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♪
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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.
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It's also the
birthplace of italy's
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most famous ingredients:
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Balsamic vinegar,
parmigiano reggiano,
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and parma ham.
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For my antipasto, a
savoury greens pie.
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A primo of pasta with world
famous bolognese sauce.
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For my secondo, balsamic
chicken with grilled radicchio.
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And for my dolce, a rich
spiced chocolate cake.
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00:00:49,182 --> 00:00:57,182
♪
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Some of italy's most famous
ingredients and dishes,
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come from the
emilia-romagna region.
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And to me, that region is
the culinary capital of italy.
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Like this simply, savoury
greens stuffed pie,
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erbazzone.
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They love to use spinach
and char tops, or beet tops.
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But the idea of this
dish originated from
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all kinds of herbs, greens,
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that were grown and
especially foraged,
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like this parsley.
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♪
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A little fresh ricotta is an
important part of this dish,
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it just lightens
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and adds a little
creaminess to the dish.
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00:02:01,921 --> 00:02:04,491
And of course, emilia-romagna
could not be doing
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a dish like this
without a good hunk
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of parmigiano reggiano,
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straight off the block.
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♪
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Now, in my pan i've already
fried off some pancetta,
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garlic, in a little
butter and olive oil.
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So that fat from the
pancetta, has rendered down
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adding more savoury
notes to my erbazzone.
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And the last ingredient,
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a hint of nutmeg.
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Mm, that smells good.
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Now to roll my pastry.
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00:03:03,283 --> 00:03:06,152
And this is a really simple
pastry dough to make:
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Flour, a little
butter, a little lard,
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very simple elastic-y dough.
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00:03:13,526 --> 00:03:16,229
Because the key to
rolling out this pastry
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is having fairly thin.
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(Italian opera playing)
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♪
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You know, erbazzone started
off on the cucina povera,
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meaning "the poor
kitchen" or "peasant food."
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It really is a humble dish
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that has stood the test of time.
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Keeping a little
boarder on the edges
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to be able to seal the dough.
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A quick little egg
wash around the edge
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to ensure i have a good seal.
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And a little trick here,
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using the pin allows you
to carry the thin dough,
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and lay it right over the top.
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Just a little crimping
on the edges.
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And then a good egg wash.
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00:04:41,914 --> 00:04:44,384
And then, because i
want this pie to remain flat,
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00:04:44,450 --> 00:04:46,452
all i need to do...
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..Is take a fork...
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..And pierce the pastry dough
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so any of the steam that
comes up from this pie
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doesn't puff up the pastry.
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One erbazzone
ready to go in the oven.
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♪
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Look at that beautiful
gold-brown colour.
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This looks terrific.
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(Crunching)
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Nice and crisp on the outside,
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and nothing has
escaped from the inside.
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Look at that.
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Look at all that steaming
green savoury filling.
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Who doesn't like
an outside piece?
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Beautiful.
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00:05:51,951 --> 00:05:55,955
It's the perfect way to start
a meal in emilia-romagna.
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00:05:57,156 --> 00:06:01,728
And for my primo, a
pasta sauce, or a ragu,
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that is world famous, that
everyone loves to make,
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but everyone makes it
just a little bit different.
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♪
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Bolognese is famous
all over the world
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but it originally
comes from bologna.
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La bella citta,
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the beautiful city
in Emilia-romagna.
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And this is pasta con
ragu alla bolognese.
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This sauce is so
popular in italy,
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they often just
refer to it as ragu.
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And it all starts off as so
many great dished do in italy,
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with pancetta for the
big savoury flavours
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and then, a little soffritto,
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some diced vegetable
which are used as aromatics.
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♪
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(Sizzling)
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A good hot pot gets the pancetta
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up to a great sizzle.
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It's almost as if that
pancetta's just dancing around
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in the bottom of the pan.
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00:07:30,983 --> 00:07:34,420
Whilst the pan is hot,
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add the meat.
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And i want to fry up this meat
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so it too starts to caramelise,
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bring in a depth of flavour,
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00:07:44,230 --> 00:07:48,534
and add to the overall
look of my finished ragu.
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And it's quite amazing how
the pancetta and the beef
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just come together
so beautifully,
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one flavours the other.
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Time from the next
layer of flavourings.
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(Sizzling)
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00:08:03,282 --> 00:08:05,518
So, this is time to turn
the heat down a touch,
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slowly sweating out
those vegetables,
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bringing the flavours together.
