Look here. No. What a treat, guys. I’m going to make fried swordfish rolls with a little sauce to go with it. What’s the point of making something delicious? So, stale bread. So, don’t throw away any more bread. Then, slices of swordfish cut by the quarry. Very thin. Then, flour. Fiora d latte from a gerola. Then, olives. These are crushed Calabrian olives. Then chili pepper, garlic, my oregano, the delicious terraveia, organic amazolio, and a nice tomato paste, Sicilian oil, Sicilian tomatoes. So, we’re talking about Sicily, Naples, and Calabria. I’ve made a mix. Let’s get started right away. First, the bread. So, with a serrated knife, Zach, feel how hard it is. This one was stale. It’s been standing for almost 4 days. I’ll remove the crust first. So, we can remove the crust like this. And we’ll only use the crumb. Remember, the knife has to be serrated like this. When it loses its edge, you can always take it to the sharpener who will keep it sharp. Don’t put your knives in the dishwasher because there’s no point in buying knives. You ask me what knife I should buy. You spend €100 for the knife and then put it in the dishwasher. Money wasted. So, now I’m cutting the bread into several pieces. First into strips and then into cubes like this. really small. That way, it’s easier for it to break apart and mix well with the water. Do you realize it’s November? Look how it is. Short sleeves. It’s nice, cool, with a nice light outside. We’re cooking slippers. Chilly with flipflops. It’s great. After all, he’ll stay home. We’ll spend this time at home. Good. Okay, then whatever happens happens. The important thing is health. Then the bowl. Today I’m fancy. Look at what a nice bowl one have. Huh? Colorful. Beautiful. I made a lot of purchases at Gasperto from my friend in Rovico. Look how beautiful this bowl is. It’s made of plastic, but look how beautiful. Beautiful it is. You have to do one thing for chefs. You have to give them enough money to go to the market because they are like women entering a boutique. Then another thing they shouldn’t do is they shouldn’t block all the cooking websites where you can buy stuff because otherwise it’s the end. It’s the end with a card limited to €100 plus €100 you can spend per month, but I made myself a little bit at a time. Little by little. I didn’t realize that I was a man who spent more than €100. So, don’t throw this away. Let it dry and make breadcrumbs. Okay. So, that the white part, the crumb, we make the filling with these breadrumbs. Home economics. what mom and grandma used to do. I add water. I don’t add milk because otherwise it becomes too heavy. So look what I do. I try to break it up with my hands. I crumble it. So here it is. Nice. So okay, let’s go the bread. And you see how I’ve reduced it to a pulp look. But then we have to be able to make balls. Okay, in case we add a little water later if there’s too much water. Fior latte from Ajerola. Why do you see that Fiori latte has set? Because guys, it’s not for me. It’s the right thing to use in cooking. Because you see how nice and firm it is, and it’s equally tasty. So, I’ll make slices like this. So, look. See, it’s nice and firm. It’s what Neapolitan pizza chefs use because it doesn’t lose liquid. Look. And then it’s tasty. No, this stuff. Okay, we weren’t talking. I’m not saying anything, but you get the idea. It’s not about flavor. It has a really unique particular flavor. I cut everything into cubes so I can throw it in with the bread. There you go. Oh my goodness. I’ll eat another slice. Okay, just a moment. I’ll give it to you, too. Tell me if you like it. Oregano is good. Just think about the summer with that wonderful scent. So, if I see you buying those little jars here, long and thin, with those broken leaves that taste like everything except organs, don’t talk to me anymore, please. I’ll buy the Azaciliano. I’ll give it a slap like this. Then watch how I do it like this. I greet all my Sicilian friends. I greet my friends from Terraveia who are fantastic. Go on. I’ll throw it away like this. Now I’ll say it like this. I’ll throw it away exactly like this. Just think. Just think. I’ll add a little salt and the salt is here. Just think about making bread balls like this and frying them. They’re already good like this without swordfish. Just think about what swordfish becomes. Then the oil. I didn’t want to go outside the region. So, we have a lilac white. It’s a Sicilian PGI. This is called Tenutina. Look at this. Look how beautiful it is. A top-notch product. Let’s go. Good oil. Just a little bit good. Ah, look at the color. Let’s go. Let’s try it. I can’t wait. Bread, oil, mozzarella, and fiori latte. No, mozzarella. Just buffalo mozzarella. A little bit of amazing pepper. So, what can you do with leftover bread? Well, today I went to the market and I saw this wonder, this fresh, fragrant swordfish. They are the last ones that are caught here in our area in Italy. So, take advantage of it now. The capator, that is the one who debones the fish, who cleans the fish. They call him Captorii in Rome at the Banko de Amyani. He cut it really thinly by hand. Fantastic. And he’s also a cutter as well as a quarryman. Now it’s my turn. Oh, look what I have here. Look here. I have my latest purchase. I mean, I feel like a samurai today. Ah, I’m holding it for the first time in front of you. Oh, very light. Let’s rinse it off. Here they are. Let’s see if it cuts. Poo poo. So, why do I want to cut this skin, right? I don’t want it to curl up. Okay. Oh my goodness, guys. Oh my goodness. What a sight. One. Go ahead and continue like this. No. Okay. So, there are people who are in love with cars. They spend hundreds of thousands of euros on cars. And there are people who smoke. There are people who drink a lot. There are people who have all sorts of vices. I have these good vices. the gym and the knives and the kitchen stuff. What do I have to do? Awesome. It cuts like crazy. It’s fantastic, guys. Wonderful. This is a Damascus blade. See? Look how cool it is. It’s got multiple layers of beaten steel. Look how