字幕表 動画を再生する 英語字幕をプリント hated. I'm highlighting today. I'm highly gang. We're making a pasta caprese salad. It's like a caprese salad. But with Boston added, I just really have done that. Sounds anyway. It's good, I promise. So let's get started. I've got my pasta cooking over there and the first thing we'll just whipped together a quick little been a grant of olive oil. And then I'm gonna use some white wine vinegar. And I really love to use both solid vinegar on a caprese salad. But I don't want the color of balsamic vinegar interfering with my trickle or a salad looking thing going on here. So money is some champagne vinegar and then add a little bit of sugar. I know that they make white balsamic, but I never tried it and honestly, seems a little bit like sorcery to me, So use it if you want to, but I am scared of it for some stupid reason. And then I'm gonna add a little sugar to sweeten it up. Like balsamic vinegar is just like a teaspoon, really, not very much. And if you're on low sugar thing, then just leave it out. But if you're on a lush everything. You're probably not eating much pasta either. So maybe just find a different recipe. I'm gonna add a little crushed red pepper because the legacy facet and some salt just get that stirred to get the sugar dissolves on. Then I've got some cherry tomatoes when I used the one food hack, but I've ever tried from, like, one most particles, whatever that actually works. Get a plastic lid toe, hold them in place. You just get your life. And like a sharp knife. Super sharp knife. Guys, it does work, as you can see, whatever you can also just do it by hand. It really doesn't take that along. Add it to the vinaigrette, get just coded. And then we're gonna tear up some basil. So, Chef, baby, tear this up for me, please. Thanks. So while he's working on his basil, I'll work on mine and then we'll compare and see who does a better job. So I don't want to add this in until the very end, but we could go ahead and tear it up while we're waiting for the positive cook. Because time is like waste not want, not Time is perhaps the most important resource of all wisdom. Hash. Tag it. Okay, so I've got my pasta here it's cooked, it's drain. And then I rinsed it with cold water and swished it around to chill it around you. And then we can add in some mozzarella. So this is fresh mozzarella diced up. That's the reason I chilled. The pasta was just so it doesn't melt too much and turn into, like, a real stringy, cheesy mess. And then the basil. Do you have the basil back there? Chef Baby, Totally fired. Never mind. Good thing I did some work. Such simple, delicious flavors. All right, this risk, me and all my recipes are always available at Hello bleeding dot com. Let me make this picture hash. Tag it on instagram. I like cooking hash tag wisdom, and I'll see it and I'll give you a thumbs up heart. Let's try this. Now. I'm just gonna use the spoon because let's be really I'm probably gonna eat this whole thing for lunch. It's delicious. It's a great twist on great talent. And look, it's a whole meal just for me. Things were watching number subscribe anything.