hi lovely people of foodtube let me show
you what I’m gonna cooking today today
are gonna make an easy fast unbelievable
dish gray mullet spaghettini so good
full of passion spaghetti Senora
spaghettini senior inna I spent asticus
pasta it’s almost like a linguini water
is boiling salt like a jammy do put your
hands slowly you make sure that goes in
stare them a little bit because you
don’t want it to get stuck come up
frying pan nice one yes goes on olive
oil abandon olive oil next time little
anchovies you put them about three fill
it break with your knife or use your
eggs clove of garlic slice it okay
chilli roughly chop it the anchovies the
chilli the garlic is inside with olive
oil then you take a tablespoons of a
capers okay check the pasta not ready
yet then you get about 10 tomato roughly
cut it subtends are so sweet oh my mind
let it cook them a little bit turn it
down just a tiny little bit since I
wanted to cook very very slowly gray
mullet
I think unreadable is underestimate you
can find them everywhere around Europe
so good as so tasty it’s almost like
between the sea bass and the cord ask
your fishmonger
to collect when you don’t remove the
skin just have roughly cut it just look
inside there get a spoon in it is time
for you to put a be the sword but don’t
forget the capers cos old angel is
called so so be very careful the way you
do I always like a little bit of pepper
and also because there is salt inside
there I gonna really for faster water
come on
look at that little bit more of olive
oil little bunch of parsley roughly
chopped parsley go straight inside stir
it just taste it
Oh mine everyone should cook it this way
the fish is cooks a minute the way is
dissolved and it mixed with a tomato
mixed with the garlic to mix with
anchovies bring out the flavor of the
sea and the Cape switches close near to
the sea and the puzzle which is goes
over almost at everything what a dish
I’m no joking the pasta is ready all in
you know what I sound like some time a
commenter over football
when says cold the first one running on
elements I don’t think anybody can
understand what I’m talking about one
thing I know is his good little disrobe
olive oil extra bit more come on
the pasta is ready got some nice wild
rocket lemon squeeze it Hanyu and also
on the pasta yes little salt olive oil
mixa mixa put them on the side up yes
silence his gold for a long time general
don’t say anything because the music is
the dish yes this is what is all about
mix the right ingredient the right
marriage and then the wedding will last
forever buon appetito if you want a semi
Kokomo dish like a fantastically
spaghettini with a gray mullet and
tomato just food Tube channel and join
it mmm tasting a smell to see bless you
I chose the beautiful one which it goes
back to your pasta go to Jamie Oliver
bring tube and see right now you will
love it
you what I’m gonna cooking today today
are gonna make an easy fast unbelievable
dish gray mullet spaghettini so good
full of passion spaghetti Senora
spaghettini senior inna I spent asticus
pasta it’s almost like a linguini water
is boiling salt like a jammy do put your
hands slowly you make sure that goes in
stare them a little bit because you
don’t want it to get stuck come up
frying pan nice one yes goes on olive
oil abandon olive oil next time little
anchovies you put them about three fill
it break with your knife or use your
eggs clove of garlic slice it okay
chilli roughly chop it the anchovies the
chilli the garlic is inside with olive
oil then you take a tablespoons of a
capers okay check the pasta not ready
yet then you get about 10 tomato roughly
cut it subtends are so sweet oh my mind
let it cook them a little bit turn it
down just a tiny little bit since I
wanted to cook very very slowly gray
mullet
I think unreadable is underestimate you
can find them everywhere around Europe
so good as so tasty it’s almost like
between the sea bass and the cord ask
your fishmonger
to collect when you don’t remove the
skin just have roughly cut it just look
inside there get a spoon in it is time
for you to put a be the sword but don’t
forget the capers cos old angel is
called so so be very careful the way you
do I always like a little bit of pepper
and also because there is salt inside
there I gonna really for faster water
come on
look at that little bit more of olive
oil little bunch of parsley roughly
chopped parsley go straight inside stir
it just taste it
Oh mine everyone should cook it this way
the fish is cooks a minute the way is
dissolved and it mixed with a tomato
mixed with the garlic to mix with
anchovies bring out the flavor of the
sea and the Cape switches close near to
the sea and the puzzle which is goes
over almost at everything what a dish
I’m no joking the pasta is ready all in
you know what I sound like some time a
commenter over football
when says cold the first one running on
elements I don’t think anybody can
understand what I’m talking about one
thing I know is his good little disrobe
olive oil extra bit more come on
the pasta is ready got some nice wild
rocket lemon squeeze it Hanyu and also
on the pasta yes little salt olive oil
mixa mixa put them on the side up yes
silence his gold for a long time general
don’t say anything because the music is
the dish yes this is what is all about
mix the right ingredient the right
marriage and then the wedding will last
forever buon appetito if you want a semi
Kokomo dish like a fantastically
spaghettini with a gray mullet and
tomato just food Tube channel and join
it mmm tasting a smell to see bless you
I chose the beautiful one which it goes
back to your pasta go to Jamie Oliver
bring tube and see right now you will
love it
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