1 00:00:01,467 --> 00:00:04,266 [Robbie] I'm here to honor Tuscan cuisine. 2 00:00:04,266 --> 00:00:06,100 [Pat] I've forgotten more about Italian cuisine 3 00:00:06,100 --> 00:00:08,166 than a lot of people probably have learned. 4 00:00:08,166 --> 00:00:10,767 [Sabrina] I am the queen of Emilia-Romagna. 5 00:00:10,767 --> 00:00:12,667 [Antonello] This competition is 6 00:00:12,667 --> 00:00:14,166 very personal to me. 7 00:00:14,166 --> 00:00:16,800 [Ted] Which region will reign supreme? 8 00:00:16,800 --> 00:00:20,166 We are putting the nation's best Italian chefs to the test. 9 00:00:20,166 --> 00:00:22,266 Mamma mia, perfecto. 10 00:00:22,266 --> 00:00:23,867 [Scott] The grand champion is going to walk away 11 00:00:23,867 --> 00:00:26,367 with $25,000. 12 00:00:26,367 --> 00:00:27,567 Bring it, baby. Bring it! 13 00:00:27,567 --> 00:00:28,800 [Alex] It's not going to be enough 14 00:00:28,800 --> 00:00:30,367 to just cook the best in the room. 15 00:00:30,367 --> 00:00:32,867 It's not just what we cook. 16 00:00:32,867 --> 00:00:35,367 -[speaking Italian] -It's who we are. 17 00:00:35,367 --> 00:00:38,166 Can these chefs bring the brilliance? 18 00:00:38,166 --> 00:00:39,367 [Antonello] They're gonna think that I'm crazy. 19 00:00:39,367 --> 00:00:40,533 My apologies! 20 00:00:40,533 --> 00:00:42,900 There are so many different ways you can really mess it up. 21 00:00:42,900 --> 00:00:44,367 You realize that those flavors have 22 00:00:44,367 --> 00:00:46,367 -nothing to do with each other? -Yeah. 23 00:00:46,367 --> 00:00:47,667 Yeah, okay. 24 00:00:48,200 --> 00:00:50,066 [speaking in Italian] 25 00:00:50,066 --> 00:00:51,033 I don't know what that means. 26 00:00:52,266 --> 00:00:54,000 Yes, baby, come to me. 27 00:00:54,000 --> 00:00:55,567 [speaking in English] I think this basket bullied you. 28 00:00:55,567 --> 00:00:56,667 [Alex] You've got 30 seconds! 29 00:00:56,667 --> 00:00:59,000 -You're making a vinaigrette? -[indistinct] 30 00:00:59,000 --> 00:01:02,300 [man] I think this is really where the magic of Italy meets 31 00:01:02,300 --> 00:01:04,367 the harsh reality of Chopped. 32 00:01:04,367 --> 00:01:08,433 [Ted] This is Chopped: Battle Italiano! 33 00:01:14,200 --> 00:01:16,867 [Scott] You can't have modern Italian cuisine 34 00:01:16,867 --> 00:01:19,266 without Emilia-Romagna. 35 00:01:19,266 --> 00:01:20,567 [Shelby] There's a microclimate there 36 00:01:20,567 --> 00:01:22,600 that just makes the produce incredible. 37 00:01:22,600 --> 00:01:23,967 [Scott] You think of Bolognese, 38 00:01:23,967 --> 00:01:25,600 you think of Tortellini in Brodo. 39 00:01:25,600 --> 00:01:27,900 [Joey] The factory where they produce the Reggiano Parmesan is 40 00:01:27,900 --> 00:01:29,400 a holy experience. 41 00:01:29,400 --> 00:01:32,166 [Sabrina] When you sit down at a table in Emilia-Romagna, 42 00:01:32,166 --> 00:01:34,533 it's coming home. 43 00:01:37,100 --> 00:01:39,433 I am the queen of Emilia-Romagna. 44 00:01:40,100 --> 00:01:41,600 I know what the judges want. 45 00:01:41,600 --> 00:01:42,567 I live with one. 46 00:01:42,567 --> 00:01:44,567 My husband is from Emilia-Romagna, 47 00:01:44,567 --> 00:01:46,266 and in fact, he said, 48 00:01:46,266 --> 00:01:48,634 "Don't bother coming home if you don't win." 49 00:01:49,567 --> 00:01:52,400 It's very important for me to follow 50 00:01:52,400 --> 00:01:54,333 what's already perfect. 51 00:01:55,467 --> 00:01:56,767 I lived in Emilia-Romagna. 52 00:01:56,767 --> 00:01:59,500 I spent a lot of time with the nonnas and the zias 53 00:01:59,500 --> 00:02:01,600 making panini, 54 00:02:01,600 --> 00:02:02,800 house-made breads, 55 00:02:02,800 --> 00:02:05,467 house-made sauces, you name it. 56 00:02:05,467 --> 00:02:08,000 When I know that I want something, I go for it. 57 00:02:08,000 --> 00:02:10,767 I never do anything half-assed. 58 00:02:10,767 --> 00:02:13,166 I'm gonna bring all of my knowledge, 59 00:02:13,166 --> 00:02:14,333 all of my skills 60 00:02:15,900 --> 00:02:17,467 to my other chefs. 61 00:02:21,500 --> 00:02:24,166 [Napolitano] I am bulletproof in the kitchen. 62 00:02:24,166 --> 00:02:26,533 My standards are super high. 63 00:02:27,800 --> 00:02:29,300 I've lived in Italy. 64 00:02:29,300 --> 00:02:31,100 I've worked in Italy, 65 00:02:31,100 --> 00:02:33,300 living and breathing the cuisine of Emilia-Romagna 66 00:02:33,300 --> 00:02:35,467 for nearly two decades. 67 00:02:35,467 --> 00:02:38,266 I've loved this cuisine for so long 68 00:02:38,266 --> 00:02:39,100 that I have this stamp 69 00:02:39,100 --> 00:02:41,166 of the Consorzio del Prosciutto di Parma 70 00:02:41,166 --> 00:02:42,367 tattooed on my neck. 71 00:02:44,367 --> 00:02:46,467 I am absolutely psyched 72 00:02:46,467 --> 00:02:49,600 to jump into this competition with both feet. 73 00:02:49,600 --> 00:02:51,667 This is my passion, 74 00:02:51,667 --> 00:02:52,867 and there's nothing that that basket can 75 00:02:52,867 --> 00:02:54,433 give me that I'm afraid of. 76 00:02:58,166 --> 00:02:59,500 [Shelby] They're gonna underestimate me. 77 00:02:59,500 --> 00:03:01,767 They're just gonna see this smiley girl, 78 00:03:01,767 --> 00:03:04,166 and they're not gonna see me coming at all. 79 00:03:04,166 --> 00:03:06,133 Balanzoni time. 80 00:03:06,867 --> 00:03:09,567 I was in Bologna for a year. 81 00:03:09,567 --> 00:03:11,300 I'm a classically-trained Italian chef, 82 00:03:11,300 --> 00:03:14,300 and I did my apprenticeship with Lidia Bastianich 83 00:03:14,300 --> 00:03:16,467 and then worked my way up through those kitchens. 84 00:03:16,467 --> 00:03:18,066 I kind of can play 85 00:03:18,066 --> 00:03:20,567 with where I want to take Italian food. 86 00:03:20,567 --> 00:03:21,867 Sometimes it's very traditional, 87 00:03:21,867 --> 00:03:24,200 and sometimes I'm going off the deep end. 88 00:03:24,200 --> 00:03:26,367 Emilia-Romagna has my heart. 89 00:03:26,367 --> 00:03:27,700 Just like, fills my soul. 90 00:03:27,700 --> 00:03:29,734 This is what I'm best at. 91 00:03:32,567 --> 00:03:34,867 My family is Italian, Sicilian, 92 00:03:34,867 --> 00:03:36,667 and they're obsessed with food. 93 00:03:36,667 --> 00:03:38,533 So that got passed along genetically. 94 00:03:40,100 --> 00:03:41,767 Italian cuisine is simple, 95 00:03:41,767 --> 00:03:43,900 beautiful plates, honored, 96 00:03:43,900 --> 00:03:46,567 not put into a machine and taken out with tweezers. 97 00:03:46,567 --> 00:03:47,767 Put it right in there. 98 00:03:47,767 --> 00:03:50,066 When I went to college in Emilia-Romagna, 99 00:03:50,066 --> 00:03:53,200 I studied in a castle in Scandiano. 100 00:03:53,200 --> 00:03:56,567 I became just enamored with the Reggiano Parmesan, 101 00:03:56,567 --> 00:03:58,166 the balsamico from Modena, 102 00:03:58,166 --> 00:03:59,767 the prosciutto di Parma. 103 00:03:59,767 --> 00:04:01,467 It's all coming together. 104 00:04:01,467 --> 00:04:03,166 I'm in my late 50s. This is it. 105 00:04:03,166 --> 00:04:04,767 I got to punch this chance. 106 00:04:04,767 --> 00:04:06,433 I got to land that punch. 107 00:04:10,367 --> 00:04:11,967 -[Ted] Hello, chefs. -[Alex] Hello. 108 00:04:11,967 --> 00:04:13,967 -[Scott] Hey, chefs. -Buon giorno. 109 00:04:13,967 --> 00:04:15,166 [dramatic music playing] 110 00:04:18,500 --> 00:04:21,100 Now, the four of you all share a reverence 111 00:04:21,100 --> 00:04:24,166 for the incredible Emilia-Romagna region. 112 00:04:24,166 --> 00:04:26,166 Food known as being hearty, 113 00:04:26,166 --> 00:04:28,266 elegant, and diverse. 114 00:04:28,266 --> 00:04:31,166 We can't wait to see your take on it. 115 00:04:31,166 --> 00:04:34,500 Are you ready to demonstrate knowledge of that region? 116 00:04:34,500 --> 00:04:35,467 -[Joey] Yes. -I was born for this. 117 00:04:35,467 --> 00:04:36,767 - [Napolitano] Cento percento. -Of course. 118 00:04:36,767 --> 00:04:39,300 The preliminary battles of this Battle Italiano tournament 119 00:04:39,300 --> 00:04:42,467 each center around a specific Italian region. 120 00:04:42,467 --> 00:04:45,667 Four winners will face off in the finale, 121 00:04:45,667 --> 00:04:49,667 and one chef will win $25,000. 122 00:04:49,667 --> 00:04:53,166 Well, let's find out what's inside these. 123 00:04:56,500 --> 00:04:57,634 Open them up. 124 00:04:59,000 --> 00:05:00,200 -Whoa! -[all exclaiming] 125 00:05:00,200 --> 00:05:01,500 Okay. 126 00:05:01,500 --> 00:05:03,400 [Ted] And you've got eel. 127 00:05:03,400 --> 00:05:05,767 A classic of Emilia-Romagna. 128 00:05:05,767 --> 00:05:06,834 Oh, my... 129 00:05:07,266 --> 00:05:08,767 [Ted] Chard. 130 00:05:08,767 --> 00:05:09,867 [Joey] This is awesome. 131 00:05:09,867 --> 00:05:10,967 [Ted] Prosciutto. 132 00:05:12,066 --> 00:05:13,066 What? 133 00:05:14,066 --> 00:05:15,166 [Ted] And frozen lasagna. 134 00:05:15,166 --> 00:05:17,567 Ingredient makings of a great dish. 135 00:05:18,100 --> 00:05:20,333 This round is 20 minutes. 136 00:05:21,867 --> 00:05:23,033 Time starts now. 137 00:05:24,467 --> 00:05:25,533 [Shelby] Behind. 138 00:05:27,266 --> 00:05:28,100 [Ted] Alex, Scott, 139 00:05:28,100 --> 00:05:30,367 you are joined by a special guest judge, 140 00:05:30,367 --> 00:05:32,400 a prominent Italian cuisine authority, 141 00:05:32,400 --> 00:05:35,900 and the host of Ciao House on Food Network with Alex, 142 00:05:35,900 --> 00:05:37,367 Chef Gabe Bertaccini. 143 00:05:37,367 --> 00:05:38,900 -Welcome, sir. -Thank you, Ted. 144 00:05:38,900 --> 00:05:40,166 Thank you, guys, for having me. 145 00:05:40,900 --> 00:05:41,867 Yeah, I'm behind. 