[Music]
what can I say about generic entero well
he’s my mentor my London dad he is
incredible he’s a force of nature and
he’s a great great cook there’s not much
he doesn’t know about food the guy is
crazy but he is brilliant lots of
memories lots of nostalgia sometimes he
goes crazy and you might not understand
a word he’s saying but it doesn’t matter
because it’s all happening on the plate
and with the hands and that’s what I
love about food because you do not need
language you just watch what they’re
doing I am a genetic compound and this
is my he’s so good olive oil goes in 500
gram top side of beef you can use
brisket as well it’s fantastic correctly
this is society 1 I have a five pounder
grandma with spareribs – under grams of
sausages just cut them in half it was
salt mix it mix it mix it mix yeah I can
hear that beautiful noise it’s the music
I wants it you get two babies come on
I’m gonna put the tray inside don’t just
put the leaves break it inside seal the
mix properly
I wanted them all like this yes 100 yeah
got it
don’t worry if it’s not to feel lanyons
will dissolve it come have a look get
inside look at the color poor makes
everything tasting good wine goes in the
one you bring it is the one you use it
do not you see cooking one come on what
is it cooking wine colored water don’t
where it’s almost dancing inside let the
wine evaporator so what that should you
do you have operated our code
I want the Banyan to sweat not the bird
did you know what the difference between
sweat ever let me tell you you need to
be the exercise so you go jogging what
you do when you jog it you sweat that is
a sweat okay
burn you go to a holiday anywhere in the
world including Italy you stand under
the sound for two hours of three hours
your verb you don’t want to do that
treating some tomato chopped they kiss
one each other they go all in give them
a little stir remember is still on a
high flame good put about half a glass
of wine two tablespoons of a
concentrated tomato you dissolve it
inside of the wine now fill it up with
[Music]
creating stir it and it goes then you
see the bubbling on the side yes
when you start to do that
a lovely bunch of the Buzzle blow the
gas look so bubbling fantastic electi
memory back
I’m no choking I remember my mama she
used to do this on the Sunday lunch
come on looking sorry come on this is
the perfect ruggle which goes well with
[Music]
look at that as soon as I put the past
yes the smell really mean them Rebecca I
when your dress will be the parmesan on
top so I can brighten a groom Troy
confabulate just love olive oil
[Music]
bellissimo today I gonna make for you
sub by owning zabaione it is a dessert
so simple to make is unbelievable look
one on him I am in my hometown in Minori
I’m Barbra me nori the mountains the sea
is all here you need first you need egg
sugar make sure the sugar uses castor
sugar limoncello leakers you can make
also with marsala are some other sweets
liqueurs then you need a nice lemon here
I got perfect lemons what is green
because this time the year of the lemon
green doesn’t mean it’s not good it’s a
fool of a test man money are so
beautiful right let me show you what I
do it first you need a five yolk of egg
break the egg just the yolk and look at
New York
look I’m dusting your color is New York
I need another one Adamo Nia all right
two tablespoons of sugar caster sugar 1
& 2 that’s all for now whisk you start
to beat it make sure you have a large
board and then you’re going a stage you
have to stir them up properly you have
to show that you break the egg and also
deserve the sugar because you can see
the sugar is still underneath can you
see the sugar iya you know I want this
sugar to dissolve a little bit this
stage after I bit them a little bit I
need to put 2 shot or bloom on channel
which is 55 or mil 25 25 make 50 little
bit for me
you mix everything in properly now you
can see start to plug it up can I look
at the fluffing
to go on memory on body water but
remember when you make it you work for
flat for the eggs you don’t have to make
a scrambled egg so be very very very
careful you follow me you can see the
way I’m making it now I can work it
always keep them under control let your
woman out for little bit look at the
waist flapping up come on yes it is done
you can see is not a scrambled egg it is
in a perfect jumper unit look underneath
can you see here is not scrambled egg it
is a backpack some by your butt sorry
paradise I suggest to get some lovely
biscuit soak the biscuit or crunchy
biscuit look what I have inside here I
got some lovely biscuit with amaretti I
already prepared everything here
looks the way is rummy yes what come on
look how clean is the plate you can see
is not a scrambled egg can i I’m sorry I
oh my mind a lovely jest over lemon let
[Music]
this is fantastical and when actually I
cooked on a very gentle heat is the
water of bubbly underneath what touch it
is due to the eggs the sugar and the
alcor’s
flapping up it is very important also
flapping up that bound just everything
together and they give it a funtastic
flame so when you actually put your
spoon inside you got everything together
like a perfect marriage look at that we
stained it I mean I can see oh my god
this is the beautiful candle loading hi
lovely people today I gonna make carne
no need the most italic recipe it maker
and alone in everything the traditional
one is spinach ricotta parmesan a little
nutmeg this particular one it is with
beef and pork so what I’m gonna do it
I’m gonna have an onion which I’m going
to chop it very finely but to three
tablespoons of olive oil over love that
noise sweatin onions for 3-4 minutes
under 50 grams over pork this is beef to
give the right balance sweat to the mix
for about 10 minutes okay now it’s
awkward you get the salami roughly
chopped because I use a SS every I’ll
use it as a salt
you get about 5-6 leaves of sage slowly
we have to cut your fingers job you
don’t just kill them inside the smell it
is incredible unbelievable but
everything inside the bowl it’s nice and
cool down
luckily lovelyz record just start to mix
it the reason why i cool down
because you’re gonna crack an egg inside
the season wants to be scrambles start
to mix again and
full of breadcrumbs below so again he
works as a bounce right it’s done simple
tomato sauce right to make you know
garlic bib a soul inside cook more
together so simple let’s fill it the
cannoli nah my god is so beautiful so
first of all you need to cut it and
start to fill it just put in old your
end something so easy just follow me
sighs then you carry and do that another
one goes in look at that fine dust oh my
god
so then he gets the rest of the sauce
just make sure goes every way because
this source will cook the pasta so easy
then cover with foil put them in the
oven of about 30 minutes remove the foil
put it back in the oven for about
another 10 minutes and you will enjoy it
I just put the cheese on top oh yes
let’s put them in the oven for about few
my my look at this I want to eat and I
wanted to straight away now
oh my mind the smell is unbelievable
yeah I’m happy
[Music]
the flavor of a tomato that the feeling
of the meats with a little bit as-salam
inside what can I say
just make it enjoy cooking so I don’t
know well I do bless you all
I’m even FG hi lovely people
I’m going to show you how to prepare a
perfect Bengal remove with your top tip
it’s have a look at filler is any marker
on a phenol remove it this is small
phenol is the best so pull those on the
side then cut them again remove it up
part which is top you can wash enough
you wander this stage off you can make a
lovely salad this part is a little bit
tough cut it you can braise mini oven
with a little bit butter sprinkle some
