In my thirty years I traveled around Italy in my caravan and I cooked wherever I could.
I’ve done some amazing things that forever changed my life and I’ll never forget. Thanks
Food tube with you now I can share these things and I’m really excited. Sicily,
pasta. In each piece of Italy they are doing it a bit differently. This amazing cook
he took me into the kitchen and showed me his unique pasta sauce. Her name is margherita
con acciughe and makes tomatoes, anchovies, garlic, olive oil, pine nuts and raisins.
Olive oil and a little garlic. How much of it do you give? So much? I think it’s just right for one,
or two meals. Okay, so actually we have about five or six tablespoons olive oil, then
cut into that one clove of garlic, then there are about six or seven
anchovy fillets, but it is for four people, so that’s the recipe a little bit changed. One two,
three?. Three. So three tablespoons of tomato canned. A little water, just to get us
a little diluted and dissolved with anchovies and tomatoes. So, pine nuts and raisins, is
a lot Sicilian? A lot Sicilian, yes. Sugar? Conveniently two sugars. Tomatoes are acidic, so
It balances the sugar. Lots of peppers, no chilli? No chili peppers? No, I’ve never seen
the pasta in my life. What is really interesting is that they give sweetness of raisins
tomatoes and anchovies, salted anchovies, really, really tasty. These are all total
cheap ingredients in Italy. Pangrattato. In Sicily we say bread. Pangrattato is amazing, crunchy breadcrumbs česnekévá.
You can use it for frying, baking, or as in the old days as an alternative to Parmesan cheese,
which is expensive. And now the pasta. How are these called? We buy them in England. As
you call them? Margherita. Margherita. They are like fettuccine with white waves
on the sides. Are beautiful. Is this Sicilian? Absolutely yes. They will cook eight minutes?
I think seven minutes. Thanks. Pasta is inside. So is it done? Yes,
pasta is done, now it’s time to serve. Now pangrattato. You did it basically roasted
dry? Without the olive oil? Yes, without oil. As in other parts of Italy would use olive oil. So, what now?
Ok then. I never before had I seen anyone nandavat ladle. We’ll be a little adventurous. He
It wraps up a spoon. I had never seen it. I’ve seen it, but never, it is
quite clever. so this move here and we pangrattato top. A little decoration. Gorgeous. Great.
Thank you very much, indeed jeto … Thanks. Now I’m starting to feel a bit like Siciliánec.
Mangiare, mangiare. Yes. We never use a spoon when eating pasta. They’re in it
those sweet raisins, pine nuts are amazing, by adding pangrattato, you get
crunchiness. It’s amazing, absolutely amazing. So people, click on the withdrawal, it’s free. And when
you like it, let the video you like, if you want to comment, please comment on it and, of course, share
Facebook and Twitter etc. I wish a lot of love, thank you very much and enjoy.
I’ve done some amazing things that forever changed my life and I’ll never forget. Thanks
Food tube with you now I can share these things and I’m really excited. Sicily,
pasta. In each piece of Italy they are doing it a bit differently. This amazing cook
he took me into the kitchen and showed me his unique pasta sauce. Her name is margherita
con acciughe and makes tomatoes, anchovies, garlic, olive oil, pine nuts and raisins.
Olive oil and a little garlic. How much of it do you give? So much? I think it’s just right for one,
or two meals. Okay, so actually we have about five or six tablespoons olive oil, then
cut into that one clove of garlic, then there are about six or seven
anchovy fillets, but it is for four people, so that’s the recipe a little bit changed. One two,
three?. Three. So three tablespoons of tomato canned. A little water, just to get us
a little diluted and dissolved with anchovies and tomatoes. So, pine nuts and raisins, is
a lot Sicilian? A lot Sicilian, yes. Sugar? Conveniently two sugars. Tomatoes are acidic, so
It balances the sugar. Lots of peppers, no chilli? No chili peppers? No, I’ve never seen
the pasta in my life. What is really interesting is that they give sweetness of raisins
tomatoes and anchovies, salted anchovies, really, really tasty. These are all total
cheap ingredients in Italy. Pangrattato. In Sicily we say bread. Pangrattato is amazing, crunchy breadcrumbs česnekévá.
You can use it for frying, baking, or as in the old days as an alternative to Parmesan cheese,
which is expensive. And now the pasta. How are these called? We buy them in England. As
you call them? Margherita. Margherita. They are like fettuccine with white waves
on the sides. Are beautiful. Is this Sicilian? Absolutely yes. They will cook eight minutes?
I think seven minutes. Thanks. Pasta is inside. So is it done? Yes,
pasta is done, now it’s time to serve. Now pangrattato. You did it basically roasted
dry? Without the olive oil? Yes, without oil. As in other parts of Italy would use olive oil. So, what now?
Ok then. I never before had I seen anyone nandavat ladle. We’ll be a little adventurous. He
It wraps up a spoon. I had never seen it. I’ve seen it, but never, it is
quite clever. so this move here and we pangrattato top. A little decoration. Gorgeous. Great.
Thank you very much, indeed jeto … Thanks. Now I’m starting to feel a bit like Siciliánec.
Mangiare, mangiare. Yes. We never use a spoon when eating pasta. They’re in it
those sweet raisins, pine nuts are amazing, by adding pangrattato, you get
crunchiness. It’s amazing, absolutely amazing. So people, click on the withdrawal, it’s free. And when
you like it, let the video you like, if you want to comment, please comment on it and, of course, share
Facebook and Twitter etc. I wish a lot of love, thank you very much and enjoy.
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