Mary Ann Esposito #Live! All of Season Three

Ciao Italia with Mary Ann Esposito

Series 300

Production year: 1992

Program Descriptions

Program 301:

Minestrone alla Genovese – Genoa Style Minestrone

Mary Ann helps Chef Oswaldo Riva prepare his exclusive, Genoa-style ravioli at his restaurant in Perkins Cove, Maine. Then she goes nella cucina to create Minestrone alla Genovese with the surprising addition of pesto.

Program 302:

Festa di Polenta – Ptorolenta Party

Mary Ann matches polenta-cooking tips with her old friend and rival cook, Emilio Maddeloni, at his Italian market in Portsmouth, NH. Then goes nella cucina to turn simple “mush” into magic by taking Polenta, a staple of northern Italian cooking, and creating a side dish, a sandwich, a lasagna, and a stew.

Program 303:

Lasagna alla Marianna – Mary Ann’s Lasagna.

Mary Ann discovers a 14th century Italian recipe for lasagna and shares its secret ingredients with her friend, Barbara Haber, Curator of the Schlessinger Library at Radcliffe College in Cambridge, MA. Then Mary Ann creatively combines the old with the new by preparing Lasagna alla Marianna, layered with eggplant and freshly made pasta noodles.

Program 304:

Orsi Piccoli – Little Bears

Mary Ann shares some Italian bread making secrets with her young friend, Beth, and then goes nella cucina to shape some simple, sweet bread dough into whimsical “Little Bears” complete with raisin eyes and decorative bows.

Program 305:

Le Ricette della Memoria – Recipes of the Mind

Mary Ann travels to Ellis Island National Park to retrace the footsteps of her immigrant Italian grandparents. She then recreates two Old World “recipes of the mind”: Gracie La Puma’s Pepper Rolls and Mrs. Belurgi’s Pumpkin Bread.

Program 306:

Una Cena Umbria – An Umbrian Dinner

Mary Ann serves up an Umbrian-style dinner then adds to the tradition with a surprising meat marinade of balsamic vinegar, rosemary and red peppercorns. The program opens at Marino’s Restaurant in Boston, Mass., where Mary Ann helps Master Chef Andrea Di Paolo put a 70-pound (!) pork roast into the oven.

Program 307:

Anguille di Lago Trasimeno – The Eels of Trasimeno

Mary Ann sets out in a rowboat in search of water eels with friend and marine biologist, Herb Jackson. She then creates an “eel” for dessert, featuring a delicate confection made from almonds and egg whites, named for Lake Trasimeno in central Italy.

Program 308:

Verdure Fresche – Fresh Vegetables

Mary Ann is in her late-summer garden in search of Italian vegetables. A harvest of zucchini, sweet peppers, fennel, and yellow squash are used to prepare four simple vegetable dishes including fennel and orange salad and zucchini and squash in a balsamic vinegar marinade.

Program 309:

Torta sul Testo – Bread on a Stone

Mary Ann shows how to make a rustic bread without using an oven to create a simple and hearty sandwich of spinach, cheese and prosciutto. The program opens at Joe Pace’s Italian grocery store in the North End of Boston, Mass.

Program 310:

Tirami Su alla Patrizia – Patricia’s Tirami Su

Mary Ann creates a divine dessert by combining freshly baked ladyfingers, espresso, mascarpone cheese, and dark cocoa. The program opens as Mary Ann takes a late afternoon stroll, a passeggiata, on her way to Café Dello Sport in Boston, Mass.

Program 311:

Rotolo di Pasta – A Rolled, Stuffed Pasta

Mary Ann picks a lot of fresh spinach from her garden to create a pasta dish that is rolled up like a jellyroll, steamed, sliced and topped with a pungent, Gorgonzola cheese sauce.

Program 312:

Due Dolci Con Miele – Two Desserts with Honey

Mary Ann joins her friend and beekeeper, Bob McMasters to collect honey for two pastries. First, Mary Ann deep fries sweet dough balls, coats them with honey and piles them high into a pyramid. Then she makes taralli, a boiled and baked sweet treat ideal for dunking in coffee or tea.

Program 313:

Ossi Dei Morti – Bones of the Dead

Mary Ann rattles your bones with a one-of-a-kind, traditional Italian cookie. She makes a delicate dough of egg whites and almonds and then coats the baked cookie with semi-sweet chocolate. She then makes a Lenten cookie, which is “twice-baked” and filled with almonds.

