Full Episode Fridays: Italian Table for Two – 3 Romantic Italian Dinner Recipes

3 Romantic Italian Dinner Recipes – Frank Pellegrino tells how to make Rao’s marinara sauce recipe from scratch. Then, together, they make a chicken cacciatore recipe and a delicious tiramisu cake recipe. Paula’s Best Dishes, Season 12, Episode 8.
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00:00 Intro
1:21 Tiramisu Cake Recipe: https://www.pauladeen.com/recipe/tiramisu-cake/
4:01 Frank’s Marinara Sauce Recipe: https://www.pauladeen.com/recipe/franks-marinara-sauce/
8:33 Chicken Cacciatore Recipe: https://www.pauladeen.com/recipe/chicken-cacciatore/
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– Y’all today, I’ve got somebody very special stopping by. My friend Frank is coming all the way from New York to bring a little Southern Italian flavor to a Southern lady with his homemade marinara. I’m undeserving. – No, you are more than deserving. – Which will be fabulous with my Southern chicken cacciatore.

Perfect, we’re a great team, Frank. And finally, I’m showing Frank how dessert is done with this ultimate tiramisu cake, yum. ♪ Look me, I said I am free. ♪ – Frank is a great guy. You would probably recognize Frank from the Sopranos, Goodfellas. His restaurant is probably the hardest restaurant to get a sit in, here in America. Well, let’s go into the kitchen. Okay, well I’ve got you some- – I’ve got some… – Southern Italian to the deep South.

– Southern Italian. – Yes, I came down here to visit Paula because I think there’s a real kinship. She does the Southern cooking and I do Southern Italian cooking. – Well, Frank, I’m gonna make you a tiramisu cake and I will help you get tied up. – That’s it. – You are precious.

You know who you remind me of, Al Pacino. – Oh. – Yum. All right, I want you to put in one cup of hot water in this bowl, dilute this two tablespoons of granulated espresso. – Okay. – And then one cup of vegetable oil and then we’ve got three eggs.

We’ve got a cup of sour cream and I’m gonna come down here and I’m gonna put our dry ingredients and then you and I are gonna meet in the middle. Okay? And I’m gonna put in two and a half cups of all purpose flour. I’m gonna add one and three quarters of sugar, one and a half teaspoons of baking soda, one teaspoon of baking powder and a fourth of a teaspoon of salt. Now you can go ahead and add the eggs to that and the sour cream is gonna be last. – Okay.

– We’ll stir that into our batter. What we’re gonna do now is if you would just add your wet to my dry. Look at that beautiful, milky, chocolatey looking batter. So if you would just whip that together. – Okay. – And I’ll be getting our sour cream ready to go in.

There you go. I may have wished I’d joined you with the aprons, ’cause I don’t know if you noticed, but I really dressed up today for you. – My Nana, who was the head chef at Rao’s for many years, she would wear white cashmere sweaters, silk blouses. – No. – White wool slacks.

– In the kitchen? – And she’d work all night in the kitchen and come out, not a spot on her. – No. – It was unbelievable. – How did she do that? – No one knows it’s still a mystery, but she did it. – After you blend in our cup of sour cream,

I’ve got three buttered cake pans over here waiting. And what we’re gonna do is try to evenly distribute our batter. And that look right. – You’re ready? – Yes. So there we go. So there we go. Perfect, we’re great team, Frank. Now these are going into the oven, Frank at three 350, 18 to 22 minutes. And I kinda have a feeling with all those beautiful ingredients you just brought, You’re gonna teach me how to make a marinara sauce. – A quick, easy- – Rao’s way? – Rao’s quick, easy marinara sauce. – How old is your restaurant? How old is Rao’s? – Rao’s is 115 years old. – oh, come on (laughing). – Same family, same place.

– Who is the most famous to come into your restaurant? – Bill Clinton. We had a great time with him. – Oh, oh. – yeah. – How did Bill Clinton get a table? – I’m not telling you, but… – So I’m tearing up some basil and Frank, I see you’re chopping the three cloves of garlic – Paula, we need about less than half of that onion. – Less than half. – I need diced. – Okay Frank. And what do you got there? Salt pork?

