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and this is easy, this is the easy part. for the likes, [speaking non-english] nice. just like most other dishes, no part of the patient goes to waste. this is has to cook altogether in this pan with all of oil. the heart and the liver? yeah, it s very bloody. [speaking non-english] everything. the kidneys, the liver, the heart, everything? yeah, yeah. it s like you killed someone, yes. care, it s on you, time, salary, it all goes in the pot. there needs to cook low and slow for up to four hours to make it melting the tender. luckily, valentina was up early this morning and started early. [speaking non-english] okay, wow. thank god for the truck in. ....
of all the fairytale landscapes i have seen in umbria, this one may be the most breathtaking. i talk a clip above will connect rock, orvieto is visible for miles in every direction. it s ornate cathedral reaching up to the heavens is one of the finest unduly. and beneath its dazzling orvieto has even more stories to tell. local chef valentina santanicchio is on her way to give me the but i have got time to give me ....
It s one of the significant but at the restaurant that valentina has run since 2016, she has pioneered a new approach. we are here with a pigeon four page, and it is so nice. cut this way. because pitching can be tough, valentino cooks the bird two ways, ensuring it is moist and flavorful. half of the pigeon is traced traditionally, and the other boroughs from far and wide. so you have never trained as a chef. never. it is something that is my blood. i studied as accountant. it was very useful for my job, but not for cooking. this is the breast. i put in the soy sauce marinated. marinated. yes, you put in soy sauce. marinate, yes. then cook in sous vide, that is modern technique to cooking. to make it moist? ....
There s a sense of community and a family feel on the farm. stanley, we re gonna start picking up ingredients for our lunch. we re gonna get some look, it s an ostrich egg. it s called a dragon egg actually, we got this because they ve got a very special, special taste. they don t get soggy. i put them on the fire like that, burn him in bit. cut him in half and eat like a spoon like a little desert. form in-house chef, is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. well they roast, it s time to start the past of course. this is one of my favorite things. big garlic. ....
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