, those are their reinterpretations of the dish, not the same and classic thing, and they put it like super clear when they started their recipes. Second one said it was a reinterpretation and homage, third one said it was a way to explore new ways of cooking pasta, which means that is definitely not classic nor a traditional preparation
basic concept stayed with their innovation.
1.garlic is not crushed
2.salt not being added at the end
3.no cheese
4. using cooking water as the sauce
5. flakes/pepper is added at the end
6. Pasta are well made with temperature and condensation in mind
Ieri il mio caro nonnino è morto e mi ha lasciato dentro un vuoto che porterò con me per sempre. Lui adorava questa ricetta semplice ma ricca di storia e tradizione, grazie a tutti voi chef che avete reso omaggio a questo piatto
La prima ricetta non mi aveva entusiasmata, ma dopo le altre... (!) è la più genuina, come esecuzione e come gusto.
Eh ma aglio olio e peperoncino si fa come la fa vedere la signora Vitale. Le altre due saranno buonissime, ma sono altri piatti ;)
@@djamix82 eh ma cavolo, il peperoncino buttato sopra così non mi fa proprio impazzire, a quel punto preferisco non averlo che beccare pezzetti secchi e piccanti a random
@@silviamic9295 de gustibus non dispuntadum esse, ma la ricetta è quella :)
The first lady was most authentic
Abbiat pazienz ma chell e zi teres è quella più genuina semplice e VERA! arop sono tutt scimità! Scusatemi dovevo scriverlo in napoletano sennò non rende!
DeepMoon sono romana ma ho capito ed hai reso perfettamente il concetto! La prima è la vera "ajo e ojo",le altre non si possono vedé
nun ce po dicere com a da ii
La terza soprattutto è inquietante! La seconda credo sia buona ma troppi tecnicismi, la prima è quella di sempre, come si faceva a casa! 😉
@@tigellius7981 e che palle che sei,una cosa diversa l originale è.orignale ma spazio anche a cose nuove ,che cazzo,ci deve essere tutto nella vita poi si sceglie,cagacazz.
DeepMoon arop
L’acqua al peperoncino spruzzata sulla pasta cotta è poetica... dopo 3 ore di preparazione quasi alchimistica è riuscito a fare uno spaghetto in cui non c’è né aglio né peperoncino ... un genio !
Hmmm i appreciate the effort to come up whole new procedure in cooking this supposedly very simple pasta, it's an innovation really but.... I'm an uncultured swine so I'll probably just follow the mommy in the first one
I just made the first version because I was very skeptical, but that is one of the best pasta dishes I've had and so simple
The second and third one could get away with those monstrosity only because they are Italian. If any other non Italian chef would try putting eggs or "hydrating" spaghetti for 45 minutes, can you imagine the puritan's reactions?
After this no one can complain if someone put bacon instead of guanciale in to carbonara. Just saying
giovanni loi the third girl is the chef of a restaurant with a Michelin star (she even was in Italian Masterchef to present one of her dishes).
She knows tastes and so on...
@@Franco-in9jo That is something the Babish loving imbeciles dont get
@@Franco-in9jo and yet she made a fucking mayonnaise which is not the recipe at all. I don't care how many stars she has she's still a hypocrite
@@Janine.Najarian the point of this video is to make a “Original VS Gourmet”, not a “Original VS Original”...
If i go to a gourmet restaurant i order HER cacio and pepe, not A cacio and pepe.
If i wanted that i would go to a trattory in outer Rome and eat a proper cacio and pepe, which is amazing (and probably what i would likely do, honestly).
If other chefs, even non-Italians like Gordon Ramsay, decided to make their own interpretation of a dish i would definetly not insult them, since i know that, if they wanted to, they could make a perfect Original cacio and pepe.
lo chef bianco merita tutta la mia stima, piatto elaborato con testa e gusto lavoro eccellente complimenti
Wait a minute, after dragging all the RUclips recipes they saw the 2nd and 3rd chefs actually had the guts to present their recipes?! Especially the last chef with EGG and LEMON!
