1 00:00:01,400 --> 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 --> 00:00:10,700 [Sabrina] I am the queen of Emilia-Romagna. 5 00:00:10,700 --> 00:00:14,166 [Antonello] This competition is very personal to me. 6 00:00:14,166 --> 00:00:16,800 [Ted] Which region will reign supreme? 7 00:00:16,800 --> 00:00:20,166 We are putting the nation's best Italian chefs to the test. 8 00:00:20,166 --> 00:00:22,266 Mamma mia, perfetto. 9 00:00:22,266 --> 00:00:24,600 [Scott] The grand champion is going to walk away 10 00:00:24,600 --> 00:00:26,367 with $25,000. 11 00:00:26,367 --> 00:00:27,567 Bring it, baby. Bring it! 12 00:00:27,567 --> 00:00:28,800 [Alex] It's not gonna be enough 13 00:00:28,800 --> 00:00:30,367 to just cook the best in the room. 14 00:00:30,367 --> 00:00:32,867 It's not just what we cook. 15 00:00:32,867 --> 00:00:35,367 -[speaking Italian] -It's who we are. 16 00:00:35,367 --> 00:00:38,166 Can these chefs bring the brilliance? 17 00:00:38,166 --> 00:00:39,367 [Antonello] They're gonna think that I'm crazy. 18 00:00:39,367 --> 00:00:40,533 My apology! 19 00:00:40,533 --> 00:00:42,900 There are so many different ways you can really mess it up. 20 00:00:42,900 --> 00:00:44,400 You realize that those flavors have 21 00:00:44,400 --> 00:00:46,367 -nothing to do with each other? -Yeah. 22 00:00:46,367 --> 00:00:47,667 Yeah, okay. 23 00:00:48,200 --> 00:00:49,567 [speaking in Italian] 24 00:00:50,066 --> 00:00:51,033 I know what that means. 25 00:00:52,266 --> 00:00:54,000 Yes, baby, come to me! 26 00:00:54,000 --> 00:00:55,567 I think this basket bullied you. 27 00:00:55,567 --> 00:00:56,667 [Alex] You've got 30 seconds! 28 00:00:56,667 --> 00:00:59,066 -You're making a vinaigrette? -Keep it together. 29 00:00:59,066 --> 00:01:00,467 [Gabe] I think this is really where 30 00:01:00,467 --> 00:01:02,300 the magic of Italy meets 31 00:01:02,300 --> 00:01:04,367 the harsh reality of Chopped. 32 00:01:04,367 --> 00:01:06,400 [Ted] This is Chopped: 33 00:01:06,400 --> 00:01:08,433 Battle Italiano! 34 00:01:14,767 --> 00:01:16,467 [Josh] When you're in Puglia, you know you're in Puglia. 35 00:01:17,900 --> 00:01:19,266 All these beautiful seafoods 36 00:01:19,266 --> 00:01:21,700 that you can't really get anywhere in the world. 37 00:01:21,700 --> 00:01:23,567 [Preston] Puglia does something better 38 00:01:23,567 --> 00:01:25,400 than most parts of Italy. 39 00:01:25,400 --> 00:01:26,600 [Mario] It reaches these backgrounds 40 00:01:26,600 --> 00:01:28,767 of thousands of generations. 41 00:01:28,767 --> 00:01:30,767 [Antonello] The kind of cuisine that I did 42 00:01:30,767 --> 00:01:33,066 with my grandmother when I started cooking. 43 00:01:33,066 --> 00:01:34,934 I was only eight years old. 44 00:01:36,100 --> 00:01:37,934 [Preston] I couldn't be more excited. 45 00:01:38,500 --> 00:01:39,934 I've always loved cooking. 46 00:01:41,667 --> 00:01:43,767 When I turned 10, I asked for Emeril Lagasse's 47 00:01:43,767 --> 00:01:45,467 new set of pots and pans. 48 00:01:45,467 --> 00:01:46,600 I grew up fishing. 49 00:01:46,600 --> 00:01:48,500 I've got a strong connection to the water, 50 00:01:48,500 --> 00:01:50,066 which is something that Puglia is known for. 51 00:01:50,767 --> 00:01:52,700 My style of cooking is 52 00:01:52,700 --> 00:01:55,000 using classic ideas from all over the world, 53 00:01:55,000 --> 00:01:56,900 but using pre-Michelin techniques 54 00:01:56,900 --> 00:01:58,066 to help elevate those. 55 00:01:59,266 --> 00:02:00,867 I've got this competitive drive 56 00:02:00,867 --> 00:02:03,266 that I've taken with me through division one sports. 57 00:02:03,266 --> 00:02:06,934 I've got this three-Michelin star classical training in food. 58 00:02:08,066 --> 00:02:10,533 Those together is going to make me quite a threat. 59 00:02:12,567 --> 00:02:13,667 Are you ready? 60 00:02:14,500 --> 00:02:15,567 Nobody is going to have 61 00:02:15,567 --> 00:02:17,266 the eye for detail that I have. 62 00:02:17,266 --> 00:02:19,000 Nobody's going to have the drive that I have, 63 00:02:19,000 --> 00:02:20,867 because I hold myself to a standard 64 00:02:20,867 --> 00:02:22,533 that most chefs don't hold themselves to. 65 00:02:24,166 --> 00:02:25,467 My style of cooking is very rustic, 66 00:02:25,467 --> 00:02:27,300 in-your-face bold flavors. 67 00:02:27,300 --> 00:02:28,667 My father was born 68 00:02:28,667 --> 00:02:30,000 in the southern region of Italy, 69 00:02:30,000 --> 00:02:31,467 and Puglia stood out to me 70 00:02:31,467 --> 00:02:33,700 because you can eat in Puglia today 71 00:02:33,700 --> 00:02:34,700 and see 72 00:02:34,700 --> 00:02:37,000 how a grandmother lived 100 years ago. 73 00:02:37,000 --> 00:02:38,000 These chefs are never going 74 00:02:38,000 --> 00:02:39,166 to see me sweat in the kitchen. 75 00:02:39,166 --> 00:02:41,066 I'm going to come in, and I'm going to just cook. 76 00:02:43,266 --> 00:02:46,667 [Josh] I am born ready for the Battle Italiano. 77 00:02:46,667 --> 00:02:48,767 A lot of my dishes are inspired by seafood 78 00:02:48,767 --> 00:02:51,433 and all of the fresh pastas which you find in Puglia. 79 00:02:53,266 --> 00:02:56,000 Puglia is one of the most interesting parts of Italy. 80 00:02:56,000 --> 00:02:58,600 They have the longest coastline in Italy, 81 00:02:58,600 --> 00:03:01,100 so they're mostly shellfish and seafood. 82 00:03:01,100 --> 00:03:02,567 Working in Nolita, 83 00:03:02,567 --> 00:03:03,467 the biggest concentration 84 00:03:03,467 --> 00:03:04,800 of Italian restaurants in New York, 85 00:03:04,800 --> 00:03:07,100 has given me the opportunity to really immerse myself 86 00:03:07,100 --> 00:03:09,567 in the original cultures of Italian cuisine. 87 00:03:11,066 --> 00:03:14,266 [Antonello] Traditional, traditional, traditional. 88 00:03:14,266 --> 00:03:15,567 I repeat this three times 89 00:03:15,567 --> 00:03:18,233 because I love only traditional cuisine. 90 00:03:18,600 --> 00:03:19,734 Pay attention, okay? 91 00:03:21,767 --> 00:03:24,900 This competition is very personal to me. 92 00:03:24,900 --> 00:03:27,367 I lived in Puglia for 41 years. 93 00:03:27,967 --> 00:03:29,200 It's not for money. 94 00:03:29,200 --> 00:03:31,900 It's not for the show. It's not to be on TV. 95 00:03:31,900 --> 00:03:34,000 It's very personal. 96 00:03:34,000 --> 00:03:36,667 I think these other chefs, maybe, you know, 97 00:03:36,667 --> 00:03:38,567 they can do their best. 98 00:03:38,567 --> 00:03:40,100 They are amazing chefs. 99 00:03:40,100 --> 00:03:41,734 I'm pretty sure they are. 100 00:03:42,567 --> 00:03:44,066 But I am Puglia. 101 00:03:48,400 --> 00:03:49,400 Ciao, chefs. 102 00:03:49,400 --> 00:03:50,567 -[Josh] Hello. -[Mario] How are you? 103 00:03:50,567 --> 00:03:51,900 -What's up? -Ciao. 104 00:03:51,900 --> 00:03:53,567 Thank you for joining our Battle Italiano. 105 00:03:53,567 --> 00:03:55,266 -Oh, yeah. We're here to crush it. -Absolutely. 106 00:03:55,266 --> 00:03:56,266 Prontissimo. 107 00:03:56,266 --> 00:03:58,567 The four of you share a passion 108 00:03:58,567 --> 00:04:01,834 for an incredible Southern Italian region, 109 00:04:02,266 --> 00:04:03,100 Puglia, 110 00:04:03,100 --> 00:04:05,600 known for its beautiful farm-fresh, 111 00:04:05,600 --> 00:04:07,166 and coastal ingredients. 112 00:04:07,767 --> 00:04:08,967 Now, the preliminaries 113 00:04:08,967 --> 00:04:11,266 of this Battle Italiano tournament 114 00:04:11,266 --> 00:04:14,266 each focus on a specific Italian region. 115 00:04:14,800 --> 00:04:16,100 Four winners representing 116 00:04:16,100 --> 00:04:19,367 each of those regions face off in the finale. 117 00:04:19,367 --> 00:04:22,266 And somebody will win $25,000. 118 00:04:22,266 --> 00:04:23,867 I think my name's already on the check. 119 00:04:23,867 --> 00:04:25,834 I accept cash. I am Italian. 120 00:04:27,767 --> 00:04:30,166 Let's find out if you can do Puglia proud 121 00:04:30,166 --> 00:04:31,967 with whatever you find in these. 122 00:04:36,066 --> 00:04:37,033 Open them up! 123 00:04:40,166 --> 00:04:43,166 And you've got an octopus sandwich. 124 00:04:43,166 --> 00:04:44,467 [Preston] This is amazing. 125 00:04:44,467 --> 00:04:46,467 -[Ted] Broccoli rabe. -[sighs] 126 00:04:46,467 --> 00:04:48,967 [Mario] Rapini, hell yeah. Perfect Puglia. 127 00:04:48,967 --> 00:04:50,600 And my favorite. Yeah. 128 00:04:50,600 --> 00:04:51,500 [Ted] Mussels. 129 00:04:51,500 --> 00:04:53,100 [Antonello] Mamma mia. 130 00:04:53,100 --> 00:04:55,000 This is heaven. 131 00:04:55,000 --> 00:04:57,367 -[Ted] And olive oil frosting. -Olive oil frosting? 132 00:04:57,367 --> 00:04:58,667 I don't think I've ever seen 133 00:04:58,667 --> 00:05:00,667 an olive oil frosting in Puglia before. 134 00:05:01,066 --> 00:05:02,734 Perfect. Wow. 135 00:05:03,166 --> 00:05:05,100 That is Puglia. Proper. 136 00:05:05,100 --> 00:05:06,867 This is the best basket ever. 137 00:05:07,767 --> 00:05:10,634 The very short 20-minute first round starts... 138 00:05:11,500 --> 00:05:12,867 -now. -[Alex whoops] 139 00:05:12,867 --> 00:05:14,200 -[Scott] Let's go. -Come on, guys! 140 00:05:14,200 --> 00:05:16,867 -[Alex] Let's do this! -[Scott] Let's go! 141 00:05:16,867 --> 00:05:17,800 [Josh] Behind, behind, behind. 142 00:05:19,166 --> 00:05:21,700 Alex, Scott, you're joined by a special guest, 143 00:05:21,700 --> 00:05:24,400 Italian cuisine authority and host of Ciao House 144 00:05:24,400 --> 00:05:28,000 on Food Network with Alex, Chef Gabe Bertaccini. 145 00:05:28,000 --> 00:05:30,066 -Welcome, Gabe. -Thank you for having me. 146 00:05:30,066 --> 00:05:32,166 What makes the cuisine of Puglia stand apart 147 00:05:32,166 --> 00:05:33,867 from the three other regions in this tournament? 148 00:05:33,867 --> 00:05:36,867 You are at the heel of the boot. 149 00:05:36,867 --> 00:05:38,300 You know, you have fishermen coming off 150 00:05:38,300 --> 00:05:41,000 the porto every morning, throwing the fish. 151 00:05:41,000 --> 00:05:43,367 The ingredients in these baskets really speak 152 00:05:43,367 --> 00:05:44,767 to Puglia as a whole. 