Fettuccine Bolognese - Bruno Albouze
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- čas přidán 8. 09. 2024
- Homemade pasta fettuccine bolognese; a comfort family Italian dish...
To get the full recipe go to brunoalbouze.com
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you are way better than those star chefs on food network, I wish you can have yr own show on tv so more ppl can realize how good you are!
exactly!!!!
this videos are magnetic, can´t stop watching this guy cook
The accent and his sexual touch makes the work.
This is not only showcasing Bruno's master chef ability, but also script writting, filming and video editing. I keep watching his videos because he never fails to crack me up.
This is like foodporn, no homo amazing recipes like always👍
The Dalstrong pan look so cool! Thanks to you Mr Bruno I have the Gladiator knives set and am so happy with them. Much appreciated
Your videos and recipes are pure art. I’ve started to experiment more in my kitchen and I enjoy cooking more because your videos have given me the confidence. Thank you and hello from rainy London😄🇬🇧
Best channel ever!
Alright, who is making this in 2024? Am I the only one? 😂. Chef your channel always inspires and makes us all better cooks 😊. Thank you for all the work you do! ❤
My cover letter to Bruno's bistro bakery would definitely be a first-fold sheet of pasta dough! 👩🍳
Bruno, you always bring any dish to another level. chapeau!
I was thinking just the same, he's an artist!
Since this staying in the house, I would eat pasta non stop. Don't know why,can't see the connection (maybe because pasta is comfort food). Good choice chef
You rock Bruno, as always, BUT as a Chef born and raised in Italy I have to remind all the viewers of your beautiful , useful and instructional videos that basil is not a traditional ingredient in "Fettuccine alla Bolognese". Other than that, great job Master Bruno!
Never pretended it was traditional 🤓
Bruno Albouze I see, thank you for your answer! Have a great day 👍🏼
Thank you for all your enthusiasm and inspiration!
Monsieur Bruno, vous rendez jaloux les chefs de Bologne. Super
i'm a vegetarian and i could watch bruno grind meat any day.
Love your recipes, love your smiles Bruno! 😍
I didn't know there could be a chef with an even sexier aura than Gordon Ramsay! Your food makes my mouth water and your personality and style makes my... well nvm.
I want to see them do a show together :D
@@mattj2217 🤔🤔 i don't think their personas match at all.
Cursed comment
😂😂😂😂😂
Ramsey is not charming as all!!! Look at this man 😍🌹
I wish I had all these nice knives and pans you have! I am slowly but surely saving for them. You are definitely an inspiration for me!
Been watching Bruno for years, guess what? He really is the real deal. Thank you Bruno. G
Thank you ;)
Good lord.. all the Italians that chime in to denounce anyone else's way of doing things. As a chef myself, I have to say that every recipe, is an interpretation. And there is nothing wrong with that. Basically, if you think that there are hard and fast rules to cooking, then you are just silly. Now, don't get me wrong, I know that Italy has made all these rules for various recipes, like Cacio E Pepe, or Neapolitan Pizza, etc.. and that's fine. In Italy. And I certainly always respect the contributions Italy has given to the culinary world, just like France and every other country out there, except Costa Rica! JK, Lol.
But to come in here with your insults, is just really beneath you. And only makes you look like a snob. Which, if that is your point, then, congrats, it works. Otherwise, feel free to put your opinion forth in a respectful way. And be happy that the entire world loves Italian cuisine even if it isn't exactly what you expect.
Thank you, Italy!
And to those Italians that do show respect, thank you! You do yourselves and your heritage a fine service!
And thank you, Chef... I've really enjoyed your channel so far... Cheers!
Homemade pasta is definitely a favorite of mine
W l'Italia, W la Francia... Grande Chef nr. 1 ... Le migliori cucine de mondo!!!
beautiful presentation and excellent video.
Nice touch with Vivaldi!
Jeez...
Let get my words together...
That kitchen..those pots and pans.. that cutting board.. cleaver... such expertise.
C'est incroyable. This fellow made his own heaven.
I been sick for over a week with something, coughing and phlegmy, and now having stomach symptoms...watching this makes me hungry despite not having an appetite and being unable to digest food properly
Yess, the master is at it again. Bruno, your videos are everything - informative, entertaining, funny and a treat to watch!
