I’m gonna walk West know I’m in Italy
you lovely people of foodtube I’m gonna
make him for you and this for me ragu in
Bianco
it is white ragout with chicken white
rag wise one yes because there is no
tomorrow inside so symbols to make you
will love it
so holy ball inside meet you to high
heat underneath here I chopped very fine
the carrot up onions small this is a
much celery stir it a garlic cold
let me turn down the gas a little bit
now branch over time
with all the leaves everything three
leaves over Bailey you crash you your
ends
oh and little chilly be very careful
sometime can be very hot stir them a
little bit and you sweat it that’s good
now some fantastic upbeat chicken I
chopped it very finely the original
ragout
there were little pieces of meat you use
about one small breast of a chicken and
one a whole leg of a chicken turn the
gas hi
you don’t have to brown it just me once
you start to cook it fantastic a flavor
with your admin side start to slowly
slowly losing out to give you fantastic
flavor so most time you can see not burn
but sealed this is where it comes the
best nice good wine is about up a glass
of wine
keep stirring with everything inside now
you can put some salt inside
taste it
I wish you can taste it
you can see all the wine is almost
evaporated so thou call’st gone and the
lovely fruit over the wines it stays
inside little bit of a black pepper I’m
gonna use it now roughly 250 mil of the
chicken stock so if you want to see how
to make vegetable the chicken stock
click on a carrot so simple as so easy
you will get the full flavor
you know mustard cover turn down the gas
to minam a cook for that 30 to 35
minutes look at that eye cream it become
thy lovely oils such as God also from
the chicken did you remember the herbs
you remove those slowly don’t do like me
use it our spoon or a conch now do you
remember put on a whole garlic inside
who likes garlic here Paul ah by the way
whole Easter men be under the camera
happy birthday amber I boiled some penne
strated when they still hot give them a
nice stir and make sure then you combine
with meat so everything after going
Amelie first I love to give a bit of
parmesan then you grab a nice little bit
of a parsley make sure your chopping
board is very clean if you actually chop
the chicken this is clean
straight inside look at that some de
pasta you can see you got some little
chicken inside yes the onions carrot
salaries all there the chilies give like
so kick a little bit of pepper inside
plenty to the partisans
lovely
I’m time
you lovely people over future cook it
and enjoying it and let us know if
you’re lacking or not I’ll go little
chair on the corner I got 18 yes
press the wine the wine salute there I
love you lovely people of foodtube
you lovely people of foodtube I’m gonna
make him for you and this for me ragu in
Bianco
it is white ragout with chicken white
rag wise one yes because there is no
tomorrow inside so symbols to make you
will love it
so holy ball inside meet you to high
heat underneath here I chopped very fine
the carrot up onions small this is a
much celery stir it a garlic cold
let me turn down the gas a little bit
now branch over time
with all the leaves everything three
leaves over Bailey you crash you your
ends
oh and little chilly be very careful
sometime can be very hot stir them a
little bit and you sweat it that’s good
now some fantastic upbeat chicken I
chopped it very finely the original
ragout
there were little pieces of meat you use
about one small breast of a chicken and
one a whole leg of a chicken turn the
gas hi
you don’t have to brown it just me once
you start to cook it fantastic a flavor
with your admin side start to slowly
slowly losing out to give you fantastic
flavor so most time you can see not burn
but sealed this is where it comes the
best nice good wine is about up a glass
of wine
keep stirring with everything inside now
you can put some salt inside
taste it
I wish you can taste it
you can see all the wine is almost
evaporated so thou call’st gone and the
lovely fruit over the wines it stays
inside little bit of a black pepper I’m
gonna use it now roughly 250 mil of the
chicken stock so if you want to see how
to make vegetable the chicken stock
click on a carrot so simple as so easy
you will get the full flavor
you know mustard cover turn down the gas
to minam a cook for that 30 to 35
minutes look at that eye cream it become
thy lovely oils such as God also from
the chicken did you remember the herbs
you remove those slowly don’t do like me
use it our spoon or a conch now do you
remember put on a whole garlic inside
who likes garlic here Paul ah by the way
whole Easter men be under the camera
happy birthday amber I boiled some penne
strated when they still hot give them a
nice stir and make sure then you combine
with meat so everything after going
Amelie first I love to give a bit of
parmesan then you grab a nice little bit
of a parsley make sure your chopping
board is very clean if you actually chop
the chicken this is clean
straight inside look at that some de
pasta you can see you got some little
chicken inside yes the onions carrot
salaries all there the chilies give like
so kick a little bit of pepper inside
plenty to the partisans
lovely
I’m time
you lovely people over future cook it
and enjoying it and let us know if
you’re lacking or not I’ll go little
chair on the corner I got 18 yes
press the wine the wine salute there I
love you lovely people of foodtube
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