Italian Chef Reacts to Italian Michelin Star Chef SPAGHETTI al POMODORO

Join me as I react to Michelin star chef Carlo Cracco's exquisite spaghetti al pomodoro recipe! In this video, I’ll provide my honest review and insights as an Italian chef, comparing his techniques and ingredients to traditional methods. Discover what makes Carlo Cracco's version of this classic dish so special and learn some tips to elevate your own spaghetti al pomodoro.

What to Expect:
- Detailed reaction to Carlo Cracco's spaghetti al pomodoro
- Analysis of ingredients and cooking techniques
- Comparison with traditional Italian methods
- Insights and tips from an Italian chef’s perspective

#reaction #chefsreact #vincenzosplate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

Would you choose?
1) Spaghetti al Pomodoro
2) Spaghetti Alla Carbonara

[arcisfx]

When basil is chopped with a knife, especially if the knife is not very sharp, it can bruise the leaves, which might lead to a more rapid oxidation and browning. This process can slightly alter the flavor, making it somewhat bitter. Tearing the basil by hand, on the other hand, tends to be gentler and can help preserve the essential oils within the leaves, maintaining a fresher flavor.

However, the difference in flavor is often subtle and may not be noticeable in many dishes, especially when basil is just one of several ingredients. In recipes where basil is a prominent flavor, such as in a Caprese salad or pesto, you might notice a slight difference.

[tiffanyroberts]

My grandma says: "Never trust a skinny chef". I almost fell out of my chair when I heard you say something similar, lol!

[ChefJamesMakinson]

Love the thumbnail and this recipe! I was thinking about this recipe for you to review the other day hahaha 🤣🤣

[realdustin]

Vincenzo, two things. First, thank you for posting your reaction to this video. I had watched this on Italia Squisita and wondered what well-known cooks thought of this creative technique. Second, and most important, it is so nice and refreshing to hear that I am not the only one who disagrees with the quintesentially Italian technique of keeping garlic whole and then discarding it. Yes, garlic flavour is great, but you lose so much when you do not keep it in the dish being prepared. I do not know why so many people from Italy are so afraid and conflicted about garlic; if you cook it the right way it will be sweet and not overpowering. Thank you again.

[johandeeerste]

Spaghetti al pomodoro is such an underrated dish. People either want more (mostly unnecessary) ingredients added to simple dishes like this or they want 'premium' and rare ingredients. When I make spaghetti al pomodoro its just canned tomatoes, sometimes some cherry/fresh tomatoes, garlic, olive oil and oregano, salt and pepper. Optionally some basil leaves at the end. That's it. Next to bolognese and lemon pasta is this my favorite dish

[aris]

3:09 Il cosiddetto “aglio in camicia” viene usato spesso in Italia. Questo fa ancora più capire che in effetti gli italiani in generale, per quanto riguarda l’aglio (a parte poi alle eccezioni), vogliono semplicemente sentire un po’ di aroma di aglio e non riempire le padelle di aglio come fanno gli americani, perché pensano che solo così fanno un “piatto italiano”.

[app]

Vincenzo shaking his head while the chef finely cuts the basil....don't blame you...I was doing the same thing while saying you're supposed to tear it with your fingers. *LOL* Another great and honest reaction video. :)

[dumodude]

Vincenzo, give it up with the basil. Flavours stay on the cutting board? Tearing, they stay on your fingers. I've done both and NO difference. Why tear it? Eat it whole if you want to save all the flavours. The chiffonade method assures a delicate, background flavour with each bite.

[malaladddd]

Glad you made a video of Italia Squisita :) I suggested to review thses guys a while ago and now I finally get to see it! so nice.
I love that channel!! Their risotto video is amazing too!!

