Mamma Agata Cooking School - Chiara and Gennaro Live Class

hello everyone good morning Chara and Genaro from America cooking school in Italy in Ravenna I hope you're all safe and home during this really hard time with the corona views unfortunately you can't come to the Amalfi Coast so we decided to come into your home and we will film a few recipes in the next days today we are starting with a vegetarian balloon years and we are going first to show you how to chop the vegetables to make a vegetarian balloon years so Gennaro will start chopping the carrots the ordinate celery which is the base of a vegetarian boom yes and then once the vegetables are chopped we are going to show you how to make the vegetarian volunteers so now Janelle will start chopping the vegetable side with onions now what you are doing is actually slicing the onion first in round shape very thin try to chop its small as possible and then you have to cube the onions very small now what is the concept of the vegetarianism when you make a new traditional music the vegetable have to be as small as the meat now here we don't never you need not only vegetable but the size of the vegetables needs to be very very tiny because you don't want to get chunk of vegetable under your teeth when you eat them the salsa so the army look very small now we're going to do the carrots okay what is important and I just said is that a slice first these five of the carrot so that you can put the carrots firm on the tray so it doesn't move and then first just like the carrot the carrot it along them like matches in the quantity of vegetables then we're all going to use is an equal part so equal transitive of the own third ancillary see again he's writing the characters like matches okay begin a slice sorry like not just a bonus its usual chop the celery as small as the only as you cannot so always very small and then in a very very tiny cute also when you buy the celery try to buy celery that it's quite white not too green ok so try to shopper these part of the celery which is wider also for softer so what I asked to never says generally true to use the white part anything yes because they're part the white as well it's less strong then the green the flare is not as strong as the green part of the centre so try to buy big celery with a nice white the same the Audion don't use strong onions so ideally use white onion sweet onion we're using a pink onion and this area this is our onion they are not so strong quite a big quantity when you make a vegetarian bone is so important that you don't use an intense and you're strong on you know what a wise you risk risk is that you over flavor okay so now vegetables chopped to equal quantity onion celery carrots now we're moving to prepare the bolognese sauce we're starting with the assorted batter then we're using mama are about extra virgin olive oil you can use either Virginia or extra virgin olive oil ideally cook with virgin and finish with extra virgin while we produce extra virgin olive oil so we're using extra virgin olive oil if you have a vegan friends you want to make this salsa avoid the batter use margarine or just use extra virgin olive oil to make the sauce so what are we using now it's too fat so we're using olive oil and butter because you have your glasses in this way we give more body to the soul simple flavor and a way using for the sauce on forward and better the three vegetables now Gennaro will start to add the vegetables and we finally chopped before then we're adding celery see that the quality are exactly the same easily what's going on Genaro setting up the vegetable you have to know the general menu engineer and here you are it shows up today so wide is actually blazing the vegetable like that because he wants to show you a few things they want to show you size of the vegetable smooth same quantity and colors because when you start add the vegetables into the pan the colors are more intense but as soon as you start cooking slowly slowly don't have he doesn't have to be too high meet you money obviously they start to cook and the color start to draw so what you have to check is that we toast the rice make the rice from two since that means that the ricin starts to absorb the fat the same is a vegetable we need stuff to see that the color drops for the color it's not so intense at the beginning the vegetable slowly slowly start to dog really boil in the batter so Kevin kado slowly slowly don't rush in you can see the you can smell the onion because you don't have to burn you know when you buy the carrots important we don't buy baby young carrots but you buy carrots that are older and stronger because when you cook them the carrots they have to Oh crunchy they don't have to be softer also because then the crunch is tiny part of the body then the seller in the onion they are softer so they will lose they almost melt into the ballonets butter carrots if you buy Oh carrots not stronger okay keep it it keeps a consistency okay now say it's about five minutes then slowly slowly you are cooking the vegetable at this point you can add a nice glass of white wine the white wine is ideal I really of dry white wine people don't use a sweet wine white dry white wine now what is important when you put when you add wine into your vegetarianism let me uncle Steven Weber no burn off the alcohol because if you burn off and you needed to use to the next step what's happening there this would be beer because the alcohol creates bitterness in your salsa so when you're using wine in any salt and this is the traditional balinese and is the vegetarian version is the rug this is anything pour the wine in the end wait one two three minutes let er go burn off how do you know that you can check couple minutes or smell because it's a steric so the after is American burned off the wine and the flavor stays into the sauce so more or less couple of minutes and then your body will start to learn No so media in general journalist Jeff Bezos familiar civilian team is coming out because he says it doesn't exist a kitchen wine into your cooking so by [Music] [Music] [Music] fine Mediterranean Sea so why not and then edit salt towards the end when you added the wine when you caramelize when you cook the veggies about the only then you use the salt otherwise release too much the liquid and at this point we have to choose a great tomato puree today we are using in the doesn't have to be high acidity doesn't have to have sugar inside it is important that you find balance tomato bread using good Tomatoes we are using we produce our tomato Charles made Tomatoes called core body which is a mountain Tomatoes we grow them in the mountain and they grow with less watery and less acidity and then once you add the tomato puree if you see general push to lose no tomatoes and added the water into the sauce which is important because it keeps the sauce moist what is very important never never reach the jar with wine because if you reach the jar with wine and then you pour the wine into your soul this is a big mistake because there's no way that we can let the alcohol evaporate so this will be bigger okay so wash the jar with water and it kind of a cup of water a glass of water into your souls in there to end look of simple our nice few fresh at this point you lower the heat this is very important if we have to now cover it's very important because so we're going to okay together now what's going on over so there we added the water and salt when the water was boiling we had the rigatoni inside and they are cooking now for about a minute in general I have just some water from the pasta to the sauce no you now to add it to rigatoni into the pass this is quite a easy pant because it's easy to train in the water you are beautiful our path is made with the room which is produced into place in Italy in to add the past its marine the pasta and this was together ideally would you do you the past I got the pasta cook 12 minutes so you cook about eight minutes the pasta into the water drain out of the water you add into the sauce for two minutes so that they can marry the sauce and the pasta will marry the sauce will absorbs the gluten can thicker the path absorbs this sauce I get ready for a wonderful because they have a lot of lines sticks into the pasta and it had this wonderful marriage of flavors so say about two minutes ideally keeps two minutes right for the serving so that when you serve the pasta pasta still and then turns off the flame because what he was doing the marriage when the end in the past into the sauce the flame was on now he turned off the flame and he's heading a nice quantity of parmigiano-reggiano to the week and we're adding fresh I'm a-gonna extra-virgin olive oil now is the perfect time to add extra virgin olive oil ideally cook with virgin and finish with extra virgin olive oil because the flavor is alive and also all the healthy quality of the olive oil are alive if you express anything you know we have to do something really terrible we have to taste it okay so we're going to pretend you are with us here and this will be really wonderful but at the moment we can't but we will so we will add also a nice heavy January journal top of it see beautiful freeze all the extra virgin olive oil it's always good good yummy I really really recommend you to try these vegetarian bottom its outstanding whoops neighbor they're married perfectly this was very very nice so please try these wonderful vegetarian Womanism I know what to do just to just say goodbye for today we're going to toast we do without with maja limoncello made with our lemons and to you two you stay home stay safe stay strong with love Gennaro and Cara from a Margaret Atwood school you party the video petrol

Channel: Mamma Agata

Views: 991

Keywords: Mamma Agata, Amalfi Coast, Cooking School, Cooking Show, Cooking Classes, Ravello, Chiara and Gennaro

Id: FrZ8_dnGxLo

Length: 20min 7sec (1207 seconds)

Published: Fri May 29 2020