How To Prepare Aglio Olio (The Italian Way)
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- čas přidán 13. 10. 2022
- In this video, Chef Gero DiMaria - an Italian expert chef, founder and owner of Kucina Italian Restaurant with over 30 years of experience shares insights & tips on how to prepare Aglio Olio the real Italian way.
Chef has been in Singapore for a very long time! He speaks with a Singaporean accent😂
That’s what I’m picking up!
Was about to say this Italian bro sounds Singaporean
I thought he was taking a piss!? 😂
@@maxhamidi891 lol. American here. Does taking a piss mean he’s drunk or actually taking a piss?
@@Luke.Cooking it just means trolling
Italian Ed Norton is an awesome chef!
😂They're like twins 😍
Lol
@@jayoppie3021indeed ….
I knew someone from a chef school who used to put a small bit of anchovies in with the chilli instead of salt and then a few strips of sundried tomato at the end just before the garnish.
Best pasta id ever eaten in my life. He ended up going to some fancy 5 star hotel overseas and i never got to eat that pasta again. Tried recreating it but i never could.
Those additions to the fish sound absolutely marvelous and I bet would be awesome to try.
Maybe try anchovies stock. I used chicken stock and coarse black pepper, and bird eye chilli I wonder if I should boil pasta with salt and chicken stock (since you want to soak in flavours). It's easy to cook like the chef for individual portion. Not when you want to cook whole pack of spagattie.
@@nurimahrasidz271omg...
Boil with chicken stock...😱😱😱
Slice garlic thin low flame in Xtra virgin olive oil, when garlic is golden pour into pasta add dried red pepper and Parmigiano reggiano, walla simple and easy
Excellent demonstration of a great Italian dish! Chef not only demos the various techniques, but explains WHY he does them! Bravo!
Deceptive recipe in the sense that it is actually a very subtle dish. The chef has done an excellent job of showing us how this should be done. This is as close to perfect way to make this dish as I’ve seen.
Thank you so much
who made you the expert ?
@@brownie3454your mom
@@klapaucius515 bro her aglio e olio sucks ass i wouldn’t deem her an expert
@@klapaucius515 Got him 😂
I’ve been cooking this dish a lot as of late. It’s my favorite authentic Italian dish, because it’s so simple, yet if you master these crucial steps outlined in this video, it’s very tasty. A lot of amateurs butcher this dish on YT; they do not prepare it correctly. This is one of the few professional real chefs on YT that makes it correctly.
Chef: How do you pre-cook the garlic? Perhaps the cook-time is important too because you're cooking it again in EVOO. Thank you.
Pre-cook garlic czcams.com/video/YqHGebojW0U/video.htmlsi=WibMeGOivLstyB7I
Thanks
Thank you, I was looking for that! 😊
Although belated, thank you for the requested information.
I just cut the garlic into thin slices, put them in the pan with olive oil, chilli and a few pieces of the parsley rod and cook it slowley 5/12, while the pasta is also cooking. When the garlic gets a light caramel color i put in some pasta water and increase the heat so the water/oil mix can reduce. When the pasta is cooked al dente, i put them into the pan and add pastawater until i've the right consistency and add the chopped parsley. I did this dish so often, its all about timing to get it right and your liking, but its so rewarding like many pasta recipes.
Aglio e Olio and Al Limone are my two favorite pasta recipes.
That's exactly how I do it. I cook my pasta in an oval pan meant for frying fish, to cook it in as little water as possible, so as to concentrate the starchiness of the water.
I like the way he explained the way he cook my favorite pasta. Thank you chef!
Delicious! I will follow your instructions. Thanks Chef !
I make a quick version of this using chili flakes, but I usually rush it, not waiting for it to absorb everything. I will slow it down next time, thank you for the great video.
The original, the pure, always the best !
So many tips! Thank u, Chef!!