Parmesan on top fantastical with the
tops selected or the green part this is
will go very well with the salads then
with the top you can use him in a strop
just a little bit because he has a very
let me show you how to make a fantastic
pumpkin soles with rosemary garlic and
chilli you love it and I’m gonna cook
for Paula this is a fresh home made for
palate which I made earlier first how
things look the pumpkins all my my area
I just started to cut it look at that
this is their licious the orange yellow
color it is so important it tell you
that is ready to be eating and that’s
how I’ve it just lets me move it this
one stay there don’t move
look at that fantastic view a month
because my hometown to do a pumpkin
sauce first out of the things cut it
through remember you can ask your green
grocer look at that and a slice yeah
that’s it and it we’re only going to use
it roughly $4 which is making about
three to four that’s what you need so
roughly you need about four hundred gram
it is a salt delicious and you see
anything like you cut it you slice it
little squares alright cut them in this
way myself I find a much better let’s
see what I done it tight omit to all
different slice then I go down cut them
again sad way look at that can you see
then with a knife look a nice simple
oh yes oh yes yeah someday big some
that’s more doesn’t matter you got all
this fantastic lovely panties it’s about
400 grams now we’ve gone to the cookie
on the board a bunch of olive oil make
sure you use good olive oil
yes so nice let it get hot a little bit
get some garlic first you crush it okay
and then you fill it simple damn chili
I can’t live without the chili this
fantastical if you want them a hot you
use couple after that this small if you
do want the less hot
what you do it just remove the seeds so
simple but unlocking little bit spicy so
cut it yeah get a garlic as well
slice it fantastic besides I gotta put
everything all around a little bit then
you get to branch oval rosemary don’t do
anything just cut it rush me then we’ll
give it a fantastic flavor that lovely
smell don’t put too much rosemary that
is enough for 400 grams and in I spoon
stir it
now I say let it come up to noise
sweating that is done this is the way I
want it I’m going to the pumpkins all in
[Music]
there it let this get again very hot
because you need to get the hot the
flame catch it and start to cook it then
you need stop at this vegetable stock
don’t be afraid of his chicken stock go
straight in I’m gonna put them all in
and now it’s a student now is when it’s
gonna become a source with bits and
pieces inside ok now we have to leave it
for a few minutes
season with a little bit of salt little
bit of pepper pepper leave it it’s
almost it come on look come on look in
sideways this already happens if i press
this one look you don’t want full this
old dusty
what a lovely sauce I cooked at this one
for about after the stock come up to
boiling again and I cook for about four
minutes now we go to the fourth power
go boiling waters always make sure you
use so the water is boiling then get to
the first fold inside cover and let come
up to boil again I gonna use this
pumpkin plate here consider them a
little bit the purple ah come on hmm the
reddick this beautiful purple they’re
yes come on look damn it I need to stir
it look at that sauce over the pumpkins
the pumpkins almost to disorder with the
garlic the chili and rosemary
they bind it all together to create the
perfect harmony I need to really grow
olive oil because I love olive oil just
a little touch extra stare I know you
want it
[Music]
the troll avoid the plunge of rosemarie
just for you to remember what it is and
this is pumpkins with purple water
I’m gonna make a totally reso orange
rice cake you will love it
so simple to make look I’m sitting so
relaxed in this place we start with milk
which is bubbling away nicely simmer it
vanilla pod straight in and always
scheming little me to stir sugar oh yes
let’s not forget the rice
this is risotto rice I keep stirring so
what you want to do I’m Alfie lemons one
two three it keeps tearing it I’m
casting they start to boiling turn me
down because you have to simmer it 5 4
eggs separate it I split the yolk from
the white
back again another one
it sounds so simple gray your ends
orange liqueur very sweet I’m gonna use
about three top one two and three simple
mix it make sure you clean it before you
yes now to see if he’s ready yes he
stays if I was gonna drop it now you
have no chance the rise they will come
like this it’s cool down now you get a
vanilla pod and may I show you squeeze
everything Therese racing holy just of
orange all whole orange when you finish
it don’t forget you can eat the orange
you don’t chuck them away
ah come on sorry you have to mix
improperly now you fold it the world
folding is not just squashing around
folding folding this is what will give
you the lightness
[Music]
this is ready
how guests don’t go I forgot to remove
the lemons there supposed to be three of
those cake tins are you late with a
little bit butter you can have improved
paper inside you made smack shot but
it’s quite high on site slowly pick him
up
I remember when mom used to make this
rice cake I always be there with a
finger bang it is all done look I’m one
support lovely bubbly and ready to be
cooked you put them in the oven for
about an hour
I’ll go one which are done early on at
somebody sabotage chocolate no it is not
the chocolate it is when you actually
cook it the top always almost is not for
Carmela’s do you know what it is a pure
lips and this is orange rice cake torta
de lys bless the person told me how to
do she’s in paradise today I will share
so I think on Twitter memory memory
[Music]
[Music]
Tiger eenie with a fresh tomato sauce
you will love it watch me the way I’m
doing this is fresh homemade tahini how
many time you put tomato inside the
fridge why tomorrow they’re growing in
very hot weather and you put them inside
the fridge
put them in a bowl and leave amongst
other house in the kitchen is the best
place tomato make sure they’re nice and
clean just cat emits any way you like it
cherry tomato small or big anyway you
like it don’t have to worry about to the
way you do it after there right look at
the way you do it if you want to smell
it to matter this is what this smells
don’t matter
yes look at that way I just to chop them
all up and I’m gonna use a mold yes so
stop I gonna keep some of those and I’m
gonna squash it my hands yes because I
want to get the oil out that’s also why
we use this to give them this one here
now you need garlic here is about a per
kilo Tamar the 500 grams of a tomato
fresh right make sure you only cook with
a nice and fresh ripe tomato garlic 1/2
because roughly is a large garlic which
are slicing – and then I need another
one and it’s old ingredient ready to do
it this one they’ve cut it slices look
roughly garlic is good for you good for
your skin good for your storm and good
for everything mostly anything good for
the vampire roughly chopped that is good
come on now you can go and copy our
chilli those the very strong chilli
I use only two if you don’t want a very
very strong chilli remove with the seeds
inside good is telling the water is
boiling all the ball goes in banded
olive oil
yes the chilli goes in yes
remember the story sweat not burn told
you many time sweat when you’re joking
burn when you sit under the Sun look it
start to get a nice color straight to
right Vasil just bundle of a battle
simple simple stare them a little bit
come here come here come look for Martha
is almost to be solve it season it in a
bit and up now you go straight come near
me – the pasta boiling water this is
without any salt right
look at that water garlic the chili the