153 00:05:44,767 --> 00:05:46,266 -The mussels and the octopus. -[Ted] Mmm. 154 00:05:46,266 --> 00:05:48,066 [Scott] You can even use the bread 155 00:05:48,066 --> 00:05:49,667 with that octopus sandwich. 156 00:05:49,667 --> 00:05:51,867 And broccoli rabe, I mean, there's just nothing better. 157 00:05:51,867 --> 00:05:54,767 [Alex] After traveling for Ciao House, 158 00:05:54,767 --> 00:05:57,900 I really think my heart belongs in Puglia. 159 00:05:57,900 --> 00:06:00,266 I'd like to get transported a little bit 160 00:06:00,266 --> 00:06:02,166 by the choices these chefs make. 161 00:06:02,166 --> 00:06:03,767 I want to feel a little bit like 162 00:06:03,767 --> 00:06:05,233 -we are in Puglia. -[Gabe] Yeah. 163 00:06:06,667 --> 00:06:08,667 [Antonello] I worked in some of the best restaurants, 164 00:06:08,667 --> 00:06:10,667 but I have to tell you something. 165 00:06:10,667 --> 00:06:11,767 The best experience was 166 00:06:11,767 --> 00:06:14,100 with my grandmother and my mum, 167 00:06:14,100 --> 00:06:16,100 because they were the best chef 168 00:06:16,100 --> 00:06:17,667 I have ever met in my life. 169 00:06:17,667 --> 00:06:18,934 Chef Antonello. 170 00:06:19,700 --> 00:06:20,900 -Yes. -What are you building? 171 00:06:20,900 --> 00:06:22,567 -What are you making? -[Antonello] Allora, 172 00:06:22,567 --> 00:06:25,667 we call this impepata di cozze in Bari. 173 00:06:25,667 --> 00:06:28,166 It's a cozze... 174 00:06:28,166 --> 00:06:29,567 -Mussel-- -[Antonello] Black mussel soup-- 175 00:06:29,567 --> 00:06:30,767 -[Scott] Yeah. -[Antonello] ...that we do 176 00:06:30,767 --> 00:06:32,500 with tomato, garlic, 177 00:06:32,500 --> 00:06:34,600 a little bit of peperoncino. 178 00:06:34,600 --> 00:06:37,066 I'm combining with the octopus 179 00:06:37,066 --> 00:06:39,467 because we do also Polpo alla Luciana 180 00:06:39,467 --> 00:06:41,166 that is done in the same way. 181 00:06:41,166 --> 00:06:42,467 When you go on the beach, there is the man 182 00:06:42,467 --> 00:06:45,467 that grill the octopus and put in a sandwich, 183 00:06:45,467 --> 00:06:46,467 and you eat just right there. 184 00:06:46,467 --> 00:06:47,900 It's very good. 185 00:06:47,900 --> 00:06:51,567 Polpa alla luciana is just octopus with parsley, 186 00:06:51,567 --> 00:06:53,567 -fresh tomato. - [Mario] Coming down. Back. 187 00:06:53,567 --> 00:06:56,000 [Antonello] To break the acidity of tomato, 188 00:06:56,000 --> 00:06:57,967 you need to use sugar or milk. 189 00:06:57,967 --> 00:07:00,700 In this case, I will use the olive oil frosting. 190 00:07:00,700 --> 00:07:02,400 [Alex] So, the olive oil frosting is 191 00:07:02,400 --> 00:07:03,667 like a buttercream frosting. 192 00:07:03,667 --> 00:07:05,700 -[Scott] Yeah. -[Alex] So it's rich and fluffy, 193 00:07:05,700 --> 00:07:07,000 but it is fruity. 194 00:07:07,000 --> 00:07:08,867 [Mario] I'm going to use the olive oil frosting, 195 00:07:08,867 --> 00:07:09,600 butter, 196 00:07:09,600 --> 00:07:11,767 and shallots to make an emulsion. 197 00:07:12,500 --> 00:07:14,166 -[Scott] Chef Mario. -[Mario] Yes, sir. 198 00:07:14,166 --> 00:07:15,467 [Scott] What are you building, Chef? 199 00:07:15,467 --> 00:07:16,667 [Mario] I'm going to call it a village stew. 200 00:07:16,667 --> 00:07:18,600 So I'm taking all the ingredients. 201 00:07:18,600 --> 00:07:20,767 I'm going to add the octopus right in at the end. 202 00:07:21,166 --> 00:07:22,200 Beautiful. 203 00:07:22,200 --> 00:07:23,266 [Gabe] Let's talk about polpo, 204 00:07:23,266 --> 00:07:24,767 the octopus. 205 00:07:24,767 --> 00:07:26,567 I mean, such a beautiful ingredient. 206 00:07:26,567 --> 00:07:27,800 You could take the octopus, 207 00:07:27,800 --> 00:07:29,667 a little bit of olive oil, a little bit of garlic, 208 00:07:29,667 --> 00:07:30,900 it's already done. 209 00:07:30,900 --> 00:07:32,667 By the way, you could have made a chilled seafood salad here. 210 00:07:32,667 --> 00:07:34,467 Like an octopus carpaccio, sliced down, 211 00:07:34,467 --> 00:07:36,567 and then use that olive oil frosting 212 00:07:36,567 --> 00:07:37,767 to sweetness. 213 00:07:37,767 --> 00:07:40,467 [Josh] Normally in Puglia, their first course is crudo, 214 00:07:40,467 --> 00:07:41,867 or raw sliced fish. 215 00:07:41,867 --> 00:07:44,667 So I definitely want to move in that route 216 00:07:44,667 --> 00:07:45,567 with the ingredient. 217 00:07:45,567 --> 00:07:47,200 Coming down the back. Coming down the back. 218 00:07:47,200 --> 00:07:48,667 -[Scott] Chef Josh. -[Josh] Yes. 219 00:07:48,667 --> 00:07:49,500 [Scott] What are you building, Chef? 220 00:07:49,500 --> 00:07:51,166 [Josh] I'm going to make a traditional dish 221 00:07:51,166 --> 00:07:52,867 called Polpo in Saor. 222 00:07:52,867 --> 00:07:54,367 So I'm going to use some mussels 223 00:07:54,367 --> 00:07:55,467 and some octopus 224 00:07:55,467 --> 00:07:57,967 and cook them in a garlicky chili vinegar sauce. 225 00:07:57,967 --> 00:08:00,233 -Beautiful. Yeah. -That sounds delicious. 226 00:08:00,667 --> 00:08:01,834 Coming back down. 227 00:08:01,834 --> 00:08:05,767 Polpo in saor is a traditional kind of Southern Italian sauce 228 00:08:05,767 --> 00:08:08,767 that they use to mask old seafood. 229 00:08:08,767 --> 00:08:10,867 I could highlight this basket 230 00:08:10,867 --> 00:08:13,967 with a very rich, aggressive, poignant, acidic sauce 231 00:08:13,967 --> 00:08:15,333 with a ton of vinegar. 232 00:08:19,867 --> 00:08:21,800 -[Scott] Chef Preston. -Hi, Chef. 233 00:08:21,800 --> 00:08:23,200 What are you building, Chef? 234 00:08:23,200 --> 00:08:24,567 [Preston] We're doing some steamed mussels, 235 00:08:24,567 --> 00:08:26,567 a little bit of octopus in nduja broth, 236 00:08:26,567 --> 00:08:28,066 and a crostini 237 00:08:28,066 --> 00:08:31,100 of the whipped olive oil frosting 238 00:08:31,100 --> 00:08:32,867 and a little bit of ricotta. 239 00:08:32,867 --> 00:08:35,467 Nduja is an uncured Calabrian pork sausage 240 00:08:35,467 --> 00:08:38,533 that adds a really nice depth of flavor to mussels. 241 00:08:40,100 --> 00:08:41,266 To build this broth, 242 00:08:41,266 --> 00:08:43,800 I'm going to break down the shallots and garlic. 243 00:08:43,800 --> 00:08:45,767 And then I add the mussels, put a lid on it, 244 00:08:45,767 --> 00:08:48,066 and continue building those layers of flavor 245 00:08:48,066 --> 00:08:49,166 that I'm looking for. 246 00:08:49,767 --> 00:08:51,667 [Antonello speaking Italian] 247 00:08:51,667 --> 00:08:53,600 Chefs, you got 8 minutes left! 248 00:08:53,600 --> 00:08:55,367 -[contestants] 8 minutes, Chef. -Eight minutes. 249 00:08:55,367 --> 00:08:56,934 -Plenty of time! -All right. Make it happen. 250 00:08:58,767 --> 00:09:00,367 [Mario] As a nod to Puglia, I'm going to insert 251 00:09:00,367 --> 00:09:01,800 some chilies into this stew 252 00:09:01,800 --> 00:09:03,967 to give it that spice that the Puglians love. 253 00:09:04,367 --> 00:09:06,000 Ooh! That's spicy. 254 00:09:06,000 --> 00:09:08,367 It would mean the world to me to represent Puglia. 255 00:09:08,367 --> 00:09:10,100 My father was born down there. 256 00:09:10,100 --> 00:09:11,266 I have an understanding 257 00:09:11,266 --> 00:09:13,934 of the people in Puglia, the cuisine, the food. 258 00:09:15,166 --> 00:09:16,667 [Scott] The real technique of broccoli rabe is 259 00:09:16,667 --> 00:09:18,967 called affogato, which is "drowned." 260 00:09:19,767 --> 00:09:21,767 When you get it from someone's nonna, 261 00:09:21,767 --> 00:09:22,967 it's got to be falling apart, 262 00:09:22,967 --> 00:09:24,266 like, you could puree it. 263 00:09:25,667 --> 00:09:28,667 [Antonello] I'm going to make a pesto rapini 264 00:09:28,667 --> 00:09:31,100 because, honestly, I don't see 265 00:09:31,100 --> 00:09:34,967 any broccoli rapini boiled inside my soup. 266 00:09:34,967 --> 00:09:35,967 I mean, the judge, 267 00:09:35,967 --> 00:09:37,433 they're going to think that I'm crazy. 268 00:09:38,767 --> 00:09:40,667 Chefs, you have just 4 minutes left 269 00:09:40,667 --> 00:09:42,600 -on the clock. -[Preston] 4 minutes, Chef. 270 00:09:42,600 --> 00:09:44,033 4 minutes, 4 minutes. 271 00:09:46,266 --> 00:09:49,000 If you see, Chef Josh just took hot vinegar 272 00:09:49,000 --> 00:09:51,467 -and poured it in the bottom of the bowl. -[Gabe] Yep, yep. 273 00:09:51,467 --> 00:09:52,900 But you smell that vinegar, right? 274 00:09:52,900 --> 00:09:54,266 -[Gabe] Oh, my God. So much. -I mean, that's going to permeate 275 00:09:54,266 --> 00:09:55,967 -everything on that plate as well. -[Gabe] Yeah. 276 00:09:55,967 --> 00:09:57,800 [Scott] It permeates the air. 277 00:09:57,800 --> 00:10:00,767 -That's concerning. -Oh, this is very concerning. 278 00:10:00,767 --> 00:10:03,200 [Josh] So I try my garlic chili flake vinegar sauce, 279 00:10:03,200 --> 00:10:05,567 and it's a little bit on the sour acidic side. 280 00:10:05,567 --> 00:10:08,467 -[Mario] Coming back. -[Josh] Time's ticking away pretty quickly. 281 00:10:08,467 --> 00:10:10,266 If I am not able to fix this, 282 00:10:10,266 --> 00:10:11,567 it's something that's going to get me chopped. 283 00:10:16,266 --> 00:10:17,467 [Mario] Coming down the line. Back. 284 00:10:17,467 --> 00:10:18,767 Back. 285 00:10:18,767 --> 00:10:19,767 [Josh] When I notice that the sauce is 286 00:10:19,767 --> 00:10:21,100 sitting a little bit on the acidic side, 287 00:10:21,100 --> 00:10:21,967 my first thought is 288 00:10:21,967 --> 00:10:24,100 I need something sweet to balance it out. 289 00:10:24,100 --> 00:10:24,867 [Preston] Coming down. I'm fine. 290 00:10:24,867 --> 00:10:26,567 [Scott] Chef Josh piping that frosting 291 00:10:26,567 --> 00:10:28,200 directly inside that vinegar, 292 00:10:28,200 --> 00:10:29,266 that's concerning. 