I suppose those shrimps have been frozen. Before you think of eating raw fish google Diphyllobothrium latum . It is just the best known of many problems. In Europe it is illegal to serve truly raw fish unless it has been deep frozen to EU specifications (unless a particular fish is specifically exempt) . I wouldn't . Google erased my first comment about this. Can't handle the truth.
He made it sound so simple at the beginning and then at the end complicted the heck out of it for most home cooks. I think is a very good chef, however I feel it was tainted when he introduced the sponge, gel and the unnamed or known herb components which are not really necessary in such a home cooked meal. I love Ferran Adria intoducing the world to molecular gastronomy, but that kind of food complication has come and gone. It is certainly not needed in a video like this. The basic recipe is sound and I can't wait to try it in a more basic form. I'm not sure I like the idea of adding cool or room temp shrimps, I think they would benefit from warming before adding to the pasta. Bravo for the lovely sauce idea.
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Bonus video (Aden collab): Amatriciana by Chef Simone Caponnetto:
https://www.youtube.com/watch?v=tVNub5xxDB4
Raw shrimp
I rinse the shrimp after i take the stomach out
카메라 초점😅
Pepper & wat
I suppose those shrimps have been frozen.
Before you think of eating raw fish google Diphyllobothrium latum . It is just the best known of many problems.
In Europe it is illegal to serve truly raw fish unless it has been deep frozen to EU specifications (unless a particular fish is specifically exempt) .
I wouldn't .
Google erased my first comment about this. Can't handle the truth.
Genius.
Why not cooking shrimps a little bit, like2-3 minutes? Shrimps are row?
and then u eat. and then u poop. that's it.
The shrimp in the video are frozen according to regulations and, once thawed, can be eaten raw. Thanks everyone for the comments.
Il migliore 😋
This whole video was painful. But yes, I did watch the entire production hoping it would redeem itself in the end. Sadly, no.
Us Americans need like 10 portions of that to make a meal. 😂
❤félicitations, looks yummy !❤ -Filipina in France😊
The presentation and garnish were top notch in this dish!
It's no portion of pasta. It's a tapas.
Looks delicious, but I might make it with lobster with the meat cooked in the sauce or maybe butter poached.
Everything is beautiful, yes, but, as with all the "gourmet" garnishes, the pasta gets cold as you start eating it. It takes too unnecessary time…
Thx
The shrimp are raw? Not even lemon to cook ceviche style? Doesn’t seem safe!
Beautiful Dish Looked Delicious..Grazie Mille…
Wow, wow, wow….👍👍👍👍
Raw shrimp? And where is the salt?
By the time you start eating your pasta is cold…
There needs to be a better explanation about what you did with the ice.
he forgot to cook the shrimp
At first you think it's simple, then you see it's not. All those detailed steps must make it extraordinary.
He made it sound so simple at the beginning and then at the end complicted the heck out of it for most home cooks. I think is a very good chef, however I feel it was tainted when he introduced the sponge, gel and the unnamed or known herb components which are not really necessary in such a home cooked meal. I love Ferran Adria intoducing the world to molecular gastronomy, but that kind of food complication has come and gone. It is certainly not needed in a video like this. The basic recipe is sound and I can't wait to try it in a more basic form. I'm not sure I like the idea of adding cool or room temp shrimps, I think they would benefit from warming before adding to the pasta. Bravo for the lovely sauce idea.
THAT CELERY LOOKS VERY PALE
You ruined it for me when you dumped all the shrimp guts into the veggies.
Worst camera person in YouTube history.
13:41 what’s that silver thing on the plate?
Perfekt !!!!!! ❤ Schaut super aus !!! 🎉
OMG
This looks so amazing! I learned a lot watching youcook Chef Luca!
Super exklusive klasse ❤❤❤
OMG!! Making the parsley oil, parsley sponge, and the acid butter. What was the last component Chef dolloped onto pasta from pastry bag?