WEBVTT 00:09.798 --> 00:16.798 bonjour mes amis and 00:33.931 --> 00:36.331 welcome to gourmet cooking 00:36.331 --> 00:39.998 well we gonna take a little trip to Italy today and we're going to 00:39.998 --> 00:44.298 do wonderful dish that has its roots way back in time in 00:44.298 --> 00:48.264 aged role manage the soup it's called are easy and be easy 00:48.264 --> 00:51.531 green pea green peas and rice 00:51.531 --> 00:55.064 soup delicious and its classic classic dish 00:55.064 --> 00:59.431 along with that we're gonna take a nice fresh ham gonna brace that innate 00:59.431 --> 01:02.831 and Italian dessert wine called Marsala wine 01:02.831 --> 01:07.131 and then we're gonna take these beautiful eggplant slice them 01:07.131 --> 01:10.398 put some seasoning in the slices and some tomato 01:10.398 --> 01:14.064 and baby clothes at makes a beautiful beautiful vision 01:14.064 --> 01:17.198 so tasty solve those rock three dishes for tonight 01:17.198 --> 01:20.231 and the ham takes just about twenty minute miscues me 01:20.231 --> 01:24.764 the row soak the rice and peas take about 20 minutes 01:24.764 --> 01:27.998 so in order to get it going I started a little earlier. 01:27.998 --> 01:31.864 I took two onions and I have saute those 01:31.864 --> 01:35.631 in some butter and just a little bit I'll 01:35.631 --> 01:39.531 peanut oil 4 tablespoons butter 2 tablespoons appeared at all 01:39.531 --> 01:42.598 now I want those to be transparent and 01:42.598 --> 01:46.631 cooked but not brown like we were doing as we were doing cajun cooking 01:46.631 --> 01:50.431 we want these just cooked but not not caramelized 01:50.431 --> 01:53.664 so we've got time to about that point and we need to 01:53.664 --> 01:57.131 proceed with the rest I'll addition that's gonna take 01:57.131 --> 02:00.464 first evolved four cups up 02:00.464 --> 02:05.331 some frozen green peas these are partially frozen now they were 02:05.331 --> 02:09.631 froze in a few minutes ago when we put them out but they're beginning to thaw 02:09.631 --> 02:13.398 a little bit under the lights here so turning I he up a little higher 02:13.398 --> 02:17.798 on the on the onions 02:17.798 --> 02:21.331 let's first take copies and put clothes in 02:21.331 --> 02:25.331 they want to toss the P is in the onions and the butter 02:25.331 --> 02:29.698 and saw dove let them come on thought under 02:29.698 --> 02:32.764 and 02:32.764 --> 02:38.431 then we will proceed with the dish 02:38.431 --> 02:42.231 so we have our to onions four tablespoons butter 02:42.231 --> 02:45.431 2 tablespoons of peanut aw and hookups 02:45.431 --> 02:48.931 up the green peas turning I heat up high 02:48.931 --> 02:53.431 will have both up to speed in a moment the meantime we going to require 02:53.431 --> 02:56.864 some rice and we have one pound 02:56.864 --> 02:59.931 up some nice writes this is our regular long grain rice 02:59.931 --> 03:03.931 so we have one pound of the rise will go into this 03:03.931 --> 03:07.598 along with the P's as well as 03:07.598 --> 03:10.631 some chicken stock we have eight cups 03:10.631 --> 03:14.098 up chicken stock and we haven't hot so that way we added 03:14.098 --> 03:18.531 to the rice add the peas it will take so long to come back to balling 03:18.531 --> 03:21.598 solloway gonna go ahead then we should maybe 03:21.598 --> 03:25.631 let these pieces come a little higher heat before we proceed but 03:25.631 --> 03:29.598 we won't get the dished out if we don't end it'll take care of itself 03:29.598 --> 03:34.164 we can add the rice at this time or we could have added the 