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00:00:01,400 --> 00:00:04,266
[Robbie] I'm here
to honor Tuscan cuisine.
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00:00:04,266 --> 00:00:06,100
[Pat] I've forgotten more
about Italian cuisine
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00:00:06,100 --> 00:00:08,166
than a lot of people
probably have learned.
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00:00:08,166 --> 00:00:10,700
[Sabrina] I am the queen
of Emilia-Romagna.
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00:00:10,700 --> 00:00:14,166
[Antonello]
This competition is
very personal to me.
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[Ted] Which region will
reign supreme?
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00:00:16,800 --> 00:00:20,166
We are putting the nation's
best Italian chefs
to the test.
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Mamma mia, perfetto.
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[Scott] The grand champion is
going to walk away
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00:00:24,600 --> 00:00:26,367
with $25,000.
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Bring it, baby. Bring it!
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[Alex] It's not gonna
be enough
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to just cook the best
in the room.
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It's not just what we cook.
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-[speaking Italian]
-It's who we are.
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Can these chefs bring
the brilliance?
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[Antonello] They're gonna
think that I'm crazy.
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My apology!
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There are
so many different ways
you can really mess it up.
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You realize
that those flavors have
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-nothing to do
with each other?
-Yeah.
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Yeah, okay.
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[speaking in Italian]
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I know what that means.
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Yes, baby, come to me!
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I think
this basket bullied you.
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[Alex] You've got 30 seconds!
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-You're making a vinaigrette?
-Keep it together.
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[Gabe] I think
this is really where
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the magic of Italy meets
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the harsh reality of Chopped.
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[Ted] This is Chopped:
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Battle Italiano!
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[Josh] When you're in Puglia,
you know you're in Puglia.
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All these beautiful seafoods
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that you can't really get
anywhere in the world.
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[Preston] Puglia does
something better
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than most parts of Italy.
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[Mario] It reaches
these backgrounds
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of thousands of generations.
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[Antonello] The kind
of cuisine that I did
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with my grandmother
when I started cooking.
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I was only eight years old.
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[Preston] I couldn't be
more excited.
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I've always loved cooking.
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When I turned 10, I asked
for Emeril Lagasse's
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new set of pots and pans.
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I grew up fishing.
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I've got a strong connection
to the water,
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which is something
that Puglia is known for.
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My style of cooking is
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using classic ideas
from all over the world,
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but using
pre-Michelin techniques
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to help elevate those.
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I've got
this competitive drive
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that I've taken with me
through division one sports.
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I've got this
three-Michelin star
classical training in food.
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Those together is going
to make me quite a threat.
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Are you ready?
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Nobody is going to have
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the eye for detail
that I have.
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Nobody's going to have
the drive that I have,
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because I hold myself
to a standard
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that most chefs don't
hold themselves to.
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My style of cooking is
very rustic,
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in-your-face bold flavors.
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My father was born
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in the southern region
of Italy,
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and Puglia stood out to me
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because you can eat
in Puglia today
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and see
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how a grandmother lived
100 years ago.
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These chefs are never going
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to see me sweat
in the kitchen.
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I'm going to come in,
and I'm going to just cook.
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[Josh] I am born ready
for the Battle Italiano.
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A lot of my dishes are
inspired by seafood
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and all of the fresh pastas
which you find in Puglia.
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Puglia is one of the most
interesting parts of Italy.
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They have
the longest coastline
in Italy,
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so they're mostly shellfish
and seafood.
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Working in Nolita,
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00:03:02,567 --> 00:03:03,467
the biggest concentration
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00:03:03,467 --> 00:03:04,800
of Italian restaurants
in New York,
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00:03:04,800 --> 00:03:07,100
has given me the opportunity
to really immerse myself
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in the original cultures
of Italian cuisine.
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[Antonello] Traditional,
traditional, traditional.
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I repeat this three times
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because I love
only traditional cuisine.
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Pay attention, okay?
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This competition is
very personal to me.
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I lived in Puglia
for 41 years.
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It's not for money.
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It's not for the show.
It's not to be on TV.
