I don’t understand a goddamn word but I feel the emotion in a deep, primal way.
ok i translated this (roughly. he speaks 100 words per second) cause this looks delicious:
take a portobello mushroom cap and massage it (delicately) with oil [olive i’m assuming], salt & pepper on both sides; lay it on a bed of aromatic herbs and add a couple garlic cloves; put it in the oven for about 30mins at 200ºc
cut a red onion [he uses a tropea red onion but i’m not sure you can find those abroad] in half, peel it and cut in little strips; in a pot melt some butter, add some olive oil and then the sliced onion; after a couple minutes add salt, apple cider vinegar and a teaspoon of cane sugar
in a little pan cook tomino cheese [it’s basically fresh cow milk cheese i’m sure there’s similar ones in other countries too] with a tiny bit of olive oil (3mins per side); lay it on the mushroom (elegantly) and put it back in the oven for a couple of minutes [at least that’s what i think he’s saying???]
prepare the secret sauce: mayonnaise + mustard + tabasco + worcestershire sauce [that how you spell it???] + smoked paprika
cut the bun in half and toast it a little. now it’s time to assemble (in the following order): bread, sauce, fresh rocket salad/arugula, mushroom + tomino cheese (mamma mia!), caramelised onion, bread
cut it in half to admire it better—what are we even talking about???
I caught “portobello, tobasco” and “mamma mia” lmao
