Sedap Puooll! Nasi Pecel Komplet ada di 5 Tempat Ini

1

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Summer watermelon salad and pasta dishes Get Anthony Scottos recipe!

>>> THIS MORNING ON "TODAY      
FOOD," WE'RE IN THE KITCHEN WITH. ONE OF OUR FAVORITES, ANTHONY  
SCOTTO.                          I FEEL LIKE THIS MIGHT BE THE  
BIGGEST DISPLAY WE'VE EVER HAD   ON "WEEKEND TODAY."            
>> ITALIAN.                      >> HE BROUGHT A GREAT SUMMER    
SALAD AND PASTA.

               SHALL WE DIG IN?                
>> YES.                          LET'S TALK ABOUT A WATERMELON  
SALAD.                           LET'S TALK ABOUT A WATERMELON  
PANZANELLA SALAD, ITALIAN, AND   TALK ABOUT COMPONENTS TO START.
>> OKAY.

                       CAN WE DO THE GRITS SO PEEK    
PEOPLE CAN SEE -- WE HAVE THE    WATERMELON, CHECK, WHAT ELSE?  
>> CUCUMBERS, RED ONION, CAPERS,                                
SICILIAN CHEESE, REGATTA SALATTA. CHEESE.                        
>> SAY THAT AGAIN --             >> REGATTA SALATTA CHEESE.      
ARUGULA.

                       GOOD STUFF.                    
WE'LL TOAST CROUTONS.            SALT, OLIVE OIL, PEPPER.        
WE'LL PUT THAT IN THE OVEN.

    THIS IS WHAT IT WILL EVENTUALLY
LOOK LIKE.                       DRIES OUT AND WILL GET CRUNCHY.
>> CAN I GIVE A TRUE CONFESSION? I'VE NEVER DONE MY OWN CROUTONS
--                               >> THAT'S IT --                
>> LOW SLOW, WE'LL HAVE A GOOD   TIME.                          
>> GO ON.

                      >> CUCUMBERS.                  
TOMATOES.                        >> SO FRESH.                    
>> LOVE IT.

                    >> RIGHT?                      
>> OREGANO?                      SICILIAN OREGANO, UNBELIEVABLE.
>> WHAT'S THE DIFFERENCE?        >> GIVE ME ONE SECOND.          
WE BRAISE OUR ONIONS IN RED WINE. VINEGAR, NICE.

               
>> YOU LET THEM SIT IN RED WINE  VINEGAR?                        
>> YES.                          I THINK IT'S GOT A BRINY TASTE  
BECAUSE IT'S FROM THE SEA OF     SICILY.                        
REGATTA SALATTA.                 WATERMELON.

                   
TOSS THAT TOGETHER.              THAT'S WHAT IT'S GOING TO LOOK  
LIKE.                            >> YUMMY.                      
HOW DOES IT TASTE?               >> THE SALTINESS OF THE CAPERS  
AND SWEETNESS OF THE WATERMELON  IS PERFECT.

                   
>> GIVE ME A LITTLE BIT MERE.    THANK YOU VERY MUCH.            
>> A NICE WAY TO DO THAT SALAD.  WHAT'S NEXT?                    
>> EGGPLANT.

                   WE'LL DO IT WITH NOODLES, A WIDE
NOODLE LIKE THIS.                >> THIS IS WHAT WE NEED.        
NOT BAD.                         >> NO.

                       
WE HAVE OUR EGGPLANTS, PACARI    NOODLE, GARLIC, BARATTA CHEESE,
CANNED CHERRY TOMATOES, PARMESAN. CHEESE, AND AGAIN, THE SICILIAN
OREGANO.                         WE'RE SAUTING -- LET ME TALK  
ABOUT THIS FOR A SECOND.         YOU HAVE EGGPLANT THAT I PUT    
SALT IN.

                       YOU WANT TO GET THE BITTERNESS  
OUT IN CASE THE EGGPLANT IS      BITTER.                        
IT'S BETTER TO SALT IT AND LET   IT REST.                        
YOU'RE GOING TO HAVE -- WE'LL    SAUT OUR EGGPLANT THEN.        
A LITTLE OLIVE OIL.

            BROWN IT.                      
THEN I'M GOING TO ADD A LITTLE   GARLIC TO IT.                  
>> I'M TRYING TO CONCENTRATE.    BUT THEY'RE MAKING NOISES -- MM.
>> SORRY.

