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[man 1] I'm here
to honor Tuscan cuisine.
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00:00:04,266 --> 00:00:06,100
[man 2] 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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[woman 1] I am the queen
of Emilia-Romagna.
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[man 3] This competition
is very personal to me.
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Which region
will reign supreme?
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We are putting the nation's
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best Italian chefs
to the test.
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Mamma mia. Perfecto.
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The grand champion
is gonna walk away
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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-...basta.
-...it's who we are.
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Can these chefs
bring the brilliance?
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They're gonna think
that I'm crazy.
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My apology!
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There are
so many different ways
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you can really mess it up.
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You realize that those flavors
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have nothing
to do with each other.
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-Yeah.
-Yeah. Okay.
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[speaking foreign language]
[bleep]
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I don't 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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[man 4] I think this is really
where the magic of Italy
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meets the harsh reality
of Chopped.
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[Ted] This is Chopped,
Battle Italiano.
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[man 1] There is
a beautiful soul
to Tuscan cuisine
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that doesn't exist
anywhere else in the world.
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[woman 1]
It's the heart of Italy.
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It's so rich
and full of tradition.
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[man 2] We just
walk down the markets,
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it's lined with vegetables,
zucchini, eggplant...
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[woman 2] I just felt
this connection to Tuscany.
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I felt like this
overwhelming wave of emotion.
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Tuscany brought so much light.
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[Robbie] Despite not being
Italian born,
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you can make the best
Italian food on the planet.
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Tuscan cuisine
really taught me
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that it's more important
to cook with love
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than to go through
the motions.
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I'm the type of chef
to not just make food
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but to express
myself through food,
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and to coax it into a simple
symphony of flavor.
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My competitive nature
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comes from my hatred
of losing.
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That fire to keep from losing
is what keeps me in the game.
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[Julia] I've been told
I was intimidating
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in pretty much
every area of my life.
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My style of cooking
is really rooted
in my Italian heritage.
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My mom's parents
are from Naples,
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and I often grew up
making Sunday sauce.
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I went to Toscana Saporita,
a magical culinary school
in the Tuscan countryside.
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Takes me right back
to making [indistinct]
in Tuscany.
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I got to go truffle hunting
and learned pizza making
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in an old,
100 years old pizza oven.
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Honestly, it's somewhere
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that I hold
in such high reverence.
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Perfect.
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Everything
about Tuscan cooking is,
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is food that's really cooked
with passion and love.
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And it's really what made me
wanna become a chef.
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I'm gonna win because I have
the heart behind my food.
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[Dwight] This is my chance
to show the world
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this guy from New York City
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can cook the best Tuscan food
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that the judges
will ever taste.
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I have spent the last decade
perfecting the Italian food
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and staying true
to the Tuscan region.
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I just love the fact that
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they take great care
of their ingredients
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and there's this
aspect of the food
being as fresh as possible.
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There is no one
who is as skilled
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and cool and calm
under pressure than me.
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Chopped separates
the good from the great.
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When lights come on,
I'll show you what I got.
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[Leigh] Italian food
is my career,
it's my whole life.
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I moved my life to Florence
a little over two years,
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and my one sole focus
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was to learn any
and everything that you can
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about Italian food.
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A little of this,
a little of that
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and here we are18 years later
and I have a restaurant
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on one of the busiest streets
in Dallas,
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Via Triozzi.
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We're a pasta house.
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Very rustic,
traditional to our core.
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I want to continue
the legacy and traditions
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that I learned
from Italy and my grandma.
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I mean, if we're
not authentic and traditional,
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then what are we?
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[speaking foreign language]
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I have the passion and heart
to bring home this win.
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And when you want it
bad enough,
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not much will get in your way.
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-Ciao, chefs.
-[all] Ciao.
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-Buongiorno.
-Welcome to
our Battle Italiano.
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The preliminary battles
of this tournament,
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focus on
four specific Italian regions.
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Four winners
representing those regions
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face off in the finale.
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One chef will win $25,000
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and the title
of Chopped Grand Champion.
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-Born for it.
-I'm on his mind, Ted.
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Tuscan cuisine
is incredibly fresh,
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local, seasonal and simple.
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Are you ready to show us
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all that Tuscan food
has to offer?
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-Can't wait.
-Let's go.
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Time to find out
what's in this first basket.
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Go for it.
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Oh, wow!
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[Ted] And you've got
cockscombs.
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[Robbie] Cockscomb is not
my everyday repertoire,
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but it looks like
a part of the chicken.
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But I'm just
not sure which part.
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[Ted] Heirloom tomatoes.
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[Julia] Heirloom tomatoes?
Hell, yeah. Let's go.
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-[Ted] Wild boar...
-Wild boar.
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And cannellini beans.
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-[Leigh] So Tuscan.
-Feeling the Tuscan vibes.
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[Ted]
You'll have just 20 minutes
for the appetizer round.
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The clock starts now.
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-Get set, go! Come on!
-Let's go!
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[Gabe] Come on! Andiamo!
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Champagne.
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Judges, a tasty tour
of Italy in five parts.
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It's been so thrilling,
discovering how different
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and special the regions are.
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It's so fun.
They really showcase
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the differences
between each regions.
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You start to see
the specialties.
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Whoo!
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Scott, you are joined
by two special guest judges,
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chef and restaurateur,
Tiffany Derry
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and Italian Cuisine authority
and the host of Ciao House
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on Food Network,
chef Gabe Bertaccini.
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[Gabe] This is
very exciting for me, guys.
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I grew up
in Florence, in Toscana.
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So we're always called
mangiatori di fagioli.
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Bean eaters because beans,
especially cannellini beans,
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we use them in so many ways.
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Also the one in the can,
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it's cool because you can
use the liquid as well.
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Let's talk about cockscomb.
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[Scott] I used to do
a ragout out of it.
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That product itself
is just so full of cartilage
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and just really deep,
beautiful flavor.
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Yep.
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The cockscombs are throwing me
for a loop, for sure.
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Never have I ever
cooked with them.
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But you can turn really
anything into a meatball.
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Chef Leigh, what are you
making there?
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I am doing a cinghiale
and rooster comb meatball
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with a cannellini bean puree
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and topped with a sauteed
tomato concoction.
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Chef Leigh, I have been
hunting wild boar in Tuscany
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since I was 12
with my grandpa.
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No pressure, just so
you know, No pressure.
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-Okay.
-All right?
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[Leigh] So I'm making
my meatballs
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by combining
the ground wild boar,
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with diced cockscomb,
garlic, chopped parsley
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and grated pecorino romano.
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[Gabe] You know,
I am concerned.
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I mean, it's a very lean meat,
you know?
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-Where's the fat?
-What are you gonna put in it?
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Where is the fat?
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[Robbie] I'm anxious to see
what cut is in there.
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Robbie, what's going on?
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So I am going to do
a little bit of seared
wild boar medallions,
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a warm cannellini bean salad
with some crispy cockscomb
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and a little bit of tomato
in balsamic.
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All right, Chef.
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I want to do a balsamic sear
on this wild boar
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and a little bit of seasoning.
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Simple flavors
to represent Tuscan cuisine.
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I add sugar
to the heirloom tomatoes
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to bring out the natural
sweetness in the tomatoes.
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But I also add
balsamic vinegar
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because I want
a balance of the two.
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-Chef Dwight.
-Buongiorno.
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What's, what's going on
in your kitchen?
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I'm gonna do, like,
a beautiful seared boar
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with a warm bean salad
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and a fresh
tomato vinaigrette.
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-[Tiffany] All right.
-Beautiful. I like that.
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[Dwight] Tuscan food
is humble food, and it's
never too complicated.
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And I'm staying true
to Tuscany
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in this round
by keeping it simple.
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I rinse off
the cannellini beans,
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and then add in
my cockscomb in there
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and kind of warmed
it all together.
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I feel like he needs
a lot more garlic
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and tomato
and things like that.
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You could really kind of
double down on that
deep, beautiful flavor.
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I agree.
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[Leigh] We need
some music down here.
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[Julia] I know, right?
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00:08:35,467 --> 00:08:38,567
I've been lucky enough
to cook and eat in Tuscany.
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My time there introduced me
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to the heart
of Tuscan cooking,
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and that's something
I really can deliver.
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Julia, what's going on there?
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00:08:46,166 --> 00:08:47,266
Oh, yeah, I'm doing
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a seared boar, um,
over fresh tomato.
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I'm kind of doing
a little nod to
...candy,
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so, beans, with the cockscomb
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marinated with some
capers and olives.
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00:08:58,367 --> 00:09:00,166
-That sounds good.
-Thank you.
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00:09:00,166 --> 00:09:01,166
[Gabe] Love the flavors.
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00:09:01,166 --> 00:09:04,000
...candy which is,
essentially, taking pork
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00:09:04,000 --> 00:09:04,967
and oil packing it,
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00:09:04,967 --> 00:09:07,066
and it's often served
over beans.
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So with the cockscomb,
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I think, "Oh, okay,
that can kind of stand in
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as the pork in this element."
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Chefs, less than 15 minutes
left here.
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[Leigh] I'm making
a cannellini bean puree
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00:09:19,900 --> 00:09:20,900
out of olive oil
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and a little bit of crushed
red pepper as well,
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to give a little bit of heat.
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The heirloom tomatoes,
they shine how they are.
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Put them in the pan,
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00:09:30,467 --> 00:09:33,934
olive oil, garlic
and let them do their thing.
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00:09:35,367 --> 00:09:36,867
How you guys doing down there?
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00:09:36,867 --> 00:09:38,266
[Julia] Doing good.
How are you?
