you
now lovely people coming have a little
look here guys this is going to be
probably the simplest pasta any of you
people ever make okay there’s no cooking
it’s a no cook pasta sauce for this time
of year it’s a brilliant brilliant thing
it’s elegant it’s delicious
so simply we’ve put our water on to boil
okay we’ve got a bowl that should be a
bowl but use your imagination I know
it’s a plate
it’s a bowl technically what we’re going
to do is a nice get yourself a nice lump
of parmesan you can do that from the
supermarkets never buy the pre grated
Parmesan always grate it yourself so I’m
just going to grate that up there I’ll
make this for one portion or maybe two
actually let’s go for two
so I’ll chuck some fresh pasture and
there’s some seasoned water there
absolutely always seasoned your pasta
water and we’ll give it a little mix up
going janar a little general come round
here Gennaro you’ll be cack-handed yeah
yeah so we’re going to cook the platter
this is fresh pasta so it only takes
about two minutes to cook okay this
sauce only takes two minutes so next
time you get caught out you know you
want a nice little dinner lunch snack
whatever just put that on top sweetheart
let me show you how to make this sauce
funny enough Gennaro obviously the dawn
of Italian cooking had never seen this
particular pastor before until we first
did it what five years ago something
like that something clamped out so we
take really good extra virgin olive oil
at the only way to know you’ve got a
good extra virgin olive oil cold-pressed
is it should cost about ten pounds a
bottle more you know you get what you
pay for maybe you don’t cook with it you
just finished with it so we’re going to
go in with about four tablespoons of
good extra virgin olive oil and we’re
just going to warm it gently in this
plate then we’re going to go in with
some parmesan freshly grated and in
Gennaro is very dynamically going to
pass me a lemon and being the action
figure that you is he’s just going to
use a lovely little erm pair of tongs
then we’re going to go in with some
lemon zest okay and then lemon juice so
technically it’s a dressing okay but it
really is one of the most wonderful
wonderful pasta sauce already so half
half a lemon goes in it now like a
cocktail again guys you need to balance
this we want
to be lemony but we want to have that
balance with the olive oil so I’m
basically all that’s hot generic jeez
all right are you gonna mix this up
gar and we’re gonna mix it up and then
we’ll be a little taste you want to be
the best I’ll one second bit boy here we
go a little bit more lemon and a little
bit more oil and then we’re good and
that is it guys
I’m gonna go in with a little bit of
basil leaves and then we’re gonna use
the residual heat of that cook pasta to
go through and melt everything together
so in you go Gennaro you’re gagging to
do it he’s very concerned about al dente
pasta this indent Wow
it’s because you chewy longer tested
better digested bed but it’s fantastic
lemon extra virgin olive oil
the bus’ll goes there the parmesan oh oh
yeah and this this particular pastor
dish this came from Sicily so engine R
is still southern he’s from from Minori
sort of like in the sort of a amalfi
area but I’m just gonna grab I’m not
doing anything dodgy so that’s our
platter so I give it a little toss up to
now go on
shaky-shaky toasty toasty yeah Danny
still clean this boy always over deliver
general listing place plays lady service
or hot oh my my looketh at all a very
simple a very delicious summer pasta now
guys well if you’re thinking about doing
this at home right I also want this to
be a recipe that you can use in your
arsenal okay so if you’ve got fresh
peach just a handful of fresh Cod please
put that in there as well
beautiful use that speed peeler trick
that ASA did on the carrot use it on
asparagus that in there delicate for
asparagus will make all the difference
there that my friends is a delicious
good Ally that my friends is a delicious
and then now nice long sort of I guess
gratings of palms and was the word I was
looking for and what I do is I go into
the basil plant here and I pick out the
little ones okay because they’re more
delicate and more beautiful and I’m just
going to sprinkle that from a height
there we go so who would like to try
look with this posture come on I know we
need I think we need to get deep over
there Gennaro you take it and let people
enjoy yeah
hi Sandy as Debbie the lobsters as they
do love these people that’s a beautiful
summer tagliolini so from me
Gennaro and the rest of the gang
now lovely people coming have a little
