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♪
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Ch chae chael: Chael:
La chael: Lazi chael: Lazio.
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Best known for the
grandeur of rome,
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an unspoiled countryside,
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and the relics of a past empire.
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My lazio menu features
these classic dishes.
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Mint fava bean soup.
8
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My primo is a creamy
spaghetti carbonara.
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A secondo of veal,
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with sage and prosciutto.
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And a dolce of cake made
with almond-flavoured cookies.
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00:00:42,142 --> 00:00:48,081
♪
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00:00:50,083 --> 00:00:56,555
♪
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Lazio was once the
centre of the roman empire.
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And there you'll find
cosmopolitan rome
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and the vatican city.
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But in the pristine countryside,
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life is a little simpler.
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And this guanciale
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is the cured jowl of pork.
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And it, along with pancetta,
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are used very similarly
in italian cooking.
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♪
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(Sizzling)
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There's no oil in
the pan right now,
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so the heat is gently
rendering down
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that lovely, luscious fat
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between the layers of the meat.
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But this'll take some time,
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and it's just a case
of giving it a stir...
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Every once in a while.
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In the meantime, onto
my other aromatics.
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Celery, garlic and onion.
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In french, it's called mirepoix.
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In italian, sofrito.
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It adds depth of flavour
to any simmering dish.
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♪
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A good, hot chilli,
finely minced,
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adds just the perfect
amount of heat to the dish.
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This, lightly fried in
the bottom of the pan,
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soaking up all that luscious,
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rich, rendered-down fat,
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is the base to
this amazing soup.
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♪
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This is a fresh fava bean.
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And fava beans are
a favourite in lazio.
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This is what they look
like when they're fresh.
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A simple boil, toss in butter,
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mash with a fork,
they're good to eat.
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In go all the beans,
along with the tomatoes.
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Fresh or canned.
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Whatever you've got.
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All moistened down
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with a lovely drop
of light chicken broth.
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And now my scafata
just needs time
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to come up to a gentle simmer.
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And allow all the
flavours to come together.
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One of the last ingredients
to add to the soup
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is a good amount of swiss chard.
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Or whatever you have.
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00:03:50,496 --> 00:03:53,232
And the reason i'm
adding it late in the cooking
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is so that it
doesn't turn colour.
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It'll keep that
wonderful, vibrant green,
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have lots of great taste,
and add wonderful texture.
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Into the soup they go.
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00:04:08,181 --> 00:04:12,218
And they will just melt
down within minutes.
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Another great flavouring
for this soup is mint.
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And romans love their mint.
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00:04:23,196 --> 00:04:26,565
They love it on vegetables.
They'll toss it in salads.
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They'll even have
it with tomatoes.
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00:04:30,570 --> 00:04:34,740
And it adds a wonderful
fragrant pop of flavour
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that is unmistakable.
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And you can't possibly
have a soup like this
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without a good piece
of crunchy, crusty,
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toasted hearty bread.
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Just a good old rub...
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With a freshly
cut clove of garlic.
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Just to get the aromatics.
Nothing overpowering.
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Just subtle
background flavours...
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Of freshly cut garlic.
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A good drizzle...
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Of olive oil.
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♪
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And this is a soup
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that is the pride of lazio.
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Scafata.
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And these fava beans...
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As it pops in my mouth,
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it adds a little creamy texture.
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The richness of the guanciale.
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The sweet sort of
savoury meatiness
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is absolutely wonderful.
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It's nothing complicated.
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It's just taken years and
years and years to perfect.
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00:06:07,400 --> 00:06:08,600
And now for my primo.
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A pasta dish that is
known the world over.
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And it's a classic.
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Do you know what it is?
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This world-famous pasta
dish is a real favourite in rome.
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And this creamy
concoction of pasts
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actually has no cream in it.
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It has eggs, cheese,
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and a little guanciale.
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And if you guessed that
the dish i'm talking about
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is spaghetti alla carbonara,
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you are right on the money.
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It is a simple and
quick pasta to prepare.
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And by the time my
noodles are done,
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my sauce will be
ready for the dish.
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It's the egg yolks in
the spaghetti carbonara
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that add to that creamy texture.
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But those egg yolks
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are very susceptible to heat.
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So not overheating
the eggs is essential.
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The other ingredient
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that gives a nice,
creamy texture to this dish
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is a little cheese,
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called pecorino.
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Or pecora.
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This has a light
sharpness to it,
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and a salty hit.
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But combined with the egg yolks,
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adds to that creaminess.
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♪
125
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A little salt.
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And a good amount...
127
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Or cracked black pepper.
