With 100 days to go until the Winter Olympics in Italy, Giada De Laurentiis stops by the TODAY plaza to share a taste of Milan with her recipes for osso buco and risotto Milanese. Get her recipes!
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#italianfood #pasta #olympics
ATHLETES OUT HERE ON THE PLAZA, THEY ARE OUT HERE ENJOYING SOME OF THE FOOD AS WELL. LET’S FOCUS ON THE FOOD IN ITALY RIGHT NOW BECAUSE IF YOU WANT TO EAT AND DRINK LIKE THE ITALIANS DO, THERE’S REALLY ONLY ONE PERSON TO CALL ON, GIADA DE LAURENTIIS. KNOWN FOR HER TV SHOWS, BEST SELLING COOKBOOKS. SHE’S SERVING UP A TASTE OF MILAN FOR US THIS MORNING. WE HAVE HUNGRY TEAM USA HOPEFULS, COLBY STEVENSON, MISTY GROVE, BRITTANY HUCKABEE. >> BON JOUR. >> EAT UP. THAT’S NOT FOR SURE. >> ARE YOU GUYS — THEY’RE EATING — THESE GUYS HAVE THE HOT OSO BUCCO. >> OSO BUCCO. >> THIS IS TRADITIONAL MILANASE FOOD THAT YOU HAVE. >> WHAT DOES IT MEAN? >> IT MEANS A HOLE IN A BONE BECAUSE IT’S ABOUT THE BONE MARROW INSIDE OF IT. >> ARE YOU NOT — >> WE USE ALL — WE CAN USE BEEF, YOU CAN USE VEAL. >> LAMB. >> YOU CAN USE LAMB, YOU CAN USE BEEF SHORT RIBS. THE WHOLE IDEA IS THAT YOU COOK IT FOR A LONG TIME, TWO HOURS AT LEAST. >> OKAY. >> TO KIND OF SOFTEN THE MEAT. THEN IT FALLS OFF THE BONE. IS IT FALLING OFF THE BONE? >> IT’S DELICIOUS. >> AL, IS IT? LET ME SEE. THERE IT IS. >> GET THAT MARROW OUT, TOO. >> THAT’S THE WHOLE — THAT’S THE GOOD PART. OKAY. SO YOU SEASON THE SHANK. >> SALT AND PEPPER. >> PUT THEM IN A HOT PAN, WITH HE WILL PRETEND THAT’S HOT. >> WE WILL PRETEND. >> SEAR IT ON BOTH SIDES UNTIL IT LOOKS LIKE THAT. THEN YOU’RE GOING TO PULL IT OUT AND MAKE WHAT’S KNOWN AS A MIREPOIX. >> CELERY, CARROTS. >> YOU BROWN THOSE, PUT A BUNCH OF HERBS IN THEM. USUALLY A LITTLE BIT OF TOMATO PASTE FOR DEPTH. LOTS OF TOMATO PASTE. >> OKAY. >> YOU JUST MOVE THAT IN THERE. ADD SOME BAY LEAF FOR A LOT OF DEPTH IN FLAVOR AND THEN YOU ADD THE WINE. >> WHITE WINE. >> YES. >> OKAY. >> YOU COULD ACTUALLY ADD RED WINE AS WELL. >> BUT YOU GO WITH WHITE. I’M GOING TO GO WITH WHATEVER GIADA DOES. >> BEEF SHORT RIBS I WOULD USE A LITTLE BIT OF RED. >> DEPENDS ON THE MEAT YOU USE. >> CORRECT. IT DEPENDS. THEN YOU COOK THAT TOGETHER AND THEN YOU ADD THE SHANKS BACK IN HERE. >> SHANKS BACK IN THERE. OKAY. YOU SAID ABOUT TWRO ID ABOUT TW >> PUT THE LID ON, LEAVE IT ALONE, SIMMER IT LOW AND SLOW. >> COULD IT GO IN THE OPEN OR JUST ON STOVE TOP? >> YOU CAN JUST LEAVE IT IN HERE OR YOU CAN PUT IT IN A LOW OVEN IF YOU WANTED