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00:09:38,266 --> 00:09:40,000
I taste the marinade
white bean mixture,
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and I'm like, "Hell, yeah,
that tastes delicious."
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And then I add the cockscombs.
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[Robbie] My plan
with the cockscomb is to see
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00:09:47,667 --> 00:09:49,367
if I can
get it crispy in the fryer,
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00:09:49,367 --> 00:09:50,367
and then I want to add it
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00:09:50,367 --> 00:09:53,000
as a crispy component
to my bean saute.
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00:09:53,000 --> 00:09:55,166
[sizzling and popping]
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00:09:55,166 --> 00:09:56,100
-Hold on.
-That's true.
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00:09:56,100 --> 00:09:57,734
-Ted--
-Look at that.
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00:09:59,000 --> 00:10:01,200
Oh, holy smoke.
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00:10:01,200 --> 00:10:02,667
Everybody step back.
245
00:10:04,266 --> 00:10:05,967
That may not be the best idea.
246
00:10:06,567 --> 00:10:07,967
[dramatic music playing]
247
00:10:18,367 --> 00:10:20,300
Chef Robbie frying
those cockscombs,
248
00:10:20,300 --> 00:10:21,900
they're bursting and popping.
249
00:10:21,900 --> 00:10:25,300
These are boiled.
I think there's a lot
of residual liquid and fat
250
00:10:25,300 --> 00:10:27,533
underneath that skin
on the exterior.
251
00:10:28,367 --> 00:10:30,600
[Robbie] I might have went
the wrong direction,
252
00:10:30,600 --> 00:10:33,066
but I taste it, and I realize
that it is getting
253
00:10:33,066 --> 00:10:34,567
a little bit crispy,
like I like it.
254
00:10:34,567 --> 00:10:35,767
So I'm gonna chop it up
255
00:10:35,767 --> 00:10:37,233
and incorporate it
in my saute.
256
00:10:38,100 --> 00:10:39,367
Chef Robbie, how you looking?
257
00:10:39,367 --> 00:10:40,634
Looking cute. Feeling cute?
258
00:10:41,467 --> 00:10:43,767
[Ted] Two minutes, Chefs.
259
00:10:43,767 --> 00:10:46,367
[Dwight] I'm going to use
my heirloom tomatoes
to make a vinaigrette.
260
00:10:46,367 --> 00:10:47,767
I want chunks of tomato
261
00:10:47,767 --> 00:10:49,800
and add olive oil
and champagne vinegar.
262
00:10:49,800 --> 00:10:51,667
I decided to use radicchio
263
00:10:51,667 --> 00:10:54,100
and endives
as a base of my salad
264
00:10:54,100 --> 00:10:55,467
to highlight Tuscany.
265
00:10:56,500 --> 00:10:58,166
It's time to slice
my wild boar.
266
00:11:00,166 --> 00:11:03,467
-Ooh, Dwight's boar
looks cooked!
-Really hammered that boar.
267
00:11:03,467 --> 00:11:06,300
-Yeah.
-[Dwight] It's a little bit
overcooked
268
00:11:06,300 --> 00:11:07,900
and I'm someone who takes
269
00:11:07,900 --> 00:11:10,200
a lot of pride
in nailing temperatures.
270
00:11:10,200 --> 00:11:11,634
But this one got away from me.
271
00:11:12,500 --> 00:11:14,600
[Ted] One minute
to get it done, chefs.
272
00:11:14,600 --> 00:11:15,800
[Julia]
With my heirloom tomatoes,
273
00:11:15,800 --> 00:11:17,100
I'm gonna
keep it really simple.
274
00:11:17,100 --> 00:11:18,367
I'm just gonna salt them
275
00:11:18,367 --> 00:11:20,066
and season 'em
with oil and lemon.
276
00:11:20,867 --> 00:11:22,166
30 seconds, Chefs.
277
00:11:22,166 --> 00:11:24,767
-All four Ingredients.
-Come on, chefs.
278
00:11:24,767 --> 00:11:26,934
-Let's go, chefs. Let's go.
-Y'all got it.
279
00:11:30,300 --> 00:11:33,166
Chefs, gotta finish
those plates up right now.
280
00:11:33,166 --> 00:11:36,667
Ten, nine, eight, seven...
281
00:11:36,667 --> 00:11:42,667
-Come on, guys.
-...six, five, four,
three, two, one.
282
00:11:42,667 --> 00:11:44,467
Yeah, put some
extra virgin olive oil.
283
00:11:44,467 --> 00:11:45,567
-[Ted] Time's up!
-[Tiffany] All right.
284
00:11:45,567 --> 00:11:47,000
Good job.
285
00:11:47,000 --> 00:11:50,400
-[speaking Italian]
-[all applauding]
286
00:11:50,400 --> 00:11:51,834
My God.
287
00:11:53,166 --> 00:11:54,667
[Robbie] I feel fantastic.
288
00:11:54,667 --> 00:11:56,100
I like the cook on my meat.
289
00:11:56,100 --> 00:11:57,934
I would serve
this plate in my restaurant.
290
00:12:01,467 --> 00:12:03,600
[Dwight] The wild boar,
I think I seared it
a little too much
291
00:12:03,600 --> 00:12:05,266
but the flavors are there.
292
00:12:05,266 --> 00:12:07,100
So let's see
what the judges think.
293
00:12:07,100 --> 00:12:08,734
[dramatic music playing]
294
00:12:13,000 --> 00:12:15,500
For this Battle Italiano
appetizer round,
295
00:12:15,500 --> 00:12:19,367
we've given you cockscombs,
heirloom tomatoes,
296
00:12:19,367 --> 00:12:23,166
wild boar
and cannellini beans.
297
00:12:23,166 --> 00:12:25,567
Chef Leigh, please tell us
about your dish.
298
00:12:25,567 --> 00:12:28,000
I lived in Tuscany
for a little over two years,
299
00:12:28,000 --> 00:12:30,667
and when I saw those, those
ingredients in the basket,
300
00:12:30,667 --> 00:12:32,400
I definitely
got a little excited.
301
00:12:32,400 --> 00:12:35,400
Today you have
a polpette cinghiale,
302
00:12:35,400 --> 00:12:37,100
pureed cannellini beans,
303
00:12:37,100 --> 00:12:40,033
then the wild boar
rooster comb meatball.
304
00:12:42,266 --> 00:12:44,467
Um, I like this dish.
305
00:12:44,467 --> 00:12:46,767
The fact that
you ground the wild boar
306
00:12:46,767 --> 00:12:49,133
and the cockscomb, I think
it's such a smart move.
307
00:12:50,000 --> 00:12:51,567
But it needs fat.
308
00:12:51,567 --> 00:12:54,367
You have to think about,
you know, pancetta to,
309
00:12:54,367 --> 00:12:55,667
kind of, bring up the fat
310
00:12:55,667 --> 00:12:57,967
that wild boar
just doesn't have, right?
311
00:12:57,967 --> 00:13:01,533
Cannellini beans, a puree,
beautiful way to go.
312
00:13:02,166 --> 00:13:03,567
Great use of the baskets
313
00:13:03,567 --> 00:13:05,166
-and they think this is
a great intro to who you are.
-Thank you, chef.
314
00:13:05,166 --> 00:13:06,767
-Thank you.
-I love the red,
315
00:13:06,767 --> 00:13:09,100
I love the browning
of the meatballs,
316
00:13:09,100 --> 00:13:10,567
I love the white,
I love the green.
317
00:13:10,567 --> 00:13:13,166
Like, this just looks right.
318
00:13:13,166 --> 00:13:14,700
Really love
the beans in particular.
319
00:13:14,700 --> 00:13:16,467
I love the texture
that you created.
320
00:13:16,467 --> 00:13:17,867
Perfect consistency.
321
00:13:17,867 --> 00:13:20,567
It's a really nice,
composed dish. Good job.
322
00:13:20,567 --> 00:13:21,967
Thank you.
323
00:13:21,967 --> 00:13:23,967
Well, Chef, you lived
in Tuscany for two years.
324
00:13:23,967 --> 00:13:25,000
How did you pull that off?
325
00:13:25,000 --> 00:13:26,967
Well, long story short.
326
00:13:26,967 --> 00:13:29,000
I was working
a job I didn't like.
327
00:13:29,000 --> 00:13:33,667
So in 2015, I,
I moved my life to Florence.
328
00:13:33,667 --> 00:13:35,867
Enrolled in culinary school
in Tuscany,
329
00:13:35,867 --> 00:13:38,100
took every culinary course
they offered.
330
00:13:38,100 --> 00:13:39,567
Thank you, Chef Leigh.
331
00:13:39,567 --> 00:13:41,500
-Next up, is chef Dwight.
-I made for you
332
00:13:41,500 --> 00:13:47,100
a Tuscan heirloom cannellini
bean salad with cockscomb
333
00:13:47,100 --> 00:13:51,433
with seared boar,
and a tomato vinaigrette.
334
00:13:52,500 --> 00:13:55,867
Okay. The wild boar
is seasoned delicious.
335
00:13:55,867 --> 00:13:57,200
I'm loving the flavor.
336
00:13:57,200 --> 00:13:58,767
It's just over cooked.
337
00:13:58,767 --> 00:13:59,834
Okay.
338
00:14:01,767 --> 00:14:03,967
I agree.
The wild boar is overcooked.
339
00:14:03,967 --> 00:14:05,266
It's seasoned great.
340
00:14:05,266 --> 00:14:08,600
I think to be honest, Chef,
the best thing about this dish
341
00:14:08,600 --> 00:14:10,266
is the tomato vinaigrette.
