If anyone makes the Crispy Spaghetti nests, please comment and tell me if you enjoyed it. I would love to hear about it. I had so much fun being part of this video. I highly encourage everyone to send in recipes to Beryl!
@BerylShereshewsky
Жыл бұрын
Yesss they were so fun! 💜💜
@birgitp.6782
Жыл бұрын
Hi, I'm from Austria and we make these nests with just spaghetti, egg and parmesan, with a side of cream cheese with fresh herbs and chopped pickled vegetables. And we love them :)
@chamanigunasekera8345
Жыл бұрын
I really wanna try this! such a good idea
@tootles444
Жыл бұрын
Will definitely try this!! Looks so good! Your mom is a genius!!
@hadyanfakhri5967
Жыл бұрын
In Indonesia we have same concept with this dish, but we use instant noodle as substitute of the pasta, and use the package seasoning for substitute of the herbs. The dish called Omelet Mi
@carlopipitone6191
Жыл бұрын
Guys I need to add a CORRECTION to my statement about the 'authenticity' of the Italian pasta tradition. I meant that I do prefer and will always use Italian techniques and recipes for pasta, but it goes without saying that everybody can, and is totally entitled, to cook whatever they want in whatever manner. I love to follow traditions in the kitchen - and try to do it also with recipes from other regions and countries - I just don't like to do what seems odd to me. Everybody is free to do - and to state - what they want, I believe, as long as no offense is raised. Enjoy! 🙂
@kates7277
Жыл бұрын
You're a legend :)
@nita1596
Жыл бұрын
Ciao Carlo! I will try this recipe and I loved the suns in your wall 🌞
@LillaIgelkotten
Жыл бұрын
It's ok Carlo, we understand 🙂
@ChaniRiaseta
Жыл бұрын
Thank you for sharing your favorite recipe! ❤
@nat4288
Жыл бұрын
I havent tried anchovies yet and the way they are used in italian recipies (like the one you told us about) or in tomato sauces definetley make me want to try it out. It looked yummy, thanks for sharing!
@theresahoward7216
Жыл бұрын
My grandparents came from Sicily. They lived in a Sicilian and Italian neighborhood in America. That said everyone from different regions, towns, villages all had their own riff on "Sicilian/Italian Classic dishes". We had to adapt to what was available- and even for new flavors and ingredients that we like better. There will always be pride in our dishes- but there is also room for everyone at the table.
@bleachnbones7107
Жыл бұрын
As an Italian I love that spirit. Actually, I believe most people in my country would agree that experimenting with food is great. I think that the only problem we have with it is when people do their own thing and try to pass it off as authentic (or claim it to be better than the traditional way) and give it the name of the original dish when it has basically nothing to do with it, like Gordon Ramsay did with his mushrooms, peas, cream, and bacon "carbonara". But generally, as long as you don't disrespect or mock the tradition, you're good to do whatever you want. Also, I need to correct your terminology because I see a ton of Americans making this mistake. There's no "Sicilian and Italian". Sicily is just one of the many regions of Italy, it's not a separate entity, and Sicilians are Italians like any other. Making that distinction doesn't make sense, it would be like saying "Americans and people from Oregon". I think the reason Americans have come up with this separation is because the vast majority of Italian immigrants came to the US from Sicily and the rest of the South, while the notherners generally emigrated to Switzerland, Germany, and South America
@carlopipitone6191
Жыл бұрын
Furthermore... I will always be very happy to try whatever pasta dish I will be offered by anybody, no matter how "strange" it may look to me. I just stick to the tradition when I cook my pasta 🙂
@R3I3ELLI0N
Жыл бұрын
can't believe you're actually here!
@ruthmorrison163
Жыл бұрын
I would love to have you at my table, Carlo!
@zanza4965
Жыл бұрын
❤
@ginismoja2459
Жыл бұрын
I'm not Italian but I also always prefer the authentic recipes, even if I have tried many improvised non-Italian pasta dishes.
@nicolettepeters1565
Жыл бұрын
I've made this pasta before it is delicious. I used to live on a street named Palermo street but it's in Cape Town😂
@sherrytangirala8590
Жыл бұрын
I'm a lover of all pasta but it was Carlo's wall of suns that I really love!
@justlostinthemoment
Жыл бұрын
Me too, I love that wall :)
@LearnGermanwithMarzipanfrau
Жыл бұрын
@@justlostinthemoment Hahaa yes it looks like a summer feeling.
@rosameryrojas-delcerro1059
Жыл бұрын
Never a sad day looking at that.
@phyllisreinking4208
Ай бұрын
Yes! Impossible not to smile looking at all those happy sun faces!🌞
@cutetears09
Жыл бұрын
Somehow I knew the Filipino spaghetti would be part of this video 🤣 For a sweeter sauce, we actually put banana ketchup and some sugar in addition to the premade spaghetti sauce. My grandma's secret ingredients for her spaghetti (which I crave every occasion) are actually some cream and liver spread (it adds a little umami). I'm also happy that you mentioned Maria Orosa in your video! I feel like she doesn't get enough recognition in our country. She was a very important figure in WWII by inventing a magic soybean powder supplement to keep imprisoned soldiers healthy.
@b1k2q34
Жыл бұрын
Yuck
@aaangelll12
Жыл бұрын
@@b1k2q34 wow don’t knock it till you try it
@lyndrasangabriel8948
Жыл бұрын
@@b1k2q34 it's delicious 😋 try it!
