transcript/eng/04/04_012_transcript.txt

1 [00:00:00,000 --> 00:00:03,360] A: 1, 2
2 [00:00:07,920 --> 00:00:15,500] A: ok then so we have to make the bread meatballs from what I start
3 [00:00:12,220 --> 00:00:14,840] E: 3 1 yes,
4 [00:00:16,139 --> 00:00:21,459] E: It certainly begins by putting the bread in Pagno with full milk,
5 [00:00:22,160 --> 00:00:22,219] E: heat,
6 [00:00:22,840 --> 00:00:26,520] E: so that we are sure that it softens in time.
7 [00:00:23,420 --> 00:00:24,000] A: ok
8 [00:00:26,940 --> 00:00:31,459] A: then bread is this
9 [00:00:33,160 --> 00:00:34,180] E: Yes
10 [00:00:45,340 --> 00:00:46,740] A: ok
11 [00:00:48,520 --> 00:00:49,919] A: latte
12 [00:00:52,720 --> 00:00:55,740] E: Milk and a couple of glasses are sufficient.
13 [00:00:52,779 --> 00:00:54,180] A: At that time
14 [00:00:57,919 --> 00:01:01,400] A: of this here
15 [00:01:01,220 --> 00:01:03,160] E: Better the glass of the cup,
16 [00:01:03,360 --> 00:01:04,379] E: A little bigger.
17 [00:01:03,639 --> 00:01:04,339] A: ok
18 [00:01:05,480 --> 00:01:08,540] A: I have to put the milk in the saucepan to warm it up
19 [00:01:08,580 --> 00:01:09,260] E: Yes,
20 [00:01:09,540 --> 00:01:09,940] E: Exactly.
21 [00:01:09,919 --> 00:01:10,639] A: ok
22 [00:01:45,419 --> 00:01:46,879] A: so it is bread
23 [00:01:47,720 --> 00:01:49,139] E: Yes it's okay
24 [00:01:58,400 --> 00:02:01,080] A: I co -face or not?
25 [00:02:00,500 --> 00:02:03,540] E: This fools some faster.
26 [00:02:09,600 --> 00:02:11,139] A: What temperature do I put?
27 [00:02:11,500 --> 00:02:14,399] E: To do at average temperature 5 okay.
28 [00:02:20,139 --> 00:02:26,059] A: In the meantime I can do something else or I have to check it
29 [00:02:23,500 --> 00:02:28,320] E: You can start preparing the onion sauté.
30 [00:02:29,800 --> 00:02:34,960] A: Ok then I start the onion how many how much do I take?
31 [00:02:36,399 --> 00:02:38,380] E: Always with a personal taste,
32 [00:02:38,699 --> 00:02:40,839] E: Take it a piece to start.
33 [00:02:40,820 --> 00:02:47,020] A: The onion I put in the pan is not good then
34 [00:02:47,770 --> 00:02:48,240] E: Yes,
35 [00:02:48,419 --> 00:02:48,839] E: Exactly.
36 [00:02:54,899 --> 00:02:56,740] E: You can take a cutting board.
37 [00:02:56,880 --> 00:02:58,619] A: Where
38 [00:02:57,699 --> 00:03:01,820] E: You should find it where there are cats to dry.
39 [00:03:15,039 --> 00:03:20,679] A: How should I cut it? Like this? Or so?
40 [00:03:20,979 --> 00:03:23,699] E: There is no better verse,
41 [00:03:25,240 --> 00:03:28,220] E: How you can keep it.
42 [00:03:29,100 --> 00:03:30,240] A: Is this quantity okay?
43 [00:03:31,860 --> 00:03:32,720] E: Takes a little more,
44 [00:03:33,080 --> 00:03:33,899] E: a little just proper,
45 [00:03:35,160 --> 00:03:36,520] E: Yes. I would say yes.
46 [00:03:44,940 --> 00:03:48,800] A: You have to remove the external part because it was dry
47 [00:03:47,940 --> 00:03:50,559] E: Yes, the external part is increasingly hard.
48 [00:03:50,259 --> 00:03:51,660] A: ok
49 [00:04:19,000 --> 00:04:19,100] E: Yes it's okay
50 [00:05:06,380 --> 00:05:06,480] E: Yes it's okay
51 [00:05:29,079 --> 00:05:31,700] A: so okay or I have to cut it more
52 [00:05:33,059 --> 00:05:33,519] E: Senti,
53 [00:05:34,399 --> 00:05:35,500] E: A little can be fine.
54 [00:05:43,059 --> 00:05:45,660] A: I would say the milk that it is quite hot
55 [00:05:45,739 --> 00:05:46,380] E: Yes,
56 [00:05:46,839 --> 00:05:49,480] E: In my opinion it is a principle of good hour.
57 [00:05:54,339 --> 00:05:56,399] A: I have to put it directly here
58 [00:05:57,160 --> 00:05:57,779] E: Put it.
