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>> Today. All day next on SA
says every country now is whipping up 3 dishes. Any true
lover of Italian food should never live without. First up,
he’s making a classic creamy risotto that it’s a super easy
red sauce and finally an irresistibly crispy and she
this race is nice. >> I love these auto. It can be
a bit time consuming to make, but it’s actually quite easy
and it always impresses. You can make it easy out there.
Even taste here. Heidi, frying it. I like to transform it into
one of Sicily’s most popular street food. I didn’t she these
OG rice balls can be found pretty much everywhere in the
region where Mike Brown comes from that today. I’m making a
classic creamy risotto all use that leftovers to make my
irresistible it. And she knew that I love to serve. Over my
note fell everyday tomato sauce for cocktail hour. It’s another
taste of sicily, my blood, orange and white wine coolers
that are sure to be the hit at your next summer party. We jokingly something that I
think that everyone should learn how to make. And it’s a
technique that’s quite simple to master. Now you can add any
flavor that you’d like to it. >> Mushrooms are super
traditional. I like to fold in some roasted butternut squash
and the fall of fresh testing of lemon for the missions that
is off the Monet. Or if you’re feeling Super Boucher, you can
shave some fresh black or white truffle on top. I like to keep it simple with
his base to really let the flavors of white wine and put
me on that. John really shine through. The first thing you
need to do is warm some stock. We’re going to be this a little
later on in the process, but we want it to be ready.
We’re not looking for to be simmering. Just stay nice and
warm. In the meantime, we can get the
rest of our ingredients all I have 2 small shallots, but
you can use one large. Instead I go this way and then the opposite
direction. I just got my night a quick run
over just to make sure I didn’t miss a piece or 2, but But that aside and a couple of cloves of
garlic, I mean, we get this garlic from peeled garlic from now on Ramon’s this up as well. I have the rest of my
ingredients ready to go. So all that’s left for me to do
is just open up this bottle of white wine. A good dry white
wine will do here. Like I’ve said in the past.
Something that you a drink. I’m using a nice p nobody show. Make sure you go deep enough.
There’s nothing worse than breaking a court. We’ll just set that aside. I start cooking. But this pan over a medium
heat. And to that, we will add just one tablespoon for a little extra flavor. And then 2 tablespoons extra virgin olive oil. It’s where all that butter
melted and looking at our shallots looks like a lot, right. >> We’re not looking to get any
color on the shallots justice often. So we’re literally just
going to s*** 80’s for a couple of minutes. 2 to 3. I’m good at our garlic. Just want to come this far like
for a minute. Just until its fragrant, its fragrant and our rice, one cop right into our hands. We want to toast this rice a
little before we start adding the
liquid to cook it. I’m using caught not only dice.
It is considered the king of the pioneer ISIS. It has a lot of starch unit
which is going to add to the creaminess and if also cooks to
a beautiful al dente. I think this guy’s getting
Thursday time at half a cup of wine that’s about right. >> Now this is where the
technique really kicks in over this medium medium-low heat. You want to keep starring constantly until there’s almost no liquid
left like right now before you start adding your warm broth
just a little bit at a time, Adelaide a full out of time and keep starring and repeating the process. The reason we’re adding warm
stock is because we don’t want to halt the cooking of our
rice. What makes trees out there?
So creamy is unlike pasta. We strain the
water. You’re keeping everything. Although starches
remain in the pan and just keep getting thicker and creamier
and delicious, I’m way too passionate about
how to do you see how all my liquid is
almost time national lower this year a
little bit. And at another little full of our
stock just keep starring adding
liquid as needed. And this is probably going to take about 40
45 minutes and, you know, might not need
all of the broth. It’s better to have too much and too little look how creamy it’s like. The parting of the
seas takes a really long time for it
to sort of come back together. >> I got my last couple of
ingredients on standby. So it’s ready to go, OK, think we can at Archie’s half a cup of hot new Donald
John O the good stuff. The real stuff and a quarter cup of my secret
ingredients looks about right mask up on
its use as if this was a preemie
enough. This is going to put it over the top. You can see how creamy it is. I was like rice pudding. It’s so creamy and decadent.
You don’t need that much of it. Then to finish it off. Simply a drizzle. A really good olive oil. >> Just a couple of cracks of
fresh black pepper and of course, little bit more
money on a John. A are a lot of 4. We’re not that the theft perfect 10, so that so creamy so delicious. Don’t worry. These leftovers
are not going to go to waste. Never in my house while it’s
still warm, I’m going to transfer it to a sheet and >> spread it out nice and then
let it come to room temperature and we’ll cover it and get it
in the fridge to chill so that we can make that Krispy Kreme
Nest. How did she ever had? I always serve my and she knew
where the tomato sauce and my family that making this for
ever once I’m on, my parents would make a that of it so that
we always had it on hand, even packing and freezing it
out. Just to bring on vacation with us. God forbid we couldn’t
have sauce on a Sunday when we were in Florida. This U.S. uses
just a few staple ingredients, at least able ingredients in my
house and comes together fairly quickly. First up, a sweet I’m and a
little bit of sweetness and balances out the acidity of the
tomatoes. Any sweet onion will do. I feel like my Graham had this
sauce going within minutes and we just the simmering away and
we would be in the kitchen trying to like sneak a depth of
read into it before we got, you know that and get this into my pot it out
of my way. A nice healthy amount of
karluk. 5 close. Thankfully, I have some leftover from my
he’s up to just in the slice. It obviously I love garlic. And that’s going to go in at
this point as well. Next up, extra virgin olive oil about a
3rd of a cop. Hey, let’s put this over medium
heat and start to such a that garlic
and onions. >> This is definitely one of my
favorite smells in the world. It means that somebody is
cooking up something delicious. We want the science to get
nice, soft translucent, but not take on any color. Just start pretty frequently
just so that you can make sure they don’t current. These are looking perfect. >> Time to add our tomatoes at 3.28, ounce cans of what
we’re Pulaski hole. We’ll tomatoes that I puree in a
blender and we’re going to throw that
right into our pot and give the sister. And at our last year
ingredients, a teaspoon and a half of salt. We’ll go back later and make
sure that doesn’t need any more. Some fresh black pepper quarter
of a teaspoon half a teaspoon of dried
oregano and a pinch of red pepper
flakes. You like it, spicy sauce, of course, at more. And then basil, decent bit of
basil, a quarter of a cop which basically means this
whole plants and stems are fine. I’ve said looking plant the basis so aromatic and in my opinion, that’s what
makes a really good tomato sauce is the bizarre flavor
that’s infused and permeated throughout this whole sauce. At this point. You want to
bring your sauce to a boil and immediately reduce it to a
simmer stirring every 10 to 15 minutes until it’s thick.
All the flavors of come together and it’s ready to be
served. I’ve never met a rice ball that
I don’t like, but these are truly the best. It has everything going on. >> Screaming it’s cheesy and
has a crisp ext area. They’re not your typical
traditional Sicilian. Rice balls are out and she I like
him to be on the smaller side. They’re a little bit more
elegant and perfect for a cocktail party. The first thing that I need to
do is set up a dredging station. I don’t always use
flower, but this is one of those times. When I do. I’ll
show you why in just a minute. So about 3 quarters of a cop up next couple of weeks with those up real well. And finally some panko. I’ve tried it both ways with
and or drug problem and can go. This is the way to get that
perfect crispy exterior. So about a cup and a half of
that after addressing station is
complete on to the cheesy part. I have some fresh and with it a
lot. These are car she aging because
they are the size of Eugene. A share it any 12 for this recipe and I’m just taking them out of
their liquid and placing them on a paper towel. I want to get
these nice and dry so that we can wrap them in the tease out,
though, and it’s not too slippery. I have my chills that he’s out,
though from earlier. It’s nice and set feels a little weird,
but it’s exactly want it to be. We want to be viable so that we
can shape around are challenging that. I’m taking to table. Spoon
cookie scoop our measure one ounce. >> And scraping up some of our
resolve them. Don’t worry if you rip the
parchment that’s underneath. Just make sure it doesn’t wind
up in your tease out the That is not the crunch are
looking for precedent. Make sure you’re getting the full 2
tablespoons. My stomach is growling. Last one. >> Okay. Now for the fun part.
We’re going to wrap up our sleeves. You next inside our
resolve to take one of your lets it out of balls and slowly shape. The show that he’s off to
around to enclose it. It’s little patients. Give it a little roll. Don’t worry about making a
perfect circle at this point nor refined the shape later on
after we dredge them that keep going take your time. It’s really
important that the cheese in the center of the result,
though, so that when you fry them, it doesn’t leak out a little sticky, but that’s what’s helping to
keep everything all together. I like my I mentioned the on
the small side because I’m good. She studies up to DEO but traditionally in Sicily,
they’re much larger hair shaped or orange shaped and Adam Sheen and are often filled with need sauce with these are the
shoe to go. Okay. That just about does it at this point. Wash your hands.
Definitely want to start with the dry hands for the dredging
process. That’s all there is to it. This size is the perfect size
for a cocktail party and then you have to feel so
guilty when 3 or 4 of them. That’s all there is to. It
could get my hands. A quick rinse. Make a little room so
that we can Friday’s bad boys out. >> I have a high-sided skillet
filled with a generous amount of vegetable oil. You want it
to be enough oil for the boss to be completely submerged.
Were looking for a deep right, not a shallow fry. Be careful. Cook them in batches of about 4
just so that you can control the temperature of your oil in about 5 minutes. And he is
looking great. You golden Brown. And I know that that she’s
inside this nice and gooey right onto our paper towel
line, shoot and and immediately fresh up some sea salt. All right, on top so that it melts from that hot
oil and just gives a little bit of extra seasoning to I didn’t
she and they look great. Beautiful. Our in Cheney are beautiful.
Golden brown are nice and hot just the way they need to be
served to clean it up. Fairly simple presentation. Just a generous puddle of my
everyday tomato sauce right in the center of a play just like that. And then I think 3 is a very
nice and generous portion for our nation. A little extra cheese. Never
hurt anyone and last but not least if you
can find it. Some micro. Basil, you can use regular basil.
You haven’t figured out by now. I’m just over the top and
Beijing. Look how beautiful this looks.
It’s like it’s time flag on the play these out and Cheney make
the perfect appetizer for cocktail hour and I have the
perfect drink to make sense. When blood oranges are in
season, I can’t wait to get my hands on them and use them for
as many things as possible. Like this lot are Inge and
white wine cooler. This is not just a few was sneaking behind
your parents back in high school a little bit easier than
that. This blood oranges doing double
duty, half of its going to go into our cocktail to help
flavor it. And the other half is going to be a beautiful
garnished at the end, so-called one half into wedges. And you can throw this into a
cocktail mixer or a cocktail shaker, whatever you have. >> The other half will have
again and then just slice into half moons. Look how beautiful the vibrant
red that is. >> Super delicious. And it’s
also very nutritious. We’re also going to need to
have a live save the other half. Something
later cut that into a few edges as
well. And a little rosemary, 2 sprigs at that and model it up. But some elbow strength into
it. We want to get all of those citrus juices out and the oils
and fragrant so that Rosemary, which I can smell already look at that beautiful fuchsia
color. Okay to that one cop of our
nobody show start-up and then strain it into 2
glasses. One cocktail for now and then
one right after that. Accord. Just color then to amplify. >> Our blood orange flavor,
some blood, orange soda, half a cup to each of your
glasses. All that’s missing are some
garnishes. There are a couple a few of
those half moons into your glasses. Anyway. They fall some more. Rosemary. I have one last surprise.
It is summer. After all, some edible flowers. You can
find these in the produce section of your supermarket. I know about you, but I think
this is one gorgeous cocktail. It also happens to be stream
delicious. This is not your average like
she is >> It’s nothing worse and like
that, you a bit of punch at a and your carbon are like such a
smooth, delicious sauce. And then all of a sudden you’re
like chewing gum whenever I travel to Italy.
I make it a point to fly in and out of Rome because the food
there is just so good. It’s also the home to some of my
favorite markets and restaurants. Romans are
partisans that taking just a few simple ingredients and
combining them to make really impactful flavorful dishes. Today. I’m making 3 of my
favorite dishes inspired by the eternal city. First, I’m
cooking up a creamy pasta caught but not a then for a
little greenery roasted asparagus but caught you have
to stop. And for the main chicken salt
in boca in a buttery wine sauce. Now let’s head on over
to Rob Rome is famous for its pasta
dishes for in particular pasta each a pastime. It China catch
you up at bay and my personal favorite pass the cut but not a with sets. Carbon are apart
from the rest. All right. That it’s made using eggs which
turned into this velvety luscious super deck in sauce. The first thing we need to do
is dice up some punch at that. Traditionally one challis would
be used here. One challenge is cured, pork cheek. It’s super
fatty and a little bit more Gainey. It’s just still sort of
hard to find here. So I am using punch a instead. It is
different. It’s not as gamey. It is also cure, but it comes
from the pork belly. It also doesn’t have the same
seasonings that watch Ali does, which tend to include herbs
like sage. Rosemary in a pinch. You also can use
really high and bacon, but it is going to change the flavor
profile because its most I have my punch at a I
purchased like this. There are about a quarter inch pieces.
You can find ice, punch it in the store. It’s loses its
flavor when it’s Theis. But it is a lot more convenient.
If you can find this. I would use this and I threw it in the
freezer for about 10, 15 minutes, which will help the
that solidify and make it easier for me to cut this into
slices and then dice. So this is plenty of punch at
about 4 ounces worth. And I’m going to show you an easy trip
to properly render that he could not like this. If you’ve
ever tried to Chris Punch at a but it was still super chilly.
It’s because you cook it too fast and the fact that have
time to properly render so one way to ensure really
nice tender properly rendered punch at that is to actually
cover it, barely cover, I should say, with just some cold tap water. And what happens is as the water begins to boil begins to melt the fat and will
almost cook. It will cook the punch into the room so that it
gets nice and tender. And then eventually the water
will begin to evaporate, leaving behind the rendered fat
and will crisp it up. So you have nice tender interiors and
crispy outside. So long to bring this to a
braille. We want this to evaporate fast, but just keep
an eye on it because once the water’s gone, it’s going to
start to saute and you want to make sure you don’t burn your
project. >> You can see that the Fed is
really starting to render now has kind of made its way around
the sides of the pan. And we’ll just let this keep
going. It’s like a Roman mosaic, our peace. You can also tell that the
punch at the has rendered because the fatty pieces almost transparent at this point, keep starting it
so that it gets nice and crispy all over all this. They could remaining. That’s all the rendered fat.
That is not what are anymore this rendered. That is the key
to why coming out of. So then it’s off lever to get really
crispy, really golden. We’re almost to the point where it’s Borderline burnt smells. Heavenly at this point,
too. This looks great when it cut the heat, grab a ball and a slotted spoon and transfer that punch at a 2. This will stop the cooking
process and last but not least we reserve a table. Spoon worth this is rendered Greece.
This rendered fat is good. >> And it into our sauce to and
that can shed a salty flavor the end. >> So have a large clearly
large pot here of boiling water and we’re going to generously
season that once it comes back to a boil
time to drop our spaghetti one pound, you
want to cook this pretty much still at all that day.
Meanwhile, let’s work on the sauce. So we need 6 egg yolks. >> These are large eggs that
have allowed to come to room temperature and that sort of
important for this just because you’re going to be adding your
hot pasta right into the eggs. So the closer they are in
temperature, the less of a chance you have of curling. We also want to use a really
good fresh eggs here since the only cooking of the
egg is the pass that doing. So the warmth, the heat of the
pasta and see if the egg whites for
making project. Lastly, one whole egg right on in. Don’t let your boss the stories
every now and then so had my 6 and yolks and one
whole egg just give those a light. And while whisking, I’m going
to take my reserved and check the renderings and just drizzle
that in. It’s pretty cool at this point.
You don’t want to add its lot super hot just with really well to
combine show you get all of that
flavor. Up next. Some equity know from my no
cheese which is a cheese that originates from the area.
Lazio where Ron, since most of it is now actually made inside
Kenya. Super delicious and salty. It’s one of my favorite cheese
in the world. Manning 3 quarters of a cop.
So it’s a fairly generous in out of cheese and this cheese
along with the punch at the and the renderings are going to
really help season the sauce. This cheese is one of the most
pronounced flavors of the saucy really want to be using the
real deal on to add about a quarter
teaspoon, a freshly ground pepper with that in to combine.
And that’s all there is to the sauce. When the pasta hits the
eggs, it begins to slowly cook them. And that’s what creates
this creamy sauce. There is no dairy, no cream milk. It’s all
the egg yolks just slowly beginning to cook. That creates
that down to the sauce. So if you go to a restaurant and it says cream, it’s not a
true Putin, not to sure it’s still delicious.
I mean. >> Just cooking the pasta until
Al dente. Unlike most sauces that we finish in a pot and
finish the dish right in the small. So when it comes out,
the pass and to be perfectly comes. So the pasta is very
close to being ready. Nice perfect of that day. And at
this point, the only important ingredient left is speed.
Everything from this point on needs to happen really quickly
to make sure that one we don’t currently eggs and 2, our saw
stays nice and luxurious and doesn’t set too much before we
serve it. So are you ready grab as much of this big?
It is possible into the ball into the ball and start 2 star and you can see how creamy it’s
starting to get already. And at this point, you’re
looking for just a nice, creamy sauce. But he still
wanted to coat the pasta. You can add a splash of the
pasta water if you need it. I don’t think I needed at this
point. The punch at a goes right on
in. We got this just looks so good at this point. You can taste it
for seasoning. But if you seize underwater
well, and there’s so much salt in the sauce, you really
shouldn’t need it. Let’s play that up and grab some like my time, said in a little
and twist to make a nest. We’ll just keep twisting. And then right onto a plate, just a couple of last finishing
touches. Some want equity, you know, cheese and a freshly
great some of this time and just a little bit more
black pepper. Look how pretty how simple that
was to get on the dish and all that’s left is to taste it. You have to share this right
away. >> It is so perfectly seasoned.
It’s so simple. You would swear that this has a million
calories worth of free minute. And it doesn’t. It’s just so
delicious. This is what I love about. Wanting to see. With
just a handful of ingredients. Making the most flavorful.
Delicious dish. It’s so good. I think that stick cannot
attend. 6 starts trip at bay is normally
associated with pasta. But for this recipe, I’m going to be
taking those flavors and roasting some asparagus with
the cheese and the pepper makes a perfect side for today’s me
out. So this recipe, I like to use a
really thin stock. Asparagus called pencil asparagus.
It’s really easy to find in the summer. It can be a little bit
more difficult to find the rest of the year. But you never know
the only thing you have to adjust his cooking times.
If you have the thicker stalks. The first thing I’m going to do
is trim off the woody bottoms of the stock and to start on to a foiled line. She penned
you don’t have to line it with foil. I just like to do so
because it helps to clean up a little later on an amazing just I thin even a slayer. It’s kind of layers Bacchus out
onto the sheet pan and then in true Roman style,
literally just a few ingredients starting with extra
virgin olive oil and add 3 tablespoons. And this is a great eyeball
recipe. I do give the measurements for
this but feel free to I’ve all it. A quarter teaspoon of salt, a quarter teaspoon freshly
ground black, pepper and last but not least a packed
quarter cup of freshly grated pecorino and it is a pretty generous
amount when you pack it and freshly grated very fluffy, then just give it a little toss with your
hands to coat it. With all of these delicious ingredients.
That is literally all there is to this dish. All that’s left
is to put it in a 400 degree oven and roast it until Fork
tender, which will be about 16, 18 minutes. How great this looks nice and
tender and you can cook it to your
preferred Gunnison people like it to be a little bit. Chrystia
have more of the snap, I should say, really loves roasting
vegetables. It’s a great way to bring out their flavor. And you could even do this
recipe with broccoli or cauliflower would be really
nice. Just a couple of finishing
touches some more cheese because you
can never have enough cheese and roasted vegetables to
really handle seasoning. So it may look like a lot, but it could use it. And then just another. A couple of cracks of fresh freshly cracked black pepper. You need to take one of these
and give it a taste. Just such a simple dish. >> But that combination of the
salty cheese and spicy black pepper is just amazing.
Pairing. That is what makes caught your pet. They such a
delicious dish. >> Feel something. Buckeye is a
quintessential wrong and dash. However, I’m going to be American ISE ing it by using
some chicken. Instead, I actually prefer chicken.
It’s easy to find and it’s cheaper than Vo. But the
flavors are still there. And I promise this dish is so
impressive, looking that it’s great for entertaining but
simple enough to serve on any weekday evening in front of me.
I had 8 very thinly sliced chicken Collins which purchases
like this at my local supermarket. It is very
important that the new slice, but the first step is to season
both sides of the chicken with salt being fairly generous with me
seasoning. And now I’m going to one by one
wrapped the chicken in some push with
the department. So have been the slice pushed
out. He’s going to work one college
at a time. So please be patient, though,
over the chicken pot as much as you can and press it
on to kind of just blew it together. And I flip it over and take any
of the excess and just wrap it around the underside. Now working on the shooter,
Syed going to take to sage leaves and I’m going to secure them
over the top with that. You Ch now. So delicious. Just love that room. So just read that you’ve picked
on the chicken. I could just go back and make
sure that belief is nice and flat. And that is our first call it. You want to just repeat the
process with all the remaining chicken cuts halfway there and the last one, the last thing we need to do
before we actually cook the chicken is just dragging in
some flour. >> Make sure you get it fully
coated, gentle shaped, remove any
excess, just work gently so that you
don’t disrupt the sage leaves. I asked one, I’m going to get my hands a
quick rinse and grab a couple ingredients so we can finish
our something about it. >> The chicken is dredged up.
All that’s left to do is to cook some starting with a
high-sided fairly large skillet and put that over medium heat. The heat is very important for
this recipe. We want to cook the chicken so that the
exterior gets nice and crispy but doesn’t overcook. But then the chicken also has
the opportunity to cook through. That’s why we’re using
these thin cuts to add 2 tablespoons extra
virgin olive oil and just warm that up over the
medium. You want to cook the chicken in
batches, adding more oil as necessary until all this cooks overcrowd the pan. So I’m just
going to do to college to start. So you want to put the push.
You don’t see each side down because you really want to get
a nice crispy crust on that. It’s going take about 2 and a
half to 3 minutes per side and looking for the sites to
get nice and caramelized and you actually see the chicken
beginning to turn more opaque as it cooks. They want to put that on the
other side for another 2 to 3 minutes until it’s fully cooked
through. They say John looks pretty infuses this whole dish with a
punch of delicious flavor transfer right to a serving
platter and then continue cooking a
chicken. >> A few months now the
southeast of the fish and some very distinct aroma and the
earthiness of this age is just a great combination ere. It’s very important to not rush
this cooking process. If you do not too high, he is in a crisp
off if a shootout, but your chicken isn’t going to be able
to fully come through the last batch of color.
It’s already. >> And I just keep on these on
top. So they stay warm when he finished with the pan sauce
that will warm the right back up to that beautiful. Something Boca is typically
paired with a white wine hand sauce. You mind just a little
bit differently. But the flavors are all still there and take half a cop us some
good, dry white wine, like you said, you know the show, we’re going to use that to
please the pan. All those browned bits our from the parachute don’t
from the chicken and its fall flavor. So just area to now right into the wind. You want to reduce this for
about a minute or 2. So for a grant. >> Now that that reduced along
at a cost of chicken stock or broth. >> And I bring that to a
simmer. Typically this pass says very
loose and runny super windy. I kind of tone it down with the
sauce. I also add a little bit of flour at this point because
I like a sauce that sticks to the continent’s simulate.
You would find in the I saw a lot of French’s. So I reserved one tablespoon of
the dredging flower and I’m going to add 3
tablespoons of unsalted butter to it. I’m doing this for 2 reasons.
First, the butter is going to add a delicious richness to the
station, but I’m also going to create a pieced with the flour.
If I would add the flour in by itself and the club, it’s nice and soft. And I’m going to just gently
kind of massage the flower into the butter and for this team still a
messy. >> This is something you see in
French cooking people, their money. I’m just going to add this
butter flour paste to the skillet. And as the butter melts, the
flare begin to incorporate and slightly thicken the sauce. You can already see how the
sauce is slightly thickened. The last thing to do is to
taste for seasoning. She saw the now. Well, that’s up to do is pour
this gorgeous sauce and over the chicken. He said, I think in the case is not carefully remove the trip acts. It is so good. This is by the Romans are just
jeans. Is it just a few ingredients. The saltiness of
the shootout, the earthiness of the sage and combine it with
the white wine and is all I can say so good. So simple. So pretty any guess would be super
impressed by his dash THE ONE INGREDIENT I DON’T HAVE
PATIENCE. YOU KNOW THE SAYING, A WATCH POT DOESN’T BOIL BUT AN UNWATCHED POT BOILS OVER. YOU HEARD IT HERE FIRST RICOTTA OR AS THE STATEN
ISLANDER MAY SAY RICOT IS AN ESSENTIAL ITALIAN AMERICAN
INGREDIENT. IN ITALY. YOU’LL FIND IT IN THINGS
LIKE CANNOLI AND TORTELLINI. BUT HERE ITALIAN AMERICANS WILL LITERALLY
USE IT ANY WAY WE CAN. WE’LL PUT IT IN BAKED, SEE,
STUFFED SHELLS AND MENOTTI LASAGNA. FIRST UP, I’M GONNA SHOW YOU HOW
TO MAKE HOMEMADE RICOTTA. IT IS
SUPER SIMPLE. I PROMISE NO FANCY INGREDIENTS
OR TOOLS NECESSARY. THEN I’LL TAKE THE RICOTTA AND USE IT AS A SPREAD
ON ONE OF MY FAVORITE
SANDWICHES, PELLE AND FOR DINNER, I’M MAKING
ANOTHER SICILIAN FAVORITE PASTA.
