Cacio e Pepe: Original vs. Gourmet (Grilled) with Errico Recanati - Andreina*

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  • Опубликовано: 29 сен 2022
  • Errico Recanati's Cacio e Pepe is the result of the great research work that the chef of Andreina Restaurant has been carrying out for years on the grilling process. After the classic version of the recipe not to be confused with Mac & Cheese, Recanati illustrates the different steps to make his signature dish with smoke, flames and a selection of 7 peppers from all over the world. A cacio e pepe that challenges commonplaces about pasta but above all a recipe to be handled with extreme caution.
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Комментарии • 537

  • @italiasquisita
    @italiasquisita  Год назад +43

    La Cacio ai 7 pepi di Errico Recanati ha sollevato diverse questioni. Abbiamo interpellato lo chef, ecco le sue risposte:
    - *Ispirazione*. L'idea del piatto viene proprio dalla tradizione italiana delle frittate di pasta cotte in padella
    - *Tempi di cottura*. Il tempo di permanenza della pasta sotto il cappello è indicativamente di 9min ma dipendente dal calore della brace, dalla quantità e dalla tipologia di pasta. Dovete fare delle prove!
    - *Pepe*. Si tratta effettivamente di un lapsus, il nome dei due pepi dal min 8:07 è stato invertito: il primo è Sichuan, il secondo è Sarawak
    - *Olio sulle brace*. Lo chef fa presente che le braci sono tra 150 e 200 gradi, che i grassi sono fondamentali per la cottura alla brace e che non essendo presenti sulla pasta - a differenza della carne - vengono inseriti direttamente sui carboni ardenti. Carboni prodotti dallo chef e fatti riposare due giorni. Si tratta non di affumicatura in senso tecnico ma di dare croccantezza e un sentore di fumo alla cacio e pepe. In generale le cotture alla griglia non sono adatte per un consumo di cibo quotidiano.
    Sotto troverete gli ingredienti corretti della ricetta del ristorante Andreina, la cui storia sarà in copertina del nuovo numero della rivista ItaliaSquisita 👉🏻 shop.vertical.it/products/italiasquisita
    Errico Recanati's Cacio ai 7 pepi has raised several questions. We questioned the chef, here are his answers:
    - *Inspiration*. The idea of ​​the dish comes from the Italian tradition of pan-fried pasta omelettes
    - *Cooking times*. The cooking time of the pasta under the "hat" is approximately 9min but depends on the heat of the embers, the quantity and type of pasta. You have to do some tests!
    - *Pepper*. It is actually a chef's slip of the tongue, the name of the two peppers from min 8:07 has been reversed, the first is Sichuan, the second is Sarawak
    - *Oil on the embers*. The chef points out that the embers are between 150 and 200 degrees, that the fats are essential for cooking on the grill and that, not being present on the pasta, unlike meat, they are placed directly on the hot coals. Coals are produced by the chef and left to rest for two days. It is not a question of smoking in a technical sense but of giving crunchiness and a hint of smoke to the Cacio e Pepe. In general grilling, despite its gluttony, is not suitable for daily food consumption.
    Below you will find the correct ingredients of the Andreina restaurant recipe, whose story will be on the cover of the new issue of ItaliaSquisita magazine. 👆🏻
    INGREDIENTI/INGREDIENTS
    Spaghettoni/Wide Spaghetti)200g
    Pecorino/Pecorino Cheese 140 g
    Parmigiano 24 0 36 mesi/Aged Parmigiano 24 or 36 months 120 g
    Mix di pepi/Mix of peppers (Longo, Timut, Wild from Madagascar, Green, White, Sichuan, Sarawak) qb/to taste

    • @Adamantio999
      @Adamantio999 Год назад +1

      Il fumo sprigionato sulla pasta non è salubre e non serve a conferire ulteriori aromi agli spaghetti che con la reidratazione in padella si perdono nel liquido e nell'intensità del pecorino.

  • @ssoory6343
    @ssoory6343 Год назад +312

    This man's passion for pepper deserves a special page in the cook book he is featured in. Trapping the olive oil fumes along with the coal flavor is plain genius of an idea.