342
00:14:10,266 --> 00:14:11,967
Because it need the acidity
343
00:14:11,967 --> 00:14:14,033
and that, you know,
brightness into the dish.
344
00:14:17,166 --> 00:14:19,767
[Scott] Chef,
I like the radicchio,
I like the endive.
345
00:14:19,767 --> 00:14:22,200
I think it's great,
but it's really not integrated
346
00:14:22,200 --> 00:14:23,367
as part of this dish
347
00:14:23,367 --> 00:14:26,000
and that usage
of the cockscomb
with the beans,
348
00:14:26,000 --> 00:14:27,567
just not developed.
349
00:14:27,567 --> 00:14:29,166
Make like a chicharron on top.
350
00:14:29,166 --> 00:14:30,800
You wanna showcase
these ingredients.
351
00:14:30,800 --> 00:14:33,066
You wanna lean into them
a little bit more.
352
00:14:33,667 --> 00:14:34,667
Thank you, Chef.
353
00:14:34,667 --> 00:14:35,900
Thank you, Chef Dwight.
354
00:14:35,900 --> 00:14:37,367
Next up, Chef Julia.
355
00:14:37,367 --> 00:14:41,100
I have a marinated
white bean and cockscomb
356
00:14:41,100 --> 00:14:43,433
over heirloom tomato
with seared boar.
357
00:14:46,800 --> 00:14:48,567
Chef Julia, what you did
358
00:14:48,567 --> 00:14:50,567
when you got there
with the cannellini bean?
359
00:14:50,567 --> 00:14:51,767
I call it a ragout,
if you will.
360
00:14:51,767 --> 00:14:53,200
-Yeah.
-Works very well.
361
00:14:53,200 --> 00:14:55,066
-One can have
a bowl of just that.
-[chuckles]
362
00:14:56,100 --> 00:14:57,900
I mean, I love
the simplicity here.
363
00:14:57,900 --> 00:14:59,467
I think
these tomatoes are great.
364
00:14:59,467 --> 00:15:02,900
It's tomatoes and the beans,
it's like money.
365
00:15:02,900 --> 00:15:05,000
But those cockscombs,
they seem to be just a little
366
00:15:05,000 --> 00:15:07,567
bit boiled and kind of tossed
with those, with those beans.
367
00:15:07,567 --> 00:15:09,100
Um, I think
you could've developed
368
00:15:09,100 --> 00:15:10,667
the flavor
on that a little bit.
369
00:15:10,667 --> 00:15:11,967
Thank you for the feedback.
That's excellent.
370
00:15:11,967 --> 00:15:14,467
-Cheers.
-I like how you handle
the cannellini beans.
371
00:15:14,467 --> 00:15:15,900
I like the vinaigrette here,
372
00:15:15,900 --> 00:15:18,000
but I'm missing
some crunch here.
373
00:15:18,000 --> 00:15:20,433
It all starts
to feel the same.
374
00:15:21,967 --> 00:15:23,900
What inspired you
to take this direction, Chef?
375
00:15:23,900 --> 00:15:26,200
I had the opportunity
to go to Tuscany
376
00:15:26,200 --> 00:15:28,066
when my dad died
super suddenly.
377
00:15:28,066 --> 00:15:31,166
He always told me
to pursue my passions.
378
00:15:31,166 --> 00:15:32,600
I went to cook there.
379
00:15:32,600 --> 00:15:34,467
I think that
the cool thing about Tuscany
380
00:15:34,467 --> 00:15:36,166
is it reminds me
a lot of spending summers
381
00:15:36,166 --> 00:15:37,266
at my grandfather's farm,
382
00:15:37,266 --> 00:15:38,300
and my grandmother
would just say,
383
00:15:38,300 --> 00:15:39,767
"Go down to the garden
and pick what's ready."
384
00:15:39,767 --> 00:15:41,900
And that would be
what we made for dinner.
385
00:15:41,900 --> 00:15:42,800
[Ted] Very nice.
386
00:15:42,800 --> 00:15:45,667
Thank you, Chef Julia.
Finally, Chef Robbie.
387
00:15:45,667 --> 00:15:46,800
So in front of you,
388
00:15:46,800 --> 00:15:49,367
you have
a balsamic seared wild boar
389
00:15:49,367 --> 00:15:52,734
saute of fried cockscombs
and cannellini beans.
390
00:15:57,200 --> 00:15:59,567
I love
how you treated the beans.
391
00:15:59,567 --> 00:16:03,000
You know, you really let
the whole flavor develop.
392
00:16:03,000 --> 00:16:06,567
I like how you integrated
the cockscomb with the beans.
393
00:16:06,567 --> 00:16:07,467
It makes me feel like
394
00:16:07,467 --> 00:16:09,000
I'm right
at a lunch in Tuscany.
395
00:16:09,000 --> 00:16:10,367
-Great job.
-That's an awesome compliment.
396
00:16:10,367 --> 00:16:11,700
Thank you.
397
00:16:11,700 --> 00:16:14,100
You were the only one that
398
00:16:14,100 --> 00:16:17,200
added a little bit of crunch
on your cockscomb,
399
00:16:17,200 --> 00:16:19,200
which we saw
the explosion happening.
400
00:16:19,200 --> 00:16:22,166
-[all laughing]
-Terrifying, but happy
you got it out of there.
401
00:16:22,166 --> 00:16:24,867
And you know, the way
that you, sort of, almost
402
00:16:24,867 --> 00:16:27,967
wilted the skin
of the cannellini beans,
403
00:16:27,967 --> 00:16:31,934
created again,
another contrast
as we're eating it.
404
00:16:34,567 --> 00:16:37,834
But but the wild boar,
it's not seasoned properly.
405
00:16:39,400 --> 00:16:40,634
It needs more salt.
406
00:16:41,567 --> 00:16:44,200
[Scott] I like the cook
on the wild boar.
407
00:16:44,200 --> 00:16:46,533
I feel like it does need to be
seasoned a little bit more.
408
00:16:48,000 --> 00:16:50,000
But yeah. Good-- Really good
flavor development.
409
00:16:50,000 --> 00:16:51,900
-Thank you very much.
Appreciate the feedback.
-Good job.
410
00:16:51,900 --> 00:16:53,867
-Chef Robbie, thank you.
-You're welcome.
411
00:16:53,867 --> 00:16:55,500
Bravo to all of you.
412
00:16:55,500 --> 00:16:58,634
But as you know, we must say
arrivederci to one chef.
413
00:16:59,266 --> 00:17:01,200
Thank you.
414
00:17:01,200 --> 00:17:04,800
[Robbie] The judge's critique
about my wild board
being not salted enough
415
00:17:04,800 --> 00:17:06,567
does give me
a little bit of pause.
416
00:17:06,567 --> 00:17:10,033
Anything like that
could lose you $25,000.
417
00:17:11,967 --> 00:17:13,266
[Leigh] It needed fat.
418
00:17:13,266 --> 00:17:15,500
So, kicking myself
about that one,
419
00:17:15,500 --> 00:17:18,367
but there's always, hopefully,
time to come back from it.
420
00:17:20,400 --> 00:17:22,567
[dramatic music playing]
421
00:17:33,200 --> 00:17:35,233
Who's dish
is on the chopping block?
422
00:17:44,767 --> 00:17:46,734
Chef Dwight,
you've been chopped.
423
00:17:46,900 --> 00:17:48,567
Judges.
424
00:17:48,567 --> 00:17:49,567
[Gabe] Chef Dwight,
425
00:17:49,567 --> 00:17:52,767
unfortunately, your wild boar
was way overcooked,
426
00:17:52,767 --> 00:17:55,867
and the cannellini beans
together with the cockscomb
427
00:17:55,867 --> 00:17:59,433
really failed
to make this a one dish.
428
00:18:00,300 --> 00:18:02,667
So, because of that,
you have been chopped.
429
00:18:02,667 --> 00:18:03,867
Understood. Thank you.
430
00:18:06,100 --> 00:18:07,600
Although I'm not
moving forward,
431
00:18:07,600 --> 00:18:09,567
I think that this will
just catapult me
432
00:18:09,567 --> 00:18:11,066
to, to just work even harder.
433
00:18:11,066 --> 00:18:13,400
This is definitely
not a loss for me.
434
00:18:13,400 --> 00:18:14,934
This is just growth.
435
00:18:18,000 --> 00:18:20,367
Chef Leigh, Chef Julia,
Chef Robbie,
436
00:18:20,867 --> 00:18:22,333
second baskets awaits.
437
00:18:26,100 --> 00:18:27,166
Please open 'em up.
438
00:18:27,800 --> 00:18:30,266
[speaking indistinctly]
439
00:18:30,266 --> 00:18:31,500
Love it.
440
00:18:31,500 --> 00:18:33,000
Holy moly!
441
00:18:33,000 --> 00:18:35,266
[Ted] You've got
porterhouse steaks.
442
00:18:35,266 --> 00:18:36,467
Oh, boy.
443
00:18:36,467 --> 00:18:38,800
That's got
some weight to it right there.
444
00:18:38,800 --> 00:18:40,767
[Ted] You also have
chicken liver crostini.
445
00:18:40,767 --> 00:18:43,967
-[Leigh] So Tuscan.
-[Ted] Tuscan Kale.
446
00:18:43,967 --> 00:18:45,367
[Julia] Always love the kale.
447
00:18:46,000 --> 00:18:49,367
And Negroni gelatin shots.
448
00:18:49,367 --> 00:18:52,000
[Robbie] I mean,
can we do one
of these shots? It's like...
449
00:18:52,000 --> 00:18:54,166
Could use a drink
after all this, right?
