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Here is the recipe I based mine on. I used canned beans instead of dry: https://ricette.giallozafferano.it/Ribollita.html

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00:00Hi, just a quick note before we start this video, YouTube has been messing around with
00:08the audio and with artificial intelligence and it has been changing the voices from our
00:14own voices into robotic artificial intelligence voices. I think this is because our videos
00:22often are in two different languages, so it automatically tries to translate it into something
00:27else and it's upset a lot of people. There's a very, very easy solution. All you have to
00:33do is go into settings below the video and then change the audio track to Italian original.
00:40It's all you have to do. So please don't unfollow me because it's not my choice. It's YouTube
00:45deciding to do this for us and it's just very, very easy to resolve. So let's change that
00:51and get on with the video. There are going to be seven of us for dinner tonight, including
00:56three vegetarians, two of which are behind me, one which hasn't arrived yet. So I've
01:01decided I'm going to do a giant pot of ribollita, which is the classic Tuscan soup made with
01:07vegetables, cannellini beans and bread. So we're going to cook it together. The first
01:12thing I need to do is to get some bay leaves, a loro in Italian, and we've got tons and
01:18tons of laurel plants, trees down in the woods. So I'm going to have to go down to the woods
01:23and pick some. Okay, this is really low. I can reach it. Thank you, wind. So I'll pick
01:34some of these. I'll actually take some extra so I don't have to keep coming down here every
01:37time I want to cook with them. I got my lazy little doggie. She knew I was not going for
01:42a walk. Last winter up between the fence here, there was an arch with wisteria across it
01:51and the arch broke with a strong wind just here. So I want to replace that because I
01:57think it was really nice. And the wisteria, well, it's all leafless at the moment, but
02:01it was a beautiful pinky lilac colour. So we need to get another arch put in here.
02:11Now all the recipes I've seen use dried cannellini beans, which are supposed to soak overnight
02:17for 12 hours and then boil for like an hour and a half. And I definitely don't have time
02:22to do that. So I'm using canned beans, which is fine. Then I've got zucchini, celery, onion,
02:31carrots, laurel, rosemary, a bit of garlic. And the bread that I use is...
02:39In Italy, you get this dried bread like this and it comes in a big bag and it's really,
02:44really hard. You have to sort of soak it in water to use it. So I will be putting a few
02:50pieces of this in it towards the end of the cooking time and it will soften up, break up into crumbs
02:55and thicken up the soup quite a lot. And it really bulks it out. So that's what we'll be using.
03:00And to help this day, I have my lovely assistant, this guy, who's going to learn how to make the
03:07bolita. So we'll all learn together. Right, you come this side. Now we need to chop up all of
03:12this so you can give me a hand chopping some of it. Which knife do you prefer, big one or little
03:15one? Little. Okay, what do you want to chop in the video? Okay, I've just chopped up a load of
03:25onions and my eyes are watering and I need to just take five minutes out. So my other lovely
03:30assistant Nicola is going to come and take over. I'm going to have five minutes off and these two
03:36are going to tell you about this incredible adventure they're about to have. Okay, yeah,
03:41so me and Nicola have wanted to go to this one country for quite a long time and we finally
03:47decided to... I don't know if I need the... Tu puoi anche italiano qualcosa? Puoi senta pezzettini.
03:58And we finally decided to book our trip. We're going to go to Japan. We're going to spend about
04:03a month there and obviously we're going to go to different places. I've never been before,
04:08so obviously I'm going to do the usual places everyone goes to which is Tokyo, Kyoto and then
04:14also Osaka and also some other places which maybe are less heard of or they're still touristy but
04:23I've never been there so it will be the first time. It's really exciting. I don't know what
04:28else to say. Are you going to film any of it? Are you going to let people see? Am I going to film
04:33any of it? I definitely would like to make a video. The only thing is if I do it, I'll end up
04:41doing it for the whole trip but if I don't do the first few days then I'll forget and I won't do it
04:45so I need to get into the habit of doing it. Maybe I'll bring a GoPro or something. You can have the
04:50Osmo Pocket if you want. I don't like how it looks though. I think the GoPro, I think I like...
04:59It's not great for at night but I can use both my phone and the GoPro maybe.
05:07You could use just your phone. I could use just my phone but then my camera is just going to get
05:11after a month, it's going to get absolutely full. I think if you did film it, you'd be really happy
05:20about it. About five to seven years ahead, you'd love the fact that you can now look back on those
05:25videos. Yeah, so that's the reason why I want to film it. Obviously, I don't know if it's going to
05:29get posted, that's a different story. I don't know if you'll want to use any bits of the videos. I'd
05:33love to, I'm sure people would love to see. The Madeira video that you did was really popular.
05:39So I might do it and then who wants to watch it gets to see a bit of it. No expectations though
05:44because I don't know, I might forget and I won't film anything because I'll be having too much fun.
05:48So, what part of the trip are you most excited about, each of you?
05:58So for me, I don't know, it's really hard to say. The place I'm most excited of seeing
06:04maybe because I don't really know as much about it is the Izu Peninsula which is this
06:11bit of peninsula. It's obviously near the coast. I don't know, it just looks really exciting. There's
06:19like a waterfall hike you can do with an onsen in it which is like a thermal bath
06:24which you can do outside in the waterfall which seems exciting. Then I get to see the coastline,
06:29a couple beaches. There's a point where if we're lucky and the weather's nice, we get to see
06:34Mount Fuji in the distance and it will look really big because we're on the coastline.