I can’t wait to try this one. Thanks in advance 👍👍
Very clear to teaching the technical for alio aglio olio
Thank you chef 😊 will try cooking this again using your technique
Very good teacher
What a beautiful dish. A like to garnish mine with a little bit of lemon. Not sure if it’s traditional but I love it, adds a nice bit of brightness and acidity.
Thank you. Most of the techniques on youtube focus on creating a "sauce" from the starchy water. I am eager to try this version.
My nonna taught me this pasta dish amongst many many others. My only difficulty is getting the spiciness correct. Five chilli's perfect, do it again with 5 chilli's from a different batch and no spiciness at all, do it again and it takes your head off. She always hot it perfect.
That is art. Tha k you good sir. I like these chefs, real skill IMHO.
This is something! I have never seen this dish before in my life. I have to have this.
Simple dish can be so challenging because it doesn't contains much ingredient but u have had a technique to make it delicious.
Thank you chef.
Very nice and useful love the recipe
definitely give that a try soon, love that dish.
An excellent explanation of the making of this very popular dish!! Laszlo Montreal
Amazing chef
Explained beautifully
That is absolutely beautiful ❤️🇮🇹
I love it chef👨🍳
Made it today. Simple yet super good 🍽🤌🏻
Fantastic. Will definitely do this.👍
Nice video...thanks for sharing Chef
Thank you! This is exactly right! 👌
Brilliant, anchovies are nice with this type of dish too
the best version of this dish on the internet
Most beautiful presentation I have ever seen 😋😋
Fantastic ❤
Merci Chef!
You mean Grazie. Merci is french, einstein
Well done🎉
He even speaks in Singapore slang. How the chili padi hits hard.
Beautiful! I've never seen someone bring the garlic to such a point that you can deglaze the pan after.
Thank you
Delicious and going to try it🤙
It looks sOoooooo delicious 👌
Aglio olio is pure love
From being the hulk to a calm chef sure is a big shift in his carreer.
lol 😂
He never mentioned that the pasta has to be al dente tho to absorb the sauce. His pasta in the restaurant is precooked Then he just warms it up in the water but it's probably still al dente. That's a critical thing that you need to mention and I can't believe he didn't say that.
Because Italians don't need to mention it. It's understood 😂
GREAT!🎉❤
Beautiful, great video, now to go make me a plate 😊
Impressive! 😊
Bona sera senior.
Very good recipe Easy.
South Africa.
Chef what did you use for twirling the pasta while plating it!
Thank you for such a great way of explaining in such simple steps.
I made this the "American" version and it was the best pasta i ever had. Thanks Chef! Instead of peppers (I don't like them) I used cherry tomatoes and used pasta water, lots of pepper, touch of butter (😅) and real parmesan. AWESOME!
He does have a home version. Check it out
Excellent recipe but I’m still waiting for second part of the whole garlic method recipe. Only half the recipe was done in follow up video
This is one of the most informative cooking videos I’ve watched btw just eager for more
Ive been cooking this for a little while now, but picked uo a couple of useful tips.
For one i always used the raw garlic and secondly i never followed the step of making sure the spaghetti absorbs all of the oil sauce. I would have a kind of soup in the bottom of the pan that i would sip at in between bites 😂
We had these platters at a restaurant I've worked at and they're very elegant high quality ceramic from the UK if I remember correctly, chef what is the brand of these dishes?
thx from korea(south)
Ermm delicious Aglio, luv Kucina.
Bravo davvero
Grazie amico
nice
How do you precook the garlic is it sauteed, boiled, broiled, baked?
Molto bene! 😋😋😋
So Garlic and chilli to infuse oil, and with olive oil which is low smoke point, so the oil will absorb to the pasta, with water to caremelozed it, thank you chef👍
No better food in the world than Italian!!
