All language subtitles for Bonacinis.Italy.S01E14.Emilia.Romagna.1080p.WEB-DL.AAC2.0.H.264-squalor.[eng]

♪

S s lu s lush s lush c s lush cou s lush count s lush country
s lush countrysi s lush countryside s lush countryside.

It's also the
birthplace of italy's

most famous ingredients:

Balsamic vinegar,
parmigiano reggiano,

and parma ham.

For my antipasto, a
savoury greens pie.

A primo of pasta with world
famous bolognese sauce.

For my secondo, balsamic
chicken with grilled radicchio.

And for my dolce, a rich
spiced chocolate cake.

♪

Some of italy's most famous
ingredients and dishes,

come from the
emilia-romagna region.

And to me, that region is
the culinary capital of italy.

Like this simply, savoury
greens stuffed pie,

erbazzone.

They love to use spinach
and char tops, or beet tops.

But the idea of this
dish originated from

all kinds of herbs, greens,

that were grown and
especially foraged,

like this parsley.

♪

A little fresh ricotta is an
important part of this dish,

it just lightens

and adds a little
creaminess to the dish.

And of course, emilia-romagna
could not be doing

a dish like this
without a good hunk

of parmigiano reggiano,

straight off the block.

♪

Now, in my pan i've already
fried off some pancetta,

garlic, in a little
butter and olive oil.

So that fat from the
pancetta, has rendered down

adding more savoury
notes to my erbazzone.

And the last ingredient,

a hint of nutmeg.

Mm, that smells good.

Now to roll my pastry.

And this is a really simple
pastry dough to make:

Flour, a little
butter, a little lard,

very simple elastic-y dough.

Because the key to
rolling out this pastry

is having fairly thin.

(Italian opera playing)

♪

You know, erbazzone started
off on the cucina povera,

meaning "the poor
kitchen" or "peasant food."

It really is a humble dish

that has stood the test of time.

Keeping a little
boarder on the edges

to be able to seal the dough.

A quick little egg
wash around the edge

to ensure i have a good seal.

And a little trick here,

using the pin allows you
to carry the thin dough,

and lay it right over the top.

Just a little crimping
on the edges.

And then a good egg wash.

And then, because i
want this pie to remain flat,

all i need to do...

..Is take a fork...

..And pierce the pastry dough

so any of the steam that
comes up from this pie

doesn't puff up the pastry.

One erbazzone
ready to go in the oven.

♪

Look at that beautiful
gold-brown colour.

This looks terrific.

(Crunching)

Nice and crisp on the outside,

and nothing has
escaped from the inside.

Look at that.

Look at all that steaming
green savoury filling.

Who doesn't like
an outside piece?

Beautiful.

It's the perfect way to start
a meal in emilia-romagna.

And for my primo, a
pasta sauce, or a ragu,

that is world famous, that
everyone loves to make,

but everyone makes it
just a little bit different.

♪

Bolognese is famous
all over the world

but it originally
comes from bologna.

La bella citta,

the beautiful city
in Emilia-romagna.

And this is pasta con
ragu alla bolognese.

This sauce is so
popular in italy,

they often just
refer to it as ragu.

And it all starts off as so
many great dished do in italy,

with pancetta for the
big savoury flavours

and then, a little soffritto,

some diced vegetable
which are used as aromatics.

♪

(Sizzling)

A good hot pot gets the pancetta

up to a great sizzle.

It's almost as if that
pancetta's just dancing around

in the bottom of the pan.

Whilst the pan is hot,

add the meat.

And i want to fry up this meat

so it too starts to caramelise,

bring in a depth of flavour,

and add to the overall
look of my finished ragu.

And it's quite amazing how
the pancetta and the beef

just come together
so beautifully,

one flavours the other.

Time from the next
layer of flavourings.

(Sizzling)

So, this is time to turn
the heat down a touch,

slowly sweating out
those vegetables,

bringing the flavours together.

A little tomato paste
helps thicken the sauce

and adds a wonderful colour.

Just let that sizzle up
on the bottom of the pan.

And of course,
some good red wine.

And this is going to
wash all those sticky,

tasty little bits off
the bottom of the pan

and add another
depth of flavour.

And already its'
starting to look good.

Tomato puree.

And some seasoning.

And finally, some milk.

The lactic acid

helps tenderise the meat,

lightens the sauce,

and gives it that unmistakable

slightly orange hue to it.

Lid on, gentle simmer,

and let all those
flavours come together

for the perfect ragu bolognese.

(Italian opera playing)

♪

And of course,
parmigiano reggiano,

the only cheese for this ragu.

And eating pasta with
a long noodle like this,

it has to have a
little italian flair,

it has to have a little panache.

You mix it up,

you take a little on
your fork and spoon.

This is going to be a little
taste of heaven on a fork.

You know, a really
great bolognese,

it is a perfect
primo for any meal.

I have to save a little
room for my secondo,

a balsamic braised chicken...

With grilled radicchio.

♪

The emilia-romagna
region of italy

is known as "the food valley,"

because a lot of the
great italian ingredients

originate in this area,

like balsamic vinegar,

as in this balsamic chicken,

pollo all'aceto balsamico.