293 00:10:29,266 --> 00:10:30,567 [Mario] Back. Back. 294 00:10:30,567 --> 00:10:32,700 I take a look at my competitor dishes. 295 00:10:32,700 --> 00:10:35,567 I see this frosting all over the place. 296 00:10:35,567 --> 00:10:38,100 But, you know, it's... 297 00:10:38,100 --> 00:10:39,533 maybe the judges, they like it. 298 00:10:41,066 --> 00:10:44,066 [Gabe] Antonello is going rustic, Puglian style. 299 00:10:44,066 --> 00:10:45,100 [Antonello speaking Italian] 300 00:10:45,100 --> 00:10:46,767 And then Chef Josh, 301 00:10:46,767 --> 00:10:48,400 high-end finesse, you know, 302 00:10:48,400 --> 00:10:50,433 -modern-style cooking. -[Scott] Yeah. 303 00:10:51,467 --> 00:10:55,667 [Antonello speaking Italian] 304 00:10:55,667 --> 00:10:57,600 I have a lot of time. 305 00:10:57,600 --> 00:11:00,700 [Alex] Antonello is kind of like how I imagine 306 00:11:00,700 --> 00:11:03,166 Gianni Versace in the '70s. 307 00:11:03,767 --> 00:11:06,367 He's got this man of mystery 308 00:11:06,367 --> 00:11:07,834 and pepperoncini. 309 00:11:10,800 --> 00:11:13,100 Chefs, you have a single minute to get this done. 310 00:11:13,100 --> 00:11:14,867 [Scott] One minute left, chefs. One minute. 311 00:11:14,867 --> 00:11:15,867 [contestants] One minute. 312 00:11:15,867 --> 00:11:16,967 [Scott] Get it done. Let's go. 313 00:11:16,967 --> 00:11:18,700 Make sure you taste everything, 314 00:11:18,700 --> 00:11:20,000 looks pretty. 315 00:11:20,000 --> 00:11:21,567 [Preston] The stock is reduced. 316 00:11:21,567 --> 00:11:22,767 I really like the flavors, 317 00:11:22,767 --> 00:11:24,767 but I notice there's not a lot of broth left. 318 00:11:24,767 --> 00:11:25,934 So I just grab the vegetable stock 319 00:11:25,934 --> 00:11:29,233 to hopefully give me something that I can scoop and serve. 320 00:11:32,600 --> 00:11:34,600 [Antonello] I have the plate already done there, 321 00:11:34,600 --> 00:11:36,867 and I'm waiting that they finish. 322 00:11:36,867 --> 00:11:38,100 They are so slow. 323 00:11:41,367 --> 00:11:44,367 -Behind. -My stew, I think it needs a fresh component to it. 324 00:11:44,367 --> 00:11:46,333 The quickest thing I saw was a orange. 325 00:11:48,166 --> 00:11:49,867 [Ted] Chefs, it's the end of the first round. 326 00:11:49,867 --> 00:11:51,000 Crunch time. 327 00:11:51,000 --> 00:11:52,567 Ten, nine, 328 00:11:52,567 --> 00:11:54,367 -eight, seven... -[Scott] Let's get it done, chefs. 329 00:11:54,367 --> 00:11:55,467 -Come on, guys! -[Ted] ...six... 330 00:11:55,467 --> 00:11:57,066 -What happened? Let's do this. -[Ted] ...five, 331 00:11:57,066 --> 00:11:58,767 -four, three... -[Alex] Come on! 332 00:11:58,767 --> 00:12:00,467 [Ted] ...two, one. 333 00:12:01,900 --> 00:12:03,000 Time's up. 334 00:12:03,000 --> 00:12:04,467 -[Alex] All right. -Yeah, great job. 335 00:12:05,667 --> 00:12:06,634 [sighs] 336 00:12:07,367 --> 00:12:08,667 That 20 minutes was tough, huh? 337 00:12:08,667 --> 00:12:09,667 Yeah. 338 00:12:09,667 --> 00:12:11,367 I'm excited for the judges to taste, 339 00:12:11,367 --> 00:12:12,967 like, a different approach to flavor 340 00:12:12,967 --> 00:12:14,300 than I think what the other chefs did. 341 00:12:14,300 --> 00:12:15,367 So I'm excited to see 342 00:12:15,367 --> 00:12:17,066 if those risks will pay off for me. 343 00:12:18,166 --> 00:12:19,100 [Mario] Worried about my competition. 344 00:12:19,100 --> 00:12:20,100 I wish I could have done 345 00:12:20,100 --> 00:12:22,400 something a little bit more elegant than a stew, 346 00:12:22,400 --> 00:12:24,533 but stews represent Puglia perfectly. 347 00:12:29,900 --> 00:12:32,066 [Ted] Chefs, you have arrived at the chopping block. 348 00:12:32,600 --> 00:12:33,700 You've made appetizers 349 00:12:33,700 --> 00:12:35,900 inspired by the Puglia region of Italy 350 00:12:35,900 --> 00:12:38,166 from an octopus sandwich, 351 00:12:38,166 --> 00:12:41,533 broccoli rabe, mussels, and olive oil frosting. 352 00:12:42,166 --> 00:12:43,867 Chef Preston, what did you make? 353 00:12:43,867 --> 00:12:45,367 It is some steamed mussels 354 00:12:45,367 --> 00:12:47,800 with an Nduja and octopus broth 355 00:12:47,800 --> 00:12:49,667 and a crostini with whipped ricotta 356 00:12:49,667 --> 00:12:51,433 and a little bit of that olive oil frosting. 357 00:12:52,800 --> 00:12:54,667 What's your connection to Puglia? 358 00:12:54,667 --> 00:12:55,867 [Preston] I worked on yachts. 359 00:12:55,867 --> 00:12:58,100 We were based just right across the way from Puglia. 360 00:12:58,100 --> 00:12:59,967 And we spent quite a bit of time 361 00:12:59,967 --> 00:13:01,800 inside of Puglia as well. 362 00:13:01,800 --> 00:13:03,266 And it's one of the areas of Italy 363 00:13:03,266 --> 00:13:04,634 that I fell in love most. 364 00:13:05,667 --> 00:13:06,767 [Gabe] You know Italian cooking. 365 00:13:06,767 --> 00:13:09,767 You know exactly how to use Nduja with cozze. 366 00:13:09,767 --> 00:13:11,400 You know, there is a funkiness, 367 00:13:11,400 --> 00:13:13,467 and then you have that hint of, like, 368 00:13:13,467 --> 00:13:15,467 oh, Adriatic sea from the mussel. 369 00:13:15,467 --> 00:13:16,567 [Preston] Thank you, Chef. 370 00:13:16,567 --> 00:13:19,166 Did you cut the octopus up? 371 00:13:19,166 --> 00:13:21,166 -Yeah, Chef. Yeah, Chef. -[Gabe] Very small, or? 372 00:13:21,166 --> 00:13:22,467 'Cause I don't have any. 373 00:13:22,467 --> 00:13:24,166 [Alex] I do have some, yeah. Very little. 374 00:13:24,667 --> 00:13:25,800 Do you have octopus? 375 00:13:25,800 --> 00:13:27,500 I'm looking for it right now. 376 00:13:27,500 --> 00:13:29,000 I don't have any. 377 00:13:29,000 --> 00:13:29,867 Oh, here's some. 378 00:13:29,867 --> 00:13:31,367 It's, like, really on the bottom, 379 00:13:31,367 --> 00:13:32,967 -all chopped up. -[Gabe] Mm. 380 00:13:32,967 --> 00:13:34,066 [Alex] It's really soulful 381 00:13:34,066 --> 00:13:36,066 and hearty without being heavy, 382 00:13:36,066 --> 00:13:38,100 but add more of what was in the basket. 383 00:13:38,100 --> 00:13:39,266 Yes, Chef. 384 00:13:39,266 --> 00:13:41,100 The mussels are cooked perfect. 385 00:13:41,100 --> 00:13:42,600 -I think there's always-- Yeah. -They really are, aren't they? 386 00:13:42,600 --> 00:13:44,467 I think you used too much vegetable broth in here, 387 00:13:44,467 --> 00:13:47,367 and you lost a lot of that beautiful essence 388 00:13:47,367 --> 00:13:48,767 of what the mussels are. 389 00:13:48,767 --> 00:13:49,867 -Yes, Chef. -[Ted] Chef Josh. 390 00:13:49,867 --> 00:13:53,000 I made a vongole and polpo in saor. 391 00:13:53,000 --> 00:13:55,300 So it's a traditional Puglian dish. 392 00:13:55,300 --> 00:13:58,533 So they're using a really vinegar-based sauce. 393 00:13:59,300 --> 00:14:01,667 I've been working in Italian restaurants. 394 00:14:01,667 --> 00:14:04,000 We do these regional wine dinners, 395 00:14:04,000 --> 00:14:04,900 and Puglia is one of the regions 396 00:14:04,900 --> 00:14:06,767 that we focus on a lot. 397 00:14:06,767 --> 00:14:08,600 [Alex] Mussels were beautifully cooked, 398 00:14:08,600 --> 00:14:10,800 and I think that really speaks to Puglia. 399 00:14:10,800 --> 00:14:11,867 That speaks to the freshness. 400 00:14:11,867 --> 00:14:12,900 Yeah, Chef. 401 00:14:12,900 --> 00:14:15,266 Look what you give us. You know, almost fine dining, 402 00:14:15,266 --> 00:14:18,400 small little pieces, kind of very curated dish. 403 00:14:18,400 --> 00:14:19,300 And then that vinegar. 404 00:14:19,300 --> 00:14:21,467 I mean, I'm like a big vinegar guy, 405 00:14:21,467 --> 00:14:22,600 but we need some relief. 406 00:14:22,600 --> 00:14:24,367 I think it's just-- it's a little too much. 407 00:14:24,867 --> 00:14:25,867 Yes, Chef. 408 00:14:25,867 --> 00:14:27,100 [Gabe] I think that was a miss 409 00:14:27,100 --> 00:14:29,000 with the olive oil frosting 410 00:14:29,000 --> 00:14:30,767 and also with the broccoli, 411 00:14:30,767 --> 00:14:33,066 but very innovative and beautiful plated. 412 00:14:33,066 --> 00:14:34,500 Thank you, Chef. 413 00:14:34,500 --> 00:14:36,367 -You got a lot going on in this dish. -[Josh] Yeah. 414 00:14:36,367 --> 00:14:38,667 It's just a little hard on the vinegar. 415 00:14:38,667 --> 00:14:40,867 I like the super sour, like... 416 00:14:40,867 --> 00:14:42,000 attachment to seafood. 417 00:14:42,000 --> 00:14:43,100 [Scott] And I get that, 418 00:14:43,100 --> 00:14:44,166 but I think that everything has 419 00:14:44,166 --> 00:14:45,600 to identify that balance. 420 00:14:45,600 --> 00:14:47,667 -Yes, Chef. Thank you. -Chef Mario. 421 00:14:47,667 --> 00:14:50,367 So this in front of you is a Puglian village stew. 422 00:14:50,367 --> 00:14:51,200 Very spicy. 423 00:14:51,200 --> 00:14:52,667 Put a little rapini salad on the side 424 00:14:52,667 --> 00:14:53,934 with lemon and malt and salt. 425 00:14:57,567 --> 00:15:00,066 I can see the spirit of Puglia in this. 426 00:15:00,066 --> 00:15:02,467 Your broth is wonderful, really delicious. 427 00:15:02,467 --> 00:15:03,667 [Mario] Thank you, Chef. 428 00:15:03,667 --> 00:15:05,367 Your mussels are cooked beautifully. 429 00:15:05,367 --> 00:15:08,433 I like the broccoli rabe inside the brodetto. 430 00:15:09,600 --> 00:15:10,567 I don't like 431 00:15:11,100 --> 00:15:13,100 the usage of the orange zest 432 00:15:13,100 --> 00:15:14,567 because it becomes 433 00:15:14,567 --> 00:15:16,667 almost like this backdrop of a creamsicle 434 00:15:16,667 --> 00:15:19,266 or children's aspirin. 435 00:15:19,266 --> 00:15:21,400 And where's the olive oil frosting in here? 436 00:15:21,400 --> 00:15:22,767 So I made like a beurre monté 437 00:15:22,767 --> 00:15:24,567 with the olive oil frosting and shallots. 438 00:15:24,567 --> 00:15:25,700 [Alex] Great sauce. 439 00:15:25,700 --> 00:15:27,767 You made frosting disappear 440 00:15:27,767 --> 00:15:29,266 -in your dish seamlessly. -[Scott] Yeah. 441 00:15:30,600 --> 00:15:33,400 [Gabe] You actually cooked down the broccoli. 