Yeah, definitely. This goes against every instinct and learnt wisdom of what's "right" when cooking pasta. People would be up in arms if this wasn't an authentic Italian dish (and part of me still thinks this might be an elaborate joke they're playing on outsiders)
Claudia is one of my favourite presenters here on YT, the way culture and cultivation practices and history and technique all weave together in these videos is beautiful.
Thank you Chef Celso for allowing us into your restaurant and sharing some of your recipes and techniques. For those of us in far away places (Canada) this inspires us to create our own versions with local ingredients and produce. Thank you Claudia for the close ups of his cooking techniques and asking all the right questions we have in wanting to reproduce our own versions. Please move back to Italy and do this with every restaurant in the country :) A great thoughtful discussion on traditional versus progressive cooking. I use the same philosophy with people in my life. If you hate change and new experiences then I do not wish to waste my time with you. While having respect and understanding of what came before us I simply couldn't be around people who eat the same food on the same day each week. Thank you Claudia for your time given to create, film, interview, edit, and post for all of us.
Now I'm definitely hungry. The best Assassina I've ever had was indeed made by Chef Celso from Urban, it's amazing how Bari can deliver a lot of surprises not only to tourists but also to people that live in this amazing city
I've been making Spaghetti all’Assassina ever since watching your original video on it last year! Super easy to make and it's absolutely delicious! I'll have to try some of these variations in the future. Thank you for the excellent food journalism!
Claudia, you're killing me here! I want to eat the hell out of that. New Orleans has some great Italian restaurants, but as of now, none of them have the Assassina. Great content as always!
This has become one of favorite series on youtube. I love watching these longer shows that actually show how the food is prepared because you can actually learn something from them.
Claudia, thanks so much for another wonderful & interesting video! Having Italian & Greek grandparents, this was especially interesting. It was great that he had the special tweaked pasta that absorbs more slowly, which helped give it longer to take in all the flavors. Enjoyed the variations as well, and I'd never seen capers deep fried either. Use of the turnip top puree to offset the sweet/spicyness of the tomato sauce was something I'd love to try, as well as the creamy version, though I also understand why he said it would be messy to try these at home. So glad you were able to re-visit Chef Celso again in your home town, and I look forward to more of your amazing food related journeys!
With rice its known as the "pilaf" method. First lightly browning the dry spaghetti in hot oil allows the hot tomato sauce to penetrate the pasta. With rice pilaf or risotto (arborio rice) heating in pan/rondeau with oil then ladeling hot broth/stock to shock the rice grains to absorb liquid. I prepped risotto on industrial scale at high end dining dinner only restaurant.
Huh. I thought it was just for the caramelised/maillard flavours... Makes sense the dry heat would make microscopic cracks that let more flavour molecules enter the grains and maybe hydrate faster?
L'unica cosa che mi urta è quanto ci si metta a fare un paio di porzioni a casa di pasta all'assassina, temo sia una ricetta da lasciare in mano alle cucine dei ristoranti😅
You're great at asking questions the audience will be curious about/clarifications, and pointing out details that let the interviewee really delve into their process
I don't normally have access to turnip tops, but I love beetroot tops and also spaghetti all'assassina. So I think I'm going to have to do an experiment on the first recipe with beetroot tops instead: I think that should work, and maybe I'll end up with pink pasta too! 😄
Thank you Claudia, for this wonderful video. I'm going to make the turnip top version as soon as ours are ready. We grow them in the fall and winter on the Mississippi /Louisiana state line. My grandmother always had a patch, and it's part of my ancestral food memory. Thanks for connecting us all across the world. We are growing a white zucchini named Palermo that is so delicious. I will try it with that, too!
OK-I'm subscribing... I worked in Naples for a few years in the early 2000s and love to cook so I worked in my friends Trattoria in the kitchen a night or 2 each week to help AND learn the ways of cooking that Neapolitan style-this specific episode reminds me so much of the love and thought going into Italian food...
