All language subtitles for Bonacinis.Italy.S01E12.Umbria.1080p.WEB-DL.AAC2.0.H.264-squalor.[eng]

Michael: Umbria, home to
magnificent waterfalls, tranquil pastures,

and lush green hills
topped with ancient cities.

My umbrian feast
includes an antipasto of

springtime frittata.

A secondo of stuffed
pork roast with crackling.

A contorno of warm lentil salad.

And finally, my dolce
is sweet carnival fritters.

♪

♪

Umbria is in the
middle of Italy,

deep in the rustic countryside,

and it is known
as the green heart.

And with an
abundance of farming,

it grows some of the
finest fruit and vegetables,

like these asparagus that play
a key role in my umbrian frittata.

And the food philosophy
of umbria is simple.

They use the very best of
ingredients that are in season.

But a frittata
without artichokes

just doesn't work for me.

And to give this frittata
a rich meaty note,

all i'm doing is
removing the casing from

a savoury italian sausage

and then crumbling the meat up

so it is in nice
bite-size pieces.

Another key ingredient
for me is pancetta.

It is going to add another
dimension of savouriness

and that wonderful flavour
from the fat content...

As it renders
down and melts out.

♪

There.

I have got my ingredients all
prepared, because this frittata

cooks pretty quickly.

♪

(Sizzling)

♪

Whilst my sausages frying up,

let's grab those
onions and garlic.

Frittatas in italy
are very popular

and there's really
no hard and fast rule

as to what goes into it.

It's whatever you
have handy at the time

and they are so flavourful,
quick and easy to make.

Guaranteed people will
come back for more every time.

Now i can add my asparagus

because i've not
grilled or blanched them,

just going in raw,
pick up a little heat

and they'll soften up nicely.

And these artichokes will
add their own unique taste.

A little bright flavour
as a counterpoint to

the richness of the
sausage and pancetta.

(Sizzling)

Move that one side

and now it's time to get some
really big flavours going on

with this gorgeous fresh herbs.

Sweet basil,

that unmistakable pop
of flavour from fresh mint.

Earthy thyme.

That will give a big deep note.

Rosemary, it has that
sort of pine note to it,

and the savoury
fragrance of marjoram.

A course chop.

And then into a
pestle and mortar

to break down and pull out
all of those aromatic notes

and bring them together.

A little salt.

And that coarse
salt helps break down

the fibrous texture
of those herbs.

A splash of olive oil...

..Just to bring it all together.

And look at that.

So aromatic and
packed full of flavour.

A teaspoon of
that in my frittata

is going to add
a ton of flavour.

And last but by no means least,

a little spinach and
some peppery arugula.

Just let that wilt down

and then we are
good to add the eggs.

♪

A low and gentle heat.

And it doesn't take long
before that egg starts to firm up

and as it does, it binds
all those lovely delicious

ingredients together.

And off to the oven we go.

♪

Look at that beauty.

It is almost like a
mosaic of ingredients

all embedded in the egg.

Slide it right out.

And i've got to cut
me a nice big slice.

Now, i love serving up
a simple radicchio salad.

Crisp, a little bitterness.

And i have got to
have a little cheese.

A little pecorino.

Oh, the smell is amazing.

Mm!

This frittata is like a symphony
of textures and flavours.

I'm now going to jump straight
into my secondo because

i can't wait to show you

the best pork dish
ever from Italy.

♪

Michael: Porchetta
is nothing much more

than a roll and
stuffed pork roast.

In my version,

i'm taking a pork loin
and rolling it in pork belly

to make a savoury, tender,

slightly chewy crust,

and i like to think
of it as pig candy.

Other people call it crackling.

And this pork belly
is the foundation of

any great porchetta.

Think of it as just
wonderful rich tasty meat

and then the best of flavours
coming from those layers of fat.

Now for my seasoning.

Toasted fennel seeds,

because in umbria where
porchetta is a favourite,

they like to season
them using fennel pollen.

A little dried sage for
that really savoury note

and rosemary.

The two herbs in my mind
give you the perfect flavour to

a great porchetta.

A little fresh garlic

which is going to
soak into the pork belly

and the pork loin

and just melt down in
the long slow roasting.

A quick blitz to
bring it all together.

(Food processor whirring)

And a good drizzle of oil

so i can rub my
seasoning mix all over

and through the pork belly.

(Food processor whirring)

Now to work the flavouring in.

And i've crosshatched the
flesh side of this pork belly

so those little openings will
be like little pockets to capture

all the flavours
from the seasoning.

Next, my pork loin.

This is quite a lean piece of
meat so it's the perfect way

to incorporate this
loin into the pork belly

which is quite
generous with its fat.

And of course, my loin has
got to get a little seasoning too.

(Italian opera playing)

♪

The tying of the pork
belly is really important.

It's how the pork
belly stays rolled up

during the entire
cooking process.

(Italian opera playing)

And my porchetta needs to sit
in the fridge for up to 24 hours

so the skin becomes super dry

because that will help it
become nice and crispy.

And then before
you put in the oven,

a little seasoning with salt,

and that too will
help it become crispy.