@marvinureyantiquina8818
Жыл бұрын
I'm Filipino and I don't like the Filipino-style sweet spaghetti. It's too sweet for me. I make my own sauce using meat, tomatoes, and other vegetables and spices + cheese. Hard pass on hotdogs, pre-made sauces, condensed milk, ketchup and sugar. I edited this comment to remove the offensive part. I did not mean to offend anyone. Thanks to the people who called me out.
@elainemalit5521
Жыл бұрын
Yesss, Maria Orosa FTW! I definitely agree she needs more recognition among Filipinos. And I don't understand why people gotta leave "yuck" and "disgusting" on a video/channel about appreciating recipes all over the world. Even Beryl, who admits to not liking some of the stuff she makes, remains open-minded and positive.
@keshawnivory7900
Жыл бұрын
Thanks so much for making the 4S pasta Beryl!! You're so right, a dab will do ya with fish sauce. Also I do see the growing chorus of frustrated Italians, so I'll add that I do typically add some conserved pasta water when finishing the pasta in the sauce BUT I promise the sauce has so much going on it's going to be great no matter what!!
@blackvelvet3795
Жыл бұрын
Can I just say I loved hearing you talk about your dish? You have such a nice way of telling it like a story, it was really nice to watch your video clip ❤
@keshawnivory7900
Жыл бұрын
@@blackvelvet3795 thank you so much!!
@unstoppabletaboo
Жыл бұрын
Your segment was so warm and feel-good, you have a lovely presence ❤
@keshawnivory7900
Жыл бұрын
@@unstoppabletaboo I appreciate that deeply!
@gregmuon
Жыл бұрын
I'm an Italian American and I'm not frustrated. Your dish was pretty classic actually. Capers, garlic, anchovies, etc.. Fish sauce is still used in Italy. Ancient Roman recipes pretty much all have fish sauce in them.
@annettec9399
Жыл бұрын
Those pasta nests look like frittata di pasta! It’s something that we traditionally make in southern Italy as a way to recycle leftovers and for picnics! Just mix pasta and eggs according to the amount of pasta… it’s delicious 😍
@nodezsh
Жыл бұрын
This is more or less a thing in my family as well. I don't think I have any Italian heritage, but I do distinctly remember a tomato sauce mixed with fried onion, carrots and tiny cubes of beef together with the pasta, then turning the whole thing into a sort of "omelette" that looks like this. (Do the tiny beef lego-sized bricks, the texture is fabulous and the spaghetti manages to hold it regardless). The sauce lost most of its flavor once it got fried up onto the egg though, so i added more on top. (The egg did become much, much tastier but it didn't taste like tomato sauce anymore.) The fried pasta that was in contact with the pan got all crunchy and crispy ughhhh i need to make this again, it's been years. I think my mother wanted to study high cuisine. And high fashion. She also wanted to be a nun. It was all ruined once she got married, of course. I'm gonna learn from her mistakes, marriage is overrated anyways.
@toBe8ere
Жыл бұрын
So interesting. Both the frittata di pasta and the crispy spaghetti nests that Lineke made in the video also reminds me of Japanese okonomiyaki.
@toBe8ere
Жыл бұрын
@@nodezsh thanks for sharing your story and recipe!
@randomaccount6387
Жыл бұрын
I actually like to brown leftover pasta in butter for a bit& then add some beaten eggs, scramble and top with cheese (optional). Not Italian, but it's a dish that just kinda always has been around when I was a kid.I think I picked it up from one or several of my grandparents. Great comfort food btw. (I live in Belgium but my family is from Ukraine originally and I've seen several similar dishes around Central/Eastern Europe)
@littleblackcar
Жыл бұрын
Yeah, I do this to use leftover noodles or rice. I'm not even remotely Italian, though--I just like carbs.
@saharebrahimi1401
Жыл бұрын
the way everyone has to be careful not to offend italians is so arrogant and the most european thought of superiorty. so if any one from europe makes rice differently everyone from asia should be offended because we dont like the way they make it?
@ahomasoumi2033
Жыл бұрын
I agree. It’s ridiculous
@vaniar.1583
Жыл бұрын
Oh yeah, authenticity is SUPER overrated! Also because every “authentic” recipe comes from some kind of contamination of another former “authentic” recipe so…
@alejandrocorrea8243
Жыл бұрын
I totally agree with Beryl’s sentiment about traditional food vs creative interpretations. I think food should be tailored to be enjoyed by the person eating! And it’s just a natural progression that dishes morph as they travel between cultures and people. The only time I have a problem with people not eating something as it is traditionally prepared, is when the dish claims to be authentic or traditional but it isn’t 😊
@trishayamada807
Жыл бұрын
Agreed. I can’t eat fish. So I’m so sorry I can’t use anchovies it’s not that I don’t care about tradition or culture, I just want to live. I’ve found olives can take the place of anchovies.
@hassanas4816
Жыл бұрын
As a Nigerian, we have classic recipes like Jollof rice and Rice and stew. Somehow spaghetti came to Nigeria, and now we make Jollof spaghetti and spaghetti and stew. This was wayy before KZitem and the internet. Of course, we wouldn’t even be aware of traditional pasta recipes. We will just adapt it to our own tastes, our own ingredients and spices. It was until the arrival of social media and KZitem that we started watching these authentic traditional recipes. But really it’s important to understand that different cultures will adapt foreign ingredients to their own context, especially because being far away from Italy, we only are just recently learning of the traditional pasta recipes. Its interesting to try original recipes, (and might not be nice to change an original recipe and still cal it an original recipe) but I will always love Jollof spaghetti and Spaghetti and stew that I grew up with.