                      REALLY GOOD.                    
>> AND THE OREGANO.              YOU GOT THAT SO FAR?            
>> GOT THAT SO FAR.              >> OKAY.

                     
I'M GOING TO ADD THE CHERRY      TOMATOES.                      
>> THIS LOOKS AMAZING.           >> YES.                        
ALL SIMPLE -- BY THE WAY,        SUMMERTIME, EASY, FRESH, CLEAN,
AND SIMPLE.

                    >> IT DOESN'T MAKE YOUR        
APARTMENT A THOUSAND DEGREES.    >> BASICALLY THIS WOULD HAVE    
BEEN GOOD ENOUGH TO USE ALL DAY. YOU CAN USE IT FOR EVERYTHING WE
DID SO FAR.                      I'M BRINGING THAT HERE NOW.

   
THAT'S JUST COOKED DOWN.         >> THIS IS THE SAME THING?      
>> SAME THING.                   JUST COOKED DOWN.              
>> HOW LONG?                     >> 20 MINUTES.

               
>> OKAY.                         HERE IS YOUR PASTA.            
WE TALKED ABOUT THE PACARI       PASTA.                          
I THINK WE LIKE THAT BITE.

     WHEN WE DO THE FRESCA, WE LIKE  
THE BITE WITH THE EGGPLANT, IT'S. NICE.                          
I'LL TAKE A LITTLE PARMESAN      CHEESE, PLEASE.                
>> OKAY.

                       IS THAT A LITTLE --            
>> A LITTLE IN ITALIAN MEANS     HALF THE DISH.                  
>> WHAT'S A LITTLE?              THAT'S GOOD.                    
I'LL TAKE BASIL, PLEASE.         >> IS THAT ALSO --              
>> YOU CAN JUST -- RIP IT UP A   LITTLE BIT.

                   
                                IT'S ALL RIGHT.                
NO WORRIES.                      >> DYLAN'S LIKE, TAKE LITTLE    
PIECES.                          >> THERE IS DONE.

             
THE THING WE'RE ADDING THAT      MAKES THE DISH IS BARATTA      
CHEESE.                          GIVE ME YOUR PLATE.            
TASTE THIS.                      >> YES.

                       
>> EVERYBODY HAS A SAMPLE        ALREADY.                        
>> CRAIG, HOW IS IT?             WHEN YOU GET QUIET --          
>> THAT'S GOOD --                >> THAT'S HOW I KNOW CRAIG LIKES
IT.                              HE GETS QUIET.                  
>> YEAH.

                       >> IF YOU HAVE -- DIDN'T TALK  
ABOUT IT, WE FRIED CRISPY SKINS  OF THE EGGPLANT --              
>> THAT'S WHAT THAT IS?          >> FOR THE GARNISH.            
>> CAN I SHOW PEOPLE AT HOME?    SEE THAT?                      
LOOK AT THAT.                    >> VERY NICE.                  
>> I WONDERED WHAT THAT WAS.

   >> HOW COOL.                    
>> EGGPLANT, EGGPLANT, EGGPLANT. >> YOU ARE AMAZING, MY FRIEND.  
>> THANK YOU.

                  HAPPY SATURDAY!                
>> LET ME TELL EVERYBODY AT      HOME.                          
HE RECENTLY WELCOMED OUR ECB     TEAM INTO HIS HOME.            
CHECK O                         .

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PastaBasics with Babish

Hey, what's up guys? Welcome back to
"Basics With Babish." Pasta... *Laughs* Hey what's up guys? Welcome back to
"Basics With Babish" where this week, we're taking a look at pasta. One of the most beautiful and elegant dishes that you can create in your kitchen with little more than a table and a rolling pin. We're gonna take a look at a few ways to roll out
and shape your pasta and a few sauces to flavour them with.

Now, let's get down to basics. [Intro Music] "Basics With Babish" and the all new BasicsWithBabish.Com are brought to you by SquareSpace! Head there now to check out recipes from the show, kitchen equipment lists, my personal blog posts, and more! Get 10% off your first SquareSpace order with offer code: BABISH. Whether you need a domain, website, or online store make your next move with SquareSpace. OK, so we're gonna start off by making pasta entirely by hand.