146 00:05:41,867 --> 00:05:43,100 The Emilia-Romagna region is 147 00:05:43,100 --> 00:05:45,367 a favorite for food history fans, 148 00:05:45,367 --> 00:05:46,667 with cities like Parma, 149 00:05:46,667 --> 00:05:48,467 birthplace of Parmesan cheese 150 00:05:48,467 --> 00:05:49,667 and Bologna, 151 00:05:49,667 --> 00:05:51,967 where pasta Bolognese come from. 152 00:05:51,967 --> 00:05:53,400 You know, it's a very rich region, 153 00:05:53,400 --> 00:05:54,900 and so with that comes products 154 00:05:54,900 --> 00:05:57,266 like Parmigiano Reggiano, prosciutto. 155 00:05:57,266 --> 00:05:58,667 In Parma, we have 156 00:05:58,667 --> 00:06:00,967 the beautiful balsamic vinegar. 157 00:06:00,967 --> 00:06:03,233 It's food that is very refined. 158 00:06:04,266 --> 00:06:06,433 [Alex] Emilia-Romagna, big dairy region. 159 00:06:06,967 --> 00:06:08,600 Isn't it a sign of wealth 160 00:06:08,600 --> 00:06:11,967 to have cream or milk or Parmigiano-Reggiano? 161 00:06:11,967 --> 00:06:13,867 Like, you don't have 162 00:06:13,867 --> 00:06:15,266 cows hanging around all of Italy. 163 00:06:15,266 --> 00:06:16,300 [Gabe] You're absolutely correct. 164 00:06:16,300 --> 00:06:19,000 And that's not something you find traditionally 165 00:06:19,000 --> 00:06:20,767 in the poorer South, right? 166 00:06:20,767 --> 00:06:23,266 [Alex] These ingredients generally are 167 00:06:23,266 --> 00:06:25,467 so a part of the fabric of American cooking. 168 00:06:25,467 --> 00:06:29,200 But I think now this Chopped tournament is 169 00:06:29,200 --> 00:06:30,767 taking them into the light and showing 170 00:06:30,767 --> 00:06:33,266 what kind of nobility they actually have. 171 00:06:34,467 --> 00:06:35,400 [Sabrina] This is exciting. 172 00:06:35,400 --> 00:06:37,100 My first time working with eel. 173 00:06:37,100 --> 00:06:38,266 At least they're not alive. 174 00:06:38,266 --> 00:06:40,400 [Sabrina chuckling] That's true. 175 00:06:40,400 --> 00:06:42,166 Sabrina, what are you making over there? 176 00:06:42,166 --> 00:06:43,567 [Sabrina] An eel stew. 177 00:06:43,567 --> 00:06:44,467 [Ted] Love that. 178 00:06:44,467 --> 00:06:46,266 [Sabrina] This is a saltwater eel. 179 00:06:46,266 --> 00:06:47,900 -[Ted] From the Adriatic. Yeah. -Right. 180 00:06:47,900 --> 00:06:48,967 Fatty. 181 00:06:48,967 --> 00:06:50,767 It's such a beautiful fat content. 182 00:06:50,767 --> 00:06:52,166 [Gabe] And that's why it lends well 183 00:06:52,166 --> 00:06:53,900 to actually a soup or stew. 184 00:06:53,900 --> 00:06:55,667 I think Chef Sabrina 185 00:06:55,667 --> 00:06:57,800 with the idea of a stew or soup, 186 00:06:57,800 --> 00:06:58,767 I mean, she knows. 187 00:06:58,767 --> 00:07:00,367 [Shelby] Coming down, behind. 188 00:07:00,367 --> 00:07:03,500 [Sabrina] Brodetto is a fish stew 189 00:07:03,500 --> 00:07:04,266 that's very typical 190 00:07:04,266 --> 00:07:06,400 from the coastline of Emilia-Romagna. 191 00:07:06,400 --> 00:07:09,200 I'm making a brodetto di anguilla 192 00:07:09,200 --> 00:07:10,567 with chard, 193 00:07:10,567 --> 00:07:13,000 prosciutto, and crostini. 194 00:07:13,000 --> 00:07:14,834 I have onions and garlic. 195 00:07:15,367 --> 00:07:16,967 I slice up the prosciutto, 196 00:07:16,967 --> 00:07:18,767 which is gonna add some salinity. 197 00:07:18,767 --> 00:07:21,467 The chard, that's gonna add some brightness. 198 00:07:21,467 --> 00:07:23,867 I'm adding spicy peppers 199 00:07:23,867 --> 00:07:25,467 to give it a little spike. 200 00:07:25,467 --> 00:07:29,000 Typically, a brodetto will take two to three hours 201 00:07:29,000 --> 00:07:30,000 to build all these flavors, 202 00:07:30,000 --> 00:07:32,667 and I'm trying to do it in 20 minutes. 203 00:07:32,667 --> 00:07:34,166 Looking good, looking good. 204 00:07:34,900 --> 00:07:35,867 Let's go. 205 00:07:35,867 --> 00:07:37,467 I love cooking eel. 206 00:07:37,467 --> 00:07:39,500 I'm going to take it off of the bone. 207 00:07:39,500 --> 00:07:40,600 I'm going to sear the skin, 208 00:07:40,600 --> 00:07:43,000 and I'm going to braise it in balsamic vinegar, 209 00:07:43,000 --> 00:07:44,800 to represent one of the classic ingredients 210 00:07:44,800 --> 00:07:47,300 of the Emilia-Romagna region. 211 00:07:47,300 --> 00:07:48,700 I'm making seared prosciutto, 212 00:07:48,700 --> 00:07:49,967 blackened lasagna, 213 00:07:49,967 --> 00:07:51,200 chard pesto, 214 00:07:51,200 --> 00:07:54,200 and braised eel in balsamic vinegar. 215 00:07:54,200 --> 00:07:57,467 Lasagna, when it's caramelized, is really flavorful. 216 00:07:57,467 --> 00:07:59,166 As a kid, we used to all fight over 217 00:07:59,166 --> 00:08:00,867 the burnt lasagna parts. 218 00:08:00,867 --> 00:08:03,266 [Alex] Is Joey cooking bacon or pancetta? 219 00:08:03,266 --> 00:08:04,967 [Gabe] No, I think that's the lasagna. 220 00:08:04,967 --> 00:08:07,200 That frozen lasagna is frozen hard. 221 00:08:07,200 --> 00:08:08,567 [Scott] Yeah, but you want to be able 222 00:08:08,567 --> 00:08:09,800 to kind of rummage through 223 00:08:09,800 --> 00:08:13,000 and pick out what you want to utilize inside of it. 224 00:08:13,000 --> 00:08:14,266 I mean, it's really difficult. 225 00:08:15,700 --> 00:08:18,100 Certain ingredients in Emilia-Romagna 226 00:08:18,100 --> 00:08:19,367 that are revered, 227 00:08:19,367 --> 00:08:21,400 Prosciutto di Parma is one of them. 228 00:08:21,400 --> 00:08:23,367 One of the best prosciuttos in the world. 229 00:08:23,367 --> 00:08:25,266 It's the leg of the pig. It's cured. 230 00:08:25,266 --> 00:08:27,533 Very sweet, salty, has this umami flavor. 231 00:08:28,000 --> 00:08:28,867 All right. 232 00:08:28,867 --> 00:08:30,000 Prosciutto di Parma. 233 00:08:30,000 --> 00:08:31,200 It's a gift and a curse, 234 00:08:31,200 --> 00:08:33,867 because the best way to eat prosciutto is 235 00:08:33,867 --> 00:08:35,600 just to eat it as it is. 236 00:08:35,600 --> 00:08:36,867 Alex, what are we up to? 237 00:08:36,867 --> 00:08:38,100 I am making 238 00:08:38,100 --> 00:08:41,000 an eel and prosciutto frittata 239 00:08:41,000 --> 00:08:42,066 with Swiss chard. 240 00:08:42,900 --> 00:08:44,367 Okay. 241 00:08:44,367 --> 00:08:45,567 [Napolitano] In Emilia-Romagna, 242 00:08:45,567 --> 00:08:48,200 frittata is a perfect way to kick off a meal. 243 00:08:48,200 --> 00:08:51,000 I'm rendering the prosciutto down 244 00:08:51,000 --> 00:08:54,367 to extract some of that beautiful pork fat. 245 00:08:55,300 --> 00:08:57,166 I put my prosciutto 246 00:08:57,166 --> 00:08:58,500 and cheese from the lasagna, 247 00:08:58,500 --> 00:09:00,300 eel, and Swiss chard mixture 248 00:09:00,300 --> 00:09:01,400 into my eggs, 249 00:09:01,400 --> 00:09:02,667 mix it up. 250 00:09:02,667 --> 00:09:04,367 Open oven. 251 00:09:04,367 --> 00:09:06,467 That Swiss chard is pretty big. 252 00:09:06,467 --> 00:09:08,166 It's super lemony. 253 00:09:08,166 --> 00:09:10,600 What would be the most Emilia-Romagna-y thing 254 00:09:10,600 --> 00:09:12,400 that you could make? 255 00:09:12,400 --> 00:09:14,266 In Emilia-Romagna, we actually use 256 00:09:14,266 --> 00:09:15,233 chard as a roll. 257 00:09:16,100 --> 00:09:17,467 [Shelby] At my first Italian restaurant, 258 00:09:17,467 --> 00:09:18,300 I made sarma, 259 00:09:18,300 --> 00:09:21,300 a stuffed cabbage roll, pretty often. 260 00:09:21,300 --> 00:09:23,800 So I'm going to treat the chard the same way. 261 00:09:23,800 --> 00:09:25,000 Shelby, how are we? 262 00:09:25,000 --> 00:09:26,367 [Gabe] What are you making? 263 00:09:26,367 --> 00:09:29,700 I'm making an eel and meat sauce sarma 264 00:09:29,700 --> 00:09:31,500 with the Swiss chard. 265 00:09:31,500 --> 00:09:32,867 -Love that. -[Scott] That's exciting. 266 00:09:32,867 --> 00:09:34,800 [Shelby] So I start chopping up the eel, 267 00:09:34,800 --> 00:09:35,800 and I throw it in a pot 268 00:09:35,800 --> 00:09:38,300 with some red wine vinegar. 269 00:09:38,300 --> 00:09:40,000 The fatty mouthfeel of the eel 270 00:09:40,000 --> 00:09:42,000 with a little bit of the acid will go nicely 271 00:09:42,000 --> 00:09:43,767 with the salty pork. 272 00:09:44,467 --> 00:09:46,266 Cook my chard. 273 00:09:46,266 --> 00:09:47,367 So I'm blanching the chard leaves 274 00:09:47,367 --> 00:09:48,867 just to cook them a little bit. 275 00:09:48,867 --> 00:09:51,400 I'm shocking them immediately in an ice bath, 276 00:09:51,400 --> 00:09:53,600 sauteing some garlic and prosciutto together, 277 00:09:53,600 --> 00:09:55,467 and then I'm adding the Bolognese filling. 278 00:09:55,467 --> 00:09:56,634 Tastes like lasagna. 279 00:09:57,567 --> 00:09:59,000 So I'm grabbing a can of tomatoes 280 00:09:59,000 --> 00:10:00,166 to kind of cut 281 00:10:00,166 --> 00:10:03,567 some of that saltiness from the frozen lasagna. 282 00:10:05,000 --> 00:10:07,000 Five minutes to get it done, chefs! 283 00:10:07,000 --> 00:10:08,200 [Shelby] I'm down behind. 284 00:10:08,200 --> 00:10:09,834 [Joey] I checked my lasagna. 285 00:10:10,667 --> 00:10:12,000 It's burning in the pan. 286 00:10:12,000 --> 00:10:13,300 [Gabe] Look at the lasagna. 287 00:10:13,300 --> 00:10:15,567 Great idea at the beginning and then burnt. 288 00:10:16,266 --> 00:10:17,800 [Joey] I can't honor Emilia-Romagna 289 00:10:17,800 --> 00:10:18,967 with blackened lasagna. 290 00:10:18,967 --> 00:10:20,166 All of the hard work 291 00:10:20,166 --> 00:10:21,800 and all the sweat that I put in in the 40 years 292 00:10:21,800 --> 00:10:23,166 in cooking Italian food, 293 00:10:23,166 --> 00:10:24,967 I don't want to just go to one appetizer 294 00:10:24,967 --> 00:10:26,367 and get knocked out. 295 00:10:26,367 --> 00:10:28,433 I have so much more to show the judges. 296 00:10:33,166 --> 00:10:34,767 [Joey] I can't honor Emilia-Romagna 297 00:10:34,767 --> 00:10:35,767 with blackened lasagna. 