@danigirl7171
Жыл бұрын
The pasta with anchovies, garlic and breadcrumbs is so simple and delicious! Next time you make it, try transferring the pasta directly from the pasta cooking pot to the pan using tongs instead of draining it into a colander so that some of the pasta cooking water goes in as well. The pasta cooking water will add a bit of moisture and emulsify with the garlic and anchovies and make a slightly creamy sauce that will contrast nicely with the crunchy breadcrumbs!
@simonecunsolo8259
Жыл бұрын
I'm Italian and I'm not offended 😂 yet indeed I would definitely try the spaghetti pancakes and the four S spaghetti dish - the latter being pretty appealing and amazing 😍 of course just one tip would be to use a bit of starch water to avoid eating glue pasta but as we say "de gustibus" so enjoying is fundamental :)
@lukemclellan2141
Жыл бұрын
I'm not Italian but was offended at the state of that dried-out pasta!
@rhynemusic4101
Жыл бұрын
Nice, now lets talk about pineapple on pizza then.....
@rini9325
Жыл бұрын
@@rhynemusic4101 yum!
@bellenesatan
Жыл бұрын
@@rhynemusic4101 oh no! other people? Enjoying their food?! Heinous!
@wildsquirrelswildsquirrel7286
Жыл бұрын
Beryl, a good tip about pasta water is take a ladle of it & add it to the sauce you're making whatever it has to make it creamy the starch from the pasta adds the thickener. Always reserved some pasta water for the oil or cheese or whatever.......it's perfection 😁
@jonnekejorissen
Жыл бұрын
Look at the channel from Pasta Grammar to learn everything about this!!!!
@amandalarissavieira7428
Жыл бұрын
Yeah, it kinda saddened me that she never added any pasta water to the recipes. I hope she tries to do it from now on, as I believe adding pasta water to your pasta is one of the best things you can do to improve homemade pasta dishes.
@sarahlew1168
Жыл бұрын
Lol I thought I was the only one triggered by her pouring the water down the drain instead of using some in the sauce
@sharonadlam3195
Жыл бұрын
@@sarahlew1168 ditto, I was like 'oh no' 😒😒 Such a waste of flavour and silkiness
@wildsquirrelswildsquirrel7286
Жыл бұрын
@@jonnekejorissen I already watch both Pasta Grammar & Vincenzo's Plate. Mamma mia 🤦
@EJaramillo
Жыл бұрын
I think it’s fine to deviate from authenticity when it comes to food. However please don’t try to pass it off as authentic. Share that it’s a deviation. The more the merrier!!
@judithgreenwood6247
Жыл бұрын
Thats my attitude as well. I quite like the idea of those nests, and I like a lot of Asian ways with pastas.
@EJaramillo
Жыл бұрын
@@judithgreenwood6247 oh yes i love Marion Grasby she does some phenomenal asian/Italian fusion cooking.
@jncchang176
Жыл бұрын
I love Carlo! Bringing authentic, fundamental can be delicious. I have never heard of this breadcrumb pasta. What a great way to pass tradition! Go, Carlo! Your presentation was educational, informative and delightful.
@carlopipitone6191
Жыл бұрын
Thank you very much 🙂
@vikramaditya6812
Жыл бұрын
@@carlopipitone6191 you are a nice old guy
@Junes.dreams.uk_
Жыл бұрын
Ahah. My mum is from northern Italy and she actually does the “South African” spaghetti nest and it’s apparently a tradition where she is from, so I grew up with it too 😂. Btw I think Carlo was misunderstood, I think he ment pasta as a side “like rice” is wrong to him and it should be glorified and eaten with sauce the “Italian” way even if it’s a Philippine recepe 🙃
@ruchi750
Жыл бұрын
Crazy! Is the recipe similar?
@Junes.dreams.uk_
Жыл бұрын
@@ruchi750 it’s exactly the same ! I think mum calls it “Pasta a frittata” because it’s basically fried pasta in an omelette like batter.
@annettec9399
Жыл бұрын
Omg i’ve always thought it was a very Neapolitan thing, glad to know it is known and loved also up north!
@carlopipitone6191
Жыл бұрын
Ahahah Giuliana my mother used to make "pasta frittata" too. She used the spaghetti left over from a meal, mixed them with an egg and some grated cheese et voilà. It was also a way to cook one dish in abundance and use it for two meals 🙂
@thecinnamonpeelerswife
Жыл бұрын
We always had pasta frittata as a snack on the go made with our leftover pasta. My family is also from the north :)
@jouseldechavez4631
Жыл бұрын
Putting up the Filipino style Spaghetti in the finale of the video is the best way to finish the topic. Thanks. From a Filipino. 👏👏👏👏👏👏👏👏👏
@bobdylanisalie
Жыл бұрын
When you mentioned in your previous video that you'll be doing a video on spaghetti dinners, I KNEW you'd feature Filipino spaghetti lol
@Shairyl93
Жыл бұрын
I thought the same hahaha
@ronberi7773
Жыл бұрын
samedt. I was like, waiting until end of video. I was not disappointed 😅 either way, Beryl will always be my favorite cook 🥰
@sophiaisabelle01
Жыл бұрын
We admire Berly for posting a lot more consistently. All the blessings to her.
@ruchi750
Жыл бұрын
Yes!!!
@SR-mv2mf
Жыл бұрын
She posts more shorts only which are boring
@priscillad8
Жыл бұрын
It's a lot of work, right?? I appreciate a lot too
@priscillad8
Жыл бұрын
@@SR-mv2mf I think it's a unnecessary comment, maybe if you knew the work it is to stay in the views and monetize to have a financial return, maybe you would understand that KZitem and Instagram forced to make this type of content
@b1k2q34
Жыл бұрын
Berly? Llolololol
@nuclearseahorse
Жыл бұрын
KeShawn's pasta is very much a pasta putanesca with Spinach and fish sauce instead of cooked tomato and olives. I would love to try it tbh
@xoxventura
Жыл бұрын
One of my favourite channels.. I’m also super passionate about culture and the relationship between culture and food. Thank you for doing what you do Beryl.
