Vincenzo's Plate
33 recipes converted from their YouTube cooking videos.
Classic Bolognese Ragu
A traditional Bolognese ragù made with a blend of pork, beef, and veal, slow‑cooked for hours with red wine, tomato paste, and a splash of cream. Served over fresh pappardelle and finished with Parmigiano‑Reggiano, this hearty Italian sauce is the ultimate comfort food.
How to Make Bolognese Sauce Like a Nonna from Bologna
A slow‑cooked, rich Bolognese sauce made with ground beef, red wine, and fresh vegetables, finished with a splash of milk for silkiness and tossed with al‑dente pasta. This comforting Italian main course is perfect for family dinners and tastes even better the next day.
How to Make OSSO BUCO like an Italian
A classic Milan‑style braised veal shank (osso buco) cooked low and slow until the meat falls off the bone, finished with a bright lemon‑parsley gremolata and served over creamy polenta. Perfect comfort food for a cold winter night.
How to Make NEAPOLITAN PIZZA DOUGH with Dry Yeast like a World Champion Pizza Chef
A step‑by‑step guide to making authentic Neapolitan‑style pizza at home using dry yeast. Learn how to balance dough temperature, ferment the dough, shape perfect pizza balls, and bake at wood‑fire‑like heat for a crisp, airy crust topped with tomato, mozzarella, basil and a drizzle of olive oil.
How to Make CREAMY MUSHROOM RISOTTO Like an Italian
A velvety Northern Italian risotto made with fresh porcini mushrooms, Carnaroli rice, white wine, butter, and Parmigiano‑Reggiano. No cream needed – the starch from the rice and the butter create a luxurious creamy texture.
How to Make RICOTTA CHEESE at Home Like an Italian CheeseMaker
Learn how to make silky, creamy fresh ricotta at home using raw cow's milk, whey starter, and calf rennet. This traditional Italian cheese is perfect for spreading, filling pastas, or enjoying on its own.
Italian Chef Reacts to the PERFECT Carbonara made 15 minutes
A classic Roman carbonara made with crisp guanciale, creamy egg yolks, and plenty of Pecorino Romano. Ready in about 15 minutes of cooking, this recipe delivers the authentic silky sauce without cream.
Why Your Bolognese Never Tastes Right (This Is Why)
A traditional Italian Bolognese ragu made with a classic soffritto, a mix of beef, pork and pancetta, red wine, tomatoes and a finishing splash of full‑cream milk for a velvety, rich sauce. Served with flat egg pasta such as tagliatelle for the ultimate comfort meal.
Best Italian Tomato PASTA SAUCE RECIPE
A classic Italian basil tomato sauce made with a blended soffritto of carrot, celery, and onion, simmered with high‑quality Italian canned tomatoes, rock salt, and fresh garden basil. Perfect for pasta, pizza, meatballs, or as a versatile topping.
How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef
Learn how to make authentic Neapolitan pizza dough from scratch using the proven method of world champion pizzaiolo Johnny. This step‑by‑step guide covers mixing, long fermentation, balling, hand‑stretching and baking at ultra‑high heat for a soft, slightly crisp, elastic crust.
I Make This QUICK Chicken Scallopini Recipe Every Single Week (Scaloppine al Limone)
A quick, Mediterranean‑style Italian lemon chicken cooked in under 10 minutes. Tender chicken fillets are lightly flour‑coated, pan‑fried in butter and extra‑virgin olive oil, then finished with a bright lemon‑butter sauce and fresh herbs.
How to Make Neapolitan Pizza and Roman Pizza at Home Using the Same Dough
A versatile 60% hydration pizza dough that can be shaped into classic Neapolitan puffy crust or ultra‑crisp Roman thin crust. The recipe walks you through mixing, resting, cold fermentation, and the distinct shaping and baking techniques for each style, using the same dough batch.
How to Make the Best Italian TOMATO PASTA SAUCE Recipe EVER
A simple, slow‑cooked Italian tomato sauce bursting with sweet carrot‑celery‑onion sofrito, extra‑virgin olive oil, and generous fresh basil. No added sugar – the natural sweetness comes from the vegetables. Perfect for pasta, pizza, or as a versatile base.
Italian Chef Reacts to Jamie Oliver Most Popular Pasta Recipes
A quick, colorful, and slightly unconventional Italian-inspired veggie lasagna made in a single casserole pan. It combines leeks, asparagus, frozen peas and beans, a creamy mustard‑milk sauce, cheddar and parmesan, toasted almonds and a hint of lemon zest, finished with fresh lasagna sheets baked to bubbly perfection.
Italian Chef Reacts to Red Pepper Pasta by Jamie Oliver
A quick, vibrant Italian‑inspired pasta that combines sweet roasted red peppers, raw almonds, a splash of red wine vinegar and creamy cottage cheese, finished with a bright parsley‑oil drizzle. Perfect for a weeknight dinner that feels both simple and special.
How to Make Ciambotta: The Italian Stew My Family Asks Me to Make Every Single Week
A rustic, one‑pot Italian vegetable stew from the Abruzzo region, inspired by traditional family recipes. Small cubes of eggplant, zucchini, peppers, potatoes, celery and tomatoes are sautéed, simmered and finished in the oven for a comforting, vegan‑friendly dish that pairs perfectly with crusty bread.
Italian Chef Reacts to Viral TIKTOK Million Dollar Spaghetti Recipe
A tongue‑in‑cheek take on the viral TikTok “Million Dollar Spaghetti.” This version follows Vincenzo's Plate as he deconstructs the over‑complicated recipe and rebuilds it into a hearty baked spaghetti with meat sauce, a rich Alfredo‑style cream sauce, and a golden mozzarella crust. Perfect for a comforting family dinner.