ciao I’m Marian Esposito and today I’m in Ogunquit Maine in a little restaurant called The Cove garden and I’m here overlooking a very pretty little spot known as Perkins Cove and when I look out and see all the boats in the harbor it reminds me so much of a lot of the trips that I’ve taken to Italy and I’ve been in many places both North and South but there are still a lot of places that I need to go but just sitting here and relaxing I’m thinking about a place I’d love to visit and that’s Genoa and I’d love to know more about the secrets of that Cuisine and you know I don’t even have to leave home to find out about [Music] it Ellen Maran recipe there’s nothing here that’s written down and with your smile look like Mona oh golly she wh rest of my wine and don’t you love my brush this is the way they do it in umbre of course just based the meat with a rosemary spring so that’s do Italians are such happy people because they have happy food and just keep going like that until CIA over 30 years ago Oswaldo Riva brought the traditions of true geneves cooking to America and today my Southern Italian curiosity meets his Northern Italian cuisine toxic but what is what’s so special about the uh ravioli from this region why are they different what’s so special about your ravioli I make ravioli yeah but this is the ravioli that my mother she used to make four years she avoid a lots of thing like the original one usually they put bring inside the LTI soal LTI ve instead she showed me how to make this one we have boiled beef here yeah right so you need three kinds of meat for this the beef no no beef and pork just pork if you have oh you can put also a little bit of whe if you like all right this is this is very similar to the filling for my capetti I use three meats the same that my grandmother is beef ve and pork y exactly okay so now we’re going to grind this up yep okay that’s going to make that’s it’s going to be a lot of filling but you’re going to make about 500 RI oh easy we dump everything inside here see this they are very good with a Quattro for Mai with mushroom sauce cheeses okay uh now you going to put the margom in yeah put the margarum hegs can I put it in oh yeah all right good okay now we’re ready for spinach yep yeah okay so that looks pretty good you’re good with your hands very oh yeah hands they are the best it that’s the best machine your hands look Michelangelo what he created with with his hands exactly right H not that I feel like to be a Michelangelo well in the K this is being a Michelangelo in the kitchen you see because all of this is coming out of your feel for making a recipe there’s nothing here that’s written down I wish your SM look like monaa oh golly whiz all right let’s get this done or we’re never going to eat okay so now you got this dough is nice and soft that you know I was really surprised silky yeah it’s silky yeah it’s nice and silky yeah and stretchy okay so now to get this going we you’ve got you’re rolling it through the machine yeah yeah now you’re going to do F now you know I have a little Gadget that I use when I make revio I put it on the form but this is nicer to see well this is nicer to see that is the old fashioned way to make know exct the gget that you you put all the filling you roll up with the matello and that they come all the same size and this way you have the hand the handmade shape that looks it’s everyone’s individual right individual and that is the people they should appreciate what we do because we are nobody doing this way so now you can cut them that I cut you just use your little your little uh pastry Runner there okay good and now you want to make sure that you leave enough room between each one right don’t don’t worry about that because no to put away that’s good you’re ready to go and they dry now you’re going to let them dry how long before you cook them they can stay 2 three days you put on the refrigerator they are good yes you know asalo you know what I’ve learned from you today what I’ve learned that there’s a lot of fresh herbs in geneves cooking all of them yep the best is the best that you can have and you know what it I want to leave you with a little a little present to you because of the Earth what you go to kiss me no not yet not yet I might but I brought you a little present remember we talked a little earlier about Basilico yes what does that mean Basilico in Janu is mean bajo okay bajo bajo and that is the p is a fresh Basilico see this the old way you see yeah if you this is nice and fresh if you keep it under the salt it’ll stay like that for a long time that’s a year old Believe it or or not no kidding really it’ll change color just a little bit but the flavor will be perfect yeah so you’ll never run out of Basil if you keep that little jar handy and you know what maybe you like margam in a lot of your recipes but I like basil in mine and I’m going you got to make with the with the basil inside we should we should uh see each other again and make a little bit of competition well what you think about Marian tell I think it’s a good idea so while you’re working on your ravioli I’m going to go with you Nella cucha where I’m going to show you how to make a classic minr soup [Music] pesto I’ll tell you Oswaldo may be Michelangelo in the kitchen but today I’m Mona Lisa in the kitchen because we’re going to be making a big ministr soup and when you think about it the word ministr means that just big soup because this is a soup that has a lot of different vegetables in it and I’m going to start with some onions and a little bit of olive oil so you want to get oh about 3 tablespoons of olive oil in a nice big pot a Soup pot and dice up the onions and then you want to get them soft and then the next thing you want to add are some hard vegetables so now here’s two carrots that I have just chopped up and then I’m going to add some leaks and now I like to use leaks in soup but by no means are you limited to the vegetables I’m using today because ministr is something that comes from the creativity of your mind and you can use just about any kind of vegetable that you have now this is a leak that’s potty in Italian and I’m only going to use the white part did you know that leaks are members of the onion family and sometimes they’re very dirty and I don’t think people like to use leak very often cuz I don’t know what to do with them now you see that looks fairly clean so I don’t even have to wash this so all I have to do is chop this and what I want are two leaks so there’s one I’m going to put that right in with my onions and here’s a little bit more so now I have two leaks in there with my onions and I want to stir that around a little bit and get that going and now what I’m doing here is I’m making something the Italians call a Sofrito I’m frying up the vegetables in a little bit of oil sort of to exude their flavor and get those vegetables soft a little bit so now I can put in my carrots so they go in and then I want to put in oh some celery so here I’ve got just two stocks of celery that I’ve chopped up and they can go in and now if you want to put these vegetables in in a dice you can do that you can make them even smaller because then they’ll cook in the broth a lot faster so now I can turn my heat up a little bit and let that cook a little bit now to this I’m going to be adding other things now I’ve got some potatoes and here they are diced up in water now I have to drain those because I don’t want that water so I want to drain the water off see just like that and then I’m going to have to dry these because I don’t want that water on my on my potatoes when I put them in the olive oil let me get R of that just dry them off now this is a wonderful thing to have in the winter time of course a ministr soup but you know I spent a summer once in CA in southern Italy far away from where my buddy Osvaldo comes from and of course there they eat ministr in the summertime cool at room temperature we always think of eating soups hot I mean vegetable soups that is like this but in CA I actually had this at room temperature and I thought that was really strange but my grandmother used to make old big pots of soups like this all the time and there was always a mirid of vegetables that went into it all right so now while that’s getting a little soft I’m going to turn that up a little bit we’re going to backtrack a little bit because do you remember how asalo told me about basil and how he liked to use marum well I like to use basil in my cooking and so we’re going to be adding a little bit of Basil to this soup but not immediately but we have to start the process a little bit you see so I want to get my basil leaves out there so you can just look at those and try to smell them and I’m going to be making a sauce with that now while my vegetables are cooking I should tell you we have to do one other thing we have to put some beans in and here I’ve got some oh just navy beans but you could use calini beans or or white kidney beans and what you want to do is Soak oh about a cup of them in cold water just like that let them stay overnight and then the next day they’ll plump up some and then you’re going to want to cook them drain off that water get out some cold water put them in a pot and cook them until they’re not quite done you want them to be still hard Al Dente because you’re going to be putting these back in the soup so they’re still a little bit Al Dente but those are ready to go in so I can put those in in they go the beans and now one other thing I’ve got to put in eggplant and here I’ve got a nice big fat eggplant that I’ve just diced up took the skin off in that goes so now you can start to see this is going to become a very big soup now I just want that to cook down a little bit and I’m going to come back to that now what about the basil well this is a mortar and this is a pestle and actually that’s where the name pesto comes comes from pest which means to pound and this is a pestello and this is a Moro and guess what this happens to belong to O Waldo’s grandmother I think she’s deceased now I’m not sure but Isabella was her name and this was her so it’s ancient and if you really are going to make pesto the oldfashioned way this is how you should start in a marble mortar with a wooden pestle so now the geneves love to make their pesto with very small basil leaves and now they’re so fussy that they take the stem off and often times they go right down the center of that and they take out that Center vein and this is such a small Leaf I don’t think you can hardly see that but they take out the center Vein on top of that now I don’t have time to do all of that but if you’re really into making pesto that’s what you should do so now to make pesto you need fresh basil leaves so for this recipe oh you probably want about two or one and A2 cups of very tightly packed basil leaves and don’t wet them dry them off and then put them in a mortar not all of them a few at a time and then you want to add a little bit of coarse salt you see and then you want to add a clove of fresh garlic so I’m just going to chop that up a little bit because that’s a big clove of garlic and now you get that in and then you get into this and I mean you’ve got to stand here now and pound this this down and what you want to do is get these leaves into a pulp and that means grinding them against the side of this mortar and so this is going to take a little time to do and as you do it of course as you’re grinding down these leaves well then you have to add more leaves so I think you get the idea here because I’m going to have to stop now and go back to my soup and see where I am but I will come back to that so okay we’re going nicely here and now it’s time to add the rest of the ingredients for this part of the soup because by no means are we finished so now we need some chicken broth and that looks good and I’m using homemade chicken broth this is about two cups and you want it hot when it goes in so it doesn’t reduce the heat of the of the vegetables in the pot so two cups of homemade chicken broth and if you have to use canned I’m not even going to answer that one and in go four cups of boiling water and then you want to add oh just a little bit of salt and pepper and that’s all going to cook down very nicely so let me bring that over so now a little bit of I like to use coarse salt I just think that gives a much nicer flavor did you know there are more nutrients in coarse salt than there is in regular and some coarse black pepper and that looks very good already and now I want to add oh Tomatoes I almost forgot that gives it a nice color so oh you want a couple of tomatoes and sometimes I use well I like to to use plum tomatoes I prefer to use plum tomatoes as opposed to beef steak but I’m on a budget today and I don’t have plum tomatoes so I’m using these and you just want to dice those up you see like so and then they go in the pot and believe it or not this is going to cook oh in about I’d say 50 minutes or so depending on how small you chop those vegetables so now all of that goes in but this is a big soup so we can’t help it if we’re a little messy and the rest of that and I think I can pick this up and throw it in in this one and this one you didn’t even see that did you okay and now I got to wipe my hands and just wipe this off a little bit okay now that I’m going to cover now and let that cook down some and go back to the pesto so now here we are you see and now you know many people say that this is a sauce that you never see outside of Genoa but that isn’t true because I’ve had it in many places in Italy even in the south of Italy where you wouldn’t find this to be part of southern cooking my grandmother never made this really because she was a southern Italian and there’s an old expression in Italian which says kova who eats pesto never leaves Genoa so I think that’s a pretty nifty little saying I wonder if o Waldo knows about that so now you see how long this is taking me and to be perfectly truthful with you you could do this in a food processor you know but this is the oldfashioned way to do it and I really think it retains the color a little bit better than doing it in a food processor but I realize that not everyone has an oldfashioned mortar and pestle like this but you can buy them and you see how long this is taking me it’s going to take me quite a while to get these leaves all mashed down and now I want to add just a little a little bit more salt to this but now this isn’t going to be the only thing that goes in here later on we’ll be adding a little bit of cheese and actually there are two types of cheeses that you can use when making pesto some people like to use uh just Parmesan cheese but I like to use parmesan and Romano because that’s more authentic too and also nuts and we’ll be putting some pine nuts in here and again there’s another option because a lot of genoves also use walnuts instead of pine nuts in their pesto and now I’m really getting tired with this you see but it is coming and the smell I wish you could be here the smell of this is wonderful if you’ve never eaten basil while it has a sort of a peppery flavor to it and it’s wonderful with fresh tomatoes you don’t even have to make a sauce out of it you can just use it the way it is great in a lot of other kinds of cooking so now I got to check this soup and see how we’re doing well I think it’s coming but now it really is going to have to cook for a little while I better just give this a little salt taste test after all needs just a little bit more salt but not much actually and a little bit of pepper and there I’m going to let that cook now while I go back to pounding that pesto now let’s see how we’re doing here because we’ve got to get this finished and you see now I’ve pretty much pounded down what I had in there let me show you that you see how that looks but we’re not there yet we have to keep going and so as you’re doing this you want to just gradually add a few more leaves and if you have to a little bit more of the uh coarse salt salt because that does help with the abrasiveness of the salt and the leaves together against the side but not too much salt you don’t want to make this too salty so keep going like that and it’s really important as I told you before to keep that that green color so now let me go back and just see how my soup is doing because I know that it should be coming to the boil soon and yes it is and now I’m just going to look at that for a second you see how nice that looks and now I think I can add my other vegetables because there’s still more to put in the soup because this is still a big soup so here I’ve got oh a cup and a half of cabbage and really if you’re making a ministr one of the things that’s important to put in it are green types of vegetables so that’s why that’s going in and of course every kid loves spinach so we’ve got about a cup and a half of spinach and of course you see I’m putting these in last now because they’re not going to take as long to cook and here’s some zucchini that’s been diced up small that’s another cup and a half so in that goes so then give that a nice stir stir that around and now with these added vegetables this is probably going to take not too much longer to cook because they’re going to cook down rather quickly and you see how beautiful this is starting to look now so now I want to bring the heat up on that and I want to add one more thing and that is some pasta and here I’ve got oh velli and now you can use this or you could use something called stelin which are little stars you could use a tubular pasta if you wanted a diini and you put this in raw and you just want to break the pasta up you see in small pieces like that and the reason that you do that is you want want that to cook in the same amount of time that it’s going to take that those vegetables that you just added to uh to the cooking pot to cook so you want all this to cook about the same time and you don’t want the pasta to be mushy in Italian cooking pasta should be Al Dente so now mix that up well and if you see that your soup is maybe a little too thick you could always add a little extra broth to this but I don’t think mine needs it so now the cover goes back on that and that’s cooking and now to finish off the pesto you’ve got to add cheese to this so now to do that you want to grate up some cheese and now you can use either Romano totally or you can use romano and parmesan cheese and you want to know about 3 tablespoons uh if you like it a little cheesier you could add more so this is the parmesan cheese that I’m grating and try to use fresh cheese I think that’s really important especially in a fresh sauce like this just a little bit more so then when you have your cheese ready you see bring over your other cheese here’s my romano and now what you want to do is start adding some of the cheese a little bit of the uh parmesan a little bit of the romano and work that in to the pesto and then after you work that in well then you want to add those pine nuts or you could use walnuts as I said so here are my pine nuts and you want oh about three tablespoons of those so in they go and you continue to use your pestle to get this all Incorporated you see you really want to grind those nuts down as much as you can you don’t want to make them too soft but you do want to grind them down this gives a nice added little texture to this sauce of course if you wanted to make this ahead you could you could leave the cheese out and then put this in little bags and freeze it and then you could add the cheese later on when you defrost it you see and then at the very end when you’re done you want to add some extra virgin olive oil and you do that oh a little bit at a time you probably want a half a cup of extra virgin olive oil for the 1 and 1/2 cups of packed leaves that uh I started out with so continue on like this you see and now it’s starting to get there but it isn’t there yet so let me show you what a finished one would look like here’s one that’s done and you see let me get a clean spoon here when you let pesto sit around starts to get a little brown on top you see but look at that beautiful color and now that sauce is all ready to use I’m just going to give that a little taste test myself definitely tastes like pesto to me wonderful flavor of basil leaves so now let me see what my soup is doing because I think that that’s just about ready yep I think this may be ready let me just check it and see yes my pasta is nicely cooked so now it’s time for the kingly touch because that’s what basil means and I’m going to put three heaping tablespoons in that and that’s what gives it it’s genov character so there there you have it today we’ve made a minr soup Alo and so until I see you Nella cuchina again I’m Maran Esposito ciao so it need still needs more Mar yeah now you will see that when I put a little bit more extra margarine fresh herb as a rosary Mar year round that’s what I do they know but you are a wonderful girl I should met you before not see you should have met me before okay um so now that’s a that seems like an awful lot but this is really going to be a nice nice tasty dish that seems like a lot of herbs to use [Music] ciao I’m Arian Esposito what does a library have to do with cooking classic Italian lasag well nothing really unless it’s the slesinger library here at Radcliffe college now at the slesinger you can learn a lot about antique recipes but you can also learn a lot about the way people cooked why they cooked and a lot about their social [Music] Customs Ellen maranne recipe there’s nothing here that’s written down I wish yours my look like monaa oh golly she wh of my whin don’t you love my brush this is the way they do it in um of course just based the meat with a rosemary spring so that’s good I’m Italians are such happy people because they have happy food and just keep going like that [Music] c if you’re like me you may have a problem finding a place for all your cookbooks what if you had thousands here at the slesinger there are over 9,000 cookbooks notes and papers about food whenever I come here to do research on ancient Italian cooking manuscripts I try to visit with Barbara habber curator of books when it comes to cooking and cookbooks she and I speak the very same language well you know um I was going to tell you when I did this uh 14th century manuscript this originally from bolog right I came across this recipe for lasagna see where it says right here de lasagna I I don’t think most people know that when you talk about lasagna it’s always in the plural we always see it written as lasagna with an A on the end correct right see here how it’s written lasag so it shows you have you have to know the period you have to know something about 14th century history you absolutely have to otherwise you miss it you lose out on it and I think it’s narrow-minded for people just to assume that those of us who are interested in food are just doing it out of as hobbyists or out of greed or we just love to eat not to say that we don’t but that that there is something that that is dignified about learning about people’s food Customs you know particular you as me well why is it so important to study this I learned through this at the end of this manuscript comes a section on what to do for leomy the sick now how many modern cookbooks do you come across today which even give a section of their cookbook over to how to make recipes for the sick yes you can you can find whole uh books on the subject right this was an late 19th early early 20th century this is how the schinger library got into the cookbook business we have been a women’s history library and in order to find out about ordinary women’s lives we had we had to see at least prescriptive literature that is books that tell about these things and so the libraries the first collection of cookbooks that came here were these very kinds of books that had chapters on caring for Animals caring for invalids carrying growing herbal Gardens cleaning things doing laundry my favorite uh part of one of those books I I randomly opened a book on laundry uh the section on laundry and the first Direction was first collect rainwater so well there you go that’s how you would make soup in Italy in the old days you collected the rainwater because you see the vegetables grew in the ground and they grew because of the rain and so the Italians believe that everything is interconnected even the rainwater which they would collect to cook the vegetables in the grew in the ground so it was more or less symbolic yeah where for women washing you know the hard water that they wash with couldn’t do the job couldn’t do the job right well this recipe is unique because in this do you understand Italian no you have to explain to me right well here it says in this recipe that you want to take some good flour Farina Bon Bianca white flour right and then you want to mix it with a little water and then it says to make the noodles make them thin and then what do you think you do with this you put this in Capon broth now normally we would boil lasagna noodles in water right this is made in Capon broth and now when I was um looking at this recipe that really rang a bell with me because capons if you know anything about birds in the 14th century first of all what is a capon it’s a male chicken right with a lot of flavor F male chicken right with a lot of flavor I’m glad you said that not me anyway um that that type of bird plus uh uh pheasants were very very expensive so if you could afford to make a lasagna MH with k with this ingredients right that had to say something about the type of household that you were in that’s what I’m saying all the time that if you know anything about food and follow through a recipe you learn about class you learn about the customs of the family there’s a few little hints in there you see little Clues like that tell you so now once you’ve cooked it in Capon broth then all you do with this according to this recipe is to layer it with just some grated cheese that’s it talking about old lasagna brings me to the subject of new lasagna and I’ve made my sheer of lasagna but now I’ve experimented with a lasagna that I really like and if you don’t like meat this is perfect I don’t know are you a vegetarian I eat everything well I do too but this is a lasagna I still make the noodles I make them very thin but now I’m layering them not with cheese not with meat but with long strips of eggplant have they been cooked first yes they’ve been sauteed a little bit in olive oil first I’ve gotten the bitter juices out you know I Des I added salt and got all the bitter juices out and then I I make a very simple arabiata sauce to go over that which is a tomato sauce that has a little bit of spiciness to it because of red pepper it’s absolutely delicious so Barbara invite me to dinner I’ll come okay and I’m going to invite you too to come Nell cucha where I want to show you how to make Al Mar don’t you just love to improve upon old recipes well today I’m going to do one with you with melon Zan we’re going to make that eggplant and lasagna Alam and to do it you really have to start with nice firm fresh eggplant like I have here now this is a dish that just sort of came to mind one day when I had a lot of eggplant in the garden didn’t know what to do with so all I want to do is take off the top you see that little frondy area and then I want to make slices out of this and I’m not even going to take the skin off because to me that’s where a lot of the vitamins and flavor is so you just want some Thin slices and for this dish well you probably want about 12 12 slices all together of eggplant you notice I’m cutting them lengthwise so cut them into about 1/4 in slices and after you’ve got about 12 of these well then you have to do something special to eggplant and that is you have to get all the bitter juices out of them so after you’ve cut them up like that and you see how nice and fresh that is then you want to put them in a colander and you want to put them in with some salt because salt is what’s going to take out the bitter juices so I just put them in a colander like this and I got to get some salt so you want to put a little bit of salt over them so just like that you see and then just keep going make another layer as many layers as you need to get for this recipe uh which we’re using oh maybe about 12 or so slices of eggplant so there that looks like about enough salt and then you have to put a weight on top of this you see so here’s a pile that I’ve already done I’m going to move this out over so you can see this oh and that’s a heavy one you see now here’s some eggplant that I’ve had sitting around now for about an hour and I’ve put a bowl with water so I’m just going to transfer that over you see and move it out of my way and let that just sit around and look what’s happened here you see that all those juices have come out of the eggplant now why is it important to do that well it’s important to do that because when you go to fry eggplant you don’t want to use a lot of oil so now what I’m doing here is I’m putting some peanut oil in my frying pan I don’t want a lot just enough to cover the base you see and now I learned this little old trick in Italy peanut oil is much better for eggplant because eggplant will not absorb as much peanut oil as much peanut oil as it will olive oil yes that’s right so now I’m going to turn that up so it’s a little bit higher on high heat and now what you have to do is dry these off you see so dry them off with a towel and then after you’re oil is hot enough well then you can get the eggplant in and I’m going to put these in a single layer in my electric skillet but if you don’t have an electric SK Skillet you can do this right on the uh on the stove in a frying pan so get them dried and I think you can hear my oil is starting to sizzle there a little bit and I’m just going to do a few of these for you so let me get those in so now I think you have the idea so in they go turn that up just a little bit and as they’re frying you see I have ready a cookie sheet that has just some brown paper on it so that when I take the eggplant out of the skillet I can drain them on brown paper so get as many in that will just fit uh comfortably there so now I’m going to have to keep my eye on that because that’s only one part of this recipe so now while they’re frying I’m going to show you how to make the pasta and today I’m feeling really oldfashioned so I’m going to do it the way my grandmother did it which is to use Fontana or a volcano so what I’ve got here is some unbleached flour and I want oh about a cup and A4 of that I’m just going to scoop a little bit more in and now I use unbleach because that’s got a very nice high gluten content and gluten is protein and that’s what allows me to stretch this dough and then here I’ve got semolina flour so I’m going to add about a/4 of a cup to that and then I wanted to add some of my salt so I have to go back and get that so I want a pinch of salt you see and now I just want to mix that up just mix it up so that it’s all well combined and of course if I tried to do this with all semolina flour it would be just too hard because semolina is a hard wheat flour and it doesn’t absorb liquids very well but that’s what your pastas from Italy are made out of but they’re made in big machines and I just have my two hands so now I make the Fontana or the volcano and that’s just this you see with your fingers you make the little hole in the center of your fountain or of your volcano and that’s where you put your eggs so now I’m going to start out oh with about two eggs and if you remember that old recipe that I was going over with with Barbara habber there were no eggs in that old 14th century recipe for lasagna it was just White flour and water well now here I’ve got my eggs and what you want to do is get those eggs mixed into the flow without really breaking this wall this well and I’ll tell you the first couple times that I did this I had this stuff all over my shoes so what you want to do is sort of keep it in the center and then when you can’t move the fork very well well then that’s the time to really get in there with your fingers so this is the great old way to make pasta but of course if you want to keep your hands clean you could do this in a food processor and I sometimes do do it in a food processor but today I wanted to show you the old way of doing it so it’s getting a little thick so now I can get my hands into this but before I do I have to go over and check my eggplant because I hear it sizzling so I’m just going to let that rest there for a minute and let me see what’s happening over here yes I think that’s coming along very nicely let me see going to turn that over good so I’m just going to flip this over now to do it on the other side like so and flip that one and that one and those can just continue to cook I’m going to lower that just a little bit now we have to finish this pasta okay so now let’s get serious here get rid of the fork and get the fingers in it you see and so now now you have to make a dough that holds together and the trick is not to put so much flour in this that you’ve got a rock that you can’t even move so you want a nice soft dough and you’re only going to know how much to use how much flower to use that is if you get your hands in it so that’s why it’s important to do this by hand and this is why there was never ever a