Uh? She used those to make the mayo, the base dish still follows the classic recipe.
ok u idiot, all of the youtube recipes were meant to create a classic aglio e olio - something that all the youtube chefs clearly had shortcomings with. if u had learned to read as a kid, youd realize that only the first recipe in this video was a classic aglio e olio, and it was done like 20x better than any of the previous youtube chefs. the other two were gourmet reinterpretations made by michelin star chefs, who definitely are not trying to recreate a standard interpretation of the dish.
Nicholas Kwan well binging with babish wasn't making a classic aglio e olio, he was recreating the aglio e olio from the movie chef.
Nicholas Kwan Perhaps you didn't watch the review video in its entirety or English might not be your first language so I'll forgive you and break it down as simply as I can for you. None of the RUclips videos reviewed claimed to be a classic version, yet they were judged as such. In this video, the chefs who scorned the RUclips videos are presenting theirs with non-traditional techniques and ingredients. So take your hypocritical "gourmet reinterpretations" elsewhere.
Please let's stop consider that every recipe on RUclips is a "personal interpretation" when it's just a "as heard/as read" recipe.
Let's be humble sometimes when we are facing criticism. 😊
Il secondo chef mi sa che e uno ce crede alla omeopatia
Palmiro O'sas chef germidi soia
Sì ma poi ha anche detto che l'olio farà da emulsionante. Prima di tutto tra cosa? E poi sarà l'olio piuttosto a dover essere emulsionato con i liquidi
“Credere”...? L’omeopatia non è una religione...
@@stefanorossi8246 beh non ha basi scientifiche quindi si può dire credere
@@bryanbellocchi6106
Con questa tua affermazione, hai dimostrato il tuo valore, pari al nulla... L’omeopatia, è stata materia di esame (obbligatorio e più difficile) alle facoltà di medicina in Germania.
So basically the third one was spaghetti with garlic mayonnaise. You know what? I really enjoy seeing people who try to open new ways but this is not for me. I love simplicity, freshness and this magical dance of quality, simple ingredients that create a great dish. I love when you can tell that parsley is so sweet and fresh because it was picked today. I enjoy hot chilli that is both sweet and full of hotness. You should taste the garlic because if it is fresh and it is good. Mayonnaise and spaghetti, dear God...
Maybe she trained in Paris...or Amsterdam. 😆
I have a feeling that the all those time-consuming methods and techniques of the second chef don't really bring about anything too spectacular. However the third chef's version (also a bit complex) seems like it might be very interesting.
Still, the first one is what I love the most and will continue to make regularly :)
PS Great Vid! Great Channel! Subbed ;)
spaghetti aglio olio / cuckoo spaghetti weird aglio water and parsley water and olio emulsion / and garlic mayo fried... noodles recipes. Had a good laugh about the last one. Great fun!
La prima versione è quella classica, quella che mangio sempre, ma le altre due sono spettacolari, io adoro vedere piatti semplici ripresentati in modi diversi.
Ma tu ci butti il peperoncino secco alla fine? Sopra la pasta? Sei messo male allora
Loved all three recipe versions, they all looked really delicious!
C'ERTO VEDERE CON QUANTO AMORE FA LA PREPARAZIONE DI QUESTO MERAVIGLIOSO PIATTO, CHE SEMBRA FACILE MA E' MOLTO DIFFICILE FARLO. E VEDERE POI UNA MISERA PORZIONE NEL PIATTO E' UNA DELUSIONE PER ME CHE SONO UN ITALIANO PASTAIOLO. CON QUESTO COMPLIMENTI ALLA SIG.RA CARMELA ABBATE.
The third one: "Spaghetti aglio e olio? Spaghetti aioli!" :')
wow absolutley fantastic - thanks for the amazing ideas !! will try at home soon for sure :)
Nessuno:
Assolutamente nessuno:
Marianna Vitale: Pasta grigliata con la maionese
ma dai, solo 2 gocce. Assaggerei volentieri tutte e tre le varianti.
For my taste, the roasted one would be my favorite on this list. The one that is the most true to the dish is the first and the bridge is 2nd. I love how this was sequenced as it progressively becomes more ecstatic in terms of innovation. Im certainly for the last recipe. Gotta learn to try new stuff. That zesty sauce was a smart move. Random but smart as it complements the roasty flavouring. Im no chef but i do love food. Pls no hate. Cant wait to try em all!
Such a great translation to Spanish! Thank you!
Que buenos subtitulos en Español! Gracias!
