Italian Chef shares 2 Recipes: Steak & Risotto - Food in Bologna
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- čas přidán 30. 12. 2023
- A visit to Fourghetti in Bologna to watch executive chef Erik Lavacchielli preparing a Risotto and a Beef dish, ingredients for both dishes:
Risotto (Chicory Cream, Mortadella, Stracchino)
Rice: 80gr
Butter: 40gr
Parmesan: 50gr
Vegetable Broth
Chicory: 200gr
Oil
Garlic
Salt & pepper
Herbs
Beef (Fontina D'Alpeggio, Cardoncelli mushrooms, Hazelnuts, Pea sprouts)
Cardoncelli: 100gr
Hazelnuts: 20gr
Beef: 150gr
Milk: 200gr
Panna/Cream: 100gr
Fontina Cheese: 150gr
Pea sprouts
Salt & pepper
Herbs
Garlic
I like how you show the actual cooking of the meal after the prep in 1 take/ real time.
Methodical, clinical, professional, tidy. Beautiful ! Artist !
I learned a lot about how to improve my risotto dishes. Thank you, chef.
Chef is the real deal. Keeps checking the heat if things by hand when liquids sear right off 😂. Beast chef mode
Like my grandma did it... She could touch boiling water without getting burnt... 😎
@@whoolawoop6817🤓😅❤️
Love the chef going outside for a quick heater!
The chef made it with love ❤. Loved how he made it
These are the best videos to put on to help you fall asleep. Especially the hibachi videos
Wow...what chief, what a cook. The real deal!
Thanks for taking all the extra time to break it all down. Most appreciated❤
I love your style of cooking 💥💯👍. Perfect mis en place, cleaning with paper, lovely cooking 💥👍🙏🏻🇨🇭
Tight cooking, passion shines through
Delicious looking. All that love and care. Thank you for sharing and thank you chef for the passion.
Absolute devotion to his culinary art. Can't be easy with Aden filming his every move. No wonder he snuck out for a well-earned cigarette. Great chef, great vid. Cheers
So good! Thank you for all your videos! Happy New Year!🎉
The best chef ever knows your job
His multitasking is amazing.
Cooked with love ❤
Bravo! I piati sonno diventati meravigliosi!
Respect. Looks awesome!
Thank you chef very nice food
Gorgeous, Thank you, Chef
La cuisine c est physique, cela est un beau metier c est de l art aussi a ce niveau merci a tousbon reportage .
Bravo hai fatto un ottimo risotto con la propria manteca tura ALTAMENTE PROFESSIONALE CONPLIMENTI DA BOSTON E DIMENTICAVO LA CARNE
2 steak yg menakjubkan 😁👍
Loved the care Chef Erik showed in not only cooking the food but also in it's presentation! Well done 👍
So many things wrong with this video
@@vikingzeppelinSo please enlighten us. U must be a 3 star Michelin chef instead of posting a content less reaction.😮
I think U miss the point of this vid.😅
This is not to eat, this is just to taste those delicious dish)
Wao. He is an artist 🙏🙏🙏
Bellissimi questi video con la spiegazione dettagliata della preparazione del piatto. Chissà com'era delizioso
Awesome. HAPPY NEW YEAR
Bravissimo e facile per me osservare tutto, ben registrato il video. Ottimo. Saludos desde Guadalajara. MX
very good i love this video
Oh my… look simply delicious!
Voyeurism from Brazil
👏👏👏👏fantástico!.
excelente! me encanto el video. saludos desde argentina!
This food is bringing me to tears.
Cosi si puo vedere che la cucina è una professione dura... l'attenzione alli dettagli !! 😮 bravissimo
Ganz schön aufwendig, aber bestimmt sehr lecker!!!👍😋🧡
Awesome.
Nice chef molto interessante ❤ chiara quando parla e spiega bene.
Brillant!
Merry Christmas and a happy new year 🙏🕊♥️🌹🤗
imagine, he has more than one guest
FAntastic!
bravo！
lovd cookin byur temopo hase to faster man love youn-guys
Belíssimo !!!
Aden's heart went pitterpat when the chef brought the beef out.
Meravigliaaaaa😍😍😍😍ci provo anch’io
Yummy 😋
Sieht sehr gut aus weiterhin gutes gelingen 😊
Bravo Btavo guys´regards from Icekand
Fantastic presentation by a very talented chef. Delicious menu. Many thanks.
perfect you are great sef
Très belle réalisation mais comment fait-il pour garder à température son assiette de bœuf lorsqu'il termine son risotto ? Et lorsqu'il a des dizaines de couverts, a-t-il le temps de préparer de la même manière ? 🤔
non, mais c'est fait exprès pour montrer la preparation, comme dans la plus part de video du genre
Avec des dizaines de convives, ils travaillent à plusieurs sur le même plat.
