Hi, we’re in Naples, in “Zì Teresa”
restaurant. I’m the chef Carmela Abbate. I’m Marianna Vitale, chef of the “Sud”
restaurant in Quarto, province of Naples. I’m Salvatore Bianco, chef of “Il Comandante”
restaurant in the hotel Romeo in Naples. C: We’re here to watch the most
clicked videos in the world on Aglio e Olio. There we go! C: In my opinion, the garlic
is too much. What would you say? S: It depends on what he’s doing.
C: Aglio e Olio. It’s a lot, in my opinion. Let’s see. Let’s go on. M: He’s smart on this one, as he put aside some cooking water.
C: Yes, some water from the pasta. M: From there, you can actually see…
C: Yes, there’s a nice perspective. S: Here he got completely lost. C: Again? This is wickedness.
M: That’s parmesan and pecorino, to me. C: Unacceptable.
S: To make it stick well. C: It’s unacceptable. C: Let’s say he made a revisitation of the spaghetto aglio e oilo. It’s good, huh?
He can’t swallow it, a nice glass of water.
S: Did he add the cooking water? C: No, absolutely.
S: He got lost. M: Well, he said a lot of
true things, starting from the fact that aglio e olio is
for sure the simplest recipe to make, let’s say the simplest Italian recipe.
What comes up is that, actually, being it the simplest, it’s the most difficult: the least the ingredients, the more
the difficulty. C: Adding that cheese at the end was truly terrible.
S: I really got lost. C: It really made my heart leap. S: He made some correct
passages in the execution, but the cheese… C: Also, the fact he saved the water, but
I don’t know where he put it in the end! C: Let’s see the second recipe! M: It’s starting bad already…
Unfortunately, also in Italy there are variations of garlic and oil with cheese.
C: Yes, it’s true. C: He added cold water. He shouldn’t have.
I didn’t see him taking cooking water. As you see, it doesn’t fry right away.
He lowered the temperature, so the garlic, at some point, becomes
inedible, cooked in this way. S: Oh, my god. C: Pasta…
S: What’s he doing? M: Oh, salt as well.
C: Oh, mamma mia! S: I didn’t get this salt thing. C: Putting salt when you throw the pasta is,
in my opinion… salt should just be added in the water, maybe some more as aglio e olio requires some more salt.
Let’s go on and see what happens next. In my opinion, they are all the same… this cheese, where do they put it?
S: There’s a mistake between cacio and pepper and aglio e olio.
C: Yes, yes, yes. C: With this pasta, I’d make a nice frittata…
What do you think? C: I’d take out the garlic and make a nice frittata, it’d come out better. Let’s take a look at the others! S: The lemon isn’t a nice start. M: It’s a bad start, the lemon.
C: Well, it doesn’t even look like spaghetti, guys. C: The salt in the water is fine. C: The garlic. S: What’s that, whisky?
C: It might be wine, will he add wine? S: No, he’s drinking it.
C: Nice! S: This is going to make the difference, to me. M: Well, he’s cool: the watch,
the ring, the whisky… C: Did you see? The skillet is a little higher
than the one from before. S: Red pepper.
C: Red pepper can work. M: Overcooked pasta can work…
C: Wine can’t work. And he calls this spaghetto aglio e olio. S: It’s too quick, I can’t understand. C: He’s putting the lemon,
then he added the salt, here it is M: It’s an impepata. A mussels impepata. S: Salt?
C: You’re angry Salvatore, what happened? S: He put salt, what happened?
C: Nothing, all of them add salt in the end, now we just have to… S: I want to understand.
C: We just have to somatize this, let go and let’s proceed. C: Here he is, with the hand… Voilà!
Dear sir, this is not aglio e olio. S: It’s not a justification, can I say one thing?
C: Yes, you can, Salvatore. S: Salt on top can’t be ok, even if it was
a film, salt is not ok on top. M: This was truly strange: there’s pepper,
lemon… only the mussels are missing. S: And we made an impepata! Salt won’t even
dissolve, if you put it in this way you won’t have the chance of dissolving and mix it.
C: No way. S: You’ll just eat a salted pasta
that tastes like lemon, the acidity. Then, using lemon with heat, it’s not the best. C: Let’s just go ahead guys, don’t get angry. S: Pine nuts…
C: Ah, pine nuts… M: Anyway, she already said: let’s put abundant
salt in the pasta as it’s the only… S: It’s correct. C: Maybe they already…
M: With the pine nuts, it’s a dish worth million dollars. C: Oh, mamma mia!
S: She’s adding them all! C: There you go! C: Can you imagine that burnt garlic
in your mouth? What a pleasant sensation? M: And the fried pine nuts,
as well… S: The pine nuts… C: Compared to the others, this one
didn’t add the salt, didn’t add parmesan or cheese, but she added…
S: One piece after another… C: She added a lot of pine nuts that aren’t good, no good at all.
M: Actually, about aglio e olio we know the essential ingredients. We also
know the variants, but we don’t have an official recipe. S: Written down.
M: My grandma probably cooked it differently from your grandma and from
Salvatore’s grandma… C: Yes, but they didn’t add other ingredients. M: This is the base.
S: Let’s just go on… C: He is a little more technical
in opening the garlic. M: Why did he crush it if
he’s now cutting it in slices? S: Maybe it was just to remove the peel…
M: Yes! C: How can he add the salt in the oil? It was salt, wasn’t it, guys?
I saw it well, mamma mia… S: I really want to see how does this pasta come out… C: Wrapped up. Wrapped up.
How can you do that, come on… That how you do it! There you go! C: He could have cooked
the garlic some more, couldn’t he? The garlic is raw, guys. And raw garlic
is just as bad as burnt garlic. S: This music is creepy.
C: It’s disquieting, truly. So, the garlic wasn’t cooked to the right point. Putting these spaghetti
in a bowl… S: Twenty minutes earlier. C: Aglio e olio must be nice, firm to the bite.
S: He’s the only one who used the ingredients… C: The right ones.
M: And what are the ingredients for aglio e olio? C: Garlic, oil and that’s it. And spaghetti.
Salt, water… M: If you like it, red pepper.
C: And red pepper, yes, as it gives that hint of colour that can fit. What do you say?
S: Vivacity. Yes, it’s ok. C: I’m going to make a nice spaghetti aglio e olio as your mums
prepared it, made right with the blessings of the authentic Neapolitan tradition, ok?
S: Thank you. C: Are you eating it? You should eat more, Marianna!
S: You’re so thin!