@mysbhyv1707
Жыл бұрын
Beryl, if you're going to feature Macaroni pasta, please give Filipino Sopas a try 😀 both kids and adults enjoy this dish.
@notactuallymyrealname
Жыл бұрын
I don't think that interpretation is the enemy of authenticity, but I think we also lose a lot when we don't really understand the source we're interpreting. The first time I make a recipe I always follow it to the letter: I treat the recipe like a gift from the person who has given it to me, and I want to recreate the exact thing they have given me. Because they have worked so hard on it, because they have made it over and over again, and because there is always something new I can learn from it that, without paying careful attention, I could otherwise let my ego and my assumptions run over. This is how I become a better cook. After that, all bets are off and I take what I have learned from my own experiences, what I have learned from other recipes, and what ingredients I have at hand, to work on my own. But from there, it's rooted in respect for the ingredients and the culture it comes from as it branches out into new dishes and new experiences in diaspora.
@mariannaschannel
Жыл бұрын
This. Food is CULTURE. And respect and understanding is critical.
@angelawossname
Жыл бұрын
I always adapt a new recipe. My family and myself can't always afford "authentic" ingredients, plus myself and my son have multiple food intolerances, but I'm happy for you that you have the privilege to do so. Just acknowledge that it's a privilege.
@notactuallymyrealname
Жыл бұрын
@@angelawossname I'm sorry I wrote a comment that came off as exclusionary, and I appreciate you checking me on it. I'll clarify that I wrote that not to shame people who *can't* follow a recipe due to health or resource constraints, but rather for people who have every opportunity in front of them and still *won't*. No punching down in my house; that nuance is important.
@carlopipitone6191
Жыл бұрын
@@mariannaschannel Ditto!
@sweetiepielarae
Жыл бұрын
At the end of the day, I'm going to make and eat my food the way I want it. Food should be enjoyed, and "rules" make things thoroughly unenjoyable. This mindset is... quite stiff and pretentious.
@claudiahenry6656
Жыл бұрын
I love the anecdote at the end about Filipino spaghetti 🍝 so happy to know about the beginnings of Filipino spaghetti
@Mystearicia
Жыл бұрын
I was going to riot if Filipino spaghetti didn't appear HAHAHA. Also you should defo try the UFC Banana Ketchup if you can find it. It's my preferred one and there's also a spicier version which I like the best
@bradhart2
Жыл бұрын
me too, especially since i just watched this while at JolliBee in Seattle
@cindym5302
Жыл бұрын
I love sautéed shredded carrots with a bit of garlic and red pepper flakes and lots of toasted breadcrumbs over spaghetti. I’m not sure if this is an actual “dish” or just a creation from my mind, but I think it’s delicious! Great episode, Beryl!
@Couryielle
Жыл бұрын
Filipino spaghetti sauce made from scratch hits different because you get to control the ratio of the tomato sauce vs banana ketchup. In my family we also add condensed milk instead of cream and melt the cheese directly in the sauce to make it creamier!
@maggieveri
Жыл бұрын
My mom makes those spaghetti nests whenever we have leftovers, but we call them "tortitas". Super yummy! And we're from El Salvador.
@Sosoosooo
Жыл бұрын
I'm quite impressed at how KeShawn's own creation resembles very traditional Italian recipes, it's like a mix of several recipes. It looks delicious, Im definitely going to try this héhé!
@acfarob69
Жыл бұрын
Traditionalists can be a challenge but I’d like to remind Carlo that pasta is not uniquely Italian in fact it was from China and brought over by oh I don’t know Marco Polo! It’s so annoying when one culture that has become status quo for “popular” palatable noodles to the WESTERN taste 🙄 move along folks…pasta unites nations and cultures and is not solely an Italian stake!
@ginismoja2459
Жыл бұрын
No, it wasn't brought from Asia to Italy... Things, especially simple ones, can originate in different places at the same time.
@carlopipitone6191
Жыл бұрын
Roberto pasta was brought in Sicily by the Arabs in the 10th century. The Marco Polo story is just untrue. Of course maybe there was pasta as we know it in other places at the same time or even before, but this is not documented to my knowledge.
@placebo141
Жыл бұрын
Coming from the UK to live in spain I saw how the cultures had similarities in terms of the savory pastries that they eat. Like in the uk there's the scotch pie and cornish pasty whereas in spain there are empanadas with many different interesting fillings like octopus or cod and raisins. I'd like to see an episode with savory pastries from around the world, it would be really cool
@maeannengo4908
Жыл бұрын
Octopus Empanadas are a thing?! I so wanna try it.
@aslandn8937
Жыл бұрын
I tried combining Carlo’s dish and KeShawn’s dish like you said and WOW. A few tweaks and omissions, I didn’t have fish sauce, and I only had anchovie paste in a tube so I probably didn’t end use as much as I should have (definitely going to be picking up a can of anchovies or two next time I’m at the store) but the lemon juice and garlic and capers with the bread crumbs… 😍 this is definitely gonna be on rotation for a while
@gwendlynemarin7181
Жыл бұрын
Pasta was invented in China. Can we stop acting like Italy is the only place that does it "right".