basil three ingredient maximum flavor
let you reduce little bits as almost
reduced it you can see some of the big
something small do you remember the
stalk of a tomato it’s oily I press it
just put him inside
oh my my pastor remove delete season at
the water get a pastor it come up a look
come over look I don’t wanna stand up a
length look extend this the olya stir
them a little bit cover let it come up
to boiling this one
the one chillin right now little extra
bit of olive oil
oh it’s done ready now to put in the
past inside come on anymore you done
lovely tomato right on it drizzle of
olive oil
rate it of nice parmesan cheese few
sweet lips of a puzzle this is Tiger
eeny to the fresh tomato garlic chilli
and basil hi lovely people I’m gonna
show you how to please dolly so simple
first of all if they come in a jar drain
it pick up an olive throw your mouth I’m
knowledge okay to pick up and on him put
between your finger and slowly squeezing
sideway the stone is out the olives stay
together again this is slowly work with
black olives the green ones little bit
kappa use olive pitter that is one way
to do it another way
put them on a boat use a knife flat and
crush it then you can see stone remove
it so fantastic i lovely people of
foodtube let me show you how to make
pepper sauce cheese and radicchio
risotto so simple so good show
incredible delicious
Lester first of all olive oil couple of
spoons one full tablespoons of onions I
already chopped sweat them a little bit
I’m making for about two people here
about five sausages
I remember this key will ever to
overdose to use them on top of the
result or later then grab the sausages
just break them aside
can be any kind of a sausage juice keep
staring it and try to break it to now
when there’s stuff to change these
lovely colors ready get back one
beautiful radicchio
sweet and sour lovely flavor roughly
chopped double it we are bitterness with
the sweetness of the onions combined
service world together beautiful get
about two and full of rice about 1700
grams each of rice and this particular
rice amuses arborio rice keep stirring
it and let it toast always use a wooden
spoon don’t use no metal spoons because
you will break your ice then you need a
very good very very very good splash of
a wine for upper glass dry Swift doesn’t
matter
oh my mind so once all the alcohol is
evaporated and the lovely flavor of the
grapes is inside you use it a very good
chicken stock
oh yes it keeps tearing it soon as you
see that a stock of operate go back in
again with some more stock keep stirring
it with that correctly 20 minutes on
gentle flame or gas in the mid times
just to sausages without skin parmesans
1/2 tablespoons parsley give it a
freshness to make say when this one is
done put a bit of water on your ends and
you roll it you see your NC screen just
a little bit of olive oil let this get
very oats
one by one just put my side
and now dosis ready not gonna start to
get lovely palace so we put them on the
side and let’s just concentrate on the
risotto just a little bit more I don’t
want to run it I don’t want it to dry no
but of a butter keep staring it
get that creaming up give me the lovely
flavor one an hour four tablespoons of
Parmesan cheese oh man look at this one
cooking frogger how can you tell it the
risotto it’s ready it’s still out then
this they’re a little bit crunchies so
when you actually you bite it inside the
result of the salt and luster fractions
is just crack so you will chew in longer
and then you will taste it better and
you will digest it better but then how
did that when actually you done with the
risotto you come up and you liver for
little grated over Parmesan sausage and
it’s the truth is robust Amica vinegar
of radicchio this is the perfect sausage
I don’t wanna crop this is a proper
proper comfort food love you old chum
I gotta making gnocchi gnocchi with a
squash so simple dish to make it’s
really really homely dish really comfort
food so I need one whole squash cut me
in the small square small pieces one
chilly for clove of garlic for spring
cover rosemary one stop cube after the
trouble water and olive oil okay
one chilly okay remember when you remove
the top of the chili just pull it the
little hat well so we start again with
the chili with spices then you get a
garlic slice the dalek so we got a
shitty you got a garlic we got the
rosemary it’s all here
but don’t you want to get up because
it’s so easy so relax nice olive oil is
about 4 tbsp olive oil roughly you get
everything together just put them in
squash you don’t have a squash you don’t
forget you can use also pumpkin little
stop tube spring come along top
everything down sleet together
let it cook in simmer for 25 to 30
minutes one of our kilo of a potato and
debate it from one hour to 1/2 degree
scoop at the potato and make sure no
skin goes inside there are some skin
inside so you can’t really dries the
potato properly when you scoop at a
potato they’re warm you can say look
easy last one is done now I’m gonna mash
the potato use a potato ricer just put a
few at a time not too many look at that
this is what I call him a potato ricer
look as you can see is all a lovely
master two eggs you only have to use two
your egg so little salt it is very very
do not top work it the egg after go
everywhere this particular dish is come
from the comfort book which me and Jamie
we shot it on the boat and that was
solved delicious so Jamie said right
let’s put them inside the book so 150
grams of the double zero flour straight
inside then you put them on top of the
table they start to mix it
makes it nice
[Music]
cut a little slice ricotta Beauty roll
it out but two centimeter thick then you
start to put some flour for dusting okay
that’s done then always pushing it
toward the flour then if you have
something like that not a plop you grab
it depress it and you roll it out this
little line which will capture the
lovely sauce this is what I’m gonna get
up my beautiful souls look at that is
done I’m gonna transfer it just a little
bit inside the other pan just gonna put
some little bit of pasta water inside
make sure when you cooking your key few
at a time because they will cool the
water and then we’ll get all mushed up
wrapped in your cake it takes about a
minute
Susan your key come up grab it inside
the sauce get a plate right little
grater over parmesan olive oil little
spring of rosemary and this is the
perfect
yoky that somebody made better than this
one we want to say we don’t want to know
I gonna cook chicken with garlic and
rosemary please look the wagon
I can’t believe me cooking a stove
we the storm what can I do more than
that look don’t be afraid amia you gonna
enjoy it because I’m joined so much it’s
such a simple dish to do three
ingredient maximum flavor 1 kilogram of
drumstick and thighs first you have to
cut in chunks right 1 use everything if
you can’t use your hands use a rolling
pin
come on come on my soul to jump it and
make sure the skin is on probably some
time to have a nice be the skid all this
straight in I love cooking this weather
I just love it this is the pieces I’ve
turned the other way around one which is
good too now you need to pop pieces turn
them around and look at that fantastical
fun pasta cook all right over the plate
now this is come to the best salt use
the salt which you can feel it sea salt
look at that I can count it almost every
single one all in it probably of peppers
it’s not that very fine like a like a
sound dust you know don’t you can see
get your ends and mix it mix it mix it
mix it you make sure the salt goes
everywhere you don’t have to do anything
goes stay there don’t move saucepan is
olive oil is fantastic is good for you
acha near the Bell
tell me to hurry up olive oil goes in