look here guys this is going to be
probably the simplest pasta any of you
people ever make okay there’s no cooking
it’s a no cook pasta sauce for this time
of year it’s a brilliant brilliant thing
it’s elegant it’s delicious
so simply we’ve put our water on to boil
okay we’ve got a bowl that should be a
bowl but use your imagination I know
it’s a plate
it’s a bowl technically what we’re going
to do is a nice get yourself a nice lump
of parmesan you can do that from the
supermarkets never buy the pre grated
Parmesan always grate it yourself so I’m
just going to grate that up there I’ll
make this for one portion or maybe two
actually let’s go for two
so I’ll chuck some fresh pasture and
there’s some seasoned water there
absolutely always seasoned your pasta
water and we’ll give it a little mix up
going janar a little general come round
here Gennaro you’ll be cack-handed yeah
yeah so we’re going to cook the platter
this is fresh pasta so it only takes
about two minutes to cook okay this
sauce only takes two minutes so next
time you get caught out you know you
want a nice little dinner lunch snack
whatever just put that on top sweetheart
let me show you how to make this sauce
funny enough Gennaro obviously the dawn
of Italian cooking had never seen this
particular pastor before until we first
did it what five years ago something
like that something clamped out so we
take really good extra virgin olive oil
at the only way to know you’ve got a
good extra virgin olive oil cold-pressed
is it should cost about ten pounds a
bottle more you know you get what you
pay for maybe you don’t cook with it you
just finished with it so we’re going to
go in with about four tablespoons of
good extra virgin olive oil and we’re
just going to warm it gently in this
plate then we’re going to go in with
some parmesan freshly grated and in
Gennaro is very dynamically going to
pass me a lemon and being the action
figure that you is he’s just going to
use a lovely little erm pair of tongs
then we’re going to go in with some
lemon zest okay and then lemon juice so
technically it’s a dressing okay but it
really is one of the most wonderful
wonderful pasta sauce already so half
half a lemon goes in it now like a
cocktail again guys you need to balance
this we want
to be lemony but we want to have that
balance with the olive oil so I’m
basically all that’s hot generic jeez
all right are you gonna mix this up
gar and we’re gonna mix it up and then
we’ll be a little taste you want to be
the best I’ll one second bit boy here we
go a little bit more lemon and a little
bit more oil and then we’re good and
that is it guys
I’m gonna go in with a little bit of
basil leaves and then we’re gonna use
the residual heat of that cook pasta to
go through and melt everything together
so in you go Gennaro you’re gagging to
do it he’s very concerned about al dente
pasta this indent Wow
it’s because you chewy longer tested
better digested bed but it’s fantastic
lemon extra virgin olive oil
the bus’ll goes there the parmesan oh oh
yeah and this this particular pastor
dish this came from Sicily so engine R
is still southern he’s from from Minori
sort of like in the sort of a amalfi
area but I’m just gonna grab I’m not
doing anything dodgy so that’s our
platter so I give it a little toss up to
now go on
shaky-shaky toasty toasty yeah Danny
still clean this boy always over deliver
general listing place plays lady service
or hot oh my my looketh at all a very
simple a very delicious summer pasta now
guys well if you’re thinking about doing
this at home right I also want this to
be a recipe that you can use in your
arsenal okay so if you’ve got fresh
peach just a handful of fresh Cod please
put that in there as well
beautiful use that speed peeler trick
that ASA did on the carrot use it on
asparagus that in there delicate for
asparagus will make all the difference
there that my friends is a delicious
good Ally that my friends is a delicious
and then now nice long sort of I guess
gratings of palms and was the word I was
looking for and what I do is I go into
the basil plant here and I pick out the
little ones okay because they’re more
delicate and more beautiful and I’m just
going to sprinkle that from a height
there we go so who would like to try
look with this posture come on I know we
need I think we need to get deep over
there Gennaro you take it and let people
enjoy yeah
hi Sandy as Debbie the lobsters as they
do love these people that’s a beautiful
summer tagliolini so from me
Gennaro and the rest of the gang
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