Spaghetti Aglio Olio e Fried Shallot | Kenji's Cooking Show
Vložit
- čas přidán 4. 06. 2022
- Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
This is a recipe I wrote for my New York Times column in an article all about the various uses of fried shallots, both traditional and non. You can find the written recipe here (paywall): cooking.nytimes.com/recipes/1...
You can find the original full article here: www.nytimes.com/2022/05/23/di... - Jak na to + styl
Kenji securing the bag with the New York Times just to release it for free for us is something beautiful
It's highly appreciated
Wat?
I’ve never seen God and Kenji in the same room
@@jjtajts I think he means that Kenji writes a column for the NYT but then releases the recipes for free on his channel some time later
@@AndreaAustoni one of the first things in the video is him saying that he just did this recipe for the NYT but it’s behind a paywall and you can just follow along with the video
Adds fried shallots to a traditional southern Italian dish, eats with chopsticks. That's why we love you, Kenji
and somehow that's the same reason many other cooks get hate because they do their own spins on classics. Double standards hurt.
and somehow that's the same reason many other cooks get hate because they do their own spins on classics. Double standards hurt.
Some body once told him the wok was gonna roll him
Bro are you the Numa Numa dude?
@@codyrinker5500 somebody is one word and that tells me you're not the sharpest tool in the shed :)
Here's a thing I learned from my italian grandfather. During the last minute of frying the garlic, you can add a pinch of sugar, just a pinch. Just sprinkle it onto the garlic slices. The garlic will caramelize a bit. It's to die for.
Do you do this before putting the garlic in the pan or after
@@harlamguy do you fry garlic outside of the pan?
@@harlamguy When it is already in the pan. Just when is is 1 minute from done.
this is genius
That sounds delightful.
basically "i never fry shallots myself anymore because theyre too good" LOL.
I do it very rarely, but it's only because peeling shallots is a nightmare. The resulting shallot oil and fried shallots are amazing, though.
@@Neimonster i hope you're cutting the shallots in half before you remove the peel. makes it worlds easier.
@@Neimonster soak in hot water before peeling
Kenji causally says “ignore this cheese I’m making over here” 😂
Real talk, this channel has improved my pasta game more than I can explain. I make better pasta now than I ever thought I could.
Same here. And this dish in particular has become my go-to remote day lunch. Although I haven't tried with fried shallots yet
@@akiriisio8558 Same, Aglio Olio is goated
This is a REALLY deep cut, but many years ago Chef John at Foodwishes did an aglio e olio video with a hoarse voice because he had a cold. Your slightly hoarse voice in this video brought me right back, lol
Hope you’re feeling alright!
I don't know what I'd do without Kenji's videos. By far my favorite cooking channel ♥️
I am going to try this with the shallots. I made the dish with just lots of garlic. Shallots do have a great taste of their own. Sometimes hard to find. This will be lunch tomorrow. I will look for fried shallots never knew they existed. Your tip on how to reduce the amount of oil in the pan I did not know how to get rid of the oil. Your tip to add more pasta water to make it creamy. You learn something every day. Love your show.
If you can't find fried shallots (or fried onions, which I think would be a good substitute) where you usually shop, go to an east/south-east asian shop if you have one nearby - they'll def have some
What would you guys suggest instead of fried shallots?
@@yusufkaandagl1864 You can find fried onions like this much more easily, and while they don't taste exactly the same they will definitely work well in this dish!
@@yusufkaandagl1864 you can always make them your own, lightly fry thinly sliced shallots (thicker side if using mandolin) in neutral oil until golden brown. Darker color adds more burnt flavor but its optional.
There's an Asian market near where I live, which is remarkable on its own, because I live in a lily-white suburb of Cincinnati (which never had much of an Asian population anyway). But they didn't have any fried shallots, so I just ordered from Amazon.
INGREDIENTS:
¼ cup store-bought or homemade fried shallots
Kosher salt
6 medium garlic cloves
1 pound dried spaghetti
6 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
1 tablespoon minced fresh parsley leaves (optional)
1 tablespoon minced fresh chives (optional)
Yield 4 servings
Saint
This is very very light on the garlic for 4 servings, the video uses 5 cloves for 100g, which for a non child is a portion. For a pound of spaghetti you're gonna need 20 or so.
Edit: noticed the ingredient list is from the NYT article which makes sense, but still absolutely would go heavier on the garlic here.
@@fink7968 In the video he says that he uses more than per portion in the article
@@Emperorerror yeah, typed this before reading the article. Just making sure nobody's out there making this delicious recipe with such a dangerously small amount of garlic! ;)
@@fink7968 haha fair point!
I really missed these videos! Thanks Kenji!
I've been on the internet for like 15 years pretty much every day and this show is my favorite thing I've ever found
2:30 Couldn’t hear a more true statement about fried shallots, made about a cups worth last night and my roommates and I ate all of them just with dinner and a salad.