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It's very personal.
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00:03:34,000 --> 00:03:36,667
I think these other chefs,
maybe, you know,
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they can do their best.
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They are amazing chefs.
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00:03:40,100 --> 00:03:41,734
I'm pretty sure they are.
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00:03:42,567 --> 00:03:44,066
But I am Puglia.
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Ciao, chefs.
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-[Josh] Hello.
-[Mario] How are you?
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-What's up?
-Ciao.
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Thank you for joining
our Battle Italiano.
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-Oh, yeah.
We're here to crush it.
-Absolutely.
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Prontissimo.
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The four of you share
a passion
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for an incredible
Southern Italian region,
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00:04:02,266 --> 00:04:03,100
Puglia,
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known for its
beautiful farm-fresh,
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and coastal ingredients.
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Now, the preliminaries
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of this
Battle Italiano tournament
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each focus
on a specific Italian region.
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Four winners representing
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each of those regions face off
in the finale.
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And somebody will win $25,000.
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I think my name's
already on the check.
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I accept cash. I am Italian.
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Let's find out if you can
do Puglia proud
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with whatever you find
in these.
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Open them up!
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And you've got
an octopus sandwich.
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[Preston] This is amazing.
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-[Ted] Broccoli rabe.
-[sighs]
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[Mario] Rapini, hell yeah.
Perfect Puglia.
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And my favorite. Yeah.
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[Ted] Mussels.
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[Antonello] Mamma mia.
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This is heaven.
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-[Ted] And olive oil frosting.
-Olive oil frosting?
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I don't think I've ever seen
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an olive oil frosting
in Puglia before.
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Perfect. Wow.
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That is Puglia. Proper.
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This is the best basket ever.
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The very short 20-minute
first round starts...
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-now.
-[Alex whoops]
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-[Scott] Let's go.
-Come on, guys!
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-[Alex] Let's do this!
-[Scott] Let's go!
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[Josh] Behind, behind, behind.
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Alex, Scott, you're joined
by a special guest,
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Italian cuisine authority
and host of Ciao House
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on Food Network with Alex,
Chef Gabe Bertaccini.
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-Welcome, Gabe.
-Thank you for having me.
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What makes the cuisine
of Puglia stand apart
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from the three other regions
in this tournament?
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You are at the heel
of the boot.
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You know, you have
fishermen coming off
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the porto every morning,
throwing the fish.
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The ingredients
in these baskets really speak
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to Puglia as a whole.
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-The mussels and the octopus.
-[Ted] Mmm.
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[Scott] You can even
use the bread
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with that octopus sandwich.
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And broccoli rabe, I mean,
there's just nothing better.
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[Alex] After traveling
for Ciao House,
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I really think
my heart belongs in Puglia.
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I'd like to get
transported a little bit
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by the choices
these chefs make.
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I want to feel
a little bit like
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-we are in Puglia.
-[Gabe] Yeah.
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[Antonello] I worked in some
of the best restaurants,
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but I have
to tell you something.
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The best experience was
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with my grandmother
and my mum,
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because they were
the best chef
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I have ever met in my life.
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Chef Antonello.
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-Yes.
-What are you building?
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-What are you making?
-[Antonello] Allora,
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we call this
impepata di cozze in Bari.
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It's a cozze...
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-Mussel--
-[Antonello]
Black mussel soup--
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-[Scott] Yeah.
-[Antonello] ...that we do
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with tomato, garlic,
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a little bit of peperoncino.
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I'm combining with the octopus
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because we do also
Polpo alla Luciana
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that is done in the same way.
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When you go on the beach,
there is the man
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that grill the octopus
and put in a sandwich,
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and you eat just right there.
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It's very good.
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Polpa alla luciana is just
octopus with parsley,
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-fresh tomato.
- [Mario] Coming down. Back.
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[Antonello] To break
the acidity of tomato,
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you need to use sugar or milk.
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In this case, I will
use the olive oil frosting.
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[Alex] So,
the olive oil frosting is
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00:07:02,400 --> 00:07:03,667
like a buttercream frosting.