59 [00:05:58,839 --> 00:05:59,019] E: Put it.
60 [00:05:59,480 --> 00:06:02,119] E: Dress it on a pressure so you don't give up and don't burn yourself.
61 [00:06:03,660 --> 00:06:06,480] E: Even on those two presss you have next to you.
62 [00:06:07,059 --> 00:06:11,019] A: Cos is a presina? I can
63 [00:06:10,079 --> 00:06:11,119] E: Above,
64 [00:06:11,279 --> 00:06:13,660] E: Yes. Yes.
65 [00:06:14,720 --> 00:06:18,420] E: So you are not the container with your hands burnt.
66 [00:06:20,739 --> 00:06:21,119] E: Perfect.
67 [00:06:26,380 --> 00:06:27,779] A: ok
68 [00:06:29,859 --> 00:06:33,679] E: And I recommend you cover it, milk with bread,
69 [00:06:34,059 --> 00:06:35,279] E: so you don't rise the heat
70 [00:06:38,119 --> 00:06:40,040] A: ok now what do I do?
71 [00:06:40,480 --> 00:06:44,980] E: Now you can start with the sauté.
72 [00:06:46,720 --> 00:06:53,779] A: So where I put the onion in the pan
73 [00:06:51,820 --> 00:06:57,239] E: First a drizzle of oil
74 [00:07:09,380 --> 00:07:09,459] E: Yes,
75 [00:07:09,899 --> 00:07:10,040] E: is fine.
76 [00:07:23,559 --> 00:07:23,760] A: I put the oil
77 [00:07:28,920 --> 00:07:33,519] A: Do I have to heat the oil before putting the onion or can I put it now?
78 [00:07:31,700 --> 00:07:32,260] E: Exact.
79 [00:07:33,079 --> 00:07:36,320] E: No, no, no, making it heat a little oil must be depending on.
80 [00:07:40,100 --> 00:07:41,500] A: ok
81 [00:07:50,519 --> 00:07:52,679] A: What temperature do I put?
82 [00:07:52,559 --> 00:07:55,540] E: Always put an average temperature,
83 [00:07:55,920 --> 00:07:57,519] E: 5, 5, is enough.
84 [00:08:00,540 --> 00:08:01,940] A: ok
85 [00:08:07,339 --> 00:08:11,079] A: Now in the meantime I check the bread
86 [00:08:19,019 --> 00:08:20,420] E: Perfect
87 [00:08:52,679 --> 00:08:54,500] A: while heating the oil can I do anything else?
88 [00:08:55,359 --> 00:08:56,520] E: While heating up,
89 [00:08:56,799 --> 00:08:58,559] E: You can take it and insert it.
90 [00:08:59,119 --> 00:08:59,940] E: I prepare the milk
91 [00:09:00,059 --> 00:09:01,219] E: I put it there to cook.
92 [00:09:00,239 --> 00:09:00,960] A: ok
93 [00:09:16,479 --> 00:09:19,440] A: So to cook these here what should I do?
94 [00:09:20,039 --> 00:09:20,799] E: At that time,
95 [00:09:21,440 --> 00:09:22,960] E: Take about eighty grams.
96 [00:10:00,820 --> 00:10:01,859] A: ok
97 [00:10:02,159 --> 00:10:04,000] E: Don't worry,
98 [00:10:05,020 --> 00:10:06,020] E: it's an accident,
99 [00:10:06,400 --> 00:10:06,960] E: it cannot change.
100 [00:10:07,299 --> 00:10:09,159] E: What I am suggested happens.
101 [00:10:09,200 --> 00:10:13,200] A: This then I clean it then
102 [00:10:16,719 --> 00:10:19,119] A: Let's do this
103 [00:10:17,859 --> 00:10:18,520] E: Ok,
104 [00:10:19,140 --> 00:10:19,200] E: Perfect,
105 [00:10:19,380 --> 00:10:22,659] E: So it is how we should be, if they are more Roscioli.
106 [00:10:21,580 --> 00:10:22,979] A: ok
107 [00:10:23,979 --> 00:10:25,419] A: Yes
108 [00:10:29,179 --> 00:10:32,119] E: Usually it is cleaned in the end,
109 [00:10:32,280 --> 00:10:33,900] E: strives to clean it at the end,
110 [00:10:34,380 --> 00:10:35,039] E: Don't worry.
111 [00:10:37,099 --> 00:10:38,500] A: Yes
112 [00:10:38,219 --> 00:10:44,159] E: At most leverage those on the work surface because they can give you the annoyance of those altering.
113 [00:10:44,719 --> 00:10:46,119] A: Yes
114 [00:10:49,659 --> 00:10:53,799] E: Help you maybe with a piece so you welcome you all
115 [00:10:58,820 --> 00:11:01,359] E: Don't forget the onion on the fire.
