What are we eating on Sunday? Yes, that’s the only question now. What are we eating during this time of year? So, I would say a nice artichoke paragana. As you can see, oh, it’s nice with lots of vegetables. Artichokes are in season right now and they’re cheap. Let’s start with the ingredients. So, artichokes, mozzarella, fiori latte, fior latte, then mint, pecorino, garlic, tomato sauce, flour, eggs, and then what we always have to add. What is it? Love. Without love, nothing can be done. Let’s start with what? The sauce. So, let’s take garlic, oil, and parsley. Today, we’re using good, good, good. And mint. So, I already know. I already know. It’s a bit of a treat for me these days. Okay, I have it on the balcony, but what are you doing watching me? Use mint, parsley, basil. I can say no. Parsley is fine. Or thyme. You do it. But here, the best thing would be this mint. It’s fantastic. The artichokes, the stems. I separate the stems from the leaves as usual. Let’s do this little job. Let’s peel them. Mom or not? Mom. But mom, camera. Bob, I don’t know after all this quarantine. I don’t know what’s going on. Then we’ll move on. I’ll keep two fits for myself. Nice for garnish. Okay. And we’ll put the rest in here. Let’s start slowly. Slowly over medium heat. Medium or medium induction. You know, medium power. In the meantime, what do we do? The artichokes. Here they are. Lemon water. Okay. So, let’s take the artichokes out. But they’re not that fresh, huh? I don’t know that fresh. What a little thing, guys. What a little thing. So, do you see the artichoke? This one here is the artichoke in Rome. This one isn’t a Romanesco. You see how small the stem is? The whole thing. This is an artichoke that I paid €8 for today. So, I don’t waste it or spend €1.50 €1.80 to make this dish. I use small artich chokes, right? That way I don’t waste anything, right? The big artich choke is even whole. You can also cut these, right? So, I peel the artich choke well to waste as little as possible like this. Look now. We have to use the artichokes as much as possible because now is the season or rather it’s towards the end of the season. It’s April, so we have to use them now. Absolutely. I’ll cut the tip. Okay. Like this. Then what do I do? I cut them. I have to slice them, right? Slice them. So, can you see there’s a little bit of a beard, but it’s soft. It doesn’t sting above your tongue on the roof of your mouth. So, use it. Don’t remove it. It’s not a problem. It’s when they’re really running out that it becomes annoying. Then, we cut them like this into slices that aren’t too thin. So, look at the thickness. Do you remember the eggplant parmesan? Well, we have to recreate this thing. This thickness of the eggplant parmesano where it becomes strange. Look, here they are. And I’ll continue with the others. You can also do it this way. Look, if you don’t want to do it in mirrors after all, we have to make layers of artichokes, right? We can also do it this way. Look like this. Look how nice they are. Even like this. Okay. And I’ll go here in this way. Then remember to prevent them from oxidizing we put the wet paper so they are wet with water and lemon. Even if they come to the surface they float they don’t turn black, dark or tan. Okay, perfect. So look, let’s check. I can smell it. The garlic. Look here. It’s golden. We shouldn’t burn this garlic too much, mind you. Golden. I’ll leave the garlic here in the oil. I’ll just remove the mint, the stems, and add the tomato paste. Here it is. There’s no need for fresh tomatoes also because it’s not in season. Fresh tomatoes are bought when they are in season. A pinch of salt, a little pepper, and wait for them to simmer slowly. Let the sauce cook slightly, not too long, because if it’s fresh, something fresh, this stuff will overcook. In this case, nine. Just think of those who pick 100, 150, 200 artichokes a day at the market. To pick to pick to pick in Roman dialect means to pick in the rest of Italy. I’ll do it like this. The last one like this. And let’s put it in the water with the lemon. Nice here. Look nice down here. Stir it every now and then. Don’t let it stick. Slowly. M. How delicious. I want to try it. Let’s try it a little. Good. Now, I’ll add the mint. I’ll tear it off with my hands. So, you can really taste the fresh taste of the mint, which is very pleasant. There you go. You go like this. Nice. Let’s fry the artichokes like you do with eggplants. So, I’ll break the eggs. I’ll put in three just to be on the safe side. Then, like my mother does at my house, at her house, or rather so as not to waste too many eggs. What does she do? She adds a little bit of milk. Let’s add a little bit of milk so we make the egg a little more fluid and so we don’t need so many eggs. There you go. Thanks, Mom. Mothers are more than a little bit clever, huh? There you go. Ready? Now we have to fry. I’ll put everything in a more convenient place. The egg last, the flour here. Then I’ll come over here with the WC. I’ll turn it on. I put in some Iraqi oil here. Almost half a liter, no more. Okay. And now we’ll wait for it to heat up to 180°. The sauce is ready. Here it is. Let’s remove the garlic. Let’s take the other clove. Where are you, little one? There you are, my dear homeboy. The sauce is ready. How can you tell? There’s no more water. You see, there’s no more liquid. There’s the sauce with the oil. Stop. Look at that beautiful color. Amazing. So, after 10 minutes, this is the result. Let’s see if the oil is ready. You see? Look how it’s frying even the flour. Now, quickly the artichoke before the flour, then in the egg like this. Now, what’s the difficult part? It’s that you don’t eat the artichokes while you’re frying them. That’s the most important problem. Now, you see, because what happens is that while you’re frying, a bang and a bang comes. Do you understand? Now, everyone is at home. You have them all