Cooking with chef Cal Bruno - Dining and Cooking

In the Kitchen: Cooking with chef Cal Bruno

GULF COAST WEATHER. >> AND THANKS, LAUREN COOKING. YOU KNOW, IT IS NOT JUST A PASSION OF HIS BUT EVERY MEAL. IT’S A WORK ART. WHEN IT GOES THROUGH CAVERNOUS HANSEN TODAY, THE OWNERS OF BROOKLYN’S OF BRUNO IN THE HOUSE HERE IN THE STUDIO, COOKING UP SOME ITALIAN FOOD IS BEST KNOWN FOR WELCOME CAL AND JEN, SO GREAT TO HAVE YOU BACK. THAT I’M HERE TO SEE LEBRON THIS. DELICIOUSNESS NOT THANK YOU ONE OF HER FAVORITES, ACTUALLY. SO SHE’S MISSING. I KNOW THAT THIS IS ON YOUR MENU BEUSE ONE OF MY FRIENDS, WE WENT THERE FOR LUNCH AND THEN WE WENT FOR LUNCH A WEEK LATER. AND YOU ARE THE SAME THING. >> THIS IS DEFINITELY A CULT FAVORITE HARD SELL IN THE BEGINNING BECAUSE OF THE PAIR COMPONENT. BUT THIS IS OUR FEEL KEILA BIANCA. THIS IS A FEAR OF A PURSE. OF COURSE YOU WE DO ANYTHING. IT’S A PERSHEE, A PASTA THAT WE IMPORT FROM ITALY STUFF WITH PEAR AND 40’S. AND THIS IS SPECIAL TODAY BECAUSE WE IMPORTED FROM ITALY AND WE’RE ACTUALLY GOING TO ITALY NEXT WEEK TO MEET WITH OUR PASTA MAKER. THERE. GENEVIEVE AND I WILL BE A CERTIFIED PASTA MAKERS. AND WE’RE GOING TO TALK ABOUT EXPANDING THE. INCREASING HIS PORTFOLIO INTO THE UNITED STATES UNIFORM. YOU GUYS JUST GOT BACK FROM A TRIP TO YES. YET WE DID A CULINARY EXCURSION TO THE BRITISH VIRGIN ISLANDS, WHICH WAS FANTASTIC. AND WE ALREADY HAVE ANOTHER ONE WORKING ON ONE OCTOBER. WONDERFUL. SO LOTS OF GREAT INGREDIENTS IN THIS DISHA VERY SPECIAL TO ME ARE SHALLOTS. I LIKE SHALLOT BECAUSE THEY CARAMELIZE THEY BRING OUT NATURAL SUGAR. SO WE START A CARAMELIZE ING SOME SHALLOTS IN THE STATION MUSHROOMS. PEAS, OF COURSE, THE THE FIELD KEY. WE’D LIKE SEASONING AT BRUNO’S WITH FAMILY AND SALT AND OF COURSE, BLACK PEPPER. THERE’S YEAR TAKES A FEW MINUTES. SO WE GOT ONE HEAD START. CARAMELIZED ARE SHALL IT. AND THEN WE DEGLAZE THE PAN TH HEAVY CREAM. I’M JUST GONNA SLIGHTLY A LITTLE BIT MORE. YOU CAN NEVER YOU CAN NEVER GO TO LITTLE. NEVER TOO LITTLE. SO WE LIKE USED 36% HEAVY CREAM. AND WHAT I TELL MY STUDENTS WHEN YOU ARE COOKING CLASSES, YOU KNOW, WHEN SOMETHING IS REDUCED, WHEN IT ARTS STICKING TO THE SIDES OF THE PAN. OKAY. SO WE REDUCE IT BY A 3RD. AND WHAT WHAT? WHAT IS OUR SAUCE? OF COURSE, 2 ABLE TO COAT THE PASTA LIKE OKAY. SO ARE READY TO PLAY HERE. AGAIN. THIS HAS PAIR FOR CHEESE. IT’S VERY, VERY GOOD. PEASE MUSHROOMS. OBVIOUSLY VEGETARIAN HARMON AND YES 100%. THAT’S WHY I SAY THIS IS ONE OF JOHN’S FAVORITE GUESTS. WE’LL TAKE OUR FIELD, KEEP LATE THEM ALL UP AND DRAPE. OUR CREAM SAUCE OVER THAT. TAKE A LITTLE BIT OF FLAT-LEAF PARSLEY FOR GARNISH ON THIS. AND I KNOW YOU KNOW WHAT IT TASTES LIKE, BUT I WOULD BE HONORED IF YOU TRIED THAT. OKAY. I MEAN, IF YOU AND YET THIS IS ONE OF THE MENU ITEMS IT IS. YEAH, I LIKE I SAID, WE BRING IN A MULTITUDE OF ITEMS FROM PASTA MAKER IN ITALY, WHICH WE’RE GOING TO MEET AND WE’RE GOING TO BE EXPANDING ITS PERFECT MUCH AS YOUR MY PLAN SO TELL US ABOUT OCTOBER TRIP. WILL BE ESSENTIALLY DUPLICATING THE TRIP WE JUST TOOK LAST WEEK. WE’RE TAKING A TRIP TO SCRUB ISLAND. IT’S AN ISLAND IN THE BRITISH VIRGIN ISLANDS. IT’S ESSENTIALLY AN ISLAND THAT BOATERS USE AS A SPOT OF STOPPING SPOT FOR REFUELING. THE RESORT IS ON A PRIVATE ISLAND. IT’S GOT ABOUT. 