Robbie Felice, co-founder and chef at pastaRAMEN in New Jersey, joins TODAY’s Jenna Bush Hager and guest co-host Erin Andrews to share the dish he will be serving at his U.S. Open pop-up: temomi ramen shrimp scampi!
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#italianfood #japanesefood #pastaramen
♪♪ >>> SO THE U.S. OPEN IS RIGHT AROUND THE CORNER, AND JUST AS EXCITING AS TENNIS IS THE INCREDIBLE FOOD. ROBBIE FELICE IS THE CO-FOUNDER AND CHEF AT NEW JERSEY’S PASTARAMEN AND HE IS GOING TO SHOW US A DISH HE WILL BE SERVING AT THE OPEN. JUST IN TIME, YOU CAN SCAN THAT QR CODE TO FOLLOW ALONG. >> YOU ARE HERE. >> NOW YOU ARE GOING TO COOK. >> I WANT TO EAT AND COOK. TELL US, THE U.S. OPEN POP-UP. >> YEAH. SUPER EXCITED. I WAS JUST TALKING WITH HER THAT IT’S SUCH A HIGHLY REGARDED SPORTING EVENT AND I NEVER REALIZED HOW HIGH UP IT WAS AND HOW MANY PEOPLE ARE GOING TO IT. NOW THAT WE ARE COMING SO CLOSE, IT’S STARTING NEXT WEEK, INSANELY EXCITED TO GET UNDERWAY. >> I WILL BE THERE IN A COUPLE OF WEEKS. WHAT SHOULD I EAT? >> THIS IS A DISH THAT’S ON OUR MONTCLAIR MENU, BASICALLY A SHRIMP SCAMPKY THAT WE MAKE JAPANESE ITALIAN. I CALL IT WAFU ITALIAN. FIRST GARLIC BREADCRUMBS ARE LIKE A HIT TO TOP OFF ANY PASTA. THESE ARE KIND OF ONE OF THE MAGIC THINGS THAT GO ON TOP OF THIS PASTA. A LITTLE BIT OF GARLIC POWDER, PANKO BREAD CRUMBS, SOME SUGAR AND SALT. >> YUM. >> THAT SUGAR HELPS TO REALLY CARAMELIZE AND MAKE THEM SUPER CRISPY. ONCE THEY ARE NICE AND GOLDEN BROWN, THEY WILL BE THE TOPPING FOR THE PASTA. THEN COME DOWN HERE, GET OUR SAUCE UNDERWAY. I LIKE TO CHEAT A LITTLE. A LITTLE CREAM. >> WHY IS THAT A CHEAT? I FEEL LIKE IT’S A MANDATORY. >> YEAH, IT IS A MANDATORY. YOU ARE WHISKING. EMULSIFY THE BUTTER INTO THE CREAM, MAKES A NICE LEMON BUTTER SAUCE. >> LOOK AT THAT. >> EVERYONE LOVES LEMON SAUCE. >> TO MAKE IT THICKER? >> YEAH, NICE AND THICK AND VELVETY. LEMON JUICE. WHISK THAT TOGETHER. AND THEN WE ARE GOING TO COME DOWN HERE AND NOW WE HAVE IT HERE MADE. SO NOW WE ARE GOING TO TURN THIS LEMON BUTTER INTO PONZU BUT EARLY. THAT ADDITIONAL SHRIMP SCAMPI. LEMON BUTTER AND ADD PONZU TO IT. IT REALLY GETS YOUR TASTE BUDS GOING. HIT IT WITH A LITTLE BIT OF PONZU HERE. >> YOUR RESTAURANT IS KNOWN FOR THIS FUSION, RIGHT? >> YEAH, PASTARAMEN HAS BEEN TRAVELING AROUND THE COUNTRY FOR THREE AND A HALF YEARS. WE POP UP IN REMOTE LOCATIONS. LAST TIME WE WERE IN NEW YORK, WE WERE POPPING UP IN SOHO AND A HAIR SALON. >> WHAT? >> PEOPLE WERE COMING INTO A HAIR SALON, AND I WAS COOKING A 14-COURSE MENU. >> WAIT. CAMPY HERE? >> THAT SOUNDS LIKE A DREAM. >> WE HAVE THE SAUCE AND THE RAMEN. >> WE SAUTED SHRIMP WITH GARLIC AND ONION. WE ADD OUR RAMEN INTO THIS. >> YOU HAVE ALREADIED COOKED THE RAMEN? >> YES. MAKE IT EASY ON YOURSELVES. A LITTLE BIT OF PONZU BUTTER HERE. >> LOOKS CRAZY. >> THEN TAKE THIS AND ADD EVEN MORE TO IT. YOU CAN NEVER HAVE TOO MUCH SAUCE, RIGHT? >> NO. >> THEN SAUTE THAT UP, MIX IT ALL TOGETHER. >> THEN YOU HAVE A FUN GARNISH? >> YEAH. >> WHAT DO WE HAVE? >> DUMP THOSE ON TOP. >> IS THIS LEMONGRASS? >> THAT’S CHIVES. A LITTLE BIT OF FRESH CHIVES. >> OKAY. >> A LITTLE BIT OF CHIVE AND PARSLEY. >> TOGETHER. >> MAGIC BREADCRUMBS THERE. >> OKAY, LET’S NOT SKIMP ON THIS. >> NO. >> I LOVE THAT. >> BEAUTIFUL. >> AND THEN A LITTLE BIT OF LEMON? >> CAN’T GO WRONG WITH LEMON. >> JUST GARNISH? >> PUT A LITTLE EXTRA ON THERE TOO. >> OKAY. >> YOU LIKE THAT? >> I LOVE IT. >> COULD WE EAT? SHOULD WE EAT? >> GREAT. >> I LOVE IT. >> THIS LOOKS GREAT. >> I BET IT’S INSANE. >> I WONDER IF IT GOES WELL WITH THE HONEY — >> OF COURSE. >> THAT’S TRUE. >> YOU ARE NOT EATING. WANT SOME? >> NO, I WANT YOU GUYS TO EAT IT ALL. >> REMEMBER, YOU HAVE TO SLURP THE NOODLES, I FEEL LIKE A DATING SHOW NEEDS TO COME TO YOUR RESTAURANT?
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