Exploring The Secrets Of This 130 Year Old Sauce

Today I'll be cooking one of the many interesting recipes from Pellegrino Artusi's classic cookbook – La Scienza in Cucina e L'arte di Mangiar Bene – a so-called "lean" sauce for pasta. Join me as I discover what makes this tomato sauce truly special.

[opporancisis]

I hope one day you get a big breakthrough here on youtube!

great channel and you deserve more attention

nice video as always ^^

[kimquinn]

Thank Twirling on a spoon...a lost art! So much classier than shoveling in a clump of pasta. Anyone who ate in my moms kitchen as I was growing up learned the finesse of the twirl. "Take a few strands. Your fork is not a rake!" I miss my mom. Thanks for twirling.

[paveloleynikov]

Filming with one hand while working with mortar and pestle... You clearly have very steady hand:)

[kimquinn]

Hi. Just wanted to comment that I have always read that butter is more common in Northern Italy, closer to Swiss and that olive oil is more common mid and southern Italy. I'm 60 and my mom was born in '33. Her parents, her mom was born in Milan and my grandpa, Sicily. Cant get more opposite! She said they both cooked a bit differently but it was all delish!. I enjoy you're videos! Keep'em coming, please!
P.S. Kerrygold butter is sooo good.

[nozee]

Came from Andong, am here to stay. 😊 Great recipe!

[jncres]

I'm going to guess this was pretty good! It reminds me of another nut butter noodle combo I've been making lately with the Chinese near equivalent of tahini (zhi ma jiang). Creamy, tangy, savory, um nutty... what's not to love! I'll have to try this one, thanks for sharing.

[Broockle]

Since you said this sauce uses butter instead of olive oil I assume that means the whole recipe is American Italian.
I wonder when this divide even happened. Google says over 4 million Italians immigrated in the US between 1880 and 1924. And 130 years ago from this video title would be around 1890.
So this divide already existed back then, that's interesting.

[davevillaire]

Are you Canadian, why all the metric? I don't mind having to convert foreign recipes, but it is much easier to cook in our own measurement system for me and many of us. Thank you.