recipe at home when my mother and grandmother did this it wasn’t by how many eggs or how many cups of flour it was by feel so now it’s getting there and I know that I need just a little bit more flour so I got to get that off my fingers because I don’t want to lose any of that and after I have enough flour you see I didn’t use all of this flour then I can push the excess aside and form this into a nice smooth ball so just a little bit more flour and now I’m just going to push this out of my way and always working on a slightly flowered board because after all we don’t want want this to stick then you want to start to knead this and believe it or not you’re saying you’re going to make lasagna out of that little ball of dough I’m going to make you a nice big casserole of lasagna with this little bit of dough and I’m actually going to get oh maybe about three layers of noodles out of this because we’re going to cut them very very thin and if you remember in that old recipe that I was going over it said to make the noodles very very very thin so we’re going to do that in the pasta machine but this part we’re going to do by hand so continue to work the dough and it’s coming together nicely and then after you’ve got it smooth and where it doesn’t stick to your hands well then you have to let the dough rest and you do that so that you let the gluten in the in the flower rest and it’ll be a lot easier to come back later on and to roll out this ball of dough so now there’s my ball of dough and now what I want to do is just put a bowl over it so keeping it on a slightly flowered surface here’s my bowl it goes right over the top now let’s see how that eggplant is doing it should be just about ready and I think it is now you see those haven’t been cooking very long at all so I’m going to take them out and all I wanted to have these uh become was just nice nice and Limp so now they’re perfect to put into the rest of my eggplant let me shut this off cuz we don’t need this anymore so out they come and you see they didn’t absorb very much oil there’s just about as much oil there as I started with so now there that’s all there is to that so then now you can just put that aside and let that cool and now I can get rid of this and get this out of the way and now the next thing is is to get the sauce ready and you know what I got the sauce started here and all I did was make a very nice tomato sauce just a a sauce that has a little bit of garlic and olive oil to begin with and some onions and then plum tomatoes and a little wine and the next thing I want to put in are these cute little guys you see those those are pepperon Chini and I brought these from Italy but you can use use red pepper flakes from the grocery store and one or two of these is enough to knock your socks off so I’m going to make that a little arabiata so in they go and then I’m going to put in some fresh basil leaves because I like fresh basil in my sauce now this is a sauce that only going to take about 20 minutes to cook and this has been cooking oh a good 20 minutes already so I’m just going to snip in the rest of my basil and give that a quick stir and that sauce is ready so when you make this dish you really want to have the eggplant and the sauce already finished so there that’s all set so that can just sit around now we can go on to those noodles so now to do that I have to get out my pasta machine and here it is and it’s just a hand crank machine you see and what I’ve done here is eliminated the hand Turner I’ve put this little motor on and that allows me to have my two hands free to do other things if I feel like it so now here’s my dough and it’s been resting for a while and you see how nice and soft that is so now I want to put a little flour on my board you see and now out of this piece of dough I’m going to get six sheets of lasagna that’s right six sheets so I’m going to put those two aside and work on one piece for you so what you want to do is flatten the dough down some you see and now it’s nice and stretchy and then get your rolling pin and you want to roll that out a little bit you don’t want to put it into the machine uh as a lump you just want to get it flattened a little bit because sometimes you could strip the gears on a pasta machine if you don’t roll it down some so just flatten it out and get it as about as wide as your pasta machine is you see so that looks good and now I can put that through the machine for you so let me just clean this up a little bit and bring my machine over so now you see here on the machine I have different settings and this goes from one to seven and that allows me to control the thinness of the dough so now I’m going to thin this right down to seven so there’s my first one now I’m going to move to four because I like to skip over numbers every once in a while so there’s four and now six and you see how nice and pliable this dough is and it’s Getting Thinner and thinner and now one more on [Music] seven and now that is just thin enough for my lasagna noodles now I’m going to be able to cut this piece of dough in half there there that was easy now if you don’t have a pasta machine of course you could do that by hand so now here’s my strip of dough you see and now that’s much too long for my lasagna pan your yours might be this long but mine isn’t so I’m GNA cut that to fit my pan I’m just gonna cut that in half and you see with those other two strips I have four more other sheets of noodles so I can make this lasagna dish right up for you so now I’ve got my pot of water boiling here you see and I want to put the noodles in immediately so get a big pot of water boiling and add a pinch of salt and now they go right into the boiling water and you know lasagna does not take very long to cook at all fresh pasta of any sort does not take long to cook at all so that goes in the water I’m just going to put the cover a jar like that until the water comes back to a boil I want to cook that only maybe about a minute or so and then after it has cooked I want to cool the noodles down a little bit so in front of me here I have a big platter full of cool water and I’ve added some ice cubes to it so that’ll cool down the noodles and I’ll be able to handle them so let me see how we’re doing here that looks nice and if you look in my pot here you’ll see that there’s not very much starch in this water at all that’s because I used very good flour and good pasta products should not be starchy when you cook them so now I can drain this so I’m going to use my old favorite scooper from Italy and just drain that off you see get all that water off and put that right in to my cold water so in it goes just like that you want to just open that up some don’t burn your hands but you want those to cool down and do you see how nicely these noodles stayed together that’s because we made it right in the first place so now you want those to cool down and then after they’re cooled and it doesn’t take very long at all just a couple seconds really then take them out onto a towel like I’m doing here you see here’s two that I’ve cooled a little earlier take them out and then you just want to dry them off very quickly like that and now you can make the rest of the lasagna and so what you want to do is get out a lasagna dish now here’s one that I’ve started for you and I’ve put I don’t know take a peek under there you see a little layer of sauce and I’ve got two noodles in my dish so now what happened to that eggplant we did well here it is you see and now what I’m going to do is just layer on the eggplant and now you want to make two layers of egg plant and three layers of noodle so I always figure six slices of eggplant between the noodles I got that math right and then you want to take some of your cheese and your sauce so I’ve got all different kinds of cheeses here here we’ve got some provalone I’m just going to put some of that on doesn’t have to be anything fancy if you don’t have provalone you could use something else so a little provalone goes on and then we’ve got some aago that’s another cow’s milk cheese and that goes on and how about some Parmesan cheese and that goes on and then of course you need a little sauce so that goes on you see like so that look good already and now you got to get more noodles so now here are two more and I’m going to layer one right down into the dish and if they don’t quite fit don’t worry about it you’re going to be eating this not wearing it well you might if you eat too much but now the rest of the eggplant goes on and I’m crisscrossing this Bunch CU I want to use all of this so that all goes on and now more cheese and you see how quickly this goes together and this is a very light lasagna this is oh it’s just Exquisite it’s a lot nicer than having lasagna noodles from a box and now a little bit more of my cheese more sauce goes on like so and now the last two sheets of noodles go on so there’s my one sheet and here’s my second sheet and I’m just going to fit that in nicely and now I want sauce over the top of that you see so get that on and this is just so beautiful to look at and this isn’t going to cook very long at all maybe about 30 35 40 minutes in a 350° preheated oven so now you want to sprinkle on a little bit more cheese over the top I wish you were here to smell this and then you want to cover it with foil and put it in the oven and you want to let it cook there oh for about 35 minutes as I say and when it’s done it’ll it’ll be smelling wonderful and you’ll want to eat it immediately but please refrain yourself and wait about 5 or 10 minutes for that to cool down and then cut yourself a nice Hefty slice and there you have it lasagna Alam [Music] maranna lasagna is an ancient food that over the centuries has had many variations and adaptations and today I’ve shown you what I have been able to create with lasagna and I think that everyone should have their own traditions and so today I’m passing my tradition onto you [Music] Joe I’m Marana bazito and today I’m in Brentwood New Hampshire on my way to make a home bread baking call for a young friend of mine Beth Spangler now Beth is really into bread making and she’s got all the right ingredients including a large dose of enthusiasm all she really needs are a few old bread making [Music] Secrets be Ellen Maran recipe there’s nothing here that’s written down I wish your SM look like monaa oh golly she whiz rest of my wine and don’t you love my brush this is the way they do it in UMB of course just base the meat with a rosemary spring so that’s good I’m Italians are such happy people because they have happy food and just keep going like that until [Music] cow hi hi Mar how you doing that’s great smells good in here we are glad to see you Maran Hey Beth how you doing oh okay what’s up you look a little sad M I’ve been here for I’ve let it rise for 2 hours and it still won’t rise what are you making bread bread well yeah it’s a real disaster that’s for sure well you know what you probably did a few things wrong I maybe I can help you out here because let me tell you I’ve made bread a long time so we need to get rid of this let’s just put this off to the side so what was the first thing that you did I put the water in the hon okay but what kind of water did you put in cold water no no no that’s your first mistake you have to have warm water it has to feel almost very warm on your wrist so why don’t you go over there and get uh about a/4 of a cup of warm water get it fairly warm okay because now if you don’t use warm water that’s one of the big mistakes that people make when making bread not just bath if you don’t have warm water then your yeast is not going to to rise so that’s really critical and you want to be able to test that on the wrist of your hand let’s see now the only way to make bread is to do it over and over until you got it right now that’s about right feel that that’s that’s warm enough so now you can add your yeast so the other thing the other trick you want to remember is that when you work with yeast you want to make sure that you’ve got yeast that is alive and usually what the manufacturer does is put a date on the yeast package boy that’s a little hard to get open isn’t it yes uh I’d use my teeth but it isn’t very kosher let’s see if I can get it there we go you see there’s a date on the back of the package and that tells you that the yeast is active so okay now you can put that in so I’m going to let you do this because I already know how to do this okay so now you’ve got your yeast in warm water and now what you have to do here is do something that we call proofing and that means that this yeast has to sit around in this little warm water until you see little tiny bubbles appearing on the surface and that tells you that it’s active diff but you know there’s another little trick you can be absolutely sure by adding Just A Pinch of Sugar because yeast likes sugar nuh that’s a little too much just just a drop okay that’s a pinch no no put the rest of it yeah that’s about an eighth of a teaspoon I would say okay so now you want to cover this with a clean cloth and you’ve already got one here and that you can put aside you see and you want to let that just proof as I said about 10 minutes then when you come back and look at this this yeast should already be bubbly and brewyet but you know there’s another little trick I brought you something it’s a little surprise doesn’t that thrill you you know what that is smell it this is something called a cluto can you say that clut you almost have it just a couple more lessons and you’ll have it now what this is actually is a piece of dough from a loaf of bread that I made it’s got to be now at least two months ago yuck right no when you make bread you take a piece of the dough that you’ve that you’ve formed take a piece of the dough off of that uh dough off of your your mass and then you want to save it put it in a jar and then it becomes the leavening agent or the yeast for your next loaf of dough so we could actually take this out of this jar put it in water like we did the yeast and pretty soon that starts to bubble and brew and you can go ahead and make your bread pretty nifty idea huh and a real old one from Italy so you know what I think you need to stir it over so you need to stir it with a clean bow okay go for it and while she’s doing that you and I need to go Nella cucha where I’m going to show you how to make the shapes of breads to come [Music] you know what I forgot to tell Beth the first time I ever made bread it came out like a rock and I almost needed two people to help me take it out of the oven so I know what she’s going through but believe me I think she’s on the right track and today I thought I’d spend some time showing you how to make a fantasy bread that I absolutely love and it’s called ory picoli and it translates to little bears and you know in Italy there are a lot of fanciful kinds of breads that are made the traditional breads are just made with flour and water and yeast and salt but for holidays and special occasions there are all kinds of shaped Breads and the orsy Pei are perfect to make with children now how do you do it well you start with some milk and here I’ve got oh about a cup and A3 of milk in in a little saucepan and I want to heat that up just until it’s warm I don’t want that to be hot because if it’s too hot then I’m going to kill my yeast and that’s the first principle of bread baking that you need to know you don’t want to kill the yeast and you remember what a hard time Beth was having with that so while the milk is heating let me talk to you a little bit about the yeast now when I make bread I do it in volume so I buy yeast in bulk which is loose in a jar like this and you can buy it in your grocery stores sometimes you can get it in a specialty store and you just want to keep it in the refrigerator in a jar but if you don’t make bread very often then you can just buy the little packets that you find in the grocery store and a packet of yeast like that has about a tablespoon in it so whatever is your your choice so now let me go back to the milk here and it’s just about where I want it I want that just lukewarm so now I’m going to turn that off and pour it into my little Bowl here you see and in it goes and then I can add the yeast and there’s a tablespoon of yeast just sprinkled very gently over the top and then if you want you can give it a little stir and then you want to set this aside because you want to let this do something that’s called proofing so I just cover it up and I put it in a warm spot not too hot and if you go back to that after sitting on on the sofa for 10 minutes you might notice that it’s a little foamy and chalky and it’ll look something like this now here’s a yeast that’s been sitting around for about 5 or 10 minutes and can you see that little foamy stuff on the top there that means that the yeast is active and it’s working so now I’m ready to go ahead with the rest of this recipe so there’s my yeast and now I need my flour so in a bowl here I have oh about 5 and A4 qu cups of unbleached flour for this recipe now why do I use unbleached flour just because I feel like it not really I use it because unbleached flour is better for you number one and it has a higher gluten content and that’s important when you make bread because it allows you to stretch the dough and it’s really the wheat gluten in the flour that gives you protein so here is my flour and then to that I want some sugar and here’s about 2/3 of a cup of sugar so you notice I’m putting all the dry ingredients together so that goes in and now I just mix it around with my hands and if you were going to do this at home with kids this is a great way to make bread with your hands am Mano and now to that I want to add oh some salt and here I have oh a teaspoon of salt so that goes in and that adds a little flavor to the bread and also helps the color of the bread and then I want to add some but but and here I have a stick of butter that’s eight tablespoons for all you kids that are listening and all that goes in you see and I’ve got it at room temperature that could make it a little easier for me to work with so in it goes and now I just want to mix that up you see with my hands I want to get this to a coarse consistency so you want to make sure that you’ve worked the butter well into the flour mixture and when it is coarse or mey my family hates that word then you’re ready to add your yeast mixture so you see why it’s important to get the yeast started ahead of time so it be all ready to go when you’re ready to do this so that looks pretty good now I can add my yeast mixture and here it is and I’m going to put it all in now I might find that I have to add oh a little bit of water to this if this is too dry and you see this is one of the other problems with baking bread this was what Beth was afraid of too is that well gee it just didn’t come out as soft as it was supposed to be well sometimes the problem is the flow that you’re using or the day on which you are making this so if it’s a humid day you may find that you need to add just a little bit more flour and on a dry day you might not use as much so now what I want to do is really get this mixed well and you notice I’m just using one hand and that’s a habit that I picked up from making bread over all these years I have to keep one hand free in case I want to nibble on something or I have to answer the phone you just never know but anyway I sort of get the job done anyway so this looks like I’ve got just about the right amount of liquid in it would I lie to you so now I think I can take this out so when you’re ready when you can move the dough in a ball then you can take it out onto a flowered board so I’m GNA get rid of this and sprinkle my board with a little flour now that’s important cuz you don’t want the dough to stick so now I’ve got my massive dough and what you want to do is now get a smooth ball of dough No clumps no lumps something very smooth and to do it you have to sort of see what I’m doing fold the dough on itself and move it with the palm of your hand so it’s fold move and turn the dough just a little bit as you go and pretty soon after about 10 minutes or so you will have a nice smooth ball of dough and this is something great for kids to do because it allows them to learn at an early age how to make bread and what the the right consistency of bread do should be so there I think you get the idea there’s my ball of dough now I have to let this rise and so I have to put it in an oiled bowl and when I do that I use some olive oil because that’s what my grandmother used and in the bottom it goes and then just brush it all around or move it all around with your hand and then take the dough and wipe the bowl just turn it in the bowl and then turn it over and then you want to cover that the piece of plastic wrap and get it on there tight and now I just have to wipe off my hands a second now why do I do that well the plastic wrap if you put it on very tightly you see will help help to keep the heat in the bowl and that’ll allow the dough to rise nicely so now I want to set this off somewhere where it’s warm either in your oven or in your kitchen somewhere so off it goes and this is what it looks like when it’s risen you see isn’t that beautiful now what kid wouldn’t want to put their fingers into that and now this is just maybe a couple hours later you see and when I can do this and those indentations stay I know that dough is ready so clean off my board here a little bit because after all we don’t want to be a slob in the kitchen so there now a little more flour and now I can turn this out and just look at this who wouldn’t want to play with this look at how soft and beautiful that is and is so fluffy that now we can really move this dough and you just want to give it again a nice light kneading and now of course I promised you I was going to make those Bears so now when I make them I make six of them I divide this dough into 24 pieces and I don’t really have time to make 26 beers for you today I don’t have time to make six bears for you so I’m going to make one and so let me show you how I do that I just take off four balls for each bear so there’s two three and four I’m going to set this aside and later on work with that now when I make these of course I make them for my family the kids even my husband loves these and you want to start with a ball of dough that you can just sort of move around in your hand like this and then put the dough down and sort of pinch the dough you see what I’m doing here bring the dough up on itself because you don’t care what this looks like on the underside but you do care what it looks like on the top so you want to continue like that and then going put this here so you can see it get out a grease cookie sheet and there’s one ball and now my bear is beginning to take shape let me go ahead with the second one and again just going to pinch that dough together on the bottom and there’s my second ball and of course when I do these with the kids they do them better than I do so every bear comes out having its own particular personality this is a fun thing to do with kids because it allows you to spend time with them and they’re also learning about an ancient craft the art of bread baking so there now what do I do with that fourth piece well this I cut up into little pieces for my arms and my eyes or not my eyes for my ears and my feet so I’m doing this upside down so you can see it there’s one foot and there’s another and now the arms after all what would a bear be without arms and then we have to put on the ears of course and you see what fun this can be in the kitchen and something that you can pass on to each generation okay that looks pretty good the kids would probably do a better job and there is right there his little nose so now those have to rise again so you want to cover them and let them rise oh about 20 minutes you don’t want to let them over rise now and when they’re risen you see they’ll look like this and now we have to do something to Jazz them up a little bit and that is to give them a little glaze so what I want is an egg in a bowl one egg and oh about a tablespoon of milk or so I just want to whisk that up see I’m going to paint each bear with the milk glaze and that’s going to give it a nice shiny coat and again this is something that children love to do so then all you want to do you see is paint each one and this really makes these little guys come alive you see so give them a good coating and these are risen just where they should be because if they overr they will collapse when they’re baked in the oven so give it a good good coating and then you have to give them their eyes so I use currants when I’m doing this for kids but if I’m doing this for adults I might use pepper corns but for kids I like to use currants and then we have to add some sugar now here’s some some coarse brown sugar that I’m just sprinkling over to the top that’s going to give that a nice texture or you could use some raw sugar I like that too so that goes over and now these guys are ready to go in the oven so they need to be cooked in a 350° preheated oven and you want to let them cook there oh about 20 or 25 minutes or until they’re just nicely Brown and glazed looking and then when you can’t wait one minut minute longer and the house smells absolutely wonderful they’ll look something like this and I don’t know what kid could resist this or what adult could resist them either I wish you could really smell these because they are absolutely wonderful and you know what you’re going to want to eat those right away but I don’t recommend it because if you do you’re going to break something and then you’re going to have one unhappy maybe two or three unhappy kids so I’m going to let those cool down a little bit on a rack here before I take them off and show you what I do with them after they are cooled so now here are three little cute guys that have been cooling for a while and now I can just give them their final touch and what I like to do is just put a little ribbon on them and depending on what season of the year it is I might give them oh a red ribbon for maybe Valentine’s Day or Christmas or red white and green because after all these are Italian bears but you can use your imagination and do whatever you want but you have to admit they do look awful cute so you want to be real careful now about getting these off now let me show you how you do that first you say a prayer and then you get your spatula carefully under one of these because they’re very fragile and lift gently and then just put them on a cooling rack to cool so I think you get the idea for that but now since I’m in the mood for all of these fanciful Foods today with bread dough I want to talk to you a little bit and maybe show you something called The Eyes of St Lucy now this is a bread that comes from Sicily and all over Italy there are different kinds of breads made to commemorate different occasions some of them are made to commemorate old political or historical events so I think I should roll this out a little bit better before I start this but in any event some of the breads are made also just to tell a story and in this case the story of St Lucy goes like this St Lucy first of all is a patron saint of sight and well she came from a fairly good family and she was very beautiful and so she decided that her life was going to be given up to doing God’s work and she didn’t want anyone to admire her at all and so she gave up her eyesight to God and that’s why whenever St Lucy is depicted you see her holding her eyes on a plate well it makes an interesting story anyway but let me show you how the bread looks you would roll out some bread dough much like I’m doing here and then you’d start folding the dough in you see just Loosely in about halfway and then take the other half and fold it in the other direction and what you have formed are Lei D Santa Luchia or the eyes of St Lucy and then if you wanted to you could just brush that with a little uh egg glaze see I’m going to do it right on my board for you and then you can put some sesame seeds on that and let it rise and put it in the oven but you know what I got an awful lot of dough left here and I’m going to make more bears with this but I’m also going to take a piece of this dough and roll it into into a ball and save it like that and then I’m going to put it in a jar a little bit of olive oil just like that just a little to keep my dough from drying out if you remember I did this with Beth and you know what this is I hope you were paying attention because this is my kuto this is the piece of dough that I can save and use as the starter with a little water and a little extra yeast for the next batch of Le ory picoli or Lei D Santa Luchia now tell me that you don’t find these orally irresistible and you know you can get in the kitchen and make these with your own family they’re easy enough for a kid to make and do you remember that I mentioned to you that many italian breads are symbolic and if you were to tr Trav in Italy in every region you would come upon breads with different shapes different histories and now here are some of my favorites here’s a bread that’s called Columba and that translates to Dove and this is the Easter Dove and it is found on every Italian Table on Easter day and then here’s one that I really find intriguing this is something that’s called serpente and that means Serpent and if you look at it I think you get the idea that this does look something like a snake and now a bread like this has connotations that go way back into Antiquity some say that this means Rejuvenation or that it has fertility right connotations behind it but I’m not quite sure and then here’s one that my grandmother often made this is something called Pho de cavalo and that translates to Horseshoe and I think you can see from the shape of this bread that this looks something like a horseshoe and I assume that that was meant to bring you good luck and now here’s a bread that I had when I was traveling in Amelia Romania not too long ago this is called manini fedad and it means little hands and I haven’t quite figured out what the connotation is behind that one but we all know what this is this is the eyes of St Lucy and if you remember the story that I told you behind this bread you’ll see that this is a bread that also has its tradition that goes way back to religious symbolism so whether you’re making regular bread or fanciful breads get in the kitchen and create a little bit of your own Italian tradition and so until I see you Nella cucha again this is Maran spizo ciao you know flower picks up the humidity that’s in the air did you know that you got to tell that to your science teacher well she probably knows it already right mm okay now you can take it out so turn it out that’s it plop it right on there good girl okay and now me take off all St yeah get all that stuff off your hands put a little bit more flour on there see how nice and soft that is mm that’s good we don’t want to waste any of that there’s more in the and now you see it’s starting to look like something right at first it was a mess in that oh okay now CIA I’m Marian Esposito and today I’m at Ellis Island now what does this place have to do with cooking well chances are that much of what you and I enjoy today as family cooking was first introduced to us by relatives and friends who came here through Ellis [Music] Island Ellen maranne recipe there’s he that’s written down I wish your SM look like monaa oh golly she whiz rest of my wine and don’t you love my brush this is the way they do it in um of course just base the meat with a rosemary spring so that’s good I’m Italians are such happy people because they have happy food and just keep going like that until you [Music] cow Ellis island is a national park but nearly a 100 years ago Ellis Island was the beginning for the number of immigrants who came here both from Europe and Asia to begin a new life and among those immigrants were my grandparents both sets coming from Italy and when they came here in this huge reception hall they had a lot of hopes and dreams and very little money and personal possessions but what they did have was determination and the hopes for a better future and today I’m here at Ellis Island to retrace those steps the first steps that my grandparents took to a new life what did my grandparents have to offer America in Italy they were farmers they tilled the land and picked the olives and when it was decided that they would leave Italy they must have had tremendous mixed emotions just imagine what they must have been thinking about as they sat in this room on these benches clutching their passports with thousands of other immigrants what would they find in a strange country with strange Customs a language they could neither speak nor understand and no Assurance whatsoever that they would ever become Italian Americans well first up in this process was when the clerk called out your name and in the case of my grandfather it was Rosario saporito but the clerk could neither pronounce nor spell the name so Rosario became Roy and the first step in the process of becoming an Italian American began for my grandfather once my grandparents passed their physical and mental tests they must have felt relieved if they failed those tests they would be deported back to Italy with $25 in their pockets and courage and determination in