00:08Pasta alla vesuviana is another Neapolitan creation and derives from puttanesca, our
00:16beloved Puttanesca, also obviously a Neapolitan creation. Let's see the differences
00:25Between puttanesca and vesuviana. First of all, it's spicier, so it has more chili pepper, and we like it.
00:35Another difference is the tomatoes we'll use to make our lovely soup. We'll use tomatoes
00:40of the Vesuvian piennolo. These are these here, here they are. Here I have already peeled them, partially peeled, and they have
00:50This distinctive feature is this peduncle. Here it is, do you see it? This little peduncle
00:57here, and it is the characteristic of these tomatoes which are large datterini or even cherry tomatoes
01:06Practically giants. The Pienno tomato is a typical tomato from the Vesuvian area.
01:14obviously it can be grown elsewhere, but these from Vesuvius, from the Vesuvius area, are
01:20Even richer. It's also beautiful to see them hanging, as these tomatoes are hung.
01:28It seems to see bunches of red grapes, very red. Finally, the last big difference, we can say
01:38that makes cheese. To speak more concretely, we are talking, in this
01:45For the Vesuvian case, a nice fior di latte mozzarella, like this one. This one is fantastic.
01:52Cheese isn't usually added to the buttanesca, right? Everyone does as they please.
01:59Beyond this difference, the two dishes are practically the same in their preparation and
02:05rest of the ingredients, except the anchovies which aren't here. But then you know, these aren't
02:12codified dishes, like most first courses or dishes in general of the Italian tradition,
02:19So everyone can do as they please. We at Piatto are very curious to know how you do it,
02:27so don't forget to sign up for piatto if you haven't already and of course let us know in the
02:35Comment as you do yours. Now I have it here in front of me, another big difference between the two
02:42dishes and oregano, which is usually not used in the buttanesca. And speaking of capers
02:48and olives, let's not forget to desalt them before making the dish, so we have a sufficient amount of salt
02:56homogeneous between all the ingredients, obviously so that we then add the sauce once and for all,
03:02without excess or unpleasant surprises. Speaking of capers, you know that capers aren't all
03:10Are they the same, even if they're salted? In fact, I'll show you here a big difference between two types of capers,
03:17This is what you see here. Look closely at these two varieties. What do you notice? The size, right?
03:25Which is better in your opinion? The biggest or the smallest? The smallest! Often the biggest things
03:31small
03:32They have more flavor, they are more concentrated, right? Right? The smallest one is actually called non perel, meaning without equal,
03:40They are gourmet capers, they are sweeter, they are more delicate, but at the same time they have more flavour than these
03:48Others are larger and... always choose the smaller stuff, it's more concentrated in flavor. These in particular
03:56We made them at home. Obviously, these are the ones we'll use, they're not desalted.
04:03We did the same with the olives we will use, both the Gaeta ones and the green ones.
04:10In both cases, half an hour is enough, both for the olives and the capers.
04:16Oh, I forgot, a nice red onion, another little difference.
04:26Well, now it's time to prepare our lava. Let's start by cutting the odors that
04:34They'll go in the soffritto. These are Calabrian chili peppers, hot, but not very hot.
04:48Don't touch your face with your hands, though, or wear gloves like I do.
04:55Fine, fine, fine, fine. A good knife obviously helps. This is the Nakano, it's a chef's knife.
05:02from the Nakano line, which are Western-style Japanese knives. As for garlic,
05:09We peel it and crush it all here. Still here, this is the first clove, we crush it,
05:20We'll put that away. Let's do the other two. Here's our garlic, done. Now let's move on to the onion.
05:42We pass the tomatoes through a sieve.
05:49Perfect. So, these are the facts.
05:56A generous amount of oil that covers our pan well. We wait a moment and then we put it on.
06:07Inside our garlic. Oh yes, I can already smell the oil, it's ready. Let's add the garlic right away.
06:29As soon as the garlic turns golden brown, we remove it and add our capers, which will be practically fried.
06:42Perfect. Now the garlic has done its job, we'll remove it.
06:51The sizzling capers.
07:09Our capers are fried thoroughly. Now let's add the febroncino.
07:26Can you smell that? Do you smell that at home? Oh my.
07:32Some of these capers get mushy, they get mushy and that's fine.
07:39They don't necessarily all have to remain intact.
07:47Now we hear less of that crackling.
07:52And the sizzling has subsided, it's time to hear it again with the onion.
08:12Now it's time to add the tomato.
08:26We climb it towards the end.
08:28Now let's reduce it and while it's reducing, let's cut our fiordilatte mozzarella, which will need to drain a little.
08:38Look at this beautiful sauce we have here.
08:41Now let's add the whole olives, you can see that I cut them.
08:51Look how beautiful.
08:54This fiordilatte is so good that I'm afraid that by the time I've finished cutting it there won't be much left.
09:05this pasta.
09:09We'll probably only need half of this.
09:11This is a nice mozzarella.
09:13Well, let's break it down into pieces.
09:16First taste for the undersigned.
09:23It's from another planet.
09:26It comes from another planet.
09:31The last little piece goes into your mouth.
09:36She's alien.
09:38It comes from another planet.
09:39I don't know how they make them so good but they are fantastic.
09:45Truly fantastic.
09:51This is a great mozzarella.
09:54Coarsely chopped into small pieces.
09:56Now we put this one away and press it a little so that it loses its water, its whey.
10:04This is the water, the mozzarella whey, the milk.
10:07Now this is too much, we have to take it away.
10:10I'll do it again, let's turn it around.
10:13Perfect, our sauce is almost ready.
10:15He's been pretty much reduced.
10:17We just need to salt it, while our pasta, in our case nice thick spaghetti, cooks.
10:31We need to salt this sauce and...
10:35I say salt because I already know it's needed.
10:38Anyway, let's try it.
10:39It needs salt, of course.
10:44Did you think I forgot about the oregano?
10:48No, obviously not.
10:49We have to add it, but we add it at the end.
10:52Because otherwise oregano tends to become a little bitter.
10:58We're almost there.
10:59Another little tweak and we're done.
11:02Enough.
11:03As.
11:03Look, look how beautiful.
11:05It's really lava.
11:34Yes, look.
11:38Go.
11:49I don't care
11:52If it's wrong, babe
11:55I don't care if it's wrong
11:59I don't care
12:16we put the parmesan, the mozzarella, the oregano, we mixed it now we don't have it
12:23it remains that he will put on the plate look how beautiful look how the line what do you say we give him a nice
12:33volcano shape
13:12Here, here is our volcano, our Mount Vesuvius, we really made it in the shape
13:19of a beautiful volcano, very rough, but it really gives you an idea.
13:24The Mediterranean diet, I've already said that, right?
13:28Repeat, you want.
13:40Sublime, let's try the beautiful olive and the mozzarella, don't forget to sign up for the dish and see you next time.
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