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Because the pepper adds
depth of flavour to the dish.
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00:08:25,638 --> 00:08:29,575
And that unmistakable
peppery tingle on your palate.
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We're just about done.
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(Sizzling)
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My guanciale has
crispened up really nicely.
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And released those
delicious flavoury fat content.
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It's the perfect time
to add in the pasta.
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(Sizzling)
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00:09:04,110 --> 00:09:08,614
Along with the
all-important pasta water.
137
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Add the egg mixture in.
138
00:09:19,191 --> 00:09:21,326
There's enough heat in the pan
139
00:09:21,327 --> 00:09:24,896
to slowly cook the eggs,
140
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melt the cheese,
141
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to become the perfect carbonara.
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00:09:29,936 --> 00:09:33,271
And this is the kind of
pasta that waits for no man.
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When it's ready,
144
00:09:34,941 --> 00:09:36,741
you serve.
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00:09:36,742 --> 00:09:44,742
♪
146
00:09:48,754 --> 00:09:50,723
Going to sprinkle more cheese.
147
00:10:01,667 --> 00:10:05,638
Who knows who made the very
first spaghetti alla carbonara?
148
00:10:06,739 --> 00:10:08,908
All i know is, i love to eat it.
149
00:10:10,076 --> 00:10:11,476
That creaminess...
150
00:10:11,477 --> 00:10:13,445
Without cream.
151
00:10:13,446 --> 00:10:15,982
Just gently cooked egg yolks.
152
00:10:18,150 --> 00:10:21,152
The wonderful rendered-down
fat from the guanciale.
153
00:10:21,153 --> 00:10:23,355
The pecorino cheese.
154
00:10:23,356 --> 00:10:25,558
And that peppery finish.
155
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All of that coats and enrobes
156
00:10:29,862 --> 00:10:34,033
the perfectly toothsome
al dente spaghetti.
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Buonissimo.
158
00:10:42,241 --> 00:10:44,709
It's beautiful.
159
00:10:44,710 --> 00:10:46,211
And for my secondo,
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surely you've heard
of saltimbocca.
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♪
162
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Veal with prosciutto and sage
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is served practically in
every trattoria in rome.
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00:11:07,967 --> 00:11:11,837
It's even called
saltimbocca alla romana.
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00:11:13,072 --> 00:11:15,440
And what makes this saltimbocca
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such a delicious scaloppini dish
167
00:11:18,978 --> 00:11:23,581
is that each of these
little scaloppinis
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get their own sage leaf.
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Held in place securely...
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With a lovely little slice
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of prosciutto.
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And saltimbocca means
jump in your mouth.
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00:11:42,234 --> 00:11:43,768
And this one jumped in my mouth.
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Mm.
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That is good.
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00:11:46,972 --> 00:11:48,207
Now...
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A quick dusting
of seasoned flour.
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00:11:53,312 --> 00:11:56,247
And i like to add a little
cornstarch to my flour,
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00:11:56,248 --> 00:11:59,584
because i find it just helps
add a little crispy coating
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00:11:59,585 --> 00:12:03,922
to anything i'm
pan-frying like this.
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00:12:03,923 --> 00:12:11,923
♪
182
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Just roll it over once or twice.
183
00:12:26,378 --> 00:12:27,946
And off to a hot pan.
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00:12:27,947 --> 00:12:30,115
(Igniter clicking)
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♪
186
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(Sizzling)
187
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It is the simplest and quickest
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of all meat dishes to cook.
189
00:13:04,049 --> 00:13:06,551
And that's why
scaloppini is often served
190
00:13:06,552 --> 00:13:08,720
at a big platter at a table.
191
00:13:08,721 --> 00:13:11,122
Because they cook
so quick and easily.
192
00:13:11,123 --> 00:13:12,892
They're really delicious.
193
00:13:14,960 --> 00:13:16,228
It's that quick.
194
00:13:21,167 --> 00:13:23,835
And there's a lot of good
stuff in the bottom of this pan
195
00:13:23,836 --> 00:13:26,805
that quickly becomes my sauce.
196
00:13:26,806 --> 00:13:29,574
A splash of masala.
197
00:13:29,575 --> 00:13:30,910
(Sizzling)
198
00:13:33,946 --> 00:13:35,781
Which is an italian
fortified wine.
199
00:13:37,149 --> 00:13:40,319
And it has quite a unique,
slightly sweet flavour.
200
00:13:41,520 --> 00:13:42,955
Splash of meat broth.
201
00:13:49,995 --> 00:13:51,363
And to finish off my sauce...
202
00:13:52,698 --> 00:13:55,266
A couple of nobs...