[yohannessulistyo]

One of the thing I appreciate with this real Italian YouTube channel showcasing high end Italian chefs like Signor Cracco or Monosilio among others is, they show how dry "what Americans consider as supermarket" pasta is actually used.
It doesn't have to follow that weird English obssession with following singular principle "fresh is better" (or among others, "we eat to live") - like how they obliged fresh pasta in everything "high-end". I dined at Tom's, and they use fresh pasta in Marinara, it just doesn't taste right. They serve other typical dry pasta sauce like aglio e olio, exclusively with fresh semolina pasta. I can imagine them British celebs, especially those "food advocates" like Jamie Oliver using fresh pasta with Carbonara sauce. Yep, egg on top of eggy sauce just because freshness.
And yet, on things when they have to use fresh egg pasta, like Bolognese sauce, they popularised "spagbol", which is usually dry spaghetti.
As the high-end Italian chefs have shown, yes, you may stray from traditions, unlike a lot of Italian stereotypes of how gate-keeping they are about their own nonna's recipes. You kinda have to make easy rustic Italian home cooking somehow worth EUR 20 a plate by being fancy. But there are things you don't have to be overly pretentious about - like making "pasta" from scratch.

[gigio]

Some of Vincenzo’s comments lead me to believe he’s comparing Cracco’s sauce to a more internationalized Italian tomato sauce. For example, Vincenzo uses way more garlic (and leaves it in) than a classic authentic tomato and basil Italian sauce. Also, his 150 grams/person comment is a nonsense in any Italian household. That’s why they call pasta dishes “Primi”. Finally, pasta e pomodoro, as it is done in all of Italy has nothing to do with the soffritto version he’s referring to, which he suggests a nonna would cook for an hour. We’re talking about a sauce that has quality tomatoes and basil, at the height of their growing season, in their simplest and best form. As for the basil, I agree with the comments about cutting and presentation. Always a pleasure to watch Vincenzo’s videos.

[hammalamiri]

Carlo Cracco - what a legend. He once made a risotto with basmati rice and instant coffee in Milan 😅

[Isaac_howell]

I follow this exact recipe for my regular pasta dish! I actually really like the thinly sliced basil, it adds a nice texture and as long as you use a sharp knife you dont bruise the basil

[kln]

I think there is a detail that needs more discussion: the basil. Yes, you are right to say you should rip it apart, because cutting will make the aroma leak out to the cutting board. However: there is a important exclusion from this rule. Using a very sharp blade with a very thin blade geometry and also using the right technique will not result in this problem. That's why trained chefs can cut a 1000 onions without ever shedding a tear. If you hack the onion with your knife - like almost everybody - instead of cutting it: you will cry. If you use the right knife and technique, there is just nothing. It's not like the onion is releasing some kind of gas. Its fluid being squished out. The same is true for cutting herbs.

[psibiza]

I love the respect for the ingredients and the product. You can tell it's in his DNA. That's something you apparently cannot learn (there's a British chef out there who has Michelin stars but he doesn't have this skill)
You need very high quality tomatoes to do it the way he does it. Supermarket quality won't do. Even if it's labelled "organic" - especially not in the US where vegetable quality is way below the quality in Southern Europe. Unless you've grown them yourself or you know the farmer don't even try. It will never be as good as you've seen it in a video on the internet.
When fresh high quality tomatoes are not available, I use premium canned tomatoes as the base and some fresh cocktail tomatoes. And I usually cheat by melting 2 or 3 anchovies filets at low-medium heat. You won't taste the anchovies. All this does is give you a huge amount of umami. 3 anchovies for 500ml sauce is enough and will put smiles on peoples faces and raise questions how you made it.

[TroyFullrt]

It was fun to watch this . . . I found this same video around a year ago or so, studied it closely and made it for myself. It was very tasty and I really like getting to see your reaction, especially considering how I used it to learn to make this dish at home . . . Thanks Vincenzo!!

[Robert.Dickson]

I still prefer your version of spaghetti pomodoro. It is now a mainstay in my house. I have enjoyed experimenting with different tinned tomatoes. You have made me appreciate that not all tinned tomatoes are the same. Loving Mutti at the moment.

[TheCotzi]

you are so right Vincenzo the simpler the pasta sauce the better it is i learned from a nonna who lives in germany to cook pomodorosauce( from pasata) only with pepper down(by half) and then add olive oil an per portion combine the sauce with the pasta in the pan with a bit of starchy salted water and if you want tear basil over it so simple so good

[jodieholley]

Every time I julienne my basil, I hear Vincenzo's voice in my head "You don't cut the basil, you use your fingers!" 😆😅