I’m 56 and started watching cooking shows in the 80s as well as having a large cookbook collection, but between you and Eva (and Harper😉) I’ve learned so much more than I’ve ever seen on American TV. ❤
If you want to learn how to cook real Italian well, you don't have to watch American television. But this obviously also applies to other countries outside Italy. Luckily there is RUclips, but obviously also on RUclips you have to choose the right channels. Because if one chooses American channels or English channels, where they present Italian dishes, then the same problem remains. Right here we have seen that famous English chef a few times what he did with the Italian dishes.
As long as you take your Italian cooking tips from Vincenzo, Pasta Grammar, and Italians like me. Food for us is sacred. When authentic, Italian recipes are ruined, it is offensive to us.
Are you me? 😂 I also started watching cooking shows in the 80s and have a large cookbook collection 😂💜 Vincenzo is my favorite Italian chef to watch! I'm such a different cook now than I was when I was young. Not because I wasn't a good cook (I apprenticed to a German chef when I was young, and my mom was a chef), but because I have access to so many more ingredients and information now. I like to challenge myself to make certain dishes or make a recipe the best it can be, and now I try to master the more important dishes in cuisines from around the world. I'm just chatting, it's rare I see someone like myself as far as cooking goes, sorry for the ramble. 😅
@@beardoodle9835 👋🏻 Lol. I love to cook when I can. I found Vincenzo through Pasta Grammar and love the recipes and techniques so much. Now, looking back at the Italian recipes in my cookbooks, I can see the mistakes. VP definitely needs a TV show! And cookbook series. 👍🏻
Please continue protect Italian recipes. Love so much when you switch between English and italiano with a little bit of bestemia🤌 between it.😂 ❤ Vincenzo's Plate 4 ever ❤
Excuse Me??? Protect all Different Nationalities, Race Creed and Different Family Recipes Im German and my Dear Grandma made the Best Crepe Suzettes! In My Opinion:) Buit Im also Shure Other Grandmas, Made them Differently, And Were Just if Not Better Than my Grandmas Recipe !! 100 % Respect
@@mattpryor-c2v your German? Kein Problem. Es ist ein gewaltiger Unterschied wenn man Rezepte variiert. Stimmt und ist Geschmackssache. Wenn man aber wie hier, Zutaten hinzufügt die einfach nicht ins original Rezept gehören" weil sich Tomaten und Muscheln nicht vertragen " und schon damit falsch anfängt zuerst die Nudeln aufsetzt Damit sie am Schluss zerkocht sind , dann sollte man auf eine kulinarische "misshandlung" aufmerksam machen und ja auch dadurch die traditionellen original Rezepte schützen. Ich bestelle in Köln auch kein Altbier, sondern Kölsch!
This is my Italian American's husband's favorite dish. I was shocked at how Mario prepared it.He lost me when he said the pasta was the star..I have learned so much from your channel. :) 😁
Grazie mille! 😄👏 Pasta's the stage, the seafood's the star in our Italian kitchen! 🍝🦐 Keep discovering the magic of authentic flavors. Buon appetito! 🇮🇹❤️👨🍳
You need to look at it differently. Pasta is the star of the dish. How many Italian dishes can you think of that have clams? How many Italian dishes can you think of that have PASTA? Pasta is always the star of Italian cooking.
@@jmw001 Well, then you can say that the star of Eastern European cousines is potato and rice / noodle for Asian cousines. Nah, I like how Vincenzo put it, pasta is the stage, pasta is there to make you full after a meal but the experience comes always from the sauce.
I appreciate your support and trust. I believe that it's important to be passionate about something, and I am passionate about Italian cuisine. I love the flavors, the history, and the culture of Italian food.
My favorite dish in the entire world and watching him make it was horrific. You're in America Mario! We have amazing clams here. Alaskan and New England claims are fantastic. No need to get them from out of the country. Fresh and simple is always best, especially with seafood. I also would never put tomatoes anywhere near my clams. That pasta looks hard and flavorless. ❤ you're reaction and couldn't agree with it more.
I was used to my mothers spaghetti..... spaghetti (no egg spaghetti) some beef and a can of sauce..... i loved it... 😂😂😂 untill i tryed some of your recipes.... 🤤🤤🤤 i already coocked your carbonara, putanesca (my favorite !!!) and pasta pasta aglio olio.... loved them all !!! And tommorow is my day of and i'm going to try your braised beef..... can't wait 😊😊 keep up the good work !!!
Visited Italy for the first time ever this summer. Let me say, you guys really know how to eat! My goodness. Can't wait to go back. Been making Vincenzo's meatballs every week and it never gets old. These reaction videos are hilarious, but also learning a lot.
Thanks for your critique Vincenzo, so much passion and wisdom as have come to expect, your dishes look so much more delicious 😊 Also thanks for calling out Woolworth’s poorly (wrongly) labeled ‘penne’ home brand pasta, I’m so glad you reacted to this mistake?? misinformation? Woollies Quality control and marketing departments obviously were not talking that day 😂
Grazie mille for the kind words! 🙏🇮🇹 Passion and wisdom are the secret ingredients! 😉 And oh, those pesky pasta mishaps! 🍝🤦♂️ Let's keep spreading the truth about authentic Italian fare. Buon appetito with those delectable dishes! 👨🍳😄
Yes Vincenzo we have clams in America -- on all 3 coasts. East coast, west coast and gulf coast. The best ones in my opinion can be found in the Chesapeake Bay (more famous for its blue crabs) near Philadelphia and Washington D.C. In most Italian restaurants in Philadelphia your favorite dish is on the menu. In New York City in Little Italy on Mulberry Street one of the most famous restaurants is Umberto's Clam House. I think it is closed today, but it was open for many many decades.
My Friend. You did not mention this, but the second he dropped the pasta in the water and it splashed all I could think was: "He is going to rush this." The garlic will be burned, the clams overcooked, the wine gets no time to incorporate. You are very wise, if you ever get clams from Oregon I would love to know what you think.
You’re always 💯 right that’s why I love your videos so much. That and I learn so many things from you! Thank you for making a channel and sharing your genius! 💚🤍❤️
I made a nice pasta today inspired by you. First i put crushed sicillian pistachio nuts and a little chili in a pan with medium hot extra virgin olive oil. When they began to get a little color and smelled delicious i poured 2 dl of sicillian limoncello over it. Mixed 4 eggs with pecorino romana on the side. Pasta into the pan with the nuts and limoncello. Add pastawater to pecorino and stir well. Take the pan off the heat and pour in the creamy cheese. Add a small cup of pastawater and toss and stir toss and stir til its creamy. Break small pieces of mozzarella cheese into the pan and stir it in. Leave it for 30 seconds on low heat. Serve with a pinch of black pepper over it. Maybe not something in your taste but it was delicious.
I must tell you this. My love for Italian food came from my next door neighbor.When I was a young girl my bedroom window faced the kitchen of Mrs. Sidotti (Rosa). I would sit in my room and smell her “love” pouring our her door. It would make your mouth water smelling it. Her home either smelled like “gravy”, which is what she called sauce or fresh made bread. Thank you so very much for bringing these videos to us with your own special flavor. Thank you for the cooking tips and recipes…. Bless you
What a heartwarming story! 💕 Mrs. Sidotti's kitchen sounds like an Italian haven of love and deliciousness. Your memories are a treasure. Keep spreading those culinary blessings and flavors! 👨🍳🇮🇹🥖
Hey Vincenzo, I am a new subscriber & love your content. I love to cook all sorts of food, especially Italian & your channel is simply the best, thank you for all the lessons about life, authenticity of the recipes, & being an inspiration to others. I’ll be making your pasta dishes soon!
I watched Mario when I was younger. I thought he maklde real Italian food only because I didn't know better. Keep doing you my friend. I've learned so much about Italian food these past few years!
Ah, nostalgia alert! Mario's classic recipes might have led you astray, but hey, we all grow wiser with time. 🧐🍝 It's awesome that you've been diving into the real Italian culinary world through my channel. Keep the culinary journey alive! 🇮🇹👨🍳
Haha, "may the vongole rest in peace"! 😂 Grazie for the support! Keep those comments coming, and let's keep sharing the joy of Italian cooking. A presto! 🍝👨🍳🇮🇹
Grazie per la tua recensione Vincenzo! Mario seemed pompous the times I saw him on food network. You gotta be able to take it as well as you dish it out in my opinion. Your defending the process of a very important dish so keep it up 👍 Let’s put it this way: I’m not seeking out any of their cookbooks, only patiently waiting on your book’s release.
