hey guys check out these amazing meals
that I’ve created for you inspired by
the wonderful Nonna’s of Italy my
delicious dumplings with roasted red
onions and crispy pancetta the perfect
grub to cheer you up at the end of a
chilly day I’ve made the batter you can
see it’s boozy and thick essentially
it’s a thick pancake batter right with
some nutmeg through it so I’ve got a
very typical colander that you get in
pretty much every house get it cold I’m
gonna put a big old splurge in here I’ve
got water boiling just push it through
it’s working now for the sauce we’ve got
in the oven some onions in their skin
190 degrees Celsius for about an hour
time there has just given us a whole
load of flavor inside what you’ll get is
the most amazing sweet and jammy
onion or season it with a little bit of
salt and I’m amping up the comfort by
using a handful of smoked pancetta crisp
it up then go in with the onions and
rosemary just got a big Gert yeah this
is gonna be good
finally stir in the dumplings add fresh
parmesan and get stuck in water flavor
this is very very very exciting I know
that’s up there in the sort of top 90%
of flavors in my life
onions bacon rosemary so beautiful
fantastic it’s insanely delicious
my Ziggy totally Oni with sweet peas
smokey bacon and fragrant min is the
perfect pasta super quick and
ridiculously tasty let’s get the pasta
in the water so this is the guanciale
it’s very very classic to Rome I’m gonna
lose the skin and then I’m gonna dice it
up straight in then we’ve got these
lovely little onions here we want them
to be about the same size of the peas
I’ll take my nice big handful of peas
they’re all different sizes pork and
peas is an amazing combination okay
the past is about half cooked but these
people’s you know normally these go in
the bin right the sweetness that comes
out is incredible
and then I’ve got min add the mint
stalks in with the pea pods and by the
time that passes al dente they’ve added
in all their wonderful fragrance and to
bring all those glorious flavors
together
tangy grated pecorino that my friends is
a great little dish that you must try
Jun are a mayor got a little portion
that one chalica not so loud but with a
sweet peas and the peas you know long
that took to cook no Toby same name for
time is the pastor the Romans have very
very good cooking on that cheese on top
and concepts oh well we’ll do any I just
my hearty risotto with succulent
sausages fresh fennel red wine and
hazelnuts will lift your spirits to the
snow top mountains let’s kick it off
with the onion a big knob of butter get
the onion into a high-sided pan I want
to use fennel when you put fennel and
sausage together it is like a marriage
made in heaven
soften your veg slowly give them 10
minutes minimum and add some fresh thyme
I’m gonna get the sausage I’m gonna just
squeeze it out of the skin this is gonna
taste like heaven so rice look at the
color it’s so beautiful eat the rice
through and once every grain is coated
in all that buttery flavor add a good
old glass of red wine now stock I’m
using chicken stock and the trick is to
add it one glorious ladle at a time
we’re kind of massaging rice when the
rice is perfectly cooked add the cheese
parmesan and rich Alpine fontina heat
off oh yes
look at it red wine sausage and onion
and cheese risotto come on you know that
makes sense I’m finishing it off with a
dusting of pounded local hazelnuts a
little bit of the fennel oh my lord
yeah na are you hungry yes I’m starving
it’s so cozy it is it’s a big flavor isn’t it you done well
that I’ve created for you inspired by
the wonderful Nonna’s of Italy my
delicious dumplings with roasted red
onions and crispy pancetta the perfect
grub to cheer you up at the end of a
chilly day I’ve made the batter you can
see it’s boozy and thick essentially
it’s a thick pancake batter right with
some nutmeg through it so I’ve got a
very typical colander that you get in
pretty much every house get it cold I’m
gonna put a big old splurge in here I’ve
got water boiling just push it through
it’s working now for the sauce we’ve got
in the oven some onions in their skin
190 degrees Celsius for about an hour
time there has just given us a whole
load of flavor inside what you’ll get is
the most amazing sweet and jammy
onion or season it with a little bit of
salt and I’m amping up the comfort by
using a handful of smoked pancetta crisp
it up then go in with the onions and
rosemary just got a big Gert yeah this
is gonna be good
finally stir in the dumplings add fresh
parmesan and get stuck in water flavor
this is very very very exciting I know
that’s up there in the sort of top 90%
of flavors in my life
onions bacon rosemary so beautiful
fantastic it’s insanely delicious
my Ziggy totally Oni with sweet peas
smokey bacon and fragrant min is the
perfect pasta super quick and
ridiculously tasty let’s get the pasta
in the water so this is the guanciale
it’s very very classic to Rome I’m gonna
lose the skin and then I’m gonna dice it
up straight in then we’ve got these
lovely little onions here we want them
to be about the same size of the peas
I’ll take my nice big handful of peas
they’re all different sizes pork and
peas is an amazing combination okay
the past is about half cooked but these
people’s you know normally these go in
the bin right the sweetness that comes
out is incredible
and then I’ve got min add the mint
stalks in with the pea pods and by the
time that passes al dente they’ve added
in all their wonderful fragrance and to
bring all those glorious flavors
together
tangy grated pecorino that my friends is
a great little dish that you must try
Jun are a mayor got a little portion
that one chalica not so loud but with a
sweet peas and the peas you know long
that took to cook no Toby same name for
time is the pastor the Romans have very
very good cooking on that cheese on top
and concepts oh well we’ll do any I just
my hearty risotto with succulent
sausages fresh fennel red wine and
hazelnuts will lift your spirits to the
snow top mountains let’s kick it off
with the onion a big knob of butter get
the onion into a high-sided pan I want
to use fennel when you put fennel and
sausage together it is like a marriage
made in heaven
soften your veg slowly give them 10
minutes minimum and add some fresh thyme
I’m gonna get the sausage I’m gonna just
squeeze it out of the skin this is gonna
taste like heaven so rice look at the
color it’s so beautiful eat the rice
through and once every grain is coated
in all that buttery flavor add a good
old glass of red wine now stock I’m
using chicken stock and the trick is to
add it one glorious ladle at a time
we’re kind of massaging rice when the
rice is perfectly cooked add the cheese
parmesan and rich Alpine fontina heat
off oh yes
look at it red wine sausage and onion
and cheese risotto come on you know that
makes sense I’m finishing it off with a
dusting of pounded local hazelnuts a
little bit of the fennel oh my lord
yeah na are you hungry yes I’m starving
it’s so cozy it is it’s a big flavor isn’t it you done well
Please follow and like us: