I've realized I don't even know the phonetic symbols to explain how to pronounce "aGLIo". it's a peculiarity of Italian. In Spanish "LL" sounds similar but it's not exactly the same.
This is a dish where having good bright peppercorns – like a quality telicherry – makes a difference. Don’t use cheap olive oil. Don’t use cheap cheese. Simple dishes like this the ingredient quality makes every bit of difference. If you make this with cheap olive oil, iodized salt, garlic from a jar – it’s gonna be so mediocre.
I can tell that this will be a little bland. Excellent for those who like subtle light flavours. But for those who want an explosion of flavours in every bite
As I saw here, like I saw in chinese kitchens, the main thing that separates your professional cooking from ours, at home, besides the tremendous skill you people have, is the goddamned stove ! Only a huuge amount of fire and heat can cook to perfection in such a small amount of time.
The little things he does, I started incorporating in cooking pasta, makes a huge difference! I never knew to hold some pasta water. Besides that, I am starting to understand how to put it together with how he does it. Nothing too fancy, just straight ahead flavor!
Hi, what kind of pans do u use?
Bravo Zio👏🏻👏🏻👏🏻👏🏻👏🏻😋👍🏻
no seriously haha it sounds like we are yodelers pronouncing the name 😅
What is oa oa o. That’s funny oa oa o what?
20 godina ne zna brijac da drzi…degeneracija
Erm acshually 🤓👆👆 the seeds of peppers don't contain any spice whatsoever 🤓🤓
I've realized I don't even know the phonetic symbols to explain how to pronounce "aGLIo". it's a peculiarity of Italian. In Spanish "LL" sounds similar but it's not exactly the same.
"Very hot", lol
Ur peper is burned for sure
Subscribed , simple and elegant food , great chef straight to the point
This is a dish where having good bright peppercorns – like a quality telicherry – makes a difference. Don’t use cheap olive oil. Don’t use cheap cheese.
Simple dishes like this the ingredient quality makes every bit of difference. If you make this with cheap olive oil, iodized salt, garlic from a jar – it’s gonna be so mediocre.
Are you sure that's enough oil?
Drooling here, looks Delicious
I like this guy. He's not selling gimmicks, he's just cheffing it like a G.
copain!…chaud un peu!
whats the story with the weird camera man voice?
TWO CHILLIES WITH THE SEEDS. I loke this guy.
Italian food is so overrated, so boring, it's like eating raw material, might as well bite a tomato or chug some olive oil
From Italy good job chef
The imaginary 'cream' lol no it doesn't look "creamy" because there is no cream in it 😂
Gloves chef…. Gloves
I can tell that this will be a little bland. Excellent for those who like subtle light flavours. But for those who want an explosion of flavours in every bite
😂😂😊
As I saw here, like I saw in chinese kitchens, the main thing that separates your professional cooking from ours, at home, besides the tremendous skill you people have, is the goddamned stove !
Only a huuge amount of fire and heat can cook to perfection in such a small amount of time.
Gg Vivaldi !
Gg all you professionals out there !
Where’s the Anchovies? A true Aoli has Anchovies in it. Abruzzi.
Bombardiro Crocodilo…
So it’s a garlic olive oil base sauce?
The little things he does, I started incorporating in cooking pasta, makes a huge difference! I never knew to hold some pasta water. Besides that, I am starting to understand how to put it together with how he does it. Nothing too fancy, just straight ahead flavor!
2 of that barely taste spicy
Dudes muffin top is like neatly folded haha
2 is fire ? why you so weak
I've seen a lot of this guys videos. Who tf is the robot that randomly talks sometimes
guess we have wildly different definitions of the word creamy
finally I know how to pronounce it 🙏
"Aglio, olio e peperoncino" goddammit!
So pasta with water sauce probably 30$ for that
Nope I don’t see how “creamy” it looks
Thats why i never ordered in a restaurant, too easy to make it yourself