their hearts they were well on their way to building a new future not only my grandparents but many of my relatives and Friends of my grandparents as well all adopted America as their new country people like Rita Richie Mrs tagani Gracie lauma and Mr and Mrs buergy all had that enthusiasm but at the same time they clung to and preserved their Italian customs and traditions including cooking because of them you and I can go nucha to make two Italian breads that are steeped in Tradition and have been handed down as recipes of the [Music] mind after that visit I just have to share with you two very old recipes that were brought to my hometown from my relatives and my grandparents and the first one I want to make for you is something called pan deuka and it was really made by a friend of ours Mrs blery and she always started with some yeast in a bowl very often I was sent over there an errand or something and I’d see her making bread so she’d just eyeball it so for this bread you want about a tablespoon of yeast dissolved in a half a cup of warm water and you want that to proof that is you want it to get foamy and then after it is you want to add another cup of warm water so it will look you see after this has been in the water now for about 10 minutes it looks like this very foamy and now I can add the rest of my water and that is another cup so I want to put that in and then well there was no real recipe to this this was just something that came from the mind she would start with flour and now I like to use unbleached flour and here I have about four cups of unbleached flour and one of the things I learned from not only Mrs buergy but my grandmother and my mother as well is that never add all the flour at one time because you just don’t know how much the flour is going to be absorbed by the liquid so you have to do it a little bit bit at a time and of course they could do this in the wink of an eye so I put mine in a little bit at a time like that you see and I think I’m going to need all of it and then after I’ve got it mixed to the point where I can take it out of the bowl I want just enough flour in there to hold this mixture together well then you want to turn it out onto a work surface and I remember Mrs blery always working on an old wood table in her kit that had an oil cloth over it and whenever I was sent over there of course there was always something for me to eat and she was always cooking and bread was something that she made every week and I particularly liked this bread and I’m glad that I always had the occasion to go over to her house because I tried so many different things things that she brought with her you see from Italy and so now after you can get the massive dough that you have out well then you want to work and get it into a nice smooth ball and of course Mrs B spoke very little English and her name was Angelina and really when she came to this country she was about 29 years old and she had worked on a farm in Italy for 5 cents a day picking vegetables and so she knew a lot about cooking intuitively and when she came to this country the first thing she made made Mr be do was plant a garden in the backyard on lav street as I recall and it was a big Garden had all the things that Mr be loved like peppers onions garlic tomatoes and pumpkins and I know that when I make this bread I often think of those days when I went over there to have this pane dauka which is a pumpkin bread so now you want to knead this until it’s nice and smooth you see and that’s going to take you about 10 minutes and then get out that bowl what did I do with it here it is and give it a little bit of olive oil now often times she just did this right on her her table after she took the oil cloth off but I always loved the way they would take the dough and just put it in the bowl you see and wipe it like that and then they would cover it with a towel well that’s the one thing that I do differently about this dough see I cover mine with plastic wrap because I like the way that keeps the heat in the dough and allows that to rise nicely so then after that’s risen oh about a good hour an hour and a half it’ll look something like this you see and then you want to take that out and put it back on a flowed surface so I want to get a little bit more flour here and get these little pieces off that I don’t need and now look at how nice and light that is and it just comes out of the bow so beautifully I think Mrs B would really be proud of me so now you want to knead that and you see when you let dough rest somewhat it’s a lot easier to knad Mrs be knew that intuitively but I had to learn that not only from her but also from my my mother and my grandmother so now I just want to wipe off my hands here a little bit because cuz I’ve got just a little bit too much dough on them and now while you’re kneading the dough of course you want to have some pumpkin seeds ready and what I do is I buy hold pumpkin seeds and put them on a cookie sheet and then I just toast them in the oven at 375 for about oh s or eight minutes you want to be careful not to let them Brown you say here they are and this is what they look like and now Mrs be of course when she planted her pumpkins would save the seeds and then she’d wash and she’d dry them and she’d have them for planting pumpkins the next year but she also put it in this bread so now I’ve got my bread dough to where I want it and I want to roll it out into because now after I roll it out I want to sprinkle on those seeds and now this is why I appreciate my Heritage so much more today than I did when I was younger because it was just so wonderful how they could take humble ingredients and turn them into something that was really special so that when she was cleaning the seeds out of the pumpkin Mrs be must have said to herself I might as well use the pumpkin too in the bread and so often slivers of raw pumpkin were put into the bread you see and another thing she did was to take just a piece of that dough off she put it in a little jar with olive oil and that became the Kut dough or the dough that she would use to start the next pumpkin bread so get it rolled out and that’s clever and I always use that trick now too there now I want to add olive oil so put on a little bit of olive oil not too much maybe about a tablespoon 2 tablespoons and this is extra virgin olive oil and spread it all over the dough and then get those pumpkin seeds this is about 2/3 of a cup that’s a lot of seeds and if you don’t want to use that many well you don’t have to so spread them on and oh today I’m feeling really oldfashioned I’m going to add a little bit of that slivered pumpkin you see put it right in there and now what you want to do is take that dough and just roll it up as as if you were forming a jelly roll and when I watched Mrs be doing this I thought this was fascinating cuz I thought she was going to cook it just like that but nope she still had another little trick up her sleeve she got a little bit more flour on the board you see just like this and I was eating terali by then those hard biscuits and she’d fold this and she would really get into this now this woman did everything I mean she tilled the soil she planted the crops she knew how to preserve veget vegetables she did all the cooking for the family and bread was something that was very very sacred in an Italian household so now you keep going like this you see until you have a nice Supple ball and you want those pumpkin seeds to come right through the dough and I’m really working hard at this and that’s going to take you oh about five or 10 minutes to do and it makes a very attractive looking Loaf and then you want to put that on a baked sheet with a cloth over it and let it rise again but I like to use a peel a Baker’s peel and I put the dough right on like that you see and then I cover it like that and I let it rise and when it’s risen it looks like that and now that’s ready to go into the oven so now you want to have your oven at 375 if you’re doing this on a Bak sheet if you’re doing it on a stone a baked Stone like I’m doing well then you want that temperature a little higher maybe 400 425 and then I sprinkle my Bak Stone you see with cornmeal and that’s so that the dough doesn’t stick and now I like to use a baked Stone because it creates a nice hard crust and it’s nothing but a piece of unglazed Cory tile so now I get my bread off the peel by a quick prayer to Mrs be and with a flick of the wrist you see there it goes and now I can put it in and I want that to cook oh about 30 or 35 minutes until it’s nice and hard well now I’m just reminded so much from my visit at Ellis Island about some of the other wonderful Treasures as far as recipes go that were brought to my family by relatives and friends and one that I want to make for you today is something that was really a recipe that was created by a friend of ours Gracie lauma and she was a friend of my grandmother gasos and now it starts again with some yeast and water and here I’ve got about two tablespoons of dry yeast in 2 and 1/2 cups of warm water and I’ve let it proof just like I did before and now I really wanted to save this recipe Gracie’s recipe as part of my own cooking tradition and so I called her one day and I said Gracie I’d really love to have that recipe that you used to share with Grandma and you know Gracie was the kind of person who would come to our house oh almost every week and she was from Sicily and she didn’t speak very good English she spoke in broken English and my grandmother was from Naples but the two of them speaking in their own distinct dialects really understood each other very well because the hardship that they both endured in Italy were the same no matter what region they came from and so when I wanted this recipe I said how do you make it and she said just to put a little flow into the well and this is really the well or is my grandmother gaso used to say the Fontana some Italians call it a volcano and really this is the old way of making bread and rolls and pasta and so here’s my well and now this goes in here but we have to add a few more ingredients to this and Gracie loved to put Anna seeds in and here’s about four tablespoons of Anna seeds so that goes in and then some salt oh about a tablespoon or so and pepper and now this really threw me for a loop because I remember these as being very Tangy I said how much pepper oh as much as you want 4 oz I say 4 oz that’s an awful lot of pepper Sal I put in as much as I want that’s about a tablespoon and then here about a tablespoon of olive oil and I think that’s all of it so now you want to mix that up you see and now you got to hold your breath because this goes in there and now if you were a little skittish about doing this well you could do this in a bowl but I think that this is a great way to keep tradition alive so I’m going to try it this way and now what Gracie would do you see is start to bring the flower into the center from the outside wall and now the important thing here is that you don’t ever want allow to allow this wall to collapse I know because I’ve done it several times and all of this stuff is wound up on my shoes I’ve done that with pasta too so now this is something that you can’t hurry with and it often reminds me of the way Gracie Cooks because she never hurried with anything she would come over and she would sit with my grandmother on the back porch and the two of them were in their little black dresses because of course they were always in mourning for those relatives who had gone before and they would talk and they would talk about imort and of course I only had one ear to all of this because I didn’t want to be part of that culture in that tradition I felt they were just two little old ladies who had to commiserate together but really the simple gift of rolls or cookies that were often brought by Gracie was tradition and she was passing that tradition on to me when she brought them over even though at the time I didn’t know it but now today I really hunger after knowing more about my Heritage and the traditions of Italian food that came with my grandmother and people like Gracie who left their homelands in Italy to come to a country that was totally foreign to them but with them they brought the secrets of their cooking and these were secrets that they just kept in their heart and when I make this bread truly I think of Gracie in all those days long ago when I was young and the wonderful smells that came out of our kitchen and hers and so now you see I think I’m getting it to where I want it that was about 7 cups of flour and now when you have enough flour in your uh dough well then you can push the rest aside you see so I want to get this into a nice soft ball so keep going like that and this needs oh maybe just a little bit more flour but it could use a lot more kneading than I’m giving it now and of course part of making making this was to allow the dough to rest so in between they would allow their dough to rest and they would go on to cook something else and then come back to it so get it into a ball like so and then you want to put it into um a grease dish but first I’ve got to wash my hands here got to get this off my fingers otherwise I’m not going to be able to play with that dough and I’ve got to go over and Spritz the oven so let me see how we’re doing here yes and I like to do this because when you Spritz with water like this you see that creates a nice crust and so I’m going to let that cook right down until I can take it out in about 30 to 35 minutes and now back to that dough so now when you have your ball of dough where you want it you see then you want to put it into a greased bowl and let that rise so that looks just about right so now got to get out a bowl and I want to put a little bit of olive oil in there just the way Gracie would have done it you see and she may even be watching me do this you know because I don’t know if I told you she’s 92 years old so she comes with a lot of stories from the old country so there put it in and then get the oil over the top and then again I like to put plastic wrap over mine because that keeps the heat in the dough and then set it aside and you want to let that rise oh for about 45 minutes at least until it’s double and then it’ll look something like this you see this is very nicely risen now and now I can take this out put it on my flowered board but now I’ve got to move out some of this flour because I didn’t need all that but of course Gracie never did say exactly how much to use so there you see how wonderful that is it’s just very light and fluffy and now I can really work this with ease and it’s just a very soft dough to move and now you can do a number of things with this but I remember Gracie always bringing this over as small rolls we would have them with ham or cheese or just all by themselves and sometimes they were very nice with soup so you want to need that oh about 5 minutes and then get yourself a cookie sheet and here’s mine and you just want to grease that lightly a little bit of butter or olive oil and then you can just take off pieces you see of dough like that and form them into rounds and sometimes she made them into oval shapes so form them into rounds and now a bunch of dough like this is going to make oh about two and a half dozen of rolls so you can make rounds or you can make little oblong pieces and I think it’s nice to have just a combination of the various types and sometimes she even made them into twists and then after you get them on a sheet like that you see then what you want to do is brush them with a little bit of egg so here is an egg that’s just been beaten up with about a tablespoon of water and you just want to give that a nice light brushing you see just like that and then you can add some sesame seeds over the top so this is got all kinds of things in it now and then you want to take those and let them rise again oh about 15 or 20 minutes and when they’re risen you see they’ll look something like that and now they’re ready to go into the oven so you want to put them into a 375° oven oh for about 15 or 20 minutes just until they’re nicely Brown and then when they’re baked they’ll look like this you see you see they have just a very nice hard crust and your bread well I’m going to take mine out on a peel now and get it right on here and it smells beautiful will look just like that so there there you have it two recipes from the mind puka a panini Dee Al two simple breads made with hard work and Ingenuity our immigrant ancestors gave us much more than their oldw world cooking Secrets they gave us tradition an expression of their values and a sense of Who We Are [Music] until I see you Nella cucha again remember to cherish your heritage I’m Mariana spazo CIA [Music] ciao I’m Marian spazo I’m going to give you a little pop quiz now what is one of the favorite meats that Italians in Italy love to eat did you say my Al Porco or poretta well Bravo because in Italy there are many ways to have pork and I’m standing here surrounded by just a few of them here are fresh curing proti and these were made by Andrea and here’s Salam and in Italy you can find many Regional variations on how to make Salam and another favorite is poretta poretta is roast suckling pig that’s either roasted in the oven or it can be done Alo SPO on a spit and that’s the way I first had it when I traveled to Umbria but there are many ways to do it and many ways to stuff it and no matter where you travel in Italy every region will have its particular version and I have my version of cooking pork [Music] too be Ellen maranne recipe there’s nothing here that’s written down I with yours my look like monaa oh golly G rest of my wine and don’t you love my brush this is the way they do it in UMB of course just base the meat with a rosemary spring so that’s good I’m Italians are such happy people because they have happy food and just keep going like that until CIA Marino’s restaurant in Cambridge Massachusetts is not unlike Umbria in Italy some of the best secrets of regional Italian cooking are carried on here by Chef Andrea de Paulo he’s been in America for only 9 months and still Cooks according to the ancient customs of his home okay this is going to be a roast pork done in the oven poretta and in Italy poretta can be stuffed in a number of ways Le D see see see all right he’s got aromatic herbs inside uh what are some of them yeah salt salt black pepper rosemary garlic and cinnamon MH and cloves do you have any cloves no yeah and no uh Senza Salvia no s Salvia Senza Salvia now in some parts of Italy they’ll use Sage a little see see see so now it’s ready for the oven and this weighs about what 70 lb yes 70 now [Music] um okay [Music] see ok capito so he puts a little bit of olive oil over the the top some salt because that’s going to help to give it a nice crust and also a wonderful color so now this is ready to go into a big oven so Andrea yeah uh so we’re going to put it in the oven now sure okay and how much time is this going to take yeah four 4 hours go for it Andrea that looks good now it’s ready right yeah you need a little help yeah okay here we go okay and that’s going to take about 4 and 1 half hours to cook just enough time for you and I to go nellina where I’m going to show you how to cook a Lomo de mayale ketto [Music] Balo we’re back and these onions are cooking for a sauce that we’re going to make for our pork today and you see what I have here it’s nothing more than just white onion and I like to use white onion for a lot of my Italian cooking because it’s a milder onion but if you don’t have white onions like this then you can just use yellow onions and all I’ve done here is cut these thin and now they’re just wilting down in about a/4 of a cup of apple cider vinegar so now that’s the base to a nice sauce that’s going to go over our pork so now while Andrea’s pork is cooking I’m going to get mine started so you want to start our pork on the top of the stove remember he started in the oven but my oven’s a little smaller than his so we’re starting on top here and I’m going to put oh about two tablespoons of extra virgin olive oil in a frying pan and I just want to get that heated I want to get that hot because then I want to put my pork in and do you believe that that 70 lb porketta is going to fit in that frying pan just kidding ours is a little smaller you see now that big poretta has to roast for that long 4 and 1 half hours but we’re going to do this in like this and today what I’ve got is pork tenderloin now this is the most tender cut of pork that you can get and it comes from the inside of the loin and usually when you buy this you buy maybe one or two tenders and today I have about a pound and a half so the first thing I want to do is dry that off a little bit because if I don’t dry it you see then it won’t Brown very nicely in my oil so give it a good wipe off and then I’m going to put it on a board because that’s a little easier to work with then I want to give it just a little bit of olive oil I just want to coat the top of it do you remember I asked Andrea if he was going to put any olive oil over the top of his poretta and he said see Uno so I’m putting Uno over mine and there that should be just about enough and all I want to do is just wipe that down a little bit now this isn’t going to take very long to cook at all so now let me see how we’re doing on the oil I think I can get that in because that’s starting to smoke so I’m going to turn that down a little bit and now in they go one and two and now all I want to do is let that pork Brown on both sides I’m going to turn that down to low and while that’s Browning I can go back to my sauce well now here are my onions and all you want to do is really Wilt those down and then you’re going to add other things to this this is a very quick sauce and what you want to add are some fresh herbs now I like to put sage in my pork and this is fresh sage and for this dish oh I probably want oh a good tablespoon now if you don’t like Sage you don’t have to use it but by all means don’t use dried Sage because dried sage just doesn’t have any flavor and all the oils are really dried up so I want about a tablespoon so I want just a little bit more and this smells so wonderful it’s very woodsy and that reminds me so much of umbrea because Oma’s cooking is very rustic and woodsy and then I want Rosemary and again I’m using fresh Ros you just want to take the needles off you see just take the needles you don’t want the stems and I want oh about three tablespoons of Rosemary needles now Rosemary you can just keep on a window sill in your house and you’ll have it all year long I tend to kill every plant that I have but today we happen to have a nice Hefty supply of Rosemary so you want oh about three tablespoons and again if you have to use dry well okay AO it just isn’t going to taste as good so there that’s good so now that can go right in here you see and then to that I want to add some fresh parsley and this is fresh Italian flat leaf parsley so oh about a tablespoon of that goes in and now I got to check the pork let me see how we’re doing here I think I can turn that now let me see yes you see how nice that looks and turn that one now I don’t want those to Brown too much so now I’ve got my herbs and now I want oh about a half a cup of olive oil in this so I’m just going to eyeball this for you so a half a cup of olive oil extra virgin and then lemon so you want about a tablespoon of lemon juice and please use fresh lemon juice because as I say it’s the freshest ingredients that make the best sauce so now we’ve got all of that in and how about pinches salt and a little bit of black pepper and then these sweet little cute things these are red pepper corns and I think this gives a nice flavor but it also gives a beautiful color to this dish at the end so oh about a tablespoon of that and you’re not going to cook this very much at all so now that looks pretty good and that’s only been in there for about a minute and I’m going to turn that off because now I just have to add one last wonderful essental ingredient to the sauce and that is this and that is balsamic vinegar or aeto balsamico and now this is something that’s been in Italy for centuries but we’re just discovering it here and you know how I discovered it well I once did a story about a woman who knew a lot about balsamic vinegar she came to my house and I wanted to know all about this and she was telling me how this vinegar comes from very special grapes the white Tano grape and it comes from the Musto or the musk the unfermented grape juice the juice is cooked down and it makes a thick syrup called a saba and then the Saba is put into different fruit woods and aged for many years some of these vinegars are very old and then she said do you want to taste it I said sure So out of her purse came an etched bottle and a silver spoon and then she reverently very reverently pour it out just a drop for me to try I can’t talk it’s so strong it’s delicious it’s sweet and it’s sour at the same time it’s wonderful and now this dish that I’m creating for you today has balsamic vinegar and of course we’re borrowing the idea from a different region of Italy Al together this is from Amelia Romania in mod where these vinegar are made but here’s one that I actually did bring home from Umbria and this came from a little town called torano and now this bottle cost me a hefty Hefty price and I haven’t got the heart to open it that’s about 20 years old this vinegar but I do have my private stash and well when I was in Reggio Amelia not too long ago this was a gift to me you see in Moda when you get married you don’t get money you get vinegar because these are very old ancient prized treasures and this one’s aged in Juniper and this one in Oak so they’re aged in different kinds of wood and the best vinegars never ever leave mod now I’ve told you that story I better go check the pork so that takes care of that so now all I have to do is add the vinegar and I’ve got about 2/3 of a cup now you saw that I tasted that that was rather pungent 2/3 of a cup in this is going to make quite a Nifty sauce so that’s ready you really never want to cook the balsamic vinegar you just want to add it it’s a flavor enhancer because if you cook it all the alcohol will evaporate well let me see how we’re doing here I think that looks good so we can turn this off and now the next thing is to bake so you want to get out a bake dish and then you want to take the tender loins and just put them in the dish see all the juice and all all the rest of that oil that was in there and then you want to add some wine so you want to add about A3 of a cup of wine to the pan and then you want to give that a little coarse black pepper over the top isn’t this nice and then a little salt and now this is ready to go into the oven and I only need one person to put this in Andrea needed a whole Army so this goes into a 375° oven and now it’s going to cook only about 20 minutes so get it in to a hot oven and that’s it now that that pork is cooking we can go on to the rest of this uman dinner and let’s see I think potatoes would be a nice addition so let me just make a little bit of room here and now potatoes go very nicely with this because you can put them in the oven just ahead of the pork you see and then they’ll be cooked about the same time that the pork comes out of the oven so now you can use any kind of baking potato that you want I like to use potatoes and here I’ve just cut up some already in a in a baking dish I’m just going to cut up a few more and throw them in there so you need about a pound uh to serve about four people so get them in your dish if you don’t want to use Red Skins use something else if you want to leave the skin on you can do that too so now what I want to add to this some more fresh Rosemary so I’m to put some sprigs of fresh Rosemary in there and that gives a very nice flavor I think to the potatoes along with the pork so I think I need just a little bit more and then I want to add a little bit of garlic so I’d say a good teaspoon or if you like garlic add a little bit more a fresh chopped garlic and then some salt and pepper goes in so oh a good teaspoon oon or so of salt and coarse black pepper because that’s the kind I always like to use and then the last thing you have to put in here is about oh a third to a half a cup of extra virgin olive oil so now that goes over the potatoes and that’s about a half a cup and now all I want to do is give that a toss you see make sure that you’ve coated the potatoes well with the olive oil and really this is a very simple way to do potatoes yet is very nice with the pork so now that’s all ready to go and that can go into the 375° oven where the pork is cooking and now I need to add a little bit more wine to that so let me see how we’re doing yes so here’s the rest of my wine and don’t you love my brush this is the way they do it in umbre of course just base the meat with a rosemary spring so that’s good I’m going to pour the rest of that in there and now that can finish cooking and when it’s cooked well there it’ll look something like that you see and now we can put the sauce over that the sauce that we made earlier so here is that wonderful sauce with the balsamic vinegar and that just goes right over the pork and I get all of that out because I don’t want to waste it and just spread that around and now ideally you want to let that marinate just about as long as it’s taking Andrea to cook his poretta in the oven so then I cover it with some wax paper put a piece of wax paper over the top and then a piece of foil you see and then now what you want to do is put that in the refrigerator and let that marinate about 3 to 4 hours it’s really good at room temperature or you could heat it up again and then just slice it and serve it so now uh while that’s marinating a little bit let me talk to you about the veg for this because I think fresh asparagus is the thing to have and that’s aspat G in Italian and if you were in umbrea this is the kind of asparagus you would find you see the wild asparagus and it’s very very thin and tender and it doesn’t need much cooking at all and really when you go to the grocery store you’re not going to be able to get little ones like this most times so you’re just going to have to do with the fatties but you’ll notice that the tip here is very very tight and that’s what you want to look for when you buy asparagus you don’t want tips that open up so here I have oh about a pound of asparagus and now I want to cook that in boiling water so I’m one step ahead of you because there’s my water water boiling you see now I’m going to turn that up some and now I want to add just a pinch of salt to that and I want to add some olive oil because the olive oil is going to help keep the asparagus nice and green so that goes in and now my asparagus now if you want to be a purist about this you can tie this in a bundle and stand it up in a pan but this is the way I do it at home and believe me it comes out very nice so now you want to put the cover on and let that cook and that’s going to take oh about 3 or 4 minutes depending on how fat your asparagus were to start with and then we’re going to put a sauce over that a simple butter sauce and here I’ve got some butter that’s already been melting you see and now what I want to do is just get that but butter browned and that’s about four tablespoons of butter so I want to Brown that and then I’m going to pour it right over the asparagus and then the last thing I’m going to add to that is some fresh grated Parmesan cheese so you want to grate up oh I would say about a third of a cup you can grade up more if you like parmesan cheese you don’t like parmesan cheese you could use Romano cheese you could use grated aago cheese but I happen to like parmesan cheese with this and try to always use fresh cheese because I think that really makes a difference so there that looks about to be a third of a cup so now let me see how we’re doing here well I think they need a little more time to go so let me show you about how to serve this pork because we can hardly wait now so you want to get out a nice platter and of course a cutting board and I’m going to bring my pork over now you see and you’re just going to have to imagine that this has been marinating for a long time so over it comes and it’s so beautiful to look at it just really reminds me of Christmas so I’m going to take one out and just put it right there and this one I’m going to cut up for you so you want to take take off the U the herbs and the onions just so you can cut it so I’ll put this on a cutting board and now let me see how we’re doing on the butter that’s coming along nicely but it isn’t ground enough yet so now all you want to do you get a smaller Fork is cut this into pieces you see like so and really you don’t want to overcook this pork you want it to be just pink in the middle and you see how how tender this is how easy it’s cutting and two tenders like this will serve at least four people so there that looks good and now I’m going to put that that right on my serving tray got to make this nice for you so you feel like you really want to eat this get those and these and these two little pieces right here right on the end there and then you want to take this sauce and just I got to get my my pot holders here they are cuz that’s still hot want to take that sauce