    • @thomazoliveira7946
      @thomazoliveira7946 Год назад +1

      Verdade!!!

    • @Centrioless
      @Centrioless Год назад +2

      Coal flavor. Who wants that?

    • @camthebam10
      @camthebam10 Год назад +1

      @@Centrioless I think OP means charcoal flavour

    • @silvermediastudio
      @silvermediastudio Год назад +11

      Pretty common in various bbq methods; but it is interesting that the pasta is cooked wet, then dried, then hydrated again, absorbing the flavors each time. I'm not sure I'd want to consume olive oil smoke on a regular basis (it becomes carcinogenic above smoke point), but a little for a special dish like this shouldn't be terrible. The coals are not coal they are hardwood, and if burned at the right temperature only impact light wood, earth, and sometimes citrus/fruit flavors.

    • @MikeDiCiero
      @MikeDiCiero Год назад +5

      @@Centrioless - anyone who eats meats and pizza

  • @FrenchGuyCooking
    @FrenchGuyCooking Год назад +66

    Wow. I would LOVE to taste that smoked c&p.

    • @italiasquisita
      @italiasquisita  Год назад +8

      Ciao Alex!

    • @ogidogi.O.G
      @ogidogi.O.G Год назад

      Anche io 😋

    • @johnschaub5393
      @johnschaub5393 10 месяцев назад

      I am just watching this and it looks delicious! i will be using my Kamado grill to try this. i just need a fine mesh screen to put over the grill. Do i just use the olive oil / H2O mixture to create the smoke or could i use a light smoking wood like apple or pecan?

  • @LorwaiTan
    @LorwaiTan Год назад +164

    Good to see a European chef acknowledging Sarawak pepper as unique and adding another dimension to this traditional Italian dish.
    BTW, Sarawak is one of 2 states of Malaysia on the island of Borneo.
    The other bits are shared between Brunei and Indonesia.

    • @silvermediastudio
      @silvermediastudio Год назад +2

      In the USA we have Sarawak although it isn't nearly as popular as Tellicherry. I haven't seen the Madagascar pepper before but just ordered some online. White pepper is very popular mostly in Caribbean cooking.

    • @damianolanzoni9583
      @damianolanzoni9583 Год назад +14

      Fun fact: for many italians Sarawak is a familiar name because, in late XIX century, writer Emilio Salgari wrote a series of adventure novels set in Malaysia.
      The main character is a pirate prince named Sandokan and his main opponent is the white rajah of Sarawak, lord James Brooke.

    • @yecly
      @yecly Год назад +1

      It does tasted TOTALLY different and unique. A tad more spicy but brings out the flavor of any dish. I grew up in Malaysia and consumed a lot of Sarawakian ingredients. I miss their salted toli shad (terubuk masin). Beautiful salted fish, skin so crispy and splendidly salty after fry. Eat it with sambal (sarawak style) warm rice.
      HEAVEN ON EARTH.

  • @Saundimasteri
    @Saundimasteri Год назад +91

    Best food channel in whole RUclips. I love how you let chefs show and talk freely about their passion and skill for food, ingredients and their speciality. Same time you educate and teach people about different areas traditional Italian food with beautiful landscapes, keeping everything authentic as possible. Video quality and production is top notch. Also big thanks for english subtitles.

  • @arnaudfiore2464
    @arnaudfiore2464 Год назад +15

    I am French and I discovered the true flavors of pepper during a trip to South East Asia (Kampot, Sarawak, Sichuan...) What a pleasure to see all these delicious peppers used by a great chef, the dish must give off so many aromas! Thank you Italia Squisita for the quality of your videos, you are number one on RUclips !

  • @wifeysman228
    @wifeysman228 Год назад +3

    What an honor to have this passionate chef take us into his kitchen and share his creations with us, THANK YOU Italia Squisita!!😊

  • @floreSplash
    @floreSplash Год назад +102

    Ci sono stata a dicembre 2021, la cacio e pepe più buona della mia vita, me la sogno la notte!!

    • @iulissima
      @iulissima Год назад +2

      Hai preso quella alla brace?