450
00:18:54,166 --> 00:18:55,800
It's a good mix,
that's for sure.
451
00:18:55,800 --> 00:18:57,066
Very Tuscan.
452
00:18:57,066 --> 00:18:58,734
[Ted] Thirty minutes
on the countdown clock.
453
00:18:59,200 --> 00:19:00,867
Time starts now.
454
00:19:00,867 --> 00:19:03,166
-[all cheering]
-Come on!
455
00:19:03,166 --> 00:19:04,967
Let's bring Tuscany home here.
456
00:19:05,667 --> 00:19:07,467
Judges, many notable Tuscans
457
00:19:07,467 --> 00:19:09,100
have gone down in the history.
458
00:19:09,100 --> 00:19:11,467
Michelangelo,
Dante, Galileo...
459
00:19:11,467 --> 00:19:15,667
Can these chefs
bring the brilliance?
460
00:19:15,667 --> 00:19:19,800
[Gabe] This is a basket
of celebration of Toscana.
461
00:19:19,800 --> 00:19:20,900
That's steak,
462
00:19:20,900 --> 00:19:24,300
which, by the way, in Tuscany,
comes from chianina cows.
463
00:19:24,300 --> 00:19:26,133
Those big white cows.
464
00:19:27,300 --> 00:19:28,200
Very priced.
465
00:19:28,200 --> 00:19:30,367
I mean, the way
we usually prep it,
466
00:19:30,367 --> 00:19:32,767
it's very simply grilling it.
467
00:19:32,767 --> 00:19:34,266
I think
all the ingredients here
468
00:19:34,266 --> 00:19:35,767
really need to be centered
469
00:19:35,767 --> 00:19:37,734
around
the beautiful porterhouse.
470
00:19:40,000 --> 00:19:41,367
[Julia] Oh, those are nice.
471
00:19:42,000 --> 00:19:43,800
The Bistecca alla Fiorentina
472
00:19:43,800 --> 00:19:45,867
is the traditional
steak of Florence
473
00:19:45,867 --> 00:19:48,767
and the chicken liver
in Tuscany is everywhere.
474
00:19:48,767 --> 00:19:51,500
And I decided to use
the chicken liver crostini
475
00:19:51,500 --> 00:19:54,834
as a crust
on the outside of the filet.
476
00:19:56,000 --> 00:19:57,767
-[Tiffany] Chicken
liver crostini.
-Chicken liver crostini.
477
00:19:57,767 --> 00:19:59,367
I mean,
this is a crostino Toscano.
478
00:19:59,367 --> 00:20:02,367
It's a staple in every
trattoria in Firenze.
479
00:20:02,367 --> 00:20:04,200
It has
this beautiful umami flavor.
480
00:20:04,200 --> 00:20:07,367
[Tiffany] One of the reasons
I like the idea of using
that chicken liver,
481
00:20:07,367 --> 00:20:10,166
you get that, like,
fatty, and that richness
482
00:20:10,166 --> 00:20:12,600
that can also feel
like an aged steak.
483
00:20:12,600 --> 00:20:15,467
And if you
would have put out
the olive right over it...
484
00:20:15,467 --> 00:20:17,900
-Oh, my God, Tiffany.
I'm loving this.
-Yum.
485
00:20:17,900 --> 00:20:19,266
-That's like, a great idea.
-Sounds so good.
486
00:20:21,066 --> 00:20:25,200
I see these
chicken liver mousse crostinis
487
00:20:25,200 --> 00:20:28,667
and I know exactly
what I'm gonna do.
488
00:20:28,667 --> 00:20:32,000
All right, Chef. Robbie,
see you're doing a little
light work over there.
489
00:20:32,000 --> 00:20:36,200
Oh, yeah. So I got
compound butter
with our chicken liver mousse.
490
00:20:36,200 --> 00:20:41,000
Gonna do a little Tuscan kale
and crouton panzanella
491
00:20:41,000 --> 00:20:42,867
with a little bit
of vinaigrette
from the Negroni.
492
00:20:43,166 --> 00:20:44,400
Okay.
493
00:20:44,400 --> 00:20:48,066
So I'm making
a pan roasted filet
in the Fiorentina style.
494
00:20:48,066 --> 00:20:50,900
Fiorentina style is
with fresh herbs,
495
00:20:50,900 --> 00:20:52,967
like, rosemary, sage, thyme...
496
00:20:52,967 --> 00:20:54,166
I got some feedback
497
00:20:54,166 --> 00:20:55,367
about seasoning
in the last round,
498
00:20:55,367 --> 00:20:56,667
so wanna make sure
499
00:20:56,667 --> 00:20:59,166
that this is seasoned
all the way around.
500
00:20:59,166 --> 00:21:03,867
Negroni gelatin shots,
Campari, gin and vermouth.
501
00:21:03,867 --> 00:21:06,100
-[Gabe] Hmm-hmm.
-A little bit of gelatin
inside there.
502
00:21:06,100 --> 00:21:09,367
-[Gabe] Yep.
-It's kind of, like,
a sophisticated cocktail
503
00:21:09,367 --> 00:21:11,433
-meets frat boy.
-Frat boy.
504
00:21:12,400 --> 00:21:14,400
That Kale
is a little assertive.
505
00:21:14,400 --> 00:21:15,734
It needs to be broken down.
506
00:21:15,734 --> 00:21:18,900
[Tiffany] Mm-hmm. I mean,
you have wilted it down
just a little bit
507
00:21:18,900 --> 00:21:21,500
and you had little jell-o
like little pieces in there.
508
00:21:21,500 --> 00:21:24,400
Maybe you add some orange
and fennel or something else
509
00:21:24,400 --> 00:21:26,567
so that you play
with the flavors
510
00:21:26,567 --> 00:21:28,166
that you're already gonna get.
511
00:21:28,166 --> 00:21:29,367
[Scott] It's a great idea.
512
00:21:29,367 --> 00:21:31,066
At the pizza place
I worked at,
513
00:21:31,066 --> 00:21:32,667
it used to be kale jail
when you were stuck
514
00:21:32,667 --> 00:21:33,967
just cleaning
the pieces of kale.
515
00:21:33,967 --> 00:21:37,667
I'm gonna use
my Negroni gelatin shot
to marinate my Tuscan kale
516
00:21:37,667 --> 00:21:39,767
adding orange peel
and pistachios.
517
00:21:39,767 --> 00:21:42,100
Chef Julia, what do you have
working over there?
518
00:21:42,100 --> 00:21:43,767
[Julia]
Cooking awesome fillets,
519
00:21:43,767 --> 00:21:48,467
kale massaged
with a little bit
of gummy vinaigrette.
520
00:21:48,467 --> 00:21:50,200
I'm making
a juniper crusted steak
521
00:21:50,200 --> 00:21:51,333
with kale salad.
522
00:21:54,767 --> 00:21:56,266
Once my Tuscan kale
is prepped,
523
00:21:56,266 --> 00:21:58,266
I start massaging it
with olive oil,
524
00:21:58,266 --> 00:22:00,066
salt and lemon
because I know that
525
00:22:00,066 --> 00:22:01,634
it needs
to break down a little bit.
526
00:22:02,900 --> 00:22:05,166
14 minutes
on the clock, chefs.
527
00:22:07,667 --> 00:22:10,000
We had the similar idea
on this kale, Julia.
528
00:22:10,000 --> 00:22:11,367
[Julia] Oh, did we?
529
00:22:11,367 --> 00:22:13,867
[Leigh] Negroni
is an Italian digestive,
530
00:22:13,867 --> 00:22:15,367
but has a very bitter taste.
531
00:22:15,367 --> 00:22:18,100
Also, Kale has
a bitterness to it as well.
532
00:22:18,100 --> 00:22:19,400
If I add the vinegar
533
00:22:19,400 --> 00:22:21,667
to reduce down
the Negroni shot,
534
00:22:21,667 --> 00:22:23,600
I feel like
they'll counter each other.
535
00:22:23,600 --> 00:22:25,166
And then
I'm taking some of the fat
536
00:22:25,166 --> 00:22:26,667
...the filets
537
00:22:26,667 --> 00:22:28,467
and rendering it
in a saute pan
538
00:22:28,467 --> 00:22:31,834
so I can use the beef fat...
and saute my kale.
539
00:22:36,000 --> 00:22:38,066
[Robbie] Panzanella is
a Tuscan bread salad.
540
00:22:38,066 --> 00:22:42,100
So I'm gonna be using
the actual crostini
for my panzanella.
541
00:22:42,100 --> 00:22:44,800
I'm mixing that
with the chopped Tuscan kale.
542
00:22:44,800 --> 00:22:47,100
And then I'm making
the Negroni vinaigrette.
543
00:22:47,100 --> 00:22:49,100
So I take the Negroni shots,
544
00:22:49,100 --> 00:22:51,033
have a little bit
of sauteed shallots.
545
00:22:52,567 --> 00:22:54,400
All right, chefs,
nine minutes to go.
546
00:22:54,400 --> 00:22:57,266
-Julia, how you doing?
-I'm doing all right.
547
00:22:57,266 --> 00:22:58,867
I'm gonna use
the chicken liver crostini
548
00:22:58,867 --> 00:23:00,967
to make a crouton
for my kale salad.
549
00:23:00,967 --> 00:23:03,467
And I'm going
to add some sage
550
00:23:03,467 --> 00:23:05,467
and, kind of,
toast it on both sides.
551
00:23:05,467 --> 00:23:07,000
And I'm gonna use
the grill pan
552
00:23:07,000 --> 00:23:08,767
to get a nice sear
on the steak.