No machines involved Grandma-style, fork and egg; the whole deal. We're not going to measure anything either. This is something by feel I'm gonna start by making a mound of flour on my countertop, then I'm going to make a well in that I can crack 2 eggs inside 2 to 3 eggs, depending on how much pasta you wanna make. And a little drizzle of olive oil, optionally and a little bit of salt.

Then grab your fork and get to beatin' those eggs like you're making a Sunday omelet We wanna be picking up little bits of flour every time and with every stroke of the fork Dumping little bits more in there as necessary. Once  it starts to get too sticky to beat with a fork, grab a bench scraper and start folding everything towards the center. You can do this with your hands but it's a much more messy operation. Once a shaggy dough starts to form, we're gonna start kneading by hand for a solid 10 minutes.

I hope it was a light day at the gym because you're going to get a little bit of an upper-body workout. We're talking 10 minutes of pressing
this guy into the countertop And you can see that there's a bunch of leftover flour; that's totally OK. We're trying to incorporate enough flour so we get a dough that's about the consistency of Play-Doh. We want it tacky but not sticky.

Smooth, supple, elastic. This is a great recipe to start learning how to not follow a recipe and do things by look and feel, smell and touch, and feel and touch are really the same thing. So, anyway, we'll be wrapping this guy in plastic wrap and letting it sit at room temperature for at least 30 minutes We want to let the gluten relax a bit before we start rolling it out. In the meantime, I'm gonna make another kind of pasta dough, a semolina pasta that is gonna be half all-purpose flour and half semolina flour.

This is gonna result in a slightly different flavor, color and texture and is yet another example of how you're gonna put your own spin on this recipe. Just as before, we're dumping the flour out on a worktop, making a little mound, making a crater in the center,  dumping our eggs in, and then adding a little bit of olive oil And while we're starting the dough the same way, we're finish it, this time, just for fun, in a pasta machine Gotta make sure we're covering as many techniques as possible But, this doesn't get us out of kneading duty, so same deal as before: we're beating our egg with a fork until it can't be forked no more. Using our bench scraper to scrape everything into the center and kneading it rigorously for ten minutes Get creative, throw an elbow drop in there, and cease the kneading once the dough has become smooth and elastic Wrap in plastic wrap. You'll notice that I'm trying to get as little air in there as possible Air in this situation's gonna ruin your pasta dough All right, while that guy's resting for 30 minutes, let's get down to the old school by-hand pasta dough The first thing we're going to do is liberally flour everything; The pasta, your hands, the work surface, your rolling pin, your hair, your shoes, your dog, your cat, your goldfish Then, for a relatively small piece of dough like this one, we're gonna cut it in half.

If it's a little bit bigger, (if you used 4 or 5 eggs), cut it into quarters. And now it's time to start gently rolling it out. We're gonna start by doing what we would do if we were using a pasta machine: Which is laminating the dough a little bit: rolling it out, folding it into thirds, turning it 90 degrees, rolling it out again, folding it into thirds, maybe 3 times total before we start going for the big roll; that is, rolling it out until it's nice and thin and thin enough that you can almost see your hand through it There's also advantages to different kinds of rolling pins: the dowel style I was using before is great for getting a nice even roll but a French rolling style like this that's tapered at each end kind of helps you get a more even shape because when it starts getting deformed, You can use the center of the rolling pin to roll certain parts harder than others so you can make it, at least, closer to a rectangle Once we've got the dough rolled out to our desired thickness and size, it's time to cut I'm gonna start by cutting off the rough edges to give me a nice, even rectangle. From here you could make lasagna noodles or filled pasta like ravioli or tortellini, but I'm gonna go simple today: By loosely rolling up the dough and cutting it into nice, wide fettuccine.

Get a little sawing action in there with your knife 'cause you don't wanna press straight down If you find that once you're done cutting your noodles aren't unfurling properly, If you find that once you're done cutting your noodles aren't unfurling properly, just dust the dough sheet with a bit more flour before rolling it up Now we're gonna unfurl all of our noodles to make sure none of them stuck together but I'm gonna go simple today: just dust the dough sheet with a bit more flour before rolling it up Fettuccine made entirely by hand. Hang to dry or place under plastic wrap until ready to use. Now it's time to get crankin', so to speak, with our pasta maker. Start similarly by dusting half of the dough with flour, and laminating at least once before running it through the machine.