03:34.164 --> 03:37.564 chicken stock first and then the rice 03:37.564 --> 03:41.898 it's not critical either way I like to put the rice into the dish 03:41.898 --> 03:45.298 and that it coats with the all in the butter 03:45.298 --> 03:49.398 and then a we're going to add 03:49.398 --> 03:53.898 I hate cops up chicken stock balling chicken stock 03:53.898 --> 03:59.531 and this needs them to cook 03:59.531 --> 04:02.631 far 20 minutes 04:02.631 --> 04:07.431 at the end of the cooking up twenty minutes we will then garnish it with two 04:07.431 --> 04:07.964 law 04:07.964 --> 04:11.664 ingredients and we'll have one of the most delicious and classic 04:11.664 --> 04:16.498 soups a vault I'm and one that goes way back again to the Daiso 04:16.498 --> 04:20.698 Imperial Rome now in order to since this is a simmering 04:20.698 --> 04:24.331 process was simply gonna put that these on the back burner 04:24.331 --> 04:27.531 which I have turned on and 04:27.531 --> 04:31.464 bring followed a nice 04:31.464 --> 04:34.998 roster here a brazing device 04:34.998 --> 04:38.698 so that we can cook our ham and what we have here 04:38.698 --> 04:42.131 is a fresh am in other words the 04:42.131 --> 04:45.298 are leg a pic the last the hind leg up a big 04:45.298 --> 04:48.331 and we've had cut of the 04:48.331 --> 04:51.298 law caution up the shank here 04:51.298 --> 04:54.464 to make a nice roast now we need 04:54.464 --> 04:58.298 to salt and pepper this however first I put this 04:58.298 --> 05:04.064 aren't to a hot fire it needs about 3 tablespoons of olive oyl 05:04.064 --> 05:07.398 to heat up and 05:07.398 --> 05:10.798 we will then brown are roast in the 05:10.798 --> 05:15.831 oil the meantime we can just do a little bit of seasoning 05:15.831 --> 05:20.331 on the upside salt and a little paper 05:20.331 --> 05:23.964 covering it 05:23.964 --> 05:29.264 paper alright 05:29.264 --> 05:32.998 so now this is ready to be brazed 05:32.998 --> 05:36.964 in the hot oil at all isn't quite hot enough 05:36.964 --> 05:40.131 yet but it will be coming up to he very shortly 05:40.131 --> 05:43.264 so let's just but I have my side now 05:43.264 --> 05:46.898 that was bracing lehem was bracing in a 05:46.898 --> 05:50.531 2 cups up masala 05:50.531 --> 05:53.598 wine and that marinade going to use 05:53.598 --> 05:57.564 masala wine is a dessert wine 05:57.564 --> 06:01.531 now there's two kinds a dry sweet we use the dry 06:01.531 --> 06:05.398 in cooking this week would be drunk as a dessert wine with fruit 06:05.398 --> 06:09.231 are sweet dessert it's a delightful wine is primarily 06:09.231 --> 06:12.664 a dessert wine but its use often in cooking in 06:12.664 --> 06:18.298 attack in cuisine so that is going to be part about braising liquid along with 06:18.298 --> 06:19.198 some 06:19.198 --> 06:22.831 mom chicken stock very shortly now let's see this 06:22.831 --> 06:26.731 Oilers just about getting there we can go ahead 06:26.731 --> 06:31.264 start which is a bit gotta take our nice it was ready 06:31.264 --> 06:34.931 alright we're going to take on ice 06:34.931 --> 06:41.631 P so POC and let it brown on one side and then turn it around 2-3 times 06:41.631 --> 06:44.864 and two that were gonna need to add some aromatic 06:44.864 --> 06:47.898 vegetables and there are three basic ones 06:47.898 --> 06:52.598 we have some celery which we want to cut 06:52.598 --> 06:56.298 into up small pieces 06:56.298 --> 06:57.031 up 06:57.031 --> 07:01.431 up 07:01.431 --> 07:06.631 alright celery and carrot we have to catch 07:06.631 --> 07:11.298 2 stalks of celery and we're gonna