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in a YouTube.
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Alitalia.
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Quite fresh Saturdays.
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Um, Alex, welcome to this very Italian dessert off the French Get cooking.
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Today we're making bucatini a matter.
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I am sure you will love this delicious pastor.
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Mom just got back from Italy, and she brought me back the most amazing cured meat You could ever find one challenge.
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Just don't worry, because I'll give you an eternity for that.
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And she also brought me back some pecorino cheese.
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Yes, she's a great mom.
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Indeed.
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Enough talking.
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Let's do it.
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First off, let's prepare the ingredients for two soups.
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Finally, job cappuccino.
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Open a tin of tomatoes and get them roughly with scissors.
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Great.
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A handful of pecorino cheese.
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If you don't have pecorino cheese, you can use terrorism.
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Cheese.
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Now the gun, Charlie.
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Cut it into big chunks.
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You want a nice handful at the end?
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Charlie is a cure need made from the pork cheek.
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It's also called Joel in the U.
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S.
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It has a very unique taste.
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But don't worry.
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If you don't have it, you can use regular old bacon instead.
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Just don't tell any Italian people about it.
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All right?
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Drop the gun, Charlie and the cheese in a pan over medium heat and let it cook about 5 to 10 minutes.
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You want to reach golden yellow color with some transparency for the access of oil in the bowl, but leave some in the past.
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You can use this to make gorgeous home.
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Let's I knew it looks a bit crunchy, but trust me, it is not in the source at the end.
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It's all about melty and sticking.
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Goodness.
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Drop the tomatoes in along with the juices.
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This immediately stops the frame.
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No need to have sold because a cured meat is already salty.
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No need to add pepper because the gun Charlie is already rubbed with tones of spices.
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Let it simmer for about 10 minutes while we move on to the past in a big pot of water.
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Boiling the bucatini one minute less than what's mentioned on the package.
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Drained them roughly and drop them in the past.
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At a handful of great that pecorino cheese combined everything for about a minute.
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Played this pastors in bowls and self immediately with a Sprinkle of pecorino and some Children with just a few ingredients.
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The dish has so many layers of flavor I'm telling you, this is so easy to make, but it's seriously addictive.
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That's why I want to keep my twist on it as simple as possible.
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Start with a real slice of heuristic breath, rub it with garlic, a few bits of tomatoes and chilies, and our place very thin slices of going Charlie on top.
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Puppet.
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A few minutes in the broiler at shavings of pecorino cheese and you have the most insane.
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The most delicious bruschetta alum attraction.
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So, guys, that's it.
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This is why I love Italian cooking, simplicity, truth, no fence, elaborate preparation, just beautiful ingredients and the Louis care picked at their best and wisely combined.
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I really hope you will enjoy this Italian dish, but really I already know it.
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Life, common share, subscribe or whatever, as long as you stay hungry and foolish in the kitchen.