116 [00:11:01,700 --> 00:11:02,219] A: Yes
117 [00:11:02,739 --> 00:11:07,119] A: So can I already put it? The fire seems hot enough to me
118 [00:11:05,159 --> 00:11:09,000] E: So, see if he is suffering,
119 [00:11:09,500 --> 00:11:10,679] E: Don't worry.
120 [00:11:16,380 --> 00:11:16,419] A: ok
121 [00:11:28,020 --> 00:11:28,280] A: now as you do I have a cloth ok and now I put the onion onion ok ok ok ok
122 [00:11:30,239 --> 00:11:30,280] A: ok
123 [00:11:31,179 --> 00:11:32,080] A: ok
124 [00:11:46,679 --> 00:11:48,979] A: What do I do with these?
125 [00:11:48,940 --> 00:11:50,179] E: Senti,
126 [00:11:50,640 --> 00:11:52,739] E: these if they are in your opinion edible
127 [00:11:53,659 --> 00:11:57,299] E: We cook them, if you think the plan was dirty you take them with the points,
128 [00:11:54,400 --> 00:11:54,760] A: ok
129 [00:11:57,419 --> 00:12:00,679] E: I'm not an alternative that makes any difference.
130 [00:12:16,700 --> 00:12:18,559] A: Together with the onion, do I have to put anything else?
131 [00:12:19,280 --> 00:12:20,679] E: Together with the onion,
132 [00:12:20,979 --> 00:12:23,179] E: When the onion is a bit frying,
133 [00:12:23,500 --> 00:12:26,119] E: You can add some water, so you download.
134 [00:12:26,599 --> 00:12:27,239] A: ok
135 [00:12:28,419 --> 00:12:34,659] A: Do you have to change color or can I put it already now that it is refrigerating?
136 [00:12:32,799 --> 00:12:43,799] E: If you are frying you can add some water
137 [00:12:44,320 --> 00:12:46,739] A: How much should I put on?
138 [00:12:46,919 --> 00:12:48,960] E: What you took is enough,
139 [00:12:57,219 --> 00:12:58,760] A: I cover it or do I leave it like that?
140 [00:12:58,440 --> 00:12:59,799] E: Cover it like this,
141 [00:13:00,119 --> 00:13:01,020] E: she cooks
142 [00:13:01,700 --> 00:13:02,179] E: He softens.
143 [00:13:09,159 --> 00:13:10,820] E: Then, check the bread,
144 [00:13:11,380 --> 00:13:13,739] E: It is something you always do in the dead moments.
145 [00:13:13,599 --> 00:13:13,840] A: I can do anything else in the meantime
146 [00:13:26,260 --> 00:13:27,429] E: What is the point?
147 [00:13:26,940 --> 00:13:31,520] A: And it is still hard enough
148 [00:13:32,020 --> 00:13:35,359] E: And the other thing you can do is slam the egg,
149 [00:13:35,539 --> 00:13:38,260] E: that we will need a little
150 [00:13:40,239 --> 00:13:41,640] A: ok
151 [00:13:51,580 --> 00:13:52,979] A: At that time
152 [00:14:33,340 --> 00:14:37,940] A: ok ok ok ok
153 [00:14:45,000 --> 00:14:50,760] A: ok ok ok ok
154 [00:14:53,299 --> 00:14:56,099] E: Then, the onion softens. He softens.
155 [00:14:54,119 --> 00:15:14,700] A: ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok
157 [00:15:23,280 --> 00:15:56,059] E: Then, check the bread then, check the bread
158 [00:15:26,659 --> 00:15:28,059] A: ok
159 [00:15:31,599 --> 00:15:34,260] A: ok ok
160 [00:15:36,840 --> 00:15:39,059] A: ok ok
161 [00:15:40,880 --> 00:15:44,719] A: ok ok ok ok
162 [00:15:56,200 --> 00:15:58,080] A: ok ok
163 [00:16:10,219 --> 00:16:12,599] A: So what can I do now?
164 [00:16:13,859 --> 00:16:15,039] E: Then, now,
165 [00:16:15,700 --> 00:16:18,140] E: Meanwhile, I add the salt and egg
166 [00:16:18,559 --> 00:16:19,799] E: before we want the tigan
167 [00:16:21,760 --> 00:16:25,580] E: And if the onion is at a cooking point,
168 [00:16:26,440 --> 00:16:31,200] E: Add of water. For cooking, of the biselli
169 [00:16:26,840 --> 00:16:28,239] A: ok
170 [00:16:31,619 --> 00:16:35,539] E: So it means that you put at least two water glasses.
171 [00:16:36,000 --> 00:16:36,700] A: ok
173 [00:17:13,339 --> 00:17:14,739] A: ok
174 [00:17:17,479 --> 00:17:18,880] A: ok
175 [00:17:27,079 --> 00:17:28,780] A: In the meantime, can I do anything else?