A LA NORMA. I KNOW, I KNOW YOU CAN JUST VERY EASILY
GO TO THE SUPERMARKET AND BUY YOURSELF A CONTAINER OF
RICOTTA CHEESE AND IT’LL BE JUST
FINE, BUT IT IS SO EASY TO MAKE. AND GUESTS ARE ALWAYS BLOWN AWAY THAT I WENT OUT OF MY WAY TO
MAKE THEM A FRESH DELICIOUS
CHEESE. I’LL SHOW YOU HOW SIMPLE IT
TRULY IS AND THEY DON’T NEED TO
KNOW HOW EASY IT IS. TO MAKE. NOW, BEFORE WE GET STARTED, I
SHOULD TELL YOU ONE OTHER THING, THIS IS TECHNICALLY NOT A TRUE
RICOTTA WHICH TRANSLATES TO TWICE
COOKED. TYPICALLY, THE CHEESE IS MADE USING THE BY
PRODUCTS OF CHEESE THE WAY AND IT’S RECOOKED
TO MAKE RICOTTA. THE MORE COMMON VERSION IS TO DO
WHAT I’M DOING AND JUST START WITH FRESH
MILK AND CREAM AND MAKE THE FRESH CURD
THEMSELVES. BUT YOU CAN STILL
CALL IT RICOTTA ONCE IT’S READY, IT IS SUPER CREAMY AND BETTER THAN
ANYTHING YOU’RE GONNA GET IN THE
STORE. SO IT’S DEFINITELY WORTH IT. THE FIRST THING I NEED IS A
QUARTER CUP OF FRESHLY SQUEEZED
LEMON JUICE. IT’S USUALLY ONE REALLY JUICY
LEMON. SO LET’S SEE AND RUN IT THROUGH A FINE MESH
STRAINER TO GET ANY PITS AND
PITH. SO THERE YOU GO. I JUST NEED A
QUARTER OF A CUP. YOU CAN USE A MILD VINEGAR HERE. HOWEVER, I FEEL LIKE IT’S A LITTLE BIT
MORE ABRASIVE ON THE DAIRY AND
RESULTS IN A TOUGHER CURD. AND ALSO THE LEMON JUICE GIVES
US LIKE THIS LOVELY LEMONY SCENT
AND AROMA THAT JUST IS REALLY NICE WITH
THIS CHEESE IN THIS POT. I HAVE SIX CUPS OF WHOLE MILK TO THAT. I’M GOING TO ADD TWO
CUPS OF HEAVY CREAM. THIS IS WHAT REALLY GIVES IT THAT DECADENT CREAMY TEXTURE AT
THE END. LAST BUT NOT LEAST TWO TEASPOONS
OF FINE SEA SALT. THAT’S IT. THOSE ARE ALL YOUR
INGREDIENTS. SO I’M JUST GONNA COOK THIS ON
MEDIUM HIGH, STIRRING IT OCCASIONALLY TO MAKE
SURE THE SALT IS DISSOLVED, MAKE SURE YOU KEEP AN EYE ON IT
SO IT DOESN’T SCORCH OR
OVERFLOW. THIS IS ALSO A REALLY GREAT WAY
TO USE UP ANY MILK AND CREAM
THAT’S ABOUT TO EXPIRE. GETTING THERE AT 100 AND 90
DEGREES. ONCE IT STARTS TO STEAM, YOU’RE
GETTING CLOSE. OK? AS SOON AS IT STARTS TO
SIMMER AND THE LIQUID BEGINS TO SWELL A
LITTLE BIT, CUT THE HEAT AND ADD THE LEMON JUICE. THEN JUST GIVE IT A COUPLE OF GENTLE STIRS TO
COMBINE. I HAVE A LARGE CALENDAR THAT
I’VE LINED WITH 90 GRADE CHEESE
CLOTH. AND THE GREAT THING WITH THIS
KIND IS THAT IT’S ACTUALLY
REUSABLE. SO WHEN YOU’RE DONE WITH YOUR
CHEESE, YOU JUST RINSE IT AND THEN YOU
CAN THROW IT IN YOUR WASHING
MACHINE. ISN’T THAT COOL? GONNA THROW IT IN THE SINK AND THEN DRAIN MY RICOTTA. I WOULD NORMALLY DO THIS OVER
THE SINK, BUT I FIGURED YOU GUYS ACTUALLY
WANNA SEE WHAT I’M GONNA DO. SO WE’LL DO WHAT I HEAR. GRAB YOURSELF A HEALTHY LENGTH OF TWINE, COUPLE OF FEET OR SO, MAYBE EVEN THREE. AND THEN ALL YOU NEED TO DO IS
BUNCH UP THE CHEESE CLOTH AND THIS IS A LITTLE HELPFUL IF
YOU HAVE A SECOND PERSON AROUND,
BUT YOU JUST WANNA TWIST THE TWINE
AROUND CAREFULLY WITHOUT BURNING YOURSELF AND THEN TIE A COUPLE OF KNOTS
TO SECURE IT, MAKE SURE IT’S NICE AND TIGHT. THEN LEAVING AT LEAST 3 TO 4
INCHES, TIE ANOTHER KNOT TO
CREATE A LOOP, CUT OFF THE EXCESS AND NOW TIME WILL DO THE REST. I’M JUST GONNA HANG THIS RIGHT
ON ONE OF THE KNOBS OF MY
CABINETS FOR AN HOUR TO REMOVE THE EXCESS
WAY AND THEN IT’S READY TO BE USED. MAKE SURE YOU PUT A BOWL
UNDERNEATH TO CATCH THE EXCESS
LIQUID. SO YOU DON’T COME BACK TO A
MESS. SPEAKING OF MESS, I THINK I’M
GONNA CLEAN UP A LITTLE BIT AND THEN COME BACK AND TASTE SOME OF MY FRESH
RICOTTA. IT’S BEEN AN HOUR. THE MAJORITY OF THE LIQUID HAS
BEEN REMOVED. SOME IS OK. THIS
IS A FRESH MOIST CHEESE. SO IT’S NOT SUPER DRY AND JUST CAREFULLY CUT IT OPEN
SO THAT YOU DON’T DAMAGE THE
CHEESE CLOTH. I CAN’T WAIT TO SEE WHAT’S
INSIDE THERE. IT IS, IT’S DELICATE, IT’S CREAMY, IT’S
STILL SLIGHTLY WARM IF YOU’RE SERVING IT FOR A
DINNER PARTY AND YOU WANT IT TO
BE NICE AND SPREAD. AN HOUR IS THE PERFECT AMOUNT OF
TIME. IF YOU’RE GOING TO BE BAKING
WITH IT, LIKE MAKING AN ITALIAN
CHEESECAKE, FOR INSTANCE, YOU CAN LET THIS DRAIN EVEN MORE
BECAUSE YOU WANT A REALLY DRY
CHEESE. BUT I WOULDN’T LET IT SIT FOR
MORE THAN 23 HOURS TOPS. AT THIS POINT. IT’S READY TO BE
SERVED JUST LIKE THIS AT A
PARTY. AND I REALLY DON’T LIKE TO PUT
TOO MANY TOPPINGS ON IT BECAUSE
IT REALLY IS THE STAR. SO I HAVE SOME TOASTED BREAD FOR
CROSTINI HERE. SUPER LIGHT LIKE A CLOUD. I’VE TOUCHED A CLOUD BEFORE. SO
I KNOW THAT THIS CREAMY RICOTTA SPEAKS FOR
ITSELF. SO YOU DO NOT NEED A LOT
OF TOPPINGS. JUST GONNA GIVE A LITTLE DRIZZLE OF HONEY FOR SOME SWEETNESS. A PINCH OF FLAKY SEA SALT. AND THEN IF YOU’D LIKE, YOU CAN
ADD JUST SOME RED PEPPER FLAKES, YOU CAN ADD SOME LEMON ZEST,
SOME BALSAMIC GLAZE. JUST KEEP
IT SIMPLE. THIS IS SUCH A GREAT SNACK. A
GREAT APPETIZER. TRULY GREAT ON ANYTHING SAVORY
FOR LUNCH DINNER, USE IT FOR EVERYTHING. I KNOW IT DOESN’T LOOK IT
NECESSARILY, BUT I PROMISE IT JUST MELTS IN
YOUR MOUTH. IT IS SO DELICIOUS AFTER YOU’VE MADE THIS RICOTTA,
YOU’LL WANT TO USE IT ON
EVERYTHING PELLE OR AS WE SAY, PELL IS A SICILIAN STREET FOOD
SANDWICH MADE WITH A CHICKPEA FRITTER ON
RUSTIC BREAD. THIS IS MY BROOKLYN I VERSION AND IT’S SO HARD TO FIND
ANYWHERE. SO I’M REALLY EXCITED TO SHARE
THIS RECIPE WITH YOU. IT ALL STARTS WITH SOME CHICKPEA
FLOUR WHICH YOU CAN BUY IN MOST
MARKETS THESE DAYS. IT’S NOT AN
UNCOMMON INGREDIENT AND I’M USING 1.5 CUPS OF THAT. IT’S A VERY FINE FLOUR. IT’S JUST DRIED GARBANZO BEANS
THAT ARE VERY FINELY GROWN RIGHT INTO A BOWL TO THAT THREE TEASPOONS OF
KOSHER SALT, A HALF A TEASPOON OF FRESHLY
GROUND BLACK PEPPER AND A QUARTER TEASPOON OF
FRESHLY GROUND OR GRATED NUTMEG. JUST A LITTLE GOES A LONG WAY. WHISK YOUR DRY INGREDIENTS SO
THAT THE SEASONING EVENLY
COMBINED. OK. IN THIS SKILLET, I HAVE THREE CUPS
OF COLD WATER THAT I’M JUST GOING TO BRING TO A GENTLE SIMMER. WHEN THE WATER COMES TO A
SIMMER, I’M GOING TO ADD MY DRY
INGREDIENTS IN ONE STEADY STREAM
AS BEST AS I CAN WHISKING CONSTANTLY TO AVOID
CLUMPS. WE’RE ALMOST THERE. GET YOUR WHISK AND GET READY. ASSUME THE BATTLE POSITIONS WHISK VIGOROUSLY. IT’S GOING TO START TO THICKEN AND YOU WANNA REMOVE AS MANY OF
THE CLUMPS AS POSSIBLE. YOU CAN SEE HOW THICK IT IS
ALREADY. YOU WANTED TO STILL HAVE A
LITTLE BIT OF RUNNINESS TO IT, COOKING IT FOR JUST A MINUTE OR
SO. THEN I’M GOING TO TRANSFER IT TO
A QUARTER SHEET PAN THAT’S BEEN SPRAYED WITH
NON-STICK COOKING SPRAY. SO YOU CAN SEE THERE ARE STILL
SOME LUMPS TO IT. DON’T WORRY WHEN WE COOK THIS
LATER ON, THEY’RE ALL GONNA MELT
OUT USING A SMALL OFFSET SPATULA JUST SPREAD IT EVENLY INTO THE
PAN. NOW, YOU JUST WANT TO POP THIS
IN THE FRIDGE UNTIL IT’S
COMPLETELY SET. TAKE ABOUT AN HOUR WHILE THAT’S SETTING. I’M GONNA
GO GET THE INGREDIENTS FOR MY
RICOTTA CREAM. NOW I’M GONNA SHOW YOU HOW TO
MAKE A RICOTTA CREAM, WHICH ISN’T NECESSARILY
TRADITIONAL, BUT THIS IS THE WAY I FIRST HAD
THE SANDWICH IN BROOKLYN AND LIKE I SAID, WE PUT RICOTTA
ON EVERYTHING. I LOVE THE COMBINATION OF THE
COLD CREAMY RICOTTA PAIRED WITH THE CRISPY CHICKPEA
FRITTER. IT’S AN AMAZING
COMBINATION. THIS RICOTTA CREAM JUST REQUIRES
A FEW INGREDIENTS. A TEASPOON OF FINELY CHOPPED FRESH PARSLEY. SO YOU NEED ABOUT 15 OUNCES OR
SCANT. TWO CUPS CAN USE JUST A 15 OUNCE
STOREBOARD CONTAINER AS WELL IF YOU DON’T HAVE ANY HOMEMADE
IN YOUR FRIDGE, THEN JUST A FEW SEASONINGS, THREE TABLESPOONS OF GRATED
PECORINO FOR SALTINESS AND FLAVOR AND THEN JUST SOME SALT AND
PEPPER TO TASTE. GIVE IT A NICE MIX AND THEN YOU CAN TASTE IT FOR
SEASONING AGAIN. MAKE SURE THAT’S WELL COMBINED. GO AND GET CHILL THIS IN THE
FRIDGE AND THEN IT’S ALMOST TIME TO MAKE MY
CRISPY CHICKPEA FRITTERS. THIS IS NICE AND SET. ALL WE NEED TO DO IS SLIDE IT
ONTO A CUTTING BOARD JUST LIKE THAT. AND I’M GOING TO CUT IT INTO 12
EQUAL PIECES. YOU CAN USE A KNIFE, A PIZZA
WHEEL. I HAVE BOTH AND THE DECISIONS ARE GIVING ME
ANXIETY. BUT I THINK I’M GONNA USE A
KNIFE CUT INTO FOURS AND THEN INTO THIRDS. THEN YOU SHOULD HAVE 12 LITTLE SQUARES. MEANWHILE, I HAVE ABOUT A
QUARTER INCH OF A NEUTRAL
VEGETABLE OIL IN A SKILLET. I HAVE THE OIL OVER MEDIUM HIGH
HEAT AND I’M JUST GOING TO FRY MY
FRITTERS UNTIL LIGHTLY GOLDEN, ABOUT 22 TO 3 MINUTES PER SIDE. MY OIL IS NICE AND HOT AND YOU WANNA COOK THESE IN
BATCHES, YOU DON’T WANNA OVERCROWD THE
PAN. THESE ARE COLD SO THEY WILL LOWER THE TEMPERATURE
OF THE OIL AS THEY COOK. THE FRITTERS ARE
GONNA GET A LIGHT CRUST ON THE
OUTSIDE, BUT THE CENTERS ARE ALMOST GOING
TO MELT AND BE NICE AND CREAMY. THESE FRITTERS ARE VERY
DELICATE. SO FLIP THEM
CAREFULLY, THEY BARELY TAKE ON ANY COLOR, BUT THEY FORM THIS LITTLE
DELICATE CRUST. SO TRANSFER THEM TO A PAPER
TOWEL LINED PLATE. THERE’S NO NEED TO ADD
ADDITIONAL SEASONING AT THIS POINT BECAUSE THEY’RE
SEASONED FROM THE INSIDE, THEN JUST ADD ANOTHER BATCH AND THE LAST FEW OUR FRITTERS ARE FRIED OFF. THEY MAINTAIN THEIR HEAT FOR
QUITE A WHILE, BELIEVE IT OR
NOT. SO YOU CAN FRY THEM ALL UP AND
THEN MAKE ALL YOUR SANDWICHES FOR ALL YOUR
FRIENDS AND FAMILY. ASSEMBLING. THE SANDWICH IS
PRETTY SIMPLE. THIS WOULD NORMALLY BE SERVED ON
A RUSTIC HEARTY ROLL, BUT I PREFER A BRIOCHE ROLL. I LIKE THE SOFTER TEXTURE AND I
ALSO LIKE THE SIZE. SOMETIMES IT SERVES ON SUCH A
BIG ROLE THAT THERE’S NO WAY ONE PERSON COULD POSSIBLY
EAT THE SANDWICH. SO I’M GONNA TAKE TWO OF MY FRITTERS JUST KIND OF PILE THEM ON TOP AND THEN A VERY GENEROUS DIAL UP OF THE RICOTTA CREAM. GRAB YOUR LID, JUST KIND OF PRESS IT ON INTO
PLACE. HOW GOOD DOES THIS LOOK? IT’S SUPER PEASANT, BUT IT’S ALSO SUPER DELICIOUS. THIS SANDWICH JUST COMPLETELY
MELTS IN YOUR MOUTH. THAT CREAMY RICOTTA AND THE INTERIOR OF THIS
FRITTER, JUST HEAVENLY PASTA. ALA NOMA IS A TRADITIONAL
SICILIAN PASTA DISH. AND WHILE THE ORIGIN STORY MAY
BE A LITTLE BIT ALL OVER THE
PLACE, ONE THING I KNOW FOR SURE IS
THAT MY FAMILY ABSOLUTELY ADORES
IT. TRADITIONALLY, IT’S MADE WITH
RICOTTA SALADA, WHICH IS A MUCH DRIER SALTIER
CHEESE, BUT I’VE AMERICANIZED IT A BIT
AND I’M GOING TO JUST USE MY
HOMEMADE RICOTTA, WHICH IS GREAT ON ANY PASTA
DISH. LET’S PREPARE OUR MIS STARTING WITH SOME TOMATOES. I HAVE 210 OUNCE CLAMSHELLS
WORTH OF TOMATOES AND I’M JUST
GOING TO HAVE THEM AND WE’LL PUT THEM IN A BOWL FOR
NOW. I’D LIKE TO USE A SMALL SERRATED
KNIFE FOR THIS. IT’S GOING TO SEEM LIKE A LOT OF
TOMATOES AND EVEN EGGPLANT, BUT THEY ARE GOING TO COOK DOWN
QUITE A BIT. MY GOD, THESE TOMATOES ARE SO
JUICY DOESN’T MATTER HOW YOU HAVE THE
TOMATOES THAT TAKES CARE OF THE TOMATOES UP NEXT. I’M GONNA THINLY SLICE
FIVE CLOVES, LARGE CLOVES OF
GARLIC AND HAVE SOME FRESH OREGANO AND THEY NEED ONE TEASPOON WORTH
OF THESE BEAUTIFUL LEAVES AND JUST GIVE THAT A QUICK ROUGH
CHOP. NOTHING CRAZY. JUST LIKE THAT LAST THING TO PREP. ONE OF THE KEY INGREDIENTS OF
PASTA. ALA NORMA IS EGGPLANTS AND I’M USING
THREE ITALIAN EGGPLANTS. I LIKE THE SMALLER SIZE. THEY’RE
A LITTLE DENSE AND I’M NOT GOING TO PEEL THESE. SO I’M GOING TO HAVE A PRETTY
HIGH SKIN TO FLESH RATIO IN THIS
DISH. I REALLY LOVE THE TEXTURE OF THE
SKIN ON AN EGGPLANT, JUST TRIM THE TOPS AND THE
BOTTOMS AND THEN YOU WANT TO CUT THE
EGGPLANT INTO ABOUT THREE
QUARTER INCH PIECES, CUBES. REALLY? SO THE EGGPLANT THEY TAPER SO
JUST DO THE BEST YOU CAN WITH MAKING SOMEWHAT EVEN SIZE CUBES THAT TAKES CARE OF OUR MISE EN
PLACE TIME TO START COOKING. I’M GOING TO START WITH MY
EGGPLANT. IT’S GOING TO TAKE THE LONGEST
AND WE DON’T WANT TO OVERCROWD
THE PAN. SO I’M GOING TO COOK IT IN THREE
BATCHES START BY ADDING A QUARTER CUP OF EXTRA VIRGIN
OLIVE OIL TO A FAIRLY LARGE SKILLET. GOING TO WARM THIS OIL OVER
MEDIUM HIGH HEAT. IT’S GOING TO SEEM LIKE A LOT OF
OLIVE OIL, BUT YOU’LL SEE HOW QUICKLY THE
EGGPLANT JUST KIND OF SUCKS IT
UP. TRULY ARE LIKE LITTLE SPONGES ONCE YOUR OIL IS HOT AND YOUR FIRST BATCH AND YOU WANNA GENEROUSLY SEASON
IT WITH SOME SALT. EGGPLANTS REALLY SUCK UP
SEASONING AS WELL. SO DON’T BE CHEAP HERE. SO NOT TOO LONG AGO, YOU USED TO HAVE TO PRESEASON
EGGPLANTS TO REMOVE EXCESS MOISTURE AND SOME
OF THE BITTERNESS, BUT NOW THEY’RE READY TO BE LESS
BITTER. SO THERE’S NO NEED FOR
THAT EXTRA STEP AND JUST COOK THESE TOSSING,
STIRRING EVERY NOW AND THEN
UNTIL LIGHTLY GOLDEN ON ALL SIDES FOR
ABOUT 6 TO 8 MINUTES. PER BATCH. AND YOU CAN SEE HOW MOST OF THAT
OIL HAS BEEN ABSORBED BY THE
EGGPLANT. AT THIS POINT, AS THE EGGPLANT COOKS, IT BEGINS
TO START TO RELEASE ALL THE OIL. JUST CONTINUE TO SAUTE BECAUSE YOU REALLY WANT TO COOK
IT THROUGH AT THIS POINT. OK. THIS LOOKS GREAT. WE HAVE SOME NICE COLOR ON PRETTY MUCH ALL SIDES AND JUST TRANSFER IT TO A BULB AND REPEAT WITH THE REMAINING TWO BATCHES. LET’S HELP. LET’S HELP THIS
PROCESS ALONG A LITTLE BIT. HIS POUCH IS LOOKING GOOD WEST PATCH. THIS IS DONE. SLIDE THAT INTO THE BOWL. I HAVE A POT OF BOILING WATER THAT I’M GOING TO GENEROUSLY
SALT FOR SOME PASTA. WE LET THAT COME BACK TO A BOIL FOR THIS DISH. I’M USING RIGATONI SOMETHING TO
TAKE INTO CONSIDERATION WHEN
CHOOSING A PASTA ARE THE SIZE OF THE HOLES. YOU WANT THE SIZE OF THE HOLES
TO BE SIMILAR TO THE SIZE OF THE ITEMS THAT ARE
PART OF THE SAUCE. SO IN THIS CASE, THE EGGPLANT THE TOMATOES
BECAUSE THEN THEY’LL GET TRAPPED
INSIDE THE PASTA AND YOU’LL GET AN AMAZING TASTY
BITE EVERY TIME. NOW, WE CAN COME BACK TO OUR
SAUCE, GOING TO ADD THE TOMATOES INTO THE POT AND WE’LL SEASON THAT WITH SOME
SALT AS WELL. IF YOU’RE SEASONING AS YOU GO,
YOU SHOULDN’T HAVE TO SEASON AT
THE END AS THIS COOKS, THE SKINS ARE GOING TO BEGIN TO
PEEL AWAY AND THE FLESH IS GONNA BREAK
DOWN CREATING THIS JAMMY, SUPER FLAVORFUL SAUCE. THEY’RE SO PRETTY. YOU CAN SEE, WE’RE ABOUT HALFWAY THERE AND
IT’S ALREADY STARTING TO GET
NICE AND JAMMY, STIR IT EVERY NOW AND THEN SO
THAT IT DOESN’T BURN, STICK TO THE POT AND SORT OF USE YOUR SPOON TO
BREAK UP THE TOMATOES RIGATONI TAKES FOREVER TO COME. BUT IT’S WORTH IT. IT’S DELICIOUS. AND AT THIS POINT, WE’RE READY TO ADD THE GARLIC, THE OREGANO AND A GENEROUS PINCH OF RED
PEPPER FLAKES AS LITTLE OR AS MUCH AS YOU’D
LIKE AND JUST STIR THAT IN. AND WE’RE GONNA LET THIS COOK
FOR ANOTHER MINUTE OR TWO JUST TO LET THOSE FLAVORS INFUSE INTO OUR
TOMATOES. MY PASTA IS NICE AND AL DENTE. SO AT THIS POINT, I’M GOING TO
USE A SPIDER AND JUST TRANSFER IT TO THE POT
WITH MY SAUCE. THEN I’M GOING TO ADD ABOUT A
QUARTER OF A CUP OF THE PASTA COOKING WATER JUST TO LOOSEN OUT THE SAUCE A
LITTLE BIT AND THE EGGPLANT AND GENTLY STIR TO COMBINE, ADDING MORE PASTA WATER AS
NECESSARY. LOOKS SO GOOD. LET’S SERVE SOME UP. NOW, GRAB YOURSELF A BOWL. GO TO TOWN, MAKE SURE YOU’RE GETTING A
LITTLE OF EVERYTHING. AND THEN LAST BUT NOT LEAST SOME OF THIS DELICIOUS RICOTTA CHEESE RIGHT ON TOP. DOESN’T IT LOOK SO DELICIOUS? NOW, THE KEY TO EATING PASTA, THERE’S TWO WAYS TO EAT PASTA
THAT HAS RICOTTA CHEESE ON TOP. YOU CAN DO WHAT MY DAD DOES AND
JUST STIR IT ALL IN OR YOU CAN GRAB SOME CHEESE AND THEN DIG IN TO THE PAST ITSELF. I CAN EAT THIS EVERY NIGHT. IF SOMEONE MAKES IT FOR ME. PASTA, ALAN NOMA IS ANOTHER PERFECT
EXAMPLE OF AN ITALIAN DISH THAT USES JUST A FEW INGREDIENTS
THAT ARE PREPARED SO PERFECTLY THAT THEY TASTE AMAZING BON APPETITO. HELLO TODAY. ALL DAY, SUMMER’S
ALMOST HERE. AND IF YOU’RE LOOKING FOR THE
PERFECT WAY TO WELCOME WARMER
WEATHER. MY PAL ANTHONY CONTRINO IS
SHARING HIS FAVORITE ALFRESCO
MEAL. NOW, I WELCOME. BUT ALFRESCO, WE’RE TALKING
JUICY PORK MEON, PEPPERY ARUGULA SALAD AND EASY
ANTIPASTI ALONG WITH UNCLE PASTE WITH OLIVES AND OF COURSE A
CLASSIC ITALIAN COCKTAIL TO WASH
IT ALL DOWN SUMMER IS JUST AROUND THE
CORNER. IT’S NOT ONE OF MY
FAVORITE SEASONS, BUT MY BIRTHDAY’S IN THERE. SO I’LL
ALLOW IT ANYWAY. IT IS GONNA BE REALLY
NICE TO BE ABLE TO DINE OUTSIDE
WITH FRIENDS. SO TODAY I’M WHIPPING UP THE
PERFECT AL FRESCO MEAL. I’LL BE MAKING DELICIOUS ORANGE
ROSEMARY MARINATED OLIVES. THE JUICIEST, CRISPIEST PORK MAYONNAISE THAT
YOU’VE EVER HAD TOPPED WITH A
NICE FRESH SALAD. AND THEN OF COURSE WE NEED A
COCKTAIL OR TWO. I’LL BE MAKING A NEGRONI AND AN
AMERICANO. OH, HI. I DIDN’T SEE YOU THERE. WELCOME TO THE NEW SET OF SAUCY. LET’S GET COOKING. I’M GONNA BE MAKING SOME DELICIOUS ORANGE ROSEMARY
MARINATED OLIVES. WE LOVE OLIVES
IN MY FAMILY. WE HAVE THEM OUT FOR EVERY
HOLIDAY AS PART OF AN ANTIPASTI. I’M GONNA BE USING ORANGE AND
ROSEMARY BECAUSE THOSE ARE TWO FLAVORS THAT I LIKE AND THAT
WORK REALLY WELL TOGETHER. SO, FIRST THINGS, FIRST, I HAVE
TWO DIFFERENT KINDS OF OLIVES. MY FAVORITE CATO VERANO, WHICH ARE SUPER BUTTERY AND THEN
A LITTLE BIT MORE OF A PUNGENT FLAVOR WITH
KALAMATA OLIVES. I LIKE THE TWO TO BALANCE OFF
EACH OTHER AND THEY’RE REALLY PRETTY WHEN
MIXED UP TOGETHER. LATER ON FOR THE MARINADE ITSELF, WE’LL START BY ADDING SOME OIL. IT’S ABOUT A
THIRD OF A CUP CAN EYEBALL THIS INTO A SMALL SAUCEPAN. SO FIRST THINGS FIRST, AN ORANGE, ANY SWEET ORANGE WILL
DO. THIS IS A PLAIN NAVAL ORANGE AND I’M JUST CUTTING A FEW STRIPS OFF. THEN I LIKE TO GO BACK WITH A KNIFE AND CAREFULLY. DON’T HURT
YOURSELF HERE SIMILAR TO LIKE FILET FISH, REMOVE THE BITTER PITH. WE DON’T NEED ANY BITTER FLAVOR IN OUR MARINADE OVER HERE. SO YOU CAN SEE ALL THE WHITE
PART IS GONE AND YOU’RE LEFT
WITH JUST THE BEAUTIFUL SUPER FRAGRANT SKIN RIGHT INTO THE POT THAT GOES TAKE YOUR TIME BETTER OFF BEING SAFE THAN SORRY
WITH THIS. AND THE LAST ONE INTO THE PART DON’T WANT THIS ORANGE TO GO TO
WASTE. SO I’M GONNA TAKE THAT SWEET
DELICIOUS JUICE AND WE’LL ADD THAT TO THE POT AS
WELL. THAT’LL ADD A LITTLE BIT OF
SWEETNESS TO OUR OLIVES. NEXT UP GARLIC. WHAT DOES THIS HAPPEN? EVERY
TIME SIX TAKES LATER? I’M GONNA GRAB TWO CLOVES. YOU CAN’T BUY THEM PEELED
ALREADY, WHICH WILL SAVE ON THE
AGGRAVATION. OK? SO JUST THIN, SLICED EIGHTH OF AN INCH, EVEN THINNER.
IF YOU CAN WITHOUT HURTING YOURSELF INTO OUR POT, THEN LET’S ADD SOME MORE FLAVOR. A BAY LEAF. I’M GONNA ADD A PINCH OF RED
PEPPER FLAKES. I’M NOT A BIG SPICE PERSON. SO I
LITERALLY JUST ADD A TINY LITTLE
PINCH LAST BUT NOT LEAST SOME FRESH
ROSEMARY. SO I’M GONNA CUT OFF A COUPLE OF
SPRIGS HERE AND PULL OFF ABOUT HALF OF THE
LEAVES OR JUST KIND OF BREAK THEM. I JUST LIKE THE WAY IT LOOKS WHEN IT’S IN THERE, IT’S STILL
GONNA PERMEATE THAT OIL. SO I’M LITERALLY JUST WAITING
FOR THE EDGES TO JUST SORT OF START TO SIMMER AS I’M
DOING THIS, IT’LL GO PRETTY QUICKLY. WE’RE
NOT LOOKING TO COOK, WE’RE
LOOKING TO INFUSE, YOU’LL KNOW IT’S DONE WHEN IT
GETS NICE AND FRAGRANT SIMILAR WHEN YOU ADD GARLIC AND
ONION TO LIKE A SAUTE PAN AND IT’S GETTING THERE SMELLING
REALLY GOOD ALREADY. SO YOU CAN SEE IT’S STARTING TO
SIMMER A LITTLE BIT. SO I’M GONNA CUT THE HEAT AND
THEN SIMPLY JUST POUR IT RIGHT ON TOP OF OUR OLIVES. MAKE SURE YOU GET ALL OF THIS FLAVOR. LEAVE NO SPECK OF GARLIC OR ROSEMARY BEHIND. OK. NOW I’M GONNA LET THIS SIT
OUT AT ROOM TEMPERATURE FOR A
COUPLE OF HOURS. SO EVERY NOW AND THEN EVERY TIME
YOU PASS IT, JUST PICK IT UP,
GIVE IT A TOSSY. TURNS IT UP. GET THOSE OLIVES COATED,
NICE WITH THAT OIL TO HELP
MARINATE IT AND GIVE THOSE OLIVES SOME TIME
TO STEEP. IF THERE’S ONE THING THAT I CAN
EAT FOR DINNER EVERY NIGHT, IT’S PORK MILANNA OR ANY MINASE CHICKEN. ANYTHING. POUND IT THIN, FRY IT
CRISPY. I’M GONNA EAT IT. I’D PROBABLY EVEN ENJOY SHOE
LEATHER IF IT WAS FRIED. SO RIGHT HERE I HAVE FROM MY
BUTCHER. YOU CAN GET THESE AT MOST
SUPERMARKETS, SOME NICE, BEAUTIFUL THICK PORK LOIN CHOPS
THAT ARE BONELESS. I’M GONNA POUND THEM NICE AND
THIN. SO THAT EVERY INCH OF THIS
MILONAS IS ABSURDLY CRISPY. GET YOURSELF A GENEROUS SIZE
SHEET OF PLASTIC WRAP. AND THIS IS WHERE THE FUN
BEGINS. GUYS, THIS MAY LOOK A LITTLE SCARY,
BUT I PROMISE YOU IT’S NOT. WE’RE GOING TO BUTTERFLY THESE
CHOPS. SO I’M GONNA PLACE A CHOP ON THE
PLASTIC WRAP, TAKING A REALLY SHARP CHEF
KNIFE. I’M GOING TO FIND THE CENTER AND I’M GONNA CUT IT OPEN LIKE A
BOOK, WORK SLOWLY, DELIBERATE, STEADY SLICES. AND THIS IS JUST TO HELP GET IT NICE AND THIN AND I’M JUST SLOWLY GOING TO
START PEELING IT OPEN AND THERE YOU GO. IF YOU SKIP
THIS STEP AND JUST START
POUNDING, YOU’RE GONNA BE THERE ALL DAY
AND YOUR MEAT’S NOT GOING TO BE
AS TENDER. SO TRULY DON’T SKIP THAT STEP. BE SURE TO LEAVE A LITTLE SLACK
AROUND SO THAT OUR CHOP HAS ROOM
TO GROW. GET YOURSELF. ONE OF THESE FUN
TOYS AND GO TO TOWN. WATCH YOUR FINGERS. DON’T DO
WHAT I ALMOST JUST DID THERE. YOU HAVE IT. IT’S ABOUT A QUARTER OF AN INCH
THICK AND WE HAVE A GORGEOUS BIG
CUTLET. NOW THAT IS FOR ONE PERSON. KEEP GOING. DID YOUR KIDS OR YOUR BOSS PISS
YOU OFF TODAY. THIS IS THE PERFECT MEAL TO MAKE
AT THE END OF THE DAY. THIS ONE’S EVEN BETTER. YOU CAN DO THIS WITH CHICKEN
BREAST. I LOVE IT WITH CHICKEN. YOU CAN DO IT WITH BEEF IF YOU DON’T HAVE TIME TO GO TO
THE GYM. THIS IS THE PERFECT ACTIVITY FOR
YOU. IS THIS WHAT IT FEELS LIKE TO
EXERCISE ONE TO GO? THAT LOOKS GREAT AS EASY AS THAT. I AM GOING TO WIPE DOWN
SANITIZE, CLEAN MY HANDS AND THEN WE’RE
GOING TO DREDGE THESE GUYS UP. OK? NOW THAT THAT’S SET UP, LET’S START GETTING THESE BAD
BOYS BREADED. SO FREE THEM FROM THE PLASTIC WRAP.
LOOK HOW GREAT THAT LOOKS NICE AND THIN. AND WHEN COOKING, YOU WANNA MAKE
SURE YOU’RE SEASONING IN LAYERS, YOU NEVER WANNA JUST FINISH WITH
SALT BECAUSE IT’S JUST SITTING ON TOP AND DOESN’T HAVE
TIME TO ABSORB. ALSO WHEN COOKING, YOU WANT TO DO ALL OF ONE ACTION
AT ONCE. IT KEEPS THINGS NEATER.
IT’S QUICKER. THIS IS THE BULK OF THE
SEASONING. SO DON’T BE CHEAP AND GET BOTH SIDES. THE LAST ONE IS ALWAYS THE
ANNOYING ONE. ISN’T IT PERFECT? NOW, TO BEGIN BREADING. YOU MAY NOTICE THAT THERE’S
SOMETHING HERE MISSING FLOUR GROWING UP. WHENEVER MY DAD MADE
CHICKEN COLE OR MILAN, HE NEVER USED FLOUR. AND WHEN I
WENT TO CULINARY SCHOOL, I WAS LIKE, WHERE, WHAT, WHAT’S
WITH THE FLOUR? AND I’VE TESTED IT BOTH WAYS. IN
THIS CASE, IT IS AN EXTRA
INGREDIENT, AN EXTRA STEP. AND I FIND IT TO BE COMPLETELY
UNNECESSARY. IT ACTUALLY COATS BETTER TO THIS
PORK IF YOU DON’T USE FLOUR. SO, WHILE YOU’RE PROBABLY
THINKING, I DON’T KNOW WHAT I’M
TALKING ABOUT, I WOULD CURSE HERE, BUT I’M NOT
ALLOWED TO ANYMORE. I DEFINITELY DO. SO, THIS IS MY DREDGING STATION.
THREE VERY WELL BEATEN EGGS AND TWO CUPS OF SEASONED BREAD
CRUMBS. ANOTHER TRICK, WET HAND, DRY
HAND. SO IN JIGS, MAKE SURE WE’RE NICE AND WELL COATED. YOU CAN SEE HOW GREAT A PIE DISH
WORKS FOR THIS. IT FITS WELL, IT HAS A FLAT
ENOUGH SURFACE AND IT HAS SIDES TO KEEP EVERYTHING
IN PLACE. GIVE IT A COUPLE OF SHAKES AND RIGHT INTO OUR BREADCRUMB. NOW USE YOUR DRY HAND TO START COVERING IT WITH THE BREAD
CRUMB. WHEN YOU GET TO THIS
POINT, YOU CAN FLIP IT, MAKE SURE YOU DON’T MISS A MILLIMETER OF BREADCRUMB, EVERY CREVICE BREADCRUMB AND PRESS IT IN. WE WANT THESE TO BE WELL COATED AND SUPER DUPER
CRISPY JUST LIKE THAT AND THAT’S READY TO BE FRIED. MAKE SURE YOU PRESS IT ON, LOCK
IT IN THERE. ISN’T THAT COOL? IT IS KIND OF A FUN THING TO GET
THE KIDS INVOLVED IN TOO. PUT THEM TO WORK. DINNER WAS NOT FOR FREE AT MY HOUSE GROWING UP. THANK GOD I DID MOST OF THE
COOKING. MY MOM’S COOKING IS
ATROCIOUS. THAT’S A BIG ONE TIME TO FRY THEM UP. I’VE ADDED ABOUT A QUARTER OF AN
INCH OF VEGETABLE OIL TO A POT. WHEN FRYING, I LIKE TO USE A NEUTRAL OIL,
LIKE SAFFLOWER CANOLA, ANY VEGETABLE OIL BECAUSE IT
WON’T TAKE ON ANY FLAVOR. HAVE THIS GOING OVER MEDIUM HIGH
HEAT AND I KNOW IT’S READY WHEN I ADD
A PINCH OF BREADCRUMB AND WE GET SOME SIZZLE ACTION. SO YOU SEE HOW IT FOAMED UP AND
IT ALREADY STARTED DARKENING TIME TO ADD ONE OF OUR CUTLETS. MHM. WE’RE GONNA LET THIS FRY FOR
ABOUT 2 TO 3 MINUTES PER SIDE UNTIL IT’S DEEP, GOLDEN,
GORGEOUS BROWN. KEEP AN EYE ON THE EDGES OF YOUR CUTLET. I CAN SEE IT ALREADY STARTING TO
GET NICE AND GOLDEN BROWN IN
THAT LITTLE NOOK, WHICH MEANS IT’S ALMOST READY TO
FLIP. I’M GONNA TAKE A SNEAK PEEK ALMOST THERE FOR ME. ANY CUTLET SHOULD BE ON THE
BRINK OF BEING BURNT FOR IT TO
BE DELICIOUS. BOXING. NOW, JUST ANOTHER COUPLE OF
MINUTES. OH, YEAH. TRANSFER IT TO A WIRE RACK. IF YOU PUT IT ON PAPER TOWELS, IT’S GONNA GET A LITTLE SOGGY
AND THE BREADING IS GONNA START
TO FALL OFF. GET ANOTHER ONE IN REALLY QUICK. AND THEN WHILE IT’S STILL HOT, ADD A NICE GENEROUS AMOUNT OF A FLAKY SEA SALT. YOU CAN SEE
IT MELTING INTO THAT HOT OIL.
