Rachael Ray In Tuscany Crostada and Risotto featuring Sara Moulton EP118

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i’ve worked all of my life to live in Italy We found this place and now this is our place and it means everything to me I love that Tuscan food it’s about basic ingredients and the quality of them It can take a long time There’s brazed meats there’s slowcooked ragu and sauces and things You never know who’s going to be living in the kitchen with me We’re going to do a kind of a mystery show That is gorgeous Sarah Oh that was good I love the wine in there I think Sarah Molden just lost the entire roof of her mouth No no no no Boom Food is a conduit We make food to take us away to places we’ve never been and dream about going to You just need your imagination and a couple of bucks and you have a ticket to anywhere So come on over I love this place I hope you do too [Music] You know I love Tuscanyany I’ve never been to this part of Tuscanyany Really No And I need a little break You know New York City is a little bit stressful What can I say And this is a good place to take a break Yeah This is phenomenal Good view Yes It’s so much fun This is She needs no introduction This is Sarah Molton You’ve seen her for years on any show that I was a part of And I’ve seen her for years before that on Food Network She was the first person I met at Food Network and she told me “Smile all the time for no apparent reason.” And she did the most fascinating show because she was connecting with people The reason I like working in this medium is because I feel like I have a larger community This woman exemplified that to me people could call in talk to her like she lived next door to them and help them get food on the table Uh she’s absolutely brilliant I mean Sarah Molton means everything to me So we’re going to do something kind of fun We’re going to do a kind of a mystery show I have a huge pantry So I’m going to let Sarah rummage through it pick what she’s going to make and then I’ll try and balance it so we end up with a nice meal Like back in the day when people used to call into you and just say “Go make something.” And you’re like “Okay.” It’s fun Yeah It’s so much fun I’m so happy you’re here I’m so happy to be here Okay Shall we do it Let’s do it Let’s go shopping Okay I’ll take this little tray You’ll take this big tray And we’ll go get stuff We’ll make it up Just whatever you feel Chop away my darling All right Oh my god You weren’t kidding Okay So I want it to be Italian cuz we’re in Tuscany That’s right So and I want to have a whole lot of different things that we’re going to add to it But I think how about a crustada Just like open face pie Exactly No fancy crimping And then we can put either all fresh vegetables just quick sauteed or Well I have everything in here You know what I’m going to take some fennel How about some fennel I’m wondering do we want to add to this too Well you can You know in the United States this is like worth a million bucks I know I’m like woohoo Some of that for sure Okay So over here we have Well you can see there’s just everything Let’s do Let’s do peppers A couple of peppers Okay Grab that Yeah But do you have a jarred artichokes There’s an artich choke Let’s do that Should we ask the zucchini What the hell I don’t know What the hell You want one of this Yes let’s do it That’s good I think we got it Let’s do it All right Wait no I have to get something Oh you’re Oh excuse me You Oh really Okay then I got to make something You know what I haven’t made this trip yet Rice or risoto I love red wine risoto I have I always have red wine Look look how much red wine I have The traiso Great Ridiculio Hello fellas These guys need to be judged up These guys red wine onions garlic but cheese is already out there Can I be good to go already Maybe All right we got a plan So you can get started on the crust first Okay it’s all your show now baby Okay go for it Um all right So I am going to Do you usually weigh or measure Now this is a complicated question When I’m making pizza dough I always weigh When I have to bake which I hate to do I We agree on that one I weigh I weigh Yeah Most of the time I try and make things that I don’t have to weigh because I like to just be loosey goosey Okay I’m gonna I’m gonna do that just because as you know in baking it that’s why we hate to bake also It’s more hate to bake So this is about 180 gram of AP flour which is about a cup and a half So this is um standard pastry procedure I can cut right on here Yes of course Okay So we need about 10 tablespoons When I you know was trying to figure out the best pastry dough for my last cookbook I just I tried everything including that stuff where you add vodka which seemed like Oh yes Seemed like a great idea Seemed exciting Eh you know what worked the best This won’t surprise you You know what worked the best More butter Okay Best tools on the planet are hands right Yes Okay Oh my god We’ve talked about this so many times I know I No we have the most efficient tools in the kitchen are your hands And they’re impeccably clean So let me get some salt Okay Okay So you’ve