176 [00:17:29,420 --> 00:17:31,739] E: Then add the Parmesan
184 [00:18:19,479 --> 00:18:20,880] A: uh
185 [00:18:22,959 --> 00:18:24,359] E: We wake up well.
186 [00:18:27,920 --> 00:18:27,979] E: We wake up well.
187 [00:18:38,619 --> 00:18:38,680] E: We wake up well.
188 [00:18:45,760 --> 00:18:47,160] A: uh
189 [00:18:53,260 --> 00:18:54,660] A: uh
190 [00:19:01,219 --> 00:19:02,619] A: uh
191 [00:19:03,699 --> 00:19:05,099] A: uh
192 [00:19:10,119 --> 00:19:11,280] A: uh
193 [00:19:18,099 --> 00:19:19,260] A: ok
194 [00:19:22,180 --> 00:19:26,020] A: then the water is not boiling here yet
195 [00:19:26,540 --> 00:19:27,959] E: We wake up well
196 [00:19:34,739 --> 00:19:36,540] A: while I wait for the water can I do anything else?
197 [00:19:40,060 --> 00:19:41,459] A: Yes
198 [00:19:56,459 --> 00:19:57,939] E: Then let's also put the cuttlefish
199 [00:20:27,660 --> 00:20:27,719] E: We wake up well
200 [00:20:28,280 --> 00:20:33,060] A: ok here the water is boiling I can put the saddles
201 [00:20:43,859 --> 00:20:45,260] E: We wake up well
202 [00:20:45,520 --> 00:20:45,579] E: We wake up well
203 [00:21:04,619 --> 00:21:06,739] A: I lower the temperature or do I leave it like this?
204 [00:21:08,000 --> 00:21:11,099] E: We also pass it on one.
205 [00:21:12,199 --> 00:21:12,640] A: ok
206 [00:21:14,780 --> 00:21:17,800] A: then the bread still seems a bit
207 [00:21:18,060 --> 00:21:18,219] A: stand
208 [00:21:18,979 --> 00:21:20,880] A: In some points
209 [00:21:20,479 --> 00:21:23,339] E: Perhaps it starts from the softer one.
210 [00:21:24,079 --> 00:21:24,959] A: ok
211 [00:21:25,420 --> 00:21:26,300] A: At that time
212 [00:21:25,599 --> 00:21:30,079] E: If you need another bowl and you don't find it available,
213 [00:21:30,380 --> 00:21:31,319] E: I tell you where to take it.
214 [00:21:35,959 --> 00:21:36,699] A: Yes
215 [00:21:37,040 --> 00:21:37,800] A: I need another bowl
216 [00:21:38,000 --> 00:21:46,160] A: Where do I find it?
217 [00:21:38,380 --> 00:21:39,060] E: At that time,
218 [00:21:39,959 --> 00:21:40,660] E: on the soft
219 [00:21:41,020 --> 00:21:41,939] E: Above the fires,
220 [00:21:43,380 --> 00:21:43,920] E: in the upper
221 [00:21:44,280 --> 00:21:45,040] E: Above the fires,
222 [00:21:46,280 --> 00:21:48,079] E: I have to put another blue bowl.
223 [00:21:47,000 --> 00:21:47,699] A: Yes
224 [00:21:58,020 --> 00:22:04,420] A: And so I have to take bread and chop it let's say ok
225 [00:22:02,560 --> 00:22:03,560] E: Yes,
226 [00:22:04,660 --> 00:22:06,780] E: A little tired of the milk
227 [00:22:07,520 --> 00:22:11,260] E: This is not the case too wet.
228 [00:22:23,219 --> 00:22:24,619] A: ok
229 [00:22:47,599 --> 00:22:49,000] A: ok
230 [00:23:01,219 --> 00:23:01,280] E: We wake up well.
231 [00:23:24,599 --> 00:23:26,000] A: ok
232 [00:23:25,780 --> 00:23:27,180] E: We wake up well.
233 [00:23:48,479 --> 00:23:49,880] E: We wake up well.
234 [00:23:52,040 --> 00:23:53,979] E: We wake up well.
235 [00:23:59,060 --> 00:24:00,459] A: ok
236 [00:24:22,760 --> 00:24:23,000] E: We wake up well. We wake up well.
237 [00:24:24,140 --> 00:24:25,540] A: ok
238 [00:24:49,300 --> 00:24:50,699] A: ok
239 [00:24:52,719 --> 00:24:52,900] E: We wake up well we wake up well
240 [00:25:21,479 --> 00:25:22,880] E: We wake up well.
241 [00:25:22,459 --> 00:25:23,859] A: ok
242 [00:25:42,359 --> 00:25:43,780] E: We wake up well.
243 [00:25:47,699 --> 00:25:49,099] E: We wake up well.
244 [00:25:58,680 --> 00:26:02,719] A: Peas how many eye c are the risk is the risk of burning right?