The Only Beef Recipe My Family Asks For Every Week! So Tender You Can Eat It With A Spoon.
A classic Piedmontese comfort dish featuring tender braised beef cheeks cooked slowly in bold red wine, served over creamy butter‑and‑pecorino mashed potatoes with rustic braised vegetables.
How to Make CHICKEN MARSALA Recipe The Original Way
A quick, authentic Italian‑American Chicken Marsala made without cream. Tender chicken breasts are lightly floured, pan‑seared, then simmered with mushrooms, rosemary, Marsala wine and a touch of butter for a rich, glossy sauce. Served with fresh parsley and crusty bread.
I Made This Tomato Risotto Once and Now I Can't Stop
A comforting Italian creamy tomato risotto (rotto) made with Carnaroli rice, warm homemade tomato sauce, roasted cherry tomatoes, butter, and Pecorino cheese. This vegetarian dish is popular in Australia and brings the flavors of Italy to your kitchen.
Debunking the Pesto Myth: Why You Should Never Use a Blender
A bright green, creamy pesto made with a blender using Vincenzo's two‑step method: blend the oil, garlic, nuts and cheese first, then pulse the basil for just 10 seconds (or with ice) to keep the flavor fresh and the color vibrant.
The Scientific Reason Why Everyone Gets Garlic Wrong
A simple technique from Vincenzo's Plate that teaches you how to gently toast garlic in cold olive oil with a splash of water, creating a sweet, nutty infused oil perfect for Italian sauces, sautés, and finishing drizzles.
Italian Chef Reveals the 10 Biggest Pasta Cooking Mistakes
Learn how to cook pasta like a pro by following Vincenzo's Plate's 10‑mistake checklist. This step‑by‑step guide shows you the right water‑to‑pasta ratio, proper salting, how to reserve pasta water, the art of al dente cooking, sauce pairing, finishing touches and reheating tips for a restaurant‑quality Italian pasta every time.
Chef James FORCED Me to React to These INSANE Chef Showdowns
A step‑by‑step guide to making a classic Beef Wellington, inspired by Gordon Ramsay, featuring a rich chestnut‑mushroom duxelles, Parma ham, and golden puff pastry. Perfect for a festive dinner or special occasion.
How to Make Best Mashed Potatoes Thanks to a Secret Italian Ingredient
A creamy, velvety mashed potato recipe featuring butter, hot full‑cream milk, and a secret touch of grated Pecorino cheese. Inspired by Vincenzo's Plate, this side dish is perfect with meat, schnitzel, or on its own.
The Perfect Tomato Bruschetta Recipe
A fresh, easy-to-make Italian appetizer featuring diced ripe tomatoes, fragrant basil, garlic, and extra‑virgin olive oil served on crisp toasted bread. The video by Vincenzo's Plate shows three simple ways to toast the bread – skillet, toaster, or oven – so you can choose whatever equipment you have.
Italian Chef Reacts to the MOST DISGUSTING “Alfredo” (37 Million Views?!)
A decadent, oven‑baked pasta casserole loaded with cream cheese, mozzarella, Parmesan, heavy cream, chicken, and spinach. Inspired by the viral “most popular Alfredo pasta” video, this recipe follows the exact steps and ingredients shown, delivering a rich, cheesy comfort dish.
Italian Chef Reacts to Viral BAKED FETA CHEESE PASTA from TikTok
A simple, viral‑inspired Italian pasta where a block of feta cheese and cherry tomatoes are roasted together, then tossed with al dente casarecce, garlic, and fresh basil for a creamy, tangy dish.
I have Never Eaten such Delicious Pasta! Easy, Quick and very Tasty Anchovy Butter Pasta
A quick, cheap, and ultra‑flavorful Italian pasta made with just spaghetti, butter, anchovies, lemon zest, parsley and a touch of Pecorino. Ready in under 10 minutes, this creamy sauce coats the pasta perfectly without any heavy cream.
SPAGHETTI CARBONARA FRITTATA
A hearty Italian frittata that combines classic carbonara flavors with pasta. Made with al dente fileja pasta, crispy guanciale, creamy burrata, eggs, Pecorino Romano and black pepper, then finished in the oven for a golden, crunchy crust. Perfect as a starter or a full meal.
PASTA with CHICKPEAS is Better than Meat Sauce Pasta when Cooked this Way (Pasta e Ceci)
A hearty, vegan‑friendly one‑pot pasta made with ditalini, chickpea cream, carrots, onions, garlic, tomatoes, rosemary and a finish of Pecorino cheese. Full of protein, flavor, and comfort, this Italian‑style dish cooks in a single pot and is perfect for quick weeknight meals.
The No Knead Focaccia Recipe That Changed My Life Forever
An artisan focaccia without any proofing, topped with sweet grapes, rosemary, raw sugar and a luxurious vanilla cheese blend. The dough is folded, refrigerated overnight for a light, airy crumb, then baked to a golden, crunchy edge. Perfect as a snack, side, or light main dish.
This Pan Mistake is Why Your Pasta Tastes Bad
Learn the secret Italian technique of tossing pasta to create a silky, restaurant‑quality sauce that clings to every strand. This recipe walks you through choosing the right pan, preparing a simple tomato‑oil sauce, and mastering the push‑pull‑flick motion so your spaghetti stays al dente, creamy, and never watery.