SOME OF IT WON’T MELT. IT’LL ADD A LITTLE BIT OF AN
EXTRA CRUNCH AND EXTRA SEASONING. THESE CUTLETS ARE GOING TO COOK
REALLY QUICKLY. SO KEEP AN EYE ON THE PAN. THIS
IS NOT THE TIME TO WALK AWAY AND
START ANOTHER PROJECT. OH MY GOD. EXTRA CRISPY FOR THE CHEF. I HAVE MY OVEN SET TO THE LOWEST
SETTING. I’M GONNA THROW THESE IN THERE
TO KEEP THEM WARM. I DON’T WANT TO KEEP THEM IN
THERE TOO LONG THOUGH. JUST LONG ENOUGH TO MAKE A
DELICIOUS SALAD. THIS PEPPERY ARUGULA IS THE BASE
OF MY SALAD, BUT ANY GOOD SALAD NEEDS A
KILLER DRESSING AND THIS IS MY
MY WHITE BALSAMIC DRESSING GOING TO START BY ADDING COUPLE OF TABLESPOONS OF JUST
PLAIN OLD CLOVER HONEY. THIS
BOUGIE THING LOOKS LIKE A LOT OF FUN,
BUT IT’S A LITTLE MESSY. THIS IS GONNA ADD JUST ENOUGH SWEETNESS, SOME
DIJON WHICH ARE GONNA ADD MORE DEPTH
OF FLAVOR. IT’S ALSO GOING TO HELP EMULSIFY
THIS DRESSING WHEN WE ADD THE
OIL, GET THAT ALL IN THERE. LITTLE BIT OF SALT, ABOUT A HALF
A TEASPOON AND THEN ABOUT AN EIGHTH OF A TEASPOON OF FRESHLY
CRACKED BLACK PEPPER. GONNA WISH THIS TO COMBINE. MAKE SURE YOU GET THAT HONEY TO DISSOLVE. THAT LOOKS BEAUTIFUL. NOW THAT THE BASE OF OUR
DRESSING IS READY I’M GOING TO
DRIZZLE IN OLIVE OIL VERY SLOWLY. BEGIN TO DRIZZLE IN
YOUR OLIVE OIL, GIVING IT TIME TO BREAK UP THE FAT MOLECULES
AND EMULSIFY. IF YOU CAN SEE THE OIL HUDDLING IN THE VINEGAR, THAT MEANS YOU’RE ADDING TOO
MUCH AND IT’S GOING TO NOT EMULSIFY
PROPERLY. I DID NOT SIGN UP FOR THIS MUCH
CARDIO TODAY. YOU CAN SEE IT ALREADY STARTING
TO THICKEN. THAT MEANS THAT WE HAVE A GREAT EMULSIFICATION. IT’S A BEAUTIFUL DRESSING, GREAT, GOLDEN COLOR FROM THE
WHITE BALSAMIC AND THIS REALLY GOOD SICILIAN
OLIVE OIL. HM. GORGEOUS, GORGEOUS. MM. IT’S PERFECT. IT DOESN’T
NEED ANY MORE SEASONING. THIS IS A VERY SIMPLE SALAD. ALL I’M GOING TO ADD TO THIS
ARUGULA ARE SOME BEAUTIFUL CHERRY TOMATOES THAT I’M JUST GOING TO HAVE. IF YOU DON’T HAVE A SMALL
UTILITY KNIFE LIKE THIS. A IS RATED KNIFE. IT’S A REALLY GREAT KITCHEN
TOOL. I USE IT A LOT. I’M GONNA GIVE THIS A QUICK TOSS AND THEN ADD YOUR DRESSING TO
TASTE. THIS MAKES MORE THAN YOU
NEED FOR THIS. BUT IT STORES REALLY WELL IN THE
FRIDGE, IN A MASON JAR OR JUST ANY
SEALED CONTAINER FOR AT LEAST A
WEEK. SO ALL SET, ALL THAT IS LEFT TO DO IS TO PUT
THE TWO PIECES OF THE PUZZLE
TOGETHER. IT WAS SO GOOD. OK. THESE ARE NICE AND WARM. LET’S GO WITH THIS BIG GUY. JUST THROW THAT RIGHT ONTO A
PLATE AND THEN DON’T BE CHEAP. YES. YES. YES. YES. YES. YES. THEN BECAUSE GOD FORBID I COOK
SOMETHING AND NOT PUT CHEESE ON
IT. HOW DELICIOUS DOES THIS LOOK? I
CANNOT WAIT TO DIG IN AND I’M KIND OF THIRSTY. I THINK I NEED TO MAKE A
COCKTAIL. I’M GONNA SHOW YOU HOW TO MAKE
PROBABLY THE MOST QUINTESSENTIAL
ITALIAN TIVO, WHICH IS A PREMEAL DRINK.
SOMETHING MEANT TO WET YOUR
APPETITE. AND THIS BITTER KATTI IS GOING TO DO JUST THAT, THAT IS ONE OF THE THREE MAJOR
COMPONENTS IN THIS NEGRONI. THIS DRINK IS EQUAL PARTS KATTI SWEET VERMOUTH AND GIN AND IT IS GOING TO PUNCH YOU IN
THE FACE. SO I’M DOING AN OUNCE AND A
QUARTER EACH OF THESE THREE SPIRITS. THIS IS OUR SWEET VERMOUTH TO BALANCE THAT BITTERNESS JUST
THE SLIGHTEST BIT AND WE CAN’T FORGET ABOUT THE
GIN. THIS IS A LONDON DRY GIN THAT
I’M USING. THEN SOME BLOOD ORANGE. I LIKE TO PEEL IT DIRECTLY INTO
MY BEAKER TO CATCH ANY OILS THAT
COME OUT AND I’M JUST GOING TO PEEL OFF A NICE HEALTHY STRIP, ADD SOME ICE. WE WANNA GET THIS NICE AND
CHILLED. IT’S ALSO GONNA DILUTE THIS THE
SLIGHTEST BIT AND STIR, STIR, STIR AT LEAST 20 SECONDS. REALLY? LET THOSE FLAVORS
COMBINE AND LET IT CHILL THROUGHOUT. PERFECT. GET YOURSELF SOME BOUGIE ICE. MM SO PRETTY. IT’S DONE. EVERY COCKTAIL NEEDS A GARNISH ANOTHER STRIP OF OUR BLOOD
ORANGE SKIN. GIVE IT A LITTLE TWIST AND THEN I KIND OF LIKE TO RUN
IT ON THE RIM JUST TO GET THOSE OILS ON THERE. LITTLE EXTRA HINTS AND PUNCH OF
THE ORANGE. NOW, IF YOU FEEL LIKE THIS IS A
LITTLE TOO BITTER FOR YOUR
PALATE, WE’RE GONNA MAKE ITS LESS
AGGRESSIVE COUSIN THE AMERICANO, WHICH IS PRETTY
SIMILAR. WE’RE GONNA START THE SAME WAY WITH A COMPOTE USING AN OUNCE AND A HALF THIS
TIME AND THEN THE SWEET VERMOUTH. NO
GIN IN THIS ONE. SO IT’S NOT GONNA BE QUITE AS
BOOZY. PERFECT. SAME THING AND STIR STIR, STIR MORE BOUGIE EYES. ISN’T THAT SUCH A BEAUTIFUL
COLOR? THEN FINALLY WE’LL TOP IT OFF WITH CLUB SODA. HOW BEAUTIFUL THAT
EFFERVESCENCE. LET’S GET IT OUT. A LITTLE
GARNISH I MERY THERE. YOU HAVE IT. THE PERFECT
NEGRONI AND THE AMERICANO CAN’T WAIT TO SHARE THESE WITH
MY FRIENDS. BYE. IT IS A PRETTY COLOR AND A LITTLE TWIST. THANK YOU. YOU STIR IT LIKE DILUTE IT A
LITTLE WELCOME. HEY TREAT. THIS LOOKS DELICIOUS PORK. MILAN. YOU ANTHONY. YOU’RE WELCOME. >> Today. All day next on SA
says every country now is whipping up 3 dishes. Any true
lover of Italian food should never live without. First up,
he’s making a classic creamy risotto that it’s a super easy
red sauce and finally an irresistibly crispy and she
this race is nice. >> I love these auto. It can be
a bit time consuming to make, but it’s actually quite easy
and it always impresses. You can make it easy out there.
Even taste here. Heidi, frying it. I like to transform it into
one of Sicily’s most popular street food. I didn’t she these
OG rice balls can be found pretty much everywhere in the
region where Mike Brown comes from that today. I’m making a
classic creamy risotto all use that leftovers to make my
irresistible it. And she knew that I love to serve. Over my
note fell everyday tomato sauce for cocktail hour. It’s another
taste of sicily, my blood, orange and white wine coolers
that are sure to be the hit at your next summer party. We jokingly something that I
think that everyone should learn how to make. And it’s a
technique that’s quite simple to master. Now you can add any
flavor that you’d like to it. >> Mushrooms are super
traditional. I like to fold in some roasted butternut squash
and the fall of fresh testing of lemon for the missions that
is off the Monet. Or if you’re feeling Super Boucher, you can
shave some fresh black or white truffle on top. I like to keep it simple with
his base to really let the flavors of white wine and put
me on that. John really shine through. The first thing you
need to do is warm some stock. We’re going to be this a little
later on in the process, but we want it to be ready.
We’re not looking for to be simmering. Just stay nice and
warm. In the meantime, we can get the
rest of our ingredients all I have 2 small shallots, but
you can use one large. Instead I go this way and then the opposite
direction. I just got my night a quick run
over just to make sure I didn’t miss a piece or 2, but But that aside and a couple of cloves of
garlic, I mean, we get this garlic from peeled garlic from now on Ramon’s this up as well. I have the rest of my
ingredients ready to go. So all that’s left for me to do
is just open up this bottle of white wine. A good dry white
wine will do here. Like I’ve said in the past.
Something that you a drink. I’m using a nice p nobody show. Make sure you go deep enough.
There’s nothing worse than breaking a court. We’ll just set that aside. I start cooking. But this pan over a medium
heat. And to that, we will add just one tablespoon for a little extra flavor. And then 2 tablespoons extra virgin olive oil. It’s where all that butter
melted and looking at our shallots looks like a lot, right. >> We’re not looking to get any
color on the shallots justice often. So we’re literally just
going to s*** 80’s for a couple of minutes. 2 to 3. I’m good at our garlic. Just want to come this far like
for a minute. Just until its fragrant, its fragrant and our rice, one cop right into our hands. We want to toast this rice a
little before we start adding the
liquid to cook it. I’m using caught not only dice.
It is considered the king of the pioneer ISIS. It has a lot of starch unit
which is going to add to the creaminess and if also cooks to
a beautiful al dente. I think this guy’s getting
Thursday time at half a cup of wine that’s about right. >> Now this is where the
technique really kicks in over this medium medium-low heat. You want to keep starring constantly until there’s almost no liquid
left like right now before you start adding your warm broth
just a little bit at a time, Adelaide a full out of time and keep starring and repeating the process. The reason we’re adding warm
stock is because we don’t want to halt the cooking of our
rice. What makes trees out there?
So creamy is unlike pasta. We strain the
water. You’re keeping everything. Although starches
remain in the pan and just keep getting thicker and creamier
and delicious, I’m way too passionate about
how to do you see how all my liquid is
almost time national lower this year a
little bit. And at another little full of our
stock just keep starring adding
liquid as needed. And this is probably going to take about 40
45 minutes and, you know, might not need
all of the broth. It’s better to have too much and too little look how creamy it’s like. The parting of the
seas takes a really long time for it
to sort of come back together. >> I got my last couple of
ingredients on standby. So it’s ready to go, OK, think we can at Archie’s half a cup of hot new Donald
John O the good stuff. The real stuff and a quarter cup of my secret
ingredients looks about right mask up on
its use as if this was a preemie
enough. This is going to put it over the top. You can see how creamy it is. I was like rice pudding. It’s so creamy and decadent.
You don’t need that much of it. Then to finish it off. Simply a drizzle. A really good olive oil. >> Just a couple of cracks of
fresh black pepper and of course, little bit more
money on a John. A are a lot of 4. We’re not that the theft perfect 10, so that so creamy so delicious. Don’t worry. These leftovers
are not going to go to waste. Never in my house while it’s
still warm, I’m going to transfer it to a sheet and >> spread it out nice and then
let it come to room temperature and we’ll cover it and get it
in the fridge to chill so that we can make that Krispy Kreme
Nest. How did she ever had? I always serve my and she knew
where the tomato sauce and my family that making this for
ever once I’m on, my parents would make a that of it so that
we always had it on hand, even packing and freezing it
out. Just to bring on vacation with us. God forbid we couldn’t
have sauce on a Sunday when we were in Florida. This U.S. uses
just a few staple ingredients, at least able ingredients in my
house and comes together fairly quickly. First up, a sweet I’m and a
little bit of sweetness and balances out the acidity of the
tomatoes. Any sweet onion will do. I feel like my Graham had this
sauce going within minutes and we just the simmering away and
we would be in the kitchen trying to like sneak a depth of
read into it before we got, you know that and get this into my pot it out
of my way. A nice healthy amount of
karluk. 5 close. Thankfully, I have some leftover from my
he’s up to just in the slice. It obviously I love garlic. And that’s going to go in at
this point as well. Next up, extra virgin olive oil about a
3rd of a cop. Hey, let’s put this over medium
heat and start to such a that garlic
and onions. >> This is definitely one of my
favorite smells in the world. It means that somebody is
cooking up something delicious. We want the science to get
nice, soft translucent, but not take on any color. Just start pretty frequently
just so that you can make sure they don’t current. These are looking perfect. >> Time to add our tomatoes at 3.28, ounce cans of what
we’re Pulaski hole. We’ll tomatoes that I puree in a
blender and we’re going to throw that
right into our pot and give the sister. And at our last year
ingredients, a teaspoon and a half of salt. We’ll go back later and make
sure that doesn’t need any more. Some fresh black pepper quarter
of a teaspoon half a teaspoon of dried
oregano and a pinch of red pepper
flakes. You like it, spicy sauce, of course, at more. And then basil, decent bit of
basil, a quarter of a cop which basically means this
whole plants and stems are fine. I’ve said looking plant the basis so aromatic and in my opinion, that’s what
makes a really good tomato sauce is the bizarre flavor
that’s infused and permeated throughout this whole sauce. At this point. You want to
bring your sauce to a boil and immediately reduce it to a
simmer stirring every 10 to 15 minutes until it’s thick.
All the flavors of come together and it’s ready to be
served. I’ve never met a rice ball that
I don’t like, but these are truly the best. It has everything going on. >> Screaming it’s cheesy and
has a crisp ext area. They’re not your typical
traditional Sicilian. Rice balls are out and she I like
him to be on the smaller side. They’re a little bit more
elegant and perfect for a cocktail party. The first thing that I need to
do is set up a dredging station. I don’t always use
flower, but this is one of those times. When I do. I’ll
show you why in just a minute. So about 3 quarters of a cop up next couple of weeks with those up real well. And finally some panko. I’ve tried it both ways with
and or drug problem and can go. This is the way to get that
perfect crispy exterior. So about a cup and a half of
that after addressing station is
complete on to the cheesy part. I have some fresh and with it a
lot. These are car she aging because
they are the size of Eugene. A share it any 12 for this recipe and I’m just taking them out of
their liquid and placing them on a paper towel. I want to get
these nice and dry so that we can wrap them in the tease out,
though, and it’s not too slippery. I have my chills that he’s out,
though from earlier. It’s nice and set feels a little weird,
but it’s exactly want it to be. We want to be viable so that we
can shape around are challenging that. I’m taking to table. Spoon
cookie scoop our measure one ounce. >> And scraping up some of our
resolve them. Don’t worry if you rip the
parchment that’s underneath. Just make sure it doesn’t wind
up in your tease out the That is not the crunch are
looking for precedent. Make sure you’re getting the full 2
tablespoons. My stomach is growling. Last one. >> Okay. Now for the fun part.
We’re going to wrap up our sleeves. You next inside our
resolve to take one of your lets it out of balls and slowly shape. The show that he’s off to
around to enclose it. It’s little patients. Give it a little roll. Don’t worry about making a
perfect circle at this point nor refined the shape later on
after we dredge them that keep going take your time. It’s really
important that the cheese in the center of the result,
though, so that when you fry them, it doesn’t leak out a little sticky, but that’s what’s helping to
keep everything all together. I like my I mentioned the on
the small side because I’m good. She studies up to DEO but traditionally in Sicily,
they’re much larger hair shaped or orange shaped and Adam Sheen and are often filled with need sauce with these are the
shoe to go. Okay. That just about does it at this point. Wash your hands.
Definitely want to start with the dry hands for the dredging
process. That’s all there is to it. This size is the perfect size
for a cocktail party and then you have to feel so
guilty when 3 or 4 of them. That’s all there is to. It
could get my hands. A quick rinse. Make a little room so
that we can Friday’s bad boys out. >> I have a high-sided skillet
filled with a generous amount of vegetable oil. You want it
to be enough oil for the boss to be completely submerged.
Were looking for a deep right, not a shallow fry. Be careful. Cook them in batches of about 4
just so that you can control the temperature of your oil in about 5 minutes. And he is
looking great. You golden Brown. And I know that that she’s
inside this nice and gooey right onto our paper towel
line, shoot and and immediately fresh up some sea salt. All right, on top so that it melts from that hot
oil and just gives a little bit of extra seasoning to I didn’t
she and they look great. Beautiful. Our in Cheney are beautiful.
Golden brown are nice and hot just the way they need to be
served to clean it up. Fairly simple presentation. Just a generous puddle of my
everyday tomato sauce right in the center of a play just like that. And then I think 3 is a very
nice and generous portion for our nation. A little extra cheese. Never
hurt anyone and last but not least if you
can find it. Some micro. Basil, you can use regular basil.
You haven’t figured out by now. I’m just over the top and
Beijing. Look how beautiful this looks.
It’s like it’s time flag on the play these out and Cheney make
the perfect appetizer for cocktail hour and I have the
perfect drink to make sense. When blood oranges are in
season, I can’t wait to get my hands on them and use them for
as many things as possible. Like this lot are Inge and
white wine cooler. This is not just a few was sneaking behind
your parents back in high school a little bit easier than
that. This blood oranges doing double
duty, half of its going to go into our cocktail to h
shaker, whatever you have. >> The other half will have
again and then just slice into half moons. Look how beautiful the vibrant
red that is. >> Super delicious. And it’s
also very nutritious. We’re also going to need to
have a live save the other half. Something
later cut that into a few edges as
well. And a little rosemary, 2 sprigs at that and model it up. But some elbow strength into
it. We want to get all of those citrus juices out and the oils
and fragrant so that Rosemary, which I can smell already look at that beautiful fuchsia
color. Okay to that one cop of our
nobody show start-up and then strain it into 2
glasses. One cocktail for now and then
one right after that. Accord. Just color then to amplify. >> Our blood orange flavor,
some blood, orange soda, half a cup to each of your
glasses. All that’s missing are some
garnishes. There are a couple a few of
those half moons into your glasses. Anyway. They fall some more. Rosemary. I have one last surprise.
It is summer. After all, some edible flowers. You can
find these in the produce section of your supermarket. I know about you, but I think
this is one gorgeous cocktail. It also happens to be stream
delicious. This is not your average like
she is >> It’s nothing worse and like
that, you a bit of punch at a and your carbon are like such a
smooth, delicious sauce. And then all of a sudden you’re
like chewing gum whenever I travel to Italy.
I make it a point to fly in and out of Rome because the food
there is just so good. It’s also the home to some of my
favorite markets and restaurants. Romans are
partisans that taking just a few simple ingredients and
combining them to make really impactful flavorful dishes. Today. I’m making 3 of my
favorite dishes inspired by the eternal city. First, I’m
cooking up a creamy pasta caught but not a then for a
little greenery roasted asparagus but caught you have
to stop. And for the main chicken salt
in boca in a buttery wine sauce. Now let’s head on over
to Rob Rome is famous for its pasta
dishes for in particular pasta each a pastime. It China catch
you up at bay and my personal favorite pass the cut but not a with sets. Carbon are apart
from the rest. All right. That it’s made using eggs which
turned into this velvety luscious super deck in sauce. The first thing we need to do
is dice up some punch at that. Traditionally one challis would
be used here. One challenge is cured, pork cheek. It’s super
fatty and a little bit more Gainey. It’s just still sort of
hard to find here. So I am using punch a instead. It is
different. It’s not as gamey. It is also cure, but it comes
from the pork belly. It also doesn’t have the same
seasonings that watch Ali does, which tend to include herbs
like sage. Rosemary in a pinch. You also can use
really high and bacon, but it is going to change the flavor
profile because its most I have my punch at a I
purchased like this. There are about a quarter inch pieces.
You can find ice, punch it in the store. It’s loses its
flavor when it’s Theis. But it is a lot more convenient.
If you can find this. I would use this and I threw it in the
freezer for about 10, 15 minutes, which will help the
that solidify and make it easier for me to cut this into
slices and then dice. So this is plenty of punch at
about 4 ounces worth. And I’m going to show you an easy trip
to properly render that he could not like this. If you’ve
ever tried to Chris Punch at a but it was still super chilly.
It’s because you cook it too fast and the fact that have
time to properly render so one way to ensure really
nice tender properly rendered punch at that is to actually
cover it, barely cover, I should say, with just some cold tap water. And what happens is as the water begins to boil begins to melt the fat and will
almost cook. It will cook the punch into the room so that it
gets nice and tender. And then eventually the water
will begin to evaporate, leaving behind the rendered fat
and will crisp it up. So you have nice tender interiors and
crispy outside. So long to bring this to a
braille. We want this to evaporate fast, but just keep
an eye on it because once the water’s gone, it’s going to
start to saute and you want to make sure you don’t burn your
project. >> You can see that the Fed is
really starting to render now has kind of made its way around
the sides of the pan. And we’ll just let this keep
going. It’s like a Roman mosaic, our peace. You can also tell that the
punch at the has rendered because the fatty pieces almost transparent at this point, keep starting it
so that it gets nice and crispy all over all this. They could remaining. That’s all the rendered fat.
That is not what are anymore this rendered. That is the key
to why coming out of. So then it’s off lever to get really
crispy, really golden. We’re almost to the point where it’s Borderline burnt smells. Heavenly at this point,
too. This looks great when it cut the heat, grab a ball and a slotted spoon and transfer that punch at a 2. This will stop the cooking
process and last but not least we reserve a table. Spoon worth this is rendered Greece.
This rendered fat is good. >> And it into our sauce to and
that can shed a salty flavor the end. >> So have a large clearly
large pot here of boiling water and we’re going to generously
season that once it comes back to a boil
time to drop our spaghetti one pound, you
want to cook this pretty much still at all that day.
Meanwhile, let’s work on the sauce. So we need 6 egg yolks. >> These are large eggs that
have allowed to come to room temperature and that sort of
important for this just because you’re going to be adding your
hot pasta right into the eggs. So the closer they are in
temperature, the less of a chance you have of curling. We also want to use a really
good fresh eggs here since the only cooking of the
egg is the pass that doing. So the warmth, the heat of the
pasta and see if the egg whites for
making project. Lastly, one whole egg right on in. Don’t let your boss the stories
every now and then so had my 6 and yolks and one
whole egg just give those a light. And while whisking, I’m going
to take my reserved and check the renderings and just drizzle
that in. It’s pretty cool at this point.
You don’t want to add its lot super hot just with really well to
combine show you get all of that
flavor. Up next. Some equity know from my no
cheese which is a cheese that originates from the area.
Lazio where Ron, since most of it is now actually made inside
Kenya. Super delicious and salty. It’s one of my favorite cheese
in the world. Manning 3 quarters of a cop.
So it’s a fairly generous in out of cheese and this cheese
along with the punch at the and the renderings are going to
really help season the sauce. This cheese is one of the most
pronounced flavors of the saucy really want to be using the
real deal on to add about a quarter
teaspoon, a freshly ground pepper with that in to combine.
And that’s all there is to the sauce. When the pasta hits the
eggs, it begins to slowly cook them. And that’s what creates
this creamy sauce. There is no dairy, no cream milk. It’s all
the egg yolks just slowly beginning to cook. That creates
that down to the sauce. So if you go to a restaurant and it says cream, it’s not a
true Putin, not to sure it’s still delicious.
I mean. >> Just cooking the pasta until
Al dente. Unlike most sauces that we finish in a pot and
finish the dish right in the small. So when it comes out,
the pass and to be perfectly comes. So the pasta is very
close to being ready. Nice perfect of that day. And at
this point, the only important ingredient left is speed.
Everything from this point on needs to happen really quickly
to make sure that one we don’t currently eggs and 2, our saw
stays nice and luxurious and doesn’t set too much before we
serve it. So are you ready grab as much of this big?
It is possible into the ball into the ball and start 2 star and you can see how creamy it’s
starting to get already. And at this point, you’re
looking for just a nice, creamy sauce. But he still
wanted to coat the pasta. You can add a splash of the
pasta water if you need it. I don’t think I needed at this
point. The punch at a goes right on
in. We got this just looks so good at this point. You can taste it
for seasoning. But if you seize underwater
well, and there’s so much salt in the sauce, you really
shouldn’t need it. Let’s play that up and grab some like my time, said in a little
and twist to make a nest. We’ll just keep twisting. And then right onto a plate, just a couple of last finishing
touches. Some want equity, you know, cheese and a freshly
great some of this time and just a little bit more
black pepper. Look how pretty how simple that
was to get on the dish and all that’s left is to taste it. You have to share this right
away. >> It is so perfectly seasoned.
It’s so simple. You would swear that this has a million
calories worth of free minute. And it doesn’t. It’s just so
delicious. This is what I love about. Wanting to see. With
just a handful of ingredients. Making the most flavorful.
Delicious dish. It’s so good. I think that stick cannot
attend. 6 starts trip at bay is normally
associated with pasta. But for this recipe, I’m going to be
taking those flavors and roasting some asparagus with
the cheese and the pepper makes a perfect side for today’s me
out. So this recipe, I like to use a
really thin stock. Asparagus called pencil asparagus.
It’s really easy to find in the summer. It can be a little bit
more difficult to find the rest of the year. But you never know
the only thing you have to adjust his cooking times.
If you have the thicker stalks. The first thing I’m going to do
is trim off the woody bottoms of the stock and to start on to a foiled line. She penned
you don’t have to line it with foil. I just like to do so
because it helps to clean up a little later on an amazing just I thin even a slayer. It’s kind of layers Bacchus out
onto the sheet pan and then in true Roman style,
literally just a few ingredients starting with extra
virgin olive oil and add 3 tablespoons. And this is a great eyeball
recipe. I do give the measurements for
this but feel free to I’ve all it. A quarter teaspoon of salt, a quarter teaspoon freshly
ground black, pepper and last but not least a packed
quarter cup of freshly grated pecorino and it is a pretty generous
amount when you pack it and freshly grated very fluffy, then just give it a little toss with your
hands to coat it. With all of these delicious ingredients.
That is literally all there is to this dish. All that’s left
is to put it in a 400 degree oven and roast it until Fork
tender, which will be about 16, 18 minutes. How great this looks nice and
tender and you can cook it to your
preferred Gunnison people like it to be a little bit. Chrystia
have more of the snap, I should say, really loves roasting
vegetables. It’s a great way to bring out their flavor. And you could even do this
recipe with broccoli or cauliflower would be really
nice. Just a couple of finishing
touches some more cheese because you
can never have enough cheese and roasted vegetables to
really handle seasoning. So it may look like a lot, but it could use it. And then just another. A couple of cracks of fresh freshly cracked black pepper. You need to take one of these
and give it a taste. Just such a simple dish. >> But that combination of the
salty cheese and spicy black pepper is just amazing.
Pairing. That is what makes caught your pet. They such a
delicious dish. >> Feel something. Buckeye is a
quintessential wrong and dash. However, I’m going to be American ISE ing it by using
some chicken. Instead, I actually prefer chicken.
It’s easy to find and it’s cheaper than Vo. But the
flavors are still there. And I promise this dish is so
impressive, looking that it’s great for entertaining but
simple enough to serve on any weekday evening in front of me.
I had 8 very thinly sliced chicken Collins which purchases
like this at my local supermarket. It is very
important that the new slice, but the first step is to season
both sides of the chicken with salt being fairly generous with me
seasoning. And now I’m going to one by one
wrapped the chicken in some push with
the department. So have been the slice pushed
out. He’s going to work one college
at a time. So please be patient, though,
over the chicken pot as much as you can and press it
on to kind of just blew it together. And I flip it over and take any
of the excess and just wrap it around the underside. Now working on the shooter,
Syed going to take to sage leaves and I’m going to secure them
over the top with that. You Ch now. So delicious. Just love that room. So just read that you’ve picked
on the chicken. I could just go back and make
sure that belief is nice and flat. And that is our first call it. You want to just repeat the
process with all the remaining chicken cuts halfway there and the last one, the last thing we need to do
before we actually cook the chicken is just dragging in
some flour. >> Make sure you get it fully
coated, gentle shaped, remove any
excess, just work gently so that you
don’t disrupt the sage leaves. I asked one, I’m going to get my hands a
quick rinse and grab a couple ingredients so we can finish
our something about it. >> The chicken is dredged up.
All that’s left to do is to cook some starting with a
high-sided fairly large skillet and put that over medium heat. The heat is very important for
this recipe. We want to cook the chicken so that the
exterior gets nice and crispy but doesn’t overcook. But then the chicken also has
the opportunity to cook through. That’s why we’re using
these thin cuts to add 2 tablespoons extra
virgin olive oil and just warm that up over the
medium. You want to cook the chicken in
batches, adding more oil as necessary until all this cooks overcrowd the pan. So I’m just
going to do to college to start. So you want to put the push.
You don’t see each side down because you really want to get
a nice crispy crust on that. It’s going take about 2 and a
half to 3 minutes per side and looking for the sites to
get nice and caramelized and you actually see the chicken
beginning to turn more opaque as it cooks. They want to put that on the
other side for another 2 to 3 minutes until it’s fully cooked
through. They say John looks pretty infuses this whole dish with a
punch of delicious flavor transfer right to a serving
platter and then continue cooking a
chicken. >> A few months now the
southeast of the fish and some very distinct aroma and the
earthiness of this age is just a great combination halfway there. It’s very important to not rush
this cooking process. If you do not too high, he is in a crisp
off if a shootout, but your chicken isn’t going to be able
to fully come through the last batch of color.
It’s already. >> And I just keep on these on
top. So they stay warm when he finished with the pan sauce
that will warm the right back up to that beautiful. Something Boca is typically
paired with a white wine hand sauce. You mind just a little
bit differently. But the flavors are all still there and take half a cop us some
good, dry white wine, like you said, you know the show, we’re going to use that to
please the pan. All those browned bits our from the parachute don’t
from the chicken and its fall flavor. So just area to now right into the wind. You want to reduce this for
about a minute or 2. So for a grant. >> Now that that reduced along
at a cost of chicken stock or broth. >> And I bring that to a
simmer. Typically this pass says very
loose and runny super windy. I kind of tone it down with the
sauce. I also add a little bit of flour at this point because
I like a sauce that sticks to the continent’s simulate.
You would find in the I saw a lot of French’s. So I reserved one tablespoon of
the dredging flower and I’m going to add 3
tablespoons of unsalted butter to it. I’m doing this for 2 reasons.
First, the butter is going to add a delicious richness to the
station, but I’m also going to create a pieced with the flour.
If I would add the flour in by itself and the club, it’s nice and soft. And I’m going to just gently
kind of massage the flower into the butter and for this team still a
messy. >> This is something you see in
French cooking people, their money. I’m just going to add this
butter flour paste to the skillet. And as the butter melts, the
flare begin to incorporate and slightly thicken the sauce. You can already see how the
sauce is slightly thickened. The last thing to do is to
taste for seasoning. She saw the now. Well, that’s up to do is pour
this gorgeous sauce and over the chicken. He said, I think in the case is not carefully remove the trip acts. It is so good. This is by the Romans are just
jeans. Is it just a few ingredients. The saltiness of
the shootout, the earthiness of the sage and combine it with
the white wine and is all I can say so good. So simple. So pretty any guess would be super
impressed by his dash THE ONE INGREDIENT I DON’T HAVE
PATIENCE. YOU KNOW THE SAYING, A WATCH POT DOESN’T BOIL BUT AN UNWATCHED POT BOILS OVER. YOU HEARD IT HERE FIRST RICOTTA OR AS THE STATEN
ISLANDER MAY SAY RICOT IS AN ESSENTIAL ITALIAN AMERICAN
INGREDIENT. IN ITALY. YOU’LL FIND IT IN THINGS
LIKE CANNOLI AND TORTELLINI. BUT HERE ITALIAN AMERICANS WILL LITERALLY
USE IT ANY WAY WE CAN. WE’LL PUT IT IN BAKED, SEE,
STUFFED SHELLS AND MENOTTI LASAGNA. FIRST UP, I’M GONNA SHOW YOU HOW
TO MAKE HOMEMADE RICOTTA. IT IS
SUPER SIMPLE. I PROMISE NO FANCY INGREDIENTS
OR TOOLS NECESSARY. THEN I’LL TAKE THE RICOTTA AND USE IT AS A SPREAD
ON ONE OF MY FAVORITE
SANDWICHES, PELLE AND FOR DINNER, I’M MAKING
ANOTHER SICILIAN FAVORITE PASTA.