@Old-McDonald
4 ай бұрын
And also they should stop overreacting other people's pasta 🧘🏻 everyone has their own version. Period
@lylacardoso2535
Жыл бұрын
The pasta with breadcrumbs reminded me of "macarrão com farofa" (pasta with farofa)🤤 it's not people's first choice when it comes to pasta, but I love it😋
@jessicamaldonado5683
Жыл бұрын
I looove farofa
@Rose-jz6sx
Жыл бұрын
Farofa is so good!!
@suechristy363
Жыл бұрын
I agree with you, Beryl, in regard to creativity with food... and I'm Italian 😉
@Elwene2fr
Жыл бұрын
Carlo you should be prooud of your italian culture. But I don't think wanting people to not be creative with their meal when they use pasta is a great mindset. Just let people be. If they want to add things they have in their fridge to their pasta why shouldn't they? Like KeShawn said: being creative in the kitchen is really therapeutic. I'm not gonna stop that because Italian people might feel offended for no valid reason. Italian cuisine is good but this italian mindset is really not the most appealing part of the culture (+ there are different types of pasta everywhere around the world. It's a mix of eggs and flour, the italians where not the only one to invent that. I don't see why they'd have a say in how and what everybody as the right to eat or not). And if you are offended because people don't eat pasta the way you would...be offended.
@piarateking8094
Жыл бұрын
especially when the traditional dishes were made from someone throwing what they had together to make a dish, i also find that for alot of dishes people from that country cant agree on how its supposed to be made as everyone has there own recipe tomatoes arnt even native to Italy, they were brought over from the Americas so back then adding tomatoes wouldn't have been authentic
@TheTruthHurts6666
Жыл бұрын
I didn't like Filipino spaghetti at first. The sweet taste was weird to me. But I found the more you eat, it kinda grows on you
@deeya
Жыл бұрын
Gatekeeping is the silliest thing that -came from- was intensified by the internet. Ancient Chinese noodles inspired pasta, the Aztecs were the first to cultivate tomatoes. Passata is hardly an innovation that no Aztec cook ever thought to smash some tomatoes together. Evolution of the craft brought out Italian cuisine. I really like how Asian's have 'taken back' pasta and created new dishes based on this, like the Japanese mentaiko pasta and napolitan spaghetti.
@dreamer110ful
Жыл бұрын
I totally agree with Beryl regarding food authenticity. In my opinion, as long as you enjoy the process of preparing and consuming your food, it is great. 😀I'm not a chef, and I don't have the knowledge to properly prepare/use some ingredients. But I don't care (😆) because I have fun preparing my "weird creations" inspired by some other cultures. That's why I love Beryl's channel as I always get many inspirations! Greetings from Warsaw, Poland. ❤❤BTW, today I will have spaghetti with scrambled eggs, sausage and ketchup. 😆
@lukemclellan2141
Жыл бұрын
Two different things in my opinion. Eat whatever you like, just don't add cream to carbonara and still call it carbonara!
@carlopipitone6191
Жыл бұрын
@@lukemclellan2141 Exacly. One thing is preparing a dish with what you have and what you like, another one is preparing a traditional, standardized recipe. When there is a tradition for certain dishes in a country it is obvious that people in that country sticks to tradition: not because they're "fundamentalists" (I regret I used that word), but just because they were raised with those recipes and they love 'em.
@itsgonnabeanaurfromme
Жыл бұрын
Where are the rules set in stone for a specific dish? How far does it go? To the measurements? Everyone has their version of something like carbonara because of the availability of ingredients. Traditionalists value tradition more than progress. Same energy as "you two men or two women can get in a relationship, but you don't have the right to call it a marriage. That's MY term." Show me your patent or copyright if you want to gatekeep a term or be quiet.
@carolin9697
Жыл бұрын
When I see pink pasta, I think of Mentaiko or Tarako (spicy cod roe/normal cod roe) pasta, which is a common Pasta sauce in Japan. It's usually mixed with mayo, which makes it pink-ish. (There is a non-mayo version though, then it's more a reddish color I guess) In any case, pink pasta sauce is very common in Japan, and it's popular with kids and adults alike. Will definitely try this beetroot sauce though! :)
@Narnendil
Жыл бұрын
Oh mentaiko pasta, it's so delicious
@toBe8ere
Жыл бұрын
That is my favorite pasta next to my own homemade meat sauce pasta. And the only store bought pasta sauce I buy lol. Tried to make it once and was so disappointed I never tried again. But I'm thinking of trying once more considering the inflated prices recently.
@Justbleed434
Жыл бұрын
I hope you do the Filipino sopas. Macaroni chicken soup with milk, veggies at sausages/hotdogs!
@Lindsey.g
Жыл бұрын
Beryl! The pink pasta recipe got me thinking... You should do a Colorful Recipe episode!!
@ninovillegas9837
Жыл бұрын
As expected, filipino dish spaghetti would be included in this video 😊 thank you! 🇵🇭
@noralsdaughter
Жыл бұрын
Shout out to KeShawn for the Buc-ee's bag in the background all the way in Nashville, TN! 🙌
@seldakaya0414
Жыл бұрын
I'm 46 now and at the time my friends and I started moving out from our homes in the mid 90's we had this tradition to meet at one of the others' home to make Orana's dish, just without the nut butter, milk and dill (which sounds very yummy!). We used to call this dish "barbie pasta" and we always topped it with some cooked grated beets, a little horseradish and parmigiano. Wonderful memories.. Now I'm hungry.
@cmh8fl
Жыл бұрын
I agree with you about authenticity. I've been looking at paella recipes and I feel authenticity doesn't come from the country itself, but rather from the various people in the country. Whatever is authentic and traditional to one family may be totally different from the family that lives next door. So I decided to make everything to my liking and not get stuck on this is the way it HAS to be!