442 00:15:33,400 --> 00:15:35,900 I say, in Italy, we cook vegetables perfectly, 443 00:15:35,900 --> 00:15:37,066 and then 50 minutes more. 444 00:15:37,967 --> 00:15:40,700 Where did you discover your passion for cooking? 445 00:15:40,700 --> 00:15:42,166 I lost my mother when I was 16. 446 00:15:42,166 --> 00:15:44,567 My mom was from the north of Italy, 447 00:15:44,567 --> 00:15:46,900 so she was very pretentious, very "Champagne this." 448 00:15:46,900 --> 00:15:48,467 Not knowing what I wanted to do in life. 449 00:15:48,467 --> 00:15:50,066 My mom cooked. I cooked with my mother. 450 00:15:50,066 --> 00:15:50,967 So let me get into cooking. 451 00:15:50,967 --> 00:15:52,600 So there was a little fine-dining restaurant 452 00:15:52,600 --> 00:15:53,600 right up the road. 453 00:15:53,600 --> 00:15:55,367 Learned everything, became a lead, 454 00:15:55,367 --> 00:15:56,800 and moved on from there. 455 00:15:56,800 --> 00:15:58,634 -Well, I'm sorry for the loss, Chef. -Thank you. 456 00:15:59,200 --> 00:16:00,634 Next up, Chef Antonello. 457 00:16:01,100 --> 00:16:03,000 -Ciao. -Buongiorno. 458 00:16:03,000 --> 00:16:03,867 Allora, I made 459 00:16:03,867 --> 00:16:06,266 an impepata di cozze alla luciana. 460 00:16:06,700 --> 00:16:07,800 So it's a cross 461 00:16:07,800 --> 00:16:09,567 in between two traditional recipes 462 00:16:09,567 --> 00:16:10,467 from Puglia. 463 00:16:10,467 --> 00:16:12,266 We don't add so many ingredients 464 00:16:12,266 --> 00:16:13,600 usually in Puglia. 465 00:16:13,600 --> 00:16:16,767 On fish, especially when it's fresh, okay? 466 00:16:16,767 --> 00:16:19,433 Because we don't want to contaminate those flavors. 467 00:16:20,100 --> 00:16:21,767 [Gabe] Chef, you are from Puglia, 468 00:16:21,767 --> 00:16:22,934 -clearly. -Yes. 469 00:16:22,934 --> 00:16:24,800 -And where in Puglia? -[Antonello] I lived there 41 years. 470 00:16:24,800 --> 00:16:26,834 Provincio di Bari, Putignano. 471 00:16:27,400 --> 00:16:28,467 I started to cook 472 00:16:28,467 --> 00:16:30,667 when I was eight because I had two choices. 473 00:16:30,667 --> 00:16:32,166 One, wake up at 5:00 a.m. 474 00:16:32,166 --> 00:16:34,667 and go to work the land with my grandfather. 475 00:16:34,667 --> 00:16:37,900 Or wake up at 8 o'clock and cook with my grandmother. 476 00:16:37,900 --> 00:16:40,266 So I like to sleep. So basically, 477 00:16:40,266 --> 00:16:42,000 that how I started to cook. 478 00:16:42,000 --> 00:16:43,100 [Gabe] Antonello, 479 00:16:43,100 --> 00:16:45,266 [speaking in Italian] 480 00:16:45,266 --> 00:16:47,266 [in English] I want more of that broth. You know? 481 00:16:47,266 --> 00:16:48,166 [speaking in Italian] 482 00:16:48,166 --> 00:16:49,667 Right? I want more of that broth. 483 00:16:49,667 --> 00:16:50,567 It's just so good. 484 00:16:50,567 --> 00:16:51,700 Great mussel. 485 00:16:51,700 --> 00:16:53,266 Amazing use of the broccoli rabe. 486 00:16:53,266 --> 00:16:55,367 I love that you just made pesto, 487 00:16:55,367 --> 00:16:56,200 and it worked for you. 488 00:16:56,200 --> 00:16:57,700 Grazie mille, Chef. 489 00:16:57,700 --> 00:16:58,867 [Alex] You put the shell 490 00:16:58,867 --> 00:17:01,000 halfway in your mouth to get that meat, 491 00:17:01,000 --> 00:17:02,900 and then you get the other flavors. 492 00:17:02,900 --> 00:17:05,567 It doesn't feel like a Chopped basket. 493 00:17:05,567 --> 00:17:07,700 It just feels like a plate of food 494 00:17:07,700 --> 00:17:08,734 that I would sit down and eat. 495 00:17:09,367 --> 00:17:12,166 There's a certain elegance to this. 496 00:17:12,166 --> 00:17:14,667 I love the broccoli rabe pesto that you have over the top. 497 00:17:14,667 --> 00:17:16,700 It really did maintain its beautiful green color. 498 00:17:16,700 --> 00:17:18,166 [in English] Yes, Chef. 499 00:17:21,000 --> 00:17:23,000 [Preston] Overall, I feel pretty good. 500 00:17:23,000 --> 00:17:25,700 But cutting that octopus into smaller pieces 501 00:17:25,700 --> 00:17:27,533 kind of hid it in that broth that I made. 502 00:17:28,500 --> 00:17:29,467 [Mario] Everything was really good, 503 00:17:29,467 --> 00:17:31,166 except for putting the stupid orange zest on top. 504 00:17:31,166 --> 00:17:33,367 So I wish I could have gone back 505 00:17:33,367 --> 00:17:34,533 and not put the orange zest on top. 506 00:17:45,800 --> 00:17:49,266 So whose dish is on the chopping block? 507 00:17:56,100 --> 00:17:57,433 [exhales] 508 00:17:59,200 --> 00:18:01,100 [Ted] Chef Josh, you've been chopped. 509 00:18:01,100 --> 00:18:02,100 Judges? 510 00:18:02,100 --> 00:18:06,066 Chef Josh, ultimately it came down to the vinegar. 511 00:18:06,066 --> 00:18:08,867 The dish became too acidic to be enjoyed. 512 00:18:08,867 --> 00:18:10,967 Because of this reason, you have been chopped. 513 00:18:10,967 --> 00:18:13,667 Thank you. Thank you guys so, so much. 514 00:18:13,667 --> 00:18:15,767 Even though I'm not moving forward in the competition, 515 00:18:15,767 --> 00:18:17,800 I think this is just one stepping stone 516 00:18:17,800 --> 00:18:20,233 in a really long, expansive career for me. 517 00:18:21,967 --> 00:18:23,767 Chef Preston, Chef Mario, 518 00:18:23,767 --> 00:18:25,767 Chef Antonello, dive into these baskets. 519 00:18:29,667 --> 00:18:31,066 Go for it. 520 00:18:32,266 --> 00:18:34,767 [all exclaiming] 521 00:18:34,767 --> 00:18:35,667 Whoa. 522 00:18:35,667 --> 00:18:37,567 This is going to be rough. 523 00:18:37,567 --> 00:18:39,700 [Ted] You've got Assassin's spaghetti. 524 00:18:39,700 --> 00:18:42,100 [Antonello] Spaghetti all'Assassina. 525 00:18:42,100 --> 00:18:43,867 It's a special pasta that we do. 526 00:18:44,767 --> 00:18:46,900 [Ted] You also have eggplant. 527 00:18:46,900 --> 00:18:49,033 [Mario] Eggplant, the vegetable of Puglia. 528 00:18:49,567 --> 00:18:50,767 Yes, sir. 529 00:18:51,100 --> 00:18:52,333 [Ted] Lampascioni. 530 00:18:52,800 --> 00:18:54,000 [Antonello] Lampascioni, 531 00:18:54,000 --> 00:18:56,300 the worst ingredient you could give me. 532 00:18:56,300 --> 00:18:57,567 Very sour. 533 00:18:57,567 --> 00:18:59,066 [Ted] And leg of lamb. 534 00:18:59,066 --> 00:19:00,166 Leg of lamb 535 00:19:00,700 --> 00:19:01,667 in 30 minutes? 536 00:19:01,667 --> 00:19:02,567 [blows raspberry] 537 00:19:02,567 --> 00:19:04,300 [Antonello] Let's see how we can manage 538 00:19:04,300 --> 00:19:06,100 these ingredients. 539 00:19:06,100 --> 00:19:08,166 [Ted] Half an hour to make main dishes. 540 00:19:09,467 --> 00:19:11,166 -Clock starts now. -[Scott] Let's go, chefs. 541 00:19:11,166 --> 00:19:12,767 -Let's go. -Let's do it. 542 00:19:12,767 --> 00:19:13,867 Can I get a meat grinder, please? 543 00:19:13,867 --> 00:19:16,166 Please, the meat grinder? 544 00:19:18,266 --> 00:19:20,000 [Mario] Leg of lamb is one of those ingredients in Puglia 545 00:19:20,000 --> 00:19:21,767 that they braise for 24 hours. 546 00:19:21,767 --> 00:19:22,667 You have to grind it. 547 00:19:22,667 --> 00:19:24,300 There's no way I'm searing it in a pan 548 00:19:24,300 --> 00:19:25,767 and getting it tender enough. 549 00:19:25,767 --> 00:19:28,000 [Ted] Well, judges, Puglia is known for its seafood, 550 00:19:28,000 --> 00:19:29,767 but they also grow plenty of vegetables, 551 00:19:29,767 --> 00:19:31,767 such as eggplant, and they braise a lot of lambs. 552 00:19:31,767 --> 00:19:34,467 [Gabe] As soon as you just drive like 30 minutes in, 553 00:19:34,467 --> 00:19:36,266 the cuisine completely changes 554 00:19:36,266 --> 00:19:38,667 to a more mutton man, 555 00:19:38,667 --> 00:19:40,100 you know, shepherding sheep. 556 00:19:40,100 --> 00:19:43,000 [Scott] That is a very specific countryside cuisine. 557 00:19:43,000 --> 00:19:45,400 We want that love of the ingredients 558 00:19:45,400 --> 00:19:48,634 with the spirit of Puglia inside these dishes. 559 00:19:50,867 --> 00:19:52,467 [Mario] I'm taking a very modern approach 560 00:19:52,467 --> 00:19:53,667 to this dish. 561 00:19:54,367 --> 00:19:55,967 I'm going to grab some cream, 562 00:19:55,967 --> 00:19:57,600 garlic, and a little bit of saffron 563 00:19:57,600 --> 00:19:59,567 and make a steeped cream. 564 00:19:59,567 --> 00:20:01,166 Saffron's probably never been in Italy, 565 00:20:01,166 --> 00:20:02,967 but will go together to where you're like, 566 00:20:02,967 --> 00:20:04,300 "What is that weird flavor in here?" 567 00:20:04,300 --> 00:20:06,467 Mario, what are we doing? 568 00:20:06,467 --> 00:20:08,600 So it's going to be spaghetti 569 00:20:08,600 --> 00:20:11,000 with, my parents used to call it crusted lamb 570 00:20:11,000 --> 00:20:12,300 or crusted meat. 571 00:20:12,300 --> 00:20:14,467 I'm going to char the lamb super, super hard, 572 00:20:14,467 --> 00:20:15,767 add that with saffron cream, 573 00:20:15,767 --> 00:20:18,667 and then I'm going to make a eggplant pan sauce over here. 574 00:20:18,667 --> 00:20:20,467 Saffron? Okay. 575 00:20:20,467 --> 00:20:22,000 You realize that those flavors have 576 00:20:22,000 --> 00:20:23,967 -nothing to do with each other, right? -Yeah. 577 00:20:23,967 --> 00:20:26,166 -Yeah, okay. -[Alex] Or Italy, I might argue. 578 00:20:26,166 --> 00:20:28,300 This is going to be either, like, a success 579 00:20:28,300 --> 00:20:30,333 or just, like, a full-on dive. 580 00:20:33,100 --> 00:20:34,467 [Preston] First thing that comes to mind is 581 00:20:34,467 --> 00:20:35,867 using fresh cavatelli, 582 00:20:35,867 --> 00:20:39,333 something that's found just about everywhere in Italy, including Puglia. 583 00:20:40,467 --> 00:20:42,467 I'm making cavatelli with a lamb ragout 584 00:20:42,467 --> 00:20:44,166 and sweet and sour eggplant. 