I really agree with your comments Vincenzo. Mario most be famous amoungst people who don't know how to cook. I am so glad my mother taught me to cook since childhood.
Absolutely, learning to cook from a young age is a wonderful skill to have! 🍳👨🍳 It's great to appreciate different chefs and styles, while also having that strong foundation in real cooking. Kudos to your mother for passing down that knowledge! Keep enjoying your culinary journey. 🇮🇹🌟
Vincenzo! Thank you for your channel. I have made at least a dozen of your recipes. Your meatballs have become a staple in my house. Hello from Canada 🇨🇦 🤘🏼😎
Well done Vincenzo! you are protectin the Italian heritage, it is best to keep straightening out these chefs entertainers that cut corners and bastardize the processes of the authentic recipes.
Grazie mille! 🙏🇮🇹 Protecting the authentic Italian heritage is our mission! Let's keep those culinary corners uncut and recipes unbastardized! Your support means the world. 👨🍳🥰
He was canceled years ago for his actions outside of the kitchen. This video must've been from the 90s. I never really understood why someone who claims to be italian and studied there could mess up such a simple dish. 😮
Looks like he's cooking up drama outside the kitchen too! 🙄🍳 And you're spot on, mastering simple Italian dishes is a must for any true enthusiast! Keep the skepticism alive! 👨🍳🇮🇹
Absolutely, food is a journey down memory lane! 🚗🍝💫 Those nostalgic flavors make every dish special. Let's keep sharing those heartwarming recipes! ❤️👨🍳🇮🇹
You're very welcome! 🙌 It's fantastic to hear that you're learning and enjoying the culinary journey. Keep embracing those Italian flavors and keep those questions and comments coming! 🇮🇹👨🍳📚
Ciao, Florence-bound foodie! 🇮🇹🍝 Prepare for a feast of flavors and culture. Buon viaggio and enjoy every delicious moment of your culinary adventure! 👨🍳🥂🍕
I'm right with you sir. Something new in this video: I never thought of cutting boards. I can't remember my mom or grandma ever using them! I paid attention as an infant, it seems. (My favorite toys were the pots & pans! - sorry had to slip it in!) About 20 years ago, I cooked dinner for my wife's side of the family on our beach trip. I. made a baked chicken, that my mom used to make.. (Pretty basic, like you - traditional) Just chicken, bell peppers and mushrooms. Then black olives halfway. It has EVOO, garlic, rosemary, salt & pepper. I know, I know, it's not a traditional Italian recipe. We had a wonderful time; everyone loved the food.. The next day I came down from our room only to see my aunt dumping a can of tomato sauce over my leftover chicken!! I quickly stifled my leap before my head hit the ceiling. The nightmares continue.. Thank you so much. Well done, as always! 💯 (Oh - I'm half Italian, on my mom's side)
Grazie mille for your kind words and enthusiasm! 😄 Sharing the passion for Italian cuisine and culture is a joy. Buon appetito and may your culinary journey continue to be filled with delicious discoveries and fun! 👨🍳🇮🇹❤️😊
A lot of cooking is dumbed down and sped up for the American market .... short pasta is macaroni (especially in NY)... long pasta is noodles (generic term)...most Americans don't like to get granular with cooking terms... and people love to hear you can get dinner on the table in less than 30 minutes... made very popular by a certain someone... I won't name names but it rhymes with Fachel Fay😁... That's why you see him putting everything in the pan at the same time instead of taking time to build flavors the more traditional way... and Mario in his heyday was incredibly popular and famous for a lot of years... thank you for being one of the few who want to keep traditions alive and well respected 😊💙
You've nailed it! 🙌 Cooking terms can be quite the jumble across the pond, and speedy dinners are all the rage. 😉 As for our beloved chef with the rhyming name, I hear you loud and clear! 🤫 Keeping traditions alive and respected is what we're all about! 👨🍳🇮🇹💙
I agree with all of your comments. The tomato with the clams...yuck. The overcooked pasta, the placement on the pasta on the clams without tossing...just yuck!
Great video. Since I discovered Vincenzo's channel I have been wondering about these famous Italian American chefs.... I watched the other day a Lidia's Bastianich video for Carbonara and Amatriciana recipes and I was thinking: Would Vincenzo approve this ? Take a look Vincenzo 🔴
Ciao amico ! You are the last line of defence against culinaric bolshevism. 🙂 I agree on cherry tomatoes, especially if you grow your own. Everybody should have a few tomato plants on the balcony or in the garden. So simple, so great the taste.
Vincenzo, I love love love you!!!! Hahah, I know only a few works in Italian, but I know what you said when he added tomatoes! I heard my grandma say that many times to me!
Vincenzo, I am crying! I absolutely LOVE linguine with clams, and have made it may times. I watched this in horror. Linguine with clams is just clams, clam juice, pasta, pasta water, and a bit of garlic, olive oil, and salt. Some wine is also good, but not absolutely necessary as the clams and pasta stand on their own. Sigh... Mario may be Italian by heritage, but he butchered this exquisite dish. You definitely are the Italian Food Ambassador, and I agree completely with you, and I am not Italian. That was NOT done the right way!
Oh, I can feel your pasta pain! 😢🍝 Linguine with clams is a beautiful symphony of flavors, and you know the true notes. Mario's version missed the mark, but we're keeping the culinary flag flying high together! Grazie for the support, nonna-approved or not! 🇮🇹👨🍳🍷
Haha, sounds like Mario's pasta strategy took a detour! 🍔🏞️ But hey, at least his burger flipping skills are on point. Let's stick to our authentic Italian cooking path and leave the fast food adventures to him! 🍝🇮🇹🍔
Obviously these cooks are loved by those (particularly Americans) who do not know better versions or how perfectly an Italian dish should be made. Italians, on the other hand (like me or like Vincenzo), who know real Italian dishes, it is very different.
i am 73 years old this is my favorite pasta dish this guy is making me angry if my Nona was here she would beat him with the pan the pasta is raw the clams are overcooked GARLIC MY LORD HOW MUCH DOES HE HATE HIS PARTNER LOL BRAVO VINCENZO BRAVO
As for the amount of garlic, I believe that in America most cooks “hate” their partner ! 😉 An Italian with that amount of garlic they use in America for one dish, cooks maybe 10 dishes.