have to onions 07:11.298 --> 07:18.298 bag and we simply wondered nicely is up 07:18.498 --> 07:22.498 and they will go into our am as part of the 07:22.498 --> 07:26.664 cooking process and we have two onions 07:26.664 --> 07:30.198 and I'll spare you the chopping since we've done that so many times 07:30.198 --> 07:35.531 now these three vegetables aromatic vegetables 07:35.531 --> 07:39.898 are used in medical many styles of cooking in the French line this would be 07:39.898 --> 07:40.298 called 07:40.298 --> 07:45.864 Mira WA so arrest me says sauter mirror up while they talking about 07:45.864 --> 07:49.231 these three vegetables carrots celery and onion 07:49.231 --> 07:53.231 in the Italian cooking this is called about 220 07:53.231 --> 07:57.364 so it just little terms are used in various styles a cooking 07:57.364 --> 08:00.831 and all it means is some nice aromatic vegetables 08:00.831 --> 08:04.464 are needed to flavor sauce 08:04.464 --> 08:08.298 all right we're gonna brace got that 08:08.298 --> 08:12.764 now I'm gonna shotgun little bit normally I would turn that roast on all 08:12.764 --> 08:14.064 sides and brown 08:14.064 --> 08:17.798 a real nicely but again time is up importance to us 08:17.798 --> 08:21.498 so we'll proceed I already have one roast already prepared 08:21.498 --> 08:25.298 bus service a little while at this point we add 08:25.298 --> 08:29.931 are back to throw 08:29.931 --> 08:32.598 up the onions the salary adlai 08:32.598 --> 08:39.598 parents and 08:40.198 --> 08:44.031 mixing those around a little bit 08:44.031 --> 08:50.031 we want and to add 08:50.031 --> 08:53.931 the marinade that is the 08:53.931 --> 08:58.431 masala wind took up up marcelo wine 08:58.431 --> 09:02.198 and the drippings from the rose 09:02.198 --> 09:07.098 while it was marinating so that is gonna be the basis of %ah braising liquid 09:07.098 --> 09:11.031 and 09:11.031 --> 09:15.598 the base for %ah sauce that go with this now 09:15.598 --> 09:18.931 that you've got another three to five minutes 09:18.931 --> 09:23.264 but we have many things to do so we're gonna proceed though 09:23.264 --> 09:26.464 because it's all going to plan the gallant gonna cook for two and a half 09:26.464 --> 09:27.131 hours 09:27.131 --> 09:31.298 so it's all gonna blend beautifully together now that we have the wine and 09:31.298 --> 09:33.731 the fragrances just fantastic here 09:33.731 --> 09:38.031 we're going to add one and a half cups up chicken stock 09:38.031 --> 09:42.798 and that gives us are braising liquid 09:42.798 --> 09:46.564 and our base for %ah sauce 09:46.564 --> 09:49.931 you'll have all these aromatic vegetables giving of their wonderful 09:49.931 --> 09:50.698 flavors 09:50.698 --> 09:55.298 the salt pepper for seasoning and the juice from the 09:55.298 --> 09:59.264 roast itself now we bring that to the ball 09:59.264 --> 10:02.964 cover and turn that down 10:02.964 --> 10:09.131 to to 10:09.131 --> 10:12.564 sever and let it cook for two and a half hours 10:12.564 --> 10:16.764 periodically we turn the row so that'd it has time to 10:16.764 --> 10:20.798 go through cook in the juice on all sides 10:20.798 --> 10:25.898 and because it is a large roast and the liquid is does not cover it we need to 10:25.898 --> 10:27.231 turn that frequently 10:27.231 --> 10:32.298 now we're gonna push this side and as I said we already have one done 10:32.298 --> 10:35.898 and we'll come back to that in a moment in the meantime 10:35.898 --> 10:39.864 let's get our eggplant in the oven because they to take a little while 10:39.864 --> 10:42.164 now we