You said it.!
and a treat to eat !!
I really love your channel, although i work as a chef for 20 years but i still learn stuff from every video of yours, RESPECT!!
You are the best! Applauses from Italy!!👏🥰❤️
I'm really glad I discovered this channel! Excellent videos with amazing recipes and a truly charismatic host, who is obviously extremely skilled and knowledgeable as well.
Bruno! Please do a lamb shank recipe 🙏
Bruno you have style,attitude and excellent presentation.
Seriously you are my favorite chef in the world. Totally underrated and in my opinion the best chef in the world.
Fresh Pasta with Bolognese! When you thing it cannot get any better: It just does.
Bruno, it is so relaxing to watch you make pasta and the bolognese sauce. Thank you for your videos :-)
I made fresh fettuccine last night, but I didn't divide the dough. The strands were probably 2 m long and impossible to untangle and dry out. Not impossible, but you know what I mean.
There is nothing more delicious than fresh made pasta in tomato sauce!
Best channel ever and best food again and again. Subscriber since the beginning. I would love to have one of your knives 🤣
Ma caille ! Ça a l’air monstrueusement bon ! Je l’ai toujours fait avec veau+pancetta, je vais tester avec bœuf+pancetta.
You take a simple everyday dish and create a masterpiece , bravo!
The way he cut the vegetables to make mirepoix reminds me of my chef school days 😆
Best chef I've seen
..listen..most people who watch your channel will never cook; but thoroughly enjoy watching someone else cook..that's why travel channels for food have millions of subscribers....I would respectfully request; more of a "taste test experience"...it's an art; and you are the best French cook; obviously
Just the BEST! Thank you.
I love all dish you make. Thanks.
His accent is addicting. Soothing, fun, and informative.
This is the sexiest chef ever!
I love how he speaks...so soothing
Fettuccina ALLA Bolognese. A big hug Chef!
I have serious pan envy. The frying pan you use for the veggies and saucepan for the pasta. So beautiful. I don’t know about everyone else but I love beautiful kitchen items as much as cooking and food. And life is too short not to have a terminator clever like Bruno’s 🥰
That's STYLE my dear !
Maimitti thank you 😊 And Bruno imho, has loads of it! I love his kitchen and all the gadgets in it 🥰
wow, love this recipo & your editing, explainations and music are always on point! ♥️
Very fragrant meat dish. I never knew it was so many steps or flavors. Excellent!
Love the pans and cutlery!
You are one of the most amazing chefs out there. I enjoy your videos so much and want everything you make
Hey Chef, I tried out your opera cake two ways! I made a couple cakes that aren't exactly opera anymore, but they still posses the soaked joconde and buttercreams. I made a rose-lychee cake with a blanched almost joconde, it was delicious.
My best Chef
Plat magnifique à manger!
From Italian is the first video about pasta where I do not feel insulted, excellent preparation, perfect explanation and above all the respect for cooking pasta "al dente".
The only note is the thickness of the pasta, a bit too thick.
You are Italian inside Bruno!
Hi ! I am from Malaysia 🇲🇾 it’s hard to get pappardella here ,can I replace with Fettuccine?
@@josephchuah4188 fettuccine are the smallest, 3 to 5 mm wide, pappardelle 13 mm wide, they are very different things and used for different sauces. You could replace them with tagliatelle which are about 7 mm wide and are a good middle ground between the two.
@@TheZOOtravels noted with thanks 😊
un vrai chef ...j'aime tous ce que vous faites ....bravo👏👏👏👏👏👏👏
So yummy, homemade pasta is the best 👌 thank you for the recipe 😎
hello will you show how to make Marjolaine cake ?thanks
Bruno I admire and follow you but true bolognese is without garlic...and the meat is cooked with milk and non that much tomato sauce...the rest is Amazing...bisous d’Italie mon ami
Absolutely.. though, I wanted to bring my modest touch😌
I don"t think the meat is to be cooked with milk at all - you can pour a glass of milk towards the end (10 mn before finishing cooking ) + some tomato sauce - (my point of view anyway ! ) - as garlic is concerned it migt be "to taste" -
Ask 10 Italians how it's made and get 10 answers.