1) It never would have occurred to me in a million years to use a Brassica green to make a pasta sauce, but it's the exact flavor profile I love. Going to have to try this sometime. (Also, have to remember to blanche the greens so they don't turn brown.) 2) I don't generally agree with adding sugar to any tomato sauce, especially not one with cherry tomatoes, because they're already plenty sweet. In this case, though, getting them to caramelize? Yeah, that tracks, especially if you're doing it in a restaurant setting, and using salt instead to draw out the moisture when you're already adding anchovies and capers would be too much. (When I make spaghetti alla puttanesca I don't add any salt beyond what's in the ingredients for the same reason.) Also, yes, you can fry anything. Just ask the Scots or anyone from the American South, where I live 😁. 3) Stracciatella cheese on spaghetti alla assassina? 🤤 EDIT: Tip to Claudia: "callous" is a false friend for "calloso" in this context. "Abrasive" or "rough" would be more accurate. "Callous" as an adjective is used for behavior or personality, not for physical objects. (And if it's the noun, in US English we spell it callus(es), which, perhaps confusingly, only refers to the physical results of skin growing thick and tough to protect against regular irritation, such as the heavy calluses I used to have on my fingers as a bassist, and for metaphors that draw on that image.) Also, I had to Google "sapidity" because it felt like it had more specific connotations than usual; in English it just means "good taste" or "abundant flavor" but doesn't say anything about what those flavors are. Based on what Google is telling me about how the Italian cognate is used in wine tasting, I think you might be looking for "salinity" or "minerality."
I need to make a weekend trip to Puglia and Bari just to eat all the food, it makes me so hungry! (And I've just eaten dinner.) I tried making all'assassina at home, but I couldn't reproduce the crispy burnt texture here in your videos.
Message to the Chef, with the regard of all the respect of taste and the quality Product. Using aluminium Pots, and Tefal pans, break my heart, Period !
one pot pasta mixed with asian wok burned flavours... similar to crusty bottom rice SOCARRAT in valencian paella and alternative fish paella with short pasta FIDEUÁ
this is a valencian Gandia city legend: making a fish paella they realized theres is not rice in the house and they use FIDEOS ... spanish pasta like espagueti but one inch long max
interesting. I would be concerned about that pan though. having been heavily exposed to PFAS I tend to try and stay away from any of those chemicals now. it's really a shame as the world is slowly finding they've been poisoned by non-stick pans.
The green veggies are called "Cima di rapa" . For most people outside Italy this is probably an unknown vegetable. It looks a bit like broccolini but tastes bitter and is not the same. Some Italian stores have them in the freezer or fresh in season ! For gardeners , seeds can be bought online . Italians have other interesting vegetables, like puntarelle , cardi/cardone family of carciofi and a lot more. Always interesting to see recipes with them !
Thank you for another very interesting video Claudia, the Spaghetti all'Assassaina is so different from my traditional idea of pasta dishes, I can't really imagine what it tastes like, keep the great videos coming!
imagine internet reaction if non-italian chef invented that 😂
Yeah, definitely. This goes against every instinct and learnt wisdom of what's "right" when cooking pasta. People would be up in arms if this wasn't an authentic Italian dish (and part of me still thinks this might be an elaborate joke they're playing on outsiders)
They’d grab their pitchforks! 😂
Just enjoy the video, stop bring identity politics into everything smh 🤦
Claudia is one of my favourite presenters here on YT, the way culture and cultivation practices and history and technique all weave together in these videos is beautiful.
Thank you for watching!
Thank you Chef Celso for allowing us into your restaurant and sharing some of your recipes and techniques. For those of us in far away places (Canada) this inspires us to create our own versions with local ingredients and produce. Thank you Claudia for the close ups of his cooking techniques and asking all the right questions we have in wanting to reproduce our own versions.
Please move back to Italy and do this with every restaurant in the country :)
A great thoughtful discussion on traditional versus progressive cooking. I use the same philosophy with people in my life. If you hate change and new experiences then I do not wish to waste my time with you. While having respect and understanding of what came before us I simply couldn't be around people who eat the same food on the same day each week.
Thank you Claudia for your time given to create, film, interview, edit, and post for all of us.
