[Music]
hi lovely people of the future are gonna
make a fantastic soon cavalo Nero and
barley soup which in Italian is also a
colonial this very comfort food for any
time of the year so delicious so simple
so health is incredible it’s so easy to
do it first of all you need some very
good barley it’s green it’s very healthy
very robust it got replacement from rice
I just put a little bit of a cold water
and just put my hand through all the
clouded water has started to come up you
don’t want this in a suit give them
another rinse and you can see the waters
clear cover a list three finger of the
barley turning on covered that simmer
for 1 hour I said what you have to do so
simple so good is so delicious right at
some look look at that’s been simmering
for about 1 hour that big that become
nice and juice it now I need to drain it
just a little little bit over the water
put them on the side in the large pots
you need one all onion just cut them it
not too fine you know in chunks this is
the way I want it I need about 2 to 3
tablespoons of olive oil so put this one
on
let me the oil a little bit hot put the
onions inside every onions is rubbish
they make you cry but good onions don’t
make you cry but anyway when you cook if
you cry you cry rejoice stir it a sweat
turn down the gas little bits you need 1
large potato this is a medium potato so
I need 2 – potato with a pillow you peel
it if a little skin stays on it doesn’t
matter so you gotta give me another
stairs
kademan chunks you two-bit summer bleep
something small added to the onions no
the other one this is Academy little bit
bigger just put all inside
I keep stirring it you get a couple of
nice come out on large tomato make sure
they’re nice and clean then you cut it
in chunks that’s a mother if he is
question a bit grab them all just put
aside smells incredible loves always
coming ten down a little bit just a
little bit more you come to the Kabala
narrow the black cabbage one all cavalo
Nero scum a quick rinse you cut them on
the sides one a little bit on site grab
your finger and just pull it
supermarkets best place to buy very elf
incredible good if you don’t have a
couple on arrow use cabbage cabbage
oyster will do it but it’s giving you
different flavor grab them all I just
cut it in Chinese Adam inside I keep
staring it to be coated with a flavor
you added a ball inside stare Amin but
try not to break it
you put one liter of stock because
everything is a vegetarian’s so you
should cook with vegetable stock
stir it assert a stick
hmm and it’s just a little little touch
of salt
bring to boil cover a simmer for about
one hour then you see
right
this cooks nicer some look oh my
goodness me look at that oh yes it’s
fantastic and it’d have been little
longer just a little bit longer in mid
time and a griddle pan get to me very
hot nice rustic bread cut a couple of
slices them again a garlic just peel
them a little bit one clove you want a
griddle let’s toss to the other side
just pressing on it so look at the soup
this is good
oh my goodness me this is so good look
at a potato really soft abalone is done
so it’s one over this slice put a little
bit of garlic just put on a button over
the plate a little drizzle of olive oil
rub the garlic on the other slice cut
them in half and keep them on the side I
know you can’t wait me to just start to
put them on up oh my God look at the
barley little bits of black pepper
little drizzle of olive oil again crazy
tombow parmesan parmigiano-reggiano and
this is barley and black cabbage soup Oh
Oh God
mmm it is incredible the barley is
really luck little gold nugget mmm look
at that bit of bread underneath look
shocked
older wave that is so good so incredible
for more recipe please don’t forget to
go to general Kintaro youtube subscribe
it is free lesson cooking all together
lesson join off together at the moment
I’m enjoying this barley and cavalo Nero
soup it is so delicious
you can make anything over here and you
can enjoy comfort food any times to here
[Music]
you
[Music]
hi lovely people of the future are gonna
make a fantastic soon cavalo Nero and
barley soup which in Italian is also a
colonial this very comfort food for any
time of the year so delicious so simple
so health is incredible it’s so easy to
do it first of all you need some very
good barley it’s green it’s very healthy
very robust it got replacement from rice
I just put a little bit of a cold water
and just put my hand through all the
clouded water has started to come up you
don’t want this in a suit give them
another rinse and you can see the waters
clear cover a list three finger of the
barley turning on covered that simmer
for 1 hour I said what you have to do so
simple so good is so delicious right at
some look look at that’s been simmering
for about 1 hour that big that become
nice and juice it now I need to drain it
just a little little bit over the water
put them on the side in the large pots
you need one all onion just cut them it
not too fine you know in chunks this is
the way I want it I need about 2 to 3
tablespoons of olive oil so put this one
on
let me the oil a little bit hot put the
onions inside every onions is rubbish
they make you cry but good onions don’t
make you cry but anyway when you cook if
you cry you cry rejoice stir it a sweat
turn down the gas little bits you need 1
large potato this is a medium potato so
I need 2 – potato with a pillow you peel
it if a little skin stays on it doesn’t
matter so you gotta give me another
stairs
kademan chunks you two-bit summer bleep
something small added to the onions no
the other one this is Academy little bit
bigger just put all inside
I keep stirring it you get a couple of
nice come out on large tomato make sure
they’re nice and clean then you cut it
in chunks that’s a mother if he is
question a bit grab them all just put
aside smells incredible loves always
coming ten down a little bit just a
little bit more you come to the Kabala
narrow the black cabbage one all cavalo
Nero scum a quick rinse you cut them on
the sides one a little bit on site grab
your finger and just pull it
supermarkets best place to buy very elf
incredible good if you don’t have a
couple on arrow use cabbage cabbage
oyster will do it but it’s giving you
different flavor grab them all I just
cut it in Chinese Adam inside I keep
staring it to be coated with a flavor
you added a ball inside stare Amin but
try not to break it
you put one liter of stock because
everything is a vegetarian’s so you
should cook with vegetable stock
stir it assert a stick
hmm and it’s just a little little touch
of salt
bring to boil cover a simmer for about
one hour then you see
right
this cooks nicer some look oh my
goodness me look at that oh yes it’s
fantastic and it’d have been little
longer just a little bit longer in mid
time and a griddle pan get to me very
hot nice rustic bread cut a couple of
slices them again a garlic just peel
them a little bit one clove you want a
griddle let’s toss to the other side
just pressing on it so look at the soup
this is good
oh my goodness me this is so good look
at a potato really soft abalone is done
so it’s one over this slice put a little
bit of garlic just put on a button over
the plate a little drizzle of olive oil
rub the garlic on the other slice cut
them in half and keep them on the side I
know you can’t wait me to just start to
put them on up oh my God look at the
barley little bits of black pepper
little drizzle of olive oil again crazy
tombow parmesan parmigiano-reggiano and
this is barley and black cabbage soup Oh
Oh God
mmm it is incredible the barley is
really luck little gold nugget mmm look
at that bit of bread underneath look
shocked
older wave that is so good so incredible
for more recipe please don’t forget to
go to general Kintaro youtube subscribe
it is free lesson cooking all together
lesson join off together at the moment
I’m enjoying this barley and cavalo Nero
soup it is so delicious
you can make anything over here and you
can enjoy comfort food any times to here
[Music]
you
[Music]
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