you see all of it and just pour it Pour it right over the meat now doesn’t that look beautiful beautiful and then how we doing here oh we’ve got brown butter sauce all right we got to turn this off now yes there finally it’s off let me see how we’re doing here yes I think I got to check this now because asparagus as I say does not take long to and when you can get your fork in there easily it’s cooked well it needs about a minute more so I’m going to put the cover back on and go back to the pork so now there’s the pork and when I spring that to the table I like to garnish that up with some of the wonderful things that I started with like that fresh Rosemary and those wonderful little red pepper corns so now there there’s the pork and let me get this out of the way cuz now now it is time for asparagus so let me see got to get that butter off cuz that is brown butter sauce now and we can turn this off yes I think that is ready the one thing you don’t want is mushy asparagus even vegetables in Italian cooking are always cooked al dente so get all the water off all of it and then you can put it on a serving dish you see and here’s mine just get them on and I did that without even spilling one how wonderful and now you want to put on that brown butter sauce you see and that goes right over the top just like that and then the very last thing you want to add is a snowstorm of grated Parmesan cheese so there now our asparagus makes the perfect accompaniment to un Umbra with the pork that we cooked in aeto balsamico La supper is ready now just imagine sitting down to an umbrian dinner that you created your s and here of course we’re starting with that wonderful fresh tenderloin of pork and when I have this I like to give it just another little dollop of that ancient aeto balsamico and then of course to go with this our fresh asparagus that has a wonderful butter sauce over the top and the fresh grated Parmesan cheese and then patate alforno the potatoes that we roasted in the oven with rosemary garlic and olive oil and of course no uman dinner would be complete without pan casario homemade bread and following that an insalata Mista a mixed green salad with fresh vegetables and if you’re still hungry well then you can top it off with something that’s very umbrian a Tora the fruta Fresca a fresh fruit tart and until I see Nella cuchina again I’m marann Esposito ciao [Music] [Music] ciao I’m maryan es spazo you probably know that the Italians are great Fish Eaters from wonderful tono that comes from Sicilian Waters to the tiny vong of Venice that is often mixed with pasta to the trout that you get in Northern Italy and even eels are a delicacy and I’ll bet that if you tried my version of making eels that you might be convinced to eat the real [Music] thing Ellen recipe there’s nothing here that’s written down and wish your SM look like Mon oh golly wh the rest of my wine and don’t you love my brush this is the way they do it in umbre of course just BAS the meat with a rosemary spring so that’s good Italians are such happy people because they have happy food and just keep going like that until [Music] CIA for about 70 years Professor herb Jackson has studied marine and esterine life I can ask him just about any question about fish and I know he’ll have the answers including everything you’ve always wanted to know about eels but we’re afraid to ask you got a couple surprises for me today well I think I can find one or two I just put this trap down last night and got these little minnows most people call them I call them mummy chugs or top minnows I like your name better mummy chugs mummy sounds cute look at those now those are used just for bait huh well that’s about all they’re used for around here yeah I mean else could you use those for they’re not big enough to eat no they’re not big enough to eat they’re big enough to eat mosquito Lobby and so forth they’ll live in freshwater ponds around the marsh oh they’re little slimy little guys yeah some of them are pretty good size yeah they’re great U enemies of the little bugs and things that fly around some of the water yeah we got a few of those around here this afternoon we have to have them for right well that’s neat what else have you got down there well I got another trap that uh I have a couple of bait eels in use those later I don’t have any use for them now I’m just you just going to put them just avoiding throwing them overboard until we know we through okay another one of those same traps another one of those same traps but I am using this one for a cage because I stopped up the cones at the ends and uh these are why do I feel I should move back that’s opstal illusion oh dear yes we put one of them in this uh can here these are real look at those they were hatched down in Bermuda oh Northwest of Bermuda actually in the in the deep water oops he’s trying to get out and U then they swim in the Gulf current until they uh uh think it’s time to come ashore and as they come Inland the little things about so long they’re call elvers there’s one yep here he goes up my shoe of course your shoe y are you going to be able to get him H oh probably not there he goes oh I got worried for a minute I only like to cook those things okay get get get them get all right now stay there uh they are slippery qu they sure are they’re very hard to handle you know in Italy that’s those are a delicacy well they’re a delicacy here too for those who but I don’t think Americans eat them the way many Amic no not many Americans you eat them I think they’re the one of the best fish ever what I want what I’m fascinated about more than anything else is what’s your favorite recipe oh well I like uh uh they’re cooked lots of different ways but my favorite recipe is just to fry them in a pan with a little cornmeal flour rolled on on them and you cut them up into chunks about 3 or 4 in long and uh the meat is nice and white it’s very it’s quite a delicate flavor well that sounds like a good old New England way doing eel yeah well I tell you herb there are a lot of ways to cook eel in Italy a lot of them and either you’re going to have to visit the country or you’re going to have to come nucha with the rest of us where I’m going to show you how to make eels the way I like to have them for dessert and that’s no fish story are you ready for a little fun because I thought it was really neat spending all that time with herb learning about eels and I wasn’t kidding you when I told you that I like my eels for dessert well today I’m going to show you how to do that and you have to start with almonds and here I’ve got almonds that I’m well I’ve been chopping very very fine and that’s really critical to this recipe so you want to start with whole almonds and you can use either blanched whole almonds you could use slivered almonds if you wanted to too or you could use almonds like this you see that are not blanched and I sometimes like to use the combination of both in this recipe just to give this a little bit of added texture and color so there at least I’ve got that pile done so now I can add it to my Bowl here and you need for this recipe oh I would say about a pound of whole almonds that’s going to give you about 3 and A3 or 3 and 1/2 cups of finely chopped almonds and here I’ve got to get the rest of them chopped or that is also 450 G in case you want to weigh it out so whatever’s your fancy and now I didn’t toast these at all you see I’m just using them the way they are and now why do I love to make this recipe well I’ll tell you you’re not going to find this anywhere in this country this is something that is a regional specialty from peruja and when the Peruan make this they usually make it for Christmas time but you can have it all year long you can’t just say that it’s a Christmas specialty but you do see it particularly for Christmas and if you pass the pastry windows in peruja you’ll see eels standing on all kinds of decorated plates in the pastry windows and they’re just absolutely wonderful to look at and believe me they taste delicious so now I’m getting there but I’m not quite there yet and you see how fine this has to be almost as if it’s a flour an almond flour now I heard you she could have done this in the food processor well you’re right I could have done this in the food processor but you know I don’t like to do that because it breaks down the oils too much in the nut I think but if you’re in a hurry or you’re just plain lazy well then you can put these nuts in the food process processor and do this a lot quicker than I’m doing it but once you have these nuts chopped you see like this well then the rest of this goes together pretty quickly so there I think you get the idea and that could be just a little finer but I’m going to throw these in now anyway so now I’ve got my almonds I’m going put them right in my bowl and now what else do I need for this well now for these particular eels you need sugar and you know the first time I had this I said well this reminds me very much of a macaroon or of what the Italians call Pasta rale an almond paste you think about it that’s what almond paste is ground up almonds and sugar and I’ve just added about a cup and 2/3 of sugar so I want to get that mixed up fairly well and now you can do this with a spoon if you want but you know I like to do things on mono so I’m just going to do it with my hands so get it mixed up fairly well you see like that and then you want to add some Citron to this now let me talk to you a little bit about Citron here’s a half of a Citron now Citron is a member of a lemon family it’s like a big lemon and it grows in the Mediterranean and the Italians love to put this in a number of desserts you see it in all kinds of fruit cakes and Breads and it’s sticky you see what they do they take this and they candy it in Shar sugar in water and then they cut it up in small little pieces like this you see and they add it to fruit cakes and breads cookies and you can also put this in eels so I want oh about 2 oz of this and I’ve got some right here you see so I’m just going to add the rest of this cut this one up just a little bit smaller and that is sticky I have to say so in that goes and then oh you can have either lemon or orange peel now this is just candied orange peel and if you can’t find Citron like this and it is hard to find well then you can just use lemon and orange peel so all toll now I want about 2/3 of a cup so I’m put this in and add this you see now isn’t this starting to look delicious and you say well what’s the connection with the eel I’m getting there you’re just going to have to wait so now mix that up real well you see and now you need egg whites and here I’ve got oh four egg whites I’m going to add just a few more because you know it all depends on the size of the egg as to how much egg white you have how much you have to add to this uh almond mixture here so if your eggs are small you might find that you need a little bit more so I’m going to just start adding a little bit of this at a time first just let me wipe my hands cuz this does start to get a little sticky so now I’ve got six egg whites so let me start by adding oh three or so that’s about three and again I’m going to use my hands so now you want to get into this and really mix it around and when I make this recipe you know I think of not only the fact that this is used at Christmas time a specialty item in peruja but that this particular type of eel lives in a lake in in uh peruja called Lago traso there are a lot of eels in the lake there a lot more than herb Jackson was able to get up from the bottom of that little river we were next to the other day so eels are sort of dear to the heart of perugian and you see now this is starting to hold together and I think I need just a little bit more of this mixture well anyway let me get back to my story I’ve been to Lago tasim mano and it’s a very important Lake because did you know that Hannibal was able to defeat the Romans at lot traso and that was his ticket to move into Rome and of course you knew that that was during the Punic War in 217 BC so now I’ve got my mass you see now I need a little flour so I want to put some flour down and make sure you’ve got a well flowed board and just stick your mixture on we give that a little more flour and then work with well flowed hands and now you want to get this into a ball or into a roll really and you want to cut this up because this is where we really get to make the eels you see and you want to make sure that you’ve got just enough flour there that’s going to hold that together so a little bit more and now you can make one giant eel or you could make several smaller ones I’m going to cut this in half and work with one piece at a time now I’m going to show herb Jackson what a real pastry eel looks like and so what you want to do is start rolling this out you see and forming it and it’s a lot easier if you start on a bake sheet now there’s mine and I have a little butter underneath you see just to hold parchment paper down and now this is going to break so don’t try to form the whole eel on your board and then get it all nicely shaped and then think that it’s going to stay in one piece because it won’t so what I do is I basically get it to where I want see then I lift it up like that and then I can start forming shaping my eel and now you remember what those eels look like that we saw with Dr Jackson and they were slimy Critters and these are the only kind of eels I really like to handle but you know the Italians are great lovers of eels and at Christmas time especially in Rome and in Naples on the Night Before Christmas la vilia the Italians go shopping in the in the uh seafood markets and they buy eels and they bring them home and they can treat them a number of ways they Grill them they bake them they fry them they stew them it’s a it’s a real delicacy so I wasn’t kidding when I told you that the Italians have a particular fondness for this so you see I’ve shaped my eel here’s his tail coming around and down to my head that does look like an eel doesn’t it now I’ve got to wash my hands a little bit because now I have to give my eel its distinctive characteristics and that is I have to put some scales on this guy so now to do that you take a scissors like this you see and you start making little V’s because eel do have scales you remember that don’t you because Dr Jackson said if you looked real close you could see them so now you see with the scissors I’m just sort of lifting up the dough I’m creating a V all the way down the back of this eel right down to the tail section and to me this is just a fun thing to do I really love to do these and at Christmas time when everybody else is handing out chocolate chip cookies to their friends well I’m wrapping up an e feel for you as a little gift and people usually say what’s that and then of course I tell them the same story that I just told you about Hannibal and how the Italians love eels so now I’ve got some whole almonds you see and I just want to insert the almonds with the pointed side up into those little slits that I made so you want to go all the way down the back of the eel and now he is starting to look real isn’t he and now while you’re doing this you want to have your oven on get your oven on preheated to 300° or to 325 it’s going to depend on your oven but usually I cook these at about 300 deges and you want to cook them oh for about 20 minutes so there there’s the scales and now we have to give him a mouth and eyes and here you could use oh currants these are currants you could use I’ve got some candied peel here some red candied peel today let’s put currants in for the eyes so there’s an eye and there’s whoops he’s stuck on my finger there’s another eye and then you can take just a piece candied Citron and stick it right there for his mouth and now you see he’s ready to go into the oven so into a 300 50 or 300° oven rather and let them cook for about oh 20 25 minutes just until nicely Brown down top and then when they’re cooked he’ll look just like that and now you really want to let that cool down now making one eel in my kitchen isn’t going to do it so we’re going to make a couple more and there’s the rest of my dough so now I need a little bit more flour and now really what we should do is we should make an eel for herb and you know the eels that he showed us if you remember this were only about 3 years old so I think that we should make a baby eel don’t you so now you can make these eels any size you want but if you wanted to make a baby eel well of course you need less dough so you would do the same thing you see just very gently roll the dough under the palm of your hand and again have a cookie sheet ready here’s another one I have a lot of cookie sheets so have another one ready and then of course when you get it where you want it you want to pick that up again you see carefully and if it breaks that’s okay because then you can just reform it and now you know this is probably one of the reasons that Hannibal had to go into Italy with elephants because elephants were not Afra of eels and so that was you know how he was able to divide and conquer I don’t know if that’s true or not but it makes a good story but anyway so you want to make those slits again you see in the back of the eel just like that just like I did with the with the larger one and now if you wanted to do something a little different here well then well you could take a little glass like this you see take a little melted butter and then just oh grease it very well on the outside like this because now you might want to give this eel a little standup character so now see his head is over here so you could see simply lift this up you see like that and then you could take a little bit of foil and brush that with some butter too I think I’ve got just a little bit too much on there and then just sort of anchor that in there so you’re not going to have this all break apart you see and then you’ll have to cook this just like it is now oops he is breaking let me put him back together this is delicate so you have to be careful so there now I can go ahead and put my almonds in so you do the same thing you see take those almonds and just insert them in those little little scales and of course I just broke that front part but I’m telling you I’m just going to pick it up and Patch it right back together again because that’s the beauty of this Joe I’m going to get him to stick no matter what there and he is going to stay this is trial and error that’s what a lot of cooking is about trial and error so we’re trying this today all right now stay there and don’t move okay now he is little so I have to give him tiny tiny little eyes oh he’s not moving so that looks like it’s going to stay so now I’ve got another current you see I’m going to cut that really small and put them right there and you see that he’s looking better all the time and now of course he’s got to have a little mouth so we have to put another little piece of candied fruit right there you see okay and now he’s ready for the oven and I think he’s going to stay together I’m going to push him down just a little bit more that head area right there three hail Mar’s ought to do it okay well that’s another version now while they’re cooking you’ve got to get some Jam ready you see because now what you’re going to do of course is glaze these after they come out of the oven so I want to start up my pan here and now you could use oh any kind of jam that you’d like but I’ve got some apricot jam here and all I want to do is put that in my pan you see and I just want to get that warm so now when the the big eel has cooled down some well then I can go ahead and brush him with this so going let that just sit in there and every once in a while I’m going to give this a stir just to get it down to a liquid consistency so now what else could you do with these well you remember those mummy chunks I think that’s what they were called those little fish that herb was telling us about well I don’t know I feel very playful today so I think I to make a few of those you know this kind of a dough allows you to do this you see this is something that it’s it’s as I say like almond paste and if you go through the the uh pastry shops the Italian pastry shops you often see fruit that is made out of almond paste that’s been colored to look like pieces of watermelon or something else well that’s what this is so I’m going to just give him a little eye now that that does look like a little mummy chunk I’m going to put him right there see and he can cook along with our little baby eel and if you didn’t want to do that if you were really really uncreative if you had no artistic ability at all well you could make macaroons you see and all you have to do here is stand like this and just roll these into balls that’s not hard to do and then you could take an almond is he still holding together yep he is and just put it right in the center you see and you could make just macaroons and now I still have a lot of this dough left over so I think I’m going to start on one more eel but let me see how my Jam is coming along I’m going to turn that up okay that’s starting to get liquid and I think I can brush my eel that is already cooling down so when you get it warm just going to set him aside now I’ll come back to him later I may make an elephant out of this last piece in honor of Hannibal well now here he is you see so what you want to do is first of all you have to get it off the paper so and this comes right off if you have it on parchment you see just comes right off if you had done it on a cookie sheet you would have had to use a spatula and really dig it off and then you could have ruined it so now this looks good I can turn this off and I want to bring my rack over you see and there it is and I’m going to take him off now and use this piece of parchment right underneath this and now I need a clean brush and I think that looks just about right so let me take this out and now I’m going to take my eel and put him right there and bring him to life for you so I can move this out of the way so now all you want to do is take some of that jam you see and then look at that just gently brush him all over now if you didn’t have apricot jam well you could use something else you could use Peach but in Italy in peruja they used apricot so that’s why I’m using it because I like to stick pretty much to tradition and look at how beautiful that dresses that up and of course when you eat this you have this with coffee or you can have it with wine and these are just broken up into pieces and then passed around so I’m going to give him a little bit more and there he looks beautiful now I can put my baby eel my mommy chunk and is his head still there sure is right in the oven so in he goes into a 300 degree oven and there you have it the eels of try Mano the eels of tro have been a part of Italy’s Rich culinary tradition for centuries and usually you see them at Christmas time but whether you have them and make them for Christmas or you have them as a dessert or a simple snack you must try them because when you do I can guarantee you that as for me for you they will be a personal culinary Triumph and until I see you Nella cucha again I’m Maran spazo ciao the wrong side of wrong end of the boat that’s a trouble it’s a good thing we plan this for this time of day isn’t it well it is Handy if it was a real hot SUNY day and no clouds I think it’ be kind of a but I mean what if it had been low tide we wouldn’t have been able to do this right yeah well this was uh we looked at the tie table before we set this one up yes I I remember well naturally you would do that because you’re very thorough about things so if you grow up in the Estuary you you kind of learn to live by it yeah I’m am CIA I’m Marana spazo you know whenever I’m in Italy the one of the first places I go to is the Italian seed store and I usually bring my husband along and we look and we decide what kinds of seeds we’d like to try in our own garden and some years we have a really good measure of luck but others well cozy Co well today I’d like to show you what you can do with some classic ver fres [Music] Ellen Maran recipe there’s nothing here that’s written down I wish your SM look like Mona oh golly G she wh rest of my wine and don’t you love my brush this is the way they do it in UMB of course just Bas the meat with a rosemary spring so that’s good Italians are such happy people because they have happy food and just keep going like that until you [Music] CIA oh there’s a beauty it’s not quite as big as I’d like it but that’s fennel and that’s called finocchio in Italian and the Italians love this it’s really an ancient vegetable and you know I use the bulbous part here for lots of different things but the Sicilian way to have this is in a salad and I want to make that for you and the leaves I always sa for soap and it smells just like licorice so I love that and I want just one more and I think I’ll just take that little one I want these really to grow a little bit more than they’ve grown but I think it’s great that they grew in my garden and I brought those seeds from Italy and then over here I’ve got a few other things that I brought from Italy with me this is something that really intrigues me this is called cavalon n and it means black Cabbage doesn’t really look like a cabbage does it I mean the leaves do but there’s no there’s no cabbage head and really I should do this the right way or my husband’s going to have my head for this you want to just take off leaves like that and you cook this like spinach so I know what you’re saying how am I going to find this well you’re not but you can cook spinach the way I’m going to use this in a recipe that I’m going to make for you and you know even though I planted this of course you see that the cabbage worms got to this but I don’t care because I’m going to be just eating this myself but I’m going to be mixing it with a few other things so I probably want just a few more leaves and this is pretty hearty so it’s going to last all summer long and probably into the fall so again a little bit of Italy in my garden and then behind me over here well let’s see what we’ve got look at this now these are zucchini that came from Italy and everybody’s got zucchini in their Garden maybe not this variety you see this Ridge along here I think that’s pretty neat and I’m going to cut this off the one thing I hate about zucchini are the leaves though they always itch me so I want to get this off carefully otherwise my husband’s going to have my head again look at that isn’t that nice and I’m going to use that in a couple different ways one in a salad that I like to do and the other mixed with some other vegetables and then over here well it’s just a generic squash it’s a a yellow squash actually you see that there’s a there’s one that’s all ready to get and I’m going to get that and take that in too because that I can mix with my Italian variety and I just love picking all this stuff castanza iono see well well castanza is going to get those red peppers which I don’t have but she does you and I need to go nail a China where I’m going to show you how to turn these vegetables into something very classic My Philosophy is the minute you have ve vegetables picked from your garden you’ve got to get them in the house and you’ve got to do something with them immediately well today I’m going to make several fresh vegetable dishes for you and good old cousin castanza was good enough to drop off the peppers and she not only had red peppers which is what I asked her for but yellow and green as well and well today I’m going to make a red pepper salad for you and so I want to get these started right away so these are washed Peppers you see and I have an assortment now of red yellow and green I’m going to put them in the broiler because I want these literally to get black all over so that’s going to take a little while so now while those are broiling I want to talk to you about some of the other things that I’m going to do now here I’ve got oh about three or four tablespoons of olive oil in a frying pan actually I’ve got two frying pans I’ll tell you about the other one later and I’m going to put a little garlic in here about a good tablespoon cuz I like garlic and that’s minced garlic and the first thing I want to do for you is a zucchini dish because I love zucchini and so you want to start with a zucchini not this one I’m just kidding but you see this is that zucchini the seeds of which I brought from Italy and what you have to do now for this dish is you want small zucchini so zucchini like this grows very rapidly any zucchini does and you got to sleep outside overnight in a tent by your garden to make sure they don’t get this big if you want small zucchini and so here are some types of zucchini here’s that small version of the the big one the zuccone that I just put down and now here’s just regular old fashion zucchini you can buy in the grocery store and here’s some more of it so now for this dish I want to cut up some zucchini you see so I just take that stem end off and I’ve got to keep an eye on my garlic here and now you just want to cut up pieces like so you see because one of the things I love to make with this is a zucchini salad that you have to bake first and so what you do is you get a cookie sheet out like I have here you see and on it I’ve got yellow and green zucchini and what I’ve done is I’ve just based my cookie sheet with some olive oil just a thin layer and then I put in my zucchini so I’m going to put in oh I got to move that over because I want yellow in between you see I like to put yellow and green in this dish because I think it just makes a nice color variation so you don’t have this in your garden or grocery store so you can use just what you can buy um locally so get it on the tray and I’ve got to watch my garlic here because I don’t want that to burn that’s the worst thing just going to move it off the heat for a minute and now you want to just give this oh just a light brushing of olive oil just take some on your brush see and just give it a light brushing like this because now what you want to do with this is just get it uh a little soft in the oven you don’t want this to be mushy because vegetables in Italian cooking are much like pasta they should be cooked out Dente now this goes into a 350° oven and you want to bake that just until they’re soft so now while that’s baking and my peppers are broiling I can go back to my other zucchini dish and this is one that really there is no recipe for so you’re just going to have to pay very good attention and really when I think about the array of Italian vegetables and how colorful they are the Italians eat more vegetables than they eat meat and that’s a fact especially in southern Italy and so I want to put some of that zucchini that I brought from Italy in here now I’ll put some of this in and I’m just going to make a very quick vegetable dish for you so get some zucchini cut up and now I think I can put that in I’m going to lower the heat a little bit and get your zucchini in your olive oil you see put it in turn that up just a little bit and so now if you didn’t have yellow you could just use all green and this is going to be a very quick dish and a very nice dish for company look at that I even put the stem in you see I don’t want to waste anything here but throw that out so that goes in and then along with this I want to put in some of those other things that I picked in the garden remember and that is M some of that cavalo and here it is that’s that black Cabbage the seeds of which I brought from Italy and of course the bugs got to but but I’m going to use the leaves anyway so I want some of that and now if you didn’t have this well you could just use spinach it would work just as well so I want to take this off the stem this really reminds me a lot of uh Swiss chard which is another uh vegetable that my grandmother loved to cook I hated it as I hated zucchini when I was a kid but when you get old things change and actually I like zucchini now and use it in a number of ways so put in about as oh I don’t know as much as you want I’ll probably put in a cup or so and if you’re going to use spinach you’re going to put it in raw just like I’m going to put in the Cabbage raw so there and I’m just thrilled that that grew in my garden the seeds of wi I brought from Italy as I’ve been telling you you see I’m so thrilled about that so I’m going to give this a little stir now I’ve got to move my oil my other pan off the burner cuz it’s starting to smoke a little bit I’m going to lower the heat on that and now with this I’m going to want some tomatoes and here I’ve got plum tomatoes because that is the sacred cow of all tomatoes in Italy the plum tomato and now you can put in one or two if you don’t have plums well you can use something else I’m just going to cut those up like that and I think this adds just a nice color to this dish and just cut it up you see doesn’t have to be anything fancy just cut it up and you’re going to put that right in with the zucchini so two or three if they’re small so in that goes just like that see doesn’t that look colorful and now I’m just going to stir that around a little bit and really use good olive oil because that’s what gives the flavor to this the Italians have a very simple philosophy when it comes to cooking vegetables you don’t want