Holy crap, the second one is beyond pretentious..
1. Traditional, it's all in the technique of cooking the garlic (which I have yet to do properly) and correct ratios. Her belief in the other video was that there was no chili flakes unless you like them. I think she added raw uncooked chili flakes as a bit of cheek.
2. GOOD GOD! It's probably delicious but it goes against what I've been taught about Italian cooking. Simple ingredients and simple preparation. You'd be hard pressed to find a household that could handle this dish. Italian-Inspired cuisine. Gordon Ramsay would even go nuts over the poshness of the dish.
3. Actually pretty innovative. It represents the evolution of traditional techniques and ingredients merging with new ideas and creativity. Something I could and would make at home. Interesting technique frying the pasta.
My verdict: I love Italian cooking because it is generally cheap and easy to prepare, yielding delicious dishes. All are delicious in their own right I'm sure but the second and third ones take chefs who are not limited to the closed mind of an "old" Italian chef. That being said, those closed minds are my personal favorite ;)
¡You are amazing! Congratulations for your wonderfull job and thanks for give us these tips, I really loved it.
“Gli spaghetti sono grigliati al punto giusto” bon ho chiuso il video
Honestly, the second and third ones were just fancy ways of making it shitty, the first one looked simple and nice as it should be.
need to taste but i agree with you. even i worked as a chef in great restaurants.
of course ur $5 dish experience is better than pro
Thank you for the subtitle!
Now I can make spaghetti aglio e olio correctly (using the first recipe) :)
Quindi penso di aver imparato:
a) come complicare una ricetta semplice
b) io in buona fede usavo l'aglio "fresco" (giovane) e invece va fatto nero in forno
c) cuoci la pasta in acqua? NO! bisogna grigliarla ai ferri
d) Era la ricetta più veloce che conoscevo, ma la versione 2nda mi ha fatto capire che puoi farla in due giorni
e) "Buttare" la pasta e "scolarla" vanno sostituite con "calare la pasta" e "alzare la pasta"
f) ricetta tradizionale: una padella. Ricette gourmet: tutte le stoviglie che hai in casa, anzi fatti prestare la boul dal vicino
Ok: se vengono gli amici, d'ora in poi gli faccio un toast
Gahahahaha 😂
the 3rd dish's sauce is just mayo... this is exactly how you make mayo O_O
MoshTheBull sarà...
Yes i agree. Emulsifued eggs and oil with an acid... Thats mayo.
Absolutely correct. mayo on spaghetti 😄
Aino Laitinen wrong, aioli does not use an egg
Aino Laitinen Just because the majority misidentifies aioli as garlic mayo does not change anything. Both sauces are different but this does not really matter, i agree.
Qualcuno mi deve spiegare come si fa a fare un acqua al peperoncino dal momento che la capseicina è liposolubile.
Misteri della fede.
La capsaicina é liposolubile é magari é proprio questo quello che vuole lo chef, tralasciare la piccantezza e tirare fuori altri composti del peperoncino.
se hai ragione non capisco quali grassi ci siano nell'acqua.
@@daring8002 15 euro ?
Con 40 minuti di cottura della pasta ?
Quel piatto non costa meno di 50 euro
Difatti leva pure i semi e le parti interne del piccante che è dove risiede la capsaecina, quindi magari voleva semplicemente fare un acqua al sentore di peperone ed esaltare invece la capsaicina usando il peperoncino lasciato marinare nell'aceto, ma magari mi sbaglio ^^
@@daring8002 Magari 15 euro!!!! Questi viaggiano intorno ai 30/40!!!
I made this to saturday dinner yesterday and it was soooo good. ofc I followed the old lady in the video! The thing I changed was that I used squid inc pasta and smoked chilli flakes instead of fresh peppers. what I came up with is that for 2 persons you can easily put in 6-7 cloves of garlic. but except that. it was perfect!!
Brava Carmela per gli altri 2 non ho parole o meglio mi trattengo...
Good gracious, this channel is a treasure.
All food aside, Marianna's eyes are just gorgeous!!!
Still you'll have to cook if you don't want to starve or end up in the ER... not sure those eyes are worth it xD
I like this lady. Her approach is confident, caring and shows real feeling for the meal. Excellent filming.