298 00:10:35,767 --> 00:10:37,100 I want to get rid of it, 299 00:10:37,100 --> 00:10:38,500 but the clock's ticking. 300 00:10:38,500 --> 00:10:40,166 Do I want to change something that I don't like, 301 00:10:40,166 --> 00:10:41,567 or do I just stay with what I have? 302 00:10:41,567 --> 00:10:42,667 I think it'll be fine. 303 00:10:42,667 --> 00:10:44,100 I'm going to leave it on the plate. 304 00:10:44,100 --> 00:10:45,700 [Sabrina] No cheese in my stew. 305 00:10:45,700 --> 00:10:48,100 The sauce from the frozen lasagna is 306 00:10:48,100 --> 00:10:50,767 going to add a little bit of a denser tomato, 307 00:10:50,767 --> 00:10:52,100 and I'm trying to cut it with my knife. 308 00:10:52,100 --> 00:10:53,600 It's frozen solid. 309 00:10:53,600 --> 00:10:55,867 I get through, but then trying to find 310 00:10:55,867 --> 00:10:57,300 chunks of sauce 311 00:10:57,300 --> 00:10:58,834 is a real challenge. 312 00:11:00,467 --> 00:11:02,166 Chefs, three minutes on the clock. 313 00:11:02,166 --> 00:11:03,500 [Sabrina] Heard, three minutes. 314 00:11:03,500 --> 00:11:05,300 [Napolitano] I check my frittata in the oven. 315 00:11:05,300 --> 00:11:06,867 Everything is setting up great. 316 00:11:06,867 --> 00:11:09,667 Alex might have a good strategy. 317 00:11:09,667 --> 00:11:10,800 You know, take those eggs 318 00:11:10,800 --> 00:11:13,000 and kind of throw all the basket ingredients 319 00:11:13,000 --> 00:11:14,667 into that frittata. 320 00:11:14,667 --> 00:11:16,867 And it harmonizes. It makes a unified dish. 321 00:11:16,867 --> 00:11:18,467 [Napolitano] And then I move on 322 00:11:18,467 --> 00:11:21,266 to a very simple Swiss chard salad 323 00:11:21,266 --> 00:11:22,734 with some prosciutto. 324 00:11:25,266 --> 00:11:27,367 [Shelby] I'm gonna get my Sarma rolled. 325 00:11:27,367 --> 00:11:29,467 I like the stuffed chard roll. 326 00:11:29,467 --> 00:11:31,567 It feels very Emilia-Romagna. 327 00:11:31,567 --> 00:11:34,166 [Shelby] I'm working on a little frisée salad. 328 00:11:34,166 --> 00:11:35,767 Got my pine nuts toasting. 329 00:11:35,767 --> 00:11:40,000 Adding that with parsley and lemon is very Italian. 330 00:11:40,000 --> 00:11:43,100 [Joey] I'm going to make this beautiful chard salad 331 00:11:43,100 --> 00:11:45,266 with just a basic oil and vinegar. 332 00:11:45,266 --> 00:11:47,166 It's going to add relief to the saltiness 333 00:11:47,166 --> 00:11:48,533 and the heaviness of the eel. 334 00:11:48,867 --> 00:11:50,200 Woo! 335 00:11:50,200 --> 00:11:52,867 Take the rest of the chard and make a chard pesto, 336 00:11:52,867 --> 00:11:55,367 pine nuts and garlic and cheese. 337 00:11:55,367 --> 00:11:57,500 A little over one left. 338 00:11:57,500 --> 00:11:59,100 -Alex's frittata. -[Gabe] Look at that. 339 00:11:59,100 --> 00:12:00,567 -[Alex] Nice! -That frittata actually looks 340 00:12:00,567 --> 00:12:01,800 -really good. -[Scott] Wow! 341 00:12:01,800 --> 00:12:03,200 -[Ted] That's beautiful. -[Scott] Alex, bravo. 342 00:12:03,200 --> 00:12:04,800 Look at that! 343 00:12:04,800 --> 00:12:06,367 [Sabrina] On top of the brodetto 344 00:12:06,367 --> 00:12:07,667 as a finishing element, 345 00:12:07,667 --> 00:12:11,166 I'm blending up some parsley with extra virgin olive oil, 346 00:12:11,166 --> 00:12:12,634 but it's not coming together. 347 00:12:13,166 --> 00:12:14,967 [Ted] 30 seconds, chefs. 348 00:12:14,967 --> 00:12:17,467 -[Alex] Oh, my God. Sabrina's making a vinaigrette. -[Scott] In 30 seconds. 349 00:12:17,467 --> 00:12:19,200 -[Ted] Right now. -You've got 30 seconds! 350 00:12:19,200 --> 00:12:20,166 You're making a vinaigrette? 351 00:12:20,166 --> 00:12:22,500 [Gabe speaking] 352 00:12:22,500 --> 00:12:24,000 [Sabrina] It's getting very stressful, 353 00:12:24,000 --> 00:12:25,333 and I'm struggling to get it on the plate. 354 00:12:26,100 --> 00:12:27,600 [Ted] All right, wrap up the work, chefs. 355 00:12:27,600 --> 00:12:30,867 Appetizers are due in ten, 356 00:12:30,867 --> 00:12:32,867 nine, eight, 357 00:12:32,867 --> 00:12:35,867 seven, six, five, 358 00:12:35,867 --> 00:12:37,800 four, three-- 359 00:12:37,800 --> 00:12:39,934 -[Scott] Let's go, chefs. -[Ted] ...two, one. 360 00:12:40,800 --> 00:12:42,333 -Time's up. -[Scott and Alex] All right. 361 00:12:43,200 --> 00:12:44,400 [Joey] You're amazing. You're amazing. 362 00:12:44,400 --> 00:12:45,867 -[Napolitano] You killed it. -Frittata killer-boy. 363 00:12:45,867 --> 00:12:46,834 [indistinct conversation] 364 00:12:48,300 --> 00:12:49,467 [Joey] I'm up against some really tough, 365 00:12:49,467 --> 00:12:51,100 great, talented chefs. 366 00:12:51,100 --> 00:12:52,667 Their dishes look phenomenal. 367 00:12:52,667 --> 00:12:55,767 I only hope that if I swing, it goes over the fence. 368 00:12:55,767 --> 00:12:56,767 [Shelby] The concerns are definitely timing. 369 00:12:56,767 --> 00:12:58,166 So normally, you have a lot more time 370 00:12:58,166 --> 00:12:59,300 to make sarmas. 371 00:12:59,300 --> 00:13:02,000 It usually simmers for about 45 minutes. 372 00:13:02,000 --> 00:13:04,967 I hope I did Emilia-Romagna proud. 373 00:13:12,400 --> 00:13:14,767 Chefs, you have arrived at the chopping block. 374 00:13:14,767 --> 00:13:18,467 Your first Emilia-Romagna basket contained eel, 375 00:13:19,266 --> 00:13:20,600 chard, 376 00:13:20,600 --> 00:13:21,734 prosciutto, 377 00:13:22,166 --> 00:13:23,433 and frozen lasagna. 378 00:13:24,767 --> 00:13:26,867 Chef Sabrina, please tell us about your appetizer. 379 00:13:26,867 --> 00:13:29,900 We have Brodetto di anguilla, 380 00:13:29,900 --> 00:13:33,567 which is an eel stew. 381 00:13:33,567 --> 00:13:36,166 Chef, you have feelings about Emilia-Romagna? 382 00:13:36,166 --> 00:13:38,100 My heart is in Emilia-Romagna. 383 00:13:38,100 --> 00:13:39,600 I lived there for five years, 384 00:13:39,600 --> 00:13:42,100 and we just bought an apartment in Cesena, 385 00:13:42,100 --> 00:13:43,867 which is my husband's hometown. 386 00:13:43,867 --> 00:13:45,000 [Ted] That's fun. 387 00:13:45,000 --> 00:13:46,400 Yes. 388 00:13:46,400 --> 00:13:49,133 How do you think you Emilia-Romagna-ized the basket? 389 00:13:49,500 --> 00:13:52,100 Brodetto di Pesce is 390 00:13:52,100 --> 00:13:54,467 very common along the coast of Emilia-Romagna. 391 00:13:54,467 --> 00:13:56,567 [Scott] Love the idea. 392 00:13:56,567 --> 00:13:58,834 This Brodetto is spectacular. 393 00:13:59,767 --> 00:14:02,800 I think the eel itself is cooked beautifully, 394 00:14:02,800 --> 00:14:05,100 and that development of flavor that you got 395 00:14:05,100 --> 00:14:06,867 from those onions and the prosciutto together 396 00:14:06,867 --> 00:14:08,100 by sauteing them. 397 00:14:08,100 --> 00:14:10,734 There's that beautiful texture of the Swiss chard. 398 00:14:11,166 --> 00:14:12,200 Thank you. 399 00:14:12,200 --> 00:14:14,000 And, you know, great usage of the lasagna. 400 00:14:14,000 --> 00:14:16,367 You used the tomato part of it, 401 00:14:16,367 --> 00:14:18,166 and it adds a nice little color. 402 00:14:18,166 --> 00:14:20,900 You didn't overdo it, you know, 403 00:14:20,900 --> 00:14:22,266 with too much tomatoes. 404 00:14:22,266 --> 00:14:23,200 Very well balanced. 405 00:14:23,200 --> 00:14:25,166 [Alex] If I'm nitpicking, 406 00:14:25,166 --> 00:14:27,567 the brodetto has got a little grease on it 407 00:14:27,567 --> 00:14:29,033 from the parsley sauce. 408 00:14:29,500 --> 00:14:30,867 Next up, Chef Joey. 409 00:14:30,867 --> 00:14:33,066 Well, it's sort of like insieme, 410 00:14:33,066 --> 00:14:34,467 which is everything was connected. 411 00:14:34,467 --> 00:14:36,200 I made seared prosciutto, 412 00:14:36,200 --> 00:14:37,567 chard pesto, 413 00:14:37,567 --> 00:14:39,166 and braised eel 414 00:14:39,166 --> 00:14:41,400 in balsamic vinegar to stay connected to Emilia-Romagna 415 00:14:41,400 --> 00:14:42,967 and the burnt lasagna. 416 00:14:42,967 --> 00:14:45,266 Chef Joey, in this competition, 417 00:14:45,266 --> 00:14:48,700 you kind of want to create the bite for us, you know, 418 00:14:48,700 --> 00:14:51,266 because I'm not really finding the cohesion 419 00:14:51,266 --> 00:14:52,667 that you're explaining to us. 420 00:14:53,567 --> 00:14:57,867 That eel with the balsamic is very convincing. 421 00:14:57,867 --> 00:15:00,600 Having worked in Emilia-Romagna restaurants, 422 00:15:00,600 --> 00:15:02,900 there's versions of that that I've had in the past, 423 00:15:02,900 --> 00:15:04,600 -and it's good. -Thank you, Chef. 424 00:15:04,600 --> 00:15:06,300 [Scott] And I really like the flavor on that pesto. 425 00:15:06,300 --> 00:15:08,500 There's a really good amount of garlic in it. 426 00:15:08,500 --> 00:15:11,767 Yeah, but I don't really understand the lasagna. 427 00:15:11,767 --> 00:15:14,567 By searing it, it ends up just tasting burned. 428 00:15:14,567 --> 00:15:15,467 Okay. 429 00:15:15,467 --> 00:15:16,767 Next up, Chef Alex. 430 00:15:16,767 --> 00:15:19,667 I made an eel and prosciutto frittata 431 00:15:19,667 --> 00:15:22,000 and a little Swiss chard and crispy prosciutto salad 432 00:15:22,000 --> 00:15:23,066 on the side. 433 00:15:23,066 --> 00:15:24,667 [Ted] What was your inspiration in doing this? 434 00:15:24,667 --> 00:15:27,266 Well, as living and working in Emilia-Romagna, 435 00:15:27,266 --> 00:15:29,200 I was the only foreigner. 436 00:15:29,200 --> 00:15:32,367 So part of when I knew I had, like, made it is 437 00:15:32,367 --> 00:15:33,867 when they let me make family meal. 438 00:15:33,867 --> 00:15:36,066 -[Ted] Mm-hmm. -[Napolitano] And I made frittata. 439 00:15:36,066 --> 00:15:37,300 [Ted] So they were suspicious of you 440 00:15:37,300 --> 00:15:38,367 until you proved yourself? 