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A little tomato paste
helps thicken the sauce
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and adds a wonderful colour.
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Just let that sizzle up
on the bottom of the pan.
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00:08:21,634 --> 00:08:25,171
And of course,
some good red wine.
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And this is going to
wash all those sticky,
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tasty little bits off
the bottom of the pan
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and add another
depth of flavour.
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And already its'
starting to look good.
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Tomato puree.
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And some seasoning.
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And finally, some milk.
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The lactic acid
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helps tenderise the meat,
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lightens the sauce,
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and gives it that unmistakable
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00:09:05,311 --> 00:09:09,015
slightly orange hue to it.
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00:09:09,081 --> 00:09:12,251
Lid on, gentle simmer,
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and let all those
flavours come together
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for the perfect ragu bolognese.
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(Italian opera playing)
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♪
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And of course,
parmigiano reggiano,
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the only cheese for this ragu.
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00:10:02,301 --> 00:10:05,571
And eating pasta with
a long noodle like this,
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it has to have a
little italian flair,
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it has to have a little panache.
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You mix it up,
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you take a little on
your fork and spoon.
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This is going to be a little
taste of heaven on a fork.
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You know, a really
great bolognese,
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it is a perfect
primo for any meal.
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I have to save a little
room for my secondo,
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a balsamic braised chicken...
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With grilled radicchio.
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♪
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The emilia-romagna
region of italy
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is known as "the food valley,"
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because a lot of the
great italian ingredients
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originate in this area,
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like balsamic vinegar,
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as in this balsamic chicken,
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pollo all'aceto balsamico.
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And i'm serving it with
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a side dish of
grilled radicchio,
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radicchio alla griglia.
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And these chicken thighs
have been marinating
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in a special ingredient:
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That sweet, slightly
acidic balsamic vinegar.
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(Splashing)
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A balsamic glaze as
thick and viscous as this is,
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is packed full with even
more intense depth of flavours.
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An amazing product
that's been made in
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the emilia-romagna
region for centuries.
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Now, these chickens
have taken on wonderful,
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deep dark colour.
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And the reason i pat them
dry is because i want to
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take the excess vinegar off,
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that way, when they
hit a good hot pan,
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that skin on the chicken is
going come brown, crispy,
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and render out some
real flavourful chicken fat.
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(Sizzling)
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And i wouldn't get that
sizzle if i didn't pat them dry.
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(Sizzling)
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♪
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(Sizzling)
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My chicken has
really crisped up nicely
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and that dark colour
from the balsamic vinegar
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has become intensified.
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I tell you, i can almost
smell toffee in this chicken.
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This was the marinade
the chicken was sitting in.
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Shallots, garlic, there's still
lots of good flavour in this
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and i'm putting it to good use.
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Along with some red wine.
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00:13:17,296 --> 00:13:19,365
Now i'll let that
simmer for a while,
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but halfway through cooking,
i'll add a little chicken broth
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just to round things out.
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Shouldn't take too long.
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My chicken is nicely cooked,
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so it's time for these
legs to come out,
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that sauce to reduce,
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and just thicken up a touch.
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The preparation to grill these
beautiful heads of radicchio
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is really quite simple.
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If you cut these in half
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you can see all the
wonderful leaves
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and those little pockets there
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will capture a
little of this olive oil,
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and the seasoning.
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00:14:01,807 --> 00:14:09,807
♪
201
00:14:11,951 --> 00:14:13,586
Whilst my radicchio is grilling,
202
00:14:13,652 --> 00:14:17,590
add just a little
butter to my sauce.
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00:14:17,656 --> 00:14:19,658
This gives it a nice sheen,
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00:14:19,725 --> 00:14:23,863
rounds out the flavour
and enrichens it.
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00:14:23,929 --> 00:14:26,332
A classic french technic
called monter au beurre.
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00:14:26,398 --> 00:14:30,536
Chicken can go back into
the pot to stay nice and hot.
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00:14:30,603 --> 00:14:38,603
♪
208
00:14:45,551 --> 00:14:48,020
Really nicely charred up.
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00:14:48,087 --> 00:14:51,223
Some of that beautiful
balsamic glaze drizzled
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00:14:51,290 --> 00:14:55,127
over that wonderful
charred radicchio.
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00:14:55,194 --> 00:14:58,530
And some roasted hazelnuts
add a wonderful crunch.