Muchas gracias por las enseñanzas. Felicitaciones
The beautiful thing about Italian cooking is the simplicity of it all. Why the hell were they scorching the pasta and doing crazy crap with the parsley and peppers. The first lady was the most authentic and the younger cooks were trying to reinvent the wheel. The only thing I would have done differently than the first lady is add the pepper flakes to the oil. The last 2 cooks should have their stripes taken away!
Dumb people don’t understand the first recipe is the classic you cook at home in minutes. When I go at restaurant I pay to try something different, something that I don’t have time and skill to cook by myself.
Marco Alessi We understand that but these three totally trashed American chefs for doing all the crap they are. Hypocrites
@@MarcoAlessi nobody's going out for aglio e olio you dumbass it's not that kind of dish
@@Janine.Najarian well,I would. I never actually had it. As a chef all the versions looked good to me. Food is eaten to enjoy it,no need to be so serious and stick to one particular version of it
The second recipe blew my mind. I will probably never do it, but I would love to try it.
The First lady chef hit the nail on the head. It was just the most basic ingredients, but the correct procedure made it alive.
Is amazing to see the differences in philosophy and technique. The grandma with the traditional and Salvatore with michelin star execution! Brilliant work.
Funny to watch them cringe at what other chefs dovand complain about how it should be only pasta, salt, garlic, oil. Then when they make theirs they make mayonnaise souces to squeeze out on top, grill pasta, use pickled red peppers... Proves we can all take any dish and make it our own.
it really doesn't prove anything since all of the youtube chefs were trying to create the classic version of spaghetti aglio e olio, and the last two chefs in the video were making gourmet reinterpretations of the dish. all it really says is that if you're going to make a cooking video about a specific dish, you better do your research and do-diligence first.
Jeremy Brumley 1. The difference is that the first one is the simple and more traditional version, other 2 are something gourmet/innovative;
2. The problem of that video was: salt in fried oil; salt on top of pasta; lemon juice on pasta.
A big difference between just lemon juice on top (a lot of it), and make an ailoli sauce (a sort of garlic mayo) and use it to have the same taste of the garlic but in a different way.
3. If you want or like it, you can even add nutella and apple and some wuerstel in it, but don't say that it's an aglio ed olio or it's your own version because it will not taste like that recipe.
that's not "Alioli". es.wikipedia.org/wiki/Alioli
Spaghetti alla mayonese??
I like the fact that Marianna is adding a wok hei effect, it's a great use of it, hadn't thought of using it in Italian cooking.
I really liked the first one and the last! it's also easy to follow even if we dont speak italian. grazie mille!
Sarò antica ma mangerei solo la prima. Le altre due manco a li cani.
Americani: mettono il ketchup sugli spaghetti;
Ultima chef: mette la maionese sugli spaghetti.
...
Referencing the Babish segment in their previous critique video: I grew up eating this dish and I have to say I just haven't been able to get Babish's recipe to really taste great. It seemed like a nice version of the dish with the lemon and loads of fresh parsley (two things I love) but it was just a little off - maybe it is in the interpretation of the instructions that caused me trouble. But practically, the Italians in the video are probably right: the lemon throws it off (as well as too much parsley). So, the first recipe here makes some sense out of Babish's recipe: forget the lemon, just a little parsley, make a "sauce" rather than just infuse the oil with flavor. So thanks for this.
la signora del primo video è bravissima. ho seguito alla lettera le sue istruzioni e ho fatto un figurone con uno spaghetto da ristorante.
Mi sanguinano gi occhi.
Da napoletano, eh.
(Solo la prima di salva)
La terza ricetta mi sembra molto carina,mi ricorda molto alla lontana una versione "italica" di yakisoba aglio ed olio.
La maionese d'aglio è concettualmente interessante accompagnata in questo modo.
Devo dire che è un piatto molto interessante che mi piacerebbe provare.
Gino Artex 👆
Gino Artex La maionese all'aglio è comunque una salsa tipica spagnola, però concordo con te che è un piatto interessante per offrire sapori della ricetta tipica in chiave più moderna e diversa.
Anche le tecniche usate per la seconda ricetta non mi sono dispiaciute in realtà!