Omg!!!! I tried it and i made it wrong😅 I'll try it again hehehehe! This video helps me improve anywaysssss❤️❤️
Keep on trying, the more you make it the easier it becomes and your skill level will improve also 🇮🇹 from chef Gero
This is the real restaurant standards
Great, now i know why i never get that right restaurant-taste when following recipes from the internet
I need to dine at Kucina one of these days
That Singatalian accent 😂👌🏽
How do you pre cook the garlic
What type of pan is that?
The most important thing is to half cook the pasta and finish to cook in the pan so the starch of the pasta make it creamy....pls no stock just pasta water.
Beautiful 😍
How long do you cook the garlic before making the pasta?
Yes
@@Johnny_GuitarWhat's the duration of the "yes"?
what type of chili did you use?
How do you pre cook the garlic 7:57
Blasphemy or not I prefer to add a decent amount of parmigiano reggiano to the dish. Turns out that much more creamy & delicious.
❤
Yum
👍👍👍
Bro i thought i was tripping ball with his english lmfaoaoao
How to do the cooked garlic chef?
If you're not local, that's impressive singlish accent you managed to pick up.
Idk about this but I've ate the best aglio olio in my life during a royal Caribbean trip. It feels authentic as it's different from what I get in seizera,pizza hut etc establishments...
Wish I can try this. I love the strong garlic aroma.
I’m not local, born in UK to Italian family 🇮🇹🫶🏼
@@kucinaitaliansg8627
Oh i see...cool. thumbs up for embracing the local vibes. 😎
I tried making at home a few times but it's not consistent. I use the chilli flakes from pizza as a hack as it's the closest thing i can think of to what I had in Jamie's Italian on royal carribean.
Thanks for the tip. I'm always not sure if i should put the garlic before the oils heats up or after.
Btw.... My house only have virgin light or extra light...smthg light. Is it really not suitable? Like putting more garlic or smthg wont help?
Will you open a restaurant in Malaysia?
What is the stock he talks about?
how do you pre cook a garlic?
👍
Way to go Ed Norton
It's so weird to listen italian with singlish accent 😂😂😂 it's a totally new genre, itasinglish.
Nice recipe btw, I'll try ❤
Glad to hear that he prefers to use dried chilli at home. That's the authentic Italian home cooked way..
Why does an Italian chef have slight Indian accent? :)
Great video btw, I'm definitely going to make this
How to pre cook the garlic ?
How do you cook the garlic for this recipe?
Most chefs just boil the whole clove of garlic until it's tender and then chop it
Here’s how I do it and it never fails, I chop the garlic into little bits but not too small, in a cold pan I add a generous amount of extra virgin olive oil, then the garlic, one chilli pepper, a pinch of salt, dry herb italian mix and dry dill.
I start the stove at the lowest heat and keep it that way.
My electric stove has the scale of heat from 1 to 12. I turn it on and keep it at lvl 2 till the garlic gets fragrant, not cooked. (I’m using a stainless steel fry pan.)
That’s when I add the pasta and some pasta water, turning the heat to minimum high heat till the water evaporates. I turn the heat off and add freshly chopped italian paseri on top. Done.
Btw even my cats eat it, they go wild over it which is very funny.
@@veronical3135 This. Also cream the pasta with a little olive oil after adding it and the pasta water to the pan. I've never seen anyone bring the garlic to the point that they can deglaze the pan afterward. I guess that's why he precooked it?
Put garlic cloves in a glass dish submerge them in olive oil and put in the oven until they’re soft. Set it to 250 and bake for around 2 hours. Pull the garlic out, save the garlic infused olive oil, and use the garlic as you need it.
You can check out my other video of garlic confit. Grazie
Your English is clear but you have a definite Singaporean/Malaysian accent !!!
Italian Ah Beng
He said the garlic are pre-cooked. Any instruction on that? I saw a separate video that uses anchovies. Is that the one?
Pre-cooked garlic. czcams.com/video/YqHGebojW0U/video.htmlsi=WibMeGOivLstyB7I
when to add the seafood, Chef?
what about using roasted garlic?