245 [00:26:02,599 --> 00:26:03,359] E: We wake up well no.
246 [00:26:03,780 --> 00:26:04,359] E: Burn no.
247 [00:26:04,599 --> 00:26:07,000] E: You have to keep an eye on the fact that there is always water.
248 [00:26:07,140 --> 00:26:13,520] E: that we are more or less always from the water. And they usually engage about ten minutes.
249 [00:26:09,640 --> 00:26:10,239] A: ok
250 [00:26:14,280 --> 00:26:17,819] E: Now they will be more or less on the fire for 5 minutes.
251 [00:26:18,060 --> 00:26:19,479] A: All right
252 [00:26:48,339 --> 00:26:48,439] A: ok ok ok ok
253 [00:26:59,400 --> 00:26:59,599] A: ok ok ok ok ok ok ok ok ok
254 [00:27:06,680 --> 00:27:06,719] A: ok
255 [00:27:08,800 --> 00:27:10,199] E: We wake up well.
256 [00:27:16,099 --> 00:27:20,839] A: ok then the rest of the bread is still hard does not seem
257 [00:27:21,040 --> 00:27:25,959] A: He has a great desire for Romazzezze
258 [00:27:24,660 --> 00:27:25,699] E: Soften
259 [00:27:26,719 --> 00:27:28,979] E: Then check the peas.
260 [00:27:30,199 --> 00:27:37,380] E: Take some time checking the peas. And then now I return to the bread,
261 [00:27:37,760 --> 00:27:39,739] E: if not I take a bit enough
262 [00:27:40,089 --> 00:27:40,859] A: All right
263 [00:27:51,920 --> 00:27:53,319] A: ok
264 [00:28:22,739 --> 00:28:24,140] A: ok
265 [00:28:25,680 --> 00:28:27,079] A: ok
266 [00:28:27,920 --> 00:28:29,319] A: ok
267 [00:28:29,619 --> 00:28:33,219] A: ok ok ok
268 [00:28:34,260 --> 00:28:36,199] A: ok ok
269 [00:28:35,959 --> 00:28:36,020] E: We wake up well.
270 [00:28:39,900 --> 00:28:41,920] A: Well the peas say they are ready
271 [00:28:41,939 --> 00:28:43,300] E: Ok,
272 [00:28:43,699 --> 00:28:44,380] E: Perfect.
273 [00:28:44,640 --> 00:28:49,619] E: Then you can wake up the salt,
274 [00:28:46,099 --> 00:28:47,260] A: Did he put them salt?
275 [00:28:50,180 --> 00:28:50,699] A: ok
276 [00:29:07,319 --> 00:29:08,719] E: We wake up well
277 [00:29:11,920 --> 00:29:16,020] A: ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok ok
278 [00:29:30,400 --> 00:29:31,800] A: ok
279 [00:29:32,540 --> 00:29:33,939] E: We wake up well
280 [00:29:35,760 --> 00:29:35,819] E: We wake up well
281 [00:29:35,859 --> 00:29:37,260] A: Oh
282 [00:29:54,579 --> 00:29:55,979] A: It's good
283 [00:30:05,719 --> 00:30:05,780] E: We wake up well.
284 [00:30:24,560 --> 00:30:25,959] A: ok
285 [00:30:25,239 --> 00:30:28,040] E: We wake up well
286 [00:30:27,540 --> 00:30:28,239] A: ok
287 [00:30:31,959 --> 00:30:34,180] A: So what should you do now?
288 [00:30:36,280 --> 00:30:40,000] E: Now I recommend you work a little bread with a fork,
289 [00:30:40,500 --> 00:30:44,400] E: So you do it even more minutes.
290 [00:30:40,800 --> 00:30:41,560] A: and
291 [00:31:04,520 --> 00:31:05,920] A: ok
292 [00:31:15,300 --> 00:31:16,699] A: ok
293 [00:31:19,300 --> 00:31:20,699] E: We wake up well.
294 [00:31:44,459 --> 00:31:46,300] A: ok ok
295 [00:31:47,119 --> 00:31:48,520] E: We wake up well.
296 [00:31:50,160 --> 00:31:51,560] A: ok
297 [00:31:52,599 --> 00:31:54,180] A: ok ok
298 [00:31:55,160 --> 00:31:56,560] A: ok
299 [00:31:56,800 --> 00:31:59,920] A: ok ok ok ok
300 [00:32:02,359 --> 00:32:04,979] A: ok ok ok
301 [00:32:18,040 --> 00:32:19,439] A: priority
302 [00:32:19,280 --> 00:32:21,660] E: We wake up well. We wake up well.
303 [00:32:20,819 --> 00:32:21,680] A: ok
304 [00:32:22,560 --> 00:32:23,959] A: now
305 [00:32:25,449 --> 00:32:28,660] E: Now the egg should be added,
306 [00:32:29,400 --> 00:32:36,640] E: I regulate you based on the quantity of bread maybe add it a little at a time and if necessary add the breadcrumbs.
