Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED
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- Опубликовано: 4 май 2021
- Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!
What you'll need:
8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,
Jacques Pépin Cooking At Home
Episode 137: Spaghetti with anchovies
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Discover more recipes and fun with food on @KQED Food 
Хобби
One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.
I can’t agree more. I love him
I love that about him...small portions innexpenisive easy to get ingredients...☺...he knows most ppl struggle with money...unlike other Chefs who have these expensive lists of elaborate organic foods etc...
Right? And he isn't above using a microwave
He’s a product of his upbringing and his innate personality. His frugalness and endearing tips to save all food scraps to make homemade stocks is a reflection of his formative years growing up and working in his mother’s restaurant during the lean years immediately following WW2.
I love that his focus is not only on sharing his invaluable knowledge as a first-rate chef, but also his ability to connect with everyday home cooks through his recipes using fresh, wholesome food for any occasion. His recipes from Fast Food My Way showed busy cooks short on time how they can still make delicious, nutritious food for everyday meals.
He’s the real deal, without hype, unpretentious, and not out to sell, sell, sell us everything from cookware to pet food.
I was thinking the same!
I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.
I was wondering if I could smash that by myself. Might try it with less pasta and see!
@@mylarus Less pasta and less anchovies, unless you really like salty dishes...
Me too! I just made this last night and I couldn't stop eating it :)
Sounds like gluttony haha
@@giacomoboffi9394Ma è una bomba scusa! Mi pare che tu sia italiano e scrivo nella nostra lingua ma questo ha messo 3 spicchi d'aglio praticamente crudi...praticamente rischi un riflusso gastrico del terzo tipo! 🤦♂️ 😂
I hope this guy lives forever. I could watch him cook a boot and I’d still want to eat it!
There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem
So true!
Love to watch Jacques Pépin. No pretense, no performance. Just a master with food who is also a master teacher.
What a classy little Frenchman I love this man.
Isn't Jacques just the coolest? So refined and classic but so unpretentious.
I've had a pretty rubbish day but Jacques has cheered me right up again
Same here. Hope it got better.
@@theodore6548 thank you, same for you
Man, SAME here
Hope you have a great day mate.
I agree with your statement.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
Been watching you since my teenage yrs on TV I'm 44 now and still honored to have the pleasure
I’m so glad Jacques is “back” I know he’s been through so much in the last year. A trooper.
What happened to him?
Still the Boss in a kitchen.
I love this man. I wish I could sit down with him, and enjoy a glass of wine over a simple conversation for just one hour.
This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.
Just like my grandmas . Nice work
This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.
A lot healthier as well.
He uses the microwave!! I love him!!
"I have half a pound of pasta here, that's more than enough for 2 or 3 people." That was like a knife to my soul.
RELATABLE.
i eat like a cup of dry macaroni cooked EASY. With heavy bolognese or something. Im a monster...
That's how he's stayed looking good.
@@prpwnage9296 Don't add insult to injury.
@@kqed Thank you robot.
This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾
So underrated for a burst of flavor on literally anything and so good for you! My favorite is a little on a steak with lemon or lime
protein, check. fats, check. carbs, check. greens, check. its a meal. ty jaque.
Fresh , rustic , simple .. delicious
I loved when he was asked in an interview about his restaurant in Paris in the fifties he only replied...ahhhh...that was a completely different world...
Only a true Spaghetti lover will feel this recipe. Simply superb 👍
I'm supposed to be using RUclips to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.
we would eat this during Lent, except grandma would add walnuts to the sauce.
This recipe is perfect. The moment we were done eating, I asked if I should make it again - like, immediately. If you'd love a tour of what your tongue can do, make this.
Ah, it just seems like yesterday when Jacques Pepin was the young whipper snapper cooking with Julia Child … man how time flies. He always made cooking the impossible possible.
How did Jacques Pepin know I was making aglio e olio for this Sunday?? Now I must but anchovies and a good wine today!
aglio olio e peperoncino
My first cooking job was at a pasta/pizza place in high school. On a slow day I tried anchovies for the first time and fell in love. I made a late night meal soon after with spaghetti, anchovies, garlic, oo, croutons and parsley because that is what I could find/looked like it would taste good together. My brother said Satan must be in the kitchen, but that was half my life ago and it's still a go to easy meal. I have removed croutons, added red pepper flakes, and a few other switch ups over the years, but you don't want to mess with perfection too much!
great show. he is easy going and his way of cooking şs real home cooking
Been watching him for the last 50 years - He is the only French cook who gets Italian food right...
Microwaving is italian culture ?
@@Samusamu57 why not? I’m guessing there are microwaves in Italy and Italian chefs use them.
@@Samusamu57 If you think every person in Italy cooks really rustic like it's the 16th century and they don't use basic kitchen appliances like a microwave then you've clearly never been there.
@@pockit5107 Yeah I've been there I know this isn't medieval times but microwave in food recipes is always a shit move, you can't deny that
Microwaving is uneven heating and often ruins texture of the ingredients. Ofc it's helpful and makes you win time but when you try to make food for YT videos)don't go the lazy way
Jacques my friend.. You have enriched my life like you season your cooking.
Sometimes I make this in the morning to give me fresh breath all day
Pro tip 🌬
jalapeno - "sometimes it's like a green pepper" YES... yes it is. I've learned that the hard way. THANKS
Oh, something even a kitchen disaster like me can do! Thank you Chef Pepin, you're a real treasure. Sending all the love and good wishes your way ❤❤❤
100
I love this....
Top Chefs at home don't Monkey around... quick tasty food.
Done.