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-[Scott] Yeah.
-[Alex] So it's rich
and fluffy,
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but it is fruity.
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[Mario] I'm going to use
the olive oil frosting,
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butter,
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and shallots
to make an emulsion.
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-[Scott] Chef Mario.
-[Mario] Yes, sir.
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00:07:14,166 --> 00:07:15,467
[Scott] What are
you building, Chef?
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[Mario] I'm going
to call it a village stew.
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00:07:16,667 --> 00:07:18,600
So I'm taking
all the ingredients.
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I'm going to add the octopus
right in at the end.
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Beautiful.
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[Gabe] Let's talk about polpo,
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the octopus.
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I mean,
such a beautiful ingredient.
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You could take the octopus,
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a little bit of olive oil,
a little bit of garlic,
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it's already done.
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00:07:30,900 --> 00:07:32,667
By the way,
you could have made
a chilled seafood salad here.
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Like an octopus carpaccio,
sliced down,
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and then use
that olive oil frosting
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to sweetness.
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00:07:37,767 --> 00:07:40,467
[Josh] Normally in Puglia,
their first course is crudo,
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or raw sliced fish.
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00:07:41,867 --> 00:07:44,667
So I definitely want
to move in that route
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with the ingredient.
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00:07:45,567 --> 00:07:47,200
Coming down the back.
Coming down the back.
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00:07:47,200 --> 00:07:48,667
-[Scott] Chef Josh.
-[Josh] Yes.
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00:07:48,667 --> 00:07:49,500
[Scott] What are
you building, Chef?
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00:07:49,500 --> 00:07:51,166
[Josh] I'm going to make
a traditional dish
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00:07:51,166 --> 00:07:52,867
called Polpo in Saor.
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00:07:52,867 --> 00:07:54,367
So I'm going to use
some mussels
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and some octopus
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00:07:55,467 --> 00:07:57,967
and cook them in a garlicky
chili vinegar sauce.
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00:07:57,967 --> 00:08:00,233
-Beautiful. Yeah.
-That sounds delicious.
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00:08:00,667 --> 00:08:01,834
Coming back down.
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00:08:01,834 --> 00:08:05,767
Polpo in saor is a traditional
kind of Southern Italian sauce
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00:08:05,767 --> 00:08:08,767
that they use
to mask old seafood.
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00:08:08,767 --> 00:08:10,867
I could highlight this basket
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00:08:10,867 --> 00:08:13,967
with a very rich, aggressive,
poignant, acidic sauce
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00:08:13,967 --> 00:08:15,333
with a ton of vinegar.
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00:08:19,867 --> 00:08:21,800
-[Scott] Chef Preston.
-Hi, Chef.
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00:08:21,800 --> 00:08:23,200
What are you building, Chef?
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00:08:23,200 --> 00:08:24,567
[Preston] We're doing
some steamed mussels,
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a little bit of octopus
in nduja broth,
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and a crostini
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00:08:28,066 --> 00:08:31,100
of the whipped
olive oil frosting
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00:08:31,100 --> 00:08:32,867
and a little bit of ricotta.
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00:08:32,867 --> 00:08:35,467
Nduja is an uncured
Calabrian pork sausage
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that adds a really nice depth
of flavor to mussels.
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To build this broth,
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00:08:41,266 --> 00:08:43,800
I'm going to break down
the shallots and garlic.
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00:08:43,800 --> 00:08:45,767
And then I add the mussels,
put a lid on it,
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00:08:45,767 --> 00:08:48,066
and continue building
those layers of flavor
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that I'm looking for.
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00:08:49,767 --> 00:08:51,667
[Antonello speaking Italian]
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00:08:51,667 --> 00:08:53,600
Chefs, you got 8 minutes left!
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00:08:53,600 --> 00:08:55,367
-[contestants]
8 minutes, Chef.
-Eight minutes.
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00:08:55,367 --> 00:08:56,934
-Plenty of time!
-All right. Make it happen.
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00:08:58,767 --> 00:09:00,367
[Mario] As a nod to Puglia,
I'm going to insert
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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.