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Saved 12/18/16 12:49 PM to ITALIAN CUISINE

Polpette | Italian cuisine  See details »

 

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  • 00:00: Hello friends, I world chef Lazerson this The world Food program kitchens Today I'll show you one dish is very close to you in spirit and I also kind of Manas objectives is how Italy
  • 00:31: you see here Italian boots and right here at my legs located Sicily is further south Southern Italy is still in understand how so here these goals are many iconic dishes I they still apply not just I love this place, I believe that Sicily is generally such separate Italy is a separate republic here it is for Italy I now have in Sicily
  • 01:02: there is a little bit of everything another I can not not describe how words but I I feel because I there is a lot of studying I love the local cuisine this kitchen I even brought back bamboo sticks on which is convenient cheat dough manufacturing to 0 and the bamboo stick more emissions storm ashore I sawed her and made himself such blocks for manufacturing famous dessert to 0 and
  • 01:33: but it's not that I have today show a very simple dish a popular dish which is called pulpitis it is only all guys meatballs but meatballs they are very special good and be attentive nothing miss because it's very funny retseptik We know them by name meatballs and Italians affectionately call coolpad and here pulpitis This meatballs
  • 02:08: Beef friends do not Lamb is not pork why these beef beef there Sicily yet Agriculture also there and there bulls We used often to them plow because it to draft power even cows sometimes vpryagsya so in general there Animals are much work while living in
  • 02:38: Unlike the Sicilians in which there is to know or siesta understand but that's always the case of dates this is an animal once it becomes second it works All life has a lot of it is tough meat already old animal it must be my use result is even you have and that the meat is tough then make tough minced meat here so all goals popular
  • 03:08: I certainly meatballs not looking for any old cow now we have to make She minced I bought good beef but because the store that of the good facets too can do good meatballs that's why I I am working with beef but until today, I'm going with the following products I go parsley I take a good
  • 03:41: I'll take the bulb burning pepper here perhaps all that I I take out say apart from me to carry a vegetable shop Now I'm taking see baking I get enough sleep on it almond bam and now almonds horoshenechko dry in
  • 04:14: oven oven at I heated it so I I'll be right here consider that the fry Almonds do not need to the final feed moreover the people will dip friends because that's all Still and West food they certainly have many sauces Meatball so there dry well you like You know those who in central areas Russia those who go to one big store
  • 04:44: which is the largest the cities they serve Scandinavian meatballs there there are always two sauce cranberry sauce and there so on the basis of beef broth cream sauce always sauce, and here we have it does not characteristic of our kitchen however there so to be even sweet and sour sauce some meatballs guys I quietly I gather mince meat grinder certainly better to make himself always
  • 05:14: Well, the men on the extreme case can be buy ready-made stuffing still raw but always works nicely with good meat grinder on good food make normal beef in the human sense of quality and enjoy life happiness Now I gather grinder where I vent grinder
  • 05:45: like that era of manual mincing course already friends over there of course very interesting patterns manual grinders more these know twenties thirties the last century Soviet of powerful to pleasant Job but in the hands I very strong now tightened to the flywheel Carpenter knife adjoined and bring to the grid good beef look at what
  • 06:16: I have a wonderful Beef is young Veal is still far removed here how good I young beef good flesh here special living, then no not necessary I cleaned the meat here I add a little onion I'm still here all that need for stuffing I gather here in this bowl I need a bow
  • 06:48: more for the sauce, too so I bulb most will clean it fully use only two directions use and here probably just such a with the bow of the bow it is not necessary overdo the whole in the stuffing they should not be so assume that a bow should be very so much now I can own enable motor and forward
  • 07:18: here we grind but while only the meat and onions I'll add here Look
  • 07:48: milk and here please attention to what friends feature of Do not you know our meatballs here is our meatballs not added soaked bread as a usually we do for cutlets and meatballs and always dry Breading crushed crackers Now this feature cooking is not our meatballs I therefore minced added to see I got there a little milk throw see two