and a little splash of a water like
everything splash then you get the
chicken put them inside already season
it stir it keep it steady and get the
oh my my oh my my
come on you tried to stop me cooking you
can crush the garlic with your ends and
leave everything even the skin you need
to put one kilo one two three four five
six and raspberry this is so much
rosemary you’re gonna get it cut it one
two three four garlic rosemary you need
some nice chili cutlet chili eyes she’ll
be okay it’s all there look at that let
me just put something on the front yeah
start to see they start to come a really
nice at this stage when it’s nice and
sealed get a garlic and you can see the
garlic put them on top everywhere
don’t be afraid but I’m going to put
now you come to the Rose Marie one two
three-and four-and for the chili is
quite strong so just use two chili which
limb a mole you can see I left it put
them on top
okay what’s your aunt’s like I do it I
just most bones just around the corner
that is right at the end now I just a
turn the gas law and cover it with the
lid Mac show is well covered
let it cook slowly slowly for about 35
minutes none again going and make sure
it won’t stack it won’t burn okay take a
look it is ready it cooked it very very
slow now I turn the gas right I because
I’m gonna put the wine inside oh my my
look at that color coming here
oh yes oh yes oh my my look at that
it’s become almost creamy I met some
fantastic bruschetta bruschetta a slice
of rustic bread which are griddled and
I’m gonna wrap some garlic on top and
drizzle with olive oil
I kept very warm on the crop areas I’m
gonna check my umbrella way my lucky
umbrella and this is the bread with so
much love and passion look at that now I
get nice bit of garlic never mind about
the skin and I’ve run every single one
just a little bit on top to get a food
flavor yes yes it is ready because I can
see the oil stuff to come up the wine is
all vaporators it’s a salt Wow
yes send the gas stop come on slowly I
will put it few pieces at a time on each
bruschetta there it goes yes this is
chicken with the garlic and rosemary
with a splash wine
let me show you what I’m gonna make him
now I’m already a chocolate pudding if
you little bit done you hit this put in
there you’re gonna go ah you’re gonna
mess it up
hallelujah so simples you will love it I
have a 5 under mill of look warm milk
and I gonna put inside 2 tablespoons of
sugar 1 2 then 1 tablespoons of flour
and switch on your gas stir it I put the
flour inside when the milk is still warm
it’s not very hot the reason if you do
this you know it won’t go lumpy and it
will be fantastic keep stirring it I
gonna have three cups of amaretti do you
know what I love so much I’m gonna next
one for me you don’t have to do that but
I love it so keep stirring it vanilla
pod this is all the seeds can you see
keep the spirits because you don’t want
it to get hot so they start to get warm
and stuff to get speaker while I started
to get picker you put 50 grams of a
butter
I love the gas because you don’t want to
burn it oh yes get a nice chocolate
crush it
kyondra gram you can do this well in
the smell is incredible chuckling I’m
gonna put her by another 25 grams over
chocolate inside yes yes yes
I wish your eyes can see what I can see
that you think this is beautiful what
I’m look at that I’m in my kingdom
yes he’s all beautiful I’m all inside
tender gasps little behind it keep
steadily hey takes a minute don’t do
like me oh my oh my oh my look at the
bamboo on the side that means he’s ready
you don’t want that you too badly all
over because you my can burn at this
stage off keep staring it you lose the
risk and you get a spoon yes look at
that
then a last not the least number eighty
biscuit crash it on top I’m ready
a chocolate pudding let’s celebrate it
this way alleluia alleluia
Oh Lou yeah I can taste them inside the
amaretti de liqueurs the crunchiness of
buzzing again and I join again for now I
say arrivederci bless you today I’m
gonna make Italian meatball sub which is
full of player and though the sauce is
gonna go inside a little bit of cheese
gonna go inside a bank in the oven when
you eat at home first of all the sauce
you need about 1 to 3 tablespoons of
olive oil make sure use a very very very
good olive oil then we start with an
onions first then you go straight win a
carrot simple ways to chop the carrots
to define oh yes so at this stage
actually unusually half of the carrots
and straight in celery don’t worry after
some time is roughly chopped of these
two big because you need to blender this
sauce straight it to Chile trade in
we come to the papers if you can’t find
it or reading chart just to roast it
some papers and when you roast some
people put them in a plate cover up with
a cream film and then you remove the
skin straight inside this stage little
splash of a one you do need a little
splash of a wine wine left give a lovely
spoken yeah it’s done
so what do you got food this in three
things over tomato straight it put the
other one in now with one of this I need
to fill with water
a spiced black pepper a little pinch of
salt one is cooking for that quarter of
an hour let’s do it the meatball
the meatball okay first I need and fold
over parsley okay let’s move this one
away from now when you chop it a parsley
or any other do you grab them all
together slowly with a knife you make me
very very fine great inside the ball two
clove of garlic straight inside you
crack one egg
so yeah you got two beautiful minced one
is port and then we got this lovely beef
so it’s about 500 grams 20 50 grams of
each 100 gram of fresh breadcrumbs pinch
of salt pinch of pepper drizzle of olive
oil
100 grams of grated Parmesan let’s do it
now you have to mix one and she older
and the other one you press it you get a
lovely egg which is bind all together
but let’s move with this one for a
minute from here
I put everything on the table so you
grab it have to be a site of table
tennis ball is the best way because they
will shrink us a little bit and then you
do a quite a few then at this stage you
dust with a little bit of a flower
yes roll it in little bits gone why I
putted a lovely bit of flour because
when I seal it they create a little
crust look a nice and Fichte spot before
I have to put those inside I need to do
[Applause]
I stopped put in a frying pan drizzle
some lovely oil extra virgin olive oil
ways like extra virgin olive oil about
four to five tablespoons slowly you put
a meatball you fried them all
also you can roll it with the rest of
the flour you don’t actually want to
cook and for me you just want of a crust
it up because I want them to cook them
in the sauce you say just to get a
little bit of crust that is ready and
then you can put a straight inside let’s
move this one out
stir it simmer it for about 50 minutes
need to get some mozzarella cut a few
slice of a mozzarella very thin slice
good you get this sub cut it on the side
I need a little plate a start first last
little bit of sauce on top then get some
nice meatball oh look I got a nice a
little bit of a mozzarella on top come
on extra bit then you put them in a
right on top it’s gonna be the oven for
about two three minutes the mozzarella
melted look dad’s look beautiful here
there is some wild rockets squeeze a
little bit of lemon a little salt
drizzle of extra virgin olive oil mix
all together I can’t believe it
put them on top crush it so delicious
just put them all together and this is
my Italian meatball sub shall we taste
it now oh my god oh my god yeah no
thanks this is snap because it’s all in
one pieces can we I let this all enjoy
together
yeah shall we say wow this is so good
bye guys that’s the best sandwich
what can I say about generic entero well