have 10:42.164 --> 10:44.864 I only gonna prepare a couple here on camera 10:44.864 --> 10:48.764 I already have about six in the oven and 10:48.764 --> 10:52.698 they've been cooking for an hour and a half take these nice eggplant 10:52.698 --> 10:57.498 we're gonna slip this about three quarters of the way through 10:57.498 --> 11:00.698 and then dude the same 11:00.698 --> 11:03.864 twice 11:03.864 --> 11:07.931 on one side and do match that on the other so I'll have 11:07.931 --> 11:11.098 5 let's 11:11.098 --> 11:14.898 in are eggplant as you can see let's do another 11:14.898 --> 11:18.298 we have Lee primary 11:18.298 --> 11:21.431 secondary and tertiary 11:21.431 --> 11:24.598 alright the second and third 11:24.598 --> 11:27.998 on this side and we have 11:27.998 --> 11:32.198 now prepare the 28 player to receive some wonderful seasonings 11:32.198 --> 11:35.264 and that's going to be first 11:35.264 --> 11:40.731 balsam garlic this out of the way so you can see 11:40.731 --> 11:45.164 we have foreclosed up garlic which we want to 11:45.164 --> 11:49.864 slice up 11:49.864 --> 11:53.164 you could chop but 11:53.164 --> 11:57.431 it calls for slivers are nice slices 11:57.431 --> 12:02.464 up the garlic up 12:02.464 --> 12:05.998 I we have the four slices the foreclose rather 12:05.998 --> 12:09.398 sliced with an add that to our little mixing bowl 12:09.398 --> 12:12.764 and then went on to edge to that 12:12.764 --> 12:16.564 some nice basil I wished I had fresh basil 12:16.564 --> 12:21.964 but if we don't by the dried basil is adequate we have here 12:21.964 --> 12:26.798 2 teaspoons I love the basil which is going to 12:26.798 --> 12:31.764 blend with the garlic 12:31.764 --> 12:36.131 and we're going to have some olive oyl 12:36.131 --> 12:39.831 I'm gonna take some of the outlaw at mix that 12:39.831 --> 12:44.431 Wed Oct garlic and basil 12:44.431 --> 12:48.064 power and salt 12:48.064 --> 12:52.898 so these are our flavorings R Us seasoning 12:52.898 --> 12:57.398 and the first step 12:57.398 --> 13:01.164 is to take some other and book a little bit 13:01.164 --> 13:04.698 in each slice garlic the basil 13:04.698 --> 13:08.364 salt pepper oil 13:08.364 --> 13:12.131 so we get each 13:12.131 --> 13:19.131 a bus lets well flavored and seasoned 13:21.598 --> 13:26.698 all right let's do the other Golic 13:26.698 --> 13:29.931 basil 13:29.931 --> 13:32.964 a low-salt 13:32.964 --> 13:37.564 and the little paper 13:37.564 --> 13:41.531 a little bit of olive oyl at its own flavor 13:41.531 --> 13:45.431 saw we've gone that much 13:45.431 --> 13:49.031 now the next step is to take some nice 13:49.031 --> 13:53.164 tomatoes cutting the top of 13:53.164 --> 13:57.498 we want to cut about quarter inch slices 13:57.498 --> 14:04.498 and then we'll cut those in 14:05.564 --> 14:09.598 have and then take 14:09.598 --> 14:15.431 in this center will put two slices and then in 14:15.431 --> 14:18.464 each other the other slips 14:18.464 --> 14:25.464 will put some tomato one in the last slice 14:28.864 --> 14:33.498 alright axiom probably have to cut another tomato 14:33.498 --> 14:39.298 one 20 34 14:39.298 --> 14:46.298 all right we have the two made also let's cut 1 14:49.564 --> 14:52.531 cutting a few slices cutting them in half 14:52.531 --> 14:56.664 with and put a slice of tomato 14:56.664 --> 15:01.731 in each let along with that garlic and basil and they all have all is on paper 15:01.731 --> 15:05.731 it's really gonna give us a wonderful flavor now these are gonna be wrapped 15:05.731 --> 15:12.731 in for oil now there's a large eggplant so I