【暗殺者のパスタ】イタリア在住３０年の現地シェフがつくってみたら意外な結果に！？フィレンツェ　アッカディ　TOSHI〜Florence in Italy Spaghetti all’Assassin〜

【暗殺者のパスタ】イタリア在住３０年の現地シェフがつくってみたら意外な結果に！？フィレンツェ　アッカディ　TOSHI〜Florence in Italy Spaghetti all’Assassin〜

Buongiorno! how are you? this is the sequel of the video about tomato sauce pasta we’re going to make “pasta all’assassina” in Italy it doesn’t exit a pasta like that don’t say that… I showed a video to Toshi to prove him wrong I’m watching it but I think that it’s not so good

Is it a traditional apulian dish? I’ve never heard of it and even my staff doesn’t know about it maybe it’s because we’re from Tuscany I don’t know, it’s the first time I hear it I don’t think this is a japanese trend this isn’t an usual recipe, it’s not used by restaurants

Because the pasta is cooked in the pan and you start frying it slowly it’s a really long procedure do you really want to make it? this recipe will damage my pan so I’m using another one made in iron and now we can start with our “murderer pasta” let’s try it

What day is it? it’s “murderer pasta” ‘s day! it’s not Toshi hasn’t ever heard about this pasta this is a “murderer pasta” made by an italian chef how will this go? let’s start this a lot o love at first take out an iron pan

Let’s make it, I’ve learned the recipe from a youtube video ingredient: garlic, olive oil, chili peppers and spaghetti then cook the spaghetti in the pan maybe no one will want to eat it lol then mince the garlic this should be very very spicy it will be even spicier than the “Arrabbiata pasta” spicy?

It means that it will kill you for how spicy it is, this is where the name comes from add the chili (maybe it’s too much) spicy—- I’ll make it super hot I really don’t like spicy… that’s not my fault you made me do it

Let the chili and garlic fry a little bit in the oil and then add the spaghetti is it ok to break all the spaghetti in two? I don’t know, I think that’s ok put the pasta in the pan what a strange view keep cooking while pushing the spaghetti like this

I don’t really want to do this… it’s not because I’m tired but because I don’t think it’ll turn out good this recipe it’s unusual I can’t believe that this is an actual recipe if this was a real traditional italian recipe I’ll be very surprised

Italy is very big, in every region there are a lot of typical recipes I’ve been everywhere except Sardegna I remember when in Puglia I’ve eaten a boiled and fried pasta I forgot the name but I think it was similar to this it looks good, they look like Nagasaki typical noodles

They look the same! tomato concentrate add some water to it it’s the same procedure of the video I saw on Youtube the guy of the video added some salt in here mix everything pour little by little the liquid in the pan pour it and mix it smells good though

From now it’s starting to look good flip it to the other side and continue to cook it I’ll be worried if the spaghetti starts to burn it’s going to take a lot of time to be ready to eat it’s still very hard what kind of place is Puglia?

I really liked a city called Lecce it’s said that it is the southern Florence of Italy it’s surrounded by the baroque style and it’s really beautiful I went there to buy a motorbike keep continuing to add the liquid how is it going? I can’t say anything

I’ll be very shocked if this turns out good in reality I have a lot of things to do… keep going chef you can’t leave an eye off the pan this looks about 30 mins to be cooked here it is the Accadi judge

He’s a florentine man, let’s hear what he thinks about this recipe ******* it’s a real… ****** are you going to eat it after? you will eat it! it’s still very hard… it doesn’t look inviting I agree we’re not at a good point it’s taking too much time

You can’t absolutely add this dish on the menu I really can’t this is actually very spicy what will you coif someone ordered this pasta? I won’t absolutely do it even on saturday night someone ordered a Carbonara pasta out of the menu (it’s on the other video) I did it though Bravo!

I’m really happy when someone comes. to visit me keep cooking and adding the liquid continue until it’s ready it’s starting to soften a little bit, I can mix the pasta better it looks like chinese noodles

ボンジョルノ🇮🇹

巷で話題の暗殺者のパスタ🍝
南イタリア、プーリア州の名物パスタなんていうけれど聞いたことも見たこともなかった、、、
果たしてここフィレンツェではどうなのだろう？
というシンプルな疑問から始まった今回の企画！

つくるのはお馴染みアッカディのオーナーシェフTOSHI👨‍🍳！
そして食べるのは、ぼなぺTVとアッカディスタッフのイタリア人‼️

果たして結果はどうなるのか？
謎のプーリア名物料理、暗殺者のパスタはフィレンツェで受け入れられるのか？

感動（激辛）のシリーズ第一作。

ぼなぺティート

👨‍🍳【バリバリのバリッラ派】

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