when I turned 30 I toured around Italy
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things of you guys and I’m really
excited because this stuff which has
never been seen anywhere before ever is
fantastic weed frittata yeah
turned on yet well this stuff is good so
I was halfway up a mountain in central
Italy when I bumped into this English
lady living off the land with her
husband she asked me to cook something
from her veg patch and I said yes not
realizing it’s full of weeds take from
anywhere over there so it dandelions now
this is a type of chicory this is tiny
curry and this is poppy so that’s black
poppy leaves as in the plant poppy the
red ones with a black middle mm-hmm Wow
and they’re lovely to eat cooked or raw
cooked nicely well that’s nice for sheep
but so you Paul so you’d rather give us
your sheepmen to me yeah what we got
here a little thistle yeah but this is a
very soft and delicate thistle and when
boiled is delicious this is taking it to
another level this is proper Weed Man
like people eat weeds to clear mouth
yeah like a laxative well yeah and to
make your skin glowing and to make you
feel that better about life I’m gonna
wash them when i blanch em in some
boiling water and tide time when I
squeezed let them cool down squeeze it
out and I’ll cook them in a pan if if
the boss lady agrees with a little bit
of a little bit garlic I think so bitter
nutmeg into a frittata she thinks I
shouldn’t put pecorino in the frittata
but I think it will be rather nice not
too much but just to just to I thought
sometimes I use pecorino in palms and
just to not as a cheese but as a
seasoning thank you for your time miss
huh I’ll come to your supermarket again
let’s still walk blood temperature
thing is I’m washing it but as I’m
washing it its pricking me
the thistles but I’ve never done a weed
frittata so I think you’ll be loved
very nice issue so I got some salted
water on the boil added my fresh weeds
definitely thoughts of garlic and nutmeg
would help get the flavor going for me
you know what those wings didn’t look so
bad chopped up and mixed in a little bit
of salt pepper bit of fried garlic in
olive oil and a bit of nutmeg the colour
of those lovely fresh eggs was amazing
proper free-range no the way I was
taught to make a frittata they always
put popped it in the oven for the last
few minutes so it sort of grows a bit
but obviously if you haven’t got an oven
I’d like to put a tiny bit of cheese you
can put what you would do that’s here I
thought the lid of a saucepan would do
the same job and it coming too did not
bad why not so quite pleased
that is good man Matt this dish is I
mean I love it because it’s got that
iron Tiny’s sort of spinergy so I’ve
never done a frittata I’m not using the
oven so just start it and then put a
little lid on until it just sets and
then it sort of goes crispy on the
bottom delicious and I like your idea
about a chili as well I look good to
your health that’s why your body thinks
it’s lovely immediately good you know
these sort of things wish I guess you
work a weed with delicious absolutely
delicious but I’m William I’m really
proud of myself that we’ve got a bunch
of weeds from the garden to taste that
good
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things of you guys and I’m really
excited because this stuff which has
never been seen anywhere before ever is
fantastic weed frittata yeah
turned on yet well this stuff is good so
I was halfway up a mountain in central
Italy when I bumped into this English
lady living off the land with her
husband she asked me to cook something
from her veg patch and I said yes not
realizing it’s full of weeds take from
anywhere over there so it dandelions now
this is a type of chicory this is tiny
curry and this is poppy so that’s black
poppy leaves as in the plant poppy the
red ones with a black middle mm-hmm Wow
and they’re lovely to eat cooked or raw
cooked nicely well that’s nice for sheep
but so you Paul so you’d rather give us
your sheepmen to me yeah what we got
here a little thistle yeah but this is a
very soft and delicate thistle and when
boiled is delicious this is taking it to
another level this is proper Weed Man
like people eat weeds to clear mouth
yeah like a laxative well yeah and to
make your skin glowing and to make you
feel that better about life I’m gonna
wash them when i blanch em in some
boiling water and tide time when I
squeezed let them cool down squeeze it
out and I’ll cook them in a pan if if
the boss lady agrees with a little bit
of a little bit garlic I think so bitter
nutmeg into a frittata she thinks I
shouldn’t put pecorino in the frittata
but I think it will be rather nice not
too much but just to just to I thought
sometimes I use pecorino in palms and
just to not as a cheese but as a
seasoning thank you for your time miss
huh I’ll come to your supermarket again
let’s still walk blood temperature
thing is I’m washing it but as I’m
washing it its pricking me
the thistles but I’ve never done a weed
frittata so I think you’ll be loved
very nice issue so I got some salted
water on the boil added my fresh weeds
definitely thoughts of garlic and nutmeg
would help get the flavor going for me
you know what those wings didn’t look so
bad chopped up and mixed in a little bit
of salt pepper bit of fried garlic in
olive oil and a bit of nutmeg the colour
of those lovely fresh eggs was amazing
proper free-range no the way I was
taught to make a frittata they always
put popped it in the oven for the last
few minutes so it sort of grows a bit
but obviously if you haven’t got an oven
I’d like to put a tiny bit of cheese you
can put what you would do that’s here I
thought the lid of a saucepan would do
the same job and it coming too did not
bad why not so quite pleased
that is good man Matt this dish is I
mean I love it because it’s got that
iron Tiny’s sort of spinergy so I’ve
never done a frittata I’m not using the
oven so just start it and then put a
little lid on until it just sets and
then it sort of goes crispy on the
bottom delicious and I like your idea
about a chili as well I look good to
your health that’s why your body thinks
it’s lovely immediately good you know
these sort of things wish I guess you
work a weed with delicious absolutely
delicious but I’m William I’m really
proud of myself that we’ve got a bunch
of weeds from the garden to taste that
good
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