2 pasta recipes in 1 video!
in this “how to…” series video, Chef Michael Kerner shows us how to make cacio e pepe and a mushroom espuma gnocchi from scratch! Chef Kerner was most recently the CDC at Pasta | Bar (1 Star) in LA, prior to that he was at SingleThread Farms (3 Stars), and Kali (1 Star).
Yes, we know that this cacio e pepe is far from traditional, but the point of this video is that even chefs in the best restaurants in the world don’t follow tradition (look at Luciano Monosilio, one of the most well regarded italian chefs, he uses starches in his pasta sauces).
my intention – i hope y’all just take away some new techniques from this video. Chef Michael has a plethora of culinary knowledge, and it’s been a pleasure to ask him questions and have him teach me new techniques.
let us know if there’s specific dishes you’d like us to make! we’re thinking of some more vids 🙂 and hope this was a fun interruption to the vlog series 🙂
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CHAPTERS
00:00 – 01:48 – intro: Michael Kerner
01:48 – 05:25 – homemade spaghetti
05:25 – 05:39 – pepe / pepper
05:39 – 07:33 – truffle side-quest
07:33 – 09:02 – cheese + pepper
09:02 – 09:54 – butter blasphemy
09:54 – 11:53 – cacio e pepe execution
11:53 – 12:16 – gnocchi intro
12:16 – 13:37 – mushroom potato espuma
13:37 – 14:38 – homemade gnocchi
14:38 – 15:41 – gnocchi components
15:41 – 17:10 – gnocchi execution
17:10 – 18:11 – tips for the homecook
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RECIPE | CACIO E PEPE
egg pasta dough:
– 500 g “00” Flour (or APF)
– 150 g Semolina
– 5 eggs + 1 yolk
– 1 tbsp olive oil
– salt
cacio e pepe “paste”:
~150 g cheese
~5 g pepper
hot pasta water
RECIPE | MUSHROOM GNOCCHI
gnocchi dough:
– 600 g yukon gold potatoes
– 100 g flour
– 1 egg + 1 yolk
– salt
mushroom potato espuma:
– 2 garlic cloves
– 2 tbsp butter
– 100 g shimeji mushrooms
– 1 bunch thyme
– salt
– 1 yukon gold potato
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42 Comments
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no free feet pics at 12:12??
❤❤❤
Is the espuma kept warm within the iSi charger?
I tried making gnocchi. My dough came together but was still very sticky and wet. I almost doubled the flour, but it didn’t help. This made making the individual gnocchi very hard. I could find hukon gold potato’s. Could it be the variety of potato? Or is it something else. I made the dough once the potato’s where cooled.
I see that 44 label shirt 👀
I've heard it's not ideal to store truffles in rice? It's too dry and a damp cloth will keep them more fresh. 🤷
16:37 sad beige pokeball 😔
I didn't realize how swole he is lmao
Wo and his feet censored never gets old lol…
wo i like your cooking channel 😄
This was awesome, do moreee
No pasta water in that Cacio e Pepe?
What cutting board do you use?
That intro 😂😂😂
2:36 where do you get those spoons?
Holy shit, I haven't seen that guy since ICE.
that pasta looks so goddamn good
dudes lookin yolked af…hehe
Man our boy h woo is going places ❤
Long form videos ftw!
truffle truck man slings over $4,000,000 of truffles a year
.
Adds butter then replaces pecorino with Parmesan. This is more of an Alfredo than caico haha. But at the end of the day, I don’t have a truffle connect, so I can’t say sheet 😂
3ms a year off truffles….why did i go to college
truffle truck man is pulling 8k/day
Dude I love this guy! I also love how you feature not super well known but skilled chefs and cooks. Keep it up dawgg!
For restaurant fool proof cacio e pepe:
250g cold water
250g grated cheese (i like 3 parts pecorino romano 1 part 20 month parm)
40g oil (olive oil or neutrel oil
1g xanthan gum
Blend everything until smooth
Pepper to taste
This recipe is perfect for a busy kitchen
Michael knows what's up, shout out to Shaq himself. BIG GOAT.
Where do you get those black bowls you use for mixing?
wake up babe new h woo video dropped
👌
Hope you keep up the series! This was great
As someone who works in restaurants, I can promise you every restaurant that has cacio e pepe on their menu uses butter.
the james may clip made my day
Bro thought he was Chef’s Table with that intro
jesus that gnocchi plate is gorgeous
Secret technique: caviar
when did chef leave pasta bar??
Believe in the Lord Jesus Christ and you will be saved
Bro what songs are playing. Link all of them when you’re playing the cavier especially
I am probably wrong here but isn't espuma like a savory whipped cream? With that said, would you be able to cool down the espuma after it has been strained and whisk it into the consistency you want using a stand mixer?
Thank you for this!