@moonbellebelle4523
Жыл бұрын
True, very true
@biendereviere
Жыл бұрын
Breadcrumbs on pasta is quite common actually in Cucina Povera (poor peoples food) the roasted breadcrumbs are an alternative for expensive Parmesan, it’s called “Pan Gritata” (hope I spelled it right) & the beetroot pasta sauce dish, did you crumble feta on it as topping or is that goats cheese? 🤤😋
@lindyralph8792
Жыл бұрын
OMG, KeShawn, I have been making this kind of take on aglio e olio for years, the only thing I don't use is fish sauce. I also make it with broccoli instead of spinach sometimes and it was always something I could get my son to eat when he was young. The first time I ever had authentic (made by a chef I worked with in the 90s), it changed my world: how can something so simple be SO delicious! It's also good with salami added and Beryl, I also add lemon juice to mine as well. Yuuuuuum
@adelepioppi9940
Жыл бұрын
As an Italian, I am sorry to see how many people are intimidated and scared of our judgment regarding our food traditions being revisited abroad. A lot of us can definitely try to be more open minded and be grateful that so many people appreciate dishes which are so near and dear to us. At the same time, I think it should be recognized that our traditional food is the result of a very long history, so there is often a good reason why things are done a certain way. And of course that goes for the traditional food of every country. So there is a lot of wisdom in how we make these dishes, which I firmly believe can be learned from to elevate anyone's cooking.
@carlopipitone6191
Жыл бұрын
I couldn't agree more.
@RadenWA
Жыл бұрын
Yes, the point everyone is free to create innovative food as long as they don’t sell it as an “authentic” version of something traditional. So if I order a Carbonara, I’d want it to be done the right way with the right ingredient, but if I order a fusion Japanese mentaiko spaghetti then I’d still enjoy it the same with the new ingredients.
@shaportueng7156
Жыл бұрын
I couldn’t agree with you more. Well said.
@inmydarkesthour2278
Жыл бұрын
Ben detto 👍🏼👍🏼
@JonathanB824
Жыл бұрын
pasta originated in asia
@insightful_fairy8743
Жыл бұрын
The Filipino one is very similar to the “spag Bol “ (spaghetti bolognaise) which is wildly enjoyed around the uk! :) although it’s an Italian dish, it’s very popular amongst most British families (especially with children!) it was the very first dish I learnt how to cook and is such a comfort food on those days when your super hungry!
@trooperpompeu
Жыл бұрын
Italians dont watch this video, safe yourself from a heart attack from the rest of us, what an awesome video, thank you beryl
@charmsz566
Жыл бұрын
I wish I lived with KeShawn during quarantine!!! if he's able to whip that up in the kitchen (with such a fun name!) i feel like he would be the best roommate ever! tasty times for sure!
@alisadventures152
Жыл бұрын
I love both authentic dishes and trying new combinations. In my day to day I like to experiment and just throw together things I have or things I’m in the mood for, even if they don’t ‘go together’.
@RadenWA
Жыл бұрын
The funny thing is Pink Pasta looks familiar to me because the Japanese Mentaiko Spaghetti made with fish roes also look pink! It’s one of the most common western Japanese cuisine, maybe you can feature if you’re making another episode of this 😊
@justrhuna2263
Жыл бұрын
For filipino spaghetti, you can add sugar if u like more sweet and we eat spaghetti with a lot of sauce or mix all the sauce in the pasta. You can also add tomato paste and nestle cream for creamier spaghetti. Actually there's a lot of various spaghetti in the Philippines but over all taste is sweet 😂😂
@JessicaCale8
Жыл бұрын
I make a pink sauce for my fish dishes (and sometimes pasta). It uses a lemon beurre blanc recipe, but I add red onions instead of white and it comes out a beautiful shade of pink. We have had it on tilapia, redfish, crab cakes, shrimp pasta and more!
@pampoovey6722
Жыл бұрын
see what I mean about Italians? they're so freaking precious about food. it's ridiculous. they want to gatekeep everything.
@nurseprac.nikki513
Жыл бұрын
Ha! I literally just made pasta with bread crumbs for dinner last night! This is something I grew up on as my grandparents were from Sicily(Gf) and Naples(Gm). I omit the anchovies bc I’m not a fan, neither are my kids but it is delicious nonetheless. Thank you for including this recipe Beryl! ❤
@v.insider_
Жыл бұрын
Hi! As a Filipino spaghetti lover, I like to drown my pasta in the red sauce.
@samchapple6363
Жыл бұрын
I find It’s good to know how an ingredient is used before inventing an alternative, sometimes the natives know a thing or two. Italian pasta as you showed in another episode is a great example.. or 🌶 chilies 😅 and yet..
@anahidkassabian4471
Жыл бұрын
I think that the real issue is whether or not one is treating the ingredient with respect. I don't need people to do what I do with ingredients; I just want them to use the ingredients dear to me with a sense of honour, perhaps? Like honouring their inherent value somehow.
@drisshansfreetime453
Жыл бұрын
My mom’s Filipino style spaghetti sauce is creamy. I think she also put milk in it. It also has sugar, banna ketchup and ground pork/beef. ‘Tender Juicy’ hotdogs is a must.
@imrantariq1977
Жыл бұрын
Italians/French are over sensitive about their food traditions - Food in the modern world can’t be confined to old boarders
@margaretkaraba8161
Жыл бұрын
I'm respectful of traditional cooking - I can't not do that, as there's some amazing food I had as a child from my extended family. But, I also have to adapt a lot of the time - as do many people leaving their homelands and going to a country that just can't or don't carry the ingredients they grew up with (vegetables and fruits included). Also, I (like others) have intolerances, allergies and dislikes, so I have to adapt recipes. It's either that, or watch them disappear - and that's just tragic.