to get too elaborate you just want to give it very basic seasonings so here’s a little coarse black pepper which I love and a little bit of salt see and now I’m going to stir that around a little bit and I’m going to put a cover on this now to let this cook a little bit before I put the cabbage in because that’s not going to take as long to cook so let me move that out of the way I got to go check the peppers and let me see how they’re doing well now they’re just starting they are just starting to blacken you see that just starting to Blacken and they have to Blacken all over before I can move on to the next thing so I’m going to let those cook a little bit longer but now I can go on and make the marinade for the zucchini that’s baking in the oven doing fine all right now for my marinade I have to start with olive oil again you see so for this you want oh about a half a cup My grandmother used to make this recipe so you know this isn’t really something something that I made up and then I love balsamic vinegar in this oh about three good tablespoons and I’ve talked to you before about balsamic vinegar it’s a especially aged vinegar that comes from Mod you can buy it in the grocery store that’s about a 5-year-old vinegar and then some garlic a little bit of garlic you see like that oh about a tablespoon and then little coarse black pepper and some salt and now you want to put in some fresh herbs and I like margom and Thyme in this and here’s some um margom and I’m just going to take it off the stem like so you see get it in there that’s from my garden and I’m going to take that stem out just get it in and I love to use fresh herbs for this kind of thing now because dried herbs just don’t have it and then a little bit of time time because that’s another one of my favorite herbs so in goes some fresh thyme and well if you didn’t have these you could put in some basil I want to bit a little bit more of that because I don’t think I have enough time in there take that little flour end off so a little bit more time and I think I need just a little bit more olive oil that wasn’t quite a half a cup a little bit more olive oil goes in and I’m going to let that sit aside because I have to see how we’re doing here yes looks beautiful and now I’m going to add the black Cabbage so in it goes you don’t have black Cabbage you’re putting in spinach remember so now I’m going to put the cover on I wish you could smell this it’s absolutely wonderful and let that cook down a little bit so now I could put in a little bit of Basil if I wanted to so here’s some fresh basil always use fresh basil because dried basil is absolutely useless so in that goes you see and that’s all there is to it and you really want to get this marinade made ahead before you get that zucchini put into the oven now let me go back and see how we’re doing on the peppers well they’re coming along you see they’re getting there but they still have a ways to go all right so now I’m going to let that cook and now I’m going to get my the rest of that oil heated in my other frying pan because now I want to get some bread slices fried in oil and let’s see here how we’re doing on this zucchini well okay they’re cooking I’ve had one pan cooking in here and I want to bring that out for you now because they’re just about where they should be you see how nice they look and now this gets put hot right in the marinade what I like to do is just take a green and a yellow and a green and a yellow and I keep alternating like that you really want to put this in hot this is a trick that my uh grandmother taught me how to do so keep getting it in like so I put two green ones in but that’s okay and that’s really hot on my hands and keep going like this and you want to fill up the entire dish whoops I don’t want to lose him and in it goes keep making a nice layer of zucchini now I’ve got to go back and check this see how nicely that’s wilting down very nice but it still has just a little ways to go but look at how nice and colorful that is and now over here I’ve got to get these bread slices fried so I’m going to turn that up a little bit now I’m using homemade bread something that I call Pan casario and you just want to fry the bread lightly on both sides so now back to this so keep layering and if you want to do green and yellow alternating do it I’m just going to put the rest in here for you just so that you get the idea of what to do and then after you’ve got this all layered up like this well then you want to let this sit at room temperature you really don’t want to serve this for a few hours because you want all that uh the herbs and the balsamic vinegar and the uh olive oil to mingle and to marinate so there so when you get it in a pan like that then move what you have left aside cover cover this with a piece of plastic wrap and just leave it somewhere at room temperature and every once in a while go back with a brush and just brush it with the juices that are in the pan so I’m going to move that aside and now I think I can take this out this is absolutely fabulous just about ready let me see here now look at how gorgeous that is and you just take that right onto a serving dish you see how beautiful that looks and the last thing you want to give that is a little sprinkling of cheese and this is romano so put some Romano cheese over or whatever other kind of cheese you have and that’s all ready for the eating so I’m going to leave that back here and now I’ve got to go back to my bread and see how that’s doing I think it’s time to turn it and I’m just going to turn it with my hands yes you don’t want to burd it you just want to get it so that it’s nicely browned on both sides so now while that’s Browning I got to look at my Peppers because I think they’re getting there you see and I have to keep rotating these as they Brown I just have to keep rotating them so they have to still cook a little while longer so then after you’ve got the bread browned well then you want to take it out and you want to put it onto some oh brown paper to drain because this will be used later with our zucchini salad so take it out put it on a piece of paper like I’m doing and just let it drain now let me show you what to do with that fennel that I got out of the garden because I want to make a sicilian salad for you that was often on the table at home and it started with oranges and so you have to use if you were doing this Sicilian style you’d be using something called blood oranges or tari in Italian but they’re very hard to get and I’ve only seen them a few times in this country so I substitute Naval oranges for this so for let’s say six people you want to have an orange per person so six oranges so there’s one that I’ve cut up just you want to cut them into 1/4 inch slices and then have a platter ready see like this and then what you want to do is just layer the oranges on the dish like so make sure you take out all of the seeds and now this is a salad that was often used after a big heavy meal or a meal where you had a number of different flavors if you had garlic or if you had let’s say a fish dish well this salad was considered a digestivo or something that you would have after the main meal so we always serve it after the main meal so put your uh oranges on a nice decorative dish because this is something that’s going to marinate now also in the refrigerator and you want to serve it after it’s marinated several hours so now there are my oranges so then the next thing you want is that fennel and now here is my fennel that I took out of the garden you see and this part is used in salads and it’s used raw sometimes the outer uh stocks of this is tough and you have to use it for soup but this is a nice tender one as you can see and now this has a licorice flavor and either you love it or you hate it and often times I use the leaves the top part here in soup so then you want to take and just sprinkle that you see this is a very fast salad to compose so get that on there and then after that you want to use some of those leaves because that’s wonderful and that has a very nice flavor and I just take a little bit of that off you see like that and then I just snip it on just snip it right right over the salad and you know what I smell those peppers and I have to go back and check those just to make sure so I’m not done with this salad yet but let me go check my peppers and see how they’re doing now let’s see they’re getting there but they’re not quite there yet you see that yellow one still has a little ways to go so I’m going to let that keep cooking while I finish this salad for you so now after that well then you want to add some of these wonderful oil cured up olives and this is an olive that’s very very tart and I remember my grandmother saporito always putting these in her salads and I used to just always pucker my lips whenever I had this so you want to sprinkle a little bit of those black olives over the top because that gives it a very nice color and then all you need is a little bit of salt you see oh maybe a teaspoon and a little bit of of coarse black pepper and then after you’ve got all that on well then you want to put on olive oil and I would say for six oranges like this you want oh about a half a cup of olive oil so drizzle it on just like that and sometimes we had a little bit of wine vinegar drizzled over that but this is an option now you can leave the wine vinegar off just a little drizzle here and there and then cover that put it in the refrigerator and then when you want to serve it take it out a couple hours before you’re ready to serve it and let it come to room temperature now I really have to go over and get those Peppers so let me see how we’re doing here and now I think they’re just about ready to come out well you see how my red ones have come let me see that yellow one I think I can take that out so I’m going to take it out and the way to do it is to get yourself a bag just a paper bag and then take the peppers you see and just gently cuz they may fall apart take them and put them in the bag and the whole point of this is to allow the pepper to cool down so when you have it in the bag then just going to put it under there to cool because I’m going to bring up one that I have already cooled for you so let me get rid of this and now while those peppers are cooling after they’ve cooled well then you want to take them over to a sink and when you’re able to handle them take them out of the bag and you see here’s a red pepper now that has cooled down I’d say this is going to take about 20 minutes and then get some water going and start to peel off the skin you see and it should come off fairly easy now you may have to to play with this a little while and you want to do all the peppers the same way and now if you didn’t want to use a broiler pan for this well you could do this on an outdoor grill that’s very Italian also to grill the peppers outside so get all the skin off the way I’m doing and then take out the top stem part you see and then just open the pepper and get out all of those seeds you really want to get all the seeds out because now we’re going to make a marinated salad no I just lost a little piece so there and then after that you want to dry the pepper off on a towel so dry them off because now you’re going to be putting them in oil you see so now there’s my one pepper that I’ve done for you and here’s some more the yellow and the red and the green and now you can start making a salad a very nice salad so now let me show you how that goes It’s My Dish and now with this I’m going to have fresh mozzarella cheese so take your peppers and now you just want to chop them up you see and often when I do this of course I think of the Italian flag so I put a red pepper down and then I might get a yellow although the colors of the Italian flag are red white and green but haven’t seen a white pepper anywhere so on goes the yellow you see like that and then you can alternate with some green there’s some green and then what’s really nice with this of course is this fresh mozzarella and now this is cow’s milk mozzarella and it’s got a very mild flavor but if you were in Italy you would be having this from the water buffalo you see and now you can put pieces of cheese on like so and you keep going like this keep adding another layer of peppers and more cheese and then you want to give that just a little bit of pepper and a little bit of salt and then a drizzle of olive oil you see just like that and then to dress that up even a little bit more I like to add some fresh basil so you could get some fresh basil you see and just snip it right over the salad so there you have it ver alamoda Marana now here is our marinated zucchini salad all ready to go over that fried bread that we did in olive oil a wonderful appetizer and of course one of my favorites the Sicilian orange salad that now only needs a small addition of chopped walnuts and of course that medley of fresh zucchini from the garden along with the black Cabbage that I made for you and one of my favorites the roasted red pepper salad with the fresh mozzarella cheese an artist’s pette of fresh Italian vegetables and until I see you Nella cucha again I’m Maran ESP spazo ciaoo [Music] ciao I’m Maran spazo and today I’m in the North End of Boston one of my very favorite places and when I come here I come with a mindful of ingredients that I need to buy for some of my very favorite Italian dishes but I also come to renew acquaintances to first second and even third generation Italians who have kept the secrets of good oldfashioned Italian cooking alive and today I’m on my way to visit Joe Pache because he has just the things I need to make a very ancient [Music] bread d Ellen Mar recipe there’s nothing here that’s written down I wish your SM look like monaa oh golly wh the rest of my wine and don’t you love my brush this is the way they do it in um of course just base the meat with a rosemary spring so that’s good now Italians are such happy people because they have happy food and just keep going like that until C [Music] shopping for food in Boston’s North End is my idea of Dante’s Paradise no matter what I need somebody somewhere has it today I’m visiting Joe pce and Sun’s grocery store and if it’s Italian you’re cooking chances are Joe’s got it right not a just a regular white FL bread FL that’s a really interesting bread that’s huge this is a wonderful bread because it’s a round bread as you can see that a hole in it and it’s able to cook evenly because it’s it’s nice and solid and very very crusty it’s an excellent bread of course you know in it’s in Italian breads there’s all kinds of shapes and varieties and sizes and there’s some very old Breads and this bread that you have here this round bread what do you call this this is some type of flat torto that I picked up that somebody was looking for and it’s a special type bread I wonder if it could have been me because you know what I want to make a bread called ttoo do you do you know that one no I’m not familiar well you know of course every region Italy has different breads and the torto suo comes from Umbria and it’s a bread like this but a little smaller you know this is made in a on a stone or in a stone oven I would think Stone yes it well the bread that I’m going to make is also made on a stone and you know I’d like to take this home well let’s put it aside but I also want to get some pruto so do you have any today I have three different brands and they’re beautiful would you col like to S come on let’s go all of those look beautiful yeah these are the P the three kinds I was telling you about the bottom one being Palmer pruto that’s made in Palama just recently about a year and a half ago it’s allowed to come back into the country right this is the most expensive right then we go into a bone in pruto that we bone on premises over here this is very similar to the Italian style very good quality medium price and we go to a deli classic which is more like a capico pruto and it’s the most reasonable and as we show you that I slice some this is the Pama push I should taste that huh because the Parma is really my favorite whenever I’m in Italy I try to have this you this is a delicate product it’s got a very sweet taste it’s not too salty it’s very it’s very mild of course a pruto can vary from place to place in Italy right that’s right but the Pama pruto is supposedly the best of in the world that is good this is the bone in that comes in a bone I as well try this you can tell me the difference in taste this a medium pric P though oh that’s a little stronger it’s stronger in taste because it’s cured in the bone and it’s a little more saltier a little saltier definitely and this one here is what you call a deli cut more like a push and this beans a little stronger than all three not as delicate as this or the P well I’ll tell you what what do you think I still like the P Thea the best and that’s because the pigs are fed on acorns right acorns in the way of Parmesan cheese reano that’s right you need some parmesano today you know that’s right I still need that for the torta sure so I need some Parmesan yes I do okay great M it’s got a nice taste slightly salty but really good and then we’ll give you a piece of the picina Romano you’re going to blend these two Maran or you going to use them different I’m going to grate these two up and I’m going to use them as part of my filling for a tort the Tor I’m going to make oh you’re going to make Toro that’s right you’re tell me I know whenever I come here I can find what I need you and also one thing that I see you make all the time you need some musard pony I make pon he knows okay all right I’ll take some mascar pony home too this is excellent mascar Pony this is the best you can buy and by that you also need some uh sa cookies have yes I need to have the lady fingers I’m glad you came in because you’re going to make my day you’re going to have me in kit too long too long okay wow have I got everything I think I do yeah you mentioned that you’re going to make some f though so I pick this up at the market this morning for you some fresh spinach wow what a neat guy a bucket load of spinach just what I need thanks I really can use that so I’ve got everything let me I think got everything let me wrap this up while you’re wrapping that up we need to wrap this up and you and I need to go na cuchina where I’m going to show you how to make t Su pesto I think Joe Pache thinks I’m really going to use all that spinach that he gave me did you see the size of that bucket well you know when I was a kid I really didn’t like spinach that much but now I do and the one thing to remember if you have fresh spinach is that you want to clean it really well you see because it’s gritty so you’ve got to get all that sand out of it so I’ve been cleaning this for a little while now and I think mine’s pretty clean because I’ll tell you unclean spinach is the pits now when it is clean well then what you want to do is put it into a pan without any water and so I’ve got here oh this is a lot of spinach and I’m going to get it all in there I think a little bit all over the stove but that’s okay we get that all in there and I’m going to cook this now without any extra water in my pan on about medium high heat and I’m we’ll let that cook oh maybe about three or four minutes and just let it Wilt down now that’s the way my grandmother used to cook spinach not in boiling water and when you’re done you’ll have something that looks like this and that is ready to be drained so I’ve got to take this over to the sink and I need my colander now so over that goes and that’s really still a little too hot for me to handle so I’m going to let that cool down now because I want to show you a very interesting recipe today something that comes from Central Italy a region known as umbrea and I had this a while back and I really think it’s a very nice recipe so to do it I want to make a filling first so I’m going to start with oh heating up a little Olive oil in a frying pan so I want oh maybe about oh I’d say two tablespoons and I’m using extra virgin olive oil because that’s what I like to cook with and you know that that comes from the very first pressing of the olives now for the filling I want to use a little bit of pruto and Joe let me taste an awful lot of the different types that he had and today I want oh about a qu of a pound that’s about six slices and these are very thin slices so I’m just going to grab a little now all I want to do here is give this just a very coarse chop nothing fancy I get my heat up here a little bit on my olive oil and what I’m going to do is just cook the pruto in the olive oil until it starts to crisp up a little bit so that looks pretty good so this is nothing fancy about this uh filling it’s just something that’s very simple but very good so in that goes and I’m going to let that cook a little while and you see while I’m cooking that well then I can go back and check my spinach so I’m going to let this heat up in the olive oil now let me see about the spinach well I think I’ve got to squeeze a lot more water out of this let me show you you know spinach has about 90% water in it and maybe you can see the water that’s coming out of here and I had owe about a pound and A4 of spinach to start with and this is going to to really drain out to be oh about two cups which is what I’m going to need for this recipe so this still needs to drain a lot more and if that was cooler I could put my hands into it but I can’t so while it’s still cooling a little bit I’m going to drap my cheese now in this recipe I want to put a little bit of oh some Romano cheese now Romano is a sheep’s milks cheese and it has a very salty taste so I’m not going to add any extra salt to my filling so here’s my cheese I just want to grate up oh maybe about three or four tablespoons of cheese and boy does that smell good already actually I should just break this up a little bit because I’ve got too much cheese here now so about six or 3 tablespoons actually of cheese to go into the filling if you don’t want to put the cheese in you don’t have to and I like to do this on a cheese grater because I think doing it in a food processor just breaks down the oils in the cheese too much plus you get a nice workout for your biceps okay so there’s my cheese now let me see how we’re doing here this looks really good and you really want that to crisp up you see so I’m going let that cook a little longer and now I’m going to go back to this spinach and I still have to get this water out so I’m not going to fool around anymore nope I’m just using my hands and just getting all all of that water out and you see this is really the ancient way to do it with your hands so I think that’s pretty good maybe one more press okay that’s good now I’ve got to chop this up so I’m going to put this out on my board get rid of this now for the spinach all you want to do is cut that up coarsely too so just give it a little chop and I probably could have gotten just a little bit more water out of this but I don’t think this is going to matter and that looks good and now let me see how we’re doing here all right smells wonderful so now I’m going to lower the heat a little bit and add the spinach so in that goes it doesn’t this look good already and this is good for you and a great way to get your iron intake for the day so I’ll mix that up well and then you can add a little bit of coarse black pepper I really like that in this dish because this is sort of now a very nice spicy filling to go inside of a fairly plain bread so that looks pretty good I’m going to get that down even lower and add some coarse black pepper so oh maybe about a good teaspoon teaspoon and a half and then at the very end I can add my cheese I can just turn off the heat and add my cheese now you see that didn’t take very long at all you see now this is really good for you and it’s not fattening either so here’s my cheese I’m just going to dump that in and move that around a little bit and it’s just very colorful and now we’re going to let that cool down a little bit because we don’t want to put that into our bread while it’s hot so I’m just going to move that to this back to cool a little bit and when it’s cooled let me show you what that looks like and there it is all nice and cooled down and ready to be put into the torta part so now it’s time to make that torta and I should really let you in on the secret right what is a torta well a torta translates to p in Italian but in this case we’re using it as a bread a torta Sul Testo and Testo means a bread made on a stone and in this case a flatbread now when you think about it the earliest breads were made from flour and water that were mixed together and then Stones were heated much like this until they were very hot and the little rounds of dough that were made from flour and water were put on the stone and cooked and those became the first breads well we’ve sort of graduated today to something like this this is a baked Stone and it’s really just unglazed clay and you can put this in the base of your oven to create some really wonderful Breads and all you do is really put it in the base of your oven you can buy these anywhere really and then you want to heat that oven to a really high temperature and then when you’re ready to make the bread you put it right on the stove and you would be surprised what a beautiful crust that will create and the texture will be wonderful well you don’t need either of those today but if you have a skillet that would be handy for the recipe we’re making today because today I’m using just an ordinary Skillet like this and this is my old beat up Teflon coated one but if you don’t have a skillet like this which is electric you could do this on top of your stove but I like to use this because I can regulate the heat just a little better all right so now that you know that you we need to know how to make the torta and that starts with flour so here I have oh about three and 1/2 cups of unbleached flour now I told you this was a flat bread and this recipe comes from Umbria and the umans add just a little bit of baking soda and that’s going to give this bread just a tiny rise tiny now not very much so to the flour goes the baking soda and then you just want to mix that up real well so that the baking soda is really distributed throughout the flour so that’s easy and then after you have the dry ingredients mixed try to be a little neater than I am then you want to add an egg so one egg and oh some olive oil and I’m using extra virgin olive oil because I like to use that in all of my cooking and I want about oh three t spons I’m just going to eyeball this for you there that looks like about three tablespoons and then some more of that Romano cheese and here I’ve got about six tablespoons of grated Romano so in that goes and all you want to do is give that a little mix you see cuz you’re going to add this right to that flour so just beat it up a little bit and really when I had this in Umbria I thought this was such a neat recipe because it was so easy to do but it was really very impressive when it was finished so now that can go right into my flour then it goes and all I want to do now is just mix that up and I’m going to do that Amano so get your hands in there and just distribute that egg and cheese and olive oil mixture and that olive oil and cheese gives a very nice nice flavor to this Dough because now you remember we made that spinach and projo filling which is a little bit spicy and the bread really is pretty plain but I think the combination is very nice together so that looks pretty good it’s coarse and now you want to add some water and here you’re going to need oh maybe a half a cup maybe a little bit more so I just add a little bit at a time but about a half a cup so start adding the water gradually and again this is like making bread with yeast except we’re not using any yeast but the principles are the same you want to be able to have a ball of dough that you can take out of the bowl in one Clump and work into a smooth dough so I know that this is still just a little bit too dry so I need more water and I’ve already used a good half cup of water but that was a dinky egg that I put in there and really for this recipe you should have a large egg but eggs are relative the size of them that is so now really work this and if it still seems too dry well you need more water so now I think I’ve got just about enough and I do because that’s holding together very nicely okay now I can take that out I’m going to put that on a flowed board so get it together in your bowl now I’ve got to make some room here and get some flour out and here’s my little stash and on that goes and now I can take this out you see there’s my dough and now I have to knead this until it’s nice and smooth and you see you want a dough that doesn’t stick to your hands and something that’s going to be easy to roll out into the round shapes that you want and I think I may have to just put a little bit more flour on my board but knead with the palm of your hand and turn the dough as I’m doing until you have something that’s nice and soft and that’s going to take you oh about five or 10 minutes to do and then surprisingly enough if you put that over to the side and put a bowl over the top of it it’ll be a little easier to roll if you go back to it in about 10 minutes minut it so there’s my my ball that needs to hang around a little while on the board and here’s one that’s all ready to go so I can work with this and you see how nice and soft that is so now I need just a little bit more flour so I need more flour on my board isn’t this simple this is really a very simple recipe and now what I like to do to this is sort of just roll it out and I’m going to make six breads out of this so I’m going to cut that up and I’m just going to do a couple for you and you’ll get the idea and put the rest over to the side now what you want to do is create a round you see so on your flowered surface take your little rolling pin and roll them out now you don’t want these to be perfect they should be primitive because after all they’re supposed to be a recreation of a very old bread so just give it a turn every now and then you see how nicely that rolls out and that’s about what I want now comes the fun part because in umbrea I like to ask questions and when I was there they made a design on the breads with a wine glass and what they did is just make circles you see overlapping circles now don’t go so deep that you’re going to cut right through the dough I know because I’ve done it so just overlapping circles and I once asked well why do you need the circles and the answer is a because of Eternity and when you think about it a circle is a round and a round has no beginning and no end so now I need to give it a few Little Fork marks so just just a few and that helps to keep this dough from puffing up because after all it does have a little baking soda in it and you see the design is on the other side so now that can go in my Skillet and it goes in a dry Skillet so I’m to turn that up oh to about 350 375 and put it face down in the skillet to cook so now maybe I can do just one more very quickly for you so that was to roll it out into a round and as I say make that rather primitive this makes such a nice presentation when it’s finished and then oh that’s a really bad round get that glass make those Impressions and remember it’s because of Eternity that you’re doing this and listen this is not a recipe that’s going to take eternity to do I can tell you that so that goes in now while those are cooking let me show you what they’re like when they’re cooked and here they are and you see how beautiful they look and they have retained their impression you see and they’re very nicely cooked on the other side and you just want these to be pale and they pick up those little those little uh brown spots as they cook so now I got to show you what that looks like when it’s ready to be filled but first I have to clean off my board because we wouldn’t want to be a slob in the kitchen so down that goes and remember that filling well here it is and now I need to make this look pretty for you so I just take these and then I cut them you see in half like so and you can get two sandwiches out of one and then I take a little bit of that filling and I put it right on top like that you notice how neat I am I’m not getting spinach anywhere the worst place to have it of course is on your teeth but I know you’ll be very neat when you eat these and then you just put the tops on you see like so it makes a very nice little sandwich and that’s all there is to torto Su Testo now let me see how these are doing I want to flip this one over and there you see how nicely that’s cooking and it just nicely Brown the way I want it and there’s the other one so now that’s one let me just fill one more for you so now you have the idea of what to do so just cut them in half and now you could make these smaller if you wanted to you could make them into cocktail size and isn’t this something that’s nicer than having let’s say cheese and crackers for a party you bring out these and your guests are going to go well what are those and you can just say a snack for eternity so the top goes on like so and I wish you could be here to have one of these so you’re just going to have to try making them yourself now let me see how we’re doing here and you