Then with the pasta machine on its widest setting, it's time to start running it through. This machine's widest setting is 7, so I wanna get it down to about a two or three that means running through four to five times. Now it's going to start getting pretty long halfway through the rolling process so i recommend cutting it into two pieces and starting to work with those individually. And you can see on the thinnest setting that I wanna put it through, I think this is a two, it is thin and beautiful.

Just like the stuff we rolled out by hand but we have an advantage here it is a bit more uniform than what we can do with a rolling pin so it makes it better for a ravioli or for filled pastas where you'll need very exact dimensions. But as you can see, this pasta machine, like most others, comes with a cutting attachment. So, we are going to use this to make some good ol' fashioned linguine. Now, just like when cutting by hand, you want to make sure to dust your dough with flour before running it through the blades otherwise you're going to end up pulling pasta out of the cutter and then when you try to toss your noodles with flour they get stuck together, you end up with a bird's nest, and you consider giving up cooking entirely.

But, this was an actual mistake I made, I didn't do it for demonstration. I wanted you guys to see that mistakes are learning experiences. So this sheet I dusted with extra flour, and guess what? Came out perfect. Nothing stuck together and I decided to keep making the show.

Just like the hand-cut stuff, we're tossing this with flour, sort of forming into a nest, and then keeping on a baking sheet under plastic wrap until we're ready to use it. You can also put these in a Ziplock bag and freeze them and then you'll have fresh pasta at the ready whenever you want it. And now it's time to finally cook the stuff. Fresh pasta cooks very quickly, so place into salted boiling water for probably no more than 90 seconds The best way to tell when it's done? Taste it.

None of this throwing-it-against-the-wall crap. That doesn't work. It has always baffled me that that's a trick for testing the doneness of pasta. Just put it in your mouth! So we're going to be treating our two different kinds of pasta two different ways today.

Let's start with cacio e pepe, maybe one of my favorite pastas in the entire world. I'm grating equal parts parmesan cheese. Make sure when you're shopping for it you're buying parmigiano reggiano. And then over here we've got some romano cheese.

This is funkier, sharper, saltier than parmesan and it's going to make for a greater cacio e pepe. Now, I'm kind of breaking the rules a little bit here; I'm using butter. True cacio e pepe should not have butter but it's just kind of training wheels a little bit. We're also gonna use this as an opportunity to toast a little bit of freshly ground pepper before we add our cooked pasta.

Try and time your pasta-cooking with the butter reaching a foamy stage You want to not have this pasta hang out in the water for a second longer than it needs to. Now we're going to add our grated cheeses, you'll notice that they're very finely grated we don't want it to be a huge effort to make these melt. And then I'll say, a solid half cup of the pasta water. Pasta water is loaded with starch and it's going to help us make a more cohesive sauce.

This is honestly something you can do with almost any sauce that you're finishing pasta in. You can always add a little bit of pasta water to thicken and toss rigorously until all the cheese is melted and emulsified with the pasta water to create a creamy sauce. As is the way with all food ever made, I'm going to salt and pepper this to taste right at the end when I'm about to serve it to make sure that the seasonings are where they need to be. Always plate up your pasta with a carving fork for extra pasta XP.

Twirl it into a little mound, we can go for a small portion here because this is very very rich. And it wouldn't be cacio e pepe without a little bit extra pepe. We're going to put some freshly ground pepper right on top. And there you have it, a wonderful date night pasta made by hand.

But is it my favorite pasta in the world? No. My favorite is a classic from binging pasta aglio olio. A pasta I'm obsessed with for it's simplicity. A pasta.

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One Pot Pasta Recipe

Hi everyone and welcome back to my channel. Today Im sharing with you one of the easiest
meals you can make, one pot pasta. Its easy, delicious and quick so let me
share with you the recipe. The idea of this dish is you put all the ingredients
into one pot, cook it then your done, it couldnt be simpler.

Start by placing the spaghetti in the middle
of a large pan. Make sure it sits flat so it will be covered
by the water, if it doesnt just snap it in half. I recommend using spaghetti with this dish
as it cooks faster than most other type of pasta but if you really wanted to use a different
type you could. Next Im thinly slicing up half of a yellow
onion and adding it to the pan with the pasta.

