Invite to brown butter heaven.
Nicholas Stefanelli of Philotimo in Washington, DC swung by the test cooking area to make his signature mantia: veal and sweetbread-filled dumplings draped in brown butter and served over yogurt.
Initially, we watch the truly, really, satisfying visuals of Stefanelli blending dough while he provides us a handy suggestion on how not to make our dough too dry … which would end in catastrophe.
He then cooks the sweetbread and makes the dumpling filling prior to forming the small dumplings and cooking them.
And remember! The smaller you make 'em, the more you like who you're feeding.
View the recipe here:
00:00 Making the dough
1:26 Making the veal filling
4:35 Forming the mantia
6:10 Preparing the mantia
7:40 Final plating and tasting
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Butter + Salt = Mantia
Love me some Turkish manti
THIS is a pro. He explains WHY you need to do everything, and does so in a way that’s easy to understand, while making the whole thing look extremely easy due to skill
İTS MANTİ, NOT MANTİAPOLİS.
👍
Ohmigod that looks incredible
Thank god people on here understand cooking, I cant stand seeing people say “that’s way too much butter! You’ll get a heart attack!” like I always do on other cooking videos. You guys understand that isn’t all being eaten after the cooking process. They always say when they’re sipping on a large coke from Mcdonalds and eating chicken nuggets which they think is healthier because it doesn’t have butter
I can hear some ringing in the audio.
This is türkish manti 😄
Who is Michelle Lin and why does she keep giving stars?
Jeez this guy is skilled
The way he fills a piping bag and then does the spinning twist with one hand! Dude has some serious skills.
Repeating the same task over and over achieves perfection
Thanks to YouTube and social media, the world is finally discovering the amazingness of pasta water.
I will ne visiting Philotimo very soon!
could someone describe to me what sweetbreads taste like (is it similar to ground veal)? and how the texture is?
When cooked well they are like medium firm tofu texture but tastes creamy and meaty instead of like soy.
When cooked well they are like medium firm tofu texture or raw uni (intact but easily gets crushed without chewing in your mouth) but tastes creamy and mildly meaty.
@sonickgq thank you very much for describing it!! ❤
I see that the name comes from manty, but its dumplings, original manty is a lot bigger and is cooked on steam
wow, what a recipe, looks great! 👏🏻👏🏻
come on man, mantı is a food of turkish cousine and not of greek. I love our greek neighbours but just because you (western countries) share some cultural and religious background with them please don’t attribute everything to them. We turks pride ourselves with our rich and deep food culture. If anything, mantı is originated from china and there’s a whole wiki page about the history of this pastry dish. Even the shape he makes with the dough is the traditional shape of mantı of Kayseri (a province in Turkey). Other nations often have other shapes or forms for mantı. Here’s the wiki page if anyone’s curious https://en.wikipedia.org/wiki/Manti_(food). When I saw the video’s title I got excited to see how the chef would mention my country but I got really disappointed instead. I just want some credit where it’s due.
What a Pro!