And i have one in the oven
that should be ready to come out.

♪

All golden brown and glistening.

That is a sight to behold.

Listen.

(Knife tapping)

That's exactly
what i'm looking for.

Lift this off.

Just remove the string.

And a sharp serrated
knife is the best.

(Crunching)

That's a beautiful sound too.

That is magnificent.

You can see the seasoning,

still perfectly moist,
tender and juicy

with that incredible
crispy crackle to it.

(Crunching)

Some people like the outside
cut where it's a little more cooked

and had all the
juices dripping out of it.

Me? i like it right
from the centre.

Mm. that is so good.

Tender and juicy

and a wonderful flavour
from those aromatics.

The fennel, the sage,
rosemary, and garlic.

(Crunching)

Super crunchy, super flavourful,

and just a complete contrast
to that wonderful soft, tender,

juicy inside.

That incredibly crackly
crunch to the outside.

Now what to serve with
my delicious porchetta?

It has to be the right thing.

♪

Contorni is the italian
word for side dish.

And this side dish
showcases one of the finest

umbrian ingredients.

Lentils.

And this lentil salad that
i'm going to be serving warm

is known as insalata
tiepida di lenticchie,

and it is the perfect side dish

to go with my porchetta.

And lentils like this are
really common in umbria.

You can find them in just
about every grocery store.

They cook really quickly,

they cook easily,

and this warm
salad is a perfect way

to showcase them.

A few simple aromatics
as the base foundation.

A little garlic and
some fresh thyme.

(Man singing in italian)

♪

Now, i've cut my
veg fairly small.

A little bit bigger
than the lentils

which means they will
kind of match the size

but more importantly,

they'll cook super-fast
like the lentils do.

So just a gentle sweat down on

the carrots, onion,

celery and garlic.

And a sprig of fresh thyme
for that wonderful earthy

aromatic note.

Turn the heat down a touch
and in with my rinsed lentils.

(Sizzling)

And just a little
light vegetable broth.

And a gentle simmer.

♪

Those lentils have
plumped up nicely,

soaked up all that
flavourful vegetable broth.

Just need to
give it a little drain

to take some of the
excess liquid out.

Cooked in no time at all.

To dress it up a little,

a little chopped parsley

and some sun-dried tomatoes.

A little soft, a little chewy

but a beautiful addition
to a simple salad like this.

And just look at the colour.

They're gorgeous.

I think my lentils
have drained enough.

In they go.

And look how soft they are.

Perfectly cooked but
still holding their shape.

And they have sucked
up all of that juice,

packed full of flavour.

A drizzle of olive oil.

A hit of acidity with a
little red wine vinegar.

Brings things back to balance.

A good crack of black pepper.

♪

Mm. it smells good.

And it's that quick, that easy,

to make a warm lentil
salad for porchetta.

♪

Simple, tasty and delicious.

Look how plump they are.

Seasoning is right on
for a rich bit of porchetta.

♪

So very good... mm.

Because you really get to
taste everything about the salad.

It's good cold,

but warm, it's
absolutely heavenly.

And now a little dolce.

How does an umbrian treat
that is served during carnival time

sound to you?

Deep-fried dough
balls with honey.

(Man singing in italian)

♪

Every year just before lent,

italy throws a massive party

and they call it carnevale.

And in umbria,

they like to dress
up in costume,

throw confetti

and eat sweet sticky
treats called castagnole,

which are deep-fried floury
dumplings drizzled with honey.

And to get those
light fluffy dumplings

it all starts off...

..With a little yeast.

And what's unique about
this fast acting yeast is

it will activate
much more quickly

than your average dry yeast.

But to activate it

it requires a liquid,

and i am using a little
anise flavoured liqueur.

And that gets things started
along with a sprinkle of sugar.

Keep that off to one
side in a warm spot.

Fresh orange zest.

Zingy bright colour,

amazing flavour,

and just using the
zest is all i need.

Add to that a little lemon for
a perfect citrus combination.

That is going to pack a bright
fresh flavour to my castagnole.

Now, look at that.

I can see tiny little bubbles
which are going to add

the lightness to my castagnole.

And don't forget anise seed
flavoured liqueur in there

mixing with the
orange and lemon.

It sounds really
delicious already, huh?

In goes the sieved
flour to thicken it up

to a good soft but dense batter.

Working it through
until it's all incorporated.

So let the carnival begin.

Just form a little
dumpling size of a spoon

and into hot oil.

Six or eight at a time.

It gives you a chance
to keep an eye on them.

And this is a carnival
treat every kid loves,

including me.

♪

(Man singing in italian)

♪

The light flavour from the anise

or licorice flavour
in the background,

but a big hit of citrus,
the orange and lemon.

And the texture of the dough
is surprisingly light and fluffy.

An umbrian frittata
as an antipasto to start

and a secondo of a
delicious porchetta

served with a contorno
of warm lentil salad

and a dolce of sweet,

sticky fried
carnival dough balls.

These are some of my
favourite recipes from umbria.

An entire meal.

Buon appetito.

♪

(Man singing in italian)

♪