441 00:15:39,100 --> 00:15:40,266 They had to make sure 442 00:15:40,266 --> 00:15:41,767 that the American knew how to cook. 443 00:15:43,000 --> 00:15:45,767 Well, Chef, I got to tell you, this is delicious. 444 00:15:45,767 --> 00:15:47,266 I think it's a great way to integrate 445 00:15:47,266 --> 00:15:49,000 all those ingredients together. 446 00:15:49,000 --> 00:15:51,367 But I'm not necessarily discerning 447 00:15:51,367 --> 00:15:53,867 the eel inside the frittata. 448 00:15:53,867 --> 00:15:56,300 [Alex] Yeah. Where's the cheese 449 00:15:56,300 --> 00:15:57,800 from the lasagna? 450 00:15:57,800 --> 00:15:58,800 Something about eggs. 451 00:15:58,800 --> 00:16:00,767 Like, they're subtle, but they also... 452 00:16:00,767 --> 00:16:02,266 -They're like... Yeah. -They cover it. 453 00:16:02,266 --> 00:16:04,800 -They're like a quilt, you know? It's like... -[Scott] Mm-hmm. 454 00:16:04,800 --> 00:16:07,300 [Alex] But I like the use of the chard. 455 00:16:07,300 --> 00:16:08,367 [Gabe] Just like Scott say, 456 00:16:08,367 --> 00:16:11,000 it's difficult for me to taste the eel, 457 00:16:11,000 --> 00:16:13,000 the different elements, you know? 458 00:16:13,000 --> 00:16:14,667 But I really love the salad. 459 00:16:14,667 --> 00:16:16,767 I think it adds acidity 460 00:16:16,767 --> 00:16:18,467 and the saltiness of the prosciutto. 461 00:16:18,467 --> 00:16:20,867 I think it was a good use of the basket ingredients. 462 00:16:20,867 --> 00:16:22,767 -Thank you. -[Ted] All right. 463 00:16:22,767 --> 00:16:23,867 Finally, Chef Shelby. 464 00:16:23,867 --> 00:16:25,700 I have prepared for you 465 00:16:25,700 --> 00:16:26,767 a sarma 466 00:16:26,767 --> 00:16:29,333 with an eel and prosciutto Bolognese filling 467 00:16:29,800 --> 00:16:31,667 and a little frisée salad 468 00:16:31,667 --> 00:16:33,467 with gremolata and pine nuts. 469 00:16:33,467 --> 00:16:36,367 I used to make sarma when I was living in Bologna. 470 00:16:36,367 --> 00:16:39,300 One of my closest friends from Bologna allowed me 471 00:16:39,300 --> 00:16:40,767 to stay with his family for a year 472 00:16:40,767 --> 00:16:42,266 and kind of stage all around. 473 00:16:42,700 --> 00:16:43,667 [Scott] Wow. 474 00:16:43,667 --> 00:16:44,700 That's a good friend. 475 00:16:44,700 --> 00:16:45,767 He is. 476 00:16:45,767 --> 00:16:48,433 Chef Shelby, the eel wrapped in the chard, 477 00:16:48,867 --> 00:16:49,867 it's a really good idea. 478 00:16:49,867 --> 00:16:52,266 And I love the addition of the nuts. 479 00:16:52,266 --> 00:16:54,500 There is something here you're doing that's very Italian. 480 00:16:54,500 --> 00:16:57,767 And I think you maybe took the wrong turn 481 00:16:57,767 --> 00:16:58,900 with the lasagna. 482 00:16:58,900 --> 00:17:00,200 You deciding to add 483 00:17:00,200 --> 00:17:01,967 the San Marzano tomatoes on it, 484 00:17:01,967 --> 00:17:03,166 and all I taste is tomato. 485 00:17:04,000 --> 00:17:05,767 I think maybe grabbing a fresh tomato, 486 00:17:05,767 --> 00:17:08,867 that would have really pulled away from the canned note 487 00:17:08,867 --> 00:17:10,500 that already existed in the lasagna. 488 00:17:10,500 --> 00:17:12,000 -You doubled down-- -Yeah. 489 00:17:12,000 --> 00:17:13,800 [Alex] ...on something that ends up being 490 00:17:13,800 --> 00:17:15,867 like a big bully in the schoolyard. 491 00:17:15,867 --> 00:17:18,100 That Swiss chard, you didn't cook it long enough 492 00:17:18,100 --> 00:17:19,166 in the boiling water. 493 00:17:19,166 --> 00:17:22,467 And then by shocking it the way you did in that ice, 494 00:17:22,467 --> 00:17:23,467 I feel like it really took away 495 00:17:23,467 --> 00:17:25,367 a lot of the inherent flavor. 496 00:17:27,367 --> 00:17:29,100 [Shelby] Based on the judges' feedback, 497 00:17:29,100 --> 00:17:32,367 I didn't really represent the region or myself well 498 00:17:32,367 --> 00:17:34,567 in this first round. 499 00:17:34,567 --> 00:17:37,367 [Joey] I was trying to sear the lasagna, 500 00:17:37,367 --> 00:17:38,533 and I burned it... 501 00:17:38,967 --> 00:17:39,800 bad. 502 00:17:39,800 --> 00:17:42,066 And that didn't go over with the judges. 503 00:17:52,567 --> 00:17:54,767 Only three chefs get to keep cooking 504 00:17:54,767 --> 00:17:56,467 in our Battle Italiano. 505 00:17:56,467 --> 00:18:00,166 So whose dish is on the chopping block? 506 00:18:01,100 --> 00:18:02,066 [tense music playing] 507 00:18:14,767 --> 00:18:16,700 [Ted] Chef Shelby, you've been chopped. 508 00:18:16,700 --> 00:18:19,667 Chef, you know, you had a really great idea. 509 00:18:19,667 --> 00:18:21,266 Unfortunately, we really feel 510 00:18:21,266 --> 00:18:22,900 like the tomatoes got the best of you. 511 00:18:22,900 --> 00:18:25,767 And also, that Swiss chard was just really watery 512 00:18:25,767 --> 00:18:28,000 and it lost a lot of its flavor. 513 00:18:28,000 --> 00:18:29,767 And unfortunately, Chef, that's why 514 00:18:29,767 --> 00:18:31,166 we had to chop you. 515 00:18:31,767 --> 00:18:33,266 Thank you. 516 00:18:33,266 --> 00:18:34,767 -Good luck to you, Chef. Be well. -[Gabe] Thank you. 517 00:18:34,767 --> 00:18:36,266 I'm bummed. 518 00:18:36,266 --> 00:18:37,367 I'm disappointed. 519 00:18:37,367 --> 00:18:39,467 I know I could have done better. 520 00:18:39,467 --> 00:18:41,700 From this experience, I'm taking away 521 00:18:41,700 --> 00:18:43,266 that I still have more to learn, 522 00:18:43,266 --> 00:18:44,967 and that's the beautiful thing about food is, 523 00:18:44,967 --> 00:18:46,100 like, you're never done. 524 00:18:46,100 --> 00:18:47,066 You can always get better. 525 00:18:49,066 --> 00:18:50,500 [Scott] You guys are cooking good food. 526 00:18:50,500 --> 00:18:52,300 We're very passionate about all things Italian, 527 00:18:52,300 --> 00:18:53,400 as you are, right? 528 00:18:53,400 --> 00:18:55,667 And of course, we're judges, so we're going to critique. 529 00:18:55,667 --> 00:18:57,266 But you all know what you're doing. 530 00:18:57,266 --> 00:18:58,867 Whoever is going to win this thing needs 531 00:18:58,867 --> 00:19:00,367 to crush this next round, 532 00:19:00,367 --> 00:19:01,600 really bring it. 533 00:19:01,600 --> 00:19:03,734 Keep making big, bold choices. 534 00:19:04,867 --> 00:19:05,834 Thank you, chefs. 535 00:19:09,066 --> 00:19:11,367 Chef Joey, Chef Sabrina, Chef Alex, 536 00:19:11,367 --> 00:19:13,166 second basket is waiting for you. 537 00:19:14,567 --> 00:19:15,667 [exclaims] 538 00:19:15,667 --> 00:19:17,000 Whoa. 539 00:19:17,000 --> 00:19:18,967 [Ted] You've got Bolognese potato chips. 540 00:19:18,967 --> 00:19:20,200 [Napolitano] Bolognese chips. 541 00:19:20,200 --> 00:19:22,367 [Ted] Dried porcini mushrooms. 542 00:19:22,367 --> 00:19:23,700 Oh, yes. 543 00:19:23,700 --> 00:19:27,567 Porcinis are a harvested, foraged mushroom 544 00:19:27,567 --> 00:19:30,467 and are really a gem of Emilia-Romagna. 545 00:19:30,867 --> 00:19:31,800 [Ted] Veal chops. 546 00:19:31,800 --> 00:19:33,600 You don't have to do much to this. 547 00:19:33,600 --> 00:19:35,367 [Ted] And balsamic vinegar. 548 00:19:35,367 --> 00:19:37,667 This is a very special balsamic vinegar. 549 00:19:37,667 --> 00:19:39,467 It's aged for a very long time. 550 00:19:39,467 --> 00:19:42,600 It does not showcase well if it's heated. 551 00:19:42,600 --> 00:19:45,667 This is a 30-minute test of your talents. 552 00:19:46,567 --> 00:19:47,734 Clock starts now. 553 00:19:47,734 --> 00:19:49,467 -[Scott] Come on, guys. -[Napolitano] All right, let's go. 554 00:19:49,467 --> 00:19:50,934 -Go! -All right! 555 00:19:53,166 --> 00:19:54,367 Right behind you. 556 00:19:54,367 --> 00:19:55,467 [Gabe] The thing I'm really excited about is 557 00:19:55,467 --> 00:19:56,367 the veal. 558 00:19:56,367 --> 00:19:58,300 [Scott] When it comes to Emilia-Romagna, 559 00:19:58,300 --> 00:19:59,800 I think you can do a scallopine. 560 00:19:59,800 --> 00:20:02,000 [Gabe] I had some of the best veal Bolognese 561 00:20:02,000 --> 00:20:03,567 in tagliatelle, in Emilia-Romagna. 562 00:20:03,567 --> 00:20:06,667 And, you know, it's a white sauce with mushrooms, 563 00:20:06,667 --> 00:20:09,467 little chips on top, a crunch, some balsamic. 564 00:20:09,467 --> 00:20:10,967 [Alex] So, the Bolognese potato chip, 565 00:20:10,967 --> 00:20:14,700 I guess, tomato and meat-sauce-flavored chip? 566 00:20:14,700 --> 00:20:15,767 Kind of vinegar-y. 567 00:20:16,200 --> 00:20:17,800 A little barbecue-y. 568 00:20:17,800 --> 00:20:20,467 That Bolognese sauce is from Bologna. 569 00:20:21,367 --> 00:20:22,467 [Joey] Tagliatelle Bolognese is 570 00:20:22,467 --> 00:20:23,934 a famous dish of Emilia-Romagna. 571 00:20:24,667 --> 00:20:26,634 We're making a veal Bolognese, 572 00:20:27,266 --> 00:20:28,800 with tagliatelle 573 00:20:28,800 --> 00:20:31,000 and a flavor bomb of ricotta, 574 00:20:31,000 --> 00:20:33,467 porcini, and a drizzle of balsamic vinegar. 575 00:20:33,467 --> 00:20:36,900 To the flavor bomb, I chopped the rehydrated mushrooms, 576 00:20:36,900 --> 00:20:38,100 trying to grab a little bit 577 00:20:38,100 --> 00:20:40,266 of that energy of Emilia-Romagna 578 00:20:40,266 --> 00:20:41,266 and the Bolognese 579 00:20:41,266 --> 00:20:42,700 that's been made for hundreds of years 580 00:20:42,700 --> 00:20:45,266 and incorporate it into my own interpretation of it. 581 00:20:45,266 --> 00:20:47,734 [Sabrina] Did somebody grab the Parmigiano? 582 00:20:48,767 --> 00:20:50,166 Thank you. 583 00:20:50,166 --> 00:20:51,967 [Alex] What do you do with the dried porcinis? 584 00:20:51,967 --> 00:20:54,500 I add them to stocks when I'm making risotto. 