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.
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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.
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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.
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00:00:35,367 --> 00:00:38,166
Can these chefs bring
the brilliance?
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00:00:38,166 --> 00:00:39,367
[Antonello] They're gonna
think that I'm crazy.
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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.
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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.
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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.
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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]
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00:00:59,000 --> 00:01:02,300
[man] I think this is
really where the magic
of Italy meets
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00:01:02,300 --> 00:01:04,367
the harsh reality of Chopped.
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00:01:04,367 --> 00:01:08,433
[Ted] This is
Chopped: Battle Italiano!
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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.
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00:01:19,266 --> 00:01:20,567
[Shelby] There's
a microclimate there
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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.
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00:01:29,400 --> 00:01:32,166
[Sabrina] When you sit down
at a table in Emilia-Romagna,
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00:01:32,166 --> 00:01:34,533
it's coming home.
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00:01:37,100 --> 00:01:39,433
I am the queen
of Emilia-Romagna.
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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.
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00:01:55,467 --> 00:01:56,767
I lived in Emilia-Romagna.
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00:01:56,767 --> 00:01:59,500
I spent a lot of time
with the nonnas and the zias
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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.
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00:02:08,000 --> 00:02:10,767
I never do
anything half-assed.
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00:02:10,767 --> 00:02:13,166
I'm gonna bring
all of my knowledge,
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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.
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00:02:21,500 --> 00:02:24,166
[Napolitano] I am
bulletproof in the kitchen.
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00:02:24,166 --> 00:02:26,533
My standards are super high.
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00:02:27,800 --> 00:02:29,300
I've lived in Italy.
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00:02:29,300 --> 00:02:31,100
I've worked in Italy,
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00:02:31,100 --> 00:02:33,300
living and breathing
the cuisine of Emilia-Romagna
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00:02:33,300 --> 00:02:35,467
for nearly two decades.
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00:02:35,467 --> 00:02:38,266
I've loved
this cuisine for so long
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00:02:38,266 --> 00:02:39,100
that I have this stamp
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00:02:39,100 --> 00:02:41,166
of the Consorzio
del Prosciutto di Parma
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00:02:41,166 --> 00:02:42,367
tattooed on my neck.
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00:02:44,367 --> 00:02:46,467
I am absolutely psyched
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00:02:46,467 --> 00:02:49,600
to jump into this competition
with both feet.
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00:02:49,600 --> 00:02:51,667
This is my passion,
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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.
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00:02:58,166 --> 00:02:59,500
[Shelby] They're gonna
underestimate me.
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00:02:59,500 --> 00:03:01,767
They're just gonna
see this smiley girl,
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00:03:01,767 --> 00:03:04,166
and they're not gonna
see me coming at all.
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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,
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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.
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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.
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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.
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00:03:36,667 --> 00:03:38,533
So that got
passed along genetically.
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00:03:40,100 --> 00:03:41,767
Italian cuisine is simple,
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00:03:41,767 --> 00:03:43,900
beautiful plates, honored,
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00:03:43,900 --> 00:03:46,567
not put into a machine
and taken out with tweezers.
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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,
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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,
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00:03:56,567 --> 00:03:58,166
the balsamico from Modena,
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00:03:58,166 --> 00:03:59,767
the prosciutto di Parma.
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00:03:59,767 --> 00:04:01,467
It's all coming together.
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00:04:01,467 --> 00:04:03,166
I'm in my late 50s.
This is it.
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00:04:03,166 --> 00:04:04,767
I got to punch this chance.
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00:04:04,767 --> 00:04:06,433
I got to land that punch.
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00:04:10,367 --> 00:04:11,967
-[Ted] Hello, chefs.
-[Alex] Hello.
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00:04:11,967 --> 00:04:13,967
-[Scott] Hey, chefs.
-Buon giorno.
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00:04:13,967 --> 00:04:15,166
[dramatic music playing]
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00:04:18,500 --> 00:04:21,100
Now, the four of you
all share a reverence
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00:04:21,100 --> 00:04:24,166
for the incredible
Emilia-Romagna region.