    • @floreSplash
      @floreSplash Год назад +11

      @@iulissima sì sì! Credo che sia il piatto che gli è valso la stella Michelin

    • @lordtyrus1
      @lordtyrus1 Год назад

      You should make your own pasta. That would really elevate it

    • @floreSplash
      @floreSplash Год назад +2

      @@lordtyrus1 if you didn't try it you don't know

    • @giorgiosettantotto7701
      @giorgiosettantotto7701 Год назад

      Vie’ a casa mia che te la faccio mejo

  • @mushinart
    @mushinart Год назад +51

    This is amazing. What i love about your channel is that you show real tradition and new creativity of chefs. Now you gave me a good reason to travel to italy just to try this chef's pasta. He is a real master because of his creativity and declaration of his own take on the original pasta ,plus he gave the chance for his students to show up their skills and shine. This chef has my respect

  • @matteoprimavera5802
    @matteoprimavera5802 Год назад +15

    Italia Squisita è sempre il Top. Una cacio e pepe sicuramente SPAZIALE ! Complimenti chef 🔝

  • @derbness
    @derbness Год назад +11

    There are so many possibilites in such a simple dish. I love it. The tastes you can get from just using different peppers is amazing

  • @TimothyBrake
    @TimothyBrake Год назад +7

    It’s so awesome that these top chefs take part in this channel and showing how they make it. It’s a win win for everyone involved and it’s the best commercial for the chef and restaurant👍

  • @Roofers-Nail-Hardest
    @Roofers-Nail-Hardest Год назад +1

    I read the subtitles, but the sound of Italian in the background is so beautiful that it is lulling me to sleep 😴 lol.

  • @yeasungkim7760
    @yeasungkim7760 Год назад +3

    this channel is by far the most amazing. Big Thanks for English subtitles. I learned many recipes here.

  • @benwilton5307
    @benwilton5307 Год назад +6

    Very involved and complex process, but I’m impressed he thought of it in order to bring out the favors of all 3 components of cacio e pepe. Good work!

  • @JohnHausser
    @JohnHausser Год назад +4

    Upgraded classic ! I have to try it
    Cheers from San Diego California 🇺🇸

  • @francescosantaniello4176
    @francescosantaniello4176 Год назад +2

    competenza e conscenza fanno una magnifica rivisitazione di un grande piatto della tradizione italiana. Complimenti chef!

  • @AriesSupertramp
    @AriesSupertramp Год назад +11

    I wonder how many Italians (on the Internet) would have wanted to crucify me if I would have prepared the cacio e pepe it that way. Damn.. can't tell how much I like this fireplace in the kitchen and how the food hangs there.. Thanks for showing this and the cacio e pepe really looks good.

    • @mrclean29
      @mrclean29 Год назад +2

      He didn’t say “cacio e pepe”. He said “MY cacio pasta with 7 peppers”.

    • @Nesher92
      @Nesher92 12 дней назад

      if you're american (or from other anglo countries, or places with poor culinary traditions) you're not entitled to make any modifications towards our recipes

  • @nicolaperullo5910
    @nicolaperullo5910 Год назад +1

    La passione che mette questo chef è impressionante... piatto geniale e secondo me fantastico

  • @danilagalaktionov8652
    @danilagalaktionov8652 Год назад +2

    Incredible and magical...thank you Errico

  • @68sweetnovember
    @68sweetnovember Год назад +1

    Excellent.
    Loreto is very dear to me.
    This chef's love of pepper is contagious.
    Wonderful. 🙂

  • @MegaMrRevenge
    @MegaMrRevenge Год назад +2

    Questa non è cucina, è arte culinaria, espressione di anni di ricerche e conoscenza del settore, complimenti.

  • @ferdinandoi5388
    @ferdinandoi5388 Год назад +1

    Studio, competenza, manualità e voglia di osare. Non c’è niente da fare, siamo sempre i numeri uno

  • @SanTM
    @SanTM Год назад +2

    Lovely video as usual. Chef Errico sounds like a man that wants to hear from you the guest as well as happy to talk about his food. Amazing

  • @Santapy
    @Santapy Год назад +13

    Increible! mis respetos y admiracion al Chef Errico , algun dia espero ir a probar su cacio e pepe gourmet 🙏🙏

  • @francescocristaldi6779
    @francescocristaldi6779 Год назад +4

    Quanta professionalità e passione!