– Yeah, we got a little salt pork (mumbling). So I’ll do a little bit of this fatback. You put it in, skin side down, low heat and you let it render. – I see you got some oil and your garlic already in there. You know what I think I’m gonna do? I think I’m gonna come over here

And just see if I have an apron. I don’t wanna get grease on my top. – This is turning a little golden brown under there. – It’s already… – Yeah, And you can already get a little bouquet. I’m gonna take this off now. – Okay.

– And I’m gonna add now, a little bit of that onion. We’re gonna saute that. Okay, we give that about a minute or so. – What do you need baby? – I gotta crush these tomatoes. – Oh, okay. – So let’s lower that. – Okay, I’m actually just gonna take that off

The heat for a minute. – Yeah. – All right, that’s the same way I crush mine. – Okay, this is what we do. – The way I add ingredients, I’m a believer in when you get the perfect aroma, when it’s released it’s bouquet, that’s when you add the next ingredient so that you capture it at its moment and it’ll kind of stay that way. – Have you been to chef’s school, culinary? – Never.

– Me neither. – Okay, yeah. – I learned from my grandmother. – So did I. My grandmother, my aunt, my uncle, my mother, everybody. – Those are the best teachers in the world. – Absolutely. Raise that heat, when I put the tomato in, I like to add salt.

We’re just gonna bring this to a boil, then we’re gonna reduce it to a simmer and believe it or not, this will only take 10, 15 minutes. – Oh, I smell the salt pork. (Frank chuckling) – This will smell even better when we finish it with the basil. – Oh my gosh. Up next, Frank’s marinara may just be too good for words, y’all – I love this stuff. – And later Frank’s bringing a little Southern Italian charm to the Georgesyl. Oh, Frank. – It couldn’t be better than this. I so hope y’all are enjoying the show. And if you do. Be sure to click like, subscribe and notification bell so you’ll never miss a video.

And we’ll be right back after the break. – So Frank, the marinara is smelling wonderful, okay. – Sure, if you would just tear up that basil, ’cause what I’m gonna- – You want me to drop it in as I tear or is it too soon? – You can and the only thing I’m going to add now

Is a little bit of black pepper. – Yes. – Now by the way, if you like your source hot. – Yes. – Then you would add the red pepper flakes. Okay and I’m going to add just a pinch of oregano. Now I’d love you to taste. – I was gonna say, “Please.”

– That because that’s done and that’s- – You know what, I’ve got some garlic toast right here. – Okay, oh boy. – Oh my, yes. Is it yummy? – And this takes 20 minutes. – That’s what blows me away. – That’s it. I love this stuff. – Oh my gosh. – I can live on that. – Frank? – Yes, my dear. – It’s how I refer to my food, “It’s honest.”

– In Italian, we say “Polito,” clean, pure. And that’s what this is. – Well, I wanna do something now for you, if you would help me. I need a couple of cloves of garlic. If you would pass, no, no, I know what I want. – Aha (laughing), okay.

– I’m gonna make you a chicken cacciatore. – Okay, the hunter-style chicken. – What did you say? – That’s the hunter-style chicken, it’s cacciatore. That’s what it means. – Like the hunter that goes out with a gun? – Exactly. – Now, how did that be? – I wish I knew. You know what else, they should do this with? – What? – I mean this rabbit, you can make rabbit cacciatore, it’s out of this world. – My daddy used to get up in the mornings and go hunting, when we lived at River Bend and he would shoot the rabbits and squirrels,

Bring them back and grandma would cook ’em for breakfast. – Right. – And then when I started enjoying a little success and got to move about I would go into a fancy restaurant and they’d serve rabbit. – Sure. – I said, “Oh my goodness, I was eating gourmet and didn’t know it.”