E' però un vero peccato che qui non vengano minimamente apprezzate queste varianti e questa ricerca, vedi anche le 3 ricette della carbonara, la gente proprio non ce la fa a capie la differenza tra criticare il sale messo sulla pasta prima di impiattarla e la ricerca di metodi diversi per ottenere un prodotto finito equivalente all'originale.
si, ma si sta parlando di aglio olio e peperoncino e non di altro.
Solo la signora Vitale la fa. Gli altri due fanno due ricette che sono altra cosa. Incuriosiscono anche me, ma non le posso definire rivisitazioni.
Wow,the second dish is just GENIALE. Chef you are great 😍
大変勉強になりましたありがとう！From Japan:))
Classico elitismo ipocrita italiano.
Un americano se mette il formaggio o il limone in questo piatto lo criticano dicendo che deve farci la zuppa di cozze, se usa una pasta già cotta da 10 minuti lo linciano, loro invece possono permettersi di mettere la maionese sugli spaghetti, freddi.
ovvio io ho + libertà sn itliano
@@rozse9955 impara a scriverlo l'italiano.
@@vinvan6941 sisi io imparo con il tempo ma tu impara il concetto
@@rozse9955 tienitelo per te il tuo concetto di merda nessuno te l'ha chiesto.
@@vinvan6941 di merda è la tua considerazione, se non vuoi risposte non commentare su yt
Wow, the second and third chefs are such hypocrites
They're Italians, what did you expect, if they had other qualities than making good food we would be aware of that
@@Mordadigsjalv Hahahaha we have a jealous here.
they did not criticize innovation. They criticized really wrong execution. They said at the beginning it would differ from the original, but the execution was on point. So I don't think you know what hypoctite means.
@@Mordadigsjalv at least we have a quality.
@@astral_anomaly2250 Exactly, but guess what, any other nation has more qualities than you guys :D
Respect and Love to the First lady Chef. This is how we do it and that's the way it should be.
wow. That looks extremely delicious. 😍
Con la "caduta termica" sono caduto dalla sedia. Con la "temperatura di servizio" è caduta pure la sedia. Ma non tutto il male viene per nuocere (cuocere): se li conosci, li eviti
No, ragazzi, qui non ci siamo proprio! A parte la discutibile prima ricetta (il peperoncino deve essere fresco ed unirsi all'olio e aglio), le altre due sono cose fuori dal mondo... come dicono a Napoli "stiamo pazziando proprio!!".
La seconda versione, giustamente, viene servita in un posacenere... apprezzo la sincerità dello chef!
A me ricorda la "padella" negli ospedali...
The first one is much more easy and look delicious , I’m going to try that soon
Meglio la versione americana con parmigiano e non l'abominio realizzato nella terza ricetta.
io ci metto il grana ed è la morte sua, e ci scommetto una palla che la faccio meglio di tutti questi. metto l'aglio e il peperoncino a macerare a freddo nell'olio appena metto su l'acqua per la pasta e non friggo nulla, scolo, metto l'olio macerato aggiungo il prezzemolo, mescolata e inpiatto. sopra una botta di grana grattugiato grosso e un giro d'olio puro sopra per farlo legare ed è una bomba, l'olio crudo è molto più digeribile e buono di quello fritto.
c'è questo che la fa già in maniera più interessante comunque
ruclips.net/video/Ms_6kTeWwag/видео.html
sbollenta l'aglio ma poi l'olio e il prezzemolo lo lascia giustamente crudo.
@@stefanoballiero8319 e mi sa che la facciamo uguale. Prova giusto a scaldare, senza friggere, l'olio sul focherello del caffè. Tira fuori meglio l'aglio.
I mean, come on!! She’s GRILLING pasta!!! 😂😂😂
You have no clue whatsoever
love the first one... so classic, easy and everyone could make it... forget the 2nd and 3rd one. with all that effort and hassle, you'll be dying of hunger before you even finish cooking...
Fantastico !
Vado a Quarto da Marianna Vitale solo per degustare la sua aglio olio e peperoncino !
La terza ricetta mi ispira molto !!!!
I want to see Carmela review the others' recipes... I'm sure she would have been upset that Marianna served hers with garlic mayonnaise!
“Bon giorno - today we’re making a classic and very simple dish: spaghetti aglio e olio. It’ll only take a day or so to prepare and, as tradition demands, we’ll serve it in a miniature toilet bowl.”
