0:00
Hello everybody, today we make a Toscan soup
0:04
I use a little oil. Leave warm up really good to the oil
0:08
Okay, we started with the pancetta. Okay, now this is gonna make a nice color
0:14
That's why I want the oil. They'll be a little hot. Okay, now the pancetta we take out
0:20
And now we do with the sausage. They make a nice color of the sausage
0:28
When it's done, we take it. Then we take out. Okay, now we take the sausage out
0:34
It smells really, really good. We put little extra oil. Now we put the garlic and an onion
0:43
Now it smell more, it smells really, really good. Okay, now we start with the carrots
0:52
The celery. Okay, now it goes the tomato. And we leave saute the tomato together
1:01
Okay, now we put back the sausage and we put back the pancetta
1:06
And we give a nice turn now. And look, it really looks so beautiful
1:12
Okay, now I put my own chicken stack I was made. When it started to boil after we got to put the rest of the stuff inside Now this is got to boil for 30 minutes unlocked
1:28
Okay, now this is cooked for 30 minutes. Now we started with the patera
1:32
My beans. The beans is cooked caldendez, like standing up. He's supposed to cook five more minutes, and now we finish the cook together
1:42
When he started to boil this, we got the rest of the stuff
1:47
you gotta go inside. But I want to wait the boil. I like beans, oh boy
1:55
Now this is boiled and now we time the cabbage and the kale we put it together
2:02
And now we give a little squeeze slow inside. Okay, now this is got to cook a little bit more
2:10
after ready to eat. The kale, everything is done. Now we put the heavy cream
2:16
It got to cook this. And now for five minutes and look, it changed color
2:21
Five minutes and this we take out. A nice time, the taste
2:28
Pecorino cheese, my bread, oil, and garlic. Put in the oven a nice crispy, and we start the taste
2:40
Mmm, mm-hmm, a salute
