One of the most anticipated emails I receive every week is to let me know that one of my favorite You Tube channels has uploaded another video. It usually lands on Monday morning, just when I really shouldn’t be procrastinating. But I find it physically impossible not to click the link immediately to see what Francis is up to.
Cooking with a Dog is my secret vice.
This is a series of quirky, totally addictive and completely silly short Japanese cooking lessons. The show is hosted by Francis, a grey haired, perfectly groomed poodle. Francis doesn’t actually do the cooking. He just sits on a stool and narrates the action that is preformed by a Mysterious Japanese Chef.
If Francis was just a one trick wonder, I would have long ago given up on watching the videos. But you want to know what makes the videos so great? I actually learn something. The cooking lessons are spot on, and usually teach me something about technique, as well as recipes I wouldn’t normally have considered.
The videos are fast paced, only about 5 minutes long, and give you exactly what you need to learn how to make the dish.
I find Cooking with a Dog not only entertaining and informative, but inspiring. So inspiring that I’ve wanted to do some sort of cooking videos for a long time. The only problem was the format, which I couldn’t quite get a handle on. I had some ground rules:
- I didn’t want to appear in the videos myself, or talk.
- I didn’t want to set up any special set or kitchen.
- I couldn’t figure out how who to get to do the filming.
This past Sunday I finally figured it all out.
- You’ll just see the important parts of me: my hands for the most part, chopping, stirring, mixing and serving.
- No special set folks. This is just my kitchen. The light you see is from the one window in the room
- I got Sophie to do the filming (she gladly accepted to be paid with lunch)
So, here is the first in what I hope will be a new series. I fully plan to post at least twice a month for now. Let me know what you think and if you have any suggestions.
And if you are going to suggest that I sit Pico up on the counter, just like Francis the dog, we tried it. It did not work. At all. Â And he absolutely refused to do any narrating.
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penne alla puttanesca {video}
Prep
Cook
Total
Yield 4
Ingredients
- 4 cloves garlic
- 15 black olives
- 5 anchovies
- 1/4 tsp red pepper flakes
- 3 cups crushed tomatoes
- 1/4 cup olive oil
- 1 cup whole, canned tomatoes
- 1 tsp salt
- 500 gr./ 1 pound penne
Instructions
- See video for cooking instructions
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The anchovies I used come from Cetara and are packed in salt. They were given to me by Gustiamo, an Italian food importer in the USA. Gustiamo also carries my favorite brand of pasta, Faella.
Love this!
It’s practical but also a fun “slice” of life in Rome.
This is one of my favorite pasta dishes. I never made it with penne always spaghetti. I must try it. Also, now I know an easier way to pit the olives. Grazie mille!
I know the spaghetti is traditional but…I didn’t have any in the house!
i like it. short and clear without a fuss, and still you can get the italian spirit (:
I love it! If your camerawoman is too busy giving a tour (http://www.mekomy.com/users/719-sophie-minchilli) give me a call and I’ll do the shoot. For lunch of course.
It’s a deal!
Great video!! Great music!! Great recipe!!
BRAVA!!! i adore them— was trying to figure out myself my “format”!!!
quickly paced and fun!!! perfetto–
Grazie!
You make me feel very, very lazy.
That’s going to be on the dinner menu sometime this week, for sure.
Thank you for the prep tips. I’ve never used salted anchovies.
You’ve done a great job on your first video. Simple, sweet, and to the point. And it looks SO GOOD!
http://www.amazon.com/Nettuno-Salted-Anchovies-Cetara-Campania/dp/B0002Z81EK
For those of us without easy access to salted anchovies. $16.50 + $8 shipping.
How much is a jar of anchovies in Italy?
Not much cheaper than that, for good quality ones.
do i see that you added a chiffonade of basil or parsley on the top of this dish?
Yes! I was waiting for someone to notice that. I totally forgot to film and/or mention it.
Loved it!! Thanks for making it. I also learned new tips. I look forward to seeing many more.
Amanda
Brava … This is GREAT … Looking forward to more.