The second one was insanely cool!
When the third lady added mayonnaise, I was like NAH!!!
I think there is one other big problem with being too concerned with the purity of recipes which is the following: You have no access to the same ingredients, sometimes even within the same country or county. So what, in the end is more important, having a tasty plate of food to share with your friends and family or using lackluster ingredients and then not improving the result because it would not be "pure" anymore?
Like, you think even the expensive tomatoes from the farmers market are gonna come close to the stuff you grow yourself and then pick off the vine? You don´t have the same water, the same AIR even.
To me it is important to honor the most pure version of the dish you are making, but then making whatever adjustements are necessary to have a good meal and making due with what you actually have. After all, cucina povera is how a lot of these dishes did originate.
imgur.com/a/WIBLkvB
not pure since there is just a bit of turmeric in the pasta dough ;)
To be fair, I don't even care about that. If you like egg and whatever else in you pasta alongside oil and garlic, just add the egg. Maybe avoid calling it traditional if you serve it in a restaurant, cause it's just fair to the costumers, but that's it. What I find ridiculous is that they're supposedly there to teach you the right way to make a dish and spent ten minutes trashing non-italians who added even the smallest thing in the previous video, and then when it's their turn they make much bigger changes.
Agree. I think some people would be surprised how different some very simple ingredients taste in different countries. I'm talking about thing like eggs or creme. Probably just a different composition of the amount protein or fat etc., but it tastes differently.
The recipes got progressively worse in this video
Carmela Abbate is an angel showing how original the recipe is.
Ottimo.... le varianti mi ispirano alla grande....da provare sicuramente👍👍👍👍
After watching a few videos from this channel, I find it interesting how the world has been mis-interpreted Italian cuisine. Not everything needs to be slathered with garlics and parmesan cheese. Cheers!
dvdgalutube Good ingredients that are made to shine is how I’ve always seen it. Everything has its purpose and there is nothing extra. “Italian cuisine” in the US has a kinda trashy soft spot in my heart since I’ve known it since I was a kid, but I’ve really grown to love the real stuff.
Aggiungo a quello che ha scritto LEGIONE72 che pure gli spaghetti abbrustoliti e l'aglio fatto a carbone tritato sopra sono da Galera. Chiudeteli dentro a doppia mandata a questi sennò avvelenano chi va da loro. Cos' e' pazz! Ci manca solo che si abbiana la ricetta del secondo con la terza così è logico che la cenere dell'aglio dell'una vada nel portacenere dell'altro. (però pure a ZI' TERESA poteva mettere un po di peperoncino nell'olio e invece lo ha messo sopra alla fine come prezzemolo. Addo' sta' la Napolinità??? C' vo' na pacienz'.....
ahahahahhahahaha
I like the first version. She knows exactly what she is doing. The second and third chefs were also featured in another video of them criticizing other RUclips video recipes of aglio olio for not being authentic. But these two chefs needlesly complicate the simple recipe by adding unnecessary steps and ingredients.
That 3rd one looks incredible. Creative with purpose (unlike the 2nd which seems mostly pointless). First one is obviously classic so nothing much to say there.
totally agree
Io non sono italiano e comunque sono stato offeso dalla terza riceta
perchè, la seconda con la pasta che trovi nel lavello dei piatti dopo aver finito di lavarli ti sembra appetitosa? 😖 la prima con il peperoncino secco buttato sopra così? nammerda tutti nessuno escluso.
@@stefanoballiero8319 E iaa.. chella e Zi Teresa, la mangeresti anche, sono le altre due, che per essere AGLIO E OLIO sono ,scandalose....ma comme se fa....ca maionese 🤮😡
@@pinospino7033 non dico che la butterei via la prima ma non è una preparazione degna di un ristorante
@@stefanoballiero8319 bravo e meno male che almeno qualcuno l'ha visto sto fatto del peperoncino secco buttato sopra alla meno peggio. E come sfottevano il video degli altri sti tre. Ma per piacere.
First recipe about 5-10 mins. 2nd recipe 10,000 days it seems hahaha...here'e the worst part the first one might taste better
cooked it the first way and my grandmother loved it
I had slightly different versions of this when I was in Italy and the one I love best is the simplest like Signors Carmela's version.