thanks to your shows my enthusiasm in bringing my heritage back to life my nonna could feed 9 kids with love with nothing some of her creations were amazing and so much flavour i still yearn for every day thank you so much
Vincenzo - I've watched Batali's cooking shows, since at least 1990. I'm pretty sure I've seen every one, twice or more. I built some chops, by doing so. This was a bit before the Internet hit, and changed the world, rather quickly. That said, I agree with nearly all that you said, particularly about adding the tomatoes. My father would never have done so, and he is, more so than my mother (who was a lousy cook, with good intentions), the one who taught me to cook, at a young age, if 2.5 years old, is considered young. My earliest memories, were woken either behind a stove, camping in the woods, or with a boat tiller in my hand, depending on the day. Sometimes, all three, in the same day. That said, we had an agreement, by my age of 8, if not earlier, that whoever brought the clams, had the other, prepare them for the table, being an arraignment we had with many things, being as we were the only two decent cooks in the family. Because I don't care much for clams, or any bi-valve, it was usually he who brought them, and I, who prepared them. o his standards, of course, being not a big deal, as I only knew how to make them proper, rather than make a mess and waste, of these clams (and such), hunted dearly, as one would have to walk into the water, and ponder, if what you stepped on, was a stone, or a clam. It was a mighty hunt alright, which I mercilessly would tease my father about. Why, you're the next Earnest Hemingway, or any number of Pirate names I could muster, the great white hunter, the African explorer, mocking the bravery of his 'catch', as just stumbled on. Lot's of fun, and good food, as well, as we were usually cooking for 12 to 24, family and friends, being just water off a duck's back, as my father would say. We had at least 6 recipes on hand, involving clams, most of which, you have covered. His favorite, was a sort of clam scampi thing. I'm sure, ours was not authentic Italian cuisine, but as an overall concept, he learnt it in Naples, where he served as a Military Policeman, during WWII, guarding the supplies that came by boat, meant for 'the cause' of the war, mostly being fought in France, Belgium, and other parts of Europe, mostly north of Italy. My father was born and raised, by the Atlantic shore of Long Island, NY, so he was well familiar with things Nautical, but he was far from intrinsically a Cop, on any level. How or why, the Army determined that he would best serve, as a Cop, near the water, has never been deciphered. He contested his role, but it was upheld, by those further up command, so he settled for it, and tried to make the best of it. I think, the 'best' of it, was what bothered him, as he had several brothers, family and friends, mostly older than he, who had much more interesting assignments, as he saw it. Essentially, he wanted in on the fight, which, for whatever reason, the Army wouldn't allow. My father was 18, when he first tried to enlist, just after Pearl Harbor, as his brothers had (most, older, yet one younger), but the Army sent him back, to finish High School, which he did, summer of '42, and then, he enlisted, and after a barrage of 'aptitude'tests', they took him, to be an MP, for whatever reason. Actually, as it turned out, he was pretty good at it, as he had 'reason', in his character, and knew how to settle (to un-complicate), sticky situations, which he was always good at, as I knew him. As well, of the four brothers, he was the last to enlist, but as the 'last surviving' male of the family (as his father, my grandfather, was already dead), he wasn't expected to, which was just bullshit to him, as he plowed forward. I think that was why (as well other reasons) that the Army made him a 'Port' MP, to keep him off the battlefield, which at the time, he wasn't aware of, and certainly, was not pleased by. It's a matter of guts, and fortitude, and that he was being held back, for no good reason, as he saw it at the time, being completely unaware of the last surviving son issue. His younger brother, my Uncle, was the first to enlist, in the Merchant Marines, only because the Navy wouldn't take him, being too young, at age 15, for them to consider him, even with parental consent, which he had. He had taught himself Morse code, as a kid, and was well articuable of it, no matter the form; being it lights, signals or clicks off the wire. He was a Private (actually, an ABS, Able Body Seaman) for about a day or two, as required, and then he was promptly promoted to Ensign, 1st Class, before his ship ever left the harbor. Such officer status, so quickly, so young, is usually given to graduates from one Military Academy or another, but in his case, this was not an issue, as anyone who could speak Morse Code, was a valuable commodity, at that time, of that age. Eventually, he had his ship shot out from under him, twice. Once in the Mediterranean, off Greece, and once, later, in the Pacific. Supply ships (Liberty ships, as known), both times, doing exactly as the name implies. What he really wanted tho, was to be in the Navy, per childhood dreams, I suppose, and he finally was, as he re-enlisted (but this time, in the Navy), whence the Korean War broke out, only ending, about my birthday, nearly literally. Yeah, I'm an old man, and as I still have the salt, I will bother you (generically). My father's oldest brother (by four years), enlisted the day after the Pearl Harbor attack. Thru out the war, he was a grunt, a true grunt, constantly fighting on the front lines. He was wounded twice. Once, by a bullet thru the calf, and second (later on), by a bullet thru the thigh. In both cases, the bullet missed the bone, and as well, any major vein or artery. Both times, after a week in the hospital (such as it was), he was shipped off to somewhere plush (let's say Greece), for the remainder of one month, for a stint of R&R (Rest and Rehabilitation), unless there are whores involved. That really pissed him off, as he was raring to get back, after a week, and it was being suggested by his upper command, that he should now consider a 'desk' job, of sorts, none of which he would tolerate, the insult of, being the obstinate son of a bitch he was, as I knew him well. My father's closest older brother, as well, signed up the day after Pearl Harbor. He worked in intelligence, the precursor of the CIA, so, I actually know very little of what he did, other than that at times, he was flying all over this globe, and as such, when he could, he'd stop in for a beer with his brothers, regardless of where. Thus, my father was an MP in Naples, for the war, and the story goes on, but for me, being tired.
I travelled across Italy and south of France by car in july, ate quite a few Spaghetti vongole. Never was it served with tomatoe sauce. As always, I have to agree with you, Vicenzo. I'm Austrian and I visited Italy the first time in 1959 at three years old. 😅❤
I am happy to hear that you traveled through Italy and southern France by car in July, and had the opportunity to try different Spaghetti alle vongole. It is a delicious and versatile dish, and can be prepared in many different ways. But the original recipe is always the best!
His recipes in his books usually have more precise instructions that differ from the shows which are constrained by time. I had forgotten how laboratory-like and quiet cooking shows used to be.
True, TV time constraints can alter the cooking show experience. But every medium has its charm. Here's to delicious adventures in the kitchen, however you choose to embark on them! 🍳📺👨🍳
Have any of you ever had dinner at Babbo right off Washington Square Park in NYC up until about 6yrs ago ???? Have you ??? Vincenzo you best worry about those tourist trap restaurants all over Italy south of Roma FIRST, you lecture those “Chefs” b4 you move onto Mario Batali
Thank you so much for your kind words! 😄 I'm glad you're enjoying the videos and finding some humor in them. Cooking should always be a joyous and entertaining experience. Keep watching, cooking, and having fun in the kitchen! 👨🍳🎉🍽️
Well, speaking of tomatoes, in California, they are starting to grow crops of San Marzano-like tomatoes that replicate the shape, color, and even the flavor. Some people, even Italians, admit that they are potentially as good as, if not better than the ones grown in Italy.
I'm glad you think my cooking is good! I put a lot of love into it, and I'm always happy to hear that people enjoy my food. I hope you continue to cook Italian food and to enjoy the process. And I hope you continue to share your food with loved ones.
Linguine with white clam sauce is one of my favorites. Just one thing I learned when I was a kid, don't eat it and drink orange juice. Man I got so sick🤮
Linguine with white clam sauce is a classic! 🍝🐚 And oh dear, orange juice with it - a lesson learned the hard way! 🍊🤢 Thanks for sharing your taste adventure, and here's to enjoying your favorite dishes without any unexpected pairings! 🇮🇹👨🍳🌟
Ciao Vincenzo! You know I love your videos because I’m like Tom Cruise in the movie "A Few Good Men" : I want the truth! And Mario Batali, Gordon Ramsay, Jamie Oliver, Marco Pierre White, etc. are like Jack Nicholson : “You can’t handle the truth!” Well, thank you for your passion and integrity into putting an end to all this! I’m sure Mr. Ettore Boiardi was a fine gentleman, but it’s time for his spaghetti and meatballs to return to their tin can : We want l’Autentica Cucina Italiana! We want to be Ambassadors too! Grazie mille e buongiorno amico! ✌😁 🇨🇦 ❤ 🇮🇹
Thank you so much for the kind words and support! 🙏🥰 While I'm not physically there, I'm always here to share Italian cooking tips and inspiration. Let's keep the Italian culinary spirit alive no matter where we are! 👨🍳🇮🇹🌟
Since so. I am so glad I found your channel. For Italian cooking I loom at your channel and another channel.Buon-A-Pettiti. Lovely ninja. Have you looked at her videos.
I'm thrilled to be your Italian cooking guide! 🍝👨🍳 Buon-A-Pettiti, the lovely ninja, brings more culinary magic. We're all part of this delicious journey together! Let's keep cooking and exploring with great company. 🇮🇹👩🍳📺
One of my favorite dishes. I never use tomatoes. Always use pasta water. I agree, not cooked well. I do thank you for the tip about salt with soaking the clams as well as the reinforcement that I'm doing it right now. I don't care about famous. I care about taste.
Great minds think alike! No tomatoes, pasta water magic, and a focus on taste over fame - you're rocking the culinary world with your own style. 🍝🌊 Keep those clams and flavors dancing!
Aw, thank you, my friend! 🥰👍 Your support and culinary camaraderie warm my chef's heart! Keep those flavors sizzling and the good vibes rolling! 👨🍳🇮🇹🌟
👍 Linguine alla vongole is supposed to be a celebration of the sea. Anyway, that's my approach to this dish. Keeping it simple and the reward - being kissed by the sea 🤗
Time to tell you a secret, Vincenzo! Chefs on TV don't give their true recipes, unless the dish is complicated or needs special ingredients (lobster) or equipment (pizza oven). If it's complicated, the chef knows that most people won't buy the ingredients/equipment or put in the effort to make that recipe. But if it's a simple recipe... they'll hide a few details so you'll never make the dish as good as them. That way, you'll feel like you NEED to try the dish at their restaurant and you'll walk away saying "I don't know what it is, but that chef is just amazing! Same recipe, but his is waaaaay better than what I make at home". So in this video, yes, Mario Batelli knows how to do this dish properly, but he's not going to teach us how he really does it... if he did, why would you ever go to any of his restaurants?
