All language subtitles for Bonacinis.Italy.S01E15.Trentino.Alto.Adige.1080p.WEB-DL.AAC2.0.H.264-squalor.[eng]

♪ ("La Donna è mobile") ♪

♪ La Donna è mobile ♪

Bonacini: Trentino-alto adige...

A mountainous wonderland
dotted with deep valleys

and apple orchards,

and a cuisine influenced
by nearby austria.

For my antipasto,

asparagus topped
with velvety egg sauce.

A primo of savoury bread
dumplings with sauerkraut.

A secondo of stuffed quail
with wine-soaked plums.

And a dolce of
rustic apple cake.

(Man singing opera)

♪

Up in the northeast of italy,

lie the majestic
dolomite mountain range.

And there, you'll find
the city of bolzania,

and asparagus is a
particular favourite of theirs,

especially when it's
served with an egg sauce.

♪

And a sauce like this

is about building a
foundation of flavours...

Little tartness from vinegar...

A little tasty mustard

to help emulsify and
bring things together,

and bright fresh
flavour of lemon juice,

which works so
well with asparagus.

And drizzle in olive oil.

The more oil i add,
the thicker the sauce.

♪

And look how thick and
creamy that sauce is.

This would be a good time
to add a little seasoning.

That's my base done.

I'll let that sit, allow those
flavours to come together,

whilst i work on me eggs.

And i find the best way
to peel a hardboiled egg

is whilst they're still warm,
right after the cooking.

♪

You could either chop
the whole eggs as they are

or separate them and do the
yolks and the whites separately,

either or works.

It's just more the look
with the coarser chopping.

♪

I think it's time to
throw on the asparagus.

It's all about timing.

Splash of white
wine in the water.

An old trentino trick.

♪

And i like my asparagus
to be cooked just through,

a little firm,

as they move down towards
the thicker part of the stem.

Egg yolk and egg
white to my sauce.

A little parsley and chives.

Again, this is a sauce that
is so fitting for asparagus,

so fitting for springtime.

♪

♪

Look at that.

Time to check on the
asparagus, see how they're doing.

Perfect.

Now, if you wanted, you could
drop these into icy cold water

and serve them chilled.

I love to serve my asparagus...

Lovely and warm.

Pile your asparagus high.

And let's serve them up.

You can tell that this
sauce loves this asparagus

just by the way
it's hugging them.

I'm a sucker for parmesan cheese

and i need to add
some to this dish.

I know it may not
have it in every recipe,

but this is my
little twist on it.

Now, i get to taste.

Just take one of those
wonderful, warm asparagus,

dip it in the egg sauce.

There's just a wonderful
little tartness to that sauce

from the vinegar
and the lemon juice,

but a solid base
foundation from the mustard.

It's a perfect little dish
to start any trentino meal.

For my primo, a classic italian
dish served with sauerkraut.

♪

Austria shares the towering
dolomite mountain range

with alto adige. in fact,

that part of italy used
to belong to austria,

and you can see
that in its cuisine,

like this dish...

Bread dumplings with sauerkraut.

And it all starts
with stale bread

that i've had soaking
in milk with an egg

because, in an italian
kitchen, nothing goes to waste.

And this dumpling

is about packing as much
flavour in there as you can...

Milk, eggs, cheese,
chopped parsley,

and something called speck,

and speck is a strong
German-influenced cured meat.

It's almost like prosciutto.

And this is the speck.

(Sniffing) Mmm...

That is good. Got
a little peppery note.

So, just tear this
up into small pieces,

so each one of the dumplings

have lots of these
little bits of speck

studded throughout them.

Now, a little nutmeg...

Because this nutmeg
is an important part

of the seasoning
of the dumplings

that fits so well
with Sauerkraut.

And now, for a little onion
that i've cooked and cooled.

♪

And the final ingredient

to bind these dumplings
without making them too heavy...

A little flour.

And with the flour,
it's just a case

of getting that dough
to the right consistency

where they hold.

♪

Now, to cook my dumplings,

i have what i think is the
most important ingredient

of most kitchens...

Really great chicken broth.

As a young cook, it with
was a great point of pride

to have really great
chicken broths and stocks,

whether it was beef,
chicken, veal, even fish stock,

because they
were the ingredients

that were the foundation
for your sauces.

And as a young saucier,
i was out to impress.

Now, a gentle simmer, so
these dumplings cook slow,

allowing the heat to penetrate
and become light and fluffy.

This is store-bought sauerkraut,

which is great
for what i'm doing.

And sauerkraut is nothing
more than really salted,

fermented cabbage.

And the reason they
would make sauerkraut,

it was a staple
during wintertimes,

it was a great way to preserve
beautiful big heads of cabbage

that you could pull
on all winter long.

So, to add a little bit more
german meets italian influence

with the seasoning flavours...