553
00:23:08,767 --> 00:23:10,700
I love juniper
because I feel like it adds
554
00:23:10,700 --> 00:23:12,700
a, sort of,
complex freshness.
555
00:23:12,700 --> 00:23:16,166
And I feel like
it would be really good
as a crust on a steak.
556
00:23:17,567 --> 00:23:20,367
[Tiffany] Julia has this
flat top grill going.
557
00:23:20,367 --> 00:23:22,900
She has, essentially,
almost no fat on the pan,
558
00:23:22,900 --> 00:23:25,467
and Leigh's pan back there
looks really hot.
559
00:23:29,967 --> 00:23:31,767
I see Leigh, and it looks like
she's in trouble.
560
00:23:31,767 --> 00:23:34,066
It smells burnt,
and there's smoke in the air.
561
00:23:34,066 --> 00:23:37,233
Whatever she put on the filet,
she's burnt it.
562
00:23:40,500 --> 00:23:42,900
I realize that
the chicken liver
breadcrumb mixture
563
00:23:42,900 --> 00:23:45,000
has, has taken on
a nice char,
564
00:23:45,000 --> 00:23:47,200
and I start
to panic a little bit.
565
00:23:47,200 --> 00:23:48,667
[Ted] One minute
left on the clock.
566
00:23:48,667 --> 00:23:50,367
-All right, guys, come on.
-[Scott] Whoo-hoo.
567
00:23:50,367 --> 00:23:52,066
-[Tiffany] Last minute.
-[Gabe] Last-minute touches.
568
00:23:52,066 --> 00:23:54,200
[Leigh] But there's no time
at this point.
569
00:23:54,200 --> 00:23:56,200
So I'm fully committed
on the filet.
570
00:23:56,200 --> 00:24:01,300
This round seems to be
shaking people a little bit.
571
00:24:01,300 --> 00:24:05,233
What we're seeing here
is the Tuscan dream meet
the Chopped kitchen.
572
00:24:06,667 --> 00:24:08,667
Last ten seconds
to work, chefs.
573
00:24:08,667 --> 00:24:11,967
Ten, nine, eight,
574
00:24:12,300 --> 00:24:15,367
seven, six, five,
575
00:24:16,100 --> 00:24:17,433
-four, three...
-Come on, guys.
576
00:24:17,800 --> 00:24:19,266
...two, one.
577
00:24:20,400 --> 00:24:22,767
-Time's up.
-[Scott] Good job, chefs.
578
00:24:22,767 --> 00:24:25,066
-[Gabe] Wow.
-Y'all stretched me
at the denims.
579
00:24:25,066 --> 00:24:28,133
[Scott] I know, I know.
This was a stressful round.
580
00:24:29,200 --> 00:24:30,800
[Robbie] I wish I had
a few more seconds.
581
00:24:30,800 --> 00:24:32,967
But I tried to honor the steak
as much as I could.
582
00:24:32,967 --> 00:24:36,166
There's tons of pressure,
but I live with pressure.
583
00:24:36,166 --> 00:24:37,967
I'm... I'm nervous.
584
00:24:37,967 --> 00:24:40,967
I'm just hoping, uh,
they like a little pink
on the inside.
585
00:24:49,467 --> 00:24:54,000
Chefs, time to tuck into
the entrees you've made
with porterhouse steaks,
586
00:24:54,000 --> 00:24:56,767
chicken liver crostini,
Tuscan kale,
587
00:24:56,767 --> 00:24:59,567
and Negroni gelatin shots.
588
00:24:59,567 --> 00:25:01,100
Chef Robbie,
let's start with you.
589
00:25:01,100 --> 00:25:04,567
So I have the seared filet
with a little bit rosemary,
590
00:25:04,567 --> 00:25:06,467
thyme and sea salt
on the outside.
591
00:25:06,467 --> 00:25:09,900
The crostini
made of panzanella with kale.
592
00:25:09,900 --> 00:25:11,700
And a Negroni vinaigrette.
593
00:25:11,700 --> 00:25:13,767
The chicken liver
mousse itself
594
00:25:13,767 --> 00:25:17,266
made a compound butter
to dress your steaks.
595
00:25:17,266 --> 00:25:21,100
Chef, the cook on your filet
is really, really nice,
really beautiful.
596
00:25:21,100 --> 00:25:25,100
And I really I love that, um,
chicken liver compound butter.
597
00:25:25,100 --> 00:25:26,066
[Tiffany] Great idea.
598
00:25:26,967 --> 00:25:28,900
Again, the steak is great.
599
00:25:28,900 --> 00:25:33,233
But using the chicken liver
crostini bread is a miss
altogether.
600
00:25:35,367 --> 00:25:36,800
You didn't toast it enough.
601
00:25:36,800 --> 00:25:37,867
You kept adding in more,
602
00:25:37,867 --> 00:25:39,467
it looked like
the vinaigrette,
603
00:25:39,467 --> 00:25:42,667
and it just became
very, very soggy.
604
00:25:42,667 --> 00:25:45,500
Chef Robbie,
if it's a panzanella salad,
let it be a panzanella salad.
605
00:25:45,500 --> 00:25:47,166
It's usually done
with stale bread.
606
00:25:47,166 --> 00:25:49,567
And they dry out,
make some nice croutons,
607
00:25:49,567 --> 00:25:51,967
and then you make
a panzanella salad.
608
00:25:52,967 --> 00:25:54,767
Are we finding Tuscany
on the plate?
609
00:25:54,767 --> 00:25:56,133
It's a wilted Tuscany.
610
00:25:57,367 --> 00:25:59,767
-But the inspiration is there.
-Thank you.
611
00:25:59,767 --> 00:26:02,667
If you win this thing,
what would you do with 25K?
612
00:26:02,667 --> 00:26:04,500
So, I have
a little girl on the way.
613
00:26:04,500 --> 00:26:07,000
-Wow. Congratulations.
-[Robbie] Thank you very much.
614
00:26:07,000 --> 00:26:07,967
-Thank you.
-[Gabe] Congrats.
615
00:26:07,967 --> 00:26:10,000
So that will start
a little fund for her
616
00:26:10,000 --> 00:26:12,166
for whenever
she decides her career.
617
00:26:12,166 --> 00:26:13,867
And if she chooses
to be a chef,
618
00:26:13,867 --> 00:26:15,567
she could travel to Tuscany.
619
00:26:15,567 --> 00:26:17,367
[chuckles] Sweet.
620
00:26:17,367 --> 00:26:18,333
Chef Robbie, thank you.
621
00:26:18,867 --> 00:26:21,000
Next we go to Chef Julia.
622
00:26:21,000 --> 00:26:25,000
[Julia] We have a kale salad
with a juniper-crusted steak.
623
00:26:25,000 --> 00:26:28,467
You have some use
for a $25,000 prize
at the end of this rainbow?
624
00:26:28,467 --> 00:26:30,300
I recently bought
my first home,
625
00:26:30,300 --> 00:26:33,166
um, so I...
It needs a lot of work.
626
00:26:33,166 --> 00:26:35,667
And I'd love to build out
my dream kitchen.
627
00:26:35,667 --> 00:26:37,567
Chef, you've got
really good flavors here.
628
00:26:37,567 --> 00:26:39,867
The orange peel on the kale
is a fun touch.
629
00:26:39,867 --> 00:26:42,000
I really like
the pistachio as well.
630
00:26:42,000 --> 00:26:43,900
You allowed the simplicity
of those flavors
631
00:26:43,900 --> 00:26:46,500
to, kind of,
elevate themselves, right?
632
00:26:46,500 --> 00:26:48,066
And I think
that's really, ultimately,
633
00:26:48,066 --> 00:26:50,333
-what Italian food
is all about.
-Absolutely.
634
00:26:51,367 --> 00:26:55,200
There were a couple misses
in the steak cooking process.
635
00:26:55,200 --> 00:26:57,166
You didn't have
any fat at all, really,
in there
636
00:26:57,166 --> 00:26:58,667
because you were
grilling it, right?
637
00:26:58,667 --> 00:27:01,367
You really
want to get that crust
as we've talked about.
638
00:27:01,367 --> 00:27:04,200
But then you put
all of your fresh herbs
639
00:27:04,200 --> 00:27:05,667
and your butter,
and you put it on the top.
640
00:27:05,667 --> 00:27:08,066
And it sat
for a little while.
641
00:27:08,066 --> 00:27:10,900
That can really mess up
your complete steak, right?
642
00:27:10,900 --> 00:27:13,667
What I will say, though,
is the kale salad
is delicious.
643
00:27:13,667 --> 00:27:16,100
-Thank you so much.
That's really helpful.
-[Gabe] Yeah.
644
00:27:16,100 --> 00:27:17,667
I like what you did
with the kale.
645
00:27:17,667 --> 00:27:21,200
But if you're using
the croutons, the bread,
uh, just that.
646
00:27:21,200 --> 00:27:22,667
Just make sure
you scrape it
647
00:27:22,667 --> 00:27:25,066
and cut it
a little more precisely.
648
00:27:27,567 --> 00:27:29,867
Thank you, Chef Julia.
Finally, Chef Leigh.
649
00:27:29,867 --> 00:27:33,867
Chefs, you have
a chicken liver crostini
crusted filet
650
00:27:33,867 --> 00:27:38,834
and a wilted kale
that I added a white wine
and Negroni vinaigrette to.
651
00:27:41,266 --> 00:27:42,567
Chef Leigh, surprised.
652
00:27:42,567 --> 00:27:45,166
I'm surprised to see
a steak that is actually
nicely cooked.
653
00:27:45,166 --> 00:27:47,367
Nice rendering of the fat.