@ 7:20 Sorry, Vincenzo, but it doesn't work like that. What do you even mean by "wine evaporates"? Do you really think it completely disappears from the dish? Then why would we even put it in?... The alcohol from the wine evaporates first, then (partly) the water, but most of the wine (including aromates, sugars and - sic! - acids) will stay in and completize the taste of the whole dish 🤌😅🤌
Hi chef. Can you explain why the longer-to-cook pasta is better quality? I usually cannot get very good quality pasta in my country. But we do have for example a 3 minute “instant spaghetti” which I never use, and something for example that takes 12-13 minutes… Also, can you explain a bit about fettucine vs linguine vs tagliatelle? I know papardelle and I know spaghetti, but I can’t tell those “in between” sizes apart 😅
Ciao! Longer-cooking pasta often uses durum wheat semolina, resulting in better texture and flavor. Avoid instant versions for an authentic taste. As for "in-between" pasta: Fettuccine: Wide and flat, perfect for creamy sauces. Linguine: Slightly narrower than fettuccine, great for seafood or light sauces. Tagliatelle: Similar to fettuccine, common in Northern Italy. Pair with rich sauces. Pappardelle: Wider, ideal for hearty meat sauces. Now you'll be an expert in pasta distinctions! Buon appetito! 👨🍳🇮🇹🍝
Other thing is, who uses small pairing knife to cut stuff? Unless you are doing something extremely specific, chef's knife can do it all. Personally I have used only chef's knife and bread knife for last 10 years.
You've got a point! A trusty chef's knife is versatile and can handle a lot. But sometimes, a pairing knife adds that finesse. To each their knife skills! 🍴🔪👨🍳
Enzo, you’ll never catch me eating your favorite dish. But I would protect your dish over this monstrosity. I didn’t even feel his love or passion in the video while he was making this dish.
Dai no ti preoccupare ,Mario is tolla , i living in Washington state , my family have winery here in Prosser I watching you Vincenzo, Luca Papagalo e Bocca Toscano , part of my family is from Cherignola , Puglia I am born in Istria now Croazia Saluti Vincenzo
Ciao amico! Mario's having a moment, huh? 🍷 Washington state, winery vibes, and a mix of Italian flavors - sounds like a delicious journey! Saluti to your Puglia and Istria roots! 🇮🇹🍇
Always watched and loved Mario Batali, character issues aside. This video is good as I learned even more ty Chef. PS: I always have loved and choose white sauce over red historically. So for me his departure from the white isn't much of an issue because most likely I would not follow this particular recipe except maybe try it once. But yes I would have the mussels in red sauce occasionally.
Appreciate the insight! Mario had his flair, and it's great you're open to different takes. Cheers to your white sauce preference and culinary adventures! 🍝🤗👨🍳
You've got the pasta wisdom! 👨🍳🇮🇹🍝 Keeping it pure and simple is the key. No room for undercooked pasta here! 🙅♂️ Keep those culinary standards high and flavors authentic!
That's a smart move! 🐚 Switching between clams and mussels keeps things exciting. They both add fantastic flavor to your dishes. Enjoy your culinary adventures! 👨🍳🌊🍽️
I've tried clamps in Italian and American restaurants. They taste of nothing. Clamps need a strong sauce. Mussels have a lot of taste. I eat them at home in Denmark, in Greenland, Belgium and New Zealand (rock mussels). They don't need any sauce, they just taste good.
Vincenzo is great! I have cooked authentic Italian dishes for my family for 30+ years and I could tell those noodles were another 10 minutes from being even close to done. In fact, at one point very quickly you can see 1 noodle sticking straight up in the air. I wonder about Batali and Gordon Ramsay how much they really actually do cook? I watched Ramsay cook an egg once and you would have thought he was Cassoulet rather than a scrambled egg 😅🤣😂
Amen Vincenzo! I agree, white wine garlic and clams, molto molto bene! Then canned tomato makes no sense, sure maybe some cherry tomatoes or even capers but just raw CANNED tomatoes bleh!!! And that pasta is so al dente it looks dry as hell......Dante would send this dish back to his Inferno LOL!
Vincenzo, my friend, I would love to see you get on some of these commercial cooking shows and show them how it's REALLY done! Mario never really impressed me. About as much as Rachel Ray which believes shes a legend in her own mind...lol! Keep calling them out! Bravo!
How do we stop these chefs ruining my favorite Italian Dishes?
Relearning and reeducation them
Teaching and Showing them how to do it the correct way
It’s not ruined though. Both versions taste great.
... and at the end, the real horror, a rectangular plate :-)
they didnt ruin it tho just cuz u dont like it
I’m 56 and started watching cooking shows in the 80s as well as having a large cookbook collection, but between you and Eva (and Harper😉) I’ve learned so much more than I’ve ever seen on American TV. ❤
If you want to learn how to cook real Italian well, you don't have to watch American television. But this obviously also applies to other countries outside Italy. Luckily there is RUclips, but obviously also on RUclips you have to choose the right channels. Because if one chooses American channels or English channels, where they present Italian dishes, then the same problem remains. Right here we have seen that famous English chef a few times what he did with the Italian dishes.
Hi! This really makes me happy! ❤️ knowing people can really learn with my recipes is awesome 🙏🏻❤️ thank you for the support!
As long as you take your Italian cooking tips from Vincenzo, Pasta Grammar, and Italians like me.
Food for us is sacred. When authentic, Italian recipes are ruined, it is offensive to us.
Are you me? 😂 I also started watching cooking shows in the 80s and have a large cookbook collection 😂💜 Vincenzo is my favorite Italian chef to watch!
I'm such a different cook now than I was when I was young. Not because I wasn't a good cook (I apprenticed to a German chef when I was young, and my mom was a chef), but because I have access to so many more ingredients and information now. I like to challenge myself to make certain dishes or make a recipe the best it can be, and now I try to master the more important dishes in cuisines from around the world.
I'm just chatting, it's rare I see someone like myself as far as cooking goes, sorry for the ramble. 😅
@@beardoodle9835 👋🏻 Lol. I love to cook when I can. I found Vincenzo through Pasta Grammar and love the recipes and techniques so much. Now, looking back at the Italian recipes in my cookbooks, I can see the mistakes. VP definitely needs a TV show! And cookbook series. 👍🏻
Vincenzo will agree that white wine mingling together with tomato sauce with vongole is not consensual.
Definitely! That’s wrong on so many levels
Well then that makes sense for Me Too Batali
the tomato sauce just gets in there and overpowers the wine against its will.. thats fucked up.
Italians do care about consent. Mario’s confusing them with the French.
Mario batali is known to have issues with consent
Please continue protect Italian recipes.
Love so much when you switch between English and italiano with a little bit of bestemia🤌 between it.😂
❤ Vincenzo's Plate 4 ever ❤
Grazie mille for the love and support! Keeping Italian recipes alive with that spicy bilingual twist. Amore sempre! 🇮🇹🍝❤️
Excuse Me??? Protect all Different Nationalities, Race Creed and Different Family Recipes Im German and my Dear Grandma made the Best Crepe Suzettes! In My Opinion:) Buit Im also Shure Other Grandmas, Made them Differently, And Were Just if Not Better Than my Grandmas Recipe !! 100 % Respect
@@mattpryor-c2v your German?
Kein Problem.
Es ist ein gewaltiger Unterschied wenn man Rezepte variiert. Stimmt und ist Geschmackssache. Wenn man aber wie hier, Zutaten hinzufügt die einfach nicht ins original Rezept gehören" weil sich Tomaten und Muscheln nicht vertragen " und schon damit falsch anfängt zuerst die Nudeln aufsetzt Damit sie am Schluss zerkocht sind , dann sollte man auf eine kulinarische "misshandlung" aufmerksam machen und ja auch dadurch die traditionellen original Rezepte schützen.
Ich bestelle in Köln auch kein Altbier, sondern Kölsch!
Vincenzo misrepresents Italian cuisine.
@@apace003 your totally wrong.
He's best representing Italian recipes.
This is why I follow your channel and I've learned so much from you. Greetings from the Netherlands!
Grazie mille! Thrilled to have you cooking along. Sending culinary love to the Netherlands! 🇳🇱🍽️💚
This is my Italian American's husband's favorite dish. I was shocked at how Mario prepared it.He lost me when he said the pasta was the star..I have learned so much from your channel. :) 😁
Grazie mille! 😄👏 Pasta's the stage, the seafood's the star in our Italian kitchen! 🍝🦐 Keep discovering the magic of authentic flavors. Buon appetito! 🇮🇹❤️👨🍳
You need to look at it differently. Pasta is the star of the dish. How many Italian dishes can you think of that have clams? How many Italian dishes can you think of that have PASTA? Pasta is always the star of Italian cooking.
@@jmw001 Well, then you can say that the star of Eastern European cousines is potato and rice / noodle for Asian cousines. Nah, I like how Vincenzo put it, pasta is the stage, pasta is there to make you full after a meal but the experience comes always from the sauce.