585 00:20:54,500 --> 00:20:57,567 It'll add that smoky terroir depth. 586 00:20:57,567 --> 00:20:59,467 [Gabe] Risotto in 30 minutes. 587 00:20:59,467 --> 00:21:00,500 That's a real challenge. 588 00:21:00,500 --> 00:21:02,700 -It can be done. -It can be done. 589 00:21:02,700 --> 00:21:04,567 [Napolitano] The first thing that I think of 590 00:21:04,567 --> 00:21:06,567 when I see dried porcini mushrooms 591 00:21:06,567 --> 00:21:07,467 is risotto. 592 00:21:07,467 --> 00:21:10,600 Executing a perfect risotto shows 593 00:21:10,600 --> 00:21:11,967 the attention to detail 594 00:21:11,967 --> 00:21:13,867 that I really want to highlight. 595 00:21:18,100 --> 00:21:19,400 -Hi. -[Napolitano] Hi, Chef. 596 00:21:19,400 --> 00:21:20,367 [Alex] Are you making risotto? 597 00:21:20,367 --> 00:21:22,467 [Napolitano] I am making risotto. I'm doing it. 598 00:21:22,467 --> 00:21:24,400 [Alex] What do we have? Arborio, white wine? 599 00:21:24,400 --> 00:21:26,400 -Shallot, butter, white wine. -Dry porcini risotto? 600 00:21:26,400 --> 00:21:29,000 -[Napolitano] Dried porcini with beef stock. -Beautiful. 601 00:21:29,000 --> 00:21:31,467 And I'm just going to serve it with a roasted veal chops. 602 00:21:31,467 --> 00:21:34,166 The porcini and the rice really say 603 00:21:34,166 --> 00:21:35,367 Emilia-Romagna. 604 00:21:35,367 --> 00:21:36,467 This looks beautiful. 605 00:21:36,867 --> 00:21:38,867 I love it. 606 00:21:38,867 --> 00:21:41,367 [Sabrina] I've had Braciole alla Bolognese, 607 00:21:41,367 --> 00:21:43,367 a pork chop stuffed 608 00:21:43,367 --> 00:21:45,000 with prosciutto Parmigiano 609 00:21:45,000 --> 00:21:46,667 before in Bologna. 610 00:21:46,667 --> 00:21:49,900 And it's typically breaded and fried. 611 00:21:49,900 --> 00:21:52,300 I'm going to do a twist on that 612 00:21:52,300 --> 00:21:55,100 to make Braciole alla Bolognese 613 00:21:55,100 --> 00:21:57,767 with a porcini mushroom sauce 614 00:21:57,767 --> 00:21:59,734 and lemon balsamic spinach. 615 00:22:01,100 --> 00:22:02,300 [Joey] I'm making a tomato sauce 616 00:22:02,300 --> 00:22:04,467 with shallot and rosemary 617 00:22:04,467 --> 00:22:05,967 and whole tomato. 618 00:22:05,967 --> 00:22:07,934 [Alex] Joey is making a Bolognese. 619 00:22:08,667 --> 00:22:09,767 [Ted] Okay. 620 00:22:09,767 --> 00:22:11,567 [Gabe] On that note, the real Bolognese 621 00:22:11,567 --> 00:22:14,100 in Emilia Romagna, it's actually tomato-less. 622 00:22:14,100 --> 00:22:15,967 It's a white Bolognese 623 00:22:15,967 --> 00:22:17,867 and it has celery, carrots, onions. 624 00:22:18,367 --> 00:22:19,567 And you're also starting 625 00:22:19,567 --> 00:22:20,567 with the celery, carrot and onions. 626 00:22:20,567 --> 00:22:21,567 Correct. You're not adding them at the end. 627 00:22:21,567 --> 00:22:22,800 [Ted] That's the first thing you do. 628 00:22:22,800 --> 00:22:24,667 That's my concern. 629 00:22:24,667 --> 00:22:27,867 I think this balsamic that's on the table right now, 630 00:22:27,867 --> 00:22:29,467 traditional balsamic vinegar, 631 00:22:29,467 --> 00:22:31,166 maybe 75 years old. 632 00:22:31,166 --> 00:22:34,000 They make this grape juice, 633 00:22:34,000 --> 00:22:35,033 put it in barrels, 634 00:22:35,033 --> 00:22:37,767 and then the barrel is decanted into smaller barrels 635 00:22:37,767 --> 00:22:39,166 as it evaporates, 636 00:22:39,166 --> 00:22:40,967 and it becomes more concentrated 637 00:22:40,967 --> 00:22:43,100 and sweeter and so developed. 638 00:22:43,100 --> 00:22:45,266 [Alex] My mother said, in Emilia-Romagna, 639 00:22:45,266 --> 00:22:46,567 they used to wear necklaces 640 00:22:46,567 --> 00:22:47,567 with the little vial, 641 00:22:47,567 --> 00:22:49,467 and you would put it on your food. 642 00:22:49,467 --> 00:22:51,000 The interesting thing would be 643 00:22:51,000 --> 00:22:53,000 to see how they use this balsamic-- 644 00:22:53,000 --> 00:22:54,867 -[Scott] Yeah. -[Gabe] ...because it's a perfect ingredient 645 00:22:54,867 --> 00:22:55,967 by itself. 646 00:22:55,967 --> 00:22:57,367 That should go at the end of the dish, 647 00:22:57,367 --> 00:22:58,667 a couple of drops, 648 00:22:58,667 --> 00:22:59,600 and that's it. 649 00:22:59,600 --> 00:23:01,700 -And then it's-- No heat. -[Ted] And no heat. 650 00:23:01,700 --> 00:23:03,166 [Napolitano] Check my veal chops. 651 00:23:03,166 --> 00:23:05,000 They're a nice medium rare. 652 00:23:05,000 --> 00:23:06,133 Start basting it. 653 00:23:06,800 --> 00:23:08,667 [Gabe] Chef Alex is just basting 654 00:23:08,667 --> 00:23:10,667 the veal chop with balsamic and butter. 655 00:23:10,667 --> 00:23:12,000 How do we feel about that? 656 00:23:12,000 --> 00:23:13,667 Well, why don't you tell us how you feel? 657 00:23:13,667 --> 00:23:15,667 I don't feel well about it. I don't think he should-- 658 00:23:15,667 --> 00:23:17,300 That's a finishing balsamic. 659 00:23:17,300 --> 00:23:18,867 -Come over here. -It's just going to be acidic. 660 00:23:18,867 --> 00:23:20,166 -Come here. -It's not going to be good. 661 00:23:20,166 --> 00:23:22,100 -I love you. -Thank you. Thank you so much. 662 00:23:22,100 --> 00:23:23,166 I love you. I love you. 663 00:23:25,300 --> 00:23:28,300 [Sabrina] For the porcini mushroom sauce, 664 00:23:28,300 --> 00:23:29,767 I chop up the mushrooms, 665 00:23:29,767 --> 00:23:32,567 I sauté them with a whole clove of garlic, 666 00:23:32,567 --> 00:23:34,166 and get those toasted. 667 00:23:34,166 --> 00:23:37,266 And I'm adding some of the stock that I've created 668 00:23:37,266 --> 00:23:40,000 with the porcini mushrooms and the veal, 669 00:23:40,000 --> 00:23:42,000 and that's gonna help build the flavor. 670 00:23:42,000 --> 00:23:43,367 I'm crushing the potato chips, 671 00:23:43,367 --> 00:23:45,433 and those are gonna go into the broth to thicken it. 672 00:23:46,100 --> 00:23:48,033 Five minutes to get it done, chefs! 673 00:23:49,367 --> 00:23:51,867 [Alex] Do you notice how Alex is whipping 674 00:23:51,867 --> 00:23:54,767 his rice so much to almost emulsify it all? 675 00:23:54,767 --> 00:23:56,400 That wave is called all'onda. 676 00:23:56,400 --> 00:23:59,266 You need that wave inside the risotto 677 00:23:59,266 --> 00:24:01,767 so that you identify the right consistency. 678 00:24:01,767 --> 00:24:03,367 If you're in a kitchen full of Italians 679 00:24:03,367 --> 00:24:04,600 and they're making risotto, 680 00:24:04,600 --> 00:24:06,900 you'll hear it yelled, "All'onda". 681 00:24:06,900 --> 00:24:08,266 All'onda. Like the wave. 682 00:24:12,600 --> 00:24:14,867 [Scott] Get it on the plate, chefs. 683 00:24:14,867 --> 00:24:17,967 All right, get those plates in shape, chefs. 684 00:24:17,967 --> 00:24:19,700 -[Sabrina] Heard. -[Ted] Ten, 685 00:24:19,700 --> 00:24:21,667 nine, eight, 686 00:24:21,667 --> 00:24:22,700 seven, 687 00:24:22,700 --> 00:24:23,867 -six. -[judges exclaiming] 688 00:24:23,867 --> 00:24:25,667 -[Ted] Five, four. -[Scott] Let's just get it done. 689 00:24:25,667 --> 00:24:26,667 [Ted] Three, 690 00:24:26,667 --> 00:24:28,734 two, one. 691 00:24:29,667 --> 00:24:31,433 Time's up. Please step back. 692 00:24:32,800 --> 00:24:34,066 [sighing] All right. 693 00:24:37,667 --> 00:24:39,066 [Sabrina] I'm feeling pretty confident 694 00:24:39,066 --> 00:24:39,967 about the dish, 695 00:24:39,967 --> 00:24:41,266 but I'm worried about the texture 696 00:24:41,266 --> 00:24:42,300 of the sauce. 697 00:24:42,300 --> 00:24:45,266 I had to throw in the potato chips as a thickener, 698 00:24:45,266 --> 00:24:47,166 so it's a little bit grainy, 699 00:24:47,166 --> 00:24:49,000 but hopefully they can see through that. 700 00:24:49,000 --> 00:24:52,367 [Napolitano] I think that both of my co-competitors are 701 00:24:52,367 --> 00:24:53,667 strong chefs to beat. 702 00:24:53,667 --> 00:24:56,100 I took the risk to make a risotto 703 00:24:56,100 --> 00:24:57,767 because the reward of great risotto is worth it, 704 00:24:57,767 --> 00:24:59,634 and I think that'll put me ahead of the competition. 705 00:25:06,667 --> 00:25:10,100 Chefs, that Battle Italiano entree round saw you cooking 706 00:25:10,100 --> 00:25:12,266 with Bolognese potato chips, 707 00:25:12,266 --> 00:25:14,100 dried porcini mushrooms, 708 00:25:14,100 --> 00:25:15,600 veal chops, 709 00:25:15,600 --> 00:25:17,166 and balsamic vinegar. 710 00:25:17,166 --> 00:25:19,967 Chef Sabrina, please tell us about your entree. 711 00:25:19,967 --> 00:25:21,467 So I prepared a take 712 00:25:21,467 --> 00:25:23,300 on the Braciole alla Bolognese. 713 00:25:23,300 --> 00:25:26,467 It's stuffed with speck and Parmigiano. 714 00:25:26,467 --> 00:25:28,567 It's a twist on a classic preparation 715 00:25:28,567 --> 00:25:29,667 from Bologna. 716 00:25:30,500 --> 00:25:31,467 [Scott] Chef, I feel like this is something 717 00:25:31,467 --> 00:25:32,767 you would have on a menu 718 00:25:32,767 --> 00:25:34,800 at a local trattoria 719 00:25:34,800 --> 00:25:35,800 in Bologna. 720 00:25:35,800 --> 00:25:36,767 This mushroom sauce, 721 00:25:36,767 --> 00:25:39,166 the flavor from the porcini is great. 722 00:25:39,166 --> 00:25:41,667 I like that little touch of balsamico on the plate. 723 00:25:41,667 --> 00:25:44,600 There's an authenticity to it, which I appreciate and I like. 724 00:25:44,600 --> 00:25:45,567 But this sauce is 725 00:25:45,567 --> 00:25:48,166 a little over-reduced and broken. 726 00:25:48,166 --> 00:25:50,767 I wish that that sauce would have 727 00:25:50,767 --> 00:25:51,900 some sort of relief. 728 00:25:51,900 --> 00:25:53,367 Even finish it with cream. 729 00:25:53,367 --> 00:25:55,500 -Where is the potato chip, Chef? -[Sabrina] It's in the sauce. 