Parsnip and Pancetta Tagliatelle Gennaro Contaldo - AD
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Date: 2020-05-11
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Comments and reviews: 10
Vicky
Italian kitchen is always full of flavour with just a few simple ingredients, so refined and that is what I call cooking! Gennaro, you for sure do not need to proove yourself, all Italians know perfect cooking ( ok not ALL of them but usually everyone can make their own giant bowl of mozarella, Fetacheese, pasta, oil, etc ) especially doughrecipes are such enhanced version of regular bread! And I do love all kitchens but some places on this round surface create only ' delish ' out of such crap! and I think the combo from a UK'er with Italian (or any + Italian) make a great match to learn from eachother, with this AD you make a great example of what my point is, for example I do never grate my carbonara pasta with cheese, not even a child here does that, why? Because it is already flavoury without it, just like an authentique Ragu Bologna! the cheese is just an optional little bit of extra and not a base like many are creating, while they call it creating, I call that simply wasting a good foodie. For those reasons I think that it is a good idea that you cook together with Jamie Oliver, I like his cooking but I always ( almost always ) have to ' fix ' his recipes by reducing his amounts of sugar, butter, even spices and especially his use of cheese because you just can't taste the dish anymore and that is a damn black vs white contrast with you Gennaro! you know HOW to make a dish SIMPLE and even a lot cheaper and a delitefull tasty plate you eat in less then 5 minutes. Some recipes are a delish with what Jamie does and I truely mean that but mh, I hope I did not kick him in the. but he should totally use more knowledge from your cooking because that is cooking. Btw, I eat most of the time authentique Italian 4x a week, seriously and nope no restaurants, take aways, just our own style here (not always pasta ofcourse, so many variety in Italian cooking right: -) ) love your cooking! wanna buy that book of yours btw! but I do not know that it is still available? can I get the number of it plse
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Italian kitchen is always full of flavour with just a few simple ingredients, so refined and that is what I call cooking! Gennaro, you for sure do not need to proove yourself, all Italians know perfect cooking ( ok not ALL of them but usually everyone can make their own giant bowl of mozarella, Fetacheese, pasta, oil, etc ) especially doughrecipes are such enhanced version of regular bread! And I do love all kitchens but some places on this round surface create only ' delish ' out of such crap! and I think the combo from a UK'er with Italian (or any + Italian) make a great match to learn from eachother, with this AD you make a great example of what my point is, for example I do never grate my carbonara pasta with cheese, not even a child here does that, why? Because it is already flavoury without it, just like an authentique Ragu Bologna! the cheese is just an optional little bit of extra and not a base like many are creating, while they call it creating, I call that simply wasting a good foodie. For those reasons I think that it is a good idea that you cook together with Jamie Oliver, I like his cooking but I always ( almost always ) have to ' fix ' his recipes by reducing his amounts of sugar, butter, even spices and especially his use of cheese because you just can't taste the dish anymore and that is a damn black vs white contrast with you Gennaro! you know HOW to make a dish SIMPLE and even a lot cheaper and a delitefull tasty plate you eat in less then 5 minutes. Some recipes are a delish with what Jamie does and I truely mean that but mh, I hope I did not kick him in the. but he should totally use more knowledge from your cooking because that is cooking. Btw, I eat most of the time authentique Italian 4x a week, seriously and nope no restaurants, take aways, just our own style here (not always pasta ofcourse, so many variety in Italian cooking right: -) ) love your cooking! wanna buy that book of yours btw! but I do not know that it is still available? can I get the number of it plse
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Yasemin
I just came back from Italy and i will be honest Gennaro you inspired me to go! I went to Verona, Venice and Milan and it was amazing! Beautiful country and people, architecture and history! Loved the experience! And i literally ate every dish and tried every wine. I wish i would never left lol Whyyyy are italians cooking so gooooddddd?
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I just came back from Italy and i will be honest Gennaro you inspired me to go! I went to Verona, Venice and Milan and it was amazing! Beautiful country and people, architecture and history! Loved the experience! And i literally ate every dish and tried every wine. I wish i would never left lol Whyyyy are italians cooking so gooooddddd?
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Andrew
wow, Gennaro is obtaining quite a British accent, I've been watching him for more than 15 years. really obvious. love him though. Jamie did a similar recipe slicing the parsnips with a veg peeler to make like parsnip pasta. years ago but it's a good one too. very similar.
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wow, Gennaro is obtaining quite a British accent, I've been watching him for more than 15 years. really obvious. love him though. Jamie did a similar recipe slicing the parsnips with a veg peeler to make like parsnip pasta. years ago but it's a good one too. very similar.
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James
Dear Gennaro, Please make a video of spaghetti al nero di seppia! Pasta in squid ink sauce (please show us how to make the sauce. I've had it once in Venice and cannot forget how delicious it taste. I just miss it and want to know how to do it at home. Love, James
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Dear Gennaro, Please make a video of spaghetti al nero di seppia! Pasta in squid ink sauce (please show us how to make the sauce. I've had it once in Venice and cannot forget how delicious it taste. I just miss it and want to know how to do it at home. Love, James
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OverHeck
Made this yesterday, as I'd never thought of using parsnip to make Italian food before, tried it and it was absolutely bloody marvellous! Tremendous comfort food! Would recommend to anyone.
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Made this yesterday, as I'd never thought of using parsnip to make Italian food before, tried it and it was absolutely bloody marvellous! Tremendous comfort food! Would recommend to anyone.
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fibrilas
Watching the great Genaro celebrate the preparation of a f cking tagliatelle dish this way makes me wonder what kind of maniac behaviour he sureley displayed when Italy won the world cup.
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Watching the great Genaro celebrate the preparation of a f cking tagliatelle dish this way makes me wonder what kind of maniac behaviour he sureley displayed when Italy won the world cup.
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Jack
Is there some kinda substitute for pancetta? So many pasta recipes seem to require it. Also, are those parsnips even cooked? I'm not complaining but I just. . well. I guess I am complaining!
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Is there some kinda substitute for pancetta? So many pasta recipes seem to require it. Also, are those parsnips even cooked? I'm not complaining but I just. . well. I guess I am complaining!
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CmpMean
I tried to make this, and it was incredible. Took so little time, but gave such an unique flavour. I would be careful when adding pepper, as it can outpower the parsnip completely.
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I tried to make this, and it was incredible. Took so little time, but gave such an unique flavour. I would be careful when adding pepper, as it can outpower the parsnip completely.
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WW
Gennaro video and he is cooking. Immediate thumbs up before the video even starts. I have never seen anyone make such good food, from so few ingredients, consistently, time after time.
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Gennaro video and he is cooking. Immediate thumbs up before the video even starts. I have never seen anyone make such good food, from so few ingredients, consistently, time after time.
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Matt
Quick question. What is the difference between fettuccine, tagliatelle and pappardelle? Is it just the width of the pasta or are they made of different ingredients?
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Quick question. What is the difference between fettuccine, tagliatelle and pappardelle? Is it just the width of the pasta or are they made of different ingredients?
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