検証【ドッキリ】日本語NG！イタリア語で料理【ラスト感動の結末？！】

Hi, I'm Fabio, the chef. Today, I'm going to make a cream-based peperoncino. I'm going to ask Marco, an Italian chef, to try it. Yes, I'm sure he'll like it. I'm going to make a peperoncino using aglio e olio. Let's do it. Fabio, I'm going to ask Marco to try it. Can you speak Italian? All of it? Yes. I've never heard Fabio speak Italian before. I understand. All of it in Italian? So, let's talk together. I'm going to show you my version of spaghetti aglio e olio peperoncino. It looks very simple, but it's not exactly what it looks like. If you know the recipe, you'll know what we're looking for. We're looking for ingredients that are of lower quality. We have spaghetti mancini. We can't miss our aglio e olio. Cayenne pepper and fresh pepper. We have garlic sauce. This is of incredible quality. We have fresh shiso. We have extra virgin olive oil from Lorenzo No. 5 in Sicily. We have mozzarella salt, as always. How do you usually cook aglio e olio peperoncino in Calabria? Aglio e olio peperoncino is one of the dishes that identifies all of Italy. In Calabria, you make a simple aglio e olio peperoncino sauce. Then you coat the pasta in this sauce and add some chopped parsley. In general, this is how you cook aglio e olio peperoncino. Aglio e olio peperoncino is very simple. The first thing you do is to coat the pasta. Usually, when I add salt, I always add 1.5% of salt. When I eat spaghetti alone, it's very good. Now, let's add the pasta. Can I add the pasta? Of course. Thank you. When you add the pasta, you only have to cook it for 11 minutes to produce the seasonings. Now, let's cut the garlic together. We have 6 cloves of garlic. Before cutting it in half, you have to remove the core. This garlic is really good. Do you like it? Yes, I like it a lot. This is a high quality garlic. It's from Aomori. Aomori. I have a good memory about this. Five years ago, my Italian friend told me that the core is poisonous and dangerous. He said that. I said, are you stupid? Are you going to go back home? I have a good memory about this. It's true. After that, you have to crush the garlic a little. You have to smell it first. Do I have to crush it? Yes, you have to crush it a little. After that, you have to take a large pan. Do I have to sauté the garlic a little? Yes, you have to sauté it a little. Always keep the heat low. This way, it will smell really good. So, it's important to do it slowly. I understand. For example, some Italians will think that you are using too much garlic. Actually, no. Because this Japanese garlic from Aomori is very delicate. Yes, exactly. It's not aggressive. This garlic has a very sweet flavor. So, I put a lot of garlic. This sauce will become like a garlic cream. Garlic, oil, and chili are dishes that can be eaten every day. You never get tired of eating them. I like it a lot, too. So, I eat garlic and chili almost every day. So, when the garlic is cooked, we take a fork and crush it like this. We mash it and mix it all together. Like this. Then, we add some cooking water. Cooking water. In the meantime, we take a blender. Let's see. Let's add a little bit of ayu sauce. This is not anchovy sauce. This product is always in Japan. This is incredible. Yes. So, can I taste a little bit of this sauce? Yes. Because for me, it's good. Really, really good. You can use this sauce instead of salt. Yes, but it's very elegant. This sauce is very delicate. It's much more delicate. Even the sapidity is less accentuated compared to anchovy sauce. It's a very interesting product. Now, let's take our blender. Do I blend it or do you? Yes, you blend it. OK. Like this. Let's blend it. Go. Can you see the consistency? Yes. Is it good like this? Yes, it's good like this. Can you see this cream? This cream, yes. There is still a little bit of garlic. Yes, this is not... But it already seems... Yes, it has become a real garlic cream. The scent is quite delicate. Go. I'm curious to taste this pasta. Thank you. In fresh shiso, there is a fibrous part. Ah. This is fundamental in how to cut shiso. Always cut this part. Let's cut it like this. This is the hard part. The hard part to chew. Yes, so let's remove this. And always cut it finely. But the scent is in this part. So when you cut, always like this, this way, when you cut, there is always this scent, this part. Shiso like this, when you cut. Ok, I understand. We put this in the sauce, and at the end we put it on top. So we are halfway. Ah, ok, I understand. Maybe the pasta will be ready. What do you think? Let's go and see. I think so. Ok. Let's see. Marco, can you prepare 6 dishes for me? Right away, chef. I'll prepare them. Let's go. So can I put the pasta in the sauce? Of course. So, let's turn it on. So let's reheat this sauce. Yes. This is a very important way. Why? Because we reheat this sauce, because the Japanese like a very hot dish, or a very cold dish. These are two types, two ways. That's right. But I know that the Italians don't like a very hot dish, or a very cold dish. They like a warm dish. A warm dish, yes. That's right. The temperature of the pasta in Italy is always around 60°C. Now, you know, there are more modern pastas. Think about it in a different way. They took a bit of Japanese culture, like cold soba. So we also need cold pasta. Please. It's an honor for me. To help you. So... Let's plate it. I'll make the pasta, you put the pepper and the shiso on top. I understand. It's said that the plating is a very important part when you cook. Yes. The important thing is the plating. It has to be neat and simple. Very simple, but the dish has to be always clean. Neat and organized. I agree. Yes, it's very important. A warm dish. Japanese people like it like this. You can see that it has a great thickening. The pasta is very rich. It has a nice sauce. The dish is ready. Thank you, Fabio. This is my version of aglio e olio di peperoncino. Buon appetito. Can I try this aglio e olio di peperoncino? You can really smell the shiso. How is it? Very good. Congratulations. It's good. It's really good. You can taste the great ingredients. You made a dish that goes well together. The harmony of this dish is the strong point. Even though I used Japanese ingredients, I can still taste the traditional taste of a traditional aglio e olio di peperoncino. I want to congratulate you, Fabio. Well done. Thank you. I'm glad you said that. I'm happy. It's good. You kept the tradition. Yes, I always respect Italian ingredients. It's very important for me. In your opinion, which pasta is the best? I really like aglio e olio di peperoncino. But I want to ask you. It's clear, Fabio. It's a matter of personal preference. Some people like carbonara. Some people like pasta al pomodoro. Aglio e olio di peperoncino are dishes that satisfy any palate. From adults to children. It's a very versatile pasta. You can share it with your friends. Even after midnight. After drinking a lot of wine. You can eat it with your friends. It's a pasta that represents us. In my opinion, there is no better pasta than the other. There is great Italian raw material. You have to respect it. And you have to cook with love. That's the truth. It's important that when you cook, you always think about who is cooking. When I cook, I always think about love. That's important. There is no need for technique. What's important is love. That's what I think. I agree. The most important thing is the feeling, the love. Then you need technique. You need a great raw material, as I said before. But the important thing is to have a feeling. It's what you cook. Cook it with love, as you said. Fabio, thank you for the meal. It was really delicious. Thank you. Now we can finally speak Japanese. So today, I asked you to speak Italian for the first time in a while. How was it? You are good at Italian. Thank you. Marco helped me, so I was able to speak well. Thank you. It's an honor to be able to help you cook. Marco, who cooked with me today, has a YouTube channel called What to Eat Today. Please take a look. Thank you. See you in the next video. Bye. Bye, everyone.