would allow a half 15:13.198 --> 15:16.564 up one of these to each person 15:16.564 --> 15:20.031 if you can find nice smaller eggplant all the better 15:20.031 --> 15:25.298 so we take each of these put it into a 15:25.298 --> 15:29.998 nice face a fall close it up 15:29.998 --> 15:34.864 one law 15:34.864 --> 15:41.864 now 15:42.998 --> 15:45.398 and we gotta put this into a four hundred 15:45.398 --> 15:50.731 degree oven and make that for one hour 15:50.731 --> 15:53.898 and 15 minutes let's go to our 15:53.898 --> 15:59.364 soap which is cooking just nicely 15:59.364 --> 16:03.098 the rice is just cooking and absolving that liquid 16:03.098 --> 16:06.464 and the he's a cooking well 16:06.464 --> 16:10.564 so we'll have those in a few minutes it's got another 10 minutes to go 16:10.564 --> 16:14.964 the meantime let's take the roast that I had prepared 16:14.964 --> 16:17.964 earlier and a 16:17.964 --> 16:22.731 bring that up to heat again it was it still lawmen you can see 16:22.731 --> 16:27.198 the lovely sauce that develop gravy and then the ham 16:27.198 --> 16:30.731 which is nicely cooked you can see though it ranks a little bit 16:30.731 --> 16:34.398 so we're going to take that shot lee Ann 16:34.398 --> 16:39.264 make I A R 16:39.264 --> 16:46.264 low sauce outta the the liquids there 16:46.831 --> 16:50.564 not to do that we need to thicken it and the 16:50.564 --> 16:54.564 quick way too thick add that is to use a bottom-line yea 16:54.564 --> 16:57.931 we have about two tablespoons of butter 16:57.931 --> 17:02.464 and about to stable lower we want to mix those together 17:02.464 --> 17:06.064 and that farms what the French call 17:06.064 --> 17:10.131 a barman yea I'm not sure what they would call it an Italian 17:10.131 --> 17:14.664 but it has the quality up when blended 17:14.664 --> 17:18.298 with a hot liquid it well 17:18.298 --> 17:21.364 act as a thickening agent without 17:21.364 --> 17:25.698 lumping and her not making a mess up your sauce 17:25.698 --> 17:29.864 but you need to be sure that the flour and butter 17:29.864 --> 17:35.531 are well blended and I think we've just about achieve that 17:35.531 --> 17:39.098 now we're gonna use this shot lee in 17:39.098 --> 17:42.198 are nice sauce in the meantime 17:42.198 --> 17:46.231 let's take a serving platter 17:46.231 --> 17:50.998 and first see if I can take this nice 17:50.998 --> 17:54.364 am and place him 17:54.364 --> 17:58.298 on a nice serving platter 17:58.298 --> 18:02.098 and now that we've got %uh sauce just bubbling again 18:02.098 --> 18:07.398 I think we can add Arbor Monday 18:07.398 --> 18:10.498 now we do that by putting a little spoon 18:10.498 --> 18:14.998 and whiskey in around leading that bottom out 18:14.998 --> 18:18.064 and it will blender 18:18.064 --> 18:22.564 with the sauce and as it eats for a while 18:22.564 --> 18:25.831 it will thicken that saw workout 18:25.831 --> 18:31.631 a lot of lumps 18:31.631 --> 18:34.598 saw it but I think getting aged and let's get it all 18:34.598 --> 18:37.798 make sure that sauces adequately 18:37.798 --> 18:42.498 second 18:42.498 --> 18:48.564 alright putting that aside now 18:48.564 --> 18:51.564 will stop here because I needed to do something I should've done at the 18:51.564 --> 18:52.698 beginning of the show 18:52.698 --> 18:58.231 but those are you that are interested a little late but on page 94 and 95 18:58.231 --> 19:02.398 you will find the recipes for this show sorry I meant to do that earlier 19:02.398 --> 19:05.398 alright let's go back to us soup 19:05.398 --> 19:09.064 its is nice the rice is