Steak and Ale Pie in a 2 Michelin Star English Restaurant with Francesco Dibenedetto - Bibendum**
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- čas přidán 6. 09. 2024
- Sweet and savory, cold or hot, made of lamb, beef, pork or eel-based, the no-waste and "transportable" pies origin from the poor English cuisine to become a popular dish from the United Kingdom up to Australia. Francesco Dibenedetto, executive chef of the Claude Bosi at Bibendum two Michelin stars restaurant in London, opened the doors of one of the most historical buildings of England’s Art Deco to present the Steak and Ale Pie. Based on beef braised in beer, it is one of the most classic English pies, interpreted by the chef in a technical and traditional way without forgetting a touch of Italian style.
In collaboration with Baladin Beer www.baladin.it...
See also the English recipe of Francesco Mazzei's Roast Beef: • Roast Beef: la ricetta...
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Discover all the videos of the "Italian at ..." series: • Il filetto alla Rossin...
BRASATO/BRAISING
Manzo/Beef 300 g
Birra Baladin Ippa/Baladin Beer Ippa 330 ml
Foglie d'alloro/Bay leaves 2
Bacon alsaziano/Alsace bacon 80 g
Carota/Carrot 1
Cipolla Rossa/Red onion 1
Funghi/Buttom mushroom 80 g
IMPASTO/HOT WATER DOUGH
Farina 00/Plain flour 575 g
Lardo/Lard 100 g
Burro/Butter 100 g
Acqua/Water 110 ml
Latte intewro/Whole milk 110 ml
Sale/Salt 8 gr
IMPASTO DECORATIVO/DEAD DOUGH
Farina 00/FLour 1 kg
Latte/Milk 340 ml
Sale/Salt 30 g
Zucchero/Sugar 30 g
Burro/Butter 454 g
CArbone vegetale/Black charcoal qb/to taste
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Glad to see the humble pie getting some love, they certainly nailed it!
NO WAYYYY we've seen Italian perspectives on Spanish, French and Tiroler cuisine, but this is the first time we are seeing Italia Squisita CZcams give insight into the much underrated English cuisine BRAVO
To be fair they have had videos on roast dinner as well
They've covered roast beef in an english restaurant just last month... czcams.com/video/NbzO5rm2yZI/video.html
Underrated? You seriously feel British food is actually good?
English food is not overrated, it is simply, universally regarded for what it is, shit. The only good dishes they have have been brought by foreigners, the english are uncapable of any form of gastronomic development.
There has been a few of them actually. All very good
Absolute utmost respect for an English traditional dish the humble Pie by an Italian chef no less. Precision and techniques used in the execution second to none. Thanks also for that Kuzu tip as well.
Italian Squisita in England is generating some awesome videos.
I love how pleased he looks every time he says something in English.
The finished pie is absolutely stunning. It's so elegant.
Thanks for having english subtitles
The michelin man on a bike as stained glass is terrifying.
That was a michelin factory back in the day, so is totally on point
@@doctordoom02 yeah its still terrifying
who you gonna call? Ghostbusters!
Looks great as usual. Love your series of Italian chefs in London.
Sarebbe interessante vedere ricette della cucina tedesca, a mio vedere molto sottovalutata
Vero, prova il "Katze in Kohle", e facci sapere.
@@derfaktotum7768 hahahahhahahahahahah
Giusto. Così come quella austriaca ma un po' tutte le cucine del mondo. Pensare che un paese non abbia nulla da offrire dal punto di vista gastronomico sarebbe di una stupidità e ingenuità imbarazzante.
To all the trolls saying that English cuisine is terrible I’d like to point out the following:
In England we do have a varied and rich cuisine, what we lack is a culinary culture. Being a society heavily based on work and having been industrialised for hundreds of years, we have lost what other countries such as Italy and Japan have, which is an understanding of what constitutes good food that is ingrained throughout the population as well as the common knowledge of traditional methods and rules.
The modern Brit prioritises convenience over quality, preferring to eat out rather than cook for themselves. Furthermore, the influx of foreign cultures and foods due to London being a global hub, means that you can buy some fantastic exotic meals, or cook them at home, which reduces the likelihood of anyone cooking traditional English recipes.
The bottom line is we can’t cook, we don’t have a culinary culture and we don’t have a common ruleset for the kitchen, but we do have a delicious traditional cuisine, you’ll just struggle to find places or people that do it!
That’s a lot of words for “our food tastes like ass” 😂😂😂
You guys have good gin, i forgive you.
roast dinners, fish and chips, sweet and savoury pies, afternoon tea, fry ups, pasties, ploughmans, LETS AV IT
Also the usage of spices, due to the rationing for around 2 decades during the middle of the 20th century due to the second world war, spices which were a staple of British cooking, and a valuable and highly traded commodity within the British empire fell out of usage due to limited availability. It's the same sort of complaint that Easter Europeans have about the loss of varied cuisine, due to the communist governments in the 1950s onward.