You dont need to arrange it as nicely as
I am, its all going to be mixed together anyway. If you would like the full recipe for this
one pot pasta it will be listed in the information box below as well as a printable version on
my website just click the link on the screen. Im using a bunch of different coloured
cherry tomatoes to add flavour as well as pops of colour. They dont need to to cherry tomatoes, you
can use whatever tomatoes you have on hand.

Thats the great thing about this dish is
Im giving you a base and you can add and take out whatever you would like to make it
your own. I find thats how you create your favourite
meals. This is also a great way to use up odd veggies
that you have sitting around in your fridge. Slice the tomatoes in half or into small pieces
and add to the pan with the spaghetti and onion.

I dont think you can have pasta without
garlic, I always add it anyway. Im using one quite large clove, so use
a couple if yours are smaller. Use your knife to crush the garlic, this allows
the skin to basically fall off. Finely chop the garlic with a large knife
and add to the pan.

This dish is designed to be easy and fool
proof so if you dont have much time and you dont rate yourself at cooking then
you need to give this one a try. The pasta flavourful and the sauce is thick
and creamy as its used to cook the pasta. If you ever want to make your pasta sauces
more creamy, forget cream and add some of the pasta cooking water. Its full of starch which will do a much
better job than cream.

And lastly is basil. Its easy to miss this one out if you dont
have any but it packs so much flavour and sweetness. It really makes the dish pop so make sure
you dont skip it. Youll need about a handful, add most of
it to the pan now but leave a few leaves for when you plate.

As well as water there are a couple more ingredients
I like to add to make up the sauce. The first is good quality Olive Oil, add a
few tablespoons, dont worry about measuring this doesnt need to be exact. The olive oil makes the sauce super silkly
but also helps the spaghetti not stick together. As well as oil add about a tablespoon of balsamic
vinegar.

Balsamic has a very strong sweet but also
tart flavour that goes perfectly with tomatoes. It really depends the flavour of this sauce. Pour 2 cups of water or chicken stock into
the pan and place on the heat. Dont forget to season with a generous pinch
of salt and pepper.

Heat the pasta over medium heat giving it
a quick toss. Keep an eye on it for the first few minutes
or so until the spaghetti has begun to soften, use tongs to toss occasionally to stop the
pasta sticking. Cook the pasta for about 10-15 minutes over
a low simmer until the sauce thickens and the spaghetti is completely cooked. Finish off with some parmesan cheese and few
extra basil leaves and its ready to serve.

This dish couldnt be easier, its quick
and delicious, creamy and satisfying so make sure to give it a try. Thank you for watching, I hope you enjoyed
this recipe and Ill see you in my next video. Bye..

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One Pot Pasta - Curry Vegetable SpaghettiVeganVegetarian Recipe

Hi everyone,
Today Kevin is sharing with us a one pot meal where pasta and sauce cook together in one
pan, resulting in luscious spaghetti doused in a silky curry gravy. This is a dish that you can make in just about
30 minutes including prepping time. At this time of the year, courgettes or zucchini
are in season and tomatoes are at their peak bursting with flavours. This seasons bounty fresh and inexpensive
vegetables make this pasta dish an ultimate end-of-summer meal.

For this dish, Kevin is cutting the carrots
into julienne, as we think they will work well with the spaghetti. If you are using other types of pasta, you
may want to cut the carrot into other shapes, like half-moons or diced. Using a vegetable peeler, slice the courgette
or zucchini into ribbons. These will weave beautifully into the spaghetti
but ribbons also create an interesting texture in the overall dish.

Kevins adding in a few white mushrooms
but you can use any other types of mushrooms. In fact, this dish is very versatile and you
can substitute the other vegetables too with seasonal ones
or with what is available to you. We want the tomatoes to melt into the sauce,
so dice them rather small. Slice about  of a large yellow
onion.

You can add more or less to your taste. Finely chop 2 cloves of garlic.
Or you can omit the garlic if you dont like it. We are going to saut the vegetables first.
You can saut them either with some water or one tablespoon of coconut, olive or vegetable
oil. With the heat on medium, add in the tomatoes and cook for about 5 minutes or until they
have softened and started to break down.