And i'm serving it with

a side dish of
grilled radicchio,

radicchio alla griglia.

And these chicken thighs
have been marinating

in a special ingredient:

That sweet, slightly
acidic balsamic vinegar.

(Splashing)

A balsamic glaze as
thick and viscous as this is,

is packed full with even
more intense depth of flavours.

An amazing product
that's been made in

the emilia-romagna
region for centuries.

Now, these chickens
have taken on wonderful,

deep dark colour.

And the reason i pat them
dry is because i want to

take the excess vinegar off,

that way, when they
hit a good hot pan,

that skin on the chicken is
going come brown, crispy,

and render out some
real flavourful chicken fat.

(Sizzling)

And i wouldn't get that
sizzle if i didn't pat them dry.

(Sizzling)

♪

(Sizzling)

My chicken has
really crisped up nicely

and that dark colour
from the balsamic vinegar

has become intensified.

I tell you, i can almost
smell toffee in this chicken.

This was the marinade
the chicken was sitting in.

Shallots, garlic, there's still
lots of good flavour in this

and i'm putting it to good use.

Along with some red wine.

Now i'll let that
simmer for a while,

but halfway through cooking,
i'll add a little chicken broth

just to round things out.

Shouldn't take too long.

My chicken is nicely cooked,

so it's time for these
legs to come out,

that sauce to reduce,

and just thicken up a touch.

The preparation to grill these
beautiful heads of radicchio

is really quite simple.

If you cut these in half

you can see all the
wonderful leaves

and those little pockets there

will capture a
little of this olive oil,

and the seasoning.

♪

Whilst my radicchio is grilling,

add just a little
butter to my sauce.

This gives it a nice sheen,

rounds out the flavour
and enrichens it.

A classic french technic
called monter au beurre.

Chicken can go back into
the pot to stay nice and hot.

♪

Really nicely charred up.

Some of that beautiful
balsamic glaze drizzled

over that wonderful
charred radicchio.

And some roasted hazelnuts
add a wonderful crunch.

And the bitterness
from the radicchio meets

the wonderful sweet
balsamic vinegar.

And of course, a dish like
this would not be complete

without a little
more parmigiano.

♪

Look at that sauce.

So dark and rich,

glistening and shining.

All coated in that sauce
that is just the right constancy.

I'm going to have a taste.

♪

You know, there was so
much balsamic vinegar in there

you'd almost think
it's too overpowering,

but far from it.

It has mellowed out,
become deep and rich.

And i little grilled radicchio,

tasty hazelnuts and
shaved parmigiano.

That radicchio has that
background of a bitter note

which i love in a
crisp salad like this,

but then that glaze
just sweetens things up.

And for my dolce,

pampepato, which is a
rich, dense chocolate cake.

(Singing in italian)

♪

Every bakery in
the town of ferrara

in emilia-romagna,

are busy come christmas
holidays making one thing:

Pampepato.

A delicious, dark,
rich chocolate cake.

And it all starts
off with flour,

salt, and some dark coco.

Then we introduce
lovely warm spices.

Warm cinnamon.

Fragrant nutmeg.

And pungent clove.

Sugar adds sweetness,

but what adds a nice chewy
texture is good old honey.

Fresh zingy zest of orange.

And often in a cake like this,

where you find orange

goes a little lemon.

For some really great crunch,

roasted hazelnuts.

Tucked in behind the hazelnuts,

sweet tasting pine nuts

and beautiful crunchy almonds.

Got to throw some
walnuts in there.

And these have all been
roasted off to heighten

their nutty flavour.

Just give that a little mix up,

bring all those
flavours together.

And this is where things
could get a little tricky.

Over here i've got some dark
chocolate that i've tempered.

This goes into my nut mixture
with the honey and sugar.

A thorough, quick mixing.

And then all of this mixture,

add it to my dry ingredients.

So moving a little
fast is number one

because i don't want it
to cool down too quick

before i get it all
mixed together.

Wish me luck.

And that smells good already.

It is all about the density,

the richness of it.

The chocolate, the spice.

♪

Now that everything's mixed up

i can start to shape...

..The pampepato.

There's no cake pan needed,

it's all shaped by hand.

I'm pretty happy
with that shape.

Off to the oven.

♪

This truly is a decadent dolce.

And now that it's cooled

it's about to become
even more indulgent.

And this chocolate i've
had melting on a bain-Marie

to the perfect consistency.

And a bain-marie is nothing
more than a pot of water

at the right temperature
so the chocolate melts.

You can see the way this
chocolate is just running

all the way over and
covering this pampepato.

I can hardly wait.

(Singing in italian)

♪

It's dense and decadent,

and a wonderful aroma.

It truly has a very unique
and distinct flavour.

It's the texture of the nuts,

the hint of orange,

a little sweetness.

It is dense and rich.

It is really a unique dessert

that i thoroughly,
thoroughly enjoy.

I started with an antipasto of

erbazzone, stuffed savoury pie.

A primo of pasta with a
classic bolognese sauce.

A secondo of balsamic chicken

with a side of
grilled radicchio.

And a dolce of dense
chocolate flavours.

These are a few of my favourite
recipes from emilia-romagna,

an entire meal.

Buon appetito.

(Man singing in italian)

♪