585 00:20:44,166 --> 00:20:46,266 This leg of lamb, it's really, really lean. 586 00:20:46,266 --> 00:20:47,667 I'm gonna grab some pancetta 587 00:20:47,667 --> 00:20:49,000 to hopefully add some fat. 588 00:20:49,000 --> 00:20:51,367 I'm adding vegetables to this meat grinder 589 00:20:51,367 --> 00:20:53,300 to quickly get all of these ingredients into a pot 590 00:20:53,300 --> 00:20:55,333 so I have more time on the heat. 591 00:20:57,266 --> 00:20:59,200 I plan on masking some of that gaminess 592 00:20:59,200 --> 00:21:00,367 with a little bit of mascarpone cheese. 593 00:21:02,200 --> 00:21:03,867 [Antonello] This basket present 594 00:21:03,867 --> 00:21:05,567 a lot of complication. 595 00:21:05,567 --> 00:21:08,467 The only thing that is pretty normal is the eggplant. 596 00:21:09,166 --> 00:21:10,700 [Scott] Who doesn't love eggplant? 597 00:21:10,700 --> 00:21:11,700 I always have these memories 598 00:21:11,700 --> 00:21:13,867 of my grandparents making caponata 599 00:21:13,867 --> 00:21:15,166 -and things of this nature. -[Gabe exclaims] 600 00:21:15,166 --> 00:21:16,767 But there are so many different ways 601 00:21:16,767 --> 00:21:18,567 you can really mess it up. 602 00:21:18,567 --> 00:21:20,200 It absorbs. It's a sponge. 603 00:21:20,200 --> 00:21:21,867 [Alex] And terrible if undercooked. 604 00:21:21,867 --> 00:21:22,800 -[Gabe] I agree. -[Alex] It's like-- 605 00:21:22,800 --> 00:21:24,967 it's like chewing on someone's shirt. 606 00:21:24,967 --> 00:21:26,000 I agree. 607 00:21:26,000 --> 00:21:28,467 [Antonello] I'm making a traditional lamb ragout 608 00:21:28,467 --> 00:21:31,066 with crunchy eggplant on top. 609 00:21:31,066 --> 00:21:33,667 Antonello, what are you doing with the eggplant? 610 00:21:33,667 --> 00:21:38,266 Allora, I wanna do a crunchy part on the plate, 611 00:21:38,266 --> 00:21:40,700 so I wanna fry the eggplant. 612 00:21:40,700 --> 00:21:42,200 I don't like to use the fryer. 613 00:21:42,200 --> 00:21:45,300 I am an old-fashioned Italian, you know? 614 00:21:45,300 --> 00:21:48,200 I found my new boyfriend. I found him. 615 00:21:48,200 --> 00:21:50,066 I need that it's crunchy, you know? 616 00:21:50,066 --> 00:21:51,967 I don't know what he said. I don't care. 617 00:21:51,967 --> 00:21:53,066 [Scott and Alex] It doesn't matter. 618 00:21:53,800 --> 00:21:55,166 [Antonello] I feel a lot of pressure 619 00:21:55,166 --> 00:21:57,567 being the only chef from Puglia, 620 00:21:57,567 --> 00:21:59,567 because it's Puglia competition. 621 00:21:59,567 --> 00:22:01,734 If I lose, that is my scary. 622 00:22:04,367 --> 00:22:06,233 [Ted] Chefs, you've got 10 minutes to get it done. 623 00:22:08,700 --> 00:22:10,900 I don't know how many Americans are familiar 624 00:22:10,900 --> 00:22:12,000 with lampascioni. 625 00:22:12,000 --> 00:22:14,600 It's a very specific onion from the south of Italy. 626 00:22:14,600 --> 00:22:17,000 It's like a pickled, bitter onion. 627 00:22:17,000 --> 00:22:18,500 Really yummy as aperitivo, 628 00:22:18,500 --> 00:22:20,266 but fairly easy to integrate. 629 00:22:20,667 --> 00:22:21,767 The flavors are... 630 00:22:22,467 --> 00:22:23,433 they're right there. 631 00:22:24,166 --> 00:22:25,867 Puglia is very, very traditional. 632 00:22:25,867 --> 00:22:27,100 They're stuck in their ways, 633 00:22:27,100 --> 00:22:30,166 but I think that food can be elevated. 634 00:22:31,667 --> 00:22:32,567 [Preston] I'm going to tamper down 635 00:22:32,567 --> 00:22:34,266 the really harsh lampascioni 636 00:22:34,266 --> 00:22:35,600 by making an agrodolce 637 00:22:35,600 --> 00:22:38,200 for my sweet and sour eggplant. 638 00:22:38,200 --> 00:22:40,567 [Ted] He's reducing the onions in vinegar? 639 00:22:40,567 --> 00:22:42,100 -Yep, balsamic vinegar. -[Scott] Oh. 640 00:22:42,100 --> 00:22:43,500 [Alex] And Antonello just added 641 00:22:43,500 --> 00:22:45,867 a tablespoon of sugar 642 00:22:45,867 --> 00:22:47,000 to a bowl with those onions 643 00:22:47,000 --> 00:22:49,133 -and is just letting them sit there. -[Gabe] Interesting. 644 00:22:50,600 --> 00:22:52,667 The lampascioni was sitting there 645 00:22:52,667 --> 00:22:55,634 to take out all of the acidity and the sour. 646 00:22:56,667 --> 00:22:58,867 [Gabe] Chef Antonello, he's just so calm. 647 00:22:58,867 --> 00:23:00,700 -[Alex] You know, like, you're in the kitchen. -[Gabe] What's going on? 648 00:23:00,700 --> 00:23:02,300 [Scott] I'm waiting to see Antonello 649 00:23:02,300 --> 00:23:03,500 with a cigarette hanging out of his mouth. 650 00:23:03,500 --> 00:23:05,266 [indistinct conversation] 651 00:23:05,266 --> 00:23:07,700 "Hello, the ragout will be done in 30 minutes, all right?" 652 00:23:07,700 --> 00:23:09,033 -[Scott] That's right. -"We'll be back." 653 00:23:09,033 --> 00:23:10,900 -[Scott] That's right. -[Ted] All right, chefs, you have five minutes. 654 00:23:10,900 --> 00:23:12,066 [Gabe] Five minutes. 655 00:23:13,967 --> 00:23:15,467 -[Alex] Assassin's Spaghetti-- -[Gabe] Yeah. 656 00:23:15,467 --> 00:23:16,667 [Alex] ...which is essentially 657 00:23:16,667 --> 00:23:19,700 the pasta, raw, cooked in the sauce. 658 00:23:19,700 --> 00:23:21,800 I mean, do you make spaghetti with spaghetti on it? 659 00:23:21,800 --> 00:23:23,100 [Scott] I'll tell you what I would make. 660 00:23:23,100 --> 00:23:25,266 I would make a frittata. 661 00:23:25,266 --> 00:23:27,000 I would sauté some of that eggplant, 662 00:23:27,000 --> 00:23:29,066 mix it with that pasta, add an egg, 663 00:23:29,066 --> 00:23:31,066 and then create a little bit of a tart. 664 00:23:32,000 --> 00:23:35,200 [Gabe] Chef Preston is actually frying 665 00:23:35,200 --> 00:23:37,066 the spaghetti all'assassina. 666 00:23:37,066 --> 00:23:40,166 I think this is really where the magic of Puglia meets 667 00:23:40,166 --> 00:23:41,867 the harsh reality of Chopped. 668 00:23:42,567 --> 00:23:44,166 [Ted] Two-minute warning, chefs. 669 00:23:46,767 --> 00:23:48,667 [Antonello] I'm going to take the spaghetti all'assassina, 670 00:23:48,667 --> 00:23:51,667 I'm going to blend them with another little bit of tomato sauce 671 00:23:51,667 --> 00:23:53,667 so I can make the thickness 672 00:23:54,066 --> 00:23:55,266 of the ragout. 673 00:23:55,266 --> 00:23:58,567 It must be so hard as an Italian for him to do 674 00:23:58,567 --> 00:24:01,266 -what he's doing. -[Ted] 30 seconds, chefs. 675 00:24:01,266 --> 00:24:03,200 [Mario] I'm using the spaghetti assassin 676 00:24:03,200 --> 00:24:04,567 as the actual spaghetti in this dish 677 00:24:04,567 --> 00:24:06,300 because it was perfectly undercooked. 678 00:24:06,300 --> 00:24:08,367 So a nice 30 seconds in this hot ragout, 679 00:24:08,367 --> 00:24:09,634 and it'll be perfect. 680 00:24:11,266 --> 00:24:13,066 -Let's do this! Finish strong. -[Scott] Let's go, guys. 681 00:24:13,066 --> 00:24:13,900 [judges cheering] 682 00:24:13,900 --> 00:24:15,100 -[Gabe] Come on. -[Ted] Wrap it up, chefs. 683 00:24:15,100 --> 00:24:16,266 Your entrees are due 684 00:24:16,266 --> 00:24:18,333 in ten, nine, 685 00:24:18,900 --> 00:24:20,333 eight, seven, 686 00:24:21,367 --> 00:24:22,900 -six, five-- -[Alex] Come on. Let's do this! 687 00:24:22,900 --> 00:24:24,266 -Come on. Let's go. -[Ted] ...four, 688 00:24:24,266 --> 00:24:26,467 -three, two-- -[Gabe] Last finish touches. 689 00:24:26,467 --> 00:24:28,367 -[Ted] ...one. Time's up. -[Alex whoops] 690 00:24:28,367 --> 00:24:30,133 -Wow. -[Gabe] Great job. Wow. 691 00:24:30,467 --> 00:24:31,767 What a finish. 692 00:24:31,767 --> 00:24:34,000 [speaking Italian] 693 00:24:34,000 --> 00:24:35,467 A little harder than the first one, huh? 694 00:24:35,467 --> 00:24:38,166 [Antonello] I tried to give 695 00:24:38,166 --> 00:24:40,400 some Puglia vibe on my dish 696 00:24:40,400 --> 00:24:42,767 because I wanted the judge feel 697 00:24:42,767 --> 00:24:44,634 the traditional Puglia cuisine. 698 00:24:46,000 --> 00:24:47,567 [Mario] The saffron going into the cream is 699 00:24:47,567 --> 00:24:50,967 not traditional at all, but it's a Puglia dish. 700 00:24:50,967 --> 00:24:52,634 I set myself aside from the other two chefs. 701 00:25:00,967 --> 00:25:03,367 Chefs, you've made entrees using 702 00:25:03,367 --> 00:25:04,867 Assassin's spaghetti, 703 00:25:04,867 --> 00:25:06,934 eggplant, lampascioni, 704 00:25:06,934 --> 00:25:08,734 and leg of lamb. 705 00:25:08,734 --> 00:25:10,967 Chef Antonello, please tell us about your dish. 706 00:25:10,967 --> 00:25:13,300 I made a traditional lamb ragout 707 00:25:13,300 --> 00:25:15,233 with crunchy eggplant. 708 00:25:17,967 --> 00:25:22,166 Chef, I saw you take that spaghetti all'assassina 709 00:25:22,166 --> 00:25:23,967 and puree it with the tomatoes. 710 00:25:23,967 --> 00:25:24,967 Did that break your heart? 711 00:25:24,967 --> 00:25:26,600 -Honestly, yes. -[Scott] Yeah. 712 00:25:26,600 --> 00:25:27,533 [Antonello] But if I have used 713 00:25:27,533 --> 00:25:29,367 -those spaghetti like spaghetti-- -[Scott] Yeah. 714 00:25:30,266 --> 00:25:32,500 I would have not respect myself 715 00:25:32,500 --> 00:25:34,133 for the rest of my life, honest. 716 00:25:35,600 --> 00:25:37,233 [Scott] You did a good job hiding it. 717 00:25:37,233 --> 00:25:38,734 The lamb is cooked beautifully. 718 00:25:38,734 --> 00:25:40,934 It has a nice amount of tomatoes inside, 719 00:25:40,934 --> 00:25:43,767 so that sweet acidity is working very nicely. 720 00:25:43,767 --> 00:25:46,867 The lampascioni, I don't mind the bitterness. 721 00:25:46,867 --> 00:25:48,867 The problem is we get a big chunk of it, 722 00:25:48,867 --> 00:25:50,000 and it's just-- 723 00:25:50,000 --> 00:25:52,266 it's like getting a raw garlic clove. 724 00:25:52,266 --> 00:25:54,467 But I think you have a way of taking a Chopped basket 725 00:25:54,467 --> 00:25:56,367 and making it feel like regular cooking. 726 00:25:56,367 --> 00:25:57,333 Thank you, Chef. 727 00:25:58,000 --> 00:25:59,667 There's something oddly familiar 728 00:25:59,667 --> 00:26:00,800 about this dish. 729 00:26:00,800 --> 00:26:03,834 It's like being invited to my grandmother's kitchen 730 00:26:03,834 --> 00:26:05,867 on a Sunday, and, "Here you go, Gabriele." 