We like to use a wide base frying pan or wok
with a lid. We are going to use the same pan to cook the pasta. A large pan allows for
quick evaporation and less risk of the pasta becoming over-cooked.
Next add in the carrots and cook covered for about 7  10 minutes or until they are almost
cooked. Sauting the vegetables first allow for a
little more control on how much time the vegetables and pasta are cooking for.
The vegetables are then mixed back into the pasta at the end when it is almost done.
Check on the carrots and add a little salt, then add in the mushrooms and cook for 2 more
minutes.

If you like the courgettes to be well cooked, you can stir them in at this
stage. But we are leaving them for the end as we like them a bit crunchy.
We find that the acidity in the tomatoes tend to slow down the cooking process of the pasta
as it interferes with the starch. At least, that is the case with the corn pasta that
we are using. So, we will keep the vegetables aside for now.
In the same pan, with the heat on medium, add one tablespoon of coconut or other oil.
Add in the minced ginger and garlic.

We usually keep pre-minced ginger on hand. And we have another
video where weve demonstrated how to we this.
You can check the description for the link. Add in the curry leaves, curry powder and turmeric.

Roast for about 30 seconds then
add about 4 cups of water and salt to taste or  teaspoon. Once the sauce comes to a boil, add in the spaghetti (break them in half if they dont
quite fit into the pan). We are using gluten-free corn spaghetti but any type of pasta will
do. Stir the spaghetti into the sauce, and then add 3 more cups of hot water or as needed
to cover the pasta.

Cover and cook for 2-3 minutes. Once the pasta
has softened  lightly, stir and continue to cook uncovered until the end. Stir occasionally
so that the pasta doesnt stick, especially if you are using gluten-free pasta.
As the water evaporates, check the pasta for doneness. The key here is to use enough liquid
but not too much to start with.

Add more water as required to cook the pasta further or to
add more sauce to your liking. When the pasta is cooked up to 75%, add in
the onions. Stir and cook for about 1 minute then add in the pre-cooked vegetables as well
as the courgette ribbons (if you did not add them in beforehand).
Stir and turn off the heat. The noodles will soak up the juices from the
tomatoes and the vegetables, resulting into a tangy sweet spicy exquisite dish
with complex flavours.

Adjust salt to taste if needed. Optionally,
you can sprinkle on some sweet paprika and black pepper.
Stir and keep covered for one more minute before serving. Garnish with some chopped
coriander leaves and serve warm. Surprisingly enough curry marries really well
with pasta.

It may sound like pure comfort food but the tomato-based sauce keeps it light. This one-pot meal does require that you stand
there with it and stir occasionally. But 20 minutes, or even less, is all that its
going to take to be ready. This one-pot magic is one to make for an easy weeknight dinner with leftovers that reheat
well for next days packed lunch.

Give this video a thumbs up if youve enjoyed the
recipe. And if you try any of our recipes, dont forget to send us a snapshot and tag
us on Instagram, Twitter or Facebook. Have a great week and see you next time..

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Macaroni Payasam Recipe -Pasta Kheer Recipe-Macaroni Dessert Recipe by Nagu's Nalabagam

The milk should be of thick consistency The water should boil well. If you add the macroni/pasta before boiling then it will stick with one another Allow it to boil well. Strain the boiled pasta Wash the boiled pasta in cold water so that they don't stick on with one another While using this macroni for other dishes like poriyal  , they boil by adding little oil so that they don't stick when being cooked. Since we are preparing Kheer I did not add oil while boiling Boil the milk in a wide heavy bottomed vessel and allow it to thicken I have liquidized the jaggery .It should be of thick consistency.

Adding this cashew and almond powder gives you a good taste and aroma to the  kheer. Add 1 tsp of this powder Reduce the flame to sim and allow the milk to thicken Now the milk has started thickening scrap the sides of the pan. The cashew and almond powder we have added gives you a thick texture to the kheer. Add the boiled pasta to the thickened milk If you think that your pasta is bigger in size then add in the whipper once before adding to the milk.

Allow it to come to a boil. Now the milk has come to a boil , switch off the flame  and add the liquidized jaggery The kheer is ready. Finally garnish it with ghee and cashews You can add raisins according to your taste Garnish the roasted cashew to the kheer Tasty Pasta Kheer / Macroni Payasam is ready !!! Subscribe to us on YouTube and Facebook to get regular updates !!!.

