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Hello everybody, today we would make cod fish picata
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For the ingredients we got codfish, caper. The caper makes sure to wash really good
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I need flour, a salt and black pepper, I need butter, lemon, and wine
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And we got chicken stock. I got on a stove for warm up already
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It's everything delicious. First thing, I want flour. And we do look at a beautiful piece
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And make sure the flour really good, both sides. Okay, and we put right over here on this dish
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Okay, now let's put the gas on. And we use oil. And we got a borough
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We got a borough. I put now, two pieces now. When it starts the melt, I put the fish
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We put the rest of the borer. I got one more piece
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Okay, now the borer's melt, the oil is added too. And we start, put now
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And make sure the poura and mirror. Okay, you know one of the bone this
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This is got a bit nice and beautiful color. Okay. And we put this like maybe four minutes at one side four minutes On the other side we take out and after we gotta do the rest
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Okay, now this is about four minutes, but when you turn on the other side
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that's the way I do, like this, you see? I put my hands right over here, and you turn, look a beautiful
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And you put it back, like this, you know, burn yourself. Like this, it breaks so easy
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And look how beautiful. Now we cook on this other side for four more minutes
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Okay, now I just say I got this little butter. we put now inside
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I don't want too much. The fish has been nice, beautiful color like this
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And now the extra border. We gotta figure out, okay, for four minutes
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Okay, so for a minute, we load the gas. And I want to figure out, and I put right over here on this dish
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It looks so nice, so good. Okay now we put little extra more oil And we start now we put the lemon We leave the wine
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And now we'll leave evaporated the wine extra, so I need more agar over here
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Now we wait, start the boil and the fish you gotta go back
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Okay, now this is boil good, everything. Now I want to tell everybody, you know
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this kind of the fish, when it's fresh, you know, it breaks a little bit
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but it's so delicious, but everybody know, it's like this. Now we put it back
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Okay, that's the way. Now we put little, this is the lemon, the caper, everything
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And once in a while you do like this You put right on the top and do no turn no more come more you turn more it break
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Now this you gotta cook like eight minutes. Okay, and this is ready
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And we put right over here. And now it's time of the taste
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And let's take this piece right over here, like that. Look at this, so beautiful and tender
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Okay, little caper on the top. Good. We use a little parsley
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And then make a shoe, Pasquale, can you gather your wine, okay
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Look, look, so tender, so delicious, smell so good. Mmm. Really good, it's cook delicious, it's cooked good
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With a little wine on the side, I want to say salute
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etching chin in everybody. I hope somebody made this dish, It's really delicious
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Smell, so good. Chin Chin and salo, everybody, and we see next video
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Chin Chin, Salute. Thank you