  • 08:20: Zhmenya 2½ breadcrumbs I'm here to beat out an egg to carry bond structure I give here meatballs salt a little black pepper and look at than more feature meatballs already Italian nutmeg, minced Now I'm just
  • 08:50: I take it from a I have a nut and that's how So you see a corpse a little nutmeg walnut but that's not all I grater use also one just now because I am taking a good piece parmesan enough solid parmigiano their piece of this parmesan sodium it is also Farhod
  • 09:20: very Italian Add in minced grated parmesan cheese Italian meatballs and pulpit impossible cook without parmesan while cheese added directly to the forcemeat here's a look a delicious stuffing me
  • 09:52: It turns but it yet all I'm I would add one client stuffing it will parsley guys I did I'll wash it on the land on napkin I was just so rude Now I will sever peduncle very I gently leaves I will not tear I come here minced parsley rougher
  • 10:24: and I am now on its ruble and add minced here Now finally all so to speak in the headlights uncooked ready yet I want some milk here pour stir and it would be good that the park I stood a little somewhere here look how rich on stuffing ingredients here
  • 10:55: Now it is a little stand up, too, protein It absorbs water particularly milk swell from crackers milk because they were dry and I Get Gorgeous stuffing all and minced meat and on time forgot preparing pulpit Almond pour on baking and send it in the oven
  • 11:25: beef chop and grind in grinder with onion mince add a little milk breadcrumbs egg salt Black pepper grated grated nutmeg Parmesan and chopped parsley all mix and reserve on minced some time I show very funny a way quick way make I for meatballs Now I take this
  • 11:55: large plate flat and sprinkle it flour because meatballs I breaded in flour here so I can sift thin enough layer on the surface large diameter Dish now I wear gloves better your work in gloves because worse glad stuffing their hands then stick very
  • 12:25: long wash accounts for the more when gas beef It works such fat refractory now I Little even minced course I work with them hands because so both hands can something mix no spoon no there devices do not stir I therefore now minced good Stir by hand more I order it now has
  • 12:59: and there is a knock yes knock-out technique forcemeat Now will show you how it looks Now I will take here such lotochek to do not throw in the minced Rostov will pass what do I have meat I take the stuffing like this and you watch them toss it in the tray, and that's how I it will change the angle throw it
  • 13:30: It called knockout forcemeat it is such a common it is not the technology Italy is the only everywhere so it is necessary to mince when he beat out it becomes denser It does not fall apart and more juicy get those products but we are preparing All our cooked already and Now I see Well I take a small minced fragment so
  • 14:03: so that it is effective in I could be in the hands and I look do take a movement of fingers and 1 2 1 here, and here I am now portioning delta but it is desirable and will try to make them one size they until smooth in fact it is not
  • 14:33: the need to they are such smooth that I still I make for smoother that is, you can see how working hands forced through fingers recording, I'm not going use all I minced enough to make one but two servings Then can I have them before Still rovnenko roll in paniruya flour it fast enough also take place all is here and so I Roll up, you get
  • 15:04: doctors skotinkoy remote to go on Italian it means meatballs I repeat it guys Sicily very characteristic Sicily to the product meatball dish very home you understand that meatballs can not be a restaurant people too it it is very easy homemade food meatballs 0 5 here pulpitis
  • 15:35: scheduled meal you actually now I I start preparing the sauce sweet and sour note I say to sweet and sour sauce it tastes good guys sauce is time well Here I am with supporters Sweet taste for meat you look like it just makes me I take the pan than two pans for meatballs and I'll sauce at the same time is now work already on the plate so it will be faster so
  • 16:05: I rather like this I include special pan meatballs stand in I left next to his including a frying pan now includes olive oil I I will fry meatballs course olive oil because Italy is always olive
  • 16:35: oil is used another just indecent sparing no and pour a little in another pan too, where there will be 100 see here will meatballs and here is the sauce for I chopped onion sauce I thin enough already Now we shall cut onions here we shall cut neatly onion because it already It will be all the same sauce thinly Now
  • 17:05: we shall cut onions and send it to the pan for the sauce that's so now black pepper, bay leaf This sauce I keep ready white wine onion begins grab a little bit longer in the heat INDICATES here he is now I grab this Now onions
  • 17:35: I'll will treat yet it will be a lemon well I personally plucked lemons Sicily because there are fine grow directly on eyes I lived there apartment where just in the yard grew lemons could direct walk straight from the branch It means a snack here look here onions I went without crust Now here Buch white crown here it is