  • @geraldsatelier
    @geraldsatelier 3 месяца назад

    Ciao from 🇲🇾! So happy to see our local pepper being featured in this traditional dish!
    I tried making carbonara with Sarawak black pepper and it was amazing 😋

  • @stianaslaksen5799
    @stianaslaksen5799 8 месяцев назад

    It's wonderful to see someone cooking with a passion!

  • @antonio83tube
    @antonio83tube Год назад +1

    La cacio e pepe alla brace è la ricetta che negli ultimi anni mi ha piu' sconvolto!
    Complimenti!

  • @AlbertoPasini
    @AlbertoPasini 4 месяца назад

    Queste ricette sono un viaggio, un'esperienza sensoriale oltre che cibo. Grande chef.

  • @stephaniefeldhaus6508
    @stephaniefeldhaus6508 Год назад +1

    Outstanding choices! Lovely to see how it is prepared with tenderness and love for the food.

  • @raaron4315
    @raaron4315 Год назад +3

    I feel like the most creative pasta recipes coming out of Italian gastronomy are all with dried pasta. - Grilled pasta? Amazing. Cacio e pepe in a pigs bladder. David Scabin's pongo... etc.

  • @marsaetos9610
    @marsaetos9610 Год назад +1

    Un piatto classico, semplice ma che è geniale. 👌 E un piacere per guardare questo canale.

  • @KissFromTheWorld
    @KissFromTheWorld Год назад +26

    According to legend, Cacio e Pepe first appeard centuries ago among shepherds spending the spring and summer months in the grazing meadows of the Appennine Mountains, which traverse the Italian peninsula. While keeping watch over their flocks, shepherds would tap into personal stores of dried pasta and pepper; cheap easy to transport and resistant to spoilage, these two ingredients were combined with the cheese (made from milk of the herders' flocks) to make a delicious, simple dish that kept them warm on cold evenings. Black pepper directly stimulates the heat receptors and helped the shepherds to protect themselves from the cold, and the pasta guaranteed a lot of energy. Happy hungey! Cheers, Domenico.

    • @silvermediastudio
      @silvermediastudio Год назад +1

      According to legend, you made that entire thing up.

    • @Sergiocefalo
      @Sergiocefalo Год назад

      Pepper was very expensive, absolutely not cheap, so probably the legend is false.

  • @todboreham9186
    @todboreham9186 Год назад

    Wow. Amazing attention to detail. Thank you Chef

  • @junkfoods
    @junkfoods Год назад +3

    uno dei video più belli sulla cucina che mai abbia visto

  • @TheHandyPalate
    @TheHandyPalate Год назад +2

    Spectacular ! So impressed with the way you prepared the pasta on the embers ! Looks amazing !

  • @peldicarotadaywalker
    @peldicarotadaywalker Год назад +2

    che meraviglia!!! che belle emozioni!!!

  • @kadash977
    @kadash977 Год назад +4

    Fantastici come sempre!

  • @andrewlofortemusic6639
    @andrewlofortemusic6639 Год назад +1

    Che arte..che passione..bravissimo

  • @verodaba
    @verodaba Год назад

    Questo e un arte, grazie tante. Vi saluto dalla Danimarca.

  • @StephenBallot
    @StephenBallot Год назад +9

    absolutely unbelievable respect

  • @silviomartinelli5774
    @silviomartinelli5774 Год назад +1

    Fantastico mentre guardavo il video mi sembrava di sentire il profumo la fragranza di quei prodotti....complimenti chef...

  • @YOOXICMAN
    @YOOXICMAN Год назад +3

    Amazing video

  • @howardfletcher3124
    @howardfletcher3124 Год назад +7

    Great presentation and skill. It is still one of the best spaghetti recipes.......if done correctly.

