All language subtitles for Bonacinis.Italy.S01E10.Veneto.1080p.WEB-DL.AAC2.0.H.264-squalor.[eng]

♪ ("La Donna è mobile"
by giuseppe verdi) ♪

♪

Dr dria driati driatic
driatic se driatic sea,

famed for its elegant
gondolas, scenic canals

and the romance
of its historic cities.

My venetian menu
includes an antipasto

of sweet and sour sardines.

My primo is a unique
white polenta with shrimp,

a secondo of the
famous chicken cacciatore

and an equally
famous dolce: Tiramisu.

♪

♪

The veneto region of italy
is up on the northeast coast.

And it literally spills
into the adriatic sea,

which, in return,
gives up a bounty

of beautiful, delicious
seafood and shellfish.

And this sweet and
sour sardine dish

happens to be a
favourite with the locals.

It's called "sarde in saor",

sweet and sour sardines.

So, my sardines are patted dry.

I have onions that have
been browned off nicely

over a medium-high heat.

And in this little bowl,

i've got raisins that
are plumping up nicely

with a little drop of
white wine. in they go.

(Sizzling)

Whilst there's a little acidity
in the wine, not quite enough.

So, the addition of

some good white wine
vinegar gets the job done.

And one more secret ingredient

that also packs
one heck of a punch,

and that is...

Cloves.

But is so powerful
and flavourful,

i only need maybe
one or two in this dish.

Now in order to fry my sardines
up and get them nice and crispy,

a light coating
in seasoned flour

and a good shaking is going
to get the job done for me.

Come and take a look at this
oil. it is actually shimmering.

You can see the heatwaves,

which tells me my oil
is just about ready to go.

Shake off as much of the
excess flour as you can.

And in go the sardines.

And to drop the
sardine in, head first,

hold it by the tail
and away from you.

♪

(Sizzling)

♪

My sardines have
crispened up really nicely.

You can hear the
sizzle continuing.

Look how crispy
and crunchy they are,

and a beautiful colour. I
lay these onto a little dish.

♪

And these sardines get buried

in this sweet and sour, bitter,
aromatic bath for a while.

Now, traditionally, these
sardines are served cold.

So, best practices
have to apply.

Allow these to cool down
before you put them in the fridge.

And here's some sardines

that have already
become nicely chilled

and hopefully full of great
sweet and sour flavours.

Sprinkle of parsley
and toasted pine nuts.

♪

And a zesty squeeze of lemon.

Look at that beautiful,
moist sardine.

You know, the flavour of
that sardine is still there,

big and bold, rich and meaty.

But the wonderful
acidity flavour,

the wonderful sweet
onions and raisins

just amps it up to
a whole new level.

This dish makes the perfect
summertime antipasto.

Now for my primo,
something a little creamy:

Venetian-style polenta
with garlicky shrimp.

♪

White polenta is a
venetian speciality.

And it's made from
finely-ground white corn.

And that white corn polenta

is often topped with
sweet, garlicky shrimp.

So, in my pot, i
have my foundation.

It is garlic and onions
that have been pureed

and gently simmering. that
is the foundation of flavour.

I like to add a drop
of dry white wine,

like this pinot grigio
from the veneto region,

as part of the flavourings
that come out in this polenta,

and especially when
i'm using it with shrimp.

My wine is nicely reduced.

So, to add, a good
amount of water,

'cause this is what's
going to give me

that liquid effect
with my polenta.

And before i add my polenta,

i need to make
sure that my liquid

has come to a roaring boil.

So, it's a perfect time
to add a little seasoning,

a little white pepper.

And the reason i'm
using white pepper

is 'cause i want a little
of that peppery heat.

But i don't want to get any
of those little black specks

in my white polenta.

And this is the key ingredient
right here: white cornmeal.

Sprinkle a little
on. Give it a whisk.

Work a little more in.

In a very short time,

my polenta has begun
to thicken quite nicely.

Now to add to that
white, creamy consistency

that i'm looking for:
A little whole milk.

And because i'm not adding
any cheese to this polenta,

it allows me to be a
little more generous

when it comes to
rich, decadent butter.

Super fine,
thinly-sliced garlic,

the better for this dish.

A little parsley.

All right, garlic, parsley,

i have my shrimp.

A little butter and
olive oil in a pan.

As it comes to a little bubble,

that tells me it's time
to put in the garlic

and start sweating it down.

In with the shrimp.

(Sizzling)

Splash of white wine.

(Sizzling)

And this is the perfect time
to add a little more butter.

Final pinch of parsley and
it is that quick, that easy.

One, two, three. Check
my polenta. beautiful.

"A l'onda", meaning "the wave",

this is how it's served,

so you can literally see
the wave in the polenta.

Yet under its own weight,
just gently flattens out.

Top off with some shrimp.

Everyone loves
a sweet, garlicky,

butter shrimp.

And all this extra sauce
gets served on top.

And there you have it,
venetian white polenta.

Take a little
spoonful with shrimp.

Remove the tail.

The sweet taste of
the garlic, the butter

and then that soft,
creamy polenta.

Now for my main
event, my secondo,

a dish that is popular all over
Italy: chicken, hunter style.

You may also know it
as "pollo alla cacciatora".

♪

Pollo alla cacciatora
is a popular dish

in the veneto region.

And "cacciatora" actually
means "hunter style".

So, the recipe can change
slightly from region to region

and the time of year.

And the chicken i'm using is a
bone-on, skin-on chicken breast.

That layer of fat that's there

will contribute so much
great taste to the dish.

Whenever you can, cook
with skin on and bone in.

(Sizzling)

And a good sear, skin-down
first, gets my chicken underway.

♪

My chicken is really
browning up, crispy,

and rendering down
that wonderful chicken fat

from the skin.