307 [00:32:32,579 --> 00:32:34,719] A: Soon ok
308 [00:32:36,900 --> 00:32:37,800] E: We wake up well we wake up well
309 [00:32:38,000 --> 00:32:38,300] E: We wake up well we wake up well
310 [00:32:38,479 --> 00:32:38,540] E: We wake up well
311 [00:32:39,219 --> 00:32:39,280] E: We wake up well
312 [00:32:56,680 --> 00:32:59,880] A: For this amount of bread I think it can be fine
313 [00:33:01,300 --> 00:33:02,099] E: At that time
314 [00:33:02,339 --> 00:33:07,040] E: I advise you to keep soft,
315 [00:33:07,439 --> 00:33:08,819] E: not very soft,
316 [00:33:09,800 --> 00:33:28,160] E: See a bit also based on how you are working with the fork and look if adding it to me it seems good to be properly correcting by adding the breadcrumbs. If it were too soft, then go by adding the breadcrumbs.
317 [00:33:10,660 --> 00:33:11,640] A: I add it
318 [00:33:18,339 --> 00:33:19,160] A: ok
319 [00:33:19,709 --> 00:33:20,119] A: and
320 [00:33:32,000 --> 00:33:33,400] A: ok
321 [00:33:37,119 --> 00:33:38,520] A: ok
322 [00:33:38,859 --> 00:33:46,819] E: There should be a jar with a little breadcrumbs. available?
323 [00:33:46,439 --> 00:33:47,839] A: and
324 [00:33:47,819 --> 00:33:51,180] E: Yes it is possible then
325 [00:34:02,199 --> 00:34:03,599] A: ok
326 [00:34:05,079 --> 00:34:06,479] A: ok
327 [00:34:15,000 --> 00:34:16,399] E: At that time
328 [00:34:15,120 --> 00:34:19,300] A: ok ok ok ok ok
329 [00:34:18,439 --> 00:34:19,840] E: At that time.
330 [00:34:21,600 --> 00:34:23,000] A: ok
331 [00:34:26,020 --> 00:34:27,419] A: ok
332 [00:34:30,320 --> 00:34:31,719] A: ok
333 [00:34:31,080 --> 00:34:32,479] E: At that time
334 [00:34:33,600 --> 00:34:35,000] A: ok
335 [00:34:38,780 --> 00:34:39,479] A: ok
336 [00:34:40,320 --> 00:34:41,719] A: ok
337 [00:34:42,139 --> 00:34:43,540] E: At that time
338 [00:34:42,919 --> 00:34:43,620] A: ok
339 [00:34:44,820 --> 00:34:45,520] A: ok
340 [00:34:47,459 --> 00:34:48,860] E: At that time.
341 [00:34:52,080 --> 00:34:54,800] E: At that time. At that time.
342 [00:34:55,699 --> 00:34:57,100] A: ok
343 [00:34:58,879 --> 00:35:00,280] E: At that time.
344 [00:35:00,879 --> 00:35:02,280] A: ok
345 [00:35:02,419 --> 00:35:03,820] A: ok
346 [00:35:04,219 --> 00:35:05,620] A: ok
347 [00:35:05,919 --> 00:35:07,320] A: ok
348 [00:35:09,159 --> 00:35:09,860] A: ok
349 [00:35:10,879 --> 00:35:11,580] A: ok
350 [00:35:24,199 --> 00:35:25,979] A: ok ok ok
351 [00:35:25,979 --> 00:35:36,219] E: Then then now you have to make some space to be able to put everything you need to do the torpette there. Then a dish
352 [00:35:35,860 --> 00:35:37,260] A: ok
353 [00:35:36,679 --> 00:35:37,239] E: The Negra water.
354 [00:35:39,020 --> 00:35:39,719] A: of
355 [00:35:40,580 --> 00:35:41,280] A: of
356 [00:35:49,179 --> 00:35:50,580] A: of
357 [00:35:51,840 --> 00:35:53,239] A: of
358 [00:35:53,580 --> 00:35:55,679] A: of of
359 [00:35:55,840 --> 00:35:56,899] A: of
360 [00:35:57,060 --> 00:35:59,139] A: of of
361 [00:36:05,639 --> 00:36:07,040] A: of
362 [00:36:08,659 --> 00:36:10,060] A: of
363 [00:36:15,620 --> 00:36:18,840] E: You will also have to move the bells from the pan.
364 [00:36:19,260 --> 00:36:22,719] E: If you want to do it before you get your hands dirty.
