Pratica di Shadowing: Florence Pugh Cooks Garlic Crostini | Vogue - Impara a parlare inglese con i video
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Hey, this is Cooking with Flo.
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Oh, .
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Hello, Vogue.
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I'm Florence Pugh, and today I'm going to make a quick garlicky crostini.
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You will need tomatoes, preferably on the vine, some garlic, lots of garlic, a chili, anchovies if you like them,
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and some coriander or cilantro, and my favorite, feta.
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plenty of olive oil, a little dash of vinegar, and of course your salt and pepper and bread because that's the best bit.
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Firstly, you want to get your bread going before anything else
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because it's gonna take a fair bit of slow time in the oven.
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And you're gonna do on the diagonal some nice thin slices.
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This is probably the one recipe, well there's plenty of recipes, where you can use stale bread.
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Cooking has been a huge part of my life.
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My dad's a cook, my mum is a cook, my gran is a cook.
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Well, they're not all professional cooks, just my dad is.
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Grab a pan.
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And you're going to drizzle both sides.
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And it can be messy.
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Schmudge it around in the pan.
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I always like making a few mistakes because to me that's where the best food and cooking comes from.
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So, for example, today I don't really know what temperature to put the oven on.
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Pop it in your oven.
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for whatever temperature and wait until it cooks.
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Now, I usually, when I'm cooking, like to make a little drink.
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So I'm going to prepare my favorite, which is a martini with a twist.
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Okay.
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So ideally, if you've thought about it, you would have put your martini glasses in the freezer to get that nice bit of cold, frosty bit.
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And you're going to wait until the very last minute to get them out.
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Whoops.
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Fill up your shaker with ice and then fill up your shaker with vodka.
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Glug, glug, glug, glug, glug, glug, glug, glug, glug, glug, glug, glug, glug.
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Shake.
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It's a perfect size.
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Look at that.
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See, when you put it in the freezer,
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you get that nice frosted kind of tip all the way around and it just kind of keeps it colder for longer,
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which is essentially what you want.
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You're going to get your lemon.
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You're going to finely just slice a piece all the way down.
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Then you're going to wipe the inside.
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Give it a squill and pour that wonderful nectar into your glass.
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And now we can continue cooking.
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Oops, I spilled some.
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So now I'm going to start with the tomatoey, garlicky, olive oily, salty, chilli thingy.
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That's the name.
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We're going to grab your tomatoes, grab your garlic.
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Okay, so chop your tomatoes in half, half again and half again.
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And you kind of, they don't need to be neat or pretty at all.
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They're all going to go in a bowl.
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You're all going to smush them together.
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And they're just going to go on the top of bread anyway.
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So it's not going to be like anything fancy.
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Literally, even if you don't know how to chop, just mush them in some way and get them all done.
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And it's basically going to create a nice, like, pulp, which is a horrible word.
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But it's delicious.
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I mean, food is a part of it, but body image for women is a major thing.
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From the moment you start growing thighs and bums and boobs and all of it, everything starts changing and your relationship with food starts changing.
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I had a weird chapter with the beginning of my career.
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But that was because I don't think I, I wasn't complying.
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And I think that was confusing to people, especially in Hollywood.
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I think women, especially young women in Hollywood are obviously putting themselves in all these ways in order to get whatever opportunity
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that they need to get because that's just the way that it's been.
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And when I went and did that project, it was expected that you would be on whatever diet that you needed to be on.
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And for me, that was just shocking because I'd never done that before.
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That's not to say that other people can do that, but yeah, I think I definitely put my foot down in that aspect.
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I love food.
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As I said, literally, you don't even need to chop.
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Just do that.
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Just smush it.
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Easy.
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Pop that in the bowl.
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You don't want to miss out on those juices.
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Wipe my hands, because I'm wearing a really nice dress.
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And then we're going to get some garlic.
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God, that's a tough one.
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And this one is a very garlicky recipe and so if you have any people that you're wanting to kiss,
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just bear in mind, because it's like your breath will become dangerous.
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But that's fine, that's the point of garlic.
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A sharp knife is everything.
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My dad taught me that when I was younger.
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You don't even really need to do anything, you just put it down.
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Whenever I go to someone's house and I'm cooking for them,
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I will always either bring my knives or I'll get them a knife for their birthday, being like, yeah, you really need it.
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And actually, it's because I need it when I'm in their kitchen.
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This is a lot of garlic.
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I think I over -garliked.
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Yeah, this is a lot of garlic.
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I'm going to put half of that in.
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Maybe a little bit more.
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Do a bit of that.
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Do a bit of this.
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That was a lot of that.
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Maybe I'll chop some more chili.
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That's another thing.
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Things go wrong, and you just have to adapt.
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Like, I didn't know the vinegar was going to come gushing out, and now I'm going to adapt.
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Ah!
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Ah!
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Yeah.
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Great.
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It's going to self -bake for a bit.
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It's just gonna be put there and it's gonna be friends with the garlic and the chicky.
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Chicky?
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Chilli.
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Ta -da!
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It's all clean and it's time to take things out of the oven.
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Out of the oven.
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Plonk it down.
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Grab a garlic.
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This is the best bit.
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And you're just gonna scratch it on the top like that.