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00:04:24,166 --> 00:04:26,166
Food known as being hearty,
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00:04:26,166 --> 00:04:28,266
elegant, and diverse.
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00:04:28,266 --> 00:04:31,166
We can't wait
to see your take on it.
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00:04:31,166 --> 00:04:34,500
Are you ready to demonstrate
knowledge of that region?
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00:04:34,500 --> 00:04:35,467
-[Joey] Yes.
-I was born for this.
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00:04:35,467 --> 00:04:36,767
- [Napolitano] Cento percento.
-Of course.
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00:04:36,767 --> 00:04:39,300
The preliminary battles
of this Battle Italiano
tournament
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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,
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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.
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00:04:56,500 --> 00:04:57,634
Open them up.
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00:04:59,000 --> 00:05:00,200
-Whoa!
-[all exclaiming]
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00:05:00,200 --> 00:05:01,500
Okay.
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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.
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00:05:08,767 --> 00:05:09,867
[Joey] This is awesome.
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00:05:09,867 --> 00:05:10,967
[Ted] Prosciutto.
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00:05:12,066 --> 00:05:13,066
What?
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00:05:14,066 --> 00:05:15,166
[Ted] And frozen lasagna.
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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.
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00:05:27,266 --> 00:05:28,100
[Ted] Alex, Scott,
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00:05:28,100 --> 00:05:30,367
you are joined
by a special guest judge,
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00:05:30,367 --> 00:05:32,400
a prominent
Italian cuisine authority,
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00:05:32,400 --> 00:05:35,900
and the host of Ciao House
on Food Network with Alex,
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00:05:35,900 --> 00:05:37,367
Chef Gabe Bertaccini.
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00:05:37,367 --> 00:05:38,900
-Welcome, sir.
-Thank you, Ted.
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00:05:38,900 --> 00:05:40,166
Thank you, guys,
for having me.
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00:05:40,900 --> 00:05:41,867
Yeah, I'm behind.
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00:05:41,867 --> 00:05:43,100
The Emilia-Romagna region is
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00:05:43,100 --> 00:05:45,367
a favorite
for food history fans,
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00:05:45,367 --> 00:05:46,667
with cities like Parma,
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00:05:46,667 --> 00:05:48,467
birthplace of Parmesan cheese
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00:05:48,467 --> 00:05:49,667
and Bologna,
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00:05:49,667 --> 00:05:51,967
where pasta Bolognese
come from.
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00:05:51,967 --> 00:05:53,400
You know,
it's a very rich region,
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00:05:53,400 --> 00:05:54,900
and so with that
comes products
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00:05:54,900 --> 00:05:57,266
like Parmigiano Reggiano,
prosciutto.
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00:05:57,266 --> 00:05:58,667
In Parma, we have
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00:05:58,667 --> 00:06:00,967
the beautiful
balsamic vinegar.
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00:06:00,967 --> 00:06:03,233
It's food that is
very refined.
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00:06:04,266 --> 00:06:06,433
[Alex] Emilia-Romagna,
big dairy region.
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00:06:06,967 --> 00:06:08,600
Isn't it a sign of wealth
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00:06:08,600 --> 00:06:11,967
to have cream or milk
or Parmigiano-Reggiano?
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00:06:11,967 --> 00:06:13,867
Like, you don't have
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00:06:13,867 --> 00:06:15,266
cows hanging around
all of Italy.
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00:06:15,266 --> 00:06:16,300
[Gabe] You're
absolutely correct.
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00:06:16,300 --> 00:06:19,000
And that's not something
you find traditionally
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in the poorer South, right?
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00:06:20,767 --> 00:06:23,266
[Alex] These ingredients
generally are
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00:06:23,266 --> 00:06:25,467
so a part of the fabric
of American cooking.
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00:06:25,467 --> 00:06:29,200
But I think now
this Chopped tournament is
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00:06:29,200 --> 00:06:30,767
taking them
into the light and showing
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00:06:30,767 --> 00:06:33,266
what kind of nobility
they actually have.
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00:06:34,467 --> 00:06:35,400
[Sabrina] This is exciting.