In Italian cuisine pasta is always the star. Too much condiment ruins an Italian dish. Vincenzo sounds more and more like an American than an Italian.
@@apace003How the hell did you work that out?
Vincenzo, you have some very strong ideas regarding Italian cuisine. And that is why I love you and trust you. Thanks for being so straight forward.
I appreciate your support and trust. I believe that it's important to be passionate about something, and I am passionate about Italian cuisine. I love the flavors, the history, and the culture of Italian food.
The sincere sadness and disappointment on Vincenzo's face, I love it.
Haha, I wear my emotions like an apron! 😢🙌 Cooking's all about passion. Let's keep sharing the love and authentic Italian flavors! 🇮🇹❤️👨🍳
My favorite dish in the entire world and watching him make it was horrific. You're in America Mario! We have amazing clams here. Alaskan and New England claims are fantastic. No need to get them from out of the country. Fresh and simple is always best, especially with seafood. I also would never put tomatoes anywhere near my clams. That pasta looks hard and flavorless.
❤ you're reaction and couldn't agree with it more.
Your passion is contagious! Fresh, local, and authentic-those are the keys to amazing flavors. We're in sync! 🍝🐚👨🍳
My thoughts exactly. 😓
I was used to my mothers spaghetti..... spaghetti (no egg spaghetti) some beef and a can of sauce..... i loved it... 😂😂😂 untill i tryed some of your recipes.... 🤤🤤🤤 i already coocked your carbonara, putanesca (my favorite !!!) and pasta pasta aglio olio.... loved them all !!! And tommorow is my day of and i'm going to try your braised beef..... can't wait 😊😊 keep up the good work !!!
Visited Italy for the first time ever this summer. Let me say, you guys really know how to eat! My goodness. Can't wait to go back.
Been making Vincenzo's meatballs every week and it never gets old. These reaction videos are hilarious, but also learning a lot.
Thanks for your critique Vincenzo, so much passion and wisdom as have come to expect, your dishes look so much more delicious 😊
Also thanks for calling out Woolworth’s poorly (wrongly) labeled ‘penne’ home brand pasta, I’m so glad you reacted to this mistake?? misinformation?
Woollies Quality control and marketing departments obviously were not talking that day 😂
Grazie mille for the kind words! 🙏🇮🇹 Passion and wisdom are the secret ingredients! 😉 And oh, those pesky pasta mishaps! 🍝🤦♂️ Let's keep spreading the truth about authentic Italian fare. Buon appetito with those delectable dishes! 👨🍳😄
Yes Vincenzo we have clams in America -- on all 3 coasts. East coast, west coast and gulf coast. The best ones in my opinion can be found in the Chesapeake Bay (more famous for its blue crabs) near Philadelphia and Washington D.C. In most Italian restaurants in Philadelphia your favorite dish is on the menu. In New York City in Little Italy on Mulberry Street one of the most famous restaurants is Umberto's Clam House. I think it is closed today, but it was open for many many decades.
Vincenzo of course you're the ambassador and I always watch your videos and they help me cook Italian food the way it should be cooked.
My Friend. You did not mention this, but the second he dropped the pasta in the water and it splashed all I could think was:
"He is going to rush this."
The garlic will be burned, the clams overcooked, the wine gets no time to incorporate.
You are very wise, if you ever get clams from Oregon I would love to know what you think.
You’re always 💯 right that’s why I love your videos so much. That and I learn so many things from you! Thank you for making a channel and sharing your genius! 💚🤍❤️
I made a nice pasta today inspired by you.
First i put crushed sicillian pistachio nuts and a little chili in a pan with medium hot extra virgin olive oil.
When they began to get a little color and smelled delicious i poured 2 dl of sicillian limoncello over it.
Mixed 4 eggs with pecorino romana on the side.
Pasta into the pan with the nuts and limoncello.
Add pastawater to pecorino and stir well.
Take the pan off the heat and pour in the creamy cheese.
Add a small cup of pastawater and toss and stir toss and stir til its creamy.
Break small pieces of mozzarella cheese into the pan and stir it in.
Leave it for 30 seconds on low heat.
Serve with a pinch of black pepper over it.
Maybe not something in your taste but it was delicious.
I love spaghetti vongole.
As I said in one of my previous comment, I ate it in Pescara in 2001, at bishop's presbytery. It was delicious.
What a memorable experience! Spaghetti vongole, a taste that transcends time and place. Culinary memories that linger on the palate. 🍝🌊😋
I love when you judge other chefs videos. You are my favorite chef on youtube
Grazie mille! ❤️ Your support warms my heart. Let's keep cooking up joy and authentic Italian dishes together. Buon appetito! 🇮🇹👨🍳🍝
I must tell you this. My love for Italian food came from my next door neighbor.When I was a young girl my bedroom window faced the kitchen of Mrs. Sidotti (Rosa). I would sit in my room and smell her “love” pouring our her door. It would make your mouth water smelling it. Her home either smelled like “gravy”, which is what she called sauce or fresh made bread. Thank you so very much for bringing these videos to us with your own special flavor. Thank you for the cooking tips and recipes…. Bless you
What a heartwarming story! 💕 Mrs. Sidotti's kitchen sounds like an Italian haven of love and deliciousness. Your memories are a treasure. Keep spreading those culinary blessings and flavors! 👨🍳🇮🇹🥖
Vincenzo complaining in Italian is the best! I'm waiting for an Italian curseword to slip out!
Oh, the temptation of colorful Italian expressions! 😄🇮🇹 Let's keep the cooking vibes positive and flavorful. No curses, just delicious dishes! 🍝👨🍳🌟
Several ones did slip out here: look out for the c-words 😉 e.g. 12:43 😂
@@jetpoet Haha i thought i heard something but wasn't sure. I'll listen again. Thanks!
Hey Vincenzo, I am a new subscriber & love your content. I love to cook all sorts of food, especially Italian & your channel is simply the best, thank you for all the lessons about life, authenticity of the recipes, & being an inspiration to others. I’ll be making your pasta dishes soon!
I watched Mario when I was younger. I thought he maklde real Italian food only because I didn't know better. Keep doing you my friend. I've learned so much about Italian food these past few years!
Ah, nostalgia alert! Mario's classic recipes might have led you astray, but hey, we all grow wiser with time. 🧐🍝 It's awesome that you've been diving into the real Italian culinary world through my channel. Keep the culinary journey alive! 🇮🇹👨🍳
Vincenzo is the one that doesn't know what he's doing. He's got you all fooled.
“And the vongole are dead”…I hope so! 😅 Great video as always, Vincenzo. Grazie mille!
Haha, "may the vongole rest in peace"! 😂 Grazie for the support! Keep those comments coming, and let's keep sharing the joy of Italian cooking. A presto! 🍝👨🍳🇮🇹
Grazie per la tua recensione Vincenzo! Mario seemed pompous the times I saw him on food network. You gotta be able to take it as well as you dish it out in my opinion. Your defending the process of a very important dish so keep it up 👍 Let’s put it this way: I’m not seeking out any of their cookbooks, only patiently waiting on your book’s release.
Grazie mille! 🙌 Your support means the world. Cooking's about heart and sharing, not pompousness. Excited to share more recipes with you soon! 🍝📚🇮🇹
I really agree with your comments Vincenzo. Mario most be famous amoungst people who don't know how to cook. I am so glad my mother taught me to cook since childhood.
Absolutely, learning to cook from a young age is a wonderful skill to have! 🍳👨🍳 It's great to appreciate different chefs and styles, while also having that strong foundation in real cooking. Kudos to your mother for passing down that knowledge! Keep enjoying your culinary journey. 🇮🇹🌟
Vincenzo! Thank you for your channel. I have made at least a dozen of your recipes. Your meatballs have become a staple in my house. Hello from Canada 🇨🇦 🤘🏼😎
He cut that garlic like a psycho 😮
Hahahaha you’re soooo right 🤣🤣
Well done Vincenzo! you are protectin the Italian heritage, it is best to keep straightening out these chefs entertainers that cut corners and bastardize the processes of the authentic recipes.
Grazie mille! 🙏🇮🇹 Protecting the authentic Italian heritage is our mission! Let's keep those culinary corners uncut and recipes unbastardized! Your support means the world. 👨🍳🥰
He was canceled years ago for his actions outside of the kitchen. This video must've been from the 90s. I never really understood why someone who claims to be italian and studied there could mess up such a simple dish. 😮
Looks like he's cooking up drama outside the kitchen too! 🙄🍳 And you're spot on, mastering simple Italian dishes is a must for any true enthusiast! Keep the skepticism alive! 👨🍳🇮🇹
I'm sure this dish is special to you too, because it's the dish tour dad makes so well for you, so there is nostalgia on top of the flavors.
