Pensate di sapere tutto sulla cottura della pasta, vero? E’ giunto il momento di mettere alla prova le vostre certezze. Luciano Monosilio illustra cinque tecniche di cottura per fare una pasta perfetta: pasta espressa, pasta risottata, one pot pasta, pasta a pressione, pasta senza fuoco. Non mancheranno accorgimenti per realizzare dei condimenti sfiziosi, rigorosamente mentre la pasta cuoce!
In collaborazione con Monograno Felicetti
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Ma perché avete deciso di uccidere la lingua italiana in cucina? Lo stesso sta accadendo in musica, oltre che qualsiasi altro campo. Ma sostituire l'italiano con l'inglese in musica e cucica significa distruggere definitivamente la lingua. Capisco che un cuoco non deve conoscere a fondo la lingua (perché? Non è onere di tutti?) ma almeno usarla nel proprio campo… Invece: pasta express, one pot, pressure… Tutti termini con disponibilissime controparti in lingua italiana. Dante è triste per la pigrizia degli italiani 🙁
Fenomeno.
one pot pasta
Thank you Luciano. I found you after your appearance on Alex's show (which I also appreciate). Very generous of you to share your professorial approach to pasta. You are a great ambassador for your culinary culture. And you and Alex have completely revolutionised my pasta game in turn, which has enriched my life in hunting for quality pasta, growing the ingredients in my home garden, and sharing life with loved ones in the kitchen & around the tab;e. Thank you. Grazie molto.
Te manca la sesta cottura …. il tuo cervello ! Non sanno più dove parare !
ma non si può cucinare una pasta normale?
smettete di parlare di risottare e aggiungere aglio a chili .gli italiani del nord odiano l aglio .mio figlio se lo mangia sviene e lo portiamo al pronto soccorso
Thank you 🙏 greetings from Greece
Goodness he talks so fast! Is that a Rome thing?
my wife and I ate at Luciano restaurant just 3 weeks ago in Rome (middle of Oct 2022). I had to book it at least 1 week in advance (mid-week dinner) and it was worth it. We could not resist and we both had Carbonara for our 1st course and Cacio e Pepe for our 2nd course! Divine pasta dinner. Long live the King!
Your food looks incredible Chef !!
🍻
What I really would like to know, why they use so much olive oil in cooking when it is not recommended to use olive oil at high temperatures ? Can someone tell me ?
Amazing passion for such a simple humble ingredient = perfection…help..does anyone no the brand and model of that little stove top pressure pan?
Complimenti allo Chef e complimenti ad Italia Squisita
Acabei de fazer o passive , meu Deus , melhor macarrao da minha vida !
I'm taking a lot of cooking tips from this channel and I love it, but sir, if I go to your restaurant and you serve me that amount I will burn the place down to ashes! Lol that's what I hate of fine delicatessen restaurants, they're cooking for anorexic people…
Ma come fai a bollare un litro e mezzo di aqua in solo 10 minuti? Per me chi é voluto almeno 20 minuti.
ho fame
Scusa, ma come è possibile che nel metodo One pot pasta evapori e venga assorbita tutta l'acqua in 10 minuti?
What kind of induction cookers are those you think ?
Luciano: Soffrito
Subtitles: Mirepoix
Italian is a magical language
I’m sure it’s delicious but those portions are made for supermodels on a diet.
Luciano… SUPERB, as always ! You always pin point the small but important techniques that make such a difference ! Scusami ma non parlo molto bene l'italiano e lo scrivo a malapena 😉 It looks to me like the one pot cooking is a good way to serve a lot of people. Cooking with the pan, which I usually do, is more attuned for one or two portions at a time !? The ratio you used was 1.5 litres of water to 250g of pasta right !? If I doubled that 1 litre and 500g I could cook for 4/5 people. Would it taste like canteen food 😉 or would it still hold it's flavour, would that work ??
Also, aglio e olio, does that relatively small amount of garlic "survive" the cooking process. I find the taste of garlic is very muted when I make it even if I use a good amount of garlic !?? I get a very tiny garlic flavour at the end and often add finely diced "flakes" into the finished dish. You mentioned aglio pulito del anima so you take out the germ also ? Sorry such a fantastic video but too many questions ;D
Luciano Monosilio is without a doubt the best pasta master that we can learn from on YouTube. That we get this content for free is just mind blowing, I don’t believe that there is anything better that this.
Bellissimo. Perfetto.
I won't lie. The pasta risottata was a huge revelation to me. Thanks, Looch. ✊
Non sapevo della cottura in pentola a pressione, da provare assolutamente
Dollarama must have gotten the factory rejects of Luciano's grater, because I've got that exact shit. It's not as good as a Microplane, but for $2 spent over 5 years ago, I'm quite satisfied! lol
Who eats that small of a portion of pasta?
LUCIANO, YOU ARE THE BEST… CIAO FROM COSTA RICA
nel metodo risottato, come mai non mantechi con il parmigiano?
😂😂😂
Thank you for sharing your video
Very artistic
Ma daiii.. !!! 🤣🤣🤣
So the dish he cooked via the passive method was cacio e pepe using butter?
quindi non sono solo gli stranieri a rovinare la pasta,,,,,,non mi sarei mai aspetato di vedere un cosideto chef italiano creare un'oscenita simile,,,,,,,,magari al posto del ragù usiamo il ketchup…..hahhahahhah
Complimenti chef…però sul burro e parmigiano sarebbe stato meglio aggiungere l’ultimo a fuoco spento per evitare i grumi…in ogni caso ottima lezione
Saludos desde Ecuador. cinco formas geniales de cocinar la pasta. Muchas gracias por compartir el arte Italiano en la cocina. Felicidades.
Excellent. Luciano has re-ignited my love for pasta. Thank you.
Non ho capì se, per la cottura in pentola a pressione, si debba aspettare 10 minuti dalla chiusura del coperchio o dal momento del fischio.
Ancora esiste la,pentola a pressione?
Wohoo successfully replicated Pasta express! Also noticed that this Italian noodle is only one step away from Chinese pasta 😀
PS. actually 2 steps…mixed up parsley with coriander in the shop…
I do alot of beans and pasta/minestrone type of pasta cooking, but I have never thought cooking pasta using the pressure cooker. I will be trying out the methods in this video I do not currently use.
This is the most mind blowing, wisdom-imbued 12 minutes of cooking instruction I've ever seen – I visited Rome for the first time and had dinner your restaurant 2 weeks ago – (thank you French Guy!) and had an exceptional, taste defining experience. I cant wait to return in November for a Birthday dinner @ Luciano!!! Bravo, chef!!!
Uno dei tanti segreti dello chef Luciano Monosilio, da quello che mi sembra, é la mantecatura. É un passo importantissimo che io purtroppo spesso salto che da una cremosità pazzesca alla pasta.