365 [00:36:21,979 --> 00:36:22,739] A: Yes
366 [00:36:22,919 --> 00:36:23,959] A: Then drain them
367 [00:36:24,840 --> 00:36:35,139] E: Do not relieve because a little cooking Marco can return to you or to soften the shape of the torpette or use that saucepan,
368 [00:36:25,060 --> 00:36:25,620] A: I need water
369 [00:36:30,419 --> 00:36:31,179] A: Ok
370 [00:36:35,439 --> 00:36:37,300] E: the rinse and troubled the terno
371 [00:36:37,919 --> 00:36:39,320] E: Our part made are the desks
372 [00:37:07,419 --> 00:37:07,939] A: Ok
373 [00:37:08,199 --> 00:37:14,040] A: then at this point what I have to do to prepare the shop
374 [00:37:14,020 --> 00:37:14,600] E: At that time
375 [00:37:14,939 --> 00:37:18,199] E: To prepare the torpetta I recommend you take a spoon, and a spoon,
376 [00:37:18,439 --> 00:37:19,760] E: Put some dough.
377 [00:37:20,699 --> 00:37:21,280] A: Ok
378 [00:37:20,800 --> 00:37:22,620] E: So more or less is a measure.
379 [00:37:24,040 --> 00:37:27,500] E: Meanwhile, yes, first what to put some flour inside the plate.
380 [00:37:59,500 --> 00:38:00,739] A: So at this point
381 [00:38:01,540 --> 00:38:02,320] A: To make the meatball
382 [00:38:02,520 --> 00:38:03,580] A: I take the dough
383 [00:38:04,219 --> 00:38:06,060] A: the compact and then I pass it in the flour
384 [00:38:06,320 --> 00:38:07,239] E: Yes,
385 [00:38:07,360 --> 00:38:09,199] E: Yes, and it's a tolla form.
386 [00:38:13,800 --> 00:38:15,199] E: See, if you can
387 [00:38:14,300 --> 00:38:14,320] A: Ok
388 [00:38:17,879 --> 00:38:20,439] E: If it has a good consistency if we intervene.
389 [00:38:28,260 --> 00:38:29,060] A: Yes
390 [00:38:29,199 --> 00:38:30,260] A: it looks quite solid
391 [00:38:30,479 --> 00:38:32,739] E: Yes, it seems to me that it is fine.
392 [00:38:33,280 --> 00:38:34,120] E: Flushes him,
393 [00:38:34,840 --> 00:38:39,399] E: You can do all the torpette once and then we put them a spoon together.
394 [00:38:50,340 --> 00:38:51,739] A: Ok
395 [00:39:17,620 --> 00:39:20,419] E: Then in the meantime you can put a spoon a spoonful of flour a spoonful of dough a spoonful of a spoonful of flour and then the dish
396 [00:39:29,219 --> 00:39:30,620] A: Ok
397 [00:39:47,600 --> 00:39:50,399] E: Then if you want you can put a spoonful of flour a spoonful of dough a spoonful of dough a spoonful of flour a spoonful of dough and then the dish
398 [00:40:06,439 --> 00:40:07,840] A: Ok
399 [00:40:17,580 --> 00:40:20,379] E: Then if you want you can put a spoonful of flour a spoonful of dough a spoonful of dough a spoonful of flour and then the dish
400 [00:40:31,379 --> 00:40:32,780] A: Ok
401 [00:40:47,580 --> 00:40:50,379] E: Then if you want you can put a spoonful of flour a spoonful of dough a tablespoon of flour a spoonful of dough a spoonful of flour and then the dish
402 [00:40:52,800 --> 00:40:53,719] A: Ok
403 [00:40:54,040 --> 00:40:55,219] A: then the meatballs are made
404 [00:41:00,139 --> 00:41:01,540] A: Ok
405 [00:41:04,979 --> 00:41:06,379] A: Ok
406 [00:41:20,239 --> 00:41:20,379] E: At that time. If you want you can put a spoonful of flour a spoonful of dough a spoonful of flour a spoonful of a spoonful of flour and then the dish
407 [00:41:20,580 --> 00:41:22,419] A: So what should I do?
408 [00:41:23,560 --> 00:41:24,780] E: To fry
409 [00:41:25,239 --> 00:41:27,419] E: I warm up a little leek, with this Padano
410 [00:41:28,179 --> 00:41:29,580] A: Ok
411 [00:41:49,899 --> 00:41:52,040] A: Ok so it's okay
412 [00:41:52,919 --> 00:41:53,860] E: I don't see it,
413 [00:41:54,179 --> 00:41:54,840] E: Put a little head,
414 [00:41:55,719 --> 00:41:55,959] E: Please.
415 [00:41:56,179 --> 00:41:56,300] E: Yes.
416 [00:41:56,540 --> 00:41:57,360] E: I would say yes.
417 [00:42:04,000 --> 00:42:05,040] A: So
418 [00:42:07,699 --> 00:42:09,719] A: So what happened?
419 [00:42:09,919 --> 00:42:10,479] E: No,
420 [00:42:10,879 --> 00:42:14,080] E: I only tell you for heat, always you have to light.