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Jamie Oliver's fantastic cheesy pasta with Alex James from Blur

Nice one Food Tubers, Jamie Oliver here and
I am with Alex James! He makes cheese, I make food so I invented a Festival and we called
it "Feastival" So, we have a Feastival every August,
between August and September. Alex: Last day of August, first day of September,
on my farm. Jamie: We have a little rave up and it's brilliant,
and fantastic and it's like everything that we love about food, eating well. Like demonstrations
with all the best chefs and like amazing suppliers and he sorts out all the music, great music.
Alex: This year, we've got Basement Jaxx, Rizzlekicks, Mark Owen's coming, Leanne La
Havas is coming, Cuban Brothers your favourite Jamie: Maybe some people out there don't know
that you love food and this is your cheese yeah? Alex: It is, well people used to throw
cheese at me when Blur were playing because they knew that I loved it.

Some musicians
got knickers, I got cheese. Jamie: What I. Want to do is a nice recipes called Pasta
Fonduta, Pasta Fonduta. It's basically like making the kind of fondue sauce, but you can
embrace green things and right now asparagus is good, but it could be spinach.

This pasta
sauce is the easiest thing in the world. It does help if you have a carrier,
The carrier being, it could be double cream or it could be mascarpone bits. If you
cut bits of your cheese and we're just going to melt this slowly. This is in a bowl over
some boiling water, the same boiling water we are going to cook the pasta in you know,
the nice thing is I'm not doing it in a pan, it's not aggressive it's really gently melting
the cheese feel free to put whatever cheese you fancy in bro.

If you have never had marjoram.
Buy some seeds brilliant weed, it comes back every year. It's really good with cheese,
best friends with cheese in the world and also, as per all herbs just has a whole catalogue
of wonderful medicinal values that you just want to know about. And this is an unwaxed
lemon. Notice, that it's only the beautiful fragrant yellow lemony partsAlex: They smell
amazing don't they.

So zingy. Jamie: I don't want it to be a sherbet dip.
So i#m only using half. I don't want to spoil the cheese. But look, that's all I've used.
Half a lemon Alex: Let me know if you want me to taste
that Jamie: All we've got to do is melt all those
cheese down and then just like.

Take it to France. And then this pan now goes onto full
whack. We've got fast boiling water. We've got a generous amount of salt going in the
water.

No, you're not going to eat the salt but if you do not season the water it's going
to be bland and you will never ever catch up. We are going to go in with this taglialine,
of course you can use a spaghetti. You can put the lid on for a second as soon as that
comes back to the boil we go in with our asparagus. I'm going to cut them at an angle mate, cutting
it on a bias they call it.

All pasta says different times because it might be made with
eggs or water and when it's two minutes away from being cooked, that's when we go in with
the asparagus. So this is getting towards, I don't want to overcook it. Alex: It's a
really nice colour that pasta Jamie: We can drain this right now in a colander. But actually,
one of the most valuable things to any pasta dish on the planet it's not a pasta,
it's not the source it's the starchy water in which it was
cooked.

I'm just going to flip that, in there. A little bit like cooking the perfect omelette,
you want to go a little bit too wet so you're embracing all the things that you love and
we go back here, to starchy water again, and we're going to feed it
because it's not perfect because it's sucked up too much water. Forget the flavour, we've
got flavour yeah. Texture, if the texture's all wrong, it's rubbish.

So there we go, we're
going to pour that onto our plate here. So with a lot of cooking, we are storytelling
here. And a little bit of a reminder of the lemon juice because it's going to perfume
up over the top. What's quite nice is a little bit of black pepper from a height.

Now black
pepper, is that classic sort of heat from carbonara. It wouldn't be a pasta dish with
out some good cold pressed extra virgin olive oil. Ladies and gents, that is. Pasta Fonduta
a la Alex James scenario Alex: It smells and looks so inviting.
Jamie: Thanks for coming around man.

Alex: Ah mate, I can't wait to see you down
the farm Jamie: Feastival's going to be wicked this
year Alex: Oh the lemonyness is just divine! Jamie:
I've studied for years how to do it like Nigella. She's just so sexy, Anyway. Thanks Alex, very
much. We're going to carry on eating like pigs.

We're just going to wear it basically
we're in cheese and pasta heaven. See you at the Feastival! Lots of love, don't forget
comment, subscribe. God bless!.

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