731 00:26:05,867 --> 00:26:08,467 My biggest concern is 732 00:26:08,467 --> 00:26:10,400 you had this idea of crispy eggplant, 733 00:26:10,400 --> 00:26:11,767 but what happened is 734 00:26:11,767 --> 00:26:13,567 because they were cooked 735 00:26:13,567 --> 00:26:16,133 or "fried" past the point, 736 00:26:16,133 --> 00:26:17,266 it really-- it's a lot of oil 737 00:26:17,266 --> 00:26:19,133 that doesn't have a good flavor. 738 00:26:20,166 --> 00:26:21,600 Next, Chef Mario. 739 00:26:21,600 --> 00:26:22,867 So, growing up, 740 00:26:22,867 --> 00:26:24,600 my grandmother always told me if you do a pasta, 741 00:26:24,600 --> 00:26:27,300 everything should live inside your pasta. 742 00:26:27,300 --> 00:26:29,266 So I did spaghetti all'assassina 743 00:26:29,266 --> 00:26:30,834 with charred lamb ragout. 744 00:26:34,266 --> 00:26:36,934 You did create something very cohesive. 745 00:26:36,934 --> 00:26:39,233 The cream really kind of chilled out 746 00:26:39,233 --> 00:26:40,467 a lot of the flavors. 747 00:26:40,467 --> 00:26:43,133 I think it takes care of the bitterness 748 00:26:43,133 --> 00:26:44,734 of those lampascioni onions. 749 00:26:44,734 --> 00:26:46,867 So I think it worked well for you in that regard. 750 00:26:46,867 --> 00:26:48,734 But there's a little bit of a contradiction 751 00:26:48,734 --> 00:26:50,567 that happens here for me. 752 00:26:50,567 --> 00:26:52,600 The lamb and the saffron and the mint take me in one direction, 753 00:26:52,600 --> 00:26:53,767 and then those other flavors 754 00:26:53,767 --> 00:26:56,266 from the basket take me in another. 755 00:26:56,266 --> 00:26:59,300 So it's almost like there's a little bit of a divide. 756 00:26:59,300 --> 00:27:01,367 I think that the consistency of the ragout, 757 00:27:01,367 --> 00:27:02,300 it's really good. 758 00:27:02,300 --> 00:27:04,367 You know, but I think this basket bullied you. 759 00:27:05,266 --> 00:27:06,867 You went a little North African, 760 00:27:06,867 --> 00:27:07,867 North Italy, 761 00:27:07,867 --> 00:27:09,867 then you went down back to Puglia. 762 00:27:09,867 --> 00:27:11,367 That cream kind of helped you out. 763 00:27:11,367 --> 00:27:13,100 But also, Italian cuisine, 764 00:27:13,100 --> 00:27:15,567 it's not just what we cook, 765 00:27:15,567 --> 00:27:18,033 -it's who we are. -Yes, Chef. 766 00:27:18,033 --> 00:27:19,400 [Scott] Mario, at first glance, this dish looks like 767 00:27:19,400 --> 00:27:22,266 something you would get from an Italian nonna. 768 00:27:22,266 --> 00:27:24,767 It's rustic and beautiful. 769 00:27:24,767 --> 00:27:26,233 But... 770 00:27:26,233 --> 00:27:27,600 you don't put saffron and cream together 771 00:27:27,600 --> 00:27:29,367 and call it Pugliese. 772 00:27:29,367 --> 00:27:31,567 -It doesn't work. -Yes, Chef. 773 00:27:31,567 --> 00:27:32,867 Finally, Chef Preston. 774 00:27:32,867 --> 00:27:36,667 This is a lamb ragout with sweet and sour eggplant. 775 00:27:40,100 --> 00:27:42,266 I think that you achieved something good with the lamb 776 00:27:42,266 --> 00:27:43,767 in such a short amount of time. 777 00:27:43,767 --> 00:27:44,867 Thank you, Chef. 778 00:27:44,867 --> 00:27:46,066 With the mascarpone, 779 00:27:46,066 --> 00:27:48,767 it almost becomes like creamed lamb. 780 00:27:48,767 --> 00:27:49,834 Thank you, Chef. 781 00:27:49,834 --> 00:27:51,467 [Gabe] It's really yummy. The spaghetti all'assassina, 782 00:27:51,467 --> 00:27:53,166 you made this crunch, 783 00:27:53,166 --> 00:27:54,767 which I like. 784 00:27:54,767 --> 00:27:57,266 -So, nice play on that. -Thank you, Chef. 785 00:27:57,266 --> 00:27:58,634 That eggplant is... 786 00:27:59,266 --> 00:28:01,000 kind of similar to the onion, 787 00:28:01,000 --> 00:28:02,600 where it's just really cooked down. 788 00:28:02,600 --> 00:28:04,367 When you cook caramelized sugar, 789 00:28:04,367 --> 00:28:05,467 -it becomes bitter. Right? -Okay. 790 00:28:05,467 --> 00:28:07,166 So that kind of doubled down the bitterness. 791 00:28:07,166 --> 00:28:08,467 -Yes, Chef. -You know, otherwise, 792 00:28:08,467 --> 00:28:10,734 -a good job. -Thank you, Chef. 793 00:28:13,467 --> 00:28:15,934 The eggplant and the onions were a little bitter. 794 00:28:16,767 --> 00:28:18,967 Antonello is a force to be reckoned with. 795 00:28:18,967 --> 00:28:21,133 I think it's either me or Mario. 796 00:28:21,133 --> 00:28:23,066 [Mario] I definitely think I could be on the chopping block. 797 00:28:23,066 --> 00:28:25,266 It's very challenging in making a dish 798 00:28:25,266 --> 00:28:27,467 that would make Puglia proud, make you stand out, 799 00:28:27,467 --> 00:28:29,300 and also something that's unique to yourself. 800 00:28:30,567 --> 00:28:33,967 So whose dish is on the chopping block? 801 00:28:33,967 --> 00:28:35,000 [suspenseful music playing] 802 00:28:45,100 --> 00:28:46,333 [dramatic music playing] 803 00:28:48,500 --> 00:28:51,934 So whose dish is on the chopping block? 804 00:29:01,467 --> 00:29:03,667 [Ted] Chef Mario, you've been chopped. 805 00:29:03,667 --> 00:29:04,734 Judges? 806 00:29:04,734 --> 00:29:08,166 Chef Mario, we love your passion for food, 807 00:29:08,166 --> 00:29:11,300 but adding saffron took us far, far away 808 00:29:11,300 --> 00:29:12,934 from Italian cooking, 809 00:29:12,934 --> 00:29:14,467 and so we had to chop you. 810 00:29:14,467 --> 00:29:15,367 Yes, Chef. 811 00:29:15,367 --> 00:29:16,767 Thank you. 812 00:29:16,767 --> 00:29:18,233 -[Ted] Thanks, Chef. Be well. -[Scott] Great having you, Chef. 813 00:29:18,233 --> 00:29:19,300 [Mario] I wanted to go all the way, 814 00:29:19,300 --> 00:29:21,166 but this is definitely just the beginning. 815 00:29:21,166 --> 00:29:22,467 Good to meet you guys. 816 00:29:28,367 --> 00:29:31,000 [Antonello] I respect Chef Preston Paine 817 00:29:31,000 --> 00:29:32,667 because he loves Puglia. 818 00:29:32,667 --> 00:29:34,867 But I am Puglia, 819 00:29:34,867 --> 00:29:37,367 and I have to win this competition. 820 00:29:41,567 --> 00:29:42,834 Dig in. 821 00:29:45,166 --> 00:29:47,500 -Uh-oh. -[laughs] 822 00:29:47,500 --> 00:29:48,734 Nightmare. 823 00:29:48,734 --> 00:29:51,000 Yeah. It's going to be tough. 824 00:29:51,000 --> 00:29:52,266 [Ted] And you are working 825 00:29:52,266 --> 00:29:54,233 with focaccia pugliese, 826 00:29:55,834 --> 00:29:56,834 prickly pear... 827 00:29:56,834 --> 00:29:59,233 [Antonello] That is a good fruit. 828 00:29:59,233 --> 00:30:01,734 I don't know if it's a good dessert. 829 00:30:01,734 --> 00:30:02,834 Yeah, not feeling good. 830 00:30:02,834 --> 00:30:03,934 [Ted] ...burrata... 831 00:30:03,934 --> 00:30:05,233 Burrata. 832 00:30:05,233 --> 00:30:06,867 [Preston] Burrata, wonderful. 833 00:30:06,867 --> 00:30:08,400 -[Ted] ...and almonds in the shell. -Almonds. 834 00:30:08,400 --> 00:30:09,667 [sighs] 835 00:30:09,667 --> 00:30:11,400 Almonds in the shell suck. 836 00:30:11,400 --> 00:30:13,000 It's very labor-intensive 837 00:30:13,000 --> 00:30:14,500 to try and get these things out of the shell. 838 00:30:14,500 --> 00:30:17,567 It's one of the hardest stuff I have ever seen. 839 00:30:17,567 --> 00:30:18,867 Oh, man. 840 00:30:18,867 --> 00:30:20,333 [Ted] 30 minutes restored to the clock. 841 00:30:22,467 --> 00:30:23,767 -Time starts now. -[Alex whoops] 842 00:30:23,767 --> 00:30:25,300 -[Ted] Let's go, chefs. -[Gabe] All right, guys. 843 00:30:25,300 --> 00:30:26,500 [Scott and Gabe] Last round. 844 00:30:26,500 --> 00:30:27,667 [Gabe] The most important round. 845 00:30:27,667 --> 00:30:28,433 -[Scott] Here we go. -[Alex] Andiamo. 846 00:30:28,433 --> 00:30:30,834 Andiamo. Let's go, guys. Let's go. 847 00:30:32,600 --> 00:30:34,500 [Alex] Either of these competitors would 848 00:30:34,500 --> 00:30:36,367 be worthy of a slot in the finale. 849 00:30:36,767 --> 00:30:37,767 And to that end, 850 00:30:37,767 --> 00:30:39,867 it's gonna come down to what happens in this round. 851 00:30:39,867 --> 00:30:41,667 [Gabe] Chef Antonello is from Puglia, 852 00:30:41,667 --> 00:30:43,367 but Chef Preston has 853 00:30:43,367 --> 00:30:45,767 this risk that he likes to take. 854 00:30:45,767 --> 00:30:48,100 Chef Antonello sometimes is playing 855 00:30:48,100 --> 00:30:49,233 a little bit more safe. 856 00:30:50,567 --> 00:30:53,166 [Alex] Preston, what are you making? 857 00:30:53,166 --> 00:30:55,867 [Preston] Chef, I'm gonna make kind of a zeppole. 858 00:30:55,867 --> 00:30:57,266 I'm gonna use some of the pizza dough. 859 00:30:57,266 --> 00:30:58,266 I'm gonna make a little preserve 860 00:30:58,266 --> 00:30:59,734 with some of these cactus pears 861 00:31:00,300 --> 00:31:02,100 to put on the bottom of that. 862 00:31:02,100 --> 00:31:04,066 You're making zeppole with the pizza dough? 863 00:31:04,066 --> 00:31:05,233 Yes, Chef. 864 00:31:06,233 --> 00:31:08,567 Zeppole is not made from pizza dough, Gabe. 865 00:31:08,567 --> 00:31:10,100 No. You make a zeppole dough, yeah, 866 00:31:10,100 --> 00:31:11,100 which is a sweeter dough. 867 00:31:11,100 --> 00:31:13,567 Almost like a brioche dough. 868 00:31:13,567 --> 00:31:15,166 [Preston] I want to try and stuff the zeppole 869 00:31:15,166 --> 00:31:18,133 with a really nice, creamy burrata filling. 870 00:31:18,133 --> 00:31:19,400 Burrata is mozzarella cheese, 871 00:31:19,400 --> 00:31:21,266 and you fill it with cheese curds 872 00:31:21,266 --> 00:31:22,500 and heavy cream, 873 00:31:22,500 --> 00:31:24,166 and it's called a stracciatella. 874 00:31:24,166 --> 00:31:26,266 I take the stracciatella out of the burrata, 875 00:31:26,266 --> 00:31:27,967 adding a little bit of mascarpone. 876 00:31:27,967 --> 00:31:30,567 [Scott] People seem to really crave burrata. 877 00:31:30,567 --> 00:31:32,400 I mean, it's always the best-selling appetizer. 878 00:31:32,400 --> 00:31:35,266 [Gabe] Burrata can always go sweet or savory. 