730 00:25:55,500 --> 00:25:57,066 -It's in the sauce. -[Scott] That's it. 731 00:25:57,567 --> 00:25:58,700 That's the problem. 732 00:25:58,700 --> 00:26:00,500 I saw that the sauce was reduced. 733 00:26:00,500 --> 00:26:02,467 I added water at the end, 734 00:26:02,467 --> 00:26:03,767 but it wasn't enough. 735 00:26:03,767 --> 00:26:05,600 This is refreshing for me, 736 00:26:05,600 --> 00:26:08,767 I think, to take a really noble cut of meat 737 00:26:08,767 --> 00:26:10,166 and you really turned it around 738 00:26:10,166 --> 00:26:12,200 into something completely different. 739 00:26:12,200 --> 00:26:14,100 And I like the way you simply slid 740 00:26:14,100 --> 00:26:15,567 a few ingredients 741 00:26:15,567 --> 00:26:17,967 into the center of the veal 742 00:26:17,967 --> 00:26:19,500 and let it speak for itself. 743 00:26:19,500 --> 00:26:20,667 Thank you. 744 00:26:21,700 --> 00:26:23,000 [Ted] Next up, Chef Joey. 745 00:26:23,000 --> 00:26:25,934 It is a veal tagliatelle Bolognese. 746 00:26:28,266 --> 00:26:29,400 [Alex] I get a taste 747 00:26:29,400 --> 00:26:31,400 of those Bolognese chips in there 748 00:26:31,400 --> 00:26:33,200 and the balsamic. 749 00:26:33,200 --> 00:26:36,767 I think the mushrooms actually fared really well 750 00:26:36,767 --> 00:26:39,000 in the way that you integrated them. 751 00:26:39,000 --> 00:26:42,066 And ricotta contributes a creaminess. 752 00:26:42,567 --> 00:26:43,900 Thank you, chef. 753 00:26:43,900 --> 00:26:45,367 I'm really happy you got pasta here. 754 00:26:45,367 --> 00:26:48,567 Tagliatelle is an iconic pasta shape 755 00:26:48,567 --> 00:26:49,967 from Emilia-Romagna. 756 00:26:49,967 --> 00:26:51,166 I appreciate it. Thank you. 757 00:26:51,166 --> 00:26:52,967 I agree, and I keep eating it. 758 00:26:52,967 --> 00:26:55,767 So, Joey, we saw you making the sauce. 759 00:26:55,767 --> 00:26:58,100 And the base of any Bolognese 760 00:26:58,100 --> 00:26:59,967 in Emilia-Romagna is 761 00:26:59,967 --> 00:27:01,667 carrots, onion, and celery. 762 00:27:01,667 --> 00:27:05,600 The caramelization is the first layer of it, right? 763 00:27:05,600 --> 00:27:08,700 Then on top of that, you put some sort of meat. 764 00:27:08,700 --> 00:27:10,467 [Scott] I agree. The steps that you took 765 00:27:10,467 --> 00:27:11,567 to achieve this 766 00:27:11,567 --> 00:27:13,100 could have been a little bit better, right? 767 00:27:13,100 --> 00:27:14,100 But... 768 00:27:14,100 --> 00:27:16,467 love the texture of the veal. 769 00:27:17,166 --> 00:27:18,266 Thank you, Chef. 770 00:27:18,266 --> 00:27:20,400 Finally, Chef Alex. 771 00:27:20,400 --> 00:27:23,300 This is a veal and porcini risotto 772 00:27:23,300 --> 00:27:25,800 with a balsamic-glazed veal chop 773 00:27:25,800 --> 00:27:27,333 and some chips for texture. 774 00:27:31,000 --> 00:27:32,700 I think you did a really good job here 775 00:27:32,700 --> 00:27:34,166 with the risotto. 776 00:27:34,166 --> 00:27:35,166 And I like the flavor. 777 00:27:35,166 --> 00:27:37,233 I like the hint of the mushrooms. 778 00:27:37,767 --> 00:27:38,700 Thank you. 779 00:27:38,700 --> 00:27:40,667 The potato chips, great crunch. 780 00:27:40,667 --> 00:27:41,600 I think that's fantastic. 781 00:27:41,600 --> 00:27:43,300 I think great idea. 782 00:27:43,300 --> 00:27:45,300 My biggest issue is 783 00:27:45,300 --> 00:27:48,867 that the glazing your veal 784 00:27:48,867 --> 00:27:51,300 with the balsamic, it's sacrilegious. 785 00:27:51,300 --> 00:27:52,500 [dramatic music playing] 786 00:27:52,500 --> 00:27:54,367 [Gabe] You know, you don't cook it down. 787 00:27:54,367 --> 00:27:56,166 It's just not what you do. 788 00:27:56,667 --> 00:27:58,400 It's a aged balsamic. 789 00:27:58,400 --> 00:28:00,767 It's an expensive ingredient. 790 00:28:00,767 --> 00:28:02,467 The key to success was restraint. 791 00:28:02,467 --> 00:28:03,467 [Scott] Yeah. 792 00:28:03,467 --> 00:28:05,567 The balsamic vinegar to the veal 793 00:28:05,567 --> 00:28:06,500 tensed up this meat. 794 00:28:06,500 --> 00:28:08,800 It's very tough, this veal. 795 00:28:08,800 --> 00:28:09,900 And I think there could have been 796 00:28:09,900 --> 00:28:12,900 an integration of that potato chip a little bit better. 797 00:28:12,900 --> 00:28:14,066 Yeah. Yeah. 798 00:28:14,467 --> 00:28:16,100 Thank you, chefs. 799 00:28:16,100 --> 00:28:18,600 I'm feeling a little worse 800 00:28:18,600 --> 00:28:19,967 than I was after the first round. 801 00:28:19,967 --> 00:28:21,166 I took some risks 802 00:28:21,166 --> 00:28:23,967 that maybe were a little unsound. 803 00:28:23,967 --> 00:28:25,600 [Joey] Alex had a tough critique. 804 00:28:25,600 --> 00:28:28,500 He used balsamic vinegar, which is really expensive. 805 00:28:28,500 --> 00:28:30,066 You only just use little drops. 806 00:28:30,066 --> 00:28:31,600 And he actually cooked with it. 807 00:28:31,600 --> 00:28:34,166 And Gabe got pretty upset about it. 808 00:28:34,567 --> 00:28:36,100 [Ted] Whose dish is 809 00:28:36,100 --> 00:28:37,166 on the chopping block? 810 00:28:45,667 --> 00:28:47,200 There's room in the dessert round 811 00:28:47,200 --> 00:28:49,000 for only two chefs. 812 00:28:49,000 --> 00:28:50,100 So... 813 00:28:50,100 --> 00:28:53,166 whose dish is on the chopping block? 814 00:28:53,166 --> 00:28:55,166 [suspenseful music playing] 815 00:29:03,266 --> 00:29:05,166 [Ted] Chef Joey, you've been chopped. 816 00:29:05,166 --> 00:29:06,300 Judges. 817 00:29:06,300 --> 00:29:07,467 [Gabe] Chef Joey, 818 00:29:07,467 --> 00:29:09,266 you know, you were very audacious 819 00:29:09,266 --> 00:29:11,800 making veal Bolognese sauce, 820 00:29:11,800 --> 00:29:13,567 something that usually stews for hours, 821 00:29:13,567 --> 00:29:14,767 you know, in just 30 minutes. 822 00:29:14,767 --> 00:29:16,667 We wish you would have started 823 00:29:16,667 --> 00:29:18,767 the whole ragu with the mirepoix, 824 00:29:18,767 --> 00:29:20,767 and that really would have developed flavors. 825 00:29:20,767 --> 00:29:22,867 And so we had to chop you. 826 00:29:22,867 --> 00:29:24,166 Thank you. 827 00:29:24,166 --> 00:29:25,467 -Thank you, Chef. -[Joey] Thank you. 828 00:29:25,467 --> 00:29:26,533 -[Alex] Good job. -[Joey] Good luck. 829 00:29:26,900 --> 00:29:28,166 [Joey] Thank you. 830 00:29:28,166 --> 00:29:30,100 I had a great time. No regrets. 831 00:29:30,100 --> 00:29:31,300 I tried really hard, 832 00:29:31,300 --> 00:29:32,667 and I gave my best effort, 833 00:29:32,667 --> 00:29:33,800 and... 834 00:29:33,800 --> 00:29:34,767 today wasn't my day. 835 00:29:40,100 --> 00:29:41,600 Chef Alex, Chef Sabrina, 836 00:29:41,600 --> 00:29:43,667 you've both done an excellent job keeping 837 00:29:43,667 --> 00:29:47,166 this celebration of Italian cuisine exciting. 838 00:29:47,166 --> 00:29:49,867 [Napolitano] Sabrina has the skills to pay the bills. 839 00:29:49,867 --> 00:29:52,500 If I'm gonna win this, I need to nail the dessert rounds. 840 00:29:52,500 --> 00:29:54,467 [Sabrina] Alex is a very strong chef, 841 00:29:54,467 --> 00:29:57,567 and being able to execute very exquisitely, 842 00:29:57,567 --> 00:29:59,066 that's going to be tough. 843 00:29:59,066 --> 00:30:00,634 Here's your dessert basket. 844 00:30:03,600 --> 00:30:05,433 Let's see what you got. 845 00:30:06,467 --> 00:30:08,000 -[Sabrina chuckling] Oh, my God. -Whoa! 846 00:30:08,000 --> 00:30:08,967 [Ted] And you've got 847 00:30:08,967 --> 00:30:12,000 a Parmigiano-Reggiano chiffon cake. 848 00:30:12,000 --> 00:30:14,667 Very well made, but very challenging. 849 00:30:14,667 --> 00:30:17,567 A very dessert-y ingredient. 850 00:30:17,567 --> 00:30:19,500 [Ted] Amarena cherries. 851 00:30:19,500 --> 00:30:22,700 Amarena cherries are sour cherries 852 00:30:22,700 --> 00:30:24,500 that have been candied. 853 00:30:24,500 --> 00:30:27,967 [chuckling] Oh, my God, what am I supposed to do? 854 00:30:27,967 --> 00:30:29,500 [Ted] A sugar pumpkin. 855 00:30:29,500 --> 00:30:30,700 [Napolitano] Beautiful. 856 00:30:30,700 --> 00:30:32,667 [Ted] And fennel. 857 00:30:32,667 --> 00:30:36,000 This is going to be a very challenging round. 858 00:30:36,000 --> 00:30:38,433 Full steam ahead for 30 minutes. 859 00:30:39,367 --> 00:30:40,300 Clock starts now. 860 00:30:40,300 --> 00:30:41,367 -[Gabe whoops] -[Alex] All right! 861 00:30:41,367 --> 00:30:42,266 -[Ted] Go! -[Gabe] Come on, guys. 862 00:30:42,266 --> 00:30:44,066 [Alex] Let's do this! 863 00:30:44,066 --> 00:30:45,467 -Let's move it! -Bring it home. 864 00:30:45,467 --> 00:30:47,934 [Alex] Battle Italiano! 865 00:30:48,567 --> 00:30:50,100 [Alex] I think this basket is 866 00:30:50,100 --> 00:30:53,400 really savory fundamentally, and hard. 867 00:30:53,400 --> 00:30:54,867 [Napolitano] Right behind. 868 00:30:54,867 --> 00:30:56,200 [Alex] My mom loved a cannoli cake, 869 00:30:56,200 --> 00:30:58,100 and maybe I'd go get ricotta 870 00:30:58,100 --> 00:30:59,867 and do, like, layers of ricotta 871 00:30:59,867 --> 00:31:01,000 -and cherries-- -[Scott] Yeah. 872 00:31:01,000 --> 00:31:02,600 ...and pumpkin could be good. 873 00:31:02,600 --> 00:31:03,900 [Napolitano] How's the cake? 874 00:31:03,900 --> 00:31:05,567 [Sabrina] The cake is interesting. 875 00:31:05,567 --> 00:31:07,667 A little bit savory, a little bit sweet. 876 00:31:07,667 --> 00:31:09,367 I really felt in that first round 877 00:31:09,367 --> 00:31:10,867 that Chef Sabrina went 878 00:31:10,867 --> 00:31:14,367 typical Emilia-Romagna trattoria. 