A LA NORMA. I KNOW, I KNOW YOU CAN JUST VERY EASILY
GO TO THE SUPERMARKET AND BUY YOURSELF A CONTAINER OF
RICOTTA CHEESE AND IT’LL BE JUST
FINE, BUT IT IS SO EASY TO MAKE. AND GUESTS ARE ALWAYS BLOWN AWAY THAT I WENT OUT OF MY WAY TO
MAKE THEM A FRESH DELICIOUS
CHEESE. I’LL SHOW YOU HOW SIMPLE IT
TRULY IS AND THEY DON’T NEED TO
KNOW HOW EASY IT IS. TO MAKE. NOW, BEFORE WE GET STARTED, I
SHOULD TELL YOU ONE OTHER THING, THIS IS TECHNICALLY NOT A TRUE
RICOTTA WHICH TRANSLATES TO TWICE
COOKED. TYPICALLY, THE CHEESE IS MADE USING THE BY
PRODUCTS OF CHEESE THE WAY AND IT’S RECOOKED
TO MAKE RICOTTA. THE MORE COMMON VERSION IS TO DO
WHAT I’M DOING AND JUST START WITH FRESH
MILK AND CREAM AND MAKE THE FRESH CURD
THEMSELVES. BUT YOU CAN STILL
CALL IT RICOTTA ONCE IT’S READY, IT IS SUPER CREAMY AND BETTER THAN
ANYTHING YOU’RE GONNA GET IN THE
STORE. SO IT’S DEFINITELY WORTH IT. THE FIRST THING I NEED IS A
QUARTER CUP OF FRESHLY SQUEEZED
LEMON JUICE. IT’S USUALLY ONE REALLY JUICY
LEMON. SO LET’S SEE AND RUN IT THROUGH A FINE MESH
STRAINER TO GET ANY PITS AND
PITH. SO THERE YOU GO. I JUST NEED A
QUARTER OF A CUP. YOU CAN USE A MILD VINEGAR HERE. HOWEVER, I FEEL LIKE IT’S A LITTLE BIT
MORE ABRASIVE ON THE DAIRY AND
RESULTS IN A TOUGHER CURD. AND ALSO THE LEMON JUICE GIVES
US LIKE THIS LOVELY LEMONY SCENT
AND AROMA THAT JUST IS REALLY NICE WITH
THIS CHEESE IN THIS POT. I HAVE SIX CUPS OF WHOLE MILK TO THAT. I’M GOING TO ADD TWO
CUPS OF HEAVY CREAM. THIS IS WHAT REALLY GIVES IT THAT DECADENT CREAMY TEXTURE AT
THE END. LAST BUT NOT LEAST TWO TEASPOONS
OF FINE SEA SALT. THAT’S IT. THOSE ARE ALL YOUR
INGREDIENTS. SO I’M JUST GONNA COOK THIS ON
MEDIUM HIGH, STIRRING IT OCCASIONALLY TO MAKE
SURE THE SALT IS DISSOLVED, MAKE SURE YOU KEEP AN EYE ON IT
SO IT DOESN’T SCORCH OR
OVERFLOW. THIS IS ALSO A REALLY GREAT WAY
TO USE UP ANY MILK AND CREAM
THAT’S ABOUT TO EXPIRE. GETTING THERE AT 100 AND 90
DEGREES. ONCE IT STARTS TO STEAM, YOU’RE
GETTING CLOSE. OK? AS SOON AS IT STARTS TO
SIMMER AND THE LIQUID BEGINS TO SWELL A
LITTLE BIT, CUT THE HEAT AND ADD THE LEMON JUICE. THEN JUST GIVE IT A COUPLE OF GENTLE STIRS TO
COMBINE. I HAVE A LARGE CALENDAR THAT
I’VE LINED WITH 90 GRADE CHEESE
CLOTH. AND THE GREAT THING WITH THIS
KIND IS THAT IT’S ACTUALLY
REUSABLE. SO WHEN YOU’RE DONE WITH YOUR
CHEESE, YOU JUST RINSE IT AND THEN YOU
CAN THROW IT IN YOUR WASHING
MACHINE. ISN’T THAT COOL? GONNA THROW IT IN THE SINK AND THEN DRAIN MY RICOTTA. I WOULD NORMALLY DO THIS OVER
THE SINK, BUT I FIGURED YOU GUYS ACTUALLY
WANNA SEE WHAT I’M GONNA DO. SO WE’LL DO WHAT I HEAR. GRAB YOURSELF A HEALTHY LENGTH OF TWINE, COUPLE OF FEET OR SO, MAYBE EVEN THREE. AND THEN ALL YOU NEED TO DO IS
BUNCH UP THE CHEESE CLOTH AND THIS IS A LITTLE HELPFUL IF
YOU HAVE A SECOND PERSON AROUND,
BUT YOU JUST WANNA TWIST THE TWINE
AROUND CAREFULLY WITHOUT BURNING YOURSELF AND THEN TIE A COUPLE OF KNOTS
TO SECURE IT, MAKE SURE IT’S NICE AND TIGHT. THEN LEAVING AT LEAST 3 TO 4
INCHES, TIE ANOTHER KNOT TO
CREATE A LOOP, CUT OFF THE EXCESS AND NOW TIME WILL DO THE REST. I’M JUST GONNA HANG THIS RIGHT
ON ONE OF THE KNOBS OF MY
CABINETS FOR AN HOUR TO REMOVE THE EXCESS
WAY AND THEN IT’S READY TO BE USED. MAKE SURE YOU PUT A BOWL
UNDERNEATH TO CATCH THE EXCESS
LIQUID. SO YOU DON’T COME BACK TO A
MESS. SPEAKING OF MESS, I THINK I’M
GONNA CLEAN UP A LITTLE BIT AND THEN COME BACK AND TASTE SOME OF MY FRESH
RICOTTA. IT’S BEEN AN HOUR. THE MAJORITY OF THE LIQUID HAS
BEEN REMOVED. SOME IS OK. THIS
IS A FRESH MOIST CHEESE. SO IT’S NOT SUPER DRY AND JUST CAREFULLY CUT IT OPEN
SO THAT YOU DON’T DAMAGE THE
CHEESE CLOTH. I CAN’T WAIT TO SEE WHAT’S
INSIDE THERE. IT IS, IT’S DELICATE, IT’S CREAMY, IT’S
STILL SLIGHTLY WARM IF YOU’RE SERVING IT FOR A
DINNER PARTY AND YOU WANT IT TO
BE NICE AND SPREAD. AN HOUR IS THE PERFECT AMOUNT OF
TIME. IF YOU’RE GOING TO BE BAKING
WITH IT, LIKE MAKING AN ITALIAN
CHEESECAKE, FOR INSTANCE, YOU CAN LET THIS DRAIN EVEN MORE
BECAUSE YOU WANT A REALLY DRY
CHEESE. BUT I WOULDN’T LET IT SIT FOR
MORE THAN 23 HOURS TOPS. AT THIS POINT. IT’S READY TO BE
SERVED JUST LIKE THIS AT A
PARTY. AND I REALLY DON’T LIKE TO PUT
TOO MANY TOPPINGS ON IT BECAUSE
IT REALLY IS THE STAR. SO I HAVE SOME TOASTED BREAD FOR
CROSTINI HERE. SUPER LIGHT LIKE A CLOUD. I’VE TOUCHED A CLOUD BEFORE. SO
I KNOW THAT THIS CREAMY RICOTTA SPEAKS FOR
ITSELF. SO YOU DO NOT NEED A LOT
OF TOPPINGS. JUST GONNA GIVE A LITTLE DRIZZLE OF HONEY FOR SOME SWEETNESS. A PINCH OF FLAKY SEA SALT. AND THEN IF YOU’D LIKE, YOU CAN
ADD JUST SOME RED PEPPER FLAKES, YOU CAN ADD SOME LEMON ZEST,
SOME BALSAMIC GLAZE. JUST KEEP
IT SIMPLE. THIS IS SUCH A GREAT SNACK. A
GREAT APPETIZER. TRULY GREAT ON ANYTHING SAVORY
FOR LUNCH DINNER, USE IT FOR EVERYTHING. I KNOW IT DOESN’T LOOK IT
NECESSARILY, BUT I PROMISE IT JUST MELTS IN
YOUR MOUTH. IT IS SO DELICIOUS AFTER YOU’VE MADE THIS RICOTTA,
YOU’LL WANT TO USE IT ON
EVERYTHING PELLE OR AS WE SAY, PELL IS A SICILIAN STREET FOOD
SANDWICH MADE WITH A CHICKPEA FRITTER ON
RUSTIC BREAD. THIS IS MY BROOKLYN I VERSION AND IT’S SO HARD TO FIND
ANYWHERE. SO I’M REALLY EXCITED TO SHARE
THIS RECIPE WITH YOU. IT ALL STARTS WITH SOME CHICKPEA
FLOUR WHICH YOU CAN BUY IN MOST
MARKETS THESE DAYS. IT’S NOT AN
UNCOMMON INGREDIENT AND I’M USING 1.5 CUPS OF THAT. IT’S A VERY FINE FLOUR. IT’S JUST DRIED GARBANZO BEANS
THAT ARE VERY FINELY GROWN RIGHT INTO A BOWL TO THAT THREE TEASPOONS OF
KOSHER SALT, A HALF A TEASPOON OF FRESHLY
GROUND BLACK PEPPER AND A QUARTER TEASPOON OF
FRESHLY GROUND OR GRATED NUTMEG. JUST A LITTLE GOES A LONG WAY. WHISK YOUR DRY INGREDIENTS SO
THAT THE SEASONING EVENLY
COMBINED. OK. IN THIS SKILLET, I HAVE THREE CUPS
OF COLD WATER THAT I’M JUST GOING TO BRING TO A GENTLE SIMMER. WHEN THE WATER COMES TO A
SIMMER, I’M GOING TO ADD MY DRY
INGREDIENTS IN ONE STEADY STREAM
AS BEST AS I CAN WHISKING CONSTANTLY TO AVOID
CLUMPS. WE’RE ALMOST THERE. GET YOUR WHISK AND GET READY. ASSUME THE BATTLE POSITIONS WHISK VIGOROUSLY. IT’S GOING TO START TO THICKEN AND YOU WANNA REMOVE AS MANY OF
THE CLUMPS AS POSSIBLE. YOU CAN SEE HOW THICK IT IS
ALREADY. YOU WANTED TO STILL HAVE A
LITTLE BIT OF RUNNINESS TO IT, COOKING IT FOR JUST A MINUTE OR
SO. THEN I’M GOING TO TRANSFER IT TO
A QUARTER SHEET PAN THAT’S BEEN SPRAYED WITH
NON-STICK COOKING SPRAY. SO YOU CAN SEE THERE ARE STILL
SOME LUMPS TO IT. DON’T WORRY WHEN WE COOK THIS
LATER ON, THEY’RE ALL GONNA MELT
OUT USING A SMALL OFFSET SPATULA JUST SPREAD IT EVENLY INTO THE
PAN. NOW, YOU JUST WANT TO POP THIS
IN THE FRIDGE UNTIL IT’S
COMPLETELY SET. TAKE ABOUT AN HOUR WHILE THAT’S SETTING. I’M GONNA
GO GET THE INGREDIENTS FOR MY
RICOTTA CREAM. NOW I’M GONNA SHOW YOU HOW TO
MAKE A RICOTTA CREAM, WHICH ISN’T NECESSARILY
TRADITIONAL, BUT THIS IS THE WAY I FIRST HAD
THE SANDWICH IN BROOKLYN AND LIKE I SAID, WE PUT RICOTTA
ON EVERYTHING. I LOVE THE COMBINATION OF THE
COLD CREAMY RICOTTA PAIRED WITH THE CRISPY CHICKPEA
FRITTER. IT’S AN AMAZING
COMBINATION. THIS RICOTTA CREAM JUST REQUIRES
A FEW INGREDIENTS. A TEASPOON OF FINELY CHOPPED FRESH PARSLEY. SO YOU NEED ABOUT 15 OUNCES OR
SCANT. TWO CUPS CAN USE JUST A 15 OUNCE
STOREBOARD CONTAINER AS WELL IF YOU DON’T HAVE ANY HOMEMADE
IN YOUR FRIDGE, THEN JUST A FEW SEASONINGS, THREE TABLESPOONS OF GRATED
PECORINO FOR SALTINESS AND FLAVOR AND THEN JUST SOME SALT AND
PEPPER TO TASTE. GIVE IT A NICE MIX AND THEN YOU CAN TASTE IT FOR
SEASONING AGAIN. MAKE SURE THAT’S WELL COMBINED. GO AND GET CHILL THIS IN THE
FRIDGE AND THEN IT’S ALMOST TIME TO MAKE MY
CRISPY CHICKPEA FRITTERS. THIS IS NICE AND SET. ALL WE NEED TO DO IS SLIDE IT
ONTO A CUTTING BOARD JUST LIKE THAT. AND I’M GOING TO CUT IT INTO 12
EQUAL PIECES. YOU CAN USE A KNIFE, A PIZZA
WHEEL. I HAVE BOTH AND THE DECISIONS ARE GIVING ME
ANXIETY. BUT I THINK I’M GONNA USE A
KNIFE CUT INTO FOURS AND THEN INTO THIRDS. THEN YOU SHOULD HAVE 12 LITTLE SQUARES. MEANWHILE, I HAVE ABOUT A
QUARTER INCH OF A NEUTRAL
VEGETABLE OIL IN A SKILLET. I HAVE THE OIL OVER MEDIUM HIGH
HEAT AND I’M JUST GOING TO FRY MY
FRITTERS UNTIL LIGHTLY GOLDEN, ABOUT 22 TO 3 MINUTES PER SIDE. MY OIL IS NICE AND HOT AND YOU WANNA COOK THESE IN
BATCHES, YOU DON’T WANNA OVERCROWD THE
PAN. THESE ARE COLD SO THEY WILL LOWER THE TEMPERATURE
OF THE OIL AS THEY COOK. THE FRITTERS ARE
GONNA GET A LIGHT CRUST ON THE
OUTSIDE, BUT THE CENTERS ARE ALMOST GOING
TO MELT AND BE NICE AND CREAMY. THESE FRITTERS ARE VERY
DELICATE. SO FLIP THEM
CAREFULLY, THEY BARELY TAKE ON ANY COLOR, BUT THEY FORM THIS LITTLE
DELICATE CRUST. SO TRANSFER THEM TO A PAPER
TOWEL LINED PLATE. THERE’S NO NEED TO ADD
ADDITIONAL SEASONING AT THIS POINT BECAUSE THEY’RE
SEASONED FROM THE INSIDE, THEN JUST ADD ANOTHER BATCH AND THE LAST FEW OUR FRITTERS ARE FRIED OFF. THEY MAINTAIN THEIR HEAT FOR
QUITE A WHILE, BELIEVE IT OR
NOT. SO YOU CAN FRY THEM ALL UP AND
THEN MAKE ALL YOUR SANDWICHES FOR ALL YOUR
FRIENDS AND FAMILY. ASSEMBLING. THE SANDWICH IS
PRETTY SIMPLE. THIS WOULD NORMALLY BE SERVED ON
A RUSTIC HEARTY ROLL, BUT I PREFER A BRIOCHE ROLL. I LIKE THE SOFTER TEXTURE AND I
ALSO LIKE THE SIZE. SOMETIMES IT SERVES ON SUCH A
BIG ROLE THAT THERE’S NO WAY ONE PERSON COULD POSSIBLY
EAT THE SANDWICH. SO I’M GONNA TAKE TWO OF MY FRITTERS JUST KIND OF PILE THEM ON TOP AND THEN A VERY GENEROUS DIAL UP OF THE RICOTTA CREAM. GRAB YOUR LID, JUST KIND OF PRESS IT ON INTO
PLACE. HOW GOOD DOES THIS LOOK? IT’S SUPER PEASANT, BUT IT’S ALSO SUPER DELICIOUS. THIS SANDWICH JUST COMPLETELY
MELTS IN YOUR MOUTH. THAT CREAMY RICOTTA AND THE INTERIOR OF THIS
FRITTER, JUST HEAVENLY PASTA. ALA NOMA IS A TRADITIONAL
SICILIAN PASTA DISH. AND WHILE THE ORIGIN STORY MAY
BE A LITTLE BIT ALL OVER THE
PLACE, ONE THING I KNOW FOR SURE IS
THAT MY FAMILY ABSOLUTELY ADORES
IT. TRADITIONALLY, IT’S MADE WITH
RICOTTA SALADA, WHICH IS A MUCH DRIER SALTIER
CHEESE, BUT I’VE AMERICANIZED IT A BIT
AND I’M GOING TO JUST USE MY
HOMEMADE RICOTTA, WHICH IS GREAT ON ANY PASTA
DISH. LET’S PREPARE OUR MIS STARTING WITH SOME TOMATOES. I HAVE 210 OUNCE CLAMSHELLS
WORTH OF TOMATOES AND I’M JUST
GOING TO HAVE THEM AND WE’LL PUT THEM IN A BOWL FOR
NOW. I’D LIKE TO USE A SMALL SERRATED
KNIFE FOR THIS. IT’S GOING TO SEEM LIKE A LOT OF
TOMATOES AND EVEN EGGPLANT, BUT THEY ARE GOING TO COOK DOWN
QUITE A BIT. MY GOD, THESE TOMATOES ARE SO
JUICY DOESN’T MATTER HOW YOU HAVE THE
TOMATOES THAT TAKES CARE OF THE TOMATOES UP NEXT. I’M GONNA THINLY SLICE
FIVE CLOVES, LARGE CLOVES OF
GARLIC AND HAVE SOME FRESH OREGANO AND THEY NEED ONE TEASPOON WORTH
OF THESE BEAUTIFUL LEAVES AND JUST GIVE THAT A QUICK ROUGH
CHOP. NOTHING CRAZY. JUST LIKE THAT LAST THING TO PREP. ONE OF THE KEY INGREDIENTS OF
PASTA. ALA NORMA IS EGGPLANTS AND I’M USING
THREE ITALIAN EGGPLANTS. I LIKE THE SMALLER SIZE. THEY’RE
A LITTLE DENSE AND I’M NOT GOING TO PEEL THESE. SO I’M GOING TO HAVE A PRETTY
HIGH SKIN TO FLESH RATIO IN THIS
DISH. I REALLY LOVE THE TEXTURE OF THE
SKIN ON AN EGGPLANT, JUST TRIM THE TOPS AND THE
BOTTOMS AND THEN YOU WANT TO CUT THE
EGGPLANT INTO ABOUT THREE
QUARTER INCH PIECES, CUBES. REALLY? SO THE EGGPLANT THEY TAPER SO
JUST DO THE BEST YOU CAN WITH MAKING SOMEWHAT EVEN SIZE CUBES THAT TAKES CARE OF OUR MISE EN
PLACE TIME TO START COOKING. I’M GOING TO START WITH MY
EGGPLANT. IT’S GOING TO TAKE THE LONGEST
AND WE DON’T WANT TO OVERCROWD
THE PAN. SO I’M GOING TO COOK IT IN THREE
BATCHES START BY ADDING A QUARTER CUP OF EXTRA VIRGIN
OLIVE OIL TO A FAIRLY LARGE SKILLET. GOING TO WARM THIS OIL OVER
MEDIUM HIGH HEAT. IT’S GOING TO SEEM LIKE A LOT OF
OLIVE OIL, BUT YOU’LL SEE HOW QUICKLY THE
EGGPLANT JUST KIND OF SUCKS IT
UP. TRULY ARE LIKE LITTLE SPONGES ONCE YOUR OIL IS HOT AND YOUR FIRST BATCH AND YOU WANNA GENEROUSLY SEASON
IT WITH SOME SALT. EGGPLANTS REALLY SUCK UP
SEASONING AS WELL. SO DON’T BE CHEAP HERE. SO NOT TOO LONG AGO, YOU USED TO HAVE TO PRESEASON
EGGPLANTS TO REMOVE EXCESS MOISTURE AND SOME
OF THE BITTERNESS, BUT NOW THEY’RE READY TO BE LESS
BITTER. SO THERE’S NO NEED FOR
THAT EXTRA STEP AND JUST COOK THESE TOSSING,
STIRRING EVERY NOW AND THEN
UNTIL LIGHTLY GOLDEN ON ALL SIDES FOR
ABOUT 6 TO 8 MINUTES. PER BATCH. AND YOU CAN SEE HOW MOST OF THAT
OIL HAS BEEN ABSORBED BY THE
EGGPLANT. AT THIS POINT, AS THE EGGPLANT COOKS, IT BEGINS
TO START TO RELEASE ALL THE OIL. JUST CONTINUE TO SAUTE BECAUSE YOU REALLY WANT TO COOK
IT THROUGH AT THIS POINT. OK. THIS LOOKS GREAT. WE HAVE SOME NICE COLOR ON PRETTY MUCH ALL SIDES AND JUST TRANSFER IT TO A BULB AND REPEAT WITH THE REMAINING TWO BATCHES. LET’S HELP. LET’S HELP THIS
PROCESS ALONG A LITTLE BIT. HIS POUCH IS LOOKING GOOD WEST PATCH. THIS IS DONE. SLIDE THAT INTO THE BOWL. I HAVE A POT OF BOILING WATER THAT I’M GOING TO GENEROUSLY
SALT FOR SOME PASTA. WE LET THAT COME BACK TO A BOIL FOR THIS DISH. I’M USING RIGATONI SOMETHING TO
TAKE INTO CONSIDERATION WHEN
CHOOSING A PASTA ARE THE SIZE OF THE HOLES. YOU WANT THE SIZE OF THE HOLES
TO BE SIMILAR TO THE SIZE OF THE ITEMS THAT ARE
PART OF THE SAUCE. SO IN THIS CASE, THE EGGPLANT THE TOMATOES
BECAUSE THEN THEY’LL GET TRAPPED
INSIDE THE PASTA AND YOU’LL GET AN AMAZING TASTY
BITE EVERY TIME. NOW, WE CAN COME BACK TO OUR
SAUCE, GOING TO ADD THE TOMATOES INTO THE POT AND WE’LL SEASON THAT WITH SOME
SALT AS WELL. IF YOU’RE SEASONING AS YOU GO,
YOU SHOULDN’T HAVE TO SEASON AT
THE END AS THIS COOKS, THE SKINS ARE GOING TO BEGIN TO
PEEL AWAY AND THE FLESH IS GONNA BREAK
DOWN CREATING THIS JAMMY, SUPER FLAVORFUL SAUCE. THEY’RE SO PRETTY. YOU CAN SEE, WE’RE ABOUT HALFWAY THERE AND
IT’S ALREADY STARTING TO GET
NICE AND JAMMY, STIR IT EVERY NOW AND THEN SO
THAT IT DOESN’T BURN, STICK TO THE POT AND SORT OF USE YOUR SPOON TO
BREAK UP THE TOMATOES RIGATONI TAKES FOREVER TO COME. BUT IT’S WORTH IT. IT’S DELICIOUS. AND AT THIS POINT, WE’RE READY TO ADD THE GARLIC, THE OREGANO AND A GENEROUS PINCH OF RED
PEPPER FLAKES AS LITTLE OR AS MUCH AS YOU’D
LIKE AND JUST STIR THAT IN. AND WE’RE GONNA LET THIS COOK
FOR ANOTHER MINUTE OR TWO JUST TO LET THOSE FLAVORS INFUSE INTO OUR
TOMATOES. MY PASTA IS NICE AND AL DENTE. SO AT THIS POINT, I’M GOING TO
USE A SPIDER AND JUST TRANSFER IT TO THE POT
WITH MY SAUCE. THEN I’M GOING TO ADD ABOUT A
QUARTER OF A CUP OF THE PASTA COOKING WATER JUST TO LOOSEN OUT THE SAUCE A
LITTLE BIT AND THE EGGPLANT AND GENTLY STIR TO COMBINE, ADDING MORE PASTA WATER AS
NECESSARY. LOOKS SO GOOD. LET’S SERVE SOME UP. NOW, GRAB YOURSELF A BOWL. GO TO TOWN, MAKE SURE YOU’RE GETTING A
LITTLE OF EVERYTHING. AND THEN LAST BUT NOT LEAST SOME OF THIS DELICIOUS RICOTTA CHEESE RIGHT ON TOP. DOESN’T IT LOOK SO DELICIOUS? NOW, THE KEY TO EATING PASTA, THERE’S TWO WAYS TO EAT PASTA
THAT HAS RICOTTA CHEESE ON TOP. YOU CAN DO WHAT MY DAD DOES AND
JUST STIR IT ALL IN OR YOU CAN GRAB SOME CHEESE AND THEN DIG IN TO THE PAST ITSELF. I CAN EAT THIS EVERY NIGHT. IF SOMEONE MAKES IT FOR ME. PASTA, ALAN NOMA IS ANOTHER PERFECT
EXAMPLE OF AN ITALIAN DISH THAT USES JUST A FEW INGREDIENTS
THAT ARE PREPARED SO PERFECTLY THAT THEY TASTE AMAZING BON APPETITO. HELLO TODAY. ALL DAY, SUMMER’S
ALMOST HERE. AND IF YOU’RE LOOKING FOR THE
PERFECT WAY TO WELCOME WARMER
WEATHER. MY PAL ANTHONY CONTRINO IS
SHARING HIS FAVORITE ALFRESCO
MEAL. NOW, I WELCOME. BUT ALFRESCO, WE’RE TALKING
JUICY PORK MEON, PEPPERY ARUGULA SALAD AND EASY
ANTIPASTI ALONG WITH UNCLE PASTE WITH OLIVES AND OF COURSE A
CLASSIC ITALIAN COCKTAIL TO WASH
IT ALL DOWN SUMMER IS JUST AROUND THE
CORNER. IT’S NOT ONE OF MY
FAVORITE SEASONS, BUT MY BIRTHDAY’S IN THERE. SO I’LL
ALLOW IT ANYWAY. IT IS GONNA BE REALLY
NICE TO BE ABLE TO DINE OUTSIDE
WITH FRIENDS. SO TODAY I’M WHIPPING UP THE
PERFECT AL FRESCO MEAL. I’LL BE MAKING DELICIOUS ORANGE
ROSEMARY MARINATED OLIVES. THE JUICIEST, CRISPIEST PORK MAYONNAISE THAT
YOU’VE EVER HAD TOPPED WITH A
NICE FRESH SALAD. AND THEN OF COURSE WE NEED A
COCKTAIL OR TWO. I’LL BE MAKING A NEGRONI AND AN
AMERICANO. OH, HI. I DIDN’T SEE YOU THERE. WELCOME TO THE NEW SET OF SAUCY. LET’S GET COOKING. I’M GONNA BE MAKING SOME DELICIOUS ORANGE ROSEMARY
MARINATED OLIVES. WE LOVE OLIVES
IN MY FAMILY. WE HAVE THEM OUT FOR EVERY
HOLIDAY AS PART OF AN ANTIPASTI. I’M GONNA BE USING ORANGE AND
ROSEMARY BECAUSE THOSE ARE TWO FLAVORS THAT I LIKE AND THAT
WORK REALLY WELL TOGETHER. SO, FIRST THINGS, FIRST, I HAVE
TWO DIFFERENT KINDS OF OLIVES. MY FAVORITE CATO VERANO, WHICH ARE SUPER BUTTERY AND THEN
A LITTLE BIT MORE OF A PUNGENT FLAVOR WITH
KALAMATA OLIVES. I LIKE THE TWO TO BALANCE OFF
EACH OTHER AND THEY’RE REALLY PRETTY WHEN
MIXED UP TOGETHER. LATER ON FOR THE MARINADE ITSELF, WE’LL START BY ADDING SOME OIL. IT’S ABOUT A
THIRD OF A CUP CAN EYEBALL THIS INTO A SMALL SAUCEPAN. SO FIRST THINGS FIRST, AN ORANGE, ANY SWEET ORANGE WILL
DO. THIS IS A PLAIN NAVAL ORANGE AND I’M JUST CUTTING A FEW STRIPS OFF. THEN I LIKE TO GO BACK WITH A KNIFE AND CAREFULLY. DON’T HURT
YOURSELF HERE SIMILAR TO LIKE FILET FISH, REMOVE THE BITTER PITH. WE DON’T NEED ANY BITTER FLAVOR IN OUR MARINADE OVER HERE. SO YOU CAN SEE ALL THE WHITE
PART IS GONE AND YOU’RE LEFT
WITH JUST THE BEAUTIFUL SUPER FRAGRANT SKIN RIGHT INTO THE POT THAT GOES TAKE YOUR TIME BETTER OFF BEING SAFE THAN SORRY
WITH THIS. AND THE LAST ONE INTO THE PART DON’T WANT THIS ORANGE TO GO TO
WASTE. SO I’M GONNA TAKE THAT SWEET
DELICIOUS JUICE AND WE’LL ADD THAT TO THE POT AS
WELL. THAT’LL ADD A LITTLE BIT OF
SWEETNESS TO OUR OLIVES. NEXT UP GARLIC. WHAT DOES THIS HAPPEN? EVERY
TIME SIX TAKES LATER? I’M GONNA GRAB TWO CLOVES. YOU CAN’T BUY THEM PEELED
ALREADY, WHICH WILL SAVE ON THE
AGGRAVATION. OK? SO JUST THIN, SLICED EIGHTH OF AN INCH, EVEN THINNER.
IF YOU CAN WITHOUT HURTING YOURSELF INTO OUR POT, THEN LET’S ADD SOME MORE FLAVOR. A BAY LEAF. I’M GONNA ADD A PINCH OF RED
PEPPER FLAKES. I’M NOT A BIG SPICE PERSON. SO I
LITERALLY JUST ADD A TINY LITTLE
PINCH LAST BUT NOT LEAST SOME FRESH
ROSEMARY. SO I’M GONNA CUT OFF A COUPLE OF
SPRIGS HERE AND PULL OFF ABOUT HALF OF THE
LEAVES OR JUST KIND OF BREAK THEM. I JUST LIKE THE WAY IT LOOKS WHEN IT’S IN THERE, IT’S STILL
GONNA PERMEATE THAT OIL. SO I’M LITERALLY JUST WAITING
FOR THE EDGES TO JUST SORT OF START TO SIMMER AS I’M
DOING THIS, IT’LL GO PRETTY QUICKLY. WE’RE
NOT LOOKING TO COOK, WE’RE
LOOKING TO INFUSE, YOU’LL KNOW IT’S DONE WHEN IT
GETS NICE AND FRAGRANT SIMILAR WHEN YOU ADD GARLIC AND
ONION TO LIKE A SAUTE PAN AND IT’S GETTING THERE SMELLING
REALLY GOOD ALREADY. SO YOU CAN SEE IT’S STARTING TO
SIMMER A LITTLE BIT. SO I’M GONNA CUT THE HEAT AND
THEN SIMPLY JUST POUR IT RIGHT ON TOP OF OUR OLIVES. MAKE SURE YOU GET ALL OF THIS FLAVOR. LEAVE NO SPECK OF GARLIC OR ROSEMARY BEHIND. OK. NOW I’M GONNA LET THIS SIT
OUT AT ROOM TEMPERATURE FOR A
COUPLE OF HOURS. SO EVERY NOW AND THEN EVERY TIME
YOU PASS IT, JUST PICK IT UP,
GIVE IT A TOSSY. TURNS IT UP. GET THOSE OLIVES COATED,
NICE WITH THAT OIL TO HELP
MARINATE IT AND GIVE THOSE OLIVES SOME TIME
TO STEEP. IF THERE’S ONE THING THAT I CAN
EAT FOR DINNER EVERY NIGHT, IT’S PORK MILANNA OR ANY MINASE CHICKEN. ANYTHING. POUND IT THIN, FRY IT
CRISPY. I’M GONNA EAT IT. I’D PROBABLY EVEN ENJOY SHOE
LEATHER IF IT WAS FRIED. SO RIGHT HERE I HAVE FROM MY
BUTCHER. YOU CAN GET THESE AT MOST
SUPERMARKETS, SOME NICE, BEAUTIFUL THICK PORK LOIN CHOPS
THAT ARE BONELESS. I’M GONNA POUND THEM NICE AND
THIN. SO THAT EVERY INCH OF THIS
MILONAS IS ABSURDLY CRISPY. GET YOURSELF A GENEROUS SIZE
SHEET OF PLASTIC WRAP. AND THIS IS WHERE THE FUN
BEGINS. GUYS, THIS MAY LOOK A LITTLE SCARY,
BUT I PROMISE YOU IT’S NOT. WE’RE GOING TO BUTTERFLY THESE
CHOPS. SO I’M GONNA PLACE A CHOP ON THE
PLASTIC WRAP, TAKING A REALLY SHARP CHEF
KNIFE. I’M GOING TO FIND THE CENTER AND I’M GONNA CUT IT OPEN LIKE A
BOOK, WORK SLOWLY, DELIBERATE, STEADY SLICES. AND THIS IS JUST TO HELP GET IT NICE AND THIN AND I’M JUST SLOWLY GOING TO
START PEELING IT OPEN AND THERE YOU GO. IF YOU SKIP
THIS STEP AND JUST START
POUNDING, YOU’RE GONNA BE THERE ALL DAY
AND YOUR MEAT’S NOT GOING TO BE
AS TENDER. SO TRULY DON’T SKIP THAT STEP. BE SURE TO LEAVE A LITTLE SLACK
AROUND SO THAT OUR CHOP HAS ROOM
TO GROW. GET YOURSELF. ONE OF THESE FUN
TOYS AND GO TO TOWN. WATCH YOUR FINGERS. DON’T DO
WHAT I ALMOST JUST DID THERE. YOU HAVE IT. IT’S ABOUT A QUARTER OF AN INCH
THICK AND WE HAVE A GORGEOUS BIG
CUTLET. NOW THAT IS FOR ONE PERSON. KEEP GOING. DID YOUR KIDS OR YOUR BOSS PISS
YOU OFF TODAY. THIS IS THE PERFECT MEAL TO MAKE
AT THE END OF THE DAY. THIS ONE’S EVEN BETTER. YOU CAN DO THIS WITH CHICKEN
BREAST. I LOVE IT WITH CHICKEN. YOU CAN DO IT WITH BEEF IF YOU DON’T HAVE TIME TO GO TO
THE GYM. THIS IS THE PERFECT ACTIVITY FOR
YOU. IS THIS WHAT IT FEELS LIKE TO
EXERCISE ONE TO GO? THAT LOOKS GREAT AS EASY AS THAT. I AM GOING TO WIPE DOWN
SANITIZE, CLEAN MY HANDS AND THEN WE’RE
GOING TO DREDGE THESE GUYS UP. OK? NOW THAT THAT’S SET UP, LET’S START GETTING THESE BAD
BOYS BREADED. SO FREE THEM FROM THE PLASTIC WRAP.
LOOK HOW GREAT THAT LOOKS NICE AND THIN. AND WHEN COOKING, YOU WANNA MAKE
SURE YOU’RE SEASONING IN LAYERS, YOU NEVER WANNA JUST FINISH WITH
SALT BECAUSE IT’S JUST SITTING ON TOP AND DOESN’T HAVE
TIME TO ABSORB. ALSO WHEN COOKING, YOU WANT TO DO ALL OF ONE ACTION
AT ONCE. IT KEEPS THINGS NEATER.
IT’S QUICKER. THIS IS THE BULK OF THE
SEASONING. SO DON’T BE CHEAP AND GET BOTH SIDES. THE LAST ONE IS ALWAYS THE
ANNOYING ONE. ISN’T IT PERFECT? NOW, TO BEGIN BREADING. YOU MAY NOTICE THAT THERE’S
SOMETHING HERE MISSING FLOUR GROWING UP. WHENEVER MY DAD MADE
CHICKEN COLE OR MILAN, HE NEVER USED FLOUR. AND WHEN I
WENT TO CULINARY SCHOOL, I WAS LIKE, WHERE, WHAT, WHAT’S
WITH THE FLOUR? AND I’VE TESTED IT BOTH WAYS. IN
THIS CASE, IT IS AN EXTRA
INGREDIENT, AN EXTRA STEP. AND I FIND IT TO BE COMPLETELY
UNNECESSARY. IT ACTUALLY COATS BETTER TO THIS
PORK IF YOU DON’T USE FLOUR. SO, WHILE YOU’RE PROBABLY
THINKING, I DON’T KNOW WHAT I’M
TALKING ABOUT, I WOULD CURSE HERE, BUT I’M NOT
ALLOWED TO ANYMORE. I DEFINITELY DO. SO, THIS IS MY DREDGING STATION.