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00:06:35,400 --> 00:06:37,100
My first time working
with eel.
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At least they're not alive.
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[Sabrina chuckling]
That's true.
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00:06:40,400 --> 00:06:42,166
Sabrina, what are
you making over there?
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00:06:42,166 --> 00:06:43,567
[Sabrina] An eel stew.
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00:06:43,567 --> 00:06:44,467
[Ted] Love that.
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00:06:44,467 --> 00:06:46,266
[Sabrina] This is
a saltwater eel.
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00:06:46,266 --> 00:06:47,900
-[Ted]
From the Adriatic. Yeah.
-Right.
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00:06:47,900 --> 00:06:48,967
Fatty.
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00:06:48,967 --> 00:06:50,767
It's such
a beautiful fat content.
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00:06:50,767 --> 00:06:52,166
[Gabe] And that's why
it lends well
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00:06:52,166 --> 00:06:53,900
to actually a soup or stew.
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00:06:53,900 --> 00:06:55,667
I think Chef Sabrina
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00:06:55,667 --> 00:06:57,800
with the idea
of a stew or soup,
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00:06:57,800 --> 00:06:58,767
I mean, she knows.
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00:06:58,767 --> 00:07:00,367
[Shelby] Coming down, behind.
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00:07:00,367 --> 00:07:03,500
[Sabrina] Brodetto is
a fish stew
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00:07:03,500 --> 00:07:04,266
that's very typical
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00:07:04,266 --> 00:07:06,400
from the coastline
of Emilia-Romagna.
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00:07:06,400 --> 00:07:09,200
I'm making
a brodetto di anguilla
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00:07:09,200 --> 00:07:10,567
with chard,
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00:07:10,567 --> 00:07:13,000
prosciutto, and crostini.
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00:07:13,000 --> 00:07:14,834
I have onions and garlic.
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00:07:15,367 --> 00:07:16,967
I slice up the prosciutto,
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00:07:16,967 --> 00:07:18,767
which is gonna add
some salinity.
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00:07:18,767 --> 00:07:21,467
The chard, that's gonna
add some brightness.
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00:07:21,467 --> 00:07:23,867
I'm adding spicy peppers
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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
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00:07:29,000 --> 00:07:30,000
to build all these flavors,
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00:07:30,000 --> 00:07:32,667
and I'm trying to do it
in 20 minutes.
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00:07:32,667 --> 00:07:34,166
Looking good, looking good.
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00:07:34,900 --> 00:07:35,867
Let's go.
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00:07:35,867 --> 00:07:37,467
I love cooking eel.
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00:07:37,467 --> 00:07:39,500
I'm going to take it off
of the bone.
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00:07:39,500 --> 00:07:40,600
I'm going to sear the skin,
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00:07:40,600 --> 00:07:43,000
and I'm going to braise it
in balsamic vinegar,
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00:07:43,000 --> 00:07:44,800
to represent
one of the classic ingredients
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00:07:44,800 --> 00:07:47,300
of the Emilia-Romagna region.
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00:07:47,300 --> 00:07:48,700
I'm making seared prosciutto,
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00:07:48,700 --> 00:07:49,967
blackened lasagna,
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00:07:49,967 --> 00:07:51,200
chard pesto,
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00:07:51,200 --> 00:07:54,200
and braised eel
in balsamic vinegar.
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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
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00:07:59,166 --> 00:08:00,867
the burnt lasagna parts.
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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
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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.
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00:08:13,000 --> 00:08:14,266
I mean, it's really difficult.
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00:08:15,700 --> 00:08:18,100
Certain ingredients
in Emilia-Romagna
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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.
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00:08:28,000 --> 00:08:28,867
All right.
232
00:08:28,867 --> 00:08:30,000
Prosciutto di Parma.
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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?
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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
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00:08:41,000 --> 00:08:42,066
with Swiss chard.
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00:08:42,900 --> 00:08:44,367
Okay.
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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.
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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.
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00:09:04,367 --> 00:09:06,467
That Swiss chard is
pretty big.
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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.