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Actually, this is a really handy snack.
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If you don't have anything in the fridge,
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just wipe garlic on a toasted piece of bread and you've got yourself a very simple but very tasty garlic bread.
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So two of my favorite loves performing and cooking kind of come in hand in hand time and time again.
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I play throughout my entire career very intense characters.
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And for me, I'm not method, I don't stay in it all day, but when I get home,
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I really need to get back to my usual self, and I will always cook myself dinner, or I'll cook whoever I'm with dinner as well.
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So the best thing about this is you have all of this amazing juice.
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Now this amazing juice is gonna go on every single one of these crusts.
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The crusty bread, not so crusty, so you can chew it without getting bleeding gums, because I hate that.
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and then I'm going to do half with feta on the top and half with feta and anchovies on the top.
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I forgot about my coriander.
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Just this much.
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You're going to fold it into a little ball and you're going to just quickly go like this.
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Grab some feta, sprinkle on each piece and you are going to put one just on the top like that.
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Definitely do half and half because not everybody likes entries.
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And there we have it with a bit of sprinkle of coriander.
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I've been told since we couldn't clear
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Del Water Gap that we're going to listen to some stock music and I'm gonna do my best moves to this music.
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Thank you for watching my episode.
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Here's my delicious dish and let's do some dancing.
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I feel like I'm in a Disney channel.
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This is great.
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Hey, this is Cooking with Flo.
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Woo!
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Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione si basa sul video “Florence Pugh Cooks Garlic Crostini”. Le parole che ritornano più spesso: glug, garlic, cooking, bread, cook. Questo video contiene 135 frasi e 1342 parole da ripetere con lo shadowing. Il parlato dura 8:39. Chi parla ha un ritmo naturale di circa 155 parole al minuto, vicino a una conversazione quotidiana. Solo il 80% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.
Vocaboli chiave di questo video
15 parole del video che vale la pena imparare, con pronuncia e significato:
| Parola | Pronuncia | Significato |
|---|---|---|
| garlic sostantivo | /ˈɡɑɹlɪk/ | aglio |
| oven sostantivo | /ˈʌ.vn̩/ | forno |
| chop verbo | /t͡ʃɑp/ | tagliare |
| chili sostantivo | /ˈt͡ʃɪli/ | peperoncino |
| knife sostantivo | /ˈnaɪ̯f/ | coltello |
| juice sostantivo | /d͡ʒuːs/ | succo |
| wipe verbo | /waɪp/ | asciugare, pulire |
| tomato sostantivo | /təˈmeɪ.toʊ/ | pomodoro, pomidoro |
| delicious aggettivo | /dɪˈlɪ.ʃəs/ | squisito, delizioso |
| olive sostantivo | /ˈɑ.lɪv/ | oliva |
| slice sostantivo | /slaɪs/ | fetta, trancio |
| adapt verbo | /əˈdæpt/ | adattare |
| freezer sostantivo | /ˈfɹizɚ/ | freezer, congelatore |
| vinegar sostantivo | /ˈvɪnəɡɚ/ | aceto |
| sharp aggettivo | /ʃɑɹp/ | affilato, aguzzo |
I phrasal verb che sentirai
| Parola | Significato |
|---|---|
| fill up verbo | riempire |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- You're going to get your lemon.
- Then you're going to wipe the inside.
- We're going to grab your tomatoes, grab your garlic.
- You're all going to smush them together.
- You don't want to miss out on those juices.
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | has been · you've thought · it's been |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | was expected · be put · I've been told |
| Frasi relative who / which + frase — un’informazione in più su una persona o una cosa | favorite, which is · pulp, which is |
| Superlativi the -est / the most … — il massimo o il minimo di un gruppo | the best · my best |
Pronuncia a cui fare attenzione
Chi parla usa 58 contrazioni e forme ridotte, come I'm, you're, don't. Pronunciale nella forma breve, così come le senti.
- I suoni “th”: thin /ˈθɪn/, breathe /bɹiːð/, thigh /θaɪ/, thingy /ˈθɪŋi/
- I suoni “sh” e “zh”: delicious /dɪˈlɪ.ʃəs/, sharp /ʃɑɹp/, shock /ʃɔk/, essentially /ɪˈsɛnʃəli/, shake /ˈʃeɪk/
- Parole lunghe — attenzione all’accento: essentially /ɪˈsɛnʃəli/, ideally /aɪˈdi.ə.li/, coriander /ˈkɔ.ɹiˌæn.dɚ/, diagonal /daɪ̯ˈæɡ(ə)nəl/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: horrible /ˈhɔɹ.ɪ.bəl/, whoever /huˈɛvɚ/
- Consonante finale — senza aggiungere una vocale dopo: garlic /ˈɡɑɹlɪk/, chop /t͡ʃɑp/, knife /ˈnaɪ̯f/, juice /d͡ʒuːs/, wipe /waɪp/
- /æ/ — più aperta della “e”: adapt /əˈdæpt/, aspect /ˈæspɛkt/, fancy /ˈfæn.si/, scratch /skɹæt͡ʃ/, dash /ˈdæʃ/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
- Registrati e confronta con l’originale, facendo attenzione a parole come garlic, oven, chop.
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.