Pappardelle alla Martina: Did I make this better than Stanley Tucci?

Pappardelle alla Martina (or pasta alla martina) is a light and flavorful dish with thick pappardelle pasta and sauteed fresh shrimp, vegetables, basil, and white wine.
This dish became a viral sensation thanks to actor Stanley Tucci, who has a strong passion for Italy and Italian food that could rival Vincenzo! The only problem is that when Stanley made his version, he mentioned the ingredients and not the recipe!  “Mamma mia!”
I’ve taken these simple ingredients and interpreted the dish my way to show you how easy it is to transform just a few items into a scrumptious meal.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pappardelle-alla-martina/

#stanleytucci #pasta #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pappardelle alla Martina
0:44 Ingredients for Pappardelle alla Martina
1:32 How to Cook Peas and Asparagus
2:04 How to Make the Sauce
5:04 How to Cook Pappardelle
5:41 Combine Pappardelle with the Sauce
6:51 How to serve Pappardelle alla Martina
7:39 How to Eat Pasta, E ora si Mangia, Vincenzo’s Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

This is pasta Alam Martina created by Stanley Tui he posted a photo on Instagram and in the description he only added the ingredients the post went viral everybody went like w I want to make it I want to make it you can’t find videos you can find recipes online so I

Made this dish for you and I hope Stanley Tui approves it I hope he’s happy with this and I hope you can create this amazing dish if it’s if it’s amazing and and uh bring Stanley Tui to your kitchen thank you Stanley nice I love papel to make papel ala Martina like

Stanley Tui we need 250 g of papel about 250 g of shrimps or pron you decide to call them Panet of cherry tomatoes about 200 g 250 g about a cup of peas a bunch of asparagus two garlic cloves but if you like more garlic use more some

Basil white wine extra Verge olive oil and salt and pepper I’m going to cut the ends of the asparagus and we’re going to cut the asparagus into small pieces like that and we’re going to cut cherry tomatoes I want them to be juicy too just cut them enough

Stanley I hope I’m doing this right so first we want to boil the piece and this is the same water where we’re going to boil the pasta I put asparagus and no salt at the moment yet okay and we want to boil for about 5 minutes after 5 minutes we take them out

From the boiling water it should be nice and soft nice now we’re going to get a beautiful paint and this is top quality news campaign pan and on a medium heat we’re going to cook this okay let’s be generous with the extra virgin olive oil it’s about maybe 5 tablespoons don’t

Be scared about it extra virgin oil is good for you let’s put the garlic in Garlic is in and the cherry tomatoes now what we want to do is we want to get the juice out of the cherry tomatoes because the juice is in there so we wait about 3 4 minutes until the cherry tomatoes become become nice and soft and then we start putting pressure

On them we squash them till the juice comes out let’s put a splash of water in here so we don’t burn the garlic the water will stop the garlic to burn and the water also helps to get this juice out of the cherry tomatoes which is what we

Want Stanley I hope you’ll be proud of me and I hope I’m doing this the way you like it maybe even better now I like to press on each one because do want this juice to come out we need to add the prawns also the wine I don’t usually put

Wine in sauce I never do that but stly did so let’s do it too little bit of wine I’m also going to add the peas and the asparagus and we cook this for a few minutes until the PRS are ready cuz everything else is

Ready PRS the PRS will in in less than 3 minutes looks nice does it looks nice looks summery refreshing now at this point what we’re going to do is we’re going to be generous with the salt put salt pepper everybody likes pepper it’s funny when I was a teenager

I didn’t like pepper how we going Stanley please write a comment below let me know how am I going here as you can see I haven’t used the basil yet why because I don’t like to cook the basil the basil should go right before the pasta stays nice and fresh and gives the

Flavors to your food if I put a basil in there we’re going to mix all these beautiful flavors the smell the fragrance you know we don’t want to mix that so never never cooked the basil never all right let’s put this on the side and now we need to boil the Pasta the water is boiling so we’re going to add 1 tbspoon of sea salt generous tablespoon of sea salt all right time to put the pasta in why don’t we put some lemon in this I love lemon this is such a Mediterranean dish it needs lemon come on we decided

To put wine Stanley I’m going to put lemon for you here right at the end right now right at the end just before we put the pasta in put a freshing fresh lemon which brings all the flavors out okay let’s take this pasta out oh

Look at the papad look at that how nice it is beauti D let’s put it in the Sauce now it’s time to toss let’s get a vent plate mag of pasta water because we do need some pasta water in here so let’s put some pasta water in there the papella will absorb the water very Quickly now this is the moment we’ve been waiting for Basel Leaf Basel can go in and mix this beautiful ingredients together oh yeah the question is are you putting cheese on this pasta or no now cheese you can put some toasted bread crumbs nice plate of

Papel I like how this pasta SE in the plate so nice now all we need is a beautiful sauce to go Everywhere let’s finish it off with a nice bezel Leaf you know what let’s finish it off with some nice fresh extra virgin olive oil does deserve a little bit on top and let’s go and eat it so look at this beautiful pasta look at that nice I love

Papella this is the best time of the video recipe ladies and gentlemen time to eat so let’s get the pasta let’s get the prown oh this is a big portion refreshing summery as sparos and peas together M very nice the cherry tomatoes and I like the skin in it I can

See what the one is doing stanle I always say keep it simple you never go wrong I can talk I need water I always say keep it simple you never go wrong simplicity at its best and this is what it’s all about Stanley and your wife I don’t know her name you

Guys have created Something Beautiful something so simple that everyone can make you can make this any time of the year and if you hit this in Winter it brings you all the way back to summer so great creation thank you so much I hope you guys enjoy this video I hope you

Enjoy Stanley Tui Martina pasta but thank you so much guys I’ll see you in the next venzo plate video recipe Vincenzo plate no no this is Stanley plate