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00:14:58,597 --> 00:15:01,166
And the bitterness
from the radicchio meets
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00:15:01,233 --> 00:15:03,802
the wonderful sweet
balsamic vinegar.
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00:15:03,869 --> 00:15:06,438
And of course, a dish like
this would not be complete
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00:15:06,505 --> 00:15:08,874
without a little
more parmigiano.
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00:15:08,941 --> 00:15:16,941
♪
217
00:15:23,489 --> 00:15:25,357
Look at that sauce.
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00:15:25,424 --> 00:15:27,293
So dark and rich,
219
00:15:27,359 --> 00:15:29,161
glistening and shining.
220
00:15:29,228 --> 00:15:33,499
All coated in that sauce
that is just the right constancy.
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00:15:33,565 --> 00:15:35,134
I'm going to have a taste.
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00:15:35,200 --> 00:15:43,200
♪
223
00:15:43,309 --> 00:15:47,813
You know, there was so
much balsamic vinegar in there
224
00:15:47,880 --> 00:15:50,783
you'd almost think
it's too overpowering,
225
00:15:50,849 --> 00:15:52,017
but far from it.
226
00:15:52,084 --> 00:15:55,454
It has mellowed out,
become deep and rich.
227
00:15:57,957 --> 00:16:00,259
And i little grilled radicchio,
228
00:16:00,326 --> 00:16:04,096
tasty hazelnuts and
shaved parmigiano.
229
00:16:07,900 --> 00:16:10,736
That radicchio has that
background of a bitter note
230
00:16:10,803 --> 00:16:13,339
which i love in a
crisp salad like this,
231
00:16:13,405 --> 00:16:16,375
but then that glaze
just sweetens things up.
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00:16:16,442 --> 00:16:17,910
And for my dolce,
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00:16:17,977 --> 00:16:22,147
pampepato, which is a
rich, dense chocolate cake.
234
00:16:26,118 --> 00:16:29,054
(Singing in italian)
235
00:16:29,121 --> 00:16:34,326
♪
236
00:16:34,393 --> 00:16:38,063
Every bakery in
the town of ferrara
237
00:16:38,130 --> 00:16:39,665
in emilia-romagna,
238
00:16:39,732 --> 00:16:43,569
are busy come christmas
holidays making one thing:
239
00:16:43,635 --> 00:16:45,938
Pampepato.
240
00:16:46,005 --> 00:16:50,442
A delicious, dark,
rich chocolate cake.
241
00:16:50,509 --> 00:16:52,478
And it all starts
off with flour,
242
00:16:52,544 --> 00:16:55,214
salt, and some dark coco.
243
00:16:56,949 --> 00:17:01,553
Then we introduce
lovely warm spices.
244
00:17:01,620 --> 00:17:03,856
Warm cinnamon.
245
00:17:05,157 --> 00:17:07,960
Fragrant nutmeg.
246
00:17:08,027 --> 00:17:10,162
And pungent clove.
247
00:17:15,701 --> 00:17:17,269
Sugar adds sweetness,
248
00:17:17,336 --> 00:17:21,640
but what adds a nice chewy
texture is good old honey.
249
00:17:27,713 --> 00:17:30,849
Fresh zingy zest of orange.
250
00:17:30,916 --> 00:17:33,519
And often in a cake like this,
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00:17:33,585 --> 00:17:35,287
where you find orange
252
00:17:35,354 --> 00:17:37,423
goes a little lemon.
253
00:17:40,292 --> 00:17:41,960
For some really great crunch,
254
00:17:42,027 --> 00:17:45,130
roasted hazelnuts.
255
00:17:45,197 --> 00:17:46,437
Tucked in behind the hazelnuts,
256
00:17:46,498 --> 00:17:48,667
sweet tasting pine nuts
257
00:17:48,734 --> 00:17:51,970
and beautiful crunchy almonds.
258
00:17:52,037 --> 00:17:55,641
Got to throw some
walnuts in there.
259
00:17:55,707 --> 00:17:57,810
And these have all been
roasted off to heighten
260
00:17:57,876 --> 00:17:59,078
their nutty flavour.
261
00:17:59,144 --> 00:18:01,146
Just give that a little mix up,
262
00:18:01,213 --> 00:18:03,549
bring all those
flavours together.
263
00:18:06,218 --> 00:18:10,089
And this is where things
could get a little tricky.
264
00:18:10,155 --> 00:18:14,960
Over here i've got some dark
chocolate that i've tempered.