I want to pick up a little
colour on the other side.

And then the chicken comes out.

Anchovies, now that might
sound like a strange ingredient

to be putting into a
chicken cacciatore.

But let me tell you,

that hit of salt is going to add
an amazing depth of flavour.

And you won't even
know they're there,

other than the richness that
they add to the finished sauce,

and a hit of saltiness.

(Sizzling)

♪

My chicken's nicely browned.

But in the bottom of my pan,

i've got all this wonderful,
sticky, sweet, flavourful stuff

that i want to keep.

So, all i do is throw in my
veggies and garlic, my mirepoix.

Get that to sweat down,
bring out its own flavour

and clean off the
bottom of the pan.

Time for some aromatics:
Bay leaf and oregano.

And what i want to do

is just pull out those
wonderful flavours

as part of the
aromatic seasonings

to this chicken cacciatore.
Time to put in the anchovy.

Those anchovies will
just melt away to nothing,

leaving just their
rich, deep flavour.

A little tomato
paste, not too much.

That's going to help
add a wonderful colour,

and thicken the sauce.

When it comes to the wine
with pollo alla cacciatora,

it depends on which
part of italy you're in.

Up north, they like to use
a nice, white, crisp wine,

such as that pinot grigio.

That's the sound of
wine getting to work.

(Sizzling)

To add to the sauce:
Vine-ripened tomatoes.

In they go.

And in my mind, a cacciatore
would not be complete

without some big,
pungent, flavoured olives.

Let's add our chicken
back in, settle them in nicely.

♪

Are you watching?

That's flavour right
there. Look at that.

Do not waste any
of those juices.

(Sizzling)

And a little chicken broth.

Lid on. Time to
enjoy a glass of wine.

Look at that.

That is absolutely gorgeous,

a simple dish that everybody
loves, a classic in italy,

a great way to cook chicken.

♪

All that sauce to be soaked up
with some great, crusty bread.

And i'm serving a
radicchio and orange salad.

The bitterness
of that radicchio,

counterpoint with
that sweet orange,

perfect little salad to dress up

a gorgeous, little
chicken cacciatore.

Cooking chicken
this way, it is so easy,

in this great, flavourful sauce.

♪

And with a sauce like this
and a piece of crusty bread,

you've got to do
some mopping up.

♪

Cacciatore, a
true italian classic.

And now for my dolce,
another great italian classic

that is adored by all venetians
and people all over the world:

Tiramisu, which
means "pick me up".

(Machine grinding)

(Man singing in italian)

♪

Now, venetian legend has
it that tiramisu was invented

in a small restaurant
in the town of treviso.

I don't know whether that's
true or not. but i'll tell you this.

I love making tiramisu.

But even more than
that, i love eating it.

So, whilst this cools down,
i'll have a sip of coffee.

And i've got some work
to do with some eggs.

The trick to a really
good tiramisu is twofold.

One is having a really great
brewed coffee like an espresso

to give you that coffee hit,

and then making the
cream from the mascarpone

as light and airy
as you possibly can.

And that means incorporating
as much air into the mixture

at every given opportunity.

And as those egg
yolks incorporate air,

they change colour,
become a little lighter.

Next, the mascarpone,

rich, decadent and,
of course, delicious.

♪

And now, to kick
it up another notch,

it's time to whip up
some egg whites.

♪

That's exactly where i
want it, nice, stiff peaks.

Now i take my egg
whites, super light and fluffy.

And i incorporate them

into my egg yolk, sugar
and mascarpone mix.

I could not get these two
mixtures to come together

as light as they are going to be

without separating
the eggs from the yolks,

whipping the egg
whites, whipping the yolks

and then gently
folding and cutting in

these light, fluffy,
cloud-like egg whites.

It's just impossible.

So, the least amount of
times that you can cut and fold

to fold your egg
whites into the mixture,

the better and lighter
your fluffy mixture will be.

Remember that. that is done.

And these are ladyfingers,
also known as "savoiardi",

these classic italian biscuits

that are always used as
the foundation of the tiramisu.

My espresso has
chilled down nicely.

A little soak of that
savoiardi biscuit, in and out.

And you fill the bottom layer.

♪

Ladies' fingers are
like little sponge cakes.

They're great for
absorbing liquid.

Now it's the cream.

♪

And that's it. My
tiramisu is done.

Well, almost: One
last important step.

This needs to
chill in the fridge.

And once good and cold,
then we can serve and eat.

(Tapping)

Doesn't that sound good?

Oh, yes. that even looks good.

Now, i used to
work in a restaurant

where we would sell just
huge amounts of tiramisu.

And this is a little
bit of a retro feel

of how we used
to do it back then.

Bit of cocoa powder,

little shaved chocolate.

♪

There we go, tiramisu,
can't wait to try it.

♪

You know, I think if you
mention the name "tiramisu",

most people just
give out a little sigh.

But when you
taste this tiramisu,

with the unmistakable
flavours of coffee,

lightly-whipped
mascarpone cheese,

chocolate, cocoa,

and the way they come together,

it is an amazing dessert
that has stood the test of time,

that people love and adore.

And it's made all over
italy, all over the world.

It is simply delicious,

refreshing, light
and extremely tasty.

This is a particularly
good recipe.

To start, an antipasto of
sweet and sour sardines.

As a primo, creamy,
white corn polenta,

with sweet, garlicky shrimp.

And a classic secondo
of chicken cacciatore,

served with a radicchio
and orange salad.

And then to close
everything out,

a perfect dolce of tiramisu.

These are a few of my
favourite recipes from veneto,

an entire meal.

Buon appetito.

(Ng ng i ng in ng in it ng in
ital ng in italia ng in italian)

♪