654
00:27:47,367 --> 00:27:49,266
But your pan was burnt.
655
00:27:50,700 --> 00:27:54,533
And it becomes
very smoky, very heavy.
656
00:27:56,767 --> 00:27:59,000
I taste
so many delicious flavors
657
00:27:59,000 --> 00:28:00,667
with the kale
that's on there.
658
00:28:00,667 --> 00:28:03,867
I like the vinegar
that you have going on
with the kale.
659
00:28:03,867 --> 00:28:04,700
Thank you, Chef.
660
00:28:04,700 --> 00:28:08,567
Chef, where's the
Negroni gelatin shot?
661
00:28:08,567 --> 00:28:10,467
In the vinaigrette.
I tossed it into the kale.
662
00:28:10,467 --> 00:28:12,166
You have a seed
of an idea in here
663
00:28:12,166 --> 00:28:14,767
that's probably really good.
664
00:28:14,767 --> 00:28:18,266
Your stake, somehow
this middle cut is nice.
665
00:28:18,266 --> 00:28:19,634
It's quite nice.
666
00:28:21,567 --> 00:28:23,367
Okay. Thank you, chefs.
667
00:28:23,367 --> 00:28:27,066
From their feedback,
I'm most nervous about
the cook on the steak.
668
00:28:27,066 --> 00:28:29,467
And how they were saying
it was charred and all that.
669
00:28:30,367 --> 00:28:31,867
[Robbie] I don't
feel great right now.
670
00:28:31,867 --> 00:28:34,100
If I move forward,
I'm going to cook
with all heart.
671
00:28:34,100 --> 00:28:36,266
And I know
it won't fail me.
672
00:28:37,367 --> 00:28:38,934
[dramatic music playing]
673
00:28:50,467 --> 00:28:52,934
Whose dish
is on the chopping block?
674
00:29:02,166 --> 00:29:04,667
Chef Leigh,
you've been chopped. Judges.
675
00:29:06,166 --> 00:29:08,600
Chef Leigh,
unfortunately, we felt like
676
00:29:08,600 --> 00:29:11,634
the porterhouse steak
wasn't cooked correctly.
677
00:29:12,367 --> 00:29:14,266
The chicken liver crostini,
678
00:29:14,266 --> 00:29:17,834
it had a char
that we didn't find
very delicious.
679
00:29:18,600 --> 00:29:20,667
And so we had to chop you.
680
00:29:20,667 --> 00:29:21,667
Thank you.
681
00:29:24,166 --> 00:29:25,233
I wasn't proud of that dish.
682
00:29:25,233 --> 00:29:27,567
But Tuscany has
such a special place
in my heart.
683
00:29:27,567 --> 00:29:29,100
And there's always
something to learn.
684
00:29:29,100 --> 00:29:32,333
And I feel like
that's something really huge
to take away from this.
685
00:29:38,467 --> 00:29:41,834
Chef Robbie, Chef Julia,
last basket of ingredients.
686
00:29:46,166 --> 00:29:47,233
Let's see what's in there.
687
00:29:48,166 --> 00:29:50,700
And you're looking
at rose petal jam.
688
00:29:50,700 --> 00:29:54,433
Rose petal jam,
this girl loves flowers.
689
00:29:55,000 --> 00:29:56,600
[Ted] Dried strawberries.
690
00:29:56,600 --> 00:29:58,166
[Julia] I've never worked
with dried strawberries.
691
00:29:58,166 --> 00:29:59,433
I'm kind of interested.
692
00:29:59,867 --> 00:30:01,367
Lardo di Colonnata.
693
00:30:01,367 --> 00:30:02,634
How did I know?
694
00:30:03,867 --> 00:30:06,100
[Ted]
And an Italian cookie tray.
695
00:30:06,100 --> 00:30:07,467
All right, this smells like
696
00:30:07,467 --> 00:30:09,166
visiting my family
in New York.
697
00:30:10,266 --> 00:30:11,867
I think there's a lot
to play with there.
698
00:30:11,867 --> 00:30:14,000
Super Tuscan to me.
699
00:30:14,000 --> 00:30:16,200
[Ted] Final half hour
of this Tuscan battle.
700
00:30:16,200 --> 00:30:17,867
[Julia] Yeah, let's go.
701
00:30:17,867 --> 00:30:19,567
Buck starts now.
702
00:30:19,567 --> 00:30:22,166
-Let's go!
Let's go, Chefs! Come on!
-Come on, Chefs, bring it.
703
00:30:22,166 --> 00:30:23,333
Bring it.
704
00:30:25,467 --> 00:30:27,800
Judges, fruit, fat, sugar.
705
00:30:27,800 --> 00:30:30,800
This basket has them all,
and it sounds promising.
706
00:30:30,800 --> 00:30:32,400
What could go wrong?
707
00:30:32,400 --> 00:30:34,000
There's a lot of directions
that this can go in
708
00:30:34,000 --> 00:30:36,600
that could go
in a bad direction, right?
709
00:30:36,600 --> 00:30:38,667
Those dried strawberries,
710
00:30:38,667 --> 00:30:40,500
they have
a gummy texture to them.
711
00:30:40,500 --> 00:30:43,066
So I think that could
really trip somebody up.
712
00:30:43,066 --> 00:30:44,367
[Tiffany]
Even the rose petal jam.
713
00:30:44,367 --> 00:30:46,400
[Scott]
Well, that rose petal jam
can be so assertive.
714
00:30:46,400 --> 00:30:48,066
[Tiffany] Mm-hm.
715
00:30:48,066 --> 00:30:51,467
[Gabe] But also the lardo,
I mean, like, it's all fat
716
00:30:51,467 --> 00:30:53,000
from the pig, of course.
717
00:30:53,000 --> 00:30:55,700
Uh, we use it in Tuscany,
uh, in many different ways.
718
00:30:55,700 --> 00:30:59,100
I mean, clearly,
you can use it for cooking,
for baking a lot of times.
719
00:30:59,100 --> 00:30:59,934
What would you do?
720
00:30:59,934 --> 00:31:03,367
I would do probably
a rose petal gelato
721
00:31:03,367 --> 00:31:05,367
with the lard,
I would melt it,
722
00:31:05,367 --> 00:31:08,767
and then mix the cookies
and do, like, a crumble
of sort.
723
00:31:08,767 --> 00:31:10,033
Behind you.
724
00:31:10,033 --> 00:31:14,166
So my mind is going
to desserts that I love
from being a kid.
725
00:31:14,166 --> 00:31:17,100
I'm inspired by my Aunt Jo's
strawberry pretzel salad.
726
00:31:17,100 --> 00:31:20,266
Chef Robbie, how are you gonna
earn your spot in this finale?
727
00:31:20,266 --> 00:31:22,300
[Robbie] I'm going
to follow my heart
728
00:31:22,300 --> 00:31:24,400
and cook something
near and dear to me.
729
00:31:24,400 --> 00:31:27,166
It's a play
on strawberry pretzel salad.
730
00:31:27,166 --> 00:31:30,467
What I'm making is called
a Sweet Child of Mine.
731
00:31:30,467 --> 00:31:34,367
Whipped mascarpone mousse,
pignoli cookie crumble.
732
00:31:34,367 --> 00:31:38,567
And then a rose
and dried strawberry compote.
733
00:31:38,567 --> 00:31:40,967
This cookie crumble is akin
734
00:31:40,967 --> 00:31:43,266
to the pretzel
in my aunt's pretzel salad.
735
00:31:43,266 --> 00:31:44,867
And I'm choosing the pignoli
736
00:31:44,867 --> 00:31:47,767
because it has
the pine nut nut element.
737
00:31:47,767 --> 00:31:51,367
And I'm gonna use
that fat component
in my crumble.
738
00:31:53,667 --> 00:31:56,567
My grandmother, these are
her favorite cookies.
739
00:31:56,567 --> 00:31:59,166
I feel like she's wishing
me luck from afar.
740
00:31:59,166 --> 00:32:01,467
This brings me back to baking
with my grandmother.
741
00:32:01,467 --> 00:32:02,867
She taught me
how to bake pies,
742
00:32:02,867 --> 00:32:05,300
and she used
to always use lard
in her pie crust.
743
00:32:05,300 --> 00:32:09,433
And she had
a very specific ratio
of lard and butter.
744
00:32:09,967 --> 00:32:11,300
Grandmother when in doubt.
745
00:32:11,300 --> 00:32:13,100
Probably needs butter.
746
00:32:13,100 --> 00:32:15,100
Chef Julia,
what are you making?
747
00:32:15,100 --> 00:32:18,266
I'm going
to bake off a crust,
748
00:32:18,266 --> 00:32:20,967
um, using the biscotti
and the lardo.
749
00:32:20,967 --> 00:32:24,367
And then a rose petal
and strawberry syrup.
750
00:32:24,367 --> 00:32:27,600
And then I want
to do mascarpone
with the iSi Charger.
751
00:32:27,600 --> 00:32:29,767
I'm making
Italian cookies and cream
752
00:32:29,767 --> 00:32:32,667
with mascarpone,
rose petal and strawberry jam
753
00:32:32,667 --> 00:32:34,400
and roasted pignoli cookies.
754
00:32:34,400 --> 00:32:36,266
I'm really
looking at just layering
755
00:32:36,266 --> 00:32:37,967
a lot of flavors
in my dessert.
756
00:32:37,967 --> 00:32:40,767
Chefs, less than
fifteen minutes left here.
757
00:32:42,066 --> 00:32:43,500
[Tiffany] Love rose petal.