Now I'm definitely hungry. The best Assassina I've ever had was indeed made by Chef Celso from Urban, it's amazing how Bari can deliver a lot of surprises not only to tourists but also to people that live in this amazing city
The chef is such a pro! Proud of my hometown ❤
@@claudia-romeo yeah I'm proud too of my hometown
Thank you for sharing these nostalgic family origins- in Texas my dad taught me to burn the onions first when starting up the grill. Grazie mille
Absolutely Heavenly!!!
I forgot, The pasta recipes look delicious also...
I've been making Spaghetti all’Assassina ever since watching your original video on it last year! Super easy to make and it's absolutely delicious! I'll have to try some of these variations in the future. Thank you for the excellent food journalism!
That's amazing! Thank you for watching. Let us know how it goes with the other variations!
Claudia, you're killing me here! I want to eat the hell out of that. New Orleans has some great Italian restaurants, but as of now, none of them have the Assassina. Great content as always!
You’ve got to make it at home then!🔥
Excellent,very interesting, and informative .You're on roll Claudia,keep going!
This has become one of favorite series on youtube. I love watching these longer shows that actually show how the food is prepared because you can actually learn something from them.
Thank you for watching!
Claudia, thanks so much for another wonderful & interesting video! Having Italian & Greek grandparents, this was especially interesting. It was great that he had the special tweaked pasta that absorbs more slowly, which helped give it longer to take in all the flavors. Enjoyed the variations as well, and I'd never seen capers deep fried either. Use of the turnip top puree to offset the sweet/spicyness of the tomato sauce was something I'd love to try, as well as the creamy version, though I also understand why he said it would be messy to try these at home. So glad you were able to re-visit Chef Celso again in your home town, and I look forward to more of your amazing food related journeys!
Fascinating! Beautiful! I will try this... Thank you both!
With rice its known as the "pilaf" method. First lightly browning the dry spaghetti in hot oil allows the hot tomato sauce to penetrate the pasta. With rice pilaf or risotto (arborio rice) heating in pan/rondeau with oil then ladeling hot broth/stock to shock the rice grains to absorb liquid. I prepped risotto on industrial scale at high end dining dinner only restaurant.
Huh. I thought it was just for the caramelised/maillard flavours... Makes sense the dry heat would make microscopic cracks that let more flavour molecules enter the grains and maybe hydrate faster?
L'unica cosa che mi urta è quanto ci si metta a fare un paio di porzioni a casa di pasta all'assassina, temo sia una ricetta da lasciare in mano alle cucine dei ristoranti😅
Ed anche perché sporca tutto 😂
You're great at asking questions the audience will be curious about/clarifications, and pointing out details that let the interviewee really delve into their process
thank you! I'm glad you enjoyed the interview
I don't normally have access to turnip tops, but I love beetroot tops and also spaghetti all'assassina. So I think I'm going to have to do an experiment on the first recipe with beetroot tops instead: I think that should work, and maybe I'll end up with pink pasta too! 😄
Thank you Claudia, for this wonderful video. I'm going to make the turnip top version as soon as ours are ready. We grow them in the fall and winter on the Mississippi /Louisiana state line. My grandmother always had a patch, and it's part of my ancestral food memory. Thanks for connecting us all across the world.
We are growing a white zucchini named Palermo that is so delicious. I will try it with that, too!
That's so cool, I didn't know turnip tops were also grown in the US! Let us know what you think of this new version when you make it!
OK-I'm subscribing... I worked in Naples for a few years in the early 2000s and love to cook so I worked in my friends Trattoria in the kitchen a night or 2 each week to help AND learn the ways of cooking that Neapolitan style-this specific episode reminds me so much of the love and thought going into Italian food...
Loved this one much better than the recent longer ones because of the dishes but mostly it was edited. Great work!
The variations look DELICIOUS. 🤯 such amazing ideas and pairings
1) It never would have occurred to me in a million years to use a Brassica green to make a pasta sauce, but it's the exact flavor profile I love. Going to have to try this sometime. (Also, have to remember to blanche the greens so they don't turn brown.)