265
00:18:15,027 --> 00:18:19,198
This goes into my nut mixture
with the honey and sugar.
266
00:18:19,264 --> 00:18:20,399
A thorough, quick mixing.
267
00:18:20,466 --> 00:18:22,401
And then all of this mixture,
268
00:18:22,468 --> 00:18:24,603
add it to my dry ingredients.
269
00:18:24,670 --> 00:18:28,607
So moving a little
fast is number one
270
00:18:28,674 --> 00:18:31,009
because i don't want it
to cool down too quick
271
00:18:31,076 --> 00:18:32,911
before i get it all
mixed together.
272
00:18:32,978 --> 00:18:34,980
Wish me luck.
273
00:18:39,118 --> 00:18:41,720
And that smells good already.
274
00:18:44,089 --> 00:18:46,225
It is all about the density,
275
00:18:46,291 --> 00:18:47,726
the richness of it.
276
00:18:47,793 --> 00:18:51,864
The chocolate, the spice.
277
00:18:51,930 --> 00:18:58,837
♪
278
00:18:58,904 --> 00:19:00,606
Now that everything's mixed up
279
00:19:00,672 --> 00:19:05,210
i can start to shape...
280
00:19:05,277 --> 00:19:08,080
..The pampepato.
281
00:19:08,147 --> 00:19:09,548
There's no cake pan needed,
282
00:19:09,615 --> 00:19:11,617
it's all shaped by hand.
283
00:19:16,288 --> 00:19:18,323
I'm pretty happy
with that shape.
284
00:19:18,390 --> 00:19:20,325
Off to the oven.
285
00:19:20,392 --> 00:19:28,392
♪
286
00:19:32,337 --> 00:19:35,607
This truly is a decadent dolce.
287
00:19:35,674 --> 00:19:37,442
And now that it's cooled
288
00:19:37,509 --> 00:19:40,979
it's about to become
even more indulgent.
289
00:19:41,046 --> 00:19:44,483
And this chocolate i've
had melting on a bain-Marie
290
00:19:44,550 --> 00:19:46,251
to the perfect consistency.
291
00:19:46,318 --> 00:19:49,888
And a bain-marie is nothing
more than a pot of water
292
00:19:49,955 --> 00:19:52,558
at the right temperature
so the chocolate melts.
293
00:19:55,594 --> 00:19:59,031
You can see the way this
chocolate is just running
294
00:19:59,097 --> 00:20:02,701
all the way over and
covering this pampepato.
295
00:20:06,138 --> 00:20:08,140
I can hardly wait.
296
00:20:08,207 --> 00:20:11,710
(Singing in italian)
297
00:20:11,777 --> 00:20:19,777
♪
298
00:20:33,098 --> 00:20:34,533
It's dense and decadent,
299
00:20:34,600 --> 00:20:36,602
and a wonderful aroma.
300
00:20:43,141 --> 00:20:47,546
It truly has a very unique
and distinct flavour.
301
00:20:47,613 --> 00:20:50,415
It's the texture of the nuts,
302
00:20:50,482 --> 00:20:52,451
the hint of orange,
303
00:20:52,517 --> 00:20:54,820
a little sweetness.
304
00:20:54,886 --> 00:20:56,888
It is dense and rich.
305
00:20:56,955 --> 00:20:59,391
It is really a unique dessert
306
00:20:59,458 --> 00:21:02,294
that i thoroughly,
thoroughly enjoy.
307
00:21:02,361 --> 00:21:05,097
I started with an antipasto of
308
00:21:05,163 --> 00:21:08,500
erbazzone, stuffed savoury pie.
309
00:21:08,567 --> 00:21:12,471
A primo of pasta with a
classic bolognese sauce.
310
00:21:12,537 --> 00:21:15,107
A secondo of balsamic chicken
311
00:21:15,173 --> 00:21:17,776
with a side of
grilled radicchio.
312
00:21:17,843 --> 00:21:21,613
And a dolce of dense
chocolate flavours.
313
00:21:21,680 --> 00:21:25,884
These are a few of my favourite
recipes from emilia-romagna,
314
00:21:25,951 --> 00:21:27,953
an entire meal.
315
00:21:28,020 --> 00:21:29,988
Buon appetito.
316
00:21:30,989 --> 00:21:32,924
(Man singing in italian)
317
00:21:32,991 --> 00:21:40,991
♪
22799
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