TO. >> WHAT SAY YOU, SAVANNAH? >> DELISH. >> IT’S GREAT. >> THIS NEXT DISH I UNDERSTAND THIS ONE HAS A SPECIAL PLACE IN GIADA’S HEART. >> I LOVE — THIS IS A VERY SPECIAL DISH. MY GRANDMOTHER WAS NOT THE BIGGEST FAN OF PASTA, BELIEVE IT OR NOT, BUT THE BIGGEST FAN OF RICE SO SHE MADE US A LOT OF RICE. MY GRANDFATHER PASTA, MY GRANDMOTHER RICE. SO A LOT OF RICE. THIS IS A TYPICAL MILANESE RICE, IT’S SHORT. THE WHOLE IDEA IS THAT YOU TOAST THE RICE IN OLIVE OIL FIRST BEFORE YOU START COOKING IT. YOU WANT TO GET IT NICE AND NUTTY. >> NICE AND NUTTY, KIND OF LIKE ME. >> IT COATS THE OUTSIDE OF THE GRAIN OF RICE AND GIFTS IT A LITTLE DEPTH AND NUTTINESS. TOAST IT LIKE YOU WOULD TOAST NUTS. >> WE’RE TOASTING OUR RISOTTO. >> WE’RE GOING TO TOAST IT. BEFORE WE’RE GOING TO DO THAT WE’RE GOING TO ADD SOME SAFFRON. >> I LOVE SAFFRON. >> EVERYBODY KNOWS WHAT SAFFRON IS, I THINK. IT’S A SPICE THAT WAS USED AS TRADE — IT WAS A BIG TRADING SPICE USED AS MONEY AND, YOU KNOW, A LONG TIME AGO. IT’S VERY SPECIAL. VERY DEEP. IT GIVES IT THAT YELLOW COLOR THAT EVERYBODY LOVES. >> TWO SECONDS LEFT. >> OKAY. WINE. BROTH. >> ROTH. >> YES. >> HOW LONG DO WE LET THAT GO. >> STIR IT FOR 30 MINUTES. IT ALSO NEEDS LOVE. >> LOVE. >> A FEW MINUTES AND IT BECOMES LIKE THIS. >> THAT LOOKS BEAUTIFUL. >> DUMP EVERYTHING ELSE IN IT. >> WHAT ARE WE DUMPING IN? >> RADICCHIO. >> HERE IS THE KEY, BUTTER. >> PARMESAN CHEESE. YOU MIX THAT ALL TOGETHER. LOOK HOW BEAUTIFUL THIS IS. >> THAT DOES LOOK BEAUTIFUL. >> PLATE IT. RIGHT THERE. >> RIGHT HERE. >> LOOKS SO GOOD. TRY THAT. >> GIADA — >> WHAT? >> WHAT ARE THE COCKTAILS? >> NEGRONI. DID YOU TRY SAYING IT? >> I WAS GOING TO LEAVE THAT TO YOU. >> I HAVE SOMEONE WHO CAN HEPT US. WHERE IS ALEX? >> WE HAVE SOME COMING IN. >> WE JUST MET ALEX. >> HOW IS IT GOING? >> MOM IS FROM ITALY. >> THAT’S TRUE. >> WHERE. >> BOLOGNA. >> SO THE NORTH. >> GIVE US A LITTLE ITALIAN. >> APPARENTLY I’M DOING A LITTLE LESSON AND WE’RE SAYING [ SPEAKING IN A GLOBAL LANGUAGE ]. WHICH IS ANOTHER GLASS OF WINE, PLEASE. >> I’M GOING TO GIVE YOU ANOTHER — >> OH, WOW — IS THIS SPRITZ? >> IT’S A NEGRONI BUT IT’S SORT OF A SPIN ON NEGRONI, INSTEAD OF GIN IT’S PROSECCO. A LITTLE BUBBLY INSTEAD OF GIN. >> CHEERS TO TEAM USA. >> CHEERS TO TEAM USA. >> CHEERS TO MILAN. TODAY.COM/FOOD FOR THE RECIPES. BY THE WAY, I DON’T THINK EVERYONE KNOWS THIS, WE’RE EXCITED TO SHARE THAT GIADA IS GOING TO BE SPENDING MORE TIME WITH US VERY SOON. SHE’S GOING TO
1 Comment
Wow!! 🙂 Awesome!! 🙂 So Cool!! 🙂 Yummy