@Turaglas what do you mean exactly like the US?
An Italian chef talking about an English dish from the kitchen of a French restaurant. 😵
… in London. You can call this a culinary crossover 😊
yes...and he do this very well
Them italians arre taking classy cooking everywhere, I recognize the care in his explanations
Because food is the most beautiful and good thing in the world.
I feel like people think I was knocking this for some reason. I thought it was great!
chef simpaticissimo
I made this, it was delicious
Grande chef Francesco!!!
As an English Italophile, I find this respect to the traditions of the dish coupled with the Italian Michelin-starred take wonderful. I also love hearing the reference for British history.
Excellent videos. The humble nature shines through
Excellent video. The decoration, the perfect baking, all that adds up to a gourmet masterpiece. I might have to make a meat pie of my own :-)
That stained glass window of the rubber tire man will always be hilarious to me. It's like an ancient mosaic of ronald mcdonalds
Thank you Chef!🙏🏻❤️
2 Michelin stars restaurant inside a Michelin building. You know for sure they will not sell bad food.. my mouth is watering.
Bellissimo e credo anche buonissimo.
Brilliant video. Thank you.
Pazzesco sto building
Però il food non sembra low cost in questo Building
absolutely loved it! thank you very much
Yum! I will have to try something along these lines.
Grazie. Molto interessante.
Wonderful ❤️
Facilissima sta ricetta. La faccio in mezz'oretta ad occhi chiusi
Proverò a farla a casa
Non be cake La Peña.
Italians cooking Italian food: We must follow the recipe EXACTLY
Italians cooking English food: Well, the name is the same!
*Having now watched the video, I realise what I said above is nonsense
Well, replying on your first sentence, it's simple:
italian food is already perfect as it is.
Brit food can (must) be improved... possibly by an Italian chef.
@@doctordoom02 BORING
@Turaglas they can use whatever they want, still cooking best food in the world.
Brits... Please.
Gas up the jet, we're popping over to London for a pie.
Stupendo !!! Chapeau Chef!!! 😊
work of art
interesting take on a steak pie. It looks good
Bravissimo
Beautiful
Che canale…grazie veramente
Per deglassare il fondo della pentola utilizza la birra di marinatura o una nuova birra??
Nuova birra
The "birra di marinatura" hasn't yet absorbed enough meat flavours to be useful, but I like the way you're thinking. I would imagine one bottle, two thirds marinade, one third to deglaze
ottima ricetta!
Claude Bosi.... hmm takes criticism personally and can't fill in a form?
Loved the Staff Canteen podcast.
This looks amazing.
Communication issues?
Sweet merciful Jesus in heaven, make me a giant so I can eat this entire thing in two bites, as if it were a cupcake.
eccezionale!
I'd only worry about the hop bitterness from an IPA; choose your beer carefully!
I had the same doubt... Perhaps a strong Belgian beer would have been better.
@@roccosfondo8748 agreed. I'd even try a wheat beer.
@@comesahorseman wheat beer? I think I've never had one but I believe you
@@roccosfondo8748 low hopping, mildly spicy. Try some German varieties!
When cooked the bitterness just fades off.
I'm not sure about the lower alcohol with the ale, I researched Baladin L'IPPA and it's 5.5% 😆
Spettacolo
Isn't IPA too hoppy/bitter to be used for braising?
I think so too...
British food is really good. You would be surprised at how many British dishes are familiar with France as well as Italy. I love Italian food, but on a crap wet day, sausage and mash or a good pie will always win.
This isn't British food though; it's an exceptional Italian chef hugely elevating and transforming a mundane British classic to something (thankfully) unrecognizable.
@@fearghalbarry7866 that makes no sense in the slightest.
@@TheSlassor Thanks for that highly informative reply.
@@fearghalbarry7866 unrecognisable no. But is carbonara not mundane, or lasagne. I think your just being a bit of a troll.
@@TheSlassor English food is terrible very often as a concept of combination of ingredients, even if in some cases the combination would be good the technique is often lacking
❤❤❤
English ales have extremely low, not high, alcohol levels. Odd that a chef living and working in London wouldn't know that. Italian ale is a relatively new introduction in Italy, a byproduct of the global craft-brewing movement. Historically Italian beer has been pilsner style lagers akin to those in north central Europe. I wonder why he chose an Italian ales, really, since it had nothing to do with alcohol content.
Only the Americans are routinely ruining ales these days by brewing at silly-high gravities and with ludicrous, flavor masking hop rates. Personally given the proliferation of small traditional brewers all across the UK, were I a chef cooking with beer, I would work with a brewer to design bespoke beers optimal for the dishes I prepare. Win-win (unique flavor profile for the chef and new market to differentiate the brewer from others).