Very well done. Congratulations.
I love this format! Looking forward to more.
You don’t even need a voice over, so well edited and clear, easy to follow along. Great video!!!!!
Instructive, adorable and the music is perfect for that video. Looking forward to many more.
Love it!!! we share the same pasta pot (Ikea anyone…?)
but penne must always be rigate…per favore Elisabetta!!!!!
Well, actually, tradition has it that I should have used spaghetti.
I commend you for using pasta di gragnano which is very grippy and even a loose sauce will stick to it, but for the ones that are not going to use/cannot find/cannot afford gragnano pasta, i definitely recommend penne rigate at all times.
slick penne are never my choice as even a good sauce tends to slide off of them.
do you agree?
also you could explain to the not-so-italian the origin of the name of this dish?
all in all, your video and blog are superb! brava
I definitely prefer smooth penne to rigate. When the sauce has enough oil, it sticks to it just fine I think. But I’m always for everyone using the shape they prefer! Puttanesca….thought to be a dish that ‘working women’ could throw together quickly and cheaply.
looks great! and a little parsley and the end?
Just a bit!
Loved it! Great job! I look forward to watching more of your cooking videos.
Oh, yeah, great video. I would still love a cameo of Pico, seeing as how I live on his street, Pico Blvd.
An anchovy question. I have the same brand as you use. Mine have been refrigerated since I bought them, but the salt has melted, so they are now in brine. Are they still OK?
Thanks very much.
Will definitely try to work Pico into the next video. All it will take is panning down to the floor while I am cutting some pancetta. He is not very helpful in the kitchen!
Yes, your anchovies are still fine. The salt turns to brine after a while. Just make sure you rinse them, and give them a soak, for about 15 minutes, before using.
What a great video! I don’t see how it could be improved upon. Perfect and so helpful. Thank you!
You have a lovely way with the video. I’ll look to see more. Thank you!
Now that was fun Elizabeth! Great video…loved the music! Even though I loved the fantastic Puttanesca video I still don’t like those damned anchovies! And do I wish I did! Looking forward to more videos!
I am sure, Phyllis, that if you tasted this, and didn’t know about the anchovies, that you wouldn’t notice. They just add depth of flavor, that is not the fishy bits you’re probably used to
Love the video! Can’t wait for more!
Brava! This is the pasta dish I make most often when I miss dinner and come home late. So quick and so satisfying. Thanks for the video.
Exactly! The perfect pantry pasta dish!
This is simply wonderful. Can’t wait to see what’s coming next! Thanks Elizabeth.
Love it! But, no cheese?
No, no cheese. Traditionally any past with fish does not get cheesed. Especially one like this, which is already very intensely flavored with not only anchovies, but also olives and red pepper. Similarly, spicy pastas (like Arabbiata) are also not cheesed.
I love your videos, Elizabeth. What about if Pico just sat at the table with all of you?
He wouldn’t sign the release.
I have been a fan of yours for ages, but have never written a comment, I know, shame on me, but I can stay silent no longer. This video is the best, I love, love, love it!! Rome is my dream, been 7 times and hope to return next fall. I drooled over the pasta and swooned over the view out your window. Great Job, keep them coming!!!
Thanks Barb!
Loved the video, music and camera angles ! Do it again … soon. Question about the olives – I imagine they are oil cured, right?
Marianne
No, actually, oil cured olives are pretty rare in Italy. These are cured in brine. They are small black olives, from Gaeta,and generally thought to be among the best in Italy. Very briney and intense tasting, and perfect for this dish if you can find them. But Kalamata (which might be easier to find for you) are fine too.
No capers?
I know…..but sometimes I do it with just olives. For instance when I am out of capers. 🙂
Lovely! I appreciate you showing the anchovy process (removing the spine). Do you prefer those preserved in salt rather than olive oil? If so, why? I’ve always used the oil-cured, but I am now intrigued…
I use both, depending on where they come from and if they are of good quality. In general the salted ones are plumper and usually better, but I’ve had fantastic ones cured in oil as well.