Maimitti yes gust a cup maybe...i agree...but here the sause is too much...but anyway good job
czcams.com/video/JI2L0qN0xkg/video.html I don know if you speak some italian but if you follow the video I m sure you will understand;) this is the original recipe deposited in the Commerce Chamber of Italian Cuisine;) have a look...anyway Bruno has made a really good job;) greetings from Italy :***
Pure genious.
good job Bruno, italians approve it!! 💚🤍❤️
Always love your cooking.
Thank you for afford for making the VDO.
Bruno I hope you live a loooong healthy happy life; because you always entertain us with your distinguished, unique well-created luxurious recipes. I see you always focus on presentation as well, which is paramount. Your camera crew have superior skills and sound effects. I am always happy to see you here. If you have a culinary academy I'd love to join! Love from Sudan.
Thank you for your kind thoughts😌..The camera crew is me btw.. I love Africa 🥰
☑️
Glad to see someone who knows how to master ragù
Ed è pure bono
Sos el mejor Bruno, cómo combinas sabores...
Extraordinary!
Why oh why do I watch this just prior to dinner...😊🇨🇦
This is entertaining even if you don't care to cook! *takes a big wiff of garlic..."This is garlic.. It looks like garlic.. It smells like garlic.. And it tastes like garlic" THATS when I was sold
Thank you so much for showimg me how Pasta is done right. Your Fettuccine look so smoth and perfect. I was wondering why mine looked like boiled sticks. I was using Flour instead of semola and I was not aware of folding them with the Pasta machine. Great technique!
Chef is it a problem if I use the robot-coupe to chop the carrots and the celery instead of doing it by hand? I love your videos, you are the best!!!
Of course you can 😌
Wow! This looks scrumptious! 🤤🤤
Chef Bruno, would it be acceptable to use the immersion blender on the mirepoix before adding to the meat?
Eres un verdadero profesional....
Da italiano bolognese ti dico : GOOD VIDEO
Beautiful. Does it need to be sterilized if we want to keep for a long time ?
Delph Zouzou Yes, about 4 days in the fridge, and months canned or frozen☺️...
@@BrunoAlbouze Saint-Cloud. :)
one of the few correct recipes of ragu alla bolognese on CZcams
But it's not. Ragu bolognese only has the mirepoix, tomato paste, red wine and milk...
@@GayMarcoting nope...trust me i am a chef for over 20 years...onions garlic carots celery white wine tomato mixed beef and pork olive oil bay leave and optional milk and beef stock...the recipe is legit
Que deliciaaaaaaa chef👍👍👍👍😋😋😋😋👏👏👏👏👏👏💖💖😘😘😘😘😘😘🇧🇷🇧🇷
bon, faut commander ses Fettuccine Bolognese la veille ou avant -veille !
le temps que pâte ET sauce passent la nuit au frigo ... (laisser développer les saveurs ? )
- ben ben ... ça m'a mis l'eau à la bouche ! (mouth watering receipe ) -
Excellent as usual 👏🏼👏🏼
"Isnt it beautiful?.. You can do the same!" LOL Can this man be my dad please.
I just made this with Beyond Meat and cooking wine (sorry everybody) and it was still really good :p
Thanks Bruno!
Refrigerate overnight. Yes. That is the last secret step many missed for a perfect Bolognese sauce.
Molto Buono!
Du salé, du salé ! Merci Bruno !
Love this, when’s dinner I’ll come over
Magnifique 👌Bravo chef👏
😲⛄ my fav video yet thank you
🤤 i wish I still ate gluten. Oh well beautiful to watch! Maybe Bruno could come up with a keto recipe?! 🥰
This cant go wrong 🤤
I came in just to read how the ltalians will condemn and critic the dish being not authentic, just because the sauce is not tossed with the pasta till dry lol. Awesome job and video by the chef to keep the comments i expected away!
You are a master.
The real master chef😍
WOW I LIKE YOU AND YOUR RECIPES😘😘😘🌹🌹
You are very talented.
Brunch please!
Great advice to remove the radical from the garlic.
lunch, brunch, dinner ...
how about breakfast?
#brunochallengeforyou