see this isn’t taking very long at all well that’s got just a few seconds to go so now you know the secret to torto Sul Testo so I hope you’ll make some and enjoy them the way I do now let’s just pretend that you were going to have lunch with me today and how would I serve you that wonderful torto Sul Testo that I just made well I probably start by giving you at least three nice Hefty pieces of that because one just isn’t going to do it and then I’d have other things with this I’d probably have some fruit like some cantaloupe and then maybe some grapes green of course you have to have a few red with that also and then I’d probably have some of that Romano cheese that we put in the filling and also in the dough and now when I look at that it really brings back wonderful memories for me of the days that I spent in Umbria and something as simple as this a bread made on a stone turns out to be so elegant so I hope you’ll try this bread that has its roots in Antiquity and until I see you Nella cucha again this is Maryanne Esposito ciao thank you very much [Music] [Music] ciao I’m Maran ESO and I’m Karen Webster and today we’re taking a nice leisurely little stroll and now the Pata is something that you’d find Italians doing every day in Italy it’s a chance for you to be with your old friends or maybe meet some new ones and it’s also a chance to catch up on all the news of the day and maybe just maybe you’re in the mood for Uno Piccolo spuntino a little snack in which case you want to stop by a nearby bar or Cafe with your friends so I don’t know about you Kina but I do smell the espresso what do you say let’s go get some hey the heck with the diet Ellen Maran recipe there’s nothing here that’s written down I wish your smile look like Mona oh golly she whiz the rest of my wine and don’t you love my brush this is the way they do it in umbre of course just base the meat with a rosemary spring so that’s good Italians are such happy people because they have happy food and just keep going like that until cow finding time to relax in a busy City like Boston is like finding a needle in a hay stack but it can be done one of the most popular and inexpensive ways to relax is to go to an espresso house like Cafe Del sport it’s a place to sip a little coffee taste a little pastry have some conversation and simply watch the world go by Alison CH how’s it going today good how are you well we’re just fine and you know what we smelled you making espresso out there so I think we want two two okay great yeah I want mine with a little bit of uh milk okay certainly so now Alison I bet you have some neat desserts to go with that today certainly do we have chocolate covered canoli and plain canoli we also have tto suake and in the cup well my dear I think I’m going to try the elegant tumis Su in the cake version okay and make that too because I’m sure Karen will like that too sure so it sounds like you’re real busy in here huh has been yeah yeah doing pretty good all [Music] day okay all right it didn’t take you long to whip that off no very quick espresso is quick but it’s [Music] strong this will give me a little bit of fourth day for later on I pick you right up you’re welcome Arian guess what I just ordered for you I got you a piece of titam soue tiam sou what is tiam sou well tiam sou is a very elegant Italian dessert you know what it means it means to pick yourself up oh great and here it is oh thank you thanks Alis now I’m going to let you try this first oh I can hardly wait pick me up oh boy I M oh well what do you think well actually it’s made with a lady fingers and a nice cheese called mcar Pony a little espresso a little leor some cocoa it’s really elegant and the Italians love it oh I’d love to make something like this well you can and so can you if you come Nella cucha with me where I’m going to show you how to make a classic tiam soup [Music] as I promised you today all your dreams are going to come true because we’re making tiramisu isn’t that clever and you know tiis Su is really a nice dessert and makes means pickme up in Italian because of all the little neat ingredients that are in here and I want to show you how to make the base for tiam Su so you have to start with eggs and here I’ve got oh four egg yolks in a bowl but I really want six so I have to separate my eggs and I really want these egg to be at room temperature so I want my whites in one bowl and I want my yolks in another and now when you separate eggs you have to be real careful because the egg whites are going to have to be beaten later on you see and you don’t want any of the white or any of the yolk rather in your egg whites otherwise you’re going to have egg whites that aren’t going to beat very well so once you’ve done that once you’ve separated the eggs the six eggs that have been separated well then put the whites side and work with the yolks first so here are my yolks and now what I want to do is beat these until they become light and I want to add a little sugar so here I’ve got oh a half a cup plus 2 tablespoons of sugar and I just want to add that gradually a little bit at a time because the success to making the lady fingers or the Savari as they’re called in a Italian is to make sure that the sugar is well incorporated into those egg yolks and of course as you add the sugar the egg yolks start to lighten up some so you really want them to be lemon colored and just fluff up a little bit so there’s my sugar now I really want to make sure that that’s well Incorporated and I’m using a little hand mixer here but you could use an electric mixer if you wanted to so now that’s looking very good and I know that I Need Just A maybe a few seconds more cuz I can feel the sugar in the base of the bowl and I want to make sure that I’ve gotten that mixed in very well so you see how nice and light those look now so that looks pretty good so there now I can set this aside you see and work on the egg whites no I can’t the next thing I have to do is add the flour you see I’m so excited about this I’m forgetting what I’m doing so here I’ve got a cup of flour this is just unbleached regular flour and I’ve spooned it into the into my measuring cup I don’t want to pack the flour in but now I want to sift it a little bit I really want this to be light so you can use a a hand sifter you can use this so I’m going to put a little bit of flour in and again beat this mixture you see and I just sort of hit it against my mixer and tap a little bit of flour into the mixture as I go now this is going to take a little bit of time to do this is the kind of a dessert that you don’t really want to rush takes you a little bit of time to make it but I’ll tell you it’s well worth it at the end and often times when I make this I think oh I’ve really got to hurry along here and I’ll really Rush this part of it but you really don’t want to do that now as I add the flour you see what’s happening I’m getting it over the side for one thing but what’s happening is I’m getting a very thick mixture and as soon as I get this all in I’m going to move my beers around so I get every bit of this flour well incorporated into my bowl so now I am in a hurry so I’m just dumping the rest in okay so now I can move this around see and get that well mixed up and it’s this is a a little exercise for your arms because this is very thick as you can see I’m going to turn that up now and that looks pretty good now if I can just get it off the beers and it’s coming yes it is there we go okay all right there now that I have it everywhere that’s what I want fairly thick now I’m going to get the rest of that flour mixed in because I want to make sure that that’s well Blended and you see how thick that is now so now after you’ve done this then you can put the bowl aside and work on the egg whites and here they are behold them and they are six as I said now they’re at room temperature and they’re in a copper bowl and really if you know anything about egg whites you know that egg whites should be beaten in a copper bowl something about the copper ions mixing with the egg whites but if you don’t have a copper bowl do this in a stainless steel bowl but don’t do it in a glass because the egg whites tend to slip down a little so now I want to beat these until they’re stiff and really the old way to do this is to use this you see a hand whisk and if you did that it would take you forever but that’s the oldfashioned way but today I’m doing it the modern way and that’s to use this hand uh mixer so now you see how they have fluffed up some but they’re nowhere near as stiff as I want them I got to change hands now because my arm is beginning to hurt a little bit so there and now I can change again and now this is going to take maybe about a minute to do don’t want to rush this again piano piano and they’re coming along very nicely and now now you want these to be stiff enough so that they won’t collapse what I’m actually doing here is just beating in a lot of air into the egg whites and now they’re almost there but I want them to be perfect so you’re just going to have to bear with me until I think they’re perfect there I think that’s about right but I’m going to test it just to be sure and you see how they just stand up on my spatula that means that they’re ready to go okay so now we’re ready for the next step you see and that’s to bring back this egg yolk sugar and flour mixture and now you want to put this in here you want to do what’s called full holding and you want to put a little bit of the egg whites in at a time you see and now you want to make sure that you take your spatula and bring it up over around the egg whites and as you do what’ll happen is that you’re going to lighten up this batter because this is pretty thick to move at the moment so bring the spatula underneath and up and now this is a part that I don’t like to rush because I don’t want to deflate these egg whites and sometimes I’m in a hurry and I want this to get done as quickly as possible but then I think to myself do I want a lady finger that’s going to look like a flat foot pad no I want something that’s going to be nice and high when it comes out of the oven so there’s more egg white and again continue to fold and now if this seems boring to you well you can always go to the store and get these These are store bought lady finger so you don’t even have to do this if you don’t want to so if you want to go to the store and buy these you can now let me see got a little bit more here I’m going to get all that in now the rest of it you see and now I can finish this process so continue to fold and actually this looks pretty good already doesn’t it I’ll just flip that back in because I don’t want any of this to be lost and now after I finish this I’m going to put this mixture through a pastry bag to form the savardi or the lady fingers but if you don’t have a pastry bag you could do this with two spoons it’s going to take you a little longer and they’re probably not going to look as even but so what these are going to go in the base of a bowl and they’re going to get covered up for the most part so it isn’t that critical now you see I still have batter on the base here that isn’t Incorporated so I’m just going to take my good old time until this is is where I want it and what you want to achieve here are no streaks of white oh I can hear my mother telling me this whenever she did this I would say could I have a turn and she’d say now be careful no streaks of egg white are to remain everywhere so in case she’s watching I better do this right so there I think that’s pretty good don’t yell mom if this doesn’t look just exactly the way you would do it but what I don’t want to do is deflate these egg whites so that looks pretty good so now we’re ready to form those and to do it you need a cookie sheet you see and here’s a cookie sheet and you can either grease it with butter or you could use parchment paper and parchment paper prevents um these cookies from sticking so I want that and then I want a pastry bag and now this is just oh an old beat up pastry bag that I use at home for a lot of different things and it’s great for making lady fingers but if you don’t have a pastry bag bag you can use two spoons like I said so then just put it in something that’s going to prop it up and now here’s my batter let me bring that over and now what I want to do is carefully put some of that right in my bag you see I don’t want to deflate these egg whites because I want my lady fingers to come out nice and high so now don’t put so much in the bag that it’s all going to squish out the top so just enough to get yourself going and then of course later on you can go back and refill the bag so there I think I’ve got just about enough in there now what you want to do is bring up the top of the bag you see like this and then just squeeze it and then bring it out twist the top and then very gently on your your cookie sheet then you want to begin pressing out the lady fingers and I’m making mine oh about 1 and 1/2 to 2 Ines long you can make them as long as you want but it all depends of course on the mold that you’re going to be using so with a little pressure on your hand just form them on your parchment paper or your grease cookie sheet and give them enough room you see because they’re going to spread out a little bit as they cook and you see how easy that is and actually this is a lot of fun to do so just a couple more here and there I think you get the idea so now they just need one more thing and that is oh a little sprinkling of sugar and here what I’ve got is just a combo of confectionary sugar and granulated sugar oh you need about two tablespoons of each for this recipe so just take some and put it in a Sie you say just a little Sie and then you want to give that a nice generous sprinkling and this really gives these lady fingers a very nice texture and crunch to them so get each one well coated and then while you’re doing this of course you’ve got your oven on to 350° you’ve preheated it because these should go into a preheated oven so there let me get just a little bit more here and here because I want all of these to be perfect you see and there now they’re ready to go into the oven so take them over and remember to preheat the oven and now depending on your oven you’re going to want to let these cook oh about 10 to 15 minutes just until they’re lightly brown and they look perfectly beautiful so there they are and they’ve got to cool down a little bit you just want those to be nicely Brown now while they’re cooling down I’m going to make the filling for this for you and before I do that I’ve got to clear the deck so I’m going to make a little room here get rid of some of this stuff and now we have to start basically where we began again with egg yolks and here I’ve got three egg yolks that I’ve already beaten with a half a cup of sugar and remember we want that to be fairly smooth and not grainy so after you do that whip those up a little bit then you can add the rest of the ingredients to this and here I’ve got this is a espresso and I have about a tablespoon of it so you want to put that in and that’s what gives you that pickme up and if you don’t have espresso well then you could just use some very strong coffee and then here I have a little Brandy so you want about oh two tablespoons I think that was a little Hefty on the Brandy but this is going to taste very good so now you want to beat that up you see get that well mixed and then the next thing you want to add to this is a very special cheese called mascaron and actually mascaron is a cheese from lombardia in Northern Italy and it’s a sweet dessert cheese and the Italians love it in many things and now you can buy this in grocery store in most grocery stores and if you can’t find it well don’t throw up your hands in despair you can always use cream cheese for this so there’s my mascaron and that’s about oh a cup so now you want to get that well mixed and you see how velvety this is looking already this is going to be really delicious with our lady finger so mix that all up and now you have to add one last thing to this and I bet you guessed it was egg whites and you are absolutely right because now we have three egg whites that have been stiffly beaten just like I did before for you now I want to put these in you see a little at a time again and I have to do the old fold so now I’m going to fold my egg whites in and then after I do this well then I can step start building up my TIY Sue so get the egg whites well mixed and again you cannot Rush this part because you really don’t want that to deflate even though this isn’t going to be baked any longer this is now just going to be our filling so I want to get all the rest of these I don’t want to waste even a bit of it so there and now this is looking and smelling very very good so now I think those lady fingers are just about cooling down to the point where I can handle them so now after you’ve got this well Blended like this you see well then you have to decide what are you going to put your lady fingers in and here you have a lot of options you can use oh a decorative mold you could use a baking dish there’s just a lot of possibilities here and I’ll show you what I’m going to use so let me move this out of the way and I’m feeling really fancy today so I’m I’m going to put it in a dish like this but you could also use something like this you say a spring form pan or you could just use an old baking dish so now that that’s ready well I can put that aside and bring over more espresso I have about a cup here and here are some lady fingers and now what you want to do is just dip those you see very quickly and you want to put them in the base of whatever Bowl you happen to be using and now there’s no Rhyme or Reason to this just get them in the base and if you have to be a purist about this and line them up end to end they all have to be the same size well go for it I just feel that this is a dessert that really isn’t going to see many of these lady fingers except at the edge so you can do it any way you want so let’s see I think I can get maybe one more in there and if you have to break a couple up that’s okay too so there there’s my first layer you see and now I put some of this cheese in so I want a nice layer of that so put that in I’m trying to be very neat here you see so get that in and you know sometimes you’ll see this sprinkled in between with cocoa or sometimes you’ll see it with shaved chocolate and sometimes I’ve even seen this with nuts so you can be very creative with this kind of a dessert this is something that took Italy by storm oh about 40 years ago and ever since then it’s been very popular in this country as well so now there’s my second layer and now I’m going to get more of this in you see there it is and now I can put another layer and before I do that I want to bring over those other lady fingers you see because I want to do something fancy now let me bring these over you see I want to cut these up cut them in half and you see how nice and crispy those are and I just want to stand them up right on edge like that you see just get them in there now if you don’t have to do this this way but I just happen to think this adds a nice extra little touch to this dessert not that it needs it but you see how easily that goes in and there and you go all the way around like this so with a dessert like this the options are many as to how you would decorate it there now I can finish putting in my last layer and I think I have just about enough fingers to do that so in they go and then on top of this I’m going to put that last layer of cheese and you see this is a dessert that you can make ahead about an hour or two hours ahead and then put in the refrigerator and well it’s just waiting there when company comes to call so now the rest of this goes on top you see I’m taking great care not to break the wall of those little fingers around the edge so there just smooth that out beautifully as I can and then the last thing I want is some cocoa and this is just Dutch processed cocoa I’m put a little bit right in a little Sie and then it gets a nice wonderful sprinkling you see this is very traditional on TIY soe I’m going right around the edge and I think that’s just about enough but you know you could be even a little bit more creative now I like to do different little things with this and now here are some oh just leaves that I picked from outside they’re washed of course and I just lay them down like this and then you could put something like a strawberry you see right in the center or if you didn’t like that well then you could use something like this chocolate leaves look at that how beautiful that looks so the options are really many when you’re making tiam Sue but I’ll tell you I don’t know anyone who could resist such a dessert I love the Italian tradition of taking time out in the day to enjoy something simple today I’ve made for you this very simple dessert that now I just have to have a piece of now the tiam Sue is something that you could have oh with a friend or by yourself now I just have to taste this for you because it looks absolutely wonderful going take a little bite it’s absolutely light Airy and elegant and with that well I’d have a little espresso perfect so be like the Italians take time out to enjoy life and make yourself a TIY Sue and until I see you Nella cucha again I’m Mariana spazo ciao like you know because I’m by [Music] myself she says when she watches me she gets hungry oh it’s nice to see nice keep watching I’ll give you a kiss okay you look so young and am I know but that makes you look little old did you hear that they make me look old hold [Music] on Joe I’m Maran es spazo and I’ve just got to ask you a simple question what do you think of when you hear the word spinach yuck right well today I’m on my way to do some serious home gardening because I want to make a favorite pasta dish of mine called a roto De Pasta and it’s chocked full of spinach and you know what even kids will eat [Music] it Ellen maranne recipe there’s hear that’s written down I wish your SM look like Mona oh golly she whiz rest of my wine and don’t you love my brush this is the way they do it in um of course just base the meat with a rosemary spring so that’s good I’m Italians are such happy people because they have happy food and just keep going like that until you cow [Music] [Music] well here I am in the spinach patch and now you know this is just about ready for the harvesting I planted these in April and if you know anything about spinach you know that spinach is a cool weather crop it really doesn’t like heat so this is just about right because it’s about mid June now and I’ve got to harvest this and you know if I were in Italy there’d be a lot more spinach than this in some some ‘s garden and the Italians are really Avid gardeners and they are big vegetable eaters and spinach is really the sacred cow of all vegetables and it becomes a family affair and back there is my cousin castanza who’s helping me out today so I’m going along here what I want to do is just get as many of the larger clumps as I can because I’m going to leave the smaller ones in hoping that the weather is going to stay cool just a little longer so this spinach will not bolt on me so I want to take my bigger clumps and you know I really love being out in the garden because I do like to work in the dirt even though it’s my husband who has the green thumb and you know now spinach most people don’t really know how to cook spinach like this is pretty dirty so when you get it to the kitchen you’ve got to get it give it a good washing and then after that well you’ve got to cook it the old Italian way and I’m going to have to show you how to do that so for the recipe that I wanted to make that Doo I need an awful lot of spinach because that’s going to be a very flavorful filling so there I think that’s about right I may come back a little later and get some more but for now I think this is what I need so we’ve got to go Nella cucha where I want to show you how to make a spectacular pasta dish AO De Pasta which is loaded with spinach [Music] I don’t know about you but after I’ve spent a day in the garden the first thing I want to do is get back in the kitchen and use all those ingredients I picked well remember that spinach I haven’t forgotten it and today I want to make a filling with spinach for you that’s going to go into something called un pasta a rolled stuffed pasta roll and I start with making the filling now here I’ve got about a/4 of a cup of olive oil and a cup of red sweet onions that I Dice and I want to get that soft and they’ve been Browning here now a few minutes and now I want to turn the heat down on that and see what happened to my spinach oh yeah it looks like it’s cooking but while that’s still cooking I want to cut up what else goes into this ingredients now here I’ve got some pruto and you remember that’s that nice raw cured ham from Italy and all I want to do is cut that up just coarsely you see and this is going to go in the frying pan with my uh onions and I want to Brown this just till it starts to so that’s about oh I would say A4 of a pound so I’m going to put the whole thing in just like that you see and then I want that to Brown a little bit and that’s going to take oh just a few minutes to do and I want to get every little bit here because this stuff’s expensive so in that goes and then as that cooks you see I’m going to add some pine nuts to this and pine nuts are really a little nut that comes from something called The Stone pine tree in Italy and they’re very hard to extract and very expensive so this this is about 3 tablespoons and I put these in the oven for about 350 so I’m going to put that in and now I’m going to let this cook a few minutes so I want to lower the heat on that and just keep my eye on it let me check this spinach yep all that spinach that I cooked that I got in the garden is now ready to be drained and would you believe it’s cooked down to just about nothing so I’ve got to drain it so I’m going to bring it over here and just put it in a colander wh got to get a spoon got to get a spoon because I’m not going to be able to get it all out now there I’ll let that go just a little too long I guess but you see that’s cooked down to just about nothing so now I’m going to let that drain and while it’s draining I’m going to make the pasta so now for that I’m going to do this the Modern Way in a makina this is just a food processor and usually I like to make pasta by hand but today I’m not doing it on mono I’m doing it in the Machina so if you have a food processor this is what you would do if you want to do it by hand well you can do that too so start with large eggs so there’s three large eggs and you just want to whip those up and then you want to have ready some flour and here I’ve got some unbleached flour that has a very high gluten content that allows me to really stretch the dough and here this is semolina this is the wheat the very core of the Durham wheat and I add that to my unbleached flour to give my pasta a little bit more nutritional value and a nice color so I want to mix the two so that goes in this is about 1 and 3/4 cup of unbleached and about 1/4 cup of the semolina and then I’m just going to add a pinch of salt and now I want to mix that up well to make sure that that’s well Blended and then see this is the trick to making pasta you can’t just add this all at once you want to add it a little bit at a time just to see how much flour those eggs will absorb first I got to check my ingredients here now this is coming along very nicely but it isn’t quite there yet so I’ve got to keep my eye on that okay so now that you know that I can add the flour so I’m going to start maybe with half of this at one time you know this is all correctable so if you wind up with a dough that’s too dry you can always add a little water and I know that that’s going to be sticky right off the bat because I’ve made so much of this I ought to know by now so I can add more and I may even have to add a little bit more flour we’ll just have to see now when the pasta starts to form a ball well that’s when you can take it out of the processor or if you’re doing this on a board in a well like I’ve showed you before you’ll know about by feeling it that it’s okay so let me check it and see what we got here well you see that’s very soft and malleable and I think it could use just a little bit more flour so I’m going to finish that right on my board here so now after you’ve got all of your dough out you see then what you want to do is knead it you have to knead this a little bit so put a little flour on your wood board and I always like to work on wood because it’s just what I’m used to and wood is very nice for kneading so you’re going to have to do this oh for about five or 10 minutes and really with the palm of your hand and you really want to relax the gluten in the dough so stand there and do this for about 5 or 10 minutes and then when you’ve done it you see well then your dough will look something like this now here’s one that’s been sitting around and you see when you can do that well then you’re ready to roll so now I’ve got to move some of this stuff out of my way so I can do that for you so let me move this out of the way and let me see how we’re doing here well it looks good it smells good but it isn’t quite there yet so now we can go ahead and work on our dough so for this recipe either you can take the dough and roll it out into one large sheet or you could cut the dough in half and make two smaller sheets we want to roll this out to oh about 22 in in diameter so start on a well flowered board and then I’m going to just do it with one piece for you you want to get out your rolling pin this is mato in Italian and this one happens to be my grandmother’s and now you want to start rolling this out turning the dough every so often and you see if I tried to do this with the piece of dough that I just rolled out in the food processor it wouldn’t work and I would have severe arm cramps because I didn’t let the dough rest so you have to make it rest that’s important and then see you put on the Italian music and you just roll out your dough and this is going to take a while to do because as my grandmother says or said I always think of her in the present you want this to be your sheet of pasta that is the thinness of a dime so now we’re getting there but this looks like it’s about as thick as a half dooll bill so I want this to be a wide the width of this board actually that I’m working on but you see how nice this is coming along and I just have to be patient with it and of course the reason I want it this width is because I’m going to be stuffing it with a spinach filling which reminds me I got to check this out well see I think that’s just where we want it so now we have to let this cool we can’t really put the spinach in that until that cools down so you can get that started and do this at the same time so I continue with this and now if you don’t have a rolling pin like this can always buy one like this you see and that does a good job too so you want to make sure you’re stretching that dough as you go and always work on a flowered surface and I’m getting out of breath just doing this but I’m really pleased at the way this is coming along you see so you continue on like that and if you have have to pick the dough up and turn it over and you see how it’s not sticking it’s beautiful it’s perfect it’s the best piece I’ve ever rolled out to tell you the truth so now you keep going like that you see it has to be as thin as a sheet of typing paper you can almost see through it so you’re going to have to work on it a little bit like this you see and this is going to take a little bit of practice you’re not going to get this the first time you do it I didn’t either but then you’ll have this wonderful piece of dough and now you see this is going to be able to take all that filling that we’re going to put into this so if you left this just too thick it would be just too chewy to eat after we cooked it so this looks like it’s just about right you see I’m very happy with this and now I’ve accomplished two things I’ve rolled out my sheet of dough and I’ve gotten my exercises for the day so that looks about right you see you want to make sure that you have the same thickness all the way around so the dough will cook evenly I think it’s just a little thick right there at the top so I’m going to give it another little hit of the Rolling Pin so there that’s it can do no more now that that’s ready we can just move the dough over you see and you want to move that over onto a little flowered surface because now I want to get the rest of those ingredients ready so I’m just going to cover this with a damp towel or two because I don’t want that to dry out and now I can go back to the spinach you see and here it is and I’ve got it pretty much well drained so I can bring it over and now I want to give that oh just a coarse chop so remember you know when I cooked this I didn’t cook it with any water that’s the way my grandmother cooked it I just put it cleaned in a pot and I let it go until it wilted down so now that’s ready so now you just want to chop that up a little bit doesn’t have to be anything fancy this is about oh 2 and 1/2 cups of well squeezed spinach and of course this is fresh spinach from my garden but if you didn’t have fresh well you could