758
00:32:43,500 --> 00:32:47,800
You know, it is very floral
and very aromatic.
759
00:32:47,800 --> 00:32:49,367
And just when
it's cooked with sugar
760
00:32:49,367 --> 00:32:52,266
and it's turned into
this really syrupy jam.
761
00:32:53,467 --> 00:32:55,266
[Robbie]
I'm making the strawberry
rose petal compote
762
00:32:55,266 --> 00:32:57,166
by slicing down
the dried strawberries.
763
00:32:57,166 --> 00:32:59,166
I'm adding in some port wine,
764
00:32:59,166 --> 00:33:01,467
I'm adding in
a scoop of that rose jelly.
765
00:33:01,467 --> 00:33:03,667
It's a little bit,
kind of, not fresh.
766
00:33:03,667 --> 00:33:05,900
So I'm gonna add
fresh strawberries to it.
767
00:33:05,900 --> 00:33:09,867
Mascarpone, it's traditionally
the cheese that you see
in tiramisu.
768
00:33:09,867 --> 00:33:14,000
So I want to make sure
that that's represented
in this dessert.
769
00:33:14,000 --> 00:33:16,767
I can see the drive
in Julia in this round.
770
00:33:16,767 --> 00:33:18,667
I think that we both
really, really want this.
771
00:33:18,667 --> 00:33:22,634
And I know
that she's gonna fight
till the last dang second.
772
00:33:23,567 --> 00:33:25,367
[Ted] All right, chefs,
ten more minutes.
773
00:33:25,367 --> 00:33:27,367
[Julia] I'm going to use
my rose petal jam
774
00:33:27,367 --> 00:33:29,867
and the strawberries
to make a compote.
775
00:33:29,867 --> 00:33:32,600
They both have a really
aggressive sweetness to it.
776
00:33:32,600 --> 00:33:35,767
But I'm gonna
grab some star anise
and put that in there
777
00:33:35,767 --> 00:33:37,700
because I feel like
that bitter flavor
778
00:33:37,700 --> 00:33:41,066
is going to add
some more complexity.
779
00:33:41,066 --> 00:33:43,000
I decide to make
a whipped mascarpone.
780
00:33:43,000 --> 00:33:44,600
Done this
with buttermilk espuma.
781
00:33:44,600 --> 00:33:46,667
I'm hoping it works
the same way.
782
00:33:46,667 --> 00:33:49,800
It's crucial for my dish
because I'm worried about it
being too sweet.
783
00:33:49,800 --> 00:33:51,266
[canister hissing]
784
00:33:52,900 --> 00:33:54,634
[Julia] It's just not
pumping anything out.
785
00:33:56,367 --> 00:33:59,100
Chef Julia here
has taken straight mascarpone
786
00:33:59,100 --> 00:34:00,867
and put it into that
whipped cream canister.
787
00:34:00,867 --> 00:34:03,467
It's never gonna flow
through that thing.
788
00:34:03,467 --> 00:34:04,700
She has to add
some heavy cream
789
00:34:04,700 --> 00:34:05,767
-or some something else.
-Yeah.
790
00:34:05,767 --> 00:34:06,667
Some liquid.
791
00:34:06,667 --> 00:34:08,300
Five minutes to go, chefs.
792
00:34:08,300 --> 00:34:10,266
Giving me flashbacks
to the buttermilk espuma.
793
00:34:10,266 --> 00:34:12,567
Always running out
in the middle of service.
794
00:34:12,567 --> 00:34:13,700
I'm starting to freak out.
795
00:34:13,700 --> 00:34:15,000
I felt like
I was in a good spot,
796
00:34:15,000 --> 00:34:16,867
and now,
I'm just really worried
797
00:34:16,867 --> 00:34:18,433
that this might lose me
the competition.
798
00:34:27,700 --> 00:34:29,867
[canister hissing]
799
00:34:29,867 --> 00:34:33,166
[Robbie] I hear Julia
letting the air out of it,
charging it again.
800
00:34:34,500 --> 00:34:36,800
If you're doing it that much,
something's going wrong.
801
00:34:36,800 --> 00:34:39,400
Once you realize
it doesn't work, you gotta--
802
00:34:39,400 --> 00:34:40,934
You gotta
adjust quickly, right?
803
00:34:43,600 --> 00:34:44,767
[Julia] I think I got it.
804
00:34:44,767 --> 00:34:47,600
Loving that she just
brought out the mixer.
805
00:34:47,600 --> 00:34:51,100
She's going to adjust
and get that done.
806
00:34:51,100 --> 00:34:53,000
I'm really regretting
not just whipping it.
807
00:34:53,000 --> 00:34:54,734
And honestly,
time is running out.
808
00:34:55,800 --> 00:34:57,200
I'm gonna just
whip up the mascarpone.
809
00:34:57,200 --> 00:34:59,266
I'm worried
that at this point,
810
00:34:59,266 --> 00:35:01,900
I've really got
to kick into high gear
to finish
811
00:35:01,900 --> 00:35:03,066
and get something
on the plate.
812
00:35:04,967 --> 00:35:06,667
[Ted] One minute
left on the clock.
813
00:35:06,667 --> 00:35:08,800
Thank you.
814
00:35:08,800 --> 00:35:12,767
Robbie has got to pipe
that filling onto that crust.
815
00:35:12,767 --> 00:35:13,734
[Robbie] It's gonna be
down to the wire,
816
00:35:13,734 --> 00:35:16,266
but I feel good about the way
everything tastes.
817
00:35:17,300 --> 00:35:19,467
Oh, he seems very calm.
I'm freaking out.
818
00:35:20,400 --> 00:35:23,100
-Let's go, chefs.
Light a fire.
-[Gabe] Come on!
819
00:35:23,100 --> 00:35:26,000
[Ted] All right, Chefs,
final seconds
of the final round.
820
00:35:26,000 --> 00:35:29,800
-Ooh!
-[Ted] Ten, nine, eight,
821
00:35:29,800 --> 00:35:32,100
-seven, six...
-[Gabe] Robbie,
you got it down.
822
00:35:32,100 --> 00:35:35,700
...five, four, three, two...
823
00:35:35,700 --> 00:35:37,467
-Come on, guys.
-...one.
824
00:35:37,467 --> 00:35:39,066
-[Tiffany] Okay!
-[Ted] Time's up!
825
00:35:40,400 --> 00:35:42,033
Good job, chefs.
Good job.
826
00:35:43,700 --> 00:35:45,066
[Julia] I really do feel good
about the flavor,
827
00:35:45,066 --> 00:35:47,800
but I wish I just had, like,
a little bit more time
to finesse it.
828
00:35:47,800 --> 00:35:49,867
I'm just worried
that it's ugly.
829
00:35:49,867 --> 00:35:52,166
[Robbie] It's hot.
I'm sweaty, I'm exhausted.
830
00:35:52,166 --> 00:35:54,500
In the background,
we've got the beautiful
hills of Tuscany.
831
00:35:54,500 --> 00:35:57,300
And then we have the basket
and 30 minutes and chop.
832
00:35:57,300 --> 00:36:01,367
My stress level
is at a ten right now.
833
00:36:01,367 --> 00:36:03,166
[dramatic music playing]
834
00:36:07,367 --> 00:36:09,100
[Ted] Chef Julia
and Chef Robbie,
835
00:36:09,100 --> 00:36:10,667
you opened
your dessert baskets
836
00:36:10,667 --> 00:36:13,367
and found rose petal jam,
837
00:36:13,367 --> 00:36:17,000
dried strawberries,
lardo di Colonnata,
838
00:36:17,000 --> 00:36:19,600
and an Italian cooking tray.
839
00:36:19,600 --> 00:36:21,967
All right, Chef Julia,
please tell us
what you've made.
840
00:36:21,967 --> 00:36:25,166
My, uh, dish is
Italian cookies and cream.
841
00:36:31,500 --> 00:36:34,266
Chef Julia,
very good use of the cookies.
842
00:36:34,266 --> 00:36:37,467
I mean,
you used them as the bottom,
so you get the crunch,
843
00:36:37,467 --> 00:36:39,400
and then
the bigger pieces on top.
844
00:36:39,400 --> 00:36:41,367
This is just so good.
845
00:36:41,367 --> 00:36:45,166
The mascarpone crema is
so nice and light and sweet.
846
00:36:45,166 --> 00:36:49,767
I do wish that
I would find a little more
of the strawberries.
847
00:36:50,600 --> 00:36:52,834
The strawberry
and the rose petal.
848
00:36:53,600 --> 00:36:55,667
-Otherwise, great job.
-Thank you.
849
00:36:55,667 --> 00:36:58,467
I really like
the different textures
you have going on.
850
00:36:58,467 --> 00:36:59,667
I think it can be
a little sweeter.
851
00:36:59,667 --> 00:37:01,867
It reads
a little savory to me.
852
00:37:01,867 --> 00:37:03,467
Absolutely.
853
00:37:03,467 --> 00:37:06,567
-The lardo is mixed
with the cookie...
-With the biscotti, yeah.
854
00:37:06,567 --> 00:37:08,000
...on the bottom.
Yeah, really nice touch.
855
00:37:08,000 --> 00:37:09,400
Absolutely.
Thank you so much.
856
00:37:09,400 --> 00:37:12,100
Thank you, Chef Julia.
Finally, Chef Robbie.
857
00:37:12,100 --> 00:37:14,266
I'm calling this dish
Sweet Child of Mine.
858
00:37:14,266 --> 00:37:16,867
And it is based off of
strawberry pretzel salad,
859
00:37:16,867 --> 00:37:18,800
which my aunt
affectionately makes
860
00:37:18,800 --> 00:37:21,367
for every birthday for me.