@babel_UV
Жыл бұрын
pasta fundamentalists smh...
@BethMDowney
Жыл бұрын
If there is ever a part two, you should try a standard at every Southern potluck and church supper...chicken spaghetti! It's a creamy and rich dish, the sauce usually made with a cream soup, cheddar cheese (or Velveeta), and peppers. Some people use jarred pimentos or roasted red peppers, others used canned tomatoes and chiles. It's a comfort food that can be easily made with pantry ingredients, and great for when you forgot the potluck is today and you have to whip up something fast!
@louisejohnson6057
Жыл бұрын
So Beryl, do I get 20 points if I guessed both Maggi and Kewpi? I agree with you about branching out with pasta. I make a pasta, one skillet dinner with ground beef, Campbell's tomato soup, mushrooms(in cans 👍), lots of garlic, both raw, and roasted, a lot of worcestershire sauce, and a little hot sauce. I also add both Chinese 5 spice and a store bought Garam Masala, so, not exactly traditional. I use a craggy pasta, one with nooks and crannies. I've named it "What The Neighbour's Ate", and it's delicious. ✌️🍁🇨🇦🍁
@pcsingh89
Жыл бұрын
I was really hoping someone would submit Korean style pasta with cream sauce, perilla leaves and nuclear-ly green pickles and yellow pickled daikon on the side. I was surprised how much the internet derided the pickles with pasta thing that's so common in Korea, because I find it all delicious in combo 😋
@warriorbard
Жыл бұрын
Had my first taste of Filipino pasta when I went to Jollibee and omgosh it was delicious! I fell in love. 😍😍🥰🥰
@okolekahuna3862
Жыл бұрын
Yes, I disagree with Carlo's take on authenticity. Why...because cultures around the world use what ever ingredients that is available to them then using pasta as the base of their dishes.
@askarsfan2011
Жыл бұрын
The beetroot sauce probably would have been more intense if you steamed or roasted fresh beets. The canned ones have no flavor and barely give any color.
@angelamarin7989
Жыл бұрын
Im from Colombia and at home we used to have a pasta dish that also had breadcrumbs, the recipe included also milk, hard boiled eggs and butter, finally the breadcrumbs for the "crispyness" on top. I dont know if the breadcrumbs are used all over Colombia for this kind of pasta dish, but my family did, it tastes great haha my childhood memories.
@LillaIgelkotten
Жыл бұрын
Reminds me of something my mom did, baked macaroni with a lot of stuff and topped with bread crumbs, but we didn't use boiled eggs. I am from Bogotá
@noemiemi7213
Жыл бұрын
The second recipe isn’t something new, but I wish it was much more popular.. it’s a simpler version of frittata di pasta, which is pretty popular in Italy, southern in particular Naples, but I grew up eating it in Abruzzo too. It is just a very easy way to repurpose leftovers. Carlo from Palermo said you are supposed to cook pasta a certain way every time, but really most Italian dishes are traditional today but were an absolute “play with your food” kind of thing. Frittata di pasta was the thing you made with leftover and cheap eggs, timballo was a way to use scrappy portions of many different things to make one hearty dish (and Italy alone has SO. MANY. VARIANTS!), meatballs were a way to cut meat with cheaper stuff because it was scarce and precious… I mean, we are talking about things your mama did in the kitchen to stretch food, not gourmet and set in stone😌
@carlopipitone6191
Жыл бұрын
Noemi I agree totally with you. Yet I can't see which words of mine you (and others here) think are set in stone.
@dagmarbeeke6163
Жыл бұрын
Love the guy's sunny wall ☺️ Maybe you could check out Janne de Jong for an artist, she lives near me and she's extremely talented. Like.. seriously talented 💜 I want to make the crunchy pasta now 😋
@titaniumfeather5000
Жыл бұрын
The Filipino spaghetti is better if you use edam cheese instead of cheddar
@priscillad8
Жыл бұрын
In Brazil, pasta with sausage was once a thing, especially in public schools.
@ohheyyola5416
Жыл бұрын
I think we forget that pasta is not an ingredient like a potato is or rice is etc pasta is a formed food with shapes and sizes coming from a culture that has honed their traditions for millenia and now it's on grocery shelves across the world.
@DuckieT
Жыл бұрын
I understand food authenticity when it comes to specific dishes but I also appreciate how some ingredients like pasta & rice - have made their way around the world and melded with other cuisines. And they're all good! For example, my top three pasta dishes come from all over - a pesto gnocchi at the Vatican cafeteria, an Irish/Asian Lol Mein Stir-Fry Fusion in Northern Ireland, and a "mexican spaghetti" from a tex-mex restaurant in Delaware where the chef had originally trained in a fancy Italian restaurant and merged techniques with Hispanic flavors.
@vanessafrey886
Жыл бұрын
I've tried the Filipino sweet spaghetti at Jollibee and unfortunately I was not a fan of the sweet sauce. I do like their fried chicken and fried mango pies.
@vanessafrey886
Жыл бұрын
I do love banana ketchup though!
@CAMarg-zs1xq
Жыл бұрын
❤️❤️❤️❤️❤️ still watching but the notification made me so happy! I don't understand how this channel doesn't have millions of subscribers it's absolutely amazing!