thickening 19:09.064 --> 19:13.598 and should be ready any moment for a final two ingredients 19:13.598 --> 19:16.831 but will give those a chance the meantime 19:16.831 --> 19:20.764 sauce is just simmering away 19:20.764 --> 19:25.064 we left that got a little longer so let's now go to the refrigerator 19:25.064 --> 19:28.931 her scares me the oven 19:28.931 --> 19:33.464 and retrieve are eggplant now retrieve the ones 19:33.464 --> 19:39.164 that I started before the show and as you can see I have six 19:39.164 --> 19:43.064 nice eggplant all wrapped in foil that happen 19:43.064 --> 19:47.598 cooking far an hour and twenty 19:47.598 --> 19:51.664 an hour and 15 minutes and possibly 19:51.664 --> 19:57.864 a little bit longer but not much 19:57.864 --> 20:01.831 now they are nicely cooked and they're very soft 20:01.831 --> 20:08.364 so we have to open their and left a lot of jews 20:08.364 --> 20:11.631 has collected in the bottom of that fall 20:11.631 --> 20:18.631 so let's put eggplant 1 20:21.098 --> 20:22.098 see if we can get 20:22.098 --> 20:27.098 all of these on the dish for Oct time runs out because we still have a few 20:27.098 --> 20:28.364 chores to do 20:28.364 --> 20:31.964 with our soup and our nice 20:31.964 --> 20:36.664 sauce see if we can pick this one up 20:36.664 --> 20:40.798 aren't they beautiful 20:40.798 --> 20:44.964 and the fragrance that basil and the tomato 20:44.964 --> 20:48.764 is just overwhelming 20:48.764 --> 20:54.331 these are gonna be fun to eat now 20:54.331 --> 20:57.698 I just got a new one losses the plot I will only hold it 20:57.698 --> 21:01.164 and we reserve the other for a refill 21:01.164 --> 21:05.798 others Plata at some point in time out that is really 21:05.798 --> 21:09.264 not only eye-pleasing but very 21:09.264 --> 21:12.698 taste pleasing meantime 21:12.698 --> 21:15.764 let's take a nice roast again 21:15.764 --> 21:21.731 and house of 21:21.731 --> 21:26.398 you could very well strain the sauce 21:26.398 --> 21:29.998 and have a class of 21:29.998 --> 21:35.231 are hyper far the texture and the flavor 21:35.231 --> 21:41.631 always aromatic vegetables in my plate 21:41.631 --> 21:45.231 an it makes a wonderful garnish 21:45.231 --> 21:52.231 for the ham 21:52.531 --> 21:56.031 so we have for sure though fresco 21:56.031 --> 21:59.298 fresh air rose not 21:59.298 --> 22:02.598 so are marcella I'll masala 22:02.598 --> 22:05.931 are braised in masala wind 22:05.931 --> 22:10.031 so let's now go to our soap 22:10.031 --> 22:13.631 which will bring on center 22:13.631 --> 22:17.864 and EDA the final two ingredients 22:17.864 --> 22:21.398 this let's take a nice fresh 22:21.398 --> 22:24.664 world will add just a little butter 22:24.664 --> 22:28.698 to our rice and peas soup 22:28.698 --> 22:32.998 and you can say there's a liquid in there and that is right because that is 22:32.998 --> 22:35.498 a soup this is not a result though 22:35.498 --> 22:39.698 a result though what have absolved all the liquid when now adding 22:39.698 --> 22:43.064 about a third to a half cup 22:43.064 --> 22:46.398 up some Parmesan cheese 22:46.398 --> 22:49.698 as %ah final flavoring 22:49.698 --> 22:52.898 will plan that into the rice 22:52.898 --> 22:56.098 fees and the chicken stock 22:56.098 --> 22:59.698 this is really a wonderful 22:59.698 --> 23:03.098 so I could make a male on just 23:03.098 --> 23:07.764 the soup a low that with some crusty Italian bread and ice wine 23:07.764 --> 23:11.098 would be fantastic let's get %uh serving 23:11.098 --> 23:14.498 Bowl and see if we can 23:14.498 --> 23:18.664 but i right