Join Vincenzo’s Plate as he reacts to an English chef’s pasta dish! With years of experience in authentic Italian cooking, Vincenzo provides an expert analysis of this British take on a beloved Italian classic. How does it compare to the traditional Italian recipes? Will the English chef’s pasta pass the test, or will it be a culinary disaster?
💯 Follow this link to watch my Pasta with Anchovies recipe: https://youtu.be/CmYsqs-QOKI
In this video, you’ll discover:
– Authentic Italian pasta vs. British pasta recipes
– Vincenzo’s honest reactions and critique
– Tips on how to cook pasta the Italian way
– Common mistakes when making pasta and how to avoid them
#pasta #reaction #reactionvideo
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30 Comments
This British Chef at some point made me believe he was Italian. What a Pasta. What do you think?
Ok, that's it. A vacuum sealer is going on my "things to buy" list. lol
I'm totally making this!
I don’t care if you’re Italian, Chinese, or an Alien… If you Love food, your food is what it’s all about.🤙🏼
The only thing I don't get is the frozen pasta water.
Since you are making a pasta dish, you will certainly have to boil pasta. So you will have FRESH pasta water.
So what's the point of using old pasta water?!
If he had used lemon juice instead of orange, the vinegar would add nothing and have no place in this recipe. Since he seems to need a "tart" or acid component, the orange juice might not quite "do the job" (too sweet?) on its own but still, NO VINEGAR! A splash of white wine instead. Are there types oranges that are more tart (along the lines of a lemon) and would be more useful here? I occasionally make a "Coniglio alla Cacciatora" that does use orange but also white wine. I have heard it said that garlic reacts progressively more strongly depending on how more thoroughly it is sliced, minced and crushed. Whole roasted garlic cloves can be spread like butter on bread and is mild. Garlic that is crushed or pureed starts biting back! Frozen packs of pasta water! You know that I am gonna try that! I like this one! Not 100% BUT so unbelievably better than what we have seen from other British Chefs.
I want to be with you when you go to his restaurant and eat this pasta!
No salt in the oil. ☑️Worcestershire verboten. Vinegar special permission only ☑️
Hey Vincenzo, you basically taught me all I know about Italian cooking so thank you for all you do. But you've mentioned in several videos that you don't understand the salt in stages thing. So when you salt at each stage your not actually salting for flavor like you think, the dish will not be super salty, what your doing is salting the veg to extract all the water and leave the beautiful natural sugars behind, same thing when u salt meat as soon as u put it in, you're taking out the water and leaving the natural flavors… Then you salt at the end to adjust the flavor to your liking… I promise you if you salt your sofrito in a Bolognese and then salt again when you add your meat in, it will completely elevate the flavor… Just try it and let us know what you think 😊
Looks fantastic, and the recipe is very approachable. I'd love to see you make it, and describe what you think of adding the vinegar.😊
Amazing looking dish! Simple ingredients that yield a beautiful result.
Love seeing new ideas and techniques!!
Yeah the pasta water freezing is next level. But he cooked pasta so he could use the pasta water also??
I mean if u cook a pasta dish u always have pasta water am i right? So is it next level? For what do u need then the frozen pasta water?
Awesome video Vincenzo, bravo! And a great dish (apart from the vinager rsrrsrss)
Something that I would try, I'll skip anchovies though. And probably bringing it to the level with 镬气.
That did look like an excellent meal. Thanks for the video
Well, tthe Brit being a Brit, does not want use white wine because he rather drinks it with the spaghetti, so he uses chardonnay wine vinegar. I think it gives a little wine taste to the dish. We use wine in the spaghetti sauce once in a while. Correct wine enhances the dull working days….
I'm mostly using whole galic cloves now, perhaps crushed/smashed for short cooking time dishes, but I really really like long cooking, be it lasagna, stews etc
So expensive
I'm at ¾ of the video and at this point I am afraid that Vincenzo is going to pass out if the chef pulls out the "Pecorino Romano". 😅 Will finish watching now. So far this was really inspiring and so much fun to watch!😁👍
He's adding juice from a sweet orange, which is going to spoil the flavor of the dish, so he's adding salt and vinegar to balance the flavors. It would be better to use a sour orange, but they might not be easy to find in the UK. I can just pick them fresh off the orange trees that are planted in my city 😀
He said Chardonnay vinegar, I think what he used was Verjus, a pressed juice made from unripened grapes.
You should do your own version of this dish Vin
I would love you to make food with a splash of vinegar or wine and see if you can tell the difference
Today im happy to see british chef making vincenZo happy , because recently gordon ramsay made pasta with lettuce 😂
i think because i heard they always eat their fish and chips with some vinegar to cut the through the fat so to say or neutralize it a bit
A British chef with a good pasta dish, he must be one the chosen one.
I'd be interested in seeing you make this dish twice one with vinegar one without and then telling us your thoughts
Would love you to look into "not carbonara" from You Suck at Cooking 🙂
if you saw how my mom cooks pasta oh man… shes got pasta noodles sitting in a strainer getting all gelatinous then slaps those gelatinous noodles on a plate and scoops jar sauce on top. I wish I had a mom that knew how to cook, probably would've been a lot healthier and happy as a kid.
Capers, anchovies, olive oil and pasta, there's so many different things you can do with that and change. I remember years ago Vincenzo you made a sauce with capers and i commented saying that would be great with a few anchovies melted in but u said try without them first but me being me i added them and life was good 😅 just gives it so much depth, i might try this dudes recipe actually though i think blood orange would be the bomb here 🤫