got fine sea salt Great Um and that’s wonderful You know Jacques and Julia when they cooked together had his and her salt and peppers You know that story So cute Yeah I mean and everything he did was wrong She and he she criticized him endlessly and he took it But yeah the reason being that she thought that finer salt dissolved better in pastry And I actually agree with her on that one I do too Yeah So you get this so it’s like a P shape And then I’m going to need some ice water Ice and water I’m going to start with two tablespoons I left a fair amount of chunks there And this recipe is great cuz it’s got a lot of butter in it But also crustada is a free form tart So you don’t have to have any pastry skills It’s so much fun to make croissa or a free form Yeah pie because you don’t have to be great at the baking No you don’t have to be great at the shaping or anything And you just call it rustic right Yes Rustic is my favorite word Oh mine too When I first worked at Gourmet Magazine I worked in the test kitchen and that was our excuse if our tart didn’t quite come out right It’s rustic It’s rustic Okay we’re almost there That’s like four tablespoons I’m going to add a tiny bit more This has to do with your altitude with the weather Is it wet outside Is it dry outside Is it spring wheat or summer wheat I mean or winter wheat that went in It changes so much right Okay There we go All right Oh that’s looking good That’ll be a good place for a break It is [Music] That is gorgeous Sarah Just gorgeous And I made enough for the next couple of days for you to add to things Here’s the fun [Music] part What I’m doing is the final mix We’re trying not to mix it too much so it will be tender Can I have a bench scraper Sure babe I know you have them I know you have everything Okay there we go Here my darling That’s great Okay And then we’ll put it in some plastic wrap Sure Okay Or it could be underneath you Okay So we’re going to try to let this rest for as long as we can while we prep the vegetables because we want the gluten to relax Although it really doesn’t matter when we roll it out what it looks like because hey this is rustic There we go Should we put it in the freezer Actually sure There’s freezers over there Okay good [Music] All right So now we’re going to do the vegetables Orchini o’clock Boy this is exciting These are worth Well They’re like gold What can I say I mean smell that fragrance Oh let’s go with this stock Is it frozen It’s just bone marrow Are we going to use the broth You could use it for something else But I mean that’s going to reconstitute it for sure And make it really delicious Yeah So the mushrooms will be delicious The broth will be delicious And whether we use the broth or not you can use You can always use it Bring it up Turn it off Let it soak L to the yes So let me get the rest of these guys ready I presume you like all vegetables right I eat everything Peppers fennel onions garlic zucchini Where’s my husband when we need him He could start doing dishes right now Yeah Would you mind draining the porchini and saving the liquid for you later for some yummy thing I think we’re going to have enough vegetables What do you think All right So I think I’ve got this I’m going to chill it off and get the dough out and roll it out And what are you doing over there Oh I’m just chopping up traviso So traviso is what we would call predicio right It’s long pointy ridiculio Yeah All right Yeah I think we have enough filling I think we have enough for you to add to pasta tomorrow [Music] You’re going to roll out the dough Yes Yeah Ideally the dough should rest an hour and then you roll it out So you can see all the little butter pieces in there Oh isn’t that great And we got the oven preheated to 400 Yes we do Okay All right Rachel I got to park this in the fridge again Oh good Yeah Hey guys park that in the fridge We’ll just give it like 5 minutes and then we can put it in the oven Sure Okay so here’s the here’s the age-old question Here we are We’re in Italy We’re in Europe and you can leave the eggs on the counter Why My family did all the time all of my life It’s I I don’t know any other way And the date here in Italy is on the egg for how long you can leave it outside of the fridge Wow So it tells you how long the egg will be fresh How do you break an egg I break it on the counter Right Because if there’s salmonella on the outside of the egg exactly doesn’t go inside It doesn’t go in the dish This is a heavy egg I know right Wow I know I’m going to do an egg wash So here’s a question Should we add an herb to this in the end There’s thyme There’s rosemary There’s Oh there’s basil No we’re going to finish it with basil It makes me so happy That is gorgeous Sarah let’s see How full do I want to do this I think that’s pretty good I made it colorful but now I’m going to cover it up with cheese But who cares Well I don’t think especially an American audience is going to mind that there’s a lot of cheese on there You know artichoke might be my favorite vegetable I love artichokes Artichokes eggplants That those are my tough faves So here’s the fun part The rustic part