let me show you how to do perfect
carpaccio while I’m doing a sketch of a
bit everything which is finding bash it
out is a kind of a carpaccio now this is
such a simple dish carpaccio’s the
tenderness here are fantastic fill it up
a bit you can ask your butcher chili to
fin down don’t actually have to really
bash it out I can be very hard very very
filled here beyond me on my size and a
fantastic mix salad organizer celery
fantastic and lemons
I mean Amalfi Coast my own tan so I
cannot make it with the lemons lemons is
a lie I always carry your lemons
wherever I’m going
got some olives because I want to news
our motives fantastic olive oil
Kishan is salt pepper nice piece of
Parmesan cheese knife yes I then if you
can’t do that ask your butcher and you
do one thin slice
I said now one is not then to fin slice
it’s nothing to Iran to eat raw meat raw
meat is very very good so if I put them
all together I can say five because a
small one I can actually fit between
nearly three people a bit before watch
me what I’m doing if you can’t do this
what I’m doing you use cling film with
the palm of your hands put them on a
chopping board
I’ve cleaned down a little bit not to
feed people who believe that can patch
up with me extremely clean look at that
fantastic then your spies he put on a
plate again okay
it’s last slice I see course on it
fantastic now I need some celery I’ll go
sell it hey art which is fantastic nice
slide a little bit actually stars more
because this is enough of a few people I
need to that crispness really a celery
will give it up be the crispness good
keep those on site now hire some
fantastic salad here we have a summer
radicchio we got some wild rocket I even
put some Vaseline leaves Vasily leaves
is good it’s not just for decorator dish
it’s nice to it do you have all this
then what I do I put them all on my
chopping board I just put all the
crispness the lovely salaries crunch is
really good and I gonna dress it be nice
bit of extra-virgin olive oil and banded
olive oil yes
then I got it’s fantastic so look you
can see the soap it’s not the rubbish
bearing very fine rubbish which is not
good do not use it dress it a little bit
of peppers just a little tiny bit yes
Stan
surely lemons from Amalfi now look at
that I’m surrounded with the lemons I
just gonna cut it half remember I’m
working on a chopping board on my leg so
everything is a trembling look at that
is fantastic
squeeze it take everything inside yes
pick up a fork mix it I gonna sell you
some olive oil to dress it little bit
more the carpaccio now I want a little
bit of lemon again on a carpaccio oh yes
little soup again little pepper again
leave it for about a few seconds the
lemons get true get a flavour in meats
that everything goes get a salad which I
love to touch you in my hands just leave
them on top then I’ll go nice piece of
the Parmesan cheese
I use potato peeler just all nicely
plenty don’t be afraid and the I am some
olives I love olives you don’t have to
put olives I love it I love olives with
stone put them on a table nice crusty
bread you have the nozzle disgusting
bait I gotta remind
side and bon appetito
this is the perfect carpaccio if you
wanted to see me cooking more dishes
don’t forget to go down Jamie Oliver
YouTube food channel you lover you see
me cooking more beautiful incredible
dish I love you for that
but I am sorry I have to eat
carpaccio while I’m doing a sketch of a
bit everything which is finding bash it
out is a kind of a carpaccio now this is
such a simple dish carpaccio’s the
tenderness here are fantastic fill it up
a bit you can ask your butcher chili to
fin down don’t actually have to really
bash it out I can be very hard very very
filled here beyond me on my size and a
fantastic mix salad organizer celery
fantastic and lemons
I mean Amalfi Coast my own tan so I
cannot make it with the lemons lemons is
a lie I always carry your lemons
wherever I’m going
got some olives because I want to news
our motives fantastic olive oil
Kishan is salt pepper nice piece of
Parmesan cheese knife yes I then if you
can’t do that ask your butcher and you
do one thin slice
I said now one is not then to fin slice
it’s nothing to Iran to eat raw meat raw
meat is very very good so if I put them
all together I can say five because a
small one I can actually fit between
nearly three people a bit before watch
me what I’m doing if you can’t do this
what I’m doing you use cling film with
the palm of your hands put them on a
chopping board
I’ve cleaned down a little bit not to
feed people who believe that can patch
up with me extremely clean look at that
fantastic then your spies he put on a
plate again okay
it’s last slice I see course on it
fantastic now I need some celery I’ll go
sell it hey art which is fantastic nice
slide a little bit actually stars more
because this is enough of a few people I
need to that crispness really a celery
will give it up be the crispness good
keep those on site now hire some
fantastic salad here we have a summer
radicchio we got some wild rocket I even
put some Vaseline leaves Vasily leaves
is good it’s not just for decorator dish
it’s nice to it do you have all this
then what I do I put them all on my
chopping board I just put all the
crispness the lovely salaries crunch is
really good and I gonna dress it be nice
bit of extra-virgin olive oil and banded
olive oil yes
then I got it’s fantastic so look you
can see the soap it’s not the rubbish
bearing very fine rubbish which is not
good do not use it dress it a little bit
of peppers just a little tiny bit yes
Stan
surely lemons from Amalfi now look at
that I’m surrounded with the lemons I
just gonna cut it half remember I’m
working on a chopping board on my leg so
everything is a trembling look at that
is fantastic
squeeze it take everything inside yes
pick up a fork mix it I gonna sell you
some olive oil to dress it little bit
more the carpaccio now I want a little
bit of lemon again on a carpaccio oh yes
little soup again little pepper again
leave it for about a few seconds the
lemons get true get a flavour in meats
that everything goes get a salad which I
love to touch you in my hands just leave
them on top then I’ll go nice piece of
the Parmesan cheese
I use potato peeler just all nicely
plenty don’t be afraid and the I am some
olives I love olives you don’t have to
put olives I love it I love olives with
stone put them on a table nice crusty
bread you have the nozzle disgusting
bait I gotta remind
side and bon appetito
this is the perfect carpaccio if you
wanted to see me cooking more dishes
don’t forget to go down Jamie Oliver
YouTube food channel you lover you see
me cooking more beautiful incredible
dish I love you for that
but I am sorry I have to eat
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