– Absolutely. – All right, so what I’m gonna ask you to do Frank is to dice up this bell pepper. – Okay. – All right, you got my garlic ready. – I got your garlic. – And I gotta finish chopping this onion and I will season these boneless chicken thighs.

I love dark meat. that’s where the flavor is. – It’s sweeter and tender. – And all of that. So hopefully I’m gonna render out what you left of the salt pork. Now I’m gonna get me a knife and just finish off my onion. Now, Frank exactly how many movies do you think I’ve seen you in? – Well, I’ve probably done about 35 movies. – Wow over how long of a period of time? – Over 35 years, so it’s been a long time. I even cooked in the movies because I was in Goodfellas.

And in the jail scene in there, I was the guy cooking the steaks. And I say to one of the other guys, “How do you want your steak?” ‘Cause I was frying steaks and he said, “Medium rare.” And I said, “Mmhh, an aristocrat.”

And it turned out to be one of the most famous lines in the movie, okay? And that whole scene was done imprompt. Martin Scorsese, he just told us, “Talk about the neighborhood, talk about food, talk about things like that.” The reason that line came to me was, my father overcooked meat.

My father loved meat so well done that you couldn’t eat it. – The older generation, yes that’s- – That he liked that. And that was my father’s line, if someone said to my father, they wanted their meat medium rare or rare. My father would say, “Mmhh, an aristocrat.” So that immediately came

To my head and that’s what we did. – Brilliant, it was so genius of your father. – So, it was a lot of fun, it was a great film. – I’m gonna scoot on over here. – Okay. – So now I’m just gonna salt and pepper my chicken, y’all. All right, so I’m just gonna sear off these boneless thighs along with that. (Frank laughing) Piece of gold in there. – Yeah. – So you know what? We’ve gotta get a table set, so. – Well, how about I set the table for us and you and I can have a little reporte together.

– You would set the table? – I certainly would. – Frank, we’re not gonna have any marinara sauce left. – Paula, leave some. Paula, I think you have enough blinnins for an army. – I know, I never know how many people are gonna show up around here, Frank. Are you smelling my stuff? – I’m smelling, it smells great.

Paula, I’m gonna set all this stuff up outside and we’re gonna have a little Rao’s right outside here on your porch, okay? – I’m undeserving. – No, you are more than deserving. – After I add the sauce, we’re gonna cover it and let it simmer all together. All right, now I’m gonna cut down my heat and I’m gonna put a lid on this, look at this. Up next, the finishing touches to our chicken cacciatore. – That’s a pretty dish. – Oh my God, I may be in love. And later, do you think our tiramisu cake can get any better? I’m gonna put a mascarpone filling. I hope y’all are enjoying the show and I want to hear from you. Tell me what recipes or videos you’d like to see me make by just leaving a short comment below.

Now, let’s get back to the show, y’all. So did you get our table set, Frank? – I have the table all set for us, it’s gonna be lovely. – I know it is. What do you think? – And that’s gonna make your suspenders twitter. – Yes. So we need to take the salt pork out of our pan now, Frank.

So if you would take that out. – And again though, people should remember that’s optional. I mean you and I love it but it’s- – In my world, it’s not an option. (both laughing) – But it is optional. – Yes. – It’ll be great without it. – And I have to tell you,

That was the most incredible marinara sauce, I’ve ever tasted. – Wow, thank you very much. – The simpleness of it. – And you get it. – I don’t know what to say. – It happens. – All right, if you’ll take the salt pork and we’ll cut this off and cover it

Because I’ve got some other things for you to do. – Okay, this is ready. – We need to get, we got our water boiling back here. We need to put our linguine on and then we’re gonna finish putting our tiramisu together. And I’ve got a bottle of coffee liqour, Frank. – Okay.

– And I’ve got me a little pastry brush. So I’m gonna just brush. If you would darling, put the linguine and do that part any way you want to. – I’m gonna salt this water. – Yes, baby. This kitchen is yours for the day. Yum, this smells so good.