wonderful it is. Look how wonderful it is, guys. It’s a sculpture. I know you’re already wondering how much it costs, huh? You have to buy one, a good one. Then who cares about the rest? Now, let’s do the swordfish. So, you see how to take it? You see, you make meatballs. You make meatballs like this. Then what do I do? I put it in a way that I can cover it completely. You see? Like this. I cut the slice almost in half. Like this. Look how wonderful it is. So I take a toothpick. Toothpick. Here it is. Like this. Like this. Look how wonderful it is. And we put it here. Then we make another one. You see this one here is slightly smaller. So I adjust it accordingly. Right? I do it like this. This is a great idea. Now, you say all the recipes are for Christmas Eve. But when I see something like this, an appetizer like this, it could be a great idea for Christmas Eve, right? What do you do? I won’t tell you anymore. Be smart. Buy the fish now. Freeze it. Freeze it and you’ll have good fish at the right price. Okay? I tell you to give the right price. Don’t wait until the last minute because otherwise they’ll give you the last minute, so to speak, in Rome. Come on. In the meantime, look at what I put in. Grandma’s old iron pan, so to speak, is very similar to the one grandma used to have enameled with a frying basket filled with oil. In the meantime, I’m heating the oil. In the meantime, I’m making the batter. Here it is. Instead of using eggs, we use water and flour. This is flour. I added flour. And we’re making a light fluid batter. The one I normally use and that the Sicilians taught me when they make arensini or arensini depending on where in Sicily we’re going to be breading them to make the glue to make the bread stick. Here it is. It’s great. Look at the consistency. Look. Look. It covers your finger. It covers it. It’s not too thick. It’s not too thick. Then I’ll put the roll in like this. I’ll grab the breadcrumbs or the breadrumbs. It’s up to you. Here it is. And this is ready to fry. And I’ll put one here. I’ll continue with the others. Bam. Bam. Yum. Yum. Yum. But aren’t we drinking today? I can. I don’t remember anything. I have a never- ending list. Um, beer. Come on. The beer is perfect, guys. This is a blonde hall. It’s called Alba, so it’s about 5°. It’s a light beer, so in my ignorant opinion, it goes great with fish. Is that true? Ba, I don’t know. I’ll try a little bit. Look at the foam it makes. Beautiful. Look, a cold glass. Amazing. You can’t understand. It’s delicious. Let’s make the sauce. Garlic oil. I’ll turn on the gas and brown the garlic. Good. Oh, a little beer. We’ll do it. Oh, this is Vana. They make a deer. Watch. It’s even Umbrean. It’s just a stones throw away. Forget about the fryer. Look, look at this really cool little pan. I’ll put it in. I’ll lower it. Let’s lower the frying. Let’s see. Let’s see if the oil is right. Yes. Yes. Yes. It’s right. I’ll go. Ah, look how cool it is. So, when the oil isn’t right anymore, you can change it without any problem. You can lift it up. Do you see how cool it is? We have to go back to cooking like we used to. This material with enameled iron is beautiful like they used to do. So the oil, the garlic here is ready browned. I’ll go with the tomato. So here’s something new. I want to try it with you. The brand is called Raspandi, but it’s a dried tomato, which is a particular type of Sicilian tomato. My Sicilian friends recommended it to me. Let’s see if it’s good. How about tasting it raw? But it’s a dessert. It’s a dessert. Oh. Um, delicious. Here it is. Wow. It’s delicious, guys. A dessert. Congratulations. Really delicious. Applause to whoever sent it to Claudia. Claudia Austra. She was very good. I’ll add a little more. What do we do? Let’s add everything. No, let’s make some pasta. Um, a little rinse in here. I didn’t throw anything away. Some of them did, but I always give the stuff away. They try it on me. What should I do? Oh, what a show, guys. Exceptional. Along with this tomato that’s already so tasty. Delicious. I swear it’s delicious. I’ll also add these olives. Let’s hope they don’t give them away. These are from Calabria. Huh? And this one is Sicilian. I don’t know. Listen to what’s happening. Here I go. Nice ones. I’ll put so many in there. I’ll put them all in the goal here. Mama mia. What a show, guys. They’re coming like a bomb. Look. Look here. Look in here. I love you. I love you. I love you. How delicious is this? Oh my gosh. Even the thing. Look here. What a treat, guys. What a treat. I’ll put the others in. Ah. Oh, here it is. Why do I use the paper towel? That way, the fried food doesn’t get soggy. I’m still suspicious. The fat still comes out. It comes out, but at the same time, the part here that would rest on the paper towel doesn’t come into contact with the humidity, right? Instead, this way it doesn’t rest on the paper towel and doesn’t get damp. Everything is completely crunchy. I’ll also add a little chili pepper to the sauce like this. The sauce is ready. I’ll turn it off. I’ll turn off the heat. Perfect. I don’t want it too thick, overcooked. Let’s taste it. If it’s good, if I should add some salt, lanes, I’ll also add a little oregano. I’ll stir it. And there we go. A little tomato sauce here with olives and oregano. There it is. Our swordfish parcels. Here, take the skewers out. More swordfish. Here it is. Oh, go. Mama mia. I can’t wait, guys. And we can do it like this, too. Here it is. Like this. Perfect. I’ll turn it off like this. It takes the heat from the oil. Here it is. Perfect. Here it is. So, look at how it flows, guys. The last one. So, let’s try one. Here it is. Look at the mozzarella. Look at the mozzarella in here. It’s a bit white, right? And we’ll add the tomato now. Like this. Look here. Ah. Can you hear me? Sick. Mm. Guys, it’s simple. It’s cheap because there’s very little swordfish. you use. See the slice is very thin but delicious. Guys, what a wonderful idea. Please comment, like, subscribe. A kiss and a hug from Kasa Mariola from all of us. No, it’s awesome.
Dining and Cooking