Видео

HI; yes, blanching the garlic softens the flavor and remains more digestible! 😉🤗

Thank you! 🤗🌶️🍝

Thank you!

🤗

Thank you so much!

Calvin Luke - Prairie Song

Thank you so much! ❤️

Thank you so much!

Hello, certainly; here you can find the version with cayenne powder: ruclips.net/video/PMCAZMWua8o/видео.html 🤗

@@Pastaandbastarecipes Thank You for the suggestion👍

Ciao caro Angelo, anche noi a temperature non stiamo messi meglio! Ma avendo le piante di peperoncino che iniziano a maturare i primi frutti, devo obbligatoriamente fare i video col peperoncino fresco ora, altrimenti sono obbligato a congelare o essicare! Un caro saluto e speriamo vengano temperature più miti! 😊🤗

Thank you so much Simone! 🤗❤️

EAT!

Thank you so much Craig! 🤗🔝

❤️

Thank you!!! 😉

It's pasta! The technique is called "risottotura".

Hello, thank you so much! It's a pretty quick pasta recipe; from when you start making tomato broth 25-30 in total; for the pasta 10-12 minutes maximum from when you put it in the pan, however it depends on the cooking time of the pasta you use, the first few times you need to taste it. Let us know how it went 🤗

Ciao Craig! Grazie mille 🤗🔝🍝

Thank you so much!

Hello! The original recipe is like this and I didn't invent it. The only thing that Assassina makes with spaghetti, we made with fusilli (which is easier to handle). The pasta must be burnt, crunchy and spicy. There are lots of pasta recipes where you don't have to burn anything.

Thanks for the information, I know the "risottatura" technique very well, in Italy we use it a lot not only for pasta with legumes, but above all for fish first courses.

Grazie mille❤️🔝!!! Anch'io adoro il guanciale, lo uso molto spesso, infatti sono un amante dei primi piatti romani in cui è presente praticamente ovunque.

Hello, thank you! Let us know how it went!

Hello! You can store it and perhaps use it to enrich sauces. On this occasion I threw it away.

🤗

Здравствуйте Андрей, благодарим вас за обратную связь, очень приятно! Добро пожаловать на наш канал! Если возникнут какие либо вопросы, не стесняйтесь задавать 🤗

Hello John, thank you so much! Yes, it degreases and lightens a little.

Ciao caro Angelo, è una scelta difficile, ma una preferenza la si ha sempre! Cari saluti 🤗

Thank you ❤️

Thank you 🤗

Grazie mille!

всего вам доброго!

Hello! The original recipe doesn't include anything (no meat, no cheese, no meatballs), the only thing we have changed in this recipe is instead of spaghetti we have made it with fusilli ( with fusilli is better to handle). But tastes are tastes, if you would like to add something, you could easily add. Let us know how it went 🤗

thanks for your opinion

Hello Phil! Thank you so much!

thanks for your opinion

Thanks Richard!

Yes thanks for your opinion

Hello! Thank you so much ️🤗! It's not a recipe for everyone, but for onion 🧅lovers. You can also tone down the intensity by soaking it in water and salt/vinegar, but the onion still remains. If you have red onion, it goes very well, you can also blend it with red wine.

@@Pastaandbastarecipes Thank for the precious suggestions!

Have you tried this recipe?

Pasta .. in Risotto method

Esa cosa no es italiana! Les daría un infarto! 😢

@@rolandobarboza9290 Los gustos son gustos. Te cuento más, los italianos cocinamos y comemos esto. Esto es receta original (lo único en lo que reemplazamos los espaguetis con fusilli), y no la inventé yo. La pasta debe quedar quemada, crujiente y picante. Si estás interesado, hay mucha información sobre esta pasta en internet. En Bari (Puglia, Italia) los espaguetis de Assasinn son un plato de auténtico culto. Barese está tan orgulloso de ello que creó una organización, L'Accademia dell'Assassina, que se dedica a proteger y promover este plato.

Thank you!!!