203
00:13:55,267 --> 00:13:57,403
Of good old butter.
204
00:13:59,939 --> 00:14:02,507
This, the french
call monté au beurre.
205
00:14:02,508 --> 00:14:05,610
I like to think of it as just
adding goodness and richness
206
00:14:05,611 --> 00:14:07,479
to a sauce.
207
00:14:09,248 --> 00:14:11,316
Back in go the scaloppini
208
00:14:11,317 --> 00:14:15,253
to get bathed in that masala.
209
00:14:15,254 --> 00:14:17,723
Butter and broth.
210
00:14:31,003 --> 00:14:32,570
And that is it.
211
00:14:32,571 --> 00:14:34,506
Ready to serve.
212
00:14:36,542 --> 00:14:38,210
To serve these scaloppini...
213
00:14:39,545 --> 00:14:41,046
Just lay them out...
214
00:14:43,616 --> 00:14:45,851
Onto a platter.
215
00:14:58,063 --> 00:15:00,999
Saltimbocca alla romana.
216
00:15:01,000 --> 00:15:03,167
And just look at that
sauce on these scaloppini.
217
00:15:03,168 --> 00:15:11,168
♪
218
00:15:13,178 --> 00:15:15,713
So tender. so juicy.
219
00:15:15,714 --> 00:15:17,382
Succulent.
220
00:15:17,383 --> 00:15:21,286
And that sauce,
done in seconds flat.
221
00:15:21,287 --> 00:15:23,721
After a rich saltimbocca,
222
00:15:23,722 --> 00:15:27,025
how about a little sweet dolce?
223
00:15:27,026 --> 00:15:28,761
An amaretto cake.
224
00:15:37,069 --> 00:15:39,437
Amaretti biscotti
225
00:15:39,438 --> 00:15:44,309
are a crisp, slightly
chewy biscuit
226
00:15:44,310 --> 00:15:46,210
flavoured with almonds.
227
00:15:46,211 --> 00:15:49,247
A little like the
french macaron.
228
00:15:49,248 --> 00:15:51,049
And in lazio,
229
00:15:51,050 --> 00:15:53,351
they love to use
these amaretti biscotti
230
00:15:53,352 --> 00:15:56,421
as part of a soft, fluffy cake
231
00:15:56,422 --> 00:16:00,024
called torta alla amaretti.
232
00:16:00,025 --> 00:16:02,027
And it really is
quick easy to make.
233
00:16:04,997 --> 00:16:07,265
Butter, and a little sugar.
234
00:16:07,266 --> 00:16:15,266
♪
235
00:16:17,776 --> 00:16:20,378
Room temperature
butter and a little sugar,
236
00:16:20,379 --> 00:16:22,046
when mixed together,
237
00:16:22,047 --> 00:16:24,549
to become light and creamy,
238
00:16:24,550 --> 00:16:28,019
changes to a beautiful
pale-colour yellow.
239
00:16:28,020 --> 00:16:31,457
That tells me it's ready
for the next ingredient.
240
00:16:33,125 --> 00:16:35,027
A couple of fresh eggs.
241
00:16:40,666 --> 00:16:44,135
And eggs are such an
important ingredient in cooking.
242
00:16:44,136 --> 00:16:46,738
They lighten, enrichen,
243
00:16:46,739 --> 00:16:48,106
help to keep moist.
244
00:16:48,107 --> 00:16:50,009
And they bind.
245
00:16:51,377 --> 00:16:52,910
Now another
italian classic here.
246
00:16:52,911 --> 00:16:55,680
Ricotta cheese.
247
00:16:55,681 --> 00:17:00,352
That is often used in both
baking and savoury dishes.
248
00:17:01,420 --> 00:17:05,223
But it adds a certain lightness,
249
00:17:05,224 --> 00:17:08,159
texture and moisture
250
00:17:08,160 --> 00:17:09,995
when baked in a cake like this.
251
00:17:13,298 --> 00:17:15,701
I'm a sucker when
it comes to vanilla.
252
00:17:17,102 --> 00:17:19,837
And i think vanilla
is such a great base
253
00:17:19,838 --> 00:17:21,472
when it comes to baking.
254
00:17:21,473 --> 00:17:23,508
It's that big platform
255
00:17:23,509 --> 00:17:26,978
that you can literally
stand anything on.
256
00:17:26,979 --> 00:17:29,314
And i love the
smell. I love the taste.
257
00:17:32,484 --> 00:17:35,787
And now, one of
the key ingredients.
258
00:17:35,788 --> 00:17:37,489
Almond liqueur.