Mamma che buono!
Nice.
Only problem is the time you get to eat it it's stone cold.
Around 28:30 I screamed when he putted that pan in the sink. I would have rubbed bread on that pan until you couldn't taste any of that glorious meat juice.
🎊Feliz año nuevo🎊🥳🥂🎉🎇
Amazing
Looked the risotto was moved to a larger pan and boiled to speed it up. Later shots show the smaller pan again. Was the cheese fondue poured cold onto a cold plate?
You are right. He used to much stock. He had to let it evaporate. Not the best way to make risotto.
Real deal
Grande
Excellent technique. Was surprised he didn’t put onion or shallot in the risotto. I was shocked at the number of dirty pots and pans and containers that had to be washed.
😍😍
Bologna la patria del buon cibo
👍👍
Du bist echt GUT , bei Dir würde ich auch gerne Sprisen !!!!!!!
entiendo la cocina haya evolucionado pero...las raciones son para un solo bocado y uno se queda con hambre caro y con hambre.....algunas personas en latinoamerica estan acostumbradas a comer con arroz frijoles ..sopas...arepas y las raciones de carne massss grande ...aqui estan jugando a la comidita
👌👌👏👏👏👏👏
Felice Anno Nuovo Aden
Is it just me who wonders why he didn't taste anything. Still looks delicious.
❤OS MARAVILHOSOS CHEFS ESTÃO ARRASANDO NAS DELICIOSAS RECEITAS ❤JÁ FUI NOS MELHORES RESTAURANTES DO BRASIL COM MEU ESPOSO QUE AMAVA ME LEVAR AOS MELHORES❤😂EUFCAVA TOMANDO MINHA BOA CERVEJA E IMAGINANDO COMO VIRIA MEU PRATO😂ERA SEMPRE UMA MARAVILHA ❤😂
Perfeito!! E os filhas da mãe pedem ddesconto?
The real kitchen. Using the power of vegetables and Meat and patience. The old traditions.
You cann't compare this with modern fastfood of bags of melted cheese, burger and other waste Meat, and plastic bags with wizzard sauces and powders.
Para los latinos que yerba sería la achicoria yo la identifico como la arubula 😅
ras le bol de la cuisine italienne! on a ce qu'il faut en France!
mort de rire, plus pour longtemps....😁😁😁
Ilike too know the name of green leaf chef🌶️🎄🌎🥘 looks yummy bravo
Chicory
Ahem, why change the pot a t 27:35??
hiz como un litrode crema para poner solo un espejo en el plato ,muvho derrodhe se ingredientes
what is the veg he used to make risotto ?
I’m just wondering if it was hot when they served it to much work in my opinion
Шеф-повар курить пошёл))))
❤O RISOTO DEVE ESTAR UMA DELÍCIA 😂DÁ PARA COLOCAR MAIS UM POUCO NO PRATO❤😂
And the beef is cold. Should have started with the risotto.
A staggering amount of pots and pans etc to make these 2 dishes. The food looks great, though.
To know when the rice is toasted enough, he check it by fingers, i do the same but not everybody does the same.
30:45 ... the ribeye is getting cold 😢
How can he manage for 5 people at once? By the time he finishes the risotto the meat with sauce will be cold.
He used the same cutting board for the meat and without cleaning he cut bologna on it
May I suggest one improvement, not all of your videos clearly show the name of the restaurant. I respectfully suggest that the name of the restaurant be placed at the end of the video so people can visit the restaurant if they like what they saw. Thanks
Not his first rodeo
Beeindruckend
Посуды испачкал,мыть потом 3 недели))
ваще изи , каждый день так хуярю купчино у себя
When you receive 20-30 diverse orders at once, how do you cope, especially when you struggle to handle a single order within 34 minutes?
The video showed the preparation from scratch, during service it will take a lot less time, they prep a lot during mis en place in the morning or early afternoon.
@@themrmaiorcacorrect, and multiple chefs working various stations. I’m confident comments of this variety are made by people who have never worked in a professional kitchen.
Ich denke das Fleisch Rind ist durch und schon kalt sein . Leider beide Gerichte nicht gleichzeitig fertig . Aber alles andere gutes Handwerk .
A well deserved cigarette break..
😅😮😊😮
3:16 If you do it like this, the pepper will burn!
whats the white sauce under the steak?