The Best Sicilian Pasta Jamie's Italy - UNSEEN
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Date: 2020-05-11
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Comments and reviews: 10
Koning
well as I did enjoy my recreation of the (apperant) Sicilian classic it is also safe to state this recipe has by far resulted in the best ever pasta I have ever had in my life but if this is actually the best Sicilian pasta remains to be seen. I suspect this video never made it to TV is because the naked chef seemed a bit underimpressed and at times a bit assuming he's seen it all (because he feels (and should) enlightned to be trained and sculpted by both Dr. Contaldo and Prof. Carluccio) but made all good by reasonably go humble: I have never seen this pasta in my life. he after which intended the full mia culpa by sticking the culinairy greased feather up the littje black frocked chef's a by complimenting the way he plates his culinairy efforts. Loved the video to bits, thanks a lot and keep digging up these type off reality stuff. mucho wunderbar chef! PS: this video should have a second title: From 'hastily cocky' to 'on knees beging for a taste' in under 2 minutes.
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well as I did enjoy my recreation of the (apperant) Sicilian classic it is also safe to state this recipe has by far resulted in the best ever pasta I have ever had in my life but if this is actually the best Sicilian pasta remains to be seen. I suspect this video never made it to TV is because the naked chef seemed a bit underimpressed and at times a bit assuming he's seen it all (because he feels (and should) enlightned to be trained and sculpted by both Dr. Contaldo and Prof. Carluccio) but made all good by reasonably go humble: I have never seen this pasta in my life. he after which intended the full mia culpa by sticking the culinairy greased feather up the littje black frocked chef's a by complimenting the way he plates his culinairy efforts. Loved the video to bits, thanks a lot and keep digging up these type off reality stuff. mucho wunderbar chef! PS: this video should have a second title: From 'hastily cocky' to 'on knees beging for a taste' in under 2 minutes.
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mojneme
I know this type of pasta as reginette and is supposed to be traditional for Campania region rather than Sicily. I know sounds unimportant, but these kind of things are really important in Italy. I knew friendships being broken over the pasta filling. Anyway, one of my favorite pasta types. Quite uncommon in northern Italy. Many people didn t even know it exists. Jamie was really brave to take this trip. In time he learned how to deal with people without stressing them out. just act as an ignorant chef and let them boss you around the kitchen and you will be just fine.
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I know this type of pasta as reginette and is supposed to be traditional for Campania region rather than Sicily. I know sounds unimportant, but these kind of things are really important in Italy. I knew friendships being broken over the pasta filling. Anyway, one of my favorite pasta types. Quite uncommon in northern Italy. Many people didn t even know it exists. Jamie was really brave to take this trip. In time he learned how to deal with people without stressing them out. just act as an ignorant chef and let them boss you around the kitchen and you will be just fine.
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ROBIN.
My fater is from chiusa sclafani on sicily and we put raisins in our sfingione. we live in the netherlands. i am a bit dissapointed you only have one dish video from sicily, i hoped you had more. these pasta margarita is my favorite. and also the small ones, we eat them every day. my son can make a great pasta al la norma. And aslo we don t use parmigiano but always pecorino and ricotta. thta is the sicilian cheese. and also cash cavallo which is great in meatballs.
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My fater is from chiusa sclafani on sicily and we put raisins in our sfingione. we live in the netherlands. i am a bit dissapointed you only have one dish video from sicily, i hoped you had more. these pasta margarita is my favorite. and also the small ones, we eat them every day. my son can make a great pasta al la norma. And aslo we don t use parmigiano but always pecorino and ricotta. thta is the sicilian cheese. and also cash cavallo which is great in meatballs.
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matt
my food wish is to cook with chef john, i mean i know that probably can never happen, but you are my favorite chef and I have learned so much from watching you, fine if I never get the opportunity to cook a dish with you but you are wonderful and please dont ever stop. and also chef john i would so lose my (blank) if you ever did a tonkutsu ramen
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my food wish is to cook with chef john, i mean i know that probably can never happen, but you are my favorite chef and I have learned so much from watching you, fine if I never get the opportunity to cook a dish with you but you are wonderful and please dont ever stop. and also chef john i would so lose my (blank) if you ever did a tonkutsu ramen
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JuMar
What I'll never understand about Brits is that they say Paster instead of Pasta. They'll also say fillet instead of fillay, and then insist on saying cwossan for croissants. It's like they can't make up their mind about how to pronounce food. They invented the language, but they can't seem to grasp it.
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What I'll never understand about Brits is that they say Paster instead of Pasta. They'll also say fillet instead of fillay, and then insist on saying cwossan for croissants. It's like they can't make up their mind about how to pronounce food. They invented the language, but they can't seem to grasp it.
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Sebastian
Jamie is the best. But that said, it's incredible how much he improved through time. Compare this (fantastic but still humanly doable) pasta dish, with his more recent classic carbonara (video on your right, probably) done with freakin superman speed and skills.
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Jamie is the best. But that said, it's incredible how much he improved through time. Compare this (fantastic but still humanly doable) pasta dish, with his more recent classic carbonara (video on your right, probably) done with freakin superman speed and skills.
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Esteban
i made it, delicious, the combination of the anchovies and the raisins is quite nice, i couldn't find pinenut, but i tried peanuts, still good, although next time maybe toasted pinenuts or the peanuts would be better
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i made it, delicious, the combination of the anchovies and the raisins is quite nice, i couldn't find pinenut, but i tried peanuts, still good, although next time maybe toasted pinenuts or the peanuts would be better
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Da
3. 5 minutes of master piece work. Simple, but yummy. I will add the bread crumb when pasta in pan, and put it in 350 degree oven for several minutes. Actually it browns, like cheese. mille grazie for upload.
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3. 5 minutes of master piece work. Simple, but yummy. I will add the bread crumb when pasta in pan, and put it in 350 degree oven for several minutes. Actually it browns, like cheese. mille grazie for upload.
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Samuel
You guys make great videos, but as a cool suggestion for this video, change the thumbnail of this video, it's not very attractive Title got me here, not the thumbnail, butt cool video: .
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You guys make great videos, but as a cool suggestion for this video, change the thumbnail of this video, it's not very attractive Title got me here, not the thumbnail, butt cool video: .
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CC
Hey Jamie (or Team: , is this alternative parmesan cheese only made out of bread and garlic? I couldn t find any recipe yet, could you please help me out? That would be awesome!
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Hey Jamie (or Team: , is this alternative parmesan cheese only made out of bread and garlic? I couldn t find any recipe yet, could you please help me out? That would be awesome!
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