2) I don't generally agree with adding sugar to any tomato sauce, especially not one with cherry tomatoes, because they're already plenty sweet. In this case, though, getting them to caramelize? Yeah, that tracks, especially if you're doing it in a restaurant setting, and using salt instead to draw out the moisture when you're already adding anchovies and capers would be too much. (When I make spaghetti alla puttanesca I don't add any salt beyond what's in the ingredients for the same reason.)
Also, yes, you can fry anything. Just ask the Scots or anyone from the American South, where I live 😁.
3) Stracciatella cheese on spaghetti alla assassina? 🤤
EDIT: Tip to Claudia: "callous" is a false friend for "calloso" in this context. "Abrasive" or "rough" would be more accurate. "Callous" as an adjective is used for behavior or personality, not for physical objects. (And if it's the noun, in US English we spell it callus(es), which, perhaps confusingly, only refers to the physical results of skin growing thick and tough to protect against regular irritation, such as the heavy calluses I used to have on my fingers as a bassist, and for metaphors that draw on that image.)
Also, I had to Google "sapidity" because it felt like it had more specific connotations than usual; in English it just means "good taste" or "abundant flavor" but doesn't say anything about what those flavors are. Based on what Google is telling me about how the Italian cognate is used in wine tasting, I think you might be looking for "salinity" or "minerality."
I need to make a weekend trip to Puglia and Bari just to eat all the food, it makes me so hungry! (And I've just eaten dinner.) I tried making all'assassina at home, but I couldn't reproduce the crispy burnt texture here in your videos.
Message to the Chef, with the regard of all the respect of taste and the quality Product.
Using aluminium Pots, and Tefal pans, break my heart, Period !
one pot pasta mixed with asian wok burned flavours... similar to crusty bottom rice SOCARRAT in valencian paella and alternative fish paella with short pasta FIDEUÁ
this is a valencian Gandia city legend: making a fish paella they realized theres is not rice in the house and they use FIDEOS ... spanish pasta like espagueti but one inch long max
interesting. I would be concerned about that pan though. having been heavily exposed to PFAS I tend to try and stay away from any of those chemicals now. it's really a shame as the world is slowly finding they've been poisoned by non-stick pans.
My mom charred everything growing up, now I like my steak well done, theory checks out!
Your video was the first time I saw the pasta! And I have been obsessed ever since 😍
Anchovy pesto?! I'm in heaven! 😋
So glad I found out you have your own channel, I think I ran out of Insider videos to watch that have you in them lol
Thank you Claudia. Your videos are always a highlight.
Their spaghetti is good but I think their buns and tiramisu are the real killers
I fry leftover spaghetti, not sure about this though.
The green veggies are called "Cima di rapa" . For most people outside Italy this is probably an unknown vegetable. It looks a bit like broccolini but tastes bitter and is not the same. Some Italian stores have them in the freezer or fresh in season ! For gardeners , seeds can be bought online . Italians have other interesting vegetables, like puntarelle , cardi/cardone family of carciofi and a lot more. Always interesting to see recipes with them !
Puntarelle or other types of chicories are my favourites! They have that bitter kick chef Celso described in the video🥬
Great video! 😊 Looks delicious!!
This is close to fideo, but the chef really makes it his own dish with the frying at the end, where as fideo is more moist and sticky
Yes! We chatted a bit about the similarities with fideo at the end with the chef, I recommend watching that part. It’s so interesting
all Claudia's video is right
Thank you for another very interesting video Claudia, the Spaghetti all'Assassaina is so different from my traditional idea of pasta dishes,
I can't really imagine what it tastes like, keep the great videos coming!
Chef sounds and looks like Dominican speaking Italian.
He’s got Italian and Cabo Verde roots!
Claudia is simply nostalgic in bringing out the rare gems. Thank you.
be honest, She is the rare gems 😮😊
well watching this at 2 am isn't helping my hunger 👀👀
The stuff looked delicious. Good stuff Claudia👍🍻
?
great video Claudia thank you
The most attractive host the internet has ever seen. Somebody had to say it. But I also like the videos, sure. :)
you could tell me about how paint dries as long as your taking
how to burn food & say hallo cancer
meh, gotta die of something. Might as well be good food.