@louisejohnson6057
Жыл бұрын
Yet. Doesn't have millions of subscribers YET. ✌️from 🍁🇨🇦🍁
@margheritapipitone655
Жыл бұрын
love the variety xoxo, Carlo's daughter
@ABirdOnTheMoon
Жыл бұрын
I wholeheartedly agree with Carlo. I know we prepare all kind of yummy delicious pasta fusion dishes but by far, the best pasta I ate was in Italy. They are on another level and nothing I ate anywhere in the world will come on bar with it. I still day dream of those pasta dishes and crave them to this day! It is a whole sacred world .. similarly to baked goods in France. You can't compare anything to the original cuisine imo. I would say the same about any other cuisine, actually. I prefer authentic food and I find it always enjoyable to try the dishes as they were made to be ..
@khristinabee
Жыл бұрын
15:05 Come on, Beryl. You picked this one for Carlo.🌱🥴
@gabrielaprusak3811
Жыл бұрын
Beryl, love - don't drain your pasta 🙈 the starch water is called liquid gold for a reason. It will elevate any pasta dish 😚
@cyepie2436
Жыл бұрын
Cultural food authenticity is THE standard of said dishes, for real. While I understand personal taste, not tryna be mean, that comment was pretty tone deaf. You knew once you said it, though. 🤷🏽♀️ it’s important to be aware of as a person who is not BIPOC. Much love ❤️
@AdrianNgHK
Жыл бұрын
Dunno if you are gonna feature this tomorrow but in Malaysia we have a Laksa from a state called Johor, which is made from spaghetti. The story goes the sultan married a caucasian and this dish was made for her. its not easy to find though
@Kisscurl
Жыл бұрын
Beryl’s comment’s on last pasta dish felt a little forced. I could tell she wasn’t really enjoying the dish!
@SuperBrieBear
Жыл бұрын
All the people giving recipes for this video were such wonderful presenters. They have great stories about coming up with their recipes and they're people I would genuinely want to hang out with.
@Shaun-Vargas
Жыл бұрын
Carlo was pretty rude, with his fundamentalist pasta babble.. PASTA IS ASIAN! and Italians and Europeans as with most things took it! and like the producer of this video says, Pasta should be made the way people like it! food is a unifier! I love Espagueti Verde, which some of my family used to make when they were alive.. I miss it.. I might make it again soon
@juliam.8147
Жыл бұрын
A pro tip I got from my gandma for cooking beets: If you want the colour to stay the deep pink/red colour you are not allowed to bring it to a boil, but keep it at a very slight simmering or even less, otherwise the heat will "beach" the colour☺️ Lots of love from germany🥰
@superfunkystringy
Жыл бұрын
I actually love soy sauce with spaghetti
@Jasmine_breeze
Жыл бұрын
As I love creative cooking I found cute that Carlo called himself "the fundamentalist" . It was humble and funny, but a firm statement of "the pasta religion" as well 😃
@patrickchilds9620
Жыл бұрын
Filipino banana ketchup was invented during WWII when the American tomato brands were unavailable. I personally do ot like them as well, but there is no doubt this was a very good substitution.
@barneyDcaller
Жыл бұрын
Filipino style spaghetti sauce usually made from banana ketchup, tomato sauce, condensed milk, garlic, onion, ground meat, salt, pepper and sugar
@skyydancer67
Жыл бұрын
To clarify, is this condensed milk you're mention like our evaporated milk, which is unsweetened? If I took this at face value, the spaghetti would be sickeningly sweet.
@ronjoshuaantido1029
Жыл бұрын
@@skyydancer67 you aren't gonna put the whole can of sweetened condensed milk but 3-5 table spoon would do depending on the amount of sauce you are making just to add a hint of sweetness to your sauce, sugar can also be added
@barneyDcaller
Жыл бұрын
@@skyydancer67 nope. Its sweetened condensed milk but you will not put the whole can but rather put at least half a cup
@skyydancer67
Жыл бұрын
@@barneyDcaller thank you as well.
@profdrrameshkumarbiswas1337
10 ай бұрын
They have similar dishes in Po Land, but without any pastas, anchovies, cheese, bacon or breadcrumbs, all of which are not availabke in Po Lwnd. instead of which they use dried donkey skin strios instead of pasta, weasel fat instead of cheese and fermented plum jam instead if anchovies. Enjoy!
@ItsHammer
Жыл бұрын
😁I love when Italians get all worked up about “their foods & ingredients” that most certainly didn’t start in Italy. Noodles - Central Asia Tomatoes- Central & South America Garlic - Central Asia Basil - Southeast Asia
@marac.2503
Жыл бұрын
Noodles didn't come from Central Asia. Due to an old advertisement t's a common misconception that it was invented in China and brought in Europe by Marco Polo. Its origins can be traced back to the Mediterranean area centuries before Polo instead
@ItsHammer
Жыл бұрын
@@marac.2503 Wrong. My assertation has nothing to do with that old chestnut, & everything to do with archeological evidence. Found in a Bronze Age dig aged to roughly 4,000 years ago. The oldest Chinese written evidence dated to around the third century A.D., while the Talmud describes a type of noodle several hundred years later. What you are referring to, longer semolina noodles described in writings by Syrian physicians doesn’t come for several hundred more years.
@timdella92
Жыл бұрын
If you don’t have Filipino style Tomato sauce. You can just use your regular tomato sauce like Hunt’s. You can just add brown sugar to it until preferred sweetness. And instead of cheddar, try American cheese. It looks better melted.
@kimmyklo7848
Жыл бұрын
Hi Beryl, try reserving some of your (salted) pasta water to loosen your sauce when finishing. I think you’ll like how the pasta water can help emulsify with the oil and also loosen the fond in the pan. 😊
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