861
00:37:21,367 --> 00:37:24,166
Chef, I love that texture
of that biscotti
862
00:37:24,166 --> 00:37:26,066
on the bottom
with the lardo.
863
00:37:26,066 --> 00:37:30,367
I love this overly sweet
compote that you have.
864
00:37:30,367 --> 00:37:32,000
And I love that
it's balanced out
865
00:37:32,000 --> 00:37:33,667
with the freshness
of the strawberries.
866
00:37:33,667 --> 00:37:35,266
Not together, but separate.
867
00:37:36,266 --> 00:37:37,500
It's working really well.
Good job.
868
00:37:37,500 --> 00:37:39,166
-Good job.
-Thank you very much.
869
00:37:39,166 --> 00:37:40,667
I'm really getting
the rose petal.
870
00:37:40,667 --> 00:37:44,300
Um, there's, like,
almost like a little tingling
happening on my tongue
871
00:37:44,300 --> 00:37:47,166
from eating
all of this together,
which is really nice.
872
00:37:48,467 --> 00:37:50,600
I do wish it had
a little more crumble
873
00:37:50,600 --> 00:37:54,200
so that
I could enjoy all of this
with that crumble.
874
00:37:54,200 --> 00:37:55,367
Thank you.
875
00:37:55,367 --> 00:37:58,767
Chef, my favorite thing
about this dessert,
it's the lardo.
876
00:37:58,767 --> 00:38:01,100
That lardo really
comes through afterwards.
877
00:38:01,100 --> 00:38:04,000
I do think I would have
loved to eat this
almost as a parfait,
878
00:38:04,000 --> 00:38:05,100
you know, like, in layers.
879
00:38:05,100 --> 00:38:07,300
But you know,
really, really good.
880
00:38:07,300 --> 00:38:08,266
Thank you, Chef.
881
00:38:09,500 --> 00:38:10,700
Thank you, chefs.
882
00:38:10,700 --> 00:38:12,634
[dramatic music playing]
883
00:38:15,266 --> 00:38:18,500
Judges, this tournament
is all about recognizing Italy
884
00:38:18,500 --> 00:38:22,900
as the birthplace
of so much of the food
we love to eat worldwide.
885
00:38:22,900 --> 00:38:27,100
Did you sense
a reverence for that history
in those two chefs' plates?
886
00:38:27,100 --> 00:38:28,266
Let's talk
about the appetizers.
887
00:38:28,266 --> 00:38:31,567
Chef Robbie
created some really nice
cannellini flavors.
888
00:38:31,567 --> 00:38:33,800
That crisp up that he gave
to the cannellini,
889
00:38:33,800 --> 00:38:36,166
he added
the cockscombs in it
890
00:38:36,166 --> 00:38:39,367
that went so beautifully
with the wild boar.
891
00:38:39,367 --> 00:38:41,967
Uh, his wild boar itself,
I just really feel like
892
00:38:41,967 --> 00:38:44,300
-he didn't bring
the seasoning on that.
-Mm.
893
00:38:44,300 --> 00:38:46,567
Uh, not in the way
that Chef Julia did.
894
00:38:46,567 --> 00:38:50,200
[Tiffany] Chef Julia really,
kind of, hid the cockscomb.
895
00:38:50,200 --> 00:38:52,867
-But my goodness, she made
a delicious vinaigrette.
-I agree.
896
00:38:52,867 --> 00:38:56,900
And she kept it simple
with the sliced tomatoes.
897
00:38:56,900 --> 00:39:01,100
And, I mean,
the plate did just taste good.
898
00:39:01,100 --> 00:39:03,500
[Scott]
But in that second round,
I feel like Chef Julia,
899
00:39:03,500 --> 00:39:06,200
the chicken liver crostini
that she had
900
00:39:06,200 --> 00:39:09,867
just, kind of,
chopped up and tossed
with that Tuscan kale,
901
00:39:09,867 --> 00:39:11,967
it just wasn't enough.
902
00:39:11,967 --> 00:39:16,700
[Gabe] Chef Robbie
dish with the steak
seasoned beautifully, right?
903
00:39:16,700 --> 00:39:18,567
But then the pitfall was
904
00:39:18,567 --> 00:39:20,300
if you tell me that
it's panzanella salad,
905
00:39:20,300 --> 00:39:22,400
then it better be
a panzanella salad.
906
00:39:22,400 --> 00:39:23,867
Otherwise
you call it differently.
907
00:39:23,867 --> 00:39:25,333
Is the decision closed then?
908
00:39:30,967 --> 00:39:32,667
[dramatic music playing]
909
00:39:33,767 --> 00:39:36,266
[Julia] I do feel like
my love of Tuscany
came through.
910
00:39:36,266 --> 00:39:37,467
It would be a dream
to move forward.
911
00:39:37,467 --> 00:39:40,367
I feel like, um,
I would really bring it
for Tuscany.
912
00:39:42,000 --> 00:39:44,567
Do I feel confident
that I could be
a Chopped champion?
913
00:39:44,567 --> 00:39:46,066
I wouldn't say
confident is the word.
914
00:39:46,066 --> 00:39:48,667
I mean, Julia is
a really talented chef.
915
00:39:48,667 --> 00:39:50,367
I think it's neck and neck.
916
00:39:50,367 --> 00:39:54,000
So, whose dish
is on the chopping block?
917
00:39:54,000 --> 00:39:55,734
[dramatic music playing]
918
00:40:04,667 --> 00:40:07,166
Chef Julia,
you've been chopped. Judges.
919
00:40:08,400 --> 00:40:10,400
[Scott] Chef Julia,
in your appetizer round,
920
00:40:10,400 --> 00:40:12,667
it was a little bit
of a problem,
the lack of sear.
921
00:40:12,667 --> 00:40:14,767
And that undercooked
wild boar,
922
00:40:14,767 --> 00:40:16,567
kind of, carried over
into your main course
923
00:40:16,567 --> 00:40:19,066
with the undercooked steak
that you had on the plate.
924
00:40:19,066 --> 00:40:21,767
And then finally
in your your dessert round,
925
00:40:21,767 --> 00:40:23,367
we just wanted more
of that dessert.
926
00:40:24,900 --> 00:40:27,567
And so we had to chop you.
927
00:40:27,567 --> 00:40:29,300
-Thank you so much.
-[Scott] It was really great
having you, Chef.
928
00:40:29,300 --> 00:40:31,900
Thank you all so much
for the feedback
and the experience.
929
00:40:31,900 --> 00:40:33,400
Like, I can't
thank you enough.
930
00:40:33,400 --> 00:40:34,567
Thank you, Chef.
931
00:40:34,567 --> 00:40:36,367
[Julia]
As much as I love to win,
932
00:40:36,367 --> 00:40:38,300
um, I'm just really grateful
933
00:40:38,300 --> 00:40:39,867
that I was able
to make it this far.
934
00:40:39,867 --> 00:40:42,066
And, you know,
Tuscany has my heart.
935
00:40:42,066 --> 00:40:45,166
And it just felt like
being able to live out
a love letter, you know.
936
00:40:47,567 --> 00:40:49,967
And that means
Chef Robbie Jester,
937
00:40:49,967 --> 00:40:52,100
you are the Chopped champion.
938
00:40:52,100 --> 00:40:54,767
And you'll be back
representing Tuscany
939
00:40:54,767 --> 00:40:57,600
for the finale
of our Battle Italiano,
940
00:40:57,600 --> 00:41:00,300
where you'll face off
against culinary virtuosos
941
00:41:00,300 --> 00:41:04,800
from three other regions
fighting for $25,000.
942
00:41:04,800 --> 00:41:05,634
Are you looking
forward to that?
943
00:41:05,634 --> 00:41:09,066
-Hell, yeah! Let's go!
-[judges laughing]
944
00:41:09,066 --> 00:41:10,800
It feels
pretty freaking amazing
945
00:41:10,800 --> 00:41:13,000
to win Chopped,
to make it to the final round.
946
00:41:13,000 --> 00:41:15,166
To make a beautiful dessert
and to have them love it
947
00:41:15,166 --> 00:41:17,867
and to be moving on
to the finale is fantastic.
948
00:41:21,667 --> 00:41:23,400
It's coming down to this.
949
00:41:23,400 --> 00:41:26,400
[Ted] It's the final round
of the Battle Italiano
tournament.
950
00:41:26,400 --> 00:41:29,100
Which region
will reign supreme?
951
00:41:29,100 --> 00:41:31,467
[chef 1]
This is my life's work.
952
00:41:31,467 --> 00:41:34,000
These are
the most important dishes
that you've ever cooked.
953
00:41:34,000 --> 00:41:36,567
[chef 2] One little mistake
can send you home.
954
00:41:36,567 --> 00:41:37,900
Just pick it. Let's go!
955
00:41:37,900 --> 00:41:40,500
[Robbie] To go home now
would just be
heart wrenching.
956
00:41:40,500 --> 00:41:41,500
[chef 3]
I'm a little bit scared.
957
00:41:41,500 --> 00:41:44,266
But, you know,
you need always
to face your fear.
958
00:41:44,266 --> 00:41:45,667
[chef 1] This is the time
to take risks.
959
00:41:45,667 --> 00:41:47,634
-[sighs]
-[man] That's a big mistake.
960
00:41:47,767 --> 00:41:49,667
$25,000.
961
00:41:49,667 --> 00:41:54,266
[chef 3]
That is gonna be my gem
on top of the plate.
962
00:41:54,266 --> 00:41:56,800
That was one of
the best plates of food
I've eaten in this kitchen.