06:39What about you? My most exciting thing is food of course and I don't know, everything because
06:49in Japan I think everything is special. Yeah, different from here. Different, very different,
06:57everything works differently and they have so many things so I don't know, everything. Yeah,
07:04food is a big one for me as well. I know granddad's been to Japan and he said he hated the
07:11food but it'll be different for me. I mean there's already some stuff that I know I like and then
07:16there'll be some different stuff to try. Are you starting in Tokyo? Yeah, I'm starting in Tokyo
07:25just because it's the easiest place to fly in from and it's best for getting flights. I'm also
07:30flying out from Tokyo because it just makes more sense. They've booked your flights that way. So
07:37if anybody's been to Japan or anybody lives in Japan and has something really really fun and
07:41exciting that they could possibly add to their itinerary, do leave a comment below because we're
07:47always up for great ideas, fun stuff. They're going to be there for all of March and the end
07:54of February. We will also obviously rent a car in some places which will make it easier to see a
08:01lot of stuff. I think it really adds to the experience. I mean they've got amazing public
08:07system like trains and buses and stuff like that but obviously there's some places where there's a
08:11bit less and if you get to go with the car it's a bit easier and kind of cheaper in the long run.
08:16I mean if you're taking like buses and trains every day, close that up. Yeah, so I've got two
08:22cans of cannellini beans. One of them I'm going to mash so it makes the soup more creamy. Now you
08:28could do this with a blender or a stick blender but I still haven't bought myself one so I'll do it
08:34this way which is fine. Apologies to anybody who already knows this but I'm teaching Sky and
08:39Nicola as well today. So a great base for any soup or anything like that is onion, carrot and celery.
08:47So you can cook them all together. So I'm going to just put them all in the bowl and then chuck
08:51them into the pan and you want to cook these until they're soft and then you can start putting
08:56the other ingredients in. Into the pan and we'll just leave that to heat up and cook.
09:08Okay, in with the zucchini. This takes a bit less time to cook.
09:13And now we can throw in the tinned tomatoes.
09:21Rinse it out with a bit of water and add that.
09:31And a big squirt of toothpaste. Toothpaste!
09:38Concentrated tomato. What? It says two tablespoons so just a big squirt.
09:46Another one. So now we've let that cook for five minutes we're going to add some water.
09:52Is it boiled? Yeah it's just boiled so that's fine. And don't forget to add salt because if you're like me
09:58I always forget to add salt. So we want quite a lot of water so I think you'll probably put more water.
10:04So we want quite a lot of water so I think you'll probably put most of that in because the bread will
10:09really soak it up afterwards. And we need enough for seven people so more yeah the whole lot.
10:15Okay that's been bubbling away for about half an hour we're going to add the beans. So there's
10:19two tins of beans one is mashed and one is whole. Careful it doesn't splash you.
10:27And we're going to stick some of this lovely dry, when I say dry I mean like really
10:32crumbly dry bread in here and this will really soften up it won't stay in big lumps.
10:40It actually tastes really nice once it's done. It doesn't even taste like bread anymore I feel
10:45like it tastes a bit. Yeah let's add some more later if need be. So this has been now soaking
10:53for about 20 minutes and you can see that the bread is really soft and if I stir it it's going
10:58to all break up and just absorb into the soup and actually it's now time to add some more water
11:04because that's that's taken up all of that water and it will eventually all disintegrate and it'll
11:09be a lovely and mushy soup. And to serve it you can drizzle some extra virgin olive oil on top
11:16which really does make a huge difference and if you want a little bit of parmesan cheese.
11:22Sky and Nicole have gone out for a walk and I just gave the soup a stir and it's just occurred to me
11:28I forgot an ingredient. So one of the major ingredients is green leafy vegetables so
11:34something like kale or um bietola. I don't know how you say that in English. So I didn't have
11:41anything at home I've just had to dash out and go to the supermarket and all I've been able to find
11:46they didn't have anything fresh so they've got um some bietola and some what they call
11:53herbs of the field so it's like basically a mixture of greens and these have already been
12:00cooked so I'm just gonna dump them in the soup quickly. It'll be all right nobody will know.
12:07I also have just googled bietola and it's chard. I should have known that.
12:12All right. Right.
12:17So as a decampo is a bit of a is a mixture so here we go chard,
12:21chicoria, that's what it is. So basically I've bought two things. Okay fine whatever
12:27let's just use it. I'd normally put some kale in and um maybe some spinach but this is fine.
12:34I'll I might not use all of it there's quite a lot here.
12:42Okay that's from the rosemary by the way not just a random stick.
12:53Okay there is my wooden spoon.
12:59Ah now that looks more like what it should look like.
13:03How did I manage to forget that? Okay it's now nearly eight o'clock in the evening. We are
13:08reheating the soup and if you remember the name of the soup is ribolito which means re-boiled.
13:15So it is now being re-boiled and we will soon be having dinner and we still haven't quite figured
13:21out where we're going to sit. We might have to do it in shifts. We've only got four seats at this
13:25table or we could bring another table in. So here we are this is the finished result. I've done some
13:32some with pomodorini uh little tomatoes with some olive oil and garlic some with some stracciatella
13:38which is like the inside of a burrata cheese with anchovies and tomatoes. And here we have
13:44our ribolita nice and hot and steamy and we have solved the seating problem by bringing an extra
13:53little table in here and three of us will have the children's table and the adults table that's
13:58what we'll do. Perfect, it's like a little restaurant.
14:28you