【ペペガチ勢】イタリア　フィレンツェ在住30年のシェフが作る　本場ペペロンチーノ　@アッカディ〜Florence in Italy Peperoncino Trattoria Accadi〜

【ペペガチ勢】イタリア　フィレンツェ在住30年のシェフが作る　本場ペペロンチーノ　@アッカディ〜Florence in Italy Peperoncino Trattoria Accadi〜

There is English subtitles
today will be peperoncino day
we will look for the best italian recipe for japanese people
this is a really loved dish but it’s also very discussed
and today BonapeTv will prepare it for you
this is Accadi where Chef Toshi is working
this is his restaurant and he has lived here in Florence for more than 30 years
today Chef Toshi will show us the original recipe for spaghetti " Aglio Olio e Peperoncino"
Attention please
this video will be entirely dedicated to peperoncino
but there will be some italian jokes too
so don’t take that too seriously please, we’re going to joke a lot
we don’t want any comment from peperoncino haters
here is Toshi
in 2000 he has opened his own trattoria Accadi
he has become very popular and now he’s considered an italian person
ingredients:
garlic, chili, italian parsley, olive oil, spaghetti everything measured with your heart, just enough
where is the chili from?
Toshi: I don’t know, I have to look at the package
Toshi: it’s not written anywhere
we can deduce that is okay anything that is spicy
why did you choose barilla pasta?
Toshi: because when it’s "al dente" is the best
Toshi: I’m the biggest fan of barilla
and this is the olive oil I use
how much salt do you put in the pasta water?
Toshi: for this pot I think I’m going to put 200 grams
he’s doing it everyday so he doesn’t know precisely
Toshi: I’m going to put 100g of spaghetti per person
when do you put the pasta in boiling water?
Toshi: I always put in there when it’s really boiling, not when the water it’s just warm because if not, it will become slimy
when the water is smiling put the pasta in
add this much olive oil per person
it’s less than I imagined
cut some thin slices of garlic
if you grind it, the flavour will be too strong
at this point you should have something like this
and now add some water from the pot
and suddenly it’s already taking shape
add the italian parsley
it’s smelling so good, it’s the peperoncino
and now the sauce for the spaghetti is ready
don’t add any salt
use only coarse salt (when you salt the water)
it’s much more tasty than the normal one
how long it has to cook?
on the packaging it’s written 9 minutes, but I cook the pasta for 8 minutes and let it finish it with the sauce
simple things are the best!
it’s really difficult to find some great restaurants in Florence
in this situation, there is BonapeTv ready to help you
don’t you use a timer?
I’ll feel in the heart when it’s ready
(japanese jokes)
what "al dente" means?
everyone think that "al dente" is when there is still the white dot in the middle of the pasta, but in reality is just crudo
crudo= raw/ uncooked
it is in the right amount of every single ingredient the key for the perfect creamy sauce
mantecare= to blend and mix up the sauce to make it creamy
let some water drop in the pan and add the pasta in the sauce
start mixing the spaghetti
let’s see how this dish is made
continue mixing it with the fire lit
mix mix mix
mix it gently, if you mix it in the other way you’ll change the temperature of the pasta
at this point you should have a sauce like this
slowly the sauce is starting to blend with the pasta
now it’s very creamy
you can see how the sauce and the spaghetti are mixed together
now it’s ready, let’s transfer everything into a plate
eat it all, even the garlic because it’s good for your health
don’t you add any oil?
if you add some oil you’re not a professional
done! thank you Chef Toshi
aglio olio peperoncino!!
salute/ cheers!
let’s eat!
it’s smelling so good
UMA BUONGIORNO!
it’s simple and it’s good
the taste of garlic and the fragrance of parsley are incredible
we can taste very well the spicy and the strong flavour of the olive oil
it’s unmistakable the taste of the chili
even if it’s spicy you are going to finish the entire plate
and cool your mouth with a good white wine
I’m sweating
I was worried about the quantity of oil but it’s perfectly balanced
I love the smell of this plate
the recipe it’s very simple too
it’s a mathematical subtraction, you use just the essential ingredients
maybe this peperoncino pasta is…
the italian version of japanese soba!?
maybe I’m crazy…
I know you want some of this pasta, and I know that you want to subscribe to my channel too
it’s not remained a lot of sauce
but I can’t resist doing my "scarpetta"
eat your garlic! (Toshi)
BonapeTv will always show you the best italian cuisine
I’m up to finish a bottle of this white wine
Thanks for this meal
the simpler it is the better will be. This is the italian "aglio olio e peperoncino"
advice time
I gave you all the information of Accadi restaurant below the descriptions
you’ll find also other videos of Accadi
Thank you, Chef Toshi
there are tons of ways to make this pasta
everyone try to make it at home!
grazie, buon appetito
extras
Toshi: everyone please subscribe this channel
thank you very much

ボンジョルノ🇮🇹

ぼなぺTV、今回は禁断のあの企画！

「イタリア本場のペペロンチーノ」🌶🧄🍝

日本人が愛してやまないイタリア料理の代表、アーリオ・オーリオ・ペペロンチーノがいったいどうやって現地イタリアで作られているのかをご紹介‼️

ぼなぺTV でお馴染みの、フィレンツェ下町トラットリア「アッカディ」のTOSHIさんにお願いして作ってもらいました✨

人の数だけペペロンチーノがあるのはもちろん承知ですが、フィレンツェの街の食堂で作られるペペロンチーノを楽しんで下さい。

お手柔らかにお願いします😘

ぼなぺティート

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【お店情報】
🍝トラットリア・アッカディ

Trattoria Accadi
055 247 8410
https://goo.gl/maps/vfc4pReaLMZd8QtK7

【動画内音声】

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