Pasquale

Chicken Saltimbocca Recipe | Chicken Saltimbocca Recipe Written recipe: http://orsararecipes.net/chicken-saltimbocca-recipe ~MERCH~ My t-shirts:... | By Pasquale Sciarappa | Hello, everybody. Today, we make a chicken salting vodka. When you eat this, I would the sage and the chicken, it's so good taste. It looks so delicious already. Now, the ingredients for the recipe, I got the breast chicken over here already. I find a salt, a black pepper. The breast chicken, I clean up. It's so beautiful. I take all the vein out. Okay, when you eat, it's not tough. It's really, really tender. Hey, I got my already over here. I gotta use a sage. I use some garlic but not chop, only bigger piece. I wanna give a good, good taste for the chicken when I do. I got a flour I got salt, black pepper, white wine, and chicken stock. Okay, now to start the chicken, I wanna prepare the flour. I wanna see. I got the black pepper, a sea salt. And we put little black pepper. Not too much. Already my chicken, it's already salt and black pepper. A little sea salt. Yeah, I give a little mix and this. Airport right over here. And now it's time to put my chicken. I wanna see the prepare this chicken. It's a nice breast. Uh a pint already and we put the prosuit. Okay, now I see the pursuit. Now, we put some leaves the sage. I put like three leaves sage. I put one over here. One, two, eight, three. Okay. Kinda wanna lose my sage. Okay. Do like this. In and out. Okay. Now, let's put on the flour. Making sure the pack good. Both side. Like this. Now, I put it right over here on this dish and I gotta do the rest. The same thing what I did, the first one. After I finish all thing, we go on the stove and we can start fry the chicken. I was making this chicken, Saltimbocca. I got a so beautiful sage outside and look at the sage. It was so cold this year and the sage, still it's really, really good. Okay, now we gotta start with the chicken. I wanna start with the with the oil. This is all oil. Okay, in the oven, I put on 400 degree. And I got some of the garlic over here. Two gloves garlic a split and a half. I wanted the chicken, they have a good, good taste. Okay, look at the garlic. Another garlic, I think you gotta start to jam but come on. Come on, garlic to jam a little bit. Come on. Alright. We put the garlic on the side. Okay, I wanna start the now with the chicken. The chicken, I put the prosciutto done. First, we'd move on the side a little bit. We got a two more piece. Oh, look at this beautiful pots. It fits everything right. Okay. Now, we rest the flame a little bit. I got the butter over here. Yeah, I started the pour. Couple of piece of butter. I got a two more piece of butter. Yeah, I put it right in the back over here. I gotta check the make a nice gold color for the chicken. It's like a like a two to 3 minute each side. That's it. After that, I gotta use the wine. Chicken stock. After it gone right in the oven. The chicken, you gotta be nice and tender. Okay, you see what happen? Set some no tender. I don't got enough teeth. I need the teeth It's enough tough. When I make a chicken, it's beautiful. Okay, now it's almost ready. On one side. Make sure when you turn, do not burn yourself. Look what I do. And you can do the same thing. Your hands, you gotta help you to keep the cold place over here. This piece that's for me, the big one. Look how beautiful. Look how nice. It come out. Nice, nice, nice. Okay, now it's the time to do wine. It's a Pinot Grigio. No for me, for the chicken. Shake, shake, shake. Okay, now we evaporated the wine and after I got chicken stock. Okay, over here, I got a two-cup chicken stock but I think maybe I use only one cup of chicken stock. It would say, That's enough. Now, we leave a start of the boil like this. When it started to boil, you gotta go in the oven. I got it in the oven at 400 degree. At this, you gotta cook in the oven for eight or nine minutes. Got the chicken already. I was cooked pretty good on the top of the stove already. Okay. Now, it boil and we gotta put it in the oven. Like I said before, eight to nine minutes. Okay, let's go put it in the oven. Okay. Alright. Now, we wait. After this, it's done, it will eat. This nice chicken saltimbocca chicken saltimbocca go right under my my mouth. Okay, let's see now. Oh, look at beautiful look. Yes. I'm done. Move, move, move. Look at this handle. It's a really hot, hot stuff, hot stuff. Okay. Now, it's a time and a taste. Hey, no turn not too much. Okay, let's put over here. Little juice, little gravy. You know why? I know, the garlic. You see, I left the garlic. I like to eat the garlic. It's so good. Let me taste my chicken. Oh, look a nice and tender. It's juicy. Look like a butter. It melts really in your mouth. I wanna say to everybody, salute. Really, really good. Thank you very much. Look after you tonight. Nice dinner. Can you just shake it for me please? If it's a pot. Perfect. How do you shake it, Pat? Sugar but Is that like Elvis or something?