421 [00:42:11,340 --> 00:42:11,459] A: No
422 [00:42:16,879 --> 00:42:17,360] A: Temperature?
423 [00:42:18,580 --> 00:42:19,860] E: Put 5.
424 [00:42:25,060 --> 00:42:26,659] E: You have to open a little,
425 [00:42:26,879 --> 00:42:28,600] E: even just a crack of something,
426 [00:42:28,860 --> 00:42:30,260] A: Ok
427 [00:42:29,540 --> 00:42:35,800] E: Because we cannot turn on the stage and therefore we avoid the renovation of the smells.
428 [00:42:32,280 --> 00:42:33,679] A: Still
429 [00:42:40,239 --> 00:42:41,840] E: Just a crack is enough.
430 [00:42:41,679 --> 00:42:42,439] A: Yes yes yes
431 [00:42:52,040 --> 00:42:52,820] A: Ok
432 [00:43:11,260 --> 00:43:14,060] E: Then if you want you can put a spoonful of flour a spoonful of dough a tablespoon of flour a spoonful of dough a spoonful of flour and then the dish
433 [00:43:25,179 --> 00:43:26,959] E: You can also increase the flame, if you can,
434 [00:43:27,300 --> 00:43:28,000] E: of the donkey.
435 [00:43:30,020 --> 00:43:30,919] E: Fry faster,
436 [00:43:31,120 --> 00:43:34,179] E: Then maybe pass it when you put the meatball.
437 [00:43:48,899 --> 00:43:50,300] A: Ok
438 [00:44:02,580 --> 00:44:04,939] A: Ok the butter is starting to fry
439 [00:44:07,360 --> 00:44:09,479] A: Can I put the meatballs?
440 [00:44:09,760 --> 00:44:13,239] E: Yes, yes, you are, frying a moment
441 [00:44:17,199 --> 00:44:34,080] A: I can put the meatballs
442 [00:44:21,840 --> 00:44:22,100] E: Then put the meatball
443 [00:44:36,860 --> 00:44:37,159] A: All right
444 [00:44:52,719 --> 00:44:54,360] A: Can I cover them?
445 [00:44:55,699 --> 00:44:58,679] E: Yes, it covers it so begins to cook on one side.
446 [00:45:04,540 --> 00:45:06,139] A: If the temperature is fine
447 [00:45:06,600 --> 00:45:06,679] A: I lower it
448 [00:45:06,780 --> 00:45:08,719] E: We sniff very well.
449 [00:45:08,739 --> 00:45:09,459] A: Ok
450 [00:45:10,699 --> 00:45:11,500] A: Ok
451 [00:45:55,860 --> 00:45:58,659] E: Then if you want you can put a spoonful of flour a spoonful of dough a tablespoon of flour a spoonful of dough a spoonful of flour and then the dish
452 [00:46:56,959 --> 00:46:58,639] E: At that time. Put the plate the meatball a spoonful of flour a spoonful of dough a spoonful of flour a spoonful of dough
453 [00:47:05,239 --> 00:47:06,580] A: Can I do others in the meantime?
454 [00:47:06,780 --> 00:47:07,800] A: These are the latest steps
455 [00:47:08,179 --> 00:47:10,260] E: These are the last steps,
456 [00:47:09,699 --> 00:47:10,399] A: Ok
457 [00:47:11,040 --> 00:47:16,459] E: You can wait for the meatballs of the other to be colored
458 [00:47:16,639 --> 00:47:17,399] E: lato.
459 [00:47:18,219 --> 00:47:19,500] E: Before you put the beats,
460 [00:47:20,580 --> 00:47:27,179] E: Lower the flame because with the spoon liquid of the biselli, the butter could splash and you could burn you.
461 [00:47:26,520 --> 00:47:28,620] A: Ok Ok
462 [00:47:42,020 --> 00:47:43,419] A: Ok
463 [00:48:22,300 --> 00:48:23,699] E: Then put the spoonful of flour a spoonful of dough a spoonful of flour a spoon
464 [00:48:43,439 --> 00:48:44,840] A: You
465 [00:48:52,280 --> 00:48:53,679] E: a spoonful of dough a spoonful of flour a spoonful of dough a spoonful
466 [00:49:17,360 --> 00:49:18,760] A: You
467 [00:49:22,260 --> 00:49:23,659] E: A spoonful of flour a spoonful of dough a spoonful of flour a spoonful
468 [00:49:44,580 --> 00:49:45,979] A: You
469 [00:49:52,239 --> 00:49:53,639] E: A spoonful of flour a spoonful of dough a spoonful of flour a spoonful
471 [00:50:20,820 --> 00:50:25,360] E: A tablespoon of flour a spoonful of dough a tablespoon of flour a spoonful of dough a tablespoon of flour a spoonful of dough a tablespoon of flour a tablespoon of a spoonful of flour a tablespoon of dough a spoonful of flour a spoonful