Peppercorn,

the all important juniper berry,

and, of course, fennel seed.

Flavours that work so
well... With sauerkraut.

♪

Juniper berries, fennel
seed, black peppercorn,

soft onions and melted butter
and a nice dry white wine.

♪

Gentle with the dumplings.

Don't they look good?

I think three canederli is good.

A little grating of
parmesan cheese.

Gotta add a little parsley.

Olive oil.

On a cold winter's day,

a hearty meal like
this, tough to beat.

Packed full of speck.

(Sniffing)

And i can smell the
light smokiness from it.

Rib-sticking good
dumplings, let me tell you.

Packed full of flavour.

And to think these were made

from stale bread
as the foundation.

How about for your
next dinner party,

a sophisticated stuffed quail

with stewed plums as a secondo?

♪

The folks in trentino-alto adige

love to pair meat with fruit.

Quail stuffed with
red wine plums.

And this apple is part
of that fruit addition

that they love to
serve with their meat.

(Man scatting)

Let's finish off the stuffing.

My italian sausage has
really crisped up nicely,

along with some onions,

and that makes
a great foundation

of flavour to this stuffing.

Throw in the white
cabbage, a little thyme.

And because everything
is diced so small,

this takes no
time at all to cook.

A little light chicken broth
just to moisten things up.

(Sizzling)

And my chicken
stock will reduce,

intensify in flavour.

A gentle simmer

and it's onto the quail.

♪

All that stock has reduced down.

It's all been absorbed

by the onion, cabbage, sausage.

And it's nice and cold,
so i can stuff my quail.

And with these quail,

it's really important
that they're nice and dry

'cause they can be a
little slippery at times.

There's over 100 types of
species of quail out there.

And, of course, i got my
butcher to debone this for me...

Just took the backbone out,

the ribcage, left
the leg bones in...

'Cause it's much quicker
and easier for him to do it.

A little salt and pepper.

Now, it's about
getting as much stuffing

into this quail as you can.

But the more you
get in there, the better.

And then, to keep
them all tied up,

so i don't lose any
of the stuffing...

Butcher's twine.

♪

♪

Put my little stuffed quails
onto the baking sheet.

Light oiling.

My quail is
stuffed, all tied up.

Now, into a good, hot oven.

♪

♪

Poaching plums in wine
and sugar is so simple,

and especially with juniper
berries and a little thyme.

♪

Look at those beautiful quail,

how brown and
roasted they all look.

They do look tasty.

And my plums...

Dark, rich, red colour,

and so aromatic from the spices.

Look at those.

♪

I have to take the
string off the quail.

♪

A lovely drop of that juice.

And i see the stuffing
all inside this quail.

Look at that lovely stuffing

and that dark roasted
meat of the quail.

Succulent and moist.

The savouriness from the
stuffing and the sausage,

the well seasoned quail,

and then, that
wonderful sharp acidity,

but sweetness,
too, from that plum.

I'd like to follow
this up with a dolce

that's a tribute to the
trentino-alto adige apple.

♪

♪

It's hard to imagine

a more picturesque sight

than that of an
orchard of apples

in full bloom

up against a backdrop
of beautiful mountains

off in the distance.

And every home in trentino

will have their own secret
family recipe for torta di mele

or apple cake.

Better put a little bit of
lemon juice in these apples,

stop them from turning.

(Man singing in italian)

♪

Nice, soft, room
temperature butter.

And, of course, a little
sugar for sweetness.

And working this butter into the
sugar makes it nice and creamy.

Eggs... one at a time.

Easy to mix 'em in that way.

Next ingredients...
Almond liqueur.

And if you can't
find almond liqueur,

almond essence
works just as well.

My wet ingredients are
done. Over to the dry...

Flour, little cinnamon,
baking powder and salt.

Now, the two become one.

The dry goods go
into the wet mixture.

♪

The batter is done.

Now, i'm going to take
some of these apples

and just fold them
into that batter.

And you eat into this cake,

you're going to hit that lovely,

sweet, tangy apple.

Now, load this up

with all that lovely
batter and apples.

That ought to do it.

A little fancy
decoration right on top.

Just taking the apple
slices around in a circle.

♪

Excellent.

The melted butter
with a little sugar

sticking to the top of them

to get them just a tad crispy.

Ready for the oven.

♪

My cake is nicely baked.

Apples have browned
off a little on the top.

A little powdered sugar,

touch of cinnamon.

♪

I'm ready for an espresso.

♪

Moist, tender, succulent

and delicious.

I started with an antipasto
of asparagus and egg sauce,

a primo of bread
dumplings with sauerkraut,

a secondo of a stuffed quail

sitting on top of
wine-drenched plums,

and a dolce of sweet apple cake.

These are a few of
my favourite recipes

from trentino-alto
adige, an entire meal.

Buon appetito.

(N n it n ital n
italia n italian)

♪