Ludo brings the taste and smells of the south of France to the kitchen.
Пікірлер: 31
@isiahtheprophet40853 жыл бұрын
Lmao my high ass heard him say "Octopus flour" when he said all purpose flour 😂🤦👽
@craigwilson97975 жыл бұрын
He is a comic genius
@pattycarney82194 жыл бұрын
I will be making it,for sure!
@Jaymuz6 жыл бұрын
Actually going to have to try this recipe
@josyjosy74954 ай бұрын
Bravo
@KOOBIGAME5 жыл бұрын
Yum! That looks delicious! Stay connected friend!😍😘🍭🍭🍭🍭
@joshlandry79604 жыл бұрын
Looking forward to making this
@hcassar5 жыл бұрын
Yum! Just a Little correction. Bottarga is grey mullet roe not red mullet roe. That piece he was holding is roe that comes from a single grey mullet. Much bigger than red mullet. Bottarga can be made from tuna roe aswell.
@BlackWolf64203 жыл бұрын
His hair 😍
@emmanouelpassas57413 жыл бұрын
Nice tart.
@michaelkelly32212 жыл бұрын
Drinking Pellegrino instead of Perrier? Your French citizenship has just been revoked!
@rada34114 жыл бұрын
Hi Chef! Newbie here! 😍
@Putain1386 жыл бұрын
Terrific recipe! And please, speak more French in the kitchen.
@laurenceadamczak12824 жыл бұрын
Merci pour la recette Il manque juste ce petit accent du midi...j’adore
@Al_Kaatib Жыл бұрын
If Leclerc was a chef
@marretasc74375 жыл бұрын
will be nice if u put the recipe in the description
@krisreedful6 жыл бұрын
Flexing so many sponsors 🤙
@bballerryday6 жыл бұрын
What entree would you serve this with?
@Limits65 жыл бұрын
I wouldn't serve this as an entree, more as an appetizer or lunch. But I could imagine this being part of something like along the same lines as a lebanese platter, i.e. different small dishes which are served (not like 1 entree w/ standard proteïn, veg, carbs). You could cut it in pieces and serve it with different dishes, would be perfect for a veg meal imo.
@yanks19584 жыл бұрын
Personally, This would be an entree along with a Charcuterie / cheese Board and maybe some veggies to dip in Bagna Cauda. But I enjoy eating like this more than traditional western meals
@Jeneral286 жыл бұрын
How much flour and salt
@kiyansavar30116 жыл бұрын
Oh wow what a great recipe can't wait to try it let me just harvest THE EGGS OF A VERY SPECIFIC TINY FISH IN THE SOUTH OF FRANCE AND CURE THEM
@Vesciroth6 жыл бұрын
He meant that the eggs are tiny, not the fish. The thing he was grating was a single pocket of eggs from one fish, so the fish can't be very small. Also, you can buy bottarga from a lot of places on Amazon, and it's pricey but not ludicrously expensive. I guess Ludo was only talking about French Bottarga because a lot of other European countries produce it from other fish and Italy is usually credited as the place of origin.
@Limits65 жыл бұрын
it's not necessary! You could try it with anchovy instead, or some other type of fish egg... Each will bring its own aroma, but the base flavour is there so it will probably be good either way, even without the fish eggs :)
@MrUrmother222 жыл бұрын
It's literally 30 bucks on amazon..Amazon... smart ass
@charlotteandavril6 жыл бұрын
South of Franse? He's kidding hahah that is a flammkuchen!
@williamdeschamps58046 жыл бұрын
Not quite
@stealthiness_5 жыл бұрын
you can also call it a pizza
@zachmarkham844 жыл бұрын
Flammenkuchen is amazing. Had that a few times in Germany