Binging with Babish: Ziti and Lasagna from The Sopranos

čas přidán 17. 09. 2019
Rarely does food play such a central character in a TV show or movie that's not specifically about food, but in The Sopranos, it might as well be one of the family. The crown jewel of which, despite Artie Bucco's hapless attempts, is the cuisine of Carmela Soprano. Strap on your gold President and build a ramp for the ducks, because it's time to emotionally repress our murderous mentality with some cheesy, saucy pasta - with a layer of basil underneath the cheese, of course.
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  • Gabagool!

    • Its "al forno" not "el forno"

    • HO

    • Everytime i see or hear this word i just imagine a sim from sims 4 🤦🏻‍♀️ I'm a dummy

    • Gabigol.

    • It’s not called gravy.

  • "Ricotta is ok"

  • This video made me realize that I have VERY strong feelings about lasagna. (Ricotta is delicious but béchamel is just superior)

  • Ricotta>cottage cheese

  • Babby knows a guy that knows a guy

  • Why on earth would you precook the Lasagna noodles? What a painful thing to watch. I will try the basil layer though ;-)

  • Man you are awesome, and I love The Sopranos. One question though, why does every American youtuber believe they are super innovative by adding bechamel to lasagna? Ricotta is traditional only in some parts of Italy. Most Italians and everyone in similar countries like Spain or France use bechamel in lasagne and no riccota. This is a genuine question.

  • Damn I wish I was your neighbour

  • I have very limited items at home but I am planning to make something reminiscent of ziti at home with processed cheese spread, farfalle, cottage cheese and store bought 'pizza pasta' sauce. I really hope its not a total disaster.

  • I too object to to ricotta with pasta bakes Italian seal of approval to your opinions on ricotta. Im not entirely sure about the cottage cheese.

  • The fuck he have against ricotta?

  • The guy in the intro clip is in Blue Bloods!! What's the actor's name?!

  • “How much cheese did you put?” Babish: yes

  • What do you think of making a white sauce ziti? I can't eat tomatoes they give me extremely bad heartburn so I've been trying to switch it out with white sauce. The lasagna turned out amazing but I'm not sure how the ziti might work

  • I imagine your neighbors love your cooking a lot, every week they smell something badass and when you have leftovers it’s the same feeling as Santa delivering you presents

  • Funny how he said "in the face of tradition" and makes a pasta al forno way closer to the actual Italian recipe, not only in terms of ingredients themselves but also about the reasons/role of each ingredient. Guys, if Italians get offended is just because you claim to know the traditional recipe on the basis of an Italo-American recipe passed down and adapted to the US taste and idea of Italy, loosing autenticity, but more importantly meaning.

    • Cristina, I was looking for this comment, I just posted a similar one. I have seen several American youtubers believe they are super innovative and hip by adding bechamel to lasagne, it is so pretentious. And the second part of your message is so true. And I like Babish, don´t get me wrong!

  • Just some curiosities, since a friend got confused: - in Italy Ziti pasta is much longer than this. It's a spaghetti-size pasta - tricky for this recipe - when talking about Lasagna in Italy, always remember that the south version uses cheese, the Bolognese one is creamier, usually with besciamella sauce. Never tried the in-between one. Seems great

  • You're 32?! I thought you was at least in your early fourties!

  • Fuck now it’s 5 in the morning and I want pasta al forno

  • Shouldve made a grilled cheese of a radiator

  • I think you would enjoy the ricotta better if you blended it with eggs, parsley, salt and pepper. One egg per pound of cheese. It makes it creamier.😃

  • Being against Ricotta is a major chef character flaw

  • lol Dutch oven.

  • No idea about cooking but lots of marketing knowledge. I would not eat it.

  • It bothered me when he called the sauce gravy

  • Gee, I'm lazy. I only use pre cooked lasagna plates.

  • Baking with "It said to do it this way, I'm not Italian and know better" Babish

  • Pasta al forno can be done with any type of pasta actually.

  • Just a little trick when using fresh Mozzarella (especially buffalo): Cut it into slices, place on a couple of sheets of kitchen paper towels, cover with a couple more and then put a cutting board on top, give it some pressure and stand something heavy on it (2-3 bottles of wine or olive oil should do) for 20 minutes. And presto, (almost completely) moisture-free, fresh Mozzarella that is guaranteed to be delicious, cheese-stringy and not going to make your dish soupy.

  • I’ve never been aroused at pasta before

  • This channel would be so much better without his bad takes

  • I adore the sopranos, I bought the family cook book. I take nothing in it seriously. All my tastes lead me to canned San marzano tomatoes, slights amount of torn fresh basil, salt, pepper, all over rigatoni. Then in each personal serving I put my mozzarella and/or capicola in while zapping it in the micro.

  • Finally another person not withstanding ricotta! wow this is amazing!

  • When are you going to team up with Chef John from Food Wishes?