879 00:31:35,266 --> 00:31:37,967 [Alex] We could be talking about a savory dish 880 00:31:37,967 --> 00:31:41,000 with this dessert, with that focaccia Pugliese, 881 00:31:41,000 --> 00:31:42,367 a yeasty bread. 882 00:31:42,367 --> 00:31:43,467 It's got tomatoes in it 883 00:31:43,467 --> 00:31:45,667 and that beautiful burrata cheese. 884 00:31:45,667 --> 00:31:47,033 Let's make a sandwich. 885 00:31:47,367 --> 00:31:49,166 No. Sorry. 886 00:31:49,500 --> 00:31:50,867 I love you. 887 00:31:50,867 --> 00:31:52,033 You know what's delicious? 888 00:31:52,033 --> 00:31:53,300 Burrata with truffle honey. 889 00:31:55,000 --> 00:31:56,867 Antonello, what are you making? 890 00:31:56,867 --> 00:32:00,667 Allora, I'm making a crumble with-- 891 00:32:00,667 --> 00:32:02,567 I'm using the focaccia, 892 00:32:02,567 --> 00:32:05,834 and then I wanna create a jelly 893 00:32:05,834 --> 00:32:07,467 with the prickly pear. 894 00:32:07,467 --> 00:32:09,934 I'm going to use the burrata to make 895 00:32:09,934 --> 00:32:13,233 the prickly pear to don't be so sweet. 896 00:32:13,233 --> 00:32:15,934 [Gabe] Very inventive, right? A crumble? 897 00:32:18,100 --> 00:32:20,066 [Preston] Focaccia is a bread that's native to Puglia. 898 00:32:20,066 --> 00:32:21,033 It was invented there. 899 00:32:22,000 --> 00:32:23,934 The first thing that comes to mind is 900 00:32:23,934 --> 00:32:25,467 an additional textural component 901 00:32:25,467 --> 00:32:26,767 to add on top of the zeppole. 902 00:32:26,767 --> 00:32:29,667 I pull out the soft inside of that focaccia, 903 00:32:29,667 --> 00:32:30,567 and that goes straight into the oven 904 00:32:30,567 --> 00:32:31,634 to hopefully get crispy. 905 00:32:32,834 --> 00:32:34,667 And I also wanted to add those almonds 906 00:32:34,667 --> 00:32:35,834 that are in the basket. 907 00:32:36,300 --> 00:32:38,500 Man, this sucks. 908 00:32:38,500 --> 00:32:40,266 [Alex] It's really hard to do little things 909 00:32:40,266 --> 00:32:41,567 like shell nuts 910 00:32:41,567 --> 00:32:43,367 when you're under this kind of pressure 911 00:32:43,367 --> 00:32:44,367 and the stakes are so high. 912 00:32:45,467 --> 00:32:48,100 [Ted] 19 minutes left on the clock, chefs. 913 00:32:48,100 --> 00:32:51,367 [Antonello] A little bit of a caramelized flavor. 914 00:32:51,367 --> 00:32:53,166 [Gabe] The difficult thing about prickly pear is 915 00:32:53,166 --> 00:32:54,600 -the seeds. -[Scott] Yes. Yeah. 916 00:32:54,600 --> 00:32:55,867 Those seeds are so small, 917 00:32:55,867 --> 00:32:57,767 -and they're not pleasant to eat. -You can't chew them. 918 00:32:57,767 --> 00:32:59,333 You don't want to chew them. 919 00:33:00,266 --> 00:33:01,667 [Preston] I check on this coulis 920 00:33:01,667 --> 00:33:04,734 made of prickly pear and strawberry. 921 00:33:04,734 --> 00:33:06,367 I don't like the texture 922 00:33:06,367 --> 00:33:07,867 of the seeds, 923 00:33:07,867 --> 00:33:09,667 so I'm running that through a chinois. 924 00:33:11,400 --> 00:33:12,467 My best friend. 925 00:33:12,467 --> 00:33:14,967 The flavor of the prickly pear is outstanding, 926 00:33:14,967 --> 00:33:16,033 even like this. 927 00:33:16,033 --> 00:33:18,100 I mean, it's sweet, but not too sweet. 928 00:33:18,100 --> 00:33:20,367 I'm using my prickly pear 929 00:33:20,367 --> 00:33:21,734 to make my jam 930 00:33:21,734 --> 00:33:23,266 with the inside of the burrata 931 00:33:23,266 --> 00:33:24,567 and my almonds, 932 00:33:24,567 --> 00:33:26,467 and I'm gonna blend them together. 933 00:33:26,467 --> 00:33:28,600 [Scott] 15 minutes left. 15 minutes. 934 00:33:28,600 --> 00:33:29,734 [Antonello] Ah, it's a long time. 935 00:33:31,266 --> 00:33:32,567 We can... 936 00:33:32,567 --> 00:33:34,233 We go to watch a movie 937 00:33:34,233 --> 00:33:35,367 -in 15 minutes. -[Alex] We have never heard that! 938 00:33:35,367 --> 00:33:37,834 [Gabe] We can go to watch a movie, he's saying. 939 00:33:37,834 --> 00:33:39,500 [Alex] Antonello, do you want us to take, 940 00:33:39,500 --> 00:33:41,233 like, 5 minutes off the clock? 941 00:33:41,233 --> 00:33:43,834 No, no, no. I can make another cream. 942 00:33:44,266 --> 00:33:45,233 Okay. 943 00:33:46,667 --> 00:33:48,767 [Alex] By the way, he's not laughing. 944 00:33:48,767 --> 00:33:50,634 -[Alex and Scott] He's serious. -[Gabe] Exactly. 945 00:33:51,667 --> 00:33:53,767 [Alex] Oh, you're measuring something? 946 00:33:53,767 --> 00:33:58,000 [Antonello] Yeah. I'm trying to make crema pasticcera. 947 00:33:58,000 --> 00:33:59,567 -A pastry cream. -[Gabe] Yeah. 948 00:34:01,600 --> 00:34:03,367 [Ted] 10 minutes to go, chefs. 949 00:34:04,567 --> 00:34:06,834 [Preston] I just try to roll this pizza dough 950 00:34:06,834 --> 00:34:07,767 so I can fill them 951 00:34:07,767 --> 00:34:09,133 with the stracciatella mixture. 952 00:34:09,967 --> 00:34:11,300 [Scott] When it comes to zeppole, 953 00:34:11,300 --> 00:34:13,400 traditionally, it's not a stuffed thing. 954 00:34:13,400 --> 00:34:14,767 And you wouldn't use a pizza dough. 955 00:34:14,767 --> 00:34:16,467 This is a New York pizza dough, 956 00:34:16,467 --> 00:34:18,600 -so it has that pull to it. -[Gabe] Yeah. 957 00:34:18,600 --> 00:34:19,734 [Preston] Right behind you. 958 00:34:19,734 --> 00:34:21,266 The problem with this pizza dough is 959 00:34:21,266 --> 00:34:22,667 is there's too much gluten, 960 00:34:22,667 --> 00:34:25,066 and it's just too elastic to fill. 961 00:34:25,066 --> 00:34:27,066 I've just got to put them straight in the fryer 962 00:34:27,066 --> 00:34:28,667 so I can get them cooking. 963 00:34:28,667 --> 00:34:31,467 My whole dessert is quickly going down the drain. 964 00:34:37,934 --> 00:34:40,100 All right, chefs, coming up on four minutes left. 965 00:34:41,266 --> 00:34:43,166 I add that pizza dough in the fryer 966 00:34:43,166 --> 00:34:44,567 so I can get them cooking 967 00:34:44,567 --> 00:34:45,467 and then try to figure out 968 00:34:45,467 --> 00:34:46,800 what else to do with this filling. 969 00:34:47,600 --> 00:34:48,967 [Alex] The thing that's deceptive 970 00:34:48,967 --> 00:34:49,934 about that pizza dough is 971 00:34:49,934 --> 00:34:51,734 it looks golden brown on the outside, 972 00:34:51,734 --> 00:34:52,967 -but on the inside-- -[Scott] It's raw in the middle. 973 00:34:52,967 --> 00:34:54,667 ...it can be raw. 974 00:34:54,667 --> 00:34:56,867 [Preston] As soon as the zeppole come out of the hot oil, 975 00:34:56,867 --> 00:34:59,734 they go into a sugar, almond, focaccia, 976 00:34:59,734 --> 00:35:01,233 and graham cracker mixture. 977 00:35:02,100 --> 00:35:03,333 [Ted] Two-minute warning, chefs. 978 00:35:05,567 --> 00:35:06,467 [Gabe] That's the crumble 979 00:35:06,467 --> 00:35:07,734 that just came out of the oven 980 00:35:07,734 --> 00:35:09,734 -of Chef Antonello. -It doesn't look very crumbly. 981 00:35:13,834 --> 00:35:15,266 Preston, what do you got in that mixture 982 00:35:15,266 --> 00:35:16,467 you're putting in the plate? 983 00:35:16,467 --> 00:35:18,066 [Preston] Chef, that's mascarpone, 984 00:35:18,066 --> 00:35:20,166 almond extract, some of the burrata, 985 00:35:20,166 --> 00:35:21,400 and a pinch of salt. 986 00:35:21,400 --> 00:35:23,100 -[Ted] Good. -Okay. 987 00:35:24,266 --> 00:35:27,133 And we have Chef Antonello taking that pastry cream, 988 00:35:27,133 --> 00:35:28,767 going directly into that ramekin, 989 00:35:28,767 --> 00:35:30,266 really filling it up. 990 00:35:30,266 --> 00:35:31,567 -[Gabe] That's a lot-- -[Scott] I mean, look at that. 991 00:35:31,567 --> 00:35:33,333 -[Gabe] ...of pastry cream. -[Scott] That's a lot of pastry cream. 992 00:35:33,333 --> 00:35:34,667 [Alex] Finish up. This is it! 993 00:35:34,667 --> 00:35:35,734 [Scott] Let's go, chefs. Let's go. 994 00:35:35,734 --> 00:35:38,000 -You've got 47 seconds! -[Gabe] Come on, guys. 995 00:35:38,000 --> 00:35:39,400 -[Alex] 46. -[Gabe] Let's go. 996 00:35:41,100 --> 00:35:43,033 -[Scott] Get it in plates, chefs. -[Gabe] Come on. 997 00:35:43,033 --> 00:35:45,233 -[Ted] There's no time to ripen. -[Alex] Get it done. 998 00:35:45,233 --> 00:35:47,567 [Ted] Final seconds of the final round, chefs. 999 00:35:47,567 --> 00:35:50,367 Ten, nine, eight-- 1000 00:35:50,367 --> 00:35:51,600 -All four ingredients. -[Ted] ...seven-- 1001 00:35:51,600 --> 00:35:53,867 -Make sure you have everything. -[Ted] ...six, five, 1002 00:35:53,867 --> 00:35:55,233 -four, three-- -[Gabe] Let's go, Chef Preston. 1003 00:35:55,834 --> 00:35:57,734 -[Ted] ...two, one. -[Gabe] Go. 1004 00:35:57,734 --> 00:35:59,333 [Ted] Time's up! 1005 00:35:59,333 --> 00:36:02,100 -[Alex] Wow. -Great job! 1006 00:36:02,100 --> 00:36:03,667 -[Preston] Wow. -[Antonello] This was difficult. 1007 00:36:04,467 --> 00:36:05,567 [Antonello] I don't think 1008 00:36:05,567 --> 00:36:09,166 that maybe it's the most beautiful dish in the world, 1009 00:36:09,166 --> 00:36:11,367 but for sure, the prickly pear cream 1010 00:36:11,367 --> 00:36:13,867 that I created, it's outstanding. 1011 00:36:13,867 --> 00:36:15,500 [Preston] That was rough. Yeah, that was rough. 1012 00:36:15,500 --> 00:36:17,166 Almonds in the shell, killing me. 1013 00:36:17,166 --> 00:36:19,166 A savory focaccia, brutal. 1014 00:36:19,166 --> 00:36:20,900 This one threw me for a loop. 1015 00:36:28,934 --> 00:36:31,100 Chef Antonello and Chef Preston, 1016 00:36:31,100 --> 00:36:32,500 your dessert basket contained 1017 00:36:32,500 --> 00:36:35,567 focaccia pugliese, prickly pear, 1018 00:36:35,567 --> 00:36:37,800 burrata, and almonds in the shell. 1019 00:36:38,567 --> 00:36:39,433 Chef Preston. 1020 00:36:39,433 --> 00:36:42,600 I have a zeppole with stracciatella burrata 1021 00:36:42,600 --> 00:36:44,867 and mascarpone at the bottom, 1022 00:36:44,867 --> 00:36:47,567 finished off with some macerated prickly pear 1023 00:36:47,567 --> 00:36:48,533 and strawberry. 