259
00:17:38,690 --> 00:17:41,359
And if you can't find
an almond liqueur,
260
00:17:41,360 --> 00:17:43,895
use a little almond extract.
261
00:17:43,896 --> 00:17:45,496
But be gentle with it.
262
00:17:45,497 --> 00:17:47,199
It's pretty powerful stuff.
263
00:17:53,605 --> 00:17:56,774
That is my wet ingredients done.
264
00:17:56,775 --> 00:17:58,643
The dry ingredients.
265
00:17:58,644 --> 00:18:00,879
Flour, baking powder and salt.
266
00:18:02,614 --> 00:18:05,550
And these dry ingredients
267
00:18:05,551 --> 00:18:08,287
are what will keep
this batter together.
268
00:18:09,922 --> 00:18:11,757
Nothing complicated.
269
00:18:13,092 --> 00:18:15,726
This has got to be any
and every baker's friend.
270
00:18:15,727 --> 00:18:18,129
A springform mould.
271
00:18:18,130 --> 00:18:20,498
Easy to get things
out of. Lightly buttered.
272
00:18:20,499 --> 00:18:21,933
Dusted with flour.
273
00:18:21,934 --> 00:18:23,836
And it's good to go.
274
00:18:28,807 --> 00:18:32,311
Just work the dough
a little to the edges.
275
00:18:36,281 --> 00:18:37,983
And even all over.
276
00:18:39,852 --> 00:18:43,621
And that takes care
of the soft, tender,
277
00:18:43,622 --> 00:18:45,456
moist part of the cake bottom.
278
00:18:45,457 --> 00:18:49,127
Now for the crunchy topping.
279
00:18:49,128 --> 00:18:52,430
And that starts off with
good old egg whites
280
00:18:52,431 --> 00:18:54,233
and a little muscle.
281
00:19:06,278 --> 00:19:08,079
Lightly stiffed egg whites.
282
00:19:08,080 --> 00:19:12,351
Crunchy amaretti biscotti.
283
00:19:15,020 --> 00:19:17,221
More crunch.
284
00:19:17,222 --> 00:19:18,457
Toasted almonds.
285
00:19:19,791 --> 00:19:21,293
All folded...
286
00:19:25,030 --> 00:19:29,968
Into that soft, fluffy,
whipped egg white.
287
00:19:32,638 --> 00:19:34,473
Doesn't that sound amazing?
288
00:19:38,443 --> 00:19:41,579
And this is ready to
head off to the oven.
289
00:19:41,580 --> 00:19:43,115
It's that simple.
290
00:19:49,588 --> 00:19:51,622
Look at that.
291
00:19:51,623 --> 00:19:52,823
And the smell.
292
00:19:52,824 --> 00:19:55,293
You know, the smell
of fresh-baked cakes,
293
00:19:55,294 --> 00:19:59,297
it's one of the best aromas
in the whole wide world.
294
00:19:59,298 --> 00:20:07,298
♪
295
00:20:21,220 --> 00:20:22,854
I'm a lucky fella.
296
00:20:42,874 --> 00:20:45,243
This amaretti cake
297
00:20:45,244 --> 00:20:48,913
is as much about
texture as is it the taste.
298
00:20:48,914 --> 00:20:52,617
That crunchy, crispy,
crackly topping.
299
00:20:52,618 --> 00:20:57,088
And then that soft,
moist, succulent cake.
300
00:20:57,089 --> 00:20:59,323
Easy to put together.
301
00:20:59,324 --> 00:21:01,192
Easy to enjoy.
302
00:21:01,193 --> 00:21:05,396
We started with
a springtime mint
303
00:21:05,397 --> 00:21:07,198
and fava bean soup.
304
00:21:07,199 --> 00:21:10,101
A primo that's
everybody's favourite.
305
00:21:10,102 --> 00:21:12,436
Spaghetti alla carbonara.
306
00:21:12,437 --> 00:21:14,805
Pan-fried scaloppini veal,
307
00:21:14,806 --> 00:21:17,174
crisp pancetta
and a little sage.
308
00:21:17,175 --> 00:21:19,510
Saltimbocca alla romana.
309
00:21:19,511 --> 00:21:22,513
And a perfect amaretti cake.
310
00:21:22,514 --> 00:21:25,750
Some of my favourite
recipes from lazio.
311
00:21:25,751 --> 00:21:27,286
An entire meal.
312
00:21:28,754 --> 00:21:30,655
Buon appetito.
313
00:21:30,656 --> 00:21:31,656
(Man singing in italian)
314
00:21:35,627 --> 00:21:43,627
♪
21510
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