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Steamed Mussels in White Wine Recipe | Steamed Mussels in White Wine Recipe Written recipe: http://orsararecipes.net/steamed-mussels-in-white-wine-recipe ~MERCH~ My t-shirts:... | By Pasquale Sciarappa | Hello, everybody. Today, we gotta make a steamed mussels. It gotta be so good. Okay, for the ingredient that I gotta use, I got a parsley, thyme, savory, butter, shallot, garlic. This is my garlic from my garden. It's so strong. Small but strong. I got my flavor. Wine. White wine. Eh? Oh yeah baby. It's my garden. This one and this is really spice. And we got a mussels. Making sure the wash good and I was washed really good. Now, this Okay, the parts eh we start with oil. A wheat butter, This you gotta melt to this butter. Okay, I wanna put it in my onion, the shallot, a garlic, This pasta is really good to make this the most. It says you got a lot of space. Yeah, I got a nice cover. Okay. Now, we do the shallot. I got a garlic. Written. The garlic is so strong for my garden. It's a different one you buy but this you gotta give it this moss is so good. Okay, we saute this a little bit like that. Okay, now we put my oh yeah baby. Okay, give a good taste for the mussels. This baby, everybody know gets really, really spicy this. It's for my garden. I gotta It started to become an apple now. Okay. Now, look at a beautiful look already. Now, I got over here the time. The time, you know, gotta chop. I put it like this. That's it. Okay. Now, we put the celery. Got a firework for Fourth of July. Alright. Now, I got a parsley. Look how beautiful. This parsley look like a celery. For outside. Okay. Now, we give a nice mix. Now, the smell is so good. This is called in English aroma. I say, this smell, it's aroma. It's so good. Nice wine time. Oh. To better. You see? You gotta it gotta be so good. The one I put the mussels inside and tonight the mussels with this a nice glass of wine. Okay, now the mussels. Make sure the wash is good and plus you gotta the black thing over here. You gotta pull out. It this and that it gotta go right over here and let's go. Now, I mix everything. I want the the mussels take all the taste for the wine, for the sailor, the thyme, the garlic, the shallot, everything. But before I close, let me put a little sea salt. You see the the mussels, he wanted the sea salt. It gotta be the ocean of salt, okay? Enough. Uh oh. The mouse is starting to make a noise. He go. Be quiet. No make a noise, okay? Okay, I gotta eat here. Now, we cover. I can see when it start to open up, we turn the gas off, we stay everything be nice open. After we check it again for a couple of minutes, it will make a nice turn it again and after this five minute, be ready. Okay, let's check this now. Oh, look at this. It's a ice. It's open. We gotta eat. Okay. Let me taste my mussels. I'm so waiting for this. Oh, look at beautiful. Wow. Really nice. Oh, I wanted this. Hey, The little soup over here. Oh god. I wonder if covered it again. Alright. Now, you know, everybody say, we see the fork. Can we see the spoon? No. The mussels, you go on the beach, it's what you gotta do. Like this. Just like I do. Like this. F you go. Salute everybody. You see my face? I feel sweat. This one will be Now, this muscle. It's wild. Because they say wild in English. Mussels. It's not that one you feed. You give a little bread, a little this, a little that. This is come with the ocean, the beach. You pick it up and you eat. Okay. I wanna say to everybody, make this really, really I wanna say the salute. After that, I wanna do nice and salute everybody. Salute the chin chin. My one fish is a lie over here. Eh Open the door. Now, everybody wanna see you. Oh. God. What happened? Oh, he came. And we and we gotta muscles. Okay. Not. Listen, listen, listen. Now, we cover. Look at that. Oh.

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