  • @iwontbebeat7111
    @iwontbebeat7111 Год назад

    Bravo 👏 🎉
    Its original . Its Well thought out . Its Clean . Its just fantastic . Thank you for sharing your passion .
    Salute to you, Sir ! 👍

  • @ignacio.carral
    @ignacio.carral Год назад +2

    Solo un italiano podría cocinar un plato de pasta con pimienta y queso con este nivel de delicadeza y obsesión. Abrazo desde Argentina!

  • @waynecarter4153
    @waynecarter4153 Год назад +1

    I would love to try all of it, looks amazing 👍

  • @walchum
    @walchum Год назад +1

    Che delizia Cheff!! Saluti da Lima , Perú 🇵🇪 ❤ 🇮🇹

  • @DrFranq
    @DrFranq Год назад

    Fasting for 72 hours... and this appeared in my feed. Bon appetit.

  • @evanthiel8087
    @evanthiel8087 Год назад

    Perfection! Thank you so much for sharing every detail... Only by observation is that one can learn the nuances of your work...

  • @startupdragons3746
    @startupdragons3746 Год назад +7

    I love how the dude says my favorite type of pepper (I shouldn't say this in front of the other peppers) This statement is like holy CRAY CRAY this dude looooooooves to cook.

  • @JoshClarkson
    @JoshClarkson Год назад

    Greatest food channel on youtube? Signs point to yes.

  • @bozuboss
    @bozuboss Год назад

    thanks for sharing this unique knowledge

  • @gnurri82
    @gnurri82 Год назад +1

    Un capolavoro 👏👏👏👏🔝❤️

  • @fede8444
    @fede8444 3 месяца назад

    Esilarante davvero! Non riesco a smettere di ridere!!!!😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

  • @thomazoliveira7946
    @thomazoliveira7946 Год назад +2

    Alimento simples e fácil de fazer.... Obrigada!!!

    • @ToxiKHarmst
      @ToxiKHarmst Год назад

      Simples? KKKKKKK Cacio e Pepe é uma das receitas mais técnicas da cozinha italiana. Não se deixe iludir pela pouca quantidade de ingredientes.

  • @MarioBiondiOriginal
    @MarioBiondiOriginal Год назад

    Errico Top !!! Quel piatto è squisito !

  • @wolverinecartomante3933
    @wolverinecartomante3933 Год назад

    Incredibile pasta, veramente tanta roba.

  • @marcelorhomele2463
    @marcelorhomele2463 Год назад +1

    Amazing! Hugs from 🇧🇷 !

  • @ameenjeb5060
    @ameenjeb5060 Год назад

    Good living is simplicity! It's making the best out of the least and most simple, and creating memories out of that. I salut the chef, un artisto!

  • @fn3200
    @fn3200 Год назад +34

    Che creatività, che studio, che conoscenza. 👏🏻

    • @Adamantio999
      @Adamantio999 Год назад

      Opinione a sentimento

    • @fn3200
      @fn3200 Год назад

      @@Adamantio999 si, esattamente come la tua😅

    • @Adamantio999
      @Adamantio999 Год назад

      @@fn3200 Non hanno alcun significato le tue parole ma... va bene

    • @fn3200
      @fn3200 Год назад

      @@Adamantio999 in realtà si

  • @sherrymartini_
    @sherrymartini_ Год назад +1

    The gourmet cacio e pepe is beautiful!

  • @abdessamadhamidi6750
    @abdessamadhamidi6750 Год назад +1

    Gran ricetta complimenti

  • @silvermediastudio
    @silvermediastudio Год назад +5

    Find someone who loves you the way Errico loves pepper.

  • @Jazzgin
    @Jazzgin Год назад

    Grazie! Ho avuto bisogno di questo video! ❤

  • @francesconapolitano9740
    @francesconapolitano9740 Год назад

    Veramente interessante la cottura della pasta sulla brace, complimenti,molto, molto bravo.

  • @crespopantaleon
    @crespopantaleon Год назад +1

    Vaya técnica!!! Fantástico!!! 😋

  • @robertcalamusso4218
    @robertcalamusso4218 Год назад +1

    The AMAZING Italian culture !!