So this is gonna help moisten up our tiramisu cake. All right, there we go. All right, so Frank, I’ve got you eight ounces of a semi-sweet chocolate. You can either chop it or just break it, however you wanna do. I’ve got your pan on, heat your heavy cream, melt the chocolate in the heavy cream. – Okay.

– I have got our cakes to soak in. So I’m gonna put a mascarpone filling in between each layer. Do you love mascarpone? – Love mascarpone. – Oh my goodness, I adore it too. Now I’m gonna take our mascarpone, put it in our bowl. I’m gonna add a fourth of a cup of white sugar and use that whole cup of heavy cream to melt the chocolate, please Frank. I’m gonna beat my mascarpone. There we go, get that nice and smooth. Now, I’m gonna measure us out, a half a cup of heavy cream and I’m gonna beat that in there. All right, yours is really boiling over there, Frank. – It’s coming, we’re getting there. – Yeah, might wanna give it a stir darling. – I will.

– And our linguine back there is just boiling. Oh, I can’t hardly wait to eat the chicken cacciatore. I can’t hardly wait. So you said you’ve done three Woody Allen movies. – Right. – What was it like working with him? – It was actually wonderful. I mean, I think the man is brilliant and what’s great is when you’re on the set and he’s working,

You can watch him think, he never stops thinking. And you can see him look and watch and look for nuisances that he’ll stop in the middle and say, “But, let’s shoot that because I like that. It was unexpected, but it works. So let’s do a whole new set up,” and we’ll do that.

– So he recognizes something special when he sees it. – He does and so you’re gonna see the man, his brain is always, always working. – All right, now we’re gonna have to let this cool for like 15 minutes because it would do terrible damage to our mascarpone, hot.

So we’re gonna put that aside, let it cool. Check on your linguine. – Oh. – Because in a couple of minutes, when this is cooled Frank, we’re gonna be ready to build our cake. Coming up, I think Frank’s learned a thing or two about dessert at my house. Beautiful, you might ought to think about opening a restaurant. – I will but our (mumbling). – Then it’s time for our Italian get away at home, y’all. – See, I knew you were Italian. I so hope y’all are enjoying the show. And if you do. Be sure to click like, subscribe and notification bell so you’ll never miss a video. And we’ll be right back after the break. – Are you ready to get this tiramisu together? – I’m ready to help you. – I need your help. I’m gonna put a little bit of that mascarpone right there, just so my cake won’t move around. All right, the first thing we’re gonna do is put a layer of chocolate

And I’m gonna use like half of it. How yummy does that look. – It looks great. – Now we’re gonna put our layer of mascarpone. So we want a nice layer of that. Now we’re gonna put a layer of ladyfingers. – Okay. – Just get them all around there.

– Are we gonna go around the whole? – Yes, yes we’re gonna cover the whole layer. I’m going to put one more on and we’re gonna do the same thing. Beautiful. You might ought to think about opening a restaurant. – I will but our (mumbling). – I’m gonna try that. – Now we’ll use these sticks to keep our cake layers from sliding. Then we’re gonna do the same thing all over again, starting with the melted chocolate. Look at that, I mean this is like a masterpiece, aint it? – It is a masterpiece. – Yum, yum. All right, so while I’ll slap this frosting on, if you would get that wonderful entree. – Okay. – Going where, gonna go to a beautiful table. – That’s a pretty dish. – Oh my God, I may be in love. Oh, Frank. – How beautiful is this? – I almost can’t believe this moment. – Neither can I, it’s beautiful. And this is the way- – It’s magic. – On your porch, in this beautiful setting, it couldn’t be better than this. Let’s eat. – I am so hungry. – It looks good to me. – Oh my goodness. Now, I’m kinda messy when I eat spaghetti. – This is great, you can taste all of that flavor in here. – Look at that, I’m getting better, I’m getting tighter knots. – See, I knew you were Italian. – Look at this (laughing). Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as the notification and bail to be alerted when I post a video. Love and Best Dishes Y’all.