Jamie Oliver – pytt i panna

this is very similar to the Italian I
love it very beautiful Oh cookies I mean
that’s a big deal out here they’re using
a nice isn’t it yeah basically what they
do is this is a bit of a like wild
bamboo yeah yeah down by the hollow it
out right and that they make their
pastry which is like a little dough in
that they need into a dough
discs of it yeah so you roll it out roll
the pastry and then you deep-fry over
here in on it boom delicious
yeah cool and basically she puts the
viennese through the pastry you can put
honey on it you can put give up and yank
on each other
oh yeah okay no no that’s okay let me
see you can you never mix them see
either what’s she up to now oh all right
then you put the sugar on it oh you or
you put the honey yeah he never makes it
to honey yeah I love it
well can I be a pig and 8/1 okay can
offer you a cup of coffee it’s like
almost like a doughnut it’s got the
little hips of aniseed if you look at
the pastry here see how it’s got almost
little layers so it’s really like almost
so not tough pastry but it’s kind of
this delicate delicious way no me you
must say way no way no way no so you say
this is poor people’s cakes because it’s
been collected from they’re from the
countryside you know the big plants wait
Oliver nestings
and giving the country cider in their
hotel I live in the countryside you can
make nice and she’s gonna turn here to
make them okay I’ll remember remember
tell me okay oh she’s making it fresh
fresh oh you
that’s quite hard to do because of
telling she’s got beautiful hand
actually came emerita is she drunk she
been drinking too much of that wine can
I ask your to take her home to
England’s making a dough now it’s worked
out about a kilo of flour what kind of
flowers she got here strong
cup and a half of wine Tama now she’s
rolling out don’t you think you’re doing
a mother other than have it you know not
what is the cheapest cake there is
opposed lemon zest in as well sometime
yeah exactly
whatever she’s only can I have something
like the nice thing when you use the
olive oil in the questionnaire the
patient comes really elastic and really
shiny quite nice and thin yeah it’s
quite elastic there you go no get out
you know about a millimeter thick
elastic she’s put it around this bit of
bamboo and then she’ll deep fry it in a
pan of hot oil you know probably hundred
and sixty degrees or something like that
but you know it’s nice that it’s rustic
and as soon as it cooks it puffs up and
then you just take them off and you end
up with this at this point in time I’ve
got no idea what’s going on this
complete madhouse but she can make a
lovely Dolores let’s have a go shall we
if she can concentrate the five minutes
all right here we go
I see think you don’t know and you know
not too fine I mean we are here that no
catch are you too fun you have a look at
the oil
we are gorgeous yeah I think she’s made
it so beautiful and the last day is that
is actually a fantastic dough and now I
can’t get a word in edgewise but she she
she’s made a really really intelligent
it’s silky its elastically the olive oil
just makes it Napoli doesn’t matter
there’s like a few layers around it
gives it that miracle oil base as soon
as it hits the heat the baking powder
kicks in it’s see they’re using a little
knob of dough in there just to act as a
thermometer tell DeLauro someone have to
go in about two minutes
Jamie yeah little bit key put them in
there and then I’ve seen possible
mainland sikita take them off yeah you
don’t tell you up there thank you
darling Christ I think I need it
glass of wine now
you