35 OR 36 LIPS. ISN’T THAT DELICIOUS STORY? SO THEY HAVE A WONDERFUL FOR DIAMOND RESTAURANT. GENERALLY WHEN I TOOK OVER FOR A FEW DAYS AND WE BROUGHT 25 OF OUR GUESTS FROM FROM BRUNO’S WE HAVE A SMALL GROUP AND WE WANT TO DUPLICATE THE SAME OFFERING FOR OCTOBER. THAT’S AWESOME. WE’LL BE OUT. THERE ARE LOT ABOUT THAT ON SOCIALMEDIA. YES. STAY TUNED ON SOCIAL MEDIA FOR THE UPDATES ON THAT. >> WE HAVE A WINE DINNER IN AUGUST TO THAT’S A BENEFICIAL. YES, THAT’S A BENEFICIAL. >> ONE FOR OUR GIRLS LOOK FINISHED ONE FOR WINE AND PAIRING DINNER AND IT’S YOUR JOB THAT WILL BE ON OUR WEBSITE. AND THEN RIGHT NOW WE’RE WORKING TO ASSIST THE FAMILIES IN TEXAS. YOU GUYS ARE TAKING DONATIONS. YES, WE ARE. SO THAT’LL BE AVAILABLE. ALL THE DETAILS ON OUR SOCIAL MEDIA OR WORSE. A STINK COUNCILWOMAN. >> JENNIFER LASTRA IN COLLECTING ANY OF OUR HYGIENE KITS, BABY ITEMS. AND EVEN FOR CLINT, YOU KNOW, CLEING AS WELL AS CASH DONATIONS. AND THERE’S A LINK TO THE COLLABORATORY THAT THEY’VE CREATED FOR THAT COUNTY. YOU CAN DONATE ONLINE. WE ENCOURAGE YOU TO DO THAT AND ASSIST THE PEOPLE THAT ARE STRUGGLING RIGHT NOW IN TIMES FOR WORSE. >> HORRIBLE. WE ND TO WORK. WE TALKED FAST FAST AND HARD WITH THEM. THEY NEED PEOPLE ARE NOT BE THE BEST ROUTE TO TRY. HAD WE STARTED THAT WE COLLECT. YES, PROBABLY 20 FOOT BOX TRUCK WERE AT THE READY, YEAH, WE NEED MORE THAN A WINDY MORNING. YEAH. WORK HARD FAST ACTION IS IN UNIFORM, SALUTING JUST AND THEN THE WIND ENTERS, OF BENECIAL TO THE BOYS ANDGIRLS CLUB. WE HAVE A LOT OF FRIENDS THAT ARE INVOLVED DEEPLY WITH THAT ENTITY. SO THEY ASKED US TO DO A SPECIAL EVENT AT BRUNO’S AND WE’RE BASICALLY CLOSING THE RESTAURANT AND OFFERING THIS WIND ARE LOTS OF INFORMATION ON THE WEBSITE AND SOCIAL MEDIA ARE GOING GO. BUT THAT’S A GREAT CAUSE. YEAH, LOTS OF LOTS OF STUFF GOING. COURSE. WE’LL HAVE LINK TO EVERYTHING FOR IS SEGMENT WAS HAS A LINK TO YOUR SEGMENT. THINK INFORMATION THERE AND A GOOD SOURCE IS ALWAYS A WEBSITE BROOKLYN DOT COM AND THE REST INTO THE NEW PLACE. BY THE WAY, IT’S SO BEAUTIFUL. SO THANK THANK YOU. TO ALL LOVING IN NEW YORK CITY FOR A LONG TIME. IT’S IT DOESN’T AT HOME. THAT WAS THE HERE SO MUC THEY LIKED. THEY DID. GOOD THANK YOU. ALL RIGHT. YEAH. AND OF COURSE, WE’LL HAVE ALL THE INFORMATION AND THIS RECIPE UP ON OUR WEBSITE AS WELL AS OUR GULF COAST NEWS APP. >> THANK YOU, CAL. THANK YOU, JEFF. THANK YOU FOR ABSOLUTELY CAN WITH I CAN TALK ABOUT IT. A ACTION AND EVERYTHING FOR US ON DONATIONS GOING TO TEXAS. THANK YOU, GUYS. THANK YOU. THANK YOU FOR SEEING A BIG PART OF OUR COMMUNITY AND EXPANDING IT OVER THERE THANK YOU. ALL RIGHT. IT’S 9.51. WILL BE RIGHT BACK