THREE VERY WELL BEATEN EGGS AND TWO CUPS OF SEASONED BREAD
CRUMBS. ANOTHER TRICK, WET HAND, DRY
HAND. SO IN JIGS, MAKE SURE WE’RE NICE AND WELL COATED. YOU CAN SEE HOW GREAT A PIE DISH
WORKS FOR THIS. IT FITS WELL, IT HAS A FLAT
ENOUGH SURFACE AND IT HAS SIDES TO KEEP EVERYTHING
IN PLACE. GIVE IT A COUPLE OF SHAKES AND RIGHT INTO OUR BREADCRUMB. NOW USE YOUR DRY HAND TO START COVERING IT WITH THE BREAD
CRUMB. WHEN YOU GET TO THIS
POINT, YOU CAN FLIP IT, MAKE SURE YOU DON’T MISS A MILLIMETER OF BREADCRUMB, EVERY CREVICE BREADCRUMB AND PRESS IT IN. WE WANT THESE TO BE WELL COATED AND SUPER DUPER
CRISPY JUST LIKE THAT AND THAT’S READY TO BE FRIED. MAKE SURE YOU PRESS IT ON, LOCK
IT IN THERE. ISN’T THAT COOL? IT IS KIND OF A FUN THING TO GET
THE KIDS INVOLVED IN TOO. PUT THEM TO WORK. DINNER WAS NOT FOR FREE AT MY HOUSE GROWING UP. THANK GOD I DID MOST OF THE
COOKING. MY MOM’S COOKING IS
ATROCIOUS. THAT’S A BIG ONE TIME TO FRY THEM UP. I’VE ADDED ABOUT A QUARTER OF AN
INCH OF VEGETABLE OIL TO A POT. WHEN FRYING, I LIKE TO USE A NEUTRAL OIL,
LIKE SAFFLOWER CANOLA, ANY VEGETABLE OIL BECAUSE IT
WON’T TAKE ON ANY FLAVOR. HAVE THIS GOING OVER MEDIUM HIGH
HEAT AND I KNOW IT’S READY WHEN I ADD
A PINCH OF BREADCRUMB AND WE GET SOME SIZZLE ACTION. SO YOU SEE HOW IT FOAMED UP AND
IT ALREADY STARTED DARKENING TIME TO ADD ONE OF OUR CUTLETS. MHM. WE’RE GONNA LET THIS FRY FOR
ABOUT 2 TO 3 MINUTES PER SIDE UNTIL IT’S DEEP, GOLDEN,
GORGEOUS BROWN. KEEP AN EYE ON THE EDGES OF YOUR CUTLET. I CAN SEE IT ALREADY STARTING TO
GET NICE AND GOLDEN BROWN IN
THAT LITTLE NOOK, WHICH MEANS IT’S ALMOST READY TO
FLIP. I’M GONNA TAKE A SNEAK PEEK ALMOST THERE FOR ME. ANY CUTLET SHOULD BE ON THE
BRINK OF BEING BURNT FOR IT TO
BE DELICIOUS. BOXING. NOW, JUST ANOTHER COUPLE OF
MINUTES. OH, YEAH. TRANSFER IT TO A WIRE RACK. IF YOU PUT IT ON PAPER TOWELS, IT’S GONNA GET A LITTLE SOGGY
AND THE BREADING IS GONNA START
TO FALL OFF. GET ANOTHER ONE IN REALLY QUICK. AND THEN WHILE IT’S STILL HOT, ADD A NICE GENEROUS AMOUNT OF A FLAKY SEA SALT. YOU CAN SEE
IT MELTING INTO THAT HOT OIL.
SOME OF IT WON’T MELT. IT’LL ADD A LITTLE BIT OF AN
EXTRA CRUNCH AND EXTRA SEASONING. THESE CUTLETS ARE GOING TO COOK
REALLY QUICKLY. SO KEEP AN EYE ON THE PAN. THIS
IS NOT THE TIME TO WALK AWAY AND
START ANOTHER PROJECT. OH MY GOD. EXTRA CRISPY FOR THE CHEF. I HAVE MY OVEN SET TO THE LOWEST
SETTING. I’M GONNA THROW THESE IN THERE
TO KEEP THEM WARM. I DON’T WANT TO KEEP THEM IN
THERE TOO LONG THOUGH. JUST LONG ENOUGH TO MAKE A
DELICIOUS SALAD. THIS PEPPERY ARUGULA IS THE BASE
OF MY SALAD, BUT ANY GOOD SALAD NEEDS A
KILLER DRESSING AND THIS IS MY
MY WHITE BALSAMIC DRESSING GOING TO START BY ADDING COUPLE OF TABLESPOONS OF JUST
PLAIN OLD CLOVER HONEY. THIS
BOUGIE THING LOOKS LIKE A LOT OF FUN,
BUT IT’S A LITTLE MESSY. THIS IS GONNA ADD JUST ENOUGH SWEETNESS, SOME
DIJON WHICH ARE GONNA ADD MORE DEPTH
OF FLAVOR. IT’S ALSO GOING TO HELP EMULSIFY
THIS DRESSING WHEN WE ADD THE
OIL, GET THAT ALL IN THERE. LITTLE BIT OF SALT, ABOUT A HALF
A TEASPOON AND THEN ABOUT AN EIGHTH OF A TEASPOON OF FRESHLY
CRACKED BLACK PEPPER. GONNA WISH THIS TO COMBINE. MAKE SURE YOU GET THAT HONEY TO DISSOLVE. THAT LOOKS BEAUTIFUL. NOW THAT THE BASE OF OUR
DRESSING IS READY I’M GOING TO
DRIZZLE IN OLIVE OIL VERY SLOWLY. BEGIN TO DRIZZLE IN
YOUR OLIVE OIL, GIVING IT TIME TO BREAK UP THE FAT MOLECULES
AND EMULSIFY. IF YOU CAN SEE THE OIL HUDDLING IN THE VINEGAR, THAT MEANS YOU’RE ADDING TOO
MUCH AND IT’S GOING TO NOT EMULSIFY
PROPERLY. I DID NOT SIGN UP FOR THIS MUCH
CARDIO TODAY. YOU CAN SEE IT ALREADY STARTING
TO THICKEN. THAT MEANS THAT WE HAVE A GREAT EMULSIFICATION. IT’S A BEAUTIFUL DRESSING, GREAT, GOLDEN COLOR FROM THE
WHITE BALSAMIC AND THIS REALLY GOOD SICILIAN
OLIVE OIL. HM. GORGEOUS, GORGEOUS. MM. IT’S PERFECT. IT DOESN’T
NEED ANY MORE SEASONING. THIS IS A VERY SIMPLE SALAD. ALL I’M GOING TO ADD TO THIS
ARUGULA ARE SOME BEAUTIFUL CHERRY TOMATOES THAT I’M JUST GOING TO HAVE. IF YOU DON’T HAVE A SMALL
UTILITY KNIFE LIKE THIS. A IS RATED KNIFE. IT’S A REALLY GREAT KITCHEN
TOOL. I USE IT A LOT. I’M GONNA GIVE THIS A QUICK TOSS AND THEN ADD YOUR DRESSING TO
TASTE. THIS MAKES MORE THAN YOU
NEED FOR THIS. BUT IT STORES REALLY WELL IN THE
FRIDGE, IN A MASON JAR OR JUST ANY
SEALED CONTAINER FOR AT LEAST A
WEEK. SO ALL SET, ALL THAT IS LEFT TO DO IS TO PUT
THE TWO PIECES OF THE PUZZLE
TOGETHER. IT WAS SO GOOD. OK. THESE ARE NICE AND WARM. LET’S GO WITH THIS BIG GUY. JUST THROW THAT RIGHT ONTO A
PLATE AND THEN DON’T BE CHEAP. YES. YES. YES. YES. YES. YES. THEN BECAUSE GOD FORBID I COOK
SOMETHING AND NOT PUT CHEESE ON
IT. HOW DELICIOUS DOES THIS LOOK? I
CANNOT WAIT TO DIG IN AND I’M KIND OF THIRSTY. I THINK I NEED TO MAKE A
COCKTAIL. I’M GONNA SHOW YOU HOW TO MAKE
PROBABLY THE MOST QUINTESSENTIAL
ITALIAN TIVO, WHICH IS A PREMEAL DRINK.
SOMETHING MEANT TO WET YOUR
APPETITE. AND THIS BITTER KATTI IS GOING TO DO JUST THAT, THAT IS ONE OF THE THREE MAJOR
COMPONENTS IN THIS NEGRONI. THIS DRINK IS EQUAL PARTS KATTI SWEET VERMOUTH AND GIN AND IT IS GOING TO PUNCH YOU IN
THE FACE. SO I’M DOING AN OUNCE AND A
QUARTER EACH OF THESE THREE SPIRITS. THIS IS OUR SWEET VERMOUTH TO BALANCE THAT BITTERNESS JUST
THE SLIGHTEST BIT AND WE CAN’T FORGET ABOUT THE
GIN. THIS IS A LONDON DRY GIN THAT
I’M USING. THEN SOME BLOOD ORANGE. I LIKE TO PEEL IT DIRECTLY INTO
MY BEAKER TO CATCH ANY OILS THAT
COME OUT AND I’M JUST GOING TO PEEL OFF A NICE HEALTHY STRIP, ADD SOME ICE. WE WANNA GET THIS NICE AND
CHILLED. IT’S ALSO GONNA DILUTE THIS THE
SLIGHTEST BIT AND STIR, STIR, STIR AT LEAST 20 SECONDS. REALLY? LET THOSE FLAVORS
COMBINE AND LET IT CHILL THROUGHOUT. PERFECT. GET YOURSELF SOME BOUGIE ICE. MM SO PRETTY. IT’S DONE. EVERY COCKTAIL NEEDS A GARNISH ANOTHER STRIP OF OUR BLOOD
ORANGE SKIN. GIVE IT A LITTLE TWIST AND THEN I KIND OF LIKE TO RUN
IT ON THE RIM JUST TO GET THOSE OILS ON THERE. LITTLE EXTRA HINTS AND PUNCH OF
THE ORANGE. NOW, IF YOU FEEL LIKE THIS IS A
LITTLE TOO BITTER FOR YOUR
PALATE, WE’RE GONNA MAKE ITS LESS
AGGRESSIVE COUSIN THE AMERICANO, WHICH IS PRETTY
SIMILAR. WE’RE GONNA START THE SAME WAY WITH A COMPOTE USING AN OUNCE AND A HALF THIS
TIME AND THEN THE SWEET VERMOUTH. NO
GIN IN THIS ONE. SO IT’S NOT GONNA BE QUITE AS
BOOZY. PERFECT. SAME THING AND STIR STIR, STIR MORE BOUGIE EYES. ISN’T THAT SUCH A BEAUTIFUL
COLOR? THEN FINALLY WE’LL TOP IT OFF WITH CLUB SODA. HOW BEAUTIFUL THAT
EFFERVESCENCE. LET’S GET IT OUT. A LITTLE
GARNISH I MERY THERE. YOU HAVE IT. THE PERFECT
NEGRONI AND THE AMERICANO CAN’T WAIT TO SHARE THESE WITH
MY FRIENDS. BYE. IT IS A PRETTY COLOR AND A LITTLE TWIST. THANK YOU. YOU STIR IT LIKE DILUTE IT A
LITTLE WELCOME. HEY TREAT. THIS LOOKS DELICIOUS PORK. MILAN. YOU ANTHONY. YOU’RE WELCOME. >> Today. All day next on SA
says every country now is whipping up 3 dishes. Any true
lover of Italian food should never live without. First up,
he’s making a classic creamy risotto that it’s a super easy
red sauce and finally an irresistibly crispy and she
this race is nice. >> I love these auto. It can be
a bit time consuming to make, but it’s actually quite easy
and it always impresses. You can make it easy out there.
Even taste here. Heidi, frying it. I like to transform it into
one of Sicily’s most popular street food. I didn’t she these
OG rice balls can be found pretty much everywhere in the
region where Mike Brown comes from that today. I’m making a
classic creamy risotto all use that leftovers to make my
irresistible it. And she knew that I love to serve. Over my
note fell everyday tomato sauce for cocktail hour. It’s another
taste of sicily, my blood, orange and white wine coolers
that are sure to be the hit at your next summer party. We jokingly something that I
think that everyone should learn how to make. And it’s a
technique that’s quite simple to master. Now you can add any
flavor that you’d like to it. >> Mushrooms are super
traditional. I like to fold in some roasted butternut squash
and the fall of fresh testing of lemon for the missions that
is off the Monet. Or if you’re feeling Super Boucher, you can
shave some fresh black or white truffle on top. I like to keep it simple with
his base to really let the flavors of white wine and put
me on that. John really shine through. The first thing you
need to do is warm some stock. We’re going to be this a little
later on in the process, but we want it to be ready.
We’re not looking for to be simmering. Just stay nice and
warm. In the meantime, we can get the
rest of our ingredients all I have 2 small shallots, but
you can use one large. Instead I go this way and then the opposite
direction. I just got my night a quick run
over just to make sure I didn’t miss a piece or 2, but But that aside and a couple of cloves of
garlic, I mean, we get this garlic from peeled garlic from now on Ramon’s this up as well. I have the rest of my
ingredients ready to go. So all that’s left for me to do
is just open up this bottle of white wine. A good dry white
wine will do here. Like I’ve said in the past.
Something that you a drink. I’m using a nice p nobody show. Make sure you go deep enough.
There’s nothing worse than breaking a court. We’ll just set that aside. I start cooking. But this pan over a medium
heat. And to that, we will add just one tablespoon for a little extra flavor. And then 2 tablespoons extra virgin olive oil. It’s where all that butter
melted and looking at our shallots looks like a lot, right. >> We’re not looking to get any
color on the shallots justice often. So we’re literally just
going to s*** 80’s for a couple of minutes. 2 to 3. I’m good at our garlic. Just want to come this far like
for a minute. Just until its fragrant, its fragrant and our rice, one cop right into our hands. We want to toast this rice a
little before we start adding the
liquid to cook it. I’m using caught not only dice.
It is considered the king of the pioneer ISIS. It has a lot of starch unit
which is going to add to the creaminess and if also cooks to
a beautiful al dente. I think this guy’s getting
Thursday time at half a cup of wine that’s about right. >> Now this is where the
technique really kicks in over this medium medium-low heat. You want to keep starring constantly until there’s almost no liquid
left like right now before you start adding your warm broth
just a little bit at a time, Adelaide a full out of time and keep starring and repeating the process. The reason we’re adding warm
stock is because we don’t want to halt the cooking of our
rice. What makes trees out there?
So creamy is unlike pasta. We strain the
water. You’re keeping everything. Although starches
remain in the pan and just keep getting thicker and creamier
and delicious, I’m way too passionate about
how to do you see how all my liquid is
almost time national lower this year a
little bit. And at another little full of our
stock just keep starring adding
liquid as needed. And this is probably going to take about 40
45 minutes and, you know, might not need
all of the broth. It’s better to have too much and too little look how creamy it’s like. The parting of the
seas takes a really long time for it
to sort of come back together. >> I got my last couple of
ingredients on standby. So it’s ready to go, OK, think we can at Archie’s half a cup of hot new Donald
John O the good stuff. The real stuff and a quarter cup of my secret
ingredients looks about right mask up on
its use as if this was a preemie
enough. This is going to put it over the top. You can see how creamy it is. I was like rice pudding. It’s so creamy and decadent.
You don’t need that much of it. Then to finish it off. Simply a drizzle. A really good olive oil. >> Just a couple of cracks of
fresh black pepper and of course, little bit more
money on a John. A are a lot of 4. We’re not that the theft perfect 10, so that so creamy so delicious. Don’t worry. These leftovers
are not going to go to waste. Never in my house while it’s
still warm, I’m going to transfer it to a sheet and >> spread it out nice and then
let it come to room temperature and we’ll cover it and get it
in the fridge to chill so that we can make that Krispy Kreme
Nest. How did she ever had? I always serve my and she knew
where the tomato sauce and my family that making this for
ever once I’m on, my parents would make a that of it so that
we always had it on hand, even packing and freezing it
out. Just to bring on vacation with us. God forbid we couldn’t
have sauce on a Sunday when we were in Florida. This U.S. uses
just a few staple ingredients, at least able ingredients in my
house and comes together fairly quickly. First up, a sweet I’m and a
little bit of sweetness and balances out the acidity of the
tomatoes. Any sweet onion will do. I feel like my Graham had this
sauce going within minutes and we just the simmering away and
we would be in the kitchen trying to like sneak a depth of
read into it before we got, you know that and get this into my pot it out
of my way. A nice healthy amount of
karluk. 5 close. Thankfully, I have some leftover from my
he’s up to just in the slice. It obviously I love garlic. And that’s going to go in at
this point as well. Next up, extra virgin olive oil about a
3rd of a cop. Hey, let’s put this over medium
heat and start to such a that garlic
and onions. >> This is definitely one of my
favorite smells in the world. It means that somebody is
cooking up something delicious. We want the science to get
nice, soft translucent, but not take on any color. Just start pretty frequently
just so that you can make sure they don’t current. These are looking perfect. >> Time to add our tomatoes at 3.28, ounce cans of what
we’re Pulaski hole. We’ll tomatoes that I puree in a
blender and we’re going to throw that
right into our pot and give the sister. And at our last year
ingredients, a teaspoon and a half of salt. We’ll go back later and make
sure that doesn’t need any more. Some fresh black pepper quarter
of a teaspoon half a teaspoon of dried
oregano and a pinch of red pepper
flakes. You like it, spicy sauce, of course, at more. And then basil, decent bit of
basil, a quarter of a cop which basically means this
whole plants and stems are fine. I’ve said looking plant the basis so aromatic and in my opinion, that’s what
makes a really good tomato sauce is the bizarre flavor
that’s infused and permeated throughout this whole sauce. At this point. You want to
bring your sauce to a boil and immediately reduce it to a
simmer stirring every 10 to 15 minutes until it’s thick.
All the flavors of come together and it’s ready to be
served. I’ve never met a rice ball that
I don’t like, but these are truly the best. It has everything going on. >> Screaming it’s cheesy and
has a crisp ext area. They’re not your typical
traditional Sicilian. Rice balls are out and she I like
him to be on the smaller side. They’re a little bit more
elegant and perfect for a cocktail party. The first thing that I need to
do is set up a dredging station. I don’t always use
flower, but this is one of those times. When I do. I’ll
show you why in just a minute. So about 3 quarters of a cop up next couple of weeks with those up real well. And finally some panko. I’ve tried it both ways with
and or drug problem and can go. This is the way to get that
perfect crispy exterior. So about a cup and a half of
that after addressing station is
complete on to the cheesy part. I have some fresh and with it a
lot. These are car she aging because
they are the size of Eugene. A share it any 12 for this recipe and I’m just taking them out of
their liquid and placing them on a paper towel. I want to get
these nice and dry so that we can wrap them in the tease out,
though, and it’s not too slippery. I have my chills that he’s out,
though from earlier. It’s nice and set feels a little weird,
but it’s exactly want it to be. We want to be viable so that we
can shape around are challenging that. I’m taking to table. Spoon
cookie scoop our measure one ounce. >> And scraping up some of our
resolve them. Don’t worry if you rip the
parchment that’s underneath. Just make sure it doesn’t wind
up in your tease out the That is not the crunch are
looking for precedent. Make sure you’re getting the full 2
tablespoons. My stomach is growling. Last one. >> Okay. Now for the fun part.
We’re going to wrap up our sleeves. You next inside our
resolve to take one of your lets it out of balls and slowly shape. The show that he’s off to
around to enclose it. It’s little patients. Give it a little roll. Don’t worry about making a
perfect circle at this point nor refined the shape later on
after we dredge them that keep going take your time. It’s really
important that the cheese in the center of the result,
though, so that when you fry them, it doesn’t leak out a little sticky, but that’s what’s helping to
keep everything all together. I like my I mentioned the on
the small side because I’m good. She studies up to DEO but traditionally in Sicily,
they’re much larger hair shaped or orange shaped and Adam Sheen and are often filled with need sauce with these are the
shoe to go. Okay. That just about does it at this point. Wash your hands.
Definitely want to start with the dry hands for the dredging
process. That’s all there is to it. This size is the perfect size
for a cocktail party and then you have to feel so
guilty when 3 or 4 of them. That’s all there is to. It
could get my hands. A quick rinse. Make a little room so
that we can Friday’s bad boys out. >> I have a high-sided skillet
filled with a generous amount of vegetable oil. You want it
to be enough oil for the boss to be completely submerged.
Were looking for a deep right, not a shallow fry. Be careful. Cook them in batches of about 4
just so that you can control the temperature of your oil in about 5 minutes. And he is
looking great. You golden Brown. And I know that that she’s
inside this nice and gooey right onto our paper towel
line, shoot and and immediately fresh up some sea salt. All right, on top so that it melts from that hot
oil and just gives a little bit of extra seasoning to I didn’t
she and they look great. Beautiful. Our in Cheney are beautiful.
Golden brown are nice and hot just the way they need to be
served to clean it up. Fairly simple presentation. Just a generous puddle of my
everyday tomato sauce right in the center of a play just like that. And then I think 3 is a very
nice and generous portion for our nation. A little extra cheese. Never
hurt anyone and last but not least if you
can find it. Some micro. Basil, you can use regular basil.
You haven’t figured out by now. I’m just over the top and
Beijing. Look how beautiful this looks.
It’s like it’s time flag on the play these out and Cheney make
the perfect appetizer for cocktail hour and I have the
perfect drink to make sense. When blood oranges are in
season, I can’t wait to get my hands on them and use them for
as many things as possible. Like this lot are Inge and
white wine cooler. This is not just a few was sneaking behind
your parents back in high school a little bit easier than
that. This blood oranges doing double
duty, half of its going to go into our cocktail to help
flavor it. And the other half is going to be a beautiful
garnished at the end, so-called one half into wedges. And you can throw this into a
cocktail mixer or a cocktail shaker, whatever you have. >> The other half will have
again and then just slice into half moons. Look how beautiful the vibrant
red that is. >> Super delicious. And it’s
also very nutritious. We’re also going to need to
have a live save the other half. Something
later cut that into a few edges as
well. And a little rosemary, 2 sprigs at that and model it up. But some elbow strength into
it. We want to get all of those citrus juices out and the oils
and fragrant so that Rosemary, which I can smell already look at that beautiful fuchsia
color. Okay to that one cop of our
nobody show start-up and then strain it into 2
glasses. One cocktail for now and then
one right after that. Accord. Just color then to amplify. >> Our blood orange flavor,
some blood, orange soda, half a cup to each of your
glasses. All that’s missing are some
garnishes. There are a couple a few of
those half moons into your glasses. Anyway. They fall some more. Rosemary. I have one last surprise.
It is summer. After all, some edible flowers. You can
find these in the produce section of your supermarket. I know about you, but I think
this is one gorgeous cocktail. It also happens to be stream
delicious. This is not your average like
she is >> It’s nothing worse and like
that, you a bit of punch at a and your carbon are like such a
smooth, delicious sauce. And then all of a sudden you’re
like chewing gum whenever I travel to Italy.
I make it a point to fly in and out of Rome because the food
there is just so good. It’s also the home to some of my
favorite markets and restaurants. Romans are
partisans that taking just a few simple ingredients and
combining them to make really impactful flavorful dishes. Today. I’m making 3 of my
favorite dishes inspired by the eternal city. First, I’m
cooking up a creamy pasta caught but not a then for a
little greenery roasted asparagus but caught you have
to stop. And for the main chicken salt
in boca in a buttery wine sauce. Now let’s head on over
to Rob Rome is famous for its pasta
dishes for in particular pasta each a pastime. It China catch
you up at bay and my personal favorite pass the cut but not a with sets. Carbon are apart
from the rest. All right. That it’s made using eggs which
turned into this velvety luscious super deck in sauce. The first thing we need to do
is dice up some punch at that. Traditionally one challis would
be used here. One challenge is cured, pork cheek. It’s super
fatty and a little bit more Gainey. It’s just still sort of
hard to find here. So I am using punch a instead. It is
different. It’s not as gamey. It is also cure, but it comes
from the pork belly. It also doesn’t have the same
seasonings that watch Ali does, which tend to include herbs
like sage. Rosemary in a pinch. You also can use
really high and bacon, but it is going to change the flavor
profile because its most I have my punch at a I
purchased like this. There are about a quarter inch pieces.
You can find ice, punch it in the store. It’s loses its
flavor when it’s Theis. But it is a lot more convenient.
If you can find this. I would use this and I threw it in the
freezer for about 10, 15 minutes, which will help the
that solidify and make it easier for me to cut this into
slices and then dice. So this is plenty of punch at
about 4 ounces worth. And I’m going to show you an easy trip
to properly render that he could not like this. If you’ve
ever tried to Chris Punch at a but it was still super chilly.
It’s because you cook it too fast and the fact that have
time to properly render so one way to ensure really
nice tender properly rendered punch at that is to actually
cover it, barely cover, I should say, with just some cold tap water. And what happens is as the water begins to boil begins to melt the fat and will
almost cook. It will cook the punch into the room so that it
gets nice and tender. And then eventually the water
will begin to evaporate, leaving behind the rendered fat
and will crisp it up. So you have nice tender interiors and
crispy outside. So long to bring this to a
braille. We want this to evaporate fast, but just keep
an eye on it because once the water’s gone, it’s going to
start to saute and you want to make sure you don’t burn your
project. >> You can see that the Fed is
really starting to render now has kind of made its way around
the sides of the pan. And we’ll just let this keep
going. It’s like a Roman mosaic, our peace. You can also tell that the
punch at the has rendered because the fatty pieces almost transparent at this point, keep starting it
so that it gets nice and crispy all over all this. They could remaining. That’s all the rendered fat.
That is not what are anymore this rendered. That is the key
to why coming out of. So then it’s off lever to get really
crispy, really golden. We’re almost to the point where it’s Borderline burnt smells. Heavenly at this point,
too. This looks great when it cut the heat, grab a ball and a slotted spoon and transfer that punch at a 2. This will stop the cooking
process and last but not least we reserve a table. Spoon worth this is rendered Greece.
This rendered fat is good. >> And it into our sauce to and
that can shed a salty flavor the end. >> So have a large clearly
large pot here of boiling water and we’re going to generously
season that once it comes back to a boil
time to drop our spaghetti one pound, you
want to cook this pretty much still at all that day.
Meanwhile, let’s work on the sauce. So we need 6 egg yolks. >> These are large eggs that
have allowed to come to room temperature and that sort of
important for this just because you’re going to be adding your
hot pasta right into the eggs. So the closer they are in
temperature, the less of a chance you have of curling. We also want to use a really
good fresh eggs here since the only cooking of the
egg is the pass that doing. So the warmth, the heat of the
pasta and see if the egg whites for
making project. Lastly, one whole egg right on in. Don’t let your boss the stories
every now and then so had my 6 and yolks and one
whole egg just give those a light. And while whisking, I’m going
to take my reserved and check the renderings and just drizzle
that in. It’s pretty cool at this point.
You don’t want to add its lot super hot just with really well to
combine show you get all of that
flavor. Up next. Some equity know from my no
cheese which is a cheese that originates from the area.
Lazio where Ron, since most of it is now actually made inside
Kenya. Super delicious and salty. It’s one of my favorite cheese
in the world. Manning 3 quarters of a cop.
So it’s a fairly generous in out of cheese and this cheese
along with the punch at the and the renderings are going to
really help season the sauce. This cheese is one of the most
pronounced flavors of the saucy really want to be using the
real deal on to add about a quarter
teaspoon, a freshly ground pepper with that in to combine.
And that’s all there is to the sauce. When the pasta hits the
eggs, it begins to slowly cook them. And that’s what creates
this creamy sauce. There is no dairy, no cream milk. It’s all
the egg yolks just slowly beginning to cook. That creates
that down to the sauce. So if you go to a restaurant and it says cream, it’s not a
true Putin, not to sure it’s still delicious.
I mean. >> Just cooking the pasta until
Al dente. Unlike most sauces that we finish in a pot and
finish the dish right in the small. So when it comes out,
the pass and to be perfectly comes. So the pasta is very
close to being ready. Nice perfect of that day. And at
this point, the only important ingredient left is speed.
Everything from this point on needs to happen really quickly
to make sure that one we don’t currently eggs and 2, our saw
stays nice and luxurious and doesn’t set too much before we
serve it. So are you ready grab as much of this big?
It is possible into the ball into the ball and start 2 star and you can see how creamy it’s
starting to get already. And at this point, you’re
looking for just a nice, creamy sauce. But he still
wanted to coat the pasta. You can add a splash of the
pasta water if you need it. I don’t think I needed at this
point. The punch at a goes right on
in. We got this just looks so good at this point. You can taste it
for seasoning. But if you seize underwater
well, and there’s so much salt in the sauce, you really
shouldn’t need it. Let’s play that up and grab some like my time, said in a little
and twist to make a nest. We’ll just keep twisting. And then right onto a plate, just a couple of last finishing
touches. Some want equity, you know, cheese and a freshly
great some of this time and just a little bit more
black pepper. Look how pretty how simple that
was to get on the dish and all that’s left is to taste it. You have to share this right
away. >> It is so perfectly seasoned.
It’s so simple. You would swear that this has a million
calories worth of free minute. And it doesn’t. It’s just so
delicious. This is what I love about. Wanting to see. With
just a handful of ingredients. Making the most flavorful.
Delicious dish. It’s so good. I think that stick cannot
attend. 6 starts trip at bay is normally
associated with pasta. But for this recipe, I’m going to be
taking those flavors and roasting some asparagus with
the cheese and the pepper makes a perfect side for today’s me
out. So this recipe, I like to use a
really thin stock. Asparagus called pencil asparagus.
It’s really easy to find in the summer. It can be a little bit
more difficult to find the rest of the year. But you never know
the only thing you have to adjust his cooking times.
If you have the thicker stalks. The first thing I’m going to do
is trim off the woody bottoms of the stock and to start on to a foiled line. She penned
you don’t have to line it with foil. I just like to do so
because it helps to clean up a little later on an amazing just I thin even a slayer. It’s kind of layers Bacchus out
onto the sheet pan and then in true Roman style,
literally just a few ingredients starting with extra
virgin olive oil and add 3 tablespoons. And this is a great eyeball
recipe. I do give the measurements for
this but feel free to I’ve all it. A quarter teaspoon of salt, a quarter teaspoon freshly
ground black, pepper and last but not least a packed
quarter cup of freshly grated pecorino and it is a pretty generous
amount when you pack it and freshly grated very fluffy, then just give it a little toss with your
hands to coat it. With all of these delicious ingredients.
That is literally all there is to this dish. All that’s left
is to put it in a 400 degree oven and roast it until Fork
tender, which will be about 16, 18 minutes. How great this looks nice and
tender and you can cook it to your
preferred Gunnison people like it to be a little bit. Chrystia
have more of the snap, I should say, really loves roasting
vegetables. It’s a great way to bring out their flavor. And you could even do this
recipe with broccoli or cauliflower would be really
nice. Just a couple of finishing
touches some more cheese because you
can never have enough cheese and roasted vegetables to
really handle seasoning. So it may look like a lot, but it could use it. And then just another. A couple of cracks of fresh freshly cracked black pepper. You need to take one of these
and give it a taste. Just such a simple dish. >> But that combination of the
salty cheese and spicy black pepper is just amazing.
Pairing. That is what makes caught your pet. They such a
delicious dish. >> Feel something. Buckeye is a
quintessential wrong and dash. However, I’m going to be American ISE ing it by using
some chicken. Instead, I actually prefer chicken.
It’s easy to find and it’s cheaper than Vo. But the
flavors are still there. And I promise this dish is so
impressive, looking that it’s great for entertaining but
simple enough to serve on any weekday evening in front of me.
I had 8 very thinly sliced chicken Collins which purchases
like this at my local supermarket. It is very
important that the new slice, but the first step is to season
both sides of the chicken with salt being fairly generous with me
seasoning. And now I’m going to one by one
wrapped the chicken in some push with
the department. So have been the slice pushed
out. He’s going to work one college
at a time. So please be patient, though,
over the chicken pot as much as you can and press it
on to kind of just blew it together. And I flip it over and take any
of the excess and just wrap it around the underside. Now working on the shooter,
Syed going to take to sage leaves and I’m going to secure them
over the top with that. You Ch now. So delicious. Just love that room. So just read that you’ve picked
on the chicken. I could just go back and make
sure that belief is nice and flat. And that is our first call it. You want to just repeat the
process with all the remaining chicken cuts halfway there and the last one, the last thing we need to do
before we actually cook the chicken is just dragging in
some flour. >> Make sure you get it fully
coated, gentle shaped, remove any
excess, just work gently so that you
don’t disrupt the sage leaves. I asked one, I’m going to get my hands a
quick rinse and grab a couple ingredients so we can finish
our something about it. >> The chicken is dredged up.
All that’s left to do is to cook some starting with a
high-sided fairly large skillet and put that over medium heat. The heat is very important for
this recipe. We want to cook the chicken so that the
exterior gets nice and crispy but doesn’t overcook. But then the chicken also has
the opportunity to cook through. That’s why we’re using
these thin cuts to add 2 tablespoons extra
virgin olive oil and just warm that up over the
medium. You want to cook the chicken in
batches, adding more oil as necessary until all this cooks overcrowd the pan. So I’m just
going to do to college to start. So you want to put the push.
You don’t see each side down because you really want to get
a nice crispy crust on that. It’s going take about 2 and a
half to 3 minutes per side and looking for the sites to
get nice and caramelized and you actually see the chicken
beginning to turn more opaque as it cooks. They want to put that on the
other side for another 2 to 3 minutes until it’s fully cooked
through. They say John looks pretty infuses this whole dish with a
punch of delicious flavor transfer right to a serving
platter and then continue cooking a
chicken. >> A few months now the
southeast of the fish and some very distinct aroma and the
earthiness of this age is just a great combination halfway there. It’s very important to not rush
this cooking process. If you do not too high, he is in a crisp
off if a shootout, but your chicken isn’t going to be able
to fully come through the last batch of color.