879 00:31:14,367 --> 00:31:15,867 And then in the second round, 880 00:31:15,867 --> 00:31:18,266 Alex made some pretty big mistakes 881 00:31:18,266 --> 00:31:20,266 utilizing that balsamic the way he did. 882 00:31:20,266 --> 00:31:22,166 In order for Alex to win this, 883 00:31:22,166 --> 00:31:24,066 he's really got to crush it. 884 00:31:24,066 --> 00:31:26,367 [Napolitano] Emilia-Romagna is the star 885 00:31:26,367 --> 00:31:28,467 of the Italian culinary landscape. 886 00:31:28,467 --> 00:31:32,100 And I've taught this cuisine to so many people 887 00:31:32,100 --> 00:31:35,367 that it really is part of me. 888 00:31:35,367 --> 00:31:37,667 And it would mean so much to me 889 00:31:37,667 --> 00:31:41,467 to be able to represent Emilia-Romagna in the finale. 890 00:31:41,467 --> 00:31:45,967 Chef Alex, what are you going to do with this basket? 891 00:31:45,967 --> 00:31:47,300 I am going to make 892 00:31:47,300 --> 00:31:51,100 a little candied fennel and sugar pumpkin. 893 00:31:51,100 --> 00:31:53,767 Starting with some pine nuts and orange, 894 00:31:53,767 --> 00:31:55,700 make a little zabaglione, 895 00:31:55,700 --> 00:31:59,266 and dress some toasted shards of this cake. 896 00:31:59,266 --> 00:32:02,567 The sweet anise flavor of the fennel 897 00:32:02,567 --> 00:32:04,767 and the straight sugar vegetable flavor 898 00:32:04,767 --> 00:32:07,433 of the pumpkin are going to harmonize well. 899 00:32:08,567 --> 00:32:10,500 To balance out the mostarda, 900 00:32:10,500 --> 00:32:14,000 I'm adding amarena cherries for sweetness, 901 00:32:14,000 --> 00:32:17,166 as well as that sour flavor. 902 00:32:17,166 --> 00:32:18,867 Sabrina, come stai? 903 00:32:18,867 --> 00:32:20,967 I'm attempting to make 904 00:32:20,967 --> 00:32:22,800 a zuppa inglese sbagliato. 905 00:32:22,800 --> 00:32:23,967 [Gabe] Ooh. 906 00:32:23,967 --> 00:32:27,467 That is mistaken English soup. 907 00:32:27,467 --> 00:32:29,767 [Gabe] It's an English soup trifle. 908 00:32:29,767 --> 00:32:32,000 It's a layered dessert, almost like a parfait. 909 00:32:32,000 --> 00:32:35,967 [Sabrina] I will be layering chocolate fennel gelato 910 00:32:35,967 --> 00:32:37,767 with a sugar pumpkin 911 00:32:37,767 --> 00:32:39,567 and pistachio crema 912 00:32:39,567 --> 00:32:41,934 and amarena crumble. 913 00:32:44,166 --> 00:32:47,066 Emilia-Romagna, known for Parmigiano-Reggiano. 914 00:32:47,066 --> 00:32:48,800 You know, it's a beautiful cheese. 915 00:32:48,800 --> 00:32:50,467 Sweet and sour and salty 916 00:32:50,467 --> 00:32:51,734 and tangy and funky. 917 00:32:52,166 --> 00:32:53,567 In the shape of a cake, 918 00:32:53,567 --> 00:32:55,133 it just takes a whole different meaning. 919 00:32:55,667 --> 00:32:57,300 [Scott] It's dry and salty. 920 00:32:57,300 --> 00:32:59,400 But Parmigiano-Reggiano, amarena cherries, 921 00:32:59,400 --> 00:33:01,066 that's a great marriage. 922 00:33:01,867 --> 00:33:03,367 Chefs, 14 minutes on the clock. 923 00:33:03,367 --> 00:33:05,166 -14 minutes. -14 minutes, heard. 924 00:33:06,600 --> 00:33:09,767 [Napolitano] Zabaglione is a light custard. 925 00:33:09,767 --> 00:33:12,967 Get my egg yolks and put them in a bowl 926 00:33:12,967 --> 00:33:14,667 with granulated sugar 927 00:33:14,667 --> 00:33:17,033 and the amarena cherry liqueur. 928 00:33:18,266 --> 00:33:19,467 [Scott] He's making a zabaglione? 929 00:33:19,467 --> 00:33:20,867 Yeah, he's making zabaglione right there. 930 00:33:20,867 --> 00:33:22,500 You've got to whip those eggs 931 00:33:22,500 --> 00:33:25,700 -for so, so long. -[Gabe] Usually that's a whole other... 932 00:33:25,700 --> 00:33:27,066 [Ted] If you walk away from that, 933 00:33:27,066 --> 00:33:28,166 -you're going to have cooked eggs. -[Alex] You get an omelette. 934 00:33:28,166 --> 00:33:29,300 -[Gabe and Alex] Yeah. -You don't need that. 935 00:33:29,300 --> 00:33:31,300 [Napolitano] I know that I'm taking a huge risk, 936 00:33:31,300 --> 00:33:32,934 but the payoff will be great. 937 00:33:34,967 --> 00:33:37,867 [Scott] Fennel is one of those fabulous Italian ingredients. 938 00:33:37,867 --> 00:33:39,200 It has a great, 939 00:33:39,200 --> 00:33:42,567 really sweet anise flavor to it. 940 00:33:42,567 --> 00:33:44,767 I would love to see this made 941 00:33:44,767 --> 00:33:46,400 into some kind of gelato. 942 00:33:46,400 --> 00:33:47,767 [Gabe] Oh, beautiful. 943 00:33:48,567 --> 00:33:49,834 [straining] Okay. 944 00:33:51,066 --> 00:33:53,066 -Five minutes to go, chefs. -[Napolitano] Five minutes. 945 00:33:53,066 --> 00:33:55,700 [Sabrina] So the Amarena crumble is going 946 00:33:55,700 --> 00:33:58,000 to fulfill the sponge cake element 947 00:33:58,000 --> 00:34:00,066 of the traditional zuppa inglese. 948 00:34:00,066 --> 00:34:02,467 The cake is a little bit savory, 949 00:34:02,467 --> 00:34:03,667 so I know I can cover that up 950 00:34:03,667 --> 00:34:06,367 with a little bit of the Amarena syrup. 951 00:34:06,367 --> 00:34:07,667 [Napolitano] Whisking with one hand 952 00:34:07,667 --> 00:34:09,500 and tossing the mostarda with the other hand, 953 00:34:09,500 --> 00:34:11,567 so I don't have too many hands to go around. 954 00:34:12,467 --> 00:34:14,100 [Sabrina] Not yet. 955 00:34:14,100 --> 00:34:16,367 [Alex] Alex is in the double boiler. 956 00:34:16,367 --> 00:34:17,567 That's a little hot for me. 957 00:34:17,567 --> 00:34:18,734 It's too hot. 958 00:34:18,734 --> 00:34:20,767 [Napolitano] My double boiler is a little bit too hot. 959 00:34:20,767 --> 00:34:22,867 I'm feeling a little nervous. 960 00:34:22,867 --> 00:34:23,934 I've never seen anyone 961 00:34:23,934 --> 00:34:25,867 -actually make a zabaglione-- -[Gabe] Something else. 962 00:34:25,867 --> 00:34:27,867 ...that works in the Chopped kitchen. 963 00:34:27,867 --> 00:34:30,000 I'm, like, so worried. 964 00:34:30,000 --> 00:34:31,967 [Napolitano] If this zabaglione overcooks, 965 00:34:31,967 --> 00:34:33,433 there's no going back. 966 00:34:42,767 --> 00:34:45,266 [Napolitano] My double boiler is a little bit too hot. 967 00:34:45,266 --> 00:34:46,600 [Scott] I've never seen anyone 968 00:34:46,600 --> 00:34:48,467 -actually make a zabaglione-- -[Gabe] Something else. 969 00:34:48,467 --> 00:34:50,567 ...that works in the Chopped kitchen. 970 00:34:50,567 --> 00:34:52,700 I'm, like, so worried. 971 00:34:52,700 --> 00:34:53,967 I know that I only have 972 00:34:53,967 --> 00:34:56,000 a few more minutes of whisking, 973 00:34:56,000 --> 00:34:57,667 and I just have to double down 974 00:34:57,667 --> 00:34:58,834 and finish. 975 00:35:00,066 --> 00:35:01,767 Oops. [chuckling] It's not ready yet. 976 00:35:01,767 --> 00:35:03,667 Every time I go back to check the gelato, 977 00:35:03,667 --> 00:35:05,066 it's still not set. 978 00:35:05,066 --> 00:35:06,700 And this is really, really wearing 979 00:35:06,700 --> 00:35:07,800 on my nerves right now. 980 00:35:07,800 --> 00:35:08,834 Behind. 981 00:35:08,834 --> 00:35:10,767 I really want to make my friends and family proud, 982 00:35:10,767 --> 00:35:13,834 so I have to get everything on the plate. 983 00:35:17,367 --> 00:35:18,600 [Alex] 48 seconds left, 984 00:35:18,600 --> 00:35:20,700 and she is in front of that ice cream machine, 985 00:35:20,700 --> 00:35:22,467 sweating it out. 986 00:35:22,467 --> 00:35:24,233 [Sabrina] I check on my gelato, 987 00:35:25,166 --> 00:35:26,834 and it's finally ready. 988 00:35:29,266 --> 00:35:31,100 Is the zabaglione done, Alex? 989 00:35:31,100 --> 00:35:32,166 -Yes. -[Gabe] Yeah? 990 00:35:33,000 --> 00:35:35,467 All right, final seconds of the final round. 991 00:35:35,467 --> 00:35:37,100 -[Alex] Let's do this. -[Ted] Ten, 992 00:35:37,100 --> 00:35:38,033 -nine. -[Scott] All right. Let's go. 993 00:35:38,033 --> 00:35:39,533 -Chefs, let's get it done. -[Ted] Eight, seven. 994 00:35:39,533 --> 00:35:42,100 -[Alex] Let's do this final push! Let's push it out. -[Ted] Six, five. 995 00:35:42,100 --> 00:35:43,100 -[Ted] Four. -[Gabe] Let's go! 996 00:35:43,100 --> 00:35:44,100 [Ted] Three, 997 00:35:44,100 --> 00:35:46,133 two, one. 998 00:35:47,000 --> 00:35:48,867 -[Ted] That's it. -[Gabe] Great job. 999 00:35:48,867 --> 00:35:49,734 -All right. -Great job. 1000 00:35:49,734 --> 00:35:51,934 -[Sabrina laughs] -[Napolitano] Oh, yeah. 1001 00:35:52,900 --> 00:35:54,100 [Sabrina] Wow, that was definitely 1002 00:35:54,100 --> 00:35:55,967 the most nerve-wracking round, 1003 00:35:55,967 --> 00:35:58,467 checking the gelato all the time. 1004 00:35:58,467 --> 00:36:01,700 But in the end, it came out delicious. 1005 00:36:01,700 --> 00:36:02,934 Sabrina is a killer. 1006 00:36:02,934 --> 00:36:06,066 Right now, I think whoever wins is gonna win it by a nose, 1007 00:36:06,066 --> 00:36:07,867 and it's gonna hinge probably 1008 00:36:07,867 --> 00:36:09,467 on this round. 1009 00:36:09,467 --> 00:36:11,567 [Ted] Chef Sabrina and Chef Alex, 1010 00:36:11,567 --> 00:36:13,367 for the dessert round, we gave you 1011 00:36:13,367 --> 00:36:15,700 a Parmigiano-Reggiano chiffon cake, 1012 00:36:15,700 --> 00:36:17,200 a sugar pumpkin, 1013 00:36:17,200 --> 00:36:19,734 Amarena cherries, and fennel. 1014 00:36:20,266 --> 00:36:22,467 Chef Alex, what do we have? 1015 00:36:22,467 --> 00:36:23,767 All right, I made for you 1016 00:36:23,767 --> 00:36:25,400 a Parmigiano-chiffon cake 1017 00:36:25,400 --> 00:36:27,500 with a sugar pumpkin mostarda 1018 00:36:27,500 --> 00:36:29,867 and cherry citrus zabaglione. 1019 00:36:33,166 --> 00:36:34,367 The zabaglione is cooked perfectly. 1020 00:36:34,367 --> 00:36:36,867 You know, you're just a really good cook. 1021 00:36:36,867 --> 00:36:38,100 Thank you, Chef. 1022 00:36:38,100 --> 00:36:40,967 [Alex] The pumpkin is very artfully cooked. 1023 00:36:40,967 --> 00:36:42,867 And then you have the dried fruits 1024 00:36:42,867 --> 00:36:45,533 and the hint of cherry coming through. 