I just got your cookbook as part of my 'end of semester, students are gone, treat yo' self!' package. I'm looking forward to cooking from this. I made the sweet and spicy miso dip because I'm a toddler and can't eat veg straight. We cleaned out our crisper drawer in record time. I think I'm going to try the rest of it in onigiri or spread it on some yaki onigiri.
Always a solid cooking technique and beautiful food!
A perfect dish for summer when you want to spend the least amount of time in a hot kitchen as possible. Need to find those shallots. Thanks Kenji ❤️
This was great and super easy after a very busy day! Thanks Kenji!
Brilliant closeups of the creaming process. Well done.
This is an awesome "my first apartment" meal for 1 easy to cook and cheap. Very tasty and satisfying for how easy it is to cook.
So happy to see the drywall knife in your drawer! They're so useful in the kichen or at the grill : -)
yup, this is the way i've always been making it (most of the time without the shallots but adding chopped dry tomatoes) and it was a life saver at university because it's super cheap and delicious!
That looks fantastic, and good job having a contingency safe doggy snack!
The "I can't feel my face" from Flatiron Pepper Co is brutal but my favorite
I’ve done this dish so many times before but never with shallots. I’ll have to try that this week, because it looks amazing!
Aglio olio is the dish with the best time to make:taste ratio for me. Always happy to see small additions that change it a bit (anchovy oil or sauteed breadcrumbs are fun as well)
Aglio olio is my go to pasta dish. It's easy, tasty and takes exactly as long as it takes the pasta to cook. And i love the idea of adding fried shallots.
I LOVE aglio e olio! This is a dream upload for me. Kenji knows the way into my heart with all his expertise on Asian cooking, hamburgers, and Italian pasta dishes
Fabulous Kenji!
Thank you, chef. I'll be making this sometime this week.
Loving the WokCam! Genius!
I have been looking for this recipe for 20 years....cant wait to make it.
I love your books!
Definitely gonna make this!!! 👍🏻👍🏻
I tried to add cheese, my Roman neighbor broke my fucking door down. This is on you Kenji
Love your new vids Kenji!
I love those fried shallots on everything - ramen 🍜, rice 🍚, spaghetti al tonno 🐟🍝
Looks really nice. I'm going to try this. Thanks.
Love the camera on the pan's handle! It's like a rollercoaster!
Yum! I made a bunch of fried shallots this week (nice NYT article btw). This’ll be my menu today, served along with a salad of sliced sugar snap peas and cherry tomatoes.
Hell yeah I love Flatiron Pepper Company!
I like how you let us know that "no one will stop you" from adding cheese! I was concerned that you would show up and tackle me before I was able to grate some Parmesan onto my pasta Kenji!
But do so at your own peril! Unless you close the blinds, any italian spotting such sacrilege through your window *will* abruptly break in and tackle you.
Looks great
I’m going to try this recipe with the yummy fried shallots that you can find at Asian stores.
I make aglio olio e peperoncino all this time. I'm going to try this now! Awesome twist.
Update: That's delicious! Even better than I expected! Thanks!
I like Kenji's mild flex of considering the TROWEL before grabbing a normal bench scraper at 3:30.
Casually making cheese during a pasta video. What a legend!
Man, this is genius. I love it
Thank you for the most excellent tip with store bought dried shallots!
💗❤️🧡💛💚💙💜🖤🤍🤎
Love the Pan Cam!
Nice one Kenji, thanks!
Looks really good.
I made this today. Exactly the way you made and i wish I could share a pic of my plate with u . Thank u Mr Kenji.
Love that you shoutout your local Asian market. They deserve it! Also it's useful to know that you can find things in the U.S. since the distribution networks are pretty same-y for these things.
Omg I love my Asian markets. Isn't he from Seattle? Me too. We probably shop the same stores. I've been all of them between Tacoma and Seattle I could find. Renton Ranch Market is pretty awesome. Viet Wa downtown Seattle is good. The Japanese one starts with a U (omg I can't spell it right now. Pronounced Wajemaya) is expensive.
Thanks for this.
👍thanks for the great idea. Will do tonight!✌️
Thanks!
The fry pan cam is a nice touch.
Me and my mom eat this quite often and I can recommend putting in some cut fermented peperoncini/chillies.
Idk if this is a thing in the US but in Germany you can buy those green chillies (we call them Peperoni) fermented in glasses.
I love it!
I like using fresh jalapeño instead. love the herbal note it adds
Kenji using the same spaghetti as me while I’m from Europe is the biggest compliment ever
Wow, have to try this. Thanks for sharing 😊
Great tip about getting a starchier pasta water! 🤩
Hey Kenji, hope you're feeling well dude. Thanks for the great video as always!