he’s my mentor my London dad he is
incredible he’s a force of nature and
he’s a great great cook there’s not much
he doesn’t know about food the guy is
crazy but he is brilliant lots of
memories lots of nostalgia sometimes he
goes crazy and you might not understand
a word he’s saying but it doesn’t matter
because it’s all happening on the plate
and with the hands and that’s what I
love about food because you do not need
language you just watch what they’re
doing I am a genetic compound and this
is my he’s so good olive oil goes in 500
gram top side of beef you can use
brisket as well it’s fantastic correctly
this is society 1 I have a five pounder
grandma with spareribs – under grams of
sausages just cut them in half it was
salt mix it mix it mix it mix yeah I can
hear that beautiful noise it’s the music
I wants it you get two babies come on
I’m gonna put the tray inside don’t just
put the leaves break it inside seal the
mix properly
I wanted them all like this yes 100 yeah
got it
don’t worry if it’s not to feel lanyons
will dissolve it come have a look get
inside look at the color poor makes
everything tasting good wine goes in the
one you bring it is the one you use it
do not you see cooking one come on what
is it cooking wine colored water don’t
where it’s almost dancing inside let the
wine evaporator so what that should you
do you have operated our code
I want the Banyan to sweat not the bird
did you know what the difference between
sweat ever let me tell you you need to
be the exercise so you go jogging what
you do when you jog it you sweat that is
a sweat okay
burn you go to a holiday anywhere in the
world including Italy you stand under
the sound for two hours of three hours
your verb you don’t want to do that
treating some tomato chopped they kiss
one each other they go all in give them
a little stir remember is still on a
high flame good put about half a glass
of wine two tablespoons of a
concentrated tomato you dissolve it
inside of the wine now fill it up with
[Music]
creating stir it and it goes then you
see the bubbling on the side yes
when you start to do that
a lovely bunch of the Buzzle blow the
gas look so bubbling fantastic electi
memory back
I’m no choking I remember my mama she
used to do this on the Sunday lunch
come on looking sorry come on this is
the perfect ruggle which goes well with
[Music]
look at that as soon as I put the past
yes the smell really mean them Rebecca I
when your dress will be the parmesan on
top so I can brighten a groom Troy
confabulate just love olive oil
[Music]
bellissimo today I gonna make for you
sub by owning zabaione it is a dessert
so simple to make is unbelievable look
one on him I am in my hometown in Minori
I’m Barbra me nori the mountains the sea
is all here you need first you need egg
sugar make sure the sugar uses castor
sugar limoncello leakers you can make
also with marsala are some other sweets
liqueurs then you need a nice lemon here
I got perfect lemons what is green
because this time the year of the lemon
green doesn’t mean it’s not good it’s a
fool of a test man money are so
beautiful right let me show you what I
do it first you need a five yolk of egg
break the egg just the yolk and look at
New York
look I’m dusting your color is New York
I need another one Adamo Nia all right
two tablespoons of sugar caster sugar 1
& 2 that’s all for now whisk you start
to beat it make sure you have a large
board and then you’re going a stage you
have to stir them up properly you have
to show that you break the egg and also
deserve the sugar because you can see
the sugar is still underneath can you
see the sugar iya you know I want this
sugar to dissolve a little bit this
stage after I bit them a little bit I
need to put 2 shot or bloom on channel
which is 55 or mil 25 25 make 50 little
bit for me
you mix everything in properly now you
can see start to plug it up can I look
at the fluffing
to go on memory on body water but
remember when you make it you work for
flat for the eggs you don’t have to make
a scrambled egg so be very very very
careful you follow me you can see the
way I’m making it now I can work it
always keep them under control let your
woman out for little bit look at the
waist flapping up come on yes it is done
you can see is not a scrambled egg it is
in a perfect jumper unit look underneath
can you see here is not scrambled egg it
is a backpack some by your butt sorry
paradise I suggest to get some lovely
biscuit soak the biscuit or crunchy
biscuit look what I have inside here I
got some lovely biscuit with amaretti I
already prepared everything here
looks the way is rummy yes what come on
look how clean is the plate you can see
is not a scrambled egg can i I’m sorry I
oh my mind a lovely jest over lemon let
[Music]
this is fantastical and when actually I
cooked on a very gentle heat is the
water of bubbly underneath what touch it
is due to the eggs the sugar and the
alcor’s
flapping up it is very important also
flapping up that bound just everything
together and they give it a funtastic
flame so when you actually put your
spoon inside you got everything together
like a perfect marriage look at that we
stained it I mean I can see oh my god
this is the beautiful candle loading hi
lovely people today I gonna make carne
no need the most italic recipe it maker
and alone in everything the traditional
one is spinach ricotta parmesan a little
nutmeg this particular one it is with
beef and pork so what I’m gonna do it
I’m gonna have an onion which I’m going
to chop it very finely but to three
tablespoons of olive oil over love that
noise sweatin onions for 3-4 minutes
under 50 grams over pork this is beef to
give the right balance sweat to the mix
for about 10 minutes okay now it’s
awkward you get the salami roughly
chopped because I use a SS every I’ll
use it as a salt
you get about 5-6 leaves of sage slowly
we have to cut your fingers job you
don’t just kill them inside the smell it
is incredible unbelievable but
everything inside the bowl it’s nice and
cool down
luckily lovelyz record just start to mix
it the reason why i cool down
because you’re gonna crack an egg inside
the season wants to be scrambles start
to mix again and
full of breadcrumbs below so again he
works as a bounce right it’s done simple
tomato sauce right to make you know
garlic bib a soul inside cook more
together so simple let’s fill it the
cannoli nah my god is so beautiful so
first of all you need to cut it and
start to fill it just put in old your
end something so easy just follow me
sighs then you carry and do that another
one goes in look at that fine dust oh my
god
so then he gets the rest of the sauce
just make sure goes every way because
this source will cook the pasta so easy
then cover with foil put them in the
oven of about 30 minutes remove the foil
put it back in the oven for about
another 10 minutes and you will enjoy it
I just put the cheese on top oh yes
let’s put them in the oven for about few
my my look at this I want to eat and I
wanted to straight away now
oh my mind the smell is unbelievable
yeah I’m happy
[Music]
the flavor of a tomato that the feeling
of the meats with a little bit as-salam
inside what can I say
just make it enjoy cooking so I don’t
know well I do bless you all
I’m even FG hi lovely people
I’m going to show you how to prepare a
perfect Bengal remove with your top tip
it’s have a look at filler is any marker
on a phenol remove it this is small
phenol is the best so pull those on the
side then cut them again remove it up
part which is top you can wash enough
you wander this stage off you can make a
lovely salad this part is a little bit
tough cut it you can braise mini oven
with a little bit butter sprinkle some
Parmesan on top fantastical with the