It’s already. >> And I just keep on these on
top. So they stay warm when he finished with the pan sauce
that will warm the right back up to that beautiful. Something Boca is typically
paired with a white wine hand sauce. You mind just a little
bit differently. But the flavors are all still there and take half a cop us some
good, dry white wine, like you said, you know the show, we’re going to use that to
please the pan. All those browned bits our from the parachute don’t
from the chicken and its fall flavor. So just area to now right into the wind. You want to reduce this for
about a minute or 2. So for a grant. >> Now that that reduced along
at a cost of chicken stock or broth. >> And I bring that to a
simmer. Typically this pass says very
loose and runny super windy. I kind of tone it down with the
sauce. I also add a little bit of flour at this point because
I like a sauce that sticks to the continent’s simulate.
You would find in the I saw a lot of French’s. So I reserved one tablespoon of
the dredging flower and I’m going to add 3
tablespoons of unsalted butter to it. I’m doing this for 2 reasons.
First, the butter is going to add a delicious richness to the
station, but I’m also going to create a pieced with the flour.
If I would add the flour in by itself and the club, it’s nice and soft. And I’m going to just gently
kind of massage the flower into the butter and for this team still a
messy. >> This is something you see in
French cooking people, their money. I’m just going to add this
butter flour paste to the skillet. And as the butter melts, the
flare begin to incorporate and slightly thicken the sauce. You can already see how the
sauce is slightly thickened. The last thing to do is to
taste for seasoning. She saw the now. Well, that’s up to do is pour
this gorgeous sauce and over the chicken. He said, I think in the case is not carefully remove the trip acts. It is so good. This is by the Romans are just
jeans. Is it just a few ingredients. The saltiness of
the shootout, the earthiness of the sage and combine it with
the white wine and is all I can say so good. So simple. So pretty any guess would be super
impressed by his dash THE ONE INGREDIENT I DON’T HAVE
PATIENCE. YOU KNOW THE SAYING, A WATCH POT DOESN’T BOIL BUT AN UNWATCHED POT BOILS OVER. YOU HEARD IT HERE FIRST RICOTTA OR AS THE STATEN
ISLANDER MAY SAY RICOT IS AN ESSENTIAL ITALIAN AMERICAN
INGREDIENT. IN ITALY. YOU’LL FIND IT IN THINGS
LIKE CANNOLI AND TORTELLINI. BUT HERE ITALIAN AMERICANS WILL LITERALLY
USE IT ANY WAY WE CAN. WE’LL PUT IT IN BAKED, SEE,
STUFFED SHELLS AND MENOTTI LASAGNA. FIRST UP, I’M GONNA SHOW YOU HOW
TO MAKE HOMEMADE RICOTTA. IT IS
SUPER SIMPLE. I PROMISE NO FANCY INGREDIENTS
OR TOOLS NECESSARY. THEN I’LL TAKE THE RICOTTA AND USE IT AS A SPREAD
ON ONE OF MY FAVORITE
SANDWICHES, PELLE AND FOR DINNER, I’M MAKING
ANOTHER SICILIAN FAVORITE PASTA.
A LA NORMA. I KNOW, I KNOW YOU CAN JUST VERY EASILY
GO TO THE SUPERMARKET AND BUY YOURSELF A CONTAINER OF
RICOTTA CHEESE AND IT’LL BE JUST
FINE, BUT IT IS SO EASY TO MAKE. AND GUESTS ARE ALWAYS BLOWN AWAY THAT I WENT OUT OF MY WAY TO
MAKE THEM A FRESH DELICIOUS
CHEESE. I’LL SHOW YOU HOW SIMPLE IT
TRULY IS AND THEY DON’T NEED TO
KNOW HOW EASY IT IS. TO MAKE. NOW, BEFORE WE GET STARTED, I
SHOULD TELL YOU ONE OTHER THING, THIS IS TECHNICALLY NOT A TRUE
RICOTTA WHICH TRANSLATES TO TWICE
COOKED. TYPICALLY, THE CHEESE IS MADE USING THE BY
PRODUCTS OF CHEESE THE WAY AND IT’S RECOOKED
TO MAKE RICOTTA. THE MORE COMMON VERSION IS TO DO
WHAT I’M DOING AND JUST START WITH FRESH
MILK AND CREAM AND MAKE THE FRESH CURD
THEMSELVES. BUT YOU CAN STILL
CALL IT RICOTTA ONCE IT’S READY, IT IS SUPER CREAMY AND BETTER THAN
ANYTHING YOU’RE GONNA GET IN THE
STORE. SO IT’S DEFINITELY WORTH IT. THE FIRST THING I NEED IS A
QUARTER CUP OF FRESHLY SQUEEZED
LEMON JUICE. IT’S USUALLY ONE REALLY JUICY
LEMON. SO LET’S SEE AND RUN IT THROUGH A FINE MESH
STRAINER TO GET ANY PITS AND
PITH. SO THERE YOU GO. I JUST NEED A
QUARTER OF A CUP. YOU CAN USE A MILD VINEGAR HERE. HOWEVER, I FEEL LIKE IT’S A LITTLE BIT
MORE ABRASIVE ON THE DAIRY AND
RESULTS IN A TOUGHER CURD. AND ALSO THE LEMON JUICE GIVES
US LIKE THIS LOVELY LEMONY SCENT
AND AROMA THAT JUST IS REALLY NICE WITH
THIS CHEESE IN THIS POT. I HAVE SIX CUPS OF WHOLE MILK TO THAT. I’M GOING TO ADD TWO
CUPS OF HEAVY CREAM. THIS IS WHAT REALLY GIVES IT THAT DECADENT CREAMY TEXTURE AT
THE END. LAST BUT NOT LEAST TWO TEASPOONS
OF FINE SEA SALT. THAT’S IT. THOSE ARE ALL YOUR
INGREDIENTS. SO I’M JUST GONNA COOK THIS ON
MEDIUM HIGH, STIRRING IT OCCASIONALLY TO MAKE
SURE THE SALT IS DISSOLVED, MAKE SURE YOU KEEP AN EYE ON IT
SO IT DOESN’T SCORCH OR
OVERFLOW. THIS IS ALSO A REALLY GREAT WAY
TO USE UP ANY MILK AND CREAM
THAT’S ABOUT TO EXPIRE. GETTING THERE AT 100 AND 90
DEGREES. ONCE IT STARTS TO STEAM, YOU’RE
GETTING CLOSE. OK? AS SOON AS IT STARTS TO
SIMMER AND THE LIQUID BEGINS TO SWELL A
LITTLE BIT, CUT THE HEAT AND ADD THE LEMON JUICE. THEN JUST GIVE IT A COUPLE OF GENTLE STIRS TO
COMBINE. I HAVE A LARGE CALENDAR THAT
I’VE LINED WITH 90 GRADE CHEESE
CLOTH. AND THE GREAT THING WITH THIS
KIND IS THAT IT’S ACTUALLY
REUSABLE. SO WHEN YOU’RE DONE WITH YOUR
CHEESE, YOU JUST RINSE IT AND THEN YOU
CAN THROW IT IN YOUR WASHING
MACHINE. ISN’T THAT COOL? GONNA THROW IT IN THE SINK AND THEN DRAIN MY RICOTTA. I WOULD NORMALLY DO THIS OVER
THE SINK, BUT I FIGURED YOU GUYS ACTUALLY
WANNA SEE WHAT I’M GONNA DO. SO WE’LL DO WHAT I HEAR. GRAB YOURSELF A HEALTHY LENGTH OF TWINE, COUPLE OF FEET OR SO, MAYBE EVEN THREE. AND THEN ALL YOU NEED TO DO IS
BUNCH UP THE CHEESE CLOTH AND THIS IS A LITTLE HELPFUL IF
YOU HAVE A SECOND PERSON AROUND,
BUT YOU JUST WANNA TWIST THE TWINE
AROUND CAREFULLY WITHOUT BURNING YOURSELF AND THEN TIE A COUPLE OF KNOTS
TO SECURE IT, MAKE SURE IT’S NICE AND TIGHT. THEN LEAVING AT LEAST 3 TO 4
INCHES, TIE ANOTHER KNOT TO
CREATE A LOOP, CUT OFF THE EXCESS AND NOW TIME WILL DO THE REST. I’M JUST GONNA HANG THIS RIGHT
ON ONE OF THE KNOBS OF MY
CABINETS FOR AN HOUR TO REMOVE THE EXCESS
WAY AND THEN IT’S READY TO BE USED. MAKE SURE YOU PUT A BOWL
UNDERNEATH TO CATCH THE EXCESS
LIQUID. SO YOU DON’T COME BACK TO A
MESS. SPEAKING OF MESS, I THINK I’M
GONNA CLEAN UP A LITTLE BIT AND THEN COME BACK AND TASTE SOME OF MY FRESH
RICOTTA. IT’S BEEN AN HOUR. THE MAJORITY OF THE LIQUID HAS
BEEN REMOVED. SOME IS OK. THIS
IS A FRESH MOIST CHEESE. SO IT’S NOT SUPER DRY AND JUST CAREFULLY CUT IT OPEN
SO THAT YOU DON’T DAMAGE THE
CHEESE CLOTH. I CAN’T WAIT TO SEE WHAT’S
INSIDE THERE. IT IS, IT’S DELICATE, IT’S CREAMY, IT’S
STILL SLIGHTLY WARM IF YOU’RE SERVING IT FOR A
DINNER PARTY AND YOU WANT IT TO
BE NICE AND SPREAD. AN HOUR IS THE PERFECT AMOUNT OF
TIME. IF YOU’RE GOING TO BE BAKING
WITH IT, LIKE MAKING AN ITALIAN
CHEESECAKE, FOR INSTANCE, YOU CAN LET THIS DRAIN EVEN MORE
BECAUSE YOU WANT A REALLY DRY
CHEESE. BUT I WOULDN’T LET IT SIT FOR
MORE THAN 23 HOURS TOPS. AT THIS POINT. IT’S READY TO BE
SERVED JUST LIKE THIS AT A
PARTY. AND I REALLY DON’T LIKE TO PUT
TOO MANY TOPPINGS ON IT BECAUSE
IT REALLY IS THE STAR. SO I HAVE SOME TOASTED BREAD FOR
CROSTINI HERE. SUPER LIGHT LIKE A CLOUD. I’VE TOUCHED A CLOUD BEFORE. SO
I KNOW THAT THIS CREAMY RICOTTA SPEAKS FOR
ITSELF. SO YOU DO NOT NEED A LOT
OF TOPPINGS. JUST GONNA GIVE A LITTLE DRIZZLE OF HONEY FOR SOME SWEETNESS. A PINCH OF FLAKY SEA SALT. AND THEN IF YOU’D LIKE, YOU CAN
ADD JUST SOME RED PEPPER FLAKES, YOU CAN ADD SOME LEMON ZEST,
SOME BALSAMIC GLAZE. JUST KEEP
IT SIMPLE. THIS IS SUCH A GREAT SNACK. A
GREAT APPETIZER. TRULY GREAT ON ANYTHING SAVORY
FOR LUNCH DINNER, USE IT FOR EVERYTHING. I KNOW IT DOESN’T LOOK IT
NECESSARILY, BUT I PROMISE IT JUST MELTS IN
YOUR MOUTH. IT IS SO DELICIOUS AFTER YOU’VE MADE THIS RICOTTA,
YOU’LL WANT TO USE IT ON
EVERYTHING PELLE OR AS WE SAY, PELL IS A SICILIAN STREET FOOD
SANDWICH MADE WITH A CHICKPEA FRITTER ON
RUSTIC BREAD. THIS IS MY BROOKLYN I VERSION AND IT’S SO HARD TO FIND
ANYWHERE. SO I’M REALLY EXCITED TO SHARE
THIS RECIPE WITH YOU. IT ALL STARTS WITH SOME CHICKPEA
FLOUR WHICH YOU CAN BUY IN MOST
MARKETS THESE DAYS. IT’S NOT AN
UNCOMMON INGREDIENT AND I’M USING 1.5 CUPS OF THAT. IT’S A VERY FINE FLOUR. IT’S JUST DRIED GARBANZO BEANS
THAT ARE VERY FINELY GROWN RIGHT INTO A BOWL TO THAT THREE TEASPOONS OF
KOSHER SALT, A HALF A TEASPOON OF FRESHLY
GROUND BLACK PEPPER AND A QUARTER TEASPOON OF
FRESHLY GROUND OR GRATED NUTMEG. JUST A LITTLE GOES A LONG WAY. WHISK YOUR DRY INGREDIENTS SO
THAT THE SEASONING EVENLY
COMBINED. OK. IN THIS SKILLET, I HAVE THREE CUPS
OF COLD WATER THAT I’M JUST GOING TO BRING TO A GENTLE SIMMER. WHEN THE WATER COMES TO A
SIMMER, I’M GOING TO ADD MY DRY
INGREDIENTS IN ONE STEADY STREAM
AS BEST AS I CAN WHISKING CONSTANTLY TO AVOID
CLUMPS. WE’RE ALMOST THERE. GET YOUR WHISK AND GET READY. ASSUME THE BATTLE POSITIONS WHISK VIGOROUSLY. IT’S GOING TO START TO THICKEN AND YOU WANNA REMOVE AS MANY OF
THE CLUMPS AS POSSIBLE. YOU CAN SEE HOW THICK IT IS
ALREADY. YOU WANTED TO STILL HAVE A
LITTLE BIT OF RUNNINESS TO IT, COOKING IT FOR JUST A MINUTE OR
SO. THEN I’M GOING TO TRANSFER IT TO
A QUARTER SHEET PAN THAT’S BEEN SPRAYED WITH
NON-STICK COOKING SPRAY. SO YOU CAN SEE THERE ARE STILL
SOME LUMPS TO IT. DON’T WORRY WHEN WE COOK THIS
LATER ON, THEY’RE ALL GONNA MELT
OUT USING A SMALL OFFSET SPATULA JUST SPREAD IT EVENLY INTO THE
PAN. NOW, YOU JUST WANT TO POP THIS
IN THE FRIDGE UNTIL IT’S
COMPLETELY SET. TAKE ABOUT AN HOUR WHILE THAT’S SETTING. I’M GONNA
GO GET THE INGREDIENTS FOR MY
RICOTTA CREAM. NOW I’M GONNA SHOW YOU HOW TO
MAKE A RICOTTA CREAM, WHICH ISN’T NECESSARILY
TRADITIONAL, BUT THIS IS THE WAY I FIRST HAD
THE SANDWICH IN BROOKLYN AND LIKE I SAID, WE PUT RICOTTA
ON EVERYTHING. I LOVE THE COMBINATION OF THE
COLD CREAMY RICOTTA PAIRED WITH THE CRISPY CHICKPEA
FRITTER. IT’S AN AMAZING
COMBINATION. THIS RICOTTA CREAM JUST REQUIRES
A FEW INGREDIENTS. A TEASPOON OF FINELY CHOPPED FRESH PARSLEY. SO YOU NEED ABOUT 15 OUNCES OR
SCANT. TWO CUPS CAN USE JUST A 15 OUNCE
STOREBOARD CONTAINER AS WELL IF YOU DON’T HAVE ANY HOMEMADE
IN YOUR FRIDGE, THEN JUST A FEW SEASONINGS, THREE TABLESPOONS OF GRATED
PECORINO FOR SALTINESS AND FLAVOR AND THEN JUST SOME SALT AND
PEPPER TO TASTE. GIVE IT A NICE MIX AND THEN YOU CAN TASTE IT FOR
SEASONING AGAIN. MAKE SURE THAT’S WELL COMBINED. GO AND GET CHILL THIS IN THE
FRIDGE AND THEN IT’S ALMOST TIME TO MAKE MY
CRISPY CHICKPEA FRITTERS. THIS IS NICE AND SET. ALL WE NEED TO DO IS SLIDE IT
ONTO A CUTTING BOARD JUST LIKE THAT. AND I’M GOING TO CUT IT INTO 12
EQUAL PIECES. YOU CAN USE A KNIFE, A PIZZA
WHEEL. I HAVE BOTH AND THE DECISIONS ARE GIVING ME
ANXIETY. BUT I THINK I’M GONNA USE A
KNIFE CUT INTO FOURS AND THEN INTO THIRDS. THEN YOU SHOULD HAVE 12 LITTLE SQUARES. MEANWHILE, I HAVE ABOUT A
QUARTER INCH OF A NEUTRAL
VEGETABLE OIL IN A SKILLET. I HAVE THE OIL OVER MEDIUM HIGH
HEAT AND I’M JUST GOING TO FRY MY
FRITTERS UNTIL LIGHTLY GOLDEN, ABOUT 22 TO 3 MINUTES PER SIDE. MY OIL IS NICE AND HOT AND YOU WANNA COOK THESE IN
BATCHES, YOU DON’T WANNA OVERCROWD THE
PAN. THESE ARE COLD SO THEY WILL LOWER THE TEMPERATURE
OF THE OIL AS THEY COOK. THE FRITTERS ARE
GONNA GET A LIGHT CRUST ON THE
OUTSIDE, BUT THE CENTERS ARE ALMOST GOING
TO MELT AND BE NICE AND CREAMY. THESE FRITTERS ARE VERY
DELICATE. SO FLIP THEM
CAREFULLY, THEY BARELY TAKE ON ANY COLOR, BUT THEY FORM THIS LITTLE
DELICATE CRUST. SO TRANSFER THEM TO A PAPER
TOWEL LINED PLATE. THERE’S NO NEED TO ADD
ADDITIONAL SEASONING AT THIS POINT BECAUSE THEY’RE
SEASONED FROM THE INSIDE, THEN JUST ADD ANOTHER BATCH AND THE LAST FEW OUR FRITTERS ARE FRIED OFF. THEY MAINTAIN THEIR HEAT FOR
QUITE A WHILE, BELIEVE IT OR
NOT. SO YOU CAN FRY THEM ALL UP AND
THEN MAKE ALL YOUR SANDWICHES FOR ALL YOUR
FRIENDS AND FAMILY. ASSEMBLING. THE SANDWICH IS
PRETTY SIMPLE. THIS WOULD NORMALLY BE SERVED ON
A RUSTIC HEARTY ROLL, BUT I PREFER A BRIOCHE ROLL. I LIKE THE SOFTER TEXTURE AND I
ALSO LIKE THE SIZE. SOMETIMES IT SERVES ON SUCH A
BIG ROLE THAT THERE’S NO WAY ONE PERSON COULD POSSIBLY
EAT THE SANDWICH. SO I’M GONNA TAKE TWO OF MY FRITTERS JUST KIND OF PILE THEM ON TOP AND THEN A VERY GENEROUS DIAL UP OF THE RICOTTA CREAM. GRAB YOUR LID, JUST KIND OF PRESS IT ON INTO
PLACE. HOW GOOD DOES THIS LOOK? IT’S SUPER PEASANT, BUT IT’S ALSO SUPER DELICIOUS. THIS SANDWICH JUST COMPLETELY
MELTS IN YOUR MOUTH. THAT CREAMY RICOTTA AND THE INTERIOR OF THIS
FRITTER, JUST HEAVENLY PASTA. ALA NOMA IS A TRADITIONAL
SICILIAN PASTA DISH. AND WHILE THE ORIGIN STORY MAY
BE A LITTLE BIT ALL OVER THE
PLACE, ONE THING I KNOW FOR SURE IS
THAT MY FAMILY ABSOLUTELY ADORES
IT. TRADITIONALLY, IT’S MADE WITH
RICOTTA SALADA, WHICH IS A MUCH DRIER SALTIER
CHEESE, BUT I’VE AMERICANIZED IT A BIT
AND I’M GOING TO JUST USE MY
HOMEMADE RICOTTA, WHICH IS GREAT ON ANY PASTA
DISH. LET’S PREPARE OUR MIS STARTING WITH SOME TOMATOES. I HAVE 210 OUNCE CLAMSHELLS
WORTH OF TOMATOES AND I’M JUST
GOING TO HAVE THEM AND WE’LL PUT THEM IN A BOWL FOR
NOW. I’D LIKE TO USE A SMALL SERRATED
KNIFE FOR THIS. IT’S GOING TO SEEM LIKE A LOT OF
TOMATOES AND EVEN EGGPLANT, BUT THEY ARE GOING TO COOK DOWN
QUITE A BIT. MY GOD, THESE TOMATOES ARE SO
JUICY DOESN’T MATTER HOW YOU HAVE THE
TOMATOES THAT TAKES CARE OF THE TOMATOES UP NEXT. I’M GONNA THINLY SLICE
FIVE CLOVES, LARGE CLOVES OF
GARLIC AND HAVE SOME FRESH OREGANO AND THEY NEED ONE TEASPOON WORTH
OF THESE BEAUTIFUL LEAVES AND JUST GIVE THAT A QUICK ROUGH
CHOP. NOTHING CRAZY. JUST LIKE THAT LAST THING TO PREP. ONE OF THE KEY INGREDIENTS OF
PASTA. ALA NORMA IS EGGPLANTS AND I’M USING
THREE ITALIAN EGGPLANTS. I LIKE THE SMALLER SIZE. THEY’RE
A LITTLE DENSE AND I’M NOT GOING TO PEEL THESE. SO I’M GOING TO HAVE A PRETTY
HIGH SKIN TO FLESH RATIO IN THIS
DISH. I REALLY LOVE THE TEXTURE OF THE
SKIN ON AN EGGPLANT, JUST TRIM THE TOPS AND THE
BOTTOMS AND THEN YOU WANT TO CUT THE
EGGPLANT INTO ABOUT THREE
QUARTER INCH PIECES, CUBES. REALLY? SO THE EGGPLANT THEY TAPER SO
JUST DO THE BEST YOU CAN WITH MAKING SOMEWHAT EVEN SIZE CUBES THAT TAKES CARE OF OUR MISE EN
PLACE TIME TO START COOKING. I’M GOING TO START WITH MY
EGGPLANT. IT’S GOING TO TAKE THE LONGEST
AND WE DON’T WANT TO OVERCROWD
THE PAN. SO I’M GOING TO COOK IT IN THREE
BATCHES START BY ADDING A QUARTER CUP OF EXTRA VIRGIN
OLIVE OIL TO A FAIRLY LARGE SKILLET. GOING TO WARM THIS OIL OVER
MEDIUM HIGH HEAT. IT’S GOING TO SEEM LIKE A LOT OF
OLIVE OIL, BUT YOU’LL SEE HOW QUICKLY THE
EGGPLANT JUST KIND OF SUCKS IT
UP. TRULY ARE LIKE LITTLE SPONGES ONCE YOUR OIL IS HOT AND YOUR FIRST BATCH AND YOU WANNA GENEROUSLY SEASON
IT WITH SOME SALT. EGGPLANTS REALLY SUCK UP
SEASONING AS WELL. SO DON’T BE CHEAP HERE. SO NOT TOO LONG AGO, YOU USED TO HAVE TO PRESEASON
EGGPLANTS TO REMOVE EXCESS MOISTURE AND SOME
OF THE BITTERNESS, BUT NOW THEY’RE READY TO BE LESS
BITTER. SO THERE’S NO NEED FOR
THAT EXTRA STEP AND JUST COOK THESE TOSSING,
STIRRING EVERY NOW AND THEN
UNTIL LIGHTLY GOLDEN ON ALL SIDES FOR
ABOUT 6 TO 8 MINUTES. PER BATCH. AND YOU CAN SEE HOW MOST OF THAT
OIL HAS BEEN ABSORBED BY THE
EGGPLANT. AT THIS POINT, AS THE EGGPLANT COOKS, IT BEGINS
TO START TO RELEASE ALL THE OIL. JUST CONTINUE TO SAUTE BECAUSE YOU REALLY WANT TO COOK
IT THROUGH AT THIS POINT. OK. THIS LOOKS GREAT. WE HAVE SOME NICE COLOR ON PRETTY MUCH ALL SIDES AND JUST TRANSFER IT TO A BULB AND REPEAT WITH THE REMAINING TWO BATCHES. LET’S HELP. LET’S HELP THIS
PROCESS ALONG A LITTLE BIT. HIS POUCH IS LOOKING GOOD WEST PATCH. THIS IS DONE. SLIDE THAT INTO THE BOWL. I HAVE A POT OF BOILING WATER THAT I’M GOING TO GENEROUSLY
SALT FOR SOME PASTA. WE LET THAT COME BACK TO A BOIL FOR THIS DISH. I’M USING RIGATONI SOMETHING TO
TAKE INTO CONSIDERATION WHEN
CHOOSING A PASTA ARE THE SIZE OF THE HOLES. YOU WANT THE SIZE OF THE HOLES
TO BE SIMILAR TO THE SIZE OF THE ITEMS THAT ARE
PART OF THE SAUCE. SO IN THIS CASE, THE EGGPLANT THE TOMATOES
BECAUSE THEN THEY’LL GET TRAPPED
INSIDE THE PASTA AND YOU’LL GET AN AMAZING TASTY
BITE EVERY TIME. NOW, WE CAN COME BACK TO OUR
SAUCE, GOING TO ADD THE TOMATOES INTO THE POT AND WE’LL SEASON THAT WITH SOME
SALT AS WELL. IF YOU’RE SEASONING AS YOU GO,
YOU SHOULDN’T HAVE TO SEASON AT
THE END AS THIS COOKS, THE SKINS ARE GOING TO BEGIN TO
PEEL AWAY AND THE FLESH IS GONNA BREAK
DOWN CREATING THIS JAMMY, SUPER FLAVORFUL SAUCE. THEY’RE SO PRETTY. YOU CAN SEE, WE’RE ABOUT HALFWAY THERE AND
IT’S ALREADY STARTING TO GET
NICE AND JAMMY, STIR IT EVERY NOW AND THEN SO
THAT IT DOESN’T BURN, STICK TO THE POT AND SORT OF USE YOUR SPOON TO
BREAK UP THE TOMATOES RIGATONI TAKES FOREVER TO COME. BUT IT’S WORTH IT. IT’S DELICIOUS. AND AT THIS POINT, WE’RE READY TO ADD THE GARLIC, THE OREGANO AND A GENEROUS PINCH OF RED
PEPPER FLAKES AS LITTLE OR AS MUCH AS YOU’D
LIKE AND JUST STIR THAT IN. AND WE’RE GONNA LET THIS COOK
FOR ANOTHER MINUTE OR TWO JUST TO LET THOSE FLAVORS INFUSE INTO OUR
TOMATOES. MY PASTA IS NICE AND AL DENTE. SO AT THIS POINT, I’M GOING TO
USE A SPIDER AND JUST TRANSFER IT TO THE POT
WITH MY SAUCE. THEN I’M GOING TO ADD ABOUT A
QUARTER OF A CUP OF THE PASTA COOKING WATER JUST TO LOOSEN OUT THE SAUCE A
LITTLE BIT AND THE EGGPLANT AND GENTLY STIR TO COMBINE, ADDING MORE PASTA WATER AS
NECESSARY. LOOKS SO GOOD. LET’S SERVE SOME UP. NOW, GRAB YOURSELF A BOWL. GO TO TOWN, MAKE SURE YOU’RE GETTING A
LITTLE OF EVERYTHING. AND THEN LAST BUT NOT LEAST SOME OF THIS DELICIOUS RICOTTA CHEESE RIGHT ON TOP. DOESN’T IT LOOK SO DELICIOUS? NOW, THE KEY TO EATING PASTA, THERE’S TWO WAYS TO EAT PASTA
THAT HAS RICOTTA CHEESE ON TOP. YOU CAN DO WHAT MY DAD DOES AND
JUST STIR IT ALL IN OR YOU CAN GRAB SOME CHEESE AND THEN DIG IN TO THE PAST ITSELF. I CAN EAT THIS EVERY NIGHT. IF SOMEONE MAKES IT FOR ME. PASTA, ALAN NOMA IS ANOTHER PERFECT
EXAMPLE OF AN ITALIAN DISH THAT USES JUST A FEW INGREDIENTS
THAT ARE PREPARED SO PERFECTLY THAT THEY TASTE AMAZING BON APPETITO. HELLO TODAY. ALL DAY, SUMMER’S
ALMOST HERE. AND IF YOU’RE LOOKING FOR THE
PERFECT WAY TO WELCOME WARMER
WEATHER. MY PAL ANTHONY CONTRINO IS
SHARING HIS FAVORITE ALFRESCO
MEAL. NOW, I WELCOME. BUT ALFRESCO, WE’RE TALKING
JUICY PORK MEON, PEPPERY ARUGULA SALAD AND EASY
ANTIPASTI ALONG WITH UNCLE PASTE WITH OLIVES AND OF COURSE A
CLASSIC ITALIAN COCKTAIL TO WASH
IT ALL DOWN SUMMER IS JUST AROUND THE
CORNER. IT’S NOT ONE OF MY
FAVORITE SEASONS, BUT MY BIRTHDAY’S IN THERE. SO I’LL
ALLOW IT ANYWAY. IT IS GONNA BE REALLY
NICE TO BE ABLE TO DINE OUTSIDE
WITH FRIENDS. SO TODAY I’M WHIPPING UP THE
PERFECT AL FRESCO MEAL. I’LL BE MAKING DELICIOUS ORANGE
ROSEMARY MARINATED OLIVES. THE JUICIEST, CRISPIEST PORK MAYONNAISE THAT
YOU’VE EVER HAD TOPPED WITH A
NICE FRESH SALAD. AND THEN OF COURSE WE NEED A
COCKTAIL OR TWO. I’LL BE MAKING A NEGRONI AND AN
AMERICANO. OH, HI. I DIDN’T SEE YOU THERE. WELCOME TO THE NEW SET OF SAUCY. LET’S GET COOKING. I’M GONNA BE MAKING SOME DELICIOUS ORANGE ROSEMARY
MARINATED OLIVES. WE LOVE OLIVES
IN MY FAMILY. WE HAVE THEM OUT FOR EVERY
HOLIDAY AS PART OF AN ANTIPASTI. I’M GONNA BE USING ORANGE AND
ROSEMARY BECAUSE THOSE ARE TWO FLAVORS THAT I LIKE AND THAT
WORK REALLY WELL TOGETHER. SO, FIRST THINGS, FIRST, I HAVE
TWO DIFFERENT KINDS OF OLIVES. MY FAVORITE CATO VERANO, WHICH ARE SUPER BUTTERY AND THEN
A LITTLE BIT MORE OF A PUNGENT FLAVOR WITH
KALAMATA OLIVES. I LIKE THE TWO TO BALANCE OFF
EACH OTHER AND THEY’RE REALLY PRETTY WHEN
MIXED UP TOGETHER. LATER ON FOR THE MARINADE ITSELF, WE’LL START BY ADDING SOME OIL. IT’S ABOUT A
THIRD OF A CUP CAN EYEBALL THIS INTO A SMALL SAUCEPAN. SO FIRST THINGS FIRST, AN ORANGE, ANY SWEET ORANGE WILL
DO. THIS IS A PLAIN NAVAL ORANGE AND I’M JUST CUTTING A FEW STRIPS OFF. THEN I LIKE TO GO BACK WITH A KNIFE AND CAREFULLY. DON’T HURT
YOURSELF HERE SIMILAR TO LIKE FILET FISH, REMOVE THE BITTER PITH. WE DON’T NEED ANY BITTER FLAVOR IN OUR MARINADE OVER HERE. SO YOU CAN SEE ALL THE WHITE
PART IS GONE AND YOU’RE LEFT
WITH JUST THE BEAUTIFUL SUPER FRAGRANT SKIN RIGHT INTO THE POT THAT GOES TAKE YOUR TIME BETTER OFF BEING SAFE THAN SORRY
WITH THIS. AND THE LAST ONE INTO THE PART DON’T WANT THIS ORANGE TO GO TO
WASTE. SO I’M GONNA TAKE THAT SWEET
DELICIOUS JUICE AND WE’LL ADD THAT TO THE POT AS
WELL. THAT’LL ADD A LITTLE BIT OF
SWEETNESS TO OUR OLIVES. NEXT UP GARLIC. WHAT DOES THIS HAPPEN? EVERY
TIME SIX TAKES LATER? I’M GONNA GRAB TWO CLOVES. YOU CAN’T BUY THEM PEELED
ALREADY, WHICH WILL SAVE ON THE
AGGRAVATION. OK? SO JUST THIN, SLICED EIGHTH OF AN INCH, EVEN THINNER.