Oh I love that Just fold it in It’s no fuss no mus And if it’s the fun part if it’s vaguely round we’re happy There we go Okay Rustic is my favorite word Yep Yepers All right Ra Which oven am I putting this in Right here babe This big one right here That’s preheated to 400 Okay How long is it going to be in the oven About 35 minutes There we go Okay All right I’m making risotto when we come back So we’re going to add the red wine It’s looking very rustic I love [Music] [Music] rustic I’m getting started on the risoto now So again risoto is not that scary It is a little bit labor intensive in that you have to stir it You can’t just walk away and take a nap Um this is a risoto spoon I didn’t know that Now why is this a risoto spoon What What is the hole all about To develop the starch You can develop more starch if you have a hole and a round pot So this is just short grain rice So carnaroli arbario that we toast up with minced onion and we put a little garlic in everything at our house Oh I approve Yes And then we put in a little salt You can put in a little bit of pepper but for a dish like this you can use white pepper you can use red pepper or you can use black pepper It’s really dealer’s choice We’re using spicy radikio So I think a little black pepper Okay sounds good Just a touch Just a little touch of black pepper in this And that’s fine And we stir stir stir So how long does it take you to make risotto From the point that we start to add liquids this takes 18 minutes So she’s she’s got my back She’s got my back She has got my back So we’re going to add the red one Do you speak Italian I’m sure you do Well I’ve studied it for many many years and I try but I’m kind of a faker Well that’s all right I can read really well I can watch a movie and understand what’s going on but I get nervous when I go to speak I don’t know why that is It’s ironic given what I do for a living but um it is what it is It’s just the truth Well nobody’s going to judge you less than the Italians It’s not like you’re in France Can I grate you some cheese Yes 100% So in this part of Italy they use pecorino but in other parts they use parmesano Well I always have both parmesano reaniano and pecarino and I I honestly use the two in combination quite a bit Okay So from the time we start adding our liquids guys this is when we start counting those 18 minutes And this is just hot stock And I used all the leftover stock that we had in the house How many cups of rice did you start with I normally make for six people A cup and a half to six cups of liquid Yep To about six cups of liquid but we are going a little heavy cuz we got a lot of people here How much You want a fair amount of cheese right Yes About a cup cup and a half at least You know I’m sort of like I want to take a peek but I’m I’m worried I’ll cool it down too much Is your oven pretty accurate It is Because this is a high butter dough I always worry I know it’s going to go too far too fast Right Very accurate I’m going to take a peek Take a peek Oh it’s looking fine It’s fine It’s looking very rustic I love rustic Almost there It’ll be a couple minutes and we’ll be good Yum How nice It’s easy [Music] No go for it But it’s scalding hot I think Sarah Molton just lost the entire roof of her mouth No no no no [Music] Masletoough That smells good I love a red risoto It’s good food and it all just kind of comes together so beautifully Look at that Show me what else you got here So we’re going to add a little pomegranate molasses to this But you could also just do aged balsamic be equally delicious You want something slightly sweet kind of an agra dolce a sweet and sour flavor Do you always do that for every risoto No I do not I I often will use balsamic or a condiment of condiment of some kind But yeah it’s just a little ta something Now for the folks at home how did you figure out it was done Besides the 18 minutes it has to still be pourable Mhm And it has to look creamy So did you beat up the rice enough Did you incorporate all of the flavors enough And did you get this pourable creamy consistency is the most important part to me Can I taste it Of course Go Go for it Should I get one for you too Sure Although I just used my finger So stuck them right in there Go for it [Music] But it’s scalding hot I think Sarah Molton just lost the entire roof of her mouth No no no no In my kitchen Oh that was good I love the wine in there Some pomegranate to garnish There it is is the mystery risoto What do we think Let me just take a look at the bottom Yeah I think it looks good I’m going to do it But you’re all going to be my friends if it’s a little undercooked What Babe what How can I help you What do you think I think it’s done Oh it’s gorgeous Look at that cheesy craziness Rustic Rustic rustic There you go Oh that looks glorious my darling Well thank you Bring it on down Let’s eat Oh that’s beautiful My friend of all these years I love you Thank you for being here My husband will kill me if I leave without a photo with you Oh of course You can have 9,000 Is that enough son Or do we need to go a little bit this way Perfect Yes Yay This one Yay [Music]