tops selected or the green part this is
will go very well with the salads then
with the top you can use him in a strop
just a little bit because he has a very
let me show you how to make a fantastic
pumpkin soles with rosemary garlic and
chilli you love it and I’m gonna cook
for Paula this is a fresh home made for
palate which I made earlier first how
things look the pumpkins all my my area
I just started to cut it look at that
this is their licious the orange yellow
color it is so important it tell you
that is ready to be eating and that’s
how I’ve it just lets me move it this
one stay there don’t move
look at that fantastic view a month
because my hometown to do a pumpkin
sauce first out of the things cut it
through remember you can ask your green
grocer look at that and a slice yeah
that’s it and it we’re only going to use
it roughly $4 which is making about
three to four that’s what you need so
roughly you need about four hundred gram
it is a salt delicious and you see
anything like you cut it you slice it
little squares alright cut them in this
way myself I find a much better let’s
see what I done it tight omit to all
different slice then I go down cut them
again sad way look at that can you see
then with a knife look a nice simple
oh yes oh yes yeah someday big some
that’s more doesn’t matter you got all
this fantastic lovely panties it’s about
400 grams now we’ve gone to the cookie
on the board a bunch of olive oil make
sure you use good olive oil
yes so nice let it get hot a little bit
get some garlic first you crush it okay
and then you fill it simple damn chili
I can’t live without the chili this
fantastical if you want them a hot you
use couple after that this small if you
do want the less hot
what you do it just remove the seeds so
simple but unlocking little bit spicy so
cut it yeah get a garlic as well
slice it fantastic besides I gotta put
everything all around a little bit then
you get to branch oval rosemary don’t do
anything just cut it rush me then we’ll
give it a fantastic flavor that lovely
smell don’t put too much rosemary that
is enough for 400 grams and in I spoon
stir it
now I say let it come up to noise
sweating that is done this is the way I
want it I’m going to the pumpkins all in
[Music]
there it let this get again very hot
because you need to get the hot the
flame catch it and start to cook it then
you need stop at this vegetable stock
don’t be afraid of his chicken stock go
straight in I’m gonna put them all in
and now it’s a student now is when it’s
gonna become a source with bits and
pieces inside ok now we have to leave it
for a few minutes
season with a little bit of salt little
bit of pepper pepper leave it it’s
almost it come on look come on look in
sideways this already happens if i press
this one look you don’t want full this
old dusty
what a lovely sauce I cooked at this one
for about after the stock come up to
boiling again and I cook for about four
minutes now we go to the fourth power
go boiling waters always make sure you
use so the water is boiling then get to
the first fold inside cover and let come
up to boil again I gonna use this
pumpkin plate here consider them a
little bit the purple ah come on hmm the
reddick this beautiful purple they’re
yes come on look damn it I need to stir
it look at that sauce over the pumpkins
the pumpkins almost to disorder with the
garlic the chili and rosemary
they bind it all together to create the
perfect harmony I need to really grow
olive oil because I love olive oil just
a little touch extra stare I know you
want it
[Music]
the troll avoid the plunge of rosemarie
just for you to remember what it is and
this is pumpkins with purple water
I’m gonna make a totally reso orange
rice cake you will love it
so simple to make look I’m sitting so
relaxed in this place we start with milk
which is bubbling away nicely simmer it
vanilla pod straight in and always
scheming little me to stir sugar oh yes
let’s not forget the rice
this is risotto rice I keep stirring so
what you want to do I’m Alfie lemons one
two three it keeps tearing it I’m
casting they start to boiling turn me
down because you have to simmer it 5 4
eggs separate it I split the yolk from
the white
back again another one
it sounds so simple gray your ends
orange liqueur very sweet I’m gonna use
about three top one two and three simple
mix it make sure you clean it before you
yes now to see if he’s ready yes he
stays if I was gonna drop it now you
have no chance the rise they will come
like this it’s cool down now you get a
vanilla pod and may I show you squeeze
everything Therese racing holy just of
orange all whole orange when you finish
it don’t forget you can eat the orange
you don’t chuck them away
ah come on sorry you have to mix
improperly now you fold it the world
folding is not just squashing around
folding folding this is what will give
you the lightness
[Music]
this is ready
how guests don’t go I forgot to remove
the lemons there supposed to be three of
those cake tins are you late with a
little bit butter you can have improved
paper inside you made smack shot but
it’s quite high on site slowly pick him
up
I remember when mom used to make this
rice cake I always be there with a
finger bang it is all done look I’m one
support lovely bubbly and ready to be
cooked you put them in the oven for
about an hour
I’ll go one which are done early on at
somebody sabotage chocolate no it is not
the chocolate it is when you actually
cook it the top always almost is not for
Carmela’s do you know what it is a pure
lips and this is orange rice cake torta
de lys bless the person told me how to
do she’s in paradise today I will share
so I think on Twitter memory memory
[Music]
[Music]
Tiger eenie with a fresh tomato sauce
you will love it watch me the way I’m
doing this is fresh homemade tahini how
many time you put tomato inside the
fridge why tomorrow they’re growing in
very hot weather and you put them inside
the fridge
put them in a bowl and leave amongst
other house in the kitchen is the best
place tomato make sure they’re nice and
clean just cat emits any way you like it
cherry tomato small or big anyway you
like it don’t have to worry about to the
way you do it after there right look at
the way you do it if you want to smell
it to matter this is what this smells
don’t matter
yes look at that way I just to chop them
all up and I’m gonna use a mold yes so
stop I gonna keep some of those and I’m
gonna squash it my hands yes because I
want to get the oil out that’s also why
we use this to give them this one here
now you need garlic here is about a per
kilo Tamar the 500 grams of a tomato
fresh right make sure you only cook with
a nice and fresh ripe tomato garlic 1/2
because roughly is a large garlic which
are slicing – and then I need another
one and it’s old ingredient ready to do
it this one they’ve cut it slices look
roughly garlic is good for you good for
your skin good for your storm and good
for everything mostly anything good for
the vampire roughly chopped that is good
come on now you can go and copy our
chilli those the very strong chilli
I use only two if you don’t want a very
very strong chilli remove with the seeds
inside good is telling the water is
boiling all the ball goes in banded
olive oil
yes the chilli goes in yes
remember the story sweat not burn told
you many time sweat when you’re joking
burn when you sit under the Sun look it
start to get a nice color straight to
right Vasil just bundle of a battle
simple simple stare them a little bit
come here come here come look for Martha
is almost to be solve it season it in a
bit and up now you go straight come near
me – the pasta boiling water this is
without any salt right
look at that water garlic the chili the
basil three ingredient maximum flavor