1025 00:36:46,767 --> 00:36:47,967 I mean, I have to tell you, Chef, 1026 00:36:47,967 --> 00:36:50,867 that pumpkin fennel caramelization, 1027 00:36:50,867 --> 00:36:52,567 it's really something. 1028 00:36:52,567 --> 00:36:54,867 I'm eating the zabaglione 1029 00:36:54,867 --> 00:36:56,500 with this beautiful amarena. 1030 00:36:56,500 --> 00:36:58,467 -I think it's great. -[Scott] I agree. 1031 00:36:58,467 --> 00:37:01,033 But that Parmesan cake is really savory. 1032 00:37:01,700 --> 00:37:03,967 It has that Parmigiano funk, 1033 00:37:03,967 --> 00:37:06,166 which isn't helping you at all. 1034 00:37:06,567 --> 00:37:07,467 [Ted] All right. 1035 00:37:07,467 --> 00:37:09,100 Finally, we go to Chef Sabrina. 1036 00:37:09,100 --> 00:37:11,300 This is a mistaken version 1037 00:37:11,300 --> 00:37:13,266 of Zuppa Inglese Sbagliato, 1038 00:37:13,266 --> 00:37:15,600 which is chocolate fennel gelato 1039 00:37:15,600 --> 00:37:18,567 with sugar pumpkin and pistachio crema 1040 00:37:18,567 --> 00:37:20,266 and amarena crumble. 1041 00:37:20,266 --> 00:37:22,400 You know, you have so many great components here 1042 00:37:22,400 --> 00:37:23,967 that would have worked so much better 1043 00:37:23,967 --> 00:37:26,100 if it was like a trifle with layers. 1044 00:37:26,100 --> 00:37:27,200 -Okay. -[Alex] Yeah. 1045 00:37:27,200 --> 00:37:28,467 This isn't composed. 1046 00:37:29,600 --> 00:37:32,800 But the gelato has spectacular texture to it. 1047 00:37:32,800 --> 00:37:34,367 [Gabe] Chocolate fennel gelato, 1048 00:37:34,367 --> 00:37:35,367 it was delicious. 1049 00:37:35,367 --> 00:37:37,467 I like the sugar pumpkin 1050 00:37:37,467 --> 00:37:39,567 as the custard portion of a trifle. 1051 00:37:39,567 --> 00:37:41,567 I mean, so smart. 1052 00:37:41,567 --> 00:37:43,867 But the Parmigiano-Reggiano cake, 1053 00:37:43,867 --> 00:37:45,100 it's actually fairly salty. 1054 00:37:45,100 --> 00:37:46,100 This whole dish needs 1055 00:37:46,100 --> 00:37:48,066 some sort of relief in the sweetness. 1056 00:37:48,900 --> 00:37:51,200 Okay, you did right by Emilia-Romagna. 1057 00:37:51,200 --> 00:37:52,667 Please hold tight for word 1058 00:37:52,667 --> 00:37:55,400 on who has won a spot in the finale. 1059 00:37:55,400 --> 00:37:56,400 Thank you, chefs. 1060 00:38:01,467 --> 00:38:05,066 Judges, a culinary journey through Emilia-Romagna. 1061 00:38:05,066 --> 00:38:07,000 What was the most delicious stop 1062 00:38:07,000 --> 00:38:07,834 on the tour? 1063 00:38:07,834 --> 00:38:10,467 I really got excited by that first round. 1064 00:38:10,467 --> 00:38:12,166 -I felt like it was an invitation-- -Yes. 1065 00:38:12,166 --> 00:38:14,734 -Yep. -...to the region of Emilia-Romagna. 1066 00:38:15,200 --> 00:38:16,900 I think that round is 1067 00:38:16,900 --> 00:38:19,700 really where Chef Sabrina shined. 1068 00:38:19,700 --> 00:38:20,867 I mean, that Brodetto, 1069 00:38:20,867 --> 00:38:23,200 the flavors that she was able to develop 1070 00:38:23,200 --> 00:38:25,367 in such a short time were amazing. 1071 00:38:25,367 --> 00:38:28,166 I agree. Utilizing the prosciutto, 1072 00:38:28,166 --> 00:38:31,500 having that lasagna, and just using tomato 1073 00:38:31,500 --> 00:38:33,266 -didn't overwhelm the flavors. -[Gabe] I agree. 1074 00:38:33,266 --> 00:38:35,266 The brodetto was a little oily 1075 00:38:35,266 --> 00:38:36,567 because of the extra virgin olive oil. 1076 00:38:36,567 --> 00:38:38,467 Alex's frittata, I thought 1077 00:38:38,467 --> 00:38:40,700 that was clever gameplay. 1078 00:38:40,700 --> 00:38:43,100 But the eggs were kind of 1079 00:38:43,100 --> 00:38:44,967 ruling the roost. 1080 00:38:44,967 --> 00:38:47,767 And so eel and the lasagna took the back seat. 1081 00:38:47,767 --> 00:38:50,767 Yeah. What I really liked was the little chard salad 1082 00:38:50,767 --> 00:38:52,867 -with crispy prosciutto that he had. -[Alex] Yeah. 1083 00:38:52,867 --> 00:38:55,567 In the entree round I actually really liked 1084 00:38:55,567 --> 00:38:57,000 that Alex made a risotto. 1085 00:38:57,000 --> 00:38:58,100 [Gabe] I think it's great. 1086 00:38:58,100 --> 00:38:59,700 Where he lost me is 1087 00:38:59,700 --> 00:39:02,467 when he took the beautiful balsamico di Modena 1088 00:39:02,467 --> 00:39:05,667 and decided to glaze the veal chop. 1089 00:39:05,667 --> 00:39:07,867 It really seized up that veal, 1090 00:39:07,867 --> 00:39:10,367 and it became really, really tough. 1091 00:39:10,367 --> 00:39:12,567 So Chef Sabrina drizzled that balsamic 1092 00:39:12,567 --> 00:39:13,967 around the exterior of the plate, 1093 00:39:13,967 --> 00:39:17,133 and I think that was a really good place for it, honestly. 1094 00:39:18,166 --> 00:39:19,900 [Alex] I think Sabrina kind of made pasta 1095 00:39:19,900 --> 00:39:22,266 by turning the veal into a ravioli. 1096 00:39:22,266 --> 00:39:23,467 [Scott] The veal was really nice, 1097 00:39:23,467 --> 00:39:25,100 stuffed with Parmigiano-Reggiano. 1098 00:39:25,100 --> 00:39:28,300 And she utilized those Bolognese potato chips 1099 00:39:28,300 --> 00:39:29,800 to thicken that sauce. 1100 00:39:29,800 --> 00:39:31,200 And it just didn't work out 1101 00:39:31,200 --> 00:39:32,700 -to her advantage at all. -No. 1102 00:39:32,700 --> 00:39:34,367 -Yep. -The sauce was reduced 1103 00:39:34,367 --> 00:39:35,867 -way too much. -[Gabe] Very true. 1104 00:39:39,266 --> 00:39:41,000 [Napolitano] Right now, I'm feeling good 1105 00:39:41,000 --> 00:39:43,667 about my technical proficiency 1106 00:39:43,667 --> 00:39:44,800 in all three rounds. 1107 00:39:44,800 --> 00:39:47,266 I'm most proud of making 1108 00:39:47,266 --> 00:39:48,967 a perfectly-set zabaglione, 1109 00:39:48,967 --> 00:39:51,600 which is extremely difficult to do. 1110 00:39:51,600 --> 00:39:53,467 [Sabrina] It was great competing against Alex. 1111 00:39:53,467 --> 00:39:54,967 I think he's a great chef. 1112 00:39:55,467 --> 00:39:56,467 But I truly believe 1113 00:39:56,467 --> 00:39:57,900 that I am the one 1114 00:39:57,900 --> 00:40:00,467 who represents Emilia-Romagna the most. 1115 00:40:00,467 --> 00:40:04,266 So whose dish is on the chopping block? 1116 00:40:04,266 --> 00:40:05,367 [suspenseful music playing] 1117 00:40:14,900 --> 00:40:17,166 [Ted] Chef Alex, you've been chopped. 1118 00:40:17,166 --> 00:40:18,266 Judges. 1119 00:40:18,266 --> 00:40:21,900 Alex, in your first round, the frittata was a great play. 1120 00:40:21,900 --> 00:40:24,967 But I think we were left hunting for that eel. 1121 00:40:24,967 --> 00:40:27,567 Your risotto was well made. 1122 00:40:27,567 --> 00:40:29,400 And it was such a bold risk. 1123 00:40:29,400 --> 00:40:32,100 But the veal was unevenly cooked 1124 00:40:32,100 --> 00:40:34,467 with that balsamic glaze. 1125 00:40:34,467 --> 00:40:37,066 And it just really didn't come together as a dish. 1126 00:40:37,066 --> 00:40:38,867 And so we had to chop you. 1127 00:40:38,867 --> 00:40:40,367 I understand. Thanks a lot. 1128 00:40:40,367 --> 00:40:41,433 It was a great day. 1129 00:40:42,867 --> 00:40:44,200 - Grazie mille, Chef. -[Napolitano] Thanks a lot. 1130 00:40:44,200 --> 00:40:45,700 [Napolitano] The best part about being on Chopped 1131 00:40:45,700 --> 00:40:48,367 has been cooking alongside other chefs 1132 00:40:48,367 --> 00:40:49,233 that are passionate 1133 00:40:49,233 --> 00:40:50,367 about the same thing I'm passionate about, 1134 00:40:50,367 --> 00:40:51,667 regional Italian cuisine 1135 00:40:51,667 --> 00:40:53,166 and the cuisine of Emilia-Romagna. 1136 00:40:53,500 --> 00:40:55,166 No regrets. 1137 00:40:55,166 --> 00:40:57,867 [Ted] And that means, Chef Sabrina Tinsley, 1138 00:40:57,867 --> 00:40:59,567 you are the Chopped champion. 1139 00:40:59,567 --> 00:41:00,667 -[Ted] Congratulations. -[in English] Well done. 1140 00:41:00,667 --> 00:41:02,667 [Sabrina whoops] 1141 00:41:02,667 --> 00:41:05,900 You will return for our Battle Italiano finale 1142 00:41:05,900 --> 00:41:09,367 as one of four culinary virtuosos vying 1143 00:41:09,367 --> 00:41:13,000 for the $25,000 grand prize. 1144 00:41:13,000 --> 00:41:14,567 [Sabrina] I made it to the finale. 1145 00:41:14,567 --> 00:41:16,600 I'm feeling a sense of pride 1146 00:41:16,600 --> 00:41:18,100 because I'm representing the region 1147 00:41:18,100 --> 00:41:19,433 that I'm so passionate about. 1148 00:41:20,166 --> 00:41:21,133 And I really think 1149 00:41:21,133 --> 00:41:23,667 Emilia-Romagna is the best region in Italy. 1150 00:41:23,667 --> 00:41:24,700 -[Gabe] Yeah. -[Ted] Thank you, Chef. 1151 00:41:24,700 --> 00:41:27,166 [Sabrina] Nothing is going to get in my way 1152 00:41:27,166 --> 00:41:29,367 of earning that $25,000. 1153 00:41:31,000 --> 00:41:32,367 [Gabe] There are so many different ways 1154 00:41:32,367 --> 00:41:34,166 you can really mess it up. 1155 00:41:34,567 --> 00:41:35,967 Holy cow. 1156 00:41:35,967 --> 00:41:38,200 [Josh] I am born ready for the Battle Italiano. 1157 00:41:38,200 --> 00:41:40,066 [Pat] Veneto was on the main stage today. 1158 00:41:40,066 --> 00:41:42,567 Mama mia. Perfecto. 1159 00:41:42,567 --> 00:41:44,200 -[Alex] What are you doing? -Oh, my God, look at that. 1160 00:41:44,200 --> 00:41:45,467 -[Alex] What are you doing? -Oh, no. 1161 00:41:45,467 --> 00:41:47,066 That was a huge mistake. 1162 00:41:47,066 --> 00:41:48,266 Looks cooked. 1163 00:41:48,266 --> 00:41:49,767 This basket bullied you. 1164 00:41:49,767 --> 00:41:52,967 I'm gonna be platin' tootin' in about 35 seconds. 1165 00:41:52,967 --> 00:41:55,100 [Scott] What we're seeing here is the Tuscan dream 1166 00:41:55,100 --> 00:41:56,467 meets the Chopped kitchen.