  • @-RJ-hw6qq
    @-RJ-hw6qq Год назад +1

    It looks awesome!

  • @isabellabraga7609
    @isabellabraga7609 Год назад +9

    Maravilhoso! Deve ser um sabor especial, nunca imaginei a pasta sobre a brasa.👏👏👏👏👏👏

  • @PayamPakmanesh
    @PayamPakmanesh Год назад +4

    Is it weird that I actually like having the captions off and just hearing you talk even though I have no idea what you're saying? Your accent and style has me ridiculously engaged. The grilled version is NEXT LEVEL!

  • @georgewbushcenterforintell147
    @georgewbushcenterforintell147 Год назад

    We don't speak the same language but I understand what he is doing . Grilling pasta over coals is madness and brilliant thanks chef .

  • @clasim5955
    @clasim5955 Год назад

    Complimenti chef cercherò di replicare sicuramente, sembra squisita

  • @domenicorocchetti6978
    @domenicorocchetti6978 Год назад

    Bellissima idea bravo!!!

  • @Idenl
    @Idenl Год назад

    Meraviglia la versione alla griglia, presto sarò da voi.

  • @nickybrian
    @nickybrian 2 месяца назад

    Pazzesca! ci proverò sicuramente

  • @Gore.Claudio
    @Gore.Claudio Год назад

    Fantastico!!!

  • @federicoferlazzo9519
    @federicoferlazzo9519 Год назад

    Un capolavoro!

  • @jimmysparks9192
    @jimmysparks9192 Год назад +1

    Only thing missing from this video is getting to taste the final creation, must be increndible😍

  • @NicolaDeLazzari
    @NicolaDeLazzari Год назад +2

    questo ha trovato un modo di far strapagare la pasta precotta, genio.

    • @SandBoy408
      @SandBoy408 Год назад +1

      Il vero genio é proprio questo, innovare e risparmiare. Una attualizzazione del vecchio trucco delle polpette

  • @seehearplay
    @seehearplay Год назад

    Wow! Just the traditional recipe looked great. I’m intrigued to seek out the Madagascan pepper too!

  • @elchurro3993
    @elchurro3993 Год назад

    Magnifico. 🔥

  • @richmariani
    @richmariani Год назад +1

    Ho applaudito. Ti amo.

  • @noorgutierrez9491
    @noorgutierrez9491 Год назад +1

    Gracias. Saludos desde México 💜

  • @gearoidwalsh8606
    @gearoidwalsh8606 Год назад +1

    Amazing stuff

  • @josephinegaeta9373
    @josephinegaeta9373 7 месяцев назад

    MAGNIFICO

  • @simonetartocchi6968
    @simonetartocchi6968 Год назад

    Oh finalmente ho la prova che il limone ci sta bene... pensavo di farlo solo io, ma così ho la conferma di un vero chef!

  • @machiglabdron5102
    @machiglabdron5102 Год назад +1

    this is not only cooking, this is music, a symphony. Gheff is macho!

  • @donaldduck7217
    @donaldduck7217 Год назад

    great recipe!!

  • @antoniogugliotta2443
    @antoniogugliotta2443 Год назад

    Sei un grande.

  • @mariopolito1318
    @mariopolito1318 Год назад +1

    Capolavoro!!!

  • @marcodigiandomenicochef6251
    @marcodigiandomenicochef6251 Год назад +3

    Precursore ed avanguardista!
    Un grande Errico Recanati!

  • @macia9271
    @macia9271 Год назад

    Arte.....bravissimo

  • @antxonperez9485
    @antxonperez9485 Год назад

    Fantastic 👌

  • @leonhalip2084
    @leonhalip2084 Год назад

    Bravo !

  • @mina_jalali
    @mina_jalali Год назад

    grazie mille😇

  • @dsalamone
    @dsalamone Год назад

    That cookbook is REALLY good😊

  • @MG-kz9ig
    @MG-kz9ig Год назад

    Excellent

  • @agnescordeiro980
    @agnescordeiro980 Год назад

    Mamma mia, che piatto impegnativo!