let you reduce little bits as almost
reduced it you can see some of the big
something small do you remember the
stalk of a tomato it’s oily I press it
just put him inside
oh my my pastor remove delete season at
the water get a pastor it come up a look
come over look I don’t wanna stand up a
length look extend this the olya stir
them a little bit cover let it come up
to boiling this one
the one chillin right now little extra
bit of olive oil
oh it’s done ready now to put in the
past inside come on anymore you done
lovely tomato right on it drizzle of
olive oil
rate it of nice parmesan cheese few
sweet lips of a puzzle this is Tiger
eeny to the fresh tomato garlic chilli
and basil hi lovely people I’m gonna
show you how to please dolly so simple
first of all if they come in a jar drain
it pick up an olive throw your mouth I’m
knowledge okay to pick up and on him put
between your finger and slowly squeezing
sideway the stone is out the olives stay
together again this is slowly work with
black olives the green ones little bit
kappa use olive pitter that is one way
to do it another way
put them on a boat use a knife flat and
crush it then you can see stone remove
it so fantastic i lovely people of
foodtube let me show you how to make
pepper sauce cheese and radicchio
risotto so simple so good show
incredible delicious
Lester first of all olive oil couple of
spoons one full tablespoons of onions I
already chopped sweat them a little bit
I’m making for about two people here
about five sausages
I remember this key will ever to
overdose to use them on top of the
result or later then grab the sausages
just break them aside
can be any kind of a sausage juice keep
staring it and try to break it to now
when there’s stuff to change these
lovely colors ready get back one
beautiful radicchio
sweet and sour lovely flavor roughly
chopped double it we are bitterness with
the sweetness of the onions combined
service world together beautiful get
about two and full of rice about 1700
grams each of rice and this particular
rice amuses arborio rice keep stirring
it and let it toast always use a wooden
spoon don’t use no metal spoons because
you will break your ice then you need a
very good very very very good splash of
a wine for upper glass dry Swift doesn’t
matter
oh my mind so once all the alcohol is
evaporated and the lovely flavor of the
grapes is inside you use it a very good
chicken stock
oh yes it keeps tearing it soon as you
see that a stock of operate go back in
again with some more stock keep stirring
it with that correctly 20 minutes on
gentle flame or gas in the mid times
just to sausages without skin parmesans
1/2 tablespoons parsley give it a
freshness to make say when this one is
done put a bit of water on your ends and
you roll it you see your NC screen just
a little bit of olive oil let this get
very oats
one by one just put my side
and now dosis ready not gonna start to
get lovely palace so we put them on the
side and let’s just concentrate on the
risotto just a little bit more I don’t
want to run it I don’t want it to dry no
but of a butter keep staring it
get that creaming up give me the lovely
flavor one an hour four tablespoons of
Parmesan cheese oh man look at this one
cooking frogger how can you tell it the
risotto it’s ready it’s still out then
this they’re a little bit crunchies so
when you actually you bite it inside the
result of the salt and luster fractions
is just crack so you will chew in longer
and then you will taste it better and
you will digest it better but then how
did that when actually you done with the
risotto you come up and you liver for
little grated over Parmesan sausage and
it’s the truth is robust Amica vinegar
of radicchio this is the perfect sausage
I don’t wanna crop this is a proper
proper comfort food love you old chum
I gotta making gnocchi gnocchi with a
squash so simple dish to make it’s
really really homely dish really comfort
food so I need one whole squash cut me
in the small square small pieces one
chilly for clove of garlic for spring
cover rosemary one stop cube after the
trouble water and olive oil okay
one chilly okay remember when you remove
the top of the chili just pull it the
little hat well so we start again with
the chili with spices then you get a
garlic slice the dalek so we got a
shitty you got a garlic we got the
rosemary it’s all here
but don’t you want to get up because
it’s so easy so relax nice olive oil is
about 4 tbsp olive oil roughly you get
everything together just put them in
squash you don’t have a squash you don’t
forget you can use also pumpkin little
stop tube spring come along top
everything down sleet together
let it cook in simmer for 25 to 30
minutes one of our kilo of a potato and
debate it from one hour to 1/2 degree
scoop at the potato and make sure no
skin goes inside there are some skin
inside so you can’t really dries the
potato properly when you scoop at a
potato they’re warm you can say look
easy last one is done now I’m gonna mash
the potato use a potato ricer just put a
few at a time not too many look at that
this is what I call him a potato ricer
look as you can see is all a lovely
master two eggs you only have to use two
your egg so little salt it is very very
do not top work it the egg after go
everywhere this particular dish is come
from the comfort book which me and Jamie
we shot it on the boat and that was
solved delicious so Jamie said right
let’s put them inside the book so 150
grams of the double zero flour straight
inside then you put them on top of the
table they start to mix it
makes it nice
[Music]
cut a little slice ricotta Beauty roll
it out but two centimeter thick then you
start to put some flour for dusting okay
that’s done then always pushing it
toward the flour then if you have
something like that not a plop you grab
it depress it and you roll it out this
little line which will capture the
lovely sauce this is what I’m gonna get
up my beautiful souls look at that is
done I’m gonna transfer it just a little
bit inside the other pan just gonna put
some little bit of pasta water inside
make sure when you cooking your key few
at a time because they will cool the
water and then we’ll get all mushed up
wrapped in your cake it takes about a
minute
Susan your key come up grab it inside
the sauce get a plate right little
grater over parmesan olive oil little
spring of rosemary and this is the
perfect
yoky that somebody made better than this
one we want to say we don’t want to know
I gonna cook chicken with garlic and
rosemary please look the wagon
I can’t believe me cooking a stove
we the storm what can I do more than
that look don’t be afraid amia you gonna
enjoy it because I’m joined so much it’s
such a simple dish to do three
ingredient maximum flavor 1 kilogram of
drumstick and thighs first you have to
cut in chunks right 1 use everything if
you can’t use your hands use a rolling
pin
come on come on my soul to jump it and
make sure the skin is on probably some
time to have a nice be the skid all this
straight in I love cooking this weather
I just love it this is the pieces I’ve
turned the other way around one which is
good too now you need to pop pieces turn
them around and look at that fantastical
fun pasta cook all right over the plate
now this is come to the best salt use
the salt which you can feel it sea salt
look at that I can count it almost every
single one all in it probably of peppers
it’s not that very fine like a like a
sound dust you know don’t you can see
get your ends and mix it mix it mix it
mix it you make sure the salt goes
everywhere you don’t have to do anything
goes stay there don’t move saucepan is
olive oil is fantastic is good for you
acha near the Bell
tell me to hurry up olive oil goes in