  • Try to put shreddered salami in tomato sauce - it worth it to taste

  • <a href="#" class="seekto" data-time="168">2:48</a> WHY WOULD YOU DO THAT, BABISH?!?! WHYYY?!?!?!

  • Funnily enough, rigatoni is the pasta of choice for "pasta al forno" in most of Italy

  • <a href="#" class="seekto" data-time="68">1:08</a> Bring that to a shimmer.. Wait..what?

  • What is with babish's longstanding hatred of ricotta cheese and cilantro 🤣🤣🤣

  • Your neighbors must love you

  • Every time i watch you cooked i got hungry.. all the time

  • I actualy watch an only cocking channel and i have nothing woth cocking

  • I’m gonna use this as a basis for my 3 sauce lasagna Marinara, béchamel and bolognese in alternating layers A cheese filling with 4 different kinds of cheese, mozzarella, Parmesan, ricotta, and cottage cheese A topping made with Parmesan mozzarella and maybe some bread crumbs

  • Great video but no love for the Ricotta cheese?

  • Lasagna should be fully cooked the day before it's eaten, kept in the fridge overnight, and heated in the oven again the next day for being eaten.

  • Uhhh... lost some respect for you in this video...

  • this needs spinach

  • Jan’s lasagne, whaeva happened there...

  • <a href="#" class="seekto" data-time="166">2:46</a> This is probably the most awful shot to ever appear on youtube. I fear you've committed a sin against the old gods, you angered them with this scene and their retribution is the hornets or the virus, can't say for sure.

  • <a href="#" class="seekto" data-time="166">2:46</a> u ruin the pots handle

  • Babish I love your videos and channel...but I didn't appreciate your comment on ricotta cheese.

  • I would love to see SNL’s overnight salad

  • My mom has literally always made lasagna with cottage cheese instead of ricotta & the first time I had it with ricotta I was like, eff, what's wrong with this lasagna? Probably as a child I put the weird grainyness down to being store-bought rather than homemade but seriously if you've never tried it, dude you're missing out. Literally my favourite part of lasagna. So chewy and delicious.

  • What a fat little kid

    • @fluffy doggo like why do you care so much? It's kind of petty

    • @fluffy doggo oh

    • @Owain Thoma I'm just saying, maybe if you stopped spending all your time with a box of doughnuts on your lap and actually spent 2 hours in 1st grade reading class, you could learn how to type and actually form a proper sentence

    • U calling me fat are something?

    • @fluffy doggo ?

  • I like my Ziti and Lasagna wet, not soup but close when its warm. gotta be eaten with a spoon.

  • I always thought the basil layer was only under the cheese on the top layer

  • the baked rigatoni is EXACTLY how my brazilian grandma used to make it.

  • still waiting on some artie bucco recipes...

  • Right this lasagna is amazing, but it’s very watery. Anyone have any suggestions on how to fix this?

  • You really need to stop calling the sauce gravy. Gravy is a totally different thing and every time you say it it grosses me out that you would put that on pasta.

  • When you added the cottage cheese - every midwestern baked pasta cook shouted in unison "OH HELL YEAH!" Because good ricotta is hard to come by as it is out here.

  • goddammit you don't put the meat in the layers! you separate some of the sauce before you add the meat to it!!! you use the unmeated sauce in the layers, each layer a very small amount of mozzerla and dollop of ricotta every 1-2 inches. the top is mozzarella then parmesan! THEN WHEN YOU SERVE you put the meat sauce atop the lasagna!

  • Maybe Polish bigos? It's an amazing dish if done properly. Since I can see how dedicated you are and how good research you make before each dish I'm really curious how You would prepare it since you seem to always add some interesting twist to each traditional recipe.

  • Binging The Sopranos again. Nothing better to do, best show ever created

  • I feel bad for you, your taste buds are doing you wrong. Ricotta is delicious!

  • So he said he was quadrupling the recipe, and his recipe on his website calls for 4 cans of san marzano tomatoes, does this mean I only actually need 1/4 of the ingredients listed since I'm only planning on making lasagna, or did he actually use 16 cans? I'm sure this is a dumb question but I don't wanna make too much sauce

  • You ever do the Artie Bucco recipes video?

  • love this video.

  • To have someone that loves you as much as this man loves his tiny whisk.

  • Were you born in 87 or 86?

  • Babish never had the makings of a varsity athlete

  • It’s ok babish. I’m Italian and I also hate ricotta cheese!

  • So what, no fucking ziti now?

  • Babish never had the makings of a varsity cook.

  • Rigatoni over Ziti is not flying in the face of tradition. New Jersey and NY Italians might like it, but it's definitely an American preference.

  • "No f***ing zeiti"

  • It was a mistake to remove garlic and onion because when they spend a lot of time cooking they completely dissolve into the sauce

  • Never seen it

  • Still waiting for that Chocolate pudding pie recipe from The Help!

  • Cottage cheese in baked ziti?! 🤮 im appalled