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[Music] hi welcome to taste and Flavors of Italy today I like to introduce you a new dish this is a sore fish it’s fresh then I have here some Tomatoes I have some parsley some basil spring onion and some pen with some olive oil and a little bit white wine we’re going to make today some uh marinada sauce but the first thing we’re going to do is going to how to take care of this fish so first thing I’m going to do add a little bit olive oil and then I’m going to grill this two pieces there and I’m using a cast iron grill there the first thing I’m going to do put a little bit extra virgin olive oil was just a little Dr drop and make sure that the the the grill is nice and hot I’m going to do this and I’m going to prepare the sore fish so we have the sore fish here I want to make sure that it’s nice and hot first in order to put the fish and now we’re going to place it and I’m going to show you how I’m going to do it like that and the reason why I’m using olive oil because the S fish has a tendency to dry it up so how can I tell when the fish is ready so you want to cook until it turns almost white but you don’t want to overcook it at the same time so the reason why I’m cooking today outside is because it’s really nice here and I build this stove myself especially in Sumer it’s fantastic to cook outside so my wife doesn’t have to smell the fish all right so I got all the TOs ready to go you never put any salt on the fish when you cook it whether it be salt uh fish or beans or anything you just want to do it after okay all so at this time we’re going to turn the fish like that you don’t want to overcook it this is the color supposed to be and I’m going to cook it for almost like a half minutes to less than a minute you don’t want to overcook it because then this the fish is going to be with a tomato sauce which I’m going to make a Mada from scratch for you guys so the f is ready now and I’m going to turn to the other side so you can see the color I’m going to show you both colors here see there that’s the way you want to have the fish but at the same time you know you don’t want to overcook the fish so I’m going to turn this off so here I got some garlic and I’m going to slice it like [Music] that now we’re making the tomato sauce from scratch I have this beautiful tomato then we put some ginger I love Ginger especially with tuna it goes very well there so we have some ginger some garlic and then we’re going to use also the stem of the par Italian parsley this is really important because when you use the leaves of the the parsley and you start cooking them it’s going to burn and it tastes bitter so we’re going to to use instead of the stem and then in the end I will use the leaves so I’m going to add the some olive oil this is for the sauce that’s it you don’t want to put too much olive oil and this is go together all the stuff I already chopped so we have the stem of parli we have the ginger and the garlic and we’re going to cook a lightly gold now we’ll continue in the meantime this is preparing to cook I’m going to chop the rest of the parsel some I’m going to use it uh also to create some more flavor and also some for decoration [Music] this is the the basil I just put the leaves all all together and so this is what I’m going to do this goes very well with the Tomato Mar fact in Italy is tomato and basil it’s a big deal there and now I’m going to chop these Tomatoes I they already washed them and uh now we’re going to cut it C it enough water and then like that in the meantime I’m just uh saled the garlic the ginger and the stam of parsley we’re going to see in a moment how’s how’s it look so you cut it enough another half and then you have quarters like [Music] that there so this is the how we’re making the tomato sauce see the garlic the ginger nothing is burnt this is the way we want it see there lightly gold and then I’m going to add some white wine but I’m going to finish up first the Tomato here I chopped some parsley and I put a little bit like that this as I say you’re not supposed to cook it just lightly and then I’m going to put some white wine add a little bit more flame then I’m going to show you where I’m going to put the basil basil doesn’t go here basil goes with the Tomato now I’m going to show you I have the spring onions like that just add little bit that’s it the smell of uh the wine the aroma it’s amazing it’s really nice now we’re going to add the tomatoes there [Music] there now the the sauce is coming combined together and over here we have a a place for the pasta I’m going to add some salt to taste everybody’s different little bit salt over here for the tomato sauce there and now we’re going to proceed cooking this pasta I normally cook it 10 [Music] minutes let’s see to cook it and then we’re going to serve it with a fish and pasta by the way this tomato sauce doesn’t doesn’t cook very long especially when you deal with fresh tomatoes they normally cook like 3 four minutes almost somewhere there so but you will see the process you see fresh tomato and then we’re going to add a little bit basil see there and the aroma is unbelievable [Music] there and we do then the final presentation turn the fasta and let it [Music] cook at the sauce right now it’s been already a couple of minutes cooking and it’s getting in there so we’re going to turn down the fire because we don’t want to burn anything and the towards the last couple amas I’m going to add a little bit white wine this is twice that I’m made white wine there we and now we’re going to let it dyy up the wine and so the sauce has to become creamy so we’re working on it there all right here we have the surfish and then the last minute when the sauce is getting closer I’m going to lightly P it one more time for like half minutes less than half minutes and I’m going to leave this for a moment this is uh the sfish I’m going to just create a little flavor I’m going to leave it just for a for a moment and then I pull it out here we cooking the [Music] pasta I wanted to absorb all the flavors of the sfish okay as I say not very long I’m going to turn it one more time like that dra little bit of CLE there Al together I’m doing this for the almost a minute 50 seconds and 50 seconds both sides makes one [Music] minute and this is a it’s just a wild cut and it’s fresh it’s not frozen so when you have something fresh you don’t want to overcook it otherwise you kill it there I’m going to pull the fish out the sauce is ready waiting for the pasta okay so here we have the pasta I’m going to mix it with the salt [Music] and all way you keep a little bit extra water with you this is the last moment of the pasta And the sauce is going to combine together we’re going to add some Italian parsel little bit basil this is the final touch little bit olive oil there some black [Music] pepper I have to say that the flavors they’re amazing a little bit like that okay so everything is ready and now I’m going to bring it all together voila all right so this is what it’s going to look like we’re going to put the pasta like [Music] that and then we’re going to put the tuna next to each other like that I think looks really nice it looks spectacular just the look the sauce and then I put a little bit spring onions in to Basil will be firsty there we are little olive oil for decoration like that perfect well thank you so much for watching if if you like the dish you can subscribe or give a thumbs up thank you and I’ll see you the next dish