IF YOU CAN WITHOUT HURTING YOURSELF INTO OUR POT, THEN LET’S ADD SOME MORE FLAVOR. A BAY LEAF. I’M GONNA ADD A PINCH OF RED
PEPPER FLAKES. I’M NOT A BIG SPICE PERSON. SO I
LITERALLY JUST ADD A TINY LITTLE
PINCH LAST BUT NOT LEAST SOME FRESH
ROSEMARY. SO I’M GONNA CUT OFF A COUPLE OF
SPRIGS HERE AND PULL OFF ABOUT HALF OF THE
LEAVES OR JUST KIND OF BREAK THEM. I JUST LIKE THE WAY IT LOOKS WHEN IT’S IN THERE, IT’S STILL
GONNA PERMEATE THAT OIL. SO I’M LITERALLY JUST WAITING
FOR THE EDGES TO JUST SORT OF START TO SIMMER AS I’M
DOING THIS, IT’LL GO PRETTY QUICKLY. WE’RE
NOT LOOKING TO COOK, WE’RE
LOOKING TO INFUSE, YOU’LL KNOW IT’S DONE WHEN IT
GETS NICE AND FRAGRANT SIMILAR WHEN YOU ADD GARLIC AND
ONION TO LIKE A SAUTE PAN AND IT’S GETTING THERE SMELLING
REALLY GOOD ALREADY. SO YOU CAN SEE IT’S STARTING TO
SIMMER A LITTLE BIT. SO I’M GONNA CUT THE HEAT AND
THEN SIMPLY JUST POUR IT RIGHT ON TOP OF OUR OLIVES. MAKE SURE YOU GET ALL OF THIS FLAVOR. LEAVE NO SPECK OF GARLIC OR ROSEMARY BEHIND. OK. NOW I’M GONNA LET THIS SIT
OUT AT ROOM TEMPERATURE FOR A
COUPLE OF HOURS. SO EVERY NOW AND THEN EVERY TIME
YOU PASS IT, JUST PICK IT UP,
GIVE IT A TOSSY. TURNS IT UP. GET THOSE OLIVES COATED,
NICE WITH THAT OIL TO HELP
MARINATE IT AND GIVE THOSE OLIVES SOME TIME
TO STEEP. IF THERE’S ONE THING THAT I CAN
EAT FOR DINNER EVERY NIGHT, IT’S PORK MILANNA OR ANY MINASE CHICKEN. ANYTHING. POUND IT THIN, FRY IT
CRISPY. I’M GONNA EAT IT. I’D PROBABLY EVEN ENJOY SHOE
LEATHER IF IT WAS FRIED. SO RIGHT HERE I HAVE FROM MY
BUTCHER. YOU CAN GET THESE AT MOST
SUPERMARKETS, SOME NICE, BEAUTIFUL THICK PORK LOIN CHOPS
THAT ARE BONELESS. I’M GONNA POUND THEM NICE AND
THIN. SO THAT EVERY INCH OF THIS
MILONAS IS ABSURDLY CRISPY. GET YOURSELF A GENEROUS SIZE
SHEET OF PLASTIC WRAP. AND THIS IS WHERE THE FUN
BEGINS. GUYS, THIS MAY LOOK A LITTLE SCARY,
BUT I PROMISE YOU IT’S NOT. WE’RE GOING TO BUTTERFLY THESE
CHOPS. SO I’M GONNA PLACE A CHOP ON THE
PLASTIC WRAP, TAKING A REALLY SHARP CHEF
KNIFE. I’M GOING TO FIND THE CENTER AND I’M GONNA CUT IT OPEN LIKE A
BOOK, WORK SLOWLY, DELIBERATE, STEADY SLICES. AND THIS IS JUST TO HELP GET IT NICE AND THIN AND I’M JUST SLOWLY GOING TO
START PEELING IT OPEN AND THERE YOU GO. IF YOU SKIP
THIS STEP AND JUST START
POUNDING, YOU’RE GONNA BE THERE ALL DAY
AND YOUR MEAT’S NOT GOING TO BE
AS TENDER. SO TRULY DON’T SKIP THAT STEP. BE SURE TO LEAVE A LITTLE SLACK
AROUND SO THAT OUR CHOP HAS ROOM
TO GROW. GET YOURSELF. ONE OF THESE FUN
TOYS AND GO TO TOWN. WATCH YOUR FINGERS. DON’T DO
WHAT I ALMOST JUST DID THERE. YOU HAVE IT. IT’S ABOUT A QUARTER OF AN INCH
THICK AND WE HAVE A GORGEOUS BIG
CUTLET. NOW THAT IS FOR ONE PERSON. KEEP GOING. DID YOUR KIDS OR YOUR BOSS PISS
YOU OFF TODAY. THIS IS THE PERFECT MEAL TO MAKE
AT THE END OF THE DAY. THIS ONE’S EVEN BETTER. YOU CAN DO THIS WITH CHICKEN
BREAST. I LOVE IT WITH CHICKEN. YOU CAN DO IT WITH BEEF IF YOU DON’T HAVE TIME TO GO TO
THE GYM. THIS IS THE PERFECT ACTIVITY FOR
YOU. IS THIS WHAT IT FEELS LIKE TO
EXERCISE ONE TO GO? THAT LOOKS GREAT AS EASY AS THAT. I AM GOING TO WIPE DOWN
SANITIZE, CLEAN MY HANDS AND THEN WE’RE
GOING TO DREDGE THESE GUYS UP. OK? NOW THAT THAT’S SET UP, LET’S START GETTING THESE BAD
BOYS BREADED. SO FREE THEM FROM THE PLASTIC WRAP.
LOOK HOW GREAT THAT LOOKS NICE AND THIN. AND WHEN COOKING, YOU WANNA MAKE
SURE YOU’RE SEASONING IN LAYERS, YOU NEVER WANNA JUST FINISH WITH
SALT BECAUSE IT’S JUST SITTING ON TOP AND DOESN’T HAVE
TIME TO ABSORB. ALSO WHEN COOKING, YOU WANT TO DO ALL OF ONE ACTION
AT ONCE. IT KEEPS THINGS NEATER.
IT’S QUICKER. THIS IS THE BULK OF THE
SEASONING. SO DON’T BE CHEAP AND GET BOTH SIDES. THE LAST ONE IS ALWAYS THE
ANNOYING ONE. ISN’T IT PERFECT? NOW, TO BEGIN BREADING. YOU MAY NOTICE THAT THERE’S
SOMETHING HERE MISSING FLOUR GROWING UP. WHENEVER MY DAD MADE
CHICKEN COLE OR MILAN, HE NEVER USED FLOUR. AND WHEN I
WENT TO CULINARY SCHOOL, I WAS LIKE, WHERE, WHAT, WHAT’S
WITH THE FLOUR? AND I’VE TESTED IT BOTH WAYS. IN
THIS CASE, IT IS AN EXTRA
INGREDIENT, AN EXTRA STEP. AND I FIND IT TO BE COMPLETELY
UNNECESSARY. IT ACTUALLY COATS BETTER TO THIS
PORK IF YOU DON’T USE FLOUR. SO, WHILE YOU’RE PROBABLY
THINKING, I DON’T KNOW WHAT I’M
TALKING ABOUT, I WOULD CURSE HERE, BUT I’M NOT
ALLOWED TO ANYMORE. I DEFINITELY DO. SO, THIS IS MY DREDGING STATION.
THREE VERY WELL BEATEN EGGS AND TWO CUPS OF SEASONED BREAD
CRUMBS. ANOTHER TRICK, WET HAND, DRY
HAND. SO IN JIGS, MAKE SURE WE’RE NICE AND WELL COATED. YOU CAN SEE HOW GREAT A PIE DISH
WORKS FOR THIS. IT FITS WELL, IT HAS A FLAT
ENOUGH SURFACE AND IT HAS SIDES TO KEEP EVERYTHING
IN PLACE. GIVE IT A COUPLE OF SHAKES AND RIGHT INTO OUR BREADCRUMB. NOW USE YOUR DRY HAND TO START COVERING IT WITH THE BREAD
CRUMB. WHEN YOU GET TO THIS
POINT, YOU CAN FLIP IT, MAKE SURE YOU DON’T MISS A MILLIMETER OF BREADCRUMB, EVERY CREVICE BREADCRUMB AND PRESS IT IN. WE WANT THESE TO BE WELL COATED AND SUPER DUPER
CRISPY JUST LIKE THAT AND THAT’S READY TO BE FRIED. MAKE SURE YOU PRESS IT ON, LOCK
IT IN THERE. ISN’T THAT COOL? IT IS KIND OF A FUN THING TO GET
THE KIDS INVOLVED IN TOO. PUT THEM TO WORK. DINNER WAS NOT FOR FREE AT MY HOUSE GROWING UP. THANK GOD I DID MOST OF THE
COOKING. MY MOM’S COOKING IS
ATROCIOUS. THAT’S A BIG ONE TIME TO FRY THEM UP. I’VE ADDED ABOUT A QUARTER OF AN
INCH OF VEGETABLE OIL TO A POT. WHEN FRYING, I LIKE TO USE A NEUTRAL OIL,
LIKE SAFFLOWER CANOLA, ANY VEGETABLE OIL BECAUSE IT
WON’T TAKE ON ANY FLAVOR. HAVE THIS GOING OVER MEDIUM HIGH
HEAT AND I KNOW IT’S READY WHEN I ADD
A PINCH OF BREADCRUMB AND WE GET SOME SIZZLE ACTION. SO YOU SEE HOW IT FOAMED UP AND
IT ALREADY STARTED DARKENING TIME TO ADD ONE OF OUR CUTLETS. MHM. WE’RE GONNA LET THIS FRY FOR
ABOUT 2 TO 3 MINUTES PER SIDE UNTIL IT’S DEEP, GOLDEN,
GORGEOUS BROWN. KEEP AN EYE ON THE EDGES OF YOUR CUTLET. I CAN SEE IT ALREADY STARTING TO
GET NICE AND GOLDEN BROWN IN
THAT LITTLE NOOK, WHICH MEANS IT’S ALMOST READY TO
FLIP. I’M GONNA TAKE A SNEAK PEEK ALMOST THERE FOR ME. ANY CUTLET SHOULD BE ON THE
BRINK OF BEING BURNT FOR IT TO
BE DELICIOUS. BOXING. NOW, JUST ANOTHER COUPLE OF
MINUTES. OH, YEAH. TRANSFER IT TO A WIRE RACK. IF YOU PUT IT ON PAPER TOWELS, IT’S GONNA GET A LITTLE SOGGY
AND THE BREADING IS GONNA START
TO FALL OFF. GET ANOTHER ONE IN REALLY QUICK. AND THEN WHILE IT’S STILL HOT, ADD A NICE GENEROUS AMOUNT OF A FLAKY SEA SALT. YOU CAN SEE
IT MELTING INTO THAT HOT OIL.
SOME OF IT WON’T MELT. IT’LL ADD A LITTLE BIT OF AN
EXTRA CRUNCH AND EXTRA SEASONING. THESE CUTLETS ARE GOING TO COOK
REALLY QUICKLY. SO KEEP AN EYE ON THE PAN. THIS
IS NOT THE TIME TO WALK AWAY AND
START ANOTHER PROJECT. OH MY GOD. EXTRA CRISPY FOR THE CHEF. I HAVE MY OVEN SET TO THE LOWEST
SETTING. I’M GONNA THROW THESE IN THERE
TO KEEP THEM WARM. I DON’T WANT TO KEEP THEM IN
THERE TOO LONG THOUGH. JUST LONG ENOUGH TO MAKE A
DELICIOUS SALAD. THIS PEPPERY ARUGULA IS THE BASE
OF MY SALAD, BUT ANY GOOD SALAD NEEDS A
KILLER DRESSING AND THIS IS MY
MY WHITE BALSAMIC DRESSING GOING TO START BY ADDING COUPLE OF TABLESPOONS OF JUST
PLAIN OLD CLOVER HONEY. THIS
BOUGIE THING LOOKS LIKE A LOT OF FUN,
BUT IT’S A LITTLE MESSY. THIS IS GONNA ADD JUST ENOUGH SWEETNESS, SOME
DIJON WHICH ARE GONNA ADD MORE DEPTH
OF FLAVOR. IT’S ALSO GOING TO HELP EMULSIFY
THIS DRESSING WHEN WE ADD THE
OIL, GET THAT ALL IN THERE. LITTLE BIT OF SALT, ABOUT A HALF
A TEASPOON AND THEN ABOUT AN EIGHTH OF A TEASPOON OF FRESHLY
CRACKED BLACK PEPPER. GONNA WISH THIS TO COMBINE. MAKE SURE YOU GET THAT HONEY TO DISSOLVE. THAT LOOKS BEAUTIFUL. NOW THAT THE BASE OF OUR
DRESSING IS READY I’M GOING TO
DRIZZLE IN OLIVE OIL VERY SLOWLY. BEGIN TO DRIZZLE IN
YOUR OLIVE OIL, GIVING IT TIME TO BREAK UP THE FAT MOLECULES
AND EMULSIFY. IF YOU CAN SEE THE OIL HUDDLING IN THE VINEGAR, THAT MEANS YOU’RE ADDING TOO
MUCH AND IT’S GOING TO NOT EMULSIFY
PROPERLY. I DID NOT SIGN UP FOR THIS MUCH
CARDIO TODAY. YOU CAN SEE IT ALREADY STARTING
TO THICKEN. THAT MEANS THAT WE HAVE A GREAT EMULSIFICATION. IT’S A BEAUTIFUL DRESSING, GREAT, GOLDEN COLOR FROM THE
WHITE BALSAMIC AND THIS REALLY GOOD SICILIAN
OLIVE OIL. HM. GORGEOUS, GORGEOUS. MM. IT’S PERFECT. IT DOESN’T
NEED ANY MORE SEASONING. THIS IS A VERY SIMPLE SALAD. ALL I’M GOING TO ADD TO THIS
ARUGULA ARE SOME BEAUTIFUL CHERRY TOMATOES THAT I’M JUST GOING TO HAVE. IF YOU DON’T HAVE A SMALL
UTILITY KNIFE LIKE THIS. A IS RATED KNIFE. IT’S A REALLY GREAT KITCHEN
TOOL. I USE IT A LOT. I’M GONNA GIVE THIS A QUICK TOSS AND THEN ADD YOUR DRESSING TO
TASTE. THIS MAKES MORE THAN YOU
NEED FOR THIS. BUT IT STORES REALLY WELL IN THE
FRIDGE, IN A MASON JAR OR JUST ANY
SEALED CONTAINER FOR AT LEAST A
WEEK. SO ALL SET, ALL THAT IS LEFT TO DO IS TO PUT
THE TWO PIECES OF THE PUZZLE
TOGETHER. IT WAS SO GOOD. OK. THESE ARE NICE AND WARM. LET’S GO WITH THIS BIG GUY. JUST THROW THAT RIGHT ONTO A
PLATE AND THEN DON’T BE CHEAP. YES. YES. YES. YES. YES. YES. THEN BECAUSE GOD FORBID I COOK
SOMETHING AND NOT PUT CHEESE ON
IT. HOW DELICIOUS DOES THIS LOOK? I
CANNOT WAIT TO DIG IN AND I’M KIND OF THIRSTY. I THINK I NEED TO MAKE A
COCKTAIL. I’M GONNA SHOW YOU HOW TO MAKE
PROBABLY THE MOST QUINTESSENTIAL
ITALIAN TIVO, WHICH IS A PREMEAL DRINK.
SOMETHING MEANT TO WET YOUR
APPETITE. AND THIS BITTER KATTI IS GOING TO DO JUST THAT, THAT IS ONE OF THE THREE MAJOR
COMPONENTS IN THIS NEGRONI. THIS DRINK IS EQUAL PARTS KATTI SWEET VERMOUTH AND GIN AND IT IS GOING TO PUNCH YOU IN
THE FACE. SO I’M DOING AN OUNCE AND A
QUARTER EACH OF THESE THREE SPIRITS. THIS IS OUR SWEET VERMOUTH TO BALANCE THAT BITTERNESS JUST
THE SLIGHTEST BIT AND WE CAN’T FORGET ABOUT THE
GIN. THIS IS A LONDON DRY GIN THAT
I’M USING. THEN SOME BLOOD ORANGE. I LIKE TO PEEL IT DIRECTLY INTO
MY BEAKER TO CATCH ANY OILS THAT
COME OUT AND I’M JUST GOING TO PEEL OFF A NICE HEALTHY STRIP, ADD SOME ICE. WE WANNA GET THIS NICE AND
CHILLED. IT’S ALSO GONNA DILUTE THIS THE
SLIGHTEST BIT AND STIR, STIR, STIR AT LEAST 20 SECONDS. REALLY? LET THOSE FLAVORS
COMBINE AND LET IT CHILL THROUGHOUT. PERFECT. GET YOURSELF SOME BOUGIE ICE. MM SO PRETTY. IT’S DONE. EVERY COCKTAIL NEEDS A GARNISH ANOTHER STRIP OF OUR BLOOD
ORANGE SKIN. GIVE IT A LITTLE TWIST AND THEN I KIND OF LIKE TO RUN
IT ON THE RIM JUST TO GET THOSE OILS ON THERE. LITTLE EXTRA HINTS AND PUNCH OF
THE ORANGE. NOW, IF YOU FEEL LIKE THIS IS A
LITTLE TOO BITTER FOR YOUR
PALATE, WE’RE GONNA MAKE ITS LESS
AGGRESSIVE COUSIN THE AMERICANO, WHICH IS PRETTY
SIMILAR. WE’RE GONNA START THE SAME WAY WITH A COMPOTE USING AN OUNCE AND A HALF THIS
TIME AND THEN THE SWEET VERMOUTH. NO
GIN IN THIS ONE. SO IT’S NOT GONNA BE QUITE AS
BOOZY. PERFECT. SAME THING AND STIR STIR, STIR MORE BOUGIE EYES. ISN’T THAT SUCH A BEAUTIFUL
COLOR? THEN FINALLY WE’LL TOP IT OFF WITH CLUB SODA. HOW BEAUTIFUL THAT
EFFERVESCENCE. LET’S GET IT OUT. A LITTLE
GARNISH I MERY THERE. YOU HAVE IT. THE PERFECT
NEGRONI AND THE AMERICANO CAN’T WAIT TO SHARE THESE WITH
MY FRIENDS. BYE. IT IS A PRETTY COLOR AND A LITTLE TWIST. THANK YOU. YOU STIR IT LIKE DILUTE IT A
LITTLE WELCOME. HEY TREAT. THIS LOOKS DELICIOUS PORK. MILAN. YOU ANTHONY. YOU’RE WELCOME. >> Today. All day next on SA
says every country now is whipping up 3 dishes. Any true
lover of Italian food should never live without. First up,
he’s making a classic creamy risotto that it’s a super easy
red sauce and finally an irresistibly crispy and she
this race is nice. >> I love these auto. It can be
a bit time consuming to make, but it’s actually quite easy
and it always impresses. You can make it easy out there.
Even taste here. Heidi, frying it. I like to transform it into
one of Sicily’s most popular street food. I didn’t she these
OG rice balls can be found pretty much everywhere in the
region where Mike Brown comes from that today. I’m making a
classic creamy risotto all use that leftovers to make my
irresistible it. And she knew that I love to serve. Over my
note fell everyday tomato sauce for cocktail hour. It’s another
taste of sicily, my blood, orange and white wine coolers
that are sure to be the hit at your next summer party. We jokingly something that I
think that everyone should learn how to make. And it’s a
technique that’s quite simple to master. Now you can add any
flavor that you’d like to it. >> Mushrooms are super
traditional. I like to fold in some roasted butternut squash
and the fall of fresh testing of lemon for the missions that
is off the Monet. Or if you’re feeling Super Boucher, you can
shave some fresh black or white truffle on top. I like to keep it simple with
his base to really let the flavors of white wine and put
me on that. John really shine through. The first thing you
need to do is warm some stock. We’re going to be this a little
later on in the process, but we want it to be ready.
We’re not looking for to be simmering. Just stay nice and
warm. In the meantime, we can get the
rest of our ingredients all I have 2 small shallots, but
you can use one large. Instead I go this way and then the opposite
direction. I just got my night a quick run
over just to make sure I didn’t miss a piece or 2, but But that aside and a couple of cloves of
garlic, I mean, we get this garlic from peeled garlic from now on Ramon’s this up as well. I have the rest of my
ingredients ready to go. So all that’s left for me to do
is just open up this bottle of white wine. A good dry white
wine will do here. Like I’ve said in the past.
Something that you a drink. I’m using a nice p nobody show. Make sure you go deep enough.
There’s nothing worse than breaking a court. We’ll just set that aside. I start cooking. But this pan over a medium
heat. And to that, we will add just one tablespoon for a little extra flavor. And then 2 tablespoons extra virgin olive oil. It’s where all that butter
melted and looking at our shallots looks like a lot, right. >> We’re not looking to get any
color on the shallots justice often. So we’re literally just
going to s*** 80’s for a couple of minutes. 2 to 3. I’m good at our garlic. Just want to come this far like
for a minute. Just until its fragrant, its fragrant and our rice, one cop right into our hands. We want to toast this rice a
little before we start adding the
liquid to cook it. I’m using caught not only dice.
It is considered the king of the pioneer ISIS. It has a lot of starch unit
which is going to add to the creaminess and if also cooks to
a beautiful al dente. I think this guy’s getting
Thursday time at half a cup of wine that’s about right. >> Now this is where the
technique really kicks in over this medium medium-low heat. You want to keep starring constantly until there’s almost no liquid
left like right now before you start adding your warm broth
just a little bit at a time, Adelaide a full out of time and keep starring and repeating the process. The reason we’re adding warm
stock is because we don’t want to halt the cooking of our
rice. What makes trees out there?
So creamy is unlike pasta. We strain the
water. You’re keeping everything. Although starches
remain in the pan and just keep getting thicker and creamier
and delicious, I’m way too passionate about
how to do you see how all my liquid is
almost time national lower this year a
little bit. And at another little full of our
stock just keep starring adding
liquid as needed. And this is probably going to take about 40
45 minutes and, you know, might not need
all of the broth. It’s better to have too much and too little look how creamy it’s like. The parting of the
seas takes a really long time for it
to sort of come back together. >> I got my last couple of
ingredients on standby. So it’s ready to go, OK, think we can at Archie’s half a cup of hot new Donald
John O the good stuff. The real stuff and a quarter cup of my secret
ingredients looks about right mask up on
its use as if this was a preemie
enough. This is going to put it over the top. You can see how creamy it is. I was like rice pudding. It’s so creamy and decadent.
You don’t need that much of it. Then to finish it off. Simply a drizzle. A really good olive oil. >> Just a couple of cracks of
fresh black pepper and of course, little bit more
money on a John. A are a lot of 4. We’re not that the theft perfect 10, so that so creamy so delicious. Don’t worry. These leftovers
are not going to go to waste. Never in my house while it’s
still warm, I’m going to transfer it to a sheet and >> spread it out nice and then
let it come to room temperature and we’ll cover it and get it
in the fridge to chill so that we can make that Krispy Kreme
Nest. How did she ever had? I always serve my and she knew
where the tomato sauce and my family that making this for
ever once I’m on, my parents would make a that of it so that
we always had it on hand, even packing and freezing it
out. Just to bring on vacation with us. God forbid we couldn’t
have sauce on a Sunday when we were in Florida. This U.S. uses
just a few staple ingredients, at least able ingredients in my
house and comes together fairly quickly. First up, a sweet I’m and a
little bit of sweetness and balances out the acidity of the
tomatoes. Any sweet onion will do. I feel like my Graham had this
sauce going within minutes and we just the simmering away and
we would be in the kitchen trying to like sneak a depth of
read into it before we got, you know that and get this into my pot it out
of my way. A nice healthy amount of
karluk. 5 close. Thankfully, I have some leftover from my
he’s up to just in the slice. It obviously I love garlic. And that’s going to go in at
this point as well. Next up, extra virgin olive oil about a
3rd of a cop. Hey, let’s put this over medium
heat and start to such a that garlic
and onions. >> This is definitely one of my
favorite smells in the world. It means that somebody is
cooking up something delicious. We want the science to get
nice, soft translucent, but not take on any color. Just start pretty frequently
just so that you can make sure they don’t current. These are looking perfect. >> Time to add our tomatoes at 3.28, ounce cans of what
we’re Pulaski hole. We’ll tomatoes that I puree in a
blender and we’re going to throw that
right into our pot and give the sister. And at our last year
ingredients, a teaspoon and a half of salt. We’ll go back later and make
sure that doesn’t need any more. Some fresh black pepper quarter
of a teaspoon half a teaspoon of dried
oregano and a pinch of red pepper
flakes. You like it, spicy sauce, of course, at more. And then basil, decent bit of
basil, a quarter of a cop which basically means this
whole plants and stems are fine. I’ve said looking plant the basis so aromatic and in my opinion, that’s what
makes a really good tomato sauce is the bizarre flavor
that’s infused and permeated throughout this whole sauce. At this point. You want to
bring your sauce to a boil and immediately reduce it to a
simmer stirring every 10 to 15 minutes until it’s thick.
All the flavors of come together and it’s ready to be
served. I’ve never met a rice ball that
I don’t like, but these are truly the best. It has everything going on. >> Screaming it’s cheesy and
has a crisp ext area. They’re not your typical
traditional Sicilian. Rice balls are out and she I like
him to be on the smaller side. They’re a little bit more
elegant and perfect for a cocktail party. The first thing that I need to
do is set up a dredging station. I don’t always use
flower, but this is one of those times. When I do. I’ll
show you why in just a minute. So about 3 quarters of a cop up next couple of weeks with those up real well. And finally some panko. I’ve tried it both ways with
and or drug problem and can go. This is the way to get that
perfect crispy exterior. So about a cup and a half of
that after addressing station is
complete on to the cheesy part. I have some fresh and with it a
lot. These are car she aging because
they are the size of Eugene. A share it any 12 for this recipe and I’m just taking them out of
their liquid and placing them on a paper towel. I want to get
these nice and dry so that we can wrap them in the tease out,
though, and it’s not too slippery. I have my chills that he’s out,
though from earlier. It’s nice and set feels a little weird,
but it’s exactly want it to be. We want to be viable so that we
can shape around are challenging that. I’m taking to table. Spoon
cookie scoop our measure one ounce. >> And scraping up some of our
resolve them. Don’t worry if you rip the
parchment that’s underneath. Just make sure it doesn’t wind
up in your tease out the That is not the crunch are
looking for precedent. Make sure you’re getting the full 2
tablespoons. My stomach is growling. Last one. >> Okay. Now for the fun part.
We’re going to wrap up our sleeves. You next inside our
resolve to take one of your lets it out of balls and slowly shape. The show that he’s off to
around to enclose it. It’s little patients. Give it a little roll. Don’t worry about making a
perfect circle at this point nor refined the shape later on
after we dredge them that keep going take your time. It’s really
important that the cheese in the center of the result,
though, so that when you fry them, it doesn’t leak out a little sticky, but that’s what’s helping to
keep everything all together. I like my I mentioned the on
the small side because I’m good. She studies up to DEO but traditionally in Sicily,
they’re much larger hair shaped or orange shaped and Adam Sheen and are often filled with need sauce with these are the
shoe to go. Okay. That just about does it at this point. Wash your hands.
Definitely want to start with the dry hands for the dredging
process. That’s all there is to it. This size is the perfect size
for a cocktail party and then you have to feel so
guilty when 3 or 4 of them. That’s all there is to. It
could get my hands. A quick rinse. Make a little room so
that we can Friday’s bad boys out. >> I have a high-sided skillet
filled with a generous amount of vegetable oil. You want it
to be enough oil for the boss to be completely submerged.
Were looking for a deep right, not a shallow fry. Be careful. Cook them in batches of about 4
just so that you can control the temperature of your oil in about 5 minutes. And he is
looking great. You golden Brown. And I know that that she’s
inside this nice and gooey right onto our paper towel
line, shoot and and immediately fresh up some sea salt. All right, on top so that it melts from that hot
oil and just gives a little bit of extra seasoning to I didn’t
she and they look great. Beautiful. Our in Cheney are beautiful.
Golden brown are nice and hot just the way they need to be
served to clean it up. Fairly simple presentation. Just a generous puddle of my
everyday tomato sauce right in the center of a play just like that. And then I think 3 is a very
nice and generous portion for our nation. A little extra cheese. Never
hurt anyone and last but not least if you
can find it. Some micro. Basil, you can use regular basil.
You haven’t figured out by now. I’m just over the top and
Beijing. Look how beautiful this looks.
It’s like it’s time flag on the play these out and Cheney make
the perfect appetizer for cocktail hour and I have the
perfect drink to make sense. When blood oranges are in
season, I can’t wait to get my hands on them and use them for
as many things as possible. Like this lot are Inge and
white wine cooler. This is not just a few was sneaking behind
your parents back in high school a little bit easier than
that. This blood oranges doing double
duty, half of its going to go into our cocktail to help
flavor it. And the other half is going to be a beautiful
garnished at the end, so-called one half into wedges. And you can throw this into a
cocktail mixer or a cocktail shaker, whatever you have. >> The other half will have
again and then just slice into half moons. Look how beautiful the vibrant
red that is. >> Super delicious. And it’s
also very nutritious. We’re also going to need to
have a live save the other half. Something
later cut that into a few edges as
well. And a little rosemary, 2 sprigs at that and model it up. But some elbow strength into
it. We want to get all of those citrus juices out and the oils
and fragrant so that Rosemary, which I can smell already look at that beautiful fuchsia
color. Okay to that one cop of our
nobody show start-up and then strain it into 2
glasses. One cocktail for now and then
one right after that. Accord. Just color then to amplify. >> Our blood orange flavor,
some blood, orange soda, half a cup to each of your
glasses. All that’s missing are some
garnishes. There are a couple a few of
those half moons into your glasses. Anyway. They fall some more. Rosemary. I have one last surprise.
It is summer. After all, some edible flowers. You can
find these in the produce section of your supermarket. I know about you, but I think
this is one gorgeous cocktail. It also happens to be stream
delicious. This is not your average like
she is >> It’s nothing worse and like
that, you a bit of punch at a and your carbon are like such a
smooth, delicious sauce. And then all of a sudden you’re
like chewing gum whenever I travel to Italy.
I make it a point to fly in and out of Rome because the food
there is just so good. It’s also the home to some of my
favorite markets and restaurants. Romans are
partisans that taking just a few simple ingredients and
combining them to make really impactful flavorful dishes. Today. I’m making 3 of my
favorite dishes inspired by the eternal city. First, I’m
cooking up a creamy pasta caught but not a then for a
little greenery roasted asparagus but caught you have
to stop. And for the main chicken salt
in boca in a buttery wine sauce. Now let’s head on over
to Rob Rome is famous for its pasta
dishes for in particular pasta each a pastime. It China catch
you up at bay and my personal favorite pass the cut but not a with sets. Carbon are apart
from the rest. All right. That it’s made using eggs which
turned into this velvety luscious super deck in sauce. The first thing we need to do
is dice up some punch at that. Traditionally one challis would
be used here. One challenge is cured, pork cheek. It’s super
fatty and a little bit more Gainey. It’s just still sort of
hard to find here. So I am using punch a instead. It is
different. It’s not as gamey. It is also cure, but it comes
from the pork belly. It also doesn’t have the same
seasonings that watch Ali does, which tend to include herbs
like sage. Rosemary in a pinch. You also can use
really high and bacon, but it is going to change the flavor
profile because its most I have my punch at a I
purchased like this. There are about a quarter inch pieces.
You can find ice, punch it in the store. It’s loses its
flavor when it’s Theis. But it is a lot more convenient.
If you can find this. I would use this and I threw it in the
freezer for about 10, 15 minutes, which will help the
that solidify and make it easier for me to cut this into
slices and then dice. So this is plenty of punch at
about 4 ounces worth. And I’m going to show you an easy trip
to properly render that he could not like this. If you’ve
ever tried to Chris Punch at a but it was still super chilly.
It’s because you cook it too fast and the fact that have
time to properly render so one way to ensure really
nice tender properly rendered punch at that is to actually
cover it, barely cover, I should say, with just some cold tap water. And what happens is as the water begins to boil begins to melt the fat and will
almost cook. It will cook the punch into the room so that it
gets nice and tender. And then eventually the water
will begin to evaporate, leaving behind the rendered fat
and will crisp it up. So you have nice tender interiors and
crispy outside. So long to bring this to a
braille. We want this to evaporate fast, but just keep
an eye on it because once the water’s gone, it’s going to
start to saute and you want to make sure you don’t burn your
project. >> You can see that the Fed is
really starting to render now has kind of made its way around
the sides of the pan. And we’ll just let this keep
going. It’s like a Roman mosaic, our peace. You can also tell that the
punch at the has rendered because the fatty pieces almost transparent at this point, keep starting it
so that it gets nice and crispy all over all this. They could remaining. That’s all the rendered fat.
That is not what are anymore this rendered. That is the key
to why coming out of. So then it’s off lever to get really
crispy, really golden. We’re almost to the point where it’s Borderline burnt smells. Heavenly at this point,
too. This looks great when it cut the heat, grab a ball and a slotted spoon and transfer that punch at a 2. This will stop the cooking
process and last but not least we reserve a table. Spoon worth this is rendered Greece.
This rendered fat is good. >> And it into our sauce to and
that can shed a salty flavor the end. >> So have a large clearly
large pot here of boiling water and we’re going to generously
season that once it comes back to a boil
time to drop our spaghetti one pound, you
want to cook this pretty much still at all that day.
Meanwhile, let’s work on the sauce. So we need 6 egg yolks. >> These are large eggs that
have allowed to come to room temperature and that sort of
important for this just because you’re going to be adding your
hot pasta right into the eggs. So the closer they are in
temperature, the less of a chance you have of curling. We also want to use a really
good fresh eggs here since the only cooking of the
egg is the pass that doing. So the warmth, the heat of the
pasta and see if the egg whites for
making project. Lastly, one whole egg right on in. Don’t let your boss the stories
every now and then so had my 6 and yolks and one
whole egg just give those a light. And while whisking, I’m going
to take my reserved and check the renderings and just drizzle
that in. It’s pretty cool at this point.
You don’t want to add its lot super hot just with really well to
combine show you get all of that
flavor. Up next. Some equity know from my no
cheese which is a cheese that originates from the area.
Lazio where Ron, since most of it is now actually made inside
Kenya. Super delicious and salty. It’s one of my favorite cheese
in the world. Manning 3 quarters of a cop.
So it’s a fairly generous in out of cheese and this cheese
along with the punch at the and the renderings are going to
really help season the sauce. This cheese is one of the most
pronounced flavors of the saucy really want to be using the
real deal on to add about a quarter
teaspoon, a freshly ground pepper with that in to combine.
And that’s all there is to the sauce. When the pasta hits the
eggs, it begins to slowly cook them. And that’s what creates
this creamy sauce. There is no dairy, no cream milk. It’s all
the egg yolks just slowly beginning to cook. That creates
that down to the sauce. So if you go to a restaurant and it says cream, it’s not a
true Putin, not to sure it’s still delicious.
I mean. >> Just cooking the pasta until
Al dente. Unlike most sauces that we finish in a pot and
finish the dish right in the small. So when it comes out,
the pass and to be perfectly comes. So the pasta is very
close to being ready. Nice perfect of that day. And at
this point, the only important ingredient left is speed.
Everything from this point on needs to happen really quickly
to make sure that one we don’t currently eggs and 2, our saw
stays nice and luxurious and doesn’t set too much before we
serve it. So are you ready grab as much of this big?
It is possible into the ball into the ball and start 2 star and you can see how creamy it’s
starting to get already. And at this point, you’re
looking for just a nice, creamy sauce. But he still
wanted to coat the pasta. You can add a splash of the
pasta water if you need it. I don’t think I needed at this
point. The punch at a goes right on
in. We got this just looks so good at this point. You can taste it
for seasoning. But if you seize underwater
well, and there’s so much salt in the sauce, you really
shouldn’t need it. Let’s play that up and grab some like my time, said in a little
and twist to make a nest. We’ll just keep twisting. And then right onto a plate, just a couple of last finishing
touches. Some want equity, you know, cheese and a freshly
great some of this time and just a little bit more
black pepper. Look how pretty how simple that
was to get on the dish and all that’s left is to taste it. You have to share this right
away. >> It is so perfectly seasoned.