1024 00:36:51,266 --> 00:36:53,467 [Alex] The dessert's beautiful. 1025 00:36:53,467 --> 00:36:56,400 I love the jam and the fruit on the cheese. 1026 00:36:56,400 --> 00:36:58,600 It makes me feel like I'm eating a cheese plate. 1027 00:36:58,600 --> 00:37:00,567 Removing the seeds from the prickly pear, 1028 00:37:00,567 --> 00:37:03,100 but having the seeds from the strawberries, 1029 00:37:03,100 --> 00:37:05,000 it's a great texture. 1030 00:37:05,000 --> 00:37:06,767 And that's why this dish is so good. 1031 00:37:06,767 --> 00:37:07,834 Thank you, Chef. 1032 00:37:07,834 --> 00:37:08,834 Here's the problem. 1033 00:37:09,767 --> 00:37:12,567 That dough, uh, is not a zeppole dough. 1034 00:37:12,567 --> 00:37:14,467 -So these are very dense. -[Preston] Okay. 1035 00:37:14,467 --> 00:37:17,100 And within that density is 1036 00:37:17,867 --> 00:37:18,867 a lot of raw dough. 1037 00:37:18,867 --> 00:37:21,033 See that glistening and that shine? 1038 00:37:21,033 --> 00:37:22,166 -[Preston] Yes, Chef. -That's raw dough. 1039 00:37:22,166 --> 00:37:23,567 -Okay. -[Scott] That being said, 1040 00:37:23,567 --> 00:37:24,767 I love the stracciatella 1041 00:37:24,767 --> 00:37:26,066 -that you have on the bottom of the plate. -[Preston] Mm-mmm. 1042 00:37:26,066 --> 00:37:28,133 [Scott] That burrata mixture with the mascarpone 1043 00:37:28,133 --> 00:37:29,967 and the little bit of almond, 1044 00:37:29,967 --> 00:37:32,400 -it's really well done. -Thank you, Chef. 1045 00:37:32,400 --> 00:37:34,600 I like where your mind is going with the zeppole. 1046 00:37:34,600 --> 00:37:36,333 I kind of wish that you used 1047 00:37:36,333 --> 00:37:39,133 the focaccia Barese as the zeppole. 1048 00:37:39,133 --> 00:37:41,867 The prickly pear-strawberry jam is good, 1049 00:37:41,867 --> 00:37:43,567 but it's mostly strawberry jam. 1050 00:37:43,567 --> 00:37:46,133 I'm actually looking for the prickly pear. 1051 00:37:46,133 --> 00:37:47,834 -Yes, Chef. -Thank you, Chef Preston. 1052 00:37:47,834 --> 00:37:49,000 Finally, Chef Antonello. 1053 00:37:49,000 --> 00:37:51,834 Allora, I called my dessert Country Yard. 1054 00:37:51,834 --> 00:37:53,333 My grandmother used to make 1055 00:37:53,333 --> 00:37:55,166 the pastry cream on Sunday. 1056 00:37:55,166 --> 00:37:57,500 And the crumble was made 1057 00:37:57,500 --> 00:38:00,333 with the bread that was from the day before. 1058 00:38:02,133 --> 00:38:03,467 [Scott] That crumble is a lot of fun. 1059 00:38:03,467 --> 00:38:05,166 The focaccia is very present. 1060 00:38:05,166 --> 00:38:06,467 But yeah, it's still sweet. 1061 00:38:06,467 --> 00:38:08,033 It's still a dessert. 1062 00:38:08,033 --> 00:38:10,834 The comfort of it, even just gripping 1063 00:38:10,834 --> 00:38:12,467 a ramekin that's still warm, 1064 00:38:12,467 --> 00:38:14,533 I just love the feeling it gives me. 1065 00:38:15,033 --> 00:38:16,233 Thank you, Chef. 1066 00:38:16,233 --> 00:38:17,967 [Gabe] Chef Antonello, when you decided 1067 00:38:17,967 --> 00:38:19,100 to do the pastry cream, 1068 00:38:19,100 --> 00:38:22,266 you had, you know, those few minutes left. 1069 00:38:22,266 --> 00:38:24,567 It was a blanket on the flavors 1070 00:38:24,567 --> 00:38:25,667 that are there. 1071 00:38:25,667 --> 00:38:27,934 [Alex] Did you call this a blanket? 1072 00:38:27,934 --> 00:38:29,266 -Yeah, I did call it a blanket. -Yeah, sign me up 1073 00:38:29,266 --> 00:38:30,667 for, like, 12 blankets. 1074 00:38:31,333 --> 00:38:32,266 [Ted] All right. 1075 00:38:32,266 --> 00:38:33,467 Chef Antonello, thank you. 1076 00:38:33,467 --> 00:38:35,734 Thank you so much. It was a pleasure. 1077 00:38:35,734 --> 00:38:37,333 Grazie. Grazie mille. 1078 00:38:37,867 --> 00:38:38,867 A lot of fun to see 1079 00:38:38,867 --> 00:38:40,233 Chef Antonello and Chef Preston. 1080 00:38:40,233 --> 00:38:42,033 And I think they both said 1081 00:38:42,033 --> 00:38:43,367 Puglia threw the food 1082 00:38:43,367 --> 00:38:45,066 -and put it on the plate for us. -Yeah. Yeah. 1083 00:38:45,066 --> 00:38:46,867 [Alex] In the appetizer round, 1084 00:38:46,867 --> 00:38:49,233 Antonello's mussels were beautifully cooked. 1085 00:38:49,233 --> 00:38:51,367 The broccoli rabe pesto that he made 1086 00:38:51,367 --> 00:38:52,967 -and then drizzled over the shells. -[Scott] Mm-hmm. 1087 00:38:52,967 --> 00:38:54,400 -It was just so good. -[Alex] Oh, yeah. 1088 00:38:54,400 --> 00:38:56,367 And I just wish that there was a little more. 1089 00:38:56,367 --> 00:38:57,667 [Scott] Chef Preston, he added 1090 00:38:57,667 --> 00:38:59,467 vegetable stock 1091 00:38:59,467 --> 00:39:01,567 to the mussels. It really watered down 1092 00:39:01,567 --> 00:39:03,567 the entire flavor of those mussels. 1093 00:39:04,266 --> 00:39:05,367 [Alex] In the entree round, 1094 00:39:05,367 --> 00:39:07,033 I actually thought Preston did a better job 1095 00:39:07,033 --> 00:39:09,867 than, um, Antonello with the lamb. 1096 00:39:09,867 --> 00:39:12,233 We see two chefs basically making 1097 00:39:12,233 --> 00:39:14,867 -almost identical dishes. -[Scott and Gabe] Same dish. 1098 00:39:14,867 --> 00:39:16,467 [Alex] I thought Preston's frying 1099 00:39:16,467 --> 00:39:19,734 of that Assassin's spaghetti, he pulled that off. 1100 00:39:19,734 --> 00:39:22,667 I agree. That was my favorite little twist-- 1101 00:39:22,667 --> 00:39:24,667 -Yeah. -...that Chef Preston did all day long. 1102 00:39:24,667 --> 00:39:27,100 Then we move into dessert round. 1103 00:39:27,100 --> 00:39:29,233 And I mean, what do you think about those zeppole? 1104 00:39:29,734 --> 00:39:30,734 [Alex] Mine were raw. 1105 00:39:30,734 --> 00:39:32,200 But really, it was 1106 00:39:32,200 --> 00:39:34,834 -Preston's most delicious dish of the day. -[Gabe] Most excellent. Yeah. 1107 00:39:34,834 --> 00:39:36,567 I think Chef Antonello did amazing. 1108 00:39:36,567 --> 00:39:37,867 He had the crumble. 1109 00:39:37,867 --> 00:39:40,233 -He had the prickly pear jam. -[Alex] You think so? 1110 00:39:40,233 --> 00:39:42,166 [Gabe] And then he had pastry cream. 1111 00:39:42,166 --> 00:39:44,367 And that was just too much. 1112 00:39:44,367 --> 00:39:47,100 -We eat the same dessert. -I ate it all like an animal! 1113 00:39:47,100 --> 00:39:50,634 So which chef gets to move on to the finale? 1114 00:39:57,734 --> 00:40:00,166 [Antonello] The judges, they loved my dish. 1115 00:40:00,166 --> 00:40:02,600 I mean, there is, for sure, a few mistakes, 1116 00:40:02,600 --> 00:40:04,033 because we are human. 1117 00:40:05,767 --> 00:40:07,333 [Preston] Chef Antonello and I have been, 1118 00:40:07,333 --> 00:40:08,367 you know, neck and neck. 1119 00:40:08,367 --> 00:40:11,033 And I think it's going to come down to small nuances 1120 00:40:11,033 --> 00:40:13,667 of who represented Puglia better. 1121 00:40:14,734 --> 00:40:18,233 So whose dish is on the chopping block? 1122 00:40:29,100 --> 00:40:31,133 Chef Preston, you've been chopped. 1123 00:40:31,133 --> 00:40:32,166 Judges? 1124 00:40:32,166 --> 00:40:34,500 [Scott] Chef Preston, in your appetizer round, 1125 00:40:34,500 --> 00:40:36,266 unfortunately, you used vegetable stock. 1126 00:40:36,266 --> 00:40:39,000 And the mussels became a little bit watered down. 1127 00:40:39,000 --> 00:40:40,266 In your dessert round, 1128 00:40:40,266 --> 00:40:41,767 the zeppole themselves were 1129 00:40:41,767 --> 00:40:43,467 inconsistently cooked. 1130 00:40:43,467 --> 00:40:45,634 And so we had to chop you. 1131 00:40:46,667 --> 00:40:48,000 Congratulations, my friend. 1132 00:40:48,600 --> 00:40:49,800 Very well deserved. 1133 00:40:50,567 --> 00:40:52,066 -I'm honored. -Chef, thank you so much. 1134 00:40:52,066 --> 00:40:54,033 -Real pleasure, man. -[Preston] If I'm going to lose to anybody, 1135 00:40:54,033 --> 00:40:55,333 it's going to be somebody that lived in Puglia 1136 00:40:55,333 --> 00:40:56,467 for 41 years. 1137 00:40:56,467 --> 00:40:58,467 I'm so proud of what I was able to cook 1138 00:40:58,467 --> 00:40:59,467 and what I was able to put forward, 1139 00:40:59,467 --> 00:41:01,233 and very well-deserved from him. 1140 00:41:02,834 --> 00:41:05,667 And that means, Chef Antonello Zito, 1141 00:41:05,667 --> 00:41:07,500 you are the Chopped champion. 1142 00:41:07,500 --> 00:41:09,266 You'll be back for the finale 1143 00:41:09,266 --> 00:41:11,467 of our Battle Italiano. 1144 00:41:11,467 --> 00:41:13,667 Do you think you can win it all? 1145 00:41:13,667 --> 00:41:14,967 I think 1146 00:41:14,967 --> 00:41:16,467 I'm going to kick them out. 1147 00:41:16,467 --> 00:41:17,767 -[Ted] Nice! -Yeah! 1148 00:41:17,767 --> 00:41:20,100 [Gabe] Let's do it. Great job. 1149 00:41:20,100 --> 00:41:22,867 It was an honor to represent my home region 1150 00:41:22,867 --> 00:41:23,967 and be the winner. 1151 00:41:23,967 --> 00:41:24,834 Grazie. 1152 00:41:24,834 --> 00:41:26,567 Puglia has the best cuisine, 1153 00:41:26,567 --> 00:41:28,467 and I'm going to show everybody this. 1154 00:41:28,467 --> 00:41:30,734 Yeah! 1155 00:41:30,734 --> 00:41:33,266 [Scott] What we're seeing here is the Tuscan dream 1156 00:41:33,266 --> 00:41:35,133 meets the Chopped kitchen. 1157 00:41:35,133 --> 00:41:37,867 -No pressure. -[Julia] I've really got to kick it into high gear. 1158 00:41:37,867 --> 00:41:39,767 God, this station is a nightmare. 1159 00:41:39,767 --> 00:41:43,166 Can these chefs bring the brilliance? 1160 00:41:43,166 --> 00:41:44,367 This is just so damn good. 1161 00:41:44,367 --> 00:41:46,166 [Ted] What could go wrong? 1162 00:41:46,166 --> 00:41:47,600 Looks cooked. 1163 00:41:47,600 --> 00:41:50,033 [Robbie] Kind of second-guessing 1164 00:41:50,033 --> 00:41:51,500 everything I'm doing at this point. 1165 00:41:51,500 --> 00:41:52,600 -[Scott] Light a fire. -[Robbie] I'm going to be 1166 00:41:52,600 --> 00:41:54,734 platin' tootin' in about 35 seconds. 1167 00:41:54,734 --> 00:41:56,000 I'm freaking out.