No-Recipe Spaghetti Limone | The Frank Prisinzano Way

Byamazingfoodstv


Chef Frank Prisinzano doesn’t believe in recipes. Instead, the chef and owner of five New York City restaurants believes in cooking based on methods over recipes. We got inspired by his version of Spaghetti Limone, a simple dish of pasta with lemon sauce famous on the Amalfi Coast of Italy. Bryan and Morgan show you how to make it by following key techniques.

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46 Comments

  2. The cheese grater that makes the fine grated cheese is called a starburst. They use it in Italy a lot. I've also bought a rotary cheese grater from Microplane with the starburst on it. I've been using this style grater for decades. It makes the cheese like a powder so it melts beautifully is sauces. I pre-grate it and keep it in a Lock and Lock container in my fridge. It stays fresh for a long time.

  8. I will personally set up a blind taste test for the chef, where I will throw the same amount of regular salt, kosher salt and sea salt into pots of water. He won't be able to tell them apart. He should know better than to claim sea salt is "less salty".

  9. People always say there will never be another great Herbalist like the old, which i disagree with because I found a herbalist on YouTube called Dr Aluda that is special and genuine, this herbalist cured my Herpes virus. what we don't know is really bigger than us. he cures HPV too..

  12. Had to google who this Frank is, nice to see ATK promoting a guy know for committing wage theft multiple times. Luckily this recipe wouldn't make me want to visit one of his restaurants. Not sure why you thought this recipe was worth sharing.

  23. You need to stop perpetuating the myth that sea salt is less salty than other salts. The reason some believe it is less salty is that there are more grains of highly process salts in your spoon than there are of the larger grains. Ergo, you consume less salt, although some probably compensate by using more salt. . But it's just as salty, with pretty much the same nutrients as other salts.

  33. Good video, BUT………ATK could you please review new modern electric roasters? I still use my Hamilton Beach roaster from 20+ years ago but want a back up. I tried to buy one 2 years ago and it shorted out and smoked within the first hour, good thing I did a test run a week before I was going to use it for Thanksgiving day. I have a double oven and love it, I did the turkey in the oven last year and it made a huge mess in the oven. I love the skin and think it is vital fats for brain and skin, but no one else eats the skin in my entire family so the roaster is great and much easier to clean. You can even cook the Turkey the day before and use the roaster to heat serve the turkey in your chicken stock from the carcass the day before. My SIL who takes lots of pro cooking classes has been doing this for her husbands side for several years. I might do that this year, but do not see the need since the 20-22lb turkeys cook in 3 hours or so.

  39. Hmm…thoughts: my wife "needs" meat with dinner. Anyone think I could brown cook/brown some chicken in the second pot to lend the pasta some of the fond flavor before mixing the pasta in that same pot? Obviously serving the chicken too.

  41. I cannot find much on the youtube about seasoning and using bare aluminum commercial grade frying pans. I know they are sold in restaurant supply stores, both online and with a brick store front. I know that restaurant cooks use this aluminum cookware, but there just isn't any information about them. Locally I can purchase a variety of aluminum commercial grade or at least commercial grade appearance at Gordon Food Service. I can find fewer than a half dozen videos on seasoning aluminum cookware, but nothing on how they are used in commercial kitchens and how to care for these bare aluminum pans as a home cook. None of the Youtube chefs have touched on the subject and it seems as though someone should make a video or two on use and care for bare aluminum commercial cookware. When you search youtube for aluminum cookware care, you almost immediately get carbon steel hits, and carbon steel just isn't aluminum – some of us are looking for specific information about specific materials, typing in aluminum and receiving 25 videos about seasoning carbon steel is simply not helpful. Please, help us out?

  44. A recipe has precise measurements. This does not.
    I don't time my pasta either
    This is the essence of cooking.
    Use a recipe precisely or be bold and make the flavors and textures to your tastes. Cooking is Love when it's done with pure intentions. Otherwise, it's the self-importance of an ego masquerade party. 🎭🪞🎨

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