Aden Films
16 recipes converted from their YouTube cooking videos.
Classic Italian Lasagna
A traditional Italian lasagna featuring a rich beef‑pork ragù, creamy béchamel, aged Parmesan and pre‑made pasta sheets. The recipe follows Chef Simone Caponnetto’s method from Aden Films, including an aromatic herb‑salt, a four‑hour slow simmer, and a perfect golden crust.
Classic Italian Spaghetti Carbonara
A traditional Roman‑style carbonara made with Tuscan guanciale, Pecorino Romano, Parmesan, and a single egg yolk. The dish relies on the rendered pork fat and starchy pasta water to create a silky, creamy sauce without cream. Serve immediately for the best texture.
Spaghetti Carbonara (Roman Style)
A classic Roman carbonara made with guanciale, egg yolks, Pecorino Romano and Grana Padano. The sauce is gently cooked in a double‑boiler at 65 °C for a silky, creamy texture without any cream. Perfect for a comforting Italian dinner.
Traditional Bolognese Ragù with Tagliatelle
A classic slow‑cooked Bolognese ragù made with ground pork, beef, and ham, simmered for 5 hours with tomatoes and white wine, served over fresh tagliatelle. This recipe follows the traditional method from Trattoria da Amerigo and includes detailed steps, tips, and storage advice for home cooks.
Spaghetti with Beef Meatballs in Tomato Basil Sauce
A classic Italian family recipe from Florence: al‑dente square‑cut spaghetti tossed with juicy beef meatballs, a quick tomato‑basil sauce, and generous Parmesan. The meatballs are moistened with soaked stale bread for a tender texture, and the pasta finishes cooking in the sauce for maximum flavor.
Chicken Liver Pasta - Chef in Italy shares Recipe
A rich, silky duck liver ragu cooked slowly with sweet onions, finished with duck demi‑glace and tossed with delicate tagliolini pasta. Finished with a crunchy fried bread garnish, this Parma‑style dish brings restaurant quality to the home kitchen.
Stir-fried Japanese Wagyu - 3-Star Michelin Chef in Hong Kong shares Recipe
A luxurious Hong Kong‑style stir‑fry featuring tender Japanese A4 Wagyu beef, crisp bok choy, aromatic spring onion, and a punch of fresh wasabi. Cooked quickly over high heat to keep the beef medium‑well and finished with a burst of wasabi flavor.
Lobster with Ginger & Spring Onion - 3-Star Michelin Chef in Macau shares Recipe
A classic Cantonese-style wok-fried lobster featuring fragrant ginger, sweet shallots, and crisp spring onion, finished with a savory soy‑oyster sauce. This restaurant‑grade dish is quick enough for a home kitchen yet delivers the elegance of a three‑star restaurant.
Anchovies & Onions Pasta - Chef in Venice shares Recipe - Bigoli in Salsa Summer Version
A Venetian summer twist on the classic bigoli in salsa. Thick egg‑based bigoli pasta is tossed with a slow‑sweated red onion and anchovy sauce, brightened by fresh tomato water. The result is a silky, salty‑sweet pasta perfect for warm evenings.
Wagyu Beef with Cauliflower - 3-Star Michelin Chef in Macau shares Recipe
A high‑heat Asian‑fusion stir‑fry that pairs tender slices of Australian Wagyu beef with crisp broccoli, crunchy pork cracklings, and aromatic Sichuan spices. The dish balances salty, sweet, sour and spicy notes, finished with a glossy cornstarch‑thickened sauce and a drizzle of chili oil.
Beef Hunan Style - 2-Star Michelin Chef in Macau shares Recipe
A fiery Hunan‑style stir‑fried beef featuring thinly sliced beef, bird's eye chilies, pickled chilies, bell pepper and fresh cilantro. The beef is quickly seared, then tossed with bold sauces for a glossy, spicy coating. Perfect served hot over steamed rice.
Umbrian Lentil Soup & Shrimp Pasta - Chef in Assisi shares Recipes
A hearty, vegan Umbrian lentil soup made with Castelluccio lentils, a classic Italian soffritto of onion, carrot, and celery, aromatic herbs, and finished with a drizzle of extra‑virgin olive oil and toasted bread. Traditionally served at Christmas, this comforting soup is perfect for cool evenings.
High-end Fried Rice - Chef in Hong Kong shares Recipe
A luxurious Cantonese‑style fried rice featuring shrimp, rehydrated dried scallops, char siu, and buttery foie gras, all tossed with day‑old rice, ginger, and a rich abalone‑chicken‑foot sauce. Perfect for special occasions or when you want to impress.
High-end Fried Rice - Chef in Macau shares Recipe
A luxurious Cantonese‑style fried rice packed with shrimp, scallops, pheasant eggs, roast goose, sea cucumber, fish maw, crab meat, sakura shrimp and XO sauce. Inspired by Executive Chef Otto Wong of Pearl Dragon in Macau, this dish combines premium seafood and rich sauces for an unforgettable main course.
Tiger Prawn Gongbao Style - Chef in Macau shares Recipe
A spicy, sweet‑and‑sour Sichuan‑style stir‑fry featuring tender shrimp balls, crunchy peanuts, Sichuan peppercorns and dried chilies. The dish balances heat, nutty flavor, and a glossy sauce, perfect for a family dinner.
Spaghetti Cacio e Pepe - Chef in Rome shares easy Pasta Recipe
A classic Roman pasta made with just Pecorino Romano, freshly cracked black pepper, and al dente tonnarelli (or large spaghetti). This simple yet luxurious dish showcases the art of emulsifying cheese and pasta water into a silky sauce.