and 23:18.664 --> 23:23.631 p and the liquid 23:23.631 --> 23:27.031 all in on ice 23:27.031 --> 23:32.764 Bowl as taking a little too much time let's see a pic 23:32.764 --> 23:39.764 for this since we're still in the kitchen I can do this 23:43.998 --> 23:47.131 RI and that cheese and butter just 23:47.131 --> 23:51.198 at the final Philip that really makes this 23:51.198 --> 23:54.664 wonderful flavor cell 23:54.664 --> 23:59.598 we have three interesting attack in 23:59.598 --> 24:03.131 dishes so let's go over quickly now we have 24:03.131 --> 24:06.931 the rockingham most others are used to 24:06.931 --> 24:10.864 the boiled ham the smoked ham this is a fresh 24:10.864 --> 24:16.298 fresh leg up big poor just as you would buy a fresh leg of lamb 24:16.298 --> 24:19.598 you buy this is a little larger cost because aside 24:19.598 --> 24:22.964 but it is the rear leg on the lam on the big 24:22.964 --> 24:26.464 its rash you cook it as you would 24:26.464 --> 24:29.564 most economy we brace that particularly 24:29.564 --> 24:34.498 in this wonderful musalo wine a nice dessert wine 24:34.498 --> 24:37.998 that is very Italian and used in many many dishes made 24:37.998 --> 24:41.998 used to make desserts like Zab leoni and other wonderful dishes 24:41.998 --> 24:45.664 we have our easy easy a classic soup 24:45.664 --> 24:49.931 the Italian cuisine and eggplant and tomato 24:49.931 --> 24:54.564 beautiful flavorful we're gonna bring this into the dining room 24:54.564 --> 25:01.564 and we'll see you there in the meantime here are some of the recipes 25:06.198 --> 25:13.198 your home 25:30.131 --> 25:33.631 well now that we have our italian male all cook I'm ready did now hope you 25:33.631 --> 25:34.331 would too 25:34.331 --> 25:38.064 we have really a nice me it's very interesting and delicious 25:38.064 --> 25:41.264 as we said before but let's repeat we have our 25:41.264 --> 25:45.231 very ancient soup green peas and rice 25:45.231 --> 25:50.031 nice chicken broth call easy a easy and we have a nice 25:50.031 --> 25:55.198 fresh ham braised in Marsala wine with chicken stock and 25:55.198 --> 25:58.864 aromatic vegetables just delicious and fragrant 25:58.864 --> 26:02.464 it's just unbelievable at a cost is beautiful eggplant 26:02.464 --> 26:05.731 with the tomato and the basil and that some 26:05.731 --> 26:09.064 and the salt and pepper and the olive oyl baked 26:09.064 --> 26:13.798 really classic beautiful dish so we're going to enjoy always 26:13.798 --> 26:17.931 but first I think I'm going to serve myself a little bit up 26:17.931 --> 26:21.731 Stroup and go with that because frankly 26:21.731 --> 26:25.098 I could make male outta the soup 26:25.098 --> 26:29.431 you can say is rather thick but it has some liquid 26:29.431 --> 26:33.064 it's not a result though it is a soup 26:33.064 --> 26:36.231 so we have our nice and has marvelous 26:36.231 --> 26:40.431 garnishing it in the palmer's and cheese in the butter 26:40.431 --> 26:45.431 it is so good a little bit love attack and breadth 26:45.431 --> 26:49.998 to accompany not only that easy ABC 26:49.998 --> 26:55.298 but the masala am and the eggplant I we're going to enjoy this 26:55.298 --> 26:58.531 and I would hope you would try this at home it's not a hard 26:58.531 --> 27:02.364 meal to prepare but it's one that will get you raves but a cause 27:02.364 --> 27:06.364 an email needs a little bit I'll 27:06.364 --> 27:10.564 white wine demand blog to round out 27:10.564 --> 27:14.331 these wonderful flavors weighing on enjoy this 27:14.331 --> 27:21.331 I hope you will too à bientôt!