I love Jaques Pépin!
His shows with Julia are pure gold. They truly love and respect each other. Their little disagreements in cooking techniques are cute and sweet. Julia usually wins.
i like the way you cook mr.pepin looks so good.
Jacques Pépin is brilliant!
This has been a big favourite in our family for over 50 years. Apart from adding the jalapeño peppers and nuking the sauce, it's just like my Nana's.
Jacques is the best!
I love this guy
That tasted so damned good! Best seafood pasta I have ever made at home.
15 minutes for a real taste of the sea?! Genius recipe. Thank you.
One of my all time favorite Chefs
Cheese on Top! 💛👍👍
oh, my.... ive always wanted to try that but my confidence was apparently lacking. those are the only flavors you need! Brillian simplicity!!! Just love this guy!!!
Jacques is such a master. He is so right about the inconsistency of jalapeno and Serrano peppers, It's hit or miss. Sometimes they are on fire, sometimes really mild. Such a great tip that he felt was important to pass on so that you don't get surprised at the end.
Never seen that with serranos, but it’s legendary with jalapeños
Yes definetly I added red peeper flakes aweful second time fresh habanero just a tiny amount awesome
Yes the last time I chopped up some jalapeno peppers my hands felt like they had been in a flame afterwards just from handling them.
🙏🙏🙏
@@mikeh2520 Mike, go to Gordon's Food Service and get a box of food service plastic gloves. They come in three sizes, S-M-L, and when you're done you just peel them off and throw them away. No more issues with peppers!
saw this this morning, made it minutes ago. anchovies, i love anchovies in a Caesar salad. This was an unexpected delight.
Love this... Haven't eaten any pasta, rice, bread or cake for about five years... Too many carbs... But simple and delicious... I eat with my eyes....
It’s good to see him still doing what he loves.
God Bless!
Yes it is - so good!
I wish I could remember the writer who said (this was at least 30 years ago) that the best meal she ever ate---period---was cooked for her by Jacques Pepin.
You can just tell he loves cooking :-)
This guy is my favorite "celebrity"/RUclips chef. Amazing skill and knowledge but a humble teacher. No arrogance or show.
The simplicity of mastery!
Jacque’s boldness to taste his dishes when hot or spicy is the best part of his cooking. Just love his style.
“It’s a little hot.”
That's what you are supposed to do...How else are you going to know what your dish is going to be like and what needs to be added?
I always thought Pepin must be some fancy pants chef but all this seems so simple. I've added so many to my must try recipes list.
As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook
Anchovies they melt just giving flavour
I have never had raw but looked amazing love Jacque Pepin
I love this guy always very simple Recepies.
My fav way to make pasta gravy. I add crushed red pepper and a dry white wine 😊
My earliest memory of chef Jacques was watching him debone THAT chicken. Which showed me he has serious credentials. Nowadays very few if any "celebrity" chefs can hold a candle to this man.
Whaaat? He is still cooking, at 87 years old. Respect! (And definitely a subscription!)
He's still at it! Thanks for subscribing. We're going to publish more of these more recent videos soon.
Simple yet elegant. Thorough illustration and discussion of technique. Above all, a kind, good man with whom anyone would greatly enjoy a meal, and who regularly inspires me to get up and cook! He has taught me much and made me believe I could do it well.
Elegant??? 3 cloves of raw garlic elegant??? My god🤦♂️😂😂😂
Jacque you are the best anchovies are under utilized great recipe Thank you……
I love how he always talks highly about his wife. We can all be like that of we try
R.I.P Gloria Pépin
Tonight's supper. I am looking forward to it.
I love this man.
Do I hear crickets in the background? Such a nice summer sound, perfect for this meal and some wine!
❤😅😊... like having your favorite family member cook on a wintery Christmas Eve. Jaques, Julia and Marco...Fabulous cooking made simple.🥰🙏
love this uncle fan from pakistan......
There's no one better!
If you don't have anchovies or you don't want to have half a tin left over, a good quality fish sauce (like Red Boat) is a great substitute!
Pure soul!
Watching him always makes me smile
My day is now complete watching Jacques 😊 simple elegant and tasty.😊😊😊
*_HEY, GEORGE. I CAN BENCH 285 POUNDS FOR 8 REPS ON THE FLAT BENCH._*
Simple and elegant. Bravo.
Lovely thanks Jacques
Thank you Jacques. Delicious.
Wow: lovely recipe!
As a 3 rd generation Italian American- in San Francisco: we make this dish very similar.
We call it 'a little bit of something'
Jaques Pepin is the best
It is a real treat to watch him. Thanks for posting these!
Thank you Chef Jacques.
I love this man ever since iI had seen him in an old vid with Julia Child - he was so gallant and attentive towards her that it described his discipline towrds learning and teaching the art of cuisine.
Merci!
Simple yet Beautiful ❤️ well done Chef Pepin.
Jacques is a national treasure.
Thankyou. Respect. Always
Astonishing how one minute in the microwave gives garlic the sweet, nutty flavor of roasting it for an hour. The most delicious quick meal I've ever made. Now how about something equally wonderful for cooking with wine.
THank you Jacques and KQED!!
Thank you Jacques for sharing.
Fantastic and easy! Merci Chef.
I love you Jacques!
Thank you as always.
Awesome. Jacque is the best.
Beautiful! We love these quick and easy delicious dishes!!
This is so good, so simple, and so quick and easy. Thank you.
That sounds simply amazing!
So simple, but extremely flavorful and quick! Thank you.
First time I have seen Chef use a microwave.
Yum!!!! I’m trying this recipe !
Love this recipe.