Beer misinformation aside, the execution of the dish was fantastic. Happiness is a meat pie.
American guy here. The beers made here that you revile are called IIPA's. Not to everybody's liking but I agree, I wouldn't use any hoppy beer for this dish. A nut brown ale or a porter would be a much better choice.
I think it was clear on the video, he said alcohol aside(and convened with you in that, that English beers have less alcohol) he chose an Italian one because of the flavour that adds to his specific pie, which is made with an italian contamination/accent. I have also a feeling it is a bit of a sponsor for the video too? Just guessing here though..😅 (editv reading the video description you see the credits to the beer.)
u really think a chef knows shit about beer? they chose pretty much the worst beer they could pick in this, cooking with ipa is fucking moronic, sorry but please don't expect cooks and chefs from michelin restaurants to actually know stuff and thought things true, they've just been working a lot.
Baladin beer is the sponsor of this video. The name is at the starting video..😁
L'ha già detto confezionamento?😁
IPA vuol dire: India Pale Ale, è l'interpretazione indiana di una tipica birra inglese.
Più o meno, da quel che so è la birra che veniva data alle truppe inglesi inviate in India. Doveva conservarsi più a lungo per via del viaggio in nave, da qui una maggiore luppolatura che è un conservante naturale
Madre mia. Che spettacolo
"A poor dish" - £50 bella
Well I have never had meat pie for breakfast. So there.
This kind of food culture is just so strange to me, obsessing so much over it.
Vegetable charcoal interesting I presume that's burnt vegetables I can do that lol.
😃
De gustibus non disputandum est
How is this a 2 star dish??
@Turaglas the emperor's New clothes springs to mind
Pesantissima. Cucina e Inghilterra è un ossimoro.
Harsh but as an Indian/Italian raised here it's difficult to disagree. Having had an empire that spanned the globe we've been spoilt by having "exotic" options and often neglected our own heritage foods
ma le ale inglesi non hanno un alto tenore alcolico
la dépense d'au moins 200 euros dans un décorum de bibendums kitch à souhait , on comprend mieux la révolte des chefs sur le continent face aux pratiques du guide qui se vend moins ...
Eel...???
Eel is still in common use in particular areas of London. Often jellied served with mashed potato and parsley sauce
ma come parli se' (cit mario brega)
I pie? Non è femminile: le pie?
In inglese e' neutro, quindi vale tutto (anche per me e' femminile)...
Burnt fond.
Non mi ispira per niente. Carne probabilmente molto buona soprattutto dopo essere stata marinata con la birra, ma fatta in questo modo sembra di sprecare ottimi ingredienti per fare una sfoglia
Assaggiala e cambierai idea
@@MrAnanabanana sicuro è buona però perché fatta con ingredienti di altissimo livello. Poi appunto perché sono ingredienti così buoni non mi verrebbe da usarli per una torta così
Shame he uses an Italian beer, sure its delicious but there's thousands of British beers he could've picked from.
he wanted to use something more aromatic to enrich the meat without the heaviness of the alcohol. as an Italian myself, I know exactly what he means. All English ingredients with a touch of Italian, nothing to cry about :) Cheers.
@@AT-cy7im who's crying? Id be surprised an Italian putting French wine into a traditional Italian dish so I'm equally surprised here. There's loads of aromatic British beers that's all, the idea I'm crying about it is ridiculous.
@@robertharriman7267 you do understand light banter yes ? why so serious darling ?
The beer ( italian beer “ BALADIN “ ) is the sponsor of this video… is visible at the beginning of the video. That’s why they used Italian beer ( I prefer British beer…)
Nessun abbinamento è più sbagliato di una IPA e la carne rossa.. A una carne rossa si accompagna una Porter o una Stout, al massimo una Strong Ale.. Ma NON UNA IPA! Mi sa che di birre ne capisce quanto io ne capisco di fisica nucleare
ma non dire stronzate
An English dish on Italia Squisita?!?
"In collaboration with-"
oh... sponsored.
?
Somebody's ass mad that an Italian chef would dare put his interpretation into a classic recipe of the country the he is based in. 🙄
@@jmenelow Not mad, just surprised to see it here, considering the reputation English food has.
Ma come parla sto qua? Starch = amido....
E quindi
Ma che vuoi?
Lavora e vive a Londra. Se non sai l'inglese ci sono corsi online a prezzi modici, prendi e vai...
Ma perché sproloqui se è evidente che non hai niente da dire?
guarda che se vivi all'estero da tanto non ti vengono immediatamente le parole.. problemi del bilinguismo
IPA is garbage
Ma che è sto Cusu?? Ma chi Cusu vai dicendo?
Le famose anguille del Tamigi , se hai un diesel le puoi mettere nel serbatoio al posto del gasolio .