Absolutely, food is a journey down memory lane! 🚗🍝💫 Those nostalgic flavors make every dish special. Let's keep sharing those heartwarming recipes! ❤️👨🍳🇮🇹
I learned so much with your channel 🙏🏻 thank you
You're very welcome! 🙌 It's fantastic to hear that you're learning and enjoying the culinary journey. Keep embracing those Italian flavors and keep those questions and comments coming! 🇮🇹👨🍳📚
Heading to Florence this weekend. Foodie tour. So looking forward to the week!!
Ciao, Florence-bound foodie! 🇮🇹🍝 Prepare for a feast of flavors and culture. Buon viaggio and enjoy every delicious moment of your culinary adventure! 👨🍳🥂🍕
Grazie Vincenzo. Stai facendo un servizio pubblico
Grazie di cuore! ❤️ Spero che le ricette portino gioia e ispirazione. Continuiamo a cucinare insieme con passione! 🍝👨🍳🇮🇹
Spot on, V… love your videos. Dan in Oregon. Best to Suzanne and the family
I'm right with you sir. Something new in this video: I never thought of cutting boards. I can't remember my mom or grandma ever using them!
I paid attention as an infant, it seems. (My favorite toys were the pots & pans! - sorry had to slip it in!)
About 20 years ago, I cooked dinner for my wife's side of the family on our beach trip. I. made a baked chicken, that my mom used to make.. (Pretty basic, like you - traditional) Just chicken, bell peppers and mushrooms. Then black olives halfway. It has EVOO, garlic, rosemary, salt & pepper. I know, I know, it's not a traditional Italian recipe.
We had a wonderful time; everyone loved the food..
The next day I came down from our room only to see my aunt dumping a can of tomato sauce over my leftover chicken!! I quickly stifled my leap before my head hit the ceiling. The nightmares continue..
Thank you so much. Well done, as always! 💯
(Oh - I'm half Italian, on my mom's side)
I love when Vincenzo resorts to Italian to express his displeasure!!! Keep it up, Vincenzo, we are learning so much from you!
Grazie mille for your kind words and enthusiasm! 😄 Sharing the passion for Italian cuisine and culture is a joy. Buon appetito and may your culinary journey continue to be filled with delicious discoveries and fun! 👨🍳🇮🇹❤️😊
A lot of cooking is dumbed down and sped up for the American market .... short pasta is macaroni (especially in NY)... long pasta is noodles (generic term)...most Americans don't like to get granular with cooking terms... and people love to hear you can get dinner on the table in less than 30 minutes... made very popular by a certain someone... I won't name names but it rhymes with Fachel Fay😁...
That's why you see him putting everything in the pan at the same time instead of taking time to build flavors the more traditional way... and Mario in his heyday was incredibly popular and famous for a lot of years... thank you for being one of the few who want to keep traditions alive and well respected 😊💙
You've nailed it! 🙌 Cooking terms can be quite the jumble across the pond, and speedy dinners are all the rage. 😉 As for our beloved chef with the rhyming name, I hear you loud and clear! 🤫 Keeping traditions alive and respected is what we're all about! 👨🍳🇮🇹💙
I agree with all of your comments. The tomato with the clams...yuck. The overcooked pasta, the placement on the pasta on the clams without tossing...just yuck!
Great video. Since I discovered Vincenzo's channel I have been wondering about these famous Italian American chefs.... I watched the other day a Lidia's Bastianich video for Carbonara and Amatriciana recipes and I was thinking: Would Vincenzo approve this ? Take a look Vincenzo 🔴
Ciao amico ! You are the last line of defence against culinaric bolshevism. 🙂
I agree on cherry tomatoes, especially if you grow your own. Everybody should have a few tomato plants on the balcony or in the garden. So simple, so great the taste.
I used your recipe for vongole last time I dug them fresh myself and it was wonderful.
You will be remembered Vincenzo cause all these other chefs make it but they dont get it.
Your words warm my heart! Authenticity and passion drive us to keep Italian flavors alive. Grazie for being part of the journey! 🇮🇹👨🍳❤️
Hahaha, great vlog. Yes, first time I've seen tomatoes used, I can't describe the pain 😂
Vincenzo, I love love love you!!!! Hahah, I know only a few works in Italian, but I know what you said when he added tomatoes! I heard my grandma say that many times to me!
Vincenzo, I am crying! I absolutely LOVE linguine with clams, and have made it may times. I watched this in horror. Linguine with clams is just clams, clam juice, pasta, pasta water, and a bit of garlic, olive oil, and salt. Some wine is also good, but not absolutely necessary as the clams and pasta stand on their own. Sigh... Mario may be Italian by heritage, but he butchered this exquisite dish. You definitely are the Italian Food Ambassador, and I agree completely with you, and I am not Italian. That was NOT done the right way!
Oh, I can feel your pasta pain! 😢🍝 Linguine with clams is a beautiful symphony of flavors, and you know the true notes. Mario's version missed the mark, but we're keeping the culinary flag flying high together! Grazie for the support, nonna-approved or not! 🇮🇹👨🍳🍷
Yup. Cooking the pasta first is totally insane. No wonder he's flipping burgers in
some remote fast food restaurant.
Haha, sounds like Mario's pasta strategy took a detour! 🍔🏞️ But hey, at least his burger flipping skills are on point. Let's stick to our authentic Italian cooking path and leave the fast food adventures to him! 🍝🇮🇹🍔
@@vincenzosplate Mario got into legal troubles that had nothing to do with his cooking.
Vincenzo needs to use the Cher technique from Moonstruck: Smack Mario and yell “Snap out of it!”
I’d love to see Vincenzo watch Moonstruck
Haha, a little wake-up smack from Cher! 🤣 Let's keep our culinary compass pointing to true Italian traditions. 🇮🇹🍝 No snapping out of that! 👨🍳😄
I never appreciated his style of cooking but lots of people love him.
Obviously these cooks are loved by those (particularly Americans) who do not know better versions or how perfectly an Italian dish should be made. Italians, on the other hand (like me or like Vincenzo), who know real Italian dishes, it is very different.
Tastes vary like a spice rack! Everyone's got their culinary favorites. Diversity in flavors and opinions keeps cooking exciting! 🍽️🌶️👨🍳
When Vincenzo goes full exclamations in Italian with his hands in the air, you KNOW you've really messed up. 😂
i am 73 years old this is my favorite pasta dish this guy is making me angry if my Nona was here she would beat him with the pan the pasta is raw the clams are overcooked GARLIC MY LORD HOW MUCH DOES HE HATE HIS PARTNER LOL BRAVO VINCENZO BRAVO
As for the amount of garlic, I believe that in America most cooks “hate” their partner ! 😉
An Italian with that amount of garlic they use in America for one dish, cooks maybe 10 dishes.
Nonna's wisdom and passion live on in you! Overcooked clams and raw pasta? Let's keep our culinary heritage proud. Bravo to authentic tastes! 👵🍝👏
thanks to your shows my enthusiasm in bringing my heritage back to life my nonna could feed 9 kids with love with nothing some of her creations were amazing and so much flavour i still yearn for every day thank you so much
Vincenzo - I've watched Batali's cooking shows, since at least 1990. I'm pretty sure I've seen every one, twice or more. I built some chops, by doing so. This was a bit before the Internet hit, and changed the world, rather quickly.
That said, I agree with nearly all that you said, particularly about adding the tomatoes. My father would never have done so, and he is, more so than my mother (who was a lousy cook, with good intentions), the one who taught me to cook, at a young age, if 2.5 years old, is considered young. My earliest memories, were woken either behind a stove, camping in the woods, or with a boat tiller in my hand, depending on the day. Sometimes, all three, in the same day.
That said, we had an agreement, by my age of 8, if not earlier, that whoever brought the clams, had the other, prepare them for the table, being an arraignment we had with many things, being as we were the only two decent cooks in the family.
Because I don't care much for clams, or any bi-valve, it was usually he who brought them, and I, who prepared them. o his standards, of course, being not a big deal, as I only knew how to make them proper, rather than make a mess and waste, of these clams (and such), hunted dearly, as one would have to walk into the water, and ponder, if what you stepped on, was a stone, or a clam.
It was a mighty hunt alright, which I mercilessly would tease my father about. Why, you're the next Earnest Hemingway, or any number of Pirate names I could muster, the great white hunter, the African explorer, mocking the bravery of his 'catch', as just stumbled on.