I just made this without the shallots and its absolutely delicious, best Aglio Olio recipe on youtube imo
Oooh this is great. I always buy those bagged fried shallots for Viet salads and never know what to do with the massive amount I have leftover. Will def. try this!
9:16. Italian dish eaten in the Asian way. 😉 Ciao from Italy ! 👋
I always love the Shrimp POV on the wok
cant wait to try this one out tomorrow
Holy smokes! This is my new favorite lunch.
Hope you and your family are well Kenji
Looks delicious as usual chef. Would you consider doing a video of French onion soup please?
My favorite part is the chuckle when the doggo missed the banana bite drop.
love the pan pov man
i smile when ever his smile pops up from the bottom at the begin of the videos 😂
Kenji using rummo 👌best spaghetti ever!
That’s a fun camera angle on the pan, I like it
Excellent extra usage of the fried-shallot I usually buy at Thai and Asian groceries! 😋
I always have too much or they last too long… cuz big tubs.
didnt feel like eating for lunch, I watched this video and remembered i still had some fried onions that a chinese delivery gave as toppings, also i finished with fresh butter instead of olive oil and a little grated emmental because we can't eat pasta without those in france, it was as delicious as it was simple ! thank you for all those recipes/techniques
I couldn't find fried shallots on short notice (my local Asian grocery is closed on Thursdays,) so I subbed crispy fried onions. OMG it was amazing, and definitely paying my local Asian grocery a visit for some fried shallots.
I am not going to tell you to turn on airplane mode as you load into the NYT article. I am not going to say that you can read the whole thing without the paywall. I am just going to leave a youtube comment.
Haha I did not actually know this!
the way u cut a little piece of banana for Shabu was so sweet
YES!! Flatiron peppers are the best!!!
Looks amazing. I would love to see a video though where you're cooking enough for say 3-4 servings, rather than 1. Would you still use a skillet for the pasta, would it still be feasible in a wok, etc.
Always amazes me how you can eat the food so piping hot. I wish to master this art too
Yo I love the pan cam. wish more people did that
That pan handle cam is awesome. Just putting that out there.
If I dare to say, I added a squeeze of lime to the final product. That little hit of acid added a nice freshness to this recipe! Thanks very much for the inspiration!!
Kenji has to have the best and most kind comment section on CZcams 😄
86 the olive oil finish and add a spoon of luxurious Italian butter, and I'm all in. Also, I did fried shallots for thanksgiving last year, for the green bean casserole, can confirm, they are insanely good.
I recently found a Japanese condiment called „Ra-Yu“ which is made up of fried garlic in spicy chilly oil (I think it‘s the Japanese version of Lao Gan Ma?). Anyway, using that on fried noodles is an interesting twist of Aglio e Olio
I didn’t know there’s mala rayu. I’ve never seen that in the US!
Usually, I'm staunchly loyal to Lao Gan Ma, but I think I'm going to have to try out this.
Kenji and I use the same pasta!! So I'm on the right track!!! 👍👌
Nice recipe as always, Kenji. I just like to add a dash of lime/lemon on it after it is done to give it a more acidic taste, it makes it even better.
Was literally just making lunch, thinking about how much kanji has enlightened me as a cook. My next thought was, “Man, I could use a new upload rn.” Sit down to eat and low and behold.
Lo and behold.
Load and behold
That wok go pro looks awesoms
Thanks for the tip about reheating store-bought fried shallots. I get mine from a Scandinavian market. I think Germans use them a lot too.
I’m a Scandinavian living in Germany and I have never seen fried shallots in a supermarket in either place 😮 what you do see is fried yellow onion (even IKEA carries it) but it is not quite the same
I resonate with the excess garlic.
Hey Kenji, have you ever tried to emulsify the aglio e olio sauce with a handheld blender, like you do with mayonnaise? I saw one of the chefs over at Italia Squisita do it, tried it myself and it turned out better than the pan mixed emulsion
Makes sense, I’ll have to try it next time.
one reason not to might be that olive oil gets a weird taste in blenders. Idk the exact science, but im sure kenji does
@@ryangarvey8207 I would guess the blending mixes in air bubbles which means more contact with oxygen which means oxidation!
It seems a little complicated for no reason. The classic method works every time and is very simple!
@@rileybaker8294 this sounds pretty accurate
Okay this is dish is so easy to make but yet so delicious. I didn't have garlic but used green onions instead. Still amazing.
Hi Kenji,
Great vid!
Wondering what pan you used for the pasta?
Been looking for a new one and love the efficiency of this approach (noticed Babish has a similar approach). Old one was wonky and would rattle on the stove, never a good thing with boiling water...!
Appreciate it!
the wok cam is fire
Hey Kenji, I've start to confit the whole cloves of garlic in the olive oil, works a charm to infuse the oil. I then bring out the cloves and mash them up and then put them back into the process.
Great idea!