and a little splash of a water like
everything splash then you get the
chicken put them inside already season
it stir it keep it steady and get the
oh my my oh my my
come on you tried to stop me cooking you
can crush the garlic with your ends and
leave everything even the skin you need
to put one kilo one two three four five
six and raspberry this is so much
rosemary you’re gonna get it cut it one
two three four garlic rosemary you need
some nice chili cutlet chili eyes she’ll
be okay it’s all there look at that let
me just put something on the front yeah
start to see they start to come a really
nice at this stage when it’s nice and
sealed get a garlic and you can see the
garlic put them on top everywhere
don’t be afraid but I’m going to put
now you come to the Rose Marie one two
three-and four-and for the chili is
quite strong so just use two chili which
limb a mole you can see I left it put
them on top
okay what’s your aunt’s like I do it I
just most bones just around the corner
that is right at the end now I just a
turn the gas law and cover it with the
lid Mac show is well covered
let it cook slowly slowly for about 35
minutes none again going and make sure
it won’t stack it won’t burn okay take a
look it is ready it cooked it very very
slow now I turn the gas right I because
I’m gonna put the wine inside oh my my
look at that color coming here
oh yes oh yes oh my my look at that
it’s become almost creamy I met some
fantastic bruschetta bruschetta a slice
of rustic bread which are griddled and
I’m gonna wrap some garlic on top and
drizzle with olive oil
I kept very warm on the crop areas I’m
gonna check my umbrella way my lucky
umbrella and this is the bread with so
much love and passion look at that now I
get nice bit of garlic never mind about
the skin and I’ve run every single one
just a little bit on top to get a food
flavor yes yes it is ready because I can
see the oil stuff to come up the wine is
all vaporators it’s a salt Wow
yes send the gas stop come on slowly I
will put it few pieces at a time on each
bruschetta there it goes yes this is
chicken with the garlic and rosemary
with a splash wine
let me show you what I’m gonna make him
now I’m already a chocolate pudding if
you little bit done you hit this put in
there you’re gonna go ah you’re gonna
mess it up
hallelujah so simples you will love it I
have a 5 under mill of look warm milk
and I gonna put inside 2 tablespoons of
sugar 1 2 then 1 tablespoons of flour
and switch on your gas stir it I put the
flour inside when the milk is still warm
it’s not very hot the reason if you do
this you know it won’t go lumpy and it
will be fantastic keep stirring it I
gonna have three cups of amaretti do you
know what I love so much I’m gonna next
one for me you don’t have to do that but
I love it so keep stirring it vanilla
pod this is all the seeds can you see
keep the spirits because you don’t want
it to get hot so they start to get warm
and stuff to get speaker while I started
to get picker you put 50 grams of a
butter
I love the gas because you don’t want to
burn it oh yes get a nice chocolate
crush it
kyondra gram you can do this well in
the smell is incredible chuckling I’m
gonna put her by another 25 grams over
chocolate inside yes yes yes
I wish your eyes can see what I can see
that you think this is beautiful what
I’m look at that I’m in my kingdom
yes he’s all beautiful I’m all inside
tender gasps little behind it keep
steadily hey takes a minute don’t do
like me oh my oh my oh my look at the
bamboo on the side that means he’s ready
you don’t want that you too badly all
over because you my can burn at this
stage off keep staring it you lose the
risk and you get a spoon yes look at
that
then a last not the least number eighty
biscuit crash it on top I’m ready
a chocolate pudding let’s celebrate it
this way alleluia alleluia
Oh Lou yeah I can taste them inside the
amaretti de liqueurs the crunchiness of
buzzing again and I join again for now I
say arrivederci bless you today I’m
gonna make Italian meatball sub which is
full of player and though the sauce is
gonna go inside a little bit of cheese
gonna go inside a bank in the oven when
you eat at home first of all the sauce
you need about 1 to 3 tablespoons of
olive oil make sure use a very very very
good olive oil then we start with an
onions first then you go straight win a
carrot simple ways to chop the carrots
to define oh yes so at this stage
actually unusually half of the carrots
and straight in celery don’t worry after
some time is roughly chopped of these
two big because you need to blender this
sauce straight it to Chile trade in
we come to the papers if you can’t find
it or reading chart just to roast it
some papers and when you roast some
people put them in a plate cover up with
a cream film and then you remove the
skin straight inside this stage little
splash of a one you do need a little
splash of a wine wine left give a lovely
spoken yeah it’s done
so what do you got food this in three
things over tomato straight it put the
other one in now with one of this I need
to fill with water
a spiced black pepper a little pinch of
salt one is cooking for that quarter of
an hour let’s do it the meatball
the meatball okay first I need and fold
over parsley okay let’s move this one
away from now when you chop it a parsley
or any other do you grab them all
together slowly with a knife you make me
very very fine great inside the ball two
clove of garlic straight inside you
crack one egg
so yeah you got two beautiful minced one
is port and then we got this lovely beef
so it’s about 500 grams 20 50 grams of
each 100 gram of fresh breadcrumbs pinch
of salt pinch of pepper drizzle of olive
oil
100 grams of grated Parmesan let’s do it
now you have to mix one and she older
and the other one you press it you get a
lovely egg which is bind all together
but let’s move with this one for a
minute from here
I put everything on the table so you
grab it have to be a site of table
tennis ball is the best way because they
will shrink us a little bit and then you
do a quite a few then at this stage you
dust with a little bit of a flower
yes roll it in little bits gone why I
putted a lovely bit of flour because
when I seal it they create a little
crust look a nice and Fichte spot before
I have to put those inside I need to do
[Applause]
I stopped put in a frying pan drizzle
some lovely oil extra virgin olive oil
ways like extra virgin olive oil about
four to five tablespoons slowly you put
a meatball you fried them all
also you can roll it with the rest of
the flour you don’t actually want to
cook and for me you just want of a crust
it up because I want them to cook them
in the sauce you say just to get a
little bit of crust that is ready and
then you can put a straight inside let’s
move this one out
stir it simmer it for about 50 minutes
need to get some mozzarella cut a few
slice of a mozzarella very thin slice
good you get this sub cut it on the side
I need a little plate a start first last
little bit of sauce on top then get some
nice meatball oh look I got a nice a
little bit of a mozzarella on top come
on extra bit then you put them in a
right on top it’s gonna be the oven for
about two three minutes the mozzarella
melted look dad’s look beautiful here
there is some wild rockets squeeze a
little bit of lemon a little salt
drizzle of extra virgin olive oil mix
all together I can’t believe it
put them on top crush it so delicious
just put them all together and this is
my Italian meatball sub shall we taste
it now oh my god oh my god yeah no
thanks this is snap because it’s all in
one pieces can we I let this all enjoy
together
yeah shall we say wow this is so good
bye guys that’s the best sandwich
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