use frozen but remember to get all the water out after you cook it so now you see I can put this right in a bowl so that goes in if you wanted to you could heat that up a little bit with your your other ingredients but you can do it this way too if you wanted to heat it with the Bruto and the uh pine nut you could do that now this is all cooled down so now this can go in see and that’s starting to look really good already now before I can go any further though you’re going to have to just look at that and drool because I’ve got to start my sauce ingredients you know this is a recipe where well you just got to do a number of things at once so you want to get a little sauce pan out because now you’re going to make a very simple sauce you want to have it ready when this is ready to go go and the sauce is nothing more than some heavy cream and here I’ve got two cups of heavy cream and I’m going to put that in my saucepan and then I want to add to that some muscar Pon cheese and now that’s that sweet dessert cheese I’m always telling you about from lombardia so in that goes you want to put this over low heat now so I’m want to get that and then you want to add one of my favorite cheeses that I think people really have given a bad name to this is Gorgonzola and it’s really a wonderful cheese it’s like a blue uh cheese but you have to have it fresh and this is a cheese that’s been in Italy for over a thousand years actually comes from a place called gorganzola and you see that blue veining there that’s from Penicillin mold so you want about oh a quar of a pound of that so if you have good gorgonz this will come out wonderful so now you want to put that in you see and now I’m just going to let that melt down a little bit and I’ll be checking that every once in a while so now I’ve got to go back to my filling so I’ve got my spinach I’ve got my pine nuts I’ve got my pruto now what else do I have to add to this well I’ve got to put in more cheese and here you see I have a few other things a cup of Ricotta cheesee and I let it drain you see I want all that extra water out of that because this has got to be fairly dry so let it drain for a while and then you want to put a cup of that in and then oh I love nutmeg and this is fresh nutmeg you see I like to grate my own and really spinach and Nutmeg just seem to have a wonderful affinity for each other so if you don’t like this well you don’t have to put it in but I think it really adds something to this dish and then about 2/3 of a cup of grated fresh grated Romano cheese goes in there does this look good already you want to give that a little pinch of salt you can a little pinch of pepper and then an egg just to bind this all together so one egg just give that a quick little beat and put that in so that’s all the rest of the ingredients that we’re going to need for the filling so now I can move this out of the way and now what you want to do is really combine this well you see mix this up and here the important thing is that this is a fairly dry mixture because if we had not squeezed that spinach well well then this would be just too wet to put into our dough so now mix it up very well you see and isn’t this colorful this looks really beautiful when this is finished so get it well Incorporated and now let me see how I’m doing here on my on my sauce let me just check this out okay that’s going nicely now you know to cook this you’ve got to have a big pot of water ready to cook the uh the Roto and here I’ve got something which is just a little different that you know maybe you’re not used to this is a salmon poacher and I use this of course for salmon but I also use it for un R De Pasta and it’s got boiling water and it’s just about ready but if you don’t have a pot like that well then just use a spaghetti pot trust me it’s going to come out so now you see I’ve got my sauce going I’ve got my water going so now all I have to do is finish this so this is a recipe really that has three separate parts to it and you’re really tired after you make this I have to admit because we know we started in the garden but believe me it’s well worth it okay enough talk we got to work here so there there’s my sheet of pasta you see and now I want to bring that back over carefully and I’m going to spread that right over the dough so I want to take that and just plop it right on there you see like that oh I don’t want to miss that little piece and now what you have to do is spread this out and you see what I told you about having all of these ingredients the cheese and the spinach well drained really makes a difference because now it isn’t soggy on my dough so now spread it out evenly till you’re about oh an inch or so from The Edge you see get it nice and even like this and then once it’s to your liking you see now you can roll it because after all this is UN so now I’m ready to roll so let me just wipe off my hands and now to roll it you just want to start at one end you see and carefully bring the dough over and then just continue to roll it as if you were rolling cinnamon rolls if you bake this is the way you would do cinnamon rolls you see and bring bring it toward you and then once it’s roll red up like that and just tuck that little piece over now don’t worry about that because that is going to hold together in the water so now that I have that let me see how that sauce is doing I got to give that another it’s getting there but it isn’t quite there okay we’re going to let that work for a few more minutes now the next thing you need is a towel this is the interesting thing about this you see there’s lots of stuffed pasta in Italy most of them come from Northern Italy but I’m a southern Italian we didn’t have a lot of these filled types of pastas so now what you want to do is just pinch that edge closed you see you’re going to cut that off later on so don’t worry about that pinch that closed and then in a clean towel or you could use cheesecloth roll the pasta up right in the towel you see just like that roll it up roll it towards you and then on those ends you want to tie it with a little piece of string see get it right close to the End of the Roll and give it a good knotting so it doesn’t come out this helps to hold the pasta together in the water so I want to make sure that I’ve got this end tied securely there now if you were doing that in a spaghetti pot of course you’re going to bend the roll a little bit to get it in but that’s okay don’t worry about it it’s going to come out fine in the end trust me I happen to have my little fish poacher so so now I put this right into water you see just like so and I just sort of anchor it down in get the towel all the way immersed in the water just like so you see and then put the cover back on and you want to let that poach or simmer just about 20 to 25 minutes and then you want to take it out and when it’s cool here it is is when it’s cooled down you see then you can handle it so let me get this out of the way and now I have to take the string off you see so un tie the ends like so and now the moment of expectation you see because now you see you can just unroll it like so take it off the towel and now you have to cut this and you want to put it into a baked dish so get out a baked dish that you’ve lightly uh greased with butter and then I got to get a clean knife here cut off those two little ends that we had on uh that we had tied where we had tied the uh string and then start cutting you see and you see how beautiful this is look at that it’s really pretty you put that into your baked dish like so you see these little wrinkles that you see on the dough is from it being in the towel and the way that it cooked so you don’t want this to be soggy so you want to give it enough time to cook in that poaching water so then continue on like this you see and you can cut these rolls any size that you want so let me do a couple more let me see where we are on this sauce I think I’m going to have to turn this off now because it’s just about ready okay that looks good so now what you want to do is bring over the sauce you say okay and you want to put on I think I have time just to cut you a couple more because I want to fill that dish up you see isn’t this beautiful this is a wonderful first course or if you wanted to eat this as a dinner with a salad it’s fine too so now me get this over here because it is hot bring this over you see then take some of that sauce and just pour it right over the top top you want about half of it over the top and now your oven is preheated to about 350° and you’re just going to heat these until they’re hot so get the sauce over save the rest because you can pass that in a nice decorative little dish at table when you’re ready to serve this and then give it a good dousing of more Romano cheese you see we’ve used several cheese cheeses in this recipe today so there that’s ready to go uncovered in the oven so in it goes for about 20 or 25 minutes until it’s hot and when they’re cooked they will be smelling wonderful and they will look just like that so there you have it R De Pasta now this is worth all the trouble that I went to to make this and I wish you could be here to smell this because now we’ve taken just ordinary humble ingredients and turn them into something really special now I’ve just got to taste this for you because it looks absolutely wonderful you’ll never say yuck to spinach again and and until I see you Nella cucha I’m Maran spazo ciao [Music] CIA I’m Maran Esposito and today I’m on my way to see an old friend Roberto McMaster now Roberto has a few bees about a million of them and he loves to extract honey well I need honey and I think he’s got just about enough for two sweet desserts that I want to make for you one called tarali and the [Music] otherfully Ellen a recipe there’s nothing here here that’s written down I with your SM like Mona oh golly the rest of my wine and don’t you love my brush this is the way they do it in um of course just Bas the meat with a rosemary spring so that’s good now Italians are such happy people because they have happy food and just keep going like that until cow just think a simple thing like Honey comes from a complex network of bees but Roberto really knows how to put it all in perspective for me okay now what are you doing here with this I’m smoking them I only have to take a little bit of smoke and what the smoke does is they think that their house is on fire yeah so they’re all going to run a load up on honey cuz they’re going to take as much with them when they have to go as they can sort of like people you know take everything with you when the house is on fire they’re stupid are they no so we smoke them when we open this Hive up you’ll see them in there they’ll all be eating honey and they ain’t going to pay much attention to us I hope he’s right this is a working hive look at them hauling in nectar look at them yeah I see you’re getting real excited about this um so they’re hauling it all in what’s that little hole at the top for that’s ventilation that’s screen this here’s a brw chamber it holds 10 frames of brw this here’s a brw chamber it holds 10 frames each frame will hold approximately 6,000 bees so there’s 60,000 here there’s 60,000 here and there’s only two of us yes but look my God that’s got 10 frames of honey in there we’re extracting and that’s got 10 frames yeah I you always put them on in this sequence this one’s full this one they’re working on you want to in there well okay yeah give me the give me this thing I think I need this my too much okay put her put her put a little bit on myself do I just stand back or what should I get up you can get out now they GLW everything down with that they call propolis yeah now oh you see now they’re going to be from the top to the bottom you just give them just a little bit of smoke now this is all honey in the top soua here oo this is an inner cover it keeps them from and this The Secret of this is they’re gentle as house flies after they’re smoked look at that they are they’re not going anywhere this Hive right here like all colonies of bees is the most organized thing you could ever believe everybody got their own job y they’re spotless and you know what run by a woman best way I’m telling you you want to get something done ask you you know what a male bee is is a drone a drone right do you know that he cannot he don’t have a father but he has a grandfather that I didn’t know no well the queen can lay a fertilized or an unfertilized egg If She lays a fertilized egg it’s a worker She lays an unfertilized egg it’s a drone a male it’s a drone okay so he can’t have a father so she has a father so he has what’s happened to him he looks like he’s I’m afraid I probably hurt him a but with 880,000 of them I guess you can spare one or two that’s right now what we’re going to do is we’ll take this Frame up to my extracting house now there’s a number of ways of getting these off here all of them make them a little mad should I stand back that’s one way yeah now you’re going to get this off of there to put in the jar right that’s right okay I like to use a feather a lot of people use brushes but I don’t think a feather bothers them to bad okay how do you get that from the cone off I have an electric knife Maryann and electric knife yeah it Heats it up mhm I thought you were going to use that feather no I set it set and just cut that cap right off there just like that and it’ll fall into my my uh Capp drainer turn it around to the other side then I got to extractor I put that frame in it and spin that honey out of there and each one of them individual cells all the wax will be there and I’ll have all the honey but that has to be warm doesn’t it when you yes and I do it I have a little my I call it my extracting house rais tomato plants in it in the spring uh then I turn it into it’s a little Greenhouse turn it into an extracting house and I use a sun for heat I see smart man smart you’re just like that Queen be don’t cost nothing right that’s true and it works very well and it doesn’t take the aroma or nothing away like like artificial heat does right at least I don’t think it does I don’t believe it does you’ll know when you try some of the honey well I got to tell you Roberto that looks pretty professional you know if you hold that up you’ll see the grains of poen in it yes you can see that and that’s what you were talking about that protein that you were talking about earlier huh that’s the bees protein well let me tell you I’m going to make two great desserts with this well one isn’t actually a dessert but you can eat it as a sweet I bet you have some good recipes for honey too one of the best ones is two teaspoons in a cup of coffee simple one Roberto Mele gra you’re welcome and now we’ve got to make a beine Nell cucha because I want to show you how to make du Dolce with Touch of [Music] honey well I’m a busy be today because today I promised you that I was going to make you something special and I am and the first thing I’m going to try is tarali now you know that’s made with honey like I told Bob McMaster I mean Roberto I have to remember to call him Always by his Italian name and now terali are something that I remember from childhood and they’re really a southern Italian treat that people would eat for breakfast and I remember having these just with milk and they were very very dry now it depends on what part of Italy you’re in as to what goes into your terali because in some places Marsala wine is used in the dough and in other places well Anis is a popular flavoring and today I’m going to use the Anis because that’s what I’m used to from home and and so now this is what you would have for breakfast of course tarali and tarali means a ring or a biscuit because that’s the way it’s shaped so you want to start with about six eggs in a bowl and then you just want to oh beat those up with your whisk a little bit you see and this sure does remind me of the color of bees doesn’t it yellow I spent all that time with Roberto I was really getting a little worried about those bees stinging me but I had great faith in him so get those eggs mixed up and then the next thing you want to put in there is that honey and here it is and this is Roberto’s honey and I want about a half a cup of that and boy I’ll tell you I had a little bit of this earlier and this is really wonderful stuff and I don’t know if you can see those little pollen granules he was talking about but they’re in there so in goes a half a cup of honey and then oh a half a cup of vegetable oil goes in you see and then you want to add an a seeds and now you want to put in as much as you like I like this so I’m putting in about two tablespoons of these you see but if you don’t want to put the Ana seeds in you don’t have to and then of course that isn’t enough anus you need Anis extract and I want about oh two Hefty tablespoons of that and believe me when you make these the entire house smells like Anis for days so now you want to get that well mixed up you see and then the only thing you have to add to this now is is your flour well let me take a look at my pot here because I have a few interesting things cooking in there for you so it looks pretty good I have to turn the heat up just a little bit higher than it is okay so now back to this so there’s my my wet mixture so now I want to add my flour and here you need oh about six cups of flour and this is unbleached flour so I don’t want to put this all in at one time because I don’t know how much the eggs are going to take so put in oh maybe about four cups and then you have to play with this with your hands you see you have to get really into this and mix it up now if you wanted to do this in a food processor you could but that really takes all the fun out of it I think so I like to really get into these DS that I work with because that’s the only way that you’re really going to know how much flour you need so as soon as you have a ball of dough that you can easily take out of the bowl you want to put it onto a flowered wood board and I need more flow because that’s just a little too sticky so I can’t really take that out quite yet so I want to work some more of this flower in and you know when I make these of course it reminds me of the time that I was in Milan and if you know your geography Milan is in Northern Italy and my husband and I were in a little restaurant called LA porosa and really it was run by Southern Italians from Pula from where these terali actually come from and you know in Pula and in Calabria those regions of Italy in the South they use a lot of honey in their baked goods and really honey was the very first sweetener that was used in the ancient world the Egyptians did a lot with honey and it really wasn’t until the 16th century that sugar really became the popular sweetener in Italy up until that time it was good old honey so now you see I have a ball that I can take out me see what’s going on in here well it’s not quite ready yet but now I can take that out so now I need a little bit more flour oops that’s just a little too much and sprinkle that out and now I can take this out you see and now make sure that you’ve got a ball of dough here that you’re going to be able to move because there’s n nothing worse than working with dough that is just hard to move because now I want to get this nice and soft and this is going to take oh oh good five minutes to do and I may just speed this up for you a little bit but you see how how nice and soft this is and it’s it’s becoming very easy and it’s not sticking to my hands but now I do have to get off these little pieces because I don’t want to waste any of that so work your dough and then you want to set it aside and work with very small pieces at a time and and while you’re doing this I forgot to tell you this part while you’re doing this you have to have a big pot of water on the stove you see just to keep you company well you know I do have a few things in there but get a pot of water going don’t ask me why just do it get a pot of water ready and then by the time that water comes to the boil you see this dough will be ready very ready to work so there I’m getting so excited I can’t even talk so now I’ve got to wipe off my hands a little bit all right so you see that so now let me see oh yes now I really have to play with this what’s in my pot here so now just going to have to stop a minute you see here’s my terali and you have to boil them first so they go into boiling water and that’s what they look like and you want to take them out this going to take about 5 minutes for them to come to the top when they’re in the boiling water you want to take them out and you want to let them drain on a towel like I’m doing here you see and now you can make these oh any shape I mean any size that you want actually you could make these in a figure eight uh shape also I’ve seen that done with terali I got so excited here I just broke one but that’s okay but there and there’s some tiny little terali so keep going like that and let me get the rest of those out there’s another little one there now let them sit like that oh for about 20 minutes or so now how do you shake shape those well here’s my dough and you want to keep this on the side maybe covered and just work with a little piece at a time oh about the size of a golf ball I don’t play golf but I think that’s just about right so now what you want to do you see is work on a flowered surface not too much flour because if you have too much flour well then you’re not going to be able to move these very well and just lightly roll them out into a rope and now you can make them large you can make them small you can make them miniature and get them to the size that you want them I usually like them oh about 6 in or so and then see just turn them like that and pinch them and you’ve made that little biscuit shape you see see that and now they don’t have to be perfect because this is after all a rustic thing and I hope Bob’s watching this because I think he’d like this recipe with the honey in it so now here I’ve made a little bigger one so again just roll it under the palm of your hand like so you see and then just turn it oh that’s a big guy and make sure you pinch that in because sometimes they will break in the water I know that’s happened to me so there’s a bigger one and then if you wanted to you see you could make tiny tiny little ones and these are great for the kids to do so just roll them under your hand like so and then pinch them closed like that you see so now you have tiny little ones so you keep going like that and then you’ve got that water boiling and let me take out this broken one because I’ll eat that later myself you see that one I I split that one but that’s okay and then you just take these plop them into boiling water like that and when they rise to the surface the way I just showed you well then those are ready to go on a cookie sheet and to cool so now what you want to have ready is a greased cookie sheet and your oven is on to about 375 400° and you have to admit you see these look pretty ugly and actually the Italians have a phrase for thatti ma ugly but good and trust me these are really good and now they’re going to puff up some you see in the oven so they’re going to straighten out a little bit they aren’t going to look as wrinkled as you see them here and I’m going fudge this and even put my brok I’m going to put this broken one on because I’ll eat that later okay no one will ever know except you and I so all right so they’re ready to go and now put them in for about oh 20 minutes or so until they’re just nicely browned on top and now we have to go on to make the other recipe with honey and that is stru and that translates to honey balls and it’s something that I grew up with and now basically it’s made like the tarali except the honey is on the honey balls instead of in the dough and here I’ve got a dough that’s almost complete you want to start with three eggs about a tablespoon of softened butter about a teaspoon of sugar a half a teaspoon of baking powder and two cups of flour now everything’s in here except the last cup or so of flour and so I want to add just enough flour now the last cup or so just to give me a ball of dough that I can take out of the bowl and knead again just like I did for the terali so when I have that to the right consistency well then I can take it out and work it on my board and again if you wanted to do this in a food processor well you could but I like to do it the old way the oldfashioned way a mono so there I think that’s just about right so I can take that out now and get rid of this and speaking of honey let me see what we got here I think I’ve got to add a little bit of honey to this so this is Roberto’s honey and so I want to put just about all of this in here now and I want to get this warm and you really want to watch this because you know you don’t really want to have that go over the top of the pan so when I think that’s warm enough I may go back and just shut it off so now I still need a little bit more flour on my board here now stru are something that you find all over Italy and of course you find them around Carnival time around lent and and at Christmas time that’s when I remember having honey balls and there are lots of ways to to decorate them and in some PL places in Italy of course the dough changes with its ingredients and you could add lemon peel or orange peel to this if you wanted but my dough is basically a plain one the way my grandmother used to make it so get the dough nice and soft and while you’re working the dough you’ve got to keep an eye on two things you see I’ve got a deep fryer here that has oil in it and I’m heating it to about 350 375 and then I’ve got my honey over there that I have to keep an eye on and I also have something in the oven if you remember so now that looks just about right it’s still sticking to my hands just a little bit and I want to make sure that that doesn’t happen so I’m going to have to play with a little bit more flour here just a little bit more so that was about two cups of flour and I used large eggs okay so now when you get it to the point where you can move it without it sticking well then you want to cut off small pieces of dough and set the rest aside and work on a flowered board that’s always important so you won’t have anything sticking and then take your piece of dough and now you want to roll this basically into a rope just like we did for the trali but we’re not going to make rings here we’re going to be making balls so you want these to be oh you can make them thick or you can make them a little thinner if you want because they’re going to puff up in the hot oil I’m keeping my eye on that honey and now just cut them you see into pieces like so and I’m sure that if my buddy Roberto is watching me today that he probably would love this recipe so I’m going to do just a few more and then get them into the hot oil for you now if you don’t have have a deep fryer kind that I’m using here well then you could do this on top of the stove with a deep pan and put your oil in that and I’m using vegetable oil for this not olive oil vegetable oil but when you’re working with oil of course you have to really be careful because you don’t want to burn yourself so there that’s going to give me enough to start now all I want to do is sprinkle those a little bit with flour and just toss them you see very quickly and then I just gather them up and put them in my basket see just like that you don’t want to crowd these so you just put in enough so that you’re not going to have them on top of one another and then you want to lower that right into your hot oil and they’ll puff up and you want them to be oh nicely browned on top when you take them out you see they should look like this now here’s some you see that I did earlier and of course this is more more than one recipe’s worth and really when you have honey balls like this the traditional way to have them is to Mound them up in a nice Bowl so you’re going to have to make about four recipes of what I’m doing today in order to get the effect that I’m going to show you later so that’s the way that they should look now let me see how these are coming along well they’re not quite there you see they have to be really nicely Brown and they’re just not there yet so I want to let them cook a little bit more and just make you a few more of these after all you can’t watch this too many times right until you get the hang of it so again and if you wanted to make these smaller you could so cut them up into small pieces like that and go on like this and you see you have to just keep your eye on everything as you’re going along and this is really going to be enough oh to serve about four or five people because you can’t eat just one of these this is something that’s really sticky when you eat it but you have to have at least six or seven this is like potato chips so I think I can go down and get the rest of these done for you while I’m waiting for those balls to pop up and they seem to be coming along very nicely now see this dough is starting to get just a little sticky but I think I can do it without adding any extra flour and my honey is looking very nice so keep the honey and warm that’s important because these balls are going to go into the honey after we take them out so cut up the rest of this in there and now again you want to give them a little bit of flour and toss them you see it’s like I did before now let me see how we doing here check these well you know food has a mind of its own and those aren’t quite ready yet so let me show you what would happen after that was drained you see you would take these balls and you would put them into this honey and I’m going to put some in right now while I’m waiting for that so I want to put some of the balls in like so and you want to really coat these because now you’re going to put them into a a nice decorative bowl and what I’m going to show you is just a suggestion if you didn’t want it to to do it this way you wouldn’t have to so I’m going to coat those in a minute those are still cooking so let me get these coated see and now this is that wonderful honey that Roberto gave me and it smells absolutely wonderful so now give him a good good coat and now what am I going to put that in well I’m going to put it in a bowl like this you see because traditionally this is mounded up so it’s almost in a pyramid shape and sometimes it’s very very hard to do so what I’ve done is taken a deep Bowl if you have a bowl bowl like this or any Bowl really it doesn’t have to have this conical shape and I’ve lined the bowl you see with plastic wrap now just a second because I’ve got to check this no they’re not quite there still taking time and then after you’ve done that you see well then you can go over to these balls that you have in your honey and you can just start taking them out you see what I’m doing here and filling the ball so that you make um a pyramid this is easier to do than trying to do this on a flat dish by hand I know because I’ve done it and all these balls have fallen everywhere so you continue on like this you see continue on until you’ve come to the top and keep it pretty even and then you take this wrap you see and fold it over on top of the balls like so and then you put it in the refrigerator to get cold let me see how these are doing well they’re still not ready and then when it’s done you see it’ll look something like this that look nice and that was done in a dish similar to the one that you just saw and then you can take honey you see and just drizzle it over the top like so like so all over and let me see how my balls are doing they’re still not ready so after you’ve done that well then you put on what’s called hundreds and thousands and you just sprinkle these on all over now doesn’t this look festive and gay and now you can understand why the Italians are such happy people because they have happy food and just keep going like that until you have oh a profusion of them and look at how wonderful that looks even though I made a mess and now I think I can take these out yes they look nicely Brown so you want to take them out shake off the excess oil you see and then I just put them right onto brown paper like that you see to drain and then you can just put the honey over them and before I forget I’ve got to go to the oven because if you remember I left the terali in there and they are just about ready and there they are and they look beautiful and you could also put a little dribbling of a confectioner’s icing over that with some hundreds and thousands and that’s another way to have terali so there you have it do a Dolce con why don’t you try making Tali the way we did today either plain or glazed with a little sugar glaze and some hundreds and thousands or how about that Carnival Food Stuy that has honey all over the top so be a be in the kitchen okay and until I see you Nella cucha again I’m Arian Esposito ciao okay oops sorry about that it’s okay you got stung yet not yet okay not yet now we put this back together and we’ll see what some of this some of me natural sweeten now looks like we didn’t all these frings see yeah all Capp look at that so that’s that’s almost full right there’s just that one little Edge on the other side all the some cells that they miss a little bit see but it’s it’s all capped mhm and what we’re going to do is we’ll take this into my little extraction house