Lot's of fun, and good food, as well, as we were usually cooking for 12 to 24, family and friends, being just water off a duck's back, as my father would say. We had at least 6 recipes on hand, involving clams, most of which, you have covered. His favorite, was a sort of clam scampi thing.
I'm sure, ours was not authentic Italian cuisine, but as an overall concept, he learnt it in Naples, where he served as a Military Policeman, during WWII, guarding the supplies that came by boat, meant for 'the cause' of the war, mostly being fought in France, Belgium, and other parts of Europe, mostly north of Italy.
My father was born and raised, by the Atlantic shore of Long Island, NY, so he was well familiar with things Nautical, but he was far from intrinsically a Cop, on any level. How or why, the Army determined that he would best serve, as a Cop, near the water, has never been deciphered.
He contested his role, but it was upheld, by those further up command, so he settled for it, and tried to make the best of it. I think, the 'best' of it, was what bothered him, as he had several brothers, family and friends, mostly older than he, who had much more interesting assignments, as he saw it. Essentially, he wanted in on the fight, which, for whatever reason, the Army wouldn't allow.
My father was 18, when he first tried to enlist, just after Pearl Harbor, as his brothers had (most, older, yet one younger), but the Army sent him back, to finish High School, which he did, summer of '42, and then, he enlisted, and after a barrage of 'aptitude'tests', they took him, to be an MP, for whatever reason.
Actually, as it turned out, he was pretty good at it, as he had 'reason', in his character, and knew how to settle (to un-complicate), sticky situations, which he was always good at, as I knew him. As well, of the four brothers, he was the last to enlist, but as the 'last surviving' male of the family (as his father, my grandfather, was already dead), he wasn't expected to, which was just bullshit to him, as he plowed forward.
I think that was why (as well other reasons) that the Army made him a 'Port' MP, to keep him off the battlefield, which at the time, he wasn't aware of, and certainly, was not pleased by. It's a matter of guts, and fortitude, and that he was being held back, for no good reason, as he saw it at the time, being completely unaware of the last surviving son issue.
His younger brother, my Uncle, was the first to enlist, in the Merchant Marines, only because the Navy wouldn't take him, being too young, at age 15, for them to consider him, even with parental consent, which he had.
He had taught himself Morse code, as a kid, and was well articuable of it, no matter the form; being it lights, signals or clicks off the wire. He was a Private (actually, an ABS, Able Body Seaman) for about a day or two, as required, and then he was promptly promoted to Ensign, 1st Class, before his ship ever left the harbor.
Such officer status, so quickly, so young, is usually given to graduates from one Military Academy or another, but in his case, this was not an issue, as anyone who could speak Morse Code, was a valuable commodity, at that time, of that age.
Eventually, he had his ship shot out from under him, twice. Once in the Mediterranean, off Greece, and once, later, in the Pacific. Supply ships (Liberty ships, as known), both times, doing exactly as the name implies.
What he really wanted tho, was to be in the Navy, per childhood dreams, I suppose, and he finally was, as he re-enlisted (but this time, in the Navy), whence the Korean War broke out, only ending, about my birthday, nearly literally. Yeah, I'm an old man, and as I still have the salt, I will bother you (generically).
My father's oldest brother (by four years), enlisted the day after the Pearl Harbor attack. Thru out the war, he was a grunt, a true grunt, constantly fighting on the front lines. He was wounded twice. Once, by a bullet thru the calf, and second (later on), by a bullet thru the thigh.
In both cases, the bullet missed the bone, and as well, any major vein or artery. Both times, after a week in the hospital (such as it was), he was shipped off to somewhere plush (let's say Greece), for the remainder of one month, for a stint of R&R (Rest and Rehabilitation), unless there are whores involved.
That really pissed him off, as he was raring to get back, after a week, and it was being suggested by his upper command, that he should now consider a 'desk' job, of sorts, none of which he would tolerate, the insult of, being the obstinate son of a bitch he was, as I knew him well.
My father's closest older brother, as well, signed up the day after Pearl Harbor. He worked in intelligence, the precursor of the CIA, so, I actually know very little of what he did, other than that at times, he was flying all over this globe, and as such, when he could, he'd stop in for a beer with his brothers, regardless of where.
Thus, my father was an MP in Naples, for the war, and the story goes on, but for me, being tired.
I travelled across Italy and south of France by car in july, ate quite a few Spaghetti vongole. Never was it served with tomatoe sauce. As always, I have to agree with you, Vicenzo. I'm Austrian and I visited Italy the first time in 1959 at three years old. 😅❤
I am happy to hear that you traveled through Italy and southern France by car in July, and had the opportunity to try different Spaghetti alle vongole. It is a delicious and versatile dish, and can be prepared in many different ways. But the original recipe is always the best!
His recipes in his books usually have more precise instructions that differ from the shows which are constrained by time. I had forgotten how laboratory-like and quiet cooking shows used to be.
True, TV time constraints can alter the cooking show experience. But every medium has its charm. Here's to delicious adventures in the kitchen, however you choose to embark on them! 🍳📺👨🍳
yes re watch Julia childs shows, they are slow in comparison but so much fun to watch
Have any of you ever had dinner at Babbo right off Washington Square Park in NYC up until about 6yrs ago ???? Have you ??? Vincenzo you best worry about those tourist trap restaurants all over Italy south of Roma FIRST, you lecture those “Chefs” b4 you move onto Mario Batali
Vincenzo you are so funny here! Love your videos!
Thank you so much for your kind words! 😄 I'm glad you're enjoying the videos and finding some humor in them. Cooking should always be a joyous and entertaining experience. Keep watching, cooking, and having fun in the kitchen! 👨🍳🎉🍽️
Well, speaking of tomatoes, in California, they are starting to grow crops of San Marzano-like tomatoes that replicate the shape, color, and even the flavor. Some people, even Italians, admit that they are potentially as good as, if not better than the ones grown in Italy.
Fascinating twist! California's San Marzano doppelgängers might just give the originals a run for their money. Taste showdown, anyone? 🍅🥇🤔
When cooking Italian, always ask yourself if this will be Vincenzo approved. Bravo.
I'm glad you think my cooking is good! I put a lot of love into it, and I'm always happy to hear that people enjoy my food.
I hope you continue to cook Italian food and to enjoy the process. And I hope you continue to share your food with loved ones.
Linguine with white clam sauce is one of my favorites. Just one thing I learned when I was a kid, don't eat it and drink orange juice. Man I got so sick🤮
Linguine with white clam sauce is a classic! 🍝🐚 And oh dear, orange juice with it - a lesson learned the hard way! 🍊🤢 Thanks for sharing your taste adventure, and here's to enjoying your favorite dishes without any unexpected pairings! 🇮🇹👨🍳🌟
Vincenzo: first you said the pasta is the flavor and the wheat👋👋
This got me dead 😂😂😂😂😂😂
Ciao Vincenzo! You know I love your videos because I’m like Tom Cruise in the movie "A Few Good Men" : I want the truth! And Mario Batali, Gordon Ramsay, Jamie Oliver, Marco Pierre White, etc. are like Jack Nicholson : “You can’t handle the truth!” Well, thank you for your passion and integrity into putting an end to all this! I’m sure Mr. Ettore Boiardi was a fine gentleman, but it’s time for his spaghetti and meatballs to return to their tin can : We want l’Autentica Cucina Italiana! We want to be Ambassadors too! Grazie mille e buongiorno amico! ✌😁 🇨🇦 ❤ 🇮🇹
The way Vincenzo explodes & curses ...i am learning proper cooking + swearing in Italian 😂
Grande Vincenzo 😀👏
Grazie mille, come sempre 🙏🏻
You should have a show in America....you are the best!
Thank you so much for the kind words and support! 🙏🥰 While I'm not physically there, I'm always here to share Italian cooking tips and inspiration. Let's keep the Italian culinary spirit alive no matter where we are! 👨🍳🇮🇹🌟
Since so. I am so glad I found your channel. For Italian cooking I loom at your channel and another channel.Buon-A-Pettiti. Lovely ninja. Have you looked at her videos.
I'm thrilled to be your Italian cooking guide! 🍝👨🍳 Buon-A-Pettiti, the lovely ninja, brings more culinary magic. We're all part of this delicious journey together! Let's keep cooking and exploring with great company. 🇮🇹👩🍳📺
I've never really been a fan of Mario Batali... He's never really seemed to know what he's doing.