  • 18:07: albeit slightly Now evaporate to taste it became pointensivnee and of butter in my see as already He warmed up for meatballs I put the meatballs pan and let they are currently quietly grill that's how nice fried I meatballs
  • 18:38: now I put here here on the burner better Sakharkov look how much sugar there now ladies here enough sugar and give here in wine because the sauce I make sweet and sour piece lavrushki already here a couple of peas black pepper and let until the sauce is heated ready pulpit and served with sweet and sour sauce and crushed
  • 19:08: almonds almonds mandatory touch to this Italian dishes meatballs can not turn each individually because it too will have great to speak I will work pan like this Now shake and meatballs are
  • 19:38: turn I will do so shake to go until all the evenly I fry I still squeeze out a lemon Juice because I because the need for Sweet and sour lemon juice acid as I do not have wine wine here for more than aroma white and already acid in the lemon will I as is usually It is going about kata lemon on the table to from it as a result of extruded best lemon juice becomes so soft soft
  • 20:09: the juice out of it literally he begins to flow I cut them take citrus press here see boils I have a pan sauce squeeze juice of my task to make so that keys rainfall dip slightly Podguzov bodies because
  • 20:39: sugar together fluid always gives syrup and sauce will a little bit this will thicken a little syrup shaped like this Now comes the lemon juice here let evaporated further and be sure to Sicily add hot pepper I chunk will take to It was not as prevalent here
  • 21:09: these are red spots in sweet and sour sauce Now I see that already sauce slightly thickens that's what the syrup imagery already It turned in a sauce a drop of salt I I want to give here and a drop of more sugar Now look at these meatballs is not meatballs guys
  • 21:39: it is a miracle for some and that's when look like when meatballs see how they well browned at I'm here now I all in all in the ointment heating is Now will I can only sauce while the cover so that it not evaporate remember about almonds which in my I take out the oven now here almonds beautifully browned on
  • 22:10: He will lay out a plate while still hot well certainly give he would cool, but I do not time so I now Grind the almonds like there is namely here so Now I have it chopped knife almonds me
  • 22:41: I need to just sprinkle the dish And I'll take today a little parsley I want to sprinkle the dish I'm ready to mix parsley and almonds but Almonds are important parsley than your parsley in our end all within there's meatballs almonds required Now I'm running for parsley inspect What to do with meatballs Now I have a chic from
  • 23:11: and the sweet sauce is now I him cheer up look then I will give him boil so say the cooks Sicily here and Now look here so it is very easy and Now I meatballs Warm up the sauce because they are in now still have to Irinka as they such balls big enough and in another they are not
  • 23:41: fry so Now I will bring them up crazy but this time they soaked sweet and sour sauce and become as delicious you yourself even can not imagine preparing stuffing pulpit repulse and molding of he meatballs crumble them in flour Meanwhile fry onions with addition of wine sugar bay leaf of black pepper and fresh chilli fry
  • 24:11: meatballs on olive oil roasted almonds shred meatballs We warm up to the turned sweet and sour sauce and Now I run for parsley run for parsley does me a little bit of parsley must take to flouring That's how quickly I her
  • 24:41: grouper in water Now look at how appetizing gurgles meatballs chopped parsley you understand that Italy is not Dill's like italy time is basil green oregano and parsley so that parsley very Italian grass that's how they nice shine on
  • 25:13: and oil from the syrup shine free today PM Well we I'm fed I take as much plate and when or What could we have lot with this sauce Now I'll try it of attacks nice Brown color because the roast meatball gave a little color to it as well oh oh
  • 25:44: I remember once Sicily all but it but is now here and so roasted almonds Well, and that's exactly Sicily and so well petrushechka
  • 26:14: you understand that here of course begs some garnish risk should be buckwheat makaronchika any makaronchiki up rice to buckwheat probably not because that all the same but italy if you want to buckwheat to this I do not forbid completely mashed potatoes but for God's sake main Now try this and then make fun with side dishes well, that's me so nice that I
  • 26:48: so today in active form I remembered the purpose of which repeatedly been learning Sicilian spirit so guys i I think that if you Make this dish not having been in Sicily one then you too, will be pleased probably just as I so friends forward for pleasant sensations