In the Kitchen: Cooking with chef Cal Bruno

Updated: 12:08 PM EDT Jul 10, 2025

Editorial Standards ⓘ

The crew at Good Morning Gulf Coast was visited by Cal Bruno, owner of Bruno’s of Brooklyn, Thursday and was graced with a wonderful dish of Italian comfort food. On Thursday, Bruno showed us how to make fiocchi alla bianca, a dish made with special pasta imported from his supplier in Italy.Bruno has long been a friend of the show, and he is working hard to continue to expand his offerings at his new downtown Fort Myers location. If you would like to visit his restaurant and check out its current charitable causes, click here.Check out the full segment above and the full recipe for fiocchi alla bianca below:Ingredients10 fiocchi pear purses2 ounces shallot3 ounces sliced portobello mushroomsSalt to tastePepper to taste1 teaspoon unsalted butter4 ounces heavy cream1 ounces peas2 ounces olive oil2 ounces chopped Italian flat-leaf parsleyInstructions1. Bring 2 quarts of water to a boil2. Coat the bottom of a saute pan with olive oil and heat3. Saute mushrooms and shallot until shallot is translucent and mushrooms are golden brown4. Add fiocchi to your boiling water5. Add salt, pepper, butter, peas and heavy cream to saute pan and let reduce by 50% on medium heat6. Plate and sprinkle with parsley for garnish7. Serve immediatelyDOWNLOAD  the free Gulf Coast News app  for your latest news and alerts on breaking news, weather, sports, entertainment, and more.

FORT MYERS, Fla. —

Bruno has long been a friend of the show, and he is working hard to continue to expand his offerings at his new downtown Fort Myers location. If you would like to visit his restaurant and check out its current charitable causes, click here.

Check out the full segment above and the full recipe for fiocchi alla bianca below:

Ingredients

10 fiocchi pear purses
2 ounces shallot
3 ounces sliced portobello mushrooms
Salt to taste
Pepper to taste
1 teaspoon unsalted butter
4 ounces heavy cream
1 ounces peas
2 ounces olive oil
2 ounces chopped Italian flat-leaf parsley

Instructions

1. Bring 2 quarts of water to a boil
2. Coat the bottom of a saute pan with olive oil and heat
3. Saute mushrooms and shallot until shallot is translucent and mushrooms are golden brown
4. Add fiocchi to your boiling water
5. Add salt, pepper, butter, peas and heavy cream to saute pan and let reduce by 50% on medium heat
6. Plate and sprinkle with parsley for garnish
7. Serve immediately

DOWNLOAD  the free Gulf Coast News app  for your latest news and alerts on breaking news, weather, sports, entertainment, and more.

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