around you watching you. As soon as you do something and see something in the kitchen, the piranhas immediately jump on you. So, I’ll start with the flour. So, nice and golden. Then the eggs. So, they’re fried. Here they are. And they dive into the oil. They’re going like this. Nice and clean. Look at that. Nice, clean oil. Oh, what a sight, guys. These are the things that come out of the house so well because they’re all good stuff. Check everything. The oil is clean and the vegetables are well chosen. You did things slowly because you’re not in a hurry. Period. Right by mistake. Here we go. Here we go. Mama Mia, let’s taste one. I’ll taste this as soon as it’s done. Go ahead. Turn them over. My mother does it with a fork. Fiorella, you do it with a fork. It’s true. Not like things, but with tweezers. Here we go. One’s ready. Mama Mia, how nice. Look. Still with bubbles. Nice. Go ahead. Let’s continue. Turn your sleeves down. My hands. How wonderful, guys. I’ll turn the oil down a little bit because it’s getting too hot. I don’t want them colored, burnt on the outside and raw on the inside. Okay, we also have to cook them a little bit. Okay, they’ll stay a little all dented, but be careful with this. Adjust the heat either on the gas or on the induction. Let’s turn it down. I set it to seven. Before it was 9, but in this case, add a little piece at a time so the temperature doesn’t drop too much. Here they are. Look how beautiful they are. Mama Mia, this Do you know what this increase in frying artichokes reminds me of? So fried and golden. Christmas Eve. Christmas Eve, guys, which is a first. The artichoke has just come out. So, everyone is looking for these artichokes, you know. And they are fried together with broccoli, together with cod. How good, mama mia. What memories. And then there you go. Oh my goodness. And then there you go. Now you can make these recipes with an excessive artich chokes because they are really cheap. Now last artich chokes. Look, the oil is dying. It is creating a greasy foam. So now you have no excuse because if we can’t leave the house, where do I throw the oil? Make the little bottles where you poured the oil from. Put it back in once it’s cool. Set it aside like I do and then wait until we can leave the house and take it to the collection points. Remember, I’ll give you all the bathroom there because you’re always fighting over it. It was just barely fixed. Just barely. Let’s start assembling now. So, the two complicated things, let’s say complicated, we’re frying the artich chokes and making the sauce. And so far, we’re fine. Then, we have the mozzarella here, too. Use the one that’s a little more stale than the mozzarella you have at home, which is now fresh. You can’t eat it anymore because it’s not very special. So, use the one that’s a little more stale for cooking. So, we recycle everything, but everything has to be good. Let’s take a nice spoon. And I have a single serving and for two people. Okay? So, you decide which one you want to make. Or you can make it for 6, 8, 10, however you want. I’ll add the artichokes. Look here. Mama mia. Can you imagine how delicious this thing will be? Then come on, can you hear me? A pinch of salt. So, we didn’t put it on the fried artichokes. Let’s add the fior latte. Then pecarino. Let’s do it like this. Okay. The sauce. So, we put the sauce both underneath on the bottom and then on each layer. Look here with the mint. Mama mia. Guys, what a smell. You can’t understand. You can’t understand, but you’ll understand when you make them. You, too. I’ll continue with the artichokes. Here go. Nice. Like this. I’ll push you. Nice and full. Full. Full. Oh, yeah. Let’s make it nice and full. Full. Lots of layers like this. So, just like eggplant parmesan, the last layer. But look what I’m doing. I’ll add mozzarella. I’ll put the tomato like this first before the pecarino. Look here. And then look here. There you go. Pecarino. Mama mia. What an artich choke parmesan. Guys, if you feel bad, then I’ll do this other thing, too. So, some of you are wondering, do I have to add egg when I fry the artichokes? Not necessarily. You can also do the following. Fry them with flour only. If you are also intolerant to flour, you can fry them with rice flour. So, wet the artichokes well and then fry them. It’s exactly the same thing. Sure, it’s less tasty, but it’s still good. Very good. [Music] And then we put them in the oven. How long until we see each other? So, I set the temperature to 180°. I set it to static. And then the time guys, you have to brown them for about 20 minutes because these are already hot, right? The mozzarella melts and you have to brown the pecorino. See you in 10 to 20 minutes. It’s been 15 minutes. Let’s go see. Are you ready? Curious. Very curious. Great. I want to smell the aroma first. Ah, I would say, guys, we’re ready. Come on. Look at the beautiful faces they both have. Come on. I’ll go. I’ll take it out. Mama mia, how delicious, guys. Hey, I’ll put this here on the wood. Nice. Like this. Me, since I’m exaggerating, just another poor guy. Go on like this. [Music] Mint here. So nice and fresh. Ah, and now I’ll taste mine. Would you like it to burn your mouth? Just a moment. A second, guys. This is really risking your life, P. [Music] Look how soft. Oh, but how delicious. How delicious this thing is. Then I’ll do this. They’re all boiling hot. Let’s try it anyway. It’s smoking. Hey, I’m risking my life. I’m risking it for you guys. [Music] How delicious, guys. Absolutely delicious. Kill this guy from giving himself blood. Guys, you have to make it again. I recommend it. It’s delicious. And write the comments. You drive me crazy. You make me laugh out loud. I read you early in the morning and I have to get discouraged. Ah, how wonderful. And then if you want, subscribe. Kisses to everyone from Kasa Marola. How good guys. So good. So good. [Music]
Dining and Cooking