It’s so simple. You would swear that this has a million
calories worth of free minute. And it doesn’t. It’s just so
delicious. This is what I love about. Wanting to see. With
just a handful of ingredients. Making the most flavorful.
Delicious dish. It’s so good. I think that stick cannot
attend. 6 starts trip at bay is normally
associated with pasta. But for this recipe, I’m going to be
taking those flavors and roasting some asparagus with
the cheese and the pepper makes a perfect side for today’s me
out. So this recipe, I like to use a
really thin stock. Asparagus called pencil asparagus.
It’s really easy to find in the summer. It can be a little bit
more difficult to find the rest of the year. But you never know
the only thing you have to adjust his cooking times.
If you have the thicker stalks. The first thing I’m going to do
is trim off the woody bottoms of the stock and to start on to a foiled line. She penned
you don’t have to line it with foil. I just like to do so
because it helps to clean up a little later on an amazing just I thin even a slayer. It’s kind of layers Bacchus out
onto the sheet pan and then in true Roman style,
literally just a few ingredients starting with extra
virgin olive oil and add 3 tablespoons. And this is a great eyeball
recipe. I do give the measurements for
this but feel free to I’ve all it. A quarter teaspoon of salt, a quarter teaspoon freshly
ground black, pepper and last but not least a packed
quarter cup of freshly grated pecorino and it is a pretty generous
amount when you pack it and freshly grated very fluffy, then just give it a little toss with your
hands to coat it. With all of these delicious ingredients.
That is literally all there is to this dish. All that’s left
is to put it in a 400 degree oven and roast it until Fork
tender, which will be about 16, 18 minutes. How great this looks nice and
tender and you can cook it to your
preferred Gunnison people like it to be a little bit. Chrystia
have more of the snap, I should say, really loves roasting
vegetables. It’s a great way to bring out their flavor. And you could even do this
recipe with broccoli or cauliflower would be really
nice. Just a couple of finishing
touches some more cheese because you
can never have enough cheese and roasted vegetables to
really handle seasoning. So it may look like a lot, but it could use it. And then just another. A couple of cracks of fresh freshly cracked black pepper. You need to take one of these
and give it a taste. Just such a simple dish. >> But that combination of the
salty cheese and spicy black pepper is just amazing.
Pairing. That is what makes caught your pet. They such a
delicious dish. >> Feel something. Buckeye is a
quintessential wrong and dash. However, I’m going to be American ISE ing it by using
some chicken. Instead, I actually prefer chicken.
It’s easy to find and it’s cheaper than Vo. But the
flavors are still there. And I promise this dish is so
impressive, looking that it’s great for entertaining but
simple enough to serve on any weekday evening in front of me.
I had 8 very thinly sliced chicken Collins which purchases
like this at my local supermarket. It is very
important that the new slice, but the first step is to season
both sides of the chicken with salt being fairly generous with me
seasoning. And now I’m going to one by one
wrapped the chicken in some push with
the department. So have been the slice pushed
out. He’s going to work one college
at a time. So please be patient, though,
over the chicken pot as much as you can and press it
on to kind of just blew it together. And I flip it over and take any
of the excess and just wrap it around the underside. Now working on the shooter,
Syed going to take to sage leaves and I’m going to secure them
over the top with that. You Ch now. So delicious. Just love that room. So just read that you’ve picked
on the chicken. I could just go back and make
sure that belief is nice and flat. And that is our first call it. You want to just repeat the
process with all the remaining chicken cuts halfway there and the last one, the last thing we need to do
before we actually cook the chicken is just dragging in
some flour. >> Make sure you get it fully
coated, gentle shaped, remove any
excess, just work gently so that you
don’t disrupt the sage leaves. I asked one, I’m going to get my hands a
quick rinse and grab a couple ingredients so we can finish
our something about it. >> The chicken is dredged up.
All that’s left to do is to cook some starting with a
high-sided fairly large skillet and put that over medium heat. The heat is very important for
this recipe. We want to cook the chicken so that the
exterior gets nice and crispy but doesn’t overcook. But then the chicken also has
the opportunity to cook through. That’s why we’re using
these thin cuts to add 2 tablespoons extra
virgin olive oil and just warm that up over the
medium. You want to cook the chicken in
batches, adding more oil as necessary until all this cooks overcrowd the pan. So I’m just
going to do to college to start. So you want to put the push.
You don’t see each side down because you really want to get
a nice crispy crust on that. It’s going take about 2 and a
half to 3 minutes per side and looking for the sites to
get nice and caramelized and you actually see the chicken
beginning to turn more opaque as it cooks. They want to put that on the
other side for another 2 to 3 minutes until it’s fully cooked
through. They say John looks pretty infuses this whole dish with a
punch of delicious flavor transfer right to a serving
platter and then continue cooking a
chicken. >> A few months now the
southeast of the fish and some very distinct aroma and the
earthiness of this age is just a great combination halfway there. It’s very important to not rush
this cooking process. If you do not too high, he is in a crisp
off if a shootout, but your chicken isn’t going to be able
to fully come through the last batch of color.
It’s already. >> And I just keep on these on
top. So they stay warm when he finished with the pan sauce
that will warm the right back up to that beautiful. Something Boca is typically
paired with a white wine hand sauce. You mind just a little
bit differently. But the flavors are all still there and take half a cop us some
good, dry white wine, like you said, you know the show, we’re going to use that to
please the pan. All those browned bits our from the parachute don’t
from the chicken and its fall flavor. So just area to now right into the wind. You want to reduce this for
about a minute or 2. So for a grant. >> Now that that reduced along
at a cost of chicken stock or broth. >> And I bring that to a
simmer. Typically this pass says very
loose and runny super windy. I kind of tone it down with the
sauce. I also add a little bit of flour at this point because
I like a sauce that sticks to the continent’s simulate.
You would find in the I saw a lot of French’s. So I reserved one tablespoon of
the dredging flower and I’m going to add 3
tablespoons of unsalted butter to it. I’m doing this for 2 reasons.
First, the butter is going to add a delicious richness to the
station, but I’m also going to create a pieced with the flour.
If I would add the flour in by itself and the club, it’s nice and soft. And I’m going to just gently
kind of massage the flower into the butter and for this team still a
messy. >> This is something you see in
French cooking people, their money. I’m just going to add this
butter flour paste to the skillet. And as the butter melts, the
flare begin to incorporate and slightly thicken the sauce. You can already see how the
sauce is slightly thickened. The last thing to do is to
taste for seasoning. She saw the now. Well, that’s up to do is pour
this gorgeous sauce and over the chicken. He said, I think in the case is not carefully remove the trip acts. It is so good. This is by the Romans are just
jeans. Is it just a few ingredients. The saltiness of
the shootout, the earthiness of the sage and combine it with
the white wine and is all I can say so good. So simple. So pretty any guess would be super
impressed by his dash THE ONE INGREDIENT I DON’T HAVE
PATIENCE. YOU KNOW THE SAYING, A WATCH POT DOESN’T BOIL BUT AN UNWATCHED POT BOILS OVER. YOU HEARD IT HERE FIRST RICOTTA OR AS THE STATEN
ISLANDER MAY SAY RICOT IS AN ESSENTIAL ITALIAN AMERICAN
INGREDIENT. IN ITALY. YOU’LL FIND IT IN THINGS
LIKE CANNOLI AND TORTELLINI. BUT HERE ITALIAN AMERICANS WILL LITERALLY
USE IT ANY WAY WE CAN. WE’LL PUT IT IN BAKED, SEE,
STUFFED SHELLS AND MENOTTI LASAGNA. FIRST UP, I’M GONNA SHOW YOU HOW
TO MAKE HOMEMADE RICOTTA. IT IS
SUPER SIMPLE. I PROMISE NO FANCY INGREDIENTS
OR TOOLS NECESSARY. THEN I’LL TAKE THE RICOTTA AND USE IT AS A SPREAD
ON ONE OF MY FAVORITE
SANDWICHES, PELLE AND FOR DINNER, I’M MAKING
ANOTHER SICILIAN FAVORITE PASTA.
A LA NORMA. I KNOW, I KNOW YOU CAN JUST VERY EASILY
GO TO THE SUPERMARKET AND BUY YOURSELF A CONTAINER OF
RICOTTA CHEESE AND IT’LL BE JUST
FINE, BUT IT IS SO EASY TO MAKE. AND GUESTS ARE ALWAYS BLOWN AWAY THAT I WENT OUT OF MY WAY TO
MAKE THEM A FRESH DELICIOUS
CHEESE. I’LL SHOW YOU HOW SIMPLE IT
TRULY IS AND THEY DON’T NEED TO
KNOW HOW EASY IT IS. TO MAKE. NOW, BEFORE WE GET STARTED, I
SHOULD TELL YOU ONE OTHER THING, THIS IS TECHNICALLY NOT A TRUE
RICOTTA WHICH TRANSLATES TO TWICE
COOKED. TYPICALLY, THE CHEESE IS MADE USING THE BY
PRODUCTS OF CHEESE THE WAY AND IT’S RECOOKED
TO MAKE RICOTTA. THE MORE COMMON VERSION IS TO DO
WHAT I’M DOING AND JUST START WITH FRESH
MILK AND CREAM AND MAKE THE FRESH CURD
THEMSELVES. BUT YOU CAN STILL
CALL IT RICOTTA ONCE IT’S READY, IT IS SUPER CREAMY AND BETTER THAN
ANYTHING YOU’RE GONNA GET IN THE
STORE. SO IT’S DEFINITELY WORTH IT. THE FIRST THING I NEED IS A
QUARTER CUP OF FRESHLY SQUEEZED
LEMON JUICE. IT’S USUALLY ONE REALLY JUICY
LEMON. SO LET’S SEE AND RUN IT THROUGH A FINE MESH
STRAINER TO GET ANY PITS AND
PITH. SO THERE YOU GO. I JUST NEED A
QUARTER OF A CUP. YOU CAN USE A MILD VINEGAR HERE. HOWEVER, I FEEL LIKE IT’S A LITTLE BIT
MORE ABRASIVE ON THE DAIRY AND
RESULTS IN A TOUGHER CURD. AND ALSO THE LEMON JUICE GIVES
US LIKE THIS LOVELY LEMONY SCENT
AND AROMA THAT JUST IS REALLY NICE WITH
THIS CHEESE IN THIS POT. I HAVE SIX CUPS OF WHOLE MILK TO THAT. I’M GOING TO ADD TWO
CUPS OF HEAVY CREAM. THIS IS WHAT REALLY GIVES IT THAT DECADENT CREAMY TEXTURE AT
THE END. LAST BUT NOT LEAST TWO TEASPOONS
OF FINE SEA SALT. THAT’S IT. THOSE ARE ALL YOUR
INGREDIENTS. SO I’M JUST GONNA COOK THIS ON
MEDIUM HIGH, STIRRING IT OCCASIONALLY TO MAKE
SURE THE SALT IS DISSOLVED, MAKE SURE YOU KEEP AN EYE ON IT
SO IT DOESN’T SCORCH OR
OVERFLOW. THIS IS ALSO A REALLY GREAT WAY
TO USE UP ANY MILK AND CREAM
THAT’S ABOUT TO EXPIRE. GETTING THERE AT 100 AND 90
DEGREES. ONCE IT STARTS TO STEAM, YOU’RE
GETTING CLOSE. OK? AS SOON AS IT STARTS TO
SIMMER AND THE LIQUID BEGINS TO SWELL A
LITTLE BIT, CUT THE HEAT AND ADD THE LEMON JUICE. THEN JUST GIVE IT A COUPLE OF GENTLE STIRS TO
COMBINE. I HAVE A LARGE CALENDAR THAT
I’VE LINED WITH 90 GRADE CHEESE
CLOTH. AND THE GREAT THING WITH THIS
KIND IS THAT IT’S ACTUALLY
REUSABLE. SO WHEN YOU’RE DONE WITH YOUR
CHEESE, YOU JUST RINSE IT AND THEN YOU
CAN THROW IT IN YOUR WASHING
MACHINE. ISN’T THAT COOL? GONNA THROW IT IN THE SINK AND THEN DRAIN MY RICOTTA. I WOULD NORMALLY DO THIS OVER
THE SINK, BUT I FIGURED YOU GUYS ACTUALLY
WANNA SEE WHAT I’M GONNA DO. SO WE’LL DO WHAT I HEAR. GRAB YOURSELF A HEALTHY LENGTH OF TWINE, COUPLE OF FEET OR SO, MAYBE EVEN THREE. AND THEN ALL YOU NEED TO DO IS
BUNCH UP THE CHEESE CLOTH AND THIS IS A LITTLE HELPFUL IF
YOU HAVE A SECOND PERSON AROUND,
BUT YOU JUST WANNA TWIST THE TWINE
AROUND CAREFULLY WITHOUT BURNING YOURSELF AND THEN TIE A COUPLE OF KNOTS
TO SECURE IT, MAKE SURE IT’S NICE AND TIGHT. THEN LEAVING AT LEAST 3 TO 4
INCHES, TIE ANOTHER KNOT TO
CREATE A LOOP, CUT OFF THE EXCESS AND NOW TIME WILL DO THE REST. I’M JUST GONNA HANG THIS RIGHT
ON ONE OF THE KNOBS OF MY
CABINETS FOR AN HOUR TO REMOVE THE EXCESS
WAY AND THEN IT’S READY TO BE USED. MAKE SURE YOU PUT A BOWL
UNDERNEATH TO CATCH THE EXCESS
LIQUID. SO YOU DON’T COME BACK TO A
MESS. SPEAKING OF MESS, I THINK I’M
GONNA CLEAN UP A LITTLE BIT AND THEN COME BACK AND TASTE SOME OF MY FRESH
RICOTTA. IT’S BEEN AN HOUR. THE MAJORITY OF THE LIQUID HAS
BEEN REMOVED. SOME IS OK. THIS
IS A FRESH MOIST CHEESE. SO IT’S NOT SUPER DRY AND JUST CAREFULLY CUT IT OPEN
SO THAT YOU DON’T DAMAGE THE
CHEESE CLOTH. I CAN’T WAIT TO SEE WHAT’S
INSIDE THERE. IT IS, IT’S DELICATE, IT’S CREAMY, IT’S
STILL SLIGHTLY WARM IF YOU’RE SERVING IT FOR A
DINNER PARTY AND YOU WANT IT TO
BE NICE AND SPREAD. AN HOUR IS THE PERFECT AMOUNT OF
TIME. IF YOU’RE GOING TO BE BAKING
WITH IT, LIKE MAKING AN ITALIAN
CHEESECAKE, FOR INSTANCE, YOU CAN LET THIS DRAIN EVEN MORE
BECAUSE YOU WANT A REALLY DRY
CHEESE. BUT I WOULDN’T LET IT SIT FOR
MORE THAN 23 HOURS TOPS. AT THIS POINT. IT’S READY TO BE
SERVED JUST LIKE THIS AT A
PARTY. AND I REALLY DON’T LIKE TO PUT
TOO MANY TOPPINGS ON IT BECAUSE
IT REALLY IS THE STAR. SO I HAVE SOME TOASTED BREAD FOR
CROSTINI HERE. SUPER LIGHT LIKE A CLOUD. I’VE TOUCHED A CLOUD BEFORE. SO
I KNOW THAT THIS CREAMY RICOTTA SPEAKS FOR
ITSELF. SO YOU DO NOT NEED A LOT
OF TOPPINGS. JUST GONNA GIVE A LITTLE DRIZZLE OF HONEY FOR SOME SWEETNESS. A PINCH OF FLAKY SEA SALT. AND THEN IF YOU’D LIKE, YOU CAN
ADD JUST SOME RED PEPPER FLAKES, YOU CAN ADD SOME LEMON ZEST,
SOME BALSAMIC GLAZE. JUST KEEP
IT SIMPLE. THIS IS SUCH A GREAT SNACK. A
GREAT APPETIZER. TRULY GREAT ON ANYTHING SAVORY
FOR LUNCH DINNER, USE IT FOR EVERYTHING. I KNOW IT DOESN’T LOOK IT
NECESSARILY, BUT I PROMISE IT JUST MELTS IN
YOUR MOUTH. IT IS SO DELICIOUS AFTER YOU’VE MADE THIS RICOTTA,
YOU’LL WANT TO USE IT ON
EVERYTHING PELLE OR AS WE SAY, PELL IS A SICILIAN STREET FOOD
SANDWICH MADE WITH A CHICKPEA FRITTER ON
RUSTIC BREAD. THIS IS MY BROOKLYN I VERSION AND IT’S SO HARD TO FIND
ANYWHERE. SO I’M REALLY EXCITED TO SHARE
THIS RECIPE WITH YOU. IT ALL STARTS WITH SOME CHICKPEA
FLOUR WHICH YOU CAN BUY IN MOST
MARKETS THESE DAYS. IT’S NOT AN
UNCOMMON INGREDIENT AND I’M USING 1.5 CUPS OF THAT. IT’S A VERY FINE FLOUR. IT’S JUST DRIED GARBANZO BEANS
THAT ARE VERY FINELY GROWN RIGHT INTO A BOWL TO THAT THREE TEASPOONS OF
KOSHER SALT, A HALF A TEASPOON OF FRESHLY
GROUND BLACK PEPPER AND A QUARTER TEASPOON OF
FRESHLY GROUND OR GRATED NUTMEG. JUST A LITTLE GOES A LONG WAY. WHISK YOUR DRY INGREDIENTS SO
THAT THE SEASONING EVENLY
COMBINED. OK. IN THIS SKILLET, I HAVE THREE CUPS
OF COLD WATER THAT I’M JUST GOING TO BRING TO A GENTLE SIMMER. WHEN THE WATER COMES TO A
SIMMER, I’M GOING TO ADD MY DRY
INGREDIENTS IN ONE STEADY STREAM
AS BEST AS I CAN WHISKING CONSTANTLY TO AVOID
CLUMPS. WE’RE ALMOST THERE. GET YOUR WHISK AND GET READY. ASSUME THE BATTLE POSITIONS WHISK VIGOROUSLY. IT’S GOING TO START TO THICKEN AND YOU WANNA REMOVE AS MANY OF
THE CLUMPS AS POSSIBLE. YOU CAN SEE HOW THICK IT IS
ALREADY. YOU WANTED TO STILL HAVE A
LITTLE BIT OF RUNNINESS TO IT, COOKING IT FOR JUST A MINUTE OR
SO. THEN I’M GOING TO TRANSFER IT TO
A QUARTER SHEET PAN THAT’S BEEN SPRAYED WITH
NON-STICK COOKING SPRAY. SO YOU CAN SEE THERE ARE STILL
SOME LUMPS TO IT. DON’T WORRY WHEN WE COOK THIS
LATER ON, THEY’RE ALL GONNA MELT
OUT USING A SMALL OFFSET SPATULA JUST SPREAD IT EVENLY INTO THE
PAN. NOW, YOU JUST WANT TO POP THIS
IN THE FRIDGE UNTIL IT’S
COMPLETELY SET. TAKE ABOUT AN HOUR WHILE THAT’S SETTING. I’M GONNA
GO GET THE INGREDIENTS FOR MY
RICOTTA CREAM. NOW I’M GONNA SHOW YOU HOW TO
MAKE A RICOTTA CREAM, WHICH ISN’T NECESSARILY
TRADITIONAL, BUT THIS IS THE WAY I FIRST HAD
THE SANDWICH IN BROOKLYN AND LIKE I SAID, WE PUT RICOTTA
ON EVERYTHING. I LOVE THE COMBINATION OF THE
COLD CREAMY RICOTTA PAIRED WITH THE CRISPY CHICKPEA
FRITTER. IT’S AN AMAZING
COMBINATION. THIS RICOTTA CREAM JUST REQUIRES
A FEW INGREDIENTS. A TEASPOON OF FINELY CHOPPED FRESH PARSLEY. SO YOU NEED ABOUT 15 OUNCES OR
SCANT. TWO CUPS CAN USE JUST A 15 OUNCE
STOREBOARD CONTAINER AS WELL IF YOU DON’T HAVE ANY HOMEMADE
IN YOUR FRIDGE, THEN JUST A FEW SEASONINGS, THREE TABLESPOONS OF GRATED
PECORINO FOR SALTINESS AND FLAVOR AND THEN JUST SOME SALT AND
PEPPER TO TASTE. GIVE IT A NICE MIX AND THEN YOU CAN TASTE IT FOR
SEASONING AGAIN. MAKE SURE THAT’S WELL COMBINED. GO AND GET CHILL THIS IN THE
FRIDGE AND THEN IT’S ALMOST TIME TO MAKE MY
CRISPY CHICKPEA FRITTERS. THIS IS NICE AND SET. ALL WE NEED TO DO IS SLIDE IT
ONTO A CUTTING BOARD JUST LIKE THAT. AND I’M GOING TO CUT IT INTO 12
EQUAL PIECES. YOU CAN USE A KNIFE, A PIZZA
WHEEL. I HAVE BOTH AND THE DECISIONS ARE GIVING ME
ANXIETY. BUT I THINK I’M GONNA USE A
KNIFE CUT INTO FOURS AND THEN INTO THIRDS. THEN YOU SHOULD HAVE 12 LITTLE SQUARES. MEANWHILE, I HAVE ABOUT A
QUARTER INCH OF A NEUTRAL
VEGETABLE OIL IN A SKILLET. I HAVE THE OIL OVER MEDIUM HIGH
HEAT AND I’M JUST GOING TO FRY MY
FRITTERS UNTIL LIGHTLY GOLDEN, ABOUT 22 TO 3 MINUTES PER SIDE. MY OIL IS NICE AND HOT AND YOU WANNA COOK THESE IN
BATCHES, YOU DON’T WANNA OVERCROWD THE
PAN. THESE ARE COLD SO THEY WILL LOWER THE TEMPERATURE
OF THE OIL AS THEY COOK. THE FRITTERS ARE
GONNA GET A LIGHT CRUST ON THE
OUTSIDE, BUT THE CENTERS ARE ALMOST GOING
TO MELT AND BE NICE AND CREAMY. THESE FRITTERS ARE VERY
DELICATE. SO FLIP THEM
CAREFULLY, THEY BARELY TAKE ON ANY COLOR, BUT THEY FORM THIS LITTLE
DELICATE CRUST. SO TRANSFER THEM TO A PAPER
TOWEL LINED PLATE. THERE’S NO NEED TO ADD
ADDITIONAL SEASONING AT THIS POINT BECAUSE THEY’RE
SEASONED FROM THE INSIDE, THEN JUST ADD ANOTHER BATCH AND THE LAST FEW OUR FRITTERS ARE FRIED OFF. THEY MAINTAIN THEIR HEAT FOR
QUITE A WHILE, BELIEVE IT OR
NOT. SO YOU CAN FRY THEM ALL UP AND
THEN MAKE ALL YOUR SANDWICHES FOR ALL YOUR
FRIENDS AND FAMILY. ASSEMBLING. THE SANDWICH IS
PRETTY SIMPLE. THIS WOULD NORMALLY BE SERVED ON
A RUSTIC HEARTY ROLL, BUT I PREFER A BRIOCHE ROLL. I LIKE THE SOFTER TEXTURE AND I
ALSO LIKE THE SIZE. SOMETIMES IT SERVES ON SUCH A
BIG ROLE THAT THERE’S NO WAY ONE PERSON COULD POSSIBLY
EAT THE SANDWICH. SO I’M GONNA TAKE TWO OF MY FRITTERS JUST KIND OF PILE THEM ON TOP AND THEN A VERY GENEROUS DIAL UP OF THE RICOTTA CREAM. GRAB YOUR LID, JUST KIND OF PRESS IT ON INTO
PLACE. HOW GOOD DOES THIS LOOK? IT’S SUPER PEASANT, BUT IT’S ALSO SUPER DELICIOUS. THIS SANDWICH JUST COMPLETELY
MELTS IN YOUR MOUTH. THAT CREAMY RICOTTA AND THE INTERIOR OF THIS
FRITTER, JUST HEAVENLY PASTA. ALA NOMA IS A TRADITIONAL
SICILIAN PASTA DISH. AND WHILE THE ORIGIN STORY MAY
BE A LITTLE BIT ALL OVER THE
PLACE, ONE THING I KNOW FOR SURE IS
THAT MY FAMILY ABSOLUTELY ADORES
IT. TRADITIONALLY, IT’S MADE WITH
RICOTTA SALADA, WHICH IS A MUCH DRIER SALTIER
CHEESE, BUT I’VE AMERICANIZED IT A BIT
AND I’M GOING TO JUST USE MY
HOMEMADE RICOTTA, WHICH IS GREAT ON ANY PASTA
DISH. LET’S PREPARE OUR MIS STARTING WITH SOME TOMATOES. I HAVE 210 OUNCE CLAMSHELLS
WORTH OF TOMATOES AND I’M JUST
GOING TO HAVE THEM AND WE’LL PUT THEM IN A BOWL FOR
NOW. I’D LIKE TO USE A SMALL SERRATED
KNIFE FOR THIS. IT’S GOING TO SEEM LIKE A LOT OF
TOMATOES AND EVEN EGGPLANT, BUT THEY ARE GOING TO COOK DOWN
QUITE A BIT. MY GOD, THESE TOMATOES ARE SO
JUICY DOESN’T MATTER HOW YOU HAVE THE
TOMATOES THAT TAKES CARE OF THE TOMATOES UP NEXT. I’M GONNA THINLY SLICE
FIVE CLOVES, LARGE CLOVES OF
GARLIC AND HAVE SOME FRESH OREGANO AND THEY NEED ONE TEASPOON WORTH
OF THESE BEAUTIFUL LEAVES AND JUST GIVE THAT A QUICK ROUGH
CHOP. NOTHING CRAZY. JUST LIKE THAT LAST THING TO PREP. ONE OF THE KEY INGREDIENTS OF
PASTA. ALA NORMA IS EGGPLANTS AND I’M USING
THREE ITALIAN EGGPLANTS. I LIKE THE SMALLER SIZE. THEY’RE
A LITTLE DENSE AND I’M NOT GOING TO PEEL THESE. SO I’M GOING TO HAVE A PRETTY
HIGH SKIN TO FLESH RATIO IN THIS
DISH. I REALLY LOVE THE TEXTURE OF THE
SKIN ON AN EGGPLANT, JUST TRIM THE TOPS AND THE
BOTTOMS AND THEN YOU WANT TO CUT THE
EGGPLANT INTO ABOUT THREE
QUARTER INCH PIECES, CUBES. REALLY? SO THE EGGPLANT THEY TAPER SO
JUST DO THE BEST YOU CAN WITH MAKING SOMEWHAT EVEN SIZE CUBES THAT TAKES CARE OF OUR MISE EN
PLACE TIME TO START COOKING. I’M GOING TO START WITH MY
EGGPLANT. IT’S GOING TO TAKE THE LONGEST
AND WE DON’T WANT TO OVERCROWD
THE PAN. SO I’M GOING TO COOK IT IN THREE
BATCHES START BY ADDING A QUARTER CUP OF EXTRA VIRGIN
OLIVE OIL TO A FAIRLY LARGE SKILLET. GOING TO WARM THIS OIL OVER
MEDIUM HIGH HEAT. IT’S GOING TO SEEM LIKE A LOT OF
OLIVE OIL, BUT YOU’LL SEE HOW QUICKLY THE
EGGPLANT JUST KIND OF SUCKS IT
UP. TRULY ARE LIKE LITTLE SPONGES ONCE YOUR OIL IS HOT AND YOUR FIRST BATCH AND YOU WANNA GENEROUSLY SEASON
IT WITH SOME SALT. EGGPLANTS REALLY SUCK UP
SEASONING AS WELL. SO DON’T BE CHEAP HERE. SO NOT TOO LONG AGO, YOU USED TO HAVE TO PRESEASON
EGGPLANTS TO REMOVE EXCESS MOISTURE AND SOME
OF THE BITTERNESS, BUT NOW THEY’RE READY TO BE LESS
BITTER. SO THERE’S NO NEED FOR
THAT EXTRA STEP AND JUST COOK THESE TOSSING,
STIRRING EVERY NOW AND THEN
UNTIL LIGHTLY GOLDEN ON ALL SIDES FOR
ABOUT 6 TO 8 MINUTES. PER BATCH. AND YOU CAN SEE HOW MOST OF THAT
OIL HAS BEEN ABSORBED BY THE
EGGPLANT. AT THIS POINT, AS THE EGGPLANT COOKS, IT BEGINS
TO START TO RELEASE ALL THE OIL. JUST CONTINUE TO SAUTE BECAUSE YOU REALLY WANT TO COOK
IT THROUGH AT THIS POINT. OK. THIS LOOKS GREAT. WE HAVE SOME NICE COLOR ON PRETTY MUCH ALL SIDES AND JUST TRANSFER IT TO A BULB AND REPEAT WITH THE REMAINING TWO BATCHES. LET’S HELP. LET’S HELP THIS
PROCESS ALONG A LITTLE BIT. HIS POUCH IS LOOKING GOOD WEST PATCH. THIS IS DONE. SLIDE THAT INTO THE BOWL. I HAVE A POT OF BOILING WATER THAT I’M GOING TO GENEROUSLY
SALT FOR SOME PASTA. WE LET THAT COME BACK TO A BOIL FOR THIS DISH. I’M USING RIGATONI SOMETHING TO
TAKE INTO CONSIDERATION WHEN
CHOOSING A PASTA ARE THE SIZE OF THE HOLES. YOU WANT THE SIZE OF THE HOLES
TO BE SIMILAR TO THE SIZE OF THE ITEMS THAT ARE
PART OF THE SAUCE. SO IN THIS CASE, THE EGGPLANT THE TOMATOES
BECAUSE THEN THEY’LL GET TRAPPED
INSIDE THE PASTA AND YOU’LL GET AN AMAZING TASTY
BITE EVERY TIME. NOW, WE CAN COME BACK TO OUR
SAUCE, GOING TO ADD THE TOMATOES INTO THE POT AND WE’LL SEASON THAT WITH SOME
SALT AS WELL. IF YOU’RE SEASONING AS YOU GO,
YOU SHOULDN’T HAVE TO SEASON AT
THE END AS THIS COOKS, THE SKINS ARE GOING TO BEGIN TO
PEEL AWAY AND THE FLESH IS GONNA BREAK
DOWN CREATING THIS JAMMY, SUPER FLAVORFUL SAUCE. THEY’RE SO PRETTY. YOU CAN SEE, WE’RE ABOUT HALFWAY THERE AND
IT’S ALREADY STARTING TO GET
NICE AND JAMMY, STIR IT EVERY NOW AND THEN SO
THAT IT DOESN’T BURN, STICK TO THE POT AND SORT OF USE YOUR SPOON TO
BREAK UP THE TOMATOES RIGATONI TAKES FOREVER TO COME. BUT IT’S WORTH IT. IT’S DELICIOUS. AND AT THIS POINT, WE’RE READY TO ADD THE GARLIC, THE OREGANO AND A GENEROUS PINCH OF RED
PEPPER FLAKES AS LITTLE OR AS MUCH AS YOU’D
LIKE AND JUST STIR THAT IN. AND WE’RE GONNA LET THIS COOK
FOR ANOTHER MINUTE OR TWO JUST TO LET THOSE FLAVORS INFUSE INTO OUR
TOMATOES. MY PASTA IS NICE AND AL DENTE. SO AT THIS POINT, I’M GOING TO
USE A SPIDER AND JUST TRANSFER IT TO THE POT
WITH MY SAUCE. THEN I’M GOING TO ADD ABOUT A
QUARTER OF A CUP OF THE PASTA COOKING WATER JUST TO LOOSEN OUT THE SAUCE A
LITTLE BIT AND THE EGGPLANT AND GENTLY STIR TO COMBINE, ADDING MORE PASTA WATER AS
NECESSARY. LOOKS SO GOOD. LET’S SERVE SOME UP. NOW, GRAB YOURSELF A BOWL. GO TO TOWN, MAKE SURE YOU’RE GETTING A
LITTLE OF EVERYTHING. AND THEN LAST BUT NOT LEAST SOME OF THIS DELICIOUS RICOTTA CHEESE RIGHT ON TOP. DOESN’T IT LOOK SO DELICIOUS? NOW, THE KEY TO EATING PASTA, THERE’S TWO WAYS TO EAT PASTA
THAT HAS RICOTTA CHEESE ON TOP. YOU CAN DO WHAT MY DAD DOES AND
JUST STIR IT ALL IN OR YOU CAN GRAB SOME CHEESE AND THEN DIG IN TO THE PAST ITSELF. I CAN EAT THIS EVERY NIGHT. IF SOMEONE MAKES IT FOR ME. PASTA, ALAN NOMA IS ANOTHER PERFECT
EXAMPLE OF AN ITALIAN DISH THAT USES JUST A FEW INGREDIENTS
THAT ARE PREPARED SO PERFECTLY THAT THEY TASTE AMAZING BON APPETITO. HELLO TODAY. ALL DAY, SUMMER’S
ALMOST HERE. AND IF YOU’RE LOOKING FOR THE
PERFECT WAY TO WELCOME WARMER
WEATHER. MY PAL ANTHONY CONTRINO IS
SHARING HIS FAVORITE ALFRESCO
MEAL. NOW, I WELCOME. BUT ALFRESCO, WE’RE TALKING
JUICY PORK MEON, PEPPERY ARUGULA SALAD AND EASY
ANTIPASTI ALONG WITH UNCLE PASTE WITH OLIVES AND OF COURSE A
CLASSIC ITALIAN COCKTAIL TO WASH
IT ALL DOWN SUMMER IS JUST AROUND THE
CORNER. IT’S NOT ONE OF MY
FAVORITE SEASONS, BUT MY BIRTHDAY’S IN THERE. SO I’LL
ALLOW IT