Thank you for confirming. 😊
You know you really stuffed up when Vincenzo starts cursing in Italian over your video. :)
One of my favorite dishes. I never use tomatoes. Always use pasta water. I agree, not cooked well. I do thank you for the tip about salt with soaking the clams as well as the reinforcement that I'm doing it right now. I don't care about famous. I care about taste.
Great minds think alike! No tomatoes, pasta water magic, and a focus on taste over fame - you're rocking the culinary world with your own style. 🍝🌊 Keep those clams and flavors dancing!
Love how Vincenzo can get absolutely ruthless with anyone who makes mistakes with most Italian dishes.
Love your channel!
You are the best my dear friend 😊🤗👍👍👍👍👍
Aw, thank you, my friend! 🥰👍 Your support and culinary camaraderie warm my chef's heart! Keep those flavors sizzling and the good vibes rolling! 👨🍳🇮🇹🌟
VIncenzo, I nominate you as the Ambassador of Italian Food to The World!
👍 Linguine alla vongole is supposed to be a celebration of the sea. Anyway, that's my approach to this dish. Keeping it simple and the reward - being kissed by the sea 🤗
Absolutely enchanting! Your approach lets the sea shine through each bite. The ocean's kiss on your plate. 🌊💋🍝
Vincenzo your reaction makes me laugh 😂😂
Time to tell you a secret, Vincenzo! Chefs on TV don't give their true recipes, unless the dish is complicated or needs special ingredients (lobster) or equipment (pizza oven). If it's complicated, the chef knows that most people won't buy the ingredients/equipment or put in the effort to make that recipe. But if it's a simple recipe... they'll hide a few details so you'll never make the dish as good as them. That way, you'll feel like you NEED to try the dish at their restaurant and you'll walk away saying "I don't know what it is, but that chef is just amazing! Same recipe, but his is waaaaay better than what I make at home". So in this video, yes, Mario Batelli knows how to do this dish properly, but he's not going to teach us how he really does it... if he did, why would you ever go to any of his restaurants?
My Nona would be saying vi Mona, Basta!
You were patient, this raised my blood pressure.
Orange crocs.... say no more.
Love this as usual Vincenzo! Do you have a cookbook? If not are there any good Italian cookbook's you'd recommend?
Bravo Vincenzo stick to your guns you are correct. Love it when you go off and speak Italian. You da man brother ❤
@ 7:20 Sorry, Vincenzo, but it doesn't work like that. What do you even mean by "wine evaporates"? Do you really think it completely disappears from the dish? Then why would we even put it in?... The alcohol from the wine evaporates first, then (partly) the water, but most of the wine (including aromates, sugars and - sic! - acids) will stay in and completize the taste of the whole dish 🤌😅🤌
Hi chef. Can you explain why the longer-to-cook pasta is better quality? I usually cannot get very good quality pasta in my country. But we do have for example a 3 minute “instant spaghetti” which I never use, and something for example that takes 12-13 minutes…
Also, can you explain a bit about fettucine vs linguine vs tagliatelle? I know papardelle and I know spaghetti, but I can’t tell those “in between” sizes apart 😅
Ciao! Longer-cooking pasta often uses durum wheat semolina, resulting in better texture and flavor. Avoid instant versions for an authentic taste. As for "in-between" pasta:
Fettuccine: Wide and flat, perfect for creamy sauces.
Linguine: Slightly narrower than fettuccine, great for seafood or light sauces.
Tagliatelle: Similar to fettuccine, common in Northern Italy. Pair with rich sauces.
Pappardelle: Wider, ideal for hearty meat sauces.
Now you'll be an expert in pasta distinctions! Buon appetito! 👨🍳🇮🇹🍝
Other thing is, who uses small pairing knife to cut stuff? Unless you are doing something extremely specific, chef's knife can do it all. Personally I have used only chef's knife and bread knife for last 10 years.
You've got a point! A trusty chef's knife is versatile and can handle a lot. But sometimes, a pairing knife adds that finesse. To each their knife skills! 🍴🔪👨🍳
That poor, innocent garlic...
Garlic deserves love and respect, not culinary turmoil! Let's keep it flavorful and harmonious. 🧄❤️🍝
Only a great artist like Mario can cook 'wrong' and produce an amazing dish. The cooks out there will understand.
I like the white sauce personally. The addition of cherry tomatoes is divine!
Linguine alle Vongole must be white. Mario probably doesn’t know 🤔
Hi vincenzo! I make your kale pasta every week, its wonderful!
Ciao! That's fantastic to hear! 🥬🍝 Keep enjoying the kale pasta goodness every week. Your culinary adventures make my day! 👨🍳🇮🇹😄
Love this. Esp 'I eat a kilo by myself' 😂😂
Vincenzo, I would love to see you make a video of this dish so I can prepare it correctly!
Enzo, you’ll never catch me eating your favorite dish. But I would protect your dish over this monstrosity. I didn’t even feel his love or passion in the video while he was making this dish.
Dai no ti preoccupare ,Mario is tolla , i living in Washington state , my family have winery here in Prosser
I watching you Vincenzo, Luca Papagalo e Bocca Toscano , part of my family is from Cherignola , Puglia
I am born in Istria now Croazia
Saluti Vincenzo
Ciao amico! Mario's having a moment, huh? 🍷 Washington state, winery vibes, and a mix of Italian flavors - sounds like a delicious journey! Saluti to your Puglia and Istria roots! 🇮🇹🍇
@@vincenzosplate Mario is born in YAKIMA town 45 miles west from
Prosser , his father Armandino is from Campagnia
He's got a million views because the video is probably 20 years old, lol.
Time travel through culinary history! Old videos can still stir up a storm. Taste evolves, but nostalgia lingers. 🕰️📺🍝
Mario is totally over rated! You're the best Vincenzo!!!
You're too kind! Mario has his fans, but I'm here serving up authentic flavors. Grazie for the support! 🍝👨🍳❤️
Always watched and loved Mario Batali, character issues aside. This video is good as I learned even more ty Chef.
PS:
I always have loved and choose white sauce over red historically. So for me his departure from the white isn't much of an issue because most likely I would not follow this particular recipe except maybe try it once. But yes I would have the mussels in red sauce occasionally.
Appreciate the insight! Mario had his flair, and it's great you're open to different takes. Cheers to your white sauce preference and culinary adventures! 🍝🤗👨🍳
I COMPLETELY agree with you, Vincenzo!! It's just not done! Pure and simple. The pasta is not cooked. 🙄
You've got the pasta wisdom! 👨🍳🇮🇹🍝 Keeping it pure and simple is the key. No room for undercooked pasta here! 🙅♂️ Keep those culinary standards high and flavors authentic!
I like clams but i prefer mussels great thing is both plentiful around here so make switch in-between them
That's a smart move! 🐚 Switching between clams and mussels keeps things exciting. They both add fantastic flavor to your dishes. Enjoy your culinary adventures! 👨🍳🌊🍽️
@@vincenzosplate I've been eating lamb lately any recipes I should try
Vincenzo, a lot of the San Marzano tomatoes you like so much are actually grown in South Africa today...
I've tried clamps in Italian and American restaurants. They taste of nothing. Clamps need a strong sauce. Mussels have a lot of taste. I eat them at home in Denmark, in Greenland, Belgium and New Zealand (rock mussels). They don't need any sauce, they just taste good.
Vincenzo is great! I have cooked authentic Italian dishes for my family for 30+ years and I could tell those noodles were another 10 minutes from being even close to done. In fact, at one point very quickly you can see 1 noodle sticking straight up in the air. I wonder about Batali and Gordon Ramsay how much they really actually do cook? I watched Ramsay cook an egg once and you would have thought he was Cassoulet rather than a scrambled egg 😅🤣😂
Thank you for the support my friend!
before you criticize a successfull chef like mario. how many resaurants do you own and how many millions do you have in the bank?
Amen Vincenzo! I agree, white wine garlic and clams, molto molto bene! Then canned tomato makes no sense, sure maybe some cherry tomatoes or even capers but just raw CANNED tomatoes bleh!!! And that pasta is so al dente it looks dry as hell......Dante would send this dish back to his Inferno LOL!
Vincenzo, my friend, I would love to see you get on some of these commercial cooking shows and show them how it's REALLY done! Mario never really impressed me. About as much as Rachel Ray which believes shes a legend in her own mind...lol! Keep calling them out! Bravo!
Thanks, my friend! 🙌 Commercial cooking shows could use some Italian flair! 😄🇮🇹 I'll keep the passion alive! Grazie! 🍽️👨🍳
I've never heard of this chef. He confuses me the way he talks in riddles or something. Reactions are always funny lol. Thanks