I love the people on the food gym look
who’s with me today is Jamie let’s show
you guys how to make the most incredible
tuna carpaccio yes beautiful Gennaro
grew up making cap at Joe Caputo came
originally from Venice it’s a fresh job
good why not
so look we got a glass of wine yes okay
one for Gennaro one for me it’s a lovely
hot day in England today and also we’re
going to use capers in this story and
just come over here ever look down there
lovely small capers and that little
rosey put that on your capers now why
would you do that just to pull out that
excess salt okay to make them fragrant
and floral again just leave them for 10
minutes they’ll be beautiful just so you
know guys I’ve got some chilies here you
know I love chilies I’m just blacking
them on the gas stove you could do this
on a barbecue so I’m gonna just slice
your little bit of tuna I’m gonna try
and it as thin as I can but also keep it
you know hole I’d rather you not stress
about doing it too thick not and what we
can do is if you want it really thin put
it between cling film and you can just
Pat it out even finer if you go to Peru
you got Chevy che okay which is the
method of cooking fish without heat you
know you just use acid lime juice lemon
juice citrus juice salt so really you
know from Sicily to Peru even hundreds
thousands of years ago people still knew
that if you cover the flavor of the fish
up or the meat up too much you lose the
point so what I’m doing that I just just
slice woke up and look what Dad chili I
do it I’ve just cook little bit of the
tuna with the lemons now not for long
it’s all there for me couple of minutes
1 minute 1 minute so 6 F in the same
time area some nice fennel all the way
skip and eyes on that particular cup a
tea you don’t want to change your colors
to match we’d also stuff to the games
change your bigger color look you can
see here guys I’ve just pulled this skin
off okay so blacken it pull it off and
now I’m just going to remove the stalk
and the seeds
what I love about this is me in Janeiro
we didn’t even plan this and we haven’t
even talked about what we’re going to do
we’re basically on the same we’re on the
same journey together so how much do you
want just say when
laughing just a little bit will be the
garlic you can see that you look inside
it it’s not going to little bit all over
color the lemons went right through that
will give it a lovely flavor
you do not to disturb the flavor or when
the children look deaf you come here now
this way you go up there you go the
fennel you go the chili give it a basil
you got a garlic and let’s not forget
this beautiful papers inside the flavor
of the see little bit of extra virgin
olive oil make sure that on garlic the
chili all the herbs mix together so and
it goes again just one of these slides
one on top of the other you remove the
excess
olive oil because why do you not work
because there’s an Apple wall there but
also I want this loving Hoyer to stay on
top a polymer paste call my rolling no I
make it to Chile the papers the panels
attack and release your mouth while you
cookie those one wheat it you’ll need
the liberal before wild rocket room we
got these little bits of Chile here and
then what I want to do is just get nice
little slivers see that little bit of
oil here yeah I’m just gonna Nick that
just to dress it cuz I don’t wanna put
any more oil because we’ve got enough
oil at me then little hit of Chile gives
you a lovely pop of color and of course
you get green and yellow Chile’s you
gauge to that dish is such a beautiful
way yes – there you go a beautiful
Sicilian capatch oh of tuna absolutely
amazing
absolutely gorgeous I think we should
eat it yes shall we the garlic the
fennel and remember you could use
different herbs but I do got to say the
chilli
does make the capers work there oh my my
oh my
if you want to see what I do with this
which is an asian-inspired
and tuna dish click on the link below if
you haven’t seen any engineering videos
which is impossible because everyone has
please go and see his channel subscribe
it’s brilliant he’s got so many videos I
mean so many open if you like this like
it if you want to share it share it put
the comments on the comments box below
if you’ve done a beautiful Cappuccio and
you want to share with us please do but
until next time for me engine our salute
day let’s celebrate or whatever we
cookie love you subscribe it is free
from me and Genaro until next time ciao
I think that this ji
you
who’s with me today is Jamie let’s show
you guys how to make the most incredible
tuna carpaccio yes beautiful Gennaro
grew up making cap at Joe Caputo came
originally from Venice it’s a fresh job
good why not
so look we got a glass of wine yes okay
one for Gennaro one for me it’s a lovely
hot day in England today and also we’re
going to use capers in this story and
just come over here ever look down there
lovely small capers and that little
rosey put that on your capers now why
would you do that just to pull out that
excess salt okay to make them fragrant
and floral again just leave them for 10
minutes they’ll be beautiful just so you
know guys I’ve got some chilies here you
know I love chilies I’m just blacking
them on the gas stove you could do this
on a barbecue so I’m gonna just slice
your little bit of tuna I’m gonna try
and it as thin as I can but also keep it
you know hole I’d rather you not stress
about doing it too thick not and what we
can do is if you want it really thin put
it between cling film and you can just
Pat it out even finer if you go to Peru
you got Chevy che okay which is the
method of cooking fish without heat you
know you just use acid lime juice lemon
juice citrus juice salt so really you
know from Sicily to Peru even hundreds
thousands of years ago people still knew
that if you cover the flavor of the fish
up or the meat up too much you lose the
point so what I’m doing that I just just
slice woke up and look what Dad chili I
do it I’ve just cook little bit of the
tuna with the lemons now not for long
it’s all there for me couple of minutes
1 minute 1 minute so 6 F in the same
time area some nice fennel all the way
skip and eyes on that particular cup a
tea you don’t want to change your colors
to match we’d also stuff to the games
change your bigger color look you can
see here guys I’ve just pulled this skin
off okay so blacken it pull it off and
now I’m just going to remove the stalk
and the seeds
what I love about this is me in Janeiro
we didn’t even plan this and we haven’t
even talked about what we’re going to do
we’re basically on the same we’re on the
same journey together so how much do you
want just say when
laughing just a little bit will be the
garlic you can see that you look inside
it it’s not going to little bit all over
color the lemons went right through that
will give it a lovely flavor
you do not to disturb the flavor or when
the children look deaf you come here now
this way you go up there you go the
fennel you go the chili give it a basil
you got a garlic and let’s not forget
this beautiful papers inside the flavor
of the see little bit of extra virgin
olive oil make sure that on garlic the
chili all the herbs mix together so and
it goes again just one of these slides
one on top of the other you remove the
excess
olive oil because why do you not work
because there’s an Apple wall there but
also I want this loving Hoyer to stay on
top a polymer paste call my rolling no I
make it to Chile the papers the panels
attack and release your mouth while you
cookie those one wheat it you’ll need
the liberal before wild rocket room we
got these little bits of Chile here and
then what I want to do is just get nice
little slivers see that little bit of
oil here yeah I’m just gonna Nick that
just to dress it cuz I don’t wanna put
any more oil because we’ve got enough
oil at me then little hit of Chile gives
you a lovely pop of color and of course
you get green and yellow Chile’s you
gauge to that dish is such a beautiful
way yes – there you go a beautiful
Sicilian capatch oh of tuna absolutely
amazing
absolutely gorgeous I think we should
eat it yes shall we the garlic the
fennel and remember you could use
different herbs but I do got to say the
chilli
does make the capers work there oh my my
oh my
if you want to see what I do with this
which is an asian-inspired
and tuna dish click on the link below if
you haven’t seen any engineering videos
which is impossible because everyone has
please go and see his channel subscribe
it’s brilliant he’s got so many videos I
mean so many open if you like this like
it if you want to share it share it put
the comments on the comments box below
if you’ve done a beautiful Cappuccio and
you want to share with us please do but
until next time for me engine our salute
day let’s celebrate or whatever we
cookie love you subscribe it is free
from me and Genaro until next time ciao
I think that this ji
you
Please follow and like us: